Just as the alcohol hits your stomach, the chilli will as well and blow it back into your brain. It will take your head off.' Explorer Hugh Thomson takes on Mexico.It's 1979, Hugh Thomson is eighteen, far from home, with time to kill - and on his way to Mexico. When a stranger tells him there's money to be made by driving a car over the US border to sell on the black market in Central America, Hugh decides to give it a go.Throwing himself on the mercy of Mexicans he meets or crashes into, Hugh and his Oldsmobile 98 journey through the region, meeting their fate in the slums of Belize City.Thirty years on, Hugh returns - older but not necessarily wiser - to complete his journey.

    Combining memoir with vivid scenes at the table; interviews with the world’s most renowned chefs, restaurateurs, and eaters; and a few well-placed rants and raves about life as a paid gourmand, Rayner puts his thoughtful, innovative, and hilarious stamp on food writing. He reports on high-end gastronomy from Vegas to Dubai, Moscow to Tokyo, London to New York, ending in Paris where he attempts to do with Michelin-starred restaurants what Morgan Spurlock did with McDonald’s in Super Size Me—eating at those establishments on consecutive days and never refusing a sixteen-course tasting menu when it’s offered.The Man Who Ate the World is a fascinating and riotous look at the business and pleasure of fine dining.

    The author doesn't pull any punches describing the good, the bad, the funny and the just plain ridiculous of the Submarine Service. Besides a wealth of information about what it's like to serve on a submarine, you'll meet real life characters like Tongue, Snake and Button Butt John. Did submarines make them rude, crude, and crazy. Or does the Submarine Service act as a magnet for every nut in the Navy? One thing is sure, after two months underwater, and with their back pay in their back pocket, Sub Sailors are as wild as cowboys after a cattle drive. Bar the doors and hide your daughters. Every reader owes it to themselves to use Amazons "Look In" feature to take a peek inside this unique and entertaining book.

    Ignoring her mother’s advice that she get another job immediately or “never get hired anywhere ever again,” Flinn instead cleared out her savings and moved to Paris to pursue a dream-a diploma from the famed Le Cordon Bleu.The Sharper Your Knife, the Less You Cry is the touching and remarkably funny account of Flinn’s transformation as she moves through the school’s intense program and falls deeply in love along the way. Flinn interweaves more than two dozen recipes with a unique look inside Le Cordon Bleu amid battles with demanding chefs, competitive classmates, and her “wretchedly inadequate” French. Flinn offers a vibrant portrait of Paris, one in which the sights and sounds of the city’s street markets and purveyors come alive in rich detail.The ultimate wish fulfillment book, her story is a true testament to pursuing a dream. Fans of Julie & Julia, My LIfe in France, and Eat, Pray, Love will be amused, inspired, and richly rewarded by this seductive tale of romance, Paris, and French food.

    He's worked with celebrated chef Eric Ripert as wine director of three-Michelin-starred Le Bernardin for over a decade, yet his philosophy and approach to wine is much more casual. Aldo's debut book, Wine Simple, is full of confidence-building infographics and illustrations, an unbeatable depth of knowledge, effusive encouragement, and, most important, strong opinions on wine so you can learn to form your own. Imbued with Aldo's insatiable passion and eagerness to teach others, Wine Simple is accessible, deeply educational, and lively and fun, both in voice and visuals. This essential guide begins with the fundamentals of wine in easy-to-absorb hits of information and pragmatic, everyday tips—key varietals and winemaking regions, how to taste, when to save and when to splurge, and how to set up a wine tasting at home. Aldo then teaches you how to take your wine knowledge to the next level and evolve your palate, including techniques on building a “flavor library,” a cheat sheet to good (and great) vintages (and why you shouldn't put everything on the line for them), tips on troubleshooting tricky wines (corked? mousy?), and, for the daring, even how to saber a bottle of champagne. This visual, user-friendly approach will inspire readers to have the confidence, curiosity, and enthusiasm to taste smarter, drink boldly, and dive headfirst fearlessly into the exciting world of wine.Praise for Wine Simple “If you’ve ever felt like you ought to be smart about wine, this is the book. Aldo makes wine approachable and never dumbed down.”—Madeline Puckette, co-founder of Wine Folly “A meal at Le Bernardin is always an incredible experience, especially with Aldo’s expert knowledge and effortless charm! It can be intimidating to choose wine, but with Wine Simple we can all feel like world-class sommeliers.”—Chrissy Teigen“Whoever thinks wine is all about snobbery and intricate complexity should open this book! In less than 300 pages, Aldo Sohm manages to open the doors of this universe with wit, fun, and great pedagogy. A perfect, personal beginner’s guide by a legend in our industry, Wine Simple will surely be the bedside book for a new generation of wine lovers.”—Pascaline Lepeltier, Master Sommelier and managing partner, Racines NY

    Now she presents a handy guide that will show you how to stop being overwhelmed and intimidated, how to discover, respect, and enjoy your own personal taste, and how to be whatever kind of wine person you want to be, from budding connoisseur to someone who simply gets wine you like every time you buy a bottle. Refreshingly simple, irreverent, and witty, Drink This explains all the insider stuff that wine critics assume you know. It will teach you how to taste and savor wine, alone, with a friend, or with a group. And perhaps most important, this book gives you the tools to learn the only thing that really matters about wine: namely, figuring out what you like.Grumdahl draws on her own experience and savvy and interviews some of the world’s most renowned critics, winemakers, and chefs, including Robert M. Parker, Jr., Paul Draper, and Thomas Keller, who share their wisdom about everything from pairing food and wine to the inside scoop on what wine scores and reviews really mean. Readers will learn how to master tasting techniques and understand the winemaking process from soil to cellar. Drink This also reveals how to get your money’s worth out of wine without spending all you’ve got.At last there’s a reason for wary wine lovers to raise a glass in celebration. Savor the insider’s viewpoint and straight talk of Drink This, and watch your intimidation of wine transform into well-grounded, unshakeable confidence.

    The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.    Marcus Samuelsson was only three years old when he, his mother, and his sister—all battling tuberculosis—walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later they were welcomed into a loving middle-class white family in Göteborg, Sweden. It was there that Marcus’s new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her signature roast chicken. From a very early age, there was little question what Marcus was going to be when he grew up.Yes, Chef chronicles Marcus Samuelsson’s remarkable journey from Helga’s humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of  “chasing flavors,” as he calls it, had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs and, most important, the opening of the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fufilled his dream of creating a truly diverse, multiracial dining room—a place where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers, and nurses. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home. With disarming honesty and intimacy, Samuelsson also opens up about his failures—the price of ambition, in human terms—and recounts his emotional journey, as a grown man, to meet the father he never knew. Yes, Chef is a tale of personal discovery, unshakable determination, and the passionate, playful pursuit of flavors—one man’s struggle to find a place for himself in the kitchen, and in the world.

    With the same intelligence and insouciant charm he brought to How Proust Can Save Your Life, de Botton considers the pleasures of anticipation; the allure of the exotic, and the value of noticing everything from a seascape in Barbados to the takeoffs at Heathrow. Even as de Botton takes the reader along on his own peregrinations, he also cites such distinguished fellow-travelers as Baudelaire, Wordsworth, Van Gogh, the biologist Alexander von Humboldt, and the 18th-century eccentric Xavier de Maistre, who catalogued the wonders of his bedroom. The Art of Travel is a wise and utterly original book. Don’t leave home without it.

    Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes.In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.

    Totten’s gripping first-person narratives from the war zones, police states, and revolutionary capitals of the Middle East and North Africa paint a vivid picture of peoples and nations at war with themselves, each other, and—sometimes—with the rest of the world. His journeys take him from Libya under the gruesome rule of Muammar Qaddafi to Egypt before, during and after the Arab Spring; from the Israeli-controlled Golan Heights in Syria on the eve of that country’s apocalyptic civil war to a camp on the Iran-Iraq border where armed revolutionaries threaten to topple the Islamic Republic regime in Tehran; from the contested streets of conflict-ridden Jerusalem to dusty outposts in the Sahara where a surreal conflict few have even heard of simmers long after it should have expired; and from war-torn Beirut and Baghdad to a lonely town in central Tunisia that seeded a storm of revolution and war that spread for thousands of miles in every direction. Tower of the Sun is a timeless close-up of one of the world’s most violent and turbulent regions that will resonate for decades to come. “A decade in the making, Tower of The Sun is not just an authoritative, intimate and lively reconnaissance of the tectonic upheavals shaking the earth from North Africa's Maghreb to Iraqi Kurdistan. It’s also a masterpiece of clear-eyed political analysis and literary journalism in the travel-diary style of Paul Theroux.” – Terry Glavin, author of The Sixth Extinction “Totten…practices journalism in the tradition of George Orwell: morally imaginative, partisan in the best sense of the word, and delivered in crackling, rapid-fire prose befitting the violent realities it depicts.” Sohrab Ahmari, Commentary “I can think of only a certain number of people as having risen to the intellectual and journalistic challenges of the last few years, and Michael J. Totten is one of them.” Paul Berman, author of Terror and Liberalism “Michael J. Totten, to my mind, is one of the world’s most acute observers of Middle East politics. He is also an absolutely fearless reporter, both physically—he has explored the darkest corners of Middle East extremism—and morally.” Jeffrey Goldberg, author of Prisoners

    "This isn't like me. I'm not the sort of girl who crosses continents to meet up with a man she hardly knows. Paris hadn't even been part of my travel plan..."A delightful, fresh twist on the travel memoir, Almost French takes us on a tour that is fraught with culture clashes but rife with deadpan humor. Sarah Turnbull's stint in Paris was only supposed to last a week. Chance had brought Sarah and Frédéric together in Bucharest, and on impulse she decided to take him up on his offer to visit him in the world's most romantic city. Sacrificing Vegemite for vichyssoise, the feisty Sydney journalist does her best to fit in, although her conversation, her laugh, and even her wardrobe advertise her foreigner status. But as she navigates the highs and lows of this strange new world, from life in a bustling quatier and surviving Parisian dinner parties to covering the haute couture fashion shows and discovering the hard way the paradoxes of France today, little by little Sarah falls under its spell: maddening, mysterious, and charged with that French specialty-séduction.An entertaining tale of being a fish out of water, Almost French is an enthralling read as Sarah Turnbull leads us on a magical tour of this seductive place-and culture-that has captured her heart

    Cruising Attitude is a Coffee, Tea, or Me? for the 21st century, as the author parlays her fifteen years of flight experience into a delightful account of crazy airline passengers and crew drama, of overcrowded crashpads in “Crew Gardens” Queens and finding love at 35,000 feet. The popular author of Galley Gossip, a weekly column for AOL’s award-winning travel website Gadling.com, Poole not only shares great stories, but also explains the ins and outs of flying, as seen from the flight attendant’s jump seat.

    The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring Dale DeGroff’s signature use of fresh juices, as well as all the classics.Debonair, a great raconteur, and an unparalleled authority, Dale DeGroff is the epitome of Perfect Bartender, universally acknowledged as the world’s premier mixologist. From Entertainment Weekly and USA Today to the Culinary Institute of America and the nation’s best restaurants, whenever anybody wants information or training on the bar, they turn to Dale for recipes, for history, for anecdotes, for fun—for cocktail-party conversation as well as for cocktails.That’s what The Craft of the Cocktail is—the full party, conversation and all. It begins with the history of spirits, how they’re made (but without too much boring science), the development of the mixed drink, and the culture it created, all drawn from Dale’s vast library of vintage cocktail books. Then on to stocking the essential bar, choosing the right tools and ingredients, mastering key techniques—hints worthy of a pro, the same information that Dale shares with the bartenders he trains in seminars and through his videos. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals. Throughout are rich stories, vintage recipes, fast facts, and other entertaining asides. Beautiful color photographs and a striking design round out the cookbook approach to this subject, highlighting the difference between an under-the-bar handbook and a stylish, full-blown treatment. The Craft of the Cocktail is that treatment, destined to become the bible of the bar.

    Its architectural treasures crumble—foundations shift, marble ornaments fall—even as efforts to preserve them are underway. The City of Falling Angels opens on the evening of January 29, 1996, when a dramatic fire destroys the historic Fenice opera house. The loss of the Fenice, where five of Verdi's operas premiered, is a catastrophe for Venetians. Arriving in Venice three days after the fire, Berendt becomes a kind of detective—inquiring into the nature of life in this remarkable museum-city—while gradually revealing the truth about the fire.In the course of his investigations, Berendt introduces us to a rich cast of characters: a prominent Venetian poet whose shocking "suicide" prompts his skeptical friends to pursue a murder suspect on their own; the first family of American expatriates that loses possession of the family palace after four generations of ownership; an organization of high-society, partygoing Americans who raise money to preserve the art and architecture of Venice, while quarreling in public among themselves, questioning one another's motives and drawing startled Venetians into the fray; a contemporary Venetian surrealist painter and outrageous provocateur; the master glassblower of Venice; and numerous others-stool pigeons, scapegoats, hustlers, sleepwalkers, believers in Martians, the Plant Man, the Rat Man, and Henry James.Berendt tells a tale full of atmosphere and surprise as the stories build, one after the other, ultimately coming together to reveal a world as finely drawn as a still-life painting. The fire and its aftermath serve as a leitmotif that runs throughout, adding the elements of chaos, corruption, and crime and contributing to the ever-mounting suspense of this brilliant book.

    Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.