At a tender age, she becomes convinced that she will never find true love, instead believing that “love is a terrible thing that will make you suffer. . . .” A chance meeting in Rio takes her to Geneva, where she dreams of finding fame and fortune.Maria’s despairing view of love is put to the test when she meets a handsome young painter. In this odyssey of self-discovery, Maria has to choose between pursuing a path of darkness—sexual pleasure for its own sake—or risking everything to find her own “inner light” and the possibility of sacred sex, sex in the context of love.

    Time shifts from one consciousness to another in a hypnotic flow of dreams, desires, and memories, a world of ghosts dominated by the figure of Pedro Páramo - lover, overlord, murderer.Rulfo's extraordinary mix of sensory images, violent passions, and unfathomable mysteries has been a profound influence on a whole generation of Latin American writers, including Carlos Fuentes, Mario Vargas Llosa, and Gabriel García Márquez. To read Pedro Páramo today is as overwhelming an experience as when it was first published in Mexico back in 1955.

    Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.

    The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.Ripert's parents divorced when he was six, separating him from the father he idolized and replacing him with a cold, bullying stepfather who insisted that Ripert be sent away to boarding school. A few years later, Ripert's father died on a hiking trip. Through these tough times, the one thing that gave Ripert comfort was food. Told that boys had no place in the kitchen, Ripert would instead watch from the doorway as his mother rolled couscous by hand or his grandmother pressed out the buttery dough for the treat he loved above all others, tarte aux pommes. When an eccentric local chef took him under his wing, an eleven-year-old Ripert realized that food was more than just an escape: It was his calling. That passion would carry him through the drudgery of culinary school and into the high-pressure world of Paris's most elite restaurants, where Ripert discovered that learning to cook was the easy part--surviving the line was the battle.Taking us from Eric Ripert's childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as Joel Robuchon and Dominique Bouchet, until, at the age of twenty-four, Ripert made his way to the United States, 32 Yolks is the tender and richly told story of how one of our greatest living chefs found himself--and his home--in the kitchen.Praise for Eric Ripert's 32 Yolks"Passionate, poetical . . . What makes 32 Yolks compelling is the honesty and laudable humility Ripert brings to the telling."--Chicago Tribune"With a vulnerability and honesty that is breathtaking . . . Ripert takes us into the mind of a boy with thoughts so sweet they will cause you to weep. He also lets us into the mind of the man he is today, revealing all the golden cracks and chips that made him more valuable to those around him."--The Wall Street Journal"Eric Ripert makes magic with 32 Yolks."--Vanity Fair"32 Yolks may not be what you'd expect from a charming, Emmy-winning cooking show host and cookbook author. In the book, there are, of course, scenes of elaborate meals both eaten and prepared. . . . But Ripert's story is, for the most part, one of profound loss."--Los Angeles Times "This book demonstrates just how amazing Eric's life has been both inside and outside of the kitchen. It makes total sense now to see him become one of the greatest chefs in the world today. This is a portrait of a chef as a young man."--David Chang

    The story of her life is the story of the paintings, and painters, who matter to her. Her intimate, digressive voice guides us through a gallery of moments that have touched her.In these pages, El Greco visits the Sistine Chapel and is appalled by Michelangelo’s bodies. The mystery of Rothko's refusal to finish murals for the Seagram Building in New York is blended with the story of a hospital in which a prostitute walks the halls while the narrator's husband receives chemotherapy. Alfred de Dreux visits Géricault's workshop; Gustave Courbet's devilish seascapes incite viewers “to have sex, or to eat an apple”; Picasso organizes a cruel banquet in Rousseau’s honor. . . . All of these fascinating episodes in art history interact with the narrator's life in Buenos Aires—her family and work; her loves and losses; her infatuations and disappointments. The effect is of a character refracted by environment, composed by the canvases she studies.Seductive and capricious, Optic Nerve is a book that captures, like no other, the mysterious connections between a work of art and the person who perceives it.

    For Jhumpa Lahiri, that love was for Italian, which first captivated and capsized her during a trip to Florence after college. And although Lahiri studied Italian for many years afterward, true mastery had always eluded her. So in 2012, seeking full immersion, she decided to move to Rome with her family, for “a trial by fire, a sort of baptism” into a new language and world. In Rome, Lahiri began to read, and to write—initially in her journal—solely in Italian. In Other Words, an autobiographical work written in Italian, investigates the process of learning to express oneself in another language, and describes the journey of a writer seeking a new voice. Presented in a dual-language format, it is a book about exile, linguistic and otherwise, written with an intensity and clarity not seen since Nabokov. A startling act of self-reflection and a provocative exploration of belonging and reinvention.

    Now they were taking another audacious leap, unstitching their ties with exquisite Venice to live in a roughly renovated stable in Tuscany.Once again, it was love at first sight. Love for the timeless countryside and the ancient village of San Casciano dei Bagni, for the local vintage and the magnificent cooking, for the Tuscan sky and the friendly church bells. Love especially for old Barlozzo, the village mago, who escorts the newcomers to Tuscany’s seasonal festivals; gives them roasted country bread drizzled with just-pressed olive oil; invites them to gather chestnuts, harvest grapes, hunt truffles; and teaches them to caress the simple pleasures of each precious day. It’s Barlozzo who guides them across the minefields of village history and into the warm and fiercely beating heart of love itself. A Thousand Days in Tuscany is set in one of the most beautiful places on earth–and tucked into its fragrant corners are luscious recipes (including one for the only true bruschetta) directly from the author’s private collection.

    It is the tragic monologue of a woman speaking with the child she carries in her womb. This letter confronts the burning theme of abortion, and the meaning of life, by asking difficult questions: Is it fair to impose life even if it means suffering? Would it be better not to be born at all?Letter to a Child Never Born touches on the real meaning of being a woman: the power to give life or not. When the book begins, the protagonist is upset after learning she is pregnant. She knows nothing about the child, except that this creature depends totally and uniquely on her own choices. The creation of another person directly within one’s own body is a very shocking thing. The sense of responsibility is huge; it is a heavy burden that gives life to endless reflections, from the origin of our existence to the shame of our selfishness. If the child could choose, would he prefer to be born, to grow up, and to suffer, or would he return to the joyful limbo from which he came? A woman’s freedom and individuality are also challenged by a newborn—should she renounce her freedom, her job, and her choice? What should she do at this point?

    In this memoir, he shares the remarkable story of his culinary coming-of-age. Growing up in the Bronx and Nigeria (where he was sent by his mother to "learn respect"), food was Onwuachi's great love. He launched his own catering company with twenty thousand dollars he made selling candy on the subway, and trained in the kitchens of some of the most acclaimed restaurants in the country. But the road to success is riddled with potholes. As a young chef, Onwuachi was forced to grapple with just how unwelcoming the world of fine dining can be for people of color, and his first restaurant, the culmination of years of planning, shuttered just months after opening. -Notes from a Young Black Chef is one man's pursuit of his passions, despite the odds.

    Toronto restaurateur Jen Agg, the woman behind the popular The Black Hoof, Cocktail Bar, Rhum Corner, and Agrikol restaurants, is known for her frank, crystal-sharp and often hilarious observations and ideas on the restaurant industry and the world around her.I Hear She's a Real Bitch, Jen Agg's first book, is caustic yet intimate, and wryly observant; an unforgettable glimpse into the life of one of the most interesting, smart, trail-blazing voices of this moment.

    And survive she did, but not unscathed. This intimate narrative echoes the voice of the narrator's younger self, a sharp, sensitive girl keen to life's hardships.With bare language and smart humor, both delicate and unafraid, the narrator strings a strand of touching moments together to create a portrait of an unconventional childhood that crushed her, scarred her, mended her, tore her apart and ultimately made her whole.

    New York Times reporter and Chinese-American (or American-born Chinese), Jennifer 8 Lee, traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.

    They're following you. They're everywhere now. They're us.In Samanta Schweblin's wildly imaginative new novel, Little Eyes, "kentukis" have gone viral across the globe. They're little mechanical stuffed animals that have cameras for eyes, wheels for feet, and are connected to an anonymous global server. Owners of kentukis have the eyes of a stranger in their home and a cute squeaking pet following them; or you can be the kentuki and voyeuristically spend time in someone else's life, controlling the creature with a few keystrokes. Through kentukis, a jaded Croatian hustler stumbles into a massive criminal enterprise and saves a life in Brazil, a lonely old woman in Peru becomes fascinated with a young woman and her louche lover in Germany, and a motherless child in Antigua finds a new virtual family and experiences snow for the first time in Norway.These creatures can reveal the beauty of connection between farflung souls - but they also expose the ugly humanity of our increasingly linked world. Trusting strangers can lead to unexpected love and marvelous adventure, but what happens when the kentukis pave the way for unimaginable terror?

    Chang was a Red Guard briefly at the age of fourteen, then worked as a peasant, a “barefoot doctor,” a steelworker, and an electrician. As the story of each generation unfolds, Chang captures in gripping, moving—and ultimately uplifting—detail the cycles of violent drama visited on her own family and millions of others caught in the whirlwind of history.

    In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. Twitty travels from the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields to tell of the struggles his family faced and how food enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and visits Civil War battlefields in Virginia, synagogues in Alabama, and black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep-the power of food to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.