Throughout her life Justice Ginsburg has been (and continues to be) a prolific writer and public speaker. This book’s sampling is selected by Justice Ginsburg and her authorized biographers Mary Hartnett and Wendy W. Williams. Justice Ginsburg has written an introduction to the book, and Hartnett and Williams introduce each chapter, giving biographical context and quotes gleaned from hundreds of interviews they have conducted. This is a fascinating glimpse into the life of one of America’s most influential women.

     For a long time, Nadja Spiegelman believed her mother was a fairy. More than her famous father, Maus creator Art Spiegelman, and even more than most mothers, hers—French-born New Yorker art director Françoise Mouly—exerted a force over reality that was both dazzling and daunting. As Nadja’s body changed and “began to whisper to the adults around me in a language I did not understand,” their relationship grew tense. Unwittingly, they were replaying a drama from her mother’s past, a drama Nadja sensed but had never been told. Then, after college, her mother suddenly opened up to her. Françoise recounted her turbulent adolescence caught between a volatile mother and a playboy father, one of the first plastic surgeons in France. The weight of the difficult stories she told her daughter shifted the balance between them.  It had taken an ocean to allow Françoise the distance to become her own person. At about the same age, Nadja made the journey in reverse, moving to Paris determined to get to know the woman her mother had fled.  Her grandmother’s memories contradicted her mother’s at nearly every turn, but beneath them lay a difficult history of her own. Nadja emerged with a deeper understanding of how each generation reshapes the past in order forge ahead, their narratives both weapon and defense, eternally in conflict. Every reader will recognize herself and her family in this gorgeous and heartbreaking memoir, which helps us to see why sometimes those who love us best hurt us most.

    And there’s much to love: hundreds of gloriously pungent varieties—crumbly, creamy, buttery, even shot through with bottle-green mold. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all?In The Whole Fromage, Kathe Lison sets out to learn what makes French cheese so remarkable—why France is the “Cheese Mother Ship,” in the words of one American expert. Her journey takes her to cheese caves tucked within the craggy volcanic rock of Auvergne, to a centuries-old monastery in the French Alps, and to the farmlands that keep cheesemaking traditions alive. She meets the dairy scientists, shepherds, and affineurs who make up the world of modern French cheese, and whose lifestyles and philosophies are as varied and flavorful as the delicacies they produce. Most delicious of all, she meets the cheeses themselves—from spruce-wrapped Mont d’Or, so gooey it’s best eaten with a spoon; to luminous Beaufort, redolent of Alpine grasses and wildflowers, a single round of which can weigh as much as a Saint Bernard; to Camembert, invented in Normandy but beloved and imitated across the world.With writing as piquant and rich as a well-aged Roquefort, as charming as a tender springtime chèvre, and yet as unsentimental as a stinky Maroilles, The Whole Fromage is a tasty exploration of one of the great culinary treasures of France.

    Written by a food-loving immigrant from Tuscany, this memoir-cum-cookbook articulates the Italian American vision of the good life: a backyard garden, a well-cooked meal shared with family and friends, and a passion for ingredients and cooking that nourish the body and the soul.

    Katharine's account of her years as subservient daughter and wife is so painful that by the time she finally asserts herself at the Post following Phil's suicide in 1963 (more than halfway through the book), readers will want to cheer. After that, Watergate is practically an anticlimax.

    She tells of being poor, hopeful, and adrift in the city that became her great teacher; of the small apartment that, when she was nineteen, became the home in which she transformed herself; of how punk rock gave form and voice to her own fury and explosive energy.Solnit recounts how she came to recognize the epidemic of violence against women around her, the street harassment that unsettled her, the trauma that changed her, and the authority figures who routinely disdained and disbelieved girls and women, including her. Looking back, she sees all these as consequences of the voicelessness that was and still is the ordinary condition of women, and how she contended with that while becoming a writer and a public voice for women’s rights.She explores the forces that liberated her as a person and as a writer—books themselves, the gay men around her who offered other visions of what gender, family, and joy could be, and her eventual arrival in the spacious landscapes and overlooked conflicts of the American West. These influences taught her how to write in the way she has ever since, and gave her a voice that has resonated with and empowered many others.

    But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Lohman sets out to explore how these influential ingredients made their way to the American table. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate.

    Laced with delicious secret recipes passed from generation to generation, West's irresistible chronicle recalls good times and wild times—mothers swinging from chandeliers, elderly aunts brewing up love potions, a South American nymphomaniac stirring up trouble at a Louisiana barbeque joint, and the spooky hauntings of a cabbage-eating ghost—all in the pursuit of good dining. Thoroughly entertaining, alive with West's distinctive humor and sharp, irrepressible insight, here are incomparable American kitchen tales as warm and tasty as freshly baked bread.

    elBulli is also the object of culinary pilgrimage—millions clamor every year for a reservation at one of its tables. Yet few people know that, behind each of the thirtyor more courses that make up a meal at elBulli, a small army of stagiaires—apprentice chefs—labor at the precise, exhausting work of executing Adrià’s astonishing vision. In The Sorcerer’s Apprentices: A Season in the Kitchen at Ferran Adrià’s elBulli, Lisa Abend explores the remarkable system that Adrià uses to run his restaurant and, in the process, train the next generation of culinary stars. Granted more access to Adrià and the elBulli kitchen than any other writer in the restaurant’s history, Abend follows thirty-five young men and women as they struggle to master the cutting-edge techniques, grueling hours, furious creativity, and interpersonal tensions that come with working at this celebrated institution. Her lively narrative captures a great cast, including a young Korean cook who camps on the doorstep of elBulli until he is allowed to work in the kitchen; an ambitious chef from one of Switzerland’s top restaurants struggling to create his own artistic vision of cuisine; and an American couple whose relationship may not withstand the unique pressures of the restaurant. What emerges is an irresistible tale of aspiring young talents caught, for good or ill, in the opportunity of a lifetime.Taken together, their stories form a portrait of the international team that helps make a meal at elBulli so memorable. They also reveal a Ferran Adrià few ever see, one who is not only a genius chef and artist but also a boss, teacher, taskmaster, businessman, and sometimes- flawed human being. Today, food has become the focus of unprecedented attention, and The Sorcerer’s Apprentices also explores the strange evolution—in less than two decades—of a once-maligned profession into a source of celebrity.

    Abandoning her studies at Oxford in 1915 to enlist as a nurse in the armed services, Brittain served in London, in Malta, and on the Western Front. By war's end she had lost virtually everyone she loved. Testament of Youth is both a record of what she lived through and an elegy for a vanished generation. Hailed by the Times Literary Supplement as a book that helped “both form and define the mood of its time,” it speaks to any generation that has been irrevocably changed by war.

    Take a cue from entertaining expert Amy Sedaris and host an unforgettable fete that will have your guests raving. No matter the style or size of the gathering-from the straightforward to the bizarre-I Like You provides jackpot recipes and solid advice laced with Amy's blisteringly funny take on entertaining, plus four-color photos and enlightening sidebars on everything it takes to pull off a party with extraordinary flair. You don't even need to be a host or hostess to benefit-Amy offers tips for guests, too!  (Number one: don't be fifteen minutes early.) Readers will discover unique dishes to serve alcoholics (Broiled Frozen Chicken Wings with Applesauce), the secret to a successful children's party (a half-hour time limit, games included), plus a whole appendix chock-full of arts and crafts ideas (from a mini-pantyhose plant-hanger to a do-it-yourself calf stretcher), and much, much more!

    Volk’s family fed New York City for one hundred years, from 1888 when her great-grandfather introduced pastrami to America until 1988, when her father closed his garment center restaurant. All along, food was pretty much at the center of their lives. But as seductively as Volk evokes the food, Stuffed is at heart a paean to her quirky, vibrant relatives: her grandmother with the “best legs in Atlantic City”; her grandfather, who invented the wrecking ball; her larger-than-life father, who sculpted snow thrones when other dads were struggling with snowmen. Writing with great freshness and humor, Patricia Volk will leave you hungering to sit down to dinner with her robust family–both for the spectacle and for the food.

    Collects French recipes for everyday dishes and gourmet meals prepared by Clementine, a Burgundian cook for the Chamberlain family living first in post-World War II France, then in Massachusetts.

    Not long after, she also became mute. Her tenacious struggle to overcome these handicaps-with the help of her inspired teacher, Anne Sullivan-is one of the great stories of human courage and dedication. In this classic autobiography, first published in 1903, Miss Keller recounts the first 22 years of her life, including the magical moment at the water pump when, recognizing the connection between the word "water" and the cold liquid flowing over her hand, she realized that objects had names. Subsequent experiences were equally noteworthy: her joy at eventually learning to speak, her friendships with Oliver Wendell Holmes, Edward Everett Hale and other notables, her education at Radcliffe (from which she graduated cum laude), and-underlying all-her extraordinary relationship with Miss Sullivan, who showed a remarkable genius for communicating with her eager and quick-to-learn pupil.

    97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement