But as a thirtysomething fashion writer in New York, she felt the Singaporean dishes that defined her childhood beginning to call her back. Was it too late to learn the secrets of her grandmothers' and aunties' kitchens, as well as the tumultuous family history that had kept them hidden before In her quest to recreate the dishes of her native Singapore by cooking with her family, Tan learned not only cherished recipes but long-buried stories of past generations. A Tiger in the Kitchen, which includes ten authentic recipes for Singaporean classics such as pineapple tarts and Teochew braised duck, is the autobiography of a Chinese-Singaporean ex-pat who learns to infuse her New York lifestyle with the rich lessons of the Singaporean kitchen, ultimately reconnecting with her family and herself.

    In Greek to Me, she delivers another wise and funny paean to the art of self-expression, this time filtered through her greatest passion: all things Greek.Greek to Me is a charming account of Norris’s lifelong love affair with words and her solo adventures in the land of olive trees and ouzo. Along the way, Norris explains how the alphabet originated in Greece, makes the case for Athena as a feminist icon, goes searching for the fabled Baths of Aphrodite, and reveals the surprising ways Greek helped form English. Filled with Norris’s memorable encounters with Greek words, Greek gods, Greek wine—and more than a few Greek men—Greek to Me is the Comma Queen’s fresh take on Greece and the exotic yet strangely familiar language that so deeply influences our own.

    Now, in her inspiring, charming and life-affirming memoir, Mary tells us about her life - a life in some ways reassuringly ordinary, yet at the same time completely extraordinary.

    Round as in stout, chubby, and hungry, always and endlessly hungry. He grew up in a big, loud Italian family in White Plains, New York, where meals were epic, outsize affairs. At those meals, he demonstrated one of his foremost qualifications for his future career: an epic, outsize appetite for food. But his relationship with eating was tricky, and his difficulties with managing it began early.When he was named the restaurant critic for the New York Times in 2004, he knew enough to be nervous. He would be performing one of the most closely watched tasks in the epicurean universe; a bumpy ride was inevitable, especially for someone whose writing beforehand had focused on politics, presidential campaigns, and the Pope.But as he tackled his new role as one of the most loved and hated tastemakers in the New York restaurant world, he also had to make sense of a decades-long love-hate affair with food, which had been his enemy as well as his friend. Now he’d have to face down this enemy at meal after indulgent meal. His Italian grandmother had often said, "Born round, you don’t die square." Would he fall back into his worst old habits? Or had he established a truce with the food on his plate?In tracing the highly unusual path Bruni traveled to become a restaurant critic, Born Round tells the captivating story of an unpredictable journalistic odyssey and provides an unflinching account of one person’s tumultuous, often painful lifelong struggle with his weight. How does a committed eater embrace food without being undone by it? Born Round will speak to every hungry hedonist who has ever had to rein in an appetite to avoid letting out a waistband, and it will delight anyone interested in matters of family, matters of the heart, and the big role food plays in both.

    From his first day on the job as the New York Times food critic, Craig Claiborne excited readers by introducing them to food worlds unknown, from initiating them in the standards of the finest French cuisine and the tantalizing joys of the then mostly unknown foods of India, China, Mexico, Spain, to extolling the pleasures of “exotic” ingredients like arugula, and praising “newfangled” tools like the Cuisinart, which once he’d given his stamp of approval became wildly popular. A good review of a restaurant guaranteed a full house for weeks, while a bad review might close a kitchen down.      Based on unprecedented access to Claiborne’s personal papers and interviews with a host of food world royalty, including Jacques Pepin, Gael Greene, and Alice Waters, Tom McNamee offers a lively and vivid account of Claiborne’s extraordinary adventure in food, from his own awakening in the bistros of Paris, to his legendary wine-soaked dinner parties, to his travels to colorful locals from Morocco to Saigon, and the infamous $4,000 dinner he shared in Paris with French chef Pierre Franey that made front-page news. More than an engrossing biography, this is the story of the country’s transition from enchantment with frozen TV dinners to a new consciousness of truly good cooking.

    Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled The Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soulé’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered midcentury, on-the-road dining, only to be swept aside by McDonald's. Lavishly designed with more than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history.

    The million copy, ultimate #1 bestseller that is changing the way Americans eat and liveDon't DietEat ChocolateDrink WineTake Long WalksEnjoy LifeStay Slim the French way Experience the joie de vivre of French Women Don't Get Fat by Mireille Guiliano.

    From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables -- or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem -- and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.

    Inside you will find:× The smell of honeysuckle× Heartbreak× A French-kissing rabbit× A haunted house× Death× A vagina singing sad old songs× Young geraniums in an ancient castle× Birth× A dog who appears in dreams as a spiritual guide× Divorce× Electromagnetic energy fields× Emotional horniness× The ghost of a sea captain× And moreI hope you enjoy these little weirds.Love,Jenny Slate

    The essays in How to Ruin Everything range from the absurd (how he became an international ivory smuggler) to the comical (his middle-school rap battle dominance) to the revelatory (his experiences with epilepsy), yet all are delivered with the type of linguistic dexterity and self-awareness that has won Watsky more than 765,000 YouTube subscribers. Alternately ribald and emotionally resonant, How to Ruin Everything announces a versatile writer with a promising career ahead.

      At 28, Jessica Fechtor was happily immersed in graduate school and her young marriage, and thinking about starting a family. Then one day, she went for a run and an aneurysm burst in her brain. She nearly died. She lost her sense of smell, the sight in her left eye, and was forced to the sidelines of the life she loved. Jessica’s journey to recovery began in the kitchen as soon as she was able to stand at the stovetop and stir. There, she drew strength from the restorative power of cooking and baking. Written with intelligence, humor, and warmth, Stir is a heartfelt examination of what it means to nourish and be nourished."  Woven throughout the narrative are 27 recipes for dishes that comfort and delight. For readers of M.F.K.Fisher, Molly Wizenberg, and Tamar Adler, as well as Oliver Sacks, Jill Bolte Taylor, and Susannah Cahalan, Stir is sure to inspire, and send you straight to the kitchen

    MIRANDA, JR. The true story of how a group of chefs fed hundreds of thousands of hungry Americans after Hurricane Maria and touched the hearts of many more Chef José Andrés arrived in Puerto Rico four days after Hurricane Maria ripped through the island. The economy was destroyed and for most people there was no clean water, no food, no power, no gas, and no way to communicate with the outside world. Andrés addressed the humanitarian crisis the only way he knew how: by feeding people, one hot meal at a time. From serving sancocho with his friend José Enrique at Enrique’s ravaged restaurant in San Juan to eventually cooking 100,000 meals a day at more than a dozen kitchens across the island, Andrés and his team fed hundreds of thousands of people, including with massive paellas made to serve thousands of people alone.. At the same time, they also confronted a crisis with deep roots, as well as the broken and wasteful system that helps keep some of the biggest charities and NGOs in business. Based on Andrés’s insider’s take as well as on meetings, messages, and conversations he had while in Puerto Rico, We Fed an Island movingly describes how a network of community kitchens activated real change and tells an extraordinary story of hope in the face of disasters both natural and man-made, offering suggestions for how to address a crisis like this in the future. Beyond that, a portion of the proceeds from the book will be donated to the Chef Relief Network of World Central Kitchen for efforts in Puerto Rico and beyond.

    The Emmy Award-winning stand-up comic—dubbed a “pathological sweetheart” by the New York Observer—is known throughout the industry as one of comedy’s true “nice guys.” Not surprisingly, he’s endured his share of last-place finishes. But he keeps on bouncing back.In this collection of hilarious and poignant essays (including his acclaimed New York Times piece “What if I Bombed at My Own Wedding?”), Josh celebrates a life of good intentions—and mixed results. His true tales of romantic calamities, professional misfortunes, and eventual triumphs reinforce the notion: we get out of the world what we put into it. Whether he’s adopting a dog from a suspicious stranger, mitigating a disastrous road trip, or trying MDMA for the first (and only) time, Josh only wants the best for everyone—even as his attempts to do the right thing occasionally implode.Full of the warm and relatable humor that’s made him a favorite on the comedy club circuit, Nice Try solidifies Josh Gondelman’s reputation as not just a good guy, but a skilled observer of the human condition.

    Reprinted here for the first time is Franzen's controversial l996 investigation of the fate of the American novel in what became known as "the Harper's essay," as well as his award-winning narrative of his father's struggle with Alzheimer's disease, and a rueful account of his brief tenure as an Oprah Winfrey author.

    Thinking she is merely helping Edward’s daughter--who lives far away and has asked her to check in on her nonagenarian dad in New York--Isabel has no idea that the man in the kitchen baking the sublime roast chicken and light-as-air apricot soufflé will end up changing her life. As Edward and Isabel meet weekly for the glorious dinners that Edward prepares, he shares so much more than his recipes for apple galette or the perfect martini, or even his tips for deboning poultry. Edward is teaching Isabel the luxury of slowing down and taking the time to think through everything she does, to deconstruct her own life, cutting it back to the bone and examining the guts, no matter how messy that proves to be.