Even when they work long days. Even when their kids' schedules pull them in eighteen different directions. They are not superhuman. They are not from another planet.With simple strategies and common sense, Jenny figured out how to break down dinner—the food, the timing, the anxiety, from prep to cleanup—so that her family could enjoy good food, time to unwind, and simply be together.Using the same straight-up, inspiring voice that readers of her award-winning blog, Dinner: A Love Story, have come to count on, Jenny never judges and never preaches. Every meal she dishes up is a real meal, one that has been cooked and eaten and enjoyed at least a half dozen times by someone in Jenny's house. With inspiration and game plans for any home cook at any level, Dinner: A Love Story is as much for the novice who doesn't know where to start as it is for the gourmand who doesn't know how to start over when she finds herself feeding an intractable toddler or for the person who never thought about home-cooked meals until he or she became a parent. This book is, in fact, for anyone interested in learning how to make a meal to be shared with someone they love, and about how so many good, happy things happen when we do.

    With Iris and Matthew as my guides, I would virtually and literally go anywhere." —Becky Selengut, author of Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms Seattle food writer Matthew Amster-Burton grew up on Chinese-American food. One day, he decided to take his ten-year-old daughter out for Chinese…in Hong Kong. Join two adventurous eaters as they explore night markets, hawker centers, gargatuan malls, and a fancy dim sum palace, all while living out their food fantasy: spending a week without having to eat anything other than Chinese food. Along with Matthew and Iris, you’ll: • Ride the world’s most exhilarating form of public transportation • Eat crispy rice, egg tarts, Hong Kong French toast, and a spicy chicken dish with more chiles than chicken • Hang out with locals (human and feline) • Discover Iris’s supervillain lair, high above the city Featuring two dozen color photos, Child Octopus is the first installment in a new series of short ebooks about Asian food and travel. We’re not experts. We just got here. And we’re hungry.

    She has her finger on the pulse of how and what America likes to eat." -- Tom Colicchio, author of Craft of Cooking "A Good Appetite," Melissa Clark's weekly feature in the New York Times Dining Section, is about dishes that are easy to cook and that speak to everyone, either stirring a memory or creating one. Now, Clark takes the same freewheeling yet well-informed approach that has won her countless fans and applies it to one hundred and fifty delicious, simply sophisticated recipes. Clark prefaces each recipe with the story of its creation-the missteps as well as the strokes of genius-to inspire improvisation in her readers. So when discussing her recipe for Crisp Chicken Schnitzel, she offers plenty of tried-and-true tips learned from an Austrian chef; and in My Mother's Lemon Pot Roast, she gives the same high-quality advice, but culled from her own family's kitchen. Memorable chapters reflect the way so many of us like to eat: Things with Cheese (think Baked Camembert with Walnut Crumble and Ginger Marmalade), The Farmers' Market and Me (Roasted Spiced Cauliflower and Almonds), It Tastes Like Chicken (Garlic and Thyme-Roasted Chicken with Crispy Drippings Croutons), and many more delectable but not overly complicated dishes. In addition, Clark writes with Laurie Colwin-esque warmth and humor about the relationship that we have with our favorite foods, about the satisfaction of cooking a meal where everyone wants seconds, and about the pleasures of eating. From stories of trips to France with her parents, growing up (where she and her sister were required to sit on unwieldy tuna Nicoise sandwiches to make them more manageable), to bribing a fellow customer for the last piece of dessert at the farmers' market, Melissa's stories will delight any reader who starts thinking about what's for dinner as soon as breakfast is cleared away. This is a cookbook to read, to savor, and most important, to cook delicious, rewarding meals from.

    According to Amy Sedaris, it's often been said that ugly people craft and attractive people have sex. In her new book, Simple Times, she sets the record straight. Demonstrating that crafting is one of life's more pleasurable and constructive leisure activities, Sedaris shows that anyone with a couple of hours to kill and access to pipe cleaners can join the elite society of crafters. You will discover how to make popular crafts, such as: crab-claw roach clips, tinfoil balls, and crepe-paper moccasins, and learn how to: get inspired (Spend time at a Renaissance Fair; Buy fruit, let it get old, and see what shapes it turns into); remember which kind of glue to use with which material (Tacky with Furry, Gummy with Gritty, Paste with Prickly, and always Gloppy with Sandy); create your own craft room and avoid the most common crafting accidents (sawdust fires, feather asphyxia, pine cone lodged in throat); and cook your own edible crafts, from a Crafty Candle Salad to Sugar Skulls, and many more recipes. PLUS whole chapters full of more crafting ideas (Pompom Ringworms! Seashell Toilet Seat Covers!) that will inspire you to create your own hastily constructed obscure d'arts; and much, much more!

    What about a trifecta of beauty parlor, chain saw repair, and nightclub housed inside an all-in-one-stop shop?Classic FAILs like these are presented in more than 15 different categories, including At Home, In A Relationship, On the Job, and With Your Pets.If you must FAIL, FAIL Harder.

    As Todhunter describes it, Taillevent’s highly orchestrated kitchen is “less an atelier than a gun deck on a ship of war, a place of shouts and fire.”On the other side of the kitchen’s double doors, in the warm light of the nineteenth-century dining room, the American couple surrenders to the sensual pleasure of a beautifully wrought and meticulously served dinner—from the amuse-bouche (a warm cheese puff to “amuse the mouth”) and the crème de cresson soup, with its sunken treasure of lobster tomalley, to the crowning glory of the fantaisie. In the spirit of A.J. Liebling’s Between Meals, Todhunter layers mouthwatering descriptions of French dishes and their preparation with reflections on his American childhood (when food, like sex and money, was not to be discussed at the table), dips into culinary history and philosophy, and entertains with asides on everything from olive oil and chestnuts to the science of viniculture and the chemistry of chocolate. Between courses, Todhunter brings us back to the sanctum of the kitchen itself, where he has probing conversations with chef de cuisine Philippe Legendre and pastry chef Gilles Bajolle, both major figures in the French culinary pantheon, and their assistants. Through these great chefs and their impeccably trained brigade we gain a unique glimpse into the heart of French cuisine and the love of fine food. Is cooking more an art, a craft, or a science? Are great chefs born or made? Why are there so few women chefs in France? What is the greatest danger for a chef at the top of his game? How is a new dish developed? What is the future of haute cuisine in France and in the world at large? When we cook for others, for love or for money, what do we give of ourselves?As richly satisfying as the five-hour meal it describes, A Meal Observed is a delightful paean to the French and French cuisine, and to the universal love of the table. Bon appétit!

    He has shared these PostSecrets on his award-winning blog, in an internationally traveling art exhibit, and in three electrifying books: the bestselling PostSecret, My Secret, and The Secret Lives of Men and Women.Now, in his most extraordinary book yet, Warren again delves into our collective confessions, presenting a never-before-seen selection of provocative and moving PostSecrets. A Lifetime of Secrets lays bare our private fears, hopes, regrets, and desires, from people as young as eight and as old as eighty. From painful admissions of infidelity to breathtaking revelations and endearing sentiments, Warren’s latest collection will shock and move readers of every age, revealing secrets that have haunted their creators for a lifetime.

    Molly gives us his unforgettable encounters with The Beatles, Elton John, David Bowie, The Rolling Stones, Madonna, John Farnham, Bruce Springsteen, the Bee Gees, Rod Stewart, Russell Crowe, Oasis, Beyonce and Prince. As well as the tales that surround his other loves: the Australian cricket team, the St Kilda footy club and the Melbourne Storm."I have a lot of love for the great Ian 'Molly' Meldrum" - Shane WarneNo one has lived a life like Ian 'Molly' Meldrum. And no one can tell a story like Molly.

    In the pages of Influence, Ashley and Mary-Kate take readers on a journey through their celebrated young lives, pausing to reflect on what has helped shape them into who they are today. Influence will be filled with never-before-seen photographs from Ashley and Mary-Kate's private collections, pages of original material by Ashley and Mary-Kate, and interviews with some of the most influential tastemakers in the world. Internationally famous photographer Rankin shot the cover image and many interior shots. The book is designed by renowned book-designer Rodrigo Corral and edited by fashion and arts writer Derek Blasberg. Influence has 4 major sections: Fashion, Environment, Art and Giving Back, as well as an introduction and conclusion. This category-breaking book will show that with an open mind and a little bit of curiosity, everyone can have INFLUENCE.

    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.

    The black mass crashed through the local school. 144 people were killed. 116 were schoolchildren. Gaynor Madgwick was there. She was eight and severely injured. In this book, Gaynor tells her own story and interviews people affected by the day's events. "Gaynor Madgwick was pulled injured from one of the classrooms where her friends died. She was left behind to live out her life. This is her story, sad, sweet, sentimental, and authentic. I commend it to you." - Vincent Kane, Broadcaster "Gaynor Madgwick's sense of injustice is palpable in her clear, riveting account of this scandal and its human cost. Despite everything, however, she is not bitter and retains the quiet dignity that is, perhaps, the true and lasting legacy of Aberfan." - Frank Olding, Planet Magazine "Madgwick does not dwell too much on the politics of Aberfan, and this is left largely to an incisive introduction by the veteran broadcaster, Vincent Kane, who leaves us in no doubt where the responsibility lay for the disaster. Thankfully Madgwick has now found happiness after a troubled life, having had to live with the guilt of the survivor for all her life. And writing so sensitively has helped her to come to terms with what happened in 1966. This is certainly not an easy book to read, but as noted by Lord Snowdon, it should and must be read by all of us in memory of those who died, whilst not forgetting those who also survived this tragic event." - Richard E. Huws, Gwales

    She agonized not over meeting her future in-laws, but over the peaches they served her. As an adult, this picky eater found herself in the most unlikely of circumstances: a graduate of culinary school who became a cheesemonger and then a food writer. Along the way, she realized just how common her plight was. It wasn't surprising to discover that picky eating is an issue for millions of kids, but who knew there are even support groups for adults who can't overcome it? Yet remarkably little is known about the science of picky eating, and cultural and historical questions abound. Are picky eaters destined to ascend to a higher plane of existence, and what happens when picky eaters fall in love or go to restaurants? How can you tell if you're a "supertaster"? How does the gag reflex affect pickiness (and what secrets do sword swallowers impart to help overcome it)?Suffering Succotash is a wide-angle look into the world of picky eating, told by a writer who's been in the culinary trenches. With wit and charm, through visits to laboratories specializing in genetic analysis, attempts to infiltrate the inner workings of a "feeding" clinic, and interviews with fellow picky eaters and adventurous foodies young and old, Stephanie explores her own food phobias and gets to the bottom of what repulses us about certain foods, what it really means to be a picky eater, and what we can do about it.

    Kuh takes readers inside this high-stakes business, sharing little-known anecdotes, describing legendary cooks and bright new star chefs, and relating his own reminiscences. Populated by a host of food personalities, including Julia Child, M.F.K. Fisher, and James Beard, Kuh's social and cultural history of America's great restaurants reveals the dramatic transformations in U.S. cuisine. "If you believe we are what we eat, this is the book that tells you who we are." (The San Diego Union-Tribune) ßAUTHORBIO: Patric Kuh is a Paris-trained chef who has worked in preeminent restaurants in France, New York, and California. He has written a novel, as well as numerous articles for Gourmet, Esquire, Salon.com, and Los Angeles magazine.

    A collaboration between writer, filmmaker and artist Miranda July and Harrell Fletcher, this book brings together the best of the popular website learningtoloveyoumore.com, which asks ordinary people to contribute to assignments posted on the site and features responses that are surprising, touching, imaginative, and often hilarious.

    Before long she was a captain at the New York City four-star restaurant Per Se, the culinary creation of master chef Thomas Keller.Service Included is the story of her experiences there: her obsession with food, her love affair with a sommelier, and her observations of the highly competitive and frenetic world of fine dining.