The remaining twenty percent, however, are socially maladjusted psychopaths. WAITER RANT offers the server's unique point of view, replete with tales of customer stupidity, arrogant misbehavior, and unseen bits of human grace transpiring in the most unlikely places. Through outrageous stories, The Waiter reveals the secrets to getting good service, proper tipping etiquette, and how to keep him from spitting in your food. The Waiter also shares his ongoing struggle, at age thirty-eight, to figure out if he can finally leave the first job at which he's really thrived."The other shoe finally drops. The front-of-the-house version of Kitchen Confidential; a painfully funny, excruciatingly true-life account of the waiter's life. As useful as it is entertaining. You will never look at your waiter the same way again�and will never tip less than 20%." --Anthony Bourdain, author of Kitchen Confidential"I really enjoyed WAITER RANT. The book is engaging and funny, a story told from my polar opposite perspective. I will now do my best to act better as a Chef -- and I dare say, I'll never be rude to a waiter again, as long as I live."--John DeLucie, Chef of The Waverly Inn

    Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights."One peek into Elisabeth Prueitt and Chad Robertson's sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." –Flo Braker, author of The Simple Art of Perfect Baking and Sweet MiniaturesIt's no wonder there are lines out the door of the acclaimed Tartine Bakery in San Francisco. Tartine has been written up in every magazine worth its sugar and spice. Here, the bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first.Features easy-to-follow recipes meant to be made in your home kitchen. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert.Includes practical advice in the form of handy Kitchen Notes, that convey the authors' know-how.Gorgeous photographs are spread throughout to create a truly delicious and inspiring party cookbook.Makes a delectable gift for any dessert lover or aspiring pastry chef.Pastry chef Elisabeth Prueitt's work has appeared in numerous magazines, including Food & Wine, Bon Appétit, and Travel & Leisure, and she has appeared on the television program Martha Stewart Living. France Ruffenach is a San Francisco-based photographer whose work has appeared in magazines and cookbooks including Martha Stewart Living, Real Simple, and Bon Appétit magazines, and in Cupcakes, Everyday Celebrations, and Ros.

    Growing up in a small town in northern England, Graham Holliday wasn’t keen on travel. But in his early twenties, a picture of Hanoi sparked a curiosity that propelled him halfway across the globe. Graham didn’t want to be a tourist in an alien land, though; he was determined to live it. An ordinary guy who liked trying interesting food, he moved to the capital city and embarked on a quest to find real Vietnamese food. In Eating Viet Nam, he chronicles his odyssey in this strange, enticing land infused with sublime smells and tastes.Traveling through the back alleys and across the boulevards of Hanoi—where home cooks set up grills and stripped-down stands serving sumptuous fare on blue plastic furniture—he risked dysentery, giardia, and diarrhea to discover a culinary treasure-load that was truly foreign and unique. Holliday shares every bite of the extraordinary fresh dishes, pungent and bursting with flavor, which he came to love in Hanoi, Saigon, and the countryside. Here, too, are the remarkable people who became a part of his new life, including his wife, Sophie.A feast for the senses, funny, charming, and always delicious, Eating Viet Nam will inspire armchair travelers, curious palates, and everyone itching for a taste of adventure.

    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.

    Along the way he reflects on the American character, racial hostility, the particular form of American loneliness he finds almost everywhere, and the unexpected kindness of strangers.

    By day he passed through mountains covered in nine feet of snow, hamlets burned and emptied by the Taliban, and communities thriving amid the remains of medieval civilizations. By night he slept on villagers' floors, shared their meals, and listened to their stories of the recent and ancient past. Along the way Stewart met heroes and rogues, tribal elders and teenage soldiers, Taliban commanders and foreign-aid workers. He was also adopted by an unexpected companion-a retired fighting mastiff he named Babur in honor of Afghanistan's first Mughal emperor, in whose footsteps the pair was following. Through these encounters--by turns touching, confounding, surprising, and funny--Stewart makes tangible the forces of tradition, ideology, and allegiance that shape life in the map's countless places in between.

    But despite that familiarity, how much do we really know of the inner Julia?   Now more than 200 letters exchanged between Julia and Avis DeVoto, her friend and unofficial literary agent memorably introduced in the hit movie Julie & Julia, open the window on Julia’s deepest thoughts and feelings. This riveting correspondence, in print for the first time, chronicles the blossoming of a unique and lifelong friendship between the two women and the turbulent process of Julia’s creation of Mastering the Art of French Cooking, one of the most influential cookbooks ever written.Frank, bawdy, funny, exuberant, and occasionally agonized, these letters show Julia, first as a new bride in Paris, then becoming increasingly worldly and adventuresome as she follows her diplomat husband in his postings to Nice, Germany, and Norway.   With commentary by the noted food historian Joan Reardon, and covering topics as diverse as the lack of good wine in the United States, McCarthyism, and sexual mores, these astonishing letters show America on the verge of political, social, and gastronomic transformation.

    Across dozens of vignettes with accompanying recipes, she shares the story of her own culinary coming of age and reveals a side of her legendary mother that has never been seen before. A charming, smart translation of Alice Waters's ideals and attitudes about food for a new generation, Always Home is a loving, often funny, unsentimental, and exquisitely written look at a life defined in so many ways by food, as well as the bond between mother and daughter.

    Anyone with the power to make you eat quinoa.Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow cooler. Chia seeds, after a brief life as a novelty houseplant and I Love the '80s punchline, are suddenly a superfood. Not long ago, that same distinction was held by pomegranate seeds, açai berries, and the fermented drink known as kombucha. So what happened? Did these foods suddenly cease to be healthy a few years ago? And by the way, what exactly is a “superfood” again?In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America's premier grain guru to Chicago's gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate. On his journey, he meets entrepreneurs, chefs, and even data analysts who have made food trends a mission and a business. The Tastemakers is full of entertaining stories and surprising truths about what we eat, how we eat it, and why.

    “For years I’d made my own choices, paid my own bills, shoveled my own snow.” But somehow she had become dependent in quite another way. “I had fallen into the habit of defining myself in terms of who I was to other people and what they expected of me.” But who was she away from the people and things that defined her? In this exquisite book, Steinbach searches for the answer to this question in some of the most beautiful and exciting places in the world: Paris, where she finds a soul mate; Oxford, where she takes a course on the English village; and Milan, where she befriends a young woman about to be married. Beautifully illustrated with postcards from Steinbach’s journeys, this revealing and witty book transports you into a fascinating inner and outer journey, an unforgettable voyage of discovery.

    Peter Allison gives us the guide’s-eye view of living in the bush, confronting the world’s fiercest terrain of wild animals and, most challenging of all, managing herds of gaping tourists. Passionate for the animals of the Kalahari, Allison works as a top safari guide in the wildlife-rich Okavango Delta. As he serves the whims of his wealthy clients, he often has to stop the impulse to run as far away from them as he can, as these tourists are sometimes more dangerous than a pride of lions. No one could make up these outrageous-but-true tales: the young woman who rejected the recommended safari-friendly khaki to wear a more “fashionable” hot pink ensemble; the lost tourist who happened to be drunk, half-naked, and a member of the British royal family; establishing a real friendship with the continent’s most vicious animal; the Japanese tourist who requested a repeat performance of Allison’s being charged by a lion so he could videotape it; and spending a crazy night in the wild after blowing a tire on a tour bus, revealing that Allison has as much good-natured scorn for himself. The author’s humor is exceeded only by his love and respect for the animals, and his goal is to limit any negative exposure to humans by planning trips that are minimally invasive—unfortunately it doesn’t always work out that way! Peter Allison is originally from Sydney, Australia. His safaris have been featured in National Geographic, Conde Nast Traveler, and on television programs such as Jack Hanna's Animal Adventures. He travels frequently to speaking appearances, and splits most of his time between Botswana, Sydney, and San Francisco.

    Today's researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality.But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in The New Yorker, Tom Mueller has become the world's expert on olive oil and olive oil fraud-a story of globalization, deception, and crime in the food industry from ancient times to the present, and a powerful indictment of today's lax protections against fake and even toxic food products in the United States. A rich and deliciously readable narrative, Extra Virginity is also an inspiring account of the artisanal producers, chemical analysts, chefs, and food activists who are defending the extraordinary oils that truly deserve the name "extra-virgin."

    When Helen Russell is forced to move to rural Jutland, can she discover the secrets of their happiness? Or will the long, dark winters and pickled herring take their toll?A Year of Living Danishly looks at where the Danes get it right, where they get it wrong, and how we might just benefit from living a little more Danishly ourselves.

    Surrounded by the terraced hills of the Yangtze River valley, Fuling has long been a place of continuity, far from the bustling political centers of Beijing and Shanghai. But now Fuling is heading down a new path, and gradually, along with scores of other towns in this vast and ever-evolving country, it is becoming a place of change and vitality, tension and reform, disruption and growth. As the people of Fuling hold on to the China they know, they are also opening up and struggling to adapt to a world in which their fate is uncertain.Fuling's position at the crossroads came into remarkably sharp focus when Peter Hessler arrived as a Peace Corps volunteer in 1996, marking the first time in more than half a century that the city had an American resident. He found himself teaching English and American literature at the local college, discovering how Shakespeare and other classics look when seen through the eyes of students who have been raised in the Sichuan countryside and educated in Communist Party doctrine. His students, though, are the ones who taught him about the ways of Fuling — and about the complex process of understanding that takes place when one is immersed in a radically different society.As he learns the language and comes to know the people, Hessler begins to see that it is indeed a unique moment for Fuling. In its past is Communist China's troubled history — the struggles of land reform, the decades of misguided economic policies, and the unthinkable damage of the Cultural Revolution — and in the future is the Three Gorges Dam, which upon completion will partly flood thecity and force the resettlement of more than a million people. Making his way in the city and traveling by boat and train throughout Sichuan province and beyond, Hessler offers vivid descriptions of the people he meets, from priests to prostitutes and peasants to professors, and gives voice to their views. This is both an intimate personal story of his life in Fuling and a colorful, beautifully written account of the surrounding landscape and its history. Imaginative, poignant, funny, and utterly compelling, River Town is an unforgettable portrait of a city that, much like China itself, is seeking to understand both what it was and what it someday will be.

    Now at a turning point--in his midfifties, with his long marriage dissolved and his grown daughters out of the house--Bass strikes out on a journey of thanksgiving. His aim: to make a memorable meal for each of his mentors, to express his gratitude for the way they have shaped not only his writing but his life. The result, an odyssey to some of America's most iconic writers, is also a record of self-transformation as Bass seeks to recapture the fire that drove him as a young man. Along the way we join in escapades involving smuggled contraband, an exploding grill, a trail of blood through Heathrow airport, an episode of dog-watching with Amy Hempel in Central Park, and a near run-in with plague-ridden prairie dogs on the way to see Lorrie Moore, as well as heartwarming and bittersweet final meals with the late Peter Matthiessen, John Berger, and Denis Johnson.