Toronto-born before becoming a dedicated New Yorker. As a child, on family visits to South Africa she developed a great love of the food. She also spent time in Spain and on an Israeli kibbutz.. Returning to North America, Simmons enrolled in culinary school and became a chef. Her love for writing led to a career in food journalism, and she became an editor at a food magazine. The author also writes of the devastation wrought by her elder brother's mental illness.

    On a whim, she decided to enter the race. As she boarded a plane to East Asia, she was utterly unprepared for what awaited her.Riders often spend years preparing to compete in the Mongol Derby, a course that recreates the horse messenger system developed by Genghis Khan, and many fail to finish. Prior-Palmer had no formal training. She was driven by her own restlessness, stubbornness, and a lifelong love of horses. She raced for ten days through extreme heat and terrifying storms, catching a few hours of sleep where she could at the homes of nomadic families. Battling bouts of illness and dehydration, exhaustion and bruising falls, she decided she had nothing to lose. Each dawn she rode out again on a fresh horse, scrambling up mountains, swimming through rivers, crossing woodlands and wetlands, arid dunes and open steppe, as American television crews chased her in their Jeeps.Told with terrific suspense and style, in a voice full of poetry and soul, Rough Magic captures the extraordinary story of one young woman who forged ahead, against all odds, to become the first female winner of this breathtaking race.

    But what followed was no fairy tale: Chef hours are tough on a relationship. Surrounded by foodies yet unable to make a cup of tea, she was displaced and discouraged. Motivated at first by self-preservation rather than culinary passion, Shelasky embarked on a journey to master the kitchen, and she created the blog Apron Anxiety (ApronAnxiety.com) to share her stories.This is a memoir (with recipes) about learning to cook, the ups and downs of love, and entering the world of food full throttle. Readers will delight in her infectious voice as she dishes on everything from the sexy chef scene to the unexpected inner calm of tying on an apron.

    With nothing left and little time, they make the brave and impulsive decision to walk the 630 miles of the sea-swept South West Coast Path, from Somerset to Dorset, via Devon and Cornwall.They have almost no money for food or shelter and must carry only the essentials for survival on their backs as they live wild in the ancient, weathered landscape of cliffs, sea and sky. Yet through every step, every encounter, and every test along the way, their walk becomes a remarkable journey.The Salt Path is an honest and life-affirming true story of coming to terms with grief and the healing power of the natural world. Ultimately, it is a portrayal of home, and how it can be lost, rebuilt, and rediscovered in the most unexpected ways.

    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.

    Young and independent, she crisscrosses five continents and chases the exotic, both in culture and in romance. In the jungles of Papua New Guinea, she loses herself -- literally -- to an Australian tour guide; in Cairo, she reconnects with her high school sweetheart, only to discover the beginning of a pattern that will characterize her life over the long-term: while long-distance relationships work well for her, traditional relationships do not.Wanderlust, however, is more than a chronological conquest of men and countries: at its core, it's a journey of self-discovery. In the course of her travels, Eaves finds herself and the sense of home she's been lacking since childhood -- and she sheds light on a growing culture of young women who have the freedom and inclination to define their own, increasingly global, lifestyles, unfettered by traditional roles and conventions of past generations of women.

    Then she decided to make it a challenge. Over the next few months, with a little math and a lot of determination, she saved up enough to buy two years of freedom in Europe.But she had only been in Paris for a few days when she met a handsome butcher (with a striking resemblance to Daniel Craig)—and never went home again.A love story in the vein of Almost French and Lunch in Paris, Paris Letters (February 4) is a joyful romp through the City of Light, and an inspiring look at what can happen when we dare to create the life we want.Realizing that her Parisian love affair would be forever, MacLeod began her own business on Etsy, creating beautifully-illustrated letters from Paris inspired by artists like Percy Kelly and Beatrix Potter. She now paints and writes full-time, bringing beautiful things to subscribers around the world and reviving the lost art of letter-writing.

    Fans around the world are drawn to Her Grace’s voice, her wit, her life-affirming love for all humanity, and the fun and friendship of the community that’s sprung up around her.

    In Travels in Siberia, Frazier reveals Siberia's role in history--its science, economics, and politics--with great passion and enthusiasm, ensuring that we'll never think about it in the same way again.With great empathy and epic sweep, Frazier tells the stories of Siberia's most famous exiles, from the well-known--Dostoyevsky, Lenin (twice), Stalin (numerous times)--to the lesser known (like Natalie Lopukhin, banished by the empress for copying her dresses) to those who experienced unimaginable suffering in Siberian camps under the Soviet regime, forever immortalized by Aleksandr Solzhenitsyn in The Gulag Archipelago.Travels in Siberia is also a unique chronicle of Russia since the end of the Soviet Union, a personal account of adventures among Russian friends and acquaintances, and, above all, a unique, captivating, totally Frazierian take on what he calls the "amazingness" of Russia--a country that, for all its tragic history, somehow still manages to be funny. Travels in Siberia will undoubtedly take its place as one of the twenty-first century's indispensable contributions to the travel-writing genre.

    At the age of nineteen, working as a cocktail waitress in Calgary, Alberta, she began saving her tips so she could travel the globe. Aspiring to understand the world and live a significant life, she backpacked through Latin America, Laos, Bangladesh, and India, and emboldened by each adventure, went on to Sudan, Syria, and Pakistan. In war-ridden Afghanistan and Iraq she carved out a fledgling career as a television reporter. And then, in August 2008, she traveled to Somalia—“the most dangerous place on earth.” On her fourth day, she was abducted by a group of masked men along a dusty road.Held hostage for 460 days, Amanda converts to Islam as a survival tactic, receives “wife lessons” from one of her captors, and risks a daring escape. Moved between a series of abandoned houses in the desert, she survives on memory—every lush detail of the world she experienced in her life before captivity—and on strategy, fortitude, and hope. When she is most desperate, she visits a house in the sky, high above the woman kept in chains, in the dark, being tortured.Vivid and suspenseful, as artfully written as the finest novel, A House in the Sky is the searingly intimate story of an intrepid young woman and her search for compassion in the face of unimaginable adversity.

    Includes recipes. Chefs have been playing the "My Last Supper" game among themselves for decades, if not centuries, but it had always been kept within the profession-until now. Melanie Dunea came up with the ingenious idea to ask fifty of the world's famous chefs to let her in on this insider's game and tell her what their final meals would be. My Last Supper showcases their fascinating answers alongside stunning Vanity Fair-style portraits. Their responses are surprising, refreshing, and as distinct from each other as the chefs themselves. The portraits-gorgeous, intimate, and playful-are informed by their answers and reveal the passions and personalities of the most respected names in the business. Lastly, one recipe from each landmark meal is included in the back of the book. With My Last Supper, Dunea found a way into the typically harried, hidden minds of the people who have turned preparing food into an art. Who wouldn't want to know where Alain Ducasse would like his last supper to be? And who would prepare Daniel Boulud's final meal? What would Anthony Bourdain's guest list look like? As the clock ticked, what album would Gordon Ramsay be listening to? And just what would Mario Batali eat for the last time? Featuring: Ferran Adrià, José Andrés, Dan Barber, Lidia Bastianich, Mario Batali, Rick Bayless, Michelle Bernstein, Daniel Boulud, Anthony Bourdain, Scott Conant, Gary Danko, Hélène Darroze, Alain Ducasse, Wylie Dufresne, Suzanne Goin, Gabrielle Hamilton, Fergus Henderson, Thomas Keller, Giorgio Locatelli, Masa Kobayashi, Nobu, Jamie Oliver, Jacques Pépin, Gordon Ramsay, Michel Richard, Eric Ripert, Marcus Samuelsson, Charlie Trotter, Jean-Georges Vongerichten, and more...

    Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.

    Now, Alex Prud'homme, Child's great-nephew and My Life in France co-author, vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's First Lady of French Food and under considerable pressure to embrace her new mantle. We see her dealing with difficult colleagues and the challenges of fame, ultimately using her newfound celebrity to create what would become a totally new type of food television. Every bit as entertaining, inspiring, and delectable as My Life in France, the book uncovers the Julia Child beyond her "French Chef" persona and reveals her second act to have been as groundbreaking and adventurous as her first.

    Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

    As in her previous novels, Mones’s captivating story also brings into focus a changing China -- this time the hidden world of high culinary culture.When Maggie McElroy, a widowed American food writer, learns of a Chinese paternity claim against her late husband’s estate, she has to go immediately to Beijing. She asks her magazine for time off, but her editor counters with an assignment: to profile the rising culinary star Sam Liang.In China Maggie unties the knots of her husband’s past, finding out more than she expected about him and about herself. With Sam as her guide, she is also drawn deep into a world of food rooted in centuries of history and philosophy. To her surprise she begins to be transformed by the cuisine, by Sam’s family -- a querulous but loving pack of cooks and diners -- and most of all by Sam himself. The Last Chinese Chef is the exhilarating story of a woman regaining her soul in the most unexpected of places.