Bejesus, isn't America a great and wonderful country?" His older brother Frank's Pulitzer Prize-winning memoir, Angela's Ashes, took its somber tone from the bleak atmosphere of those slums, while Malachy's boisterous recollections are fueled by his zestful appreciation for the opportunities and oddities of his native land. He and Frank were born in Brooklyn, moved with their parents to Ireland as children, then returned to the States as adults. This book covers the decade 1952-63, when Malachy roistered across the U.S., Europe, and Asia, but spent most of his time in New York City. There his ready wit and quick tongue won him an acting job with the Irish Players, a semiregular stint on The Tonight Show hosted by Jack Paar, and friendships with some well-heeled, well-born types who shared his fondness for saloon life and bankrolled him in an East Side saloon that may have been the first singles bar. He chronicles those events--and many others--with back-slapping bonhomie. Although McCourt acknowledges the personal demons that pursued him from his poverty-stricken childhood and destroyed his first marriage, this is on the whole an exuberant autobiography that pays tribute to the joys of a freewheeling life.

    A wealthy Boston widow, Ann Hibbens was hanged in 1656 for casting spells on her neighbors. The case of Ann Cole, who was "taken with very strange Fits," fueled an outbreak of witchcraft accusations in Hartford a generation before the notorious events at Salem.More than three hundred years later, the question "Why?" still haunts us. Why were these and other women likely witches—vulnerable to accusations of witchcraft and possession? Carol F. Karlsen reveals the social construction of witchcraft in seventeenth-century New England and illuminates the larger contours of gender relations in that society.

    Part culinary history, part cultural commentary, Vanilla tells the remarkable story of the world's most popular flavor and scent. The Spanish considered vanilla the ultimate aphrodisiac, the Totonac Indians called it the fruit of the gods, and the Aztecs taxed the Mayans in vanilla beans, using the beans as currency. Today, vanilla is in our coffee, our perfume, tea, home products, body lotion, and just about anything imaginable. Patricia Rain explores the incredibly diverse effect of vanilla on the worlds of food, medicine, psychology, and even politics. She intertwines the fields of cultural anthropology, botany, folklore, and economics, tracing the marvelous path of vanilla throughout world history. Vanilla shows how the impact and marketing of this ubiquitous little bean over the last eight hundred years saved the indigenous peoples of Mexico and Tahiti, put Madagascar on the map, drove the success of the great Parisian perfume houses and Europe's confection industry, and spurred trade routes across the Indian Ocean. Rain examines the rich history of vanilla with exacting detail and discusses its current role in our lives and the modern retail world, where the "vanilla boom" has caused the prices of many common consumer items to skyrocket. Filled with fascinating insights, quirky characters, trivia, and even recipes, this beautifully written book is perfect for vanilla lovers, history buffs, and anyone interested in a real-life captivating story.

    Simple to Spectacular introduces a unique concept developed by one of the world's top chefs, Jean-Georges Vongerichten, and Mark Bittman, author of How to Cook Everything and the New York Times's hugely popular column "The Minimalist." Ever since their award-winning collaboration on Jean-Georges: Cooking at Home with a Four-Star Chef, the acclaimed duo has been cooking up a repertoire of new dishes that can be prepared in any of five progressively sophisticated ways.Simple to Spectacular features a total of 250 recipes in 50 groups. Each group begins with a simple, elegant recipe--a few ingredients combined for maximum effect--followed by fully detailed, increasingly elaborate variations. For example, a recipe for Grilled Shrimp with Thyme and Lemon leads to Grilled Shrimp and Zucchini on Rosemary Skewers, Grilled Shrimp with Apple Ketchup, Thai-style Grilled Shrimp on Lemongrass Skewers, and Grilled Shrimp Balls with Cucumber and Yogurt.Every aspect of the meal is covered, from superb soups and salads to unforgettable side dishes, entrees, and desserts. In Simple to Spectacular, everything--from the basics to innovations by a four-star chef--is tailored for a quick Tuesday night dinner or an elegant weekend party.  And in the now-classic Vongerichten-Bittman style, all of the recipes can be made in the kitchen of any home cook. With 80 full-color photographs giving a mouthwatering view of the Simple-to-Spectacular transformations, readers and cooks will eagerly explore the possibilities.Jean-Georges Vongerichten (right) won the 1998 James Beard Award for Outstanding Chef and Best New Restaurant. His Manhattan restaurants include Vong, Jo Jo, The Mercer Kitchen, and Jean Georges, which earned a rare four-star rating from the New York Times.  In Simple to Spectacular, two titans of the food world have created a truly groundbreaking cookbook.  Here are 250 superb recipes arranged in a uniquely useful way: a basic recipe and four increasingly sophisticated variations, with each group (there are 50 groups in all) based on a given technique.  This ingenious organization enables cooks of all levels of expertise to understand how a recipe is created and to re-create the brilliantly simple recipes and dazzling variations from one of our best food writers and home cooks teamed with one of America's greatest chefs.

    Bankers and politicians alike seized upon the situation as evidence that social liberalism, which New York famously exemplified, was doomed to failure--and promised apocalyptic scenarios if the city didn't fire thousands of workers, freeze wages, and slash social services.In this vivid, gripping account, historian Kim Phillips-Fein tells the remarkable story of the crisis that engulfed the city, forever transforming the largest metropolis in the United States and reshaping ideas about government throughout the country. In doing so, she brings to life a radically different New York, the legendarily decrepit city of the 1970s. Drawing on never-before-used archival sources as well as interviews with key players in the crisis, Phillips-Fein guides us through the hairpin turns and sudden reversals that brought New York City to the edge of bankruptcy--and kept it from going over. At once a sweeping history of some of the most tumultuous times in the city's past, a colorful portrait of the unwieldy mechanics of municipal government, and an origin story of the politics of austerity, Fear City is essential reading for anyone seeking to understand the resurgent fiscal conservatism of today.

    Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home. Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.

    Beginning with the pivotal role of cooks in the Civil Rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.Food was a battleground in the Civil Rights movement. Access to food and ownership of culinary tradition was a central part of the long march to racial equality. THE POTLIKKER PAPERS begins in 1955 as black cooks and maids fed and supported the Montgomery Bus Boycott and it concludes in 2015 as a Newer South came to be, enriched by the arrival of immigrants from Lebanon to Vietnam to all points in between.Along the way, THE POTLIKKER PAPERS tracks many different evolutions of Southern identity --first in the 1970s, from the back-to-the-land movement that began in the Tennessee hills to the rise of fast and convenience foods modeled on Southern staples. Edge narrates the gentrification that gained traction in North Carolina and Louisiana restaurants of the 1980s and the artisanal renaissance that reconnected farmers and cooks in the 1990s and in the 00s. He profiles some of the most extraordinary and fascinating figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Edna Lewis, Paul Prudhomme, Craig Claiborne, Sean Brock, and many others.Like many great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, masters ate the greens from the pot and set aside the left-over potlikker broth for their slaves, unaware that the broth, not the greens, was nutrient-rich. After slavery, potlikker sustained the working poor, black and white. In the rapidly gentrifying South of today, potlikker has taken on new meanings as chefs have reclaimed the dish.Over the last two generations, wrenching changes have transformed the South. THE POTLIKKER PAPERS tells the story of that change--and reveals how Southern food has become a shared culinary language for the nation.Music Copyright (c) 2012, Lee Bains III

    With a chapter for each of ten cocktails--from the grog sailors drank on the high seas in the 1700s to the mojitos of modern club hoppers--Wayne Curtis reveals that the homely spirit once distilled from the industrial waste of the exploding sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution, to the plundering pirate ships off the coast of Central America, to the watering holes of pre-Castro Cuba, and to the kitsch-laden tiki bars of 1950s America. Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against "demon rum," Hemingway fattening his liver with Havana daiquiris, and today's bartenders reviving old favorites like Planter's Punch. In an age of microbrewed beer and single-malt whiskeys, rum--once the swill of the common man--has found its way into the tasting rooms of the most discriminating drinkers. Awash with local color and wry humor, "And a Bottle of Rum" is an affectionate toast to this most American of liquors, a chameleon spirit that has been constantly reinvented over the centuries by tavern keepers, bootleggers, lounge lizards, and marketing gurus. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating.

    But do we know where these everyday recipes came from, who invented them, and using what techniques? This book provides a colourful and entertaining journey through the history of cuisine, celebrating the world's greatest dishes.

    Navy SEALs left their base in northern Afghanistan for the mountainous Pakistani border. Their mission was to capture or kill a notorious al Qaeda leader known to be ensconced in a Taliban stronghold surrounded by a small but heavily armed force. Less then twenty-four hours later, only one of those Navy SEALs remained alive. This is the story of fire team leader Marcus Luttrell, the sole survivor of Operation Redwing, and the desperate battle in the mountains that led, ultimately, to the largest loss of life in Navy SEAL history. But it is also, more than anything, the story of his teammates, who fought ferociously beside him until he was the last one left-blasted unconscious by a rocket grenade, blown over a cliff, but still armed and still breathing. Over the next four days, badly injured and presumed dead, Luttrell fought off six al Qaeda assassins who were sent to finish him, then crawled for seven miles through the mountains before he was taken in by a Pashtun tribe, who risked everything to protect him from the encircling Taliban killers. A six-foot-five-inch Texan, Leading Petty Officer Luttrell takes us, blow-by-blow, through the brutal training of America's warrior elite and the relentless rites of passage required by the Navy SEALs. He transports us to a monstrous battle fought in the desolate peaks of Afghanistan, where the beleaguered American team plummeted headlong a thousand feet down a mountain as they fought back through flying shale and rocks. In this rich , moving chronicle of courage, honor, and patriotism, Marcus Luttrell delivers one of the most powerful narratives ever written about modern warfare-and a tribute to his teammates, who made the ultimate sacrifice for their country.

    Diehl—lifetime resident of the Big Apple and author of The Late, Great Pennsylvania Station and Subways—relates the true story of New York City during World War II. From the Brooklyn Naval Yard to Times Square nightclubs, from children’s Mickey Mouse gas-masks to victory gardens in Rockefeller Center, Over Here! is a nostalgic portrait of the Greatest Generation and the Empire City. Including anecdotes from famous New Yorkers and visitors such as Angela Lansbury, Walter Cronkite, and Barbara Walters, and richly illustrated with more than 80 period photographs, Over Here! is an inspiring tribute to New York City during the Great War.