Readers of memoirs of high literary quality, particularly those with food themes—most conspicuously Ruth Reichl's Comfort Me with Apples and Gabrielle Hamilton's Blood, Bones, and Butter—as well as admirers of M. F. K. Fisher and Laurie Colwin will be a large and eager audience.This memoir derives from Kate's popular foodcentric blog (http://katechristensen.wordpress.com), in which she shares scenes from an unusual upbringing and an unusually happy present-day life, providing an audience for this book that is already primed. That it is written by Kate Christensen means it will be a delicious reading experience in every sense—a compulsively readable account of a knockabout life, full of sorrows and pleasures, many of the latter of the sensual, appetitive variety.

    Still our nation’s longest running “cold case,” the mystery of Elma Sands finally comes to a close with this book, which delivers the first substantial break in the case in over 200 years.In the closing days of 1799, the United States was still a young republic. Waging a fierce battle for its uncertain future were two political parties: the well-moneyed Federalists, led by Alexander Hamilton, and the populist Republicans, led by Aaron Burr. The two finest lawyers in New York, Burr and Hamilton were bitter rivals both in and out of the courtroom, and as the next election approached—with Manhattan likely to be the swing district on which the presidency would hinge—their animosity reached a crescendo. Central to their dispute was the Manhattan water supply, which Burr saw not just as an opportunity to help a city devastated by epidemics but as a chance to heal his battered finances.But everything changed when Elma Sands, a beautiful young Quaker woman, was found dead in Burr's newly constructed Manhattan Well. The horrific crime quickly gripped the nation, and before long accusations settled on one of Elma’s suitors, handsome young carpenter Levi Weeks. As the enraged city demanded a noose be draped around the accused murderer’s neck, the only question seemed to be whether Levi would make it to trial or be lynched first.The young man’s only hope was to hire a legal dream team. And thus it was that New York’s most bitter political rivals and greatest attorneys did the unthinkable—they teamed up.At once an absorbing legal thriller and an expertly crafted portrait of the United States in the time of the Founding Fathers, Duel with the Devil is a masterpiece of narrative nonfiction.

    Illustrations.

    Until she stumbled on an alternate universe where taste reigned supreme, a world in which people could, after a single sip of wine, identify the grape it was made from, in what year, and where it was produced down to the exact location, within acres. Where she tasted wine, these people detected not only complex flavor profiles, but entire histories and geographies. Astounded by their fanatical dedication and seemingly superhuman sensory powers, Bosker abandoned her screen-centric life and set out to discover what drove their obsession, and whether she, too, could become a cork dork.Thus begins a year and a half long adventure that takes the reader inside elite tasting groups, exclusive New York City restaurants, a California winery that manipulates the flavor of its bottles with ingredients like Mega Purple, and even a neuroscientist's fMRI machine as Bosker attempts to answer the most nagging question of all: what's the big deal about wine? Funny, counter intuitive, and compulsively readable, Cork Dork illuminates not only the complex web of wine production and consumption, but how tasting better can change our brains and help us live better.

    Fusing hip-hop, pop, R&B, and the best traditions of theater, this once-in-a-generation show broadens the sound of Broadway, reveals the storytelling power of rap, and claims our country's origins for a diverse new generation.Hamilton: The Revolution gives readers an unprecedented view of both revolutions, from the only two writers able to provide it. Miranda and Jeremy McCarter, a cultural critic and theater artist who was involved in the project from its earliest stages--"since before this was even a show," according to Miranda--trace its development from an improbable perfor­mance at the White House to its landmark opening night on Broadway six years later. In addition, Miranda has written more than 200 funny, revealing footnotes for his award-winning libretto, the full text of which is published here.Their account features photos by the renowned Frank Ockenfels and veteran Broadway photographer Joan Marcus; exclusive looks at notebooks and emails; interviews with Questlove, Stephen Sond­heim, leading political commentators, and more than 40 people involved with the production; and multiple appearances by Presi­dent Obama himself. The book does more than tell the surprising story of how a Broadway musical became a national phenomenon: It demonstrates that America has always been renewed by the brash upstarts and brilliant outsiders, the men and women who don't throw away their shot.

    In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. Twitty travels from the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields to tell of the struggles his family faced and how food enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and visits Civil War battlefields in Virginia, synagogues in Alabama, and black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep-the power of food to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.

    Dominique Ansel declares what great good fortune led him to make the first Cronut. Lenny Berk explains why Woody Allen’s mother would allow only him to slice her lox at Zabar’s. Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, opens up about her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel. Restaurateur Eddie Schoenfeld describes his journey from Nice Jewish Boy from Brooklyn to New York’s Indisputable Chinese Food Maven.              From old-schoolers such as David Fox, third-generation owner of Fox’s U-bet syrup, and the outspoken Upper West Side butcher “Schatzie” to new-kids-on-the-block including Patrick Collins, sous chef at The Dutch and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis.

    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.

    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.

    She measures in "dabs" and "smidgens" and "tads" and "you know, hon, just some." She cannot be pinned down on how long to bake corn bread ("about 15 to 20 minutes, depending on the mysteries of your oven"). Her notion of farm-to-table is a flatbed truck. But she can tell you the secrets to perfect mashed potatoes, corn pudding, redeye gravy, pinto beans and hambone, stewed cabbage, short ribs, chicken and dressing, biscuits and butter rolls. The irresistible stories in this audiobook are of long memory -- many of them pre-date the Civil War, handed down skillet by skillet, from one generation of Braggs to the next. In The Best Cook in the World, Rick Bragg finally preserves his heritage by telling the stories that framed his mother's cooking and education, from childhood into old age.

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    In Rats, the critically acclaimed bestseller, Robert Sullivan spends a year investigating a rat-infested alley just a few blocks away from Wall Street. Sullivan gets to know not just the beast but its friends and foes: the exterminators, the sanitation workers, the agitators and activists who have played their part in the centuries-old war between human city dweller and wild city rat. Sullivan looks deep into the largely unrecorded history of the city and its masses-its herds-of-rats-like mob. Funny, wise, sometimes disgusting but always compulsively readable, Rats earns its unlikely place alongside the great classics of nature writing. With an all-new Afterword by the author

    When a cleaning sweep of a New York City apartment building brings this lost treasure to light, both the diary and its owner are given a second life.Recovered by Lily Koppel, a young writer working at the New York Times, the journal paints a vivid picture of 1930s New York—horseback riding in Central Park, summer excursions to the Catskills, and an obsession with a famous avant-garde actress. From 1929 to 1934, not a single day's entry is skipped.Opening the tarnished brass lock, Koppel embarks on a journey into the past, traveling to a New York in which women of privilege meet for tea at Schrafft's, dance at the Hotel Pennsylvania, and toast the night at El Morocco. As she turns the diary's brittle pages, Koppel is captivated by the headstrong young woman whose intimate thoughts and emotions fill the pale blue lines. Who was this lovely ingénue who adored the works of Baudelaire and Jane Austen, who was sexually curious beyond her years, who traveled to Rome, Paris, and London?Compelled by the hopes and heartaches captured in the pages, Koppel sets out to find the diary's owner, her only clue the inscription on the frontispiece—"This book belongs to . . . Florence Wolfson." A chance phone call from a private investigator leads Koppel to Florence, a ninety-year-old woman living with her husband of sixty-seven years. Reunited with her diary, Florence ventures back to the girl she once was, rediscovering a lost self that burned with artistic fervor.Joining intimate interviews with original diary entries, Koppel reveals the world of a New York teenager obsessed with the state of her soul and her appearance, and muses on the serendipitous chain of events that returned the lost journal to its owner. Evocative and entrancing, The Red Leather Diary re-creates the romance and glitter, sophistication and promise, of 1930s New York, bringing to life the true story of a precocious young woman who dared to follow her dreams.

    In it he spans twenty-plus years and nearly as many jobs--including the fateful job advertisement in the local paper for a short-order cook with "no experience necessary." Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine. From a graveyard shift grunt at an all-night barbeque joint to a James Beard-award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture--and helped transform the American culinary landscape along the way. In the irreverent tradition of Anthony Bourdain's Kitchen Confidential, and populated by a rogues' gallery of colorful characters--including movie stars, legendary musicians, and culinary giants Julia Child, Emeril Lagasse, and Charlie Trotter--No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.

    Chemistry professor and syndicated Washington Post food columnist Robert L. Wolke provides over 100 reliable and witty explanations, while debunking misconceptions and helping you to see through confusing advertising and labeling.