This is not the familiar saga of mansions, avenues, and robber barons, but the messy, turbulent, often murderous story of the city's slums; the teeming streets--scene of innumerable cons and crimes whose cramped and overcrowded housing is still a prominent feature of the cityscape.Low Life voyages through Manhattan from four different directions. Part One examines the actual topography of Manhattan from 1840 to 1919; Part Two, the era's opportunities for vice and entertainment--theaters and saloons, opium and cocaine dens, gambling and prostitution; Part Three investigates the forces of law and order which did and didn't work to contain the illegalities; Part Four counterposes the city's tides of revolt and idealism against the city as it actually was.Low Life provides an arresting and entertaining view of what New York was actually like in its salad days. But it's more than simpy a book about New York. It's one of the most provocative books about urban life ever written--an evocation of the mythology of the quintessential modern metropolis, which has much to say not only about New York's past but about the present and future of all cities.

    Anya von Bremzen has vobla-rock-hard, salt-cured dried Caspian roach fish. Lovers of vobla risk breaking a tooth or puncturing a gum on the once-popular snack, but for Anya it's transporting. Like kotleti (Soviet burgers) or the festive Salat Olivier, it summons up the complex, bittersweet flavors of life in that vanished Atlantis called the USSR. There, born in 1963 in a Kafkaesque communal apartment where eighteen families shared one kitchen, Anya grew up singing odes to Lenin, black-marketeering Juicy Fruit gum at her school, and, like most Soviet citizens, longing for a taste of the mythical West. It was a life by turns absurd, drab, naively joyous, melancholy-and, finally, intolerable to her anti-Soviet mother. When she was ten, the two of them fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return.These days Anya lives in two parallel food universes: one in which she writes about four-star restaurants, the other in which a simple banana-a once a year treat back in the USSR-still holds an almost talismanic sway over her psyche. To make sense of that past, she and her mother decided to eat and cook their way through seven decades of the Soviet experience. Through the meals she and her mother re-create, Anya tells the story of three generations-her grandparents', her mother's, and her own. Her family's stories are embedded in a larger historical epic: of Lenin's bloody grain requisitioning, World War II hunger and survival, Stalin's table manners, Khrushchev's kitchen debates, Gorbachev's anti-alcohol policies, and the ultimate collapse of the USSR. And all of it is bound together by Anya's sardonic wit, passionate nostalgia, and piercing observations.This is that rare book that stirs our souls and our senses.

    . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers. In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service.

    Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.

    This book explores Khan's control over Mongolia, his attempts to invade Japan, his imperialistic foreign policy, his relationship with Marco Polo during Polo's extraordinary journey to Xanadu, and his overall impact on world history.The book will be released in time for Xanadu to Dadu--The World of Khubilai Khan, a stunning exhibit of artwork that will be featured at the Metropolitan Museum of Art from September 2010 until January 2011.

    Thinking she is merely helping Edward’s daughter--who lives far away and has asked her to check in on her nonagenarian dad in New York--Isabel has no idea that the man in the kitchen baking the sublime roast chicken and light-as-air apricot soufflé will end up changing her life. As Edward and Isabel meet weekly for the glorious dinners that Edward prepares, he shares so much more than his recipes for apple galette or the perfect martini, or even his tips for deboning poultry. Edward is teaching Isabel the luxury of slowing down and taking the time to think through everything she does, to deconstruct her own life, cutting it back to the bone and examining the guts, no matter how messy that proves to be.

    Even as Victoria was selling bottles worth hundreds and thousands of dollars during the day, passing sommelier certification exams with flying colors, and receiving distinction from all kinds of press, there were still groping patrons, bosses who abused their role and status, and a trip to the hospital emergency room.It would take hitting bottom at a new restaurant and restorative trips to the vineyards where she could feel closest to the wine she loved for Victoria to re-emerge, clear-eyed and passionate, and a proud “wine girl” of her own Michelin-starred restaurant.Exhilarating and inspiring, Wine Girl is the memoir of a young woman breaking free from an abusive and traumatic childhood on her own terms; an ethnography of the glittering, high-octane, but notoriously corrosive restaurant industry; and above all, a love letter to the restorative and life-changing effects of good wine and good hospitality.

    These are among the people that Joseph Mitchell immortalized in his reportage for The New Yorker and in four books—McSorley's Wonderful Saloon, Old Mr. Flood, The Bottom of the Harbor, and Joe Gould's Secret—that are still renowned for their precise, respectful observation, their graveyard humor, and their offhand perfection of style.These masterpieces (along with several previously uncollected stories) are available in one volume, which presents an indelible collective portrait of an unsuspected New York and its odder citizens—as depicted by one of the great writers of this or any other time.

    Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

    After they were jailed in 1969 for thirty years for murder, Pearson's biography The Profession of Violence enjoyed a cult following among the young and was said to be the most popular book in H.M.'s prisons, after the Bible. Ron died in 1995. Reg followed him five years later, and both of their funerals drew crowds on a scale unknown for film stars, let alone for two departed murderers. Since then, far from fading with their death, public fascination with the twins has never flagged. Their clothes and memorabilia are sold at auction like religious relics. Ron's childlike prison paintings fetch more money than those of many well-known artists. And people still refer to them like popular celebrities. Why? This is the question Pearson asked himself, and over the past three years he has been re-examining their history, unearthing much previously unknown material, and has come to some fascinating conclusions. The Immortal Murderers reveals new facts about the Krays' tortured relationship as identical twins; a relationship which helped predestine them to a life of crime; a relationship that made them utterly unlike any other major criminals. Pearson has discovered two new and unsuspected murders, along with fresh light on the killings of George Cornell and Jack 'the Hat' McVitie. There are facts about the twins' obsession with publicity, and how far this made them 'actor criminals' murdering for notoriety. Most riveting of all are the chapters which reveal how Ron Kray caused a major sexual scandal in which a prime minister, together with other leading politicians, condoned the most outrageous establishment cover-up in British politics since the war. The Immortal Murderers contains many more surprises, but the one thing that emerges is that the Kray twins were not only stranger but also far more important than anyone ever suspected. Fascination with them will forever remain; they will never lose their role as the immortal murderers.

    The book is a scholarly, but readable exploration of the hidden forces behind what we eat. The author explains how this food revolution has transformed our bodies, our social lives, and the world we live in.

    It was a cruel and noisy spirit, given to rapping and gnawing sounds before it found its voices.With these voices and its supernatural acts, the Bell Witch tormented the Bell family. This extraordinary book recounts the only documented case in U.S. history when a spirit actually caused a man's death.The local schoolteacher, Richard Powell, witnessed the strange events and recorded them for his daughter. His astonishing manuscript fell into the hands of novelist Brent Monahan, who has prepared the book for publication. Members of the Bell family have previously provided information on this fascinating case, but this book recounts the tale with novelistic vigor and verve. It is truly chilling.

    It’s even rarer when that someone is a middle-aged, six-foot three-inch woman whose first exposure to an unsuspecting public is cooking an omelet on a hot plate on a local TV station.  And yet, that’s exactly what Julia Child did.  The warble-voiced doyenne of television cookery became an iconic cult figure and joyous rule-breaker as she touched off the food revolution that has gripped America for more than fifty years. Now, in Bob Spitz’s definitive, wonderfully affectionate biography, the Julia we know and love comes vividly — and surprisingly — to life.  In Dearie, Spitz employs the same skill he brought to his best-selling, critically acclaimed book The Beatles, providing a clear-eyed portrait of one of the most fascinating and influential Americans of our time — a woman known to all, yet known by only a few.At its heart, Dearie is a story about a woman’s search for her own unique expression.  Julia Child was a directionless, gawky young woman who ran off halfway around the world to join a spy agency during World War II.  She eventually settled in Paris, where she learned to cook and collaborated on the writing of what would become Mastering the Art of French Cooking, a book that changed the food culture of America.   She was already fifty when The French Chef went on the air —  at a time in our history when women weren’t making those leaps.  Julia became the first educational TV star, virtually launching PBS as we know it today; her marriage to Paul Child formed a decades-long love story that was romantic, touching, and quite extraordinary. A fearless, ambitious, supremely confident woman, Julia took on all the pretensions that embellished tony French cuisine and fricasseed them to a fare-thee-well, paving the way for everything that has happened since in American cooking, from TV dinners and Big Macs to sea urchin foam and the Food Channel.  Julia Child’s story, however, is more than the tale of a talented woman and her sumptuous craft.  It is also a saga of America’s coming of age and growing sophistication, from the Depression Era to the turbulent sixties and the excesses of the eighties to the greening of the American kitchen.  Julia had an effect on and was equally affected by the baby boom, the sexual revolution, and the start of the women’s liberation movement. On the centenary of her birth, Julia finally gets the biography she richly deserves.  An in-depth, intimate narrative, full of fresh information and insights, Dearie is an entertaining, all-out adventure story of one of our most fascinating and beloved figures.From the Hardcover edition.

    Award-winning author Mary Cable recreates - in all its human and natural drama - the three-day debacle that began on the night of Sunday, March 11, 1888. We meet the heroes and villains alike as they struggle through the mounting snow and icy winds to keep the wheels of civilization from grinding to a halt. The Blizzard of 88 is a moving and dramatic history in the tradition of David McCullough's classic The Johnstown Flood.

    Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English?“As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales.