Steve Osborne is the real deal, people: the tough, streetwise New York cop of your dreams, one with a big, big heart. Kojak? NYPD Blue? Law & Order? Fuggedaboudem! The Job blows them out of the water.     Steve Osborne has seen a thing or two in his years in the NYPD—some harmless, some definitely not. In “Stakeout,” Steve and his partner mistake a Manhattan dentist for an armed robbery suspect, and reduce the man to a puddle of snot and tears when questioning him. In “Mug Shot,” the mother of a suspected criminal makes a strange request and provides a sobering reminder of the humanity at stake in his profession. And in “Home,” the image of Steve’s family provides the adrenaline he needs to fight for his life when assaulted by two armed and violent crackheads.      From stories about his days as a rookie cop to the time spent patrolling in the Anti-Crime Unit—and his visceral, harrowing recollections of working during the weeks after 9/11—The Job: True Tales from the Life of a New York City Cop captures the humanity, the absurdity, and the dark humor of police work, as well as the bravery of those who do it. These stories will speak to those nostalgic for the New York City of the 1980s and ’90s, a bygone era when the city was a crazier, more dangerous (and possibly more interesting) place.

    When Maggie Smith, the award-winning author of the viral poem “Good Bones,” started writing daily Twitter posts in the wake of her divorce, they unexpectedly caught fire. In this deeply moving book of quotes and essays, Maggie writes about new beginnings as opportunities for transformation. Like kintsugi, the Japanese art of mending broken ceramics with gold, Keep Moving celebrates the beauty and strength on the other side of loss. This is a book for anyone who has gone through a difficult time and is wondering: What comes next?

    As the only Asian family in a tiny township, Furiya's life revolved around Japanese food and the extraordinary lengths her parents went to in order to gather the ingredients needed to prepare it.As immigrants, her parents approached the challenges of living in America, and maintaining their Japanese diets, with optimism and gusto. Furiva, meanwhile, was acutely aware of how food set her apart from her peers: She spent her first day of school hiding in the girls' restroom, examining her rice balls and chopsticks, and longing for a Peanut Butter and Jelly sandwich.Bento Box in the Heartland is an insightful and reflective coming-of-age tale. Beautifully written, each chapter is accompanied by a family recipe of mouth-watering Japanese comfort food.

    Living in Paris after World War II, Judith Jones broke free of the bland American food she had been raised on and reveled in everyday French culinary delights. On returning to the States--hoping to bring some "joie de cuisine" to America--she published Julia Child's "Mastering the Art of French Cooking. "The rest is publishing and gastronomic history. A new world now opened up to Jones: discovering, with her husband, Evan, the delights of "American" food; working with the tireless Julia; absorbing the wisdom of James Beard; understanding food as memory through the writings of Claudia Roden and Madhur Jaffrey; demystifying the techniques of Chinese cookery with Irene Kuo; absorbing the Italian way through the warmth of Lidia Bastianich; and working with Edna Lewis, Marion Cunningham, Joan Nathan, and other groundbreaking cooks. Jones considers matters of taste (can it be acquired?). She discusses the vagaries of vegetable gardening in the Northeast Kingdom of Vermont and the joys of foraging in the woods and meadows. And she writes about M.F.K. Fisher: as mentor, friend, and the source of luminous insight into the arts of eating, living, and aging. Embellished with fifty recipes--each with its own story and special tips--this is an absolutely charming memoir by a woman who was present at the creation of the American food revolution and played a seminal role in shaping it.

    Recounts stories from her vast case files that are alternately terrifying, tragically comic, and profoundly moving, all while she deals with her best friend and fellow doctor's fight with cancer.

    An Iron Chef winner and a James Beard nominee, he was voted Best New Chef by New York magazine, and his acclaimed Recette was named Best New Restaurant by the New York Times. Manhattan magazine has called him "a boy wonder . . . young, hungry, and talented," while Zagat has hailed him as a "wunderkind." But Jesse's epic rise masks a little-known past filled with demons and obsession, genius and mania."For as long as I can remember, I've had this unquenchable thirst to keep moving, going, and doing. I've never felt comfortable in my own skin and have always needed an outlet for that uneasiness." Jesse first found that outlet in the South Florida kitchens where he showed great promise as a teenager, but it was in those same kitchens that he was introduced to the world of hard drugs. He was fourteen when he first got arrested and seventeen when he became physically addicted to Oxycontin. Becoming a high school dropout addicted to heroin and crack, alienated from his family and wanted by the cops, by the age of twenty-one Jesse had overdosed and nearly been beaten to death while robbing, cheating, and lying to everyone in his life.After getting arrested and going to jail, Jesse got clean and slowly put back together the pieces of his fractured life, ultimately channeling the same energy that had earlier fueled his addiction into making a name for himself in the fast-paced, competitive New York restaurant scene. In this startling and down-to-earth memoir, he lays it all on the table for the first time, coming clean about his insatiable appetite for the extreme—which has led to his biggest triumphs and failures—and shares the shocking story of his turbulent life. All or Nothing is a candid exploration of the manic culture of some of the world's most celebrated kitchens. A drug-fueled, anxiety-ridden epic, it reads like a rollicking rock-and-roll memoir—with amazing food.

    Farmers patrol their fields with rifles and fear losing trade secrets to spies. Hunters plant poisoned meatballs to eliminate rival truffle-hunting dogs. Naive buyers and even knowledgeable experts are duped by liars and counterfeits. This exposé documents the dark, sometimes deadly crimes at each level of the truffle’s path from ground to plate, making sense of an industry that traffics in scarcity, seduction, and cash.

    With the same eye for drama and humor that Corson brings to the exploits of the chefs, he delves into the biology and natural history of the creatures of the sea. He illuminates sushi's beginnings as an Indo-Chinese meal akin to cheese, describes its reinvention in bustling nineteenth-century Tokyo as a cheap fast food, and tells the story of the pioneers who brought it to America. He shows how this unlikely meal is now exploding into the American heartland just as the long-term future of sushi may be unraveling.The Zen of Fish is a compelling tale of human determination as well as a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.

    Do you know where your sugar is coming from?Most likely everywhere. Sure, it's in ice cream and cookies, but what scared Eve O. Schaub was the secret world of sugar--hidden in bacon, crackers, salad dressing, pasta sauce, chicken broth, and baby food.With her eyes open by the work of obesity expert Dr. Robert Lustig and others, Eve challenged her husband and two school-age daughters to join her on a quest to eat no added sugar for an entire year.Along the way, Eve uncovered the real costs of our sugar-heavy American diet--including diabetes, obesity, and increased incidences of health problems such as heart disease and cancer. The stories, tips, and recipes she shares throw fresh light on questionable nutritional advice we've been following for years and show that it is possible to eat at restaurants and go grocery shopping--with less and even no added sugar.Year of No Sugar is what the conversation about "kicking the sugar addiction" looks like for a real American family--a roller coaster of unexpected discoveries and challenges.

    A veteran comic performer, Reiser is best-known as the co-creator and star of the highly-rated NBC comedy, "Mad About You," which "Time" Magazine called "The season's best new sitcom"in its 1992 debut. Every Thursday night more than twenty million viewers watch as Paul Reiser reveals the most intimate and hilarious scenes of a marriage. Now for the first time, Reiser brings his trademark wit to the page in a book that will delight his eagerly-awaiting audience, and anyone else who has ever fallen in love--or tried not to. In Couplehood, a "New York Times" bestseller for more than 40 weeks, Reiser reflects on what it means to be half of a couple -- everything from the science of hand holding, to the technique of tag-team storytelling, to the politics of food and why it always seems to come down to chicken or fish.NBC's hit comedy, "Mad About You," has collected his comic observationsabout life and love in" Couplehood," a New York Times bestseller for morethan 40 weeks.In "Couplehood," Reiser reflects on what it means to be half of a couple-- everything from the science of hand holding, to the technique of tag-teamstorytelling, to the politics of food and why it always seems to come down tochicken or fish.Cited by "Time" magazine as "the season's best new sitcom" in its 1992debut,

    What’s the origin of kimchi in Korea? Why do we associate Argentina with steak? Why do people in Marseille eat bouillabaisse? What spices make a dish taste North African versus North Indian? What is the story behind the curries of India? And how do you know whether to drink a wine from Bourdeaux or one from Burgundy?Bubbling over with anecdotes, trivia, and lore—from the role of a priest in the genesis of Camembert to the Mayan origins of the word chocolate—The World on a Plate serves up a mélange of recipes, history, and culinary wisdom to be savored by food lovers and armchair travelers alike.

    Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.

    Hunger comes in many forms. A person can crave a steak in the same way that she can crave a perfect family life. In her memoir, Crave: A Memoir of Food and Longing, Christine O'Brien tells the story of her own cravings. It's a story of growing up in a family with a successful, but explosive father, a beautiful, but damaged, mother and three brothers in New York City's famed Dakota apartment building. Christine's father was Ed Scherick, the ABC television executive and film producer who created ABC's Wide World of Sports as well as classic films like The Taking of Pelham One Two Three and The Heartbreak Kid. Her mother, Carol, was raised on a farm in Missouri.With chestnut hair and the all-American good looks that won her the title of Miss Missouri and a finalist place in The Miss America Contest she looked to be the perfect wife and mother. But, Carol had a craving that was almost impossible to fill.Seriously injured in a farming accident when she was a girl, she craved health even though doctors told her that she was perfectly fine. Setting out on a journey through the quacks of the East Coast, she began seeing a doctor who prescribed "The Program" as a way to health for her and her family. At first she ate nothing but raw liver and drank shakes made with fresh yeast. Then it was blended salads, the forerunner of the smoothie. And that was all she let her family eat.This well-meant tyranny of the dinner table led Christine to her own cravings for family, for food and for the words to tell the story of her hunger. Crave is that story--the chronicle of a writer's painful and ultimately satisfying awakening.

    It was in search of the fabled Spice Islands and their cloves that Magellan charted the first circumnavigation of the globe. Vasco da Gama sailed the dangerous waters around Africa to India on a quest for Christians--and spices. Columbus sought gold and pepper but found the New World. By the time these fifteenth- and sixteenth-century explorers set sail, the aromas of these savory, seductive seeds and powders had tempted the palates and imaginations of Europe for centuries. "Spice: The History of a Temptation "is a history of the spice trade told not in the conventional narrative of politics and economics, nor of conquest and colonization, but through the intimate human impulses that inspired and drove it. Here is an exploration of the centuries-old desire for spice in food, in medicine, in magic, in religion, and in sex--and of the allure of forbidden fruit lingering in the scents of cinnamon, pepper, ginger, nutmeg, mace, and clove. We follow spices back through time, through history, myth, archaeology, and literature. We see spices in all their diversity, lauded as love potions and aphrodisiacs, as panaceas and defenses against the plague. We journey from religious rituals in which spices were employed to dispel demons and summon gods to prodigies of gluttony both fantastical and real. We see spices as a luxury for a medieval king's ostentation, as a mummy's deodorant, as the last word in haute cuisine. Through examining the temptations of spice we follow in the trails of the spice seekers leading from the deserts of ancient Syria to thrill-seekers on the Internet. We discover howspice became one of the first and most enduring links between Asia and Europe. We see in the pepper we use so casually the relic of a tradition linking us to the appetites of Rome, Elizabethan England, and the pharaohs. And we capture the pleasure of spice not only at the table but in every part of life. "Spice "is a delight to be savored.

    By all appearances, she had mastered being a grown-up. But beneath that veneer of success, she was a chronically anxious, self-medicating mess. No one knew that her road to adulthood had been paved with depression, anxiety, and shame, owing in large part to her minimally parented upbringing. She realized she’d hit rock bottom when she drunk-dialed her therapist pleading for help.Buy Yourself the F*cking Lilies is the story of Tara’s path to re-parenting herself and becoming a “ninja of self-love.” Through simple, daily rituals, Tara transformed her mind, body, and relationships, and shows how to:• fake gratitude until you actually feel gratitude• excavate your emotional wounds and heal them with kindness• identify your self-limiting beliefs, kick them to the curb, and start living a life you choose• silence your inner frenemy and shield yourself from self-criticism• carve out time each morning to start your day empowered, inspired, and ready to rule• create a life you truly, totally f*cking LOVEThis is the book Tara wished someone had given her and it is the book many of us desperately need: a candid, hysterical, addictively readable, practical guide to growing up (no matter where you are in life) and learning to love yourself in a non-throw-up-in-your-mouth-it’s-so-cheesy way.