. . . 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.

    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.

    The ability to create dishes that are utterly sublime and turn them out at breakneck pace while simultaneously juggling kitchen crises, coddling demanding patrons, and managing overworked staff is what defines a four-star chef. In The Fourth Star, award-winning author Leslie Brenner goes inside those swinging doors to explore the realities behind Daniel, capturing the dramas that arise in the insular, high-pressure milieu of a world-class kitchen. New York’s food establishment had been stunned when Daniel Boulud’s newly opened flagship restaurant was awarded only three stars from the New York Times. From that moment on, it became Boulud’s unspoken mission to regain the four-star rating that he’d previously garnered during his tenure at Le Cirque and then at his own first restaurant. That he was striving to do all this on an unprecedented scale, turning out nearly four hundred meals in a few short hours of service—meals that had to be absolutely perfect every time—made this goal all the more ambitious.Brenner paints a portrait of a remarkable French chef at a pivotal moment of his career, as Boulud relentlessly drives his staff to the peak of excellence. The Fourth Star provides full access to every aspect of Daniel, investigating everything from the maître d’s table assignment policies to the internecine politics of advancing up the culinary ladder.Filled with delectable, undercover details and moving personal drama, Brenner’s chronicle is an addictive read about the inner workings of a super-lative restaurant. The Fourth Star is destined to satisfy restaurant lovers, professional cooks, and armchair chefs alike.

    In this memoir, he shares the remarkable story of his culinary coming-of-age. Growing up in the Bronx and Nigeria (where he was sent by his mother to "learn respect"), food was Onwuachi's great love. He launched his own catering company with twenty thousand dollars he made selling candy on the subway, and trained in the kitchens of some of the most acclaimed restaurants in the country. But the road to success is riddled with potholes. As a young chef, Onwuachi was forced to grapple with just how unwelcoming the world of fine dining can be for people of color, and his first restaurant, the culmination of years of planning, shuttered just months after opening. -Notes from a Young Black Chef is one man's pursuit of his passions, despite the odds.

    And of her son who became her guiding light as she slowly rebuilt her personal and culinary life around the solace she found in food--as a source of comfort, a sense of place, as a way of creating community and making something of herself, despite seemingly impossible odds.Set against the backdrop of rural Maine and its lushly intense, bountiful seasons, Erin French's rollercoaster memoir reveals struggles that have taken every ounce of her strength to overcome, and the passion and courage behind the fairytale success of The Lost Kitchen.

    From a hot and hearty stew for a cold night to a cool, refreshing Vichyssoise for a sizzling afternoon, there's a recipe here for every occasion. Also included are nostalgic classics (like everyone's favorite Chicken Noodle Soup) as well as innovative new creations inspired by the cuisines of the world--from Thai Ginger Chicken to Mexican Seafood. With a wonderful selection of quick bread recipes and a crockpot full of tips and hints to help soup-makers hone their skills, The Big Book of Soups and Stews is the ultimate one-stop comfort food cookbook.

    His use of it gives him yet another chance to say things never said before in prose or in verse and, as well, to bring new life to a form in which Donne talked to Death, Shelley to the West Wind, Whitman to the Earth, Pound to his Songs, O'Hara to the Sun at Fire Island.  Koch, in this new book, talks to things important in his life -- to Breath, to World War Two, to Orgasms, to the French Language, to Jewishness, to Psychoanalysis, to Sleep, to his Heart, to Friendship, to High Spirits, to his Twenties, to the Unknown. He makes of all these "new addresses" an exhilarating autobiography of a most surprising and unforeseeable kind.From the Hardcover edition.

    L. Doctorow comprise one of the most substantive achievements of modern American fiction. Now, with Homer & Langley, this master novelist has once again created an unforgettable work.Homer and Langley Collyer are brothers – the one blind and deeply intuitive, the other damaged into madness, or perhaps greatness, by mustard gas in the Great War. They live as recluses in their once grand Fifth Avenue mansion, scavenging the city streets for things they think they can use, hoarding the daily newspapers as research for Langley’s proposed dateless newspaper whose reportage will be as prophecy. Yet the epic events of the century play out in the lives of the two brothers – wars, political movements, technological advances – and even though they want nothing more than to shut out the world, history seems to pass through their cluttered house in the persons of immigrants, prostitutes, society women, government agents, gangsters, jazz musicians... and their housebound lives are fraught with odyssean peril as they struggle to survive and create meaning for themselves. Brilliantly conceived, gorgeously written, this mesmerizing narrative, a free imaginative rendering of the lives of New York’s fabled Collyer brothers, is a family story with the resonance of myth, an astonishing masterwork unlike any that have come before from this great writer.

    Since the first meal served there in 1971, Alice Waters's Berkeley, California, restaurant has revolutionized American cooking, earning its place among the truly great restaurants of the world. Renowned for the brilliant innovations of its ever-changing menu, Chez Panisse has also come to represent a culinary philosophy inspired by nature -- dedicated to the common interest of environment and consumer in the use of gloriously fresh organic ingredients.In Chez Panisse Cooking, chef Paul Bertolli -- one of the most talented chefs ever to work with Alice Waters -- presents the Chez Panisse kitchen's explorations and reexaminations of earlier triumphs. Expanding upon -- and sometimes simplifying -- the concepts that have made Chez Panisse legendary, Bertolli provides reflections, recipes, and menus that lead the cook to a critical and intuitive understanding of food itself, of its purest organic sources and most sublime uses. Perhaps best described by Richard Olney, "Paul Bertolli's cuisine is what 'health food' should be and never is: a celebration of purity. The food is imaginative but never complicated; it is art."Enhanced by Gail Skoff's breathtaking hand-colored photographs, Paul Bertolli's recipes remind us of the simple and passionate joys in cooking and of the inspiration to be drawn from each season's freshest foods: glistening local salmon creates a wildly colorful springtime carpaccio or is grilled later in the season with tomatoes and basil vinaigrette; autumn's fresh white truffles are sliced into an extraordinarily textured salad of pastel hues with fennel, mushrooms, and Parmesan cheese; figs left on the tree until they grow heavy and sweet appear in a fall fruit salad with warm goat cheese and herb toast. Season by season, Chez Panisse Cooking will captivate the senses and imagination of the cook with such entrancing recipes as Sugar Snap Peas with Brown Butter and Sage; Buckwheat Cakes with Smoked Salmon, Creme Fraiche, and Capers; Grilled Fish Wrapped in Fig Leaves with Red Wine Sauce; Lamb Salad with Garden Lettuces, Straw Potatoes, and Garlic Sauce; Marinated Veal Chops Grilled over an Oak Fire; or Seckel Pears Poached in Red Wine with Burnt Caramel. Here, some of the restaurant's most remarkable recent menus for special occasions are recreated, from a White Truffle Dinner to the Chez Panisse Tenth Annual Garlic Festival, to a supper for poet Vikram Seth that began. with "The Season's song, a summer ballad/Tomatoes, basil, flowers, beans/In unison dance, Lobster Salad..."Many of these recipes reflect Paul Bertolli's love of northern Italian food; for other dishes, the inspiration is French; in all, there is a keen awareness of the abundance of uncompromisingly pure, seasonal ingredients to be found in America.Above all, the Chez Panisse recipes are meant to inspire the cook to create his or her own version; to awaken the senses to the nuances of taste, texture, and color in cooking; to "discover the ecstatic moments when the intuition, skill, and accumulated experience of the cook merge with the taste and composition of the food." Since its original publication in 1988, this classic cookbook has proved to be indispensable to the shelf of every serious cook and every serious cookbook reader.

    He conveniently overlooked the fact that many of them died young, broke, and miserable. In his candid, wistful, touching, and hilarious memoir, Poseur, the music journalist, playwright, author, and blogger recounts his misspent years as a suburban kid searching for authenticity, dangerous fun, and druggy, downtown glory: first during New York’s last era of risk and edge, the pre-gentrification ’90s, and finally as a flamboyant and notorious rock writer, partying and posing during the music industry’s heady, decadent last gasp.Part profane, confidential tell-all and part sweetly frank coming-of-age tale, this dirty, witty memoir finds Spitz careening through the scene, meeting and sometimes clashing with cultural icons like Courtney Love, Jeff Buckley, Rivers Cuomo of Weezer, Chloë Sevigny, Kim Deal, The Dandy Warhols, Guns N’ Roses, Ryan Adams, Paul Rudd, Coldplay, Pavement, Peter Dinklage, Julie Bowen, The Strokes, Trent Reznor, Chuck Klosterman, Interpol, and Franz Ferdinand, as well as meeting heroes like Allen Ginsberg, Shirley Clarke, Joe Strummer, and Morrissey. Along the way he finds literary guru Gordon Lish is a long-lost relative, and erstwhile pal and sensation JT LeRoy is an even bigger poseur.Spitz refuses to give up the romantic ghost until a post–9/11 breakdown and an improbable new love (fellow music writer Lizzy Goodman) finally help him strike the hardest pose of all: his true self.

    The latest edition of this urban classic takes a fresh look at the architectural treasures that define New York -- from its most characteristic landmarks to its less famous local favorites.To prepare this edition -- the first revision since 1987 -- Norval White has visited and revisited more than 5,000 buildings, making this by far the most complete guide of its kind. This generously illustrated handbook presents the structures of the New York City--from the magnificent to the obscure -- in over 3,000 new photographs, more than 130 new maps, and hundreds of revised and new entries. Beyond the skyscrapers and historical buildings, the guide also leads the way to the city's bridges, parks, and public monuments.From the tip of the Empire State Building to the brownstones in Brooklyn, the AIA Guide to New York City reveals how the city's spirit, fortitude, and character are captured and expressed in its architecture. Thoughtful and humorous descriptions include fascinating bits of local information that bring the city's history to life, telling the stories behind the bricks and mortar. Together, the maps, photographs, and expert critiques invite you on a special grand tour of the city at your own pace.This guide is a definitive record of New York's architectural heritage and provides a compact, authoritative directory for lovers of New York City all over the world. Its portability and encyclopedic quality make it an ideal traveling companion for any walker in the city. For the sightseer, the architect, or anyone on a casual stroll, the AIA Guide to New York City is the book to grab on your way out the door.

    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.

    The center of Tamara’s universe is Shopsin’s, her family’s legendary corner store/restaurant/hangout, run by her inimitable dad, Kenny—a brilliant, loquacious, contrary, huge-hearted man who, aside from dishing up New York’s best egg salad on rye, is Village sheriff, philosopher, and fixer all at once. We follow Kenny as he pursues his destiny through early factory jobs, superintendent gigs, and crossword-puzzle mania. His temper flares as often as his humor, keeping Tamara, her mom, and her siblings constantly off-balance but giddy to be along for the always bracing ride. And the cast of supporting characters is unforgettable—oddballs and misfits, cops and con men, sax players and waitresses, longshoremen and poets, and crafty Willoughby “Willy” Jones, an old-time swindler and lady-killer from the South who improbably becomes Kenny’s foil and best friend. All comers find a place at Shopsin’s table and feast on Kenny’s tall tales and trenchant advice along with the incomparable chili con carne.At its core, Arbitrary Stupid Goal is about the secrets of living an unconventional life, which is becoming a forgotten art. It’s a place where serendipity trumps logic and overplanning can cause you to miss out on the fun of a midnight walk to the giant bubbling margarita glass perched precariously over the Mexican joint on Seventh Avenue. It’s about taking the day as it flows, treasuring experiences over things, and embracing the crazy but essential messiness of relationships.Filled with clever illustrations and witty, nostalgic photographs and graphics, and told in a sly, elliptical narrative that is both hilarious and endearing, Arbitrary Stupid Goal is an offbeat memory-book mosaic that will encourage readers to rediscover the vital spontaneity that we may have unwisely traded for the shelter of predictability.

    Johnson’s hard-hitting investigative series won a Pulitzer Prize, inspired a screenplay by Arthur Miller, and prompted Elia Kazan’s Oscar-winning film On the Waterfront. And yet J. Edgar Hoover denied the existence of organized crime - even as the government’s dramatic hearings into waterfront misdeeds became mustsee television.Nathan Ward tells this archetypal crime story as if for the first time, taking the reader back to a city, and an era, at once more corrupt and more innocent than our own.

    Heat is the chronicle—sharp, funny, wonderfully exuberant—of his time spent as Batali’s “slave” and of his far-flung apprenticeships with culinary masters in Italy.In a fast-paced, candid narrative, Buford describes the frenetic experience of working in Babbo’s kitchen: the trials and errors (and more errors), humiliations and hopes, disappointments and triumphs as he worked his way up the ladder from slave to cook. He talks about his relationships with his kitchen colleagues and with the larger-than-life, hard-living Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters. Buford takes us to the restaurant in a remote Appennine village where Batali first apprenticed in Italy and where Buford learns the intricacies of handmade pasta . . . the hill town in Chianti where he is tutored in the art of butchery by Italy’s most famous butcher, a man who insists that his meat is an expression of the Italian soul . . . to London, where he is instructed in the preparation of game by Marco Pierre White, one of England’s most celebrated (or perhaps notorious) chefs. And throughout, we follow the thread of Buford’s fascinating reflections on food as a bearer of culture, on the history and development of a few special dishes (Is the shape of tortellini really based on a woman’s navel? And just what is a short rib?), and on the what and why of the foods we eat today.Heat is a marvelous hybrid: a richly evocative memoir of Buford’s kitchen adventure, the story of Batali’s amazing rise to culinary (and extra-culinary) fame, a dazzling behind-the-scenes look at the workings of a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in—and to savor.