With each new fire, panicked whites saw more evidence of a slave uprising. In the end, thirteen black men were burned at the stake, seventeen were hanged and more than one hundred black men and women were thrown into a dungeon beneath City Hall. In New York Burning, Bancroft Prize-winning historian Jill Lepore recounts these dramatic events, re-creating, with path-breaking research, the nascent New York of the seventeenth century. Even then, the city was a rich mosaic of cultures, communities and colors, with slaves making up a full one-fifth of the population. Exploring the political and social climate of the times, Lepore dramatically shows how, in a city rife with state intrigue and terror, the threat of black rebellion united the white political pluralities in a frenzy of racial fear and violence.

    Toby doesn't mind being used in this way; it's a welcome change from the thirteen years he spent as a married man, the thirteen years of emotional neglect and contempt he's just endured. Anthropologically speaking, it's like nothing he ever experienced before, particularly back in the 1990s, when he first began dating and became used to swimming in the murky waters of rejection.But Toby's new life--liver specialist by day, kids every other weekend, rabid somewhat anonymous sex at night--is interrupted when his ex-wife suddenly disappears. Either on a vision quest or a nervous breakdown, Toby doesn't know--she won't answer his texts or calls.Is Toby's ex just angry, like always? Is she punishing him, yet again, for not being the bread winner she was? As he desperately searches for her while juggling his job and parenting their two unraveling children, Toby is forced to reckon with the real reasons his marriage fell apart, and to ask if the story he has been telling himself all this time is true.

    His evocative tales of grand hotel life have a reporter's eye for sensory detail, yet he always manages to bathe his world and it's lovable characters in the mood of a fairytale. Meet the girl-hungry hotel Magician, Kalakobe the African cook, Mr Sigsag, Monsieur Victor, Mespoulet and an unforgettable cast of down but not yet out hotel employees. A feast of food writing. And once you've read one Bemelmans' tale you fall in love and want to read the lot.

    Derived from interviews with a wide range of  people who experienced or observed New York's 1991  Crown Heights racial riots, Fires In The  Mirror is as distinguished a work of  commentary on current Black-White tensions as it is a  work of drama.

    Harris recalls a lost era—the vibrant New York City of her youth, where her social circle included Maya Angelou, James Baldwin, and other members of the Black intelligentsia.In the Technicolor glow of the early seventies, Jessica B. Harris debated, celebrated, and danced her way from the jazz clubs of the Manhattan's West Side to the restaurants of the Village, living out her buoyant youth alongside the great minds of the day—luminaries like Maya Angelou, James Baldwin, and Toni Morrison. My Soul Looks Back is her paean to that fascinating social circle and the depth of their shared commitment to activism, intellectual engagement, and each other. Harris paints evocative portraits of her illustrious friends: Baldwin as he read aloud an early draft of If Beale Street Could Talk, Angelou cooking in her California kitchen, and Morrison relaxing at Baldwin’s house in Provence. Harris describes her role as theater critic for the New York Amsterdam News and editor at then burgeoning Essence magazine; star-studded parties in the South of France; drinks at Mikell’s, a hip West Side club; and the simple joy these extraordinary people took in each other’s company. The book is framed by Harris’s relationship with Sam Floyd, a fellow professor at Queens College, who introduced her to Baldwin. More than a memoir of friendship and first love My Soul Looks Back is a carefully crafted, intimately understood homage to a bygone era and the people that made it so remarkable.

    F. K. Fisher in The Gastronomical Me, food is more than a metaphor in The Bread and the Knife. It is the organizing principle of an existence. Starting with "A Is for Al Dente," the loosely linked chapters evoke an alphabet of food memories that recount a woman’s emotional growth from the challenges of youth to professional accomplishment, marriage, and divorce. Betrayal is embodied in an overripe melon, her awakening in a Béarnaise sauce. Passion fruit juice portends the end of a first marriage, while tarte Tatin offers redemption. Each letter serves up a surprising variation on the struggle for self-knowledge, the joy and pain of familial and romantic love, and food’s astonishing ability to connect us with both the living and the dead. Ranging from her grandmother's suburban kitchen to an elegant New York restaurant, a longhouse in Borneo, and a palace in Rajasthan, The Bread and the Knife charts the vicissitudes of a woman forced to swallow some hard truths about herself while discovering that the universe can dispense surprising second chances.

    R., Mr. Big, The Fixer, The Big Bankroll, The Man Uptown, and The Brain -- Rothstein seemed more myth than man. He was gambling, and he was money. The inspiration for Meyer Wolfsheim in The Great Gatsby and Nathan Detroit in Guys and Dolls, he was rumored to be the mastermind of the Black Sox scandal, the fixing of the 1919 World Series. He was Mr. Broadway and had his own booth at Lindy's Restaurant in Manhattan, where he held court.Now, in King of the Jews, Nick Tosches, "one of the greatest living American writers" (Dallas Observer), examines Rothstein's extraordinary legacy by placing him at the center of nothing less than the history of the entire Western world.

    Here is the story of this “Louvre of lox” (The Sunday Times, London): its humble beginnings, the struggle to keep it going during the Great Depression, the food rationing of World War II, the passing of the torch to the next generation as the flight from the Lower East Side was beginning, the heartbreaking years of neighborhood blight, and the almost miraculous renaissance of an area from which hundreds of other family-owned stores had fled. Filled with delightful anecdotes about how a ferociously hardworking family turned a passion for selling perfectly smoked and pickled fish into an institution with a devoted national clientele, Mark Russ Federman’s reminiscences combine a heartwarming and triumphant immigrant saga with a panoramic history of twentieth-century New York, a meditation on the creation and selling of gourmet food by a family that has mastered this art, and an enchanting behind-the-scenes look at four generations of people who are just a little bit crazy on the subject of fish.

    Groomed at Sotheby's and hungry to keep climbing the social and career ladders put before her, Lacey charms men and women, old and young, rich and even richer with her magnetic charisma and liveliness. Her ascension to the highest tiers of the city parallel the soaring heights--and, at times, the dark lows--of the art world and the country from the late 1990s through today.

    And what an incredible journey it proves to be.Lidia's Italian Table is overflowing with glorious Italian food, highlighted by Lidia's personal collection of recipes accumulated since her childhood in Istria, located in northern Italy on the Adriatic Sea. Hearty and heartwarming Italian fare is what Lidia understands best, and each chapter of this gorgeous cookbook is infused with Lidia's warm memories of a lifetime of eating and cooking Italian style.Since good Italian food is based on good ingredients, Lidia includes an eloquent discourse on those products that are the cornerstones of Italian cuisine: olives (and their green-golden oil), Parmigiano-Reggiano cheese, salt, porcini mushrooms, truffles, tomato paste, and hot peppers. She also explains the importance of regional wines and grappa (in flavors from honey to dried fig) in the Italian food experience. Her recipes are filled with these Italian delicacies--Fennel, Olive, and Citrus Salad; Tagliatelle with Porcini Mushroom Sauce; Seared Rabbit Loin over Arugula with Truffle Dressing; Asparagus Gratin with Parmigiano-Reggiano Cheese-, and Zabaglione with Barolo Wine.Lidia explores every corner of Italian cuisine: from fresh and dry pasta to gnocchi and risotto to game and shellfish, all of which Lidia transforms into exceptional Italian dishes. But that is only the beginning. There are Italian soups to savor, like hearty minestre, bread-enriched zuppe, and the light and flavorful brodi. Polenta's delicious versatility is revealed through Polenta, Gorgonzola, and Savoy Cabbage Torte and White Creamy Polenta with Fresh Plums.And Lidia's luscious dolci, or desserts, invite your indulgence with Sweet Crepes with Chocolate Walnut Filling, Blueberry-Apricot Frangipane Tart, and Soft Ice Cream with Hazelnuts.Lidia attributes her passion and appreciation for Italian food to her family. Lidia's Italian Table is filled with stories of learning to make Easter bread with her Grandma Rosa in the town's communal oven; touching and smelling her way through the food markets of Trieste with her great-aunt Zia Nina; fishing for calamari with her uncle Zio Milio; and collecting briny mussels and sea urchins along the Istrian coastline with her cousins.This gastronomic adventure is more than just a cookbook: It is an exploration into the heart of Italian cuisine.

    costume ball--a coup for the former Alva Smith, who not long before was destitute, her family's good name useless on its own. Marrying into the newly rich but socially scorned Vanderbilt clan, a union contrived by Alva's bestfriend and now-Duchess of Manchester, saved the Smiths--and elevated the Vanderbilts.From outside, Alva seems to have it all and want more. She does have a knack for getting all she tries for: the costume ball--no mere amusement--wrests acceptance from doyenne Caroline Astor. Denied abox at the Academy of Music, Alva founds The Met. No obstacle puts her off for long.But how much of ambition arises from insecurity? From despair? From refusal to play insipid games by absurd rules? --There are, however, consequences to breaking those rules. One must tread carefully.And what of her maddening sister-in-law, Alice? Her husband William, who's hiding a terrible betrayal? The not-entirely-unwelcome attentions of his friend Oliver Belmont, who is everything William is not? What of her own best friend, whose troubles cast a wide net?Alva will build mansions, push boundaries, test friendships, and marry her daughter to England's most eligible duke or die trying. She means to do right by all, but good behavior will only get a woman so far. What is the price of going further? What might be the rewards? There's only one way to know for certain...

    The subtle, surprising results complement seasonal menus.

    With his movie-star good looks and tragic past, Peter, a survivor of Auschwitz, is the most eligible bachelor in town. But Peter does not care for the parade of eligible women who come to the restaurant hoping to catch his eye. He has resigned himself to a solitary life. Running Masha’s consumes him, as does his terrible guilt over surviving the horrors of the Nazi death camp while his wife, Masha—the restaurant’s namesake—and two young daughters perished.Then exquisitely beautiful June Bouquet, an up-and-coming young model, appears at the restaurant, piercing Peter’s guard. Though she is twenty years his junior, the two begin a passionate, whirlwind courtship. When June unexpectedly becomes pregnant, Peter proposes, believing that beginning a new family with the woman he loves will allow him to let go of the horror of the past. But over the next twenty years, the indelible sadness of those memories will overshadow Peter, June, and their daughter Elsbeth, transforming them in shocking, heartbreaking, and unexpected ways.Jenna Blum artfully brings to the page a husband devastated by a grief he cannot name, a frustrated wife struggling to compete with a ghost she cannot banish, and a daughter sensitive to the pain of both her own family and another lost before she was born. Spanning three cinematic decades, The Lost Family is a charming, funny, and elegantly bittersweet study of the repercussions of loss and love.

    It’s a money and real estate city, with less naked earth and industry than high-rise glass and concrete.   Yet in this intimate, visceral, and beautifully written book, Robin Shulman introduces the people of New York City  - both past and present - who  do grow vegetables, butcher meat, fish local waters, cut and refine sugar, keep bees for honey, brew beer, and make wine. In the most heavily built urban environment in the country, she shows an organic city full of intrepid and eccentric people who want to make things grow.  What’s more, Shulman artfully places today’s urban food production in the context of hundreds of years of history, and traces how we got to where we are.  In these pages meet Willie Morgan, a Harlem man who first grew his own vegetables in a vacant lot as a front for his gambling racket. And David Selig, a beekeeper in the Red Hook section of Brooklyn who found his bees making a mysteriously red honey. Get to know Yolene Joseph, who fishes crabs out of the waters off Coney Island to make curried stews for her family. Meet the creators of the sickly sweet Manischewitz wine, whose brand grew out of Prohibition; and Jacob Ruppert, who owned a beer empire on the Upper East Side, as well as the New York Yankees.  Eat the City is about how the ability of cities to feed people has changed over time. Yet it is also, in a sense, the story of the things we long for in cities today: closer human connections, a tangible link to more basic processes, a way to shape more rounded lives, a sense of something pure.  Of course, hundreds of years ago, most food and drink consumed by New Yorkers was grown and produced within what are now the five boroughs. Yet people rarely realize that long after New York became a dense urban agglomeration, innovators, traditionalists, migrants and immigrants continued to insist on producing their own food. This book shows the perils and benefits—and the ironies and humor—when city people involve themselves in making what they eat.   Food, of course, is about hunger. We eat what we miss and what we want to become, the foods of our childhoods and the symbols of the lives we hope to lead. With wit and insight, Eat the City shows how in places like New York, people have always found ways to use their collective hunger to build their own kind of city. ROBIN SHULMAN is a writer and reporter whose work has appeared in the New York Times, the Washington Post, the Los Angeles Times, Slate, the Guardian, and many other publications.  She lives in New York City.

    But their greatness on the field was nearly eclipsed by how bad they were off it. Led by the indomitable Keith Hernandez and the young dynamic duo of Dwight Gooden and Darryl Strawberry, along with the gallant Scum Bunch, the Amazin’s left a wide trail of wreckage in their wake—hotel rooms, charter planes, a bar in Houston, and most famously Bill Buckner and the hated Boston Red Sox.With an unforgettable cast of characters—including Doc, Straw, the Kid, Nails, Mex, and manager Davey Joshson—this “affectionate but critical look at this exciting season” (Publishers Weekly) celebrates the last of baseball’s arrogant, insane, rock-and-roll-and-party-all-night teams, exploring what could have been, what should have been, and what never was.