It is a creation of David Chang, the James Beard Award–winning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Production—producers of the Travel Channel’s Emmy Award–winning Anthony Bourdain: No Reservations.The result of this collaboration is a mélange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. They’ll be laid out sensibly, inspired by the thought process that went into developing them. The aim of Lucky Peach is to give a platform to a brand of food writing that began with unorthodox authors like Bourdain, resulting in a publication that appeals to diehard foodies as well as fans of good writing and art in general.

    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.

    Perfect for readers of Jeff Pearlman’s The Bad Guys Won!, Peter Richmond’s Badasses, and Pat Williams’s Coach Wooden, Araton’s revealing story of the Knicks’ heyday is far more than a review of one of basketball’s greatest teams’ inspiring story—it is, at heart, a stirring recreation of a time and place when the NBA championships defined the national dream.

    It is also the story of immigrants to the New World, sugar, saccharine, obesity, and the health and diet craze, played out across countries and generations but also within the life of a single family, as the fortune and the factory passed from generation to generation. The author, Rich Cohen, a grandson (disinherited, and thus set free, along with his mother and siblings), has sought the truth of this rancorous, colorful history, mining thousands of pages of court documents accumulated in the long and sometimes corrupt life of the factor, and conducting interviews with members of his extended family. Along the way, the forty-year family battle over the fortune moves into its titanic phase, with the money and legacy up for grabs. "Sweet and Low "is the story of this struggle, a strange comic farce of machinations and double dealings, and of an extraordinary family and its fight for the American dream.

    Just Enough Liebling gathers in one volume the vividest and most enjoyable of his pieces. Charles McGrath (in The New York Times Book Review) praised it as a judicious sampling-a useful window on Liebling's vast body of writing and a reminder, to those lucky enough to have read him the first time around, of why he was so beloved. Today Liebling is best known as a celebrant of the sweet science of boxing, and as a feeder who ravishes the reader with his descriptions of food and wine. But as David Remnick observes in his fond and insightful introduction, Liebling is boundlessly curious, a listener, a boulevardier, a man of appetites and sympathy-and a writer who, with his great friend and colleague Joseph Mitchell, deftly traversed the boundaries between reporting and storytelling, between news and art.

    Kuh takes readers inside this high-stakes business, sharing little-known anecdotes, describing legendary cooks and bright new star chefs, and relating his own reminiscences. Populated by a host of food personalities, including Julia Child, M.F.K. Fisher, and James Beard, Kuh's social and cultural history of America's great restaurants reveals the dramatic transformations in U.S. cuisine. "If you believe we are what we eat, this is the book that tells you who we are." (The San Diego Union-Tribune) ßAUTHORBIO: Patric Kuh is a Paris-trained chef who has worked in preeminent restaurants in France, New York, and California. He has written a novel, as well as numerous articles for Gourmet, Esquire, Salon.com, and Los Angeles magazine.

    She identified with Jewish cultural attitudes, but not with the institutions; she had fond memories of her Jewish grandmothers, but she found their religious practices irrelevant to her life. It wasn't until she entered the kitchen--and world--of her mother-in-law, Miriam, a Holocaust survivor, that Ehrlich began to understand the importance of preserving the traditions of the past. As Ehrlich looks on, Miriam methodically and lovingly prepares countless kosher meals while relating the often painful stories of her life in Poland and her immigration to America. These stories trigger a kind of religious awakening in Ehrlich, who--as she moves tentatively toward reclaiming the heritage she rejected as a young woman--gains a new appreciation of life?s possibilities, choices, and limitations.

    On June 19, 1953, Ethel and Julius Rosenberg were executed for conspiring to commit espionage. The day Ethel was first arrested in 1950, she left her two young sons with a neighbor, and she never came home to them again. Brilliantly melding fact and fiction, Jillian Cantor reimagines the life of that neighbor, and the life of Ethel and Julius, an ordinary-seeming Jewish couple who became the only Americans put to death for spying during the Cold War. A few years earlier, in 1947, Millie Stein moves with her husband, Ed, and their toddler son, David, into an apartment on the eleventh floor in Knickerbocker Village on New York’s Lower East Side. Her new neighbors are the Rosenbergs. Struggling to care for David, who doesn’t speak, and isolated from other “normal” families, Millie meets Jake, a psychologist who says he can help David, and befriends Ethel, also a young mother. Millie and Ethel’s lives as friends, wives, mothers, and neighbors entwine, even as chaos begins to swirl around the Rosenbergs and the FBI closes in. Millie begins to question her own husband’s political loyalty and her marriage, and whether she can trust Jake and the deep connection they have forged as they secretly work with David. Caught between these two men, both of whom have their own agendas, and desperate to help her friends, Millie will find herself drawn into the dramatic course of history. As Millie—trusting and naive—is thrown into a world of lies, intrigue, spies and counterspies, she realizes she must fight for what she believes, who she loves, and what is right.

    Mitchell haunted parts of the city now vanished: the fish market, burlesque houses, tenement neighborhoods, and storefront churches. Whether he wrote about a singing first baseman for the Brooklyn Dodgers or a nudist who does a reverse striptease, Mitchell brilliantly illuminated the humanity in the oddest New Yorkers.These pieces, written primarily for The World-Telegram and The Herald Tribune, highlight his abundant gifts of empathy and observation, and give us the full-bodied picture of the famed New Yorker writer Mitchell would become.From the Trade Paperback edition.

    With Iris and Matthew as my guides, I would virtually and literally go anywhere." —Becky Selengut, author of Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms Seattle food writer Matthew Amster-Burton grew up on Chinese-American food. One day, he decided to take his ten-year-old daughter out for Chinese…in Hong Kong. Join two adventurous eaters as they explore night markets, hawker centers, gargatuan malls, and a fancy dim sum palace, all while living out their food fantasy: spending a week without having to eat anything other than Chinese food. Along with Matthew and Iris, you’ll: • Ride the world’s most exhilarating form of public transportation • Eat crispy rice, egg tarts, Hong Kong French toast, and a spicy chicken dish with more chiles than chicken • Hang out with locals (human and feline) • Discover Iris’s supervillain lair, high above the city Featuring two dozen color photos, Child Octopus is the first installment in a new series of short ebooks about Asian food and travel. We’re not experts. We just got here. And we’re hungry.

    

    Women whose journeys have inspired and informed Hannah’s own foodie quests. On trips that take her from Milan to Bordeaux to Oslo and then always back again to her home in New York City, Hannah spends time with these influential women, learning about the intimate paths that led them each toward fulfilling careers. Each chef, entrepreneur, barista, cheesemaker, barge captain, and culinary instructor expands our long-held beliefs about how the worldwide network of food professionals and enthusiasts works.But amid her travels, Hannah finds herself on a heart-wrenching private path. Her plans to embark on motherhood bring her through devastating lows and unimaginable highs. Hannah grapples with personal joy, loss, and a lifelong obsession with food that is laced with insecurity and darker compulsions. Looking to her food heroes for solace, companionship, and inspiration, she discovers new ways to appreciate her body and nourish her life.At its heart, this lovely and candid memoir explores food as a point of passion and connection and as a powerful way to create community, forge friendships, and make a family.

    The walks meet a need for Julius: they are a release from the tightly regulated mental environment of work, and they give him the opportunity to process his relationships, his recent breakup with his girlfriend, his present, his past.But it is not only a physical landscape he covers; Julius crisscrosses social territory as well, encountering people from different cultures and classes who will provide insight on his journey—which takes him to Brussels, to the Nigeria of his youth, and into the most unrecognizable facets of his own soul.

    As a journalist and lifelong deli lover, he watched in dismay as one beloved deli after another closed its doors, only to be reopened as some bland chain restaurant laying claim to the cuisine it just paved over. Was it still possible to save the deli? He writes about the food itself?how it?s made, who makes it best, and where to go for particular dishes?and, ultimately, what he finds is hope: deli newly and lovingly made in places like Boulder, Colorado, longstanding deli traditions thriving in Montreal, and the resurrection of iconic institutions like New York's 2nd Avenue Deli. No cultural history of food has ever tasted so good.