F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them. She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

    It takes the kitchen memoir to a rough and reckless place. From his first job scraping trays at a pizzeria at age fifteen, Jason Sheehan worked on the line at all kinds of restaurants: a French colonial and an all-night diner, a crab shack just off the interstate and a fusion restaurant in a former hair salon. Restaurant work, as he describes it in exuberant, sparkling prose, is a way of life in which "your whole universe becomes a small, hot steel box filled with knives and meat and fire." The kitchen crew is a fraternity with its own rites: cigarettes in the walk-in freezer, sex in the basement, the wartime urgency of the dinner rush. Cooking is a series of personal challenges, from the first perfectly done mussel to the satisfaction of surgically sliced foie gras. And the kitchen itself, as he tells it, is a place in which life's mysteries are thawed, sliced, broiled, barbecued, and fried--a place where people from the margins find their community and their calling. With this deeply affecting book, Sheehan (already acclaimed for his reviews) joins the first class of American food writers at a time when books about food have never been better or more popular.

    She measures in "dabs" and "smidgens" and "tads" and "you know, hon, just some." She cannot be pinned down on how long to bake corn bread ("about 15 to 20 minutes, depending on the mysteries of your oven"). Her notion of farm-to-table is a flatbed truck. But she can tell you the secrets to perfect mashed potatoes, corn pudding, redeye gravy, pinto beans and hambone, stewed cabbage, short ribs, chicken and dressing, biscuits and butter rolls. The irresistible stories in this audiobook are of long memory -- many of them pre-date the Civil War, handed down skillet by skillet, from one generation of Braggs to the next. In The Best Cook in the World, Rick Bragg finally preserves his heritage by telling the stories that framed his mother's cooking and education, from childhood into old age.

    You don't have the look, you don't have the talent, and your name is ridiculous. You are the last guy I would ever pick to be a movie star."This was the first piece of advice Steve Guttenberg ever received from an agent. Like many other times in his life, he didn't listen.In this honest, charming memoir, Guttenberg tells the unique story of his first decade in Hollywood, as he went from being a complete unknown to starring in some of the most successful blockbusters of all time. He spent his early days sneaking onto the Paramount lot and meeting more actors and casting agents than most aspiring actors ever would. Even before the hit Police Academy---which his manager said would be a flop---he had already worked with such luminaries as Lord Laurence Olivier, Richard Widmark, and Gregory Peck. Later he shared the screen with actors such as Mickey Rourke and Sharon Stone long before they became household names.Guttenberg has lived through the addictive pull of show business and worldwide celebrity (you're no one until you have a stalker, he learns). With a clear-eyed appreciation for the one-of-a-kind experiences that the celebrity lifestyle has to offer, he knew that his family would keep him grounded throughout it all. And his self-awareness and sense of humor about the ups and downs of fame make The Guttenberg Bible one of the most candid Hollywood stories to date.

     The pianist Leon  Fleisher—whose student–teacher lineage linked him to Beethoven by way of his instructor, Artur Schnabel—displayed an exceptional gift from his earliest years. And then, like the hero of a Greek tragedy, he was struck down in his prime: at thirty-six years old, he suddenly and mysteri­ously became unable to use two fingers of his right hand. It is not just Fleisher’s thirty-year search for a cure that drives this remarkable memoir. With his coauthor, celebrated music critic Anne Midgette, the pianist explores the depression that engulfed him as his condition worsened and, perhaps most powerfully of all, the sheer love of music that rescued him from complete self-destruction. Miraculously, at the age of sixty-six, Fleisher was diagnosed with focal dystonia, and cured by experimental Botox injections. In 2003, he returned to Carnegie Hall to give his first two-handed recital in over three decades, bringing down the house. Sad, reflective, but ultimately triumphant, My Nine Lives com­bines the glamour, pathos, and courage of Fleisher’s life with real musical and intellectual substance. Fleisher embodies the resilience of the human spirit, and his memoir proves that true passion always finds a way.

    It's about a husband and wife who escape civilization to build a small restaurant on an island paradise -- and discover that even paradise has its pitfalls. It's a story filled with calamities and comedy, culinary disasters and triumphs, and indelible portraits of people who live and work on a sliver of beauty set in the Caribbean Sea. It's about the maddening, exhausting, outlandish complications of trying to live the simple life -- and the joy that comes when you somehow pull it off.The story begins when Bob and Melinda Blanchard sell their successful Vermont food business and decide, perhaps impulsively, to get away from it all. Why not open a beach bar and grill on Anguilla, their favorite Caribbean island? One thing leads to another and the little grill turns into an enchanting restaurant that quickly draws four-star reviews and a celebrity-studded clientele eager for Melinda's delectable cooking. Amid the frenetic pace of the Christmas "high season," the Blanchards and their kitchen staff -- Clinton and Ozzie, the dancing sous-chefs; Shabby, the master lobster-wrangler; Bug, the dish-washing comedian -- come together like a crack drill team. And even in the midst of hilarious pandemonium, there are moments of bliss.As the Blanchards learn to adapt to island time, they become ever more deeply attached to the quirky rhythms and customs of their new home. Until disaster strikes: Hurricane Luis, a category-4 storm with two-hundred-mile-an-hour gusts, devastates Anguilla. Bob and Melinda survey the wreckage of their beloved restaurant and wonder whether leaving Anguilla, with its innumerable challenges, would be any easier than walking out on each other. Affectionate, seductive, and very funny, A Trip to the Beach is a love letter to a place that becomes both home and escape.

    Their tradition of International Night has afforded Mark an opportunity to share with his daughter, Talia--and now the readers of International Night--the recipes, stories, and insights he's collected over more than thirty years of traveling the world writing about food, culture, and history, and his charming pen-and-ink drawings, which appear throughout the book.International Night is brimming with recipes for fifty-two special meals--appetizers, a main course, side dishes, and dessert for each--one for every week of the year. Some are old favorites from Mark's repertoire, and others gleaned from research. Always, they are his own version, drawn from techniques he learned as a professional chef and from many years of talking to chefs, producers, and household cooks around the world. Despite these insights, every recipe is designed to be carried out--easily--by any amateur chef, and they are designed to be completed with the assistance of children.Mark and Talia invite you and your family into their kitchen, outfitted with overflowing packets of exotic spices and aromas of delicacies from Tanzania and Kazakhstan to Cuba and Norway. From there, recipes and toothsome morsels of cultural and historical information will fill your bellies and your minds, and transport you to countries all around the world.

    Susan Weissman knows how that feels. From birth, her son Eden suffered from allergies so intense that an errant bite could be deadly: Dairy, eggs, soy, nuts, fish, shellfish, and several fruits all wreaked havoc with his body. Susan had to make food the focus of her existence just to lead him safely through a world filled with edible landmines.In Feeding Eden, Susan writes with poignancy, honesty, and humor about her quest to help her son--including trying a cluster of alternative therapies-as well as the effect of Eden's illness on their entire family. More than just a story for parents with severely allergic children, this is a stirring account of one woman's recipe for motherhood as she rises to a challenge she has no choice but to conquer-and successfully restores her entire family's appetite for life.

    With appealing vulnerability, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from Food & Wine and Bon Appétit to GQ and the New York Times, which noted his dishes prove that “sometimes simple is anything but simplistic.” Some of the recipes in this book are weeknight healthyish meals, while others are perfect for off-the-cuff entertaining. Visual stunners, they’re often composed of fewer than five ingredients. Whether Bastardized Easy Ramen; Malaysian Chili Shrimp; Roasted Carrots with Carrot-Top Pesto; or Salty Lemon Squares, all are visual stunners and can be carried off with panache, even by beginners.