Detroit, once the richest city in the nation, is now its poorest. Once the vanguard of America’s machine age—mass production, automobiles, and blue-collar jobs—Detroit is now America’s capital for unemployment, illiteracy, foreclosure, and dropouts. A city the size of San Francisco and Manhattan could neatly fit into Detroit’s vacant lots. In another life, Charlie LeDuff won the Pulitzer Prize reporting for The New York Times. But all that is behind him now, after returning to find his hometown in total freefall. Detroit is where his mother’s flower shop was firebombed; where his sister lost herself to drugs; where his brother works in a factory cleaning Chinese-manufactured screws so they can be repackaged as “Made in America.” With the steel-eyed reportage that has become his trademark—and the righteous indignation only a native son possesses—LeDuff sets out to uncover what destroyed his city. He embeds with a local fire brigade struggling to defend its neighborhood against systemic arson and bureaucratic corruption. He investigates state senators and career police officials, following the money to discover who benefits from Detroit’s decline. He befriends union organizers, homeless do-gooders, embattled businessmen, and struggling homeowners, all ordinary people holding the city together by sheer determination. Americans have hoped for decades that Detroit was an exception, an outlier. What LeDuff reveals is that Detroit is, once and for all, America’s city: It led us on the way up, and now it is leading us on the way down. Detroit can no longer be ignored because what happened there is happening out here. Redemption is thin on the ground in this ghost of a city, but Detroit: An American Autopsy is no hopeless parable. Instead, LeDuff shares a deeply human drama of colossal greed, ignorance, endurance, and courage. Detroit is an unbelievable story of a hard town in a rough time filled with some of the strangest and strongest people our country has to offer—and a black comic tale of the absurdity of American life in the twenty-first century.

    Decades later, in the mid 1970's, they would meet again. By then, Connolly was a major figure in the FBI's Boston office and Whitey had become godfather of the Irish Mob. What happened next -- a dirty deal to being down the Italian mob in exchange for protection for Bulger -- would spiral out of control, leading to murders, drug dealing, racketeering indictments, and, ultimately, the biggest informant scandal in the history of the FBI.Compellingly told by two Boston Globe reporters who were on the case from the beginning, Black Mass is at once a riveting crime story, a cautionary tale about the abuse of power, and a penetrating look at Boston and its Irish population.

    Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.

    Equal parts cookbook and memoir, Laurie Colwin's "Home Cooking" combines her insightful, good-humored writing style with her lifelong passion for wonderful cuisine in essays such as "Alone in the Kitchen with an Eggplant," "Repulsive Dinners: A Memoir," and "Stuffed Breast of Veal: A Bad Idea." "Home Cooking" is truly a feast for body and soul.

    It’s as simple as that. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. How do you choose? Where do you start? What if you pick a recipe that’s downright bad?So Deb founded her award-winning blog, smittenkitchen.com, on the premise that cooking should be a pleasure, and that the results of your labor can—and should be—delicious...every time. Deb is a firm believer that there are no bad cooks, just bad recipes. She has dedicated herself to finding the best of the best and adapting them for the everyday cook—the ones with little time to spare, little money to burn on unpronounceable ingredients, and little help in the kitchen. And now, with the same warmth, candor, and can-do spirit her blog is known for, Deb presents her first cookbook—more than 100 new recipes, plus a few favorites from her site, all gorgeously illustrated with hundreds of Deb’s beautiful color photographs.The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking: stepped-up comfort foods, stewy dishes for windy winter afternoons, an apple cake that will answer all questions: “What should my new signature dessert be?” “What is always welcome at a potluck?” “What did Deb consume almost single-handedly a week after having a baby?” These are the recipes you bookmark and use so often they become your own; recipes you slip to a friend who wants to impress her new in-laws; and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you how to host a brunch and still sleep in—plus what to make for it!—and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and pizzas; from Mushroom Bourguignon to Pancetta, White Bean and Swiss Chard Pot Pies; from Buttered Popcorn Cookies to Chocolate Hazelnut Layer Cake, Deb knows just the thing for a Tuesday night, or your most special occasion.

    She began an investigative journey that took her to research labs, university food science departments, and factories around the country. What she discovered provides a rare, eye-opening, and sometimes disturbing, account of what we're really eating. Warner looks at how decades of food science have resulted in the cheapest, most abundant, most addictive, and most nutritionally inferior food in the world, and she uncovers startling evidence about the profound health implications of the packaged and fast foods that we eat on a daily basis.Combining meticulous research, vivid writing, and cultural analysis, Warner blows the lid off the largely undocumented, and lightly regulated, world of chemically treated and processed foods and lays bare the potential price we may pay for consuming even so-called healthy foods.

    Award-winning New York Times-bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation's food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it. In the 1930s, with the country gripped by the Great Depression and millions of Americans struggling to get by, FDR created the Federal Writers' Project under the New Deal as a make-work program for artists and authors. A number of writers, including Zora Neale Hurston, Eudora Welty, and Nelson Algren, were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project, called "America Eats," was abandoned in the early 1940s because of the World War and never completed. The Food of a Younger Land unearths this forgotten literary and historical treasure and brings it to exuberant life. Mark Kurlansky's brilliant book captures these remarkable stories, and combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery superstore was a thing of the future. Kurlansky serves as a guide to this hearty and poignant look at the country's roots. From New York automats to Georgia Coca-Cola parties, from Arkansas possum-eating clubs to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers found Americans in their regional niches and eating an enormous diversity of meals. From Mississippi chittlins to Indiana persimmon puddings, Maine lobsters, and Montana beavertails, they recorded the curiosities, commonalities, and communities of American food.

    You mean I peaked in December of 1963?I’m afraid so.But he never quit trying to impress her. In his writing, she was sometimes his subject and always his muse. The dedication of the first book he published after her death read, “I wrote this for Alice. Actually, I wrote everything for Alice.”In that spirit, Calvin Trillin has, with About Alice, created a gift to the wife he adored and to his readers.

    In the 1970s, Pollack had excelled as one of Yale’s first two women to earn a bachelor of science degree in physics. But, isolated, lacking in confidence, and starved for encouragement, she abandoned her lifelong dream of becoming a theoretical physicist. Years later, she thought back on her experiences and wondered what had changed in the intervening decades, and what challenges remained. Based on six years of interviewing dozens of teachers and students and reviewing studies on gender bias, The Only Woman in the Room is an illuminating exploration of the cultural, social, psychological, and institutional barriers confronting women in the STEM disciplines. Pollack brings to light the struggles that women in the sciences are often hesitant to admit and provides hope that changing attitudes and behaviors can bring more women into fields in which they remain, to this day, seriously underrepresented.Eileen Pollack is the author of the novels Breaking and Entering (a New York Times Editor’s Choice selection) and Paradise, New York, as well as two collections of short fiction, an award-winning book of nonfiction, and two creative-nonfiction textbooks. Her work has appeared in Best American Essays and Best American Short Stories. She is a professor on the faculty of the Helen Zell MFA Program in Creative Writing at the University of Michigan. She divides her time between Manhattan and Ann Arbor, Michigan.

    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.

    In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping today’s tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters—some of which were later discovered by Luke Barr, her great-nephew. In Provence, 1970, he captures this seminal season, set against a stunning backdrop in cinematic scope—complete with gossip, drama, and contemporary relevance.

    But American food, like its history, is a world of its own. This enticingly fresh book introduces modern listeners to lost American food traditions and leads them on a tantalizing culinary journey through the evolution of our vibrant cuisine and culture. Covering a hundred different foods from the Native American-era through today and featuring over a dozen recipes and photos, this fascinating history of American food will delight history buffs and food lovers alike.

    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.

    In her absence, the landscape had been altered beyond recognition, her tribal government swayed by corporate interests, and her community burdened by a surge in violence and addiction. Three years later, when Lissa learned that a young white oil worker, Kristopher "KC" Clarke, had disappeared from his reservation worksite, she became particularly concerned. No one knew where Clarke had gone, and few people were actively looking for him.Yellow Bird traces Lissa's steps as she obsessively hunts for clues to Clarke's disappearance. She navigates two worlds--that of her own tribe, changed by its newfound wealth, and that of the non-Native oilmen, down on their luck, who have come to find work on the heels of the economic recession. Her pursuit of Clarke is also a pursuit of redemption, as Lissa atones for her own crimes and reckons with generations of trauma.

    The remaining twenty percent, however, are socially maladjusted psychopaths. WAITER RANT offers the server's unique point of view, replete with tales of customer stupidity, arrogant misbehavior, and unseen bits of human grace transpiring in the most unlikely places. Through outrageous stories, The Waiter reveals the secrets to getting good service, proper tipping etiquette, and how to keep him from spitting in your food. The Waiter also shares his ongoing struggle, at age thirty-eight, to figure out if he can finally leave the first job at which he's really thrived."The other shoe finally drops. The front-of-the-house version of Kitchen Confidential; a painfully funny, excruciatingly true-life account of the waiter's life. As useful as it is entertaining. You will never look at your waiter the same way again�and will never tip less than 20%." --Anthony Bourdain, author of Kitchen Confidential"I really enjoyed WAITER RANT. The book is engaging and funny, a story told from my polar opposite perspective. I will now do my best to act better as a Chef -- and I dare say, I'll never be rude to a waiter again, as long as I live."--John DeLucie, Chef of The Waverly Inn