In the midst of chaos and bloodshed, a group searching for survivors stumbles on a cache of books. They collect the books, then look for more. In a week they have six thousand volumes. In a month, fifteen thousand. A sanctuary is born: a library where the people of Daraya can explore beyond the blockade.Long a site of peaceful resistance to the Assad regimes, Daraya was under siege for four years. No one entered or left, and international aid was blocked.In 2015, French-Iranian journalist Delphine Minoui saw a post on Facebook about this secret library and tracked down one of its founders, twenty-three-year-old Ahmad, an aspiring photojournalist himself. Over WhatsApp and Facebook, Minoui learned about the young men who gathered in the library, exchanged ideas, learned English, and imagined how to shape the future, even as bombs fell above. They devoured a marvelous range of books--from American self-help like The Seven Habits of Highly Effective People to international bestsellers like The Alchemist, from Arabic poetry by Mahmoud Darwish to Shakespearean plays to stories of war in other times and places, such as the siege of Sarajevo. They also shared photos and stories of their lives before and during the war, planned how to build a democracy, and began to sustain a community in shell-shocked soil.As these everyday heroes struggle to hold their ground, they become as much an inspiration as the books they read. And in the course of telling their stories, Delphine Minoui makes this far-off, complicated war immediate. In the vein of classic tales of the triumph of the human spirit--like All the Beautiful Forevers, A Long Way Gone, and Reading Lolita in Tehran--The Book Collectors will inspire readers and encourage them to imagine the wider world.

    Everyday. Simple. Sabrina Ghayour's new collection of unmissable dishes in her signature style, influenced by her love of fabulous flavors, is full of delicious food that can be enjoyed with a minimum of fuss. With sections ranging from Effortless Eating to Traditions With a Twist, Simply provides over 100 bold and exciting recipes that can be enjoyed every day of the week.Recipes include:Baked sweet potato & za'atar chipsPomegranate molasses & honey glazed meatballsKabab koobidehMarinated steak with labneh, pul biber butter & onionsChilled pistachio & cucumber soupChorizo, goats' cheese & cumin borekGoats' cheese, vegetable & za'atar filo tartAlbaloo polow (lamb & sour cherry rice)Harissa chicken noodle lettuce cupsTahini, almond & orange browniesSaffron & sesame shortbreadsTurmeric, orange & coconut rice pudding

    Baked on sheet pans, slab pies can easily serve a crowd of people dinner or dessert. Pie Squared includes seventy-five foolproof recipes, along with inventive decoration tips that will appeal to baking nerds and occasional bakers alike. And this fresh, uncomplicated take on pie will surely pique the interest of those who have previously been reluctant to take out their rolling pin. Barrow didn't invent slab pie, but she definitely thinks outside of the crust. In addition to traditional pie dough, she offers more than a dozen crust recipes-from cracker crusts and cornbread crusts to cookie crusts and cheddar cheese crusts. Using these as a base, Barrow then entices readers with both savory and sweet slab pie creations, with recipes like Spinach, Gorgonzola, and Walnut Slab Pie and Curried Chicken Slab Pie to Sour Cream Peach Melba Slab Pie and Grande Mocha Cappuccino Slab Pie. The first book of its kind, this will appeal to lovers of easy food trends like sheet pan suppers and dump cakes. Don't be surprised when you start spying slab pies at your next potluck!

    Meacham writes a celebration of the history and songs of the eras, and McGraw reflects on these songs as an artist and performer. Beginning with the battle hymns of the Revolution, and taking us through songs from the defining events of the Civil War, the two World Wars, the Great Depression, the Civil Rights movement, the Vietnam War, into the twenty-first century, Meacham and McGraw explore the songs that defined generations and the cultural and political climates that made them. The songs of America remind us where we've been, who we are—and what we can be.

    Before 1929, America’s relationship with food was defined by abundance. But the collapse the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed longstanding biases toward government sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature. Tapping into America’s longstanding ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans. At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, this tension between local traditions and culinary science have defined our national cuisine—a battle that continues today.A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today.

    Newspapers and television programs detailed the brutal slayings of a beautiful actress--twenty six years old and eight months pregnant with her first child--as well as a hair stylist, an heiress, a businessman, and other victims. The City of Angels was plunged into a nightmare of fear and dread. In the weeks and months that followed, law enforcement faced intense pressure to solve crimes that seemed to have no connection.Finally, after months of dead-ends, false leads, and near-misses, Charles Manson and members of his "family" were arrested. The bewildering trials that followed once again captured the nation and forever secured Manson as a byword for the evil that men do.Drawing upon deep archival research and exclusive personal interviews--including unique access to Manson Family parole hearings--former federal prosecutor and Fox News legal analyst Lis Wiehl has written a propulsive, page-turning historical thriller of the crimes and manhunt that mesmerized the nation. And in the process, she reveals how the social and political context that gave rise to Manson is eerily similar to our own.

    Just over fifteen years later, he had transformed himself into the charismatic CEO of a company worth $47 billion--at least on paper. With his long hair and feel-good mantras, the 6-foot-five Neumann, who grew up in part on a kibbutz, looked the part of a messianic Silicon Valley entrepreneur. The vision he offered was mesmerizing: a radical reimagining of work space for a new generation, with its fluid jobs and lax office culture. He called it WeWork. Though the company was merely subleasing amenity-filled office space to freelancers and small startups, Neumann marketed it like a revolutionary product--and investors swooned.As billions of funding dollars poured in, Neumann's ambitions grew limitless. WeWork wasn't just an office space provider, he boasted. It would build schools, create WeWork cities, even colonize Mars. Could he, Neumann wondered from the ice bath he'd installed in his office, become the first trillionaire or a world leader? In pursuit of its founder's grandiose vision, the company spent money faster than it could bring it in. From his private jet, sometimes clouded with marijuana smoke, the CEO scoured the globe for more capital. In late 2019, just weeks before WeWork's highly publicized IPO, a Hail Mary effort to raise cash, everything fell apart. Neumann was ousted from his company--but still was poised to walk away a billionaire.Calling to mind the recent demise of Theranos and the hubris of the dotcom era bust, WeWork's extraordinary rise and staggering implosion were fueled by disparate characters in a financial system blind to its risks, from a Japanese billionaire with designs on becoming the Warren Buffet of tech, to leaders at JPMorgan and Goldman Sachs who seemed intoxicated by a Silicon Valley culture where sensible business models lost out to youthful CEOs who promised disruption. Why did some of the biggest names in banking and venture capital buy the hype? And what does the future hold for Silicon Valley unicorns? Wall Street Journal reporters Eliot Brown and Maureen Farrell explore these questions in this definitive account of WeWork's unraveling.

    Undocumented immigrants who man the "kill floors" of industrial slaughterhouses. Guards who patrol the wards of America's most violent and abusive prisons. In Dirty Work, Eyal Press offers a paradigm-shifting view of the moral landscape of contemporary America through the stories of people who perform society's most ethically troubling jobs. As Press shows, we are increasingly shielded and distanced from an array of morally questionable activities that other, less privileged people perform in our name.The COVID-19 pandemic has drawn unprecedented attention to the issue of "essential workers," and to the health and safety risks to which workers in prisons and slaughterhouses are exposed. But Dirty Work examines another, less familiar set of occupational hazards: psychological and emotional hardships such as stigma, shame, PTSD, and moral injury. These burdens fall disproportionately on low-income workers, undocumented immigrants, women, and people of color.Illuminating the moving, at times harrowing stories of the people doing society's dirty work, and incisively examining the structures of power and complicity that shape their lives, Press reveals fundamental truths about the moral dimensions of work, and the hidden costs of inequality in America.

    America was founded by wishful dreamers, magical thinkers, and true believers, by hucksters and their suckers. Fantasy is deeply embedded in our DNA.Over the course of five centuries--from the Salem witch trials to Scientology to the Satanic Panic of the 1980s, from P. T. Barnum to Hollywood and the anything-goes, wild-and-crazy sixties, from conspiracy theories to our fetish for guns and obsession with extraterrestrials--our love of the fantastic has made America exceptional in a way that we've never fully acknowledged. From the start, our ultra-individualism was attached to epic dreams and epic fantasies--every citizen was free to believe absolutely anything, or to pretend to be absolutely anybody. With the gleeful erudition and tell-it-like-it-is ferocity of a Christopher Hitchens, Andersen explores whether the great American experiment in liberty has gone off the rails.

    Now owner Wilson Tang tells the story of how the restaurant came to be - and how to prepare their legendary dishes in your own home.Nom Wah Tea Parlor isn't simply the story of dumplings, though there are many folds to it. It isn’t the story of bao, though there is much filling. It’s not just the story of dim sum, although there are scores and scores of recipes. It’s the story of a community of Chinese immigrants who struggled, flourished, cooked, and ate with abandon in New York City.  (Who now struggle, flourish, cook, and eat with abandon in New York City.) It's a journey that begins in Toishan, runs through Hong Kong, and ends up tucked into the corner of a street once called The Bloody Angle. In this book, Nom Wah's owner, Wilson Tang, takes us into the hardworking kitchen of Nom Wah and emerges with 75 easy-to-make recipes: from bao to vegetables, noodles to desserts, cakes, rice rolls, chef’s specials, dumplings, and more.We're also introduced to characters like Mei Lum, the fifth-generation owner of porcelain shop Wing on Wo, and Joanne Kwong, the lawyer-turned-owner of Pearl River Mart. He paints a portrait of what Chinatown in New York City is in 2020. As Wilson, who quit a job in finance to take over the once-ailing family business, struggles with the dilemma of immigrant children - to jettison tradition or to cling to it - he also points to a new way: to savor tradition while moving forward. A book for har gow lovers and rice roll junkies, The Nom Wah Cookbook portrays a culture at a crossroads.

    And yet in many ways this fragrantly comforting and storied brew remains elusive, even to its devotees. As down-to-earth yet stylishly refined as the drink itself, A Little Tea Book submerges readers into tea, exploring its varieties, subtleties, and pleasures right down to the process of selecting and brewing the perfect cup. From orange pekoe to pu-erh, tea expert Sebastian Beckwith provides surprising tips, fun facts, and flavorful recipes to launch dabblers and connoisseurs alike on a journey of taste and appreciation. Along with writer and fellow tea-enthusiast Caroline Paul, Beckwith walks us through the cultural and political history of the elixir that has touched every corner of the world. Featuring featuring charming, colorful charts, graphs, and illustrations by bestselling illustrator Wendy MacNaughton and Beckwith's sumptuous photographs, A Little Tea Book is a friendly, handsome, and illuminating primer with a dash of sass and sophistication. Cheers!

    Here are more than 60 easy-to-prepare recipes plus behind-the-scenes insight into creating a beautiful, inviting table for every occasion, including tips on choosing a theme, styling your food in creative ways, and achieving that "wow factor" with linens, flowers, music, and more. There are 20 visually striking spreads that range from Ladies Night Lettuce Wraps to a Christmas Morning Dutch Baby Party, Dips for Dinner, and a Boozy Bloody Mary Bar. Rich with gorgeous and instructive photography, Tables & Spreads is inspiring yet totally accessible, perfect for home cooks who like to host gatherings of all sizes, and those who loved Shelly's first book, Platters & Boards. Complete with timelines, shopping lists, diagrams, and more, this book includes all the tools you need to make every meal delicious and unforgettable.• NEXT LEVEL ENTERTAINING: Tables & Spreads takes easy entertaining to the next level with additional recipes and robust guidance on casual styling of beautiful platters and tables for any number of guests.• ON TREND: The simple but impactful guidelines in this book speak to the way people are eating and entertaining today—often casually, with beautiful presentation, and a "help yourself" mentality. This book teaches us how to do that elegantly and create gorgeous grazing tables whether you're preparing a "snack dinner" for one, a family brunch, or a large-scale wedding or holiday table.• FOR ALL SKILL LEVELS: Anyone can make successful, beautiful spreads with these easy-to-follow guidelines and visual inspiration. These grazing spreads offer low-effort, high-impact results with easily sourced ingredients to feed a crowd-perfect for anyone that loves to eat and entertain.Perfect for:• Fans of Shelly Westerhausen and of Platters & Boards• Ina Garten and Martha Stewart fans who are always looking for creative & tasty ideas• People who seek inspiration in tablescaping, arranging, menus, and party inspirations

    The award-winning Scam School Book 1 is available March 14 (Pi day!) on the eReader of your choice. Hear behind-the-scenes secrets about Scam School episodes and listen to bonus techniques with Brian's exclusive audio commentary for every trick featured in the book. Embedded video demonstrations provide an easy way to understand some of the visual aspects of your favorite scams.Ever need to review a trick at the bar before pulling it off in front of an audience? Having the Scam School book on-the-go allows you to easily review tricks, techniques, and presentation ideas in secret before amazing your friends.Each trick has a custom header designed to summarize the type (or class) of trick, the factors involved, and what objects are required to pull it off. Each section that corresponds to a Scam School episode links directly to that episode.

    Instead she was an under-appreciated freelance journalist and waitress in New York City, frustrated at always being broke and completely miserable in love. When she tastes her first pétillant-naturel (pét-nat for short), a type of natural wine made with no additives or chemicals, it sets her on a journey of self-discovery, both deeply personal and professional, that leads her to Paris, Italy, Spain, Georgia, and finally deep into the wilds of south Australia and which forces her, in the face of her "Wildman," to ask herself the hard question: can she really handle the unconventional life she claims she truly wants?Have you ever been sidetracked by something that turned into a career path? Did you ever think you were looking for a certain kind of romantic partner, but fell in love with someone wild, passionate and with a completely different life? For Signer, the discovery of natural wine became an introduction to a larger ethos and philosophy that she had long craved: one rooted in egalitarianism, diversity, organics, environmental concerns, and ancient traditions. In You Had Me at Pét-Nat, as Signer begins to truly understand these revolutionary wine producers upending the industry, their deep commitment to making their wine with integrity and with as little intervention as possible, she is smacked with the realization that unless she faces, head-on, her own issues with commitment, she will not be able to live a life that is as freewheeling, unpredictable, and singular as the wine she loves.

    But these temples of gastronomy hide countless stories.This is the tale of the restaurant in all its guises, from the first formal establishments in eighteenth-century Paris serving 'restorative' bouillon, to today's new Nordic cuisine, via grand Viennese cafés and humble fast food joints. Here are tales of cooks who spend hours arranging rose petals for Michelin stars, of the university that teaches the consistency of the perfect shake, of the lunch counter that sparked a protest movement, of the writers - from Proust to George Orwell - who have been inspired or outraged by the restaurant's secrets.As this dazzlingly entertaining, eye-opening book shows, the restaurant is where performance, fashion, commerce, ritual, class, work and desire all come together. Through its windows, we can glimpse the world.