Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet, during which she spearheaded a revolution in the way we think about food.When Condé Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone's boss. And yet . . . Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no?This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl's leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down.Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be.

    Starting with her misspent youth in the bar car of a regional railroad, where at fifteen she told commuters fortunes in exchange for beer, and continuing today as she slings cocktails at a neighborhood joint in Brooklyn, Schaap has learned her way around both sides of a bar and come to realize how powerful the fellowship among regular patrons can be. In Drinking with Men, Schaap shares her unending quest for the perfect local haunt, which takes her from a dive outside Los Angeles to a Dublin pub full of poets, and from small-town New England taverns to a character-filled bar in Manhattans TriBeCa. Drinking alongside artists and expats, ironworkers and soccer fanatics, she finds these places offer a safe haven, a respite, and a place to feel most like herself. In rich, colorful prose, Schaap brings to life these seedy, warm, and wonderful rooms. Drinking with Men is a love letter to the bars, pubs, and taverns that have been Schaaps refuge, and a celebration of the uniquely civilizing source of community that is bar culture at its best.

    A bold and frequently illuminating attempt to investigate the relationship of a single social custom to the central features of our historical experience....A book which always asks interesting questions and provides many provocative answers.

    So why does finding and choosing one you like seem so stressful?Now, becoming a happier, more confident wine drinker is easy. The first step is to forget all the useless, needlessly complicated stuff the "experts" have been telling you. In The New Wine Rules, acclaimed wine writer Jon Bonne explains everything you need to know in simple, beautifully illustrated, easy-to-digest tidbits. And the news is good! For example: A wine's price rarely reflects its quality. You can drink rose any time of year. Don't save a great bottle for anything more than a rainy day.

    After meeting an I rishwoman in London and moving to Dublin, Bill Barich—a “blow-in,” or stranger, in Irish parlance—found himself looking for a traditional I rish pub to be his local. There are nearly twelve thousand pubs in Ireland, so he appeared to have plenty of choices. He wanted a pub like the one in John Ford’s classic movie, The Quiet Man, offering talk and drink with no distractions, but such pubs are now scare as publicans increasingly rely on flat-screen televisions, rock music, even Texas Hold ’Em to attract a dwindling clientele. For Barich, this signaled that something deeper was at play—an erosion of the essence of Ireland, perhaps without the Irish even being aware. A Pint of Plain is Barich’s witty, deeply observant portrait of an Ireland vanishing before our eyes. Drawing on the wit and wisdom of Flann O’Brien (the title comes from one of his poems), James Joyce, Brendan Behan, and J. M. Synge, Barich explores how I rish culture has become a commodity for exports for such firms as the I rish Pub Company, which has built some five hundred “authentic” Irish pubs in forty-five countries, where “authenticity is in the eye of the beholder.” The tale of Arthur Guinness and the famous brewery he founded in the mid-eighteenth century reveals the astonishing fact that more stout is sold in Nigeria than in Ireland itself. While 85 percent of the I rish still stop by a pub at least once a month, strict drunk-driving laws have helped to kill business in rural areas. Even traditional I rish music, whose rich roots “connect the past to the present and close a circle,” is much less prominent in pub life. I ronically, while I rish pubs in the countryside are closing at the alarming rate of one per day, plastic I PC-type pubs are being born in foreign countries at the exact same rate. From the famed watering holes of Dublin to tiny village pubs, Barich introduces a colorful array of characters, and, ever pursuing craic, the ineffable Irish word for a good time, engages in an unvarnished yet affectionate discussion about what it means to be Irish today.

    She urges us to reclaim our right to protect the earth and her diverse species. Food democracy, she says, is the new agenda for ecological sustainability and social justice.

    A cookbook designed to recreate the atmosphere of dining on the famous, doomed luxury liner serves up such recipes as Lobster Thermidor, Quail's Eggs in Aspic with Caviar, and Poached Salmon with Dilled Mousseline Sauce and Cucumber.

    Be they vanilla, lemon, ginger, chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolution of cakes in America, we see the evolution of our history: cakes changed with waves of immigrants landing on ourshores, with the availability (and scarcity) of ingredients, with cultural trends and with political developments. In her new book American Cake, Anne Byrn (creator of the New York Times bestselling series The Cake Mix Doctor) will explore this delicious evolution and teach us cake-making techniques from across the centuries, all modernized for today’s home cooks.Anne wonders (and answers for us) why devil’s food cake is not red in color, how the Southern delicacy known as Japanese Fruit Cake could be so-named when there appears to be nothing Japanese about the recipe, and how Depression-era cooks managed to bake cakes without eggs, milk, and butter. Who invented the flourless chocolate cake, the St. Louis gooey butter cake, the Tunnel of Fudge cake? Were these now-legendary recipes mishaps thanks to a lapse of memory, frugality, or being too lazy to run to the store for more flour?Join Anne for this delicious coast-to-coast journey and savor our nation's history of cake baking. From the dark, moist gingerbread and blueberry cakes of New England and the elegant English-style pound cake of Virginia to the hard-scrabble apple stack cake home to Appalachia and the slow-drawl, Deep South Lady Baltimore Cake, you will learn the stories behind your favorite cakes and how to bake them.

    For some, the hotel evokes images of F. Scott Fitzgerald frolicking in the Pulitzer Fountain, or Eloise, the impish young guest who pours water down the mail chute. But the true stories captured in THE PLAZA also include dark, hidden secrets: the cold-blooded murder perpetrated by the construction workers in charge of building the hotel, how Donald J. Trump came to be the only owner to ever bankrupt the Plaza, and the tale of the disgraced Indian tycoon who ran the hotel from a maximum-security prison cell, 7,000 miles away in Delhi. In this definitive history, award-winning journalist Julie Satow not only pulls back the curtain on Truman Capote's Black and White Ball and The Beatles' first stateside visit-she also follows the money trail. THE PLAZA reveals how a handful of rich, dowager widows were the financial lifeline that saved the hotel during the Great Depression, and how, today, foreign money and anonymous shell companies have transformed iconic guest rooms into condominiums that shield ill-gotten gains-hollowing out parts of the hotel as well as the city around it.THE PLAZA is the account of one vaunted New York City address that has become synonymous with wealth and scandal, opportunity and tragedy. With glamour on the surface and strife behind the scenes, it is the story of how one hotel became a mirror reflecting New York's place at the center of the country's cultural narrative for over a century.

    Twelve-year-old David Karmi, a master of the art, is about to be put to the ultimate test.War has consumed the world and David finds himself in the middle of a human slaughter on a planetary scale. Whole towns are vaporized. Cities obliterated in firestorms. More than fifty million people will die—twelve million either gassed, shot, hanged, worked to death or subjected to biological experiments. And now David’s luck has finally run out. Having already endured one horrifying deportation, he and his family are rounded up for the second time and forced onto a train that will bring them all to the very heart of the Nazi extermination machine.Separated from his parents and siblings, the teenager is hurled into a nightmare of death camps, forced marches, sickness, violence and depravity. On his own, through the torturous months that follow, David endures Auschwitz, Dachau, and the Warsaw ghetto. Though he’s just a kid, David will try to stay alive by his wits and instincts, taking terrifying chances, making split-second decisions, and learning the tricks and techniques of survival. But time is running out. His only hope is that the Nazis will be defeated and the American soldiers will free him—and his family—before it’s too late. “[Karmi’s debut forgoes] the despair employed by Primo Levi and Elie Wiesel, instead echoing the optimism of Anne Frank…Eminently readable and largely remarkable.”—Kirkus Reviews"‘Some people have a knack for survival, for getting out of jams.’ Karmi is one of those, and he faces the ultimate test as a young teen in Nazi-occupied Europe as he and his family are deported to Auschwitz."—Publishers Weekly"Survivor’s Game reads not so much like a memoir but a novel, replete with tension, drama, and twists and turns. Recommended."—Midwest Book Review"This is a story we all need to know…the cost of forgetting is too high."—New York Times best-selling author Maya Kaathryn Bohnhoff

    Its history stretches back almost to the founding of the nation and includes many colorful characters, both well known and obscure, from the hatchet-wielding prohibitionist Carry Nation to George Garvin Brown, who in 1872 created Old Forester, the first bourbon to be sold only by the bottle. Although obscured by myth, the history of bourbon reflects the history of our nation.Historian Michael R. Veach reveals the true story of bourbon in "Kentucky Bourbon Whiskey." Starting with the Whiskey Rebellion of the 1790s, he traces the history of this unique beverage through the Industrial Revolution, the Civil War, Prohibition, the Great Depression, and up to the present. Veach explores aspects of bourbon that have been ignored by others, including the technology behind its production, the effects of the Pure Food and Drug Act, and how Prohibition contributed to the Great Depression. The myths surrounding bourbon are legion, but Veach separates fact from legend. While the true origin of the spirit may never be known for certain, he proposes a compelling new theory.With the explosion of super-premium bourbons and craft distilleries and the establishment of the Kentucky Bourbon Trail, interest in bourbon has never been higher. Veach shines a light on its pivotal place in our national heritage, presenting the most complete and wide-ranging history of bourbon available.