Nothing Good Can Come from This is her debut--a frank, funny, and feminist essay collection by a keen-eyed observer no longer numbed into complacency.When Kristi stopped drinking, she started noticing things. Like when you give up a debilitating habit, it leaves a space, one that can't easily be filled by mocktails or ice cream or sex or crafting. And when you cancel Ros� Season for yourself, you're left with just Summer, and that's when you notice that the women around you are tanked--that alcohol is the oil in the motors that keeps them purring when they could be making other kinds of noise.In her sharp, incisive debut essay collection, Coulter reveals a portrait of a life in transition. By turns hilarious and heartrending, Nothing Good Can Come from This introduces a fierce new voice to fans of Sloane Crosley, David Sedaris, and Cheryl Strayed--perfect for anyone who has ever stood in the middle of a so-called perfect life and looked for an escape hatch.

    His is a meditation on delight that takes a clear-eyed view of the complexities, even the terrors, in his life, including living in America as a black man; the ecological and psychic violence of our consumer culture; the loss of those he loves. Among Gay’s funny, poetic, philosophical delights: the way Botan Rice Candy wrappers melt in your mouth, the volunteer crossing guard with a pronounced tremor whom he imagines as a kind of boat-woman escorting pedestrians across the River Styx, a friend’s unabashed use of air quotes, pickup basketball games, the silent nod of acknowledgment between black people. And more than any other subject, Gay celebrates the beauty of the natural world—his garden, the flowers in the sidewalk, the birds, the bees, the mushrooms, the trees.This is not a book of how-to or inspiration, though it could be read that way. Fans of Roxane Gay, Maggie Nelson, and Kiese Laymon will revel in Gay’s voice, and his insights. The Book of Delights is about our connection to the world, to each other, and the rewards that come from a life closely observed. Gay’s pieces serve as a powerful and necessary reminder that we can, and should, stake out a space in our lives for delight.

    "Following the instructions in a recipe is like parroting pre-formed sentences from a phrasebook. Forming an understanding of how flavors work together, on the other hand, is like learning the language: it allows you to express yourself freely, to improvise, to cook a dish the way you want to cook it.""The Flavor Thesaurus "is the inquisitive cook's guide to acquiring that understanding--to learning the language of flavor.Breaking the vast universe of ingredients down to 99 essential flavors, Segnit suggests classic and less well-known pairings for each, grouping almost 1,000 entries into flavor families like "Green & Grassy," "Berry & Bush" and "Creamy Fruity." But "The Flavor Thesaurus" is much more than just a reference book, seasoning the mix of culinary science, culture and expert knowledge with the author's own insights and opinions, all presented in her witty, engaging and highly readable style. As appealing to the novice cook as to the experienced professional, "The Flavor Thesaurus "will not only immeasurably improve your cooking--it's the sort of book that might keep you up at night reading.""Cooking is an art, like writing or painting, and great cooks are artists. And although the ultimate source of creativity remains elusive, all painters have their color wheel, all writers their vocabulary. And now, in the form of this beautiful, entertaining and exhaustively researched book, cooks have their own collection of essential knowledge: "The Flavor Thesaurus."

    D is for Durian, endowed with a dramatic rind and a shifty odor--peaches, old garlicIn this work of unique invention, these and other difficult fruits serve as the central ingredients of twenty-six lyrical essays (and recipes!) that range from deeply personal to botanical, from culinary to medical, from humorous to philosophical. The entries are associative, often poetic, taking unexpected turns and giving sideways insights into life, relationships, self-care, modern medicine, and more. What if the primary way you show love is to bake, but your partner suffers from celiac disease? Why leave in the pits for Willa Cather's Plum Jam? How can we rely on bodies as fragile as the fruits that nourish them?Includes black and white illustrations

    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.

    They know how to transform piles of yarn into sweaters and scarves. They know that some items, like woolen bikini tops, are better left unknit. They know that making a hat for a newborn baby isn’t just about crafting something small but appreciating the beginnings of life, which sometimes helps make peace with the endings. They know that if you knit your boyfriend a sweater, your relationship will most likely be over before the last stitch.Alanna Okun knows that crafting keeps her anxiety at bay. She knows that no one will ever be as good a knitting teacher as her beloved grandmother. And she knows that even when we can’t control anything else, we can at least control the sticks, string, and fabric right in front of us.Okun lays herself bare and takes readers into the parts of themselves they often keep hidden. Yet at the same time she finds humor in the daily indignities all crafters must face (like when you catch the dreaded Second Sock Syndrome and can’t possibly finish the second in a pair). Okun has written a book that will speak to anyone who has said to themselves, or to everyone within earshot, “I made that.”

    . . but rarely acknowledging.Filled with insights and observations that instantly ring true—and could have come only from Nora Ephron—I Remember Nothing is pure joy.

    It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

    Ask a whole bunch of women about their hair, and you could get a history of the world. Surprising, insightful, frequently funny, and always forthright, the essays in Me, My Hair, and I are reflections and revelations about every aspect of women’s lives from family, race, religion, and motherhood to culture, health, politics, and sexuality. They take place in African American kitchens, at Hindu Bengali weddings, and inside Hasidic Jewish homes. The conversation is intimate and global at once. Layered into these reminiscences are tributes to influences throughout history: Jackie Kennedy, Lena Horne, Farrah Fawcett, the Grateful Dead, and Botticelli’s Venus. The long and the short of it is that our hair is our glory—and our nemesis, our history, our self-esteem, our joy, our mortality. Every woman knows that many things in life matter more than hair, but few bring as much pleasure as a really great hairdo.

    Shuttling between continents as a child, she lived a life of dislocation that would become habit as an adult, never quite at home in the world. And yet, through all her travels, her favorite food remained the simple rice she first ate sitting on the cool floor of her grandmother’s kitchen in South India.Poignant and surprising, Love, Loss, and What We Ate is Lakshmi’s extraordinary account of her journey from that humble kitchen, ruled by ferocious and unforgettable women, to the judges’ table of Top Chef and beyond. It chronicles the fierce devotion of the remarkable people who shaped her along the way, from her headstrong mother who flouted conservative Indian convention to make a life in New York, to her Brahmin grandfather—a brilliant engineer with an irrepressible sweet tooth—to the man seemingly wrong for her in every way who proved to be her truest ally. A memoir rich with sensual prose and punctuated with evocative recipes, it is alive with the scents, tastes, and textures of a life that spans complex geographies both internal and external.Love, Loss, and What We Ate is an intimate and unexpected story of food and family—both the ones we are born to and the ones we create—and their enduring legacies.

    Her subjects range from shaving her knuckles in grade school, to a shopping trip gone horribly awry, to dealing with internet trolls, to feeling out of place at an Indian wedding (as an Indian woman), to parsing the trajectory of fears and anxieties that pressed upon her immigrant parents and bled down a generation. Alongside these personal stories are pointed observations about life as a woman of colour, where every aspect of her appearance is open for critique, derision or outright scorn. Where strict gender rules bind in both Western and Indian cultures, forcing her to confront questions about gender dynamics, racial tensions, ethnic stereotypes and her father's creeping mortality--all as she tries to find her feet in the world.

    A longtime magazine writer and editor in the food world, she'd returned to her home state of Oregon with her boyfriend from New York City to take an appealing job at a Portland lifestyle magazine. But neither job nor boyfriend delivered on her dreams, and in the span of a year, Davis was unemployed, on her own, with nothing to fall back on. Disillusioned by the years she'd spent mediating the lives of others for a living, she had no idea what to do next. She did know one thing: She no longer wanted to write about the real thing; she wanted to be the real thing.So when a friend told her about Kate Hill, an American woman living in Gascony, France who ran a cooking school and took in strays in exchange for painting fences and making beds, it sounded like just what she needed. She discovered a forgotten credit card that had just enough credit on it to buy a plane ticket and took it as kismet. Upon her arrival, Kate introduced her to the Chapolard brothers, a family of Gascon pig farmers and butchers, who were willing to take Camas under their wing, inviting her to work alongside them in their slaughterhouse and cutting room. In the process, the Chapolards inducted her into their way of life, which prizes pleasure, compassion, community, and authenticity above all else.So begins Camas Davis's funny, heartfelt, searching memoir of her unexpected journey to become a successful and enlightened butcher. It's a story that takes her from an eye-opening stint in rural France where deep artisanal craft and whole animal gastronomy thrives despite the rise of mass scale agribusiness, back to a Portland in the throes of a food revolution, where it suddenly seems possible to translate much of this old-world craft into a new world setting. Camas faces hardships and heartaches along the way, but in the end, Killing It is about what it means to pursue the real thing and to dedicate your life to it.

    She had a play that was to be produced at the New York International Fringe Festival and a job waiting for her at the New Yorker. Tragically, five days after graduation, Marina died in a car crash.As her family, friends, and classmates, deep in grief, joined to create a memorial service for Marina, her unforgettable last essay for the Yale Daily News, “The Opposite of Loneliness,” went viral, receiving more than 1.4 million hits. She had struck a chord.Even though she was just twenty-two when she died, Marina left behind a rich, expansive trove of prose that, like her title essay, captures the hope, uncertainty, and possibility of her generation. The Opposite of Loneliness is an assem­blage of Marina’s essays and stories that, like The Last Lecture, articulates the universal struggle that all of us face as we figure out what we aspire to be and how we can harness our talents to make an impact on the world.

    But as a thirtysomething fashion writer in New York, she felt the Singaporean dishes that defined her childhood beginning to call her back. Was it too late to learn the secrets of her grandmothers' and aunties' kitchens, as well as the tumultuous family history that had kept them hidden before In her quest to recreate the dishes of her native Singapore by cooking with her family, Tan learned not only cherished recipes but long-buried stories of past generations. A Tiger in the Kitchen, which includes ten authentic recipes for Singaporean classics such as pineapple tarts and Teochew braised duck, is the autobiography of a Chinese-Singaporean ex-pat who learns to infuse her New York lifestyle with the rich lessons of the Singaporean kitchen, ultimately reconnecting with her family and herself.

    Our books shape us, define us, enchant us, and even sometimes infuriate us. Our books are a part of who we are as people, and we can't imagine life without them.I'd Rather Be Reading is the perfect literary companion for everyone who feels that way. In this collection of charming and relatable reflections on the reading life, beloved blogger and author Anne Bogel leads readers to remember the book that first hooked them, the place where they first fell in love with reading, and all of the moments afterward that helped make them the reader they are today. Known as a reading tastemaker through her popular podcast What Should I Read Next?, Bogel invites book lovers into a community of like-minded people to discover new ways to approach literature, learn fascinating new things about books and publishing, and reflect on the role reading plays in their lives.The perfect gift for the bibliophile in everyone's life, I'd Rather Be Reading will command an honored place on the overstuffed bookshelves of any book lover.