Not one boyfriend. Not one short-term dating situation. Not one person with whom I regularly hung out and kissed on the face."So begins Katie Heaney's memoir of her years spent looking for love, but never quite finding it. By age 25, equipped with a college degree, a load of friends, and a happy family life, she still has never had a boyfriend ... and she's barely even been on a second date.Throughout this laugh-out-loud funny book, you will meet Katie's loyal group of girlfriends, including flirtatious and outgoing Rylee, the wild child to Katie's shrinking violet, as well as a whole roster of Katie's ill-fated crushes. And you will get to know Katie herself -- a smart, modern heroine relaying truths about everything from the subtleties of a Facebook message exchange to the fact that "Everybody who works in a coffee shop is at least a little bit hot."Funny, relatable, and inspiring, this is a memoir for anyone who has ever struggled to find love, but has also had a lot of fun in the process.

    In Shit, Actually, Lindy returns to those roots, re-examining beloved and iconic movies from the past 40 years with an eye toward the big questions of our time: Is Twilight the horniest movie in history? Why do the zebras in The Lion King trust Mufasa-WHO IS A LION-to look out for their best interests? Why did anyone bother making any more movies after The Fugitive achieved perfection? And, my god, why don't any of the women in Love, Actually ever fucking talk?!?!From Forrest Gump, Honey I Shrunk the Kids, and Bad Boys II, to Face/Off, Top Gun, and The Notebook, Lindy combines her razor-sharp wit and trademark humor with a genuine adoration for nostalgic trash to shed new critical light on some of our defining cultural touchstones-the stories we've long been telling ourselves about who we are. At once outrageously funny and piercingly incisive, Shit, Actually reminds us to pause and ask, "How does this movie hold up?", all while teaching us how to laugh at the things we love without ever letting them or ourselves off the hook.Shit, Actually is a love letter and a break-up note all in one: to the films that shaped us and the ones that ruined us. More often than not, Lindy finds, they're one and the same.

    Among them:Greed: Gamblers reveal secrets behind outrageous fortune.Lust: "We're swingers!"-you won't believe who's doing it.Anger: Texans shoot off some rounds and then listen to Dan fire off on his own about guns, gun control, and the Second Amendment.Combine a unique history of the Seven Deadly Sins, a new interpretation of the biblical stories of Sodom and Gomorrah, and enough Bill Bennett, Robert Bork, Pat Buchanan, Dr. Laura, and Bill O'Reilly bashing to more than make up for their incessant carping, and you've got the most provocative book of the fall.

    A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.

    Here, he discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The listener learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us.The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

    Now they were taking another audacious leap, unstitching their ties with exquisite Venice to live in a roughly renovated stable in Tuscany.Once again, it was love at first sight. Love for the timeless countryside and the ancient village of San Casciano dei Bagni, for the local vintage and the magnificent cooking, for the Tuscan sky and the friendly church bells. Love especially for old Barlozzo, the village mago, who escorts the newcomers to Tuscany’s seasonal festivals; gives them roasted country bread drizzled with just-pressed olive oil; invites them to gather chestnuts, harvest grapes, hunt truffles; and teaches them to caress the simple pleasures of each precious day. It’s Barlozzo who guides them across the minefields of village history and into the warm and fiercely beating heart of love itself. A Thousand Days in Tuscany is set in one of the most beautiful places on earth–and tucked into its fragrant corners are luscious recipes (including one for the only true bruschetta) directly from the author’s private collection.

       "Take the cast of ‘Bridesmaids,’ add a dash of pre-pubescent Eugene Levy, and you have the humor stylings of Una LaMarche."-- Ann Imig, founder of Listen to Your Mother   As a girl, Una LaMarche was as smart as she was awkward. She was blessed with a precocious intellect, a love of all things pop culture, and eyebrows bushier than Frida Kahlo’s. Adversity made her stronger...and funnier. In Unabrow, Una shares the cringe-inducing lessons she’s learned from a life as a late bloomer, including the seven deadly sins of DIY bangs, how not to make your own jorts, and how to handle pregnancy, plucking, and the rites of passage during which your own body is your worst frenemy.   For readers who loved Let’s Pretend This Never Happened and for fans of Mindy Kaling, Tina Fey, and Amy Schumer, Unabrow is the book June Cleaver would have written if she spent more time drinking and less time vacuuming.

    Forever. But here’s the thing about crazy: It. Wants. Out.” In Scrappy Little Nobody, she invites readers inside her brain, sharing extraordinary and charmingly ordinary stories with candor and winningly wry observations.With her razor-sharp wit, Anna recounts the absurdities she’s experienced on her way to and from the heart of pop culture as only she can—from her unusual path to the performing arts (Vanilla Ice and baggy neon pants may have played a role) to her double life as a middle-school student who also starred on Broadway to her initial “dating experiments” (including only liking boys who didn’t like her back) to reviewing a binder full of butt doubles to her struggle to live like an adult woman instead of a perpetual “man-child.”Enter Anna’s world and follow her rise from “scrappy little nobody” to somebody who dazzles on the stage, the screen, and now the page—with an electric, singular voice, at once familiar and surprising, sharp and sweet, funny and serious (well, not that serious).

    But she didn't expect to be lectured for slipping her fussing toddler a snack, or to be forbidden from packing her older daughter a school lunch. Karen is intrigued by the fact that French children happily eat everything—from beets to broccoli, from salad to spinach—while French obesity rates are a fraction of what they are in North America.Karen soon begins to see the wisdom in the "food rules" that the French use to foster healthy eating habits and good manners in babies and children. Some of the rules call into question both our eating habits and our parenting styles. Other rules evoke commonsense habits that we used to share but have somehow forgotten. Taken together, the rules suggest that we need to dramatically rethink the way we feed children, at home and at school.Combining personal anecdotes with practical tips and appetizing recipes—including Zucchini and Spinach Puree and Bouillabaisse (Fish Soup) for Babies—French Kids Eat Everything is a humorous, provocative look at families, food, and children that is filled with inspiration and advice that every parent can use.

    There is also nothing more annoying. Who else can proudly insist that you’re perfect while simultaneously making you question every career, fashion, and relationship decision you have ever made?   No one understands the delicate mother-daughter dynamic better than Kate Siegel—her own mother drove her so crazy that she decided to broadcast their hilarious conversations on Instagram. Soon, hundreds of thousands of people were following their daily text exchanges, eager to see what outrageous thing Kate’s mom would do next. Now, in Mother, Can You NOT?, Kate pays tribute to the woman who invented the concept of drone parenting.  From embarrassing moments (like crashing Kate's gynecological exams) to outrageous stories (like the time she made Kate steal a cat from the pound) to hilarious celebrations (including but not limited to parties for Kate's menstrual cycles), Mother, Can you NOT? lovingly lampoons the lengths to which our mothers will go to better our lives (even if it feels like they’re ruining them in the process).

    With three hilarious books over the next two decades--American Fried; Alice, Let's Eat; and Third Helpings--he established himself as, in Craig Claiborne's phrase, "the Walt Whitman of American eats." Trillin's three comic masterpieces are now available in what Trillin calls The Tummy Trilogy.

    Women are reclaiming their pots and pans, but it's a new era in the kitchen. Today’s generation of women is putting a fresh spin on the "joy of cooking" — and eating and entertaining. Women both in and out of the culinary profession share their stories about the many ways food shapes and enhances their lives. New York Times columnist Amanda Hesser praises the joys of simple food, and Food and Wine editor Kate Sekules discusses the importance of having a restaurant where you’re recognized. Theresa Lust, author of Pass the Polenta, vividly remembers a childhood making sauerkraut with her grandmother, and Michelle Tea describes her working-class Polish family's meals as "tripe, kielbasa, shellfish and beer." One woman owns up to her culinary ineptitude in an era when being a gourmet cook is all the rage, while another remembers preferring chicken nuggets from the cafeteria to mom's homemade vegetable biryani. Women Who Eat not only presents an illuminating look at food today, but dishes out generous helpings of great prose that are sure to titillate the palate. Recipes are included.

    A blend of intimate narrative and insider knowledge reflective of the style pioneered in Rice, Noodle, Fish and Grape, Olive, Pig, the first two titles in this growing book series, Pasta, Pane, Vino is a unique culinary journey through Italy’s key regions.Matt Goulding introduces the chefs, shepherds, fisherman, farmers, grandmas, and others who power Italy’s revered culinary traditions. From the pasta temples of Rome to the pizza palaces of Naples to the truffle-strewn forests of the Piedmont, Pasta, Pane, Vino captures the breathtaking diversity of Italian regional food culture.Pasta, Pane, Vino is also illustrated with nearly 200 lush color photographs that bring Italy’s timeless landscape and sensuous food culture to life. Whether you’re an itinerant eater planning your next high-calorie adventure or an armchair gastronaut looking for a stirring story, this food-obsessed guide reveals Italy as never before—an odyssey that will rouse your appetite and imagination in equal measure.

    On her blog, in her magazine, and on her cooking show, Ree shares recipes, tales of her adventures in the country, and stories of everyday life with her four children and cowboy/rancher husband.In this down-to-earth and charming book, Ree shares real-life anecdotes about parenting from her own unique vantage point. While her busy life is constantly full of new surprises, what's most important to her is family. Over the years she's learned a few things about balancing motherhood with a million other things, and now she offers the wisdom of her experiences; the ups, the downs, the bumps in the road, the laughter and the tears; in stories brimming with the relatable wit and humor found in her cookbooks and her bestselling love story, The Pioneer Woman: Black Heels to Tractor Wheels.A celebration of motherhood, family, love, and laughter, Frontier Follies is a keepsake to treasure and share with the wonderful women in your life

    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.