Madhur (meaning "sweet as honey") Jaffrey grew up in a large family compound where her grandfather often presided over dinners at which forty or more members of his extended family would savor together the wonderfully flavorful dishes that were forever imprinted on Madhur's palate. Climbing mango trees in the orchard, armed with a mixture of salt, pepper, ground chilies, and roasted cumin; picnicking in the Himalayan foothills on meatballs stuffed with raisins and mint and tucked into freshly fried "poori"s; sampling the heady flavors in the lunch boxes of Muslim friends; sneaking tastes of exotic street fare—these are the food memories Madhur Jaffrey draws on as a way of telling her story. Independent, sensitive, and ever curious, as a young girl she loved uncovering her family's many-layered history, and she was deeply affected by their personal trials and by the devastating consequences of Partition, which ripped their world apart. "Climbing the Mango Trees" is both an enormously appealing account of an unusual childhood and a testament to the power of food to evoke memory. And, at the end, this treasure of a book contains a secret ingredient—more than thirty family recipes recovered from Madhur's childhood, which she now shares with us.

    In her memoir, she vividly recounts falling in love, finding a job, getting drunk, getting dumped, realizing that Ivan from the corner shop might just be the only reliable man in her life, and that absolutely no one can ever compare to her best girlfriends. Everything I Know About Love is about bad dates, good friends and—above all else— realizing that you are enough.Glittering with wit and insight, heart and humor, Dolly Alderton’s unforgettable debut weaves together personal stories, satirical observations, a series of lists, recipes, and other vignettes that will strike a chord of recognition with women of every age—making you want to pick up the phone and tell your best friends all about it. Like Bridget Jones’ Diary but all true, Everything I Know About Love is about the struggles of early adulthood in all its terrifying and hopeful uncertainty.

    Her story is raw like that first bite of wild onion, alive with startling imagery, and told with uncommon emotional power.Regan grew up the youngest of four headstrong girls on a small farm in Northwest Indiana. While gathering raspberries as a toddler, Regan preternaturally understood to pick just the ripe fruit and leave the rest for another day. In the family’s leaf-strewn fields, the orange flutes of chanterelles beckoned her while they eluded others.Regan has had this intense, almost otherworldly connection with food and the earth it comes from since her childhood, but connecting with people has always been more difficult. She was a little girl who longed to be a boy, gay in an intolerant community, an alcoholic before she turned twenty, and a woman in an industry dominated by men—she often felt she “wasn’t made for this world,” and as far as she could tell, the world tended to agree. But as she learned to cook in her childhood farmhouse, got her first restaurant job at age fifteen, taught herself cutting-edge cuisine while running a “new gatherer” underground supper club, and worked her way from front-of-house staff to running her own kitchen, Regan found that food could help her navigate the strangeness of the world around her.Regan cooks with instinct, memory, and an emotional connection to her ingredients that can’t be taught. Written from that same place of instinct and emotion, Burn the Place tells Regan’s story in raw and vivid prose and brings readers into a world—from the Indiana woods to elite Chicago kitchens—that is entirely original and unforgettable.

    He wound up starring as Oscar Wilde in the film Wilde, costarring in A Civil Action, and writing funny, distinguished novels. This irresistible book, the best-written celebrity memoir of 1999, concentrates on Fry's first two tumultuous decades, but beware! A Fry sentence can lead anywhere, from a ringing defense of beating schoolchildren to a thoughtful comparison of male and female naughty parts. Fry's deepest regrets seem to be the elusiveness of a particular boy's love and the fact that, despite his keen ear for music, Fry's singing voice can make listeners "claw out their inner ears, electrocute their genitals, put on a Jim Reeves record, throw themselves cackling hysterically onto the path of moving buses... anything, anything to take away the pain." A chance mention of Fry's time-travel book about thwarting Hitler, Making History (a finalist for the 1998 Sidewise Award for Best Alternative History), leads to the startling real-life revelation that Fry's own Jewish uncle may have loaned a young, shivering Hitler the coat off his back. Fry's life is full of school and jailhouse blues overcome by jaunty wit, à la Wilde. The title, from Psalm 108:9, refers to King David's triumph over the Philistines. Fry triumphs similarly, and with more style. --Tim Appelo

    F. K. Fisher in The Gastronomical Me, food is more than a metaphor in The Bread and the Knife. It is the organizing principle of an existence. Starting with "A Is for Al Dente," the loosely linked chapters evoke an alphabet of food memories that recount a woman’s emotional growth from the challenges of youth to professional accomplishment, marriage, and divorce. Betrayal is embodied in an overripe melon, her awakening in a Béarnaise sauce. Passion fruit juice portends the end of a first marriage, while tarte Tatin offers redemption. Each letter serves up a surprising variation on the struggle for self-knowledge, the joy and pain of familial and romantic love, and food’s astonishing ability to connect us with both the living and the dead. Ranging from her grandmother's suburban kitchen to an elegant New York restaurant, a longhouse in Borneo, and a palace in Rajasthan, The Bread and the Knife charts the vicissitudes of a woman forced to swallow some hard truths about herself while discovering that the universe can dispense surprising second chances.

    It contains a discography, gig list and a full set of lyrics.

    That color, the glowing green lizard skin, repeats in every new leaf. The regenerative power of nature explodes in every weed, stalk, branch. Working in the mild sun, I feel the green fuse of my body, too. Surges of energy, kaleidoscopic sunlight through the leaves, the soft breeze that makes me want to say the word "zephyr"--this mindless simplicity can be called happiness.Having spent her summers in Tuscany for the past several years, Frances Mayes relished the opportunity to experience the pleasures of primavera, an Italian spring. A sabbatical from teaching in San Francisco allowed her to return to Cortona--and her beloved house, Bramasole--just as the first green appeared on the rocky hillsides.Bella Tuscany, a companion volume to Under the Tuscan Sun, is her passionate and lyrical account of her continuing love affair with Italy. Now truly at home there, Mayes writes of her deepening connection to the land, her flourishing friendships with local people, the joys of art, food, and wine, and the rewards and occasional heartbreaks of her villa's ongoing restoration. It is also a memoir of a season of change, and of renewed possibility. As spring becomes summer she revives Bramasole's lush gardens, meets the challenges of learning a new language, tours regions from Sicily to the Veneto, and faces transitions in her family life.Filled with recipes from her Tuscan kitchen and written in the sensuous and evocative prose that has become her hallmark, Bella Tuscany is a celebration of the sweet life in Italy.

    Whether bars, recording studios, or offshore banks, all were money laundering vehicles serving the core activity: dope dealing. Marks began to deal small amounts of hashish while doing a postgraduate philosophy course at Oxford, but soon he was moving much larger quantities. At the height of his career he was smuggling consignments of up to 50 tons from Pakistan and Thailand to America and Canada and had contact with organizations as diverse as MI6, the CIA, the IRA, and the Mafia. This is his extraordinary story.

    She needs something to break the monotony of her life, and she invents a deranged assignment. She will take her mother's dog-eared copy of Julia Child's 1961 classic Mastering the Art of French Cooking, and she will cook all 524 recipes. In the span of one year. At first she thinks it will be easy. But as she moves from the simple Potage Parmentier (potato soup) into the more complicated realm of aspics and crépes, she realizes there’s more to Mastering the Art of French Cooking than meets the eye. With Julia’s stern warble always in her ear, Julie haunts the local butcher, buying kidneys and sweetbreads. She sends her husband on late-night runs for yet more butter and rarely serves dinner before midnight. She discovers how to mold the perfect Orange Bavarian, the trick to extracting marrow from bone, and the intense pleasure of eating liver. And somewhere along the line she realizes she has turned her kitchen into a miracle of creation and cuisine. She has eclipsed her life’s ordinariness through spectacular humor, hysteria, and perseverance.

    You may have even visited The Lady & Sons to taste for yourself the down-home delicacies that made her famous and even heard some version of her Cinderella story (a single mom with two teenage sons started a brown-bag lunch business with $200 and wound up with a thriving restaurant, a fairy-tale second marriage, and wildly popular television shows), but you have never heard the intimate details of her often bumpy road to fame and fortune.Courageously honest, downright inspiring, and just a little bit saucy, Paula shares the highs and lows of her life in the inimitable charming and irreverent style that you know from her television shows and personal appearances. She talks about long childhood summers spent in a bathing suit and roller skates and hard years living in the back of her father's gas station; a buzzing high school social life of sleepovers, parties, cheerleading, and boys; and a difficult marriage. The death of her beloved parents precipitated a debilitating agoraphobia that crippled her for years. But even when the going got tough, Paula never lost the good grace and sense of humor that would eventually help carry her to success and stardom. Of course, you can't get by on charm alone: as Paula has learned, you need plenty of willpower, hard work, and, above all, the love and support of family and friends to finance, sustain, and run a successful restaurant.In each chapter, Paula shares new recipes: there's serious comfort food like her momma's Chocolate-Dippy Doughnuts, Courage Chili for when you know life's going to get tough, Sexy Oxtails for seducing that special someone, and the recipe for her new mother-in-law's Banana Nut Delight Cake that Paula finally got just right. And you'll love the never-before-seen photos of her family.In this memoir, Paula Deen speaks as frankly and intimately as few women in the public eye have ever dared. Whether she's telling tales of good times or bad, her story is proof that the old-fashioned American dream is alive and kicking, and there still is such a thing as a real-life happy ending.

    As cooking unlocked the memories of her rough-and-tumble childhood and the loss and heartbreak that came with it, Martin became more determined than ever to find peace and elevate her life through the prism of food and world cultures. From the tiny, makeshift kitchen of her eccentric, creative mother to a string of foster homes to the house from which she launches her own cooking adventure, Martin’s heartfelt, brutally honest memoir reveals the power of cooking to bond, to empower, and to heal—and celebrates the simple truth that happiness is created from within.

    Wallace’s pieces for Harper’s magazine in the ’90s were, according to Lipsky, “like hearing for the first time the brain voice of everybody I knew: Here was how we all talked, experienced, thought. It was like smelling the damp in the air, seeing the first flash from a storm a mile away. You knew something gigantic was coming.”Then Rolling Stone sent Lipsky to join Wallace on the last leg of his book tour for Infinite Jest, the novel that made him internationally famous. They lose to each other at chess. They get iced-in at an airport. They dash to Chicago to catch a make-up flight. They endure a terrible reader’s escort in Minneapolis. Wallace does a reading, a signing, an NPR appearance. Wallace gives in and imbibes titanic amounts of hotel television (what he calls an “orgy of spectation”). They fly back to Illinois, drive home, walk Wallace’s dogs. Amid these everyday events, Wallace tells Lipsky remarkable things—everything he can about his life, how he feels, what he thinks, what terrifies and fascinates and confounds him—in the writing voice Lipsky had come to love. Lipsky took notes, stopped envying him, and came to feel about him—that grateful, awake feeling—the same way he felt about Infinite Jest. Then Lipsky heads to the airport, and Wallace goes to a dance at a Baptist church.A biography in five days, Although Of Course You End Up Becoming Yourself is David Foster Wallace as few experienced this great American writer. Told in his own words, here is Wallace’s own story, and his astonishing, humane, alert way of looking at the world; here are stories of being a young writer—of being young generally—trying to knit together your ideas of who you should be and who other people expect you to be, and of being young in March of 1996. And of what it was like to be with and—as he tells it—what it was like to become David Foster Wallace.

    Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France's most famous restaurant, finally becoming Charles de Gaulle's personal chef, watching the world being refashioned from the other side of the kitchen door.When he comes to America, Jacques immediately falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child, whose adventures redefine American food. Through it all, Jacques proves himself to be a master of the American art of reinvention: earning a graduate degree from Columbia University, turning down a job as John F. Kennedy's chef to work at Howard Johnson's, and, after a near-fatal car accident, switching careers once again to become a charismatic leader in the revolution that changed the way Americans approached food. Included as well are approximately forty all-time favorite recipes created during the course of a career spanning nearly half a century, from his mother's utterly simple cheese soufflé to his wife's pork ribs and red beans.The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.

    At nineteen, Jake Adelstein went to Japan in search of peace and tranquility. What he got was a life of crime . . . crime reporting, that is, at the prestigious Yomiuri Shinbun. For twelve years of eighty-hour workweeks, he covered the seedy side of Japan, where extortion, murder, human trafficking, and corruption are as familiar as ramen noodles and sake. But when his final scoop brought him face to face with Japan’s most infamous yakuza boss—and the threat of death for him and his family—Adelstein decided to step down . . . momentarily. Then, he fought back.In Tokyo Vice, Adelstein tells the riveting, often humorous tale of his journey from an inexperienced cub reporter—who made rookie mistakes like getting into a martial-arts battle with a senior editor—to a daring, investigative journalist with a price on his head. With its vivid, visceral descriptions of crime in Japan and an exploration of the world of modern-day yakuza that even few Japanese ever see, Tokyo Vice is a fascination, and an education, from first to last.

    He tasted it long ago, in a restaurant, and has been trying to reproduce it ever since. Without success. Now, on the theory that practice makes perfect, he sets out to bake peasant bread every week until he gets it right. He bakes his loaf from scratch. And because Alexander is nothing if not thorough, he really means from scratch: growing, harvesting, winnowing, threshing, and milling his own wheat.   An original take on the six-thousand-year-old staple of life, 52 Loaves explores the nature of obsession, the meditative quality of ritual, the futility of trying to re-create something perfect, our deep connection to the earth, and the mysterious instinct that makes all of us respond to the aroma of baking bread.