But despite his modesty, one thing even he agreed with was that he was a born raconteur—as he makes clear in this collection of sparkling conversations. His wit, passion, and deep intelligence shine through all manner of discussion here, from heart-to-hearts with bloggers, to on-stage talks before massive crowds, to intense interviews with major television programs. Without fail, Bourdain is always blisteringly honest—such as when he talks about his battles with addiction, or when detailing his thoughts on restaurant critics. He regularly dispenses arresting insight about how what’s on your plate reveals much of history and politics. And perhaps best of all, the heartfelt empathy he developed travelling the world for his TV shows is always in the fore, as these talks make the “Hemingway of gastronomy,” as chef Marco Pierre White called him, live again.

    Dispatches from the Edge, Cooper's memoir of "war, disasters and survival," is a brief but powerful chronicle of Cooper's ascent to stardom and his struggle with his own tragedies and demons. Cooper was 10 years old when his father, Wyatt Cooper, died during heart bypass surgery. He was 20 when his beloved older brother, Carter, committed suicide by jumping off his mother's penthouse balcony (his mother, by the way, being Gloria Vanderbilt). The losses profoundly affected Cooper, who fled home after college to work as a freelance journalist for Channel One, the classroom news service. Covering tragedies in far-flung places like Burma, Vietnam, and Somalia, Cooper quickly learned that "as a journalist, no matter ... how respectful you are, part of your brain remains focused on how to capture the horror you see, how to package it, present it to others." Cooper's description of these horrors, from war-ravaged Baghdad to famine-wracked Niger, is poignant but surprisingly unsentimental. In Niger, Cooper writes, he is chagrined, then resigned, when he catches himself looking for the "worst cases" to commit to film. "They die, I live. It's the way of the world," he writes. In the final section of Dispatches, Cooper describes covering Hurricane Katrina, the story that made him famous. The transcript of his showdown with Louisiana Sen. Mary Landrieu (in which Cooper tells Landrieu people in New Orleans are "ashamed of what is happening in this country right now") is worth the price of admission on its own. Cooper's memoir leaves some questions unanswered--there's frustratingly little about his personal life, for example--but remains a vivid, modest self-portrait by a man who is proving himself to be an admirable, courageous leader in a medium that could use more like him. --Erica C. Barnett

    Here, in her first book, she shares the ups and downs of her life. From dealing with online bullying, to living with anxiety and eating disorders to coping with acne and coming to terms with her sexuality, Melanie shows us how through difficult times we can learn the most about ourselves. And that, by learning to value and love ourselves, we can overcome whatever life throws at us.

    Volk’s family fed New York City for one hundred years, from 1888 when her great-grandfather introduced pastrami to America until 1988, when her father closed his garment center restaurant. All along, food was pretty much at the center of their lives. But as seductively as Volk evokes the food, Stuffed is at heart a paean to her quirky, vibrant relatives: her grandmother with the “best legs in Atlantic City”; her grandfather, who invented the wrecking ball; her larger-than-life father, who sculpted snow thrones when other dads were struggling with snowmen. Writing with great freshness and humor, Patricia Volk will leave you hungering to sit down to dinner with her robust family–both for the spectacle and for the food.

    I was convinced that when they'd happen, the world would end.But the world didn't end. In fact, it pushed on and demanded to keep spinning through all sorts of mayhem, and I got through it. And because I persisted, I learned lessons about how to be a stronger, kinder, better human - lessons you can only learn by going through these sorts of things.This is for the people with minds that just don't stop; for those who feel everything seemingly a thousand times more than the people around them.Here are some words I wrote.

    He dubbed his loyal customers "Soupies," and as word of his grassroots soup service spread, his delivery roster grew into a veritable Cult of the Bowl.THE SOUP PEDDLER'S SLOW & DIFFICULT SOUPS is David's heart- and belly-warming story of his second soup season peddling to the slacker-philosophers, artist-activists, and celebrity-eccentrics of Bouldin Creek. On his route, you'll meet a cross-dressing mayoral candidate, a radical coterie of plant liberators, a scheming ice cream man, and Alex the Wonder Dog, among others. To season his stories, David shares 35 of his most popular soups, with eclectic recipes like South Austin Chili, Alaskan Salmon Chowder, Smoked Tomato Bisque, Schav (Jewish sorrel soup), and Ajiaco (Colombian chicken-corn soup).A loving homage to the art, science, and joy of soup, and a taste of simpler times in our modern fast-food nation, SLOW & DIFFICULT SOUPS is a rousing reminder of our basic need to connect to our food-and those who cook, deliver, and slurp it.

    "Beneath the flannel surface of this deer-hunting, truck-loving Badger is the soul of a poet." —Chicago TribuneYou'll find in this book a slender silver cord of smart contemplation about meaning and purpose." —Minneapolis Star Tribune"He's the real thing." —USA Today

    All she wanted was to fit in (be Jewish) and become famous (specifically a cast member on Saturday Night Live). With an easy, natural storytelling sensibility, Mary shares her journey from a cosseted childhood home to the stage and finally to the party, accidentally landing what she now refers to as "the breakthrough role of a lifetime" catering to a glittery list of stars she once hoped to be part of herself.Fresh, personal, and full of Mary's humorous, self-deprecating, and can-do attitude against all odds, you'll want to see where each shiny silver tray of hors d'oeuvres takes her next. You never know when the humble hot dog will be a crucial ingredient in the recipe for success, in building a business or simply making life more delicious.

    She is on a mission to revolutionise the way we drink tea by replacing industrially produced teabags with the highest quality tea leaves. Her quest has seen her travel to the Shire Highlands of Malawi, across the foothills of the Himalayas, and to hidden gardens in the Wuyi-Shan to source the world's most extraordinary teas. Infused invites us to discover these remarkable places, introducing us to the individual growers and household name chefs Lovell has met along the way - and reveals the true pleasures of tea. The result is a delicious infusion of travel writing, memoir, recipes, and glorious photography, all written with Lovell's unique charm and wit.

    Includes special bonus material!Sharing never-before-heard stories ranging from their struggles with depression, eating disorders, and addiction, Karen and Georgia irreverently recount their biggest mistakes and deepest fears, reflecting on the formative life events that shaped them into two of the most followed voices in the nation.In Stay Sexy & Don’t Get Murdered, Karen and Georgia focus on the importance of self-advocating and valuing personal safety over being ‘nice’ or ‘helpful.’ They delve into their own pasts, true crime stories, and beyond to discuss meaningful cultural and societal issues with fierce empathy and unapologetic frankness.

    Today's researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality.But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in The New Yorker, Tom Mueller has become the world's expert on olive oil and olive oil fraud-a story of globalization, deception, and crime in the food industry from ancient times to the present, and a powerful indictment of today's lax protections against fake and even toxic food products in the United States. A rich and deliciously readable narrative, Extra Virginity is also an inspiring account of the artisanal producers, chemical analysts, chefs, and food activists who are defending the extraordinary oils that truly deserve the name "extra-virgin."

    He muses about everything from the nature of viral sharing, to the taming of Internet trolls, to why Yoda, bacon and cats are such popular memes. Takei isn’t afraid to tell it likes he sees it, and to engage the reader just as he does his legions of fans.Both provokingly thoughtful and wickedly funny, Oh Myyy! captures and comments upon the quirky nature of our plugged-in culture. With Takei’s conversational yet authoritative style, peppered with some of his favorite images from the web, readers should be prepared to LOL, even as they can’t help but hear his words in their heads in that unmistakable, deep bass.

    The Pedant's ambition is simple. He wants to cook tasty, nutritious food; he wants not to poison his friends; and he wants to expand, slowly and with pleasure, his culinary repertoire

    A retired service dog, Trixie was three when Dean and his wife, Gerda, welcomed her into their home. She was superbly trained, but her greatest gifts couldn’t be taught: her keen intelligence, her innate joy, and an uncanny knack for living in the moment. Whether chasing a tennis ball or protecting those she loved, Trixie gave all she had to everything she did, inspiring Dean and Gerda to trust their instincts and recapture a sense of wonder that will remain with them always. Trixie lived fewer than twelve years; in this wide world, she was a little thing. But in every way that mattered, she lived a big life.

    The Japanese go to the most extraordinary lengths and expense to eat the finest, most delectable, and downright freakiest food imaginable. Their creativity, dedication and ingenuity, not to mention courage in the face of dishes such as cod sperm, whale penis and octopus ice cream, is only now beginning to be fully appreciated in the sushi-saturated West, as are the remarkable health benefits of the traditional Japanese diet.Inspired by Shizuo Tsuji's classic book, Japanese Cooking, A Simple Art, food and travel writer Michael Booth sets off to take the culinary pulse of contemporary Japan, learning fascinating tips and recipes that few westerners have been privy to before. Accompanied by with two fussy eaters under the age of six, he and his wife travel the length of the country, from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa.Along the way, they dine with - and score a surprising victory over - sumos; meet the indigenous Ainu; drink coffee at the dog café; pamper the world's most expensive cows with massage and beer; discover the secret of the Okinawan people's remarkable longevity; share a seaside lunch with free-diving, female abalone hunters; and meet the greatest chefs working in Japan today. Less happily, they trash a Zen garden, witness a mass fugu slaughter, are traumatised by an encounter with giant crabs, and attempt a calamitous cooking demonstration for the lunching ladies of Kyoto. They also ask, 'Who are you?' to the most famous TV stars in Japan.What do the Japanese know about food? Perhaps more than anyone on else on earth, judging by this fascinating and funny journey through an extraordinary food-obsessed country.