The limitless scope of human emotion and experience are depicted in stories that give aching and eloquent voice to the terrible wounds we inflict on those closest to us. These are tales of loss and redemption; of shame and forgiveness; of love and abuse and the healing power of storytelling. A book that resonates with uncompromising candor and incandescence, Trash is sure to captivate Allison's legion of readers and win her a devoted new following.

    Truly amazing collection!"—Margaret Cho"Sister Spit is like the underground railroad for burgeoning queer writers. Not only in the van, but in the audiences trapped in the hinterlands of America and looking to escape. Sister Spit saves lives."—Justin Vivian Bond, author of TANGO: My Childhood, Backwards and in High HeelsA collection of writing and artwork from the irreverent, flagrantly queer, hilariously feminist, tough-talking, genre-busting ruffians who have toured with the legendary Sister Spit. Co-founded in 1997 by award-winning writer Michelle Tea, Sister Spit is an underground cultural institution, a gender-bending writers' cabaret that brings a changing roster of both emerging writers and some of the most important queer and counterculture artists of the day to universities, art galleries, community spaces, and other venues across the country and worldwide.Sister Spit: Writing, Rants and Reminiscence from the Road captures the provocative, politicized, and risk-taking elements that characterize the Sister Spit aesthetic, stamping the raw energy and signature style of the live show onto the page. Bratty poets and failed priestesses, punk angst and tough love, too much to drink and tattooed timelines—this anthology captures it all in a collection of poetry, personal narrative, fiction, and artwork. Featuring a who's who of queer and queer-centric writers and artists, the collection functions as a travelog, a historical document, and a yearbook from irreverent graduates of the school of hard knocks.Includes contributions by Eileen Myles, Beth Lisick, Michelle Tea, MariNaomi, Cristy Road, Ali Liebegott, Blake Nelson, Lenelle Moise, and many more!

    Heat is the chronicle—sharp, funny, wonderfully exuberant—of his time spent as Batali’s “slave” and of his far-flung apprenticeships with culinary masters in Italy.In a fast-paced, candid narrative, Buford describes the frenetic experience of working in Babbo’s kitchen: the trials and errors (and more errors), humiliations and hopes, disappointments and triumphs as he worked his way up the ladder from slave to cook. He talks about his relationships with his kitchen colleagues and with the larger-than-life, hard-living Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters. Buford takes us to the restaurant in a remote Appennine village where Batali first apprenticed in Italy and where Buford learns the intricacies of handmade pasta . . . the hill town in Chianti where he is tutored in the art of butchery by Italy’s most famous butcher, a man who insists that his meat is an expression of the Italian soul . . . to London, where he is instructed in the preparation of game by Marco Pierre White, one of England’s most celebrated (or perhaps notorious) chefs. And throughout, we follow the thread of Buford’s fascinating reflections on food as a bearer of culture, on the history and development of a few special dishes (Is the shape of tortellini really based on a woman’s navel? And just what is a short rib?), and on the what and why of the foods we eat today.Heat is a marvelous hybrid: a richly evocative memoir of Buford’s kitchen adventure, the story of Batali’s amazing rise to culinary (and extra-culinary) fame, a dazzling behind-the-scenes look at the workings of a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in—and to savor.

    From hiring a blind line cook to flooding the room with meringue to being terrorized by a French owl, these behind-the-scenes accounts are as wildly entertaining as they are revealing. A delicious reminder that even the chefs we most admire aren't always perfect, Don't Try This at Home is a must-have for anyone who loves food or is fascinated by those who masterfully prepare it.

    For You, Mom. Finally. is her openhearted investigation of the life of a woman she realizes she never really knew-her mother. Through letters and diaries-and a new afterword relating the wisdom she's gained after sharing her story-Reichl confronts the transition her mother made from a hopeful young woman to an increasingly unhappy older one and recognizes the huge sacrifices made to ensure that her daughter's life would not be as disappointing as her own.

    In Blueprints for Building Better Girls, her highly anticipated follow-up, she has crafted another provocative, keenly observed, and wickedly smart work of fiction that maps America's shifting cultural landscape from the late 1970s to the present day.In these eight darkly funny linked stories, Schappell delves into the lives of an eclectic cast of archetypal female characters—from the high school slut to the good girl, the struggling artist to the college party girl, the wife who yearns for a child to the reluctant mother— to explore the commonly shared but rarely spoken of experiences that build girls into women and women into wives and mothers. In “Monsters of the Deep,” teenage Heather struggles to balance intimacy with a bad reputation; years later in “I’m Only Going to Tell You This Once,” she must reconcile her memories of the past with her role as the mother of an adolescent son. In “The Joy of Cooking,” a phone conversation between Emily, a recovering anorexic, and her mother explores a complex bond; in “Elephant” we see Emily’s sister, Paige, finally able to voice her ambivalent feelings about motherhood to her new best friend, Charlotte. And in “Are You Comfortable?” we meet a twenty-one-year-old Charlotte cracking under the burden of a dark secret, the effects of which push Bender, a troubled college girl, to the edge in “Out of the Blue into the Black.” Weaving in and out of one another’s lives, whether connected by blood, or friendship, or necessity, these women create deep and lasting impressions. In revealing all their vulnerabilities and twisting our preconceived notions of who they are, Elissa Schappell, with dazzling wit and poignant prose, has forever altered how we think about the nature of female identity and how it evolves.

    As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, "The New Yorker "dishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons. Whether you re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker s fabled eighty-year history, are sure to satisfy every taste. There are memoirs, short stories, tell-alls, and poems ranging in tone from sweet to sour and in subject from soup to nuts. M.F.K. Fisher pays homage to cookery witches, those mysterious cooks who possess an uncanny power over food, while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahl s famous story Taste, in which a wine snob s palate comes in for some unwelcome scrutiny, and Julian Barnes s ingenious tale of a lifelong gourmand who goes on a very peculiar diet for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japan s tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city s foremost fisherman-chef. Dining out: All you can hold for five bucks / Joseph Mitchell --The finest butter and lots of time / Joseph Wechsberg --A good appetite / A.J. Liebling --The afterglow / A.J. Liebling --Is there a crisis in French cooking? / Adam Gopnik --Don't eat before reading this / Anthony Bourdain --A really big lunch / Jim Harrison --Eating in: The secret ingredient / M.F.K. Fisher --The trouble with tripe / M.F.K. Fisher --Nor censure nor disdain / M.F.K. Fisher --Good cooking: / Calvin Tomkins --Look back in hunger / Anthony Lane --The reporter's kitchen / Jane Kramer --Fishing and foraging: A mess of clams / Joseph Mitchell --A forager / John McPhee --The fruit detective / John Seabrook --Gone fishing / Mark Singer --On the bay / Bill Buford --Local delicacies: An attempt to compile a short history of The buffalo chicken wing / Calvin Trillin --The homesick restaurant / Susan Orlean --The magic bagel / Calvin Trillin --A rat in my soup / Peter Hessler --Raw faith / Burkhard Bilger --Night kitchens / Judith Thurman --The pour: Dry martini / Roger Angell --The red and the white / Calvin Trillin --The russian god / Victor Erofeyev --The ketchup conundrum / Malcolm Gladwell --Tastes funny: But the one on the right / Dorothy Parker --Curl up and diet / Ogden Nash --Quick, hammacher, my stomacher! / Ogden Nash --Nesselrode to jeopardy / S.J. Perelman --Eat, drink, and be merry / Peter De Vries --Notes from the overfed / Woody Allen --Two menus / Steve Martin --The zagat history of my last relationship 409(3) / Noah Baumbach --Your table is ready / John Kenney --Small plates: Bock / William Shawn --Diat / Geoffrey T. Hellman --4 a.m. / James Stevenson --Slave / Alex Prud'Homme --Under the hood / Mark Singer --Protein source / Mark Singer --A sandwich / Nora Ephron --Sea urchin / Chang-Rae Lee --As the french do / Janet MalColm --Blocking and chowing / Ben McGrath --When edibles attack / Rebecca Mead --Killing dinner / Gabrielle Hamilton --Fiction: Taste / Roald Dahl --Two roast beefs / V.S. Pritchett --The sorrows of gin / John Cheever --The jaguar sun / Italo Calvino --There should be a name for it / Matthew Klam --Sputnik / Don DeLillo --Enough / Alice McDermott --The butcher's wife / Louise Erdrich --Bark / Julian Barnes

    She contributes regularly to The New Yorker and the New York Review of Books on a range of subjects, and each piece of hers is a literary event in its own right.Arranged into five sections--In the World, In the Audience, In the Gallery, On the Bookshelf, and Feel Free--this new collection poses questions we immediately recognize. What is The Social Network--and Facebook itself--really about? "It's a cruel portrait of us: 500 million sentient people entrapped in the recent careless thoughts of a Harvard sophomore." Why do we love libraries? "Well-run libraries are filled with people because what a good library offers cannot be easily found elsewhere: an indoor public space in which you do not have to buy anything in order to stay." What will we tell our granddaughters about our collective failure to address global warming? "So I might say to her, look: the thing you have to appreciate is that we'd just been through a century of relativism and deconstruction, in which we were informed that most of our fondest-held principles were either uncertain or simple wishful thinking, and in many areas of our lives we had already been asked to accept that nothing is essential and everything changes--and this had taken the fight out of us somewhat."Gathering in one place for the first time previously unpublished work, as well as already classic essays, such as, "Joy," and, "Find Your Beach," Feel Free offers a survey of important recent events in culture and politics, as well as Smith's own life. Equally at home in the world of good books and bad politics, Brooklyn-born rappers and the work of Swiss novelists, she is by turns wry, heartfelt, indignant, and incisive--and never any less than perfect company. This is literary journalism at its zenith.

    In Are You Really Going to Eat That? Walsh offers a collection of his best essays over the past ten years, along with some of his favorite recipes.For Walsh, food is a window on culture, and his essays brim with insights into our society and those around us. Whether he’s discussing halal organic farming with Muslims, traversing the steep hills of Trinidad in search of hot-sauce makers, or savoring the disappearing art of black Southern cooking with a inmate-chef in a Texas penitentiary, Walsh has a unique talent for taking our understanding of food to a deeper level.

    These 15 original pieces delve into everything from ghost stories and superheroes, to memories in the kitchen and travels around the world, to addiction and grief, to identity and anti-Blackness, to finding love and speaking your truth.Wild Tongues Can’t Be Tamed features bestselling and award-winning authors as well as new, up-and-coming voices, including:Elizabeth AcevedoCristina ArreolaIngrid Rojas ContrerasNaima CosterNatasha DiazKahlil HaywoodZakiya JamalJanel MartinezJasminne MendezMeg MedinaMark OshiroJulian RandallLilliam RiveraIbi ZoboiFull of both sorrow and joy, Wild Tongues Can’t Be Tamed is an essential celebration of this rich and diverse community.

    Tuck in, and bon appetit!Featuring tales from: James Oseland, Frances Mayes, Giles Coren, Curtis Stone, Annabel Langbein, Neil Perry, Tamasin Day-Lewis, Jay Rayner, Madhur Jaffrey, Michael Pollan, Josh Ozersky, Marcus Samuelsson, Naomi Duguid, Jane and Michael Stern, Francine Prose, Ma Thanegi, Kaui Hart Hemmings, Rita Mae Brown, Monique Truong, Fuschia Dunlop, David Kamp, Mas Masumoto, Daniel Vaughn, Tom Carson, Andre Aciman, MJ Hyland, Alan Richman, Beth Kracklauer, Sigrid Nunez, Chang Rae Lee, Julia Reed, Gael GreeneAbout Lonely Planet: Since 1973, Lonely Planet has become the world's leading travel media company with guidebooks to every destination, a suite of inspiring travel pictorials, literature, and references, an award-winning website, mobile and digital travel products, and a dedicated traveller community. Lonely Planet covers must-see spots but also enables curious travelers to get off beaten paths to understand more of the culture of the places in which they find themselves.

    Finally, after a nearly two-decade career as a pastry chef and cookbook author, he moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood. But he soon discovered it's a different world "en France." From learning the ironclad rules of social conduct to the mysteries of men's footwear, from shopkeepers who work so hard not to sell you anything to the etiquette of working the right way around the cheese plate, here is David's story of how he came to fall in love with--and even understand--this glorious, yet sometimes maddening, city. When did he realize he had morphed into "un vrai parisien"? It might have been when he found himself considering a purchase of men's dress socks with cartoon characters on them. Or perhaps the time he went to a bank with 135 euros in hand to make a 134-euro payment, was told the bank had no change that day, and thought it was completely normal. Or when he found himself dressing up to take out the garbage because he had come to accept that in Paris appearances and image mean everything. The more than fifty original recipes, for dishes both savory and sweet, such as Pork Loin with Brown Sugar-Bourbon Glaze, Braised Turkey in Beaujolais Nouveau with Prunes, Bacon and Bleu Cheese Cake, Chocolate-Coconut Marshmallows, Chocolate Spice Bread, Lemon-Glazed Madeleines, and Mocha-Creme Fraiche Cake, will have readers running to the kitchen once they stop laughing. "The Sweet Life in Paris" is a deliciously funny, offbeat, and irreverent look at the city of lights, cheese, chocolate, and other confections.

    John Thorne's classic first collection is filled with straightforward eating, home cooking, vigorous opinions, and the gracefully intelligent writing that makes him a cult favorite of people who like to think about food.

    Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes.In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.

    Contains delightful explorations of food and cooking, among which are the collection's namesake essay and many other gems; with black-and-white photographs and illustrations.