This is a book about a piece of cloth, and how it is able to weave its way into the hearts of people, causing multiple and different chains of reactions.This book aims to shed light on the bigger picture, and the deeper meaning that comes with a person’s choice to either keep it or discard it, giving us a different perspective to consider our side before making assumptions and drawing conclusions.

    Screenwriter, director, and star of the acclaimed film Me and You and Everyone We Know, Miranda July brings her extraordinary talents to the page in a startling, sexy, and tender collection.

    What would you do, if you were going to break out and away? Go AWOL from Weight Watchers and spend an entire day eating every single thing you want-and then some? Start a dating service for people over fifty to reclaim the razzle-dazzle in your life-or your marriage? Seek comfort in the face of aging, look for love in the midst of loss, find friendship in the most surprising of places? Imagine that the people in these wonderful stories-who do all of these things and more-are asking you: What would you do, if nobody was looking?

    But what began then as an apprenticeship at La Varenne École de Cuisine evolved into a lifelong immersion in French cuisine and culture, culminating in permanent residency in 1994. On Rue Tatin chronicles her journey to an ancient little street in Louviers, one of Normandy’s most picturesque towns. With lyrical prose and wry candor, Loomis recalls the miraculous restoration that she and her husband performed on the dilapidated convent they chose for their new residence. As its ochre and azure floor tiles emerged, challenges outside the dwelling mounted. From squatters to a surly priest next door, along with a close-knit community wary of outsiders, Loomis tackled the social challenges head-on, through persistent dialogue–and baking. On Rue Tatin includes delicious recipes that evoke the essence of this region, such as Apple and Thyme Tart, Duck Breast with Cider, and Braised Chicken in White Wine and Mustard. Transporting readers to a world where tradition is cherished, On Rue Tatin provides a touching glimpse of the camaraderie, exquisite food, and simple pleasures of daily life in a truly glorious corner of Normandy.

    The Julie/Julia Project. In the early days of food blogs, these were the pioneers whose warmth and recipes turned their creators’ kitchens into beloved web destinations. Luisa Weiss was working in New York when she decided to cook her way through her massive recipe collection. The Wednesday Chef, the cooking blog she launched to document her adventures, charmed readers around the world. But Luisa never stopped longing to return to her childhood home in Berlin. A food memoir with recipes, My Berlin Kitchen deliciously chronicles how she finally took the plunge and went across the ocean in search of happiness—only to find love waiting where she least expected it.

    F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them. She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

    The remaining twenty percent, however, are socially maladjusted psychopaths. WAITER RANT offers the server's unique point of view, replete with tales of customer stupidity, arrogant misbehavior, and unseen bits of human grace transpiring in the most unlikely places. Through outrageous stories, The Waiter reveals the secrets to getting good service, proper tipping etiquette, and how to keep him from spitting in your food. The Waiter also shares his ongoing struggle, at age thirty-eight, to figure out if he can finally leave the first job at which he's really thrived."The other shoe finally drops. The front-of-the-house version of Kitchen Confidential; a painfully funny, excruciatingly true-life account of the waiter's life. As useful as it is entertaining. You will never look at your waiter the same way again�and will never tip less than 20%." --Anthony Bourdain, author of Kitchen Confidential"I really enjoyed WAITER RANT. The book is engaging and funny, a story told from my polar opposite perspective. I will now do my best to act better as a Chef -- and I dare say, I'll never be rude to a waiter again, as long as I live."--John DeLucie, Chef of The Waverly Inn

    Anya von Bremzen has vobla-rock-hard, salt-cured dried Caspian roach fish. Lovers of vobla risk breaking a tooth or puncturing a gum on the once-popular snack, but for Anya it's transporting. Like kotleti (Soviet burgers) or the festive Salat Olivier, it summons up the complex, bittersweet flavors of life in that vanished Atlantis called the USSR. There, born in 1963 in a Kafkaesque communal apartment where eighteen families shared one kitchen, Anya grew up singing odes to Lenin, black-marketeering Juicy Fruit gum at her school, and, like most Soviet citizens, longing for a taste of the mythical West. It was a life by turns absurd, drab, naively joyous, melancholy-and, finally, intolerable to her anti-Soviet mother. When she was ten, the two of them fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return.These days Anya lives in two parallel food universes: one in which she writes about four-star restaurants, the other in which a simple banana-a once a year treat back in the USSR-still holds an almost talismanic sway over her psyche. To make sense of that past, she and her mother decided to eat and cook their way through seven decades of the Soviet experience. Through the meals she and her mother re-create, Anya tells the story of three generations-her grandparents', her mother's, and her own. Her family's stories are embedded in a larger historical epic: of Lenin's bloody grain requisitioning, World War II hunger and survival, Stalin's table manners, Khrushchev's kitchen debates, Gorbachev's anti-alcohol policies, and the ultimate collapse of the USSR. And all of it is bound together by Anya's sardonic wit, passionate nostalgia, and piercing observations.This is that rare book that stirs our souls and our senses.

    Two of the stories—later revised for What We Talk About When We Talk About Love—are particularly notable in that between the first and the final versions, we see clearly the astounding process of Carver’s literary development.

    . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers. In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service.

    Everything you could possibly want from Nora Ephron is here—from her writings on journalism, feminism, and being a woman (the notorious piece on being flat-chested, the clarion call of her commencement address at Wellesley) to her best-selling novel, Heartburn, written in the wake of her devastating divorce from Carl Bernstein; from her hilarious and touching screenplay for the movie When Harry Met Sally . . . (“I’ll have what she’s having”) to her recent play Lucky Guy (published here for the first time); from her ongoing love affair with food, recipes and all, to her extended takes on such controversial women as Lillian Hellman and Helen Gurley Brown; from her pithy blogs on politics to her moving meditations on aging (“I Feel Bad About My Neck”) and dying. Her superb writing, her unforgettable movies, her honesty and fearlessness, her nonpareil humor have made Nora Ephron an icon for America’s women—and not a few of its men.

    . . from Parisian salons and cafes where the French Revolution was born, to the roadside diners and chain restaurants of the good ol U.S.A., where something resembling brown water passes for coffee, Allen wittily proves that the world was wired long before the Internet. And those who deny the power of coffee (namely tea-drinkers) do so at their own peril."

    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.

    Curvy. Fluffy. Plus-size. Thick. Fat. The time has come for fat people to tell their own stories. The (Other) F Word combines personal essays, prose, poetry, fashion tips, and art to create a relatable and attractive guide about body image and body positivity. This YA crossover anthology is meant for people of all sizes who desire to be seen and heard in a culture consumed by a narrow definition of beauty. By combining the talents of renowned fat YA and middle-grade authors, as well as fat influencers and creators, The (Other) F Word offers teen readers and activists of all ages a guide for navigating our world with confidence and courage.

    It celebrates a unifying heritage and illustrates an uplifting sense of sisterhood and the strong links that endure from generation to generation as well as the common obstacles that female writers of colour continue to face as they negotiate issues of race, gender and class.A glorious portrayal of the richness, magnitude and range of the singular and combined accomplishments of these women, New Daughters of Africa also testifies to a wealth of genres: autobiography, memoirs, oral history, letters, diaries, short stories, novels, poetry, drama, humour, politics, journalism, essays and speeches.It showcases key figures and popular contemporaries, as well as overlooked historical authors and today’s new and emerging writers. Amongst the 200 contributors are: Chimamanda Ngozi Adichie, Patience Agbabi, Sefi Atta, Ayesha Harruna Attah, Malorie Blackman, Tanella Boni, Diana Evans, Bernardine Evaristo, Aminatta Forna, Danielle Legros Georges, Bonnie Greer, Andrea Levy, Imbolo Mbue, Yewande Omotoso, Nawal El Saadawi, Taiye Selasi, Warsan Shire, Zadie Smith and Andrea Stuart.A unique and seminal anthology, New Daughters of Africa represents the global sweep, diversity and extraordinary literary achievements of Black women writers whose voices, despite on going discussions, remain under-represented and underrated.