In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping today’s tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters—some of which were later discovered by Luke Barr, her great-nephew. In Provence, 1970, he captures this seminal season, set against a stunning backdrop in cinematic scope—complete with gossip, drama, and contemporary relevance.

    A marvel of scholarship, a delight to read, and an essential gloss on the Jeffersonian legacy.

    Lauded as the most articulate voice of American freedom and equality, even as he held people—including his own family—in bondage, Jefferson is variably described as a hypocrite, an atheist, or a simple-minded proponent of limited government who expected all Americans to be farmers forever.Now, Annette Gordon-Reed teams up with America's leading Jefferson scholar, Peter S. Onuf, to present an absorbing and revealing character study that dispels the many clichés that have accrued over the years about our third president. Challenging the widely prevalent belief that Jefferson remains so opaque as to be unknowable, the authors—through their careful analysis, painstaking research, and vivid prose—create a portrait of Jefferson, as he might have painted himself, one "comprised of equal parts sun and shadow" (Jane Kamensky).Tracing Jefferson's philosophical development from youth to old age, the authors explore what they call the "empire" of Jefferson's imagination—an expansive state of mind born of his origins in a slave society, his intellectual influences, and the vaulting ambition that propelled him into public life as a modern avatar of the Enlightenment who, at the same time, likened himself to a figure of old—"the most blessed of the patriarchs." Indeed, Jefferson saw himself as a "patriarch," not just to his country and mountain-like home at Monticello but also to his family, the white half that he loved so publicly, as well as to the black side that he claimed to love, a contradiction of extraordinary historical magnitude.Divided into three sections, "Most Blessed of the Patriarchs" reveals a striking personal dimension to his life. Part I, "Patriarch," explores Jeffersons's origins in Virgina; Part II, " 'Traveller,' " covers his five-year sojourn to Paris; and Part III, "Enthusiast," delves insightfully into the Virginian's views on Christianity, slavery, and race. We see not just his ideas and vision of America but come to know him in an almost familial way, such as through the importance of music in his life."Most Blessed of the Patriarchs" fundamentally challenges much of what we’ve come to accept about Jefferson, neither hypocrite nor saint, atheist nor fundamentalist. Gordon-Reed and Onuf, through a close reading of Jefferson’s own words, reintroduce us all to our most influential founding father: a man more gifted than most, but complicated in just the ways we all are.

    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.

    Thomas Jefferson: The Art of Power gives us Jefferson the politician and president, a great and complex human being forever engaged in the wars of his era. Philosophers think; politicians maneuver. Jefferson’s genius was that he was both and could do both, often simultaneously. Such is the art of power. Thomas Jefferson hated confrontation, and yet his understanding of power and of human nature enabled him to move men and to marshal ideas, to learn from his mistakes, and to prevail. Passionate about many things—women, his family, books, science, architecture, gardens, friends, Monticello, and Paris—Jefferson loved America most, and he strove over and over again, despite fierce opposition, to realize his vision: the creation, survival, and success of popular government in America. Jon Meacham lets us see Jefferson’s world as Jefferson himself saw it, and to appreciate how Jefferson found the means to endure and win in the face of rife partisan division, economic uncertainty, and external threat. Drawing on archives in the United States, England, and France, as well as unpublished Jefferson presidential papers, Meacham presents Jefferson as the most successful political leader of the early republic, and perhaps in all of American history. The father of the ideal of individual liberty, of the Louisiana Purchase, of the Lewis and Clark expedition, and of the settling of the West, Jefferson recognized that the genius of humanity—and the genius of the new nation—lay in the possibility of progress, of discovering the undiscovered and seeking the unknown. From the writing of the Declaration of Independence to elegant dinners in Paris and in the President’s House; from political maneuverings in the boardinghouses and legislative halls of Philadelphia and New York to the infant capital on the Potomac; from his complicated life at Monticello, his breathtaking house and plantation in Virginia, to the creation of the University of Virginia, Jefferson was central to the age. Here too is the personal Jefferson, a man of appetite, sensuality, and passion. The Jefferson story resonates today not least because he led his nation through ferocious partisanship and cultural warfare amid economic change and external threats, and also because he embodies an eternal drama, the struggle of the leadership of a nation to achieve greatness in a difficult and confounding world.

    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.

    And yet John Quincy fell in love with her, almost despite himself. Their often tempestuous but deeply close marriage lasted half a century. They lived in Prussia, Massachusetts, Washington, Russia, and England, at royal courts, on farms, in cities, and in the White House. Louisa saw more of Europe and America than nearly any other woman of her time. But wherever she lived, she was always pressing her nose against the glass, not quite sure whether she was looking in or out. The other members of the Adams family could take their identity for granted they were Adamses; they were Americans but she had to invent her own. The story of Louisa Catherine Adams is one of a woman who forged a sense of self. As the country her husband led found its place in the world, she found a voice. That voice resonates still. In this deeply felt biography, the talented journalist and historian Louisa Thomas finally gives Louisa Catherine Adams's full extraordinary life its due. An intimate portrait of a remarkable woman, a complicated marriage, and a pivotal historical moment, Louisa Thomas's biography is a masterful work from an elegant storyteller."

    But American food, like its history, is a world of its own. This enticingly fresh book introduces modern listeners to lost American food traditions and leads them on a tantalizing culinary journey through the evolution of our vibrant cuisine and culture. Covering a hundred different foods from the Native American-era through today and featuring over a dozen recipes and photos, this fascinating history of American food will delight history buffs and food lovers alike.

    Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet, during which she spearheaded a revolution in the way we think about food.When Condé Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone's boss. And yet . . . Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no?This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl's leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down.Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be.

    With a breadth and depth matched by no other one-volume life, he carries the reader through Washington's troubled boyhood, his precocious feats in the French and Indian Wars, his creation of Mount Vernon, his heroic exploits with the Continental Army, his presiding over the Constitutional Convention and his magnificent performance as America's first president.Despite the reverence his name inspires Washington remains a waxwork to many readers, worthy but dull, a laconic man of remarkable self-control. But in this groundbreaking work Chernow revises forever the uninspiring stereotype. He portrays Washington as a strapping, celebrated horseman, elegant dancer and tireless hunter, who guarded his emotional life with intriguing ferocity. Not only did Washington gather around himself the foremost figures of the age, including James Madison, Alexander Hamilton, John Adams, and Thomas Jefferson, he orchestrated their actions to help realise his vision for the new federal government, define the separation of powers, and establish the office of the presidency.Ron Chernow takes us on a page-turning journey through all the formative events of America's founding. This is a magisterial work from one of America's foremost writers and historians.

    . . . 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.

    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.

    Brands reshapes our understanding of this fascinating man, and of the Age of Democracy that he ushered in.An orphan at a young age and without formal education or the family lineage of the Founding Fathers, Jackson showed that the Presidency was not the exclusive province of the wealthy and the well-born but could truly be held by a man of the people. On a majestic, sweeping scale Brands re-creates Jackson’s rise from his hardscrabble roots to his days as frontier lawyer, then on to his heroic victory in the Battle of New Orleans, and finally to the White House. Capturing Jackson’s outsized life and deep impact on American history, Brands also explores his controversial actions, from his unapologetic expansionism to the disgraceful Trail of Tears. This is a thrilling portrait, in full, of the president who defined American democracy.

    The author uses two of his Midwestern hometown grocery chains, Heinen's and Fazio's, and his memories of his father's love of food and grocery shopping as the foundation for this engaging narrative. While he notes that many other writers have covered the history of the grocery store, the broken industrial food production system, and the nutritional benefits of various foods, Ruhlman delivers -a reported reflection on the grocery store in America,

    Before 1929, America’s relationship with food was defined by abundance. But the collapse the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed longstanding biases toward government sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature. Tapping into America’s longstanding ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans. At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, this tension between local traditions and culinary science have defined our national cuisine—a battle that continues today.A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today.