Was it truly entombed in a Paris cellar for two hundred years? Or did it come from a secret Nazi bunker? Or from the moldy basement of a devilishly brilliant con artist? As Benjamin Wallace unravels the mystery, we meet a gallery of intriguing players—from the bicycle-riding British auctioneer who speaks of wines as if they are women to the obsessive wine collector who discovered the bottle. Suspenseful and thrillingly strange, this is the vintage tale of what could be the most elaborate con since the Hitler diaries.

    We visit the Foire aux Escargots. We attend a truly French marathon, where the beverage of choice is Ch�teau Lafite-Rothschild rather than Gatorade. We search out the most pungent cheese in France, and eavesdrop on a heated debate on the perfect way to prepare an omelet. We even attend a Catholic mass in the village of Richerenches, a sacred event at which thanks are given for the aromatic, mysterious, and breathtakingly expensive black truffle. With Mayle as our charming guide, we come away satisfied (if a little hungry), and with a sudden desire to book a flight to France at once.

    After a few glasses of wine, heartbroken and lost, Emily, an avid cook and professional food writer, poured her heart out on Facebook. The next morning she woke up with a terrible hangover and a feeling she'd made a terrible mistake, only to discover she had more friends than she knew, many of whom invited her to come visit and cook with them while she put her life back together. Thus began the Comfort Food Tour.Searching for a way forward, Emily travels the country, cooking and staying with relatives and friends, among them renowned chefs Mark Bittman and Ina Garten. She also travels back to revisit scenes from her dysfunctional Southern upbringing, dominated by her dramatic, unpredictable mother and her silent, disengaged father. Her wonderfully idiosyncratic aunts and uncles and cousins come to life in these pages, all part of the rich Southern story in which past and present are indistinguishable, food is a source of connection and identity, and a good story is often preferred to a not-so-pleasant truth. But truth, pleasant or not, is what Emily Nunn craves, and with it comes an acceptance of the losses she has endured, and a sense of hope for the future.In the salty snap of a single Virginia ham biscuit, in the sour tang of Grandmother's Lemon Cake, Nunn experiences the healing power of comfort food, and offers up dozens of recipes for the wonderful meals that saved her life. With the biting humor of David Sedaris and the emotional honesty of Cheryl Strayed, Nunn delivers a moving account of her descent into darkness and her gradual, hard-won return to the living.

    . . is quintessential Philbrick--a lively, courageous, and masterful achievement." --The Boston GlobeDoes George Washington still matter? Bestselling author Nathaniel Philbrick argues for Washington's unique contribution to the forging of America by retracing his journey as a new president through all thirteen former colonies, which were now an unsure nation. Travels with George marks a new first-person voice for Philbrick, weaving history and personal reflection into a single narrative.When George Washington became president in 1789, the United States of America was still a loose and quarrelsome confederation and a tentative political experiment. Washington undertook a tour of the ex-colonies to talk to ordinary citizens about his new government, and to imbue in them the idea of being one thing--Americans.In the fall of 2018, Nathaniel Philbrick embarked on his own journey into what Washington called "the infant woody country" to see for himself what America had become in the 229 years since. Writing in a thoughtful first person about his own adventures with his wife, Melissa, and their dog, Dora, Philbrick follows Washington's presidential excursions: from Mount Vernon to the new capital in New York; a monthlong tour of Connecticut, Massachusetts, New Hampshire, and Rhode Island; a venture onto Long Island and eventually across Georgia, South Carolina, and North Carolina. The narrative moves smoothly between the eighteenth and twenty-first centuries as we see the country through both Washington's and Philbrick's eyes.Written at a moment when America's founding figures are under increasing scrutiny, Travels with George grapples bluntly and honestly with Washington's legacy as a man of the people, a reluctant president, and a plantation owner who held people in slavery. At historic houses and landmarks, Philbrick reports on the reinterpretations at work as he meets reenactors, tour guides, and other keepers of history's flame. He paints a picture of eighteenth-century America as divided and fraught as it is today, and he comes to understand how Washington compelled, enticed, stood up to, and listened to the many different people he met along the way--and how his all-consuming belief in the union helped to forge a nation.

    Fueled in equal parts by naiveté and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity. Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the Free Speech Movement and campus unrest, she was drawn into a bohemian circle of charismatic figures whose views on design, politics, film, and food would ultimately inform the unique culture on which Chez Panisse was founded. Dotted with stories, recipes, photographs, and letters, Coming to My Senses is at once deeply personal and modestly understated, a quietly revealing look at one woman's evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of food.

    Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.

    The only solace she found was in her secret hobby: baking. With every sugary, buttery confection to emerge from her oven, Gesine took one step away from her glittery, empty existence—and one step closer to her true destiny. Before long, she and her husband left the trappings of their Hollywood lifestyle behind, ending up in Vermont, where they started the gem known as Gesine Confectionary. And they never looked back. Confections of a Closet Master Baker follows Gesine's journey from sugar-obsessed child to miserable, awkward Hollywood insider to reluctant master baker. Chock-full of eccentric characters, beautifully detailed descriptions of her baking process, ceaselessly funny renditions of Hollywood nonsense, and recipes, the ingredients of her story will appeal to anyone who has ever considered leaving the life they know and completely starting over.

    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

    Drawing on new research, this account reveals the President-Elect as a work in progress, showing him on the verge of greatness, foiling an assassination attempt, and forging an unbreakable bond with the American people. On the eve of his 52nd birthday, February 11, 1861, the President-Elect of the United States, Abraham Lincoln, walked onto a train, the first step of his journey to the White House, and his rendezvous with destiny. But as the train began to carry Lincoln toward Washington, it was far from certain what he would find there. Bankrupt and rudderless, the government was on the verge of collapse. To make matters worse, reliable intelligence confirmed a conspiracy to assassinate him as he passed through Baltimore. It is no exaggeration to say that the fate of the Republic hung in the balance. How did Lincoln survive this grueling odyssey, to become the president we know from the history books? Lincoln on the Verge tells the story of a leader discovering his own strength, improvising brilliantly, and seeing his country up close during these pivotal thirteen days. From the moment the Presidential Special left the station, a new Lincoln was on display, speaking constantly, from a moving train, to save the Republic. The journey would draw on all of Lincoln’s mental and physical reserves. But the President-Elect discovered an inner strength, which deepened with the exhausting ordeal of meeting millions of Americans. Lincoln on the Verge tells the story of America’s greatest president and the obstacles he overcame, well before he could take the oath of office and deliver his inaugural address.

    The conspirators were part of a pro-Southern secret society that didn’t want an anti-slavery President in the White House. They planned an elaborate scheme to assassinate the brand new President in a Baltimore train station as Lincoln’s inauguration train passed through en route to the Capital. The plot was investigated by famed detective Allan Pinkerton, who infiltrated the group with undercover agents, including one of the first female private detectives in America. Had the assassination succeeded, there would have been no Lincoln Presidency, and the course of the Civil War and American history would have forever been altered.The bestselling team that brought you The First Conspiracy now turns their attention to the story of the secret society that tried to kill Abraham Lincoln and the undercover detectives who foiled their plans.

    senator, secretary of state, president of the United States (1825-1829), and, finally, U.S. representative (the only ex-president to serve in the House). On the basis of a thorough study of Adams' seventy-year diary among a host of other documents, the author gives us a richer account than we have yet had of JQAs life - his passionate marriage to Louisa Johnson, his personal tragedies (two sons lost to alcoholism), his brilliant diplomacy, his recurring depression, his exasperating behavior - and shows us why in the end, only Abraham Lincoln's death evoked a greater outpouring of national sorrow in nineteenth-century America. We come to see how much Adams disliked politics and hoped for more from life than high office; how he sought distinction in literary and scientific endeavors, and drew his greatest pleasure from being a poet, critic, translator, essayist, botanist, and professor of oratory at Harvard; how tension between the public and private Adams vexed his life; and how his frustrations kept him masked and aloof (and unpopular).

    Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English?“As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales.

    Part memoir, part journalistic investigation, Animal, Vegetable, Miracle is an enthralling narrative that will open your eyes in a hundred new ways to an old truth: You are what you eat.

    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.

    Here, he discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The listener learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us.The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.