In Mouth Wide Open, his fifth collection, he has prepared a feast for the senses and intellect, charting a cook's journey from ingredient to dish in illuminating essays that delve into the intimate pleasures of pistachios, the Scottish burr of real marmalade, how the Greeks made a Greek salad, the (hidden) allure of salt anchovies, and exploring the uncharted territory of improvised breakfasts and resolutely idiosyncratic midnight snacks. Most of all, his inimitable warmth, humor, and generosity of spirit inspire us to begin our own journey of discovery in the kitchen and in the age-old comfort and delight of preparing food.

    Take a cue from entertaining expert Amy Sedaris and host an unforgettable fete that will have your guests raving. No matter the style or size of the gathering-from the straightforward to the bizarre-I Like You provides jackpot recipes and solid advice laced with Amy's blisteringly funny take on entertaining, plus four-color photos and enlightening sidebars on everything it takes to pull off a party with extraordinary flair. You don't even need to be a host or hostess to benefit-Amy offers tips for guests, too!  (Number one: don't be fifteen minutes early.) Readers will discover unique dishes to serve alcoholics (Broiled Frozen Chicken Wings with Applesauce), the secret to a successful children's party (a half-hour time limit, games included), plus a whole appendix chock-full of arts and crafts ideas (from a mini-pantyhose plant-hanger to a do-it-yourself calf stretcher), and much, much more!

    Beginning with the pivotal role of cooks in the Civil Rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.Food was a battleground in the Civil Rights movement. Access to food and ownership of culinary tradition was a central part of the long march to racial equality. THE POTLIKKER PAPERS begins in 1955 as black cooks and maids fed and supported the Montgomery Bus Boycott and it concludes in 2015 as a Newer South came to be, enriched by the arrival of immigrants from Lebanon to Vietnam to all points in between.Along the way, THE POTLIKKER PAPERS tracks many different evolutions of Southern identity --first in the 1970s, from the back-to-the-land movement that began in the Tennessee hills to the rise of fast and convenience foods modeled on Southern staples. Edge narrates the gentrification that gained traction in North Carolina and Louisiana restaurants of the 1980s and the artisanal renaissance that reconnected farmers and cooks in the 1990s and in the 00s. He profiles some of the most extraordinary and fascinating figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Edna Lewis, Paul Prudhomme, Craig Claiborne, Sean Brock, and many others.Like many great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, masters ate the greens from the pot and set aside the left-over potlikker broth for their slaves, unaware that the broth, not the greens, was nutrient-rich. After slavery, potlikker sustained the working poor, black and white. In the rapidly gentrifying South of today, potlikker has taken on new meanings as chefs have reclaimed the dish.Over the last two generations, wrenching changes have transformed the South. THE POTLIKKER PAPERS tells the story of that change--and reveals how Southern food has become a shared culinary language for the nation.Music Copyright (c) 2012, Lee Bains III

    But she didn't expect to be lectured for slipping her fussing toddler a snack, or to be forbidden from packing her older daughter a school lunch. Karen is intrigued by the fact that French children happily eat everything—from beets to broccoli, from salad to spinach—while French obesity rates are a fraction of what they are in North America.Karen soon begins to see the wisdom in the "food rules" that the French use to foster healthy eating habits and good manners in babies and children. Some of the rules call into question both our eating habits and our parenting styles. Other rules evoke commonsense habits that we used to share but have somehow forgotten. Taken together, the rules suggest that we need to dramatically rethink the way we feed children, at home and at school.Combining personal anecdotes with practical tips and appetizing recipes—including Zucchini and Spinach Puree and Bouillabaisse (Fish Soup) for Babies—French Kids Eat Everything is a humorous, provocative look at families, food, and children that is filled with inspiration and advice that every parent can use.

    "This isn't like me. I'm not the sort of girl who crosses continents to meet up with a man she hardly knows. Paris hadn't even been part of my travel plan..."A delightful, fresh twist on the travel memoir, Almost French takes us on a tour that is fraught with culture clashes but rife with deadpan humor. Sarah Turnbull's stint in Paris was only supposed to last a week. Chance had brought Sarah and Frédéric together in Bucharest, and on impulse she decided to take him up on his offer to visit him in the world's most romantic city. Sacrificing Vegemite for vichyssoise, the feisty Sydney journalist does her best to fit in, although her conversation, her laugh, and even her wardrobe advertise her foreigner status. But as she navigates the highs and lows of this strange new world, from life in a bustling quatier and surviving Parisian dinner parties to covering the haute couture fashion shows and discovering the hard way the paradoxes of France today, little by little Sarah falls under its spell: maddening, mysterious, and charged with that French specialty-séduction.An entertaining tale of being a fish out of water, Almost French is an enthralling read as Sarah Turnbull leads us on a magical tour of this seductive place-and culture-that has captured her heart

    After a somewhat disappointing apprenticeship in the French provinces, Shockey hatched a plan for her dream year: to apprentice in four high-end restaurants around the world. She started in her hometown of New York City under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50, then traveled to Vietnam, Israel, and back to France. The author shows us what really happens behind the scenes in haute cuisine, and includes original recipes integrating the techniques and flavors she learned along the way in her year of travelling and cooking.

    In the pre-PC era Midwest, where the devoutly Christian blond-haired, blue-eyed Jennifers and Tiffanys reign supreme, Nguyen's barely conscious desire to belong transmutes into a passion for American food. More exotic seeming than her Buddhist grandmother's traditional specialties?spring rolls, delicate pancakes stuffed with meats, fried shrimp cakes?the campy, preservative-filled ?delicacies? of mainstream America capture her imagination. And in this remarkable book, the glossy branded allure of such American foods as Pringles, Kit Kats, and Toll House cookies become an ingenious metaphor for her struggle to fit in, to become a ?real? American. Beginning with Nguyen's family's harrowing migration from Saigon in 1975, "Stealing Buddha's Dinner" is nostalgic and candid, deeply satisfying and minutely observed, and stands as a unique vision of the immigrant experience and a lyrical ode to how identity is often shaped by the things we long for.

    Preparing and enjoying homemade meals provides a sense of purpose and calm, accomplishment and connection. Now in "Hallelujah! The Welcome Table, " Angelou shares memories pithy and poignant-and the recipes that helped to make them both indelible and irreplaceable. Angelou tells us about the time she was expelled from school for being afraid to speak-and her mother baked a delicious maple cake to brighten her spirits. She gives us her recipe for short ribs along with a story about a job she had as a cook at a Creole restaurant (never mind that she didn't know how to cook and had no idea what Creole food might entail). There was the time in London when she attended a wretched dinner party full of wretched people; but all wasn't lost-she did experience her initial taste of a savory onion tart. She recounts her very first night in her new home in Sonoma, California, when she invited M. F. K. Fisher over for cassoulet, and the evening Deca Mitford roasted a chicken when she was beyond tipsy-and created Chicken Drunkard Style. And then there was the hearty brunch Angelou made for a homesick Southerner, a meal that earned her both a job offer and a prophetic compliment: "If you can write half as good as you can cook, you are going to be famous." Maya Angelou is renowned in her wide and generous circle of friends as a marvelous chef. Her kitchen is a social center. From fried meat pies, chicken livers, and beef Wellington to caramel cake, bread pudding, and chocolate eclairs, the one hundred-plus recipes included here are all tried and true, and come from Angelou's heart and her home. "Hallelujah! The Welcome Table "is a stunning collaboration between the two things Angelou loves best: writing and cooking.

    They set out to conquer the world. But the world had other plans for them.Bestselling author Susan Jane Gilman's new memoir is a hilarious and harrowing journey, a modern heart of darkness filled with Communist operatives, backpackers, and pancakes. In 1986, fresh out of college, Gilman and her friend Claire yearned to do something daring and original that did not involve getting a job. Inspired by a place mat at the International House of Pancakes, they decided to embark on an ambitious trip around the globe, starting in the People's Republic of China. At that point, China had been open to independent travelers for roughly ten minutes.Armed only with the collected works of Nietzsche, an astrological love guide, and an arsenal of bravado, the two friends plunged into the dusty streets of Shanghai. Unsurprisingly, they quickly found themselves in over their heads. As they ventured off the map deep into Chinese territory, they were stripped of everything familiar and forced to confront their limitations amid culture shock and government surveillance. What began as a journey full of humor, eroticism, and enlightenment grew increasingly sinister-becoming a real-life international thriller that transformed them forever.Undress Me in the Temple of Heaven is a flat-out page-turner, an astonishing true story of hubris and redemption told with Gilman's trademark compassion, lyricism, and wit.

    Surrounded by the terraced hills of the Yangtze River valley, Fuling has long been a place of continuity, far from the bustling political centers of Beijing and Shanghai. But now Fuling is heading down a new path, and gradually, along with scores of other towns in this vast and ever-evolving country, it is becoming a place of change and vitality, tension and reform, disruption and growth. As the people of Fuling hold on to the China they know, they are also opening up and struggling to adapt to a world in which their fate is uncertain.Fuling's position at the crossroads came into remarkably sharp focus when Peter Hessler arrived as a Peace Corps volunteer in 1996, marking the first time in more than half a century that the city had an American resident. He found himself teaching English and American literature at the local college, discovering how Shakespeare and other classics look when seen through the eyes of students who have been raised in the Sichuan countryside and educated in Communist Party doctrine. His students, though, are the ones who taught him about the ways of Fuling — and about the complex process of understanding that takes place when one is immersed in a radically different society.As he learns the language and comes to know the people, Hessler begins to see that it is indeed a unique moment for Fuling. In its past is Communist China's troubled history — the struggles of land reform, the decades of misguided economic policies, and the unthinkable damage of the Cultural Revolution — and in the future is the Three Gorges Dam, which upon completion will partly flood thecity and force the resettlement of more than a million people. Making his way in the city and traveling by boat and train throughout Sichuan province and beyond, Hessler offers vivid descriptions of the people he meets, from priests to prostitutes and peasants to professors, and gives voice to their views. This is both an intimate personal story of his life in Fuling and a colorful, beautifully written account of the surrounding landscape and its history. Imaginative, poignant, funny, and utterly compelling, River Town is an unforgettable portrait of a city that, much like China itself, is seeking to understand both what it was and what it someday will be.

    Annie Hawes and her sister, on the spot by chance, have no plans whatsoever to move to the Italian Riviera but find naturally that it's an offer they can't refuse. The laugh is on the Foreign Females who discover that here amongst the hardcore olive farming folk their incompetence is positively alarming. Not to worry: the thrifty villagers of Diano San Pietro are on the case, and soon plying the Pallid Sisters with advice, ridicule, tall tales and copious hillside refreshments ...

    It takes the kitchen memoir to a rough and reckless place. From his first job scraping trays at a pizzeria at age fifteen, Jason Sheehan worked on the line at all kinds of restaurants: a French colonial and an all-night diner, a crab shack just off the interstate and a fusion restaurant in a former hair salon. Restaurant work, as he describes it in exuberant, sparkling prose, is a way of life in which "your whole universe becomes a small, hot steel box filled with knives and meat and fire." The kitchen crew is a fraternity with its own rites: cigarettes in the walk-in freezer, sex in the basement, the wartime urgency of the dinner rush. Cooking is a series of personal challenges, from the first perfectly done mussel to the satisfaction of surgically sliced foie gras. And the kitchen itself, as he tells it, is a place in which life's mysteries are thawed, sliced, broiled, barbecued, and fried--a place where people from the margins find their community and their calling. With this deeply affecting book, Sheehan (already acclaimed for his reviews) joins the first class of American food writers at a time when books about food have never been better or more popular.

    Toronto-born before becoming a dedicated New Yorker. As a child, on family visits to South Africa she developed a great love of the food. She also spent time in Spain and on an Israeli kibbutz.. Returning to North America, Simmons enrolled in culinary school and became a chef. Her love for writing led to a career in food journalism, and she became an editor at a food magazine. The author also writes of the devastation wrought by her elder brother's mental illness.

    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."

    Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.