In Broken, Jenny brings readers along on her mental and physical health journey, offering heartbreaking and hilarious anecdotes along the way.With people experiencing anxiety and depression now more than ever, Jenny humanizes what we all face in an all-too-real way, reassuring us that we’re not alone and making us laugh while doing it. From the business ideas that she wants to pitch to Shark Tank to the reason why Jenny can never go back to the post office, Broken leaves nothing to the imagination in the most satisfying way. And of course, Jenny’s long-suffering husband Victor―the Ricky to Jenny’s Lucille Ball―is present throughout.A treat for Jenny Lawson’s already existing fans, and destined to convert new ones, Broken is a beacon of hope and a wellspring of laughter when we all need it most.

    With sparse, affecting prose, and an unsparing eye toward her, and her environment's, darkest corners, Grant's story follows the sometimes smooth, sometimes jagged, always revealing contours of her life: from her days as a dancer struggling to find her place at Juilliard, to her experiences in and out of four-star kitchens in New York City, to falling in love with her future husband and leaving the city after 9/11 for California where her children are born. All the while, a sense of longing roils in each stage as she moves through the headspace of a young woman longing to be sustained by a city, to a mother now sustaining a family herself.Written with the raw transparency of a diarist, Everything Is Under Control is an unputdownable series of vignettes followed by tried-and-true recipes from Grant's table--a heartrending yet unsentimental portrait of the highs and lows of young adulthood, motherhood, and a life in the kitchen.

    Madhur (meaning "sweet as honey") Jaffrey grew up in a large family compound where her grandfather often presided over dinners at which forty or more members of his extended family would savor together the wonderfully flavorful dishes that were forever imprinted on Madhur's palate. Climbing mango trees in the orchard, armed with a mixture of salt, pepper, ground chilies, and roasted cumin; picnicking in the Himalayan foothills on meatballs stuffed with raisins and mint and tucked into freshly fried "poori"s; sampling the heady flavors in the lunch boxes of Muslim friends; sneaking tastes of exotic street fare—these are the food memories Madhur Jaffrey draws on as a way of telling her story. Independent, sensitive, and ever curious, as a young girl she loved uncovering her family's many-layered history, and she was deeply affected by their personal trials and by the devastating consequences of Partition, which ripped their world apart. "Climbing the Mango Trees" is both an enormously appealing account of an unusual childhood and a testament to the power of food to evoke memory. And, at the end, this treasure of a book contains a secret ingredient—more than thirty family recipes recovered from Madhur's childhood, which she now shares with us.

    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.

    Even when they work long days. Even when their kids' schedules pull them in eighteen different directions. They are not superhuman. They are not from another planet.With simple strategies and common sense, Jenny figured out how to break down dinner—the food, the timing, the anxiety, from prep to cleanup—so that her family could enjoy good food, time to unwind, and simply be together.Using the same straight-up, inspiring voice that readers of her award-winning blog, Dinner: A Love Story, have come to count on, Jenny never judges and never preaches. Every meal she dishes up is a real meal, one that has been cooked and eaten and enjoyed at least a half dozen times by someone in Jenny's house. With inspiration and game plans for any home cook at any level, Dinner: A Love Story is as much for the novice who doesn't know where to start as it is for the gourmand who doesn't know how to start over when she finds herself feeding an intractable toddler or for the person who never thought about home-cooked meals until he or she became a parent. This book is, in fact, for anyone interested in learning how to make a meal to be shared with someone they love, and about how so many good, happy things happen when we do.

    Difficulty breathing. Overwhelming dread. Andrea Petersen was first diagnosed with an anxiety disorder at the age of twenty, but she later realized that she had been experiencing panic attacks since childhood. With time her symptoms multiplied. She agonized over every odd physical sensation. She developed fears of driving on highways, going to movie theaters, even licking envelopes. Although having a name for her condition was an enormous relief, it was only the beginning of a journey to understand and master it—one that took her from psychiatrists’ offices to yoga retreats to the Appalachian Trail. Woven into Petersen’s personal story is a fascinating look at the biology of anxiety and the groundbreaking research that might point the way to new treatments. She compares psychoactive drugs to non-drug treatments, including biofeedback and exposure therapy. And she explores the role that genetics and the environment play in mental illness, visiting top neuroscientists and tracing her family history—from her grandmother, who, plagued by paranoia, once tried to burn down her own house, to her young daughter, in whom Petersen sees shades of herself. Brave and empowering, this is essential reading for anyone who knows what it means to live on edge.

    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

    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.

    Her book is a delightful and perfect reflection of her. Its tenderness sneaks up on you and really packs a punch. What a magnificent read!"--Julia Louis DreyfusJenny Lawson meets Nora Ephron in this joyful memoir-in-vignettes on living--and thriving--with anxiety from a multiple Emmy Award-winning comedy writer whose credits include Succession and Veep.When Georgia Pritchett found herself lost for words--a bit of a predicament for a comedy writer--she turned to a therapist, who suggested she try writing down some of the things that worried her. But instead of a grocery list of concerns, Georgia wrote this book.A natural born worrywart, Georgia's life has been defined by her quirky anxiety. During childhood, she was agitated about the monsters under her bed (Were they comfy enough?). Going into labor, she fretted about making a fuss ("Sorry to interrupt, but the baby is coming out of my body," I said politely). Winning a prestigious award, she agonized over receiving free gifts after the ceremony (It was an excruciating experience. Mortifying).Soul-baring yet lighthearted, poignant yet written with a healthy dose of self-deprecation, My Mess Is a Bit of a Life is a tour through the carnival funhouse of Georgia's life, from her anxiety-ridden early childhood where disaster loomed around every corner (When I was little I used to think that sheep were clouds that had fallen to earth. On cloudy days I used to worry that I would be squashed by a sheep), through the challenges of breaking into an industry dominated by male writers, to the exquisite terror (and incomparable joy) of raising children.Delightfully offbeat, painfully honest, full of surprising wonders, and delivering plenty of hilarious, laugh-out-loud moments, My Mess Is a Bit of a Life reveals a talented, vulnerable, and strong woman in all her wisecracking weirdness, and makes us love it--and her--too.

    Eddie Huang was raised by a wild family of FOB (“fresh off the boat”) immigrants—his father a cocksure restaurateur with a dark past back in Taiwan, his mother a fierce protector and constant threat. Young Eddie tried his hand at everything mainstream America threw his way, from white Jesus to macaroni and cheese, but finally found his home as leader of a rainbow coalition of lost boys up to no good: skate punks, dealers, hip-hop junkies, and sneaker freaks. This is the story of a Chinese-American kid in a could-be-anywhere cul-de-sac blazing his way through America’s deviant subcultures, trying to find himself, ten thousand miles from his legacy and anchored only by his conflicted love for his family and his passion for food. Funny, moving, and stylistically inventive, Fresh Off the Boat is more than a radical reimagining of the immigrant memoir—it’s the exhilarating story of every American outsider who finds his destiny in the margins.

    In the UK, White's brilliant cooking and high-wattage antics have made him a legend: the first British chef (and the youngest chef anywhere) to win three Michelin stars, a chain-smoking, pot-throwing, multiply married culinary genius whose fierce devotion to food and restaurants has been the only constant in a life of tabloid-ready turmoil. In The Devil in the Kitchen, he tells the story of his life in food, spanning his apprenticeship with Albert and Michel Roux, his wild years in the bacchanal of 1980s Chelsea, his ferocious pursuit of the highest Michelin rating, and his "retirement career" as a hugely successful restaurateur. With cameos from the likes of Michael Caine, Madonna, and Damien Hirst, The Devil in the Kitchen leaves no dish unserved, relating the backroom antics, the blood feuds, and the passion for great food that have driven London's greatest restaurants for decades.

    In many ways, Sanchez, who lost his father at a young age, was destined to follow in his mother Zarela’s footsteps. He spent nights as a child in his family’s dining room surrounded by some of the most influential chefs and restaurateurs in New York. At 16, needing direction, he was sent by his mother to work for renowned chef Paul Prudhomme in New Orleans.  In this memoir, Sanchez delves into his formative years with remarkable candor, injecting his story with adrenaline and revealing how he fell in love with cooking and started a career in the fast-paced culinary world. Sanchez shares the invaluable lessons he learned from his upbringing and his training—both inside and outside the kitchen—and offers an intimate look into the chaotic and untraditional life of a professional chef and television personality. This memoir is Sanchez’s highly personal account of a fatherless Latino kid whose talent and passion took him to the top of his profession.

    But as a thirtysomething fashion writer in New York, she felt the Singaporean dishes that defined her childhood beginning to call her back. Was it too late to learn the secrets of her grandmothers' and aunties' kitchens, as well as the tumultuous family history that had kept them hidden before In her quest to recreate the dishes of her native Singapore by cooking with her family, Tan learned not only cherished recipes but long-buried stories of past generations. A Tiger in the Kitchen, which includes ten authentic recipes for Singaporean classics such as pineapple tarts and Teochew braised duck, is the autobiography of a Chinese-Singaporean ex-pat who learns to infuse her New York lifestyle with the rich lessons of the Singaporean kitchen, ultimately reconnecting with her family and herself.

    The problem is, although he was raised to love food and wine he doesn't really know how to cook. So he embarks upon an often hilarious and always touching culinary journey that will ultimately allow him to bring his mother's friends and loved ones to the table one last time.The daughter of a restaurateur--the restaurant was New York's legendary Ratner's--Judy Gethers discovered a passion for cooking in her 50s. In time, she became a mentor and friend to several of the most famous chefs in America, including Wolfgang Puck, Nancy Silverton and Jonathan Waxman; she also wrote many cookbooks and taught cooking alongside Julia Child. In her 80s, she was robbed of her ability to cook by a debilitating stroke. But illness has brought her closer than ever to her son: Peter regularly visits her so they can share meals, and he can ask questions about her colorful past, while learning her kitchen secrets. Gradually his ambition becomes manifest: he decides to learn how to cook his mother the meal of her dreams and thereby tell the story of her life to all those who have loved her.With his trademark wit and knowing eye, Peter Gethers has written an unforgettable memoir about how food and family can do much more than feed us--they can nourish our souls.