Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger she was asked, and she replied, 'When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it . . . and then the warmth and richness and fine reality of hunger satisfied.

    Liebling recalls his Parisian apprenticeship in the fine art of eating in this charming memoir.No writer has written more enthusiastically about food than A. J. Liebling. Between Meals: An Appetite for Paris, the great New Yorker writer's last book, is a wholly appealing account of his éducation sentimentale in French cuisine during 1926 and 1927, when American expatriates like Ernest Hemingway and Gertrude Stein made café life the stuff of legends. A native New Yorker who had gone abroad to study, Liebling shunned his coursework and applied himself instead to the fine art of eating – or “feeding,” as he called it. The neighborhood restaurants of the Left Bank became his homes away from home, the fragrant wines his constant companions, the rich French dishes a test of his formidable appetite. is a classic account of the pleasures of good eating, and a matchless evocation of a now-vanished Paris.

    Even in the darkest moments of Occupation, glamour was ever present. French women wore lipstick. Why?It was women who came face to face with the German conquerors on a daily basis – perhaps selling them clothes or travelling alongside them on the metro, where a German soldier had priority over seats. By looking at collaborators to resisters, actresses and prostitutes, as well as teachers and writers, including American women and Nazi wives, spies, mothers, mistresses, fashion and jewellery designers – Anne Sebba shows that women made life-and-death decisions every day, and, in an atmosphere where sex became currency, often did whatever they needed to survive. Her fascinating cast includes both native Parisian women and those living in Paris temporarily: American women and Nazi wives, spies, mothers, mistresses, and fashion and jewellery designers. Some like the heiress Béatrice Camondo or novelist Irène Némirovsky, converted to Catholicism; others like lesbian racing driver Violette Morris embraced the Nazi philosophy; only a handful, like Coco Chanel, retreated to the Ritz with a German lover.In enthralling detail Sebba explores the aftershock of the Second World War. How did women who survived to see the Liberation of Paris come to terms with their actions and those of others? Although politics lies at its heart, Les Parisiennes is the first in-depth account of the everyday lives of women and young girls in this most feminine of cities.

    They smuggled arms through Europe, harbored parachuting agents, coordinated communications between regional sectors, trekked escape routes to Spain and hid Jewish children in scattered apartments. They were arrested by French police, interrogated and tortured by the Gestapo. They were subjected to a series of French prisons and deported to Germany. The group formed along the way, meeting at different points, in prison, in transit, and at Ravensbrück. By the time they were enslaved at the labor camp in Leipzig, they were a close-knit group of friends. During the final days of the war, forced onto a death march, the nine chose their moment and made a daring escape.Drawing on incredible research, this powerful, heart-stopping narrative from Gwen Strauss is a moving tribute to the power of humanity and friendship in the darkest of times.

    In this memoir, he shares the remarkable story of his culinary coming-of-age. Growing up in the Bronx and Nigeria (where he was sent by his mother to "learn respect"), food was Onwuachi's great love. He launched his own catering company with twenty thousand dollars he made selling candy on the subway, and trained in the kitchens of some of the most acclaimed restaurants in the country. But the road to success is riddled with potholes. As a young chef, Onwuachi was forced to grapple with just how unwelcoming the world of fine dining can be for people of color, and his first restaurant, the culmination of years of planning, shuttered just months after opening. -Notes from a Young Black Chef is one man's pursuit of his passions, despite the odds.

    A man of contradictions—kind yet imperious, food-obsessed yet rarely hungry—Escoffier was also torn between two women: the famous, beautiful, and reckless actress Sarah Bernhardt and his wife, the independent and sublime poet Delphine Daffis, who refused ever to leave Monte Carlo. In the last year of Escoffier's life, in the middle of writing his memoirs, he has returned to Delphine, who requests a dish in her name as he has honored Bernhardt, Queen Victoria, and many others. How does one define the complexity of love on a single plate? N. M. Kelby brings us the sensuality of food and love amid a world on the verge of war in this work that shimmers with beauty and longing.

    Skinny martinis. Vodka sodas with lime. These are the cocktails that come in sleek-stemmed glasses, bright colors and fruity flavors—these are the Girly Drinks.From the earliest days of civilization, alcohol has been at the center of social rituals and cultures worldwide. But when exactly did drinking become a gendered act? And why have bars long been considered “places for men” when, without women, they might not even exist?With whip-smart insight and boundless curiosity, Girly Drinks unveils an entire untold history of the female distillers, drinkers and brewers who have played a vital role in the creation and consumption of alcohol, from ancient Sumerian beer goddess Ninkasi to iconic 1920s bartender Ada Coleman. Filling a crucial gap in culinary history, O’Meara dismantles the long-standing patriarchal traditions at the heart of these very drinking cultures, in the hope that readers everywhere can look to each celebrated woman in this book—and proudly have what she’s having.

    His passion for and genuine curiosity about the people and cultures he visited made the world feel smaller and more connected. Despite his affable, confident, and trademark snarky TV persona, the real Tony was intensely private, deeply conflicted about his fame, and an enigma even to those close to him. Tony’s devoted crew knew him best, and no one else had a front-row seat for as long as his director and producer, Tom Vitale.Over the course of more than a decade traveling together, Tony became a boss, a friend, a hero and, sometimes, a tormentor.In the Weeds takes readers behind the scenes to reveal not just the insanity that went into filming in some of the most far-flung and volatile parts of the world, but what Tony was like unedited and off-camera. From the outside, the job looked like an all-expenses-paid adventure to places like Borneo, Vietnam, Iran, the Democratic Republic of Congo, and Libya. What happened off-camera was far more interesting than what made it to air. The more things went wrong, the better it was for the show. Fortunately, everything fell apart constantly.

    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.

    In a spirited tour across continents and cultures, Adam Rogers takes us from bourbon country to the world’s top gene-sequencing labs, introducing us to the bars, barflies, and evolving science at the heart of boozy technology. He chases the physics, biology, chemistry, and metallurgy that produce alcohol, and the psychology and neurobiology that make us want it. If you’ve ever wondered how your drink arrived in your glass, or what it will do to you, Proof makes an unparalleled drinking companion.

    From spending summers with her grandmother, who taught her the power of cooking and food, to attending the Culinary Institute of America, Sophie finds herself on the cusp of getting everything she's dreamed of.Until her career goes up in flames.Sabotaged by a fellow chef, Sophie is fired, leaving her reputation ruined and confidence shaken. To add fuel to the fire, Sophie learns that her grandmother has suffered a stroke and takes the red-eye to France. There, Sophie discovers the simple home she remembers from her childhood is now a luxurious château, complete with two restaurants and a vineyard. As Sophie tries to reestablish herself in the kitchen, she comes to understand the lengths people will go to for success and love, and how dreams can change.

    Readers of memoirs of high literary quality, particularly those with food themes—most conspicuously Ruth Reichl's Comfort Me with Apples and Gabrielle Hamilton's Blood, Bones, and Butter—as well as admirers of M. F. K. Fisher and Laurie Colwin will be a large and eager audience.This memoir derives from Kate's popular foodcentric blog (http://katechristensen.wordpress.com), in which she shares scenes from an unusual upbringing and an unusually happy present-day life, providing an audience for this book that is already primed. That it is written by Kate Christensen means it will be a delicious reading experience in every sense—a compulsively readable account of a knockabout life, full of sorrows and pleasures, many of the latter of the sensual, appetitive variety.

    Before long she was a captain at the New York City four-star restaurant Per Se, the culinary creation of master chef Thomas Keller.Service Included is the story of her experiences there: her obsession with food, her love affair with a sommelier, and her observations of the highly competitive and frenetic world of fine dining.

    As decapitated heads and dismembered body parts surfaced in the Seine, Commissaire Georges-Victor Massu, head of the Brigade Criminelle, was tasked with tracking down the elusive murderer in a twilight world of Gestapo, gangsters, resistance fighters, pimps, prostitutes, spies, and other shadowy figures of the Parisian underworld.The main suspect was Dr. Marcel Petiot, a handsome, charming physician with remarkable charisma. He was the “People’s Doctor,” known for his many acts of kindness and generosity, not least in providing free medical care for the poor. Petiot, however, would soon be charged with twenty-seven murders, though authorities suspected the total was considerably higher, perhaps even as many as 150.Who was being slaughtered, and why? Was Petiot a sexual sadist, as the press suggested, killing for thrills? Was he allied with the Gestapo, or, on the contrary, the French Resistance? Or did he work for no one other than himself? Trying to solve the many mysteries of the case, Massu would unravel a plot of unspeakable deviousness. When Petiot was finally arrested, the French police hoped for answers. But the trial soon became a circus. Attempting to try all twenty-seven cases at once, the prosecution stumbled in its marathon cross-examinations, and Petiot, enjoying the spotlight, responded with astonishing ease. His attorney, René Floriot, a rising star in the world of criminal defense, also effectively, if aggressively, countered the charges.  Soon, despite a team of prosecuting attorneys, dozens of witnesses, and over one ton of evidence, Petiot’s brilliance and wit threatened to win the day.Drawing extensively on many new sources, including the massive, classified French police file on Dr. Petiot, Death in the City of Light is a brilliant evocation of Nazi-Occupied Paris and a harrowing exploration of murder, betrayal, and evil of staggering proportions.

    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.