A passionate, personal, urgent book from the man who sparked a national debate."There is a difference between remembrance of history and reverence for it." When Mitch Landrieu addressed the people of New Orleans in May 2017 about his decision to take down four Confederate monuments, including the statue of Robert E. Lee, he struck a nerve nationally, and his speech has now been heard or seen by millions across the country. In his first book, Mayor Landrieu discusses his personal journey on race as well as the path he took to making the decision to remove the monuments, tackles the broader history of slavery, race and institutional inequities that still bedevil America, and traces his personal relationship to this history. His father, as state senator and mayor, was a huge force in the integration of New Orleans in the 1960s and 19070s. Landrieu grew up with a progressive education in one of the nation's most racially divided cities, but even he had to relearn Southern history as it really happened.Equal parts unblinking memoir, history, and prescription for finally confronting America's most painful legacy, In the Shadow of Statues will contribute strongly to the national conversation about race in the age of Donald Trump, at a time when racism is resurgent with seemingly tacit approval from the highest levels of government and when too many Americans have a misplaced nostalgia for a time and place that never existed.

    In 1978, when the Islamic revolution in Iran threatened their safety, they fled to California's Bay Area, where the familiar flavors of Bijan's mother's cooking formed a bridge to the life they left behind. Now, through the prism of food, award-winning chef Donia Bijan unwinds her own story, finding that at the heart of it all is her mother, whose love and support enabled Bijan to realize her dreams. From the Persian world of her youth to the American life she embraced as a teenager to her years at Le Cordon Bleu in Paris (studying under the infamous Madame Brassart) to apprenticeships in France's three-star kitchens and finally back to San Francisco, where she opened her own celebrated bistro, Bijan evokes a vibrant kaleidoscope of cultures and cuisines. And she shares thirty inspired recipes from her childhood (Saffron Yogurt Rice with Chicken and Eggplant and Orange Cardamom Cookies), her French training (Ratatouille with Black Olives and Fried Bread and Purple Plum Skillet Tart), and her cooking career (Roast Duck Legs with Dates and Warm Lentil Salad and Rose Petal Ice Cream). An exhilarating, heartfelt memoir, Maman's Homesick Pie is also a reminder of the women who encourage us to shine.

    For Patrisse, the most vulnerable people in the country are Black people. Deliberately and ruthlessly targeted by a criminal justice system serving a white privilege agenda, Black people are subjected to unjustifiable racial profiling and police brutality. In 2013, when Trayvon Martin’s killer went free, Patrisse’s outrage led her to co-found Black Lives Matter with Alicia Garza and Opal Tometi.Condemned as terrorists and as a threat to America, these loving women founded a hashtag that birthed the movement to demand accountability from the authorities who continually turn a blind eye to the injustices inflicted upon people of Black and Brown skin. Championing human rights in the face of violent racism, Patrisse is a survivor. She transformed her personal pain into political power, giving voice to a people suffering in equality and a movement fueled by her strength and love to tell the country—and the world—that Black Lives Matter.When They Call You a Terrorist is Patrisse Khan-Cullors and asha bandele’s reflection on humanity. It is an empowering account of survival, strength and resilience and a call to action to change the culture that declares innocent Black life expendable.

    For as long as she could remember, Ashley has put her father on a pedestal. Despite having only vague memories of seeing him face-to-face, she believes he's the only person in the entire world who understands her. She thinks she understands him too. He's sensitive like her, an artist, and maybe even just as afraid of the dark. She's certain that one day they'll be reunited again, and she'll finally feel complete. There are just a few problems: he's in prison, and she doesn't know what he did to end up there.Through poverty, puberty, and a fraught relationship with her mother, Ashley returns to her image of her father for hope and encouragement. She doesn't know how to deal with the incessant worries that keep her up at night, or how to handle the changes in her body that draw unwanted attention from men. In her search for unconditional love, Ashley begins dating a boy her mother hates; when the relationship turns sour, he assaults her. Still reeling from the rape, which she keeps secret from her family, Ashley finally finds out why her father is in prison. And that's where the story really begins.Somebody’s Daughter steps into the world of growing up a poor Black girl, exploring how isolating and complex such a childhood can be. As Ashley battles her body and her environment, she provides a poignant coming-of-age recollection that speaks to finding the threads between who you are and what you were born into, and the complicated familial love that often binds them.

    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.

    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.

    This autobiographical account chronicles the remarkable odyssey of Harriet Jacobs (1813–1897) whose dauntless spirit and faith carried her from a life of servitude and degradation in North Carolina to liberty and reunion with her children in the North.Written and published in 1861 after Jacobs' harrowing escape from a vile and predatory master, the memoir delivers a powerful and unflinching portrayal of the abuses and hypocrisy of the master-slave relationship. Jacobs writes frankly of the horrors she suffered as a slave, her eventual escape after several unsuccessful attempts, and her seven years in self-imposed exile, hiding in a coffin-like "garret" attached to her grandmother's porch.A rare firsthand account of a courageous woman's determination and endurance, this inspirational story also represents a valuable historical record of the continuing battle for freedom and the preservation of family.

    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.

    Lee and Me challenges the myths and lies of the Confederate legacy—and explores why some of this country’s oldest wounds have never healed.Ty Seidule grew up revering Robert E. Lee. From his southern childhood to his service in the U.S. Army, every part of his life reinforced the Lost Cause myth: that Lee was the greatest man who ever lived, and that the Confederates were underdogs who lost the Civil War with honor. Now, as a retired brigadier general and Professor Emeritus of History at West Point, his view has radically changed. From a soldier, a scholar, and a southerner, Ty Seidule believes that American history demands a reckoning.In a unique blend of history and reflection, Seidule deconstructs the truth about the Confederacy—that its undisputed primary goal was the subjugation and enslavement of Black Americans—and directly challenges the idea of honoring those who labored to preserve that system and committed treason in their failed attempt to achieve it. Through the arc of Seidule’s own life, as well as the culture that formed him, he seeks a path to understanding why the facts of the Civil War have remained buried beneath layers of myth and even outright lies—and how they embody a cultural gulf that separates millions of Americans to this day.Part history lecture, part meditation on the Civil War and its fallout, and part memoir, Robert E. Lee and Me challenges the deeply-held legends and myths of the Confederacy—and provides a surprising interpretation of essential truths that our country still has a difficult time articulating and accepting.

    The daughter of a chef and a gourmet, this talented young cartoonist comes by her obsession honestly. In her forthright, thoughtful, and funny memoir, Lucy traces key episodes in her life thus far, framed by what she was eating at the time and lessons learned about food, cooking, and life. Each chapter is bookended with an illustrated recipe—many of them treasured family dishes, and a few of them Lucy's original inventions.A welcome read for anyone who ever felt more passion for a sandwich than is strictly speaking proper, Relish is a book for our time: it invites the reader to celebrate food as a connection to our bodies and a connection to the earth, rather than an enemy, a compulsion, or a consumer product.

    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.

    It is me, plain and unvarnished, with the glitter and garland set aside. Here, I am indeed Cicely, the actress who has been blessed to grace the stage and screen for six decades. Yet I am also the church girl who once rarely spoke a word. I am the teenager who sought solace in the verses of the old hymn for which this book is named. I am a daughter and mother, a sister, and a friend. I am an observer of human nature and the dreamer of audacious dreams. I am a woman who has hurt as immeasurably as I have loved, a child of God divinely guided by His hand. And here in my ninth decade, I am a woman who, at long last, has something meaningful to say.

    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.

     In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world's culinary spotlight, Achatz was diagnosed with stage IV squamous cell carcinoma-tongue cancer. The prognosis was grim, and doctors agreed the only course of action was to remove the cancerous tissue, which included his entire tongue. Desperate to preserve his quality of life, Grant undertook an alternative treatment of aggressive chemotherapy and radiation. But the choice came at a cost. Skin peeled from the inside of Grant's mouth and throat, he rapidly lost weight, and most alarmingly, he lost his sense of taste. Tapping into the discipline, passion, and focus of being a chef, Grant rarely missed a day of work. He trained his chefs to mimic his palate and learned how to cook with his other senses. As Kokonas was able to attest: The food was never better. Five months later, Grant was declared cancer-free, and just a few months following, he received the James Beard Foundation Outstanding Chef in America Award. Life, on the Line tells the story of a culinary trailblazer's love affair with cooking, but it is also a book about survival, about nurturing creativity, and about profound friendship. Already much- anticipated by followers of progressive cuisine, Grant and Nick's gripping narrative is filled with stories from the world's most renowned kitchens-The French Laundry, Charlie Trotter's, el Bulli- and sure to expand the audience that made Alinea the number-one selling restaurant cookbook in America last year.

    "I am black--and brown, too," writes Emily Bernard. "Brown is the body I was born into. Black is the body of the stories I tell."The storytelling, and the mystery of Bernard's storytelling, of getting to the truth, begins with a stabbing in a New England college town. Bernard writes how, when she was a graduate student at Yale, she walked into a coffee shop and, along with six other people, was randomly attacked by a stranger with a knife ("I remember making the decision not to let the oddness of this stranger bother me"). "I was not stabbed because I was black," she writes (the attacker was white), "but I have always viewed the violence I survived as a metaphor for the violent encounter that has generally characterized American race relations. There was no connection between us, yet we were suddenly and irreparably bound by a knife, an attachment that cost us both: him, his freedom; me, my wholeness."Bernard explores how that bizarre act of violence set her free and unleashed the storyteller in her ("The equation of writing and regeneration is fundamental to black American experience").She writes in Black Is the Body how each of the essays goes beyond a narrative of black innocence and white guilt, how each is anchored in a mystery, and how each sets out to discover a new way of telling the truth as the author has lived it. "Blackness is an art, not a science. It is a paradox: intangible and visceral; a situation and a story. It is the thread that connects these essays, but its significance as an experience emerges randomly, unpredictably . . . Race is the story of my life, and therefore black is the body of this book."And what most interests Bernard is looking at "blackness at its borders, where it meets whiteness in fear and hope, in anguish and love."