A sharply observed, mordantly funny, and startlingly original novel from an exciting, unconventional new voice—the author of the acclaimed The Wallcreeper—about the making and unmaking of the American family that lays bare all of our assumptions about race and racism, sexuality and desire.
Stillwater College in Virginia, 1966. Freshman Peggy, an ingénue with literary pretensions, falls under the spell of Lee, a blue-blooded poet and professor, and they begin an ill-advised affair that results in an unplanned pregnancy and marriage. The two are mismatched from the start—she’s a lesbian, he’s gay—but it takes a decade of emotional erosion before Peggy runs off with their three-year-old daughter, leaving their nine-year-old son behind.
Worried that Lee will have her committed for her erratic behavior, Peggy goes underground, adopting an African American persona for her and her daughter. They squat in a house in an African-American settlement, eventually moving to a housing project where no one questions their true racial identities. As Peggy and Lee’s children grow up, they must contend with diverse emotional issues: Byrdie deals with his father’s compulsive honesty; while Karen struggles with her mother’s lies—she knows neither her real age, nor that she is “white,” nor that she has any other family.
Years later, a minority scholarship lands Karen at the University of Virginia, where Byrdie is in his senior year. Eventually the long lost siblings will meet, setting off a series of misunderstandings and culminating in a comedic finale worthy of Shakespeare.
Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman—now an expert on the fundamentals of cooking—recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food.
Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.
Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites—dishes that everyone should (at least in Mr. Bourdain’s opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl—a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten."
The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.
Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade. His love of Italian food then propels him on journeys further afield: to Italy, to discover the secrets of pasta-making and, finally, how to properly slaughter a pig. Throughout, Buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing and visceral narrative stuffed with insight and humor.
After trying to help Benjamin Pearl, an undernourished, nearly feral eleven-year-old boy living in the Montana wilderness, social worker Pete Snow comes face to face with the boy's profoundly disturbed father, Jeremiah. With courage and caution, Pete slowly earns a measure of trust from this paranoid survivalist itching for a final conflict that will signal the coming End Times.
But as Pete's own family spins out of control, Pearl's activities spark the full-blown interest of the F.B.I., putting Pete at the center of a massive manhunt from which no one will emerge unscathed.
Life-changing food adventures around the world.
From bat on the island of Fais to chicken on a Russian train to barbecue in the American heartland, from mutton in Mongolia to couscous in Morocco to tacos in Tijuana - on the road, food nourishes us not only physically, but intellectually, emotionally, and spiritually too. It can be a gift that enables a traveller to survive, a doorway into the heart of a tribe, or a thread that weaves an indelible tie; it can be awful or ambrosial - and sometimes both at the same time. Celebrate the riches and revelations of food with this 38-course feast of true tales set around the world.
Features stories by Anthony Bourdain, Andrew Zimmern, Mark Kurlansky, Matt Preston, Simon Winchester, Stefan Gates, David Lebovitz, Matthew Fort, Tim Cahill, Jan Morris and Pico Iyer. Edited by Don George.
About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading travel guide publisher with guidebooks to every destination on the planet, as well as an award-winning website, a suite of mobile and digital travel products, and a dedicated traveller community. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places where they travel.
TripAdvisor Travellers' Choice Awards 2012 and 2013 winner in Favorite Travel Guide category
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Important Notice: The digital edition of this book may not contain all of the images found in the physical edition.
Supermarket produce sections bulging with a year-round supply of perfectly round, bright red-orange tomatoes have become all but a national birthright. But in Tomatoland, which is based on his James Beard Award-winning article, "The Price of Tomatoes," investigative food journalist Barry Estabrook reveals the huge human and environmental cost of the $5 billion fresh tomato industry. Fields are sprayed with more than one hundred different herbicides and pesticides. Tomatoes are picked hard and green and artificially gassed until their skins acquire a marketable hue. Modern plant breeding has tripled yields, but has also produced fruits with dramatically reduced amounts of calcium, vitamin A, and vitamin C, and tomatoes that have fourteen times more sodium than the tomatoes our parents enjoyed. The relentless drive for low costs has fostered a thriving modern-day slave trade in the United States. How have we come to this point?
Estabrook traces the supermarket tomato from its birthplace in the deserts of Peru to the impoverished town of Immokalee, Florida, a.k.a. the tomato capital of the United States. He visits the laboratories of seedsmen trying to develop varieties that can withstand the rigors of agribusiness and still taste like a garden tomato, and then moves on to commercial growers who operate on tens of thousands of acres, and eventually to a hillside field in Pennsylvania, where he meets an obsessed farmer who produces delectable tomatoes for the nation's top restaurants.
Throughout Tomatoland, Estabrook presents a who's who cast of characters in the tomato industry: the avuncular octogenarian whose conglomerate grows one out of every eight tomatoes eaten in the United States; the ex-Marine who heads the group that dictates the size, color, and shape of every tomato shipped out of Florida; the U.S. attorney who has doggedly prosecuted human traffickers for the past decade; and the Guatemalan peasant who came north to earn money for his parents' medical bills and found himself enslaved for two years.
Tomatoland reads like a suspenseful whodunit as well as an expose of today's agribusiness systems and the price we pay as a society when we take taste and thought out of our food purchases.
Long before Padma Lakshmi ever stepped onto a television set, she learned that how we eat is an extension of how we love, how we comfort, how we forge a sense of home—and how we taste the world as we navigate our way through it. 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.
Area X has been cut off from the rest of the continent for decades. Nature has reclaimed the last vestiges of human civilization. The first expedition returned with reports of a pristine, Edenic landscape; the second expedition ended in mass suicide; the third expedition in a hail of gunfire as its members turned on one another. The members of the eleventh expedition returned as shadows of their former selves, and within weeks, all had died of cancer. In Annihilation, the first volume of Jeff VanderMeer's Southern Reach trilogy, we join the twelfth expedition.
The group is made up of four women: an anthropologist; a surveyor; a psychologist, the de facto leader; and our narrator, a biologist. Their mission is to map the terrain, record all observations of their surroundings and of one another, and, above all, avoid being contaminated by Area X itself.
They arrive expecting the unexpected, and Area X delivers—they discover a massive topographic anomaly and life forms that surpass understanding—but it's the surprises that came across the border with them and the secrets the expedition members are keeping from one another that change everything.
This Is the Story of a Happy Marriage takes us into the very real world of Ann Patchett’s life. Stretching from her childhood to the present day, from a disastrous early marriage to a later happy one, it covers a multitude of topics, including relationships with family and friends, and charts the hard work and joy of writing, and the unexpected thrill of opening a bookstore.
As she shares stories of the people, places, ideals, and art to which she has remained indelibly committed, Ann Patchett brings into focus the large experiences and small moments that have shaped her as a daughter, wife, and writer.
In a tantalizing set-up reminiscent of Patricia Highsmith’s classic Strangers on a Train… On a night flight from London to Boston, Ted Severson meets the stunning and mysterious Lily Kintner. Sharing one too many martinis, the strangers begin to play a game of truth, revealing very intimate details about themselves. Ted talks about his marriage that’s going stale and his wife Miranda, who he’s sure is cheating on him. Ted and his wife were a mismatch from the start—he the rich businessman, she the artistic free spirit—a contrast that once inflamed their passion, but has now become a cliché.
But their game turns a little darker when Ted jokes that he could kill Miranda for what she’s done. Lily, without missing a beat, says calmly, “I’d like to help.” After all, some people are the kind worth killing, like a lying, stinking, cheating spouse. . . .
Back in Boston, Ted and Lily’s twisted bond grows stronger as they begin to plot Miranda's demise. But there are a few things about Lily’s past that she hasn’t shared with Ted, namely her experience in the art and craft of murder, a journey that began in her very precocious youth.
Suddenly these co-conspirators are embroiled in a chilling game of cat-and-mouse, one they both cannot survive . . . with a shrewd and very determined detective on their tail.
The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010
Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.
Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.
Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.
If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!
If on a Winter's Night a Traveler turns out to be not one novel but ten, each with a different plot, style, ambience, and author, and each interrupted at a moment of suspense. Together they form a labyrinth of literatures, known and unknown, alive and extinct, through which two readers, a male and a female, pursue both the story lines that intrigue them and one another.
"How wonderful to have here in my hands the essence of M.F.K. 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.' This is the stuff we need to hear, and to hear again and again."
"This comprehensive volume should be required reading for every cook. It defines in a sensual and beautiful way the vital relationship between food and culture."