<p><strong>A <em>New York Times</em> bestseller and Winner of the James Beard Award<br /><br /><br /><br />All the best recipes from 150 years of distinguished food journalism鈥攁 volume to take its place in America's kitchens alongside <em>Mastering the Art of French Cooking</em> and <em>How to Cook Everything</em>.</strong></p><br /><p>Amanda Hesser, co-founder and CEO of Food52 and former <em>New York Times</em> food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted <em>Times</em> subscribers will find the many treasured recipes they have cooked for years鈥擯lum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta鈥攁s well as favorites from the early Craig Claiborne <em>New York Times Cookbook</em> and a host of other classics鈥攆rom 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread.</p><br /><p>Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. <em>The Essential New York Times Cookbook</em> is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish鈥攁 volume that will serve as a lifelong companion.</p>

<b><i>NEW YORK TIMES </i>BESTSELLER 鈥?Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of <i>Gourmet.</i></b><br /><b><br />鈥淎 must for any food lover . . .聽Reichl is a warm, intimate writer. She peels back the curtain to a glamorous time of magazine-making. You鈥檒l tear through this memoir.鈥濃€?lt;i>Refinery29</i>聽(The Best New Books of April 2019)</b><br /><br /> When Cond茅 Nast offered Ruth Reichl the top position at America鈥檚 oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone鈥檚 boss. Yet Reichl had been reading <i>Gourmet</i> since she was eight; it had inspired her career. How could she say no?<br /><br /> This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl鈥檚 leadership, transformed stately <i>Gourmet </i>into a cutting-edge publication. This was the golden age of print media鈥攖he last spendthrift gasp before the Internet turned the magazine world upside down.<br /><br /> Complete with recipes, <i>Save Me the Plums</i> is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams鈥攅ven when she ends up in a place she never expected to be.<br /><br /><b>Praise for </b><i><b>Save Me the Plums</b></i><br /><br />鈥淧oignant and hilarious . . . simply delicious . . . Each serving of magazine folklore is worth savoring.聽In fact, Reichl鈥檚 story is juicier than a Peter Luger porterhouse. Dig in.鈥?lt;b>鈥?lt;i>The New York Times Book Review</i></b><br /><br /> 鈥淚n this smart, touching, and dishy memoir . . . Ruth Reichl recalls her years at the helm of聽<i>Gourmet</i>聽magazine with clear eyes, a sense of humor, and some very appealing recipes.鈥?lt;b>鈥?lt;i>Town & Country</i>聽(The Must-Read Books of Spring 2019)</b><br /><br />鈥淚f you haven鈥檛 picked up food writing queen Ruth Reichl鈥檚 new book, <i>Save Me the Plums</i>, I highly recommend you fix that problem. . . . Reichl is in top form and ready to dish, with every chapter seeming like a dedicated behind-the-scenes documentary on its own.鈥?lt;b>鈥擲oleil Ho,聽<i>San Francisco Chronicle</i></b>

<p><em>Medium Raw </em>marks the return of the inimitable Anthony Bourdain, author of the blockbuster bestseller <em>Kitchen Confidential </em>and three-time Emmy Award-nominated host of <em>No Reservations </em>on TV鈥檚 Travel Channel. Bourdain calls his book, 鈥淎 Bloody Valentine to the World of Food and the People Who Cook,鈥?and he is at his entertaining best as he takes aim at some of the biggest names in the foodie world, including David Chang, Alice Waters, the Top Chef winners and losers, and many more. If Hunter S. Thompson had written a book about the restaurant business, it could have been <em>Medium Raw.</em></p>

<b>Anthony Bourdain, host of Parts Unknown, reveals "twenty-five years of sex, drugs, bad behavior and haute cuisine" in his breakout <i>New York Times</i> bestseller <i>Kitchen Confidential</i>.</b><br /><br />Bourdain spares no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable.<br /><br />Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.

<p><b>An unlikely world history from the bestselling author of <i>Cod </i> and <i>The Basque History of the World<br /><br /></i></b>In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions.聽 Populated by colorful characters and filled with an unending series of fascinating details, <b><i>Salt</i>聽</b>is a supremely entertaining, multi-layered masterpiece.</p>

Unlike other barnyard animals, which pull plows, give eggs or milk, or grow wool, a pig produces only one thing: meat. Incredibly efficient at converting almost any organic matter into nourishing, delectable protein, swine are nothing short of a gastronomic godsend聴yet their flesh is banned in many cultures, and the animals themselves are maligned as filthy, lazy brutes.<br /><br />As historian Mark Essig reveals in <i>Lesser Beasts</i>, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What鈥檚 more, he argues, we ignore our historic partnership with these astonishing animals at our peril. Tracing the interplay of pig biology and human culture from Neolithic villages 10,000 years ago to modern industrial farms, Essig blends culinary and natural history to demonstrate the vast importance of the pig and the tragedy of its modern treatment at the hands of humans. Pork, Essig explains, has long been a staple of the human diet, prized in societies from Ancient Rome to dynastic China to the contemporary American South. Yet pigs鈥?ability to track down and eat a wide range of substances (some of them distinctly unpalatable to humans) and convert them into edible meat has also led people throughout history to demonize the entire species as craven and unclean. Today鈥檚 unconscionable system of factory farming, Essig explains, is only the latest instance of humans taking pigs for granted, and the most recent evidence of how both pigs and people suffer when our symbiotic relationship falls out of balance.<br /><br />An expansive, illuminating history of one of our most vital yet unsung food animals, <i>Lesser Beasts</i> turns a spotlight on the humble creature that, perhaps more than any other, has been a mainstay of civilization since its very beginnings聴whether we like it or not.

<b>For women everywhere, a collection of fierce and often funny personal essays on finding enough, from writer Shauna M. Ahern, of Gluten-Free Girl fame.</b><br /><br />Like so many American women, Shauna M. Ahern spent decades feeling not good enough about her body, about money, and about her worth in this culture. For a decade, with the help of her husband, she ran a successful food blog, wrote award-winning cookbooks, and raised two children. In the midst of this, at age 48, she suffered a mini-stroke. Tests revealed she would recover fully, but when her doctor impressed upon her that emotional stress can cause physical damage, she dove deep inside herself to understand and let go of a lifetime of damaging patterns of thought. <br /><br />With candor and humor, Ahern traces the arc of her life in essays, starting with the feeling of "not good enough" which was sown in a traumatic childhood and dogged her well into adulthood. She writes about finding her rage, which led her to find her enduring motto: enough pretending. And she chronicles how these phases have opened the door to living more joyfully today with mostly enough: friends, family, and her community.<br /><br />Readers will be moved by Ahern's brave stories. They will also find themselves in these essays, since we all have to find our own definition of enough.

<p><strong>Discover the Secret to Savoring Every Day</strong></p><p>The Psalmist declared, "Taste and see that the Lord is good" (Ps. 34:8), so Margaret Feinberg decided to take the invitation literally. She embarked on a global culinary and spiritual adventure descending 410 feet into a salt mine, baking fresh matzo at Yale University, harvesting olives off the Croatian coast, and tasting succulent figs at a premier farm鈥攁ll to discover the truth in such a simple verse. 聽</p><p>With each person she encountered, she asked, "How do you read the Scripture in light of what you do every day?" Their answers will change the way you read the Bible forever鈥?and the way you approach every meal.</p><p>Sessions include:</p><ol><li>You're Invited to the Table (18 min)</li><li>Delighting in the Sweetness of Fruitfulness (18 min)</li><li>Chewing on the Bread of Life (21 min)</li><li>Savoring the Salt of the Earth (21 min)<strong><em><br /></em></strong></li><li>Relishing the Olive and Its Oil (21 min)</li><li>Discovering the Liturgy of the Table (18 min)</li></ol><p>Designed for use with <em>Taste and See Study Guide</em> (9780310087816), sold separately.</p>

<b>A NATIONAL BESTSELLER<br /><br /><i>New York Times</i> best-selling author and James Beard Award winner Samin Nosrat collects the year鈥檚 finest writing about food and drink.</b><br /><br /> 鈥淕ood food writing evokes the senses,鈥?writes Samin Nosrat, best-selling author of <i>Salt, Fat, Acid, Heat</i> and star of the Netflix adaptation of the book. 鈥淚t makes us consider divergent viewpoints. It makes us hungry and motivates us to go out into the world in search of new experiences. It charms and angers us, breaks our hearts, and gives us hope. And perhaps most importantly, it creates empathy within us.鈥?Whether it鈥檚 the dizzying array of Kit Kats in Japan, a reclamation of the queer history of tapas, or a spotlight on a day in the life of a restaurant inspector, the work in <i>The Best American Food Writing 2019</i> will inspire you to pick up a knife and start chopping, but also to think critically about what you鈥檙e eating and how it came to your plate, while still leaving you clamoring for seconds.<br /> 聽

<p><strong>One of the most influential chef-restaurateurs of all time reflects on a career defined by surprising, delicious food.</strong></p><br /><p>From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten鈥檚 cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home.</p><br /><p>Jean-Georges was born in Alsace in eastern France to a family in the coal business. He spent his childhood watching, mesmerized, as his mother produced elaborate lunches each day at 12:30 p.m. sharp and exquisite dinners at exactly 7:30 p.m. Served rich goose stew and tender roasted local vegetables, Vongerichten鈥檚 palate was forever transformed, and such were the origins of his culinary genius.</p><br /><p><em>JGV</em> is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own in New York City, London, Singapore, Sao Paolo, and back in France. Every story is full of wisdom, conveyed with the magnanimity and precision that has made this chef a household name.</p><br /><p>Anchoring this remarkable memoir are twelve recipes that have defined Jean-Georges's career: an egg caviar still on his menu forty years after his mentor taught him the simple preparation; shrimp satay with a wine-oyster reduction from his landmark Lafayette restaurant; a pea guacamole that had President Obama tweeting; and more.</p><br /><p>Enlivened with his hand-drawn sketches and intimate photographs, <em>JGV</em> is a book for young chefs, as well as anyone who has ever stood at a stove and wondered what might be.</p>