Pairing archive and contemporary photographs of the same location side-by-side, Brooklyn Then and Now® provides a visual chronicle of the borough’s past, full of rich history and culture.Home to more than 2.5 million people, this book is a testament to the New York City borough which has had many faces over the course of its fascinating history.Discover the streets and buildings that have witnessed generations of immigrants, industry workers and ar...

A beautiful photographic stroll around the bookshops, restaurants, literary locations and authors’ neighbourhoods in the Big Apple.Literary Landscapes: New York is the follow-up to Literary Landscapes: Paris and contains a familiar blend of everything precious to the bibliophile – a blend of quirky bookstores, authors’ favourite bars, grand libraries, storied hotels, on- and off-Broadway theatres, New York residences and literary ...

How does Southern food look from the outside? The form is caught in constantly dueling stereotypes: It’s so often imagined as either the touchingly down-home feast or the heartstopping health scourge of a nation. But as any Southern transplant will tell you once they’ve spent time in the region, Southerners share their lives in food, with a complex mix of stories of belonging and not belonging and of traditions that form identities of many kinds.Cornbread Nation 7, edited ...

Winner of the Man Booker PrizeWinner of the National Book Critics Circle Award in FictionNamed one of the best books of by The New York Times Book Review and the Wall Street JournalA biting satire about a young man's isolated upbringing and the race trial that sends him to the Supreme Court, Paul Beatty's The Sellout showcases a comic genius at the top of his game. It challenges the...

“A true populist, as interested in celebrating the most humble wok-slinger as he is in extolling the superchef. If his sharp eye and his wicked tongue have brought him acclaim, what has kept him in the spotlight is his heart. Like Oscar Wilde, he is a moralist in the guise of a libertine.” —Denver PostThe instant New York Times bestseller and follow-up to Anthony Bourdain’s blockbuster classic on the cooking life, Kitchen Confidential

New York Times BestsellerThe good, the bad, and the ugly, served up Bourdain-style.Bestselling chef and Parts Unknown host Anthony Bourdain has never been one to pull punches. In The Nasty Bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more ung...

A lot has changed since Kitchen Confidential - for the subculture of chefs and cooks, for the restaurant business-and for Anthony Bourdain. Medium Raw explores these changes, moving back and forth from the author's bad old days to the present. Tracking his own strange and unexpected voyage from journeyman cook to globe-travelling professional eater and drinker, Bourdain compares and contrasts what he's seen and what he's seeing, pausing along the way for a series of confe...

'A must-read for anyone interested in food and the future' Yotam OttolenghiBased on ten years of surveying farming communities around the world, top New York chef Dan Barber's The Third Plate offers a radical new way of thinking about food that will heal the land and taste incredible.The 'first plate' was a classic meal centred on a large cut of meat with few vegetables. On the 'second plate', championed by the farm-to-table movement, meat is free-...

**A James Beard Award–winning journalist reveals the surprising forces that shape our eating habits“Sax is great company, a writer of real and lasting charm.” —New York Times Book Review**In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world...

Lonely Planet: The world's leading travel guide publisherA Fork in the Road: Tales of Food, Pleasure and Discovery on the Road2014 James Beard Award Nominee and 2014 Society of Travel Writers Foundation Thomas Lowell Travel Journalism Bronze Award Winner for Travel BookJoin us at the table for this 34-course banquet of original stories from food-obsessed writers and chefs sharing their life-changing food experiences.

Curious George has found a lasting place in the hearts of millions of boys and girls all over the world ever since he was brought to life by Margret and H.A. Rey more than eighty years ago. Here you will find eight timeless stories about George, the man with the yellow hat, and their friends.“He was a good little monkey and always very curious.” This is how H.A. Rey and his wife, Margret, first introduced their now beloved troublemaker-hero to young readers in 1941...

The New York Times bestselling work of undercover journalism in the tradition of Barbara Ehrenreich’s Nickel and Dimed that fully investigates our food system to explain what keeps Americans from eating well—and what we can do about it.When award-winning (and working-class) journalist Tracie McMillan saw foodies swooning over $9 organic tomatoes, she couldn’t help but wonder: What about the rest of us? Why do working Americans eat the way we do? A...