This beautiful collection of more than 50 recipes inspired by the novels of Jane Austen brings readers a sumptuous array of dishes that capture all the spirit and verve of Austen’s world and the Regency era, adapted and reimagined for the modern day.

With recipes such as Charles Bingley’s White Soup, Box Hill Picnic Pies, General Tilney’s Hot Chocolate, and Donwell Abbey Strawberry and Rose Delice, you’ll be able to serve breakfast, prepare tea, go on a picnic, or sit down for a posh dinner in the same style as your favorite characters from Austen’s stories.

Anthony Bourdain represented many things to many people—and he had many sides. But no part of his identity was more important to him, and more long-lasting, than that of a writer. The Anthony Bourdain Reader is a collection of his best and most fascinating writing, and touches on his many pursuits and passions, from restaurant life to family life to the “low life,” from TV to travel through places like Vietnam, Buenos Aires, Paris, and Shanghai.

The Anthony Bourdain Reader is also a showcase for new and never-before-seen material, like diary entries from Bourdain’s first trip to France as a teenager and “It’s Cruel and Unforgiving Terrain,” a piece on the New York restaurant scene, as well as unpublished short fiction like “I Quit My Job Yesterday” and chapters from No New Messages, his unfinished novel. These newly discovered pieces all contribute to give the fullest picture of the man behind the books.

The Anthony Bourdain Reader is a testament to the enduring and singular voice Bourdain crafted, with eclectic and curated chapters that encapsulate the unique brilliance of his restless mind. Edited by Bourdain’s longtime agent and friend Kimberly Witherspoon and with a foreword by Patrick Radden Keefe, this is an essential reader for any Bourdain fan as well as a vivid and moving recollection of the life and legacy of one of our most distinctive writers.

Details

• Author: Anthony Bourdain
• Publisher: Ecco
• Print Type: Hardcover
• Page Count: 512 pages
• ISBN-13: 978-0062863959

Medium Raw marks the return of the inimitable Anthony Bourdain, author of the blockbuster bestseller Kitchen Confidential and three-time Emmy Award-nominated host of No Reservations on TV’s Travel Channel.

Bourdain calls his book, “A Bloody Valentine to the World of Food and the People Who Cook,” 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 Medium Raw.

There are plenty of reasons to need or want a drink--and plenty of reasons for that drink not to contain alcohol. But simply omitting it often yields a glass of something boring: more than just a buzz-maker, alcohol creates complexity and interest when it's in a drink. So how do you make up for that when you leave it out?

John deBary is stirring up nonalcoholic beverages that match the flavor, deliciousness, and interest of customary cocktails. Start by assembling your back bar with John's eighteen core recipes for syrups and infusions, which you'll partner with ingredients you probably already have on hand. Then pick your taste profile: Are you in the mood for something smoky while you sit by the fireplace? Endlessly searching for spice? Or maybe you want something bright and fruity to welcome in the warmer weather.

Here you'll find versions of modified classics, like A Moderate Mule, Cucumber Collins, and Honey Sidecar, alongside John's unique creations, including Tahini Dreamsicle, a rich, nostalgic nod to the favorite childhood dessert; Arctic Cooler, a "sophisticated" take on blue Gatorade; and Rocking Chair Punch, the perfect setting for canned peaches and Earl Grey tea.

Inclusive and accessible, The Nonalcoholic Bar ensures everyone can have a really great drink.

Details

• Author: John Debary
• Publisher:Union Square & Co.
• Print Type: Hardcover
• Page Count: 192
• ISBN-13: 9781454962601

A short and accessible history of rye whiskey's founding, floundering, and current flourishing in Pittsburgh, Pennsylvania.
This book takes the reader on a wide-ranging tour that includes:

- The Whiskey Rebellion and America's earliest frontier distillers
- Henry Clay Frick and Andrew Mellon
- The role of Pittsburgh robber barons in developing the rye industry
- The rebirth of craft distilling in the twentieth century.

Here are nearly 100 recipes for such classic Polish favorites as "Beer Soup with Cream and Cottage Cheese," "Roast Beef Roll with Mushrooms," "Roast Pork with Caraway Polish Style," and "Old Polish Royal Mazurek."

The recipes are interwoven with a briefly outlined history of Polish culinary customs.

Short essays cover subjects like Polish hospitality, holiday traditions, even the exalted status of the mushroom.
The recipes are traditional family fare.

In Bite by Bite, poet and essayist Aimee Nezhukumatathil explores the way food and drink evoke our associations and remembrances—a subtext or layering, a flavor tinged with joy, shame, exuberance, grief, desire, or nostalgia.

Nezhukumatathil restores our astonishment and wonder about food through her encounters with a range of foods and food traditions. From shave ice to lumpia, mangoes to pecans, rambutan to vanilla, she investigates how food marks our experiences and identities and explores the boundaries between heritage and memory.

Bite by Bite offers a rich and textured kaleidoscope of vignettes and visions into the world of food and nature, drawn together by intimate and humorous personal reflections, with Fumi Nakamura’s gorgeous imagery and illustration.

Details

• Author: Aimee Nezhukumatathil
• Publisher: Ecco
• Print Type: Paperback
• Page Count: 224 pages
• ISBN-13: 978-0063414426

Relive the earliest days of Tour de France with a beverage featuring Bonal, a liqueur that was frequently chugged by riders to calm their nerves and leg cramps. Toast to the world's oldest international sailing contest, the America's Cup, with an equally prestigious tiki-fied treasure, the Royal Bermuda Yacht Club. Salute the unique history of China's Dragon Boat Festival with a spicy, endearing Dragon's Breath made with baijiu, an ancient rice-based liquor that's poised to explode in popularity outside of its native country

The cocktails here include some of the best and oldest classics, modern takes on standbys like the Negroni and the Margarita, and regionally innovative concoctions from globally recognized bars and bartenders. Drink One for the Team offers plenty of fresh, exciting, and out-of-the ballpark flavors for even the most seasoned armchair quarterback-slash-mixologist to try. And, best of all, you don't have to be a fan of a specific team, sport, or competition to try (and appreciate) a well-made beverage.

Details

• Author: Chris Vola
• Publisher: Union Square & Co.
• Print Type: Hardcover
• Page Count: 208
• ISBN-13: 9781454961253