

The Silver Spoon, Second Edition Phaidon, 1,500 pages.
The Cook's Illustrated Cookbook America's Test Kitchen, 890 pages.
The Professional Chef, Ninth Edition Wiley, 1,212 pages.

-DB
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The author of the international bestsellers "Gates of Fire and "Tides of War delivers his most gripping and imaginative novel of the ancient world-a stunning epic of love and war that breathes life into the grand myth of the ferocious female warrior culture of the Amazons.
Steven Pressfield has gained a passionate worldwide following for his magnificent novels of ancient Greece, "Gates of Fire and "Tides of War. In "Last of the Amazons, Pressfield has surpassed himself, re-creating a vanished world in a brilliant novel that will delight his loyal readers and bring legions more to his singular and powerful restoration of the past.
In the time before Homer, the legendary Theseus, King of Athens (an actual historical figure), set sail on a journey that brought him into the land of "tal Kyrte, the "free people," a nation of proud female warriors whom the Greeks called "Amazons." The Amazons, bound to each other as lovers as well as fighters, distrusted the Greeks, with their boastful talk of "civilization." So when the great war queen Antiope fell in love with Theseus and fled with the Greeks, the mighty Amazon nation rose up in rage.
"From the Hardcover edition. …More
Meet Tony Cassella, the hard-boiled private eye with a none-too-typical resume. He dropped out of Yale Law School, testified against fellow corrections officers, has mob connections and knows who to talk to in the New York political machine. He has troubles with his girlfriend and his mom’s boyfriend, a priest, wants in on Tony’s biggest case. And that case involves proving that Ronald Reagan’s newly appointed attorney-general is corrupt. Corruption runs through this noir novel as if it were one of the main characters. As for Tony, you’ll have to read the book to see if can resist the temptations dangled in front of him and remain true to his principles.
The meal that changed my life was in Crete, when I was about 20, on my honeymoon with my then-husband. We walked up this mountain and at the top there was a hut and an old woman. She sat us on chairs outside and brought us olive oil that she had pressed, a plate of onions she had grown, some olives and some wine that her neighbor had made. Then she went down the hill to go fishing. She came back up and built a fire, and sprinkled the fish she'd caught with herbs from the hillside. We sat there eating this grilled fish and bread and the olive oil, ending with yogurt from her own goats. I had never had food that simple or so much of its place. This was 1970, when you couldn't get good olive oil in America. I thought, This is how I want to eat for the rest of my life.
Ms Reichl's books may be found in our cookbook section on the second floor.
Please share your own food story with us. We look forward to hearing from you!
-DB