Eat a Peach

When Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper). Planning a menu is still her favorite part of cooking. Menus can create very different moods; they can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They also have to work as a meal that flows and as a group of dishes that the cook can manage without becoming totally stressed. The 24 menus and 100 recipes in this book reflect places Diana loves, and dishes that are real favorites. The menus are introduced with personal essays in Diana's now well-known voice- about places or journeys or particular times and explain the choice of dishes. Each menu is a story in itself, but the recipes can also stand alone. The title of the book refers to how Italians end a meal in the summer, when it's too hot to cook. The host or hostess just puts a bowl of peaches on the table and offers glasses of chilled moscato (or even Marsala). Guests then slice their peach into the glass, before eating the slices and drinking the wine. That says something very important about eating - simplicity and generosity and sometimes not cooking are what it's about.

Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide bestseller.

Denton Pike, a divorced translator, is stuck, stalled in a moment of inertia until the reappearance of Peter, an old friend and roving journalist, sets into motion a series of watershed events. Denton and his handful of thirty-something friends each face a choice: seize the day and change your surroundings or bite your lip and perpetuate the status quo. This finely crafted narrative explores the motivations and mettle of a close-knit group of 21st century knowledge workers and, in turn, examines the interpretation of history, the translation of language, and most of all, the dynamics of modern day relationships. It sheds a shadowy light on the crux of decision-making and investigates the conflicting forces that shape our daily lives. With spare, tightly written sentences, Zeppetello's debut novel sparkles with a Raymond Carver-like economic use of language. The effortless dialogue speaks volumes about human nature and illuminates man's daily struggles to make the right choices in life.

NEW YORK TIMES BESTSELLER • From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. “David puts words to so many of the things we all feel, sharing generously of his own journey so we can all benefit in the process.”—Chrissy Teigen NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR • Fortune • Parade • The New York Public Library • Garden & Gun In 2004, Momofuku Noodle Bar opened in a tiny, stark space in Manhattan’s East Village. Its young chef-owner, David Chang, worked the line, serving ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know it at the time—and certainly Chang would have bet against himself—but he, who had failed at almost every endeavor in his life, was about to become one of the most influential chefs of his generation, driven by the question, “What if the underground could become the mainstream?” Chang grew up the youngest son of a deeply religious Korean American family in Virginia. Graduating college aimless and depressed, he fled the States for Japan, hoping to find some sense of belonging. While teaching English in a backwater town, he experienced the highs of his first full-blown manic episode, and began to think that the cooking and sharing of food could give him both purpose and agency in his life. Full of grace, candor, grit, and humor, Eat a Peach chronicles Chang’s switchback path. He lays bare his mistakes and wonders about his extraordinary luck as he recounts the improbable series of events that led him to the top of his profession. He wrestles with his lifelong feelings of otherness and inadequacy, explores the mental illness that almost killed him, and finds hope in the shared value of deliciousness. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future.

"'I have to be a mean son of a bitch so you kids don't miss me when I'm gone.' My father didn't bother to explain this comment as I sat in the passenger seat waiting for some gesture to indicate that he was just kidding. I stepped out of his truck, smiled, and watched him go. Growing up as the farmer's daughter meant the only time I really saw my dad was on the other end of our kitchen table. Usually, he would eat in his truck, which still to this day reeks of coffee and Italian subs. When he would come into the house at dinner, I would sit at his feet, and untie the laces from his boots. Our interactions were few and far between. I was 22 when I picked up a camera and walked into the field. To comprehend the enigma that is my father I had to begin by trying to understand his relationship with the farm. I use the camera as a means to engage in a dialogue with him that normally wouldn't occur. For the past three years the camera has been my only access to the farm and hence to him. I'm granted a physical presence that affords me an emotional distance from my father that I've come to accept and value. He's still able to work as I lag behind him with my telephoto lens. Eventually the lens would shorten and turn towards the other members of my family. Of my four brothers, two of them work on the farm. One suffers from schizophrenia and still lives in our childhood home, and the oldest is a writer. Although my parents are divorced, my mother still resides on the same property that my father farms today. Despite occupying the same land they have no contact with each other. What began as a project to bridge the gap between my father and myself would lead to a collective journey through my family's trials and tribulations, history and future."--Abstract.

With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

The long-awaited second novel from David Chariandy, whose debut, Soucouyant, was nominated for nearly every major literary prize in Canada and published internationally. An intensely beautiful, searingly powerful, tightly constructed novel, Brother explores questions of masculinity, family, race, and identity as they are played out in a Scarborough housing complex during the sweltering heat and simmering violence of the summer of 1991. With shimmering prose and mesmerizing precision, David Chariandy takes us inside the lives of Michael and Francis. They are the sons of Trinidadian immigrants, their father has disappeared and their mother works double, sometimes triple shifts so her boys might fulfill the elusive promise of their adopted home. Coming of age in The Park, a cluster of town houses and leaning concrete towers in the disparaged outskirts of a sprawling city, Michael and Francis battle against the careless prejudices and low expectations that confront them as young men of black and brown ancestry -- teachers stream them into general classes; shopkeepers see them only as thieves; and strangers quicken their pace when the brothers are behind them. Always Michael and Francis escape into the cool air of the Rouge Valley, a scar of green wilderness that cuts through their neighbourhood, where they are free to imagine better lives for themselves. Propelled by the pulsing beats and styles of hip hop, Francis, the older of the two brothers, dreams of a future in music. Michael's dreams are of Aisha, the smartest girl in their high school whose own eyes are firmly set on a life elsewhere. But the bright hopes of all three are violently, irrevocably thwarted by a tragic shooting, and the police crackdown and suffocating suspicion that follow. With devastating emotional force David Chariandy, a unique and exciting voice in Canadian literature, crafts a heartbreaking and timely story about the profound love that exists between brothers and the senseless loss of lives cut short with the shot of a gun.

From the World's No. 1 Storyteller, James and the Giant Peach is a children's classic that has captured young reader's imaginations for generations. One of TIME MAGAZINE’s 100 Best Fantasy Books of All Time After James Henry Trotter's parents are tragically eaten by a rhinoceros, he goes to live with his two horrible aunts, Spiker and Sponge. Life there is no fun, until James accidentally drops some magic crystals by the old peach tree and strange things start to happen. The peach at the top of the tree begins to grow, and before long it's as big as a house. Inside, James meets a bunch of oversized friends—Grasshopper, Centipede, Ladybug, and more. With a snip of the stem, the peach starts rolling away, and the great adventure begins! Roald Dahl is the author of numerous classic children’s stories including Charlie and the Chocolate Factory, Matilda, The BFG, and many more! “James and the Giant Peach remains a favorite among kids and parents alike nearly 60 years after it was first published, thanks to its vivid imagery, vibrant characters and forthright exploration of mature themes like death and hope.” —TIME Magazine

A warm and stylish Southern cookbook, from the owners of the beloved Nashville-based The Peach Truck, celebrating all things peach in 100 fresh and flavorful recipes. When Stephen and Jessica Rose settled in Nashville, they fell in love with their new city. Their only reservation: Where were the luscious peaches that Stephen remembered from his childhood in Georgia? Amid Nashville’s burgeoning food scene, the couple partnered with his hometown peach orchard to bring just-off-the-tree Georgia peaches to their adopted city, selling them out of the back of their 1964 Jeep Gladiator in Nashville’s farmer’s markets. Since starting their company in 2012, Stephen and Jessica have attracted a quarter of a million followers on social media and have delivered more than 4.5 million peaches to tens of thousands of customers in 48 states. With The Peach Truck Cookbook, the couple brings the lusciousness of the Georgia peach and the savory and sweet charms of Southern cooking, as well as the story behind their success and an insider’s guide to the Nashville food scene, to readers everywhere. From first bites to easy lunches to mouth-watering dinner dishes and sumptuous desserts, The Peach Truck Cookbook captures the Southern cooking renaissance with fresh, delectable, orchard-to-table recipes that feature peaches in every form. Whether you’re craving peach pecan sticky buns, peach jalapeno cornbread, white pizza with peach, pancetta, and chile, or peach lavender lemonade—or have always wanted to try your hand at making a classic peach pie—Stephen and Jessica have you covered. Many of Nashville’s most celebrated hotspots and chefs, including Sean Brock, Lisa Donovan, and Tandy Wilson, have contributed recipes, so you’ll also get a how-to on cult menu items such as Burger Up’s Peach Truck Margarita. Also included is a pocket peach education—as Jessica and Stephen take you through peach varieties, best harvesting practices, and everything you need to know to have a peach-stocked pantry. Full of character and charm, The Peach Truck Cookbook is not only an essential addition to the peach-lover’s kitchen, it will bring the beauty of summer to your table all year round.

Critics greeted Russ Parsons’ first book, How to Read a French Fry, with raves. The New York Times praised it for its “affable voice and intellectual clarity”; Julia Child lauded it for its “deep factual information.” Now in How to Pick a Peach, Parsons takes on one of the hottest food topics today. Good cooking starts with the right ingredients, and nowhere is that more true than with produce. Should we refrigerate that peach? How do we cook that artichoke? And what are those different varieties of pears? Most of us aren’t sure. Parsons helps the cook sort through the produce in the market by illuminating the issues surrounding it, revealing intriguing facts about vegetables and fruits in individual profiles about them, and providing instructions on how to choose, store, and prepare these items. Whether explaining why basil, citrus, tomatoes, and potatoes should never be refrigerated, describing how Dutch farmers revolutionized the tomato business in America, exploring organic farming and its effect on flavor, or giving tips on how to recognize a ripe melon, How to Pick a Peach is Parsons at his peak.

Gus Gordon's The Last Peach is the story of two indecisive bugs contemplating eating the last peach of the summer in a hilarious picture book about anticipation and expectation. Summer’s almost over, and there’s one peach left. There’s also one big question in the air: Should someone eat it? What if it’s rotten inside? But what if it’s juicy? Should the bug who saw it first get to eat it? Should both bugs share it with their friends? Will anyone eat the peach?! EVER?!?

FROM THE AUTHOR OF THE NATIONAL BOOK AWARD FINALIST PACHINKO New York Times Book Review Editor's ChoiceNPR Fresh Air Top Ten Books of the YearUSA Today Top Ten Books of the YearThe Times (London) Top Ten Books of the Year In her critically acclaimed debut, National Book Award finalist Min Jin Lee introduces the indelible Casey Han: a strong-willed, Queens-bred daughter of Korean immigrants who is addicted to a glamorous Manhattan lifestyle she cannot afford. Fresh out of Princeton with an economics degree, no job, and a popular white boyfriend, Casey is determined to carve a space for herself in the glittering world she craves-but at what cost? Lee's bestselling, sharp-eyed, sweeping epic of love, greed, and hunger-set in a landscape where millionaires scramble for the free lunches the poor are too proud to accept-is an addictively readable, startlingly sympathetic portrait of intergenerational strife and immigrant struggle, exposing the intricate layers of a community clinging to its old ways in a city packed with haves and have-nots.

Named one of the Ten Best Books About Food of 2018 by Smithsonian magazine MAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In eighteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat. Everybody Wraps Meat in Flatbread: From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice. Much Depends on How You Hold Your Fork: A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think. Fried Chicken Is Common Ground: We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well? If It Does Well Here, It Belongs Here: Chef René Redzepi champions the culinary value of leaving your comfort zone. There Is No Such Thing as a Nonethnic Restaurant: Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists). Coffee Saves Lives: Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.

A lyrical, sensuous and thoroughly engrossing memoir of one critical year in the life of an organic peach farmer, Epitaph for a Peach is "a delightful narrative . . . with poetic flair and a sense of humor" (Library Journal). Line drawings.

How much would you do to follow your passion? Squirrels only passion is peaches, and a farmer and a wall stand between him and his goal. This suspenseful fable is a tale of determination and an unexpected change of heart.

Introducing a dazzling new literary voice--a wholly original novel as groundbreaking as the works of Eimear McBride and Max Porter. Something has happened to Peach. Staggering around the town streets in the aftermath of an assault, Peach feels a trickle of blood down her legs, a lingering smell of her anonymous attacker on her skin. It hurts to walk, but she manages to make her way to her home, where she stumbles into another oddly nightmarish reality: Her parents can't seem to comprehend that anything has happened to their daughter. The next morning, Peach tries to return to the routines of her ordinary life, going to classes, spending time with her boyfriend, Green, trying to find comfort in the thought of her upcoming departure for college. And yet, as Peach struggles through the next few days, she is stalked by the memories of her unacknowledged trauma. Sleeping is hard when she is haunted by the glimpses of that stranger's gaping mouth. Working is hard when her assailant's rancid smell still fills her nostrils. Eating is impossible when her stomach is swollen tight as a drum. Though she tries to close her eyes to what has happened, Peach at last begins to understand the drastic, gruesome action she must take. In this astonishing debut, Emma Glass articulates the unspeakable with breathtaking verve. Intensely physical, with rhythmic, visceral prose, Peach marks the arrival of a visionary new voice.

"Beholden to bold flavors and not strict authenticity, the editors of Lucky Peach present a compendium of recipes that hit the sweet spot between crave-worthy and stupid simple and are destined to become favorites."--Back cover.

A cookbook showcasing the luscious flavor of peaches in 50 sweet and savory dishes, drawing on the life stories and experiences of America's foremost peach farming family, the Masumotos of California's central valley. Enjoy the luscious versatility of summer’s finest fruit with fifty sweet and savory dishes. The Masumoto family’s amazing heirloom peaches—which are available for a few weeks each year at the best produce markets and top restaurants in the country—are widely considered the best peaches in the world. Their debut cookbook gathers the family’s favorite recipes, from classics like Hearty Peach Cobbler, Peach Chutney, and Slow-Cooked Pork Tacos to inspired combinations such as Prosciutto-Wrapped Peaches, Caprese with Peaches, Spice-Rubbed Pork Chops and Grilled Peaches, and Stuffed French Toast. And the pristine flavor of a just-picked summer peach can be enjoyed year-round with the easy-to-follow instructions for drying, canning, freezing, or jamming the best of the harvest. With rich recipe and location photographs fresh from the orchard, this beautiful cookbook paints an intricate portrait of an organic farm that has been in the family for four generations. Accompanied by eloquent essays that evoke the soul of family farming and the nuances of a life filled with peaches, The Perfect Peach is for anyone who longs to savor the flavor of a pristinely ripe peach.

In this book with your little eye, take a look and play I spy - so starts the classic story from best-selling author/illustrator team, Janet and Allan Ahlberg. Each Peach Pear Plum introduces favourite fairy tale characters, such as Tom Thumb and The Three Bears and, with a poem on each page hinting as to what is hiding in the picture, children are encouraged to participate and follow the story themselves. Now available in digital format, this well-known favourite truly is a modern classic.

David Carr was an addict for more than twenty years -- first dope, then coke, then finally crack -- before the prospect of losing his newborn twins made him sober up in a bid to win custody from their crack-dealer mother. Once recovered, he found that his recollection of his 'lost' years differed -- sometimes radically -- from that of his family and friends. The night, for example, his best friend pulled a gun on him. 'No,' said the friend (to David's horror, as a lifelong pacifist), 'It was you that had the gun.' Using all his skills as an investigative reporter, he set out to research his own life, interviewing everyone from his parents and his ex-partners to the policemen who arrested him, the doctors who treated him and the lawyers who fought to prove he was fit to have custody of his kids. Unflinchingly honest and beautifully written, the result is both a shocking account of the depths of addiction and a fascinating examination of how -- and why -- our memories deceive us. As David says, we remember the stories we can live with, not the ones that happened.