Sexy, driven rapper Danielle "Duchess" Nelson is on the verge of signing a deal that'll make her one of the richest women in hip hop. More importantly, it'll grant her control over her life, something she's craved for years. But an incident with a rising pop star has gone viral, unfairly putting her deal in jeopardy. Concerned about her image, she's instructed to work on generating some positive publicity... or else. A brilliant professor and reclusive royal, Prince Jameson prefers life out of the spotlight, only leaving his ivory tower to attend weddings or funerals. But with the Queen's children involved in one scandal after another, and Parliament questioning the viability of the monarchy, the Queen is desperate. In a quest for good press, she puts Jameson in charge of a tribute concert in her late husband's honor. Out of his depth, and resentful of being called to service, he takes the advice of a student. After all, what's more appropriate for a royal concert than a performer named "Duchess"? Too late, Jameson discovers the American rapper is popular, sexy, raunchy and not what the Queen wanted, although he's having an entirely different reaction. Dani knows this is the good exposure she needs to cement her deal and it doesn't hurt that the royal running things is fine as hell. Thrown together, they give in to the explosive attraction flaring between them. But as the glare of the limelight intensifies and outside forces try to interfere, will the Prince and Duchess be a fairy tale romance for the ages or a disaster of palatial proportions?
Instant I Do could be Kris Zavala's big break. She's right on the cusp of really making it as an influencer, so a stint on reality TV is the perfect chance to elevate her brand. And $100,000 wouldn't hurt, either. D'Vaughn Miller is just trying to break out of her shell. She's sort of neglected to come out to her mom for years, so a big splashy fake wedding is just the excuse she needs. All they have to do is convince their friends and family they're getting married in six weeks. If anyone guesses they're not for real, they're out. Selling their chemistry on camera is surprisingly easy, and it's still there when no one else is watching, which is an unexpected bonus.... But each week of the competition brings new challenges, and soon the prize money's not the only thing at stake.
A young woman juggles pursuing her dream job in radio while helping her family compete with the new halal restaurant across the street, in this sparkling new rom-com by the author of Ayesha at Last. Sales are slow at Three Sisters Biryani Poutine, the only halal restaurant in the close-knit Golden Crescent neighborhood of Toronto. Hana waitresses there part time, but what she really wants is to tell stories on the radio. If she can just outshine her fellow intern at the city radio station, she may have a chance at landing a job. In the meantime, Hana pours her thoughts and dreams into a podcast, where she forms a lively relationship with one of her listeners. But soon she'll need all the support she can get: a new competing restaurant, a more upscale halal place, is about to open in the Golden Crescent, threatening her mother's restaurant. When her mysterious aunt and her teenage cousin arrive from India for a surprise visit, they draw Hana into a long-buried family secret. A hate-motivated attack on their neighborhood complicates the situation further, as does Hana's growing attraction for Aydin, the young owner of the rival restaurant-who might not be a complete stranger after all. As life on the Golden Crescent unravels, Hana must learn to use her voice, draw on the strength of her community and decide what her future should be.
Ocean's Eleven meets The Farewell in this lush, lyrical heist novel inspired by the true story of Chinese art vanishing from Western museums, about diaspora, the colonization of art, and the complexity of the Chinese American identity. History is told by the conquerors. Across the Western world, museums display the spoils of war, of conquest, of colonialism: priceless pieces of art looted from other countries, kept even now. Will Chen plans to steal them back. A senior at Harvard, Will fits comfortably in his carefully curated roles: a perfect student, an art history major and sometimes artist, the eldest son who has always been his parents' American Dream. But when a mysterious Chinese benefactor reaches out with an impossible--and illegal--job offer, Will finds himself something else as well: the leader of a heist to steal back five priceless Chinese sculptures, looted from Beijing centuries ago. His crew is every heist archetype one can imagine--or at least, the closest he can get. A con artist: Irene Chen, a public policy major at Duke who can talk her way out of anything. A thief: Daniel Liang, a pre-med student with steady hands just as capable of lockpicking as suturing. A getaway driver: Lily Wu, an engineering major who races cars in her free time. A hacker: Alex Huang, an MIT dropout turned Silicon Valley software engineer. Each member of his crew has their own complicated relationship with China and the identity they've cultivated as Chinese Americans, but when Will asks, none of them can turn him down. Because if they succeed? They earn fifty million dollars--and a chance to make history. But if they fail, it will mean not just the loss of everything they've dreamed for themselves but yet another thwarted attempt to take back what colonialism has stolen,
A sexy romance about a plus-size sweetheart who gets a full-life makeover after a brutal breakup and falls for the incredibly hot contractor renovating her home.
Savvy Sheldon spends a lot of time tiptoeing around the cracks in her life: her high-stress and low-thanks job, her clueless boyfriend and the falling-apart kitchen she inherited from her beloved grandma—who taught her how to cook and how to love people by feeding them. But when Savvy’s world starts to crash down around her, she knows it’s time for some renovations.
Starting from the outside in, Savvy tackles her crumbling kitchen, her relationship with her body, her work–life balance (or lack thereof) and, last but not least, her love life. The only thing that doesn’t seem to require effort is her ride-or-die squad of friends. But as any home-reno-show junkie can tell you, something always falls apart during renovations. First, Savvy passes out during hot yoga. Then it turns out that the contractor she hires is the same sexy stranger she unintentionally offended by judging based on appearances. Worst of all, Savvy can’t seem to go anywhere without tripping over her ex and his latest "upgrade." Savvy begins to realize that maybe she should’ve started her renovations the other way around: beginning with how she sees herself before building a love that lasts.
It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother's house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations. Yes, Chef chronicles Samuelsson's journey, from his grandmother's kitchen to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a New York Times three-star rating at the age of twenty-four. But Samuelsson's career of chasing flavors had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs, and, most important, the opening of Red Rooster in Harlem. At Red Rooster, Samuelsson has fulfilled his dream of creating a truly diverse, multiracial dining room—a place where presidents rub elbows with jazz musicians, aspiring artists, and bus drivers. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home....
The inspiring and deeply personal memoir from highly acclaimed chef Dominique CrennBy the time Dominique Crenn decided to become a chef, at the age of twenty-one, she knew it was a near impossible dream in France where almost all restaurant kitchens were run by men. So, she left her home and everything she knew to move to San Francisco, where she would train under the legendary Jeremiah Tower. Almost thirty years later, Crenn was awarded three Michelin Stars in 2018 for her influential restaurant Atelier Crenn, and became the first female chef in the United States to receive this honor – no small feat for someone who hadn't gone to culinary school or been formally trained. In Rebel Chef, Crenn tells of her untraditional coming-of-age as a chef, beginning with her childhood in Versailles where she was emboldened by her parents to be curious and independent. But there is another reason Crenn has always felt free to pursue her own unconventional course....
Julia's story of her transformative years in France in her own words is'captivating... her marvelously distinctive voice is present on every page.” (San Francisco Chronicle). Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia's unforgettable story—struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe—unfolds with the spirit so key to Julia's success as a chef and a writer, brilliantly capturing one of America's most endearing personalities.
A thought-provoking meditation on food, family, identity, immigration, and, most of all, hospitality--at the table and beyond--that's part food memoir, part appeal for more authentic decency in our daily worlds, and in the world at large.Be My Guest is an utterly unique, deeply personal meditation on what it means to tend to others and to ourselves--and how the two things work hand in hand. Priya Basil explores how food--and the act of offering food to others--are used to express love and support. Weaving together stories from her own life with knowledge gleaned from her Sikh heritage; her years spent in Kenya, India, Britain, and Germany; and ideas from Derrida, Plato, Arendt, and Peter Singer, Basil focuses an unexpected and illuminating light on what it means to be both a host and a guest. Lively, wide-ranging, and impassioned, Be My Guest is a singular work, at once a deeply felt plea for a kinder, more welcoming world and a reminder that, fundamentally, we all have more in common than we imagine.
Kitchen juxtaposes two tales about mothers, love, tragedy, and the power of the kitchen and home in the lives of a pair of free-spirited young women in contemporary Japan. Mikage, the heroine, is an orphan raised by her grandmother, who has passed away. Grieving, Mikage is taken in by her friend Yoichi and his mother (who is really his cross-dressing father) Eriko. As the three of them form an improvised family that soon weathers its own tragic losses, Banana Yoshimoto spins a lovely, evocative tale with the kitchen and the comforts of home at its heart.
From #1 New York Times bestselling author Lisa See, “one of those special writers capable of delivering both poetry and plot” (The New York Times Book Review), a moving novel about tradition, tea farming, and the bonds between mothers and daughters.In their remote mountain village, Li-yan and her family align their lives around the seasons and the farming of tea. For the Akha people, ensconced in ritual and routine, life goes on as it has for generations—until a stranger appears at the village gate in a jeep, the first automobile any of the villagers has ever seen. The stranger's arrival marks the first entrance of the modern world in the lives of the Akha people. Slowly, Li-yan, one of the few educated girls on her mountain, begins to reject the customs that shaped her early life. When she has a baby out of wedlock—conceived with a man her parents consider a poor choice—she rejects the tradition that would compel her to give the child over to be killed, and instead leaves her, wrapped in a blanket with a tea cake tucked in its folds, near an orphanage in a nearby city.
When the hail starts to fall, Atina Diffley doesn't compare it to golf balls. She's a farmer. It's “as big as a B-size potato.” As her bombarded land turns white, she and her husband Martin huddle under a blanket and reminisce: the one-hundred-mile-per-hour winds; the eleven-inch rainfall (“that broccoli turned out gorgeous”); the hail disaster of 1977. The romance of farming washed away a long time ago, but the love? Never. In telling her story of working the land, coaxing good food from the fertile soil, Atina Diffley reminds us of an ultimate truth: we live in relationships—with the earth, plants and animals, families and communities. A memoir of making these essential relationships work in the face of challenges as natural as weather and as unnatural as corporate politics, her book is a firsthand history of getting in at the “ground level” of organic farming....
A beautifully written food memoir chronicling one woman's journey from her rural Midwestern hometown to the intoxicating world of New York City fine dining—and back again—in search of her culinary roots Before Amy Thielen frantically plated rings of truffled potatoes in some of New York City's finest kitchens—for chefs David Bouley, Daniel Boulud, and Jean-Georges Vongerichten—she grew up in a northern Minnesota town home to the nation's largest French fry factory, the headwaters of the fast food nation, with a mother whose generous cooking dripped with tenderness, drama, and an overabundance of butter. Inspired by her grandmother's tales of cooking in the family farmhouse, Thielen moves north with her artist husband to a rustic, off-the-grid cabin deep in the woods...
Diana Abu-Jaber's vibrant, humorous memoir weaves together delicious food memories that illuminate the two cultures of her childhood—American and Jordanian. Here are stories of being raised by a food-obsessed Jordanian father and tales of Lake Ontario shish kabob cookouts and goat stew feasts under Bedouin tents in the desert. These sensuously evoked repasts, complete with recipes, paint a loving and complex portrait of Diana's impractical, displaced immigrant father who, like many an immigrant before him, cooked to remember the place he came from and to pass that connection on to his children. The Language of Baklava irresistibly invites us to sit down at the table with Diana's family, sharing unforgettable meals that turn out to be as much about “grace, difference, faith, love” as they are about food.
A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom.Southern food is integral to the American culinary tradition, yet the question of who'owns'it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors'survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.Illustrations by Stephen Crotts
A “lovely” memoir of caring for a mother with cancer, reflecting on our appetites for food and for life (Minneapolis Star Tribune). When her mother is diagnosed with a rare cancer, Karen Babine—cook, collector of vintage cast iron, and fiercely devoted daughter, sister, and aunt—can't help but wonder: feed a fever, starve a cold, but what do we do for cancer? And so she commits to preparing her mother anything she will eat, a vegetarian diving into the unfamiliar world of bone broth and pot roast. In this series of mini-essays, Babine ponders the intimate connections between food, family, and illness. As she notes that her sister's unborn baby is the size of lemon while her mother's tumor is the size of a cabbage, she reflects on what draws us toward food metaphors to describe disease. What is the power of language, of naming, in a medical culture where patients are too often made invisible? How do we seek meaning where none is to be found—and can we create it from scratch? And how, Babine asks as she bakes cookies with her small niece and nephew, does a family create its own food culture across generations?
By twenty-one, Jeff Henderson was making up to $35,000 a week cooking and selling crack cocaine. By twenty-four, he had been sentenced to nineteen and a half years in prison on federal drug trafficking charges. It was an all-too-familiar story for a young man raised on the streets of South Central LA. But what happened next wasn't.Once inside prison, Jeff Henderson worked his way up from dishwasher to chief prison cook, and when he was released in 1996, he had found his passion and his dream—he would become a professional chef. Barely five years out of federal prison, he was on his way to becoming an executive chef, as well as being a sought-after public speaker on human potential and a dedicated mentor to at-risk youth. A window into the streets and the fast-paced kitchens of world-renowned restaurants, Cooked is a very human story with a powerful message of commitment, redemption, and change.
There's plenty of it around, and we all love to eat it. So why should anyone need to defend it? Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion--most of what we're consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become. With In Defense of Food, Pollan proposes a new (and very old) answer to the question of what we should eat that comes down to seven simple but liberating words:'Eat food. Not too much. Mostly plants.'Pollan's bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating.
“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington PostToday's optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix's Chef's Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. Barber's The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.