• M48 Patton: American Post-war Main Battle Tank. Robert Griffin

     

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    • M48 Patton: American Post-war Main Battle Tank
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  • Empowered Volume 11 by Adam Warren

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    • Adam Warren
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  • Social Determinants of Health: A Comparative Approach by Alan Davidson

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  • Luna: Wolf Moon: A Novel. Ian McDonald

     

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    • Luna: Wolf Moon: A Novel
    • Ian McDonald
    • Page: 416
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    • ISBN: 9780765375544
    • Publisher: Tom Doherty Associates

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    Luna: Wolf Moon continues Ian McDonald's saga of the Five Dragons. A Dragon is dead. Corta Helio, one of the five family corporations that rule the Moon, has fallen. Its riches are divided up among its many enemies, its survivors scattered. Eighteen months have passed. The remaining Helio children, Lucasinho and Luna, are under the protection of the powerful Asamoahs, while Robson, still reeling from witnessing his parent’s violent deaths, is now a ward—virtually a hostage—of Mackenzie Metals. And the last appointed heir, Lucas, has vanished from the surface of the moon. Only Lady Sun, dowager of Taiyang, suspects that Lucas Corta is not dead, and more to the point—that he is still a major player in the game. After all, Lucas always was the Schemer, and even in death, he would go to any lengths to take back everything and build a new Corta Helio, more powerful than before. But Corta Helio needs allies, and to find them, the fleeing son undertakes an audacious, impossible journey—to Earth. In an unstable lunar environment, the shifting loyalties and political machinations of each family reach the zenith of their most fertile plots as outright war erupts. Luna Series 1. Luna: New Moon 2. Luna: Wolf Moon



     

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  • Save Me the Plums: My Gourmet Memoir by Ruth Reichl

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    • Save Me the Plums: My Gourmet Memoir
    • Ruth Reichl
    • Page: 304
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    • ISBN: 9780812982381
    • Publisher: Random House Publishing Group

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    NEW YORK TIMES BESTSELLER • Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet. “A must for any food lover . . . Reichl is a warm, intimate writer. She peels back the curtain to a glamorous time of magazine-making. You’ll tear through this memoir.”—Refinery29  NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Real Simple • Good Housekeeping • Town & Country When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl’s leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down. Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be. Praise for Save Me the Plums “Poignant and hilarious . . . simply delicious . . . Each serving of magazine folklore is worth savoring. In fact, Reichl’s story is juicier than a Peter Luger porterhouse. Dig in.”—The New York Times Book Review “In this smart, touching, and dishy memoir . . . Ruth Reichl recalls her years at the helm of Gourmet magazine with clear eyes, a sense of humor, and some very appealing recipes.”—Town & Country  “If you haven’t picked up food writing queen Ruth Reichl’s new book, Save Me the Plums, I highly recommend you fix that problem. . . . Reichl is in top form and ready to dish, with every chapter seeming like a dedicated behind-the-scenes documentary on its own.”—Soleil Ho, San Francisco Chronicle



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