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This action-packed TV series stars Jeffrey Donovan as agent Michael Westen who receives a burn notice or termination notice. He wakes up in Miami with no money or identification, trapping him there until whoever burned him decides otherwise. While trying to figure out who is responsible for his burn notice, Michael helps people in trouble, using his unique skills gained as a spy. Co-stars include Bruce Campbell (Evil Dead) and Sharon Gless (Cagney & Lacey).
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The third in her trilogy about Gilead, Robinson tells the story of a family and its community from yet another viewpoint, that of Glory Boughton the unmarrried daughter come home to care for her ailing father. The character development in an old refrain of loved ones in pain is exquisite. John, her brother the outsider, comes vividly off the pages in his tender love and despair.
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This character-driven mystery introduces us to Irish archaeologist Cormac Maguire and American pathologist Nora Gavin, who team up to learn more after a decapitated woman is found preserved in a bog in Ireland. Nora is running away from a personal tragedy back in the United States, and Cormac is recovering from the death of a close friend. Together they search for answers in the historical death of a woman, and a current missing woman. The characters are richly drawn, as is the countryside of Ireland, with a strong dose of Irish folklore and musical tradition thrown in.
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In 12th Century Ireland, Caitrin is fleeing an abusive suitor and finds work as a scribe to a struggling and crippled chieftain, Anluan. Caitrin goes through his family documents and begins to uncover an evil sorcery that has plagued Anluan’s family. With enemies approaching, Caitrin must help Anluan overcome this evil and save their budding romance. Heart’s Blood is an adventurous love story and reminded me of Beauty and the Beast, one of my favorite fairy tales.
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One of the great classics of food writing, still fun to read and filled with insights almost 200 years later.
Tagged: Food, Non-fiction
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Join Julie Powell as she tries to cook the entire “Mastering the Art of French Cooking” cookbook in one year. Her funny story started out as a blog and turned into one hilarious story about the adventures of trying something new.
Tagged: Food, Memoir, Non-fiction
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Trillin is just as serious about food as some of the more earnest writers on this list, but also hysterically funny. His main thesis is that the local food usually is best, not the “continental cuisine” served in the pretentious restaurants found everywhere which he names generically “La Maison de la Casa House”. This book is the first in his Tummy Trilogy, which moves on to Alice, Let’s Eat, and finishes with Third Helpings — a delectable three-course meal, all in our collection.
Tagged: Food, Non-fiction
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Analyzing the influence of the fast food industry on American society, an award-winning journalist explores the homogenization of American culture and the impact of the fast food industry on modern-day health, economy, politics, popular culture, entertainment, food production, and more.
Tagged: Food, Non-fiction
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The National Humanities Medal-winning author of The Poisonwood Bible follows the author’s family’s efforts to live on locally and home-grown foods, an endeavor through which they learned lighthearted truths about food production and the connection between health and diet.
Tagged: Food, Non-fiction
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An ecological and anthropological study of eating offers insight into food consumption in the twenty-first century, explaining how an abundance of unlimited food varieties reveals the responsibilities of everyday consumers to protect their health and the environment.
Tagged: Food, Non-fiction
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A compendium of the first five books by the famous food and autobiographical writer, filled with her mixture of insights into gastronomy and life in general. Her dry humor seasons the experience, as when she noted during the food shortages of World War II “when the wolf is at the door, one should invite him in and have him for dinner.”
Tagged: Food, Non-fiction
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This polemic about American cooking grabs the food establishment by the back of the neck and gives it a good shake. It does this partly by setting the historical record straight and partly by exposing the conceits, lazy thinking, and nutritional gobbledegook of so many food writers. Karen Hess was a food historian, John L. Hess was a reporter with a nose for the telling detail, and together they have written a book that is eye-opening, deliciously mean, and, unexpectedly, affectingly evocative. Sadly, it is just as pertinent today as it was in 1977, when it first appeared.
Tagged: Food, Non-fiction