The 50 Funniest American Writers - Andy Borowitz

Humorist Andy Borowitz has compiled a raucous array of writing in The 50 Funniest American Writers: An Anthology of Humor from Mark Twain to the Onion (Library of America, $27.95).  An asterisk in the title reminds readers that this selection is “according to Andy Borowitz.”  In any case, he has assembled work by some unquestionably funny folks. Pieces by contemporary wits such as George Saunders, Wanda Sykes, and David Sedaris are present, but the editor has also picked samples from writers who aren’t read much anymore, people like Peter DeVries, George Ade, and Anita Loos.  Dorothy Parker, George S. Kaufman, S.J. Perelman, H.L. Mencken, and James Thurber are here (this is the Library of America, after all), making it a literary anthology that will be cherished by everyone in the household.

The 50 Funniest American Writers: An Anthology from Mark Twain to The Onion By Andy Borowitz (Editor) Cover Image
By Andy Borowitz (Editor)
$27.95
ISBN: 9781598531077
Availability: Special Order—Subject to Availability
Published: Library of America - October 13th, 2011

Balzac's Omelette: A Delicious Tour of French Food and Culture with Honore'de Balzac - Anka Muhlstein,

Balzac, the 19th-century French novelist, filled his massive Comédie humaine with meticulously observed details of people and their social contexts. In the vein of these “naturalist” works, Balzac’s Omelette: A Delicious Tour of French Food and Culture with Honoré de Balzac (Other Press, $19.95), by Anka Muhlstein, focuses on the food and drink amply described in the fiction, from sketchy boarding-house fare to opulent multi-course dinners, to illustrate the society that so captivated Balzac. Balzac’s acute and entertaining descriptions evoke how strongly food and our feelings toward food affect character, relationships, and social standing.

Balzac's Omelette: A Delicious Tour of French Food and Culture with Honore'de Balzac By Anka Muhlstein Cover Image
$19.95
ISBN: 9781590514733
Availability: Special Order—Subject to Availability
Published: Other Press - October 11th, 2011

Off the Menu: Staff Meals from America's Top Restaurants - Marissa Guggiana

What do chefs in the best restaurants serve their staff?  In Off the Menu: Staff Meals from America’s Top Restaurants (Welcome Books, $40) Marissa Guggiana takes readers behind the scenes and into the kitchens of places like Galatoire’s in New Orleans, Franny’s in Brooklyn, and The Tabard Inn here in D.C.  The recipes vary from sandwiches to stews—nothing too fancy here—but the attention is on the flavors.  Shepherd’s pie, buttermilk fried chicken, jambalaya, and chorizo empañadas are just a few of the highlighted recipes, typifying an assortment that is simple yet imaginative, fit for family and friends.

Off the Menu: Staff Meals from America's Top Restaurants By Marissa Guggiana Cover Image
$40.00
ISBN: 9781599621029
Availability: Special Order—Subject to Availability
Published: Welcome Books - October 11th, 2011

Pages