Autumn 2000: After five years in Paris, Adam Gopnik moves his family back to a New York that seems, at first, safer and shinier than ever. Here in the wondrously strange "neighborhood" of Manhattan we observe the triumphs and travails of father, mother, son, and daughter; and of the teachers, coaches, therapists, adversaries, and friends who round out the extended urban family.

When Adam Gopnik and his soon-to-be-wife, Martha, left the comforts of home in Montreal for New York, the city then, much like today, was a pilgrimage site for the young, the arty, and the ambitious. But it was also becoming a city of greed, where both life's consolations and its necessities were increasingly going to the highest bidder. At the Strangers' Gate builds a portrait of this particular moment in New York through the story of this couple's journey - from their excited arrival as aspiring artists to their eventual growth into a New York family.

Steve Martin met his good friend Adam Gopnik three decades ago, and in that time, Gopnik has always marveled at Martin’s ability to flourish in a wide variety of artforms: magic, comedy, art collecting, writing, and music. In So Many Steves: Afternoons with Steve Martin, New Yorker writer Adam Gopnik creates a new type of profile: a year’s worth of conversations with Martin where Gopnik pulls back the curtain on his friend’s illustrious career.

The Roaring Twenties—the Jazz Age—has been characterized as a time of Gatsby frivolity. But it was also the height of the uniquely American hate group, the Ku Klux Klan. Their domain was not the old Confederacy, but the Heartland and the West. They hated Blacks, Jews, Catholics and immigrants in equal measure, and took radical steps to keep these people from the American promise. And the man who set in motion their takeover of great swaths of America was a charismatic charlatan named D.C. Stephenson.

Garlic and Sapphires is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously. There is her stint as Molly Hollis, a frumpy blond with manicured nails and an off-beige Armani suit that Ruth takes on when reviewing Le Cirque. The result: her famous double review of the restaurant: First she ate there as Molly; and then as she was coddled and pampered on her visit there as Ruth, New York Times food critic.

In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood. Bourdain takes no prisoners as he dissects what he's seen.

Bacon. McDonalds. Cinnabon. Hot Pockets. Kale. Stand-up comedian and author Jim Gaffigan has made his career rhapsodizing over the most treasured dishes of the American diet (“choking on bacon is like getting murdered by your lover”) and decrying the worst offenders (“kale is the early morning of foods”).

In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.

This memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia Child embraced so wholeheartedly. Above all, she reveals the kind of spirit and determination, the sheer love of cooking, and the drive to share that with her fellow Americans that made her the extraordinary success she became.

French women don't get fat, but they do eat bread and pastry, drink wine, and regularly enjoy three-course meals. In her delightful tale, Mireille Guiliano unlocks the simple secrets of this "French paradox", how to enjoy food and stay slim and healthy. Hers is a charming, sensible, and powerfully life-affirming view of health and eating for our times.

From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own.

In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.

Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.

On January 1, 2014, homebrewer and writer Derek Dellinger began a journey that would change nearly everything he thought he knew about fermented food and beverage - and as a beer expert, he knew a lot. For an entire year, Dellinger would eat or drink only products that had been created by microbes. Exploring the vast world of fermentation, Dellinger became the living embodiment of its cultural and nutritional power - he became the Fermented Man.

What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France.