Winner of the IACP Cookbook Design Award, this New York Times bestseller is a shout to the heavens rally cry about loving food from Action Bronson, "one of the internet's most entertaining food personalities" ( GQ ) and James Beard Award-winning food writer Rachel Wharton. This ain't no cookbook. This ain't no memoir. This is Action Bronson's devotional, a book about the overwhelming power of delicious--no, f*cking amazing--food, the food-stuff, full-color companion to his hit Vice television show of the same name. Bronson is this era's Homer, and F*ck, That's Delicious is a modern-day Odyssey , replete with orgiastic recipes, world travel, siren songs, and weed. Illustrated, packed with photos, and unlike any book in the entire galaxy, Bronson's F*ck, That's Delicious includes 40-plus recipes inspired by his childhood, family, tours, and travels. Journey from bagels with cheese that represent familial love to the sex and Big Macs of upstate New York fat camp, and ultimately to the world's most coveted five-star temples of gastronomy. And: Tacos in LA The best Dominican chimis Jamaican jerk Old-school ice cream shops Hand-rolled pasta from Mario Secrets to good eating from Massimo Meyhem Lauren's Chicken Patty Potpie D'Angelo's Sausage and Peppers And more! More! More! Bronson writes in his introduction, "I couldn't think of a better job. . . . The show, this book, my life is definitely something I've been wanting to do for a very, very, very long time, and I'm just happy that it's come to life." For fans of his show and his gonzo style of food and life, there could be no better gift book than this full-color collection of all things Action Bronson.

NEW YORK TIMES BESTSELLER • “A delicious insider account of the gritty, glamorous world of food culture.”— Vanity Fair In this “poignant and hilarious” ( The New York Times Book Review ) memoir, trailblazing food writer and beloved restaurant critic Ruth Reichl chronicles her groundbreaking tenure as editor in chief of Gourmet. A BEST BOOK OF THE YEAR: 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.