Books about Writing from Amazon.com

This beautifully written, heartfelt memoir touched a nerve among both readers and reviewers Elizabeth Gilbert tells how she made the difficult choice to leave behind all the trappings of modern American success (marriage, house in the country, career) and find, instead, what she truly wanted from life. Setting out for a year to study three different aspects of her nature amid three different cultures, Gilbert explored the art of pleasure in Italy and the art of devotion in India, and then a balance between the two on the Indonesian island of Bali. By turns rapturous and rueful, this wise and funny author (whom Booklist calls “Anne Lamott’s hip, yoga- practicing, footloose younger sister”) is poised to garner yet more adoring fans..
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...offers updated information on reporting statistics, writing withour bias, preparing manuscripts with a word processor for electronic production, and publishing research in accordance with ethical principles..
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From the master of literary mayhem and provocation, a full-frontal Triple X novel that goes where no American work of fiction has gone before

Cassie Wright, porn priestess, intends to cap her legendary career by breaking the world record for serial fornication. On camera. With six hundred men. Snuff unfolds from the perspectives of Mr. 72, Mr. 137, and Mr. 600, who await their turn on camera in a very crowded green room. This wild, lethally funny, and thoroughly researched novel brings the huge yet underacknowledged presence of pornography in contemporary life into the realm of literary fiction at last. Who else but Chuck Palahniuk would dare do such a thing? Who else could do it so well, so unflinchingly, and with such an incendiary (you might say) climax?

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Composition teachers throughout the English-speaking world have been pushing this book on their students since it was first published in 1957. Co-author White later revised it, and it remains the most compact and lucid handbook we have for matters of basic principles of composition, grammar, word usage and misusage, and writing style..
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Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn.
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Told in a series of vignettes stunning for their eloquence, The House on Mango Street is Sandra Cisneros's greatly admired novel of a young girl growing up in the Latino section of Chicago Acclaimed by critics, beloved by children, their parents and grandparents, taught everywhere from inner-city grade schools to universities across the country, and translated all over the world, it has entered the canon of coming-of-age classics.

Sometimes heartbreaking, sometimes deeply joyous, The House on Mango Street tells the story of Esperanza Cordero, whose neighborhood is one of harsh realities and harsh beauty. Esperanza doesn't want to belong--not to her rundown neighborhood, and not to the low expectations the world has for her. Esperanza's story is that of a young girl coming into her power, and inventing for herself what she will become..
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Since its earliest days, The New Yorker has been a tastemaker–literally. As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons.

Whether you’re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker’s fabled eighty-year history, are sure to satisfy every taste. There are memoirs, short stories, tell-alls, and poems–ranging in tone from sweet to sour and in subject from soup to nuts.

M.F.K. Fisher pays homage to “cookery witches,” those mysterious cooks who possess “an uncanny power over food,” while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahl’s famous story “Taste,” in which a wine snob’s palate comes in for some unwelcome scrutiny, and Julian Barnes’s ingenious tale of a lifelong gourmand who goes on a very peculiar diet for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japan’s tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city’s foremost fisherman-chef.

Selected from the magazine’s plentiful larder, Secret Ingredients celebrates all forms of gustatory delight..
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