Mimi Cuisine
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The Early Diary of Anaïs Nin, 1920–1923
The diarist's account of her life in the early 1920s explores "the conflict she felt between artistic longings and her pre-ordained female fate" ( The Detroit News). Continuing the journey of self-education and self-discovery she began in Linotte, Anaïs Nin discloses a part of her life that had previously remained private. She discusses the period in which she met Hugo Guiler, the young man who later became her husband, and made the wrenching transition from the shelter of her family to the world of artists and models. She also reveals the struggle she faced between her expected role as a woman and her determination to be a writer—a negotiation that still poses difficulties for many of us almost a century after Nin wrote this diary. "Through sheer nerve, confidence, and will, Nin made of the everyday something magical. This was a gift, indeed, and it's a fascinating process to witness." — The Christian Science Monitor With a preface by Joaquin Nin-Culmell
One Man's War
In the book One Man's War: The Story of the Lafayette Escadrille, Bert Hall recounts how after he was taken off the front lines due to the mumps, he was to recover in the south of France, versus Paris where he had an apartment and female acquaintances. At the train depot he encountered a wounded soldier who was to recover in Paris, versus the south of France where he was from. So they mutually exchanged their destination "tags", Bert gave him all his cigarettes, and then shook his hand very gently. In this he admitted that he circumvented the French Army, and that he "always did object to doing things by the numbers anyhow". He also tells of forcing a German Albatross down in French territory, and contrasts his own personal style versus his mechanic, Leon Mourreau, who also deserved credit as gunner in his early two seat Nieuport: " ... my mechanic came in for no small part of this catch, and he deserved it too. But he was a modest fellow, and not nearly as good a talker as I was. Talking up one's exploits had its advantages, even in a big caliber war. And finally, Bert Hall persistently refers to his fellow pilots and commanders in glowing and respectful terms, with rare exceptions. And if some were envious and sought to discredit his achievements, he did not reciprocate.
The Chowhound's Guide to the New York Tristate Area
New York is home to some of the finest restaurants and the widest culinary variety in the world. With such a wonderful array of food available, why should New York eaters limit their choices to the at-best-stodgy-at-worst-pretentious Zagats Guide listings? Chowhound Guides are the anti-Zagat for true food lovers. They’re fresh, fun, and detailed, compiled by passionate, unpretentious people who are obsessed with finding the real deal on the full spectrum of food—conventional wisdom and outward trappings be damned. It’s all about finding the best meal for the occasion, whether that means knowing the perfect brunch to take out-of-town relatives to (that you will enjoy too!), the off-menu dish that only the insiders know to order, or how to find the Arepas Lady and her mouthwatering offerings under the #7-train tracks in Queens on a late Saturday night adventure. New York Chowhounds are constantly scouring the boroughs, on the hunt for the tastiest meal, the most expertly or authentically prepared dish, or an overlooked “hidden gem” of a restaurant. Chowhound’s Guide to New York is the richest treasure trove of New York restaurant tips and food information compiled in any book, covering over 1000 restaurants, cafes, take-out counters, delis, farmer’s markets, and food carts—many of which are not listed in any other guide. Unlock the best and myriad aspects of eating around town at all price ranges, settings, and cuisines. Chowhound’s fresh approach and focus on food, not flash, unearths the obscure, and the truly delicious.