Describes the experiences of American expatriot artists and authors in 1920's Paris, and shares characteristic recipes from the period

Takes you through an edible time machine back to the moveable feastÓ that Hemingway called 1920s Paris. Transform your living room into Gertrude Stein's famous tea salon, share a cold supper with James Joyce & Sylvia Beach, dine with Cole Porter at the famous cabaret Bricktop's or with Kiki & Man Ray in their intimate flat. Have grilled lobster & champagne with Josephine Baker, bouillabaisse with Zelda Fitzgerald, & The Jimmie Special from Jimmie the Barman. The book will help you recreate these & many other occasions as it traces the sumptuous feats & daring adventures of the coterie of artists & writers who visited Paris during this exhilarating decade of creativity.

A fresh look at American literary modernism.

From the author of A Witch in Time comes a magical story spanning from Jazz Age Paris to modern-day America of family secrets, sacrifice, and lost love set against the backdrop of a mysterious circus. Paris, 1925: To enter the Secret Circus is to enter a world of wonder—a world where women weave illusions of magnificent beasts, carousels take you back in time, and trapeze artists float across the sky. Bound to her family's circus, it's the only world Cecile Cabot knows until she meets a charismatic young painter and embarks on a passionate affair that could cost her everything. Virginia, 2004: Lara Barnes is on top of the world until her fiancé disappears on their wedding day. When her desperate search for answers unexpectedly leads to her great-grandmother’s journals, Lara is swept into a story of a dark circus and ill-fated love. Soon secrets about Lara’s family history begin to come to light, revealing a curse that has been claiming payment from the women in her family for generations. A curse that might be tied to her fiancé’s mysterious disappearance Praise for The Ladies of the Secret Circus: "At times decadent and macabre, The Ladies of the Secret Circus is a mesmerizing tale of love, treachery, and depraved magic percolating through four generations of Cabot women." —Luanne G. Smith, author of The Vine Witch "Fans of Erin Morgenstern’s The Night Circus will love this page-turning story of dark magic, star-crossed love, and familial sacrifice." —Publishers Weekly (starred review) "Ambitious and teeming with magic, Sayers creates a fascinating mix of art, The Belle Époque, and more than a little murder.” —Erika Swyler, author of The Book of Speculation For more from Constance Sayers, check out A Witch in Time.

This is a comprehensive collection of authentic recipes, some 500 in all, for drinks and dishes that more than 150 American authors since the late 18th century are known to have enjoyed. The book should appeal to amateur chefs and so-called "foodies" who may want to test some of the recipes in their kitchens; to American literature instructors and scholars who may use it as a teaching tool; and general readers who will read it for pleasure. In effect, this is a celebrity cookbook to which many literary celebrities, living and dead, have contributed, among them Harriet Beecher Stowe, Rudolfo Anaya, Denise Chavez, Emily Dickinson, William Faulkner, Harlan Ellison, Ursula Le Guin, Benjamin Franklin, Charlotte Perkins Gilman, Jack London, Allen Ginsberg, Lafcadio Hearn, Ernest Hemingway, Jack Kerouac, Elmore Leonard, Bobbie Ann Mason, Marjorie Kinnan Rawlings, Leslie Marmon Silko, Gertrude Stein, Onoto Watanna, Eudora Welty, Walt Whitman, and Gerald Vizenor.

Widely recognized as the godfather of modern American cooking and a mentor to such rising celebrity chefs as Mario Batali, Jeremiah Tower is one of the most influential cooks of the last thirty years. Now, the former chef and partner at Chez Panisse and the genius behind Stars San Francisco tells the story of his lifelong love affair with food -- an affair that helped to spark an international culinary revolution. Tower shares with wit and honesty the real dish on cooking, chefs, celebrities, and what really goes on in the kitchen. Above all, Tower rhapsodizes about food -- the meals choreographed like great ballets, the menus scored like concertos. No other book reveals more about the seeds sown in the seventies, the excesses of the eighties, and the self-congratulations of the nineties. No other chef/restaurateur who was there at the very beginning is better positioned than Jeremiah Tower to tell the story of the American culinary revolution.