YumEat Better With This Book One ingredient at a time, Edward Behr will change the way you eat for the better, but you have to be willing to sit up, take notes, and take your food seriously. Are you ready?Lucas Wittmann
Out of the RuinsOut of the RuinsHow did we get from 1945 to here? Ian Buruma talks about his new history of the year World War Two ended.Lucas Wittmann
Summer’s EndMega Fall Books PreviewFrom Norman Rush’s new novel, 10 years in the making, to the best releases of early November, here are 21 must-reads.Jimmy So
LongreadsThe Week’s Best ReadsThe Daily Beast picks the best journalism from around the web this week. By Lucas Wittmann.Lucas Wittmann
Top PicksMy Favorite Books of the YearNewsweek/Daily Beast books editor Lucas Wittmann on Salman Rushdie’s memoir and other books that wowed him this year.Lucas Wittmann
’TIS THE SEASONHoliday Books Gift GuideFrom what to get your bratty cousin to the perfect gift for Dad, herewith our ultimate gift guide of 15 astonishing, weird, and beautiful books.Jimmy So
Beach Books21 Amazing Summer ReadsFrom a debut about a wedding off Cape Cod to a biography of Julia Child, Jimmy So and Lucas Wittmann pick the best of the tropical season.Jimmy So
Bright Lights, Big Glass<p>Novelist and wine poet Jay McInerney joins us on camera to taste wine, talk about what hipsters drink, and why Raymond Carver was not a sherry man. His new book on wine, <i><a target="_blank" href="http://www.amazon.com/exec/obidos/ASIN/0307957284/thedaibea-20">The Juice</a></i>, is out now.</p> Lucas Wittmann
TripsThis Week’s Hot Reads<p>From <i>HHhH</i>, a Holocaust novel about the impossibility of writing a Holocaust novel, to a memoir without a trace of self-aggrandizement by priest and politician Bob Massie.</p> <p></p> Nicholas Mancusi
Just ThinkIndia’s Tehelka Think Festival kicked off today, covering nanotechnology to satire. By Lucas Wittmann.Lucas Wittmann
