Books + Reading Lists
For a generation of mariners, Hinckley has been a source of national pride—their handcrafted vessels are decked out with a classic style that stands out in oceans and harbors across the world. In his new book, Hinckley Yacts: An American Icon, sailing aficionado Nick Voulgaris III takes readers on a nostalgic journey through 86 years of boatbuilding. T+L sat down with the author for an up-close look at the project.
America’s melting pot is boiling over with revived regional cuisine and distinctive flavor profiles. Amazon Books’ Food Editor, Mari Malcolm, was inspired by a surge of localized cookbooks—and wanted to put the best of the year (and the all-American classics) on the map.
These days, in-flight magazines have to work harder and harder to get a traveler’s attention—and Delta’s redesigned Sky is doing just that, with a cleaner layout that emphasizes white space, refined typefaces, and eye-catching photography.
We love this new book from celebrated Japanese food artist Tama-chan. A photo-anthology of her works, Smiling Sushi Roll showcases sushi at its most whimsical. While not all of the rolls themselves are smiling—a shockingly accurate copy of Edvard Munch's The Scream, for example, is not—readers certainly will be when they flip through the pages. The text is in Japanese, but a picture is worth a thousand words, right? Especially when it's a picture of a sushi tyrannosaurus.
Few could argue the fact that New York is one of the most fashionable cities in the world—and thanks to the book New York Bike Style (April 1; $29.95; Prestel), it’s clear that its residents don’t sacrifice their sartorial flair when on two wheels. Brooklyn-based photographer Sam Polcer took to his own teal Lotus 10-speed from the late '80s, seeking out stylish riders across the five boroughs.
Scribd is like Netflix for books: a monthly fee of $8.99 gets you unlimited access to more than 300,000 e-books from 900 publishers, the largest of which is Harper Collins. Today, the company is launching a new travel category through a partnership with Lonely Planet—which means for less than the cost of one title, you can browse hundreds of guidebooks. (The category also includes non-fiction titles, such as 1,000 Places to See Before You Die.)
Scribd is especially useful for travelers: not only is it compatible with iPhone, iPad, Android, Kindle Fire, and any web browser, but you can also download books to read off line—ideal when on the road without Internet access. (And you can keep any books you download indefinitely, as long as you remain a member.)
For the last few days, the public artist Stephen Powers has been leaving his mark on New York’s Strand bookstore—as he says, “sneaking around the aisles and painting little love letters to reading and writing.” It’s all to celebrate the launch of his book, A Love Letter to the City (Princeton Architectural Press; $24.95), a collection of essays, sketches, and vibrant photos of his works from Coney Island and his hometown of Philadelphia to Dublin, São Paolo, and Johannesburg.
“A culinary greatest hits of the world.” That’s how best-selling author David Joachim describes his 40th cookbook, Cooking Light Global Kitchen: The World's Most Delicious Food Made Easy (Oxmoor House; $29.95), which hit shelves this week. It’s a compendium of 150 recipes—including 120 pulled from Cooking Light’s 25-year-old archive developed by the likes of Lidia Bastianich and Rick Bayless.
How do you become a travel writer? We asked two authors to sit down and have a conversation over Twitter to find out. Here are highlights from a recent chat between T+L's News Director, Luke Barr, and author and T+L contributing editor, Gary Shteyngart.
Be sure to pickup (or download) Shteyngart’s latest novel, Little Failure: A Memoir and Barr’s first book: Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste.
Photo credit: Jeff Morgan
The U.S. ramen scene is booming—and it’s about to get even more exciting with the arrival of one of Tokyo’s hottest noodle gurus, Ivan Orkin. The New York native—who earned serious food cred in Japan at his two Ivan Ramen restaurants—is returning to his roots, bringing two outposts of his cult brand to Manhattan. Here, Orkin, whose first cookbook is out this month, gives us the lowdown on the soup that made him famous.
Q: How did you break into the Tokyo dining scene?
A: It was a crazy idea for a white guy from New York to open a ramen restaurant there. But in Japan, people respect passion and a good work ethic, and I think that came across. Also, when I started, making your own noodles was very uncommon, and I decided to do mine in house.