Yard Fresh Pt. 32

February 18th, 2016
In the past couple years since my friend Gillion gave me a vinegar mother I've gotten really into making them. In this photo I was straining the Riesling vinegar and more plum wine vinegar. Both super tasty.

In the past couple years since my friend Gilion gave me a vinegar mother I’ve gotten really into making my own yummy vinegars. In this photo taken a few weeks ago I was straining the Riesling vinegar and more plum wine vinegar. Both are super tasty.

Since the start of the year I’ve been full-time writing again. I did this for the better part of three years between 2006 and 2009 and at the end of that I said I’d never write full-time again. Well, times change, I’ve learned a few things, forgotten a bunch more and now I’m at it again.

The main difference between then and now work-wise is that I’m now working primarily on books — two under contract including the Tasty n Sons Cookbook with Sasquatch Books (out fall 2017) and a secret Tin House project (out spring 2017) as well as a novel (out sometime I hope!). In 2006 through 2009 I was mostly working on freelance food writing projects and a book toward the end — the first edition of Food Lover’s Guide to Portland.

What remains the same is that writing full-time is fucking hard and it’s easy to burn out if you work a more normal five day, eight-plus hours a day work week. I know that this may sound spoiled and/or crazy since working full-time for yourself writing books sounds so dreamy but I have really strong work ethic so in living the dream I pushed myself a little too hard going into this full-time writing thing again. In the evenings after work I ended up snapping at people and drinking a little too much too often and in general I was just moodier than I want to be. And exhausted — mentally and physically.

Now that I’ve realized eight-plus hours of writing five days in a row every week isn’t sustainable I’m figuring out how to manage my time a little better and give my brain and body breaks throughout the day. Things that have helped with the transition — I got a standing desk, I’ve been taking some mornings off, I’ve been taking more long walks throughout the day. I’m basically just being nicer to myself and changing my perception of what a proper work week is. Work smarter not harder. So true.

Oh, and food. Cooking has always been a form of therapy for me and when I don’t do it enough I feel off and not myself. I think it’s similar to how folks who work out regularly feel when they don’t work out enough. Here are some tasty treats that I’ve cooked and eaten in the past couple months. I hope you’ve been cooking some tasty things too. If so I’d love to hear about it in the comments if you care to share. Happy year of the fire monkey!

Tested these open-faced Monte Cristos for The Tasty Cookbook with anglaise soaked challah, gruyere and spiced maple syrup. Ridiculously good.

Tested these open-face Monte Cristos for The Tasty Cookbook with anglaise soaked challah, gruyere and spiced maple syrup. Ridiculously good.

Since I've been at my writing studio so much more lately I've been making more soups and stews that I can heat up in my electric hot pot there.  Kimchi Chijae is one of my all-time favorites. I use Lauryn Chun's  recipe from the Kimchi Cookbook.

Since I’ve been at my writing studio so much lately I’ve been making more soups and stews that I can heat up in my electric hot pot there. Kimchi Chijae is one of my all-time favorites. I like Lauryn Chun’s recipe for it in The Kimchi Cookbook.

Made with my homemade Choi's Kimchi recipe classic kimchi. So tasty.  I put a lot of brined shrimp in it this time.

Made with my homemade — from Choi’s Kimchi recipe — classic kimchi. So tasty. I put a lot of tiny salted shrimp in it this time.

Sandwiches of course are also great to take to work. I made this one with Edelweiss Sausage & Delicatessen's spicy paprika loaf and my homemade sour pickles.

Sandwiches of course are also great to take to work. I made this one with Edelweiss Market’s spicy paprika loaf and my homemade sour pickles.

I tested The Tasty Cookbook collards at home a couple weeks ago. They're so yummy and taste like they cooked for hours even though they only took 30 minute/ and I've borrowed my friend's pressure cooker for way too long. I need to return it and get one of my own.

I tested The Tasty Cookbook collards at home a couple weeks ago. They’re so yummy and taste like they cooked for hours even though they only took 30 minutes. I’ve borrowed my friend’s pressure cooker for way too long. I need to return it and finally get one of my own. Love them.

I also made this crazy good Mark Bittman pressure cooker black bean soup recently. The best black been soup I've ever made in THIRTY minutes from dry bean to rich, inky, spicy soup. If you have a pressure cooker find this recipe.

I also made this crazy good Mark Bittman pressure cooker black bean soup recently. The best black been soup I’ve ever made in THIRTY minutes from dry bean to rich, inky, spicy soup. If you have a pressure cooker find this recipe and make it. I guarantee you’ll love it.

Started the Toro Bravo cookbook limoncella at the end of January so it has another week before I strain it, add the simple syrup and then freeze it for two weeks before drinking. One of my favorite recipes from the book.

I started the Toro Bravo cookbook limoncello at the end of January so it has another week before I strain it, add the simple syrup and then freeze it for two weeks before drinking. One of my favorite recipes from the book.

In the beginning of January my boyfriend Jimbo and I went to Manzanita for a long weekend and it was lovely as always -- especially this simplest of breakfasts. Pomegranate is always such a treat. And The Little Apple is my favorite grocery on the Oregon Coast.

Early January my boyfriend Jimbo and I went to Manzanita for a long weekend and it was lovely as always — especially this simplest of breakfasts. Pomegranate is always such a treat. And The Little Apple is my favorite grocery on the Oregon Coast.

One of my favorite quick eats at home is doctored up boxed mac and cheese. I made this one with kimchi, lots of fish sauce, gochugaru and sesame for my best housemat in the world Jennifer and I. I want some now.

One of my favorite quick eats at home is doctored up boxed mac and cheese. I made this one with kimchi, lots of fish sauce, gochugaru and sesame for me and my best housemate in the world Jennifer. I want some now.

I made a loaded with okra and shrimp gumbo last month and the best part of it was cooking it the next morning with rice and eggs and cheese. I will be doing this for the rest of my life. Highly recommend it.

I made a gumbo loaded with okra and shrimp last month and the best part of it was cooking it the next morning with rice, eggs and cheese. I will be doing this for the rest of my life. Highly recommend it.

My brother Andy, sister-in-law Laura and I toasting via Skype with the Vanilla Porter that Andy and I brewed when I was home in Cincinnati for Christmas this Christmas Eve. They sent me a package of a few bottles of it as they always do. Crazy good. And so cute.

My brother Andy, sister-in-law Laura and I toasting via Skype with the vanilla porter that Andy and I brewed when I was home in Cincinnati for Christmas this Christmas Eve. They sent me a package with a few bottles of it as they always do. Crazy good. And so cute.

Andy bottling the vanilla porter a few weeks ago. Laura sent me a photo...

My brother bottling the vanilla porter a few weeks ago. Laura sent me a photo…

More home recipe testing for The Tasty Cookbook -- Kyle's Granola with homemade sweet labneh and caramelized apples. I'm not all that into cereals but this one is  awesome.

More home recipe testing for The Tasty Cookbook — Kyle's Granola with homemade sweet labneh and caramelized apples. I’m not all that into cereals but this one is awesome.

Making the labneh for it. Recipe testing till the break of dawn! Love it.

Making the labneh for it. Recipe testing till the break of dawn! Love it.

I've been making homemade fruit wines for years but 2015 was the first year I made Concord grape wine and it turns out it's pretty dang tasty. Not as good as the plum wine but yummy.

I’ve been making homemade fruit wines for years but 2015 was the first year I made Concord grape wine and it turns out it’s pretty dang tasty. Not as good as the plum wine but yummy.

My Grandma Amy came up with a very special recipe based on a detective series that she read and loved called Wolfe Eggs (named after Rex Stout's character Nero Wolfe) that we had and continue to make for holiday breakfasts and now they're going to be in a very exciting secret book project that I can't tell you about but will one fine day very soon. RIP Grandma Amy.

My Grandma Amy came up with a very special recipe that she called Wolfe Eggs inspired by a dish in a detective series that she read and loved. She named the dish after Rex Stout’s character Nero Wolfe — the obese gourmand of a detective. Growing up my grandma always made these for holiday breakfasts and we continue to make them. Now they’re going to be in someone near and dear to me’s very exciting secret book project that I can’t tell you about but will one fine day soon. RIP Grandma Amy.

Another tasty soup that I took to my writing studio -- Melissa Clark's Red Lentil Soup with Lemon in the New York Times. I love red lentils -- so yummy, pretty and quick to cook.

Another tasty soup that I took to my writing studio — Melissa Clark’s Red Lentil Soup with Lemon in the New York Times. I love red lentils — so yummy, pretty and quick to cook.

Pizza night with Jimbo's nephew Jonah, Jimbo's sister Betsy and her fiancee Sara last weekend. We made six pizzas for five humans.

Pizza night with Jimbo’s nephew Jonah, Jimbo’s sister and her fiancee last weekend. We made six pizzas for five humans so there was plennnnnnty of pizza for breakfast 😉

Eat, drink and be hairy!

Yard Fresh Pt. 31
Yard Fresh Pt. 30
Yard Fresh Pt. 29
Yard Fresh Pt. 28
Yard Fresh Pt. 27
Yard Fresh Pt. 26
Yard Fresh Pt. 25
Yard Fresh Pt. 24
Yard Fresh Pt. 23
Yard Fresh Pt. 22
Yard Fresh Pt. 21
Yard Fresh Pt. 20
Yard Fresh Pt. 19
Yard Fresh Pt. 18
Yard Fresh Pt. 17
Yard Fresh Pt. 16
Yard Fresh Pt. 15
Yard Fresh Pt. 14
Yard Fresh Pt. 13
Yard Fresh Pt. 12
Yard Fresh Pt. 11
Yard Fresh Pt. 10
Yard Fresh Pt. 9
Yard Fresh Pt. 8
Yard Fresh Pt. 7
Yard Fresh Pt. 6
Yard Fresh Pt. 5
Yard Fresh Pt. 4
Yard Fresh Pt. 3
Yard Fresh Pt. 2
Yard Fresh Pt. 1

Yard Fresh Pt. 31

June 19th, 2015
My new batch of miso salted in and in the crock! The oldest I have now that's still fermenting is 5 years old.

My new batch of miso! The oldest I have now that’s still fermenting is 5 years old.

Well, well, well, it’s been a year since I did one of these installments. Time flies when you’re having fun and I’ve been having a lot of fun lately. Candle both ends as usual. The last Yard Fresh I wrote in May 2014 right when my kitchen was going into remodel surgery. That seems like years ago — so many parties and dinner parties and cooking fun has transpired in it since. I am so grateful to my good friends at St. Johns Design Build for making my kitchen dreams come true. I couldn’t love my kitchen more or recommend these fellows more highly for any home remodel project.

I’ll get to the food photos in a second but here’s a quick recap. of the past few months. I got to do my very first writing residency for my novel at The Sou’wester in April and it was awesome. I cranked out 3,000 words a day on average and even managed to cook and eat all kinds of tasty treats that you’ll see below. I also got to go to San Francisco in early May to interview one of my food heroes Mark Bittman for a magazine I’ve subscribed to and loved for years. That interview won’t publish for awhile and I’ll be sure to let you know when it does.

For now, I’m still loving my work at Hawthorne Books which recently merged with Dzanc Books, working on my novel one day a week, we just finished the Tasty Cookbook proposal (we originally proposed a brunch book but now it’s AM plus PM dishes mmmm) and our agent is sending it out, I’m working on a hard cider book with someone near and dear, we’re about to set the date for the 6th Annual Portland Fermentation Festival this fall and get cracking on that again, I’m doing all kinds of fun things with Team Gorham as always, and I’m working on something with the fine folks at Inkshares this summer. Sheesh. That’s a lot.

This summer I plan to be the river rat that I always am when the days are long and this time around it will often be with my sweet, sweet fellow Jimbo. That makes me very happy. I also plan to camp and cook outside a lot and use my pie irons often. We’re going to the Outer Banks with my family in a month. I have 200 bottles of homemade plum wine to bottle this year from the Brooks Plum tree in the front yard. And, you know, drink. Friends make the world go round so I will be playing in the sun with them a whole heck of a lot in upcoming months.

Hope you’ve been working on good projects, having fun with friends and family and cooking and eating delicious food. I harvested my garlic one month early this year — so hot these days! — and now I have flashy trout’s back lettuce and kale and soon tomatoes, chiles, zukes etc. SUMMMMMMMMMER! Love to you and hope you have an incredible summer. Do all the fun things as much as you can. Summer is magic and it always goes fast.

I didn't actually cook this buuuuut isn't it pretty?! My super talented friend Tom Humphrey designed it and John G and I and his team worked our arses off putting this FIFTY page book proposal together. Going out to publishers this week!

I didn’t actually cook this buuuuut isn’t it pretty?! My super talented friend Tom Humphrey designed it and John G and I and his team worked our arses off putting this FIFTY page book proposal together. Going out to publishers this week!

Potato taco time! My friend Raquel's late mom Anna taught me how to make these. These mean summer and love to me.

Potato taco time! My friend Raquel’s late mom Anna taught me how to make these. These mean summer and love to me.

Potato tacos at night aaaaand potato tostadas in the morning! With soyrizo and eggs. Yummmmm.

Potato tacos at night aaaand potato tostadas in the morning! With soyrizo and eggs. Yummmmm.

Plum wine bottling and drinking with my housey and friend. And the White Wolf. Only 25 more gallons to go!

Plum wine bottling and drinking with my housey and friend. And the White Wolf. Only 25 more gallons to go!

Plum wine in Grolsch bottles and getting fizzzzzzy.

Plum wine in Grolsch bottles and getting fizzzzzzy.

Flashy Trout's Back lettuce from Territorial Seed. Have twenty this size in the backyard. Salad Dayzzzzz

Flashy Trout’s Back lettuce from Territorial Seed. Have twenty this size in the backyard. Salad Dayzzzzz

Straining my homemade vinegars -- plum wine vin and grapefruit. My friend Gilion gave me the vinegar mother and I've made a bunch of these and pineapple vinegar so far. Love them.

Straining my homemade vinegars — plum wine vin and grapefruit. My friend Gilion gave me the vinegar mother and I’ve made a bunch of these and pineapple vinegar so far. Love them.

Nettle pesto fixings -- olive oil, toasted hazelnuts, asiago, olive oil. Added bonus: flash boil the nettles for the pesto and you get nettle tea too.

Nettle pesto fixings — olive oil, toasted hazelnuts, asiago, olive oil. Added bonus: flash boil the nettles for the pesto and you get nettle tea too.

Nettle pesto orzo with home canned tuna and pickled peppers.

Nettle pesto orzo with home canned tuna and pickled peppers.

Beach Bloody Mary and oyster bar with friends. And TINY TABASCO!

Beach Bloody Mary and oyster bar with friends. And TINY TABASCO!

Backyard garlic harvest one month early this year.

Backyard garlic harvest one month early this year.

Razor clam deviled eggs!! Sou'wester owner Thandi brought the clams to my trailer and I made us these with preserved lemon, pimenton and lots and lots of olive oil. One of my best deviled eggs to date and I LOVE deviled eggs. Dreamy.

Razor clam deviled eggs!! Sou’wester owner Thandi brought the clams to my trailer and I made us these with preserved lemon, pimenton and lots and lots of olive oil. One of my best deviled eggs to date and I LOVE deviled eggs. Dreamy.

Mr. Bittman's wacky good Manchurian Tofu and Cauliflower from his latest cookbook How to Cook Everything Faster which I love and have cooked a ton from.

Mr. Bittman’s wacky good Manchurian Tofu and Cauliflower from his latest cookbook How to Cook Everything Faster which I love and have cooked a ton from.

Leftover mac and cheese from Dig A Pony with my kimchi and eggs. I want this now!

Leftover mac and cheese from Dig A Pony with my kimchi and eggs. I want this now!

I'll leave you with this picture of spring/summer happiness: solo early eve Sazerac on my trailer stoop at the Sou'wester. Life is sweet.

I’ll leave you with this picture of spring/summer happiness: solo early eve Sazerac on my trailer stoop at the Sou’wester. Life is sweet.

Yard Fresh Pt. 30
Yard Fresh Pt. 29
Yard Fresh Pt. 28
Yard Fresh Pt. 27
Yard Fresh Pt. 26
Yard Fresh Pt. 25
Yard Fresh Pt. 24
Yard Fresh Pt. 23
Yard Fresh Pt. 22
Yard Fresh Pt. 21
Yard Fresh Pt. 20
Yard Fresh Pt. 19
Yard Fresh Pt. 18
Yard Fresh Pt. 17
Yard Fresh Pt. 16
Yard Fresh Pt. 15
Yard Fresh Pt. 14
Yard Fresh Pt. 13
Yard Fresh Pt. 12
Yard Fresh Pt. 11
Yard Fresh Pt. 10
Yard Fresh Pt. 9
Yard Fresh Pt. 8
Yard Fresh Pt. 7
Yard Fresh Pt. 6
Yard Fresh Pt. 5
Yard Fresh Pt. 4
Yard Fresh Pt. 3
Yard Fresh Pt. 2
Yard Fresh Pt. 1

Cooking the Toro Bravo Book Party Pt. 4

January 12th, 2015

Loly with one of the crunchy delicious Toro fried anchovies.

I finally got to host our Toro Bravo cook the book party last night (check out the first, second and third here) and it was really nice to do it in my newly remodeled kitchen. My kitchen has been pretty much done since early November but there were a couple final details and now it’s complete! It’s a beauty and I’m going to post about it here soon. I couldn’t be happier with it. My friends Brian McVay, Clarence Jacobs and Rude Graves of St. Johns Design Build are so incredibly talented. And you’ll know they’re good people when I tell you this — I was genuinely sad to see them go when my kitchen was complete. I truly enjoyed the entire remodel process and having those awesome fellows in my home. I miss having them see me in my pajamas. Wink.

It was really, really fun to have a whole bunch of friends packed into my kitchen last night for our fourth eat, drink and be merry cook from book party for Toro Bravo: Stories. Recipes. No Bull. We’ve now passed the halfway point having cooked 60-plus recipes from the book. I’m guessing we’ll complete the book after three more dinners. Quite the feat. We’ve even started talking about which book we’ll cook through next. Potentials discussed: Yottam Ottolenghi’s Plenty, Jerusalem and the Pok Pok cookbook. I mentioned that I’d love to cook through a comprehensive Southeast Asian cookbook. Unfortunately I think Pok Pok requires a bit more pantry building than our group is up for.

Another sweet thing — Shane Welch founder of Brooklyn’s Six Point Brewery recently moved to Portland and he gifted us (he’s friends with my friend and contractor mentioned above — Brian McVay) some of his Bengali IPA for the party which is super tasty. Really sweet of him. We also poured a lot of cava, various Spanish wines and we drank some of my early plum wine that I pulled off over the weekend while racking it. So crisp and tasty.

Anyway, I’ll let the photos tell the tale as usual. Happy 2015! I hope you’ve been cooking and eating well. I bet you have.

Toro Bravo: Stories. Recipes. No Bull. dinner party menu

Toro Martini and Fried Anchovies, Fennel and Lemon with Romesco
Gazpacho
Charred Bread with Chanterelles in Sherry Cream
Chard and Eggs
Chicken and Clams Cataplana
Lamb Ragu with Eggplant
French Kisses and Pickled Beets and cheeses
Sherry Chicken Liver Mousse
Apple and Pear Clafoutis

NO ONE in Portland is carrying fresh anchovies at the moment so the super sweet John Gorham gave me a pound from Toro for the Fried Anchovies, Fennel and Lemon dish from the book.

They were deeeeelcious with Toro's romesco.

We started the night off right with my piping hot anchovies and chilled Toro Martinis. Not too shabby.

Next up was Nancy's super yummy Toro gazpacho.

Really nice to have so many friends around the kitchen table.

Alec charring the bread for...

Toro's Charred Bread with Chanterelles in Sherry Cream.

Dana cooking up Toro's...

Chard and Eggs.

Sara and I in our animal shirt finery -- giraffes and stags.

Loly and Faulkner cooking up Toro's Chicken and Clams Cataplana.

Soooooo good! With Olympic Provisions cured meats.

Left to right: Loly, Nancy, Faulkner and Jim. The best.

Super Tasty Six Point Bengali IPA. YUM!

Tom and Heather's (just engaged!!) deeeelicious Lamb Ragu with Eggplant.

Chris assembling Toro's French Kisses -- foei gras torchon stuffed brandy-soaked prunes. Perfect.

Tom overseeing. He approves.

Dana and Oliver's apple and pear clafoutis. Mmmmm.

Aaaand the final dessert plate -- Sara's sherry chicken liver mousse, Chris's French Kisses and Spanish cheeses. We are so lucky.

Cheers to 2015! I hope you are in good company and having a fine time of it.

Yard Fresh Pt. 29

January 2nd, 2014

I had a big party for my 37th and this kimchi jjigae is one of the things I cooked for it. Really, really tasty.

It’s been a crazy fall and winter with the launch of the Toro Bravo cookbook, our book tour, local events and media and everything else in my life. I really couldn’t be happier these days. 2013 was a big, beautiful year for me — following a very rough 2012 — in fact it was one of the best of my life, if not the best. There’s a term that I learned recently that pretty much sums that up — post-traumatic growth.

Despite the wild ride and burning the candle on both ends I still managed to cook and eat a lot of good food at home and at friends’ and family’s homes and I’m including some of those things here. I hope that you’ve enjoyed a great closing of 2013 and start to 2014 too — food-wise and beyond. Food is one of the great pleasures of life if you let it be — especially if you treasure it and share that magic with those in your life. The love you have is the love you give. Cook something delicious for someone that you love today. Cheers to 2014!

I also made a huge batch of kimchi bacon fried rice for the party. Breakfast the next day...

Citrusy golden beet salad for my friend Michelle's birthday.

Jacques Pepin's delicious Provencal beef stew -- Beef Daube Arlesienne -- loaded with nicoise olives, capers and tomatoes.

Super yummy garlic cheese grits, bacon and eggs breakfast.

Garlic cheese grits, kimchi, bacon and eggs.

Future Toro Bravo limoncello from the book.

I used the juice of those lemons for lemon curd and lemon syrup from Linda's Ziedrich's book.

Aaaaand Grand Central's lemon bars that a friend said were the best he'd ever had. Really tasty.

Toro's crepes with berry syrup and maple yogurt sauce.

Eggs wtih salami, olives, cheese and homemade hot sauce.

Christmas family food tradition -- olives stuffed with cream cheese and roasted almonds.

Toro's Jerez Negroni in the book. Cheers to 2014!

Yard Fresh Pt. 28
Yard Fresh Pt. 27
Yard Fresh Pt. 26
Yard Fresh Pt. 25
Yard Fresh Pt. 24
Yard Fresh Pt. 23
Yard Fresh Pt. 22
Yard Fresh Pt. 21
Yard Fresh Pt. 20
Yard Fresh Pt. 19
Yard Fresh Pt. 18
Yard Fresh Pt. 17
Yard Fresh Pt. 16
Yard Fresh Pt. 15
Yard Fresh Pt. 14
Yard Fresh Pt. 13
Yard Fresh Pt. 12
Yard Fresh Pt. 11
Yard Fresh Pt. 10
Yard Fresh Pt. 9
Yard Fresh Pt. 8
Yard Fresh Pt. 7
Yard Fresh Pt. 6
Yard Fresh Pt. 5
Yard Fresh Pt. 4
Yard Fresh Pt. 3
Yard Fresh Pt. 2
Yard Fresh Pt. 1

Essential Pepin

April 8th, 2013

Essential Pepin by Jacques Pepin is a great comprehensive cookbook for the home cook.

This is an enormous cookbook as it should be since Jacques Pepin has aimed to cook down and encapsulate his entire career with it. I’ve been a fan of Pepin’s for years. I first got to know him as many did — through his televised PBS cooking series with Julia Child — Julia and Jacques Cooking at Home. I love how at ease they are with one another. Jacques prefers black pepper, Julia prefers white and they bicker about it on camera. You get their character and humor unlike a lot of today’s highly groomed food television folks. I also really enjoyed reading Pepin’s The Apprentice: My Life in the Kitchen. If you’re looking for an engaging read that takes you through the learning and becoming of a chef read it. It’s such a good book.

I’d been talking about how I wanted Essential Pepin, which came out in fall 2011, for awhile and then one day out of the blue my ex-boyfriend’s mom sent it to me in the mail. Love her. Here are some of the things that I’ve cooked from it…

The first dish I made from Essential Pepin is the chicken diable and it turned out great -- pan seared chicken with a red wine vinegary tomato sauce. Served it with sauteed sprouts, hazelnuts and white rice.

I often give scraps and trimmings to my dog but I made cracklings out of some of the skin since there was so much. Yum.

Really good breakfast the next morning with the leftovers.

I cooked up a big batch of Pepin's kidney bean and beef chili and got a lot of use out of it mixed with rice and coconut milk for dinner and sauteed up with eggs here for breakfast.

Pepin's not so pretty but very tasty lentil bulgur soup.

Essential Pepin
by Jacques Pepin
Pub. date October, 2011
704 pages
$40, Houghton Mifflin Harcourt