Ana quiere plantar una milpa en su traspatio, en plena Ciudad de México. Pero en la tierra hay altos contenidos de plomo y la privada donde vive está plagada de ausencias. Su hermana murió, sus papás están de luto y sus hermanos de campamento; su única amiga se fue a buscar a quien la abandonó cuatro años atrás. Menos mal que queda Alfonso.

Alfonso es un antropólogo especializado en alimentación prehispánica. Es viudo y dueño de la privada Campanario. Él mismo la diseñó a partir de un esquema de la lengua humana y dio a las casas el nombre de cada uno de los cinco sabores que percibimos: Dulce, Salado, Amargo, Ácido y Umami.

En duelo, los habitantes de la privada desearían echar el tiempo atrás. Tejida al revés, esta novela se los permite. Mientras Ana remueve la tierra y clava las semillas, sus vecinos hurgan en el pasado. Pero el traspatio de la memoria está minado con preguntas: ¿Quién fue mi mujer? ¿Por qué se fue mi mamá? Y, ¿cómo es posible que se ahogara una niña que sabía nadar? Umami constituye una propuesta literaria original en su afán por explorar la amplia gama de sensaciones y emociones que el ser humano -en distintas etapas de la vida- experimenta.

Do you want to get to know the woman we first came to love on Comedy Central's Upright Citizens Brigade? Do you want to spend some time with the lady who made you howl with laughter on Saturday Night Live, and in movies like Baby Mama, Blades of Glory, and They Came Together? Do you find yourself daydreaming about hanging out with the actor behind the brilliant Leslie Knope on Parks and Recreation? Did you wish you were in the audience at the last two Golden Globes ceremonies, so you could bask in the hilarity of Amy's one-liners?

A collection of stories, thoughts, ideas, lists, and haiku from the mind of one of our most beloved entertainers, Yes Please offers Amy’s thoughts on everything from her “too safe” childhood outside of Boston to her early days in New York City, her ideas about Hollywood and “the biz,” the demon that looks back at all of us in the mirror, and her joy at being told she has a “face for wigs.”

Yes Please is a chock-full of words and wisdom to live by. 

Master 50 simple concepts to ensure success in the kitchen.

Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen.

Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, and Perfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy.

A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.

The Omnivore's Dilemma: A Natural History of Four Meals is a groundbreaking book by Michael Pollan, one of America's most fascinating, original, and elegant writers. Pollan turns his omnivorous mind to the seemingly straightforward question of what we should have for dinner. This question has confronted humanity since the discovery of fire, but how we answer it today may determine our very survival as a species.

Pollan follows each of the food chains that sustain us—industrial food, organic or alternative food, and food we forage ourselves—from the source to a final meal. He develops a definitive account of the American way of eating, taking readers from Iowa cornfields to food-science laboratories, from feedlots and fast-food restaurants to organic farms and hunting grounds. He emphasizes our dynamic coevolutionary relationship with the plant and animal species we depend on.

Each time Pollan sits down to a meal, he deploys his unique blend of personal and investigative journalism to trace the origins of everything consumed, revealing what we unwittingly ingest. He explains how our taste for particular foods and flavors reflects our evolutionary inheritance. The surprising answers Pollan offers have profound political, economic, psychological, and moral implications for all of us. Ultimately, The Omnivore's Dilemma is a book as much about visionary solutions as it is about problems, contending that, when it comes to food, doing the right thing often turns out to be the tastiest thing an eater can do.

Beautifully written and thrillingly argued, The Omnivore's Dilemma promises to change the way we think about the politics and pleasure of eating. For anyone who reads it, dinner will never again look, or taste, quite the same.

The Omnivore's Dilemma: A Natural History of Four Meals is a groundbreaking book by Michael Pollan, one of America's most fascinating, original, and elegant writers. Pollan turns his omnivorous mind to the seemingly straightforward question of what we should have for dinner. This question has confronted humanity since the discovery of fire, but how we answer it today may determine our very survival as a species.

Pollan follows each of the food chains that sustain us—industrial food, organic or alternative food, and food we forage ourselves—from the source to a final meal. He develops a definitive account of the American way of eating, taking readers from Iowa cornfields to food-science laboratories, from feedlots and fast-food restaurants to organic farms and hunting grounds. He emphasizes our dynamic coevolutionary relationship with the plant and animal species we depend on.

Each time Pollan sits down to a meal, he deploys his unique blend of personal and investigative journalism to trace the origins of everything consumed, revealing what we unwittingly ingest. He explains how our taste for particular foods and flavors reflects our evolutionary inheritance. The surprising answers Pollan offers have profound political, economic, psychological, and moral implications for all of us. Ultimately, The Omnivore's Dilemma is a book as much about visionary solutions as it is about problems, contending that, when it comes to food, doing the right thing often turns out to be the tastiest thing an eater can do.

Beautifully written and thrillingly argued, The Omnivore's Dilemma promises to change the way we think about the politics and pleasure of eating. For anyone who reads it, dinner will never again look, or taste, quite the same.