"Over the course of two years, a twenty-something punk rocker eats a cheese slice from every pizzeria in New York City, gets sober, falls in love, and starts a blog that captures headlines around the world--he is the Slice Harvester, and this is his story. Since its arrival on US shores in 1905, pizza has risen from an obscure ethnic food to an iconic symbol of American culture. It has visited us in our dorm rooms and apartments, sometimes before we'd even unpacked or painted. It has nourished us during our jobs, consoled us during break-ups, and celebrated our triumphs right alongside us. In August 2009, Colin Hagendorf set out to review every regular slice of pizza in Manhattan, and his blog, Slice Harvester, was born. Two years and nearly 400 slices later, he'd been featured in The Wall Street Journal, the Daily News (New York), and on radio shows all over the country. Suddenly, this self-proclaimed punk who was barely making a living doing burrito delivery and selling handmade zines had a following. But at the same time Colin was stepping up his game for the masses (grabbing slices with Phoebe Cates and her teenage daughter, reviewing kosher pizza so you don't have to), his personal life was falling apart. A problem drinker and chronic bad boyfriend, he started out using the blog as a way to escape--the hangovers, the midnight arguments, the hangovers again--until finally realizing that by taking steps to reach a goal day by day, he'd actually put himself in a place to finally take control of his life for good"--

"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." --Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the Table Original recipes by J. Kenji López-Alt of The Food Lab and Stella Parks of BraveTart James Beard Award-winning founder of Serious Eats Ed Levine finally tells the mouthwatering and heartstopping story of building--and almost losing--one of the most acclaimed and beloved food sites in the world. In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world's best bagels, the best burgers, the best hot dogs--the best of everything edible. To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen. Against all sane advice, he created a blog for $100 and called it...Serious Eats. The site quickly became a home for obsessives who didn't take themselves too seriously. Intrepid staffers feasted on every dumpling in Chinatown and sampled every item on In-N-Out's secret menu. Talented recipe developers like The Food Lab's J. Kenji López-Alt and Stella Parks, aka BraveTart, attracted cult followings. Even as Serious Eats became better-known--even beloved and respected--every day felt like it could be its last. Ed secured handshake deals from investors and would-be acquirers over lunch only to have them renege after dessert. He put his marriage, career, and relationships with friends and family at risk through his stubborn refusal to let his dream die. He prayed that the ride would never end. But if it did, that he would make it out alive. This is the moving story of making a glorious, weird, and wonderful dream come true. It's the story of one food obsessive who followed a passion to terrifying, thrilling, and mouthwatering places--and all the serious eats along the way. Praise for Serious Eater "Read[s] more like a carefully crafted novel than a real person's life." --from the foreword by J. Kenji López-Alt "Wild, wacky, and entertaining...The book makes you hungry for Ed to succeed...and for lunch." --Christina Tosi, founder of Milk Bar "Serious Eater is seriously good!...you'll be so glad [Ed] invited you to a seat at his table." --Ree Drummond, author of The Pioneer Woman Cooks "After decades of spreading the good food gospel we get a glimpse of the missionary behind the mission." --Dan Barber, chef, Blue Hill and Blue Hill at Stone Barns

“New Yorkers are particular about pizza, and no one has a more well-formed opinion than Scott Wiener.” —Newsday One of the world’s foremost pizza experts presents more than 100 weird and wild pizza box designs Since the origins of to-go pizza, pizzerias and pizza chains have taken great pride in covering take-out boxes with captivating designs. They’ve also wrestled with the best way to manufacture a box that can keep a pizza looking and tasting great. Here, the world’s expert on pizza boxes presents more than one hundred weird and wild box designs and explores the curious history of the pizza box. Included are international designs, corporate designs, and dozens of quirky images from mom-and-pop pizzerias. Where does all this art come from? Scott Wiener has been collecting and cataloging pizza boxes for more than five years. In Viva la Pizza!, Wiener traces design trends over the past four decades and profiles some of the world’s most prolific box designers and manufacturers. The result is a captivating overview of pizza culture and a new way to look at one of the world’s favorite foods.

Everybody Loves Pizza is a celebration of America’s favorite dish — its history, its versatility, its staying power. It delves into where pizza came from, where it’s going, and what it means to American culture. Thanks to food writers, pizza insiders, and ordinary, pizza-loving Americans, it also reveals where to find 540 top-notch pizzas across the country, plus recipes from the familiar (Pepperoni or Barbecue Chicken Pizza) to the adventurous (Shrimp Pizza with Tasso Ham, Goat Cheese, and Spinach or Prosciutto Pear Pizza).

“An emotional trip down memory lane for those of us who count our favorite restaurants as cherished personalities and members of our family.” —Danny Meyer, founder of Shake Shack From romantic spots like Le Bernardin to beloved holes-in-the-wall like Corner Bistro, John Donohue renders people’s favorite restaurants in a manner that captures the emotional pull a certain place can have on the hearts of New Yorkers. All the Restaurants in New York is a collection of these drawings, characterized by their appealingly loose and gently distorted lines. These transportive images are intentionally spare, leaving the viewer room to layer on their own meaning and draw connections to their own memories of a place, of a time, of an atmosphere. Featuring an eclectic mix of 100 restaurants—from Minetta Tavern to Frankies 457 and River Café—this charming collection of drawings is accompanied by interviews with the owners, chefs, and loyal patrons of these much-loved restaurants. “I love John’s spare, romantic, quirky portrayals of iconic New York restaurants so much that I purchased over a dozen of his prints to hang around my office. These places come to define our lives in New York—that job right next to Balthazar, that boyfriend who lived above Prune, that interview that took place at ‘21’ . . . They deserve this spotlight, this tribute.” —Amanda Kludt, Editor in Chief, Eater “John Donohue is the Rembrandt of New York City’s restaurant facades. His collection is an invaluable, evocative guide to the ever-changing, slowly vanishing landscape of the city’s great dining scene. It belongs on the bookshelf of every devout chowhound and fresser.” —Adam Platt, Restaurant Critic, New York magazine

Every artist needs a little pep talk now and then. An inspiring tool and beautiful art book in one, Creative Pep Talk offers illustrated words of wisdom from 50 of today's leading creative professionals. With full-color, typographic prints and explanatory statements from a host of creative luminaries—including Aaron James Draplin, Oliver Jeffers, Lisa Congdon, Mike Perry, and many others—this volume encourages artists to stay excited, experiment boldly, and conquer fear. "Create curiosity," "Learn to say no," and "If you can't be good, be different" are just a few of the motivational maxims in this visually rich collection that's perfect for students, designers, artists, and creatives at any stage in their careers.