Since its earliest days, The New Yorker has been a tastemaker: literally. As the home of A. J. Liebling, Joseph Wechsberg, and M. F. K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink.
The Vampire Archives is the scariest, hungriest, undeadliest collection of vampire stories ever assembled. Dark, stormy, and delicious, once you’re in its clutches, there's no escape. From the first to last bite, it's a bloody good read.