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And Then We Grew Up: On Creativity, Potential, and the Imperfect Art of Adulthood

Rachel Friedman (Penguin)

Journalist Friedman delves into the creative impulse, examining how those who began as "creatives" have used their skills of craft to make a living in the modern economy. Many in-depth interviews and her own personal story of seriously playing the viola make this an excellent keyhole into the inner life of those who quit.


Gene Eating: The Science of Obesity and the Truth About Dieting

Giles Yeo (Pegasus)

Yeo, a geneticist and BBC science commentator, offers an "anti-diet book" that's less tutorial than gently humorous—if very learned—travelogue through the world of health fads, with the corrective message for serial dieters that food is something to work with, not to fear.


(It's Great to) Suck at Something: The Unexpected Joy of Wiping Out and What It Can Teach Us About Patience, Resilience, and the Stuff That Really Matters

Karen Rinaldi (Atria)

Rinaldi, publisher of HarperWave, explores how years of sucking at surfing showed her the happy side of life. Leaning into failure, she cheerfully asks readers to do the same—and to relish the lessons along the way—as she instructively provides portraits of those who have struggled before finding success.


Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine

Maangchi, with Martha Rose Shulman (HMH/Martin)

In what is likely to be the go-to Korean cookbook, the wildly entertaining Maangchi delivers popular recipes—including her Korean fried chicken—in her signature encouraging, open-hearted style.


Making a Life: Working by Hand and Discovering the Life You Are Meant to Live

Melanie Falick (Artisan)

Falick profiles authors with whom she worked at her former imprint, STC Craft/Melanie Falick Books, as well as other artisans she admires, in this sumptuously photographed compilation of ideas and encouragement for fellow crafters.


South: Essential Recipes and New Explorations

Sean Brock (Artisan)

From the Low Country to the Mississippi, and from the Gulf Coast to Appalachia, Brock masterfully explores all aspects of Southern cuisine with this enticing, virtuosic volume.


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