David Leite

The stunning and long-awaited memoir from the beloved founder of the James Beard Award-winning website Leite’s Culinaria—a candid, courageous, and at times laugh-out-loud funny story of family, food, mental illness, and sexual identity. Born into a family of Azorean immigrants, David Leite grew up in the 1960s in a devoutly Catholic, blue-collar, food-crazed Portuguese home in Fall River, Massachusetts. A clever and determined dreamer with a vivid imagination and a flair for the dramatic, "Banana" as his mother endearingly called him, obsessed over proper hair care, yearned to live in a middle-class house with a swinging kitchen door like the ones on television, and fell in love with everything French, thanks to his Portuguese and French-Canadian godmother. But David also struggled with the emotional devastation of bipolar disorder. Until he was diagnosed in his mid-thirties, David found relief from his wild mood swings in cooking, Julia Child, and a Viking stove he named "Thor." Notes on a Banana is his heartfelt, unflinchingly honest, yet tender memoir of growing up, accepting himself, and turning his love of food into an award-winning career. Reminiscing about the people and events that shaped him, David looks back at the highs and lows of his life: from his rejection of being gay and his attempt to "turn straight" through Aesthetic Realism, a cult in downtown Manhattan, to becoming a writer, cookbook author, and web publisher, to his twenty-three-year relationship with Alan, known to millions of David’s readers as "The One," which began with (what else?) food. Woven throughout these stories are the dishes David loves—the tastes that led him to happiness, health, and success. A blend of Kay Redfield Jamison’s An Unquiet Mind, the food memoirs of Ruth Reichl, Anthony Bourdain, and Gabrielle Hamilton, and the character-rich storytelling of Augusten Burroughs, David Sedaris, and Jenny Lawson, Notes on a Banana is a feast that dazzles, delights, and, ultimately, heals.

A Memoir of Food, Love, and Manic Depression

Notes on a Banana

Fernando Lima

Rangel Elesbão

Ana Rosenrot

Roberto Schima

Alison Silveira Morais

Eduardo Canesin

Condessa da Escuridão

Mariano Storti

Jean Marcelo Donda

Mauro André Oliveira

Walter Niyama

Robson Bezerra

Ailton S. d’Santos

Paulo Mota

Kimberlly Isquierdo Bongalhardo

Italo Wolff

Jeziel Bueno

Antonio C. Jardim

James Gallagher Junior

Guilherme Farias

Renan Teixeira

Thalya Maura

Elemental Editoração

Nightmares 3 — outros pesadelos para quem dorme acordado, é a terceira edição da coletânea Nightmares lançada em 2018. Com textos de novos participantes, o livro conta com alguns nomes da edição anterior. Chegar a terceira edição, só mostra o quanto há escritores querendo se livrar dos seus pesadelos e como há inúmeros leitores querendo ter estes pesadelos. Nightmares, é uma coletânea onde o fantástico e o sinistro se encontram para alimentar a mente humana. Neste livro você encontrará alguns contos diversificados dentro dos gêneros, terror, horror, suspense e mistério.

outros pesadelos para quem dorme acordado

Nightmares 3

Winner of the IACP 2010 Julia Child Award for First Book Nestled between the Atlantic Ocean and Spain, Portugal is today’s hot-spot vacation destination, and world travelers are enthralled by the unique yet familiar cuisine of this country. The New Portuguese Table takes you on a culinary journey into the soul of this fascinating nation and looks at its 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, typical dishes, and wines. This book also showcases Portugal's pantry of go-to ingredients, such as smoked sausages, peppers, cilantro, seafood, olive oil, garlic, beans, tomatoes, and bay leaves—all beloved by Americans and now combined in innovative ways. In The New Portuguese Table, David Leite provides a contemporary look at the flavorful food of this gastronomic region, sharing both the beloved classics he remembers from cooking at his grandmother’s side, such as Slowly Simmered White Beans and Sausage, as well as modern dishes defining the country today, like Olive Oil–Poached Fresh Cod with Roasted Tomato Sauce. With full-color photographs throughout and a contemporary perspective, The New Portuguese Table is the handbook to the exciting cuisine of Portugal. From the Hardcover edition.

Exciting Flavors from Europe's Western Coast

The New Portuguese Table

David Leite

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