Nationally recognized communication expert, keynote speaker and trainer and best-selling author Debra Fine reveals the techniques and strategies anyone can use to make small talk—in any situation. With practical advice and conversation cheat sheets, The Fine Art of Small Talk will help you learn to feel more comfortable in any type of social situation.

Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine - until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession and whether she, too, could become a “cork dork”.

In "elegant, finely honed prose" (The Washington Post Book World), Lebowitz limns the vicissitudes of contemporary urban life—its fads, trends, crazes, morals, and fashions. By turns ironic, facetious, deadpan, sarcastic, wry, wisecracking, and waggish, Fran Lebowitz is always wickedly entertaining.

When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat.

Alex Vogel has always been a high achiever who lived her life by the book - star student and athlete in high school, prelaw whiz in college, Harvard Law School degree. Accepting a dream offer at the prestigious Manhattan law firm of Klasko & Fitch, she promises her sweet and supportive longtime boyfriend that the job won’t change her. Yet Alex is seduced by the firm’s money and energy....

The former EVP of Walt Disney World shares indispensible rules for serving customers with consistency, efficiency, creativity, sincerity, and excellence. Lee Cockerell knows that success in business - any business - depends upon winning and keeping customers. In 39 digestible, bite-sized chapters, Lee shares everything he has learned in his 40-plus-year career in the hospitality industry about creating an environment that keeps customers coming back for more. Here, Lee not only shows why the customer always rules, but also the rules for serving customers so well they'll never want to do business with anyone but you.

In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes.

The Old Money Book details how anyone from any background can adopt the values, priorities, and habits of America's upper class in order to live a richer life. This entertaining and informative work reveals for the first time, the core values that shape the discreet - but truly affluent - Old Money way of life. Author Byron Tully then details how old money does it, offering time-tested strategies about everything from clothes and cars to finances and furnishings.

Graciousness is practicing the arts of kindness, thoughtfulness, good manners, humanity, and basic decency. As a bonus, it makes your life and even the world (or at least the room you're in) much lovelier. It's not about memorizing every rule of traditional etiquette to a T (though there is so much there to explore!) or spending all your time maintaining a spotless house. It's about approaching the world with compassion, conviction, self-confidence, and wholeheartedness, whether you're at the Met Gala or saying good morning to a convenience store clerk.

How can you have a rich and fulfilling life? The choices you make, not your income or financial assets, are the most powerful determining factor for your quality of life. Women have never had so many options. Yet we often experience a kind of paralysis, an unconscious willingness to follow societal dictates rather than become the CEOs of our own lives. When we mindlessly follow the dots, we smother our innate gifts and miss opportunities to fulfill our true potential.

At just 21, the age when most people are starting to drink (well, legally at least), Victoria James became the country’s youngest sommelier at a Michelin-starred restaurant. Even as Victoria was selling bottles worth hundreds and thousands of dollars during the day, passing sommelier certification exams with flying colors, and receiving distinction from all kinds of press, there were still groping patrons, bosses who abused their role and status, and a trip to the hospital emergency room.

The Korean sixth sense for winning friends and influencing people, nunchi (pronounced noon-chee) can help you connect with others so you can succeed in everything from business to love. The Power of Nunchi will show you how. Have you ever wondered why your less-skilled coworker gets promoted before you, or why that one woman from your yoga class is always surrounded by adoring friends? They probably have great nunchi. The art of reading a room and understanding what others are thinking and feeling, nunchi is a form of emotional intelligence.

Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence.

This book will reveal how can communicate effectively with different types of people, in all types of situations, including meeting strangers and getting them to talk, all without suppressing your natural introvert tendencies.

Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef - and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws's restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand.