Since 1997, you’ve been coming to BarnesandNoble.com to discuss everything from Stephen King to writing to Harry Potter. You’ve made our site more than a place to discover your next book: you’ve made it a community. But like all things internet, BN.com is growing and changing. We've said goodbye to our community message boards—but that doesn’t mean we won’t still be a place for adventurous readers to connect and discover.

Now, you can explore the most exciting new titles (and remember the classics) at the Barnes & Noble Book Blog. Check out conversations with authors like Jeff VanderMeer and Gary Shteyngart at the B&N Review, and browse write-ups of the best in literary fiction. Come to our Facebook page to weigh in on what it means to be a book nerd. Browse digital deals on the NOOK blog, tweet about books with us,or self-publish your latest novella with NOOK Press. And for those of you looking for support for your NOOK, the NOOK Support Forums will still be here.

We will continue to provide you with books that make you turn pages well past midnight, discover new worlds, and reunite with old friends. And we hope that you’ll continue to tell us how you’re doing, what you’re reading, and what books mean to you.

Labor Day weekend may be over and back to school thoroughly begun, but there's still some summer left to find on the plate.

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An Ocean of Hope

Categories: celebrity chefs
The beautiful book My New Orleans by chef John Besh came out before the spill, but since then I’ve found myself looking at the gorgeously photographed pages in chapters like “Crab Season,” “Speckled Trout and Redfish,” and "Crawfish and Rice" with a mix of anxiety and longing—can the Gulf ever recover? Read more...
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I am not a fan of steak sauce. Not béarnaise, certainly not in a bottle, not gooey, blue-cheese laden goo, not any of it. To me, a steak is a beautiful thing all on its own—nicely marbled, grilled to taste—and its adornments should be simple. Which, apparently, make Mario Batali and me practically best friends. Read more...
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Some Like It Hot

Categories: celebrity chefs
I got an email from my power company with my latest bill—and, oh my goodness. I was slack-jawed. I could’ve rented a summer cottage for the cost of sitting in the cool air! And man, that just makes me mad. I feel like revolting. No better time to make a stew! Read more...
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Blogger-cum-author Julie Powell (Julie & Julia: My Year of Cooking Dangerously) may have gotten famous by cooking her way through Mastering the Art of French Cooking, but she is hardly the first woman to teach herself to cook with Julia Child as her guide. Forty years ago, my mother was among the first generation to do just that. Read more...
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