INSTANT NEW YORK TIMES BESTSELLER "If there's one book you pick up this summer, make it this one." - Washington Post "A wise and intimate book about a solitary woman, a biologist by training, who befriends a fox." - Yann Martel, author of Life of Pi Catherine Raven has lived alone since the age of 15. After finishing her PhD in biology, she built herself a tiny cottage on an isolated plot of land in Montana, in a place as far away from other people as possible. She viewed the house as a way station, a temporary rest stop where she could gather her nerves and fill out applications for what she hoped would be a real job that would help her fit into society. Then one day she realises she has company: a mangy-looking fox who starts showing up at her house every afternoon at 4.15pm. She has never had a visitor before. How do you even talk to a fox? She brings out her camping chair, sits as close to him as she dares, and begins reading to him from The Little Prince. Her scientific training has taught her not to anthropomorphise animals, yet as she grows to know him, his personality reveals itself and the two form a powerful bond - shaken only when natural disaster threatens to destroy their woodland refuge. Fox and I is a story of survival and transformation, a captivating tale of a friendship between two species in a shared habitat, battling against the uncontainable forces of nature on one side and humanity on the other - immersive, original and utterly unforgettable.

The meal-in-a-bowl brews at the Daily Soup, a Manhattan food chain, excite customer devotion. Now Leslie Kaul, the stores' executive chef, along with the owners, offer The Daily Soup Cookbook, a collection of 200 favorite recipes for soups, stews, and stocks. These straightforward formulas, drawn from a globe-spanning repertoire, will please cooks of all kinds, from beginners to the accomplished.
Organized by ingredients such as vegetables, beans, grains, and fruit, the recipes include old favorites like French Onion and Chicken Matzoh Ball soups, as well as less familiar brews such as Jamaican Pumpkin soup, Shrimp and Scallop Seviche, and Poblano Corn Chowder. In addition to a chapter devoted to chilis--Braised Pork Chili with Black Beans and Corn is a particular winner--the authors provide notes on ingredients and techniques, historical asides, and a series of tongue-in-cheek sidebars, offering, for example, the Periodic Table of Soups and Baby Names for the New Millennium ("Art E. Choke" is one).
If these digressions aren't always apt, there are always the soups, with several piece de resistance examples--Peking Duck; Lamb, Artichoke, and Rosemary Stew; and Saffron Mussel soup--guaranteed to please. A final section on stocks provides basic soup building-block information, and Things to Do with Leftover Soups offers next-day options, should any of the delicious bowls not be devoured instantly. --Arthur Boehm"