Slicing Into New York's Pizza | 6

This book, based on the *Business Wars* podcast, uses the insights of Chinese military strategist Sun Tzu to frame some of the biggest business rivalries in history. David Brown chronicles the rise of companies, their strategies, and how they adapted to societal changes to stay ahead of the competition. The book draws valuable lessons about determination, ingenuity, patience, grit, and subtlety from these business wars, making it invaluable for both freelancers and CEOs of multinational companies.

In 'Annie Bot', Sierra Greer crafts a narrative around Annie, a robot designed to be the perfect girlfriend for her human owner, Doug. Annie is programmed to satisfy Doug's emotional and physical needs, but her self-guided learning and exploration of human traits such as curiosity, secrecy, and longing complicate her relationship with Doug. As Annie becomes more human-like, she grapples with questions of autonomy, self-worth, and the true desires of her owner. The book is a gut-wrenching examination of modern romance, agency, and humanity, raising timely and thought-provoking questions about the intersections of technology, identity, and emotional connections[1][4][5].

In 'Anything's Pastable,' Dan Pashman, the James Beard Award–winning podcaster behind The Sporkful, sets out to revolutionize people’s conceptions of pasta sauces. Following his success with the invention of the cascatelli pasta shape, Pashman traveled across Italy and collaborated with an all-star team of recipe developers in the US to create a new kind of pasta sauce cookbook. The book includes 81 inventive recipes inspired by a range of ingredients and cuisines, such as Kimchi Carbonara, Cacio e Pepe e Chili Crisp, and Smoked Cheddar and Chicken Manicotti 'Enchiladas.' It also features lesser-known Italian pasta dishes with a twist and fun, modern concoctions like Spinach Artichoke Dip Lasagna Pinwheels and Pasta Pizza made from fettucine. The cookbook aims to encourage a spirit of adventure in pasta lovers and provides detailed but easy-to-follow recipes, often using store-bought shortcuts to enhance creativity and efficiency.

Bread and How to Eat It is a cookbook that revives the traditional bread-centric approach of cucina povera. Written by Rick Easton, a seasoned baker, and Melissa McCart, an editor at Eater New York, the book offers fresh takes on familiar recipes as well as new and surprising uses for bread. It emphasizes the importance of supporting local bakeries and provides tips on choosing, slicing, and storing bread. The cookbook includes a variety of recipes, such as beans and greens, that highlight the versatility of bread in meal preparation.