Table of Contents: From Breakfast With Anita Diamant to Dessert With James Patterson - a Generous Helping of Recipes, Writings and Insights From Today's Bestselling Authors Read Online Free PDF

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    8 Trim edges to within 1½ inches of edge and pour cooled fruit mixture into shell. Roll remaining ball of dough into slightly smaller circle as described above. Lay the rolled pastry over the filling and then roll the edges inward, pressing lightly. Seal edges of dough with your thumb, indenting at regular intervals to form a single fluted edge. Lightly brush the center of pie (not edges) with milk and sprinkle generously with sugar. With the tip of a sharp knife, cut several vents in the center of the top.
    9 Place a sheet pan on oven shelf below the pie to catch any dripping juices. Bake for 45 minutes. Turn pie around in oven and continue baking until top crust is golden, about 15 minutes. Cool on a wire rack for several hours until pie reaches room temperature or is just barely warm.

Kate Christensen

    Giulia Fitzgerald
    SELECTED WOEKS
    The Astral (2011)
    Trouble (2009)
    The Great Man (2008)
    The Epicure's Lament (2004)
    Jeremy Thrane (2001)
    In the Drink (1999)
    Getting Started A character or situation comes into my head and begins to expand and take on weight and dimension and color. I become increasingly curious and interested, and eventually I have to write it down to see what happens.
    Like Riding a Bike? Not Quite … Writing a novel does not become easier with each book. Each new book is like starting all over again.
    Readers Frequently Ask “Where do your characters come from?” is a common question. My characters very often come from potential parts of myself that I haven't ever fully explored or realized, which isn't the same thing as writing about myself. It's as if, with each new book, I get to experience glimpses of other lives I might have had.
    Books That Have Influenced My Writing Jane Eyre by Charlotte Brontë, The House of Mirth by Edith Wharton, and The Horse's Mouth by Joyce Cary. All three novels have unforgettable, complex, amazingly vivid protagonists who live on in the reader's imagination long after the closing of the books' covers. This to me is the hallmark of all the greatest novels and my highest aspiration.
M EXICO C ITY T ACO S TAND C HICKEN T ACOS
    Makes 4–6 servings
    Adapted from caloriecount.about.com
    In Trouble , Josie, a Manhattan therapist whose marriage has just ended, goes down to Mexico City for a five-day vacation with her best friend, Raquel, a Los Angeles rock star who has become enmeshed in a sordid tabloid scandal. Josie and Raquel, who are in their mid-forties, both feel that their lives are at some kind of crisis point. They drink tequila and feast on tacos and allow themselves to get caught up in that strange and exotic city.
    Note: Wear plastic or rubber gloves while handling the chiles to protect your skin from the oil in them. Avoid direct contact with your eyes, and wash your hands thoroughly after handling.
    This is a moderately spicy dish. You can use just 1 jalapeño chile if you prefer a milder sauce.
    F OR THE FILLING
    3 pounds bone-in chicken breasts (3–4 breasts)
    2 jalapeño chiles (see notes)
    2 cups finely chopped tomatoes (fresh or canned)
    1/3 cup finely chopped onion
    3 tablespoons minced garlic
    3 tablespoons chopped cilantro leaves
    1 teaspoon salt
    1 teaspoon pepper
    18 corn tortillas
    F OR THE GARNISH
    Sliced avocado
    Minced red onion
    Chopped cilantro leaves
    Green and red salsas
    Sour cream
    Lime wedges
    Pickled jalapeño chiles
    Thinly sliced radishes
    1 To make the filling: Place the chicken breasts in a large pot and cover with at least 1½ inches of water. Bring to a boil and cook, uncovered, for 30–40 minutes. Use a large metal spoon to occasionally skim the scum that rises to the surface. Remove chicken and reserve 1½ cups of chicken broth. When chicken is cool enough to handle, shred it into bite-size pieces, discarding the skin and bones. You should have about 5 cups of shredded chicken.
    2 If you have a gas range, roast the chiles over an open flame until tender and blackened on all sides. If you have an electric range,