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A British fruit historian convincingly argues in a new book that the pear is "the most exciting of the tree fruits." And she says it's time to revive pear culture and explore the fruit's diversity.

Adam Christopher's sci-fi noir follows robotic hit man Raymond Electromatic through a vividly evoked 1960s Los Angeles. Critic Jason Heller says the book hits exactly the right tone and rhythm.

Washington D.C. punk legend Ian Svenonius veers from anarchist tirade to Swiftian satire in this new essay collection, which takes aim at tipping, Ikea, censorship, music and yes, NPR too.

Instant noodles are a staple for inmates: a basis of recipe hacks, a form of currency. They've even helped defuse a prison riot, as an ex-inmate details in Prison Ramen, a book of stories and recipes.

Umberto Eco sends up the corrupt, pandering world of 1990's Italian journalism in his latest bovel — but critic Jason Sheehan says Numero Zero is a potboiler that never really boils.

Mitchell compares tweeting the story of his latest novel to escaping a straitjacket. "I like what I had to do to circumvent [Twitter's] restrictions," he says.

Edward Carey wraps up his Iremonger trilogy with a bang, as the mysterious family of the title marches on its alternative version of London; it's that rare third book that sticks the landing.

Humor is both a creative and a cognitive process, says Bob Mankoff, who has contributed cartoons to The New Yorker since 1977. His memoir is called How About Never — Is Never Good For You?

Kenji Lopez-Alt left a restaurant job to test and write about the mysteries of food science. His new book details findings from how best to sear a steak to how to get more golden pancakes.

Most Americans don't know much about the small Middle Eastern country, much less its food. A new cookbook will surely pique your curiosity — and tempt your palate.