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When today's children someday ask what Sept. 11 was really like, Garrett Graff's book will be the answer: He vividly recounts the most upsetting and totemic moments — and critical, little-told others.

Mhairi McFarlane's latest follows the unfortunate, aimless Georgina as she deals with her father's death, a bad boyfriend and a worse job — until her first love unexpectedly walks back into her life.

Sarah Parcak has found that studying the rise and fall of civilizations has given her hope, or at least some hope. Her new book is called Archaeology from Space: How The Future Shapes Our Past.

In her debut collection, Kimberly King Parsons writes with the unpredictable power of a firecracker, bringing flashes of illumination to sharp, compassionate stories about longing and disappointment.

The former Soviet Union once spanned an area nearly the size of North America, and the flavors of that empire remain rooted in regional cuisines. But it's not all stick-to-your-ribs fare like borscht and potatoes and dumplings. There's also a strong tradition of light meals that make the most of summer.

The crunchy five-spice mix of India, the searing hot harissa from Tunisia, the aromatic herbes de Provence of southern France and the earthy berbere of Ethiopia are simple ways to bring global flavors into the kitchen with little effort.

Bearing no relation to the stringy, bland canned version, fresh bamboo shoots invoke a spirit of gratitude in these savory recipes with Japanese roots. The young tips of the hardwood stalks — tender and aromatic, with a taste like artichoke, corn and hearts of palm — are a fleeting springtime crop.

Tending her family's garden as a youngster seemed like one big summertime chore to Janet Zimmerman. But one thing made all the toil worth it, she says: corn so fresh it was growing in the afternoon, and on her plate by dinnertime. She's since discovered that on the cob isn't the only way to enjoy it.

In a stew, oysters keep the fresh mineral flavors of a raw bar — but with the plump texture of a cooked bivalve. It's a warming way to have the best of both worlds, in a simple and satisfying oyster stew. Here are four interpretations of a classic, with flavors from Japan, Mexico and New Orleans.

From endless book signings to heated arguments with booksellers, author M.J. Rose knows the value of self-promotion. NPR's Lynn Neary joins Rose on the road for a taste of what it means to be a writer in today's new world of publishing.