Grove Press is a hardcover and paperback imprint of Grove Atlantic, Inc. Grove Press was founded on Grove Street in New York’s Greenwich Village in 1947. But its true beginning came in 1951 when twenty-eight-year-old Barney Rossett, Jr. bought the company and turned it into one of the most influential publishers of the 1950s, 60s, and 70s. From the outset, Rossett took chances: Grove published many of the Beats including William S. Burroughs, Jack Kerouac, and Allen Ginsberg. In addition, Grove Press became the preeminent publisher of twentieth-century drama in America, publishing the work of Samuel Beckett (Nobel Prize for Literature 1969), Bertold Brecht, Eugene Ionesco, David Mamet (Pulitzer Prize for Drama 1984), Harold Pinter (Nobel Prize for Literature 2005), Tom Stoppard, and many more. The press also introduced to American audiences the work of international authors such as Jorge Luis Borges, Mikhail Bulgakov, Marguerite Duras, Jean Genet, Pablo Neruda, Octavio Paz (Nobel Prize for Literature 1990), Kenzaburo Oe (Nobel Prize for Literature 1994), Elfriede Jelinek (Nobel Prize for Literature 2004), Alain Robbe-Grillet, and Juan Rulfo. In the late 1950s and early 1960s, Barney Rossett challenged the obscenity laws by publishing D. H. Lawrence’s Lady Chatterley’s Lover and then Henry Miller’s Tropic of Cancer. His landmark court victories changed the American cultural landscape. Grove Press went on to publish literary erotic classics like The Story of O and ground-breaking gay fiction like John Rechy’s City of Night, as well as the works of the Marquis de Sade. On the political front, Grove Press published classics that include Franz Fanon’s The Wretched of the Earth, The Autobiography of Malcolm X, and Che Guevara’s The Bolivian Diary, among many other titles. In 1986, Barney Rosset sold the company and the press became part of Grove Weidenfeld. In 1993 that company was merged with Atlantic Monthly Press to form Grove Atlantic, Inc.

Since 1993, Grove Press has been both a hardcover and paperback imprint of Grove Atlantic publishing fiction, drama, poetry, literature in translation, and general nonfiction. Authors and titles include Jon Lee Anderson’s Che Guevara: A Revolutionary Life, Robert Olen Butler’s A Good Scent from a Strange Mountain (Pulitzer Prize for Literature 1993), Kiran Desai’s Inheritance of Loss (Man Booker Prize 2006), Richard Flanagan’s Gould’s Book of Fish (Commonwealth Prize 2002), Ismail Kadare’s The Siege, Jerzy Kosinski’s Steps (National Book Award 1969), Jacqueline Susann’s Valley of the Dolls, Nick McDonell’s Twelve, Catherine Millet’s The Sexual Life of Catherine M., Pascal Mercier’s Night Train to Lisbon, Kay Ryan (Poet Laureate of the United States 2008/9) as well as Antonio Lobo Antunes, Will Self, Barry Hannah, Terry Southern, and many others.

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Young Skins by Colin Barrett
Young Skins


Winner of the 2014 Frank O’Connor International Short Story Award


“A stunning debut . . . The timeless nature of each story means this collection can—and will—be read many years from now.” —Sunday Times

“Exciting and stylistically adventurous.” —Colm Toibín
Turn of Mind by Alice LaPlante
Matterhorn by Karl Marlantes
 
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“Judith Choate’s Cooking with Yogurt is a winner: over a hundred recipes add yogurt to everything from breakfast dishes to desserts; but don’t expect the usual sour cream substitute approach. International spices and different cooking patterns celebrate yogurt as a special ingredient in and of itself.” —The Bookwatch
Cooking with Yogurt
The Complete Cookbook for Indulging with the World's Healthiest Food
By Judith Choate
Atlantic Monthly Press
978-0-87113-566-7 • $11.00 • Paperback • Apr. 1994
Cooking (Vegetarian)
From its first mention in biblical references up through its emergence as the international cuisine of the nineties, yogurt has been the constant kitchen cure-all. And particularly in the last decade, nature’s greatest original prepared food has become a major staple in the American diet. Cooking with Yogurt explores the countless ways to fit yogurt into meals: as the main course; as a side dish; as a sauce for meats, vegetables, and grains; as a substitute for butter, mayonnaise, or eggs; as a complement to traditional ethnic foods; and as a low-calorie, low-fat alternative to rich dairy products.

The 150 recipes in Cooking with Yogurt are delicious and healthy, yet marvelously simple to prepare. They span the entire range of culinary endeavor—from breakfast to a midnight snack, from hors d’oeuvres to mouthwatering deserts to thirst-quenching drinks. The variety will astound even the most imaginative cooks: there are recipes for Smoked Salmon Mousse, Indonesian Shrimp Barbecue, Vichyssoise, Roasted Eggplant Soup, Fajitas, Grilled Yogurt-Glazed Swordfish, and even savory breads and breakfast treats, such as Yogurt Chive Cornbread and Cinnamon Coffee Cake.

Cooking with Yogurt is the perfect combination of elegant simplicity and delicious variety for all cooks everywhere.

Recipe for Baba Ghanooj:
(Makes approximately 3 cups)

º One 1-1/2 to 2-pound eggplant
º ½ teaspoon salt
º cup olive or canola oil
º cup tahini (available in Middle Eastern or specialty food markets)
º 2 cloves garlic, peeled and chopped
º cup fresh lemon juice
º 2 tablespoons minced fresh parsley
º 1 cup plain regular, low-fat, or nonfat yogurt
º 2 tablespoons toasted sesame seeds

Halve eggplant lengthwise and randomly pierce skin with a fork. Sprinkle cut side with salt and allow to drain on a wire rack for 1 hour. Pat dry.

Preheat oven to 400°F.

Place eggplant halves, cut side down, in a baking pan with sides. Add olive oil, place in oven, and bake for 25 minutes or until soft. Remove from oven and scoop out the pulp. Discard the skin.

Place pulp in a food processor fitted with the metal blade. Add tahini, garlic, lemon juice, and parsley. Process until smooth. Scrape from the food processor bowl into a nonreactive serving bowl. Stir in yogurt. Smooth top, and sprinkle with sesame seeds.

Serve at room temperature with raw or steamed vegetables, or as a dip with crackers.
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