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  • Alena, a reworking of Daphne DuMaurier's Rebecca, takes place in the contemporary art world, while The Yellow Eyes of Crocodiles is a "delicious French romp." Critic Maureen Corrigan says both novels are "exquisite vehicles of escape fiction."
  • For 44 years, British author Penelope Lively has been publishing children's books, short stories and novels. Her latest book, Dancing Fish and Ammonites, is subtitled "A Memoir," but critic Ellah Allfrey says it is "more a collection of thoughts, a scattering of advice and a reading list to treasure."
  • So far there's been no evidence that President Biden benefited financially from his son's business dealings. And as prior impeachments have shown, Republicans risk a backlash from perceived overreach.
  • The Food Network was intended for cooks, but it wasn't run by them. In a new tell-all book, Allen Salkin takes an unsparing look at the channel's progression from struggling cable startup to global powerhouse, and the people who rose and fell along the way.
  • In Dark Invasion, Howard Blum explores the campaign of sabotage that Germany inflicted on an unsuspecting U.S. As ships and factories blew up, "no one really suspected a spy network," he says.
  • In her new book of essays, I See You Made an Effort, comedian Annabelle Gurwitch muses on middle-aged life. Critic Heller McAlpin says that the book, infused throughout with "sharp wit," is hilarious.
  • A year after she was shot in the head by the Taliban, Malala Yousafzai was nominated for the Nobel Peace Prize. Malala, and her father Ziauddin Yousafzai, talk with host Michel Martin about their hope for Pakistan's future.
  • For HRC, their new book about Hillary Clinton's time as the nation's secretary of state, political reporters Jonathan Allen and Amie Parnes gained unusual access to Hillaryworld. In fact, they talked to Clinton herself. They spoke with It's All Politics about some of what they learned.
  • Andy Ricker spent years eating in roadside restaurants, noodle stands and home kitchens across Thailand before opening his first restaurant, Pok Pok, in Portland, Ore. But he avoids using words like "traditional" and "authentic" when talking about this food. He'd rather call it "accurate."
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