Mark Rotella

In “Pee Wees,” Rich Cohen chronicles a year in youth hockey — and gets real about its impact on his own psyche.

This spring sees more titles on the increasingly popular cuisines of Korea and Palestine, as well as those of two underexamined European regions, and two New York Times food writers come out with cookbooks of their own.

This fall sees the return of an important cookbook and new titles from famous chefs and restaurateurs. Also of note are cookbooks inspired by TV and YouTube shows, as well as those that celebrate the cuisines of America’s immigrants.

Although attendance was down at this year’s Association of Writers & Writing Programs conference, attendees were generally pleased with the range of topics covered and the chance to engage in meaningful discussions.

NONFICTION: Memoir reveals the seeds of writer’s novels as she delves into her family’s past.

A middle-aged Frank Sinatra is a thing to behold, says PW senior editor Mark Rotella after reading James Kaplan’s ‘Sinatra: The Chairman.’

Amid the hustle and bustle of the big city, or the vast stillness of the desert, life is better when there’s someone to share it with.

Based on the jukebox musical of the same name.

“I can’t stand Russian food,” Gary Shteyngart tells me, wincing politely at my restaurant list.

Never a natural at team sports, a middle-aged man, inspired by his son’s skill and fearlessness, has rediscovered a teenage yearning to play hockey, despite frequent tumbles.

What makes a bestselling cookbook?

John Lloyd Young and his hit musical are awash in Tony nominations.