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Media critic Ken Auletta tracks the development of Google from a search engine to the provider of all things Internet in his new book Googled: The End of the World As We Know It.

As winter nears, we look for ways to be warm and comfortable. One of the best ways to do that, says food writer Nigella Lawson, is to indulge in rich, tasty foods that some might call guilty pleasures. For instance: Why not make French toast that tastes like a doughnut?

In Franklin Delano Roosevelt's New Deal policies, Ayn Rand saw the makings of a fascist nation. The author of a new biography of the conservative icon says Rand would have seen Obama's stimulus plan, bank bailout program and health care initiative as "a gigantic power grab."

His career is filled with highs — radio and television stardom — and lows — scraping by on dog food and obscure gigs in seedy nightclubs. Upon the release of a new book, the great entertainer speaks on all seven decades of his life in show business.

Driving his Chevrolet Nova up and down Highway 61 in Mississippi, William Ferris stopped at churches and juke joints and penitentiaries to record the music he found. In his new book, Give My Poor Heart Ease, Ferris explores the legacy of the "The Blues Highway."

First published in France in 1932, Ginette Mathiot's Je Sais Cuisiner, or I Know How to Cook, presents 1,400 recipes written with the novice cook in mind.

In the 40 years since the birth of the Internet on Oct. 29, 1969, the Web has transformed how we live our lives. It has also spawned a new class of celebrity: the blogger. Three bloggers — one in London, one in Shanghai, China, and one in Mumbai, India — share their stories. Philip Reeves Louisa Lim, Vickie Barker

Author Timothy Egan argues in The Big Burn that the forest fire of 1910 — the largest in American history — actually saved the forests, even as its flames charred the trees. It helped rally public support, Egan explains, behind Theodore Roosevelt's push to protect national lands.

Ali Eteraz returned to his home country of Pakistan after living in the US to find himself at the center of an abduction plot. He describes his experiences in his new memoir, Children of the Dust.

Fine French cuisine doesn't have to mean waiters in tuxedos ferrying trays of oysters or silver-domed serving dishes. Chef Christian Constant is leading a mini-revolution in Paris; he's opened four small, lively restaurants that are comfortable, welcoming — and delicieux.