Jess Walter’s Rules for Writing
Eight Questions with the author, who discusses inspiration, his process, and the moment he realized Obama was a fan
An Artist of the Changing World
In an interview, the Nobel Prize–winning novelist Kazuo Ishiguro discusses his new screenplay, for Living, a British spin on a Japanese classic
Life Imitates Bruce Wagner
The true oral history of a fake oral history—and an audiobook that would make Pirandello proud
AIR MAIL’s Best Coffee-Table Books of 2022
Dazzling volumes on Black cinema, Pattie Boyd’s Swinging London, and Elsa Schiaparelli’s surreal designs, plus photography collections from Janette Beckman, Saul Leiter, and Gordon Parks, and a cookbook or two
Ancient Britain from Up High
A new coffee-table book collects stunning photographs of Great Britain’s ancient sites, from Stonehenge to Cadbury Castle
A Night Celebrating Sam Wasson and Jeanine Basinger
Jeff Zucker, Waris Ahluwalia, Luke and Linda Janklow, and others gathered at the Waverly Inn to celebrate a new oral history of Hollywood
Nothing Is Beatle-Proof
How a wild night out with the McCartneys influenced one of the most revered albums in the history of popular music
AIR MAIL’s Eight Best Mystery Books of 2022
Janice Hallett, Robert Galbraith, Don Winslow, and more …
AIR MAIL’s 10 Best Books of 2022
Michael K. Williams’s memoir, a history of G.E., a biography of F.D.R., Elena Ferrante’s essay collection: holiday reading for every type
A Man of Parts
John le Carré was always obsessed with controlling his narrative. Following the publication of a tell-all by one of his mistresses, the spy novelist is once again seeking to set the record straight—this time, from the grave
The Surreal World of Elsa Schiaparelli
A new book, accompanying an exhibition in Paris, explores the sensational creations of the Italian designer
A Night Celebrating Jim McMullan
Louise Grunwald, Ed Sorel, and André Bishop gathered at the Waverly Inn to celebrate the illustrator’s new book
Le Coucou Confidential
From a New York City maître d’, an inside look into what critics mean for restaurants—and how owners steel themselves for the dreaded reviews
