McIntyre’s Books welcomes Anna Quindlen to The Fearrington Barn for lunch, a book signing, and a reading from her latest release, Alternate Side. Tickets are $70 and include a three course lunch with tea, coffee, tax and gratuity, and a signed copy of Alternate Side. Cash bar. Seats are limited – call the bookstore at 919.542.3030 or purchase your tickets online.
The tensions in a tight-knit neighborhood — and a seemingly happy marriage — are exposed by an unexpected act of violence in this provocative new novel from the #1 New York Times bestselling author of Miller’s Valley and Still Life with Bread Crumbs.
Some days Nora Nolan thinks that she and her husband, Charlie, lead a charmed life — except when there’s a crisis at work, a leak in the roof at home, or a problem with their twins at college. And why not? New York City was once Nora’s dream destination, and her clannish dead-end block has become a safe harbor, a tranquil village amid the urban craziness. Then one morning she returns from her run to discover that a terrible incident has shaken the neighborhood, and the fault lines begin to open: on the block, at her job, especially in her marriage. With humor, understanding, an acute eye, and a warm heart, Anna Quindlen explores what it means to be a mother, a wife, and a woman at a moment of reckoning.
ABOUT THE AUTHOR
Anna Quindlen is a novelist and journalist whose work has appeared on fiction, nonfiction, and self-help bestseller lists. She is the author of many novels: Object Lessons, One True Thing, Black and Blue, Blessings, Rise and Shine, Every Last One, Still Life with Bread Crumbs, and Miller’s Valley. Her memoir Lots of Candles, Plenty of Cake, published in 2012, was a #1 New York Times bestseller. Her book A Short Guide to a Happy Life has sold more than a million copies. While a columnist at The New York Times she won the Pulitzer Prize and published two collections, Living Out Loud and Thinking Out Loud. Her Newsweek columns were collected in Loud and Clear.
First Course: Green Salad with Balsamic Radish, Fried Shallot
Main Course: Smoked Chicken with Herbed Fregola, Asparagus, Scallions
Dessert: Pavlova with Seasonal Fruit