1 seed in NFL history to enter the playoffs as an underdog. Their star quarterback was out with a season-ending knee injury. Five-time Super Bowl champions the New England Patriots towered over them. But public opinion didn't matter to the Philadelphia Eagles. They believed in each other. The band of Christian brothers on the team believed in the God of the impossible, and they played for an audience of One.The most extensive book to explore the Christian faith shared by many of the team's players, Birds of Pray details the incredible inside story behind the Eagles' capture of the biggest prize in professional sports: the Vince Lombardi Trophy. Through exclusive interviews with the players, never-before-seen photos, and insider accounts of the miracle season's most memorable moments, Philly native and Associated Press sportswriter Rob Maaddi reveals a side of the team the world has yet to fully witness.From an impromptu baptism in the team's cold tub to weekly Bible studies and pre-game prayers, to the unique friendship between star quarterback Carson Wentz and back-up-then-MVP Nick Foles - the Eagles excel in the unexpected. Birds of Pray follows the deep faith shared among players, the high stakes they faced together, and their relentless reliance on Christ who gives all strength in moments of crisis and celebration alike. The result is a boldly inspiring, entertaining read that will challenge readers to go deeper in their faith, dream bigger, and live with renewed courage for whatever odds life stacks against them.

    That's a lengthy list of charges, but here Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning.Schlosser's myth-shattering survey stretches from California's subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many fast food's flavors are concocted. Along the way, he unearths a trove of fascinating, unsettling truths -- from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, and even real estate. (back cover)

    It was a dream that would lead him into a nightmare of sexual and physical abuse from which he has still not recovered. Stewart was abused every day for four years by his junior football coach. He suffered in silence and embarked on a successful career that saw him play for Manchester City, Tottenham Hotspur, Liverpool and Sunderland, scoring in an FA Cup final and winning caps for England. Behind it all, he was a broken man – many times he wished he could end his life. He turned to drink and drugs as a way of coping with his devastating secret. In 2016, Stewart was sitting at his office desk one morning when he read a Daily Mirror story about a footballer who had been abused. His world was about to change… Paul Stewart: Damaged is one of the most powerful and emotionally charged football life stories you will read.

    The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart.Ripert's parents divorced when he was six, separating him from the father he idolized and replacing him with a cold, bullying stepfather who insisted that Ripert be sent away to boarding school. A few years later, Ripert's father died on a hiking trip. Through these tough times, the one thing that gave Ripert comfort was food. Told that boys had no place in the kitchen, Ripert would instead watch from the doorway as his mother rolled couscous by hand or his grandmother pressed out the buttery dough for the treat he loved above all others, tarte aux pommes. When an eccentric local chef took him under his wing, an eleven-year-old Ripert realized that food was more than just an escape: It was his calling. That passion would carry him through the drudgery of culinary school and into the high-pressure world of Paris's most elite restaurants, where Ripert discovered that learning to cook was the easy part--surviving the line was the battle.Taking us from Eric Ripert's childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as Joel Robuchon and Dominique Bouchet, until, at the age of twenty-four, Ripert made his way to the United States, 32 Yolks is the tender and richly told story of how one of our greatest living chefs found himself--and his home--in the kitchen.Praise for Eric Ripert's 32 Yolks"Passionate, poetical . . . What makes 32 Yolks compelling is the honesty and laudable humility Ripert brings to the telling."--Chicago Tribune"With a vulnerability and honesty that is breathtaking . . . Ripert takes us into the mind of a boy with thoughts so sweet they will cause you to weep. He also lets us into the mind of the man he is today, revealing all the golden cracks and chips that made him more valuable to those around him."--The Wall Street Journal"Eric Ripert makes magic with 32 Yolks."--Vanity Fair"32 Yolks may not be what you'd expect from a charming, Emmy-winning cooking show host and cookbook author. In the book, there are, of course, scenes of elaborate meals both eaten and prepared. . . . But Ripert's story is, for the most part, one of profound loss."--Los Angeles Times "This book demonstrates just how amazing Eric's life has been both inside and outside of the kitchen. It makes total sense now to see him become one of the greatest chefs in the world today. This is a portrait of a chef as a young man."--David Chang

    The book is divided into a diary section and recipe chapters. Featuring starters, light lunches, main courses and desserts, the recipes include authentic versions of French classics - Vichyssoise, Pissaladiere, Bouillabasse, Cassoulet and Tarte Tatin - as well as new takes on traditional ingredients: Seared Foie Gras on Sweetcorn Pancakes, Fillets of John Dory with Cucumber and Noilly Prat, Rabbit with Agen Prunes and Polenta and Prune and Almond Tart with Armagnac. Fully illustrated with beautiful food photography by James Murphy and landscape photography by Craig Easton, Rick Stein's French Odyssey is both a souvenir of an unusual and idyllic journey through rural France and an inspiring collection of classic and original recipes. The good news is that the French rural gastronomic dream is still a reality, and the best of its food can be reproduced at home.

    Volk’s family fed New York City for one hundred years, from 1888 when her great-grandfather introduced pastrami to America until 1988, when her father closed his garment center restaurant. All along, food was pretty much at the center of their lives. But as seductively as Volk evokes the food, Stuffed is at heart a paean to her quirky, vibrant relatives: her grandmother with the “best legs in Atlantic City”; her grandfather, who invented the wrecking ball; her larger-than-life father, who sculpted snow thrones when other dads were struggling with snowmen. Writing with great freshness and humor, Patricia Volk will leave you hungering to sit down to dinner with her robust family–both for the spectacle and for the food.

    Morisano take turns telling how they went from tentative business partners to dear friends while turning a dilapidated formerly segregated Greyhound bus station into The Grey, now one of the most celebrated restaurants in the country. Recounting the trying process of building their restaurant business, they examine their most painful and joyous times, revealing how they came to understand their differences, recognize their biases, and continuously challenge themselves and each other to be better. Through it all, Bailey and Morisano display the uncommon vulnerability, humor, and humanity that anchor their relationship, showing how two citizens commit to playing their own small part in advancing equality against a backdrop of racism.

    Yet Donovan struggled to make a living in an industry where male chefs built successful careers on the stories, recipes, and culinary heritage passed down from generations of female cooks and cooks of color. At one of her career peaks, she made the perfect dessert at a celebration for food-world goddess Diana Kennedy. When Kennedy asked why she had not heard of her, Donovan said she did not know. I do, Kennedy said, Stop letting men tell your story.OUR LADY OF PERPETUAL HUNGER is Donovan's searing, beautiful, and searching chronicle of reclaiming her own story and the narrative of the women who came before her. Her family's matriarchs found strength and passion through food, and they inspired Donovan's accomplished career. Donovan's love language is hospitality, and she wants to welcome everyone to the table of good food and fairness.Donovan herself had been told at every juncture that she wasn't enough: she came from a struggling southern family that felt ashamed of its own mixed race heritage and whose elders diminished their women. She survived abuse and assault as a young mother. But Donovan's salvations were food, self-reliance, and the network of women in food who stood by her.In the school of the late John Egerton, OUR LADY OF PERPETUAL HUNGER is an unforgettable Southern journey of class, gender, and race as told at table.

    Paul "Redeye" Chaloner is quite simply a legend of the esports scene. And now, he will use all his years of experience to write the definitive book on the modern world of esports. What is it? What is life like in an esports team? Just how much corruption and cheating goes on behind it all? And what's it like to stand in front of thousands of people, broadcasting to millions over the world, as one team sits on the brink of earning millions? "Redeye" will reveal all.What is competitive gaming, and where did it come from? What makes it so exciting? The bitter esports team and country rivalries, the scandals, the money, the last-minute Hail Mary plays; it's all here, brought to you with the trademark wit--and access--of the industry's most respected and experienced broadcaster. He'll even tell you how to spell it. This is the world of esports according to its most famous presenter.

    Packed with facts as well as expert opinions, each book has all the key information you need to know about such popular topics as film, television, cult fiction, history, and more. In addition to an introduction to the subject, each topic is individually analyzed and reviewed, examining its impact on popular culture or history. There's also a reference section that lists related web sites and weightier (and more expensive) books on the subject. For media buffs, students, and inquiring minds, these are great entry-level books that build into an essential library.

    Michael Swango: a deadly doctor who took genuine pleasure in poisoning his patients and colleagues. Killed at least 60 in an intercontinental murder spree.The Lainz Angels of Death: four lethal nurses who turned the geriatric ward at an Austrian hospital into their private killing field. Gwendolyn Graham & Cathy Wood: lesbian lovers who got their kicks by suffocating the elderly patients under their care. Teet Haerm: police pathologist who spent his nights hunting prostitutes in Stockholm, Sweden. Haerm actually performed autopsies on many of the women he’d killed.Orville Lynn Majors: an ICU nurse with a deep-seated hatred for his elderly patients, Majors is suspected of over 100 murders.Kimberly Saenz: addicted to prescription drugs and with her life falling apart around her, Saenz struck out at helpless patients, injecting them with bleach.Donald Harvey: dubbed the “Angel of Death,” Harvey killed at least seventy hospital patients by suffocation, poisoning, drug overdoses and other methods.Thomas Neill Cream: London's East End had barely recovered from Jack the Ripper when Dr. Cream arrived on the scene, dispensing agonizing death with his special little pills.˃˃˃ Plus 10 more sensational true crime cases….Scroll up and grab a copy today. Book Series by Robert Keller Most of my works cover serial killers, while the “Murder Most Vile” series covers individual true crime stories. These are the main collections; American Monsters 50 American Serial Killers You’ve Probably Never Heard Of Murder Most Vile Human Monsters British Monsters Australian Monsters Canadian Monsters German Monsters Cannibal Killers Plus various other standalone books, including the The Deadly Dozen, which is available as a free download on Amazon, and Serial Killers Unsolved, which you can get for free when signing up to my mailing list. Robert Keller’s True Crime eBook Categories: Serial Killers True Crime Serial Killer Biographies Murder and Mayhem True Murder Cases Serial Killer Case Files True Crime Short Stories

    Personally, I think the eye-catching cover shot of me in my pajamas is reason enough. (By the way, those are my real kids on the cover, and yes, those are my actual ankles. No, I'm not retaining water.)What you're holding in your hands is a very funny and sometimes remarkably poignant look at fathers, not from the mother's point of view or the child's, but from the dad's side. Which is why it's called Tales from the Dad Side.It's filled with stories of what it's like to be a dad and a son, from a child's first day of kindergarten to the awkward sex talk and right up to the day the always-practical dad tries to pay for college with bonus miles. I was there for every landmark in my children's lives, except the day I was on the riding lawn mower and missed my son's first words, which my wife insists were “trust fund.”As children get older, the lessons of the father get harder, like teaching my son how to shave just as my father taught me, with a rusty double-edged safety razor. At the end of my dad's lesson, I emerged from the bathroom nicked and gouged, looking like an extra from a Quentin Tarantino film. My more civilized son is a Norelco man. With my high-school-age daughters, I promised them a day on which I'd take them anywhere and do anything with them they wanted, expecting them to ask for dinner and a movie; I was horrified when they told me they wanted all of us to get manicures and pedicures together. That was not the answer I was expecting; it was like discovering Lou Dobbs was an illegal alien.Over the course of raising three children, I have learned with my wife that fathers are different from mothers. That could be the greatest understatement since Noah turned on the Weather Channel and found out that the next forty days called for a 20 percent chance of light rain.The truth is, fatherhood is like Wikipedia: some parts based in fact, others just made up along the way. And while bookstores are filled with tales of mothers, their children and families, there are few from the dad's side. Now, as a public service, I'm doing my part to right this wrong.I sincerely hope this answers your questions. If perhaps it's not exactly your cup of tea, I bet you've got a father or mother in your life who'd like the stone-cold truth about dads. Besides, for the same money, you can either put three gallons of gas in your car or take home this book, which has a highway rating of 29 smiles an hour.Steve Doocy

    Both men were born in Jerusalem in the same year: Tamimi on the Arab east side and Ottolenghi in the Jewish west. In this book they explore the vibrant cuisine of their home city together, and present an authentic collection of recipes that reflects the city's melting pot of Muslim, Jewish, Arab, Christian and Armenian communities. From their unique cross-cultural perspectives, Ottolenghi and Tamimi share 120 authentic recipes: from soups (Frikkeh, Chicken with Kneidelach), to meat and fish (Chicken with Cardamom Rice; Sharmula Bream with Rose Petals), to vegetables and salads (Chargrilled Squash with Labneh and Pickled Walnut Salsa), pulses and grains (Beetroot and SaffronRice); and cakes and desserts (Fig and Arak Trifle; Clementine and Almond Cake). Their cookbook is illustrated with 130 full-colour photographs, showcasing their sumptuous dishes in the dazzling setting of Jerusalem city. Ottolenghi and Tamimi have five bustling restaurants in London, UK. Ottolenghi is one of the most respected chefs in the world; his latest cookbook, Plenty, was a New York Times bestseller and one of the most lauded cookbooks of 2011. Jerusalem is his most personal, original and beautiful cookbook yet.

    Halliday started out a repressed picky eater without so much as a single fast-food-loving sibling to save her from the gourmet ambitions of a mother whose recipe for Far East Celery once received favorable mention in the Indianapolis Star. Her palate has since expanded to the degree that she'll fork down anything from chili-smothered insects that pass for an exotic destination's local delicacies to a peanut found wedged between the cushions of a theater seat. From summer camp's unlimited Pop-Tarts to the post-coital breakfasts of a well-traveled actress-waitress and the frustrating payback of cooking for some finicky offspring of the author's own, Dirty Sugar Cookies is an omnivorous, hilarious chronicle of culinary awakening.

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.