Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France's most famous restaurant, finally becoming Charles de Gaulle's personal chef, watching the world being refashioned from the other side of the kitchen door.When he comes to America, Jacques immediately falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child, whose adventures redefine American food. Through it all, Jacques proves himself to be a master of the American art of reinvention: earning a graduate degree from Columbia University, turning down a job as John F. Kennedy's chef to work at Howard Johnson's, and, after a near-fatal car accident, switching careers once again to become a charismatic leader in the revolution that changed the way Americans approached food. Included as well are approximately forty all-time favorite recipes created during the course of a career spanning nearly half a century, from his mother's utterly simple cheese soufflé to his wife's pork ribs and red beans.The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.

    

    He has thrown Hollywood actresses out of his restaurants and is notorious for his anger, but his food has been served to numerous heads of state, and he is one of only three chefs in England whose restaurant is rated at three Michelin stars. In this illuminating work, Ramsay discusses the violent, alcoholic, absent father who died just days after the pair had been reconciled as adults; the best friend and protégé whose bizarre suicide came hours after the two had shared a final meal; the decade-long battle to save his younger brother from heroin addiction and crime; and the real reason why he has not attended the birth of any of his four children. Sometimes hilarious and frequently heartbreaking, this is Gordon Ramsay’s full life, from tenements and poverty to top-notch restaurants and fame.

    Book by Esposito, Sergio

    Heat is the chronicle—sharp, funny, wonderfully exuberant—of his time spent as Batali’s “slave” and of his far-flung apprenticeships with culinary masters in Italy.In a fast-paced, candid narrative, Buford describes the frenetic experience of working in Babbo’s kitchen: the trials and errors (and more errors), humiliations and hopes, disappointments and triumphs as he worked his way up the ladder from slave to cook. He talks about his relationships with his kitchen colleagues and with the larger-than-life, hard-living Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters. Buford takes us to the restaurant in a remote Appennine village where Batali first apprenticed in Italy and where Buford learns the intricacies of handmade pasta . . . the hill town in Chianti where he is tutored in the art of butchery by Italy’s most famous butcher, a man who insists that his meat is an expression of the Italian soul . . . to London, where he is instructed in the preparation of game by Marco Pierre White, one of England’s most celebrated (or perhaps notorious) chefs. And throughout, we follow the thread of Buford’s fascinating reflections on food as a bearer of culture, on the history and development of a few special dishes (Is the shape of tortellini really based on a woman’s navel? And just what is a short rib?), and on the what and why of the foods we eat today.Heat is a marvelous hybrid: a richly evocative memoir of Buford’s kitchen adventure, the story of Batali’s amazing rise to culinary (and extra-culinary) fame, a dazzling behind-the-scenes look at the workings of a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in—and to savor.

    What constitutes beauty in wine, and how do we appreciate it? What role does wine play in a soulful, sensual life? Can wines of place survive in a world of globalized styles and 100-point scoring systems? In his highly approachable style, Theise describes how wine can be a portal to aesthetic, emotional, even mystical experience—and he frankly asserts that these experiences are most likely to be inspired by wines from artisan producers. Along the way, Theise tells us a little about how he got where he is today, explores the meaning of wine in the lives of vintners he has known, and praises particular grape varieties. Reading between the Wines is a passionate tribute to wine—and to what it can say to us once we learn to listen.

    There's more to Milind Soman than meets the eye (although, as his legions of female fans will agree, what meets the eye is pretty delish).Combining in himself the passion of an entrepreneur, the mind of a nerd, the discipline of an athlete, the curiosity of an explorer, the heart of a patriot and the soul of a philosopher, Milind has made the stunning-and apparently seamless- transition from champion swimmer to supermodel to actor to extreme sportsperson to women's fitness activist, enabler and proselytiser, all in one lifetime.How does he do it? What makes him tick? On the twenty-fifth anniversary of 'Made in India', the breakout pop music video of the 1990s that captured the apna-time-aagaya zeitgeist of post-liberalization India and made him the nation's darling across genders and generations, Milind talks about his fascinating life-controversies, relationships, the breaking of vicious habits like smoking, alcohol, rage, and more-in a freewheeling, bare-all (easy, ladies-we're talking soul-wise!) memoir.Co-authored with bestselling author Roopa Pai, MADE IN INDIA is a rare glimpse into the mind and heart of a very unusual man that will leave you thoughtful, awed and inspired.

    Traces the long career of the popular rock guitarist, discusses the influences of his music, and assesses each of his albums.

    The indispensable consumers' guide to the music of Frank Zappa.A thorough analysis of every officially released album by Frank Zappa and The Mothers Of Invention, from the groundbreaking albums of the Sixties through Zappa's experimental, avant-garde work, to the most recent posthumous releases.Features include...*An album by album analysis...*Information on when and where the music was recorded...*A useful Zappa bibliography*A special section of compilation, archive and posthumous releases*Sixteen page colour section

    Here, he recalls the glorious memories of his record-breaking career at Manchester United, as well as highlights from his international career with Wales. Giggsy's words bring 20 seasons of pictures to life, as the most decorated player in English football history relives 11 Premier League wins, four FA Cup successes, three League Cup winner's medals, and two Champions League victories, and remembers the people who have helped to make him a true sporting great.

    He reveals the ups and downs of his career, and the fortunes won and lost. He also presents an analysis of fame and how it can destroy, and delivers a study of the showbiz characters - good and bad - he encountered.

    Anyone who has followed Mary's career in film and as the popular in-your-face TV and stage character Effie, may be shocked to learn of the trials she was going through at the time. But they won't be surprised by the love she gives out to all, and receives in return, from family and friends.By giving us an intimate view of her experiences—including meeting George, the love of her life, and their journey to parenthood—we also see the universal truth that in life there's loss and, amongst the pain and tragedy of that, there is the power of hope and humour. Mary's story of the deaths of her father, her grandmother and her daughter Stevie is at times heartbreaking but, ultimately, All I Know is an enriching and uplifting celebration of life.

    Round as in stout, chubby, and hungry, always and endlessly hungry. He grew up in a big, loud Italian family in White Plains, New York, where meals were epic, outsize affairs. At those meals, he demonstrated one of his foremost qualifications for his future career: an epic, outsize appetite for food. But his relationship with eating was tricky, and his difficulties with managing it began early.When he was named the restaurant critic for the New York Times in 2004, he knew enough to be nervous. He would be performing one of the most closely watched tasks in the epicurean universe; a bumpy ride was inevitable, especially for someone whose writing beforehand had focused on politics, presidential campaigns, and the Pope.But as he tackled his new role as one of the most loved and hated tastemakers in the New York restaurant world, he also had to make sense of a decades-long love-hate affair with food, which had been his enemy as well as his friend. Now he’d have to face down this enemy at meal after indulgent meal. His Italian grandmother had often said, "Born round, you don’t die square." Would he fall back into his worst old habits? Or had he established a truce with the food on his plate?In tracing the highly unusual path Bruni traveled to become a restaurant critic, Born Round tells the captivating story of an unpredictable journalistic odyssey and provides an unflinching account of one person’s tumultuous, often painful lifelong struggle with his weight. How does a committed eater embrace food without being undone by it? Born Round will speak to every hungry hedonist who has ever had to rein in an appetite to avoid letting out a waistband, and it will delight anyone interested in matters of family, matters of the heart, and the big role food plays in both.

    The people who know him, know that Ole is never hesitant to speak his mind — and this book is no exception. Combining facts and opinion, Ole's biography is a straightforward look at the many phases of his career in the wild, if somewhat seedy, world of professional wrestling. From his days in amateur wrestling, to the time when he hooked up with Gene and Lars Anderson as the Minnesota Wrecking Crew, Ole relates 30-plus years of never-before-told stories. Ole tells of his feuds, both inside the ring and out, with people like Ric Flair, Wahoo McDaniel, Mr. Wrestling, Dusty Rhodes, and Bill Watts. However, his biggest feuds took places behind the scenes in the halls and offices of corporate giant, Superstation WTBS. The matches in the ring were nothing compared to his battles with The Suits, corporate executives like Vince McMahon, Jim Barnett, Bill Shaw, Jim Herd, and Eric Bischoff. In Ole's own words, "The wrestling matches may have been staged and scripted, but there was nothing `fake' about the corporate and legal battles." As a former wrestler, booker, promoter, owner, and executive producer, Ole goes deeper in the inner workings of professional wrestling than anyone ever has. He tells the stories about financial, legal, and drug problems that plagued the wrestling business. It doesn't matter whether you hate wrestling or love it. This is a powerful story about a man who stood up to the establishment. His insight, humor, and colorful use of the English language makes this a "no-holds barred" book that you won't be able to put down.

    Connie Guttersen originally created the Sonoma Diet to provide people with a satisfying, healthful, and above all, delicious way to lose weight. Now, her cutting-edge plan--inspired by the sun-drenched cuisines of the Mediterranean and California's wine country--is better than ever. The New Sonoma Diet features the latest in nutritional science and a feast of fresh recipes. More than half of this edition is entirely new!Includes: o Detailed diet plans and menus--and no food category is off limits, even wine o By popular demand, features new Sonoma Express quick meals and Sonoma Made Simple, with a “cook once, eat twice” philosophy and time-saving kitchen strategies o New recipe ideas for family, gluten-free, and on-the-go meals, as well as breakfast o Ideas for entertaining wine country style, with food and wine pairings o The patented plate and bowl concept, which makes it easy to balance portion sizes and eliminates calorie counting o Breakthrough nutrition science, featuring the glycemic load measure o The skinny on 12 nutrient-rich power foods, and why they're essential to good health