As a bumbling, ironically talentless, self-absorbed personality (a young Gilda Radner, if you will), she offers up a vlog of helpful advice every week on her widely popular YouTube channel. For the first time ever, Miranda is putting her advice to paper in this easy-to-follow guide, illustrated by Miranda herself. In it, you’ll find instructions on everything: how to get a boyfriend (wear all black and carry a fishing net), to dressing for a date (sequins and an orange tutu), to performing magic (“Magic is Lying”), and much, much more! Miranda-isms abound in these self-declared lifesaving pages, and if you don’t like it…well, as Miranda would say…“Haters, back off!”

    But with Bob Harper, superstar trainer and co-host of NBC's hit show "The Biggest Loser" as your personal authority and coach, you can and will finally shed the pounds-whether you want to lose two or two hundred! Distilling Bob's vast knowledge of nutrition, weight-loss strategy, and human nature down to twenty simple, nonnegotiable principles, "The Skinny Rules" will help you step away from a reliance on processed foods and the need for so much sweet and salt and step into a newly thin lifestyle. And Bob's methods couldn't be more straightforward. Taking the guesswork out of implementing the Skinny Rules," "Bob offers a month's worth of menu plans and more than 90 delicious, rule-abiding recipes for breakfast, lunch, dinner, and snacks to keep you cooking and eating skinny for life. You'll be happily astounded to see the variety and volume of the tasty food on your plate! He also includes terrific tips for what to stock in your fridge and what to prepare every weekend in order to set yourself up for success during your too-busy-to-cook weekdays. A virtual GPS to your weight-loss goals, "The Skinny Rules" takes the mystery out of the process, offering the fastest route to your skinny destination. LOSING WEIGHT IS NOW AS SIMPLE AS 1-2-3 . . . AND 3-15-18-20 TOO! Rule #3: Eat protein at every meal, making some kind of fish your go-to protein as often as you can. Take your weight and divide it by two-that's more or less how much protein you should be eating in grams every day. Rule #15: Eat at least ten meals a week at home (and cook them yourself). Restaurant portions are usually 40 to 50 percent bigger than what you'd serve at home-the more you eat out, the more you overeat. Set yourself up for success by preparing my turkey meatballs, hummus, and roasted vegetables on the weekend so that you will have go-to staples and no excuses! Rule #18: Go to bed slightly hungry. Denied fuel for more than five hours, your body will start burning its own fat and sugar. Make a point not to eat after dinner and you'll be burning fat while you're sleeping. Rule #20: Enjoy a splurge meal once a week. Unlike episodic bingeing, splurge meals are an ingredient in your diet. When you plan something, you are in control."From the Hardcover edition."

    Includes meaningful ways to use your existing & future photos. Has creative ideas for preserving precious details of your life. Includes tips for finding inspiration in each day!

     After thirty-eight happy years of marriage to influential producer Aaron Spelling, raising two children in Hollywood, and co-managing one of the largest estates in the country (finally selling Spelling Manor, as detailed on her HGTV series, for $85 million), Candy is now adjusting to life on her own—downsizing to a Century City condo. She’s ready to share the most intimate details of her life with Aaron; how his illness caused her to question her identity; and how she’s reinvented herself as an independent woman, businesswoman, and television personality. Along the way, Candy reveals all-new dishy stories including those of Hollywood friends Joan Crawford, Bette Davis, Michael Jackson, Janet Leigh, Dean Martin, and Elizabeth Taylor (her lifelong rival over their jewelry).  Engaging, heartwrenching, and hilarious, Candy at Last shares her story of how family, friends, and her husband’s inspiring advice to “follow your dreams” has made her determined to live life to the fullest.

    This is both one man's remarkable story and an essential guide for anyone who has a celluloid story to tell and the dreams and determination to see it through.  Part production diary, part how-to manual, Rodriguez unveils how he was able to make his influential first film on only a $7,000 budget.  Also included is the appendix, 'The Ten Minute Film Course,” a tell-all on how to save thousands of dollars on film school and teach yourself the ropes of film production, directing, and screenwriting.

    For as long as Marlo Thomas can remember, she's lived with laughter. Born to comedy royalty--TV and nightclub star Danny Thomas--she grew up among legendary funny men, carved much of her career in comedy and, to this day, surrounds herself with people who love and live to make others laugh. In this long-awaited memoir, Thomas takes us on a funny and heartwarming adventure, from her Beverly Hills childhood, to her groundbreaking creation of "That Girl" and "Free to Be . . . You and Me," to her rise as one of America's most beloved actress-comediennes, to her marriage to talk-show king Phil Donahue. Her youth was star-studded--Milton Berle performed magic tricks (badly) at her backyard birthday parties. George Burns, Bob Hope, Sid Caesar, Bob Newhart and other great comics passed countless hours gathered around her family's dinner table. And behind it all was the rich laughter nurtured by a close and loving family."Growing Up Laughing" is not just the story of an iconic entertainer, but also the story of comedy. In a voice that is curious, generous and often gleeful, Thomas not only opens the doors on the funny in her own life, but also explores the comic roots of today's most celebrated comedians, in personal interviews with: Alan Alda, Joy Behar, Stephen Colbert, Billy Crystal, Tina Fey, Whoopi Goldberg, Kathy Griffin, Jay Leno, George Lopez, Elaine May, Conan O'Brien, Don Rickles, Joan Rivers, Chris Rock, Jerry Seinfeld, Jon Stewart, Ben and Jerry Stiller, Lily Tomlin, Robin Williams and Steven Wright.

    F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them. She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

    Her one-of-a-kind cakes and cookies are not only served with ice cream, they get crumbled on top and incorporated into the ice cream base itself.Sundae combinations dazzle with bold and inspired sauces, such as Whiskey Caramel and Honey Spiked with Chilies. And Jeni’s crunchy “gravels” (crumbly sundae toppings)—such as Salty Graham Gravel and Everything Bagel Gravel—are unlike toppings anyone has ever seen before.Store-bought ice cream can be used for all the desserts in the book, but it will be hard to resist Jeni’s breakthrough recipes for dairy-free ice cream, frozen custard, and soft-serve. Thirty brand-new flavors, including Cumin & Honey Butterscotch and Extra-Strength Root Beer Ice Cream, attest to the magic of this unique and alluring collection.

    Created by a real insider who, as the son of Desilu's publicity director, literally grew up on the "I Love Lucy" lot, this is the only book of its kind authorized by the Lucille Ball estate. The only book with an introduction by Lucie Arnaz, the daughter of Lucille Ball and Desi Arnaz. The only book that's a complete pictorial history of every Lucy episode. The only book to draw from dozens of exclusive interviews with the show's stars and creators, featuring over 1,000 photographs, many never before published and in full color.

    And they'll guide you on making intelligent and educated decisions about food. They may be bitches, but they are skinny bitches. And you'll be one too--after you get with the program and start eating right.

    She has her finger on the pulse of how and what America likes to eat." -- Tom Colicchio, author of Craft of Cooking "A Good Appetite," Melissa Clark's weekly feature in the New York Times Dining Section, is about dishes that are easy to cook and that speak to everyone, either stirring a memory or creating one. Now, Clark takes the same freewheeling yet well-informed approach that has won her countless fans and applies it to one hundred and fifty delicious, simply sophisticated recipes. Clark prefaces each recipe with the story of its creation-the missteps as well as the strokes of genius-to inspire improvisation in her readers. So when discussing her recipe for Crisp Chicken Schnitzel, she offers plenty of tried-and-true tips learned from an Austrian chef; and in My Mother's Lemon Pot Roast, she gives the same high-quality advice, but culled from her own family's kitchen. Memorable chapters reflect the way so many of us like to eat: Things with Cheese (think Baked Camembert with Walnut Crumble and Ginger Marmalade), The Farmers' Market and Me (Roasted Spiced Cauliflower and Almonds), It Tastes Like Chicken (Garlic and Thyme-Roasted Chicken with Crispy Drippings Croutons), and many more delectable but not overly complicated dishes. In addition, Clark writes with Laurie Colwin-esque warmth and humor about the relationship that we have with our favorite foods, about the satisfaction of cooking a meal where everyone wants seconds, and about the pleasures of eating. From stories of trips to France with her parents, growing up (where she and her sister were required to sit on unwieldy tuna Nicoise sandwiches to make them more manageable), to bribing a fellow customer for the last piece of dessert at the farmers' market, Melissa's stories will delight any reader who starts thinking about what's for dinner as soon as breakfast is cleared away. This is a cookbook to read, to savor, and most important, to cook delicious, rewarding meals from.

    During the time period he followed Gaga, Richardson took over 100,000 images and attended more than 30 Monster Ball dates around the world. From the 2010 MTV Video Music Awards to the Don't Ask, Don't Tell repeal rally in Portland, Maine, to the Thierry Mugler show at Maxime, Paris, Richardson captures Lady Gaga as you've never seen her before. A year-long global odyssey- -all access, nothing off limits--this is the book Lady Gaga fans have been waiting for.

    Do you want to eat burgers, chocolate cake, frozen margaritas, fudge, and French fries—and still fit into your pants?  Is life not worth living without brownies and onion rings?  Do you want a surefire way to tame your cravings? From breakfast ideas and chopped salads to guilt-free junk food and cocktails, Hungry Girl recipes taste great but are low in fat and calories.  Check it out!• Eggs Bene-Chick: 183 calories• Bring on the Breakfast Pizza: 127 calories• Ooey Gooey Chili Cheese Nachos: 216 calories• Big Bopper Burger Stopper: 202 calories• Dreamy Chocolate Peanut Butter Fudge: 65 calories• Lord of the Onion Rings: 153 calories• Rockin’ Tuna Melt: 212 calories• 7-Layer Burrito Blitz: 277 calories• I Can’t Believe It’s Not Sweet Potato Pie: 113 calories• Cookie-rific Ice Cream Freeze:  160 calories• With easy instructions, simple steps, and hilariously fun facts and figures, Hungry Girl recipes are as fun to read as they are to make!And when you’re not in your kitchen, check out HG’s 10 mini survival guides, plus tips ’n tricks that’ll help you make smarter food choices anywhere, anytime!

    In the tradition of Joan Baez and Joni Mitchell (she has been compared to both), a singer-songwriter of her kind had not emerged in decades. Now, with over 30 million albums sold worldwide, Jewel tells the story of her life and the lessons learned from her experience and her music.Living on a homestead in Alaska, Jewel learned to yodel at age three and joined her parents' act, working in hotels, honky-tonks, and biker bars. Behind a strong-willed and independent family life, with an emphasis on music and artistic talent, was also instability, abuse, and trauma.At age 15 Jewel was accepted into the prestigious Interlochen Arts Academy in Michigan, where she began writing her own songs as a means of expression. She was 18, homeless, and living out of her car in San Diego when a radio DJ aired a bootleg version of one of her songs. It was requested in the top-10 countdown, something unheard of for an unsigned artist. By age 21, her debut album went multiplatinum.There is so much more to Jewel's story, one complicated by family and financial woes, by crippling fear and insecurity, by parents who forced a child to grow up far too quickly, and by the extraordinary circumstances in which she became a world-famous singer and songwriter. Here Jewel reflects on how she survived and how writing songs, poetry, and prose have saved her life many times over. She writes beautifully about the natural wonders of Alaska, about pain and childhood trauma, and about discovering her own identity years after the entire world had discovered the beauty of her songs.

    Just because these recipes are a breeze to throw together doesn’t mean they’re lacking in flavor or creativity. O’Dea knows how to make standard slow-cooker fare delectable, with recipes like Pulled Pork Jalapeño Dip, Pureed Pumpkin Soup, and Cornbread Casserole, while also providing plenty of unexpected slow-cooker dishes like Ginger Glazed Mahi Mahi, Artichoke Angel Hair Pasta, Flan, and Cheesecake. There is also a whole chapter for vegetarian meals, as well as gluten-free options for every recipe in the book. And she does it all with five ingredients or less!