The kitchen, they soon discover, is no place for soft-hearted romantics. It's a cutthroat world, and no one ever made a soufflé without breaking a few eggs -- or cracking a few heads together. From the basics to the final exam, Darling reveals everything that goes into the making of a chef.Filled with delicious food lore and trivia, and including dozens of classic and original French recipes, Under the Table takes readers deep into the trenches of one of the world's most prestigious cooking schools -- and shows what really goes on behind the doors of every great restaurant kitchen.

    As far as heroin addiction is concerned, I’m not sure there really is such a thing. And of course, I never intended to write a sequel, but after NEEDLE was published it wasn’t long before I realized a number of readers, many of them addicts or family members and friends of addicts, were eager to learn how I recovered from a decade of opiate abuse. But again, regardless of what the “experts” say, I’m not sure there is such a thing—at least beyond what is often a precarious state of abstention—because “recovery” implies something different, or at least something more complete and comprehensive than the reality of the situation should suggest. Indeed, it implies the “recapturing of something that was lost, or the process by which one attempts to do so.” However, regardless of my own opinion, my own non-medical industry opinion, although I had cast a few lines out to gage reader interest, I never truly expected to write another NEEDLE-related account of my life. But ironically, ANY account of my life post-NEEDLE would inherently have to address my addiction because regardless of my continued state of abstention—I’m constantly reminded of it: an old friend, fallout from the past, a song, a famous overdose, a suddenly gentrified street and of course, my long-lost innocence has a haunting potential and so...I’m not sure there is such a thing. In any event, spurred on by my activist efforts and my readers’ interest, while in the midst of fostering a 15 year-old Himalayan cat that was rescued from an empty apartment where it was holed-up in a bird cage for three years and was now ready to rip my face off (perhaps as some sort of Karmic comeuppance for failing felines in the past), I decided to give it my best effort. After all, at the very least it might shed some insights for addicts and provide additional help for the homeless animals which, of course, is my new addiction—though it’s far more distressing and devastating than the old one. It is, in fact, the same part of my life which, prior to writing NEEDLE TOO, I briefly discussed and published at www.Needleuser.com back in 2012, and though I’m loath to regurgitate material—even if it was just a few pages shared with a very small percentage of readers—it was too important to do without in the most recent context because it detailed an event that was pivotal in how I got to where I am. And though I still question the realistic possibility of a complete recovery, after almost twenty years I'm still somehow here to tell the tale. So here it is…and thanks for being a Needle user.

    Strummer, Jones, Simonon and Headon tell it like it was. Accept no substitutes.The unique story of the Clash, by the Clash. The Clash were a band like no other. Pioneers of punk rock, their incendiary gigs, intelligent songwriting, definitive style and passionate idealism caught the spirit of the times and made them a worldwide phenomenon. Rolling Stone magazine declared London Calling one of the greatest albums of all time, their autobiographical documentary Westway to the World won a Grammy, and their music lives on, influencing emerging bands and exciting new audiences today.This is the only book to be created by the band and is now available as an eBook. The Clash: trendsetters, icons, revolutionaries. One of the most influential bands of their time, they have inspired bookshelves of commentary, but this is the only book to be created by the band themselves. With unprecedented access to the Clash archives and original interviews with band, this publication tells it like it was. The full story from the last gang in town. Strummer, Jones, Simonon and Headon in their own words.Reviews‘One of the greatest bands of all time.' The Edge, U2 'A massive inspiration for me.' Bernard Sumner, Joy Division and New Order 'I adore The Clash.' Pete Townshend, The Who'One of England's greatest bands.' Nick Hornby ‘What could be more fun than a book about The Clash written by The Clash - What makes this tome more worthy than the reams of unofficial Clash literature available is that in it, the band tells their story in their own words - it's packed with little secrets and playful digs - Brilliant.' Short List 'Thrilling - This is a treasure trove of hitherto undiscovered gems. Long overdue.' Classic Rock ''This book is a cracker - crammed with Clash bits and bobs.' The Sunday Times

    Until she stumbled on an alternate universe where taste reigned supreme, a world in which people could, after a single sip of wine, identify the grape it was made from, in what year, and where it was produced down to the exact location, within acres. Where she tasted wine, these people detected not only complex flavor profiles, but entire histories and geographies. Astounded by their fanatical dedication and seemingly superhuman sensory powers, Bosker abandoned her screen-centric life and set out to discover what drove their obsession, and whether she, too, could become a cork dork.Thus begins a year and a half long adventure that takes the reader inside elite tasting groups, exclusive New York City restaurants, a California winery that manipulates the flavor of its bottles with ingredients like Mega Purple, and even a neuroscientist's fMRI machine as Bosker attempts to answer the most nagging question of all: what's the big deal about wine? Funny, counter intuitive, and compulsively readable, Cork Dork illuminates not only the complex web of wine production and consumption, but how tasting better can change our brains and help us live better.

    It transformed her life, her body, her relationships and her health.High-sugar diets are often the reason for feeling lacklustre. But it's tough to give up the sweet stuff. Sugar is so entwined with our emotional happiness; sweet things are rewards, pick-me-ups and tokens of celebration. Nicole shines a light on why life minus the sugar can be so much sweeter.Part guide and part memoir, Nicole shares her journey from the up-and-down life of a sugar bon viveur to a slimmer, healthier woman in control and full of energy. Learn how she did it, why it's worth it, what to kick and what to keep - with recipes, expert advice and Nicole's own un-sugarcoated story of going cold sweet turkey.A life of sweet nothing is a life well lived.

    The ability to create dishes that are utterly sublime and turn them out at breakneck pace while simultaneously juggling kitchen crises, coddling demanding patrons, and managing overworked staff is what defines a four-star chef. In The Fourth Star, award-winning author Leslie Brenner goes inside those swinging doors to explore the realities behind Daniel, capturing the dramas that arise in the insular, high-pressure milieu of a world-class kitchen. New York’s food establishment had been stunned when Daniel Boulud’s newly opened flagship restaurant was awarded only three stars from the New York Times. From that moment on, it became Boulud’s unspoken mission to regain the four-star rating that he’d previously garnered during his tenure at Le Cirque and then at his own first restaurant. That he was striving to do all this on an unprecedented scale, turning out nearly four hundred meals in a few short hours of service—meals that had to be absolutely perfect every time—made this goal all the more ambitious.Brenner paints a portrait of a remarkable French chef at a pivotal moment of his career, as Boulud relentlessly drives his staff to the peak of excellence. The Fourth Star provides full access to every aspect of Daniel, investigating everything from the maître d’s table assignment policies to the internecine politics of advancing up the culinary ladder.Filled with delectable, undercover details and moving personal drama, Brenner’s chronicle is an addictive read about the inner workings of a super-lative restaurant. The Fourth Star is destined to satisfy restaurant lovers, professional cooks, and armchair chefs alike.

    Readers of memoirs of high literary quality, particularly those with food themes—most conspicuously Ruth Reichl's Comfort Me with Apples and Gabrielle Hamilton's Blood, Bones, and Butter—as well as admirers of M. F. K. Fisher and Laurie Colwin will be a large and eager audience.This memoir derives from Kate's popular foodcentric blog (http://katechristensen.wordpress.com), in which she shares scenes from an unusual upbringing and an unusually happy present-day life, providing an audience for this book that is already primed. That it is written by Kate Christensen means it will be a delicious reading experience in every sense—a compulsively readable account of a knockabout life, full of sorrows and pleasures, many of the latter of the sensual, appetitive variety.

    A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Lights is turned upside down.So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths.Like Sarah Turnbull’s Almost French and Julie Powell’s New York Times bestseller Julie and Julia, Mastering the Art of French Eating is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about love—of food, family, and France.

    But as a thirtysomething fashion writer in New York, she felt the Singaporean dishes that defined her childhood beginning to call her back. Was it too late to learn the secrets of her grandmothers' and aunties' kitchens, as well as the tumultuous family history that had kept them hidden before In her quest to recreate the dishes of her native Singapore by cooking with her family, Tan learned not only cherished recipes but long-buried stories of past generations. A Tiger in the Kitchen, which includes ten authentic recipes for Singaporean classics such as pineapple tarts and Teochew braised duck, is the autobiography of a Chinese-Singaporean ex-pat who learns to infuse her New York lifestyle with the rich lessons of the Singaporean kitchen, ultimately reconnecting with her family and herself.

    For seventeen years, Holly Hughes has delved into piles of magazines and newspapers, scanned endless websites and blogs, and foraged through bookstores to provide a robust mix of what's up in the world of food writing. From the year's hottest trends (this year: meal kits and extreme dining) to the realities of everyday meals and home cooks (with kids, without; special occasions and every day) to highlighting those chefs whose magic is best spun in their own kitchens, these essays once again skillfully, deliciously evoke what's on our minds-and our plates. Pull up a chair.Contributors include:Betsy AndrewsJessica BattilanaJohn BirdsallMatt BuchananJennifer Cockrall-KingTove DanovichLaura DonohueDaniel DuaneVictoria Pesce ElliottEdward FramePhyllis Grant Andrew Sean GreerKathy GunstL. Kasimu HarrisSteve HoffmanDianne JacobRowan JacobsenPableaux JohnsonHowie KahnMikki KendallBrian KevinKat KinsmanTodd KlimanJulia KramerCorby KummerFrancis LamRachel LevinBrett MartinTim NevilleChris NewensJames NolanKeith PandolfiCarol Penn-RomineMichael ProcopioKathleen PurvisAlice RandallBesha RodellHelen RosnerMichael RuhlmanOliver SacksAndrea StrongJason TesauroToni Tipton-MartinWells TowerLuke TsaiMax UfbergDebbie WeingartenPete Wells

    . . colorful descriptions make this a fun read." -Los Angeles Times "One of the best sports books of the year." -Booklist Ken Baker wanted nothing more than to play ice hockey with the pros-until a brain tumor cut his dreams short while in college. After surgery and several years of rehab, Baker, who in high school was a top prospect for the U.S. Olympic team, put his successful journalism career on hold to attempt the seemingly impossible: a comeback. He moved away from his family to become the third-string goalie for the Bakersfield Condors, an AA-level minor-league team in the dusty oil town of Bakersfield, California. At the age of thirty-one, Baker became the oldest rookie in all of pro-hockey, facing 100-m.p.h. slap shots and long bus rides, hostile fans and cheap motel rooms, body bruises, and battle-worn teammates. From his visit to an NHL training camp to his first nerve-rattled minutes as a pro, Baker joins the rookies who still dream of making it to the Show, the veterans long past their prime, and the obsessive fans who keep them going. When the season is over, Baker's pro-hockey adventure ends up teaching him nearly everything he will ever need to know about life.

    .Woodward’s warm, wry account of learning to fly will lift hearts everywhere. BBC2 documentary based on the book - 30 January 2012. Antony Woodward wasn’t interested in flying, he was interested in his image. So in his world of socialising and serial womanising, a microlight plane sounded like the ideal sex aid. So why – once he discovers that he has no ability as a pilot, it costs a fortune and its maddening unreliability loses him the one girl he really wants – does he get more and more hooked?As he monitors the changes to the others in the syndicate; as he learns that there is a literal down-side to cheating in flying exams, shunning responsibility and pretending to know stuff you don’t, the question keeps on surfacing. Why? As the misadventures mount – accidents, tussles with Tornadoes, arrest by the RAF – he keeps thinking he’s worked it out. But it isn’t until The Crash, in which he nearly kills himself and Dan (taking a short-cut in the Round Britain race) that the penny finally drops….Flying is the antidote to modern life he didn’t even know he needed. It’s the supreme way to feel real.

    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.

    By sharing tips, tricks and techniques with the QVC customers while equipping their kitchens with QVC’s professional Technique® and Blue Jean Chef® cookware, Meredith has helped people become comfortable in their kitchens. Now, in this cookbook, Meredith gives you a wide variety of delicious recipes for the pressure cooker, so you can get meals on the table in one third of the time it would normally take. Her recipes, tips, and techniques will help make any cook more Comfortable Under Pressure. With 125 recipes and over 100 tips and explanations, Blue Jean Chef: Comfortable Under Pressure will help you create delicious meals while becoming more versatile and at ease with your pressure cooker. Don’t let the pressure get to you! Get Comfortable Under Pressure!

    Aged 16, White was the youngest player to win the English Amateur Championship. At 18, he won the World Amateur title. By 1984, he's a professional success, married but not at all settled. He's the kind of man who goes out for a packet of cigarettes and comes home two weeks later. Gambling, women, marathon binges with showbiz friends like Ron Wood of the Rolling Stones, have threatened the stability of his marriage. But somehow White has survived, to tell in candid detail, a most unusual, often outrageous story of a very sporting life.