She needs something to break the monotony of her life, and she invents a deranged assignment. She will take her mother's dog-eared copy of Julia Child's 1961 classic Mastering the Art of French Cooking, and she will cook all 524 recipes. In the span of one year. At first she thinks it will be easy. But as she moves from the simple Potage Parmentier (potato soup) into the more complicated realm of aspics and crépes, she realizes there’s more to Mastering the Art of French Cooking than meets the eye. With Julia’s stern warble always in her ear, Julie haunts the local butcher, buying kidneys and sweetbreads. She sends her husband on late-night runs for yet more butter and rarely serves dinner before midnight. She discovers how to mold the perfect Orange Bavarian, the trick to extracting marrow from bone, and the intense pleasure of eating liver. And somewhere along the line she realizes she has turned her kitchen into a miracle of creation and cuisine. She has eclipsed her life’s ordinariness through spectacular humor, hysteria, and perseverance.

    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.

    

    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.

    Horton's experiences being thrown into heavy combat after just a few months of training. Recommended reading for all. Survival against all odds - in the trenches of Vietnam - I still can't believe they get out of there alive - couldn't put it down. This first person narrative of hand-to-hand combat in the trenches of Vietnam left me scared, glad to be alive and eternally grateful to those who died for my freedom Could not put it down - A friend had mentioned this book to me. Once I received it I could not put it down. Jerry Horton joined the army to simply be able to afford to go to college. 40 years later he has a PHD and multiple degrees but they were earned at a heavy price for this patriot. Jerry shares his experiences in Vietnam in an articulate, honest and direct assessment of his time in Vietnam, the men he served with and the horrors of war. Incredible story of leadership and survival. Shake N Bake Sergeant aka Instant NCO - Jerry Horton absolutely nailed the life of a "Shake 'n Bake" Sergeant when he tells the story of dedicated soldiers trained at Fort Benning, GA and then follows them to Vietnam. This book is not only absolutely dead on accurate but gives the reader every aspect of what it was like to experience the war as a Shake 'n Bake Sergeant. Instant NCO's were trained for only one reason - to lead United States soldiers into combat and they did it with heroic efficiency and effectiveness with limited resources. This book is not just a home run - it is a Grand Slam. Interesting, accurate, full of suspense and you can't put it down. This book should be required reading for everyone so they can understand that Freedom is not Free. There is a cost and sometimes that cost is heavy. Horton brings it all across in a nonstop action format. It is a great read! If you really want to know what it was like...This has to be the most realistic 'must read' book to come out of the VN war. If you ever read any book about this war - this is the one to read. You won't put it down and you won't ever forget it! From the book's review by the late COL(R) David Hackworth (most-decorated Vietnam veteran): "In 1968, the U.S. Army was running out of sergeants in Vietnam. Throughout military history, as least as far back as the Revolutionary War, sergeants were the backbone of the Army. This shortage of sergeants meant disaster in Vietnam. The NCO candidate school was created to solve this serious problem by doing one thing - train soldiers to lead men in combat. It was modeled after the Officer's candidate school but streamlined to meet this critical need for leaders in half the time. Graduates were known by most as "Shake 'n Bake Sergeants" or "Instant NCOs" since they got their rank fast from going to school. This book is the first time this important part of American history has ever been published. It is the first time anyone has given credit to Shake 'n Bake Sergeants - a credit that they so greatly deserved. At the time there were many who said they would fail. It seemed many did not respect them even though all were destined for front line positions. The book documents how they proved their worth over and over again as front line infantry leaders even though for thirty some years their sacrifices have been unknown." An unforgettable mixture of vivid realism, poignant sadness and unexpected humor. Once you begin reading The Shake 'n Bake Sergeant, you will find it hard to put it down. See www.shakenbakesergeant.com.

    Enough is enough. She vows to lose weight—not because she yearns to become a pretzel, but so she can keep up with her little boy and turn her life around at last. But after years of trying and failing, AJ knows she needs a miracle to drop eight dress sizes, so she agrees to be a human guinea pig and record her weekly progress in front of a camera for a television program on body image. In Confessions AJ shares her incredible journey, from her first close encounters with a nutritionist, personal trainer and psychologist to overcoming an early cataclysmic fall off the wagon—waking up in hospital with a broken leg after downing her first cocktail in weeks on an empty stomach—and the triumph of shedding that first few pounds. The result is a funny, insightful and inspiring account of a woman who lost more than half her body weight without losing her sense of humor—and discovered a whole new life.

    We may be delicate and ornamental on the outside, she said, but inside, we're strong and fiery.Reese's Southern heritage informs her whole life, and she loves sharing the joys of Southern living with practically everyone she meets. She takes the South wherever she goes with bluegrass, big holiday parties, and plenty of Dorothea's fried chicken. It's reflected in how she entertains, decorates her home, and makes holidays special for her kids - not to mention how she talks, dances, and does her hair (in this audiobook, you will learn Reese's fail-proof, only slightly insane hot-roller technique). Reese loves sharing Dorothea's most delicious recipes as well as her favorite Southern traditions, from midnight barn parties to backyard bridal showers, magical Christmas mornings to rollicking honky-tonks.It's easy to bring a little bit of Reese's world into your home, no matter where you live. After all, there's a Southern side to every place in the world, right?

    Unlike other zoos that owe their existence to philanthropists, explorers or big game hunters, Chester Zoo was the brainchild of one working-class man with a dream he had nurtured since he was a boy: to build a zoo without bars.June Mottorshead was four years old when her father, George, moved his family to Upton, two miles out Chester, to begin the process of turning his dream into a reality. With no other children around to play with - her sister Muriel was 10 years older - June's friends became the animals. Her closest companion was an orphaned chimpanzee which her sister hadshe hand reared, and for six years the two were inseparable. June soon became the poster girl for Chester Zoo and photographs of her cuddling lion clubs, head-butting a goat or opening the beak of a pelican soon graced the front pages of British newspapers. She was 13 when war was declared on 1939 and, with the backbone of the staff headed for the front, it fell to June to take over as head keeper. Keeping the zoo running while the war waged was no easy task. Despite rationing the animals had to be fed and all of them - penguins, elephants, leopards, tigers, lions, kangaroos and polar bears - needed to be moved into secure locked quarters inside as soon as the air raid siren sounded.June, now in her eighties, is the guardian of her family's legacy and here in Our Zoo, she tells

    town, an adolescent girl is unwittingly handed a one-way ticket by her mother to allegedly "visit" her estranged father in Florida. Young and vulnerable, Lockey Maisonnueve has no idea she is being abandoned and sent to live with a vile and dangerous pedophile who would spend the next several years violently raping, abusing and mercilessly selling his daughter's body into childhood prostitution to other adult men. After being rescued by her naive, but well-intentioned, grandparents, her troubled life is further devastated by cancer and ravaged by the subsequent brutal murder of her mother, in which Lockey is briefly considered a suspect. "A Girl Raised by Wolves' is the inspirational memoir of a survivor of the darkest circumstances one can endure in a single lifetime and still emerge with a sense of humor and to defiantly proclaim "they didn't break me!"

    Includes dozens of new recipes.When David Lebovitz began the project of updating his apartment in his adopted home city, he never imagined he would encounter so much inexplicable red tape while contending with the famously inconsistent European work ethic and hours. Lebovitz maintains his distinctive sense of humor with the help of his partner Romain, peppering this renovation story with recipes from his Paris kitchen. In the midst of it all, he reveals the adventure that accompanies carving out a place for yourself in a foreign country--under baffling conditions--while never losing sight of the magic that inspired him to move to the City of Light many years ago, and to truly make his home there.

    As Dr Nick Fuller, one of Australia's leading obesity researchers, has discovered, we're all tuned to a set body weight - a weight range that the body feels most comfortable being. When you take your body out of that comfort zone, it will work back towards its starting point as a defence mechanism. In The Interval Approach, Dr Fuller explains how you can trick your body into believing it's at its new set point so that you not only become slimmer but stay that way. And the good news is that you don't need to starve yourself to do this or go on any fad diet. In fact, following the next fad diet will only make the problem worse and you will end up dieting yourself fat.Containing meal plans, mouth-watering recipes and tips on organisation, The Interval Approach details how Dr Fuller has helped hundreds of his patients lose weight and keep it off using this method - and how you can too. It's simple, based on the latest scientific findings and effective. So, if you've tried every diet under the sun and are still watching those scales go up, then you need to stop now and read this book. You have nothing to lose but the kilos.

    With comfort-food recipes gathered from across America as well as 46 other countries, you'll find homemade classics along with dishes that may be difficult to pronounce, but are easy to enjoy. And nearly all 440 of these simple and economical recipes are made from ingredients available in most local groceries, so you can delight your family and friends again and again. As you turn the more than 340 pages of this charming book, you'll discover recipes for real food cooked by real people around the globe—dishes for every occasion and every taste. Enjoy a traditional British Sunday dinner, or delight your family and friends with a delicious Finnish glass cake. You may even want to whip up a batch of Brigham Young's favorite buttermilk donuts. You'll find savory soups to sweet treats, creamy casseroles, entrées with a little bit of kick, and dishes that younger taste buds will like. But perhaps your favorite part of this delightful book will be the stories behind the recipes—snippets that will bring a smile, and maybe even inspire you to start a few new traditions. So pull out the pans, fire up the stove, and create some new favorites with the abundance of appetizing ideas found in your Worldwide Ward Cookbook. 9.5" X 11", 342 pages ISBN 978-1-59811-779-0

    Until recently he held the American 24-hour record and he was one of the elite runners profiled in the runaway bestseller Born to Run.In Eat and Run, Jurek opens up about his life and career as a champion athlete with a plant-based diet and inspires runners at every level. From his Midwestern childhood hunting, fishing, and cooking for his meat-and-potatoes family to his slow transition to ultrarunning and veganism, Scott’s story shows the power of an iron will and blows apart the stereotypes of what athletes should eat to fuel optimal performance. Full of stories of competition as well as science and practical advice—including his own recipes—Eat and Run will motivate readers and expand their food horizons.

    Interviewed and hired by what seemed like a bona fide recruitment agency, Timea left her home on the promise she would earn good money to send home to her family. She had no idea that she'd been lured by a ring of international human traffickers. Upon her arrival in Toronto, she was forced into sex labour in some of the city's seediest nightclubs and kept by her "agents" for three months until she escaped.This is her captivating, heartbreaking but ultimately redemptive story. It will take readers from the early years of Timea's life in Communist Hungary, offering a look inside an austere but complicated world ruled by community, restriction and struggle; then, to the dark, abusive three months working as a sex slave in a country that Timea once believed would offer her freedom and opportunity; and, finally, in riveting detail, through the heart-pounding escape Timea plots.Compelling and sweeping, balancing a tragic and unbelievable experience with a powerful story of grace, Timea Nagy's journey is one that will stay with you long after you read the last page.

    In The Nasty Bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. Bringing together the best of his previously uncollected nonfiction--and including new, never-before-published material--The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike. Anthony Bourdain is the author of seven books including the bestselling Kitchen Confidential and A Cook's Tour. A thirty-year veteran of professional kitchens, he is the host of No Reservations on the Discovery Channel, and the executive chef at Les Halles in Manhattan. He lives in New York City.Praise for Anthony Bourdain: Bourdain's enthusiasm is so intense that it practically explodes off the page . . . Bourdain shows himself to be one of the country's best food writers. His opinions are as strong as his language, and his tastes as infectious as his joy.--New York Times Book Review[Writes] the kind of book you read in one sitting, then rush about annoying your coworkers by declaiming whole passages.--USA TodayBourdain's prose is utterly riveting, swaggering with stylish machismo and a precise ear for kitchen patois.--New York magazine