Her childhood memories are vividly portrayed, leaving the reader chuckling and enjoying a warm sense of comfortable nostalgia. Photographs and recipes complement page after page of tales that burst with the rich vitality we have come to expect from Victoria Twead.

    The New York Times bestseller--never shy, frequently crude and always funny, Jenny McCarthy gives the lowdown on pregnancy in the grittiest girlfriend detail Revealing the naked truth about the tremendous joys, the excruciating pains, and the inevitable disfigurement that go along with pregnancy, Jenny McCarthy tells you what you can really expect when you're expecting! From morning sickness and hormonal rage, to hemorrhoids, granny panties, pregnant sex, and the torture and sweet relief that is delivery, Belly Laughs is must-read comic relief for anyone who is pregnant, has ever been pregnant, is trying to get pregnant, or, indeed, has ever been born!

    Includes recipes. Chefs have been playing the "My Last Supper" game among themselves for decades, if not centuries, but it had always been kept within the profession-until now. Melanie Dunea came up with the ingenious idea to ask fifty of the world's famous chefs to let her in on this insider's game and tell her what their final meals would be. My Last Supper showcases their fascinating answers alongside stunning Vanity Fair-style portraits. Their responses are surprising, refreshing, and as distinct from each other as the chefs themselves. The portraits-gorgeous, intimate, and playful-are informed by their answers and reveal the passions and personalities of the most respected names in the business. Lastly, one recipe from each landmark meal is included in the back of the book. With My Last Supper, Dunea found a way into the typically harried, hidden minds of the people who have turned preparing food into an art. Who wouldn't want to know where Alain Ducasse would like his last supper to be? And who would prepare Daniel Boulud's final meal? What would Anthony Bourdain's guest list look like? As the clock ticked, what album would Gordon Ramsay be listening to? And just what would Mario Batali eat for the last time? Featuring: Ferran Adrià, José Andrés, Dan Barber, Lidia Bastianich, Mario Batali, Rick Bayless, Michelle Bernstein, Daniel Boulud, Anthony Bourdain, Scott Conant, Gary Danko, Hélène Darroze, Alain Ducasse, Wylie Dufresne, Suzanne Goin, Gabrielle Hamilton, Fergus Henderson, Thomas Keller, Giorgio Locatelli, Masa Kobayashi, Nobu, Jamie Oliver, Jacques Pépin, Gordon Ramsay, Michel Richard, Eric Ripert, Marcus Samuelsson, Charlie Trotter, Jean-Georges Vongerichten, and more...

    New York Times reporter and Chinese-American (or American-born Chinese), Jennifer 8 Lee, traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.

    With his trademark wit, humor, and radical compassion, Tan reveals what it was like to grow up gay in a traditional Muslim family, as one of the few people of color in Doncaster, England. He illuminates his winding journey of coming of age, finding his voice (and style!), and how he finally came out to his family at the age of 34, revealing that he was happily married to the love of his life--a Mormon cowboy from Salt Lake City.In Tan's own words, "The book is meant to spread joy, personal acceptance, and most of all understanding. Each of us is living our own private journey, and the more we know about each other, the healthier and happier the world will be."

    See tips, techniques and recipes galore to help you make the perfect pie. Have you always had trouble making a perfect crust? Find advice from the experts right here! Never make an "ok" pie crust ever again. You'll see recipes for fruit pies, cream and custard pies, and other pies such as pink lemonade pie and strawberry rhubarb pie. Get over 30 pages of nothing but helpful tips, techniques and recipes to make the perfect pie.

    With three hilarious books over the next two decades--American Fried; Alice, Let's Eat; and Third Helpings--he established himself as, in Craig Claiborne's phrase, "the Walt Whitman of American eats." Trillin's three comic masterpieces are now available in what Trillin calls The Tummy Trilogy.

    Though he grew up in a large Irish-Catholic family, Jim was satisfied with the nomadic, nocturnal life of a standup comedian, and was content to be "that weird uncle who lives in an apartment by himself in New York that everyone in the family speculates about." But all that changed when he married and found out his wife, Jeannie "is someone who gets pregnant looking at babies."Five kids later, the comedian whose riffs on everything from Hot Pockets to Jesus have scored millions of hits on YouTube, started to tweet about the mistakes and victories of his life as a dad. Those tweets struck such a chord that he soon passed the million followers mark. But it turns out 140 characters are not enough to express all the joys and horrors of life with five kids, so hes' now sharing it all in Dad Is Fat.From new parents to empty nesters to Jim's twenty-something fans, everyone will recognize their own families in these hilarious takes on everything from cousins ("celebrities for little kids") to growing up in a big family ("I always assumed my father had six children so he could have a sufficient lawn crew") to changing diapers in the middle of the night ("like The Hurt Locker but much more dangerous") to bedtime (aka "Negotiating with Terrorists").Dad is Fat is sharply observed, explosively funny, and a cry for help from a man who has realized he and his wife are outnumbered in their own home.

    Fill with 12 amateur bakers. Garnish with one venerable cookery writer, one blue-eyed bread-maker, and two comedy queens with a love of innuendo. And there you have the recipe for the most popular show of our times.When The Great British Bake Off made its debut in August 2010, it had the makings of a modest hit. But nobody – not the programme-makers and certainly not those first contestants – could have predicted what was to come. Here was a show in which the biggest weekly drama was whether or not a sponge cake would sink in the middle. And oh, how we loved it.Here is the ultimate Bake Off fan book: from bread lion to bin-gate; heart throbs to Twitter trolls; soggy bottoms to sticky buns. This is the celebration of Britain's most popular cookery contest.

    In it he spans twenty-plus years and nearly as many jobs--including the fateful job advertisement in the local paper for a short-order cook with "no experience necessary." Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine. From a graveyard shift grunt at an all-night barbeque joint to a James Beard-award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture--and helped transform the American culinary landscape along the way. In the irreverent tradition of Anthony Bourdain's Kitchen Confidential, and populated by a rogues' gallery of colorful characters--including movie stars, legendary musicians, and culinary giants Julia Child, Emeril Lagasse, and Charlie Trotter--No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.

    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

    Nina Mingya Powles journeys between Wellington, Kota Kinabalu and Shanghai, tracing the constants in her life: eating and cooking, and the dishes that have come to define her. Through childhood snacks, family feasts, Shanghai street food and student dinners, she attempts to find a way back towards her Chinese-Malaysian heritage.

    Chocolate was consumed unrefined and unprocessed as a rather bitter, fatty drink for the wealthy elite until the late 19th century, when the Swiss discovered a way to blend it with milk and unleashed a product that would conquer every market in the world. Thereafter, one of the great global business rivalries unfolded as each chocolate maker attempted to dominate its domestic market and innovate new recipes for chocolate that would set it apart from its rivals. The contest was full of dramatic contradictions: The Cadburys were austere Quakers who found themselves making millions from an indulgent product; Kitty Hershey could hardly have been more flamboyant yet her husband was moved by the Cadburys tradition of philanthropy. Each was a product of their unique time and place yet they shared one thing: they want to make the best chocolate in the world.

    It had been an extraordinary career. When he first started out in the late sixties, Billy played the banjo in the folk clubs of Scotland. Between songs, he would improvise a bit, telling anecdotes from the Clyde shipyard where he'd worked. In the process, he made all kinds of discoveries about what audiences found funny, from his own brilliant mimes to the power of speaking irreverently about politics or explicitly about sex. He began to understand the craft of great storytelling. Soon the songs became shorter and the monologues longer, and Billy quickly became recognised as one of the most exciting comedians of his generation.Billy's routines always felt spontaneous. He never wrote scripts, always creating his comedy freshly on stage in the presence of a live audience. A brilliant comic story might be subsequently discarded, adapted or embellished. A quick observation or short anecdote one night, could become a twenty-minute segment by the next night of a tour.Billy always brought a beautiful sense of the absurd to his shows as he riffed on his family, hecklers, swimming in the North Sea or naked bungee jumping. But his comedy can be laced with anger too. He hates pretentiousness and calls out hypocrisy wherever he sees it. His insights about the human condition have shocked many people, while his unique talent and startling appearance on stage gave him license to say anything he damn well pleased about sex, politics or religion. Billy got away with it because he has always had the popular touch. His comedy spans generations and different social tribes in a way that few others have ever managed. Tall Tales and Wee Stories brings together the very best of Billy's storytelling for the first time and includes his most famous routines including, The Last Supper, Jojoba Shampoo, Incontinence Pants and Shouting at Wildebeest. With an introduction and original illustrations by Billy throughout, it is an inspirational, energetic and riotously funny read, and a fitting celebration of our greatest ever comedian.

    With over a million subscribers to her cult-hit video series “You Deserve a Drink,” Hart has been entertaining viewers with a combination of tasty libations and raunchy puns since 2011. Hart also co-wrote/co-starred in Dirty Thirty and Camp Takota with Grace Helbig and Hannah Hart.Finally, Hart has compiled her best drinking stories—and worst hangovers—into one hilarious volume. From the spring break where she and her girlfriends avoided tan lines by staying at an all-male gay nudist resort, to the bachelorette party where she accidentally hired a sixty-year-old meth head to teach the group pole dancing (not to mention the time she lit herself on fire during a Flaming Lips concert), Hart accompanies each story with an original cocktail recipe, ensuring that You Deserve a Drink is as educational as it is entertaining.