This is her account of the spell cast on her by Provence, from her first morning’s visit by a charming prince bearing a jug of the village’s vin rose to the growth of her friendship with a duchess in the local chateau. Lenard shares tales of travels to St. Tropez and visits from American friends who find unexpected romance and magic in Provence. Told with verve, wit, and Lenard’s deep understanding of the French language and culture, this memoir includes tales of others who have been drawn to the region, including Vincent van Gogh, Brigitte Bardot, and Princess Caroline of Monaco. Ways to re-create the magic of the region’s sensuous way of life include recipes for food and drinks, as well as tips for entertaining in the Provençal style.

    In Origo's case, she managed to add light and color to everything she touched and left for posterity a legacy of work, biography, autobiography, and literary criticism, that have become recognized as classics of their kind.She was born into a wealthy and long-established Long Island family, the Cuttings, but her talented and beloved father (who resembled, more than a little, a character right out of Henry James) died of consumption when she was only nine. She spent the following years traveling the world with her mother and an extensive entourage, settling finally at the Villa Medici at Fiesole and entering into the privileged world of wealthy Anglo-Florentine expatriates whose likes included the Berensons, Harold Acton, Janet Ross, and Edith Wharton, and whose petty bickering, and pettier politics, had a profound influence on how she spent her life.Her marriage to Antonio Origo, a wealthy landowner and sportsman, was as much a reaction to this insular world as it was a surprise to her family and friends. Together they purchased, and single-handedly revived, an extensive, arid valley in Tuscany called Val d'Orcia, rebuilding the farmsteads and the manor house. Although clearly sympathetic to Mussolini's land use policies, they sided firmly with the Allies during World War II, taking considerable risks in protecting children, sheltering partisans, and repatriating Allied prisoners-of-war to their units.Caroline Moorehead has made extensive use of unpublished letters, diaries, and papers to write what will surely be considered the definitive biography of this remarkable woman. She has limned a figure who was brave, industrious, and fiercely independent, but hardly saintly. What emerges is a portrait of one of the more intriguing, attractive, and intelligent women of the last century.

    Both heartbreaking and haunting, his words will stay with you like that 'forever September morning.'" --Meredith Vieira, NBC's  Today Tom Flynn brings to his subject three invaluable attributes: the eye of a seasoned journalist, the soul of a poet, and his stunning, first-hand experience of that horrific day." --David Friend, Vanity FairFrom Bikeman:The dead from hereare my forever companionsI am their pine box,their marble reliquary,their bronze urn,the living, breathing coffin they never had,their final resting place without a stone.I move on at peace.Modeled on Dante's Inferno, veteran journalist Thomas Flynn's Bikeman chronicles the morning of September 11, 2001 like no other published work. Flynn delivers a personal account of his experiences beginning with the first strike on the World Trade Center when he decided to follow his journalist's instinct and point his bike's handlebars in the direction of the north tower. His story continues as he transitions from reporter to participant hoping to survive the fall of the south tower. Now Flynn, as both journalist and now survivor, must come to terms with the harrowing ordeal and somehow find peace in the very act of surviving.Part journalist's record, part survivor's eulogy, Flynn writes:Survival is the absence of death.It is a subdued, a hushed existence. . .I live to talk about it,to relate the tale as it happens,not only its extremities and cruelty,but also the goodness that flourishes too.

    Each recipe incorporates one or more of the Abs Diet Power 12 Foods such as almonds, spinach, turkey, and olive oil that are scientifically proven to burn fat and build muscle. The meals in this book take the guesswork out of weight loss and make calorie counting unnecessary. For beginners and seasoned cooks alike, this selection of classic and innovative meals such as Fig andProsciutto Tortilla Bites, Walk-the-Plank Grilled Salmon with Grilled Pineapple, and Blackberry Parfait Martinis makes losing weight and eating healthier both easy and delicious. Special features include speedy meals that take under five minutes to prepare, a beginner’s guide to food-prep basics, and The New Abs Diet Cheat Sheet and Portion-Distortion Decoder. Based on cutting-edge nutrition research on how to prevent high cholesterol, diabetes, and heart disease with tasty, healthy foods, The New Abs Diet Cookbook is the perfect weight-loss guide for anyone who despises dieting and loves eating.

    He wanted to spawn enough sons for an infield, so he married the tallest woman in Columbus, Ohio. Molly came out first, but eventually her father's plan prevailed. Five boys followed in rapid succession and the youngest, Paul O'Neill, did, in fact, grow up to be the star right fielder for the New York Yankees. In Mostly True, celebrated food critic and writer O'Neill tells the story of her quintessentially American family and the places where they come together -- around the table and on the ball field. Molly's great-grandfather played on one of the earliest traveling teams in organized baseball, her grandfather played barnstorming ball, and her father pitched in the minor leagues, but after being sidelined with an injury in the war, he set his sights on the next generation. While her brothers raged and struggled to become their own men, Molly, appointed Deputy Mom at an age when most girls were playing with dolls, learned early how to be the model Midwestern homemaker and began casting about wildly for other possible destinies. As her mother cleaned fanatically and produced elaborate, healthy meals, Molly spoiled her bro-thers with skyscraper cakes, scribbled reams of poetry, and staged theatrical productions in the backyard. By the late 1960s, the Woodstock Nation had challenged some of the O'Neill values, but nothing altered their conviction that only remarkable achievement could save them. Mostly True is the uncommon chronicle of a regular family pursuing the American dream and of one girl's quest to find her place in a world built for boys. Molly O'Neill -- an independent, extraordinarily talented, and fiercely funny woman -- showed that home runs can be hit in many fields. Her memoir is glorious.

    Howard knows about pie. She made pies at California’s Malibu Kitchen for celebrities including Barbra Streisand (lemon meringue), Dick Van Dyke (strawberry rhubarb), and Steven Spielberg (coconut cream) before moving back home to rural Iowa. She now lives in the famous American Gothic House (the backdrop for Grant Wood’s famous painting) and runs the hugely popular Pitchfork Pie Stand. With full-color photos throughout, Ms. American Pie features 80 of Beth’s coveted pie recipes and some of her own true tales to accompany them. With chapters like Pies to Heal, Pies to Seduce, and Pies to Win the Iowa State Fair, Beth will divulge her secret for making a killer crust without refrigerating the dough and will show you how to break every rule you’ve ever learned about making delicious, homemade pie.

    --Craig Claiborne "If I could only have one book on sausage making this would be the one." -- squidoo.com Great Sausage Recipes and Meat Curing is the most comprehensive book available on sausage making and meat curing and has sold more than 500,000 copies worldwide. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a man who learned the art of sausage making and meat curing at a very young age and who made a living smoking and curing meats.Curing and smoking meat using natural and synthetic casingsSelecting and storing meat and choosing other ingredients Fresh Italian Sausage, Dried Beef, Andouille Sausage, Kippered Salmon

    With the help of an incredibly supportive wife and a cadre of highly amused friends, Jared offers a glimpse at one man's family as they try to learn about their food and ask themselves what's really for dinner. Year of the Cow follows the trials and tribulations of a home cook as he begins to form a deeper relationship with food and the environment. From meeting the rancher who raised his cow to learning how to successfully pack a freezer with cow parts, Stone gets to know his bovine and delves into our diets and eating habits, examining the ethnography of cattle, how previous generations ate, why environmentalists and real food aficionados are mad for grass-fed beef, why certain cuts of beef tend to end up on our plates (while boldly experimenting with the ones that don't), and much more. Over the course of dozens of nose-to-tail meals, Jared cooks his way through his cow armed with a pioneering spirit and a good sense of humor. He becomes more mindful of his diet, makes changes to his lifestyle, and bravely confronts challenges he never expected—like how to dry beef jerky without attracting the neighborhood wildlife to the backyard, and how to find deliciousness in the less-common cuts of meat like the tongue and heart—sharing a recipe at the end of each chapter. By examining the food that fuels his life and pondering why we eat the way we do, Jared and his family slowly discover to how live a life more fully—and experience a world of culinary adventures along the way.

    Born in Milan, she grew up in pre-war Italy in a privileged gentler time. When war came to Italy her family had to abandon their apartment and the city for the countryside, where in war-torn Italy the peasants still ate well, but life was dangerous. As a teenager, Anna became used to throwing herself into a ditch as attack planes flew over, and was imprisoned, twice. She arrived in England in 1949 when much of Britain was a culinary wasteland, married an Englishman, and stayed on to eventually launch a culinary revolution. Her memories of a life seen through food are vividly, hilarious preserved—from the joys of unrationed horse meat to bringing up her children while writing the cookbooks that would inspire a new generation of cooks.

    Fisher’s life are unwrapped and savored. From the Berengaria that washed her across the sea to France in 1929, to Le Paquis, the Swiss estate that later provided a backdrop for some of the most idyllic and fleeting moments of her life, the stories of Fisher’s love for food and her love for family and men are meticulously researched and exquisitely captured in this book. Exploring Fisher’s lonely and formative time in Europe with her first husband; her subsequent divorce and re-marriage to her creative sparkplug, Dillwyn Parrish, and his tragic suicide; and the child she carried from an unnamed father, the story of M.F.K. Fisher’s life becomes as vibrant and passionate as her prolific words on wine and cuisine.Letters and journal entries piece together a dramatic life, but An Extravagant Hunger steps further, bridging the gaps between personal notes and her public persona, filling in the silences by offering an engaging and unprecedented depth of intuitive commentary. With a passion of her own, Anne Zimmerman is the careful witness, lingering beside M.F.K. Fisher through her most dramatic and productive years.

    Like the arguments over any effort to crown "the greatest," "the best," or "the worst," that answer is unlikely to ever be resolved to everyone's satisfaction. One fact is indisputable, though. For those who watched wrestling before it became "sports entertainment," there is only one answer — Lou Thesz.The son of European immigrants, Thesz discovered his love of amateur wrestling as a shy eight-year-old, scuffling with his father at night on the linoleum floor of the family's kitchen in south St. Louis. He was a natural at the sport, blessed with lightning-fast reflexes and a determination to succeed. He was obsessive about conditioning and hungry to learn, and those qualities eventually led him, as a teenager, into the closed and secretive world of pro wrestling, the only place where he could continue to compete on the mat.This is Thesz' story — an adventure that took him to the heights of his chosen profession at a very young age and eventually into rings throughout the world. A devoted fan of pro wrestling, he won the respect and friendship of many of the legends. In the 1940s, when television demanded more action and a flashier style of wrestling, he became the transitional figure, the link to the past. Thesz decried the rise of "gimmick" performers like Gorgeous George and Buddy Rogers, who diminished the importance of the authentic style of wrestling he loved and practiced, but he adjusted because the bottom line of pro wrestling, as with any pro endeavor, was making money, and he could see where the future lay.In the late 1940s and well into the 1950s, he was the world heavyweight champion of the National Wrestling Alliance, its standard-bearer, and he carried those colors with dignity and class. "My gimmick was wrestling," he said, and it was evident to anyone who ever bought a ticket to see Lou Thesz that he was the real thing."Hooker" was something of a sensation among wrestling fans when it was first published in the 1990s because it was among the first accounts ever published by a major wrestling star that discussed the business with candor from the inside. Academics praised the book, too, for its clear depiction of an era and the rise of a cultural phenomenon.This is a book for everyone with an interest in professional wrestling. This new edition published by Crowbar Press contains pages and pages of new material — stories and anecdotes — none of which has been published in any previous edition and all in the voice of one of the legendary figures of the game. Every sentence has been thoroughly combed over and vetted in order to answer any questions previously asked by readers, or to correct and/or re-order the "facts" as Lou recalled them, and each chapter now has detailed endnotes to further supplement the text. Combine all those ingredients with all-new, spellbinding forewords by Charlie Thesz and Kit Bauman (comprising 26 pages), an extensive 32-page "addendum" in Lou's own words, and a comprehensive name-and-subject index, and you have the definitive tome devoted to wrestling's golden era.This is "no holds barred" material — far more open and truthful than anything ever written about professional wrestling.

    This is what Thomas McNamee does most handily in his Alice Waters and Chez Panisse, a chronicle that begins with the seat-of-the-pants opening night of the "counterculture" venture in 1971, and ends 35 years later with Waters's restaurant an American institution--one credited with birthing California Cuisine, a style devoted to simplicity, freshness and seasonality. The book also limns, with tasty gossip, the ever-evolving Chez Panisse family, including the cook-artisans uniquely responsible for dish creation; follows the attempts, mostly failed, to put the restaurant on sound financial footing; shows how dishes and menus get made; and of course pursues Waters as she broadens her commitment to "virtuous agriculture" by establishing ventures like The Edible Schoolyard and The Yale Sustainable Food Project. The success of Chez Panisse--Gourmet magazine named it the best American restaurant in 2002--has everything to do with Waters, yet she remains an elusive protagonist. Sophisticated yet naive, professional and amateur, hard-driving but emotionally blurry, she invites reader interest but doesn't always satisfy it, as least as presented here. If McNamee cannot quite bring her to life, and if his tale lacks an insider's full conversance with his subject, he still engages readers in the considerable drama of people finding their way--blunderingly, with talented intent--to something new. With menus, narrated recipes, and photographs throughout, the book is vital reading for anyone interested in food, period. --Arthur Boehm

    Learn what to stock up on, what kitchen tools to buy and what they do, tips to prepare food, over 60 recipes, and much more.

    As Todhunter describes it, Taillevent’s highly orchestrated kitchen is “less an atelier than a gun deck on a ship of war, a place of shouts and fire.”On the other side of the kitchen’s double doors, in the warm light of the nineteenth-century dining room, the American couple surrenders to the sensual pleasure of a beautifully wrought and meticulously served dinner—from the amuse-bouche (a warm cheese puff to “amuse the mouth”) and the crème de cresson soup, with its sunken treasure of lobster tomalley, to the crowning glory of the fantaisie. In the spirit of A.J. Liebling’s Between Meals, Todhunter layers mouthwatering descriptions of French dishes and their preparation with reflections on his American childhood (when food, like sex and money, was not to be discussed at the table), dips into culinary history and philosophy, and entertains with asides on everything from olive oil and chestnuts to the science of viniculture and the chemistry of chocolate. Between courses, Todhunter brings us back to the sanctum of the kitchen itself, where he has probing conversations with chef de cuisine Philippe Legendre and pastry chef Gilles Bajolle, both major figures in the French culinary pantheon, and their assistants. Through these great chefs and their impeccably trained brigade we gain a unique glimpse into the heart of French cuisine and the love of fine food. Is cooking more an art, a craft, or a science? Are great chefs born or made? Why are there so few women chefs in France? What is the greatest danger for a chef at the top of his game? How is a new dish developed? What is the future of haute cuisine in France and in the world at large? When we cook for others, for love or for money, what do we give of ourselves?As richly satisfying as the five-hour meal it describes, A Meal Observed is a delightful paean to the French and French cuisine, and to the universal love of the table. Bon appétit!

    Now she and her mother reveal what happens onshore -- in fishermen's kitchens. Packed with colorful anecdotes about seaside life and brimming with more than seventy-five delicious recipes ranging from Penobscot Bay Clam Dip and Point Lookout Lobster Salad to Fishermen's Beef with Guinness, Down East Crab Cakes, and Maine Blueberry Pie, this collection showcases the talents and idiosyncratic charms of the Greenlaw family, as well as the delicious cuisine of coastal New England.Written in Linda's inimitable and witty style, Stuffed to the Gills is a cookbook that you'll want to savor, and you won't be able to resist serving up its delicious New England classics to your hungry crew!