In this memoir, he shares the remarkable story of his culinary coming-of-age. Growing up in the Bronx and Nigeria (where he was sent by his mother to "learn respect"), food was Onwuachi's great love. He launched his own catering company with twenty thousand dollars he made selling candy on the subway, and trained in the kitchens of some of the most acclaimed restaurants in the country. But the road to success is riddled with potholes. As a young chef, Onwuachi was forced to grapple with just how unwelcoming the world of fine dining can be for people of color, and his first restaurant, the culmination of years of planning, shuttered just months after opening. -Notes from a Young Black Chef is one man's pursuit of his passions, despite the odds.

    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?

    

    In Secrets and Lies, Sam gives us the truth about life in the spotlight.Finally turning her back on all the TOWIE jealousies and dramas, Sam lays bare her fellow cast members and describes what really goes on behind the scenes. She also reveals all on her dramatic on-off relationship with Joey Essex: the engagements and bust-ups, that infamous 'slap', what really happened when Joey was in I'm a Celebrity, and their doomed rekindled romance.For the first time she talks about her eating issues, as well as her success as a businesswoman, her excitement and sister Billie's pregnancy and the birth of baby Nelly, and her wish to settle down herself. Funny, charming, telling it like it is, Secrets and Lies is essential reading for fans of Sam and TOWIE.

    In Found, the star of "Paper Moon," TV's "Rescue Me," and the OWN (Oprah Winfrey Network) docuseries "Ryan and Tatum: The O'Neals" shares her hard-won insights on recovery, forgiveness, and the healing power of love.

    Preparing and enjoying homemade meals provides a sense of purpose and calm, accomplishment and connection. Now in "Hallelujah! The Welcome Table, " Angelou shares memories pithy and poignant-and the recipes that helped to make them both indelible and irreplaceable. Angelou tells us about the time she was expelled from school for being afraid to speak-and her mother baked a delicious maple cake to brighten her spirits. She gives us her recipe for short ribs along with a story about a job she had as a cook at a Creole restaurant (never mind that she didn't know how to cook and had no idea what Creole food might entail). There was the time in London when she attended a wretched dinner party full of wretched people; but all wasn't lost-she did experience her initial taste of a savory onion tart. She recounts her very first night in her new home in Sonoma, California, when she invited M. F. K. Fisher over for cassoulet, and the evening Deca Mitford roasted a chicken when she was beyond tipsy-and created Chicken Drunkard Style. And then there was the hearty brunch Angelou made for a homesick Southerner, a meal that earned her both a job offer and a prophetic compliment: "If you can write half as good as you can cook, you are going to be famous." Maya Angelou is renowned in her wide and generous circle of friends as a marvelous chef. Her kitchen is a social center. From fried meat pies, chicken livers, and beef Wellington to caramel cake, bread pudding, and chocolate eclairs, the one hundred-plus recipes included here are all tried and true, and come from Angelou's heart and her home. "Hallelujah! The Welcome Table "is a stunning collaboration between the two things Angelou loves best: writing and cooking.

    But she would never get the eggroll she'd longed for; she went into labor in the restaurant. Sixteen hours later, her youngest son Milton T. Simmons was born. And so begins the saga of fitness guru Richard Simmons and his lifelong love affair with food.Along the way he's helped millions of Americans with their battle of weight loss. Many know him through his groundbreaking infomercial products like Deal-A-Meal, Get Down the Pounds, and his exciting new Move, Groove, and Lost program. Still more have enjoyed his best-selling low-fat cookbooks Farewell to Fat and Sweetie Pie.

    Ten years ago, New Yorker Elizabeth Bard followed a handsome Frenchman up a spiral staircase to a love nest in the heart of Paris. Now, with a baby on the way and the world's flakiest croissant around the corner, Elizabeth is sure she's found her "forever place." But life has other plans. On a last romantic jaunt before the baby arrives, the couple take a trip to the tiny Provencal village of Céreste. A chance encounter leads them to the wartime home of a famous poet, a tale of a buried manuscript and a garden full of heirloom roses. Under the spell of the house and its unique history, in less time than it takes to flip a crepe, Elizabeth and Gwendal decide to move-lock, stock and Le Creuset-to the French countryside.When the couple and their newborn son arrive in Provence, they discover a land of blue skies, lavender fields and peaches that taste like sunshine. Seduced by the local ingredients, they begin a new adventure as culinary entrepreneurs, starting their own artisanal ice cream shop and experimenting with flavors like saffron, sheep's milk yogurt and fruity olive oil. Filled with enticing recipes for stuffed zucchini flowers, fig tart and honey & thyme ice cream, Picnic in Provence is the story of everything that happens after the happily ever after: an American learning the tricks of French motherhood, a family finding a new professional passion, and a cook's initiation into classic Provencal cuisine. With wit, humor and scoop of wild strawberry sorbet, Bard reminds us that life-in and out of the kitchen-is a rendez-vous with the unexpected.

    Within the confines of this restrictive culture, Rossi's big city dreams take root. Once she makes her way to Manhattan, Rossi's passion for cooking, which first began as a revolt against the microwave, becomes her life mission.The Raging Skillet is one woman's story of cooking her way through some of the most unlikely kitchens in New York City—at a "beach" in Tribeca, an East Village supper club, and a makeshift grill at ground zero in the days immediately following 9/11. Forever writing her own rules, Rossi ends up becoming the owner of one of the most sought-after catering companies in the city. This heartfelt, gritty, and hilarious memoir shows us how the creativity of the kitchen allows us to give a nod to where we come from, while simultaneously expressing everything that we are. Includes unpretentious recipes for real people everywhere.

    Fields (1900-1994) began his employment at the White House in 1931, and kept a journal of his meetings with the presidents and their families; he would also meet important people like Winston Churchill, Princess Elizabeth of England, Thomas Edison, John D. Rockefeller, presidential cabinet members, senators, representatives, and Supreme Court Justices. He would also witness presidential decision-making at critical times in American history -- the attack on Pearl Harbor, the death of Franklin Roosevelt, the desegregation of the military, and the outbreak of hostilities in Korea. As Fields often told his staff, “...remember that we are helping to make history. We have a small part ... but they can't do much here without us. They've got to eat, you know.” Included are sample menus prepared for visiting heads-of-state and foreign dignitaries.

    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

    Here for the first time an adult cast member writes about the experience of making the show-the challenges, the joys, and the sometimes-turbulent behind-the-scenes relationships. Charlotte, with Andy Demsky, reveal a no-holds-barred, heart-breaking, and ultimately joyful account of fifty years in film and television offers a backstage pass to Hollywood's cocaine-fueled glory years in the 1970s, and includes Charlotte's celebrated work as Mary X in David Lynch's cult classic film, Eraserhead, as well as her later work as Betty Briggs in the highly-rated television series, Twin Peaks. Charlotte recalls working with leading men, from Jimmy Stewart, Elvis Presley, Kevin Bacon, and Kyle MacLachlan. She also details off-stage friendships with Neil Young and Joni Mitchell, as well as with relationships and flings with some of TV, film, and music's biggest names, including Jon Voight, Richard Dreyfuss, Victor French, Tim Considine, Bill Murray, and Jim Morrison. Ultimately, Charlotte's story is that of a survivor. Six years after her career-making role on Little House on the Prairie, she lost everything and was living on vodka and hotdogs. Yet through the darkest periods of her life-divorce, drug-use, cancer, financial ruin, the death of a spouse, and alcoholism-she never lost her humanity or sense of humor. David Lynch writes, "Charlotte Stewart is my kind of girl-a talented, courageous actress-a loyal friend and one who brings happiness to work." Charlotte's story is far from over. She is set to reprise her role of Betty Briggs in the new Twin Peaks series to be seen on Showtime in 2017. Throughout the year, she is a featured celebrity in fan events and festivals for Little House on the Prairie and Twin Peaks both in the U.S. and abroad. Co-author Andy Demsky is a writer and journalist, whose work has been published in the San Francisco Chronicle, Los Angeles Times magazine and Better Homes & Gardens, and he co-wrote Doug Shafer's critically acclaimed memoir, A Vineyard in Napa.

    He has been lauded by everyone from Prince ('His album Replicas never left my turntable . . . There are people still trying to work out what a genius he was') through the Foo Fighters and Nine Inch Nails to Lady Gaga ('[He] proves music has always been really inventive for the masses'). (R)evolution is Numan's long-awaited memoir; one that charts his two lives. The first: from growing up in west London, where he was expelled from school and beaten up daily for looking different, before discovering his first synthesiser and conquering the music world in rapid time; to the extravagance, the undiagnosed Asperger's and the slow decline of a career that faded into near obscurity. The second: a twenty-plus year renaissance, catalysed by the date with a super-fan, which has allowed Gary to rediscover his creativity, produce some of his best music and become the true Godfather of electro-pop. This will be the story of one man, several dozen synthesisers, multiple issues and two desperately different lives.

    My Nepenthe serves a big, gorgeous slice of American culture that I loved visiting through words and memory." --Deborah Madison, author of What We Eat When We Eat Alone and Vegetarian Cooking for Everyone "Romney Steele grew up in the lively bohemian milieu of Nepenthe on the Big Sur coast and knows all the stories worth telling. In My Nepenthe, an intimate, richly illustrated memoir with recipes culled from the restaurant's 60 years, she writes marvelously about her "crazy stew of a family" and especially her beloved grandmother, whose kindness and hospitality were legendary. --Caroline Bates, contributing editor, Gourmet magazineMy Nepenthe weaves together stories and tales about the famous California restaurant perched on the majestic cliffs of Big Sur. It celebrates the magic and history of place through food and the Fassett family who started Nepenthe.A lyrical feast written by the owners' granddaughter, Romney Steele, who grew up at the restaurant, My Nepenthe is as much about a family enterprise as it is about the Fassett family and their legacy. It recounts stories about the family's more than sixty-year history on the coast, the arts and architecture, and the colorful people who were the genesis of this legendary restaurant.My Nepenthe marks the restaurant's vibrant past as a gathering place and noted bohemian haunt, and its foray into the film industry during the shooting of The Sandpiper, featuring Elizabeth Taylor and Richard Burton. It also explores the lively scene that played out into the '70s, and onward through the current decade where it showcases Nepenthe's unique relationship with Pisoni Vineyards, owned by the renowned winemaker family. My Nepenthe includes more than seventy-five special recipes from the Fassetts, the restaurant, and the cafe, along with spectacular photography that completes the tale.Ultimately, My Nepenthe is a story about food, family, and the culture of place, and how it all unfolds around the table and why that matters.About NepentheLocated on the Big Sur cliffs 808 feet above the Pacific Ocean, Nepenthe Restaurant boasts sweeping views of the rugged Santa Lucia Mountains and the wild south coast of Monterey County. Angular mountains plunge into the crashing surf below, and on a clear day there is no limit to the scenery, unspoiled and immense in nature. Opened in 1949 by the Fassett family, the restaurant is nestled among native oak trees and a historic log cabin (now faced by brick) that was once owned by Orson Welles and Rita Hayworth.

    She’s been through more pain and tragedy than her longtime fans realize, having suffered paralyzing polio as a child, growing up with an alcoholic mother, landing in a emotionally abusive marriage at twenty-two and living by her husband’s rules for sixteen years before she openly rebelled against him to take an acting class. At thirty-eight, Linda got her big break, as Larry Hagman’s wife on Dallas. With fame came a bitter, public divorce, trouble at home with her two kids, and the loss of her beloved sister to breast cancer. Linda got through it all—the challenges of sexism in Hollywood and the pressures of being a single working mom—with a relentlessly positive attitude that kept her cruising, with a few speed bumps, to the place of serenity she thrives in now.To celebrate her seventy-fifth birthday, Linda is opening up about her life for the first time. Inside this book, she tells deeply personal stories with wit, humor, and candor, and reveals how she’s learned to love every day as the blessing it is and to treat herself with the kindness she bestows on friends and strangers alike. Along with wisdom, Linda has accumulated a lot of practical tips about maintaining a healthy lifestyle—how to strengthen and detoxify your body, liberate your mind, and uplift your soul—and shares them as well. Her message to “give, love, and shine, baby, shine” will fill anyone with inspiration to live life to the fullest, and never stop pursuing honesty and joy.