I was making my mark in this all-male field. My appointment book was filled with more and more celebrities. And I was becoming competition for my heroes . . . Behind the scenes of every Hollywood photo shoot, TV appearance, and party in the ’60s, ’70s, and ’80s, there was Carrie White. As the “First Lady of Hairdressing,” Carrie collaborated with Richard Avedon on shoots for Vogue, partied with Jim Morrison, gave Sharon Tate her California signature style, and got high with Jimi Hendrix. She has counted Jennifer Jones, Betsy Bloomingdale, Elizabeth Taylor, Goldie Hawn, and Camille Cosby among her favorite clients. But behind the glamorous facade, Carrie’s world was in perpetual disarray and always had been. After her father abandoned the family when she was still a child, she was sexually abused by her domineering stepfather, and her alcoholic mother was unstable and unreliable. Carrie was sipping cocktails before her tenth birthday, and had had five children and three husbands before her twenty-eighth. She fueled the frenetic pace of her professional life with a steady diet of champagne and vodka, diet pills, cocaine, and heroin, until she eventually lost her home, her car, her career—and nearly her children. But she battled her way back, getting sober, rebuilding her relationships and her reputation as a hairdresser, and today, the name Carrie White is once again on the door of one of Beverly Hills’s most respected salons. An unflinching portrayal of addiction and recovery, Upper Cut proves that even in Hollywood, sometimes you have to fight for a happy ending.

    Her legendary La Varenne Cooking School-in its original location in Paris and later in its longtime home in Burgundy-trained chefs, food writers and home cooks. Under Willan's cheerful, no-nonsense instruction, anyone could learn to truss a chicken, make a bernaise, or loft a soufflé.In One Soufflé at a Time, Willan tells her story and the story of the food-world greats-including Julia Child, James Beard, Simone Beck, Craig Claiborne, Richard Olney, and others-who changed how the world eats and who made cooking fun. She writes about how a sturdy English girl from Yorkshire made it not only to the stove, but to France, and how she overcame the exceptionally closed male world of French cuisine to found and run her school. Willan's story is warm and rich, funny and fragrant with the smells of the country cooking of France. It's also full of the creative culinary ferment of the 1970s-a decade when herbs came back to life and freshness took over, when the seeds of our modern day obsession with food and ingredients were sown.Tens of thousands of students have learned from Willan, not just at La Varenne, but through her large, ambitious Look & Cook book series and twenty-six-part PBS program. Now One Soufflé at a Time --which features fifty of her favorite recipes, from Coquille St. Jacques to Chocolate Snowball--brings Willan's own story of her life to the center of the banquet table.

    Besh tells us the story of his New Orleans by the season and by the dish. Archival, four-color, location photography along with ingredient information make the Big Easy easy to tackle in home kitchens. Cooks will salivate over the 200 recipes that honor and celebrate everything New Orleans.Bite by bite John Besh brings us New Orleans cooking like we've never tasted before. It's the perfect blend of contemporary French techniques with indigenous Southern Louisiana products and know-how. His amazing new offering is exclusively brought to fans and foodies everywhere by Andrews McMeel.From Mardi Gras, to the shrimp season, to the urban garden, to gumbo weather, boucherie (the season of the pig), and everything tasty in between, Besh gives a sampling of New Orleans that will have us all craving for more.The boy from the Bayou isn't just an acclaimed chef with an exceptional pallet. Besh is a chef with a heart. The ex-marine's passion for the Crescent City, its people, and its livelihood are main courses making him a leader of the city's culinary recovery and resilience after the wrath of Hurricane Katrina.What People Are Saying"John Besh is one of the best American chefs of his generation. His extensive knowledge of true Louisiana dishes and traditions adds tremendous credibility to his writing." --Paul Prudhomme, chef and owner of K-Paul's Louisiana Kitchen Magic Seasoning Blends"In his definitive tome, My New Orleans, John Besh captures the true, sweet, and honest voice of a clarinet playing the jazzy song of one of our most deliciously exclusive regional American kitchens." --Mario Batali, Iron Chef, restaurateur, author"This book is an act of soul. Maestro Besh lives the life he cooks; he doesn't just tell us how to prepare Louisiana favorites, he teaches us what these dishes mean, with an emphasis on how hospitality can enrich civilization." --Wynton Marsalis, musician"John will take you into the heartland of the South, rich with traditions, stories, and of course, its amazing cuisine!" --Daniel Boulud, chef, restaurateur, and authorA portion of the proceeds from the sale of this book will be donated to Cafe Reconcile, a New Orleans-based non-profit organization dedicated to providing at-risk youth an opportunity to learn life and interpersonal skills, and operational training for successful entry into the hospitality and restaurant industries.

    But Newman was also an oddity in Hollywood: the rare box-office titan who cared about the craft of acting, the sexy leading man known for the staying power of his marriage, and the humble celebrity who made philanthropy his calling card long before it was cool. The son of a successful entrepreneur, Newman grew up in a prosperous Cleveland suburb. Despite fears that he would fail to live up to his father’s expectations, Newman bypassed the family sporting goods business to pursue an acting career. After struggling as a theater and television actor, Newman saw his star rise in a tragic twist of fate, landing the role of boxer Rocky Graziano in Somebody Up There Likes Me when James Dean was killed in a car accident. Though he would joke about instances of “Newman’s luck” throughout his career, he refused to coast on his stunning boyish looks and impish charm. Part of the original Actors Studio generation, Newman demanded a high level of rigor and clarity from every project. The artistic battles that nearly derailed his early movie career would pay off handsomely at the box office and earn him critical acclaim. He applied that tenacity to every endeavor both on and off the set. The outspoken Newman used his celebrity to call attention to political causes dear to his heart, including civil rights and nuclear proliferation. Taking up auto racing in midlife, Newman became the oldest driver to ever win a major professional auto race. A food enthusiast who would dress his own salads in restaurants, he launched the Newman’s Own brand dedicated to fresh ingredients, a nonprofit juggernaut that has generated more than $250 million for charity.In Paul Newman: A Life, film critic and pop culture historian Shawn Levy gives readers the ultimate behind-the-scenes examination of the actor’s life, from his merry pranks on the set to his lasting romance with Joanne Woodward to the devastating impact of his son’s death from a drug overdose. This definitive biography is a fascinating portrait of an extraordinarily gifted man who gave back as much as he got out of life and just happened to be one of the most celebrated movie stars of the twentieth century.

    Now, here at last, is the rest of his extraordinary life story--and what happened behind the camera is even more remarkable than what you saw on the big screen. In this soul-searching autobiography, Warren revealed the secrets of his past and the peaks and valleys he navigated in bringing the sport he loves to audiences worldwide. Freedom Found is a must-read for Warren's legion of fans, ski history enthusiasts, adrenaline junkies and anyone whose interest is piqued by an extraordinary 20th-century success story. This is a heartwarming and at times heart-wrenching account of an American innovator who did it his own way, understood the importance of making people laugh, and never looked back.

    A nice girl from a good home, she had no idea the young lads she and her friends met every Saturday in the shopping mall weren’t all they seemed.The boys were part of an organised child sexual exploitation gang targeting innocent young girls, grooming them for prostitution. Captivated by the ring leader, and the alcohol and drugs he freely handed round, Emma didn't see the first brutal rape coming. From that moment, her life was never her own.Emma found herself drawn into a trap of degradation and violence, frightened for her life and not knowing where to turn. But Exploited is also the story of how she found the courage and inner strength to risk everything, and escape.Exploited is an updated edition of Emma's book The End of My World - brought bang up to date with a brand new chapter.

    Her family's house and sumptuous garden in the Italian seaside town of Livorno are at the center of this captivating book that weaves together simple, delicious recipes with a love of home, family, nature, custom, and, above all, food. The family cook, Emilia, a feisty, temperamental woman from a nearby fishing village, dutifully produces bland white dishes for every family meal, as dictated by Patrizia's grandfather. But behind the kitchen door it's a different story. One day seven-year-old Patrizia is led by a wonderful smell into the kitchen, where Emilia is preparing a spicy red sauce bursting with garlic and onion. With one bite, Patrizia becomes hooked. In the spacious, sun-drenched kitchen and adjoining herb garden, Emilia takes Patrizia under her wing, disclosing the secrets of her favorite Tuscan dishes.Through vivid descriptions and charming anecdotes, Chen brings to life the white Carrara marble terraces, the coal-burning stoves, antique roses, and sacks of chestnut flour that fill the family house, kitchen, and garden. This delightful and evocative narrative will welcome you into the heart of Patrizia's Tuscan home and allow you to bring the robust flavors of Emilia's cooking into your own kitchen.

    She is on a mission to revolutionise the way we drink tea by replacing industrially produced teabags with the highest quality tea leaves. Her quest has seen her travel to the Shire Highlands of Malawi, across the foothills of the Himalayas, and to hidden gardens in the Wuyi-Shan to source the world's most extraordinary teas. Infused invites us to discover these remarkable places, introducing us to the individual growers and household name chefs Lovell has met along the way - and reveals the true pleasures of tea. The result is a delicious infusion of travel writing, memoir, recipes, and glorious photography, all written with Lovell's unique charm and wit.

    He endures January's frosty mistral as it comes howling down the Rhône Valley, discovers the secrets of goat racing through the middle of town, and delights in the glorious regional cuisine. A Year in Provence transports us into all the earthy pleasures of Provençal life and lets us live vicariously at a tempo governed by seasons, not by days.

    

    From the award-winning author of The Shell Collector and About Grace comes an evocative memoir of the timeless beauty of Rome and the day-to-day wonderment of living, writing, and raising twin boys in a foreign city.

    It takes the kitchen memoir to a rough and reckless place. From his first job scraping trays at a pizzeria at age fifteen, Jason Sheehan worked on the line at all kinds of restaurants: a French colonial and an all-night diner, a crab shack just off the interstate and a fusion restaurant in a former hair salon. Restaurant work, as he describes it in exuberant, sparkling prose, is a way of life in which "your whole universe becomes a small, hot steel box filled with knives and meat and fire." The kitchen crew is a fraternity with its own rites: cigarettes in the walk-in freezer, sex in the basement, the wartime urgency of the dinner rush. Cooking is a series of personal challenges, from the first perfectly done mussel to the satisfaction of surgically sliced foie gras. And the kitchen itself, as he tells it, is a place in which life's mysteries are thawed, sliced, broiled, barbecued, and fried--a place where people from the margins find their community and their calling. With this deeply affecting book, Sheehan (already acclaimed for his reviews) joins the first class of American food writers at a time when books about food have never been better or more popular.

    It's fascinating-very anecdotal and very emotional. It won't be like anything else you've ever read about her.-John Small, editor of SaveMartha.comFrom Being Martha"Martha has taught people to do many things and not in the way an ordinary teacher would, but in her own particular way. She taught people about the good things in life-the simple things."-Martha Kostyra, Martha's mother"My mother and I have always been close. We are not closer since the trial and prison-we've always been close. . . . Don't we all want a better life? No matter what they say about my mom, all she ever does is teach the world good things that will help them in life. So what if she shows you the perfect way to do it? Would you want your professor at school to do anything less in any other subject? Her fans know what she's all about."-Alexis Stewart, Martha's daughter"It was all about going and finding a piece of land and living off of it, learning how to get back to nature. Listening to banjos, listening to folk music, discovering Leadbelly and the Mamas and the Papas. We used to have the greatest evenings with a bunch of hospitable people. Martha would make pies and other things for the occasions."-George Christiansen, Martha's brother, about the early years"Martha raised the bar for me and made me think big. . . . We have an alley cat, Ricky, that lives next door at the deli, and he roams in and out of the neighborhood. Ricky has no tail, he's dirty, and he acts like a dog. One morning during the trial, Martha was in the salon wearing a three-thousand-dollar Jil Sander suit. She was sitting on one of the chairs in the back. Ricky came in and jumped on top of her and was all over her, licking her neck and putting paw marks all over her. Martha said, 'Oh my God, this cat is so dirty, this is such a dirty little cat!' But she let him crawl all over her. She just dusted the hair and dirt off. She really has a lot of kindness in her."-Eva Scrivo, Martha's friend and hairdresser

    It is also the story of immigrants to the New World, sugar, saccharine, obesity, and the health and diet craze, played out across countries and generations but also within the life of a single family, as the fortune and the factory passed from generation to generation. The author, Rich Cohen, a grandson (disinherited, and thus set free, along with his mother and siblings), has sought the truth of this rancorous, colorful history, mining thousands of pages of court documents accumulated in the long and sometimes corrupt life of the factor, and conducting interviews with members of his extended family. Along the way, the forty-year family battle over the fortune moves into its titanic phase, with the money and legacy up for grabs. "Sweet and Low "is the story of this struggle, a strange comic farce of machinations and double dealings, and of an extraordinary family and its fight for the American dream.

    It is a roller coaster ride of observations, commentary, emotions, tragedy and even humor - in a way that only Rose could find in a devastated wasteland. They are stories of the dead and the living, stories of survivors and believers, stories of hope and despair. And stories about refrigerators. With photographs by British photojournalist Charlie Varley, 1 Dead in Attic freeze frames New Orleans caught between an old era and a new, New Orleans in its most desperate time, as it struggled out of floodwaters and willed itself back to life in the autumn and early winter of 2005.