He didn’t enroll at a top culinary program. He was kicked out of high school at age fifteen. How, then, did he find himself apprenticing with the most renowned chefs, opening restaurants across the world, and cementing his legacy in the New York City food scene?JGV is Vongerichten’s passionate answer, his life and the recipes that moved him. With humor and heart, he opens up as never before, telling the story of his mother’s goose stew, enlivened with a coffee slurry, and of his first taste of tom yum kung soup, served hot at a stand off a Bangkok highway. Every story is full of wisdom, conveyed with the magnanimity and precision that has made this chef’s name.With old handwritten menus and black-and-white photographs throughout, this is a book for young chefs, as well as anyone who has stood at a stove and wondered what might be.

    A clever and determined dreamer with a vivid imagination and a flair for the dramatic, “Banana” as his mother endearingly called him, yearned to live in a middle-class house with a swinging kitchen door just like the ones on television, and fell in love with everything French, thanks to his Portuguese and French-Canadian godmother. But David also struggled with the emotional devastation of manic depression. Until he was diagnosed in his mid-thirties, David found relief from his wild mood swings in learning about food, watching Julia Child, and cooking for others.Notes on a Banana is his heartfelt, unflinchingly honest, yet tender memoir of growing up, accepting himself, and turning his love of food into an award-winning career. Reminiscing about the people and events that shaped him, David looks back at the highs and lows of his life: from his rejection of being gay and his attempt to “turn straight” through Aesthetic Realism, a cult in downtown Manhattan, to becoming a writer, cookbook author, and web publisher, to his twenty-four-year relationship with Alan, known to millions of David’s readers as “The One,” which began with (what else?) food. Throughout the journey, David returns to his stoves and tables, and those of his family, as a way of grounding himself.A blend of Kay Redfield Jamison’s An Unquiet Mind, the food memoirs by Ruth Reichl, Anthony Bourdain, and Gabrielle Hamilton, and the character-rich storytelling of Augusten Burroughs, David Sedaris, and Jenny Lawson, Notes on a Banana is a feast that dazzles, delights, and, ultimately, heals.

    29 pages of chapter summaries, quotes, character analysis, themes, and more – everything you need to sharpen your knowledge of Naked. This detailed literature summary also contains Topics for Discussion and a Free Quiz on Naked by David Sedaris.

    Though curious about Bali's culture, its warm people and its mouthwatering cuisine, she didn't expect to fall in love with a Balinese man and make a new life there. Now, years later, Janet and her husband have four children and run two of the most successful restaurants in Bali.In this delightful memoir, Janet shares entertaining stories of being 'gently shaped like warm rice for offerings' as she adapts to another culture and way of life. She offers insights into the ancient myths and rituals still alive in Bali today and passes on delicious recipes handed down through generations of her husband's family. Fragrant Rice shows how the love, hope and warmth that makes this island such a special place is still very much alive today.Family recipes included are:Ayam Gerang Asem (Sour Chicken Stew)Bubur Injin (Black Rice Pudding)Ikan Mekuah (Fish Soup)Nasi Goreng (Fried Rice)Satay Manis (Beef Satay)Babi Kecap (Pork in Sweet Chilli Sauce)Gado-Gado (Vegetables in Peanut Sauce)Bregedel Tahu (Tofu Fritters)Kolak (Fruits in Coconut Milk)

    . . and a how-to guide for fighting back, from the hosts of the hit podcast and public radio show The Dinner Party Download Society is under threat. The culprit? BRUNCH. Not merely a forum for overpriced eggs, brunch is a leisure-time-squandering hellscape, embodying all that is soul-killing and alienating about modern life. How to fight back? By throwing dinner parties -- the cornerstone of civilized society! Dinner parties -- where friends new and old share food, debate ideas, and boldly build hangovers together. If we revive the fading art of throwing dinner parties the world will be better off, and our country might heal its wounds of endless division, all without having to wait in a 9-hour line to eat toast. To that end, Brunch is Hell takes hesitant hosts through every phase of throwing a great dinner party, from guest list to subpoena. Loaded with wit, celebrity advice, and tongue-in-cheek humor -- plus sincere insights about how humans can be more generous to each other -- Brunch is Hell is a spirited guide to restoring civility, in the bestselling tradition of Adulting, Amy Sedaris' I Like You: Hospitality Under the Influence, and the Bible.

    This was Ireland of the 1970s and 80s before the arrival of the short-lived economic riches of the Celtic Tiger.Dwyer's vivid and colorful prose describes his hard but happy life as part of a isolated but close-knit community:Early school days spent in a building with no running water or electricityAn encounter with a violent sheep that literally turned his world upside downThe days spent cutting the turf and saving the hay by handAn Irish Christmas where nearly everything on the table was sourced from the farmHis exciting family history that brought his relations to the Klondike Gold Rush in CanadaComplemented by a collection of evocative photographs, each story tells of a way of life that has now largely disappeared.Sprinkled with a selection of fitting works by some of Ireland's best-known poets such as Seamus Heaney and Patrick Kavanagh, this gem of a book is a chronicle of the simple but happy life of an Irish farmer boy.

    

    Women need this kind of honest excavation of the process of living.” —Meryl StreepAn astonishingly frank, funny, poignant book for any woman who wishes they had someone who would say to them, “This happened to me, learn from my mistakes and my successes. Because you don’t get smarter as you get older, you get braver.”Sheila Nevins is the best friend you never knew you had. She is your discreet confidante you can tell any secret to, your sage mentor at work who helps you navigate the often uneven playing field, your wise sister who has “been there, done that,” your hysterical girlfriend whose stories about men will make laugh until you cry. Sheila Nevins is the one person who always tells it like it is. In You Don’t Look Your Age, the famed documentary producer (as President of HBO Documentary Films for over 30 years, Nevins has rightfully been credited with creating the documentary rebirth) finally steps out from behind the camera and takes her place front and center.In these pages you will read about the real life challenges of being a woman in a man's world, what it means to be a working mother, what it’s like to be an older woman in a youth-obsessed culture, the sometimes changing, often sweet truth about marriages, what being a feminist really means, and that you are in good company if your adult children don’t return your phone calls.So come, sit down, make yourself comfortable, (and for some of you, don’t forget the damn reading glasses). You’re in for a treat.

    It could also be to learn how she makes her bubbly, deep-dish fruit pies or to see the crisp pizzas that are sometimes covered with fresh flowers. It could be something deeper: Tara Jensen has learned to live a simple life, close to the land that feeds her oven. In her first book, she shares her philosophy of simple living and her trove of recipes with others. A Baker’s Year takes readers month-by-month through the seasons at Smoke Signals for porridge and waffles in winter, crusty bread in spring, pies and pizza in the summer, and celebration cakes for end-of-the-year holidays. Along the way, Tara writes about how to live in a more peaceful world, shares stories from her own life, mourns romances lost, and celebrates the promise of a new relationship. Illustrated throughout with Tara's photographs and drawings, A Baker’s Year is a true American original destined to be a classic of cookbook shelves.

    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.

    Woog lifts the lid on a world that's part jungle, part nursery, a place both sweet and feral, where the rule of law is tenuous at best and primitive desires hold sway over order and discipline. And wait till you see the children!We're talking about primary school, that special place where little kids turn into big kids, where letters turn into words, numbers turn into more confusing numbers and lunchboxes turn into bacterial breeding grounds. Where teachers rule (mostly) and parents realise primary school's not just for children - that they.re back at school too, just in different roles.Having been a student during the Smurf, Swatch and Strawberry Shortcake Era, and then a teacher in tough-as-nails South London and a back-of-Woop Woop country school, Mrs Woog knew her way around a primary school and thought nothing could surprise or intimidate her . until she became a primary school parent!You'll laugh till lemonade comes out of your nose in this irreverent, hilarious, no-holds-barred and loving homage to primary school and all who dwell in it. Therapy for former teachers, a revelation to prospective parents, a trip down memory lane for us all, Primary School Confidential is a joy to read and essential homework for anyone interested in what really happens beyond the school gate.

    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.

    Two loving parents, a beautiful home, and grandparents that doted on her. Life was a dream until the day that changed everything. Sparrow's perfect life was ripped away at age three in one tragic moment that would forever change her. Follow her on her journey as she tells the story of her traumatic childhood and how she fought hard to stay strong despite her circumstances. In Riding Standing Up, Spaulding’s compelling storytelling will have you on the edge of your seat. Get ready to laugh out loud and cry more tears than you’d like as you follow her on her journey to empowerment, never knowing what’s around the corner. Brutally honest, truth-teller Sparrow Spaulding has been an unsung antiheroine…until now. She shows us we don’t have to be perfect to be worthy and that there’s power in being real.

    Wow. Too much energy. Wow. Too much anticipation. WOW. It’s the new memoir from the biggest star in gaming: Dr Disrespect.Dr Disrespect is a 6-foot-8 freak of nature with a 37-inch vertical, the two-time, back-to-back 1993-94 Blockbuster Video Game Champion, and in his factual opinion, the most dominant international gaming superstar in the history of the world. It was just a matter of time before Western civilization came begging Doc to save literature by writing a memoir that reads like a vicious, muscular lion clawing his way through the rocks, roaring in anger and dominance. Here you will find his deepest, most intimate secrets. The untold history of his mysterious, legendary origins and his rise to unparalleled dominance. And most of all, you will find out what, exactly, Doc’s a doctor of. Are you ready for a book with the rhythm of a sleazy ’70s muscleman and the ruthlessness of a ’90s serial killer? A journey that stares down the long, dark alley of your fears and never looks back? Does your warrior’s heart yearn to reach the tippity top of the mountain just to realize you’re still only halfway up? If so, firm handshakes, Champion: Welcome to the salvation of literature.

    1": Main Course Dishes and "Joy of Cooking" Vol. 2": Appetizers, Desserts & Baked Goods feature hundreds of new recipes and cooking tips as well as the enduring favorites. For the beginning cook or the seasoned chef, "Joy of Cooking" shows how to present food correctly and charmingly, from the simplest to the most formal service.-- "Joy of Cooking" is for both beginning and experienced cooks-- These are the only mass market cookbooks of its kind!-- "The finest basic cookbook available. A masterpiece of clarity!" -- Craig Claiborne-- "Covers the entire gamut of kitchen procedures...easy to use!" -- James Beard