It's a place where the famous come to party like locals, the locals party like rock stars behind velvet ropes, and the press is savvy enough to know what not to report. Rachel Baum is a sheltered, career-oriented everygirl when she moves to South Beach from her quiet Miami suburb, searching for a life less ordinary. Quickly making friends among SoBe's most exclusive scenesters, she spends her days building a career and her nights building a reputation. But in a town where friends become enemies faster than highs become hangovers, the life less ordinary turns into more than Rachel bargained for. As she pursues the endless party in penthouses, dive bars, after-hours clubs, and cocaine speakeasies, Rachel struggles to balance her goals and ambitions with the decadence and excess -- especially her drug-fueled, on-again off-again relationship with Yale-graduate-turned-addict John Hood -- that threaten to destroy everything she's always worked for. With tremendous wit and razor-sharp insight, Diary of a South Beach Party Girl portrays the innermost sanctums of South Beach's privileged Beautiful People through the eyes of a no longer innocent heroine.

    Chef-owner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner, put down her roots in Napa over 15 years ago, bringing her midwestern sensibility and flair for reinventing American food to the valley. Ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines. Gorgeous full-color food photography from Saveur photographer Laurie Smith.      Awards2002 James Beard Award WinnerReviews"Take home some hearty American fare." —The San Jose Mercury News "Accurate views of the restaurant, its food, and its sense of fun . . . it's a feast for the eyes and the imagination." —Omaha World Herald "The recipes in MUSTARDS GRILL represent a wonderful marriage between common American foods, California produce and influences from Latin American and Asian immigrants."—New Orleans Times Picayune "The book is a perfect reflection of its author's eclectic style that melds sophistication and global inspirations with an earthy American quality."—San Francisco Chronicle "Like its namesake, the cookbook is bright and bountiful, with a touch of tongue-in-cheek flippancy." —Charleston Post & Courier"A feast for the eyes with no muss and fuss." —The Los Angeles Daily News "The book is as honest as the chef" and the "dreamy desserts . . . are the epitome of comfort."—Santa Rosa Press Democrat"Pawlcyn's casual writing style gives the reader a feel for her restaurant, and her easy-to-follow recipes are accompanied by chatty—and helpful—notes." —Minneapolis Star Tribune"[MUSTARDS GRILL is] a place that's sophisticated without being pretentious. The recipes in this cookbook are no different." —American Way"Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back ribs; cornmeal-coated fried green tomatoes; tasty Asian-marinated flank steak; Chinese chicken noodle salad; and, of course, Mustards' always-crisp tangle of deep-fried onion threads. The enduring vitality of this place comes from the fact [that Cindy Pawlcyn] put all the dishes she loved on the menu: country dishes transformed by her sprightly offbeat style and sparkle." —FOOD LOVER'S GUIDE TO SAN FRANCISCO"As the first (some would say the best) in a string of successful, precedent-breaking restaurants originated by chef Cindy Pawlcyn. It changed Napa Valley and took the stuffiness out of dining by showing that Americans could be as serious about food and wine as the French, but have more fun." —Gourmet

    Michener was an obscure textbook editor working in New York. Within three years, he was a naval officer stationed in the South Pacific. By the end of the decade, he was an accomplished author, well on the way to worldwide fame. Michener’s first novel, Tales of the South Pacific, won the Pulitzer Prize. Richard Rodgers and Oscar Hammerstein used it as the basis for the Broadway musical South Pacific, which also won the Pulitzer. How this all came to be is the subject of Stephen May’s Michener’s South Pacific.An award-winning biographer of Michener, May was a featured interviewee on the fiftieth-anniversary DVD release of the film version of the musical. During taping, he realized there was much he didn’t know about how Michener’s experiences in the South Pacific shaped the man and led to his early work.May delves deeply into this formative and turbulent period in Michener’s life and career, using letters, journal entries, and naval records to examine how a reserved, middle-aged lieutenant known as "Prof" to his fellow officers became one of the most successful writers of the twentieth century.

      Angela Liddon’s irresistible and foolproof recipes have become the gold standard for plant-based cooking. Her phenomenally popular blog and New York Times–bestselling debut, The Oh She Glows Cookbook, have amassed millions of fans eager for her latest collection of creative and accessible recipes. Now, in this highly anticipated follow-up cookbook, Liddon shares wildly delicious recipes that are perfect for busy lifestyles, promising to make plant-based eating convenient every day of the week—including holidays and special occasions! Filled with more than one hundred family-friendly recipes everyone will love, like Oh Em Gee Veggie Burgers, Fusilli Lentil-Mushroom Bolognese, and Ultimate Flourless Brownies, Oh She Glows Every Day also includes useful information on essential pantry ingredients and tips on making recipes kid-, allergy-, and freezer-friendly. A beautiful go-to cookbook from one of the Internet’s most beloved cooking stars, Oh She Glows Every Day proves that it’s possible to cook simple, nourishing, and tasty meals—even on a busy schedule.

    Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.Try your hand at stir-fried potato slivers with chili pepper, vegetarian "Gong Bao Chicken," sour-and-hot mushroom soup, or, if you’re ever in need of a quick fix, Fuchsia’s emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire.

    Now, Vitamix has created a gorgeous companion cookbook to help you enjoy the benefits of a whole foods diet. Here are more than 200 simple, scrumptious, easy-to-prepare recipes that use a blender—most taking less than thirty minutes.The chefs at Vitamix believe that the only way to make lasting, healthy changes to your diet is to enjoy the food you eat. With The Vitamix Cookbook they’ve created mouthwatering food you’ll want everyday: breakfast and brunch, including smoothies, breakfast mains (muffins, breads and scones), pancakes, waffles, egg dishes soups and sides (amazingly, the Vitamix heats the soup while blending it, making it table ready in less than ten minutes!) entrees, including wraps and sandwiches, burgers, pizza, pasta, poultry, meat and seafood sauces and dressings drinks, including nut milks, juices, and even cocktails desserts, including sorbets, ice creams, milkshakes and baked desserts Throughout The Vitamix Cookbook, you’ll find helpful sidebars with inspiring stories of people who have improved their health using their Vitamix, as well as tips for a nutritious whole foods diet.

    But it’s here that Eve, her three siblings, and their parents will settle in July, 1875. Within a few years, Eve’s father, Hap, has made good on his assurances. They have a large, weathered clapboard house and a comfortable life, thanks to Hap’s job on a steamboat. Eve and her twin sister, Ivy, are blossoming into young women. Yet as Ivy grows more involved in medicine making under the tutelage of a neighboring black woman, her path leads away from the family.Eve, an aspiring writer, loves her home though she longs to see the wider world beyond its swamps and shores. But when she discovers a secret Ivy’s been keeping, Eve must decide between protecting the family name or saving her sister. With the help of a half-Creek Indian tracker, Max Harjo, Eve sets out to find Ivy, beginning a journey that will dare her to follow her ambitions and her passion wherever they lead.

    Yet sometimes other things in our lives can be so overwhelming that we forget their healing power. In this inspiring book, bestselling author Maeve Haran describes how the little things in life can prove to be the most satisfying. Swapping jokes with a shopkeeper or getting a smile from another driver when you let them into the traffic makes you feel better about yourself than any self-help book. "Froth on the Cappuccino" celebrates hundreds of everyday delights all designed to remind us how joyous life is.

    Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home. Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.

      We all have our ever-growing list of skincare questions: What products are essential for a nightly routine? Will a jade roller actually take care of hungover, puffy eyes? Why is sunscreen so important, and does it really need to be applied every day? What oils and serums are best for glowy, dewy supermodel skin? Lauryn dives into all this and more with a voice reminiscent of a friend at a boozy mimosa brunch who has a little more experience (and a lot more research) under her belt. From product and beauty tool recommendations to Lauryn’s personal experience with facial massage, fillers, Botox, lymphatic drainage, and cryotherapy, this authoritative and cheeky book is essential for a DIY generation that’s all about shaking up old ideas about skin care and transforming the beauty industry.   Lauryn interviews other top influencers such as Kristin Cavallari, Patrick Starrr, the Summer Fridays’ cofounders, Shea Marie, Chriselle Lim, Jillian Michaels, Stassi Schroeder, Aimee Song, the Ladygang, Mandy Madden Kelley, Amelia Gray, Delilah Belle, Bobbi Brown, and Justin Anderson and skin-care doctors and mavens including Dr. Dennis Gross, Dr. Jason Diamond, Sonya Dakar, Georgia Louise, and Dr. Barbara Sturm to get real-deal insider tips and tricks, making this book the go-to resource for preventative skincare with the signature pink Skinny Confidential spin.

    Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that’s just as delicious as cornbread and fried chicken.From Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall’s Soul Food deliver her distinctive Southern flavors using farm-fresh ingredients. The results are light, healthy, seasonal dishes with big, satisfying tastes—the mouthwatering soul food everyone will want a taste of.Recipes include:Cracked Shrimp with Comeback SauceGhanaian Peanut Beef Stew with Onions and CeleryCaribbean Smothered Chicken with Coconut, Lime, and ChilesRoasted Cauliflower with Raisins and Lemon-Pepper MilletField Peas with Country HamChunky Tomato Soup with Roasted Okra RoundsSweet Potato Pudding with ClementinesPoured Caramel CakeWith Carla Hall’s Soul Food, you can indulge in rich celebration foods, such as deviled eggs, buttermilk biscuits, Carla’s famous take on Nashville hot fried chicken, and a decadent coconut cream layer cake.Featuring 145 original recipes, 120 color photographs, and a whole lotta love, Carla Hall’s Soul Food is a wonderful blend of the modern and the traditional—honoring soul food’s heritage and personalizing it with Carla’s signature fresh style. The result is an irresistible and open-hearted collection of recipes and stories that share love and joy, identity, and memory.

    Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.

    Their friendship has now lasted thirty-five years. As their birthdays all fall in the same week they long ago made a pact to spend each big decade birthday together. So far they'd managed it. Now as their thirty-ninth birthday looms, Angel, a famous Hollywood actress, announces that this will be her last birthday. Terrified of aging, she absolutely refuses to turn forty. So Lexi, the mother hen of the group and an artist, invites them to Florida for a week-long celebration of this, their last birthday together. Brenda, mother to five grown-up children, flies in from Dublin, eagerly looking forward to her first foreign holiday ever. Mel, however, has to be prised away from New York where she is a successful partner in a law firm - she is a workaholic with no other friends or love in her life. The four come together for the celebration but soon things start to unravel and the week ends disastrously. Lexi is distraught. Can their friendship endure? Only time will tell.

    Naming their band after Leonard Skinner, the gym teacher at Robert E. Lee Senior High School who constantly badgered the long-haired aspiring musicians to get haircuts, they were soon playing gigs at parties, and bars throughout the South. During the next decade Lynyrd Skynyrd grew into the most critically acclaimed and commercially successful of the rock bands to emerge from the South since the Allman Brothers. Their hits “Free Bird” and “Sweet Home Alabama” became classics. Then, at the height of its popularlity in 1977, the band was struck with tragedy --a plane crash that killed Ronnie Van Zant and two other band members.Lynyrd Skynyrd: Remembering the Free Birds of Southern Rock is an intimate chronicle of the band from its earliest days through the plane crash and its aftermath, to its rebirth and current status as an enduring cult favorite. From his behind-the-scenes perspective as Ronnie Van Zant’s lifelong friend and frequent member of the band’s entourage who was also aboard the plane on that fateful flight, Gene Odom reveals the unique synthesis of blues/country rock and songwriting talent, relentless drive, rebellious Southern swagger and down-to-earth sensibility that brought the band together and made it a defining and hugely popular Southern rock band -- as well as the destructive forces that tore it apart. Illustrated throughout with rare photos, Odom traces the band’s rise to fame and shares personal stories that bring to life the band’s journey. For the fans who have purchased a cumulative 35 million copies of Lynyrd Skynyrd’s albums and continue to pack concerts today, Lynyrd Skynyrd is a celebration of an immortal American band.From the Hardcover edition.

    In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes.      In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.