As a nurse, her skill is to care. When Covid-19 began to spread across the world in 2020, Sim volunteered to retrain to work in Melbourne’s intensive care units. And as she prepared to go back to ICU and case numbers began climbing, Sim started talking to her friend Ailsa. Through the exhaustion, the confusion, the many tears and the surprising moments of hilarity, Sim kept talking. And Ailsa started writing.  In The  Care Factor, Ailsa walks behind Sim as she faces the realities of the coronavirus. The result is a deeply human account of what the pandemic has really meant, not just for Sim and her fellow health professionals, but also for their patients, their families and friends, and the many who faced life in lockdown. This is a celebration of nursing, of friendship, and of the layers of connection and care that allow us to keep going when it feels impossible.  'This book has single-handedly restored my faith in humanity. Offering a rare and thrilling glimpse into the life of a frontline healthcare worker during the COVID-19 Pandemic, The Care Factor is full to bursting with spirit, guts, empathy and love. It humbled and moved me in so many ways. I can’t recommend it enough!' – Emily Bitto, author of Stella Prize winning novel The Strays

    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?

    But the title he’s most proud to claim is that of Aboriginal Elder.Stolen from his mother and placed into institutional care when he was only a few months old, Uncle Jack was raised under the government’s White Australia Policy. The loneliness and isolation he experienced during those years had a devastating impact on him that endured long after he reconnected with his Aboriginal roots and discovered his stolen identity. Even today he feels like an outsider; a loner; a fringe dweller.In this honest and no-holds-barred memoir, Uncle Jack reveals the ‘ups and downs of this crazy, drugged up, locked up, fucked up, and at times unbelievable, life’. From his sideline as a cat burglar, battles with drug addiction and stints in prison, to gracing the nation’s stages and screens as he dazzled audiences with his big personality and acting prowess, he takes us through the most formative moments of his life. By turns heartbreaking and hilarious, Jack Charles: Born-again Blakfella is a candid and uplifting memoir from one of Australia’s finest and most beloved actors.

    Accounts from well-known authors and high-profile identities sit alongside those from newly discovered writers of all ages. All of the contributors speak from the heart sometimes calling for empathy, oftentimes challenging stereotypes, always demanding respect.

    Fueled in equal parts by naiveté and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity. Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the Free Speech Movement and campus unrest, she was drawn into a bohemian circle of charismatic figures whose views on design, politics, film, and food would ultimately inform the unique culture on which Chez Panisse was founded. Dotted with stories, recipes, photographs, and letters, Coming to My Senses is at once deeply personal and modestly understated, a quietly revealing look at one woman's evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of food.

    Jacobs tackles his most challenging experiment yet: a yearlong mission to radically improve every element of his body and mind—from his brain to his fingertips to his abs.From the bestselling author of The Year of Living Biblically and The Know-It-All comes the true and truly hilarious story of one person’s quest to become the healthiest man in the world. Hospitalized with a freak case of tropical pneumonia, goaded by his wife telling him, “I don’t want to be a widow at forty-five,” and ashamed of a middle-aged body best described as “a python that swallowed a goat,” A.J. Jacobs felt compelled to change his ways and get healthy. And he didn’t want only to lose weight, or finish a triathlon, or lower his cholesterol. His ambitions were far greater: maximal health from head to toe. The task was epic. He consulted an army of experts— sleep consultants and sex clinicians, nutritionists and dermatologists. He subjected himself to dozens of different workouts—from Strollercize classes to Finger Fitness sessions, from bouldering with cavemen to a treadmill desk. And he took in a cartload of diets: raw foods, veganism, high protein, calorie restriction, extreme chewing, and dozens more. He bought gadgets and helmets, earphones and juicers. He poked and he pinched. He counted and he measured. The story of his transformation is not only brilliantly entertaining, but it just may be the healthiest book ever written. It will make you laugh until your sides split and endorphins flood your bloodstream. It will alter the contours of your brain, imprinting you with better habits of hygiene and diet. It will move you emotionally and get you moving physically in surprising ways. And it will give you occasion to reflect on the body’s many mysteries and the ultimate pursuit of health: a well-lived life.

    From a lonely childhood spent in pub car parks, peering in at a magical world of chickens in baskets and butter in little foil squares, to belching his way through taste clouds of prawn gas and chocolate air at 'the best restaurant in the world', to mock dog in Shoreditch, sperm sushi in Tokyo and delicious fricasseed field mouse in 'Ancient' Rome, Coren has experienced pretty much everything a restaurant can throw at you, and thrown it right back. Or at least caught it, sniffed it, and bagged it up for later. Bad waiters, bum tables, little rip-offs, big cons, old fish, cheap meat, yesterday's soup and tomorrow's gastroenteritis... Coren tells you how to avoid the lot, and even come out of it with free champagne and a dish named after you by way of apology. It doesn't matter if it's fish and chips, takeaway pizza, a medieval banquet with Sue Perkins or a slap-up nosh at the Hotel de Posh, there is always a right way and wrong way to do it.How To Eat Out is a bit of both.

    His dad sparked in him a love of comedy and together they'd spend hours watching and listening to the greats like Peter Sellers and Mel Brooks, so, when it was Adam's turn to speak, he made sure he was funny. Once he hit high school, comedy was Adam's obsession (along with a deep love for the South Sydney Rabbitohs). While his mates were listening to Iron Maiden and AC/DC, he was listening to Kenny Everett and Billy Connolly. And when a report card came home with a comment praising his sense of humour, he was far prouder of that than his grades (his mum not so much). Adam's shyness and his missing foot never held him back, though wearing thongs was tricky. While other teens snuck off to meet girls and drink cheap booze, Adam snuck off to see a young Jim Carrey perform. After that, a steady diet of Rodney Rude, Vince Sorrenti and Robin Williams led this sheltered, virginal university student from The Shire to his first stand-up open mic night on his 19th birthday. In Best Foot Forward, Adam describes his early years on the Australian comedy scene sharing gigs with Steady Eddy and Jimeoin, how he coped the first time he died on stage, his early-morning apprenticeship in radio, touring the world's comedy festivals, the magic of Spicks and Specks and his hosting gig for the 2008 Paralympics that led to his ongoing hit UK TV show The Last Leg. Whoopi Goldberg, Barry Humphries, Billy Connolly, Kermit the Frog - Adam's learned from the best. This charming, witty memoir is a lesson in following your heart, being positive and discovering that what makes you different also makes you unique.

    Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia's unforgettable story--struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe--unfolds with the spirit so key to Julia's success as a chef and a writer, brilliantly capturing one of America's most endearing personalities.

    Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.

    Ever since the death of his beloved dog Candy, he'd craved the unique companionship that had so enriched his childhood. Co-presenter of ITV's Long Lost Family, reuniting parents with children, as an adopted child himself Nicky knows all too well the tangled emotions and inner conflicts that go with being given up by your birth mother. It has taken a lifetime - and a miracle dog - to come to terms with abandonment and the feeling of being an imposter in your own life. Raw, honest and courageous in One of the Family, Nicky opens up about how being adopted has made him always feel like an outsider; the guilt he has carried towards his Mum and Dad for needing to trace his birth mother, and the crushing disappointment he felt when he finally met her. And for the first time, he writes about his emotional breakdown and how he has learned to live with a late diagnosis of bipolar. Through it all his passion for dogs and animals has been a lifeline. It is Maxwell's magic, a lesson from a Labrador in simple unconditional friendship, that has allowed him to see all the good in his life: from the security and safety of his childhood home, the love of his wife and four daughters and above all, to better understand the decisions taken by his birth mother to give him up for adoption.

    He worked for the Australian Financial Review in Melbourne, Sydney and Perth before being posted as a correspondent to Jakarta and Shanghai. Andrew is currently a senior business journalist for the Australian in Perth, where he has covered the WA mining boom since 2006. He won the business prize at the West Australian media awards in 2006 and 2009.

    Born a spastic quadraplegic, Rick Hoyt was written off by numerous doctors. They advised his parents, Dick and Judy, to put their firstborn son in an institution. But Rick’s parents refused. Determined to give their son every opportunity that “normal” kids had, they made sure to include Rick in everything they did, especially with their other two sons, Rob and Russ. But home was one thing, the world at large, another. Repeatedly rebuffed by school administrators who resisted their attempts to enroll Rick in school, Rick’s mother worked tirelessly to help pass a landmark bill, Chapter 766, the first special-education reform law in the country. As a result, Rick and other physically disabled kids were able to attend public school in Massachusetts. But how would Rick communicate when he couldn’t talk? To overcome this daunting obstacle, Dick and Judy worked with Dr. William Crochetiere, then chairman of the engineering department at Tufts University, and several enterprising graduate students, including Rick Foulds, to create the Tufts Interactive Communication device (TCI). In the Hoyt household, it became known as the “Hope machine,” as it enabled Rick to create sentences by pressing his head against a metal bar. For the first time ever, Rick was able to communicate. Then one day Rick asked his dad to enter a charity race, but there was a twist. Rick wanted to run too. Dick had never run a race before, but more challenging still, he would have to push his son’s wheelchair at the same time. But once again, the Hoyts were determined to overcome whatever obstacle was put in their way. Now, over one thousand races later, including numerous marathons and triathlons, Dick Hoyt continues to push Rick’s wheelchair. Affectionately known worldwide as Team Hoyt, they are as devoted as ever, continuing to inspire millions and embodying their trademark motto of “Yes, you can.”

    Even when they work long days. Even when their kids' schedules pull them in eighteen different directions. They are not superhuman. They are not from another planet.With simple strategies and common sense, Jenny figured out how to break down dinner—the food, the timing, the anxiety, from prep to cleanup—so that her family could enjoy good food, time to unwind, and simply be together.Using the same straight-up, inspiring voice that readers of her award-winning blog, Dinner: A Love Story, have come to count on, Jenny never judges and never preaches. Every meal she dishes up is a real meal, one that has been cooked and eaten and enjoyed at least a half dozen times by someone in Jenny's house. With inspiration and game plans for any home cook at any level, Dinner: A Love Story is as much for the novice who doesn't know where to start as it is for the gourmand who doesn't know how to start over when she finds herself feeding an intractable toddler or for the person who never thought about home-cooked meals until he or she became a parent. This book is, in fact, for anyone interested in learning how to make a meal to be shared with someone they love, and about how so many good, happy things happen when we do.

    The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.    Marcus Samuelsson was only three years old when he, his mother, and his sister—all battling tuberculosis—walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later they were welcomed into a loving middle-class white family in Göteborg, Sweden. It was there that Marcus’s new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her signature roast chicken. From a very early age, there was little question what Marcus was going to be when he grew up.Yes, Chef chronicles Marcus Samuelsson’s remarkable journey from Helga’s humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of  “chasing flavors,” as he calls it, had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs and, most important, the opening of the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fufilled his dream of creating a truly diverse, multiracial dining room—a place where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers, and nurses. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home. With disarming honesty and intimacy, Samuelsson also opens up about his failures—the price of ambition, in human terms—and recounts his emotional journey, as a grown man, to meet the father he never knew. Yes, Chef is a tale of personal discovery, unshakable determination, and the passionate, playful pursuit of flavors—one man’s struggle to find a place for himself in the kitchen, and in the world.