the Wine Economist) tells the compelling story of the war between the market trends that are redrawing the world wine map and the terroirists who resist them. Wine and the wine business are at a critical crossroad today, transformed by three powerful forces. Veseth begins with the first force, globalization, which is shifting the center of the wine world as global wine markets provide enthusiasts with a rich but overwhelming array of choices. Two Buck Chuck, the second force, symbolizes the rise of branded products like the famous Charles Shaw wines sold in Trader Joe's stores. Branded corporate wines simplify the worldwide wine market and give buyers the confidence they need to make choices, but they also threaten to dumb down wine, sacrificing terroir to achieve marketable McWine reliability. Will globalization and Two Buck Chuck destroy the essence of wine? Perhaps, but not without a fight, Veseth argues. He counts on "the revenge of the terroirists" to save wine's soul. But it won't be easy as wine expands to exotic new markets such as China and the very idea of terroir is attacked by both critics and global climate change. Veseth has "grape expectations" that globalization, Two Buck Chuck, and the revenge of the terroirists will uncork a favorable future for wine in an engaging tour-de-force that will appeal to all lovers of wine, whether it be boxed, bagged, or bottled.

    Parker, Jr., has dominated the international wine community for the last quarter century, embodying the triumph of American taste. Using Parker's story as a springboard, author Elin McCoy offers an authoritative and unparalleled insider's view of the eccentric personalities, bitter feuds, controversies, and secrets of the wine world. She explains how reputations are made and how and why critics agree and disagree, and she tracks the startling ways wines are judged, promoted, made, and sold -- while painting a fascinating portrait of a modern-day cultural colossus who revolutionized the way the world thinks about wine.

    From that afternoon of friendly competition, six college guys created Dude Perfect, a YouTube group that specializes in the craziest basketball shots you can imagine. Within months, the guys went from shooting backyard trick shots to starring in GMC truck commercials and standing on an L.A. Red Carpet. Listed by Advertising Age as one of YouTube's Hottest Brands, Dude Perfect's videos have reached and inspired hundreds of millions with one contagious message--the very phrase they championed from day one--Go Big. By leveraging the connected world, Dude Perfect's dream became a reality, and now, they want the same for you. Written by one of the dudes himself, Go Big tells their story and unveils their secret: five practical principles for taking your passions, skills, and dreams to the next level. Are you ready to Go Big?

    But this is his bestselling real story… Humble Pie tells the full story of how he became the world’s most famous and infamous chef: his difficult childhood, his brother’s heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today. Gordon talks frankly about:• his tough childhood: his father’s alcoholism and violence and the effects on his relationships with his mother and siblings,• his first career as a footballer: how the whole family moved to Scotland when he was signed by Glasgow Rangers at the age of fifteen, and how he coped when his career was over due to injury just three years later,• his brother’s heroin addiction.• Gordon’s early career: learning his trade in Paris and London; how his career developed from there: his time in Paris under Albert Roux and his seven Michelin-starred restaurants.• Kitchen life: Gordon spills the beans about life behind the kitchen door, and how a restaurant kitchen is run in Anthony Bourdain-style.• How he copes with the impact of fame on himself and his family: his television career, the rapacious tabloids, and his own drive for success.

    It might have been the London of the 1950s where 'No Blacks, No Irish No Dogs' was the welcome put out for immigrants, but for the big family that was Anna May Mangan's, it was still better than the poverty they'd hailed from; 'Don't waste today worrying because tomorrow will be even worse' was their motto. But Ireland came with them in the dance halls, holy water and gossip and there was always the warmth of the Irish crowd, in and out of one another's houses 'as if there was no front door'.

    There, along with famous cast members John Belushi, Dan Aykroyd, Chevy Chase, Jane Curtain, Garret Morris, and Gilda Radner - Bill Murray was passed over at first and joined in a later season - Laraine was part of the show that changed TV - and comedy - forever. But it isn't all yuks and glamor. Laraine struggled with demons.Arriving in New York City with an attraction to drugs that started as a vice and grew to be an all-consuming addiction even as she sky-rocketed to fame via her memorable characters on SNL.May You Live in Interesting Times is a warm, funny, heartfelt snapshot of 1970s New York City and SNL's unexpected rocket to success, with all the giddy headiness that that entailed.After five seasons, Laraine left SNL, worked in movies and television, while having adventures and relationships in Hollywood that, in her words, “should have gotten me killed.” Now with long term sobriety, she became a parent and reinvented herself as a voice over actor and has a thriving career working on such animated favorites including Finding Nemo, Monsters, Inc., Despicable Me, Inside Out, Shrek, and Minions. ©2020 Laraine Newman (P)2021 Audible Originals, LLC.

    Dear, simple mother, in her terrible clothes, and the twins, got up with more thought for economy than for beauty! I shopped extravagantly with them. The youngsters wanted to see everything in New York; but mother, despite all of those hard, lonely years in our rough country and the many interesting things for her to do and see in New York-- mother wanted nothing better than to stay with the baby.

    In How to Drink, Victoria Moore aims to redress the balance, by showing how to drink well throughout the seasons and at all times of day.She explains how to make the most delicious coffee and juices; how to choose wine that complements your food; and how to make cocktails for every occasion--whether to serve a garden barbecue, as a cold weather aperitif, or just to unwind with at the end of the day.Here are recipes for mint juleps in the spring, sloe gin in the autumn, hot buttered rum in the winter, and year-round showstoppers including the world's best gin and tonic. Moore is also an impassioned advocate of unfairly maligned drinks such as sherry, Campari and saki, and gives fascinating historical background on different spirits as well as invaluable advice on creating your home bar.How to Drink is a hugely readable, browseable and authoritative handbook, whose aim is to inform, entertain and crucially, make sure you can find the right drink at the right time."It doesn't need to be either difficult or expensive to drink as well as you eat, it just requires a little care...""A splendid book. Victoria Moore is quite right--it's not how much you drink but how you drink." --Fergus Henderson, chef and co-owner, St. Johns Restaurant"I loved How to Drink. For the first time in years I have broken open a bottle of vodka for a Bloody Mary, remembered how much better mulled cider is than mulled wine, drawn a fresh kettle for tea..." --Joanna Weinberg, author of How to Feed Your Friends with Relish"Anyone who loves their food should heed this unmatchable tutorial in the art of enjoying drink; Victoria Moore succinctly puts every sip in lively context, banishing the guilt from the pleasure of it all." --Rose Prince, author of The New English Kitchen

    A cancer survivor who went on to win the Tour de France an unprecedented seven times, he is an inspiration to millions. Yet few know the complete story of this brash, smart, and fiercely competitive Texan who battled to the top of his sport, overcame the most rampant case of testicular cancer doctors had seen, and then conquered cycling's Holy Grail time after time. In Lance: The Making of the World's Greatest Champion, John Wilcockson draws on dozens of interviews with those who know him best to trace Armstrong's remarkable, yet controversial journey in vivid detail.Family members--including his adoptive father speaking publicly for the first time--recall Lance's humble origins in the backstreets of Dallas, the father he barely knew, his single mom's struggle for survival, and her second marriage that brought a move to the suburbs and new opportunities. His childhood friends and early mentors remember how he moved on from Little League baseball and football to excel at swimming, running, and triathlon, while living the life of a teenager who loved fast cars and pretty girls. They also describe the circumstances that eventually led to his taking up cycling.As Lance's fierce ambition drove him from the dusty plains of Texas to the snowy peaks of Europe, he was both admired and derided. He intimidated his rivals, earned the respect of his teammates, and astounded everyone with his extraordinary deeds. But his achievements have consistently been dogged by allegations of doping and secrecy, and questions of how triumph on such a grand scale could even be possible.So how did Lance become the supreme champion of his sport? He didn't do it alone. His compelling story is intertwined with the stories of those who helped shape his life and career, including his mother Linda, ex-wife Kristin, and one-time fiancee Sheryl Crow, along with those of his mentors, coaches, and friends. Their voices, along with those who helped him expand his cancer foundation into a worldwide movement, are integral to his unique story. Lance also reveals details, many for the first time, of how Armstrong's legendary training, near-fatal bout with cancer, repeated doping allegations, and hostile European media all pushed him to reach the pinnacle of his sport and rightly claim the title of the world's greatest champion.

    In 2018, he was the owner and chef of his own restaurant empire, with 15 locations from New York to Australia, the star of his own hit Netflix show and podcast, was named one of the most influential people of the 21st century and had a following of over 1.2 million. In this inspiring, honest and heartfelt memoir, Chang shares the extraordinary story of his culinary coming-of-age.Growing up in Virginia, the son of Korean immigrant parents, Chang struggled with feelings of abandonment, isolation and loneliness throughout his childhood. After failing to find a job after graduating, he convinced his father to loan him money to open a restaurant. Momofuku's unpretentious air and great-tasting simple staples - ramen bowls and pork buns - earned it rave reviews, culinary awards and before long, Chang had a cult following.Momofuku's popularity continued to grow with Chang opening new locations across the U.S. and beyond. In 2009, his Ko restaurant received two Michelin stars and Chang went on to open Milk Bar, Momofuku's bakery. By 2012, he had become a restaurant mogul with the opening of the Momofuku building in Toronto, encompassing three restaurants and a bar.Chang's love of food and cooking remained a constant in his life, despite the adversities he had to overcome. Over the course of his career, the chef struggled with suicidal thoughts, depression and anxiety. He shied away from praise and begged not to be given awards. In Eat a Peach, Chang opens up about his feelings of paranoia, self-confidence and pulls back the curtain on his struggles, failures and learned lessons. Deeply personal, honest and humble, Chang's story is one of passion and tenacity, against the odds.

    Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet, during which she spearheaded a revolution in the way we think about food.When Condé Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone's boss. And yet . . . Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no?This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl's leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down.Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be.

    Burnt Toast Makes You Sing Good explores the very beginnings of her love affair with food and its connection to home. It is the story of her midwestern childhood, its memorable home cooks, and the delicious recipes she grew up with. Flinn shares tales of her parents’ pizza parlor in San Francisco, where they sold Uncle Clarence’s popular oven-fried chicken, as well as recipes for the vats of chili made by her former army cook Grandpa Charles, fluffy Swedish pancakes from Grandma Inez, and cinnamon rolls for birthday breakfasts. Through these dishes, Flinn came to understand how meals can be memories, and how cooking can be a form of communication. Brimming with warmth and wit, this book is sure to appeal to Flinn’s many fans as well as readers of Marcus Samuelsson, Ruth Reichl, and Julie Powell.

     A must-read for all diehard O&A fans, Permanently Suspended finally answers the questions that everyone has been waiting for: What really happened between Opie and Anthony? What was the reasoning behind the multiple firings? What prompted the tweeting about the Times Square NYC incident? What is the true account of the controversial allegations? What are the never-before-revealed details of Anthony’s stint in rehab? What does the future hold for his livestream podcast? These questions, and many more, will be answered. Permanently Suspended is a humorous, no-holds-barred account of the legendary career and life of Anthony Cumia—a blue collar guy who made his dreams come true, rising above all obstacles to become one of the most well-known and successful personalities in radio history.

    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.

    Urzila talks candidly about her childhood with a great family, apart from her abusive dad, and about growing up in South Africa. She shares crazy but true tales about her OE, her move to New Zealand, coming out, getting married and having children, and her life in comedy. This is a great listen from one of our most loved and most popular comedians.