Drawing from a lifetime of lessons learned, seven-time Emmy winner Betty White's wit and wisdom take center stage as she tackles topics like friendship, romantic love, aging, television, fans, love for animals, and the brave new world of celebrity. If You Ask Me mixes her thoughtful observations with humorous stories from a seven- decade career in Hollywood. Longtime fans and new fans alike will relish Betty's candid take on everything from her rumored crush on Robert Redford (true) to her beauty regimen ("I have no idea what color my hair is and I never intend to find out") to the Facebook campaign that helped persuade her to host Saturday Night Live despite her having declined the hosting job three times already. Featuring all-new material, with a focus on the past fifteen years of her life, If You Ask Me is funny, sweet, and to the point-just like Betty White.

    The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

    But she didn't expect to be lectured for slipping her fussing toddler a snack, or to be forbidden from packing her older daughter a school lunch. Karen is intrigued by the fact that French children happily eat everything—from beets to broccoli, from salad to spinach—while French obesity rates are a fraction of what they are in North America.Karen soon begins to see the wisdom in the "food rules" that the French use to foster healthy eating habits and good manners in babies and children. Some of the rules call into question both our eating habits and our parenting styles. Other rules evoke commonsense habits that we used to share but have somehow forgotten. Taken together, the rules suggest that we need to dramatically rethink the way we feed children, at home and at school.Combining personal anecdotes with practical tips and appetizing recipes—including Zucchini and Spinach Puree and Bouillabaisse (Fish Soup) for Babies—French Kids Eat Everything is a humorous, provocative look at families, food, and children that is filled with inspiration and advice that every parent can use.

    From choreographed carpet figure skating routines to the unavoidable fact that he was Just. So. Gay., Jonathan was an easy target and endured years of judgement, ridicule and trauma—yet none of it crushed his uniquely effervescent spirit.Over the Top uncovers the pain and passion it took to end up becoming the model of self-love and acceptance that Jonathan is today. In this revelatory, raw, and rambunctious memoir, Jonathan shares never-before-told secrets and reveals sides of himself that the public has never seen. JVN fans may think they know the man behind the stiletto heels, the crop tops, and the iconic sayings, but there’s much more to him than meets the Queer Eye.You’ll laugh, you’ll cry, and you’ll come away knowing that no matter how broken or lost you may be, you’re a Kelly Clarkson song, you’re strong, and you’ve got this.

    . . . I’ve been kidnapped, and I’ve been missing for ten years.”   A horrifying story rapidly unfolded. Ariel Castro, a local school bus driver, had separately lured Berry, Gina DeJesus, and Michelle Knight to his home, where he kept them chained. In the decade that followed, the three were raped, psychologically abused, and threatened with death. Berry had a daughter—Jocelyn—by their captor.   Drawing upon their recollections and the diary kept by Amanda Berry, Berry and Gina DeJesus describe a tale of unimaginable torment, and Pulitzer Prize–winning Washington Post reporters Mary Jordan and Kevin Sullivan interweave the events within Castro’s house with original reporting on efforts to find the missing girls. The full story behind the headlines—including details never previously released on Castro’s life and motivations—Hope is a harrowing yet inspiring chronicle of two women whose courage, ingenuity, and resourcefulness ultimately delivered them back to their lives and families.

    She arrived in Kyoto, a city she had dreamed about but never seen, with two bags, an open-ended plane ticket, and the ability to speak only sushi-bar Japanese. She left a year later, having learned the language, the art of kaiseki, and what was truly important to her. Through special introductions and personal favors, Victoria was able to attend one of Kyoto’s most prestigious tea schools, where this ago-old Japanese art has been preserved for generations and where she was taken under the wing of an American expatriate who became her mentor in the highly choreographed rituals of this extraordinary culinary discipline. During her year in Kyoto, Victoria explored the mysterious and rarefied world of tea kaiseki, living a life inaccessible to most foreigners. She also discovered the beguiling realm of modern-day Japanese food—the restaurants, specialty shops, and supermarkets. She participated in many fast-disappearing culinary customs, including making mochi (chewy rice cakes) by hand, a beloved family ritual barely surviving in a mechanized age. She celebrated the annual cleansing rites of New Year’s, donning an elaborate kimono and obi for a thirty-four-course extravaganza. She includes twenty-five recipes for favorite dishes she encountered, such as Chicken and Egg Rice Bowl, Japanese Beef and Vegetable Hotpot, and Green-Tea Cooked Salmon Over Rice. Untangling My Chopsticks is a sumptuous journey into the tastes, traditions, and exotic undercurrents of Japan. It is also a coming-of-age tale steeped in history and ancient customs, a thoughtful meditation on life, love, and learning in another land.

    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.

    But for the last fifty years, the novel’s celebrated author, Harper Lee, has said almost nothing on the record. Journalists have trekked to her hometown of Monroeville, Alabama, where Harper Lee, known to her friends as Nelle, has lived with her sister, Alice, for decades, trying and failing to get an interview with the author. But in 2001, the Lee sisters opened their door to Chicago Tribune journalist Marja Mills. It was the beginning of a long conversation—and a great friendship. In 2004, with the Lees’ blessing, Mills moved into the house next door to the sisters. She spent the next eighteen months there, sharing coffee at McDonalds and trips to the Laundromat with Nelle, feeding the ducks and going out for catfish supper with the sisters, and exploring all over lower Alabama with the Lees’ inner circle of friends. Nelle shared her love of history, literature, and the Southern way of life with Mills, as well as her keen sense of how journalism should be practiced. As the sisters decided to let Mills tell their story, Nelle helped make sure she was getting the story—and the South—right. Alice, the keeper of the Lee family history, shared the stories of their family. The Mockingbird Next Door is the story of Mills’s friendship with the Lee sisters. It is a testament to the great intelligence, sharp wit, and tremendous storytelling power of these two women, especially that of Nelle. Mills was given a rare opportunity to know Nelle Harper Lee, to be part of the Lees’ life in Alabama, and to hear them reflect on their upbringing, their corner of the Deep South, how To Kill a Mockingbird affected their lives, and why Nelle Harper Lee chose to never write another novel.

    She turned to housekeeping to make ends meet, and with a tenacious grip on her dream to provide her daughter the very best life possible, Stephanie worked days and took classes online to earn a college degree, and began to write relentlessly. Maid explores the underbelly of upper-middle class America and the reality of what it’s like to be in service to them. “I’d become a nameless ghost,” Stephanie writes about her relationship with her clients, many of whom do not know her from any other cleaner, but who she learns plenty about. As she begins to discover more about her clients’ lives-their sadness and love, too-she begins to find hope in her own path. Her writing as a journalist gives voice to the "servant" worker, and those pursuing the American Dream from below the poverty line. Maid is Stephanie’s story, but it’s not her alone..

    Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.