“In compiling the facts and details for this book, Randy and I have had the pleasure of hearing stories from players, coaches, executives, and broadcasters, spanning six decades of great football. I learned more than I ever thought I would about the game I love.”—Jerry Rice As a three-time Super Bowl winner and Super Bowl MVP, Jerry Rice has firsthand knowledge of what it takes to win championships. In this celebration of the biggest game in professional sports, Rice counts down the fifty greatest moments from the grand, fifty-year history of the Super Bowl. Through scores of first-person accounts from the players and coaches themselves, readers get new and intimate perspectives on unforgettable plays such as James Harrison’s 100-yard interception return for the Pittsburgh Steelers in Super Bowl XLIII, Butch Johnson’s diving touchdown catch for the Dallas Cowboys in Super Bowl XII, Denver Broncos quarterback John Elway’s “helicopter” dive in Super Bowl XXXII, and how the author himself served as a decoy on the game-winning touchdown that would cement the San Francisco 49ers as the team of the 1980s. Together with coauthor and veteran sportswriter Randy O. Williams, Rice also recounts the improbable moments when role players rose to heroic heights: When the Green Bay Packers’ Max McGee came off the bench to catch the first touchdown in Super Bowl history; when a special teams player who almost didn’t make the Super Bowl roster helped the New Orleans Saints change the tide of Super Bowl XLIV, and when a New England defensive back with one career start made a game-saving interception at the goal line in the final minute of Super Bowl XLIX. 50 Years, 50 Moments presents an intimate chronicle of the plays and players that won championships, forged dynasties, and changed the history of the NFL itself.

Who hasn't fantasized about leaving behind the chaos of everyday life and moving someplace where life is simplerWell, that's just what chef and food writer Paula Disbrowe did when she left New York City and moved to Texas. She traded her subway MetroCard for a pickup truck and her stiletto heels for a pair of down-home cowboy boots.In Cowgirl Cuisine, Paula tells her story through food. She weaves together romance, adventure, and more than a few laughs as she celebrates the beauty of flavorful food, fresh air, and her own wholesome recipes, all while taking home cooks on a journey well off the beaten path.Like Texas itself, the recipes in Cowgirl Cuisine are big-hearted and bold—whole-grain muffins bursting with berries, salads loaded with leafy herbs and avocado, and fiery bowls of chili. Paula's food is healthful and full of nutrients, but this is not a diet cookbook—cowgirls don't have time to count calories (besides, they burn it all off hoisting newborn calves, hiking the hills, and galloping off on long trail rides). Instead, this is food that is satisfying and easy to prepare, which leaves plenty of time for living life to the fullest.From hearty ranch breakfasts to fresh salads, spicy nibbles, seductive desserts, and killer watermelon margaritas, Paula's recipes are full of her signature zest, spunk, and spice. Start your day off right with Canyon Granola or Cowgirl Migas. For lunch, have a nourishing bowl of silky Roasted Pumpkin Soup with Red Chile Cream or Chicken and Citrus Slaw Tostadas. For dinner, try Gazpacho Risotto with Garlic Shrimp or Cowboy Pot Roast with Coffee and Whiskey. And be sure to save room for one of Paula's decadent desserts, such as Chocolate Pecan Squares or Dulce de Leche Flan with Pepita Brittle.In addition to her recipes, Paula includes humorous and heartfelt vignettes about wild animals on the loose, scorpions in the sheets, and Casanova cowboys. And the pages are filled with lush photographs of food and life on the range. Cowgirl Cuisine isn't just spurs and salsa—it's about following your dream. So saddle up and follow yours.

Polish poet and essayist Zbigniew Herbert easily stands beside Nobel Prize laureates Milosz and Szymborska as part of a remarkable literary tradition. Though Herbert is very much an Eastern European writer, the urgency, vitality, and relevance of his work extend far beyond the borders of his particular region and his particular time. His fascination with other subjects from painting to all things Dutch enriched the scope and depth of his poetry, and made for compelling explorations in his essays and short prose pieces.The first collected English edition of his prose work, this outstanding volume consists of four books Labryinth on the Sea, Still Life with a Bridle, King of the Ants, and Barbarian in the Garden. Brilliant and erudite, dazzling and witty, these essays survey the geography of humanity, its achievements and its foibles. From Western civilization's past, as witnessed through the Greek and Roman landscape, to musings on the artistic that celebrate the author's discriminating eye, poetic sensibility, and gift for irony, humor, and the absurd; from a sage retelling of myths and tales that became twentieth-century philosophical parables of human behavior to thoughts on art, culture, and history inspired by journeys in France, Italy, and the Netherlands, Collected Prose is a rich compendium that celebrates the mastery and wisdom of a remarkable artist.

February 6, 2011, marks the one hundredth anniversary of Ronald Reagan's birth. Known as "the Great Communicator," Ronald Reagan combined the best of small-town values and remarkable virtues with the eloquence and charm that came from a life spent in the public eye. From his early days, Reagan was a leader, whether saving lives as a lifeguard or demonstrating for students' rights as a college undergraduate. His career as a sports broadcaster and later as a leading man in Hollywood paved the way for a career in politics. As governor of California, Reagan earned the respect of world leaders and the American public. But it was as president of the United States that his strength of character, leadership, and love of country were best displayed. His eight years in the Oval Office ushered in remarkable change domestically and brought international peace, prosperity, and freedom.A visual celebration of all that is Ronald Reagan, Ronald Reagan: 100 Years is the official centennial publication for the Ronald Reagan Presidential Foundation. Inspiring and uplifting, it is a fitting homage to one of America's greatest legends. A foreword by former Senator Howard H. Baker, Jr., distinguished politician and personal friend of the Reagans, completes this handsome volume, making it a must-have nostalgic tribute to the life and times of the man who led our nation and inspired the world.

Travel the world with 100 healthy, delicious, and simple recipes in this beautiful, evocative cookbookWs a personal chef to Diane von Furstenberg aboard the designer’s spectacular sailing yacht, Eos, Jane Coxwell has traveled to the far corners of the globe. Gathering inspiration from Southeast Asia, New Zealand, Australia, Papua New Guinea, French Polynesia, the Caribbean, the Mediterranean, Central America, and her homeland of South Africa, Jane’s delectable recipes can truly be called world food. Full of light, lively flavors, the freshest ingredients, and a down-to-earth attitude, and illustrated with dozens of lushly intimate photographs from Jane’s travels, Fresh Happy Tasty is the perfect way to share fabulous food and good times. Jane’s low-key approach applies to both her cooking and everyday life. The most delicious dishes, she believes, are created with fresh food that looks good, tastes great, and is thoughtfully prepared. Never extravagant or ornamental, Jane’s recipes are meant to inspire the freedom to create and enjoy cooking. Fresh Happy Tasty offers 100 of Jane’s favorite light and luscious recipes, including:Bright Green Pea Salad with Lemon and MintHerb, Lemon, and Caper Stuffed TroutHoney Poached PineappleCape Malay Lamb CurryBrussels Sprouts and Oyster Mushrooms with Pine NutsIsraeli Couscous with Shrimp and ZucchiniLobster QuinoaMiddle Eastern Watermelon SaladEnjoy wonderful flavors from around the world with Fresh Happy Tasty!

A fully illustrated and authorized episode guide celebrating the twenty-fifth anniversary of the hit-television show Friends, including a look behind-the-scenes of cult-favorite episodes, exclusive photos from Warner Bros., brand new interviews with show creators Marta Kauffman, David Crane, and set designer John Shaffner, and more.The beloved show Friends introduced the world to six young New Yorkers living together, falling in love, breaking up (cue Ross's "We were on a break!"), and getting into hilarious shenanigans, which became an instant classic formula that inspired dozens of "hangout sitcoms" long after the show's reign. But no sitcom has ever come close to the series that started it all, spawning iconic looks like "the Rachel" and timeless catchphrases like "How you doin'?" while creating a cultural sensation that catapulted the cast members to instant mega-stardom.Throughout the show's ten- season run, viewers watched Monica, Rachel, Phoebe, Ross, Chandler, and Joey navigate their twenties and thirties with unwavering friendship, determination, and, of course, plenty of sarcasm. Friends Forever takes fans back to the set where it all began with exclusive photos of the sitcom that won four Primetime Emmy Awards, including Outstanding Comedy Series, eleven People's Choice Awards, and a Golden Globe for Jennifer Aniston for Best Lead Actress in a Television Series. This fully illustrated episode guide will treat readers to nostalgic flashbacks of the top one hundred episodes and sneak peeks of how popularly referenced lines from the show came to be. Friends Forever also boasts new interviews with show creators David Crane and Marta Kauffman on how the show got its start and set designer John Shaffner who reveals his inspirations behind the iconic looks behind Monica’s and Rachel’s apartment and Central Perk. It's no wonder why the Friends cast was chosen by TV Guide readers as the Best Comedy cast of all time, while countless other publications such as Vanity Fair named the show one of the best sitcoms of all time.Fun, hilarious interactives include:Joey’s fake resume vs real one Countdown to the funniest Thanksgiving foods Trivia game Q&A from "The One with the Embryos" (Seriously, what is Chandler Bing’s job?) Follow Ross’s infidelity trail from "The One with the Morning After" Who’s that celebrity? A comprehensive guide to some of the most famous celebrity guest stars from all ten seasons

A man, a microphone, and a dream When he opened his tiny recording studio in New York in 1940, Moses Asch had a larger-than-life dream: To document and record all the sounds of his time. He created Folkways Records to achieve his goal, not just a record label but a statement that all sounds are equal and every voice deserves to be heard. The Folkways catalog grew to include a myriad of voices, from world- and roots-music to political speeches; the voices of contemporary poets and steam engines; folk singers Lead Belly and Woody Guthrie and jazz pianists Mary Lou Williams and James P. Johnson; Haitian vodoun singers and Javanese court musicians; deep-sea sounds and sounds from the outer ring of Earth's atmosphere. Until his death in 1986, Asch with the help of collaborators ranging from the eccentric visionary Harry Smith to academic musicologists created more than 2000 albums, a sound-scape of the contemporary world still unequalled in breadth and scope. Worlds of Sound documents this improbable journey. Along the way you'll meet:A young Pete Seeger, revolutionizing the world with his five-string banjo The amazing vocal ensembles of the Ituri PygmiesNorth American tree frogsElla Jenkins's children's musicLead Belly singing "The Midnight Special"The nueva cancin of Suni Paz. Folkways became a part of the Smithsonian Institution's collections shortly after Asch's death. Today Smithsonian Folkways continues to make the "worlds of sound" Moe Asch first dreamed of 60 years ago available to all. The Folkways vision is expansive and all-inclusive, and Worlds of Sound advances its rich and lively spirit.

In this scrumptious collection, revered chef Marcel Desaulniers serves up some of his most sinful, most seductive chocolate creations ever. An astonishing array of chocolate lovers from the "guru of ganache".

100 Unforgettable Dresses is filled with the stories, secrets, intrigue, and insights behind the most indelible dresses in our collective memories. Featuring looks from the runway, film, television, the red carpet, and the worlds of royalty and politics, this book celebrates the staying power of these gorgeous, sleek, sultry, and outrageous creations as well as the lasting impact they’ve had in fashion, popular culture, and our own lives. More than two hundred images, a witty, informative text, and exclusive interviews with the designers and the women who wore the dresses reveal the initial spark and captivating drama behind the making of each dress. Also featured throughout are extensive anecdotes and observations about great style makers Grace Kelly, Audrey Hepburn, Cher, Sarah Jessica Parker, Jacqueline Kennedy Onassis, and Cate Blanchett highlighting the conception of their most spectacular looks and examining their lasting influence. Here is the tale of how a canny Gianni Versace helped an unknown Elizabeth Hurley become world famous overnight, thanks to the paparazzi frenzy whipped up by her red-carpet appearance in his now legendary safety-pin dress. Learn about the unique wedding gown Narciso Rodriguez designed exclusively for Caroline Bessette-Kennedy that inspired a whole new generation of brides. Go on the set of Top Hat , where Ginger Rogers ostrich-feather-laden dress began to molt immediately upon arrival, its flying feathers bringing the film production to a halt. Of course, the seminal work of exemplary designers Yves Saint Laurent Mondrian dress and Christian Lacroix pouf, Chanel little black dress and Valentino infamous red ones, Diane von Furstenberg iconic wrap and Marc Jacobs grunge collection is featured throughout, with plenty of inside information on what inspired the invention of each piece. With its wonderful anecdotes, fascinating facts, and just enough juicy gossip, 100 Unforgettable Dresses is a bewitching read for everyone who enjoys sensational clothes, movies, television, and music. Whether you’re a fashion maven, a red-carpet addict, a celebrity tracker, or a pop-culture aficionado, you won’t be able to put this book down!

The team behind the bestselling The Food52 Cookbook and the James Beard Award–winning website Food52.com are back. Powered by a thriving online community and edited by noted food writers Amanda Hesser and Merrill Stubbs, Food52.com spotlights the best recipes from talented home cooks all over the world. The Food52 Cookbook, Volume 2, features seventy-five of the latest community favorites, including:Late-Night Coffee-Brined Chicken Roasted Carrot Soup Herbed Beef Skewers with Horseradish Cream Kentucky Hot Toddy Burnt Caramel Pudding

A beautifully illustrated anthology of entertaining anecdotes about the singular, legendary fashion mecca that has influenced the course of personal style worldwide since 1901 Bergdorf Goodman is where Grace Kelly ordered her wedding invitations; where Jacqueline Kennedy was outfitted for her dress for the Inaugural Ball; and where designers such as Halston, Michael Kors, and Isaac Mizrahi got their start. Bergdorf is a legendary fashion mecca that captures the imagination, invites fantasy, and plays a central role in the history of New York society. Its inner sanctum is revealed in this illustrated book, a companion to the documentary Scatter My Ashes at Bergdorf's.A venerable list of celebrities, personalities, designers, and veteran store employees, from Candice Bergen to Joan Rivers, from Christian Louboutin to Mary-Kate and Ashley Olsen, from Bergdorf Goodman's Linda Fargo to Rachel Zoe, all relate a range of anecdotes from the fabulous to the humorous to the touching. These stories paint an entertaining portrait that will delight and entertain lovers of fashion, shopping, and luxury.With full-color illustrations throughout, this book presents gorgeous original sketches by Bergdorf Goodman of designs by Balmain, Chanel, and Dior; art and photography from major advertising campaigns throughout the store's history; vintage photographs of the store as it appeared in Look and House Beautiful; and a selection of images of the incredible windows for which it is world-renowned. Welcome to Bergdorf Goodman!

A fully illustrated collection of more than one hundred recipes from Bergdorf Goodman's renowned BG Restaurant, with contributions by fashion industry tastemakersBG Restaurant, located on the seventh floor of Bergdorf Goodman, with its sublime pale-blue and cool green interior and sweeping view of Central Park, is a legendary destination—a ritual part of the shopping experience at this singular luxury emporium for many, a regular gathering spot for members of the fashion community, and a coveted dining experience for visitors to New York City who want to sample its splendid afternoon tea service or addictive Gotham Salad.The Bergdorf Goodman Cookbook publishes for the first time a full range of the restaurant's renowned offerings, from the sparkling Passionista cocktail to the irresistible Lobster Mac and Cheese to The BG, its luscious signature chocolate-hazelnut dessert. Accompanying these perennial favorites from the BG menu and seasonal specialties are recipes contributed by fashion insiders. Designers, editors, writers, stylists, and Bergdorf Goodman's own Linda Fargo and Betty Halbreich all share personally beloved dishes. With a foreword by Hal Rubenstein and illustrations by Konstantin Kakanias, The Bergdorf Goodman Cookbook is a carefully curated and charmingly presented collection of recipes that will delight both discerning fashion and food lovers alike.40 full-color illustrations throughout

The Dumpling: A Seasonal Guide by Wai Hon Chu and Connie Lovatt is the most comprehensive collection of dumpling recipes ever produced.Discovering that dumplings—as a category of food—have never been properly defined, Chu and Lovatt developed a definition that takes into account the ingredients, cooking methods, and shapes that most commonly define dumplings, not just in a particular region or culture, but around the world. "A dumpling is a portion of dough, batter, or starchy plant fare, solid or filled, that is cooked through wet heat, and is not a strand or a ribbon"This exciting collection shows us that not only are pot stickers, pierogis, and shao mai dumplings but so too are tamales, steamed cakes, and steamed breads. From Chickpea Dumplings in a Tomato Sauce (India) to Leaf-Wrapped Rice Packages Stuffed with Peanuts and Sausage (China), from Chocolate Tamales (Mexico) to a "Napkin" Bread Dumpling with Cherries (Austria), from Cloud-Shaped Bread Buns (Tibet) to Potato Dumplings with Cabbage Layers (Hungary), dumplings, whether steamed or simmered, are as fun to make as they are to eat. A truly passionate exploration of every dumpling type imaginable, The Dumpling contains dessert varieties, dumplings for gifts or entertaining, dozens of vegetarian and vegan options, fast and easy dumplings, as well as 21 pages of step-by-step dumpling making-illustrations. Arranged by month so as to encourage all of us to cook dumplings seasonally and year round, The Dumpling contains a recipe for every taste bud, table, and occasion. Chapters 10, 11, and 12 October No-Fuss Potato Dumplings Spiced Carrot Pudding Collard Greens with Corn Dumplings Chicken Paprika with Dumplings Bean Soup with Tiny Dumplings Chickpea "Fish" in a Spicy Onion Sauce Bacon and Sage Roly Poly Daikon Cake Cheddar Cheese and Potato Pierogi Lentil and Onion Pierogi Potato "Tamales" Stuffed with Chicken and Jalapeno Beef-Stuffed Plantain Balls in a Cassava-Corn Soup November Dumplings and Cocky’s Joy "Napkin" Bread Dumpling Turkey Stew with Stuffing Dumplings Cranberry Pudding Lord Randall’s Pudding, An Apricot Dessert Sticky Toffee Pudding Potato Dumplings with Crouton Centers Country Cabbage Soup with Large Cornmeal Dumplings Philadelphia Pepperpot Soup with Dumplings Large Beef- and Spinach-Filled Dumplings in Beef Broth Dumplings Stuffed with Pears, Figs, and Chocolate Pumpkin and Lentil Ravioli with Browned Butter and Rosemary "Little Ear" Dumplings Stuffed with Mushrooms in a Beet Soup December Root Vegetable Bread Dumplings Clootie Dumpling Starchy Coconut Stew with Slippery Rice Balls Guava Duff Potato Dumplings with Cabbage Layers John in the Sack Classic Christmas Pudding Chocolate Tamales Siberian Meat Dumplings Chestnut Ravioli with Sage Butter Sauce Chicken-Filled Dumplings in an Escarole Soup Dumplings Stuffed with "Stewed" Breadcrumbs

The Inspired Home: Interiors of Deep Beauty opens the door to twenty-five of the most beautiful homes in the world ones owned by top interior designers, fashion designers, artists, and stylists to reveal how simple principles borrowed from nature can inspire gorgeous, innovative interiors that both calm and embolden us.To create this unique volume, Karen Lehrman Bloch interviewed renowned aesthetes with homes all over the world, including interior designers Juan Montoya, Darryl Carter, and Vicente Wolf; fashion designers Donna Karan, Alberta Ferretti, and Consuelo Castiglioni; stylist Lori Goldstein; and artist Michele Oka Doner.The direct and practical advice featured inside, along with a wealth of extraordinary photographs of the homes, teaches us how to feel visually, understand color and texture, and find objects, new and used, with a sense of life. An inspired home, Bloch reveals, fulfills our physical and spiritual needs, provides an enduring sense of rejuvenation and pleasure, and is both easily attainable and timeless.

More than a cookbook, this is the story of how a little girl, born in the South of Yankee parents, fell in love with southern cooking at the age of five. And a bite of brown sugar pie was all it took."I shamelessly wangled supper invitations from my playmates," Anderson admits. "But I was on a voyage of discovery, and back then iron-skillet corn bread seemed more exotic than my mom's Boston brown bread and yellow squash pudding more appealing than mashed parsnips."After college up north, Anderson worked in rural North Carolina as an assistant home demonstration agent, scarfing good country cooking seven days a week: crispy "battered" chicken, salt-rising bread, wild persimmon pudding, Jerusalem artichoke pickles, Japanese fruitcake. Later, as a New York City magazine editor, then a freelancer, Anderson covered the South, interviewing cooks and chefs, sampling local specialties, and scribbling notebooks full of recipes.Now, at long last, Anderson shares her lifelong exploration of the South's culinary heritage and not only introduces the characters she met en route but also those men and women who helped shape America's most distinctive regional cuisine—people like Thomas Jefferson, Mary Randolph, George Washington Carver, Eugenia Duke, and Colonel Harlan Sanders.Anderson gives us the backstories on such beloved Southern brands as Pepsi-Cola, Jack Daniel's, Krispy Kreme doughnuts, MoonPies, Maxwell House coffee, White Lily flour, and Tabasco sauce. She builds a time line of important southern food firsts—from Ponce de León's reconnaissance in the "Island of Florida" (1513) to the reactivation of George Washington's still at Mount Vernon (2007). For those who don't know a Chincoteague from a chinquapin, she adds a glossary of southern food terms and in a handy address book lists the best sources for stone-ground grits, country ham, sweet sorghum, boiled peanuts, and other hard-to-find southern foods.RecipesThere are two hundred classic and contemporary, plain and fancy, familiar and unfamiliar, many appearing here for the first time. Each recipe carries a headnote—to introduce the cook whence it came, occasionally to share snippets of lore or back-stairs gossip, and often to explain such colorful recipe names as Pine Bark Stew, Chicken Bog, and Surry County Sonker.Add them all up and what have you gotOne lip-smackin' southern feast!A Love Affair with Southern Cooking is the winner of the 2008 James Beard Foundation Book Award, in the Americana category.

Arthur Avenue winds its way through the heart of theBronx. Known to many as the "real Little Italy," the storiedArthur Avenue neighborhood has been home to a vibrantcommunity of Italian-Americans for over a hundred years.Today, this area continues to thrive as visitors and residents stopto buy a fresh, crusty loaf of bread; to enjoy a meal at Mario'sRestaurant; to dawdle for a while at Randazzo's raw bar on a warmsummer afternoon; or to hear Mike's Deli owner Michele Grecobelt out an aria from Rigoletto and spellbind his customers withtales of the Avenue's past.Now, for the first time, the residents of Arthur Avenue inviteyou to experience the magic of their kitchens and share theflavors of their family tables. Passed down through generations,their delicious recipes are time-tested, tried, and true -- and readyfor any kitchen. They include:? Sicilian Baked Ziti ? Yankee Stadium Big Boy (The Grecofamily's famous grinder that was rated one of the best in the cityby the New York Times) ? Osso Buco ? Olive Ciabatta ? Italian RicottaCheesecake ? Cannoli ? and moreThe Arthur Avenue Cookbook also invites you to savor the memoriesof the neighborhood's most colorful residents, restaurateurs, andshop owners, and those of their families -- many of whom havelived in the neighborhood since it first came into being. MeetMario Borgatti, the noodle maker who has been there for morethan eighty-five years. Anthony Artuso, Sr., takes his bakerybusiness so seriously that he went seventeen years without avacation -- in part, to ensure that each bride and groom got theperfect wedding cake. And Mike Rella, president of the ArthurAvenue Retail Market, remembers learning English by workingin a butcher shop, where he's now a partner with his uncle PeterServedio.This cookbook also provides a guide to the pastry shops, delis,restaurants, and other famous and lesser-known gems that lineArthur Avenue. Gorgeous photographs, extraordinary characters,and enticing dishes make The Arthur Avenue Cookbook an irresistibleaddition to any kitchen.

Andrew Carmellini, two-time James Beard Award winner, acclaimed author of Urban Italian, and executive chef–owner of the hit New York City restaurants Locanda Verde and The Dutch, takes readers on a wonderfully rich and diverse tour through the ingredients and cuisines that constitute American flavorFor most of his life, Andrew Carmellini has been hitting the road, tasting the best of American flavors. Whether on childhood trips escaping from the hard-bitten winters of Ohio to sunny Florida and its fresh citrus fruit, cross-country trips in pursuit of the Great American Breakfast, or five-meal-a-day swings through barbecue country, he absorbed everything he could about regional cooking, American-style, at every stop.In American Flavor, Carmellini shares the lessons of his culinary life on the road in recipes and stories that get at the soul of how we eat today. Using the traditional regional foodways and the multicultural neighborhoods, global eateries, and ethnic groceries that dot the American landscape as his inspiration, he introduces delectable, enticing dishes that deliver maximum impact yet are surprisingly simple to make. In the book, you’ll find cheese pierogies inspired by the Polish church ladies of Carmellini’s native Cleveland right next to his take on savory-sweet barbecued beef short ribs from L.A.’s Korea Town; seriously smoky southwestern mole alongside savory lamb stew that takes its flavors from Astoria, the historically Greek neighborhood in Queens, New York. Every recipe reflects Carmellini’s laid-back style, midwestern roots, big-city palate, and dedication to great ingredients and serious flavor.Along with the recipes are true-life tales of Carmellini’s crazy culinary travels across America, into Canada, and even to Europe. Whether he’s hunting ramps with the locals during an extern summer at a Virginia mountain resort or sampling some of the surprising off-menu specials at a hippie café in Vancouver, British Columbia, these hilarious, engaging stories tell the tale of the education of an American chef inside the kitchen—and out. Entertaining and inspiring, American Flavor is a book that readers will turn to again and again, not only for special occasions and everyday meals, but also as a portrait of real American food in the twenty-first century: sophisticated but down-to-earth, rustic but refined, and always deeply flavored and delicious.

From one of Los Angeles's premier caterers and event planners, here is a beautifully photographed cookbook filled with more than 100 delectable recipes and brilliant party-planning tipsLulu Powers, vivacious chef to the stars, has catered parties for a cache of A-list celebrities. What her clients love most is her irrepressible spirit and ability to create elegant yet unpretentious gatherings that feature fabulous food and festive cocktails. In Lulu Powers: Food to Flowers, she dishes out her secrets to enjoyable and stress-free entertaining. From a holiday brunch to a retro party, from a classic Fourth of July celebration to a casual winter picnic, here are dozens of inspiring ways to gather with friends and loved ones.For these creative events, Lulu provides the perfect menu and lays out everything you'll need to host an unforgettable gathering—from sublime cocktails to making a memorable atmosphere with flowers, music, and budget-friendly décor. Of course, the centerpiece of any Lulu Powers party is her delicious, expertly presented food, and the book reveals her best, most crowd-pleasing recipes, including:Mini Wild Mushroom Risotto CakesBurger Bites with Lulu's Special SauceHerb-Marinated Lamb ChopsMini Double-Stuffed New Potatoes Caramel-Fudge BrowniesButterscotch Pudding with Rum SauceThe recipes can be mixed and matched, and almost every dish can be prepared ahead of time, making party planning even easier.Lulu believes that everyone's capable of throwing a great party, and breaks down her inimitable style into simple elements, with hundreds of shortcuts and money-saving tips to ease the mind of even the novice host. She guides you through the party planning process, with loads of information about entertaining and hosting in a fun, relaxed manner. Armed with Lulu's recipes, tips, and party-giving secrets, you'll soon be throwing the best bashes on the block.

Sweeping in its scope, The Legends of Hip Hop is an intimate look at the visionaries, the movers and the shakers, and the pioneers who have helped shape the world of hip hop.Groundbreaking artist Justin Bua profiles and paints fifty key figures, including everyone from Afrika Bambaataa and Grandmaster Flash to President Obama and Jay-Z, providing a portrait of each legend in a style reminiscent of the great masters. The artwork is accompanied by an engaging autobiographical narrative that contextualizes the impact each icon has had on Bua's personal life and on the hip-hop culture at large. With a foreword by Chuck D, this landmark volume is more than a celebration of hip hop; it is the definitive word on the subject as told by Bua, one of hip hop's leading artists and a legend in his own right.

Twelve-year-old Joe Stoshack is an average kid with two amazing talents: getting his hands on rare baseball cards, and traveling through time to meet the famous players they depict. Sports buffs and fans of authors like Tim Green and Jon Scieszka will love this imaginative series.Together for the first time, this collection includes:Honus & Me, featuring Honus Wagner, the greatest shortstop ever, from the turn of the century. Honus Wagner’s baseball card is the rarest and most expensive of all; one specimen sold for $2.8 million in 2007. Jackie & Me, featuring Jackie Robinson, the first African-American player in Major League Baseball, six-time All-Star, and recipient of the Presidential Medal of Freedom and the Congressional Gold Medal. Babe & Me, featuring Babe Ruth, all-time great batter and seven-time World Series champion, who set records that still stand today. Shoeless Joe & Me, featuring Shoeless Joe Jackson, who was banned from baseball in the prime of his career and whose involvement in the Black Sox Scandal is still disputed.

How do great chefs make their food taste betterIs it the ingredients they useTheir cooking techniques and equipmentThat's part of the answer. But the real secret is that truly great chefs follow their instincts -- the kitchens in their heads. Now, in her first cookbook, Jody Adams, the award-winning chef/co-owner of Boston's Rialto, teaches you how to follow your own instincts and make the transition from passionate eater to passionate cook.In the Hands of a Chef shares Jody's favorite dishes, those she prepares for family and friends in her home kitchen. By teaching the basics of artisanal cooking, or making good food from scratch, she gives cooks a solid foundation for cooking like a chef. She tells readers what to look for when buying ingredients, what equipment is essential, and how a dish should look and taste while being prepared.Above all, Jody encourages readers to trust their instincts and follow them to create a cooking style that feels right, using recipes as the building blocks for their own creations.From starters, seasonal soups, salads, and main courses to desserts, Jody reinvents Mediterranean foods using unconventional ingredients, many from New England. For a boost of summer flavor, grilled tomatoes add depth to gazpacho. To vary the flavor of simple salads -- from a Minted Romaine Salad with Grapes, Ricotta Salata, and Toasted Almonds to Arugula and Portobella Mushroom Salad-one or two seasonal ingredients are added to the usual recipes. Drawing inspiration from Italian tradition, Jody offers up innovative pasta and grains dishes. Ravioli, pappardelle, gnocchi, and linguine are served up with Mediterranean flavors and ingredients -- tomatoes, olives, figs, chestnuts, fresh greens, wild mushrooms, Parmesan cheese -- for home-style meals any time of the year. Yet much of Jody's cooking is pure American in flavor. Dessert classics are reinvented with new twists, such as Super-Creamy Rice Pudding with Passion Fruit Sauce and Heather's Cranberry Chocolate Pecan Tart. Here, too, are Jody's signature dishes, including Roasted Marinated Long Island Duck with Green Olive and Balsamic Vinegar Sauce and Soupe de Poisson, which Jacques Pépin calls the best version outside of France.Intended to make you wish you had more time to spend in the kitchen, In the Hands of a Chef is an inspiration as well as an essential resource for every cook. Why be just a good cook when you can be a great onePut yourself in the hands of Jody Adams with In the Hands of a Chef.