Food

Wolfert, Paula Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share eBook

Sat, 07 Nov 2009 49:11:30 GMT

A one-of-a-kind cookbook showcasing modern and authentic clay pot cooking from the premier expert on Mediterranean cuisines

Paula Wolfert is legendary for her expertise on and explorations of Mediterranean cooking. Now, Wolfert shares her inimitable passion for detail and insatiable curiosity about cultural traditions and innovations, with Mediterranean Clay Pot Cooking.

Here, the self-confessed clay pot "junkie"-having collected in her travels ceramic pots of all sorts: cazuelas, tagines, baking dishes, bean pots, Romertopf baking dishes, French diablos, ordinary casseroles, even Crockpots, which have a ceramic liner-shares recipes as vibrant as the Mediterranean itself along with the delightful stories behind the earthy pots, irresistible dishes, and outstanding cooks she has met along the way.

Wolfert demystifies the process of clay pot cooking by which fresh ingredients are transformed slowly, richly, lusciously into magnificent meals. She shares 150 recipes featuring soups, fish and shellfish, poultry, meats, pasta and grains, vegetables and beans, pies and breads, eggs and dairy, and desserts.

Mediterranean Clay Pot Cooking offers

Expert techniques and tips from Paula Wolfert, one of the world's foremost authorities on Mediterranean cuisine and now on clay pots
An introduction to this ancient and modern-and practically foolproof-way of cooking
A thorough clay pot primer, familiarizing you with the numerous names for different types of clay pots and tips on "Other Pots You Can Use"
A delicious range of dishes, including Pumpkin Soup with Roquefort Cream; Wine-Marinated Chicken Thighs with Almonds and Sweet Tomato Jam; Fideos with Clams, Shrimps and Mussels; Tian of Leeks and Pancetta; Corsican Cheesecake; and Roasted Peach Gratin

Paula Wolfert in Mediterranean Clay Pot Cooking will seduce you with the pleasures and benefits of cooking in clay.

Wilbur, Todd Top Secret Recipes Lite! eBook

Sat, 07 Nov 2009 49:11:30 GMT

Bestselling food detective Todd Wilbur offers 75 "lite" recipes inspired by favorite brand-name foods such as Big Macs and Snickers bars, complete with his helpful diagrams, which call for ingredients easily found at the local supermarket.

FUNDAMENTALS OF MENU PLANNING eBook

Sat, 07 Nov 2009 49:11:30 GMT

Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design. With updated nutrition and menu planning information, an expanded collection of sample menus, new appendices and resources, numerous forms, tables, and worksheets, and more practice problems, this guide is key to the success of the overall foodservice enterprise.

Fieri, Guy More Diners, Drive-ins and Dives (Mobipocket) eBook

Sat, 07 Nov 2009 49:11:30 GMT

Join New York Times bestselling author and Food Network star Guy Fieri for a second helping of the best diners, drive-ins, and dives across America!Guy Fieri strikes again with More Diners, Drive-ins and Dives, giving you a road map to road food that's earned its culinary citizenship in "Flavortown." Join Guy on a cross-country noshing parade, mapping out the best places you've never heard ofmore than fifty establishments off the beaten path. Compete in a (no hands) apple-pie-eating contest at Bobo Drive-In in Topeka, Kansas, dip your taste buds in Sweet Spicy Love sauce at Uncle Lou's Fried Chicken in Memphis, Tennessee, and get a load of the killer four-cheese mac-and-cheese at Gorilla Barbeque in Pacifica, California. Filled with Guy's hilarious voice and rampant enthusiasm for these hidden culinary gems, More Diners, Drive-ins and Dives is the perfect book for lovers of the American food scene and fans of Triple D.

Moosewood Collective The Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes (Mobipocket) eBook

Sat, 07 Nov 2009 49:11:30 GMT

Motivated by the simple principle that eating more vegetables, fruits, and whole grains keeps people healthier longer, the Moosewood Collective presents this all-new collection of more than 200 recipes that make whole foods wholly delicious. Moosewood Restaurant's cookbooks have long been an essential resource for creative recipes for home cooks, recipes that make mindful eating an unqualified pleasure. In this latest book, the Collective has carefully crafted recipes that celebrate local and environmentally sustainable food and that reflect the latest thinking on good nutrition.

From soups to desserts, the dishes in this book are distinctive, adventurous, and globally inspired. Including plenty of vegan, gluten-free, and raw food options, the book has something to please every taste. Polenta with Greens and Eggs or Whole Grain Pancakes will get the day started right; appetizers such as Chickpea Crêpes and Pineapple Salsa with Blueberries are festive for a casual gathering; and Southwestern Black Bean Burgers are a great choice for a cookout. Tofu, Leek, and Almond Stuffed Portabellas and Quinoa and Collard Leaf Dolmas are elegant choices for a more formal occasion. Desserts like Figs Baked with Chèvre and Pistachios, Chocolate Bark, and Sweet Potato Pie with Pecan-Oat Crust are naturally sweet and packed with nutrients. Each recipe comes with a detailed nutritional analysis as well as menu and serving suggestions. The Collective discusses everything from eating locally to the Glycemic Index, and the ideas and information will prove useful to both new vegetarians and those who grew up cooking with the Moosewood Restaurant.

Eating well feels good. Moosewood Restaurant Cooking for Health is all about cooking for pleasure and cooking for health. You can do both!

Parker, Robert M. Parker's Wine Bargains: The World's Best Wine Values Under $25 (Mobipocket) eBook

Sat, 07 Nov 2009 49:11:30 GMT

Yes, you can buy world-class wine on a budget. With Parker's Wine Bargains, America's most infl uential wine critic offers a guide to the world's best wines priced at $25 or less.

Robert M. Parker, Jr., earned his international reputation and unprecedented influence as a dedicated consumer advocate -- if a wine isn't worth the money, he says so, regardless of the wine's pedigree. In Parker's Wine Bargains, for the first time he and his Wine Advocate team offer budget-minded wine buyers a handy guide to low-priced wines for both everyday drinking and special occasions.

Organized by country, the book lists more than 1,500 quality wine producers, as well as abbreviated tasting notes for more than 3,000 of the best value wines. Chapters include an overview of each country's wine-producing regions, highlight up-and-coming or underappreciated regions, and detail when wines can be consumed. Also featuring a vintage guide and lists such as "the best of the best," Parker's Wine Bargains is an accessible guide from the expert the New York Times deems "the critic who matters most."

Schlesinger, Christopher / Willoughby, John Salsas, Sambals, Chutneys & Chowchows (Mobipocket) eBook

Sat, 07 Nov 2009 49:11:30 GMT

Start with the head-busting floral heat of the Scotch Bonnet pepper, add a juicy raw mango, some crisp jcama, a handful of aromatic cilantro, and a spritz of lime juice, and what do you get? Dice it up with avocado and corn just off the cob, fresh oregano, raw red onion, and a few dashes of Tabasco, and you've got Avocado and Corn Salsa. Succulent peaches? Slice them up, squeeze some oranges and limes, stir in some molasses and a jalapeo or two, and you're ready for Sweet and spicy Peach Relish.You get the picture: small effort, big flavor. Using fiery chile peppers, fresh aromatic herbs and spices, and the tropics luscious fruits and vegetables, the authors bring you over forty original recipes for the intensely "little dishes" of the world's cuisines. With their machine-gun succession of intense, flashy, pungent flavors, these dishes can dress up grilled meat or fish, and turn simple beans, rice, or grains into a festive meal.Included here are chapters on Chutneys, the original relishes; Blatjangs, Atjars, and Sambals, progeny of the marriage between African and Southeast Asian cuisines; Chowchows, Piccalillies, and Other Pickleded Things, the traditional little dishes of the American South; Relishes, the "home base" of little dishes and Catsups and Other Condiments, in which America's most familiar condiment appears in new guises like Smoky Shiitake Mushroom Catsup and Chunky Papaya Catsup.

Smith, Barbara B. Smith Cooks Southern-Style eBook

Sat, 07 Nov 2009 49:11:30 GMT

Barbara Smith, the famed fashion model who was the first African American to appear on the cover of Mademoiselle magazine, went on to build an empire that includes television shows, restaurants, her own furniture line (another first for an African American woman), and other lifestyle products from rugs to kitchenware.

Called "one of the most formidable rivals of Martha Stewart" by The Wall Street Journal, Barbara Smith not only shattered glass ceilings, she also brought America a casual, elegant, easy style that is all her own.

With B. Smith Cooks Southern-Style, Barbara focuses solely on the food -- no table settings, no party plans -- and gives readers more than 200 recipes and tales from her incomparable career. Readers and cooks will be surprised: for a skinny girl, she knows her way around cornbread, fritters, and pain perdu.

She also knows and passes on lots of tips and strategies for bringing down the calorie count without losing flavor.

From Cajun and Creole to Soul Food and beyond -- including some of the many ways to use smoked pig -- Barbara treats the home cook to a mouthwatering tour of Southern cuisine. Crave the classic Southern white meat? Barbara gives Catfish Fingers a tweak with a Guinness-flavored tartar sauce. Many iconic dishes of the American South are here -- Frogmore Stew, Jambalaya, Kentucky Burgoo, and touffe, along with updated versions of old favorites such as Vegetarian touffe, Chocolate Chip Dessert Sliders, and Bananas Foster converted into a sundae. Barbara even gives up the recipe for Swamp Thang, a riff on favorite Southern flavors and a perennial selection at her restaurants.

As The New York Times Magazine noted, "B. Smith's goal is to get you looking good and having fun." And with dishes such as Root Beer Barbecued Pulled Pork, Collard Greens Slaw, and Coconut-Pecan Cupcakes, how could you not have fun?

Wilbur, Todd Low-Fat Top Secret Recipes eBook

Sat, 07 Nov 2009 49:11:30 GMT

Dozens of fabulous, new, fat-conscious recipes are presented by the master of top-secret kitchen concoctions. These easy-to-follow recipes, along with Wilbur's patented blueprint illustrations, are guaranteed to produce healthier homemade treats that taste identical to the real thing, such as Nabisco( Reduced-Fat Oreo( Cookies or Entenmann's( Light Low-Fat Cinnamon Rolls.

Beard, James James Beard's American Cookery (Adobe EPUB) eBook

Sat, 07 Nov 2009 49:11:30 GMT

Marcus, Erik Vegan: The New Ethics of Eating (Adobe Reader) eBook

Sat, 07 Nov 2009 49:11:30 GMT

In this book, you will find the latest information about how what you eat affects your health, the environment, and the existence of the animals who share this planet, along with in-depth discussions of ground-breaking work by these internationally respected experts: Heart specialist, Dean Ornish, M.D.; Nutrition scientist, T. Colin Campbell, Ph.D.; Weight loss expert, Terry Shintani, M.D.; Farm Sanctuary founders, Gene and Lorri Bauston; Vegetarian nutritionist, Suzanne Havala, R.D.; Population analysis, David Pimentel, Ph.D.; Mad Cow disease expert, Stephen Dealler, M.D.; Rangeland activist, Lynn Jacobs.

Reader, John POTATO (Adobe Reader) eBook

Sat, 07 Nov 2009 49:11:30 GMT

The potato—humble, lumpy, bland, familiar—is a decidedly unglamorous staple of the dinner table. Or is it? John Reader’s narrative on the role of the potato in world history suggests we may be underestimating this remarkable tuber. From domestication in Peru 8,000 years ago to its status today as the world’s fourth largest food crop, the potato has played a starring—or at least supporting—role in many chapters of human history. In this witty and engaging book, Reader opens our eyes to the power of the potato. Whether embraced as the solution to hunger or wielded as a weapon of exploitation, blamed for famine and death or recognized for spurring progress, the potato has often changed the course of human events. Reader focuses on sixteenth-century South America, where the indigenous potato enabled Spanish conquerors to feed thousands of conscripted native people; eighteenth-century Europe, where the nutrition-packed potato brought about a population explosion; and today’s global world, where the potato is an essential food source but also the world’s most chemically-dependent crop. Where potatoes have been adopted as a staple food, social change has always followed. It may be “just” a humble vegetable, John Reader shows, yet the history of the potato has been anything but dull.

Perozzi, Christina, Beaune, Hallie The Naked Pint eBook

Sat, 07 Nov 2009 49:11:30 GMT

Move over, Merlot. Craft beer has finally found a place at the fine dining table.

Renowned beer sommeliers Hallie Beaune and Christina Perozzi offer a down-to-earth guide to craft and artisanal brews that celebrates beer for what it truly is: sophisticated, complex, and flavorful.

Beaune and Perozzi cover everything from beer basics to the science behind beer, food and beer pairings, home brewing, and tips for perfecting one's palate. This edgy, no-nonsense guide exposes hidden truths, debunks every misconception, and reveals the power that comes with knowing an ale from a lager.

Moosewood Collective The Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes (Palm Pilot) eBook

Sat, 07 Nov 2009 49:11:30 GMT

From soups to desserts, the dishes in this book are distinctive, adventurous, and globally inspired. Including plenty of vegan, gluten-free, and raw food options, the book has something to please every taste. Polenta with Greens and Eggs or Whole Grain Pancakes will get the day started right; appetizers such as Chickpea Crpes and Pineapple Salsa with Blueberries are festive for a casual gathering; and Southwestern Black Bean Burgers are a great choice for a cookout. Tofu, Leek, and Almond Stuffed Portabellas and Quinoa and Collard Leaf Dolmas are elegant choices for a more formal occasion. Desserts like Figs Baked with Chvre and Pistachios, Chocolate Bark, and Sweet Potato Pie with Pecan-Oat Crust are naturally sweet and packed with nutrients. Each recipe comes with a detailed nutritional analysis as well as menu and serving suggestions. The Collective discusses everything from eating locally to the Glycemic Index, and the ideas and information will prove useful to both new vegetarians and those who grew up cooking with the Moosewood Restaurant.

Eating well feels good. Moosewood Restaurant Cooking for Health is all about cooking for pleasure and cooking for health. You can do both!

Schlesinger, Christopher Salsas, Sambals, Chutneys & Chowchows (Adobe EPUB) eBook

Sat, 07 Nov 2009 49:11:30 GMT

Start with the head-busting floral heat of the Scotch Bonnet pepper, add a juicy raw mango, some crisp jcama, a handful of aromatic cilantro, and a spritz of lime juice, and what do you get? Dice it up with avocado and corn just off the cob, fresh oregano, raw red onion, and a few dashes of Tabasco, and you've got Avocado and Corn Salsa. Succulent peaches? Slice them up, squeeze some oranges and limes, stir in some molasses and a jalapeo or two, and you're ready for Sweet and spicy Peach Relish. You get the picture: small effort, big flavor. Using fiery chile peppers, fresh aromatic herbs and spices, and the tropics luscious fruits and vegetables, the authors bring you over forty original recipes for the intensely ""little dishes"" of the world's cuisines. With their machine-gun succession of intense, flashy, pungent flavors, these dishes can dress up grilled meat or fish, and turn simple beans, rice, or grains into a festive meal. Included here are chapters on Chutneys, the original relishes; Blatjangs, Atjars, and Sambals, progeny of the marriage between African and Southeast Asian cuisines; Chowchows, Piccalillies, and Other Pickleded Things, the traditional little dishes of the American South; Relishes, the ""home base"" of little dishes and Catsups and Other Condiments, in which America's most familiar condiment appears in new guises like Smoky Shiitake Mushroom Catsup and Chunky Papaya Catsup.

Fieri, Guy More Diners, Drive-ins and Dives (Palm Pilot) eBook

Sat, 07 Nov 2009 49:11:30 GMT

Join New York Times bestselling author and Food Network star Guy Fieri for a second helping of the best diners, drive-ins, and dives across America! Guy Fieri strikes again with More Diners, Drive-ins and Dives, giving you a road map to road food that's earned its culinary citizenship in ""Flavortown."" Join Guy on a cross-country noshing parade, mapping out the best places you've never heard of-more than fifty establishments off the beaten path. Compete in a (no hands) apple-pie-eating contest at Bobo Drive-In in Topeka, Kansas, dip your taste buds in Sweet Spicy Love sauce at Uncle Lou's Fried Chicken in Memphis, Tennessee, and get a load of the killer four-cheese mac-and-cheese at Gorilla Barbeque in Pacifica, California. Filled with Guy's hilarious voice and rampant enthusiasm for these hidden culinary gems, More Diners, Drive-ins and Dives is the perfect book for lovers of the American food scene and fans of Triple D.

Moosewood Collective The Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes (Adobe EPUB) eBook

Sat, 07 Nov 2009 49:11:30 GMT

From soups to desserts, the dishes in this book are distinctive, adventurous, and globally inspired. Including plenty of vegan, gluten-free, and raw food options, the book has something to please every taste. Polenta with Greens and Eggs or Whole Grain Pancakes will get the day started right; appetizers such as Chickpea Crpes and Pineapple Salsa with Blueberries are festive for a casual gathering; and Southwestern Black Bean Burgers are a great choice for a cookout. Tofu, Leek, and Almond Stuffed Portabellas and Quinoa and Collard Leaf Dolmas are elegant choices for a more formal occasion. Desserts like Figs Baked with Chvre and Pistachios, Chocolate Bark, and Sweet Potato Pie with Pecan-Oat Crust are naturally sweet and packed with nutrients. Each recipe comes with a detailed nutritional analysis as well as menu and serving suggestions. The Collective discusses everything from eating locally to the Glycemic Index, and the ideas and information will prove useful to both new vegetarians and those who grew up cooking with the Moosewood Restaurant.

Eating well feels good. Moosewood Restaurant Cooking for Health is all about cooking for pleasure and cooking for health. You can do both!

Fieri, Guy More Diners, Drive-ins and Dives (Adobe EPUB) eBook

Sat, 07 Nov 2009 49:11:30 GMT

Join New York Times bestselling author and Food Network star Guy Fieri for a second helping of the best diners, drive-ins, and dives across America! Guy Fieri strikes again with More Diners, Drive-ins and Dives, giving you a road map to road food that's earned its culinary citizenship in ""Flavortown."" Join Guy on a cross-country noshing parade, mapping out the best places you've never heard of-more than fifty establishments off the beaten path. Compete in a (no hands) apple-pie-eating contest at Bobo Drive-In in Topeka, Kansas, dip your taste buds in Sweet Spicy Love sauce at Uncle Lou's Fried Chicken in Memphis, Tennessee, and get a load of the killer four-cheese mac-and-cheese at Gorilla Barbeque in Pacifica, California. Filled with Guy's hilarious voice and rampant enthusiasm for these hidden culinary gems, More Diners, Drive-ins and Dives is the perfect book for lovers of the American food scene and fans of Triple D.

Schlesinger, Christopher Salsas, Sambals, Chutneys & Chowchows (Palm Pilot) eBook

Sat, 07 Nov 2009 49:11:30 GMT

Start with the head-busting floral heat of the Scotch Bonnet pepper, add a juicy raw mango, some crisp jcama, a handful of aromatic cilantro, and a spritz of lime juice, and what do you get? Dice it up with avocado and corn just off the cob, fresh oregano, raw red onion, and a few dashes of Tabasco, and you've got Avocado and Corn Salsa. Succulent peaches? Slice them up, squeeze some oranges and limes, stir in some molasses and a jalapeo or two, and you're ready for Sweet and spicy Peach Relish. You get the picture: small effort, big flavor. Using fiery chile peppers, fresh aromatic herbs and spices, and the tropics luscious fruits and vegetables, the authors bring you over forty original recipes for the intensely ""little dishes"" of the world's cuisines. With their machine-gun succession of intense, flashy, pungent flavors, these dishes can dress up grilled meat or fish, and turn simple beans, rice, or grains into a festive meal. Included here are chapters on Chutneys, the original relishes; Blatjangs, Atjars, and Sambals, progeny of the marriage between African and Southeast Asian cuisines; Chowchows, Piccalillies, and Other Pickleded Things, the traditional little dishes of the American South; Relishes, the ""home base"" of little dishes and Catsups and Other Condiments, in which America's most familiar condiment appears in new guises like Smoky Shiitake Mushroom Catsup and Chunky Papaya Catsup.

Wasik, John F The Green Supermarket Shopping Guide (Adobe EPUB) eBook

Sat, 07 Nov 2009 49:11:30 GMT

Clark, Ginny Lighten Up: Low fat Cooking in 15 Minutes (Adobe EPUB) eBook

Sat, 07 Nov 2009 49:11:30 GMT

READY, SET, GO...

CREATE A DELICIOUS LOW-FAT MEAL IN 15 MINUTES!

Sauteed scallops, spinach pasta, orange chicken. They sound gourmet. They taste great. They're low fat. They're ready in 15 minutes or less. And the comic-strip directions make

Internationl Burrito (Adobe EPUB) eBook

Sat, 07 Nov 2009 49:11:30 GMT

Over 70 recipes help you create memorable dishes in moments - and even inspire you to come up with inventions of your own. Hillary Davis is the author of several sucessful cookbooks, including Garden Entertaining, Celebrate: Traditional Ethnic Entertaining in America, and Great Grilling: Easy and Elegant Entertaining All Year Round.

Lagasse, Emeril Emeril 20-40-60 eBook

Sat, 07 Nov 2009 49:11:30 GMT

Long day at the office? In a hurry to get the kids to soccer practice? Hungry for more than just a sandwich? With Emeril 20-40-60, even if you're short on time, you don't have to sacrifice getting a freshly prepared, satisfying meal on the table. Divided into three sections, this brand-new cookbook is Emeril's first ever to organize mouthwatering home-cooked meals according to time. You'll find recipes you can make in 20 minutes or less, 40 minutes or less, or around 60 minutes, so now you can make the meals you want in the time you have. How about Orange, Walnut, and Goat Cheese Salad (19 minutes) or Spicy Pork Wraps with Creamy Coleslaw (26 minutes)? If you're really in a hurry, you can whip up the Simple Italian Wedding Soup (11 minutes). If you have more time to spare, try the Shrimp and Zucchini Fritters (35 minutes) or splurge on the Pork Loin with Apples and Prunes (60 minutes). Finally, here is a cookbook designed to help you make cooking a part of your busy life. Whatever the amount of time you have, there's a delicious recipe in Emeril 20-40-60 that will fit your schedule.

Chu, Wai Hon The Dumpling eBook

Sat, 07 Nov 2009 49:11:30 GMT

In The Dumpling: A Seasonal Guide, Wai Hon Chu and Connie Lovatt have compiled the most comprehensive and wide-ranging anthology of dumpling recipes available, designed to teach anyone how to be a capable and intuitive dumpling maker. The Dumpling includes not only American chicken and dumplings, German potato dumplings, and Chinese dim sum dumplings, but steamed puddings from England, leaf-wrapped dumplings from Asia and South America, layered tapioca dumplings from Thailand, corn-husk-wrapped tamales from Mexico and Central America, lavishly topped rice dumplings from Vietnam, simple and mouthwatering Caribbean dumplings, Middle Eastern dumplings smothered in rich sauces, steamed breads from East Asia, and oil-slicked chickpea dumplings from India. Dumplings come in all shapes, sizes, and styles, including: Dropped Butter-Tossed Spaetzle, Peach and Berry Grunt, Chicken Paprika with Dumplings Rolled Cockles with Rice Dumplings in a Spicy Coconut Sauce, Lemony Lentil-Chard Soup with Bulgur Dumplings, Pounded Rice Dumplings Stuffed with Strawberries Stuffed Cheddar Cheese and Potato Pierogi, Dumplings Stuffed with Pears, Figs, and Chocolate Wrapped Leaf-Wrapped Rice Bundles Stuffed with Chicken and Peanuts, Pineapple-Pecan Tamales Arranged by month, The Dumpling enables you to make a variety of dumplings all year long. With clear and instructive illustrations and photographs, Chu and Lovatt walk you through all the essentials of dumpling making, including extensive ingredient, equipment, and tip glossaries and helpful indexes: Dumplings by Region and Country, Dumplings by Type (Stuffed, Dropped, Wrapped, and more), and Vegetarian Dumplings. This encyclopedic book brings an exciting new dimension to one of our most beloved foods.

Epstein, Jason EATING eBook

Sat, 07 Nov 2009 49:11:30 GMT

Jason Epstein is the recipient of many awards, including the National Book Award for Distinguished Service to American Letters. For many years he was editorial director of Random House. He is the author of Book Business: Publishing Past, Present, and Future.

From the Hardcover edition.