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"Mr. Spitz feeds us every riveting detail of the chaos that underscored the festival. It makes for some out-a-sight reading, man." The New York Times Book Review Celebrating its 45th anniversary in 2014, the Woodstock Music Festival defined a generation. Yet, there was much more than peace and love driving that long weekend the summer of 1969. In Barefoot in Babylon, journalist and New York Times bestselling author Bob Spitz gives readers a behind-the-scenes look at the making of Woodstock, from its inception and the incredible musicians that performed to its scandals and the darker side of the peace movement. With a new introduction, as well as maps, set lists, and a breakdown of all the personalities involved, Barefoot in Babylon is a must-read for anyone who was there--or wishes they were.
As soon as The Beatles became famous, the spin machine began to construct a myth--one that has continued to this day. But the truth is much more interesting, much more exciting, and much more moving. In this bestselling book, Bob Spitz has written the biography for which Beatles fans have long waited. 32 pages of b/w photos.
As soon as The Beatles became famous, the spin machine began to construct a myth--one that has continued to this day. But the truth is much more interesting, much more exciting, and much more moving. In this masterpiece, Bob Spitz has written the biography for which Beatles fans have been waiting. 32 pages of b/w photos.
It's rare for someone to emerge in America who can change our attitudes, our beliefs, and our very culture. It's even rarer when that someone is a middle-aged, six-foot three-inch woman whose first exposure to an unsuspecting public is cooking an omelet on a hot plate on a local TV station. And yet, that's exactly what Julia Child did. The warble-voiced doyenne of television cookery became an iconic cult figure and joyous rule-breaker as she touched off the food revolution that has gripped America for more than fifty years. Now, in Bob Spitz's definitive, wonderfully affectionate biography, the Julia we know and love comes vividly -- and surprisingly -- to life. In Dearie, Spitz employs the same skill he brought to his best-selling, critically acclaimed book The Beatles, providing a clear-eyed portrait of one of the most fascinating and influential Americans of our time -- a woman known to all, yet known by only a few.At its heart, Dearie is a story about a woman's search for her own unique expression. Julia Child was a directionless, gawky young woman who ran off halfway around the world to join a spy agency during World War II. She eventually settled in Paris, where she learned to cook and collaborated on the writing of what would become Mastering the Art of French Cooking, a book that changed the food culture of America. She was already fifty when The French Chef went on the air -- at a time in our history when women weren't making those leaps. Julia became the first educational TV star, virtually launching PBS as we know it today; her marriage to Paul Child formed a decades-long love story that was romantic, touching, and quite extraordinary. A fearless, ambitious, supremely confident woman, Julia took on all the pretensions that embellished tony French cuisine and fricasseed them to a fare-thee-well, paving the way for everything that has happened since in American cooking, from TV dinners and Big Macs to sea urchin foam and the Food Channel. Julia Child's story, however, is more than the tale of a talented woman and her sumptuous craft. It is also a saga of America's coming of age and growing sophistication, from the Depression Era to the turbulent sixties and the excesses of the eighties to the greening of the American kitchen. Julia had an effect on and was equally affected by the baby boom, the sexual revolution, and the start of the women's liberation movement. On the centenary of her birth, Julia finally gets the biography she richly deserves. An in-depth, intimate narrative, full of fresh information and insights, Dearie is an entertaining, all-out adventure story of one of our most fascinating and beloved figures.From the Hardcover edition.
Good Stock is the story of Sanford "Sandy" D'Amato's journey from young Italian kid who loved to cook to unknown culinary student with a passion for classical French cuisine to one of the most respected chefs and restaurateurs in the country. Featuring more than 80 recipes and full-color photography throughout, Good Stock weaves together memoir and cookbook in an beautiful and engaging package.Sanford, the restaurant D'Amato opened in 1989 and sold to his longtime chef de cuisine in December 2012, has been one of the highest-rated restaurants in America over the past 20 years, earning accolades from Bon Appétit, Gourmet, Food & Wine, Esquire, Wine Spectator, Zagat Guide, and the James Beard Foundation. D'Amato has cooked for the Dalai Lama and the 2002 Salt Lake City Olympics, and was one of 12 chefs chosen by Julia Child herself to cook for her 80th birthday celebration. The story of Sanford and Sandy D'Amato is in part the story of America's embrace of fine dining and its acceptance of chefs as master craftsmen.Over the past quarter century, America has seen a rise in the prominence of "celebrity chefs," to the extent that it's difficult to remember a time when becoming a chef was considered a backup plan more than a craft. That transformation began in the 1970s, right around when Sanford D'Amato was studying at the fabled Culinary Institute of America. This was a time when American cooks were by and large being frozen out by French chefs who didn't believe the Americans had what it took to create great cuisine. D'Amato, through persistence, skill, and the help of his mentor, Chef Peter Von Erp, became the first American cook at Le Veau d'Or and worked under Chef Roland Chenus through the groundbreaking opening of Le Chantilly. Soon the heyday of classic French cuisine began to waned, as rising chefs like D'Amato began leading the spread "New American" dining.To D'Amato, though, the Midwest always signified home. His culinary inventiveness was inspired in part by his childhood home, located above his grandparents' grocery store on the lower east side of Milwaukee. It was a small apartment constantly filled with the sights of carefully prepared delicacies, the smells of rich foods on the simmer, and the many tastes of generations-old Italian recipes. Drawing on this influence, as well as his rigorous training in classic French technique, D'Amato eventually opened Sanford in the same space his grandparents' grocery store occupied.In telling his story, D'Amato studs his narrative with 80 of his favorite recipes. The book features both personal photos from his background and career as well as beautiful images of finished recipes.Readers of Good Stock will come to believe, as D'Amato does, that to create great food, it doesn't matter if you're preparing a grilled hot dog or pan-roasted monkfish-- what matters is that you treat all dishes with equal love, soul, and respect, and try to elevate each dish to its ultimate level of flavor. Good Stock combines Midwestern charm with international appeal as the perfect book for aspiring chefs, culinary students, and foodies everywhere.
It starts in the housing projects and school playgrounds of Liverpool, where four boys would discover themselves--and a new form of music called rock 'n roll. It takes us from the famous first meeting between John and Paul, to the clubs of Liverpool and Germany when George and Ringo join the band, down Penny Lane and Strawberry Fields, to America and the height of the Beatles' success--when they were still teenagers. In Yeah! Yeah! Yeah!, Spitz recreates the thrills, tears and magic of his New York Times bestselling adult biography, but in a style and format that's accesible for young readers. This book includes photos, sidebars and graphic elements. It's a book about teens who changed the world.
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