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Key Grip
Paperback
A key grip, Dustin Beall Smith explains in this award-winning memoir, is the person on a film set who supervises the rigging of lights, set wall construction, dolly shots, stunt preparation, and more. Smith worked in the film industry throughout the 1970s, ’80s, and ’90s. For him, “fame by association”—with iconic stars including Sly Stallone, Susan Sarandon, and Robert De Niro—was just one of the seductive drugs fueling his high-octane days on the set.   The intertwined stories in Key Grip resurrect memories of how his father’s impossibly ordered life became a goad for Smith’s own reckless journey to manhood. Its trajectory includes a stint as a pioneering sport-parachuting instructor in the late 1950s—a young man’s dream job that taught Smith how to hide sheer animal fear behind male bravado. Much later, as a committed writer and unredeemed seeker in his fifties, Smith lights out cross-country for what turns out to be a brave, existentially failed—and very funny—attempt at a Lakota vision quest.   Beautifully told, reminiscent of both Robert Bly and Ian Frazier, Key Grip is a fascinating record of the fault lines of one man’s life.   Dustin Beall Smith’s Key Grip won the 2007 Bakeless Prize for nonfiction, awarded by the Middlebury College Bread Loaf Writers’ Conference and judged by Terry Tempest Williams. Smith has lived in New York City for over forty years and teaches writing at Gettysburg College.
9780547053691
$14.95
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Essential Pépin
Hardcover
For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.

In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.

Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.

Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.

In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.   
 
9780547232799
$42.00
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