Eating like a Rock Star


Forget partying like a Rock Star…now you can eat like one!

Ever wonder what your favorite Rock Stars eat for dinner? Now not only can you know, but you can eat just like them thanks to Mosh Potatoes! The book features 150 recipes from biggest names on Hard Rock & Heavy Metal. Featuring recipes from bands like Pantera, Motorhead, Iron Maiden, Judas Priest, Megadeth, Testament, Overkill, Anthrax, Guns & Roses, Dokken, Twisted Sister, LA Guns and Queensryche.

The book is already receiving rave reviews from foodies and music heavyweights alike!

“Food and music are as important as oxygen to a musician and you should never travel without either of them. Keep a copy of Mosh Potatoes in your kitchen and your guitar case to make sure your culinary desires are well tended to, both at home and on the road.” —Dave Ellefson, Megadeth

Mosh Potatoes is the book I should have thought to write, but Steve beat me to it. I can do nothing but give a hearty Horns-up salute, as this book is everything I love. Kick Ass recipes from some of the biggest names in the biz, proving, once and for all, that COOKING is indeed METAL. Ice down the beer, fire up the grill, turn it up to 11, and start cooking—every recipe in this book is pure evil. And I mean that in the most delicious way.” —Chris Santos, Food Network Star (“Chopped”) and Chef/Owner, Stanton Social

“This is the book to get your ‘pit’ on, the BBQ pit! Killing in the kitchen!” —Bobby Blitz, Overkill

“I am thrilled to be included in this amazing peek at the world’s most extreme heavy metal cookbook. This is a must have! Seriously BASS ASS!” —Scott Rockenfield, Queensryche

“Mosh Potatoes is so damn hot that Satan himself would get out of the kitchen!” —Morgan Lander, Kittie

Product Details
Atria, November 16, 2010
Trade Paperback, 272 pages
ISBN-10: 1439181322
ISBN-13: 9781439181324

The countdown to Priceless by Nicole Richie has begun!

I have been waiting months and months for the new Nicole Richie novel Priceless to release as it is my favorite book on the fall list. Today when I went on the Simon & Schuster Multimedia page, I was greeted with this fab video of Nicole discussing her new book and how much she enjoys being an author. If you love Nicole as much as I do, you will just eat this video up!

Priceless tells the story of Charlotte, tall, blond, and willowy, this twenty-two-year-old seems to have everything going for her—she’s rich and gorgeous, a talented singer, and has just returned to her Park Avenue penthouse after a year studying in Paris. But since her mother’s tragic death years ago, her father, an extremely successful financier, has been her only family—and if she’s being honest, her only true friend.

All that changes when Jacob Williams is arrested on charges of fraud, and the SEC freezes the family’s bank accounts. With her father in jail and her partying pals suddenly scarce, Charlotte escapes Manhattan and heads to the one place she doesn’t think anyone will come looking: New Orleans.

Determined to rebuild her life, Charlotte moves in with her beloved former nanny and finds a job in a local restaurant. Between trying to make ends meet and hiding from her past, she meets Kat, a fellow fashionista who introduces her to the best of the Big Easy’s bohemian style. With Kat by her side, Charlotte begins to haunt nightclubs, securing singing gigs that soon begin to heat up—as does her friendship with a local boy, Jackson.

But Charlotte’s being followed by an angry stalker who wants nothing more than to destroy her for her father’s crimes. And with Mardi Gras just around the corner, the masquerade has only just begun . . .

From the stylish avenues of Manhattan and dark clubs of the French Quarter to the bright lights of Los Angeles, the multitalented Nicole Richie’s scintillating tale shows that the very life you run from is the one that won’t let you hide.

 Look for Priceless in your local book store on September 28th, 2010!

Ready to entertain this summer? How about the winter, spring and fall?

Williams-Sonoma Entertaining with the Seasons by Georgeanne Brennan (Free Press; July 13, 2010; $32.50), takes the best recipes from the highly successful and popular Williams-Sonoma Entertaining series: Christmas Entertaining, Cocktail Parties, Dinner Parties, Easy Entertaining, Outdoor, and Thanksgiving Entertaining.  Taking inspiration from the growing trend of eating fresh local foods in season, this lavishly designed cookbook is arranged by season to help cooks find the best recipes for what is available to them now. Brennan provides 185 delicious recipes and stylish ideas for any occasion, from sophisticated dinner parties to laid-back barbecues to fabulous cocktail fetes, any time of the year. Packed with tips and sidebars on everything from setting the table to organizing a home bar, Entertaining with the Seasons features 300 stunning photographs and a convenient lay-flat wire-o design that makes this book as functional as it is beautiful, and a sheer pleasure to cook from, whatever the occasion may be.

Each chapter offers recipes that draw on seasonally-driven ingredients for Drinks & Starters, Soups & Salads, Mains & Sides, and Desserts.  Drink recipes are both alcoholic and non-alcoholic, and recipes range from a simple Baby Spinach Salad with Parmesan and Papaya to the more elaborate Butterflied Turkey with Herb Graze and Gravy.

Williams-Sonoma Entertaining with the Seasons offers ideas for everything so cooks can easily find recipes for the available ingredients of the season. Springtime produce is showcased with simple dishes like crostini topped with fava bean spread, succulent roast chicken with tender spring vegetables, and a rustic strawberry rhubarb galette. As the weather heats up, cool off with sweet-and-sour margaritas, a colorful caprese salad, and crowd pleasing pan-seared sea bass with herb butter sauce. During the autumn months, bring warmth to the dinner table with clove-spiked apple cider, rich butternut squash soup, and mouth-watering roast turkey with gravy. Wintertime calls for sparkling cocktails and festive foods like cucumber rounds with fresh crab, an impressive standing rib roast, and spicy gingerbread with whipped cream.

A compendium of the very best recipes from the Williams-Sonoma bestselling Entertaining series, Williams-Sonoma Entertaining with the Seasons is a comprehensive cookbook that is the perfect guide for entertaining throughout the year! 


George Michelsen Foy is constantly on a search to find someplace quiet, hence the title of his book, Zero Decibels: The Quest for Absolute Silence.

“ I don’t know at what point noise became intolerable for me,” George Michelsen Foy writes as he recalls standing on a subway platform in Manhattan, hands clamped firmly over his ears, face contorted in pain. But only then does Foy realize how overwhelmed he is by the city’s noise and vow to seek out absolute silence, if such an absence of sound can be discovered.

Foy begins his quest by carrying a pocket-sized decibel meter to measure sound levels in the areas he frequents most—the subway, the local café, different rooms of his apartment—as well as the places he visits that inform his search, including the Parisian catacombs, Joseph Pulitzer’s “silent vault,” the snowy expanses of the Berkshires, and a giant nickel mine in Canada, where he travels more than a mile underground to escape all human-made sound. Along the way, Foy experiments with noise-canceling headphones, floatation tanks, and silent meditation before he finally tackles a Minnesota laboratory’s anechoic chamber that the Guinness Book of World Records calls “the quietest place on earth,” and where no one has ever endured even forty-five minutes alone in its pitch-black interior before finding the silence intolerable.

Drawing on history, science, journalistic reportage, philosophy, religion, and personal memory, as well as conversations with experts in various fields whom he meets during his odyssey, Foy finds answers to his questions: How does one define silence? Did human beings ever experience silence in their early history? What is the relationship between noise and space? What are the implications of silence and our need for it—physically, mentally, emotionally, politically? Does absolute silence

actually exist? If so, do we really want to hear it? And if we do hear it, what does it mean to us?

According to the Environmental Protection Agency, 30 million Americans suffer from environment-related deafness in today’s digital age of pervasive sound and sensory overload. Roughly the same number suffer from tinnitus, a condition, also environmentally related, that makes silence impossible in even the quietest places. In this respect, Foy’s quest for silence represents more than a simple psychological inquiry; both his queries and his findings help to answer the question “How can we live saner, healthier lives today?”

Innovative, perceptive, and delightfully written, Zero Decibels will surely change how we perceive and appreciate the soundscape of our lives.

Product Details
Scribner, May 2010
Hardcover, 208 pages
ISBN-10: 1416599592
ISBN-13: 9781416599593

Say Cheese!

IMMORTAL MILK: Adventures in Cheese

by Eric LeMay

A Q&A with Eric and Chuck

Why do small town plumbers, supermodels, soccer moms, Washington power brokers, Parisians, Wisconsinites, teething toddlers, and just about everybody who loves food love cheese?

Eric:  It’s the primal taste, the first flavor.  Milk is the food that greets us and feeds us when we enter the world.  Cheese says, “I’m alive! Let’s eat.”

Chuck: Cheese also holds a lot of life inside it, from the sun that feeds the grass to the grass that feeds the cows to the milk that feeds us in cheese, to the microorganisms that give cheese its flavor.  All that life makes it a celebration.

Eric:  Like Mardi Gras. 

Chuck:  Well, at least that’s how cheese is greeted in our house: brass band, parade, tipsiness.

Eric:  Cheese is worth popping a cork over.  At its best, it captures a place and a mood, a people and a history.  Eat a fresh goat cheese from your local farmer’s market, and you’re tasting flavors that come from the fields where you live.  You’re rooting yourself in your unique patch of the earth while embracing a tradition that goes back about 8,000 years.  It’s wonderful.

Chuck:  And gross.  You’re also eating rot. 

Eric:  That’s true.  Gross as it may sound, cheese is essentially rotting milk.

Chuck:  Wonderfully gross!

Eric: “Controlled spoilage” is what celebrity monger Steve Jenkins calls it, and that rotting process is what brings out its flavors.  Somewhere between its start as milk and its end in rot, cheese peaks.  Sometimes that involves a happy hint of mold.  Other times, like with a Limburger or Livarot, it involves a sinus-punishing reek that can peel the skin off your eyeballs.  Rot is the other great truth of cheese: It tastes of life, yes, but it also tastes of death.  In a bite of cheese, you get the whole human drama.

Chuck:  Plus it’s yummy. Don’t forget it’s yummy.

Eric: Wonderfully grossly yummy.   

What if you enjoy a hunk of sunny Cheddar as much anyone, but find the endless varieties of chèvre and brie and Gouda and whatever else all those other cheese are in the cheese section a little overwhelming—and are you supposed to eat the rind?

Eric:  It’s true.  The wide world of cheese can seem daunting.

Chuck:  I admit I can get overwhelmed by it, so let me be the first to say: Don’t worry.

Eric:  That’s right.  Don’t worry.  Even in its stranger shapes, cheese is almost always friendly.  Sure, there are a few grumps out there.

Chuck:  For instance: Morbier, a French mountain cheese, is something of a crotchety old man.

Eric:  And Humbolt Fogg, which is an absolutely gorgeous American cheese, hides a salty snarl. 

Chuck:  But most cheese wants to please you.  And you know, sometimes you’re even in the mood for a crotchety cheese, or a snarl.

Eric:  If you find the sheer variety of cheeses overwhelming, think of all those unknown cheeses as adventures awaiting you.  That’s the subtitle of the book—Adventures in Cheese.  It invites readers, like dairy-oriented Lewis and Clarks, to set off into the goat fields, into the dairies and cheese caves and cheese shops and festivals, to explore the world of cheese and meet new cheeses along the way.  Reader, meet Comté. 

Chuck: Trust us, you definitely want to meet Comté.

Eric: Meet Square Cheese.  Meet Caciocavallo Podolico.  Meet a 7,000 pound, mammoth cheese that inspired the worst poem in the English language.

Chuck:  “We have seen thee, queen of cheese, lying quietly at your ease . . .”

Eric:  All you need is an enthusiasm for cheese.  And you’ll never again worry about whether or not to eat the rind.    

Chuck: Can I spoil the suspense?  You almost always do.

I just did something cheesy.  Does that make me cheesy?  Is that a bad thing?  What if my friends find out?  And just what does cheesy have to do with cheese anyway?

Chuck:  If you feel cheesy, know that you aren’t alone.

Eric:  Odds are your friends have their own brand of cheesiness. Your family and coworkers too.

Chuck: Just try humming a showtune and see if they don’t hum along—that usually works in my circle.  I think everyone is happier when we embrace our collective cheesiness.

Eric: Yes, cheesiness isn’t nearly as bad as it seems when we suddenly find ourselves weeping at a Kodak moment or bobbing out heads to an a cappella version of “Funky Town.”  It’s harmless, except to any belief we might have that we’re cool.  The full story behind cheesiness involves American food production during World War II, Hallmark slogans and hits like “Sentimental Journey,” as well as those emotions that well up in us, despite out desire to control them.  Cheesiness may not be fair to cheese, but it’s nothing to fear.

Chuck:  To be fair to cheese, I’d say only squirt and spray cheese are cheesy.

Eric:  And string cheese.

Chuck:  True.  But not a book about cheese.

Eric:  No, a book about cheese is absolutely, without a doubt, not at all, no way, no how, cheesy.

Product Details

Free Press, June 2010

Hardcover, 256 pages

ISBN-10: 1439153043

ISBN-13: 9781439153048