The capital of the U.S. Empire after World War II was not a city. It was an American suburb. In this innovative and timely history, Andrew Friedman chronicles how the CIA and other national security institutions created a U.S. imperial home front in the suburbs of Northern Virginia. In this covert capital, the suburban landscape provided a cover for the workings of U.S. imperial power, which shaped domestic suburban life. The Pentagon and the CIA built two of the largest office buildings in the country there during and after the war that anchored a new imperial culture and social world. As the U.S. expanded its power abroad by developing roads, embassies, and villages, its subjects also arrived in the covert capital as real estate agents, homeowners, builders, and landscapers who constructed spaces and living monuments that both nurtured and critiqued postwar U.S. foreign policy. Tracing the relationships among American agents and the migrants from Vietnam, El Salvador, Iran, and elsewhere who settled in the southwestern suburbs of D.C., Friedman tells the story of a place that recasts ideas about U.S. immigration, citizenship, nationalism, global interconnection, and ethical responsibility from the post-WW2 period to the present. Opening a new window onto the intertwined history of the American suburbs and U.S. foreign policy, Covert Capital will also give readers a broad interdisciplinary and often surprising understanding of how U.S. domestic and global histories intersect in many contexts and at many scales. American Crossroads, 37

Sizzling sauté pans. Screaming spectators. Television cameras. A ticking clock. Fasten your seatbelt for the Bocuse d’Or, the world’s most challenging and prestigious cooking competition, where the pressure and the stakes could not be higher. At this real-life Top Chef, twenty-four culinary teams, each representing its home nation, cook for five and a half grueling hours. There are no elimination rounds—the teams have only this chance to cook two spectacular platters of food to be judged by a jury of chefs. Prize money, international acclaim, and national pride are on the line. Knives at Dawn is the dramatic story of the selection and training of the 2009 American team, overseen by a triumvirate of revered culinary figures, Daniel Boulud, Thomas Keller, and Jérôme Bocuse, icons portrayed here in intimate detail that only the author’s unparalleled behind-the-scenes access could yield. The stars of this chefs-as-athletes story, Timothy Hollingsworth and his assistant, or commis, Adina Guest, both from the celebrated The French Laundry in Yountville, California, are up against a determined, colorful cast of international competitors. All the hopefuls meet in an arena in Lyon, France, for the ultimate competition, where technical and mental fortitude and split-second decisions can make all the difference in the world. With its riveting details and revelatory depictions of chefs in action, Knives at Dawn delivers fascinating insights into what drives chefs in their pursuit of excellence and perfection.

“A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story." —Wall Street Journal Acclaimed “chef writer” Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain. On a typical evening, in a contemporary American restaurant, a table orders their dinner from a server. It’s an exchange that happens dozens, or hundreds, of times a night—the core transaction that keeps the place churning. In this book, acclaimed chef writer Andrew Friedman slows down time to focus on a single dish at Chicago’s Wherewithall restaurant, following its production and provenances via real-time kitchen and in-the-field reportage, from the moment the order is placed to when the finished dish is delivered to the table. As various components of this one dish are prepared by the kitchen team, Friedman introduces readers to the players responsible for producing it, from the chefs who conceived the dish and manage the kitchen, to the line cooks and sous chefs who carry out the actual cooking, and the dishwashers who keep pace with the dining room. Readers will also meet the producers, farmers, and ranchers, who supply the restaurant, as Friedman visits each stop in the supply chain and profiles the key characters whose expertise and effort play essential roles in making the dish possible—they will walk rows of crops that line Midwestern farms, feel the chill of the cooler where beef dry-ages, harvest grapes at a Michigan winery, ride along with a delivery-truck driver, and hear the immigration sagas prevalent amongst often unseen and unheralded farm and restaurant workers. The Dish is a rollicking ride inside every aspect of a restaurant dish. Both a fascinating window onto our food systems, and a celebration of the unsung heroes of restaurants and the collaborative nature of professional kitchen work, The Dish will ensure that readers never look at any restaurant meal the same way again. "Masterful. ... Friedman excels at bringing the dining room to boisterous life with vivid, telling details. ... This will sate gastronomes and casual foodies alike." — Publishers Weekly (starred review)

The book food lovers with diabetes have been waiting for: a through-the-menu collection of 250 dishes to meet any craving, from hot and spicy to sweet and sour, from creamy to crunchy, from pastas to dessert. Written by Tom Valenti, one of America's Ten Best Chefs (Food & Wine) and a "clairvoyant in the kitchen" (Ruth Reichl, The New York Times)—and a diabetic—You Don’t Have To Be Diabetic To Love This Cookbook is filled with recipes so delicious, so imaginative, so varied and enticing that it will turn the burden of following a diabetic regimen into a celebration of food. In fact, this is food for everyone in the family to sit down and enjoy, with no penalty to the non-diabetics. Valenti employs innovations and techniques that are a signature of his cuisine—acid to brighten flavors, unexpected combinations of texture and temperature, turkey bacon as a foundation ingredient to add a haunting smoky-salty quality—and he never resorts to imitation products. Recipes include Asparagus and Mushroom Risotto; Chicken Chaat; Filet Mignon with Black and Green Peppercorn Sauce; Snapper Piccata; Grilled Duck Breast Paillard with Orange, Onion, and Mint; Lamb Sausage with Warm Potato Salad; Shrimp and Tomato Ravioli; Goat Cheese Cake; Banana Mousse; Miniature Pumpkin Pies. Real flavors, real food, and finally, real pleasure, for America's 23.6 million diabetics.

Alright, well the best way to satisfy the curiosity of the inquisitive, seeking in a nutshell, as to what could this book be about, please let the following serve as the Senior Author’s description without having to let the cat out of the bag. CIVIL is about Stuart Friedman having been asked by his dad to accompany him to a resort in upstate New York. CIVIL is about Stuart went with is dad, and then met a woman by the name of Ilene F. Adanuncio. Stuart and Ilene fell in love. Ilene then sold her place of residence, and just said Stuart, I sold my condominium, and we’re moving to Florida. CIVIL is about Ilene having been so much in love with Stuart, that she wanted him to have all of her assets. CIVIL is about Ilene having been diagnosed with Cancer in the middle of February of 2016. CIVIL is, unfortunately in April of 2017 Ilene passed away, but having made sure Ilene’s desires to leave Stuart her assets were legally prepared as far as all the paperwork, etc. CIVIL is about Ilene’s sister having found out of Ilene’s imminent demise, Stuart was sued, and so was the Investment Company that Ilene directed her assets be bequeathed to Stuart. CIVIL is about Stuart hired a lawyer to help him, but contrary that lawyer did the opposite. CIVIL is about Stuart having to represent himself in the Broward County 17th Judicial Circuit Civil Court in Florida. CIVIL is about Stuart not having any lawyer, any witnesses, any real experience in the field of law, except for a legal research certificate. Finally CIVIL is about Stuart had been accused of so-called undue influence, and the Plaintiff, (Ilene’s sister) gathered more than one dozen witnesses to testify against Stuart as to why he should not get Ilene’s assets. Stuart was Pro/Se, Stuart tried the case himself, Stuart prevailed by himself. So, I hope that the foregoing shall satisfy just a tiny bit of curiosity as to what CIVIL is about.

An all-access history of the rise of the restaurant chef and the culinary culture of the 1970s and ’80s: “Fast, fun, and furious.” —The Wall Street Journal Chefs, Drugs and Rock & Roll transports us back in time to witness the remarkable evolution of the American restaurant chef. Taking a rare coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe, The River Cafe, and other East Coast establishments. We also meet young cooks of the time, such as Tom Colicchio and Emeril Lagasse, who went on to become household names in their own right. Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid detail. As the ‘80s unspool, we see the profession and the culinary scene evolve—all as the industry-altering Food Network shimmers on the horizon. Told largely in the words of the people who lived it, captured in over two hundred interviews with writers like Ruth Reichl and legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine, Chefs, Drugs and Rock & Roll offers an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had ringside seats to this extraordinary transformation. “Friedman’s passion for the subject infuses every anecdote, detail, and interview, making this culinary narrative an engrossing experience.” —Publishers Weekly “A lively, anecdotal romp through the rise of modern American cuisine from the early 1970s to the early ’90s.” —New York Post

This unique culinary adventure for taste and budget-conscious home cooks offers the best of the best from the popular "CBS Saturday Early Show" segment in which a prominent chef is given thirty dollars to create a three-course meal for four.

From the chef-owner of New York City's popular restaurants Perilla, Kin Shop, and The Marrow, and Season 1 champion of the hit TV show Top Chef, a beautiful cookbook with a fresh concept. Many chefs keep notebooks in their kitchens, filled with recipe ideas, new ways to use an ingredient, and records of what did or did not work. But how often do ordinary food lovers get to peek inside? Now Harold Dieterle-- chef-owner of New York City's popular restaurants Perilla, Kin Shop, and The Marrow, and Season 1 champion of the hit TV show Top Chef-- pulls back the curtain to give every home cooks a look inside his kitchen. Incorporating his eclectic mix of New American, Italian, Thai, and German influences, this cookbook offers restaurant-caliber dishes that can be easily prepared at home. While each dish comprises several elements, one standout ingredient or component will be identified in each (starred here) and accompanied by Harold's notebook entry sharing why that ingredient is so special and offering a number of additional ways to use it. Dishes include: Fresh Ricotta Cheese* with Acorn Squash Tempura, Truffle Honey, and Toasted Bread; Wild Chive* Tagliatelli with Shrimp, Cuttlefish, Shallots, and Sea Urchin Sauce; Roasted Whole Chicken with Spaetzle*, Chestnuts, and Persimmons; Grilled Venison Sirloin with Potato-Leek Gratin, Swiss Chard, and Huckleberry* Sauce; Warm Flourless Chocolate and Peanut Butter Souffle Cake with Coffee Creme Anglaise*; and many more!

In this raucous new anthology, thirty of the world's greatest chefs relate outrageous true tales from their kitchens. From hiring a blind line cook to butting heads with a crazed chef to witnessing security guards attacking hungry customers, these behind-the-scenes accounts are as wildly entertaining as they are revealing. A delicious reminder that even the chefs we most admire aren't always perfect, Don't Try This at Home is a must-have for anyone who loves food - or the men and women who masterfully prepare it.

“Blake serves up the rare sports memoir that actually has a heart. He cries, he mourns, he grows, he triumphs—and we cheer him on the entire way.” —People James Blake’s life was getting better every day. A rising tennis star and People magazine’s Sexiest Male Athlete of 2002, he was leading a charmed life and loving every minute of it. But all that ended in May 2004, when Blake fractured his neck in an on-court freak accident. As he recovered, his father—who had been the inspiration for his tennis career—lost his battle with stomach cancer. Shortly after his father’s death, Blake was dealt a third blow when he contracted zoster, a rare virus that paralyzed half of his face and threatened to end his already jeopardized career. In Breaking Back, Blake provides a remarkable account of how he came back from this terrible heartbreak and self-doubt to become one of the top tennis players in the world. A story of strength, passion, courage, and the unbreakable bonds between a father and son, Breaking Back is a celebration of one extraordinary athlete’s indomitable spirit and his inspiring ability to find hope in the bleakest of times. “Breaking Back is about more than tennis and race. That’s because Blake, like [Arthur] Ashe, is smarter and deeper than most athletes, and also because in 2004 Blake lived his own year of magical thinking.” —The New York Times Book Review “[An] admirably unusual sports memoir.” —The Washington Post “The grace and dignity that James has shown during some very difficult times has been a source of great inspiration.” —Andre Agassi