“Masterly. . . . Roberts’s portrait of the relationship between the four men who made Allied strategy through the war years is a triumph of vivid description, telling anecdotes, and informed analysis." —Max Hastings, The New York Review of Books An epic joint biography, Masters and Commanders explores the degree to which the course of the Second World War turned on the relationships and temperaments of four of the strongest personalities of the twentieth century: political masters Winston Churchill and Franklin D. Roosevelt and the commanders of their armed forces, General Sir Alan Brooke and General George C. Marshall. Each was exceptionally tough-willed and strong-minded, and each was certain that only he knew best how to win the war. Andrew Roberts, "Britain's finest contemporary military historian" (The Economist), traces the mutual suspicion and admiration, the rebuffs and the charm, the often-explosive disagreements and wary reconciliations, and he helps us to appreciate the motives and imperatives of these key leaders as they worked tirelessly in the monumental struggle to destroy Nazism.

It is impossible to examine any part of the war on terrorism in the twenty-first century without seeing the hand of Dick Cheney, Colin Powell or one of their loyalists. The Commanders,an account of the use of the military in the first Bush administration, is in many respects their story -- the intimate account of the tensions, disagreements and debates on the road to war.

In this culinary memoir, readers get a personal tour of the storied New Orleans restaurant with the woman who put it—and Creole cuisine—on the map. Meet Ella Brennan: mother, mentor, blunt-talking fireball, and matriarch of a New Orleans restaurant empire. Ella is famous for bringing national attention to Creole cuisine, and her unique vision is best summed up in her own words: "I don’t want a restaurant where a jazz band can’t come marching through." In this candid autobiography, Ella shares her life story from childhood in the Great Depression to opening acclaimed eateries. When the Brennans launched Commander’s Palace, it became the city’s most popular restaurant. Many of the city’s most famous chefs such as Paul Prudhomme, Emeril Lagasse, Troy McPhail, and many others, got their start there. Miss Ella of Commander’s Palace describes the drama, the disasters, and the abundance of love, sweat, and grit it takes to become the matriarch of New Orleans’ finest restaurant empire.