When Jack Nicholson needed to lose weight for a movie, his long-time pal, Greenwich Village chef Tommy Baratta, created a powerhouse repertoire of quick, full-flavored dishes that just happen to be low in fat and calories. Now Tommy shares this collection with readers everywhere. Two-color interior. Illustrations throughout.

When Jack Nicholson needed to lose the twenty-five pounds he'd gained to portray the lead character in the film Hoffa in order to star in Wolf, he called on his longtime pal, chef Tommy Baratta. The "Jack Nicholson Diet", now on the menu of Baratta's popular Greenwich Village restaurant, Marylou's, is the basis for the simple, low-fat, yet soul-satisfying recipes in Cooking for Jack. To help Jack slim down, Tommy drew on the philosophy that fine Italian food means fresh ingredients, simply prepared, and he created a powerhouse repertoire of quick, full-flavored dishes that are low in fat and calories. Eating Tommy's way, Jack dropped those extra pounds - and so did Tommy! Cooking for Jack includes more that one hundred of the recipes that keep Jack lean and energized, from breakfasts such as Basic Frittata and No Problem French Toast to his favorite dessert, a luscious but light Rice Pudding with rum-soaked raisins.

Introducing a very funny, slightly edgy, winning new kind of cookbook Jessica Harper—that Jessica Harper, star of Minority Report, Stardust Memories, Love and Death, Pennies from Heaven, and more—is a working mother of two who faces the same problems of every other woman who's the designated home cook: How do you feed a family of picky eaters when you're not crazy about being in the kitchen in the first place? A natural-born storyteller and terrifically engaging writer, she does what she's done all her life—entertain us—while at the same time offering 100 not just easy but really easy-to-make, really tasty recipes. Her stories are filled with charming crabbiness—of cooking early in the day for the two kids who eat only six things, then later for the husband who eats only about eight things, none of which share common ground with those first six; of inviting her mother-in-law for dinner and handing her an apron; of suffering HAS—Hostess Anxiety Syndrome—having the book club over and picking The Good Earth because it matches the neighborhood's great new Chinese take-out, so no cooking involved! She wants to give a Nobel Prize to the person who invented bagged salad, and she recounts a wonderful story of making homemade turkey pot pie for the very first time—its crust tasted like rosemary-scented Play-Doh—to serve to Richard Gere and Cindy Crawford. But crabby or not, she's found a way to make it work, and work brilliantly. The Crabby Cook is about how to change your food-i-tude—no more garnish guilt, for example, and why “sort of homemade” is just as good as homemade (ie, knowing when to go all out with Pain-in-the-Ass Minestrone and when to settle for the almost-as-tasty Lazy-Ass Minestrone). It's how to identify those Miracle Foods—the stuff that everyone loves, like Gobble-It-Up Turkey Chili and Tony's Rigatoni. And even a whole survival guide—despite her HAS—to entertaining, including drinks, Whore's

Here's Johnny is like sitting with Ed and Johnny over lunch: The last time I saw Johnny, about a year before he died, we had chicken, a couple of glasses of red wine, and then we just sat there and reminisced, going back and forth the way we did on the show. We talked about our kids, and our careers and the state of America, just two lucky guys who loved each other and the good luck of our careers. Ed McMahon is the only person who was with Johnny Carson, even before The Tonight Show, when they both first appeared on Who Do You Trust. Now, with Johnny's blessing before he died, McMahon can finally share all the stories that only he knows. From the sofa at Johnny's right, to backstage, to their personal relationship - McMahon will provide a real view of the man who was so careful to only show one side of himself to the public. Brilliant in front of the camera, but shy in person, Carson seldom gave interviews. Only McMahon can tell the stories and provide the insights into the personality that made Johnny Carson more of a friend we invited into our home than a television star. This entertaining tribute will feature over 200 pictures, many never before published, from both McMahon's and Carson's private archives.

"Picking up where A Story Lately Told leaves off, when Anjelica Huston is 22 years old, [this book] is a chronicle of her glamorous and eventful Hollywood years. She writes about falling in love with Jack Nicholson and her adventurous, turbulent, high-profile, spirited 17-year relationship with him and his intoxicating circle of friends. She writes about learning how to act, about her Academy Award-winning portrayal of Maerose Prizzi in Prizzi's Honor, [and] about her collaborations with many of the greatest directors in Hollywood, including Wes Anderson, Richard Condon, Bob Rafelson, Mike Nichols, and Stephen Frears"--

This is a contemporary novel about West Coast, USA. It explores the often confused images of a whole generation. Jack is a metaphor for the often rootless face of a nation that is troubled by its soul. The novel should be read as a humorous tale of the often tangled web we weave for ourselves. Throughout the story, there is the motif of hope and excitement, for the USA is truly a cosmopolitan country that expands on many cultures and beliefs. Jack Nicholson encompasses these cultures and is a hero of our times who has endured.

On Mount Desert Island, Maine, winter can mean six months of isolation and tough times, as year-round residents hunker down through the cold season. Larry Stettner and Bill Morrison vowed to change that. In November 2009, the Common Good Soup Kitchen opened its doors to the public, offering free soup as well as live music and a place for locals to gather, interact, and help each other. In its first winter of operation, the Common Good served over 10,000 bowls of soup to the community. Run entirely by donations, grants, and volunteer labor, the café also runs a distribution program to deliver soup to senior residences and others who cannot make it out to the café. In Cooking for the Common Good, Stettner and Morrison argue that we need to radically rethink the concept of the soup kitchen, emphasizing true community building along with incorporating healthy and locally sourced food. The book includes a lively third-person narrative telling the story of how the Common Good Soup Kitchen was created; the authors' unique cooking philosophy; some of their most popular soup and salad recipes; and a full appendix with resources and a sample grant application for others interested in starting their own soup kitchen. "Today access to whole foods, local organic foods, and sustainable fisheries is more important than ever for our well-being. But, because of economic inequities, good whole food is once again hard to get. Organic foods are largely available to the wealthiest and most privileged among us. Let us break down the bastions and make natural, whole food—including organically based soups—for everyone." —from chapter 2, "The Soup Manifesto"