This kind of thing is delicious fun to read about, though not as well written as its obvious antecedent, The Nanny Diaries. And therein lies the essential problem of the book. Andrea's goal in life is to work for The New Yorker--she's only sticking it out with Miranda for a job recommendation. But author Weisberger is such an inept, ungrammatical writer, you're positively rooting for her fictional alter ego not to get anywhere near The New Yorker. Still, Weisberger has certainly one-upped Me Times Three author Alex Witchel, whose magazine-world novel never gave us the inside dope that was the book's whole raison d' etre. For the most part, The Devil Wears Prada focuses on the outrageous Miranda Priestly, and she's an irresistible spectacle. --Claire Dederer --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly
Most recent college grads know they have to start at the bottom and work their way up. But not many picture themselves having to pick up their boss's dry cleaning, deliver them hot lattes, land them copies of the newest Harry Potter book before it hits stores and screen potential nannies for their children. Charmingly unfashionable Andrea Sachs, upon graduating from Brown, finds herself in this precarious position: she's an assistant to the most revered-and hated-woman in fashion, Runway editor-in-chief Miranda Priestly. The self-described "biggest fashion loser to ever hit the scene," Andy takes the job hoping to land at the New Yorker after a year. As the "lowest-paid-but-most-highly-perked assistant in the free world," she soon learns her Nine West loafers won't cut it-everyone wears Jimmy Choos or Manolos-and that the four years she spent memorizing poems and examining prose will not help her in her new role of "finding, fetching, or faxing" whatever the diabolical Miranda wants, immediately. Life is pretty grim for Andy, but Weisberger, whose stint as Anna Wintour's assistant at Vogue couldn't possibly have anything to do with the novel's inspiration, infuses the narrative with plenty of dead-on assessments of fashion's frivolity and realistic, funny portrayals of life as a peon. Andy's mishaps will undoubtedly elicit laughter from readers, and the story's even got a virtuous little moral at its heart. Weisberger has penned a comic novel that manages to rise to the upper echelons of the chick-lit genre.
Copyright 2003 Reed business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

I'm Just Here for the Food is chock-full of information, but Brown teaches the science of cooking with a soft touch, adding humor even to the book's illustrations--his channeling of the conveyer belt episode of I Love Lucy to explain heat convection is a hoot. The techniques are thoroughly explained, and Brown also frequently adds how to augment the cooking to get optimal results, including a tip on modifying a grill with a hair dryer for more heat combustion. But what about the food? Brown sticks largely to the traditional, from roast turkey to braised chicken piccata, though he does throw a curveball or two, such as Bar-B-Fu (marinated, barbecued tofu). And you'll quickly be a convert of his French method of scrambling eggs via a specially rigged double boiler--the resulting dish is soft, succulent, and lovely. But more than just a recipe book, I'm Just Here for the Food is a fascinating, delightful tour de force about the love of food and the joy of discovery. --Agen Schmitz

From Publishers Weekly
Known as the successful host of Good Eats currently airing on the Food Network Channel, Alton Brown brings an MTV style to food and cooking. He applies his winning formula of pop culture combined with history, science and common sense to his first cookbook. He offers his formula of food preparation ("food + heat = cooking"), explaining each process and food element in quirky sound bites. Starting with searing and taking in grilling, water and eggs among other elements, he uses diagrams, captions, sidebars and footnotes. Each module has a master recipe that applies the tactic explained to a dish and is followed by several others to emphasize the lesson. He carefully integrates his recipe to produce a comprehensive repertoire, whether it's Skirt Steak: The Master Recipe, Chicken Piccata or Lamb "Pot Roast." Despite its unconventional style, this is a solid volume presented in a lively, fun manner guaranteed to put cooking in the reach of just about anyone: Alton Brown + Cook = Success.
Copyright 2002 Cahners business Information, Inc.

Five new chapters satisfy today's love of pasta, pizza, noodles, burritos, grains, and beans, including soy. The roughly 3,000 recipes, most revised from earlier editions, give the food processor and microwave their due. Interest in ethnic flavors, grazing, leaner meats, more fish, and less fat are reflected, and old standbys such as Tuna Noodle Casserole and Fried Chicken are updated. Information on canning, jams, pickles, and preserves is replaced by expanded material on grilling, barbecuing, flavored oils, and vinegars. Also gone is the personal voice of the old Joy. The new Joy of Cooking is comprehensive for today's cooks. Time will tell if it remains the long-loved, dog-eared kitchen companion and teacher Joy has been since 1931.

From Library Journal
The concept of "essence"?that intrinsic quality without which an object is no longer itself?underlies the controversy surrounding the new Joy of Cooking. Original author Rombauer pioneered the "user-friendly" style, demystifying kitchen basics with reliable, unfussy recipes. Since Rombauer's death in 1962, subsequent editions by her daughter, Marion Becker, have expanded the scope while attempting to preserve the conversational tone. Now the sixth revision may indeed have a new and different essence; detractors attack the inclusion of exotic dishes as a betrayal of Rombauer's homespun intent and claim that her accessible voice is gone. Yet this revised American classic is essential. The recipes are still unfussy, e.g., a simple tapenade uses ordinary canned olives. No matter how far the new Joy has altered its initial purpose, it remains one of the most complete, all-purpose cookbooks available. Since a majority of the old recipes are gone, however, both past and current editions belong on the shelf.
-?Wendy Miller, Lexington P.L., Ky.
Copyright 1997 Reed business Information, Inc.