Patrick McManus, the bestselling author of such hilarious books as A Fine and Pleasant Misery and Never Sniff a Gift Fish, now offers readers solid thoughts on the qualities that define leadership, beginning with the need to be tall, and much more, in this outrageous collection of short pieces that reveals his tortuous trip along the writer's path.

No one has come from a perfect family where all our feelings were honored and revered. Each of us, in order to learn, grow, and sometimes survive, had to develop a false self. Sometimes this false self can greatly stifle our progress and happiness. We become pleasers, rebels, or caretakers, leaving us afraid, angry, confused, depressed, and unhappy. Since 1964, Dr. Sterling G. Ellsworth has helped thousands of people identify and receive their missing "love supplies." - What are love supplies? - How were we deprived of them? - Why is that serious? - How can we receive love supplies NOW and be happy? As a practicing psychologist, Dr. Ellsworth incorporates his counseling techniques with spiritual teachings and illustrates exactly how you can reach out to love that little child inside you, who still needs love and caring. When the inner child of the past heals, it helps you heal in the present! - You can have romance and excitement in your marriage. - You can rear genuine and loving children. - You can have satisfaction in the work you do.

Following three teenagers who chose to spend one school year living in Finland, South Korea, and Poland, a literary journalist recounts how attitudes, parenting, and rigorous teaching have revolutionized these countries' education results.

How I Got This Way chronicles the true story of growing up in the 1950's on a primitive farm. With very little knowledge of his own ancestor's history, the author was inspired to record his own life history so that future generations of his family would understand How I Got This Way.' He also felt that it was important to preserve a record of what it was like to grow up in a rural primitive farm setting so that a unique and important time in American history would not be lost forever. The lessons he learned throughout his childhood infl uenced the man he became through his years in the Navy and later as a Telephone Man.' While some may feel that the farm life experienced was cruel and unforgiving, he would say that it taught him the values of hard work, responsibility, and a sense of ethics that provided great strength of character that served him well throughout his life. His story telling' is mixed with humor and honesty as it uniquely describes his childhood experiences through the tender perspective of a child. It is the story of overcoming and loving life amid sometimes great diffi culties and trials. How I Got This Way' is a poignant story of a life that few will have the opportunity to experience in the future.

With an ambitious sweep over two hundred years, Paul Freedman’s lavishly illustrated history shows that there actually is an American cuisine. For centuries, skeptical foreigners—and even millions of Americans—have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation’s palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a completely novel history of the United States. From the colonial period until after the Civil War, there was a patchwork of regional cooking styles that produced local standouts, such as gumbo from southern Louisiana, or clam chowder from New England. Later, this kind of regional identity was manipulated for historical effect, as in Southern cookbooks that mythologized gracious “plantation hospitality,” rendering invisible the African Americans who originated much of the region’s food. As the industrial revolution produced rapid changes in every sphere of life, the American palate dramatically shifted from local to processed. A new urban class clamored for convenient, modern meals and the freshness of regional cuisine disappeared, replaced by packaged and standardized products—such as canned peas, baloney, sliced white bread, and jarred baby food. By the early twentieth century, the era of homogenized American food was in full swing. Bolstered by nutrition “experts,” marketing consultants, and advertising executives, food companies convinced consumers that industrial food tasted fine and, more importantly, was convenient and nutritious. No group was more susceptible to the blandishments of advertisers than women, who were made feel that their husbands might stray if not satisfied with the meals provided at home. On the other hand, men wanted women to be svelte, sporty companions, not kitchen drudges. The solution companies offered was time-saving recipes using modern processed helpers. Men supposedly liked hearty food, while women were portrayed as fond of fussy, “dainty,” colorful, but tasteless dishes—tuna salad sandwiches, multicolored Jell-O, or artificial crab toppings. The 1970s saw the zenith of processed-food hegemony, but also the beginning of a food revolution in California. What became known as New American cuisine rejected the blandness of standardized food in favor of the actual taste and pleasure that seasonal, locally grown products provided. The result was a farm-to-table trend that continues to dominate. “A book to be savored” (Stephen Aron), American Cuisine is also a repository of anecdotes that will delight food lovers: how dry cereal was created by William Kellogg for people with digestive and low-energy problems; that chicken Parmesan, the beloved Italian favorite, is actually an American invention; and that Florida Key lime pie goes back only to the 1940s and was based on a recipe developed by Borden’s condensed milk. More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything from tacos to sushi rolls. “Impeccably researched, intellectually satisfying, and hugely readable” (Simon Majumdar), American Cuisine is a landmark work that sheds astonishing light on a history most of us thought we never had.

Tells the story of the building of the American Museum of Natural History and Hayden Planetarium, a story of history, politics, science, and exploration, including the roles of American presidents, New York power brokers, museum presidents, planetarium directors, polar and African explorers, and German rocket scientists. The American Museum of Natural History is one of New York City’s most beloved institutions, and one of the largest, most celebrated museums in the world. Since 1869, generations of New Yorkers and tourists of all ages have been educated and entertained here. Located across from Central Park, the sprawling structure, spanning four city blocks, is a fascinating conglomeration of many buildings of diverse architectural styles built over a period of 150 years. The first book to tell the history of the museum from the point of view of these buildings, including the planned Gilder Center, The American Museum of Natural History and How It Got That Way contextualizes them within New York and American history and the history of science. Part II, “The Heavens in the Attic,” is the first detailed history of the Hayden Planetarium, from the museum’s earliest astronomy exhibits, to Clyde Fisher and the original planetarium, to Neil deGrasse Tyson and the Rose Center for Earth and Space, and it features a photographic tour through the original Hayden Planetarium. Author Colin Davey spent much of his childhood literally and figuratively lost in the museum’s labyrinthine hallways. The museum grew in fits and starts according to the vicissitudes of backroom deals, personal agendas, two world wars, the Great Depression, and the Cold War. Chronicling its evolution―from the selection of a desolate, rocky, hilly, swampy site, known as Manhattan Square to the present day―the book includes some of the most important and colorful characters in the city’s history, including the notoriously corrupt and powerful “Boss” Tweed, “Father of New York City” Andrew Haswell Green, and twentieth-century powerbroker and master builder Robert Moses; museum presidents Morris K. Jesup, Henry Fairfield Osborn, and Ellen Futter; and American presidents, polar and African explorers, dinosaur hunters, and German rocket scientists. Richly illustrated with period photos, The American Museum of Natural History and How It Got That Way is based on deep archival research and interviews.