A Life in Parts
By Bryan Cranston
With BREAKING BAD, Bryan Cranston created moments that had the world on the edge of their seats and coined catchphrases that became famous all over the globe. Now, at last, we can learn of the man behind one of TV's most successful programmes ever. Bryan Cranston's profile has skyrocketed, due to his portrayal of chemistry teacher turned drug manufacturer Walter White, for five seasons in the award-winning BREAKING BAD.For the first time readers can discover how he beat off competition from Matthew Broderick and Steve Zahn for the role, to stories about the cast and life after Walter. Told with honesty and intrigue this will be Bryan's first - and - definitive autobiography. It is the ultimate book for the fans of BREAKING BAD.
Let There Be Meat
By James Douglas, Scott Munro
LET THERE BE MEAT is the must-have companion for anyone interested in the art of barbecue and smokehouse; wood-smoked, slow cooked pork and beef, sausages, burgers, ribs, seafood feasts and all the mouth-watering sides that go with them.James Douglas and Scott Munro provide their unique insight into the American BBQ culture, gleaned from seven years travel and hard study in the Deep South, with instructions on how to get the most from your meat. Including matching cocktails, sides, sweet stuff and even how to make your own pig roaster and home brew IPA.LET THERE BE MEAT is the carnivore's bible, crammed with over 100 melt-in-the-mouth recipes that have made Red's True Barbecue a phenomenon.
Lucio's Ligurian Kitchen
By Lucio Galletto
Liguria is another country. They do things differently there, particularly when it comes to food. Lucio Galletto grew up in Liguria - at the eastern end of the Riviera di Levante (coast of the rising sun). He didn't realise how special his region was until he fell in love with an Australian girl and travelled 12,000 kilometres to be with her. In 2008 Lucio, and writer David Dale, along with photographer Paul Green, returned to the birthplace of ravioli and pesto and wild-greens pie to investigate how the cooking of Lucio's region had evolved during his twenty-five-year absence. They found a new breed of chefs, farmers, and fishermen adapting traditions to the environmental concerns of the twenty-first century. Still using the wonderful array of local herbs, vegetables and seafood, they apply a lighter touch and a more adventurous spirit.In this stunningly photographed book, Lucio brings us the fruits of his travels - 180 delicious recipes that respect the experience of the past and anticipate the demands of the future, dishes that are fun to cook, beautiful to look at, a pleasure to share, and kind to the body. And, importantly, that pay homage to the sunny Riviera di Levante from which Lucio's culinary journey began.