You re Funny! is the next best thing to being in a comedy writing class. It covers the different ways to earn a living as a comedy writer, including writing sitcoms, jokes for late night talk shows, parody, stand up, and screenwriting.
Roll! Shells fly overhead as night-scopes capture deadly fire fights with an eerie green hue, a category 5 hurricane devastates the Big Easy, hidden cameras enter a Cambodian village of brothels and a veteran journalist interviews himself throughout his own brain surgery. Part non-fiction drama, part trade publication, part text book, all woven together giving the reader a look through the viewfinders of the very best television photojournalists.
As 19 experts weigh in with their candid, personal stories and photographic tips, it's as if you're over their shoulders, following their intuitions and hearing their thoughts as they shoot. The trade term for what they do is called ENG (Electronic News Gathering) and whether they're called Cameramen, Backpack Journalists, Television Photographers or any other moniker de jour, they're all paid to bring the world's events into living rooms around the world. These are the men and women who capture the bleeding edge of history - as it happens.
Written in a smooth, unique interview style, this book is a necessary read for photojournalists, videographers and tv photojournalists.
*Interviews with successful, professional TV photojournalists will inspire you
*Lively tone conveys rich, practical know-how and peer advice from-the-trenches
*Explains video shooting techniques within the context of the broadcast news profession
*Loaded with hundreds of interesting photographs
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As Good Eats enjoys its 14th season on the Food Network, its popularity continues unabated. Fans can’t get enough of Alton Brown’s wildly inventive, science-geeky, food-loving spirit. It’s no wonder, then, that the first two volumes in STC’s Good Eats series were New York Times bestsellers.
Like Volumes 1 and 2, Good Eats 3: The Later Years packs a bounty of information and entertainment between its covers. More than 200 recipes are accompanied by hundreds of photographs, drawings, and stills from the show, as well as lots of science-of-food facts, cooking tips, food trivia, behind-the-scenes glimpses—and bonus sock puppet instructions! In chapters devoted to everything from pomegranates to pretzels, mincemeat to molasses, Alton delivers delicious recipes along with fascinating background in a book that’s as fun to read as it is to cook from. Good Eats 3 will be a must-have addition to the bookshelves and kitchen counters of Alton lovers everywhere.
Praise for Good Eats 3: The Later Years:
“A victory lap”
—Chicago Tribune
“The hefty book is filled with health information and tips on how to become a better home cook, all told in the breezy style that made Alton Brown’s show so accessible and fun. Plus there is a pattern and stickers for making sock puppets. She was wonderful, but Julia Child never taught you how to make a sock puppet, did she?”
—Oregonian
“Alton’s cookbooks are non-traditional to say the least. In addition to great recipes, they’re loaded with humor, science, and great tips on selecting ingredients.”
—Northeast Flavor magazine
“Much like Good Eats the show, the book can carry many labels—or, more to the point, defy labels altogether.”
—The Record
“His best yet.” —LAWeekly.com
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You might think that after ten seasons on the Peabody Award-winning TV series Mystery Science Theater 3000, Mike Nelson has seen enough bad movies for one lifetime. As the guys at Cahiers du Cinema say, au contraire! Hollywood's spigot of stupidity shows no sign of slowing, and cheesy films continue to flood our multiplexes and gunk up our home entertainment centers at an alarming rate. This dire situation calls for a specialist. A professional. An expert in wading through motion pictures so vile that they aren't released; they escape. We need Mike Nelson! Hey, settle down there, pal--you got him!
In more than sixty laugh-out-loud reviews and essays featuring his unique combination of erudite wit and shameless clowning, this screenscarred veteran takes us deep into the recesses of cinematic cheese. He examines legendary showbiz families like Culkin, Baldwin, and Estevez; uncovers an ancient quatrain in which Nostradamus foretells the coming of David Hasselhoff; makes the case for the Food Network and the Three Stooges; and skewers all kinds of movies, including Lost in Space, Twister, Anaconda, The Postman, Spring Break, My Best Friend's Wedding, The Bridges of Madison County, The Blair Witch Project, and many, many more. Here is a film critic for the rest of us: the outrageous, hilarious Mike Nelson.
Supported by strong ratings and a rich history, The Real Deadwood provides background and historical accuracy for the figures depicted on the hit HBO series, and takes a broader look at the times that spawned them. Covering law and order, politics, journalism, and early medicine, and examining some "historical guest stars" who may play a factor in future Deadwood episodes (Teddy Roosevelt was an acquaintance of series protagonist Seth Bullock and made several visits to the lawless town; Bullock turned away Wyatt Earp when he offered his services as a lawman)-The Real Deadwood will allow readers to traverse the unpaved streets of an outlaw town without ever getting their boots dirty.
An all-access pass for fans of television’s most challenging food fight . . . and the Food Network stars it has created
For seven delicious seasons, Food Network Star finalists have endured weeks of grueling and complex cooking challenges to compete for the biggest prize in television: their own Food Network show. Each finalist is put to the test to determine his or her culinary competence and on-screen star potential, and the stakes are high. The last finalist standing is launched into food and television celebrity.
Now, for the first time ever, go behind the scenes with the finalists as they compete to win a life-changing spot on Food Network. From the drama of the challenges to the delicious winning recipes, Food Network Star: The Official Insider’s Guide to America’s Hottest Food Show showcases hundreds of photos and stories from the finalists and celebrity judges, including the selection committee:
Susie Fogelson
Giada De Laurentiis
Bob Tuschman
and Food Network personalities:
Alton Brown
Cat Cora
Paula Deen
Duff Goldman
Robert Irvine
Rachael Ray
Michael Symon
Ina Garten
Tyler Florence
The Neelys
Plus recipes and stories from Season Seven
You’ve watched them compete to earn their spot in Food Network’s lineup—now you can cook the star’s recipes in your own kitchen.
Dan Smith and Steve McDonagh’s Lobster Potpie
Guy Fieri’s Jackass Rolls
Amy Finley’s Eggs en Cocotte
Aaron McCargo Jr.’s Stuffed Pork Chops
Melissa d’Arabian’s Flexible Four-Step Chicken for Family and Company
Aarti Sequeira’s Ground Lamb Kofta Kebabs with Pomegranate Glaze
In its seven years on television, Buffy the Vampire Slayer earned critical acclaim and a massive cult following among teen viewers. One of the most distinguishing features of the show is the innovative way its writers play with language--fabricating new words, morphing existing ones, and throwing usage on its head. The result has been a strikingly resonant lexicon that reflects the power of both youth culture and television in the evolution of American slang. Using the show to illustrate how new slang is formed, transformed, and transmitted, Slayer Slang is one of those rare books that combines a serious explanation of a pop culture phenomenon with an engrossing read for Buffy fans, language mavens, and pop culture critics. Noted linguist Michael Adams offers a synopsis of the program's history, an essay on the nature and evolution of the show's language, and a detailed glossary of slayer slang, annotated with actual dialogue. Introduced by Jane Espenson, one of the show's most inventive writers (and herself a linguist), Slayer Slang offers a quintessential example of contemporary youth culture serving as a vehicle for slang.
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Clinton Kelly won't just revamp your wardrobe -- he'll revamp your life!
The huddled masses yearn to be fabulous, and finally Clinton Kelly is heeding their call. As co-host of TLC's popular What Not to Wear, he regularly transforms dumpy fashion disasters into traffic-stopping, get-an-instant-promotion, reignite-the-passion-in-that- relationship makeovers. But fabulousness doesn't stop with style. Let's face it: you might look good, but if you're chomping on that crudité with your mouth wide open, nobody at the party will talk to you -- even if you can explain to them what crudité actually is.
Of course, the keys to being better than everyone else aren't always so obvious. Don't worry; Clinton's here to help.
He'll teach you how to look your best, sound your smartest, use the manners your momma taught you, poach an egg, fix a perfect gin and tonic, throw the most popular parties (and top the guest list at other soirees), make your home the envy of your neighbors, and generally be the fabulous person you always knew you could be.
From the three style criteria he uses to dress any shape for any occasion, to his eloquent approach to appreciation, to his four must-memorize recipes for whipping up a last-minute meal, Clinton Kelly shares it all in Freakin' Fabulous.
