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Mother of Rock
She was the unchallenged queen of the New York rock scene...Dorothy Parker of Max's Kansas City' - Rolling Stone From the pubs of the Sydney Push to New York's legendary nightclubs, Lillian Roxon set the pace for an era that changed the world. Born in Mussolini's Italy, she arrived as a child in Brisbane at the height of the Second World War. Audacious, independent and fiercely intelligent, by eighteen she was cutting her writing teeth in the colourful world of Sydney tabloid journalism and was a key member of the Sydney Push. She moved to New York in 1960, just in time for a cultural revolution that celebrated youth, sexual freedom, women's liberation - and rock and roll. Embracing the new ...
Lillian Roxon
Audacious, independent, and fiercely intelligent, Lillian Roxon cut her teeth as a reporter in the lively world of 1950s tabloid journalism. Her rapid success soon saw her interviewing stars like Rock Hudson and Richard Burton. She moved to New York City in the 1960s, just in time for a cultural revolution that celebrated youth, sexual freedom, women's liberation—and, of course, rock 'n' roll. In New York, Lillian was the universally acknowledged queen of Max's Kansas City, one of the greatest nightspots ever. It was the club where Jimi Hendrix, Mick Jagger, Janis Joplin, and other stars in waiting came to hang out. Linda McCartney confided in Lillian about her first date with Paul; Germaine Greer knocked on her door for a place to stay. The 1969 publication of Lillian's Rock Encyclopedia—excerpted in this volume—confirmed her status. It was the first book of its kind and established her as one of America's leading chroniclers of rock culture. Here was the "queen of Max's Kansas City" who ruled the world of rock—the only critic to give Lester Bangs a run for his money.
No Conceivable Injury
Details events surrounding atomic testing at Maralinga, including role of Patrol Officers W. MacDougall and R. Macaulay, and effects of testing on the Milpuddie family, D. Stevens, Y. Lester and others.
The Scottish Nation
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Phoenix Noir
"Patrick Millikin...as if to prove his witty claim that 'sunshine is the new noir, ' offers one superb specimen, 'Whiteout on Van Buren, ' in which author] Don Winslow makes skillful use of a city street at high noon to provide the perfect metaphor for life and death."--New York Times Book Review Brand-new stories by: Diana Gabaldon, Lee Child, James Sallis, Luis Alberto Urrea, Jon Talton, Megan Abbott, Charles Kelly, Robert Anglen, Patrick Millikin, Laura Tohe, Kurt Reichenbaugh, Gary Phillips, David Corbett, Don Winslow, Dogo Barry Graham, and Stella Pope Duarte. Patrick Millikin is a bookseller at the Poisoned Pen Bookstore in Scottsdale. As a freelance writer, his articles, interviews, and reviews have appeared in Publishers Weekly, Firsts Magazine, Paradoxa, Yourflesh Quarterly, and other publications. Millikin currently lives in central Phoenix.
The United Irishmen
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Made in America
Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and remarkable chefs working today. Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America's culinary legacy, and challenged today's leading chefs to deconstruct and rebuild them in entirely original ways. The result is the ultimate contemporary comfort food bible for the home cook and armchair food lover. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant. Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck Fat Fried Chicken to Alain Ducasse's French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Banana Rum Cake, Made in America showcases our favorite dishes as conceived by our finest chefs.
