Fun and Food with Guy Fieri (Reality TV Titans) by Jill C
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VOL. 20 • ISSUE 1 • Spring 2011 A NEWSLETTER FOR LIBRARIES FROM THE DEPARTMENT OF LIBRARY MARKETING Here in the Library Marketing Department, we find our- offering resources for starting & running a book selves discussing which book we’ve each recently begun club. Our Random House Library Book Club or what we’re most looking forward to reading the brochure is newly updated with a great selection moment the manuscript becomes available. It’s as if of titles to browse and sample reading questions we’re working in a book club! We know each others’ to pass along to your book clubs. Below are reading tastes and often make recommendations some new titles we’re looking forward to accordingly. Peer pressure to bring a particular book to discussing and know you will, too! the top of the to-read list can at times be strong! We know you work hard to help make the book groups Download this resource at in your community a success, from recommending reads www.randomhouse.com/library or email your and author read-alikes to assembling book club kits and request to [email protected] Kate Taylor Elizabeth Arnold Milton Rokeach, Introduction by Rick Moody A MAN IN UNIFORM: A Novel WHEN WE WERE FRIENDS: A Novel THE THREE CHRISTS OF YPSILANTI A seductive and gripping historical mystery for From the bestselling author of Pieces of My On July 1, 1959, at Ypsilanti State Hospital in readers of A. S Byatt. A page turning journey Sister's Life, an utterly riveting new novel Michigan, social psychologist Milton Rokeach through 19th-century Parisian society, in about the bonds of friendship and the lengths brought together three paranoid schizophrenics. -
AMY FINLEY 1452 Merritt Dr
AMY FINLEY 1452 Merritt Dr. · El Cajon, CA 92020 · 619.456.5232 · [email protected] PROFILE Versatile content producer, editor and copywriter offering creative resources to companies seeking communications and content production solutions, conveying technical and frequently complicated material to a general consumer audience. Experiences include: • Journalism for print, television and online outlets. Scriptwriting for television. • Television host and personality. • Staff and project management for large publishing organizations. • Copywriting for corporate marketing. • Development of creative materials for marketing in hospitality and publishing sectors. • Experience writing for technical fields including biotechnology; environmental and computational sciences; education and government. • Product inception and cross-departmental development experience. • Creation of branding and marketing strategies with marketing and technical departments. PROFESSIONAL EXPERIENCE RIVIERA MAGAZINE, MODERN LUXURY, San Diego, CA 3/2013-Present Senior Editor • Contribute to the ongoing development of branding strategies for Riviera, a high-end lifestyle magazine, within the San Diego marketplace by managing content inclusion and positioning. • Lead editorial production of 10 magazine issues per year in coordination with national and local art, sales and marketing departments, conforming to strict deadlines and ensuring issue cohesion in conjunction with brand principles. • Write 15-20 stories per print issue on subjects such as dining and nightlife, arts and culture, travel, design, health and beauty, style and personalities. Write headlines, display copy and image captions. Coordinate all aspects of copy production with a team of 5-10 freelance writers. Ghostwrite copy for publication on behalf of magazine executives. Publish unique web content weekly for associated email blasts. • Coordinate and curate all supplied art for publication. -
I a N J a C K M
Ian Jackman WILLIAM MORROW An Imprint of HarperCollinsPublishers Bumps in the Road While Jess said of Guy: “He’s just rollin,’ ” he had a different view of his pasta demo. “Run- ning in cowboy boots,” he said. “It was not smooth.” Bob agreed, saying that he made it seem so complicated. C HIP OTLE PASTA Recipe courtesy Guy Fieri Yield: 4 to 6 servings ❚ Prep Time: 10 minutes ❚ Cook Time: 10 minutes ❚ Ease of Preparation: easy 2 tablespoons olive oil 1. In a large sauté pan, heat the olive oil over high heat. 4 hot links, sliced on the bias into Add hot links and sear until browned, about 2 minutes. 6 pieces Add the shrimp and cook until pink. Lower the heat to 20 (21/25) shrimp, deveined, medium. Stir in the cream, Chipotle Sauce, salt, and shelled, and butterflied pepper. Add the cooked pasta and cheese and turn off 1 cup heavy cream the heat. Toss to combine. 3 ⁄4 cup Chipotle Sauce (recipe follows) 2. Serve in a pasta bowl, and garnish with the diced 3 ⁄4 teaspoon sea salt tomato, scallion, and more of the grated Parmesan. 1 ⁄8 teaspoon ground black pepper 1 pound penne, cooked CHIPOTLE SAUCE: Combine all of the ingredients in a 1 blender, purée, cover, and refrigerate. ⁄4 cup grated Parmesan cheese, plus more for garnish ❚ Yield: 1 cup 1 ⁄4 cup diced fresh tomato, for garnish 1 ⁄4 cup chopped scallion, white and some green, for garnish “Guy was made for the camera. You can’t deny it. Guy is really fun to watch.