Books by Richard Flaste

BIOGRAPHY & MEMOIR
Released: Feb. 1, 1997

"Despite the surprisingly short shrift given to the Menendez trial, a terrific introduction to criminal defense by a master practitioner. (16 pages b&w photos, not seen) (First printing of 150,000)"
Erik Menendez's defense attorney proves why she's one of the best in the business. Read full book review >
NON-FICTION
Released: June 14, 1995

"Deci and Flaste thus develop a fairly good case for autonomy's key role in increasing motivation—particularly in helping people persist despite frustrations in trying to reach a goal—but their argument is blandly written, overstated, overgeneralized, and overlong."
A persuasive if belabored dissent from the traditional theory that people are motivated to learn by reward and punishment. Read full book review >
JANE BRODY'S GOOD SEAFOOD BOOK by Jane Brody
NON-FICTION
Released: Oct. 1, 1994

Health and nutrition writer Brody (Jane Brody's Good Food Gourmet, 1990, etc.) and frequent cookbook coauthor Flaste sticks with her credo of ``low in fat, high in flavor''—this time casting a line for succulent, nutrient-dense, low-calorie seafood. Read full book review >
Released: Aug. 30, 1994

French culinary king Franey (A Chef's Tale, p. 189, etc.) teams up with Flaste once again in this companion book to Franey's new 26-week public television series. Read full book review >
BIOGRAPHY & MEMOIR
Released: April 1, 1994

"And he explains how the others are grounded in the cuisine he knows and does best. (Book-of-the-Month- Club Alternate Selection)"
Franey, recently retired from his New York Times and syndicated food column, looks back with clarity, precision, and considerable charm on his Burgundy childhood in a food-centered family; his rigorous training in Paris eateries (after leaving home and school forever at 14); and his American career as a French chef making his name in restaurant kitchens, newspaper columns, cookbooks, and television series. ``Anyone who has ever tried to cook well knows that about 50 percent of the job is focus, the willingness to concentrate,'' Franey notes. Read full book review >
Released: April 6, 1992

French-born-and-trained Franey (Cuisine Rapide, 1989, etc.) hops on the eat-American bandwagon for this book and an accompanying PBS-TV series—but his and coauthor Flaste's take on American cooking is purely their own. Read full book review >

Not a handbook of scientific literacy proper (for that, see Robert M. Hazen & James Trefil's Science Matters, reviewed below), but a marvelously engaging compilation of articles, sidebars, and Q&As from the "Science Times," 1987-1990, which appears regularly every Tuesday in the New York Times. Read full book review >