No high-flown adventure with Saint-Exupéry, and no more sincere than a flight attendant's “B’bye!” at the destination’s...

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PLANE INSANITY

A FLIGHT ATTENDANT’S TALES OF SEX, RAGE, AND QUEASINESS AT 30,000 FEET

A flight attendant’s lighter-than-air view of his job and the crackpot customers for whom he cares. Mild-mannered, balding, big, and male in a heavily female workforce, Hester casts a jaundiced eye on human nature as it manifests itself squeezed into a metal tube and fed on questionable food with toy utensils. He takes off with descriptions of barf, then the really high adventure proceeds with tales of airborne vermin and other forms of animal life as well as brawling passengers and still other forms of animal life. There are attempted infiltrations from steerage to first class (it won’t work), semi-nude passengers, and baby bottles filled with Classic Coke and sugar. Our attendant alerts us to layover shenanigans, bossy captains, addled cockpit and cabin crews, equipment failures, inadequate overhead bins, turbulence, and, naturally, air rage. Along with the toilet humor is a lot of chatty single-entendre about sex. And all with explicit adverbs, daring adjectives, and extravagant similes—yet it’s no more offensive than a “yours-to-take-home” in-flight magazine. Newspaper clippings are provided to lend credence to the yarns.

No high-flown adventure with Saint-Exupéry, and no more sincere than a flight attendant's “B’bye!” at the destination’s jetway, but it’ll probably meet its modest aim of making the trip to O’Hare just fly. (7 b&w illustrations)

Pub Date: Nov. 1, 2001

ISBN: 0-312-26958-7

Page Count: 256

Publisher: St. Martin's

Review Posted Online: May 20, 2010

Kirkus Reviews Issue: Aug. 15, 2001

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WHAT A WONDERFUL WORLD

A LIFETIME OF RECORDINGS

Noted jazz and pop record producer Thiele offers a chatty autobiography. Aided by record-business colleague Golden, Thiele traces his career from his start as a ``pubescent, novice jazz record producer'' in the 1940s through the '50s, when he headed Coral, Dot, and Roulette Records, and the '60s, when he worked for ABC and ran the famous Impulse! jazz label. At Coral, Thiele championed the work of ``hillbilly'' singer Buddy Holly, although the only sessions he produced with Holly were marred by saccharine strings. The producer specialized in more mainstream popsters like the irrepressibly perky Teresa Brewer (who later became his fourth wife) and the bubble-machine muzak-meister Lawrence Welk. At Dot, Thiele was instrumental in recording Jack Kerouac's famous beat- generation ramblings to jazz accompaniment (recordings that Dot's president found ``pornographic''), while also overseeing a steady stream of pop hits. He then moved to the Mafia-controlled Roulette label, where he observed the ``silk-suited, pinky-ringed'' entourage who frequented the label's offices. Incredibly, however, Thiele remembers the famously hard-nosed Morris Levy, who ran the label and was eventually convicted of extortion, as ``one of the kindest, most warm-hearted, and classiest music men I have ever known.'' At ABC/Impulse!, Thiele oversaw the classic recordings of John Coltrane, although he is the first to admit that Coltrane essentially produced his own sessions. Like many producers of the day, Thiele participated in the ownership of publishing rights to some of the songs he recorded; he makes no apology for this practice, which he calls ``entirely appropriate and without any ethical conflicts.'' A pleasant, if not exactly riveting, memoir that will be of most interest to those with a thirst for cocktail-hour stories of the record biz. (25 halftones, not seen)

Pub Date: May 1, 1995

ISBN: 0-19-508629-4

Page Count: 224

Publisher: Oxford Univ.

Review Posted Online: May 20, 2010

Kirkus Reviews Issue: March 1, 1995

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MOMOFUKU MILK BAR

With this detailed, versatile cookbook, readers can finally make Momofuku Milk Bar’s inventive, decadent desserts at home, or see what they’ve been missing.

In this successor to the Momofuku cookbook, Momofuku Milk Bar’s pastry chef hands over the keys to the restaurant group’s snack-food–based treats, which have had people lining up outside the door of the Manhattan bakery since it opened. The James Beard Award–nominated Tosi spares no detail, providing origin stories for her popular cookies, pies and ice-cream flavors. The recipes are meticulously outlined, with added tips on how to experiment with their format. After “understanding how we laid out this cookbook…you will be one of us,” writes the author. Still, it’s a bit more sophisticated than the typical Betty Crocker fare. In addition to a healthy stock of pretzels, cornflakes and, of course, milk powder, some recipes require readers to have feuilletine and citric acid handy, to perfect the art of quenelling. Acolytes should invest in a scale, thanks to Tosi’s preference of grams (“freedom measurements,” as the friendlier cups and spoons are called, are provided, but heavily frowned upon)—though it’s hard to be too pretentious when one of your main ingredients is Fruity Pebbles. A refreshing, youthful cookbook that will have readers happily indulging in a rising pastry-chef star’s widely appealing treats.    

 

Pub Date: Oct. 25, 2011

ISBN: 978-0-307-72049-8

Page Count: 256

Publisher: Clarkson Potter

Review Posted Online: Jan. 13, 2012

Kirkus Reviews Issue: Oct. 15, 2011

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