Welcome to Michael's: Great Food, Great People, Great Party! - Hardcover

Liz Smith is a Texan who grew up worshiping the likes of Tom Mix and his horse Tony as well as Astaire and Rogers at the movies. She wrote her first column after listening to Walter Winchell on the radio and went on to create a gossip pillar at the University of Texas, where she studied journalism. In late 1949 she arrived in New York City with only $50 to her name and no ticket home. Early jobs with Mike Wallace at CBS Radio, Allen Funt on Candid Camera and as the ghostwriter for the famous "Cholly Knickerbocker" Hearst society column put her right in the media mix. She also was a memorable writer-editor for Sports Illustrated and Cosmopolitan. Her bylined column has appeared daily since 1976 and is syndicated to millions of readers in over 70 newspapers. A champion of literacy and the fight against AIDS, she has raised millions for these causes. She won the Matrix Award for journalism and an Emmy Award for TV reporting at WNBC. Liz has been in Vanity Fair's Hall of Fame, endured the Playboy Q&A and answered the Proust questionnaire. She was recently named a "Living Landmark" by the Landmarks Conservancy of New York.

Chef/owner McCarty (Michael's Cookbook) has served celebrities, media executives and foodies at his self-named Santa Monica and New York City restaurants for more than 25 years. In this attractive, chatty volume, he proudly presents a distinctly bicoastal collection of 85 of his favorite dishes. Employing quality ingredients, McCarty uses relies on simple preparation and last-minute garnishing with fresh herbs. Classic examples of California cuisine include a simple goat cheese and beet salad artfully dressed in a white wine-Dijon vinaigrette and a dash of fresh chives, and dungeness crab served with a Meyer lemon butter. His east coast roots shine through in dishes like Baked Clams Casino and Soft Shell Steamers, as well as a trio of dishes featuring ramps sautéed with peas and morels, fiddlehead ferns and spring onions, and a assorted spring vegetables. Enthusiastic and patient, McCarty frequently takes time to extrapolate on topics such as charcuterie, lobster and mushrooms; his passage on choosing and opening oysters will prove a Godsend for frustrated fans of the bivalves. Liberally peppered accolades from famous friends and customers, on the other hand, prove little more than distracting. Those looking for a handy and accessible guide to creating elegant seasonal dishes will find a lot to like. Full-color photos throughout.
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