!±8± How to Write a Selling Screenplay

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Post Date : Mar 28, 2012 08:05:32 | Usually ships in 24 hours

How to Write a Selling Screenplay

Christopher Keane has spent 20 years in the business, learning the truths--and the tricks--of writing a selling screenplay. In How to Write a Selling Screenplay, he takes writers through the entire process, from developing a story to finding the best agent. Using an annotated version of an often-optioned screenplay of his own, and citing examples from movies ranging from Casablanca and Lethal Weapon to Sling Blade and The English Patient, he discusses how to create three-dimensional characters, find a compelling story, build an airtight plot structure, fine-tune dialogue, and much more. Keane's tips on the difference between writing for film and television, as well as his advice on dealing with Hollywood movers and shakers, make this an essential companion for people writing their first--or their fortieth--screenplay.

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How to Write a Selling Screenplay

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Good Eats 3: The Later Years

!±8±Good Eats 3: The Later Years

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Post Date : Mar 24, 2012 07:27:37
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As Good Eats enjoys its 14th season on the Food Network, its popularity continues unabated. Fans can’t get enough of Alton Brown’s wildly inventive, science-geeky, food-loving spirit. It’s no wonder, then, that the first two volumes in STC’s Good Eats series were New York Times bestsellers.

Like Volumes 1 and 2, Good Eats 3: The Later Years packs a bounty of information and entertainment between its covers. More than 200 recipes are accompanied by hundreds of photographs, drawings, and stills from the show, as well as lots of science-of-food facts, cooking tips, food trivia, behind-the-scenes glimpses—and bonus sock puppet instructions! In chapters devoted to everything from pomegranates to pretzels, mincemeat to molasses, Alton delivers delicious recipes along with fascinating background in a book that’s as fun to read as it is to cook from. Good Eats 3 will be a must-have addition to the bookshelves and kitchen counters of Alton lovers everywhere.

Praise for Good Eats 3: The Later Years:

“A victory lap” 
—Chicago Tribune

“The hefty book is filled with health information and tips on how to become a better home cook, all told in the breezy style that made Alton Brown’s show so accessible and fun. Plus there is a pattern and stickers for making sock puppets. She was wonderful, but Julia Child never taught you how to make a sock puppet, did she?”
 —Oregonian

“Alton’s cookbooks are non-traditional to say the least. In addition to great recipes, they’re loaded with humor, science, and great tips on selecting ingredients.”
—Northeast Flavor magazine

“Much like Good Eats the show, the book can carry many labels—or, more to the point, defy labels altogether.”
—The Record

“His best yet.” —LAWeekly.com

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The TV Writer's Workbook: A Creative Approach To Television Scripts

!±8± The TV Writer's Workbook: A Creative Approach To Television Scripts

Rate : | Price : $10.88 | Post Date : Mar 19, 2012 22:35:56
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Why is TV writing different from any other kind of writing? How will writing a spec script open doors? What do I have to do to get a job writing for TV? Writing for television is a business. And, like any business, there are proven strategies for success. In this unique hands-on guide, television writer and producer Ellen Sandler shares the trade secrets she learned while writing for hit shows like Everybody Loves Raymond and Coach. She offers concrete advice on everything from finding a story to getting hired on a current series.

Filled with easy-to-implement exercises and practical wisdom, this ingenious how-to handbook outlines the steps for becoming a professional TV writer, starting with a winning script. Sandler explains the difference between “selling” and “telling,” form and formula, theme and plot.
Discover:

• A technique for breaking down a show style so you’re as close to being in the writing room as you can get without actually having a job there
• The 3 elements for that essential Concept Line that you must have
in order to create a story with passion and consequence
• Mining the 7 Deadly Sins for fresh and original story lines
• Sample scripts from hit shows
• In-depth graphs, script breakdown charts, vital checkpoints
along the way, and much, much more!

• Writing the Pilot
• Writing the TV Drama Series 3rd edition: How to Succeed as a Professional Writer in TV
• Successful Television Writing
• Crafty TV Writing: Thinking Inside the Box
• The Eight Characters of Comedy: Guide to Sitcom Acting And Writing

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Slayer Slang: A Buffy the Vampire Slayer Lexicon

!±8± Slayer Slang: A Buffy the Vampire Slayer Lexicon

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Post Date : Mar 17, 2012 01:04:30 | Usually ships in 24 hours

In its seven years on television, Buffy the Vampire Slayer earned critical acclaim and a massive cult following among teen viewers. One of the most distinguishing features of the show is the innovative way its writers play with language--fabricating new words, morphing existing ones, and throwing usage on its head. The result has been a strikingly resonant lexicon that reflects the power of both youth culture and television in the evolution of American slang. Using the show to illustrate how new slang is formed, transformed, and transmitted, Slayer Slang is one of those rare books that combines a serious explanation of a pop culture phenomenon with an engrossing read for Buffy fans, language mavens, and pop culture critics. Noted linguist Michael Adams offers a synopsis of the program's history, an essay on the nature and evolution of the show's language, and a detailed glossary of slayer slang, annotated with actual dialogue. Introduced by Jane Espenson, one of the show's most inventive writers (and herself a linguist), Slayer Slang offers a quintessential example of contemporary youth culture serving as a vehicle for slang.

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Food Network Star: The Official Insider's Guide to America's Hottest Food Show

!±8± Food Network Star: The Official Insider's Guide to America's Hottest Food Show

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Post Date : Mar 13, 2012 15:27:22 | Usually ships in 24 hours

An all-access pass for fans of television’s most challenging food fight . . . and the Food Network stars it has created

For seven delicious seasons, Food Network Star finalists have endured weeks of grueling and complex cooking challenges to compete for the biggest prize in television: their own Food Network show. Each finalist is put to the test to determine his or her culinary competence and on-screen star potential, and the stakes are high. The last finalist standing is launched into food and television celebrity.

Now, for the first time ever, go behind the scenes with the finalists as they compete to win a life-changing spot on Food Network. From the drama of the challenges to the delicious winning recipes, Food Network Star: The Official Insider’s Guide to America’s Hottest Food Show showcases hundreds of photos and stories from the finalists and celebrity judges, including the selection committee:

Susie Fogelson
Giada De Laurentiis
Bob Tuschman

and Food Network personalities:

Alton Brown
Cat Cora
Paula Deen
Duff Goldman
Robert Irvine
Rachael Ray
Michael Symon
Ina Garten
Tyler Florence
The Neelys

Plus recipes and stories from Season Seven

You’ve watched them compete to earn their spot in Food Network’s lineup—now you can cook the star’s recipes in your own kitchen.

Dan Smith and Steve McDonagh’s Lobster Potpie
Guy Fieri’s Jackass Rolls
Amy Finley’s Eggs en Cocotte
Aaron McCargo Jr.’s Stuffed Pork Chops
Melissa d’Arabian’s Flexible Four-Step Chicken for Family and Company
Aarti Sequeira’s Ground Lamb Kofta Kebabs with Pomegranate Glaze

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The Bizarre Truth: Culinary Misadventures Around the Globe

!±8±The Bizarre Truth: Culinary Misadventures Around the Globe

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Post Date : Mar 10, 2012 03:43:58
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Andrew Zimmern, the host of The Travel Channel’s hit series Bizarre Foods, has an extraordinarily well-earned reputation for traveling far and wide to seek out and sample anything and everything that’s consumed as food globally, from cow vein stew in Bolivia and giant flying ants in Uganda to raw camel kidneys in Ethiopia, putrefied shark in blood pudding in Iceland and Wolfgang Puck's Hunan style rooster balls in Los Angeles. For Zimmern, local cuisine — bizarre, gross or downright stomach turning as it may be to us -- is not simply what’s served at mealtime. It is a primary avenue to discovering what is most authentic — the bizarre truth — about cultures everywhere. Having eaten his way around the world over the course of four seasons of Bizarre Foods, Zimmern has now launched Bizarre Worlds, a new series on the Travel Channel, and this, his first book, a chronicle of his journeys as he not only tastes the “taboo treats” of the world, but delves deep into the cultures and lifestyles of far-flung locales and seeks the most prized of the modern traveler’s goals: The Authentic Experience. Written in the smart, often hilarious voice he uses to narrate his TV shows, Zimmern uses his adventures in “culinary anthropology” to illustrate such themes as:  why visiting local markets can reveal more about destinations than museums; the importance of going to “the last stop on the subway” — the most remote area of a place where its essence is most often revealed; the need to seek out and catalog “the last bottle of coca-cola in the desert,” i.e. disappearing foods and cultures; the profound differences between dining and eating; and the pleasures of snout to tail, local, fresh and organic food. Zimmern takes readers into the back of a souk in Morocco where locals are eating a whole roasted lamb; along with a conch fisherman in Tobago, who may be the last of his kind; to Mississippi, where he dines on raccoon and possum. There, he writes, "People said, 'That's roadkill!' ‘No it's not,’ I said. ‘It's a cultural story.’”

Whether it’s a session with an Incan witch doctor in Ecuador who blows fire on him, spits on him, thrashes him with poisonous branches and beats him with a live guinea pig or drinking blood in Uganda and cow urine tonic in India or eating roasted bats on an uninhabited island in Samoa, Zimmern cheerfully celebrates the undiscovered destinations and weird wonders still remaining in our increasingly globalized world.


From the Hardcover edition.

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Freakin' Fabulous: How to Dress, Speak, Behave, Eat, Drink, Entertain, Decorate, and Generally Be Better than Everyone Else

!±8± Freakin' Fabulous: How to Dress, Speak, Behave, Eat, Drink, Entertain, Decorate, and Generally Be Better than Everyone Else

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Post Date : Mar 06, 2012 20:18:30 | Usually ships in 24 hours

Freakin' Fabulous: How to Dress, Speak, Behave, Eat, Drink, Entertain, Decorate, and Generally Be Better than Everyone Else

Clinton Kelly won't just revamp your wardrobe -- he'll revamp your life!

The huddled masses yearn to be fabulous, and finally Clinton Kelly is heeding their call. As co-host of TLC's popular What Not to Wear, he regularly transforms dumpy fashion disasters into traffic-stopping, get-an-instant-promotion, reignite-the-passion-in-that- relationship makeovers. But fabulousness doesn't stop with style. Let's face it: you might look good, but if you're chomping on that crudité with your mouth wide open, nobody at the party will talk to you -- even if you can explain to them what crudité actually is.

Of course, the keys to being better than everyone else aren't always so obvious. Don't worry; Clinton's here to help.

• How do you make a flat butt look big and a big butt look flat?
• What's the one trick that will slim down your entire silhouette and make your ta-tas look va-va-voom?
• How do you eat an oyster without getting kicked out of the best restaurant in town?
• What's the grammatically correct form of "lay" to use when propositioning a Baldwin brother?

He'll teach you how to look your best, sound your smartest, use the manners your momma taught you, poach an egg, fix a perfect gin and tonic, throw the most popular parties (and top the guest list at other soirees), make your home the envy of your neighbors, and generally be the fabulous person you always knew you could be.

From the three style criteria he uses to dress any shape for any occasion, to his eloquent approach to appreciation, to his four must-memorize recipes for whipping up a last-minute meal, Clinton Kelly shares it all in Freakin' Fabulous.

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Rachael Ray: Best Eats in Town on $40 A Day

!±8± Rachael Ray: Best Eats in Town on A Day

Rate : | Price : $16.95 | Post Date : Mar 04, 2012 03:02:13
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A delightful scrapbook for fans of Rachael Ray's popular A Day show. Rachael revisits over 50 cities. This book is illustrated with color photos and selected recipes from her favorite restaurants.

• Rachael Ray's Big Orange Book: Her Biggest Ever Collection of All-New 30-Minute Meals Plus Kosher Meals, Meals for One, Veggie Dinners, Holiday Favorites, and Much More!
• Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes! (Food Network)
• More Diners, Drive-ins and Dives: A Drop-Top Culinary Cruise Through America's Finest and Funkiest Joints
• Eva's Kitchen: Cooking with Love for Family and Friends
• My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness

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Good Eats 2: The Middle Years

!±8±Good Eats 2: The Middle Years

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Post Date : Mar 02, 2012 13:21:05
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Good Eats 2: The Middle Years picks up where the bestselling Good Eats: The Early Years left off. Showcasing everything Alton Brown fans (and they are legion!) have ever wanted to know about his award-winning television show, The Middle Years is chock-full of behind-the-scenes photographs and trivia, science-of-food information, cooking tips, and—of course—recipes.

 

Brown’s particular genius lies in teaching the chemistry of cooking with levity and exuberance. In episodes such as “Fit to Be Tied” (meat roulades), “Crustacean Nation” (crab), and “Ill-Gotten Grains” (wheat products), Brown explains everything from how to make the perfect omelet to how to stuff your own sausages. With hundreds of entertaining photographs, along with Brown’s inimitable line drawings and signature witty writing, this comprehensive companion book conveys the same wildly creative spirit as the show itself.

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