100 Books Like Out With the Stars

Before he became a writer of potboiler novels and true-crime journalism, Dominick Dunne was a film and television producer and a social butterfly who also happened also to be an avid amateur photographer. This memoir of his Hollywood days, which resulted in a crash-and-burn from which he emerged as a writer, is filled with intimate, candid images of such friends (not all faithful) as Jane Fonda, Elizabeth Taylor, Natalie Wood, Paul Newman, and Frank Sinatra, as well, of course, as Dunne and his family. There are dreamy and even eye-popping tales throughout, and if you're at all familiar with Dunne's books or magazine writing, you'll marvel at how so much of it so neatly dovetails with the life he actually lived and, thankfully, captured on film and in these frank and candid pages.

We call them 'movies' as a nickname for 'moving pictures,' and the immense importance of the 'pictures' part of that phrase is underscored by this lavish and gorgeous book celebrating the work of Hollywood's classic glamour photographers. In brief lives and portfolios of the likes of George Hurrell, Peter Stackpole, Phil Stern, Sid Avery, and Ruth Orkin, we see hundreds of photos of such icons as Marilyn Monroe, John Wayne, James Dean, Judy Garland, Marlon Brando, and Shirley MacLaine on the set and off, posed for sumptuous portraits or grabbing coffee and a smoke between takes, in iconic images and remarkable candids. David Fahey and Linda Rich, important photographers themselves, are ideal guides to this gallery, pointing out aspects of the photographers' technique and craft without losing sight of the remarkable subjects of these memorable shots.

Peter Biskind chronicles the rise of New Hollywood in the 1970s, featuring such "movie brat" directors as Martin Scorsese, Francis Ford Coppola, and Steven Spielberg. But he also refers to such older directors as Stanley Kubrick.

It’s written in a chatty and easy-to-read style and is full of useful tidbits of information about Kubrick and especially his new backers at Warner Brothers.

If this beautifully illustrated collection of Hollywood tragedies were only kink, only lurid scandal like so many cheap TV potshots, it wouldn’t be the iconic masterpiece it has become. Kenneth Anger’s take on the faded and fallen Hollywood differs because he loves the place and its people with all his heart.

A child starling and renegade director in his own right (Scorpio Rising, Kustom Kar Kommandoes), he oozes child-like wonder and horror on every page. As he puts it in the book’s equally stark sequel, Hollywood Babylon II, the movies “promise immortality, but don’t really deliver.”   

I couldn’t resist recommending this book, mainly because it is such a clever title! How can you suddenly, unexpectedly, become a restaurant manager? It is a brilliant story that lots of readers can identify with, the way you might suddenly find yourself in a role that you did not plan to take on. 

As well as telling a personal story, it outlines all the pitfalls of working out how to be the best manager you can be, and the lessons in how to deal with staff and customers in order to be a successful restaurant manager. Lots of tips, questions, and suggested rules to help you along the way.  

This book is powerful to me because of the intense mother/daughter conflict she relates. My mother was lovely, well-read, and held an important position at our state university. However, she was also extremely critical of her children. Because I never rebelled against my mother, I was entranced with Joanne Harris’ young character, Framboise, who plans and carries out a rebellion against her mother that is worthy of the French resistance. Many years later, when Framboise Simon returns to a small village on the banks of the Loire, the locals do not recognize her as the daughter of the infamous woman they hold responsible for a tragedy during the German occupation.

The past and present are inextricably entwined in a scrapbook of recipes and memories that Framboise inherited from her now-deceased mother. The journal contains the key to the tragedy that indelibly marked that summer of her ninth year. The mother… show more.

David is a fellow food writer and friend of mine and we’ve enjoyed many dinners and events out at local restaurants.

Many years ago he started an online forum for the food-obsessed in Chicago, and that was before “blogs” and Substacks and even social media. Monica is a longtime local food writer and NPR contributor. They both are true authorities on the dining scene here so their stories about the history and lore of various beloved Chicago/Midwestern dishes (beyond deep dish and Italian beef sandwiches) are really exciting to read. 

Cheffes explores the lives and the challenges facing female chefs and chefs-in-training in Lyon, France.

It also provides compelling first-hand experiences of the author who went through training while pregnant as well. Black’s account of the tribulations of professional female "cheffes" against a background of prejudice and harassment seemed very relevant to our contemporary discussions.

But what really stood out for me about this is that she contextualizes the story within the history of Lyon, famous both for its cuisine and for its legendary female cheffes. Black ties together past and present beautifully in her account, giving a real sense of continuity and change in the food world.

I couldn’t imagine what this book could be about with a title like this, but I enjoy Cat’s short stories so I took a leap of faith. I’m glad I did.

You Sexy Thing is the name of a sentient bioship that believes it is being stolen. Fast-paced and action-packed with great characters, You Sexy Thing also has depth–found family, personal ethics, and a pirate king bent on revenge. Immensely entertaining.

In the Twentieth Century, the U.S. took stock of its regional specialties, resulting in landmark publications around the country. Many of the resulting books then and now tend to fixate on recipes alone, the tip of the culinary iceberg.  

During the 1980s, John Egerton meandered around the South looking for vestiges of vittles only found there at a time when regional cooking specialties across the US seemed to be fading fast.  With snippets of travel writing, interviews with artisans, anecdotes, and recipes, Southern Food demonstrated the culinary vitality and diversity of the South in one volume.   

Egerton’s work revealed the need for deeper research and more context to make sense of culinary traditions. It also helped casual observers to recognize the importance of Southern food, and that before mass-produced popular culture took hold, all food was essentially regional.