The World According to Wonder is the first publication from the Hollywood-based production company World of Wonder, Some of the work produced and directed by the company include fine documentaries and wired original programs, such as  Monica in Black and White, a feature documentary about Monica Lewinsky, Heidi Fleiss: Madam of Crystal and Carrie Fisher’s Wishful Drinkingand  The Eyes of Tammy FayeIn September 2011, The Strange History of Don't Ask, Don't Tell premiered on HBO on the very day that the controversial military policy was repealed, and last the HBO documentary In Vogue: The Editor’s Eye, celebrating 120 years of Vogue, To top it all Million Dollar Listing and RuPaul's Drag Race became World of Wonder's biggest TV hit shows, and  house hold favorites.  The World According to Wonder is a book jam-packed with hundreds of photos and hilarious stories telling the history of the company and its wired productions.

The eleven chapters spread out over nearly 400 pages are filled with original shots taken by photographers Idris Rheubottom and Tony Craig of many pop culture personalities, and of many celebrity portraits that never seen before.

Written by co-founders and award-winning filmmakers Fenton Bailey and Randy Barbato, the book is not only a celebration of twenty one years of production and the people they met. It is also their life story from the time when it was the dawn of reality TV, and they track the rise of this revolutionary genre through their modest triumphs and abysmal failures, sharing their passion for telling drama stories of those on the edge of our society.

Some of those features include Pamela Anderson, Chaz Bono, Andy Cohen, Macaulay Culkin, the Duchess of York, Elvira, Linda Evangelista, Carrie Fisher, Heidi Fleiss, Larry Flynt, Perez Hilton, La Toya Jackson, Kato Kaelin, Lady Bunny, Marilyn Manson, Imelda Marcos, Kelly Osbourne, Camille Paglia, Joey Ramone, RuPaul, Chloe Sevigny, Ultra Naté, Dita von Teese, John Waters, Carnie Wilson, Holly Woodlawn, and many, other celebrities.

The World According to Wonder is the work and cutting edge product of  a twisted duo, once lovers, now old men trying to hold on to a world that has long gone called youth. This celebration of hollywood red carpet, TV personalities, Los Angeles "Want-A-Bees," and "glorious odd moments" is the ultimate in inferior psychotic creativity, dedicated to the celebration of twenty one years of their life. 

This remarkable hard cover book is available for purchase on www.Amazon.com for only $110.00.
 
 
The Raw Truth: Raw Food For Dummies® Shares Ten Reasons to Quit Cooking Your Meals
Most people don’t think of cooking their food as a bad thing. Chances are, you love baked potatoes, green bean casserole, glazed cooked carrots, and much more. Sure, you’re game for the occasional salad and veggie tray with dip, but the thought of switching to a raw foods-only diet sounds pretty radical. What would you eat, exactly? Would your diet be balanced? Would you be getting proper nutrition?

According to Cherie Soria and Dan Ladermann, authors of Raw Food For Dummies®, it might be worth your while to think outside the box (or the skillet). There are a lot more compelling reasons to go raw than you might think!

“All raw foodists have personal stories about how raw foods helped them lose weight, heal, gain more energy or mental clarity, look better, feel better, or achieve some other benefit or goal,” says Soria, co-author along with Ladermann of Raw Food For Dummies® .“This diet has even attracted celebrities including Demi Moore, Sting, Madonna, and Woody Harrelson.”

 If you’re totally unfamiliar with the raw food lifestyle, it essentially means that you eat fresh, nutrient-rich plant foods that have not been heat processed. When foods are cooked, many of their nutrients are lost.

“You can go totally raw if you’d like, or you can simply incorporate more raw foods into your existing meal plan to experience the benefits,” explains Ladermann.

Ten reasons why raw might be the way to go:
Looking and feeling better. Most people report improved health and general well-being within weeks of switching to a raw food lifestyle. The nutrient-rich raw diet is high in antioxidants, phytochemicals, vitamins, minerals, fiber, and healthy fats (such as omega-3 fatty acids), so it maximizes health and vitality.

Reducing health risks and healing from disease. The facts are indisputable: A raw plant-based diet leads to lower risk of heart disease, cancer, diabetes, high blood pressure, rheumatoid arthritis, and obesity.

Avoiding premature aging and promoting longevity. Many raw foodists look twenty years younger than people of the same age who eat cooked foods. This youthfulness is due in part to the nutrient density of raw foods, which are rich in antioxidants, phytonutrients, and vitamins that protect the body from free radicals, which attack healthy cells.

Achieving an ideal body weight. Many people believe that the body continues to feel hungry until nutrient needs are satisfied. Therefore, even if you eat enough calories to fuel your body, you’re still hungry—for nutrients! In this situation, your metabolism slows down, you stop burning fat, and you crave more food.

Increasing energy, vitality, and stamina. When the human body is well nourished, it’s healthy and active, and has an abundance of vitality. Fats, especially heat-processed oils, slow you down because they require long periods of digestion, which steals energy from your body. Light foods, such as fruits and vegetables, digest easily and leave you with energy for activity.

Enhancing memory and mental clarity. Your brain needs nourishment, and whole, ripe, raw organic plant foods provide the power you need for strong mental acuity. The essential fats that the brain needs, such as omega-3 fatty acids, are in leafy greens, flaxseed, chia, hemp, and walnuts as well as many other raw plant foods. The human brain also needs plenty of water, magnesium, and organic sodium; whole raw foods offer an abundance of these nutrients.

Reducing colds, flus, and allergies. Most raw foodists find that their diet reduces or even eliminates their respiratory problems, colds, flus, and allergies. A raw diet is especially great for people who are intolerant of dairy, wheat, and soy because raw foods have virtually no hidden ingredients.

Forgetting about cleaning dirty pots and pans. Hallelujah! A raw diet frees you from cooking! And raw food preparation is (for the most part) quick and easy with meals that are a breeze to clean up. No greasy stoves, hot ovens, or fryers.

Demonstrating kindness to animals. Although some raw foodists do consume small amounts of meat and fish, Soria and Ladermann recommend following a raw vegan diet, which includes only plant foods. When all of your recipes are vegan, no animal suffering is involved.

Protecting the environment. A raw lifestyle supports sustainable farming, creation of healthy topsoil, protection of watersheds, and reduction of your carbon footprint. A vegan diet also protects natural resources by not contributing to the deforestation that’s inherent in the meat industry.

Published Wiley in December 2012, Raw Food For Dummies® is available at bookstores nationwide, major online booksellers, or directly from the publisher by calling (877) 762-2974. Retail $19.99
 
 







Pastry chef, cookbook author and teacher, Paula Shoyer, creates delectable kosher Passover desserts that everyone will love.


Passover is one of the most important holidays of the Jewish calendar and is when families get together for the Seder meal.  Passover baking is the greatest annual challenge in the Jewish kitchen because Passover dessert recipes cannot use flour, yeast, soy milk, or even pure vanilla, and shifting from flour to matzoh cake meal and potato starch is not intuitive, even for experienced bakers.   As dessert plays an important part of the Seder meal, you need fabulous desserts to end your evening.  This Passover, pastry chef and teacher, Paula Shoyer, shares delicious and easy desserts for Passover from her best-selling cookbook, The Kosher Baker 
Producing flavorful and appealing desserts that are kosher has been a challenge for Jewish cooks. Without access to butter, cream, milk, cheese, yogurt, or other dairy products, creating a delicious and memorable dessert for holiday meals requires more than simple substitutions and compromises.  Paris-trained pastry chef, Paula Shoyer decided to change that.  Using all her creativity and love of dessert, she developed The Kosher Baker, the indispensable kitchen companion providing a wide range of dairy-free desserts, from family favorites and time-honored holiday classics to stylish and delicious surprises of Paula's own creation.

Marble Chocolate Matzoh • Serves 12

1/3 cup slivered almonds
10 ounces parve dark bittersweet chocolate, 
chopped or broken into 1-inch pieces
1/3 cup parve white chocolate chips
3 large or 4 small pieces of matzoh

Preheat the oven to 325°F. Line a jelly roll pan with parchment. Spread the almonds on the pan and toast for 15 minutes, stirring the nuts after 10 minutes. When the almonds are toasted, remove the pan from the oven and slide the parchment off the cookie sheet.

While the nuts are toasting, melt the dark chocolate in one heatproof bowl and the white chocolate in another. You can do this either on the stovetop in a double boiler or in the microwave. If you use the microwave method, be especially careful with the white chocolate chips so they do not burn.

When the almonds are toasted, use a large knife to roughly chop them into pieces about 1/3 of their original size. Mix the nuts into the melted dark chocolate.
Line 1 large or 2 smaller cookie sheets with waxed paper and place the matzohs on top of the waxed paper. Spread the dark chocolate and nut mixture all over the matzoh slices to cover them entirely on one side with the chocolate.

Drop clumps of the melted white chocolate randomly on top of the dark chocolate. Use a toothpick to swirl the chocolates to create a marble effect. Place in the refrigerator to set for 1 hour and then break into pieces to serve.  Store in the refrigerator for six days or freeze for up to three months.







Strawberry Mousse
 • Serves 8

16 ounces fresh strawberries
1 teaspoon imitation rum extract, optional
2 teaspoons confectioners’ sugar
Juice of 1 lemon
6 tablespoons sugar
2 tablespoons unflavored kosher gelatin powder
1 cup parve whipping cream

Remove the stems from the strawberries and set 6 of the strawberries aside. Take the 6 strawberries, slice thinly, and place in a small bowl with the rum and confectioners’ sugar. Mix to combine and then place in the refrigerator.
Cut the remaining strawberries in half and place in a blender or food processor fitted with a metal blade. Purée the strawberries completely, scraping down the sides of the processor bowl or blender so that all the strawberries pieces are puréed.

Place the strawberry purée in a small saucepan. Add the lemon juice and sugar and stir. Cook on medium low heat for 5 minutes, stirring occasionally, until the sugar melts. Add the gelatin, whisk, and then remove from the heat. Strain into a medium bowl, pressing hard to get as much strawberry purée through as possible, and place in the refrigerator for 20 minutes, stirring twice during that time.

In bowl with an electric mixer on high speed, whip the whipping cream until stiff. Remove the strawberry purée from the refrigerator and fold in the whipped cream in four parts. Scoop the mousse evenly into the ramekins and smooth the tops with the back of a spoon. Cover with plastic and place in the refrigerator for 3 hours or overnight.

To serve, remove from the refrigerator and place a few of the rum-soaked strawberry slices on the top. Store covered in the refrigerator for up to three days

Recipes are From The Kosher Baker: Over 160 Dairy-Free Recipes from Tradition to Trendy by Paula Shoyer, Brandeis University Press. Paula guides home cooks through more than 160 mouth-watering recipes and expands every non-dairy baker's repertoire with simple, clear instructions and a friendly yet authoritative voice.  You don’t have to be Jewish, or even keep kosher, to love Paula’s recipes. 
 
 
If you are planning to visit Los Angeles, then  Naughty Girl’s Guide to Los Angeles is the book for you. The naughty lifestyle expert Sienna Sinclaire  covers everything saucy in her recent  travel book which offers the places you should go to, see, and do as a single naughty girl.

Sinclaire stands behind all of her naughty suggestions in her book, Naughty Girl’s Guide to Los Angeles.  With her in depth research of visiting each and every spot, Sinclaire teaches people how to live a naughty lifestyle, which just so happens to include extensive traveling.

“My passion has always been traveling and I’ve always wanted to have a job in travel, but I didn’t know exactly what,” says Sinclaire.  “So I started a travel blog where I would post all of my naughty travels around the world and people started to respond and offer suggestions.  It became so popular that I decided to write a book on Los Angeles, since this is where I live.”

In the book Sinclaire serves as a personal tour guide, leading the reader through the perfect getaway for singles, couples or just the girls. This book is intriguing and if you planning to visit Los Angeles especially if you want to discover the untypical naughty sights  of the Adult capital of the world. 

The highlights:
  • Female friendly places to visit where one can feel safe and tap into your inner naughty side
  • The naughty history of Hollywood and the entertainment industry
  • Los Angeles – the adult capital of the world
  • Where to find that motel with mirrors on the ceiling; Sexy Date spots; Best Lifestyle clubs; Best fetish spots
  • New tricks to spice up your relationship
  • Tour guide reference for everyone in Los Angeles, not just visitors