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Gilbert is a highly conversational writer - a blessing if you are in the memoir business. Four years after its publication, Eat, Pray, Love remains on the New York Times best-seller list, giving its author a chance, with the likely sales of this new book, to become the Malcolm Gladwell of soul-searching. Gilbert left her loyalists believing that a year of spiritual questing would end with peace, love and the address of the best pizzeria in Naples. There could be no doubt that her readers wanted more. She and Felipe had gone off into the sunset; could...
Cleaving is, however, a much livelier book than Committed, in the way that your narcissistic pal is more riveting than your earnest, loyal girlfriend. Powell's interest in butchery is genuine, and the passages set during her internship at Fleisher's, an upstate New York butcher shop, bristle with clarity. That's not to say the intended metaphor - that as she learns to butcher, she's also exploring the anatomy of her tumultuous love life - is clear or convincing, largely because her journey feels so incomplete...
Sick of high household bills? Shopping maven Stephanie Nelson, founder of the popular website couponmom.com has developed a method that she promises will slash your food and drugstore costs. She describes her techniques in her new book, The Coupon Mom's Guide to Cutting Your Grocery Bills in Half (Avery). TIME senior reporter Andrea Sachs visited with the thrifty author, who lives in Atlanta, Ga., during Nelson's recent visit to pricey New York City...
...really possible to cut your grocery bills in half? Easily. My mantra is that strategic shopping isn't changing the way you eat; it's just changing the way you buy the food that you like. In the book, I use the example of pork chops costing $5 a pound. But if you ask the butcher to cut up the pork loin, it's $2 a pound, and for the same amount of money spent, you have more than twice as much food. I tried to bring out what I think are some pretty frugal practices that...
...result of work conducted by Susan Roberts, professor of nutrition at Tufts University, and Jean Mayer, of Tufts' USDA Human Nutrition Research Center on Aging. It was Roberts who initiated the study, and it was her own struggles with weight that got her started. Author of the book The Instant Diet, she was working on new recipes for the paperback version (retitled The "i" Diet) and, as was her practice, used herself as a guinea pig. As a rule, she lost weight on the menu plans she recommended to readers, but when she redeveloped some of the meals using what...