Personal memoir of Stanley Marcus providing anecdotes about his life and family, and also describing his role in the Neiman Marcus department store chain, which was founded by Herbert Marcus (Stanley's father) with his younger sister and her husband, Carrie and Al Neiman. Index starts on page 373.

As an intelligence officer during the Vietnam War, Fred L. Edwards, Jr., was instructed to visit every major ground unit in the country to search for intelligence sources—long range patrols, boats, electronic surveillance, and agent operations. “Edwards found time to keep a journal, an extremely well-written, sharply observed report of his adventures. Along with contemporary postscripts and a helpful historical chronology, that journal is a significant improvement on most Vietnam memoirs. It is the record of a Marine’s on-the-job education.”—Proceedings

This delightful collection captures the flavor and diversity of the cuisine of the Lone Star State. The Texas Cookbook presents recipes ranging from down-home cooking to high-class affairs, from regional favorites to ethnic specialties. Mary Faulk Koock traveled throughout Texas gathering recipes from ranch kitchens and city hostesses. Scattered among these are the author’s anecdotes from her vast and varied encounters with the famous and influential. In Austin John Henry Faulk, the author’s brother, savors Quail Pie with J. Frank Dobie, Walter Prescott, Roy Bedichek, and Mody Boatright. Fort Worth’s Van Cliburn enjoys the hostess’ biscuits and offers his own recipe for a whole-wheat variety. Here is Lady Bird Johnson’s Peach Ice Cream (the LBJ Ranch) and some expected classics such as Lee’s Chili (Amarillo), Venison Roast (the King Ranch), and Black-eyed Peas with Okra (Austin). But you will also find the unusual in Roasted Wild Turkey (the Hill Country), Fried Apricot Pies (Fredericksburg), and Watermelon Rind Preserves (Luling). Regional contributions shine in Sauerbraten (Kerrville), Salsa Brava (Brownsville) and Crawfish Etouffee (Beaumont). At the home of friends in Dallas Koock reveals the recipe for Chicken Cannelloni served after an opera. We share in her delight with Persimmon Salad in San …