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 …

Chaplain James D. Johnson broke all the rules to be with his men. He chose to accompany them, unarmed, on their daily combat operations, a decision made against the recommendations of his superiors. During what would be the final days for some, he offered his ministry not from a pulpit but on the battlefields--in hot landing zones and rice paddies, in hospitals, aboard ship, and knee-deep in mud. He even found time for baptisms in the muddy Mekong River. "You've never really lived until you've almost died," writes Johnson, one of the youngest army chaplains at the time. Through his compelling narration, he takes us into the hearts of frightened young boys and the minds of experienced men. In Combat Chaplain, we live for eight and one-half months with Johnson as he serves in the field with a small unit numbering 350 men. The physical price can be counted with numbers--ninety-six killed and over nine hundred wounded. Only those who paid it can understand the spiritual and psychological price, in a war that raised many difficult moral issues. "It placed my soul in the lost and found department for awhile," Johnson writes. Also provided here is an in-depth look at …