Recently featured on public radio

The 25th of December by Dave Koz and Friends
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With four highly successful holiday albums and 17 consecutive years of the Dave Koz and Friends Christmas tour, Dave Koz returns to celebrate the holiday season with the release of The 25th of December. Dave is joined by a who’s who of acclaimed musicians to bring the heart and soul back into the Christmas season.

The 25th of December by Dave Koz and Friends

Buy  Buy CD | iTunes

With four highly successful holiday albums and 17 consecutive years of the Dave Koz and Friends Christmas tour, Dave Koz returns to celebrate the holiday season with the release of The 25th of December. Dave is joined by a who’s who of acclaimed musicians to bring the heart and soul back into the Christmas season.

The Language of Food: A Linguist Reads the Menu by Dan Jurafsky
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All Things Considered: 'Language Of Food' Reveals Mysteries Of Menu Words And Ketchup
The Daily Circuit: Dan Jurafsky decodes ‘The Language of Food’
The Leonard Lopate Show: Where Does the Word Ketchup Come From? And Other Questions on the Language of Food
Good Food: A Linguist’s Tour of Food
A linguist delves into the world of food, describing the true meanings of descriptive words like “rich” and “crispy” when they appear on a menu and tracing how traditional and favorite dishes spread and changed through colonial shipping routes.

The Language of Food: A Linguist Reads the Menu by Dan Jurafsky

Buy  Buy Book | Kindle

All Things Considered: 'Language Of Food' Reveals Mysteries Of Menu Words And Ketchup

The Daily Circuit: Dan Jurafsky decodes ‘The Language of Food’

The Leonard Lopate Show: Where Does the Word Ketchup Come From? And Other Questions on the Language of Food

Good Food: A Linguist’s Tour of Food

A linguist delves into the world of food, describing the true meanings of descriptive words like “rich” and “crispy” when they appear on a menu and tracing how traditional and favorite dishes spread and changed through colonial shipping routes.

Let the Season In by The Mormon Tabernacle Choir
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The 360-member Mormon Tabernacle Choir has performed at Worlds Fairs and expositions, inaugurations of U.S. presidents, in acclaimed concert halls around the world, on television broadcasts, and now on Youtube and Facebook. With their incomparable voices and their shared faith in God, they are a significant presence in the world of music, giving service through song and now can be a regular part of your holiday experience.  Let the season in with 14 wonderful performances that will have your holiday season singing loudly!

Let the Season In by The Mormon Tabernacle Choir

Buy  Buy CD | iTunes

The 360-member Mormon Tabernacle Choir has performed at Worlds Fairs and expositions, inaugurations of U.S. presidents, in acclaimed concert halls around the world, on television broadcasts, and now on Youtube and Facebook. With their incomparable voices and their shared faith in God, they are a significant presence in the world of music, giving service through song and now can be a regular part of your holiday experience.  Let the season in with 14 wonderful performances that will have your holiday season singing loudly!

Holiday Symphony by Celtic Thunder
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Internationally renowned singing sensation Celtic Thunder pay homage to cherished holiday favorites on their brand new album Holiday Symphony. Tracks on the album range from the traditional carols Away in A Manger, Come All Ye Faithful and O Holy Night to the more contemporary pop classic Fairytale of New York and Mary Did You Know.

Holiday Symphony by Celtic Thunder

Buy  Buy CD | iTunes

Internationally renowned singing sensation Celtic Thunder pay homage to cherished holiday favorites on their brand new album Holiday Symphony. Tracks on the album range from the traditional carols Away in A Manger, Come All Ye Faithful and O Holy Night to the more contemporary pop classic Fairytale of New York and Mary Did You Know.

Missing Microbes: How the Overuse of Antibiotics Is Fueling Our Modern Plagues by Martin J. Blaser, M.D.
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Good Food: The Implications of Antibiotic Use in the Food System
Tracing one scientist’s journey toward understanding the crucial importance of the microbiome, this revolutionary book will take readers to the forefront of trail-blazing research while revealing the damage that overuse of antibiotics is doing to our health: contributing to the rise of obesity, asthma, diabetes, and certain forms of cancer. In Missing Microbes, Dr. Martin Blaser invites us into the wilds of the human microbiome where for hundreds of thousands of years bacterial and human cells have existed in a peaceful symbiosis that is responsible for the health and equilibrium of our body. Now, this invisible eden is being irrevocably damaged by some of our most revered medical advances—antibiotics—threatening the extinction of our irreplaceable microbes with terrible health consequences. Taking us into both the lab and deep into the fields where these troubling effects can be witnessed firsthand, Blaser not only provides cutting edge evidence for the adverse effects of antibiotics, he tells us what we can do to avoid even more catastrophic health problems in the future.

Missing Microbes: How the Overuse of Antibiotics Is Fueling Our Modern Plagues by Martin J. Blaser, M.D.

Buy  Buy Book | Kindle

Good Food: The Implications of Antibiotic Use in the Food System

Tracing one scientist’s journey toward understanding the crucial importance of the microbiome, this revolutionary book will take readers to the forefront of trail-blazing research while revealing the damage that overuse of antibiotics is doing to our health: contributing to the rise of obesity, asthma, diabetes, and certain forms of cancer. In Missing Microbes, Dr. Martin Blaser invites us into the wilds of the human microbiome where for hundreds of thousands of years bacterial and human cells have existed in a peaceful symbiosis that is responsible for the health and equilibrium of our body. Now, this invisible eden is being irrevocably damaged by some of our most revered medical advances—antibiotics—threatening the extinction of our irreplaceable microbes with terrible health consequences. Taking us into both the lab and deep into the fields where these troubling effects can be witnessed firsthand, Blaser not only provides cutting edge evidence for the adverse effects of antibiotics, he tells us what we can do to avoid even more catastrophic health problems in the future.

Talkin’ Christmas by The Blind Boys of Alabama & Taj Majal
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"Talkin’ Christmas!" includes both the familiar and fresh - with a rocking new take on the seasonal favorite, "Do You Hear What I Hear?’" plus five new Blind Boys originals (including the compassionate "What Can I Do?," featuring Taj Mahal on vocals which is one of two songwriting collaborations with Stax Records soul legend William Bell) and choice covers of some of gospel music’s greatest seasonal gems.

Talkin’ Christmas by The Blind Boys of Alabama & Taj Majal

Buy  Buy CD | iTunes

"Talkin’ Christmas!" includes both the familiar and fresh - with a rocking new take on the seasonal favorite, "Do You Hear What I Hear?’" plus five new Blind Boys originals (including the compassionate "What Can I Do?," featuring Taj Mahal on vocals which is one of two songwriting collaborations with Stax Records soul legend William Bell) and choice covers of some of gospel music’s greatest seasonal gems.

The Bar Book: Elements of Cocktail Technique by Jeffrey Morgenthaler
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Good Food: The Bar Book
Good Food: Cocktail Recipe: Daiquiri
Written by renowned bartender and cocktail blogger Jeffrey Morgenthaler, The Bar Book is the only technique-driven cocktail handbook out there. This indispensable guide breaks down bartending into essential techniques, and then applies them to building the best drinks. More than 60 recipes illustrate the concepts explored in the text, ranging from juicing, garnishing, carbonating, stirring, and shaking to choosing the correct ice for proper chilling and dilution of a drink. With how-to photography to provide inspiration and guidance, this book breaks new ground for the home cocktail enthusiast.

The Bar Book: Elements of Cocktail Technique by Jeffrey Morgenthaler

Buy  Buy Book | Kindle

Good Food: The Bar Book

Good Food: Cocktail Recipe: Daiquiri

Written by renowned bartender and cocktail blogger Jeffrey Morgenthaler, The Bar Book is the only technique-driven cocktail handbook out there. This indispensable guide breaks down bartending into essential techniques, and then applies them to building the best drinks. More than 60 recipes illustrate the concepts explored in the text, ranging from juicing, garnishing, carbonating, stirring, and shaking to choosing the correct ice for proper chilling and dilution of a drink. With how-to photography to provide inspiration and guidance, this book breaks new ground for the home cocktail enthusiast.

The Sugar Season: A Year in the Life of Maple Syrup, and One Family’s Quest for the Sweetest Harvest by Douglas Whynott
  Buy Book | Kindle
Good Food: Maple Syrup
How has one of America’s oldest agricultural crafts evolved from a quaint enterprise with “sugar parties” and the delicacy “sugar on snow” to a modern industry?
At a sugarhouse owned by maple syrup entrepreneur Bruce Bascom, 80,000 gallons of sap are processed daily during winter’s end. In The Sugar Season, Douglas Whynott follows Bascom through one tumultuous season, taking us deep into the sugarbush, where sunlight and sap are intimately related and the sound of the taps gives the woods a rhythm and a ring. Along the way, he reveals the inner workings of the multimillion-dollar maple sugar industry. Make no mistake, it’s big business—complete with a Maple Hall of Fame, a black market, a major syrup heist monitored by Homeland Security, a Canadian organization called The Federation, and a Global Strategic Reserve that’s comparable to OPEC (fitting, since a barrel of maple syrup is worth more than a barrel of oil).
Whynott brings us to sugarhouses, were we learn the myriad subtle flavors of syrup and how it’s assigned a grade. He examines the unusual biology of the maple tree that makes syrup possible and explores the maples’—and the industry’s—chances for survival, highlighting a hot-button issue: how global warming is threatening our food supply. Experts predict that, by the end of this century, maple syrup production in the United States may suffer a drastic decline.
As buckets and wooden spouts give way to vacuum pumps and tubing, we see that even the best technology can’t overcome warm nights in the middle of a season—and that only determined men like Bascom can continue to make a sweet like off of rugged land.

The Sugar Season: A Year in the Life of Maple Syrup, and One Family’s Quest for the Sweetest Harvest by Douglas Whynott

Buy  Buy Book | Kindle

Good Food: Maple Syrup

How has one of America’s oldest agricultural crafts evolved from a quaint enterprise with “sugar parties” and the delicacy “sugar on snow” to a modern industry?

At a sugarhouse owned by maple syrup entrepreneur Bruce Bascom, 80,000 gallons of sap are processed daily during winter’s end. In The Sugar Season, Douglas Whynott follows Bascom through one tumultuous season, taking us deep into the sugarbush, where sunlight and sap are intimately related and the sound of the taps gives the woods a rhythm and a ring. Along the way, he reveals the inner workings of the multimillion-dollar maple sugar industry. Make no mistake, it’s big business—complete with a Maple Hall of Fame, a black market, a major syrup heist monitored by Homeland Security, a Canadian organization called The Federation, and a Global Strategic Reserve that’s comparable to OPEC (fitting, since a barrel of maple syrup is worth more than a barrel of oil).

Whynott brings us to sugarhouses, were we learn the myriad subtle flavors of syrup and how it’s assigned a grade. He examines the unusual biology of the maple tree that makes syrup possible and explores the maples’—and the industry’s—chances for survival, highlighting a hot-button issue: how global warming is threatening our food supply. Experts predict that, by the end of this century, maple syrup production in the United States may suffer a drastic decline.

As buckets and wooden spouts give way to vacuum pumps and tubing, we see that even the best technology can’t overcome warm nights in the middle of a season—and that only determined men like Bascom can continue to make a sweet like off of rugged land.

Holiday Wishes by Idina Menzel
  Buy CD | iTunes
The ‘Frozen’ singer delivers her first holiday album which is destined to be a classic.  Holiday Wishes is produced by Grammy Award-winner Walter Afanasieff (Barbra Streisand, Celine Dion, Mariah Carey) and features such classic favorites as “A Holly Jolly Christmas” and “Have Yourself A Merry Little Christmas”.

Holiday Wishes by Idina Menzel

Buy  Buy CD | iTunes

The ‘Frozen’ singer delivers her first holiday album which is destined to be a classic.  Holiday Wishes is produced by Grammy Award-winner Walter Afanasieff (Barbra Streisand, Celine Dion, Mariah Carey) and features such classic favorites as “A Holly Jolly Christmas” and “Have Yourself A Merry Little Christmas”.

The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs by Karen Page
  Buy Book | Kindle
Good Food: Vegetarian Flavor Bible
Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor - which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia.
Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from açaí to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today— vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.

The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs by Karen Page

Buy  Buy Book | Kindle

Good Food: Vegetarian Flavor Bible

Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor - which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia.

Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from açaí to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today— vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.

Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes by Jennifer Mclagan
  Buy Book | Kindle
Good Food: Bitter, the Flavor of Adulthood
Good Food: Recipe: Cardoon Beef Tagine
The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness.
What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due. 
In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life. 

Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes by Jennifer Mclagan

Buy  Buy Book | Kindle

Good Food: Bitter, the Flavor of Adulthood

Good Food: Recipe: Cardoon Beef Tagine

The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness.

What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due. 

In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life. 

French Roots: Two Cooks, Two Countries, and the Beautiful Food along the Way by Jean-Pierre Moullé, Denise Lurton Moullé
  Buy Book | Kindle
Good Food: French Roots
Good Food: Recipe: Floating Island
A narratively rich cookbook of French and Californian recipes from longtime Chez Panisse executive chef Jean-Pierre Moulle and his wife, Denise Moulle.
Jean-Pierre and Denise Moullé met on a street corner in Berkeley, California, in 1980; six months later they were married. French Roots is the story of their lives told through the food they cook—beginning with the dishes of old-world France, the couple’s birthplace, and focusing on the simple, pared-down preparations of French food common in the postwar period. The story then travels to the San Francisco Bay Area in the 1970s, where Jean-Pierre was appointed executive chef at Chez Panisse when California cuisine was just emerging as a distinctive and important style, and where Denise began importing French wine. Finally, the journey follows the couple to their homes in Sonoma, California, and Bordeaux to revisit the classic dishes of the Moullés’ native country and hone the forgotten skills of foraging, hunting, and preserving. 
Exquisitely written, with recipes that are innovative and timeless, insights on cooking and thinking like a chef, and an insider’s guide to the wines of Bordeaux, French Roots is much more than a cookbook—it’s a guide to living the good life.

French Roots: Two Cooks, Two Countries, and the Beautiful Food along the Way by Jean-Pierre Moullé, Denise Lurton Moullé

Buy  Buy Book | Kindle

Good Food: French Roots

Good Food: Recipe: Floating Island

A narratively rich cookbook of French and Californian recipes from longtime Chez Panisse executive chef Jean-Pierre Moulle and his wife, Denise Moulle.

Jean-Pierre and Denise Moullé met on a street corner in Berkeley, California, in 1980; six months later they were married. French Roots is the story of their lives told through the food they cook—beginning with the dishes of old-world France, the couple’s birthplace, and focusing on the simple, pared-down preparations of French food common in the postwar period. The story then travels to the San Francisco Bay Area in the 1970s, where Jean-Pierre was appointed executive chef at Chez Panisse when California cuisine was just emerging as a distinctive and important style, and where Denise began importing French wine. Finally, the journey follows the couple to their homes in Sonoma, California, and Bordeaux to revisit the classic dishes of the Moullés’ native country and hone the forgotten skills of foraging, hunting, and preserving. 

Exquisitely written, with recipes that are innovative and timeless, insights on cooking and thinking like a chef, and an insider’s guide to the wines of Bordeaux, French Roots is much more than a cookbook—it’s a guide to living the good life.

Hungry for Paris: The Ultimate Guide to the City’s 109 Best Restaurants by Alexander Lobrano
  Buy Book | Kindle
Good Food: How the French Cook Eggs
If you’re passionate about eating well, you couldn’t ask for a better travel companion than Alexander Lobrano’s charming, friendly, and authoritative Hungry for Paris, the fully revised and updated guide to this renowned culinary scene. Having written about Paris for almost every major food and travel magazine since moving there in 1986, Lobrano shares his personal selection of the city’s best restaurants, from bistros featuring the hottest young chefs to the secret spots Parisians love. In lively prose that is not only informative but a pleasure to read, Lobrano reveals the ambience, clientele, history, and most delicious dishes of each establishment—alongside helpful maps and beautiful photographs that will surely whet your appetite for Paris.

Hungry for Paris: The Ultimate Guide to the City’s 109 Best Restaurants by Alexander Lobrano

Buy  Buy Book | Kindle

Good Food: How the French Cook Eggs

If you’re passionate about eating well, you couldn’t ask for a better travel companion than Alexander Lobrano’s charming, friendly, and authoritative Hungry for Paris, the fully revised and updated guide to this renowned culinary scene. Having written about Paris for almost every major food and travel magazine since moving there in 1986, Lobrano shares his personal selection of the city’s best restaurants, from bistros featuring the hottest young chefs to the secret spots Parisians love. In lively prose that is not only informative but a pleasure to read, Lobrano reveals the ambience, clientele, history, and most delicious dishes of each establishment—alongside helpful maps and beautiful photographs that will surely whet your appetite for Paris.

Rainey Royal by Dylan Landis
  Buy Book | Kindle
Bookworm: Dylan Landis: Rainey Royal
Fourteen-year-old Rainey Royal lives with her father, a jazz musician with a cultish personality, in a once-elegant, now decaying brownstone. Her mother has abandoned the family, and Rainey fends off advances from her father’s best friend while trying desperately to nurture her own creative drives and build a substitute family. She’s a rebel, even a criminal, but she’s also deeply vulnerable, fighting to figure out how to put back in place the boundaries her life has knocked down, and more than that, struggling to learn how to be an artist and a person in a broken world.
Rainey Royal is told in 14 narratives of scarred and aching beauty that build into a fiercely powerful novel: the harrowing and ultimately affirming story of a young artist.

Rainey Royal by Dylan Landis

Buy  Buy Book | Kindle

Bookworm: Dylan Landis: Rainey Royal

Fourteen-year-old Rainey Royal lives with her father, a jazz musician with a cultish personality, in a once-elegant, now decaying brownstone. Her mother has abandoned the family, and Rainey fends off advances from her father’s best friend while trying desperately to nurture her own creative drives and build a substitute family. She’s a rebel, even a criminal, but she’s also deeply vulnerable, fighting to figure out how to put back in place the boundaries her life has knocked down, and more than that, struggling to learn how to be an artist and a person in a broken world.

Rainey Royal is told in 14 narratives of scarred and aching beauty that build into a fiercely powerful novel: the harrowing and ultimately affirming story of a young artist.

Andy Kaufman: The Truth, Finally by Bob Zmuda, Lynne Margulies
  Buy Book | Kindle
Press Play with Madeleine Brand: The Truth About Andy Kaufman
For the first time ever, the two people who knew Andy Kaufman best open up about the most enigmatic artist of our generation.
Comedian and Taxi star Andy Kaufman, known for his crazy antics on screen and off, was the ultimate prankster, delighting audiences with his Elvis and Mighty Mouse impressions while also antagonizing them with his wrestling and lounge-lizard alter ego, Tony Clifton. Some say he died in 1984, while others believe he performed the ultimate vanishing act.
In Andy Kaufman: The Truth, Finally, Bob Zmuda, Andy’s writer and best friend, and Lynn Margulies, the love of Andy’s life, reveal all—including surprising secrets that Andy made Lynne and Bob promise never to tell until both of his parents had died.
Hilarious and poignant, this book separates fact from fiction, and includes a candid inside look at the Milos Forman film Man on the Moon, which Zmuda coexecutive produced and featured Jim Carrey as Andy, Paul Giamatti as Zmuda, Courtney Love as Margulies, and Danny DeVito as Andy’s manager, George Shapiro.
Finally, Bob Zmuda shares in detail the reasons he believes Andy Kaufman did, in fact, fake his own death, including exactly how he did it and why he will return.

Andy Kaufman: The Truth, Finally by Bob Zmuda, Lynne Margulies

Buy  Buy Book | Kindle

Press Play with Madeleine Brand: The Truth About Andy Kaufman

For the first time ever, the two people who knew Andy Kaufman best open up about the most enigmatic artist of our generation.

Comedian and Taxi star Andy Kaufman, known for his crazy antics on screen and off, was the ultimate prankster, delighting audiences with his Elvis and Mighty Mouse impressions while also antagonizing them with his wrestling and lounge-lizard alter ego, Tony Clifton. Some say he died in 1984, while others believe he performed the ultimate vanishing act.

In Andy Kaufman: The Truth, Finally, Bob Zmuda, Andy’s writer and best friend, and Lynn Margulies, the love of Andy’s life, reveal all—including surprising secrets that Andy made Lynne and Bob promise never to tell until both of his parents had died.

Hilarious and poignant, this book separates fact from fiction, and includes a candid inside look at the Milos Forman film Man on the Moon, which Zmuda coexecutive produced and featured Jim Carrey as Andy, Paul Giamatti as Zmuda, Courtney Love as Margulies, and Danny DeVito as Andy’s manager, George Shapiro.

Finally, Bob Zmuda shares in detail the reasons he believes Andy Kaufman did, in fact, fake his own death, including exactly how he did it and why he will return.

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