Relive the extraordinary Presidency of Barack Obama through White House photographer Pete Souza's behind-the-scenes images and stories in this #1 New York Times bestseller--with a foreword from the President himself. During Barack Obama's two terms, Pete Souza was with the President during more crucial moments than anyone else--and he photographed them all. Souza captured nearly two million photographs of President Obama, in moments highly classified and disarmingly candid. Obama: An Intimate Portrait reproduces more than 300 of Souza's most iconic photographs with fine-art print quality in an oversize collectible format. Together they document the most consequential hours of the Presidency--including the historic image of President Obama and his advisors in the Situation Room during the bin Laden mission--alongside unguarded moments with the President's family, his encounters with children, interactions with world leaders and cultural figures, and more. Souza's photographs, with the behind-the-scenes captions and stories that accompany them, communicate the pace and power of our nation's highest office. They also reveal the spirit of the extraordinary man who became our President. We see President Obama lead our nation through monumental challenges, comfort us in calamity and loss, share in hard-won victories, and set a singular example to "be kind and be useful," as he would instruct his daughters. This book puts you in the White House with President Obama, and will be a treasured record of a landmark era in American history.Age Range: Adult * * *A deluxe limited slipcase edition is also available.

Obama: An Intimate Portrait

Arts & Photography

Souza, Pete

Photography & Video

Voracious

Move vegetables into the center of your plate from the realm of sides and salads with this vegetable-cooking bible of more than 250 full-flavor recipes, from James Beard and IACP award winner Christopher Kimball's Milk Street. Chili-spiked carrots. Skillet-charred Brussels sprouts.&nbsp; Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the center of your plate. &nbsp; Here in the U.S., meat is cheap and has been in the center of the plate for centuries. The rest of the world, however, knows how to approach vegetables, grains and beans not only with respect but with a fresh, lively approach, one that transforms the ordinary into the extraordinary. &nbsp; To get a vegetable education, we traveled to Athens to learn how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon. &nbsp; This is a world of high-heat roasts, unctuous braises, drizzles of honey, and stir-fries aromatic with ginger and garlic. And with 250 recipes, the possibilities are nearly endless: a head of cauliflower can become Cauliflower Shawarma; Smothered Cauliflower with Tomatoes, Capers and Raisins; Sichuan Dry-Fried Cauliflower; Pasta with Cauliflower and Toasted Breadcrumbs; Cauliflower-Chickpea Salad with Dill-Lemon Dressing; or Curried Cauliflower Rice with Peas and Cashews.&nbsp; &nbsp; It's never too late to get your vegetable PhD. <div>&nbsp;</div>

Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season

Cookbooks, Food & Wine

Kimball, Christopher

Cooking by Ingredient

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