The diaries of most young women recount the ups and downs of friendships, school crushes, and first jobs. This real-life journal does all that with a twist that can be a lifesaver. Chronicling her life from ages fifteen to twenty-two, aspiring writer Lisa Messinger captured on paper the evolution of her eating disorder, from its development to its eventual treatment. Interspersed throughout this fascinating story, eating disorder expert Merle Cantor Goldberg provides insights into Lisa's struggle and ultimate victory. Set against the backdrop of the "perfect" middle-class family, Lisa's story tells of her need to excel in school and her budding career on the sets of America's most popular television shows. But Lisa also describes her growing compulsion to record every calorie consumed and every pound gained and lost, as her obsessive behavior took control of her life. While Lisa's journey offers a unique view into the nature of an eating disorder, Ms. Goldberg helps identify the causes and signs of the problem as well as the paths towards recovery. "My Thin Excuse can make that important difference in the lives of all those who suffer from this dangerous disorder.

For decades, tens of thousands of visitors to San Francisco's famed Fisherman's Wharf have enjoyed the sublime taste of crusty sourdough bread bowls filled with piping hot chowder. As the popularity of this culinary treat grew, so did the many creative uses of San Francisco Sourdough Bread Bowls--from beautiful party centerpieces filled with luscious dips to chic edible settings for salads, appetizers, entries, desserts, and so much more. To answer the question, "How do I get started?" gourmet chef John Vrattos and best-selling food writer Lisa Messinger have created an easy-to-follow, fun-to-use cookbook that provides all the answers. John and Lisa first guide the reader through the process of carving out a bread bowl. Whether you're using sourdough or pumpernickel, and whether your loaf is out-of-the-oven fresh or store-bought, you'll learn the secret of making a bowl that is both beautiful and functional. From there, John and Lisa offer dozens and dozens of sumptuous kitchen-tested recipes, ranging from well-loved traditional dishes such as San Francisco's famed Clam Chowder to the innovative Warm 12-Layer Baja Shrimp Taco Dip. Included in each recipe chapter is a dish specially developed by one of San Francisco's top restaurant chefs. You'll enjoy the creations of Steven Scarabosio, executive chef of Fisherman's Wharf's legendary Scoma's; Jay Veregee of the prestigious Tadich Grill, San Francisco's oldest eatery; and many more talented individuals who have been inspired by Sourdough Bread Bowl cookery. Whether you're hosting a Super Bowl party, having the family over for dinner, or simply cooking up an intimate supper for two, make your event a little more special with "The SanFrancisco Sourdough Bread Bowl Cookbook." John Vrattos is a gourmet cook who has been in the sourdough bread business for over twenty-five years, working for the world's top producers of sourdough breads. John is a recipient of the exclusive Antonin Careme culinary medal awarded by the San Francisco's Chef Association of the Pacific Coast. John and his family reside in San Francisco's Bay area.