Privacy: How to Protect What’s Left of It

Provides specific advice about protecting yourself against information collection by businesses and government, and against electronic surveillance. (Privacy Journal website)

Your Second Life: Vitality and Growth in Middle and Later Years

In 1974 a group calling themselves SAGE (Senior Actualization and Growth Explorations) formed in California “to explore the myths and realities of the aging process.” Gay Gaer Luce, a co-founder of the group, states SAGE’s philosophy and outlines exercises, techniques, meditation, and educational processes for achieving, in middle and later years a balance between mind, body, and spirit.

Design for Independent Living: The Environment and Physically Disabled People

An overview of the impact of environmental design on the disabled. Co-authors Raymond Lifchez and Barbara Winslow profile several physically disabled members of the Berkeley, California community who are trying to make their environments work for them. Chapters also address research on the subject of design for the disabled, and identify means and devices for adapting the environment.

Julia Child & More Company

Here is Julia back again to make life easier for the hundreds of thousands of American cooks faced with the perennial problem of what to cook for company. Here are 13 more splendid menus for entertaining – simple dishes and elegant ones, thrifty meals and splurges, quickly whipped-up recipes and loving creations, something for every mood and occasion.

Whether you’ve invited vegetarians for dinner or friends who particularly relish the extravagances to be had in a top-flight restaurant, Julia has the answers. You’ll find a large, ambitious buffet, elaborate enough for a wedding feast, that can be executed single-handed. You’ll find a country meal for fresh-air appetites, a hearty one-dish dinner for a crowd, and a plush picnic fit for royalty – a whole new wonderful choice of delights, from a classic summary menu to a winter supper centered around a tureen of bubbling, cheese-encrusted onion soup.

Endlessly fascinated by new possibilities that make the art of cooking (and eating) ever more exciting. Julia gives her own culinary twist to such classic dishes as a cassoulet, braised beef, and ‘ate en croute. Always inventive, always resourceful, Julia draws freely on the cuisines of many countries for new inspiration. As can be seen from the color photographs throughout, everything you serve will be as appetizing for your company to behold as it will be to taste and to savor. (Knopf)