Paul Leonard Newman was an American actor, film director, entrepreneur, humanitarian and auto racing enthusiast. He won numerous awards, including an Academy Award, two Golden Globe Awards, a Screen Actors Guild Award, a Cannes Film Festival Award, an Emmy award, and many honorary awards. He also won several national championships as a driver in Sports Car Club of America road racing and his race teams won several championships in open wheel IndyCar racing.
Newman was a co-founder of Newman's Own, a food company from which Newman donated all profits and royalties to charity. As of May 2007, these donations had exceeded US$220 million.
On September 26, 2008, Newman died at his long-time home in Westport, Connecticut, of complications arising from cancer.
I dropped by the Friends of Igo Library’s book sale today and picked up this paperback (in very good condition) for a dollar. This is a charming book with quotes, anecdotes, and family-and-friends’ recipes. The book sale was well organized with rock-bottom prices on books in very good condition.
There's a lot of good recipes in here, including recipes from other celebrities (Tom Cruise, Robert Redford, Whoopi Goldberg, Sarah Jessica Parker, etc.). I would have liked ANY pictures of food!!
What a great cookbook! Especially with Paul Newman's personal comments and his story about how he started his successful food business. The recipes are so healthy and easy with no 'wierd' ingredients and they sound delicious. I'm going to the store right now to get a couple things to make Italian Scrod. Yum!
It's not great but you can't help but admire the work Newman put into his charity not only to produce his dressings but this book. Anecdotes and lots of name dropping in the recipes, it's a gem !
I like Paul Newman's mission, I like his products, but I didn't really like this book. Most of the recipes in this book contain meat or seafood as a main ingredient, to the point that it can't really be excluded from the recipe. Although I did bookmark three recipes seemed suited to my taste, so I'll be trying those later.