"This Is It: The Best of Melba Moore" is an excellent overview of Moore's peak years, containing all of the hits she had in the '80s on EMI America and Capitol Records. Over the course of 18 tracks, all of her Top Ten R&B hits from the decade - "Love's Comin' at Ya," "Livin' for Your Love," "Love the One I'm With (A Lot of Love)," "A Little Bit More," "Falling," "It's Been So Long" - are featured, along with some good minor hits and album tracks. Some casual fans might find 18 tracks a bit much, but there's no question that this is the definitive summation of Moore's hitmaking years.
Managing Editor Brad Bradshaw refuses to run a story linking the disappearance of Frank Canfield with embezzlement of the bank. He considers Frank a straight shooter and he goes easy on the story. Every other paper goes with the story that Frank took the money and Brad is demoted, by the publisher, to the Heartthrob column - writing advice to the lovelorn. After feeling sorry for himself for two months, he takes the column seriously and makes it the talk of the town. But Brad still wants his old job back so he will have to find Canfield and the missing money.
is the ninth studio album by singer , released September 21, 1979 via . 's striking black and white front cover shot of an elegant and assured showing more then she ever had seemed to say it all. With release of , the award winning actress and singer was revealing an altogether more outgoing and sensual dimension of her persona.
Michel Roux Jr explores the life and influence of his great culinary hero, Georges Auguste Escoffier - the man who turned eating into dining. The first great restaurant chef, Escoffier established restaurants in grand hotels all over the world and in these centres of luxury and decadence the world's most glamorous figures of the day would mix - actresses and princes, duchesses and opera singers. Catering to this international jet set, Escoffier produced fabulous dishes that combined luxury and theatricality, elevating restaurant food to an art form. Escoffier was born the humble son of a Provencal blacksmith, but at 13 began working in a restaurant kitchen. In the 19th century they were infernal, coal-fired, unventilated places and chefs had a shorter life expectancy than even coal miners. As Escoffier worked his way up the career ladder, he dedicated himself to improving the lot of his staff - from banning alcohol and swearing in his kitchens to buying smart clothes for young chefs who couldn't afford them.
Ben Halper sets up his barber's shop at the turn of the century in Sevillinois and watches the town grow around him. Thinking it is for the best, he tries to shield his wife Nellie from the worries of the world. She finally rebels while he is away at war and takes a fateful trip to Chicago. This turns out to be the first of a number of critical family crises for Ben.