Exploding: The Highs, Hits, Hype, Heroes, and Hustlers of the Warner Music Group

Average customer rating:

Are we talking about the same book?

Still hustling after all these years

Which is more interesting...

A must-read for anyone interested in the industry of records

Highly recommend for insomniacs

Exploding: The Highs, Hits, Hype, Heroes, and Hustlers of the Warner Music Group
Stan Cornyn , and Paul Scanlon
Manufacturer: HarperEntertainment
ProductGroup: Book
Binding: Hardcover

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ASIN: 0380978520
Release Date: 2002-01-22

Book Description

That's how Vanity Fair described the record business turmoil of the 1990s, which moved the Warner Music Group -- the world's number one record company -- from the entertainment pages to the front pages. Suddenly, decades of riotous fun and booming business went splat. Top music executives got evicted from their offices, some escorted by company guards. Why? The answers are in Exploding -- the most insightful and delightful book about the record business ever written.

In the rock explosion of the Sixties and Seventies, Warner Bros., Atlantic, and Elektra Records dominated the business as the Warner Music Group. But by the Nineties, the success of WMG was shaken by egos and corporate politics that left the company struggling for identity in a dramatically changing industry. This is the story of that long, strange trip.

Your host is the ultimate insider: Stan Cornyn, a key creative force behind the Warner Music Group's stunning rise. During more than thirty years at the company, Cornyn went through what the news media could never uncover. In a freewheeling, vastly entertaining narrative, Cornyn takes us behind the scenes, seats us in the conference rooms, and shows us the interactions between the stars and the suits -- using the same irreverent wit that produced the marketing campaigns that helped put Warner on the map.

Exploding is populated by music stars like Frank Sinatra, Ray Charles, the Doors, Jimi Hendrix, Lil' Kim, Dr. Dre, the Grateful Dead, Queen, Madonna, Ice-T, Joni Mitchell, Frank Zappa, Neil Young, Alice Cooper, and dozens more, even the legendary supergroup Scorpio. (Never heard of Scorpio? You'll find out why.) And it introduces you to the most colorful businesspeople ever: hyperintense record sellers who shave their heads; throw doves off a roof; send pig heads through the mail; provide the money, meds, and mammaries -- anything -- to get their records on the air. Here is the music business as you've never seen it: at its wildest, in its wackiest fifty years, bursting with hits and cash, until, by the end, it's just plain Exploding.

Customer Reviews:

Are we talking about the same book?.......2004-06-26

"Exploding is populated by music stars like Frank Sinatra, Ray Charles, the Doors, Jimi Hendrix, Lil' Kim, Dr. Dre, the Grateful Dead, Queen, Madonna, Ice-T, Joni Mitchell, Frank Zappa, Neil Young, Alice Cooper, and dozens more".

Yeah? Where?

The artists are merely footnotes in this saga; weirdos to be tolerated (barely) and joked about. I spent a lot of money on this tome hoping to read about some of them. Instead I got 450 pages of business talk with about 4500 witticisms to amuse and confuse.

At least I found out why their awesome back catalogue has shamefully been left to earn whatever dollars it can in crappy 80's CD output (in the main) while other labels remaster properly and expand on their reissues - Warners just don't give a damn.

Won't be reading it again, I assure you.

Still hustling after all these years.......2003-12-07

Stan Cornyn should know all about hustlers. He took the art to a new low, and this book barely scratches the surface. It was Stan Cornyn who, in early January 1976, frisbeed a copy of my single "Friendly Neighborhood Narco Agent" across his office, and declared to Dr. Demento's manager, Larry Gordon, "You don't expect me to push this turkey, do you?"

"This turkey," which Warner Bros had secured from me for the "Dr. Demento's Delights" LP in late 1975, had been a consistent #1 hit on Demento's syndicated radio show for a year. The song received over 50 percent of the "Delights" album's airplay, and was responsible for pulling the LP into Billboard's Top 200. I sold 5000 indie singles myself before signing the deal with Warner. But when it came to picking up my album option and promoting "Narco Agent" as a single, Cornyn finally came out his closet. He and his A&R accomplice Pete Johnson told Gordon, "We're not interested in him, we hate his song, we're embarrassed to have it on our label, and we never had any intention of picking up his album option. Tell him, don't even bother coming by." For the rest of the story, see www.eljefe.net/fnnafaq.html.

Stan Cornyn's claim to fame is how many people he screwed. Now he admits it in print, and gets to bore us with the details. Been there, seen it the first time around. Don't waste your money.

Which is more interesting..........2003-09-02

...music and the people who create it, or music executives and the deals they grind out?

If you answered the latter, this book is for you. If you answered the former, you will be exasperatingly disappointed by this book.

Good writing, tedious content.

A must-read for anyone interested in the industry of records.......2003-08-18

Cornyn's role at Warner Brothers Records throughout its incredible rise and fall provided him a bird's-eye view of the construction, and eventually disassembly, of what was at its peak, the world's most artistically and commercially successful record company. As the company's creative director (he was the mind responsible for Warner's two-LP samplers in the 1970s, and the twisted copy with which they and other releases were advertised), Cornyn had a keen eye for the people and forces that shaped the label's growth, and its eventual fall.

Together with co-writer Paul Scanlon, Cornyn is truly engaging as he discusses the label's early history as an offshoot of the movie studio, and the numerous tributaries (artists, producers, label heads, subsidiary and sister labels) that flowed into its eventual success. The arc traced by the record business from the late 50s (when studio head Jack Warner decided it was time for the studio to try the record business again) through the early part of this century is a fascinating path of continual reinvention. Cornyn's story takes in the rise and fall of 45s, LPs, independently programmed radio stations, syndicate-like consulting, not to mention numerous well-known artistic and corporate personalities. He even covers the beginnings of the industry's current battle with file downloading and swapping.

The chapters discussing Warner's merger with Time-Life, and the resulting culture clashes and misplayed opportunities are fascinating. It's too bad that Cornyn retired before he could chronicle the subsequent Time-Warner merger with AOL. On the other hand, one might suspect that the personalities involved in the latter merger were nowhere near as colorful as the long-time record industry execs in the former.

This book is a fine mix of personal memoir and chronicle, written in witty prose that is surprisingly lacking in jaundice. This is a must read for anyone who wants to understand the record industry, yesterday and today.

Highly recommend for insomniacs.......2003-06-13

I expected a book with some inside dirt on the recording industry but this is a sleeper recounting the author's 40 years working in Warner management. Those 100 or so souls who actually care about the mundane history of Warner records will enjoy this book. The rest of us would be better off with a subscription to Rolling Stone.

Book Description

To travelers, the Italian Riviera and its famous villages-- Portofino, the Cinque Terre-- have meant "vacation," "sea" and "sun" for more than a century. To food lovers everywhere its culinary triumphs such as pesto, focaccia and ravioli are icons of Italian cooking. Liguria is known as well for the trompe-l'oeil that decorates it architecture inside and out, and for its crafts-- furniture-making, boat-building and lace-weaving among others, for which it has been renowned for centuries.

This gorgeous book is devoted to Liguria, Italy's picturesque and culturally rich region that boasts a breathtaking Mediterranean seacoast and its mountainous "backyard." Downie's lively account of the fascinating history and lifestyle is matched by Harris's photographs of Liguria's dramatic locales, from Camogli, the "saltiest, most piratical town" on the Mediterranean, to the interior, a vast, vertical garden dotted with towns carved from the rugged landscape. Enchanted Liguria also includes rarely photographed interiors of grand aristocratic villas and elegant houses, some of which have been family homes since before the unification of Italy.

Thirty recipes from the region's best chefs reflect the taste of Liguria in a celebration of herbs, marvelous pastas, breads and seafood. The appendix is a guide to museums, villas, specialty food stores and workshops. Enchanted Liguria is a practical, essential and beautiful tribute.

Customer Reviews:

Enchanted by Enchanted Liguria.......2001-08-09

Genoaýtoo bad this fascinating city has been in the news because of the shocking police brutality against protestors at the Group of 8 summit meeting held there in July.

Fortunately, thereýs more to Genoa than those unfortunate events and if you read David Downieýs well-written and informative celebration of the culture, lifestyle and food of the Italian Riviera, youýll see why. Downie writes authoritatively and graciously: his sidebars on everything from trompe-lýýil (which the Genoans didnýt invent but which they did make full use of) to pesto (which appears in all their dishes) to native son Christopher Columbus (who the author discovered is, for the Genoans, just one explorer among many ) give a real feel for the art and architecture, history and cuisine of this largely unknown area of Italy. Photographer Alison Harrisonýs beautiful photos also give us a feel for the place, from the interiors of magnificent palaces and humble kitchens to the colorful details of a greengrocerýs shop in the carrugi, Genoaýs medieval city. The traditional Ligurian recipes presented are not only mouthwatering, but doable. In fact, rather than write this review, I think Iýll go cook up a dish of Coniggio aýa carlonn-a (rabbit fricasseed with herbs, pine nuts, olives and white wine). I know I canýt mess it upý " a-a carlonn-a ", the author explains, means that even an idiot can make this simple dish successfully.

Visit to the Italian Riviera.......2000-01-19

If you are just looking for a bunch of regional recipes this book is not for you. If you want to make a vicarious journey to Liguria through the eyes of this book, then it is for you. Thankfully the authors do not overly romanticize Liguria. They take you into the backwoods, hills, and farms, not just the charming ocean villages. Only about 1/4 of this book is recipes. But when you come away with a "feel" for a region and not just a laundry list of recipes, you have a larger experience than just food. I wish more regional cookbooks gave you this kind of glimpse into the region. Despite all of this, I think there could have been more recipes. I learned so much about Liguria from this book. I just wanted more ways of bringing Ligurian food "home" to my kitchen. Whenever I can afford a trip to Italy, it will contain a stop in Liguria all because of this book.

superb.......1998-08-11

It's the next best thing to being in Italy. William Murray, long-time New Yorker contributor and author of Italy, the Fatal Gift

For good reason, the region has been called "Enchanted Liguria" by authors David Downie and Alison Harris. In their lavishly illustrated book (Rizzoli, 1997), this husband-and-wife team have vividly captured the culture, history, and daily life of this delightful place in pictures and words. Lorna Sass, Los Angeles Times syndicate

David Downie investigates the unique and often misunderstood character of Liguria and how that is reflected in its architecture, lifestyle and cuisine. It's a fascinating but unromanticized view of an insular people... Daniel Young, New York Daily News

Beautifully presented... this book closes the way all fine things Italian must -- with a good meal, and Downie's flourish of fine wine and recipes leaves readers with a sense of Liguria that is as satisfyingly complete as it is mouthwateringl! y inviting. San Francisco Sunday Examiner

Complete with authentic recipes, stunning photography by Alison Harris, and a detailed guide to cultural and epicurean hot spots, the 208-page book captures the spirit and customs of the hidden hilltop villages and enticing Riviera beaches of northwest Italy's Liguria region. Appellation Magazine

Splendid illustrations and equally well written... This book is an act of love, but first and foremost a work of meticulous, heartfelt research... a tale of traditions, landscapes and beauties that, often, even Ligurians themselves do not know... Many will be surprised to discover a fantastic reality that they see every day and, precisely because of that, fail to capture. Il Secolo XIX, major Italian daily

Book Description

There is keen interest in the exquisite yet simple Italian cuisine and Italian culture. This volume provides an intimate look at how Italians cook, eat, and think about food today. It describes the cornucopia of foodstuffs and classic ingredients. An overview of the typical daily routine of meals and snacks gives a good feel for the everyday life. The changing roles of women are explored with a discussion of the inroads that convenience foods are making. In addition, the current concerns about the food supply, the benefits of the Mediterranean diet, and the slow food movement are tied in to the debates on these issues in the United States. Food is one of the main reasons why many Americans travel to Italy. Yet, the fascination with Italian cuisine is not all about health or taste. There is much more to it. Italian food is perceived and portrayed in the media as representing a whole lifestyle: Italians live la dolce vita, leisurely eating and drinking with friends and families, families are still important, and communities are close knit. The reality of Italian society is more complex, and this volume offers a balanced view of Italian culture and identity through its foodways.

The Art of Cooking: The First Modern Cookery Book (California Studies in Food and Culture)

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A wonderful translation crippled by cowardice
How to Serve a Fire Breathing Dragon for Dinner. Great Read

The Art of Cooking: The First Modern Cookery Book (California Studies in Food and Culture)
Maestro Martino of Como
Manufacturer: University of California Press
ProductGroup: Book
Binding: Hardcover

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ASIN: 0520232712

Book Description

Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini.
The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.

Customer Reviews:

A wonderful translation crippled by cowardice.......2007-09-05

I've been reading through and trying out a number of the recipes from The Art of Cooking. Parzen and his collaborators are to be congratulated for translating this important work. I find myself somewhat puzzled and a bit unhappy at some of the recipes. The value of this work is that it showcases the flavors and techniques of another era. It seems strange that they went to so much effort removing them in order to substitute ones with which the reader would already be quite familiar.

The recipe section abounds with sentences like "Martinotti's recipe is sweet, but we've made it savory because that's what modern diners are used to" and "We've eliminated the broth, changed the seasonings and added ingredients of which he would have never heard. Isn't it wonderful?"

Honestly, no. If I wanted modern Italian recipes I would buy a modern Italian cookbook. There are many. The whole point is that it's Martinotti's cookbook. The reader with an interest in historical cooking would have been much happier had you turned your significant talents and impressive learning to giving examples that would allow one to create food in the style and tastes of the time. Likewise, if a recipe has remained unchanged for hundreds if not thousands of years why provide it instead of guiding the reader through the difficult parts of dishes with which he or she would not be familiar? We know how "air fritters", marzipan and sage fritters are made. As the authors crow, there has been no change over the centuries. It seems a waste to dedicate pages to these when there are so many dishes that are mysteries, truly novel and difficult to decipher.

There is also the question of measures. I count three different possibilities for the "libra". There is the Ancient Roman libra, the old French livre and the libra mercatoria. Martinotti could be referring to any of them given his background. They all represent different amounts. Some guidance as to which the writers thought was meant or at least a recognition that there is some ambiguity would have been welcome.

In short, the translation itself is a great service to the cook who wishes to delve into history. The modernized recipes often do little but confuse the issue and frustrate those who are looking for Martinotti's cookbook rather than Parzen's.

How to Serve a Fire Breathing Dragon for Dinner. Great Read.......2005-01-16

`The Art of Cooking' was written by the fifteenth century Italian Renaissance chef identified as `The Eminent Maestro Martino of Como'. This is a truly impressive and fascinating piece of culinary scholarship published in the `California Studies in Food and Culture' by the University of California Press. For serious foodies, this book documents several trends which dozens of food writers often repeat with no historical support. The book contains four major sections by three different scholars.

The text from Maestro Martino himself is translated by Jeremy Parzen, a food historian and musician (I will wager that his musical speciality is the Renaissance). Fifty modern versions of Maestro Martino's recipes are interpreted by Stefania Barzini, a Roman food historian and journalist for Italy's National Food Channel (Shades of Molto Mario). The Introduction, endnotes, and textual editing are done by Luigi Ballerini, a poet, translator, scholar, and instructor of medieval and modern Italian at the University of California.

By far the most engaging part of this volume is the introduction that chronicles Maestro Martino's career and his times in Renaissance Italy. Allowing for the rather dryly scholarly presentation, this often reads like a pitch for a cinematic costume drama starring Tyrone Power or Errol Flynn, with the evil cardinal played by Orson Wells or Sydney Greenstreet. All this steps right out of the pages of Machiavelli's `The Prince'. So much so that Machiavelli even shows up as a character in the story of Martino's career. As a journeyman scholar, I can attest to the fact that the story is thoroughly documented so that anyone wishing to pick up where these authors left off will find plenty of material to establish a starting point.

From a culinary point of view, the most interesting facts spelled out by the introduction show that modern trends in decorative plating are a faint shadow of the kinds of extravagances created by chefs to the princes of the Italian city states and the cardinals, the princes of the church, who were often as wealthy as their secular brethren. The most important contribution of Maestro Martino appears to be the introduction of vegetables from the peasants' cuisine into the meat laden dining of the nobility. This confirms all the talk from experts of contemporary Italian cuisine that this is based heavily on the food of poverty, but it does not refute the very important observation by Paula Wolfert that one of the requirements for the rise of a great cuisine is a nobility and the corps of chefs enlisted to serve them. A secondary contribution of Maestro Martino is the extent to which he standardized culinary terminology in Italy. This was an era in which no dialect on the Italian peninsula was dominant. It was hardly a few hundred years after the publication of Dante's Divine Comedy and Boccaccio's Decameron and the invention of moveable type. And, the unification of Italy was still almost 400 years off. The editor's citing this as an accomplishment reaffirms my concerns when I find culinary writers using the wrong term to describe certain cooking actions. This only reassures me that if words are not valued, the result is Babble.

By far the most interesting experience I have in reading the recipes is in the similarities I see in these Renaissance dishes to the Medieval fare described in `The Medieval Kitchen', written originally in French by Odile Redon, Francoise Sabban, and Silvano Serventi. Both books document the love the 13th to 15th century nobility had for the `cookie spices', nutmeg, cloves, cinnamon, and sugar. These ingredients literally show up in virtually every dish. No wonder there was such an interest in finding a way to get these little darlings more cheaply. One can almost hear the echos when we read of Sicilian cooks and recipes which like to add nutmeg to their greens. This practice is not only hundreds of years old, it is `home grown' and not as much an influence from the Saracens as one may think. And, Maestro Martino's introducing local vegetables may have been one of the things which changed tastes away from Asian spices, although I suspect their rarity and the arrival of New World ingredients had a lot to do with this trend as well.

As a source of no more than fifty recipes written so that a modern cook can follow them, this book will not be a very good practical cookbook, especially since the dishes will tend to be either too sweet or too tart for modern tastes. The modernized recipes really are best taken as a means of understanding the connection between Renaissance dishes and their modern equivalents. The only thing I would suggest to the scholars who gave us this really fascinating volume is that pairing the original recipe texts with the modern interpretation would have done much to show us what the original author said versus the modern interpretation of his recipe. I also missed a good recipe or explanation for `verjuice' which the Larousse Gastronomique describes as a sour extraction from grapes; very similar to the wine vinegars we use today.

This book and some of the others I have read recently really fuel my interest in reading a good history of gastronomy. And, if I can't find one, this book is a totally welcome treatment of food of the nobility in Renaissance Italy.

Highly recommended for anyone with scholarly interests.

Alcohol in Italian culture;: Food and wine in relation to sobriety among Italians and Italian Americans, (Monographs of the Yale Center of Alcohol Studies)

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Alcohol in Italian culture;: Food and wine in relation to sobriety among Italians and Italian Americans, (Monographs of the Yale Center of Alcohol Studies)
Giorgio Lolli
Manufacturer: Free Press
ProductGroup: Book
Binding: Unknown Binding

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A Flavour of Italy (Food & Festivals)
Saviour Pirotta
Manufacturer: Hodder Wayland
ProductGroup: Book
Binding: Paperback

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Italian Foods & Culture (Ferro, Jennifer, Festive Foods & Celebrations.)

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Italian Foods & Culture (Ferro, Jennifer, Festive Foods & Celebrations.)
Jennifer Ferro
Manufacturer: Rourke Publishing
ProductGroup: Book
Binding: Hardcover

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ASIN: 1571033025

La table et ses dessous: Culture, alimentation et convivialite en Italie, XIVe-XVIe siecles (Cahiers de la Renaissance italienne)

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La table et ses dessous: Culture, alimentation et convivialite en Italie, XIVe-XVIe siecles (Cahiers de la Renaissance italienne)

Manufacturer: Presses de la Sorbonne nouvelle
ProductGroup: Book
Binding: Unknown Binding

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Parma "A Capital of Italian Gastronomy" By Giuliano Bugialli

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You will amaze your guests - must have book!

Parma "A Capital of Italian Gastronomy" By Giuliano Bugialli
Giuliano Bugialli
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books
ASIN: B000UP2AN0

Product Description

Giuliano Bugialli's latest book is the very first book printed by Academia Barilla. Parma-designated the culinary capital of the European Union is renowned for its unique ingredients, parmagiano reggiano and proscuitto di Parma. Giuliano Bugialli presents the food of this legendary city, dishes that have a classic simplicity and full, rich flavors. More than 120 recipes are included-antipasti, a wide array of pasta dishes, main courses based especially on veal and pork of the region, and, of course, the succulent desserts for which the city is famous. For Parma photographer Andy Ryan has contributed spectacular views of the city-its historic buildings, markets, and the surrounding countryside-as well as finished dishes and ingredients to create a sense of the richness and vitality of the culture and cuisine of this wonderful place. A luxury hardcover that makes a perfect gift. Retail price $50

Customer Reviews:

You will amaze your guests - must have book!.......2007-08-08

This book is a steal! I was trying to prepare a meal for the relative of my girlfriend - they are all stiff snobbish people from a noble italian family. I was at a loss, and I hit on this book suggested to me by the chef of the restaurant "Al Curvone" in Bologna, Italy. SInce the first meal I cooked, every dinner comes straight from this cookbook, and I managed to impress them so much they are asking me - born in New Jersey! - for advice on how to cook Italian. This book is also an exceptional conversation starter, full of marvellous pictures, will teach you much more than recipees, it's a trip inside Italian culinary culture. After reading the book, you will book your next holiday in Parma.

A Taste of Culture - Foods of Italy (A Taste of Culture)

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A Taste of Culture - Foods of Italy (A Taste of Culture)
Barbara Sheen
Manufacturer: KidHaven Press
ProductGroup: Book
Binding: Board book

Cooking | Sports & Activities | Children's Books | Subjects | Books

General | Ages 9-12 | Children's Books | Subjects | Books
ASIN: 073773034X

Book Description

The story of Italian cuisine comes alive in this colorful resource. By focusing on Italy's important staples, favorite foods, snacks, desserts and holiday dishes, this rich volume invites young readers to explore Italian life. Interesting facts about food origins and food in relation to Italian history, eating habits and culture fill this entertaining book. Tied to the text are kid friendly recipes and other features that make this a hands-on reading experience.

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Food Culture in Italy
Fabio Parasecoli
Manufacturer: Greenwood Press
ProductGroup: Book
Binding: Paperback
ASIN: B000OTQ4F2

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