Kamis, 28 Februari 2013

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French Women for All Seasons, by Mireille Guiliano

French Women for All Seasons, by Mireille Guiliano



French Women for All Seasons, by Mireille Guiliano

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French Women for All Seasons, by Mireille Guiliano

From the author of French Women Don't Get Fat, the #1 National Bestseller, comes an essential guide to the art of joyful living—in moderation, in season, and, above all, with pleasure.

Together with a bounty of new dining ideas and menus, Mireille Guiliano offers us fresh, cunning tips on style, grooming, and entertaining. Here are four seasons' worth of strategies for shopping, cooking, and exercising, as well as some pointers for looking effortlessly chic. Taking us from her childhood in Alsace-Lorraine to her summers in Provence and her busy life in New York and Paris, this wise and witty book shows how anyone anywhere can develop a healthy, holistic lifestyle.




From the Trade Paperback edition.

  • Sales Rank: #400797 in eBooks
  • Published on: 2006-10-31
  • Released on: 2006-10-31
  • Format: Kindle eBook

Amazon.com Review
Mireille Guiliano, author of the immensely popular French Women Don't Get Fat returns with another book revealing secrets to living the good life. Branching off of her first book that dispelled the notion that you have to avoid everything wonderful in order to lose weight, with French Women for All Seasons, Guiliano suggests that the trick to living life to the fullest is to stay attuned to the "rhythms of the year" (that, and remembering that moderation is the key). Her new book offers new ideas for seasonal entertaining, shopping, cooking, and exercising. Want to know more? Watch our exclusive video message from Guiliano below. Want to know more about yourself? Take our "How French Are You?" quiz and discover your inner Frenchwoman. --Daphne Durham


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  • The Mireille Guiliano Quiz: How French Are You?

    In French Women Don't Get Fat, Mireille Guiliano laid out a general program for reaching the weight at which you can feel bien dans ta peau (comfortable in your own skin). Now, in French Women for All Seasons, she teaches you peu � peu (little by little), how to make over your whole life for maximum pleasure. Here you will find, not only more specific advice on preparing for the bikini season (with dozens of new slimming tricks and delicious recipes), but also Mireille's secrets to looking and feeling great throughout each season of the year. But before learning to become a French woman for all seasons, take this short quiz to find out how much of one you already are. Your inner French Woman--we all have one!--may already be more developed than you suspect! Find out now how close your daily habits are to bringing you optimum pleasure.

    1. Your idea of the ultimate chocolate fix is?
    a. A chocolate Entenmann's donut.
    b. A Hershey bar.
    c. Godiva truffles.
    d. One or two pieces of high-quality dark chocolate.

    2. How do you take your coffee?
    a. I don't drink coffee.
    b. Can't stand it without cream and three sugars.
    c. I add Equal and skim milk for low-cal pleasure.
    d. A small cup of freshly brewed coffee needs no lightening or sweetening.

    3. What should the salespeople at the mall know about you?
    a. I don't wear pr�t � porter!
    b. I'm a sucker for the latest trends for the season--I love being in fashion.
    c. I'll buy an amazing pair of shoes before I pay my rent.
    d. I find a few items to accompany the best pieces in my closet--I just want to refresh my wardrobe.

    4. You're throwing a party in a couple of weeks. What's your plan of action?
    a. I obsess about the menu, wonder how I'll ever find the time even to plan, and when the big day comes I spend the entire time in the kitchen while my guests (usually) drink too much.
    b. I call a caterer, of course. What do I know about such things, and why should I care?
    c. I set out a bag of chips and a bag of pretzels and ask everyone to bring a bottle.
    d. I choose a few favorite food items to serve, some store-bought delicacies, some easy to prepare but impressive treats, add some personal serving touches, sit back and relax while the guests ooh and ahh.

    5. Which of the following drinks will you serve at the party?
    a. Whatever the guests bring.
    b. Margaritas (Frozen--is there another kind?).
    c. Wine, vodka, beer… hospitality is variety.
    d. A thoughtfully chosen wine and mineral water—keep it simple and always give guests water with their alcohol.

    6. You've just gone to the market and found wonderful fresh basil, but you got so excited about it that you bought too much. What do you do?
    a. What would I be doing at the market? What's basil again?
    b. I chop some in my pasta, but eventually have to throw the rest away.
    c. I have a pesto pack-down that night!
    d. I try to invent a new dish for using it while it's fresh (substituting it for another herb I might otherwise use); the rest I make into pesto and freeze it in ice cube trays (one cube is perfect for a single pasta serving).

    7. Au restaurant, you're most likely to order:
    a. A cheeseburger with fries.
    b. A large salad with ranch dressing.
    c. Vegetable lasagna.
    d. Grilled hangar steak with wine sauce.

    8. When the waiter comes to your table to take your drink order, you:
    a. Order up Grey Goose.
    b. Let someone else advise--wine lists are intimidating.
    c. Remember the rule that white goes with fish and red goes with meat.
    d. Choose Champagne--it goes with just about anything.

    9. How much wine do you typically drink with dinner?
    a. None--alcohol is fattening.
    b. Keep 'em coming--I've read wine is heart smart!
    c. A few glasses--I know my limits.
    d. Usually one, but if I want more, I’ll have another half glass.

    10. You're traveling and a sumptuous breakfast buffet is included in the cost of your hotel room. What do you do?
    a. I load up on eggs, bacon, muffins, and pancakes, but make sure to hit hotel gym later.
    b. I load up on eggs, bacon, muffins, and pancakes to get me through the day--it's free, and I don't eat that way at home, so what's the harm?
    c. I can't be trusted around any all-you-can-eat spread; I skip breakfast.
    d. I choose one day to indulge at the buffet (compensating with lighter lunch and dinner), but order room service for the rest of my trip to avoid overdoing it.

    11. What is your ideal workout?
    a. Does channel surfing count?
    b. An hour at the gym, wailing on the Cybex.
    c. I eat healthfully so I can spend less time exercising.
    d. I walk everywhere, and enjoy some Yoga a couple of times a week.

    12. Mireille Guiliano says in French Women Don’t Get Fat that her "secret weapon" is plain yogurt. If you want to sweeten it, what do you add?
    a. Sweet 'n Low or Equal.
    b. Sugar.
    c. Spoonful of maple syrup or honey.
    d. Fresh fruit.

    13. You have an after-hours party to attend for work. Pick an outfit that will take you most elegantly from day to night.
    a. A short suit skirt with a tank top and a jacket that you'll be able to take off later--if you've got it, flaunt it!
    b. Designer jeans with a top you saw in Vogue.
    c. Your trusty black dress, but you'll dress it up with trendy baubles for evening.
    d. A trimly cut dress paired with simple jewelry or a scarf.

    14. In the fall, you eat:
    a. Strawberries.
    b. Asparagus.
    c. Peaches.
    d. Apples.

    15. Le dessert is served! You choose to have:
    a. A big piece of cake--you only live once.
    b. A small slice (or two) of apple tart--an apple a day keeps the doctor away.
    c. A piece of pie or cake, but you'll share it with a friend.
    d. Nothing overly sweet--instead you go for a piece of seasonal fruit or cheese.

    Results:
    Allow 1 point for "a" answers, 2 points for "b" answers, 3 points for "c" answers, and 4 points for "d" answers. Add up your total points and find out how French you are based on the scale below.

    Not Very French At All (15-25 points)
    You are a true American woman. You're busy and don't always have time to entertain or cook. Your treats are sweet or salty. But Mireille says in French Women for All Seasons, "When foods are bursting with natural taste--as opposed to being artificially flavored, laden with fat and salt, or just plain tasteless--the experience of eating them is more satisfying, and we can content ourselves with less." Start reading to find out how you can change your approach to eating, and how all of Mireille's secrets about fashion, entertaining, wine--and more--can change your life.

    Potentially French (26-36 points)
    You're already aware of your indulgences, and realize you have great potential for improvement. You just need a little coaching on how to maximize style, taste and pleasure without sacrificing your waistline or sanity. "The key," Mireille says in French Women for All Seasons "is to cultivate your own intuition of your offenders and pleasures and adjust each accordingly by degrees that suit you." Start reading to find out how you can change not only your relationship with food, but how Mireille's secrets about fashion, entertaining, wine--and more--can change your life.

    You're Almost French! (37-47 points)
    You value quality over quantity. But we've all been known to stress out about a party or get weak in the knees in front of a chocolate donut. In French Women for All Seasons, Mireille says, "French women don't get fat because they know the secret of pleasure. But the secret to pleasure is cultivation: a life of ongoing exploration, experimentation, practiced enjoyment, and--most important--self discovery." Check out French Women for All Seasons for tips about how to entertain and dress, new recipes, and most importantly, how to remain bien dans sa peau.

    Une Vraie Fran�aise (48-60 points)
    You may have already read French Women Don’t Get Fat and taken it to heart or you simply have an inner French woman. Either way, you've unlocked the secret of pleasure--it's the most important part of life. But again as Mireille says in French Women for All Seasons, "the secret to pleasure is cultivation: a life of ongoing exploration, experimentation, practiced enjoyment, and--most important--self discovery." Read the book to find out how to keep this process going throughout the winter, spring, summer, and fall.

    From Publishers Weekly
    Guiliano serves up second helpings of her popular approach to healthy living in this gracious outing (following 2005's French Women Don't Get Fat), framed with an emphasis on the pleasures of seasonality, local produce and personal style. Everything in moderation is this New York City–based Frenchwoman's secret to staying slim and bien dans sa peau (comfortable in one's skin). Always with a mind to portion control, she presents weekly menus and over a hundred recipes organized by season and sauced with casual, idyllic culinary reminiscences. Some of her simple, appealing recipes tap her French origins (Potato Gratin � la Normande calls for apples and soft, ripe Pont l'�v�que cheese), others nod to Americanized calorie-conscious taste (Turkey Scaloppine with Pesto) and some recipes reflect her proximity to New York City's Union Square Greenmarket (saut�ed fiddleheads). A holistic fitness strategy (e.g., cycling as a mode of transportation) remains a theme and Guilano expands l'art de vivre to aging gracefully, entertaining and tying one's scarf with flair. The CEO of Champagne Veuve Clicquot, she also offers an excellent primer on wine. Guiliano's debut, which laid out a program, is more instructive, but the legions of readers fond of her encouraging, urbane voice will be happy to hear from her, though they won't learn any new secrets. 750,000 announced first printing; 12-city author tour. (Nov.)
    Copyright � Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

    From Booklist
    The author of the surprise best-seller French Women Don't Get Fat (2004) delves more deeply into her criticism of Americans' reckless consumption, encouraging them to eat for good health, for a slender figure, and for the happiness that springs from enjoyment of truly delicious food and wine. For Guiliano, worthwhile eating is inseparable from one's quest for honest pleasure. She believes most diets are self-defeating because they fail to appreciate one's need for the flavors and textures of good food; moreover, such diets tend to generate both poor nutrition and unappeasable appetites. Much more sustainable is a relaxed but intentional routine of three meals each day, where each mouthful gets savored for optimum delight. Avoiding snacks, especially ones high in sugar or salt, helps control appetite, as does regular drinking of water. Wine sipped with food, never by itself, also increases pleasure while providing some necessary nutrients, and cheese perfectly complements wine. Guiliano introduces a host of stimulating recipes emphasizing seasonal fruits and vegetables. Chicken cooked in pastis, leeks mozzarella, and figs with ricotta give some idea of the creativity at work here. Weeks' worth of seasonally informed menus ensure that even the most kitchen-challenged dieter can easily follow this Frenchwoman's generous, life-affirming regimen. Expect much demand. Mark Knoblauch
    Copyright � American Library Association. All rights reserved

    Most helpful customer reviews

    0 of 0 people found the following review helpful.
    Pretentious and outdated... but the recipes sound good
    By Chromeheart
    While the first book was a home run, this follow up is redundant, pretentious, and smells like an attempt to make another buck off the "french women" franchise. If you already purchased French Women Don't Get Fat, you can skip this one. The author frequently contradicts herself, and the only worthwhile part of the book are the recipes, which are aren't formatted well in the kindle version. Much of the non-recipe content is repeated from French Women Don't Get Fat, but taken out of the original context, it does not work.

    Mireille begins by complaining that Americans have been using the entire leek to make leek soup, instead of buying twice as many leeks as necessary and throwing out the supposedly inedible green part that we've obviously been eating without any ill effects. If she wants to throw out fresh food that she paid for, that's her prerogative, but there's no good reason not to eat the green part of the leek. You just need to be patient and cook it longer, to soften the tougher fibers. So use the whole leek, but boil your soup for at least an hour.

    Then, in the same breath, she denies that her diet is entirely based on portion control and criticizes Americans for eating a whole banana at once instead of nibbling on half and saving the other half for later. The first book pointed out legitimate shortcomings of American vs European lifestyles, and in the context of our huge restaurant portions and pie eating contests, portion size is a topic that needs addressing. That's fine. What's not fine, is telling me I need to train myself to subsist on such a strict reduced calorie diet that I'm not allowed to have an entire banana, and then trying to convince me that Europeans eat like that. After spending a semester in Italy, I can assure you that the average Italian--who are thin on average-- eats quite a bit of rich food. They don't get fat for two reasons. 1) the food quality is superior to ours, with no artificial additives. 1.5) they're not afraid of dietary fat. 2) they walk or bike everywhere in very hilly terrain.

    Somebody needs to tell Mireille that the "low fat diets are healthy" thing came from America, not France, and was debunked over a decade ago. Extreme reduced calorie diets are also American, and were also debunked. For a French Expert, she is alarmingly clueless. The first book was a hit, but at this point, she's obviously just saying whatever to milk the diet industry cash cow.

    8 of 8 people found the following review helpful.
    The follow-up book to "French Women Don't Get Fat" gives us more to enjoy in our quest for the finer pleasures
    By Lisa Plancich
    A quote form Henry Thoreau, "Live in each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each. Let them be your only diet drink and botanical medicines". This quote places the entire book, "French Women for All Seasons" under the umbrella of our going green way of life - to keep things local, seasonal and affordable.
    Another quote which expands on "You are what you eat" - by gastronome Brillat-Savarin is, "The destiny of a nation depends on how it feeds itself". In a nutshell, living in the moment, enjoying the season you are in and considering your surroundings encompasses the high points of Mireille Guiliano's book.
    The book divides French habits from American. Where we Americans are all about excess and all-you-can-eat, Ms. Guiliano contrasts the differences. Eating just to eat or to avoid boredom, while tapping on laptops are not reasons to consume food. But those are rampant reasons to eat in America. In France eating is an event. Even sipping on coffee is pared down yet savored. Rather than a quad grande with extra whip, the French will partake in a demitasse cup of espresso and receive more gratification with fewer calories in more time.
    Montagne observed that gluttony is the source of all our infirmaries. Considering many Americans will eat, gain weight and go see a chiropractor to help their aches and pains, we are not that far from the truth. It's a proven fact that eating less, drinking more water and exercising daily will drop your weight, keep ills at bay and lead to better well-being. It's an easy equation and one we Americans avoid like the plague. Why don't we follow this routine? Why don't we take the stairs more than the elevator? Probably because we have so many options. Much like our excessive food consumption, we have no idea where to begin. Mireille Guiliano gives us a formula of how to WANT to live differently.
    She breaks it down into seasons. What's fresh? What brings back memories of that season? How it's more economical and supports local growers. Lots of yummy reasons to live in the moment and enjoy the season we are in.
    Spring, Summer, Fall and Winter are all addressed here. Guiliano discusses what is in season and what to look forward to year after year in that season. Harvest soups in the fall have a certain smell. A certain feeling comes from being cold and getting warm from the inside out. We all love it and Guiliano tells us how to achieve it year after year and ultimately live in the moment. ---Lisa Plancich, Etiquette Writer & Editor

    1 of 1 people found the following review helpful.
    The author to read if you want authentic French ideas
    By shooba
    I started with French Women Don't Get Fat and loved this book. It was not a "diet" book but a mind modification as to how to eat a smaller amount and be just as satisfied as if you had an enormous plate full of food. I ordered French Women for All Seasons, and am enjoying it as well. Although given the two choices, I'd go with the first book. Mireillle Guilliano is an engaging author with many anecdotes about her life growing up in France and living in New York. Her recipes are simple and delicious. Yes, some of the ingredients are not easy to find in the Midwest, but most are. She stresses eating the fruits and vegetables in season at that time, and finding quality fruits and vegetables at local markets instead of supermarkets.
    I've read one book by Anne Garonne and found it less than informative. If you want authenticity, read M. Guiliano's books. I also ordered her cookbook, but haven't gotten to it yet.

    See all 96 customer reviews...

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    Kamis, 21 Februari 2013

    [C929.Ebook] Ebook Eurasian Corridors of Interconnection: From the South China to the Caspian Sea (Routledge Advances in Geography)From Brand: Routledge

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    Eurasian Corridors of Interconnection: From the South China to the Caspian Sea (Routledge Advances in Geography)From Brand: Routledge

    Connectivity, as well as conflict, characterizes Eurasia. This edited volume explores dynamic geopolitical and geo-economic links reconfiguring spaces from the eastern edge of Europe through the western edge of Asia, seeking explanation beyond description. The ancient Silk Road tied together space, much as pipelines, railroads, telecommunications infrastructure, and similar cultural and constructed links ease the mobility of people and products in modern Eurasia. This book considers Eurasia along an interlinked corridor, with chapters illustrating the connections as a discussion foundation focusing on the shared interactions of a set of nation states through time and across space, generating more positive considerations of the resurgently important region of Eurasia. China’s interests fall into three chapters: the southeastern border with Vietnam, the southwestern Himalayan edge, and the western Muslim regions. Russia’s recovery relates events to a larger landmass context and focuses on the importance of historic mobility. A geo-history of the Caspian considers this petroleum-rich area as a zone of cultural and economic interconnection. The final focus on Central Asia treats the traditional heart of “Eurasia”. The concluding chapter pulls together strands linking subregions for a new concept of “Eurasia” as an area linked by vital interests and overlapping histories.

    • Sales Rank: #12022520 in Books
    • Brand: Brand: Routledge
    • Published on: 2013-11-01
    • Original language: English
    • Number of items: 1
    • Dimensions: 9.00" h x .70" w x 6.00" l, .90 pounds
    • Binding: Hardcover
    • 182 pages
    Features
    • Used Book in Good Condition

    About the Author

    Susan M. Walcott is Professor of Geography at the University of North Carolina at Greensboro.

    Corey Johnson is Assistant Professor of Geography at the University of North Carolina at Greensboro.

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    Sabtu, 16 Februari 2013

    [O984.Ebook] Ebook Download Introduction to Social Psychology, by Graham M Vaughan, Michael A. Hogg

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    • Sales Rank: #11820297 in Books
    • Published on: 2001-12-15
    • Number of items: 1
    • Binding: Paperback
    • 583 pages

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    Kamis, 14 Februari 2013

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    This text blends together the work of expert contributors in a comprehensive overview of sport management. The fourth edition features new chapters on international sports, diversity, functions of management, and legal issues and their applications, providing students with a complete introduction to the field.

    • Sales Rank: #1688104 in Books
    • Published on: 2004-07-20
    • Original language: English
    • Number of items: 1
    • Dimensions: 10.90" h x .86" w x 5.90" l,
    • Binding: Hardcover
    • 432 pages

    About the Author
    Dr. Parkhouse received a Ph.D. in Administration from the University of Minnesota. Previous faculty appointments include the University of Southern California and California State University, Fullerton. Over 15 of her studies have been published in distinguished research journals. Numerous articles she has written have appeared in trade and commercial publications, and she is the senior author of several textbooks.

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    Good Seller
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    Selasa, 12 Februari 2013

    [U215.Ebook] Fee Download Fire Officer's Handbook Of Tactics (3rd Edition), by John Norman

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    Modern firefighting is a continually evolving science. New technologies are constantly being applied to the fire service, both from within and without. In the latest edition of this perennial favorite, author John Norman examines these new technologies and how they affect fireground tactics. He also details the new role firefighters play in homeland security. What is offered here is a guide for the firefighter and the fire officer who, having learned the basic mechanics of the trade, are now looking for specific methods for handling specific situations.
    Features & Benefits:
    • A new chapter addressing fires in garden apartments and townhouses, a growing problem throughout the country.
    • A new chapter on the fire department's role in terrorism and homeland security -- the first fire service text to address the new roles first responders play in detecting, preventing, and responding to the newest threats America faces.
    • The chapters on high rise office building fires and sections on building construction have been expanded to included the lessons learned from the Sept. 11, 2001 attacks on the World Trade Center.

    • Sales Rank: #542646 in Books
    • Published on: 2005-06-15
    • Original language: English
    • Number of items: 1
    • Dimensions: 1.20" h x 8.70" w x 11.20" l, 3.90 pounds
    • Binding: Hardcover
    • 452 pages

    From the Back Cover
    Features & Benefits:
    *A new chapter addressing fires in garden apartments and townhouses, a growing problem throughout the country.
    * A new chapter on the fire department's role in terrorism and homeland security -- the first fire service text to address the new roles first responders play in detecting, preventing, and responding to the newest threats America faces.
    * The chapters on high rise office building fires and sections on building construction have been expanded to included the lessons learned from the Sept. 11, 2001 attacks on the World Trade Center.

    About the Author
    Deputy Assistant Chief John Norman is a veteran of more than 35 years in the fire service, with a wide range of experience. He has fought fires in rural, suburban, and urban settings. Since Sept. 11, 2001, Norman has been the Chief of Rescue Operations with the New York Fire Department. Until that date, as a Battalion Chief, he had been assigned to the 16th Battalion in Harlem. In the days after the collapse of the Twin Towers, Norman was designated as the Search and Rescue manager for the World Trade Center site. He operated in that position as a member of the Incident Commanders General Staff for two months before assuming his assignment as the Chief in Charge of the Special Operations Command on a full-time basis. He is the best-selling author of Fire Officer's Handbook of Tactics, Second Edition, also from Fire Engineering Books & Videos.

    Excerpt. � Reprinted by permission. All rights reserved.
    The key to successful hoseline selection is to look at the situation briefly before taking any hose off the apparatus. Make sure that the line stretched is appropriate for the task. Far too often, firefighters have stretched an inappropriate line because "that's the line we always stretch." This often involves stretching booster, or red, lines into structures, a totally unsatisfactory solution. In at least two large departments, the administration is so strongly against this practice that the booster lines have been removed from the apparatus. Stopping short of such drastic measures means that the members riding on the pumper must be able to make the right choice based on the situation at hand.
    Regardless of the method of attack you choose or the type of stream you employ, two criteria determine whether your effort will successfully extinguish the fire. The first is that the amount of water discharged be of sufficient volume to remove the heat being generated. The second is that the water actually reaches the heart of the fire and not be carried away by convective currents or turned to steam. These two criteria combine to determine what size hoseline will be appropriate.
    The first consideration, required volume, is relatively simple. In fact, formulas that can predict the required amount of water flow have been devised based on the volume of the area and the weight of the fire load. These formulas, discussed in chapter 2, vary from 10 gpm for every 100 sq ft in a low fire-load setting to 50 gpm per 100 sq ft for high fire-load areas. This is determined by the amount of heat that the fuel can produce. Materials vary as to the amount of heat they give off. For instance, one pound of wrapping paper will give off about 7,100 BTUs, whereas one pound of styrene foam gives off about 18,000 BTUs. In this case, the styrene foam would require about 2� times more water to extinguish than would the wrapping paper. Still, in either case, if you don't apply enough water, the fire won't go out. Simply stated, firefighters must apply enough water to absorb all of the heat being given off or the fire will continue to extend. (Water absorbs about 9,275 BTUs per gal when raised from 70� to completely vaporized, so in the case of the pound of wrapping paper, a little less than 1 gal of water would be required to cool the burning paper, while nearly 2 gal would be required for the same one pound of styrene foam, assuming complete vaporization.)

    Most helpful customer reviews

    0 of 0 people found the following review helpful.
    Words of wisdom from the fire gods
    By A from VA
    Very good resource. I read it cover to cover just to see if I knew as much as I thought I did, and of course I learned a great deal. THis 3rd edition is a little "old fashioned" and so the fourth edition may be a better choice.

    0 of 0 people found the following review helpful.
    Was essential at the time, now new edition is!
    By JerseyFireHunter
    Purchased for promo exam, great info for all firefighters. A little long winded, but flows well.

    Deducted one star because new edition has been released. How about instead of releasing a new edition for upwards of $70, just release a more cost effective supplement to last edition?

    0 of 0 people found the following review helpful.
    Promotional Material
    By T. Phillips
    This item was used as one of our promotional books. Some of it was beneficial but some of
    it was repeats of other materials. Since the author is from the North East there tactics differ
    from what is used in our region. Nothing against the author but I wish the people who pic
    the material for us would use material that is more "relevant" tactic/construction wise to Ft. Worth.

    See all 35 customer reviews...

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