Excerpts from Hillary Clinton‘s forthcoming What Happened were released to Morning Joe and played widely in the media this morning. Recalling the presidential debate shortly after the release of the Access Hollywood tape of Donald Trump, Clinton writes: “This is not OK, I thought. It was the second presidential debate and Donald Trump was looming behind me. Two days before, the world heard him brag about groping women. Now we were on a small stage and no matter where I walked, he followed me closely, staring at me, making faces.
“It was incredibly uncomfortable. He was literally breathing down my neck. My skin crawled. It was one of those moments where you wish you could hit pause and ask everyone watching, well, what would you do? Do you stay calm, keep smiling and carry on as if he weren’t repeatedly invading your space? Or do you turn, look him in the eye and say loudly and clearly, ‘back up you creep, get away from me. I know you love to intimidate women but you can’t intimidate me, so back up.'”
At Random House Children’s Noreen Herits rejoins the publicity team as executive director, reporting to Dominique Cimina. She was previously director of marketing and publicity at Workman. Jillian Vandall has been promoted to senior manager of publicity.
Amazon will open their ninth and tenth bookstores this week, in Bellevue, WA and San Jose, CA. VP of Amazon Books tells the Seattle Times about the scope of their plans, “We’d like to be able to have as many stores as would make sense.” And she says asking for a local store is a top visitor request: “Half of our comments are people asking for our stores in other places.”
The LA Times looks at how local publisher Colleen Dunn Bates at Prospect Park Books found success with careful publication of selected cookbooks and is the area’s “only independent publisher of cookbooks.” They note, “While her non-fiction and fiction catalogue expanded from two to 13 titles annually, she publishes only one cookbook a year, always by a local chef (or, in the case of ‘L.A. Mexicano,’ multiple chefs) with a following.”