My Name is Barbra is the autobiography of the amazing Barbra Streisand. If you thought you knew her, you’re probably wrong. This well-written, in-depth book reveals so much more…things that only she could write about, because she has lived it.Barbra is a woman who is determined, truthful to a fault, and in possession of a talent that is rare and breathtaking.After reading this, one must wonder, is there anything this woman can’t do?
She has been misquoted, maligned, and misinterpreted. As the butt of many rude comments, especially in print as fodder for gossip columnists, (some of it leaked by her own talent agent just to keep her name in the papers), she has endured much. In this book, she explains how so many comments and situations were misconstrued. It is amazing how so much negativity came about from truly innocuous situations.
Born Barbara Joan Streisand in 1942 to Jewish parents in Brooklyn, she knew from early on that she would become an actress. It wasn’t until she began to audition for acting roles that she realized she could earn money by singing. It’s hard to believe that she didn’t recognize her own talent, but it has been a pattern in her life that Barbra always doubted herself and her ability.
In this book, she takes us along on a tumultuous ride through the ups and downs of her life, both professionally and personally. From her first paying job as a lounge singer to her Broadway shows, her movies, and her music, she challenges herself as well as those around her. The list of those she associates with in every part of her life reads like a list of Hollywood royalty:
- Her leading men include Nick Nolte, Ryan O’Neal, Kris Kristofferson, Omar Sharif, Robert Redford, Jeff Bridges and James Caan.
- Married twice, once to Elliot Gould at 21 and to present husband James Brolin, she has been romanced by Jon Peters, Pierre Trudeau, Marlon Brando, Ryan O’Neal, Warren Beatty, Don Johnson, Clint Eastwood, Peter Jennings, Jon Voight, Liam Neeson, and Andre Agassi, to name a few.
- Among her wide circle of friends are Gene Hackman, Walter Matthau, Jack Nicholson, Michael Cain, John Travolta and Kelly Preston, Donna Karin, Tom Hanks, and Rita Wilson.
- She has had musical collaborations with Roger Daltry, John Mellencamp, Barry Gibb, Marvin Hamlisch, David Foster, Neil Sedaka, Billy Joel, and Donna Summer, among others.
- She has worked on films with Steven Spielberg, Sydney Pollack, Ingmar Bergman, Peter Bogdanovich, Sidney Poitier, and Paul Newman, to name a few.
The lists could go on and on, and Barbra does. This is a long book, but it is never boring. I recently read another biography, and it read more like a history book: all facts, no flavor. Barbra Streisand’s life, like the woman herself, has been rich and rewarding, but there were many bumps along the way. In this bio, she does not shy from revealing the wonderous highs as well as the heart-wrenching lows.
In her quest for perfection in all she does, she has angered many. In the last half of the twentieth century, and some would argue even today, Hollywood was a world filled with powerful men, and Barbra intimidated many of them. Her resilience and determination are remarkable; she has persevered, and her legacy is very real. She has parlayed her love of the entertainment industry, her angelic voice, and her quest for getting things right, into a life that is a true masterpiece. This book is a must-read for anyone who is a fan, but also for those who may not know much about her.
Barbra never disappoints. Whether it’s a TV special, a Broadway show, a NYC Central Park concert, or a movie performance, she always gives it her best.
I am Barbra is no exception.
Enjoy the book with a meal that includes one of her favorite sides, Potatoes Au Gratin. (Recipe follow, below).
Au Gratin (Cheese) Potatoes
To be clear, this is a family recipe. We serve this dish at Thanksgiving, Christmas, New Year’s Day, and Easter. We love our cheese potatoes!
Prep:
Peel, wash and cut potatoes into cubes. (One inch is approximate). Boil in salted water until firm, but not thoroughly cooked. If the potatoes are cooked all the way through, they will get mushy when they are in the oven. Try one as they are cooking: it should be firm, not hard, not soft.
Strain potatoes; meanwhile, make the white sauce:
2 TBLSP flour, 2 TBLSP butter, 1 cup milk (or half and half for a richer taste)
Melt butter in a saucepan; stir in flour; whisk in milk over medium heat; stir in 1 cup shredded parm cheese; sauce should be thickened, but not to paste, more like soup consistency. If it gets too thick to pour, add a little milk to thin.
You may want to double or triple the recipe if you are cooking for more than four; I would say, 4 potatoes to one batch of white sauce;
To Assemble:
Grease a casserole dish; put in 1/3 of the cooked potatoes, and then 1/3 of the sauce; repeat two more times;
Top with bread crumbs. Bake at 350 degrees.
I like to cover the casserole with foil for about 30 minutes, then remove the foil for the last 20 minutes; turn off the oven after 50 minutes; the potatoes will stay hot/warm for another hour.
Did you like the book? The food? I’d love to know! Please leave a comment.
Thank you.
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