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Author: Jim Quinn
Publisher: Doubleday Books
ISBN:
Category : Travel
Languages : en
Pages : 194
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Book Description
Author: Jim Quinn
Publisher: Doubleday Books
ISBN:
Category : Travel
Languages : en
Pages : 194
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Book Description
Author: Paul Dickson
Publisher: Courier Corporation
ISBN: 0486797171
Category : Humor
Languages : en
Pages : 450
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Book Description
According to Murphy's Law, "If anything can go wrong, it will." This humorous hardcover compilation offers variations on the well-known adage, including comic truths related to business matters, excuses, efficiency, and legal jargon.
Author: Anthony Bourdain
Publisher: A&C Black
ISBN: 1408845040
Category : Biography & Autobiography
Languages : en
Pages : 386
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Book Description
After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.
Author: Gabrielle Stanley Blair
Publisher: Artisan
ISBN: 1579656552
Category : House & Home
Languages : en
Pages : 289
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Book Description
New York Times best seller Ever since Gabrielle Stanley Blair became a parent, she’s believed that a thoughtfully designed home is one of the greatest gifts we can give our families, and that the objects and decor we choose to surround ourselves with tell our family’s story. In this, her first book, Blair offers a room-by-room guide to keeping things sane, organized, creative, and stylish. She provides advice on getting the most out of even the smallest spaces; simple fixes that make it easy for little ones to help out around the house; ingenious storage solutions for the never-ending stream of kid stuff; rainy-day DIY projects; and much, much more.
Author: Dana Polan
Publisher: Duke University Press
ISBN: 0822348721
Category : Biography & Autobiography
Languages : en
Pages : 314
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Book Description
Dana Polan considers what made Julia Childs TV show, The French Chef, so popular during its original broadcast and such enduring influences on American cooking, American television, and American culture since then.
Author: Randy Pausch
Publisher:
ISBN: 9780340978504
Category : Cancer
Languages : en
Pages : 0
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Book Description
The author, a computer science professor diagnosed with terminal cancer, explores his life, the lessons that he has learned, how he has worked to achieve his childhood dreams, and the effect of his diagnosis on him and his family.
Author: James McCurrach
Publisher: Dog Ear Publishing
ISBN: 1457508281
Category : Fathers and sons
Languages : en
Pages : 356
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Book Description
James C. McCurrach was born in Brooklyn, New York and was the namesake of a self made business success story. He had a privileged upbringing that included a succession of private schools culminating in a B.A. from Brown University in Providence, R.I. He traveled a circuitous route as an adult - a journey that included tennis, a Vice Presidency at the former Bankers Trust Company in New York City as well as the principal in a New York restaurant. After many personal hurdles, he finally succeeded in his original goal of a teaching career. Additionally, his work assisting foreign students in the English language resulted in the publication of two English textbooks for English beginners in Japan and Korea. He is a former squash racquets champion with numerous top ten rankings in various age categories. He resides in San Francisco with his partner of 29 years. This Memoir is dedicated to P. Justin Jacobs for his loyalty, support and continuing encouragement. A troubled youth in search of direction finds himself groping to find his place despite numerous obstacles centering about his Father looking for a duplicate. Such are some of the problems facing James C. McCurrach Jr. as he passes through his early childhood years and the social upheavals encountered on the path to a new century. All of this is complicated by his growing uncertainty of his sexual proclivities at a time when homosexuality was ridiculed and considered a deviancy beyond the pale. At the same time, his Fathers' influence was a constant presence that would lead to a series of disasters, both socially and financially. Despite trying to throw off his Father's yoke, there remained a continuing need to please him and establish some sort of positive approval resulting in a series of tumultuous relationships and career moves. His Mom had always told the youngster that he would be a late bloomer and indeed that prediction would come to pass as in his later years the teaching profession would provide the purpose and rewards that had long eluded him.
Author: Gabrielle Hamilton
Publisher: Random House
ISBN: 0812994108
Category : Cooking
Languages : en
Pages : 622
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Book Description
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 200
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Book Description
Author: Patrick Irish
Publisher: Tate Publishing
ISBN: 1598869434
Category :
Languages : en
Pages : 127
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Book Description
"The Day God Asked Me a Question" is a heart warming book that will take you into the depths of one man's struggle with sin, and his ultimate triumph through Jesus Christ. Find out his answer to the question that God asked him.
