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Author: Julia Moskin
Publisher: Harper Collins
ISBN: 0062096850
Category : Cooking
Languages : en
Pages : 497
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Book Description
At once hilarious and inspiring, CookFight is a one-of-a-kind cookbook that that pits the strategies and recipes of popular New York Times food reporters Julia Moskin and Kim Severson against each other as they take on the challenges today's home cook faces both in and out of the kitchen. An epic battle for kitchen dominance, CookFight features two well-seasoned cooks, 12 tough culinary challenges, and 125 mouth-watering recipes, plus a foreword by Frank Bruni, former chief restaurant critic of the New York Times. Fans of Mark Bittman, Melissa Clark, Ruth Reichl, and Dorie Greenspan, as well as top-rated cooking shows like Top Chef, Top Chef Masters, Iron Chef, and Hell's Kitchen, will be riveted by every round of this intense, no-punches-pulled CookFight until the final (dinner) bell!
Author: Julia Moskin
Publisher: Harper Collins
ISBN: 0062096850
Category : Cooking
Languages : en
Pages : 497
Get Book
Book Description
At once hilarious and inspiring, CookFight is a one-of-a-kind cookbook that that pits the strategies and recipes of popular New York Times food reporters Julia Moskin and Kim Severson against each other as they take on the challenges today's home cook faces both in and out of the kitchen. An epic battle for kitchen dominance, CookFight features two well-seasoned cooks, 12 tough culinary challenges, and 125 mouth-watering recipes, plus a foreword by Frank Bruni, former chief restaurant critic of the New York Times. Fans of Mark Bittman, Melissa Clark, Ruth Reichl, and Dorie Greenspan, as well as top-rated cooking shows like Top Chef, Top Chef Masters, Iron Chef, and Hell's Kitchen, will be riveted by every round of this intense, no-punches-pulled CookFight until the final (dinner) bell!
Author: Maria Fernanda Ampuero
Publisher: Feminist Press at CUNY
ISBN: 1936932830
Category : Fiction
Languages : en
Pages : 70
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Book Description
This Ecuadorian short story collection explores domestic horrors and everyday violence, a "grotesque, unflinching" portrait of twenty-first-century Latin America (Publishers Weekly). “Ampuero’s literary voice is tough and beautiful at once: her stories are exquisite and dangerous objects.” —Yuri Herrera, author of Signs Preceding the End of the World Named one of the ten best fiction books of 2018 by the New York Times en Español, Cockfight is the debut work by Ecuadorian writer and journalist María Fernanda Ampuero. In lucid and compelling prose, Ampuero sheds light on the hidden aspects of the home: the grotesque realities of family, coming of age, religion, and class struggle. A family’s maids witness a horrible cycle of abuse, a girl is auctioned off by a gang of criminals, and two sisters find themselves at the mercy of their spiteful brother. With violence masquerading as love, characters spend their lives trapped reenacting their past traumas. Heralding a brutal and singular new voice, Cockfight explores the power of the home to both create and destroy those within it.
Author: Tara Duggan
Publisher: Ten Speed Press
ISBN: 1607744139
Category : Cooking
Languages : en
Pages : 210
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Book Description
A cookbook featuring more than 65 recipes that make use of the parts of vegetables that typically get thrown away, including stalks, tops, ribs, fronds, and stems, with creative tips for making the most of seasonal ingredients to stretch the kitchen dollar. Make the Most of Your Produce! Don’t discard those carrot tops, broccoli stalks, potato peels, and pea pods. The secret that creative restaurant chefs and thrifty great-grandmothers share is that these, and other common kitchen scraps, are both edible and wonderfully flavorful. Root-to-Stalk Cooking provides savvy cooks with the inspiration, tips, and techniques to transform trimmings into delicious meals. Corn husks and cobs make for rich Corn-Pancetta Puddings in Corn Husk Baskets, watermelon rinds shine in a crisp and refreshing Thai Watermelon Salad, and velvety green leek tops star in Leek Greens Stir Fry with Salty Pork. Featuring sixty-five recipes that celebrate the whole vegetable, Root-to-Stalk Cooking helps you get the most out of your seasonal ingredients. By using husks, roots, skins, cores, stems, seeds, and rinds to their full potential, you’ll discover a whole new world of flavors while reducing waste and saving money.
Author: Arch Ruport
Publisher: Read Books Ltd
ISBN: 1446548031
Category : Pets
Languages : en
Pages : 248
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Book Description
This is the story of Cockfighting and how it is practised in certain parts of the World where it is still legal. In Britain it has been a forbidden sport for more than 150 years, although it is said that in country parts, that it ceased much later than that time. Many people keep Game Fowl purely for interest and this book is reissued in the hope that many of the sections relating to the history, feeding, conditioning and other aspects of keeping these birds will be of great interest. Contents Include: History Selection of a Strain, Basic Strains, The Hen Breeding and Breeding Systems The House Caring for Brood Fowl Rearing Game Chickens, Stages in the Life History of a Gamecock Dubbing Stags The Farm Walk Coop Walks, Movable and Stationary Getting Ready for Battle Trimming out for Battle Six Good Keeps Conditioning Powders and Drugs Tools of the Trade Gaffs Heeling Cocks for Battle In the Pit Handling and Nursing in the Pit The Referee After the Battle Methods of Conducting Cockfights
Author: Larry D. Rose
Publisher: Dundurn
ISBN: 1459738306
Category : History
Languages : en
Pages : 304
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Book Description
In the chaos of the Second World War, Canada faced cruel choices, both on the battlefield and in the world of politics. Of all these life-and-death choices, ten stand above the others in their importance, their agonizing stakes, and the impact they have on the country to this day.
Author: Alice Waters
Publisher: Penguin
ISBN: 0525561552
Category : Social Science
Languages : en
Pages : 209
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Book Description
From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space—human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another. Over years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today—from illness, to social unrest, to economic disparity, and environmental degradation—are all, at their core, connected to food. Fortunately, there is an antidote. Waters argues that by eating in a “slow food way,” each of us—like the community around her restaurant—can be empowered to prioritize and nurture a different kind of culture, one that champions values such as biodiversity, seasonality, stewardship, and pleasure in work. This is a declaration of action against fast food values, and a working theory about what we can do to change the course. As Waters makes clear, every decision we make about what we put in our mouths affects not only our bodies but also the world at large—our families, our communities, and our environment. We have the power to choose what we eat, and we have the potential for individual and global transformation—simply by shifting our relationship to food. All it takes is a taste.
Author: Clifford Geertz
Publisher: Basic Books
ISBN: 0465093566
Category : Social Science
Languages : en
Pages : 576
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Book Description
In The Interpretation of Cultures, the most original anthropologist of his generation moved far beyond the traditional confines of his discipline to develop an important new concept of culture. This groundbreaking book, winner of the 1974 Sorokin Award of the American Sociological Association, helped define for an entire generation of anthropologists what their field is ultimately about.
Author: Tim Cook
Publisher: Penguin
ISBN: 014319612X
Category : History
Languages : en
Pages : 608
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Book Description
Winner of the 2016 Ottawa Book Award The magisterial second volume of Tim Cook's definitive account of Canadians fighting in the Second World War. Historian Tim Cook displays his trademark storytelling ability in the second volume of his masterful account of Canadians in World War II. Cook combines an extraordinary grasp of military strategy with a deep empathy for the soldiers on the ground, at sea and in the air. Whether it's a minute-by-minute account of a gruelling artillery battle, vicious infighting among generals, the scene inside a medical unit, or the small details of a soldier's daily life, Cook creates a compelling narrative. He recounts in mesmerizing detail how the Canadian forces figured in the Allied bombing of Germany, the D-Day landing at Juno beach, the taking of Caen, and the drive south. Featuring dozens of black-and-white photographs and moving excerpts from letters and diaries of servicemen, Fight to the Finish is a memorable account of Canadians who fought abroad and of the home front that was changed forever.
Author: Kim Severson
Publisher: Penguin
ISBN: 159448502X
Category : Biography & Autobiography
Languages : en
Pages : 257
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Book Description
A memoir sharing a lifetime's worth of lessons from a generation female cooks. Somewhere between the lessons her mother taught her and the ones she is now trying to teach her own daughter, Kim Severson stumbled. She lost sight of what mattered, of who she was and who she wanted to be, and of how she needed to live her life. It took a series of encounters with female cooks-including Marion Cunningham, Alice Waters, Ruth Reichl, Rachael Ray, and Marcella Hazan-to reteach her the life lessons she had forgotten, and many she had never learned in the first place. Some were as small as a spoonful, and others so big they saved her life-at any measure, the best lessons she found were delivered in the kitchen.
Author:
Publisher: Komsomolskaya Pravda
ISBN: 5447004055
Category :
Languages : en
Pages :
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Book Description
