Author:
Publisher:
ISBN:
Category : Feed industry
Languages : en
Pages : 608

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Author:
Publisher:
ISBN:
Category : Feed industry
Languages : en
Pages : 264

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Author: Eleonora Rohland
Publisher: Berghahn Books
ISBN: 178533932X
Category : History
Languages : en
Pages : 252

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Hurricanes have been a constant in the history of New Orleans. Since before its settlement as a French colony in the eighteenth century, the land entwined between Lake Pontchartrain and the Mississippi River has been lashed by powerful Gulf storms. Time and again, these hurricanes have wrought immeasurable loss and devastation, spurring reinvention and ingenuity on the part of inhabitants. Changes in the Air offers a rich and thoroughly researched history of how hurricanes have shaped and reshaped New Orleans from the colonial era to the present day, focusing on how its residents have adapted to a uniquely unpredictable and destructive environment across more than three centuries.

Author: Alon Shaya
Publisher: Knopf
ISBN: 0451494164
Category : Cooking
Languages : en
Pages : 441

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An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.

Author: Frank Arthur Gulley
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 48

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Author: Ansel Mullins
Publisher:
ISBN: 9789752307209
Category : Peddlers
Languages : en
Pages : 173

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Author: John W. Carson
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 106

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Author: Donald Link
Publisher: Clarkson Potter
ISBN: 0770433197
Category : Cooking
Languages : en
Pages : 258

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The James Beard Award-winning chef behind some of New Orleans’s most beloved restaurants, including Cochon and Herbsaint, Donald Link unearths true down home Southern cooking in this cookbook featuring more than 100 reicpes. Link rejoices in the slow-cooked pork barbecue of Memphis, fresh seafood all along the Gulf coast, peas and shell beans from the farmlands in Mississippi and Alabama, Kentucky single barrel bourbon, and other regional standouts in 110 recipes and 100 color photographs. Along the way, he introduces all sorts of characters and places, including pitmaster Nick Pihakis of Jim ‘N Nick’s BBQ, Louisiana goat farmer Bill Ryal, beloved Southern writer Julia Reed, a true Tupelo honey apiary in Florida, and a Texas lamb ranch with a llama named Fritz. Join Link Down South, where tall tales are told, drinks are slung back, great food is made to be shared, and too many desserts, it turns out, is just the right amount.

Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 380

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Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 818

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