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Author: Don Casey
Publisher: W. W. Norton & Company
ISBN: 9780393046533
Category : Family & Relationships
Languages : en
Pages : 208
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Book Description
"Being a compendium of useful facts, diverse knowledge, and uncommon wisdom, including much reassurance for the fearful and dubious, toward staying safe and happy while preserving domestic tranquility, during a month, a year, or a lifetime of cruising aboard small sailboats."--Cover.
Author: Don Casey
Publisher: W. W. Norton & Company
ISBN: 9780393046533
Category : Family & Relationships
Languages : en
Pages : 208
Get Book Here
Book Description
"Being a compendium of useful facts, diverse knowledge, and uncommon wisdom, including much reassurance for the fearful and dubious, toward staying safe and happy while preserving domestic tranquility, during a month, a year, or a lifetime of cruising aboard small sailboats."--Cover.
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: Great Britain. Parliament. House of Commons
Publisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 574
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Book Description
Author: Great Britain. Parliament. House of Commons
Publisher:
ISBN:
Category :
Languages : en
Pages : 664
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Book Description
Author: Eddie M. Leung
Publisher: Xlibris Corporation
ISBN: 1493182706
Category : Medical
Languages : en
Pages : 230
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Book Description
"Eddie Leung, the author, was an engineering physicist that was having fun in all sorts of exciting projects, good at what he was doing and relatively healthy and happy. Within a period of a month, he was hit with the life threatening acute pancreatitis and then pronounced having a rare & extremely aggressive form of cancer called the Cholangiocarcinoma (bile duct cancer). This is the story of his journey through a rigorous treatment that involves the dangerous Whipple surgery, high dosage radiation & chemo therapies and subsequently unpleasant blood infection (sepsis), applying his scientific approach and management skills."--Back cover.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 140
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Book Description
Cincinnati Magazine taps into the DNA of the city, exploring shopping, dining, living, and culture and giving readers a ringside seat on the issues shaping the region.
Author:
Publisher:
ISBN:
Category : Times (London, England)
Languages : en
Pages : 460
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Book Description
Covers the period from 1790 to 1905 in The Times of London.
Author: Yukiko Senda
Publisher: Springer
ISBN: 4431550666
Category : Social Science
Languages : en
Pages : 137
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Book Description
This book provides the keys to understanding the trajectory that Japanese society has followed toward its lowest-low fertility since the 1980s. The characteristics of the life course of women born in the 1960s, who were the first cohort to enter that trajectory, are explored by using both qualitative and quantitative data analyses. Among the many books explaining the decline in fertility, this book is unique in four ways. First, it describes in detail the reality of factors concerning the fertility decline in Japan. Second, the book uses both qualitative and quantitative methods to introduce the whole picture of how the low-fertility trend began in the 1980s and developed in the 1990s and thereafter. Third, the focus is on a specific birth cohort because their experiences determined the current patterns of family formation such as late marriage and postponed childbirth. Fourth, the book explores the knife-edge balance between work and family conditions, especially with regard to childbearing, in the context of Japanese management and gender norms. After examining the characteristics of demographic and socioeconomic circumstances of postwar Japan in detail, it can be seen that the change in family formation first occurred drastically in the 1960s cohort. Using both qualitative interview data cumulatively from 150 people and quantitative estimates with official statistics, this book shows how individual-level choices to balance work and family obligations resulted in a national-level fertility decline. Another focus of this book is the increasing unintended infertility due to postponed pregnancy, a phenomenon that is attracting great social attention because the average age of pregnancy is approaching the biological limit. This book is a valuable resource for researchers who are interested in the rapid fertility decline as well as the work–life balance and the life course of women in Japanese employment practice and family traditions.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 244
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Book Description
Indianapolis Monthly is the Circle City’s essential chronicle and guide, an indispensable authority on what’s new and what’s news. Through coverage of politics, crime, dining, style, business, sports, and arts and entertainment, each issue offers compelling narrative stories and lively, urbane coverage of Indy’s cultural landscape.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 154
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Book Description
New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
