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Author: Rick Gavin
Publisher: Macmillan + ORM
ISBN: 1429990767
Category : Fiction
Languages : en
Pages : 269
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Book Description
An original and ballsy road-trip of a crime novel—most of it in Desmond's ex-wife's Geo—Ranchero is an unforgettable read and a fantastic series debut. Repo man Nick Reid had a seemingly simple job to do: talk to Percy Dwayne Dubois— pronounced "Dew-boys," front-loaded and hick specific—about the payments he's behind on for a flat screen TV, or repossess it. But Percy Dwayne wouldn't give in. Nope, instead he saw fit to go all white-trash philosophical and decided that since the world was stacked against him anyway, he might as well fight it. He hit Nick over the head with a fireplace shovel, tied him up with a length of lamp cord, and stole the mint-condition calypso coral-colored 1969 Ranchero that Nick had borrowed from his landlady. And he took the TV with him on a rowdy ride across the Mississippi Delta. Nick and his best friend Desmond, fellow repo man in Indianola, Mississippi, have no choice but to go after him. The fact that the trail eventually leads to Guy, a meth cooker recently set up in the Delta after the Feds ran him out of New Orleans, is of no consequence—Nick will do anything to get the Ranchero back. And it turns out he might have to.
Author: Rick Gavin
Publisher: Macmillan + ORM
ISBN: 1429990767
Category : Fiction
Languages : en
Pages : 269
Get Book Here
Book Description
An original and ballsy road-trip of a crime novel—most of it in Desmond's ex-wife's Geo—Ranchero is an unforgettable read and a fantastic series debut. Repo man Nick Reid had a seemingly simple job to do: talk to Percy Dwayne Dubois— pronounced "Dew-boys," front-loaded and hick specific—about the payments he's behind on for a flat screen TV, or repossess it. But Percy Dwayne wouldn't give in. Nope, instead he saw fit to go all white-trash philosophical and decided that since the world was stacked against him anyway, he might as well fight it. He hit Nick over the head with a fireplace shovel, tied him up with a length of lamp cord, and stole the mint-condition calypso coral-colored 1969 Ranchero that Nick had borrowed from his landlady. And he took the TV with him on a rowdy ride across the Mississippi Delta. Nick and his best friend Desmond, fellow repo man in Indianola, Mississippi, have no choice but to go after him. The fact that the trail eventually leads to Guy, a meth cooker recently set up in the Delta after the Feds ran him out of New Orleans, is of no consequence—Nick will do anything to get the Ranchero back. And it turns out he might have to.
Author: Jasmine Hemsley
Publisher: Clarkson Potter
ISBN: 1101905514
Category : Cooking
Languages : en
Pages : 354
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Book Description
Discover how simple and delicious eating well can be. Jasmine and Melissa Hemsley are revolutionizing how we eat. Experts on wholesome, nutritious cooking and living a healthy, fashionable lifestyle, the sisters teach people how to enjoy real food to feel happier and more energized. Their simple philosophy of eliminating gluten, grains, and refined sugars, while focusing on maximizing nutrition has revolutionized the way people think of “diet.” And, the best part is, preparing such meals is easy and fun. Good + Simple has 140 beautiful recipes that are so tasty you’ll forget that they’re designed with nourishment in mind. Dishes such as Roasted Squash Soup with Coriander Pesto, Green Goddess Noodle Salad, Cauliflower Rice 3 Ways, Roasted Chicken Thighs with Watercress Salsa Verde, Shrimp and Arugula with Zucchini Noodles, and Cannellini Vanilla Sponge Cake with Chocolate Avocado Frosting are packed with healthful, whole ingredients and taste wonderful. Also included is lots of helpful information from the sisters on making first steps and maintaining a healthy lifestyle; you’ll find an at-a-glance guide to their principles of eating well, ten recipes to get you started, basic pantry ingredients to have on-hand, their signature bone both recipe, and much more. With 140 vibrant photographs, tips on transforming leftovers, stocking your fridge and freezer, meals on the run, advice on mindful eating, and a one-week body reset plan, as well as two weekly meal plans, Good + Simple is the perfect book for any home cook who loves food and wants to eat well every day.
Author: Marcia Farr
Publisher: University of Texas Press
ISBN: 0292782071
Category : Social Science
Languages : en
Pages : 343
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Book Description
Rancheros hold a distinct place in the culture and social hierarchy of Mexico, falling between the indigenous (Indian) rural Mexicans and the more educated city-dwelling Mexicans. In addition to making up an estimated twenty percent of the population of Mexico, rancheros may comprise the majority of Mexican immigrants to the United States. Although often mestizo (mixed race), rancheros generally identify as non-indigenous, and many identify primarily with the Spanish side of their heritage. They are active seekers of opportunity, and hence very mobile. Rancheros emphasize progress and a self-assertive individualism that contrasts starkly with the common portrayal of rural Mexicans as communal and publicly deferential to social superiors. Marcia Farr studied, over the course of fifteen years, a transnational community of Mexican ranchero families living both in Chicago and in their village-of-origin in Michoacán, Mexico. For this ethnolinguistic portrait, she focuses on three culturally salient styles of speaking that characterize rancheros: franqueza (candid, frank speech); respeto (respectful speech); and relajo (humorous, disruptive language that allows artful verbal critique of the social order maintained through respeto). She studies the construction of local identity through a community's daily talk, and provides the first book-length examination of language and identity in transnational Mexicans. In addition, Farr includes information on the history of rancheros in Mexico, available for the first time in English, as well as an analysis of the racial discourse of rancheros within the context of the history of race and ethnicity in Mexico and the United States. This work provides groundbreaking insight into the lives of rancheros, particularly as seen from their own perspectives.
Author: Sara Forte
Publisher: Ten Speed Press
ISBN: 1607746565
Category : Cooking
Languages : en
Pages : 258
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Book Description
In this follow-up to her successful first book, The Sprouted Kitchen, blogger and author Sara Forte turns her attention to bowl food, which combines vegetables, whole grains, and lean proteins in one vessel to make a simple, complete, and nutritious meal. The bowl is a perfect vessel in which to create simple, delicious, and healthy meals. When gathered together in a single dish, lean proteins, greens, vegetables, and whole grains nestle against each other in a unique marriage of flavor and texture. This is how Sara Forte, beloved food blogger and author of the James Beard Award–nominated book The Sprouted Kitchen, cooks every day—creating sumptuous recipes colorful enough to serve guests, simple enough to eat with a spoon while sitting on the couch, and in amounts plentiful enough to have easy leftovers for lunch the next day. In this visually stunning collection that reflects a new and healthier approach to quick and easy cooking, Sara offers delicious, produce-forward recipes for every meal, such as Golden Quinoa and Butternut Breakfast Bowl; Spring Noodles with Artichokes, Pecorino, and Charred Lemons; Turkey Meatballs in Tomato Sauce; and Cocoa Nib Pavlovas with Mixed Berries.
Author: Armando C. Alonzo
Publisher: UNM Press
ISBN: 9780826318978
Category : Business & Economics
Languages : en
Pages : 380
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Book Description
A revisionist account of the Tejano experience in south Texas from its Spanish colonial roots to 1900.
Author: Omar S. Valerio-Jiménez
Publisher: Duke University Press
ISBN: 0822351854
Category : History
Languages : en
Pages : 385
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Book Description
In River of Hope, Omar S. Valerio-Jiménez examines state formation, cultural change, and the construction of identity in the lower Rio Grande region during the eighteenth and nineteenth centuries. He chronicles a history of violence resulting from multiple conquests, of resistance and accommodation to state power, and of changing ethnic and political identities. The redrawing of borders neither began nor ended the region's long history of unequal power relations. Nor did it lead residents to adopt singular colonial or national identities. Instead, their regionalism, transnational cultural practices, and kinship ties subverted state attempts to control and divide the population. Diverse influences transformed the borderlands as Spain, Mexico, and the United States competed for control of the region. Indian slaves joined Spanish society; Mexicans allied with Indians to defend river communities; Anglo Americans and Mexicans intermarried and collaborated; and women sued to confront spousal abuse and to secure divorces. Drawn into multiple conflicts along the border, Mexican nationals and Mexican Texans (tejanos) took advantage of their transnational social relations and ambiguous citizenship to escape criminal prosecution, secure political refuge, and obtain economic opportunities. To confront the racialization of their cultural practices and their increasing criminalization, tejanos claimed citizenship rights within the United States and, in the process, created a new identity. Published in cooperation with the William P. Clements Center for Southwest Studies, Southern Methodist University.
Author: Norman C. Delaney
Publisher: Texas A&M University Press
ISBN: 162349088X
Category : History
Languages : en
Pages : 356
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Book Description
On December 11, 1863, a US brigadier general and a Confederate artillery captain met on board the packet steamer Diligent on the Mississippi River below Vicksburg. The Confederate officer had not come on board on official business; he was a paroled prisoner of war. The brigadier general was his older brother, who had learned of the younger man’s capture three weeks earlier at Confederate Fort Semmes, on the Texas coast, and had arranged to have him brought from New Orleans to Vicksburg to be given medical care at the Federal garrison. The American Civil War has rightly been called a war of brothers; Henry, Jasper, and William Maltby were three such brothers. The scene recounted above was between Jasper and William, who had not seen each other in several years since Jasper had left their birth home in Ohio, but who met frequently over the months following their reunion, their familial bond overriding their political allegiances. The three brothers’ lives cover the critical years of Civil War and Reconstruction, a time when Jasper devotedly served the Union cause, while Henry and William became outspoken secessionists, operating Confederate newspapers in Corpus Christi, Matamoros, and Brownsville, eventually as a thorn in the side of Reconstruction officials. Despite their own Southern sympathies, the two Confederates cherished their Yankee brother, whose bravery at Fort Donelson and Vicksburg took a heavy toll on his health and eventually cost him his life. Both Rebels named a son in honor of their hero brother. Combining detailed research in William Maltby’s personal papers with contemporary accounts, military and court records, and the editorials of the two who became newspapermen, veteran scholar and educator Norman Delaney has created a vibrant story of how war can affect a family and a community.
Author: Yvette Marquez-Sharpnack
Publisher:
ISBN: 9780781813266
Category : Cooking, Mexican
Languages : en
Pages : 0
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Book Description
Now available in a hardcover gift edition! Spanning three generations, Muy Bueno offers traditional old-world northern Mexican recipes from grandmother Jeusita's kitchen; comforting south of the border home-style dishes from mother Evangelina; and innovative Latin fusion recipes from daughters Yvette and Veronica. Muy Bueno has become one of the most popular Mexican cookbooks available. This new hardcover edition features a useful guide to Mexican pantry ingredients. Whether you are hosting a casual family gathering or an elegant dinner party, Muy Bueno has the perfect recipes for entertaining with Latin flair! You'll find classics like Enchiladas Montadas ("Stacked Enchiladas"); staples like Homemade Tortillas and Toasted Chile de Arbol Salsa; and light seafood appetizers like Shrimp Ceviche and Scallop and Cucumber Cocktail. Don't forget tempting Coconut Flan and daring, dazzling cocktails like Blood Orange Mezcal Margaritas and Persimmon Mojitos. There is truly something in Muy Bueno for every taste! This edition features more than 100 easy-to-follow recipes, a glossary of chiles with photos and descriptions of each variety, step-by-step instructions with photos for how to roast chiles, make Red Chile Sauce, and assemble tamales, a rich family history shared through anecdotes, photos, personal tips, and more, and stunning color photography throughout.
Author: Stefan Czernecki
Publisher: Tradewind Books
ISBN: 1896580238
Category : Chickens
Languages : en
Pages : 5
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Book Description
A chicken outwits a coyote and they become friends for life.
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)
