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Author: Mason Hereford
Publisher: Ten Speed Press
ISBN: 1984859005
Category : Cooking
Languages : en
Pages : 257
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Book Description
JAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • NEW YORK TIMES BESTSELLER • A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford’s irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf “Mason and his team are everything the culinary world needs right now. This book is a testimony of living life to the most and being your true self!”—Matty Matheson ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Saveur, NPR, Vice, Delish, Garden & Gun, Publishers Weekly Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family’s holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation. In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip–loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom’s burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs. Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you’re gonna need some brand-new jeans.
Author: Mason Hereford
Publisher: Ten Speed Press
ISBN: 1984859005
Category : Cooking
Languages : en
Pages : 257
Get Book Here
Book Description
JAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • NEW YORK TIMES BESTSELLER • A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford’s irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf “Mason and his team are everything the culinary world needs right now. This book is a testimony of living life to the most and being your true self!”—Matty Matheson ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Saveur, NPR, Vice, Delish, Garden & Gun, Publishers Weekly Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family’s holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation. In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip–loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom’s burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs. Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you’re gonna need some brand-new jeans.
Author: Mitchell Duneier
Publisher: University of Chicago Press
ISBN: 022641356X
Category : Social Science
Languages : en
Pages : 201
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Book Description
At the Valois "See Your Food" cafeteria on Chicago's South Side, black and white men gather over cups of coffee and steam-table food. Mitchell Duneier, a sociologist, spent four years at the Valois writing this moving profile of the black men who congregate at "Slim's Table." Praised as "a marvelous study of those who should not be forgotten" by the Wall Street Journal,Slim's Table helps demolish the narrow sociological picture of black men and simple media-reinforced stereotypes. In between is a "respectable" citizenry, too often ignored and little understood. "Slim's Table is an astonishment. Duneier manages to fling open windows of perception into what it means to be working-class black, how a caring community can proceed from the most ordinary transactions, all the while smashing media-induced stereotypes of the races and race relations."—Citation for Chicago Sun Times Chicago Book of the Year Award "An instant classic of ethnography that will provoke debate and provide insight for years to come."—Michael Eric Dyson, Chicago Tribune "Mr. Duneier sees the subjects of his study as people and he sees the scale of their lives as fully human, rather than as diminished versions of grander lives lived elsewhere by people of another color. . . . A welcome antidote to trends in both journalism and sociology."—Roger Wilkins, New York Times Book Review
Author: Allen Hemberger
Publisher:
ISBN: 9781733008815
Category :
Languages : en
Pages :
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Book Description
Author: Eric Klinenberg
Publisher: University of Chicago Press
ISBN: 022627621X
Category : Nature
Languages : en
Pages : 342
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Book Description
The “compelling” story behind the 1995 Chicago weather disaster that killed hundreds—and what it revealed about our broken society (Boston Globe). On July 13, 1995, Chicagoans awoke to a blistering day in which the temperature would reach 106 degrees. The heat index—how the temperature actually feels on the body—would hit 126. When the heat wave broke a week later, city streets had buckled; records for electrical use were shattered; and power grids had failed, leaving residents without electricity for up to two days. By July 20, over seven hundred people had perished—twenty times the number of those struck down by Hurricane Andrew in 1992. Heat waves kill more Americans than all other natural disasters combined. Until now, no one could explain either the overwhelming number or the heartbreaking manner of the deaths resulting from the 1995 Chicago heat wave. Meteorologists and medical scientists have been unable to account for the scale of the trauma, and political officials have puzzled over the sources of the city’s vulnerability. In Heat Wave, Eric Klinenberg takes us inside the anatomy of the metropolis to conduct what he calls a “social autopsy,” examining the social, political, and institutional organs of the city that made this urban disaster so much worse than it ought to have been. He investigates why some neighborhoods experienced greater mortality than others, how city government responded, and how journalists, scientists, and public officials reported and explained these events. Through years of fieldwork, interviews, and research, he uncovers the surprising and unsettling forms of social breakdown that contributed to this human catastrophe as hundreds died alone behind locked doors and sealed windows, out of contact with friends, family, community groups, and public agencies. As this incisive and gripping account demonstrates, the widening cracks in the social foundations of American cities made visible by the 1995 heat wave remain in play in America’s cities today—and we ignore them at our peril. Includes photos and a new preface on meeting the challenges of climate change in urban centers “Heat Wave is not so much a book about weather, as it is about the calamitous consequences of forgetting our fellow citizens. . . . A provocative, fascinating book, one that applies to much more than weather disasters.” —Chicago Sun-Times “It’s hard to put down Heat Wave without believing you’ve just read a tale of slow murder by public policy.” —Salon “A classic. I can’t recommend it enough.” —Chris Hayes
Author: John Donohue
Publisher: Abrams
ISBN: 1683354915
Category : Art
Languages : en
Pages : 246
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Book Description
“An emotional trip down memory lane for those of us who count our favorite restaurants as cherished personalities and members of our family.” —Danny Meyer, founder of Shake Shack From romantic spots like Le Bernardin to beloved holes-in-the-wall like Corner Bistro, John Donohue renders people’s favorite restaurants in a manner that captures the emotional pull a certain place can have on the hearts of New Yorkers. All the Restaurants in New York is a collection of these drawings, characterized by their appealingly loose and gently distorted lines. These transportive images are intentionally spare, leaving the viewer room to layer on their own meaning and draw connections to their own memories of a place, of a time, of an atmosphere. Featuring an eclectic mix of 100 restaurants—from Minetta Tavern to Frankies 457 and River Café—this charming collection of drawings is accompanied by interviews with the owners, chefs, and loyal patrons of these much-loved restaurants. “I love John’s spare, romantic, quirky portrayals of iconic New York restaurants so much that I purchased over a dozen of his prints to hang around my office. These places come to define our lives in New York—that job right next to Balthazar, that boyfriend who lived above Prune, that interview that took place at ‘21’ . . . They deserve this spotlight, this tribute.” —Amanda Kludt, Editor in Chief, Eater “John Donohue is the Rembrandt of New York City’s restaurant facades. His collection is an invaluable, evocative guide to the ever-changing, slowly vanishing landscape of the city’s great dining scene. It belongs on the bookshelf of every devout chowhound and fresser.” —Adam Platt, Restaurant Critic, New York magazine
Author: Maggie Taft
Publisher: University of Chicago Press
ISBN: 022616831X
Category : Art
Languages : en
Pages : 441
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Book Description
For decades now, the story of art in America has been dominated by New York. It gets the majority of attention, the stories of its schools and movements and masterpieces the stuff of pop culture legend. Chicago, on the other hand . . . well, people here just get on with the work of making art. Now that art is getting its due. Art in Chicago is a magisterial account of the long history of Chicago art, from the rupture of the Great Fire in 1871 to the present, Manierre Dawson, László Moholy-Nagy, and Ivan Albright to Chris Ware, Anne Wilson, and Theaster Gates. The first single-volume history of art and artists in Chicago, the book—in recognition of the complexity of the story it tells—doesn’t follow a single continuous trajectory. Rather, it presents an overlapping sequence of interrelated narratives that together tell a full and nuanced, yet wholly accessible history of visual art in the city. From the temptingly blank canvas left by the Fire, we loop back to the 1830s and on up through the 1860s, tracing the beginnings of the city’s institutional and professional art world and community. From there, we travel in chronological order through the decades to the present. Familiar developments—such as the founding of the Art Institute, the Armory Show, and the arrival of the Bauhaus—are given a fresh look, while less well-known aspects of the story, like the contributions of African American artists dating back to the 1860s or the long history of activist art, finally get suitable recognition. The six chapters, each written by an expert in the period, brilliantly mix narrative and image, weaving in oral histories from artists and critics reflecting on their work in the city, and setting new movements and key works in historical context. The final chapter, comprised of interviews and conversations with contemporary artists, brings the story up to the present, offering a look at the vibrant art being created in the city now and addressing ongoing debates about what it means to identify as—or resist identifying as—a Chicago artist today. The result is an unprecedentedly inclusive and rich tapestry, one that reveals Chicago art in all its variety and vigor—and one that will surprise and enlighten even the most dedicated fan of the city’s artistic heritage. Part of the Terra Foundation for American Art’s year-long Art Design Chicago initiative, which will bring major arts events to venues throughout Chicago in 2018, Art in Chicago is a landmark publication, a book that will be the standard account of Chicago art for decades to come. No art fan—regardless of their city—will want to miss it.
Author: Danny Meyer
Publisher: Harper Collins
ISBN: 0061868248
Category : Business & Economics
Languages : en
Pages : 244
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Book Description
The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.
Author: Douglas Harper
Publisher: University of Chicago Press
ISBN: 0226317269
Category : Social Science
Languages : en
Pages : 313
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Book Description
Outside of Italy, the country’s culture and its food appear to be essentially synonymous. And indeed, as The Italian Way makes clear, preparing, cooking, and eating food play a central role in the daily activities of Italians from all walks of life. In this beautifully illustrated book, Douglas Harper and Patrizia Faccioli present a fascinating and colorful look at the Italian table. The Italian Way focuses on two dozen families in the city of Bologna, elegantly weaving together Harper’s outsider perspective with Faccioli’s intimate knowledge of the local customs. The authors interview and observe these families as they go shopping for ingredients, cook together, and argue over who has to wash the dishes. Throughout, the authors elucidate the guiding principle of the Italian table—a delicate balance between the structure of tradition and the joy of improvisation. With its bite-sized history of food in Italy, including the five-hundred-year-old story of the country’s cookbooks, and Harper’s mouth-watering photographs, The Italian Way is a rich repast—insightful, informative, and inviting.
Author: Patrick Sharkey
Publisher: University of Chicago Press
ISBN: 0226924262
Category : Social Science
Languages : en
Pages : 261
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Book Description
In the 1960s, many believed that the civil rights movement’s successes would foster a new era of racial equality in America. Four decades later, the degree of racial inequality has barely changed. To understand what went wrong, Patrick Sharkey argues that we have to understand what has happened to African American communities over the last several decades. In Stuck in Place, Sharkey describes how political decisions and social policies have led to severe disinvestment from black neighborhoods, persistent segregation, declining economic opportunities, and a growing link between African American communities and the criminal justice system. As a result, neighborhood inequality that existed in the 1970s has been passed down to the current generation of African Americans. Some of the most persistent forms of racial inequality, such as gaps in income and test scores, can only be explained by considering the neighborhoods in which black and white families have lived over multiple generations. This multigenerational nature of neighborhood inequality also means that a new kind of urban policy is necessary for our nation’s cities. Sharkey argues for urban policies that have the potential to create transformative and sustained changes in urban communities and the families that live within them, and he outlines a durable urban policy agenda to move in that direction.
Author: Steve Dolinsky
Publisher: Northwestern University Press
ISBN: 0810137755
Category : Cooking
Languages : en
Pages : 477
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Book Description
There are few things that Chicagoans feel more passionately about than pizza. Most have strong opinions about whether thin crust or deep-dish takes the crown, which ingredients are essential, and who makes the best pie in town. And in Chicago, there are as many destinations for pizza as there are individual preferences. Each of the city's seventy-seven neighborhoods is home to numerous go-to spots, featuring many styles and specialties. With so many pizzerias, it would seem impossible to determine the best of the best. Enter renowned Chicago-based food journalist Steve Dolinsky! In Pizza City, USA: 101 Reasons Why Chicago Is America's Greatest Pizza Town, Dolinsky embarks on a pizza quest, methodically testing more than a hundred different pizzas in Chicagoland. Zestfully written and thoroughly researched, Pizza City, USA is a hunger–inducing testament to Dolinsky's passion for great, unpretentious food. This user-friendly guide is smartly organized by location, and by the varieties served by the city's proud pizzaioli–including thin, artisan, Neapolitan, deep-dish and pan, stuffed, Sicilian, Roman, and Detroit-style, as well as by-the-slice. Pizza City also includes Dolinsky's "Top 5 Pizzas" in several categories, a glossary of Chicago pizza terms, and maps and photos to steer devoted foodies and newcomers alike.
