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Author: James Albon
Publisher: IDW Publishing
ISBN: 1684069890
Category : Comics & Graphic Novels
Languages : en
Pages : 324
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Book Description
Rare and delicious fungi spell trouble for an ambitious restaurateur in this sumptuously painted graphic novel from one of Scotland’s most imaginative young cartoonists. This thrilling page-turner, a fascinating glimpse into the high-pressure world of big-city restaurants, is a must-read for foodies, Anglophiles, Food Network fans, and those with a taste for beautiful, terrible people. Tulip and his brother Rowan have left the simple comforts of their remote Scottish island with a plan: to grow succulent, organic vegetables in an idyllic market garden, and to open a restaurant serving these wholesome culinary delights to the busy sprawl of London. The world of fine dining seems impossibly competitive... until they discover a deliriously scrumptious new species of mushroom. The dish brings diners in droves, catapulting their small restaurant to success beyond their wildest dreams. Now, pressured by the demands of a hungry city, Tulip is desperate to crack the secret of their new ingredient's growth. But just how much will he sacrifice to feed his own insatiable ambition?
Author: James Albon
Publisher: IDW Publishing
ISBN: 1684069890
Category : Comics & Graphic Novels
Languages : en
Pages : 324
Get Book
Book Description
Rare and delicious fungi spell trouble for an ambitious restaurateur in this sumptuously painted graphic novel from one of Scotland’s most imaginative young cartoonists. This thrilling page-turner, a fascinating glimpse into the high-pressure world of big-city restaurants, is a must-read for foodies, Anglophiles, Food Network fans, and those with a taste for beautiful, terrible people. Tulip and his brother Rowan have left the simple comforts of their remote Scottish island with a plan: to grow succulent, organic vegetables in an idyllic market garden, and to open a restaurant serving these wholesome culinary delights to the busy sprawl of London. The world of fine dining seems impossibly competitive... until they discover a deliriously scrumptious new species of mushroom. The dish brings diners in droves, catapulting their small restaurant to success beyond their wildest dreams. Now, pressured by the demands of a hungry city, Tulip is desperate to crack the secret of their new ingredient's growth. But just how much will he sacrifice to feed his own insatiable ambition?
Author: David Foenkinos
Publisher: A&C Black
ISBN: 1408830051
Category : Fiction
Languages : en
Pages : 257
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Book Description
He was passing by, she kissed him without thinking. Now she wonders whether she did the right thing. But Natalie isn't certain of anything anymore. One minute she was a happily married young woman, successful in her career, and convinced the future was full of promise. But when her husband was run over by a car, her whole world was turned upside down. Years later, still bruised with grief but desperate to move on with her life, she impulsively kisses her colleague Markus. For Natalie, the kiss is just a gratuitous act. For the awkward, unassuming Markus, it is the moment at which he falls hopelessly, helplessly in love. But how will he ever convince such a beautiful, intelligent but confused young woman that he is the man who can bring her back to life?
Author: Katy Wix
Publisher:
ISBN: 9781472261205
Category : Comedians
Languages : en
Pages : 288
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Book Description
Author: Praneet Rana
Publisher: Xlibris Corporation
ISBN: 1543496199
Category : Poetry
Languages : en
Pages : 232
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Book Description
Roses go through a lot of pain and heartbreak in order to blossom. 'The Delicacy Of A Rose' includes hers, theirs and my own personal experiences which in the hopes of our dreams, allows others to grow. Experiences include living in a conservative society, being diagnosed with a medical condition, getting chased by the demons of the past, dealing with anxiety and depression, overcoming poisonous thorns, dreaming about a fairytale life, and blossoming into a rose who has let go of the extra petals. "These pages of magic include some topics we are not allowed to ever touch. They tell me to hold my lips together by attaching a lock... I'm sorry, these lips cannot be locked forever."
Author: Justin Moore
Publisher: Lulu.com
ISBN: 1329602390
Category :
Languages : en
Pages : 66
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Book Description
Author: Richard Hurd
Publisher:
ISBN:
Category : Friendship
Languages : en
Pages : 54
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Book Description
Author: Leslie Marmon Silko
Publisher: Saint Paul, Minn. : Graywolf Press
ISBN:
Category : Biography & Autobiography
Languages : en
Pages : 140
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Book Description
"The Delicacy and Strength of Lace" "Letters between Leslie Marmon Silko and James Wright" This moving, eighteen-month exchange of correspondence chronicles the friendship-through-the-mail of two extraordinary writers. Leslie Marmon Silko is a poet and novelist. James Wright won the Pulitzer Prize in 1972 for his "Collected Poems." They met only twice. First, briefly, in 1975, at a writers conference in Michigan. Their correspondence began three years later, after Wright wrote to Silko praising her book "Ceremony." The letters begin formally, and then each writer gradually opens to the other, venturing to share his or her life, work and struggles. The second meeting between the two writers came in a hospital room, as James Wright lay dying of cancer. The "New York Times" wrote something of Wright that applies to both writers-- of qualities that this exchange of letters makes evident. "Our age desperately needs his vision of brotherly love, his transcendent sense of nature, the clarity of his courageous voice."
Author: Mark Caro
Publisher: Simon and Schuster
ISBN: 143915838X
Category : Cooking
Languages : en
Pages : 369
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Book Description
In announcing that he had stopped serving the fattened livers of force-fed ducks and geese at his world-renowned restaurant, influential chef Charlie Trotter heaved a grenade into a simmering food fight, and the Foie Gras Wars erupted. He said his morally minded menu revision was meant merely to raise consciousness, but what was he thinking when he also suggested -- to Chicago Tribune reporter Mark Caro -- that a rival four-star chef 's liver be eaten as "a little treat"? The reaction to Caro's subsequent front-page story was explosive, as Trotter's sizable hometown moved to ban the ancient delicacy known as foie gras while an international array of activists, farmers, chefs and politicians clashed forcefully and sometimes violently over whether fattening birds for the sake of scrumptious livers amounts to ethical agriculture or torture. "Take a dish with a funny French name, add ducks, top it all off with celebrity chefs eating each other's livers, and that's entertainment," Caro writes. Yet as absurd as battling over bloated waterfowl organs might seem, the controversy struck a serious chord even among those who had never tasted the stuff. Reporting from the front lines of this passionate dining debate, Caro explores the questions we too often avoid: What is an acceptable amount of suffering for an animal that winds up on our plate? Is a duck that lives comfortably for twelve weeks before enduring a few weeks of periodic force-feedings worse off than a supermarket broiler chicken that never sees the light of day over its six to seven weeks on earth? Why is the animal-rights movement picking on such a rarefied dish when so many more chickens, pigs and cows are being processed on factory farms? Then again, how could the treatment of other animals possibly justify the practice of feeding a duck through a metal tube down its throat? In his relentless yet good-humored pursuit of clarity, Caro takes us to the streets where activists use bullhorns, spray paint, Superglue and/or lawsuits as their weapons; the government chambers where politicians weigh the ducks' interests against their own; the restaurants and outlaw dining clubs where haute cuisine preparations coexist with Foie-lipops; and the U.S. and French farms whose operators maintain that they are honoring tradition, not abusing animals. Can foie gras survive after 5,000 years? Are we on the verge of a more enlightened era of eating? Can both answers be yes? Our appetites hang in the balance.
Author: Michaela DeSoucey
Publisher: Princeton University Press
ISBN: 069118318X
Category : Social Science
Languages : en
Pages : 296
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Book Description
An inside look at the complex and controversial debates surrounding foie gras In the past decade, the French delicacy foie gras—the fattened liver of ducks or geese that have been force-fed through a tube—has been at the center of contentious battles. In Contested Tastes, Michaela DeSoucey takes us to farms, restaurants, protests, and political hearings in both the United States and France to reveal why people care so passionately about foie gras—and why we should care, too. Bringing together fieldwork, interviews, and materials from archives and the media on both sides of the Atlantic, DeSoucey offers a compelling look at the moral arguments and provocative actions of pro- and anti-foie gras forces. She combines personal stories with fair-minded analysis and draws our attention to the cultural dynamics of markets, the multivocal nature of “gastropolitics,” and the complexities of what it means to identify as a “moral” eater in today’s food world. Investigating the causes and consequences of the foie gras wars, Contested Tastes illuminates the social significance of food and taste in the twenty-first century.
Author: Jayson Lusk
Publisher: Forum Books
ISBN: 0307987043
Category : Social Science
Languages : en
Pages : 242
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Book Description
A rollicking indictment of the liberal elite's hypocrisy when it comes to food. Ban trans-fats? Outlaw Happy Meals? Tax Twinkies? What's next? Affirmative action for cows? A catastrophe is looming. Farmers are raping the land and torturing animals. Food is riddled with deadly pesticides, hormones and foreign DNA. Corporate farms are wallowing in government subsidies. Meat packers and fast food restaurants are exploiting workers and tainting the food supply. And Paula Deen has diabetes! Something must be done. So says an emerging elite in this country who think they know exactly what we should grow, cook and eat. They are the food police. Taking on the commandments and condescension the likes of Michael Pollan, Alice Waters, and Mark Bittman, The Food Police casts long overdue skepticism on fascist food snobbery, debunking the myths propagated by the food elite. You'll learn: - Organic food is not necessarily healthier or tastier (and is certainly more expensive). - Genetically modified foods haven't sickened a single person but they have made farmers more profitable and they do hold the promise of feeding impoverished Africans. - Farm policies aren't making us fat. - Voguish locavorism is not greener or better for the economy. - Fat taxes won't slim our waists and "fixing" school lunch programs won't make our kids any smarter. - Why the food police hypocritically believe an iPad is a technological marvel but food technology is an industrial evil So before Big Brother and Animal Farm merge into a socialist nightmare, read The Food Police and let us as Americans celebrate what is good about our food system and take back our forks and foie gras before it's too late!
