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Author: Michaele Weissman
Publisher: Algonquin Books
ISBN: 1643755242
Category : Biography & Autobiography
Languages : en
Pages : 264
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Book Description
How do partners in long-lasting relationships live together without driving each other up a wall? After forty years of marriage, Michaele Weissman has a few answers. When they first meet, John— a dashing European, a Latvian refugee, a physics PhD—is hoping to settle down. Michaele, a fast-talking American college student, is hungry for an independent life as a writer and historian. “I am too young, and you are too Latvian,” the twenty-year-old Michaele tells the twenty-eight-year-old John, explaining why she is ending their four-month romance. Fifteen years later, the two are married. Their love for each other does not assuage the trauma John experienced as a child during World War II; nor does it help Michaele understand her husband’s unwavering devotion to every aspect of Latvian culture, particularly his passion for the dark, intense rye bread of his birthplace (nothing like the rye she knew growing up in her secular Jewish household). Michaele feels like an outsider in her own relationship, unable to touch a core piece of her husband’s being. So, as John realizes his dream of opening a rye bread bakery, Michaele embarks on a fascinating journey. Delving into history and traveling across Europe with John, she excavates poignant stories of war, privation, and resilience—and realizes at last that rye bread represents everything about John’s homeland that he loved and lost. Eventually Michaele even comes to love rye bread, too. How do the stories we live and the stories we inherit play out in our relationships? How do individuals learn to tolerate ethnic, religious, and national differences? The Rye Bread Marriage is a beautifully told, often humorous, love story about the messiness of spending a lifetime with another human being. Michaele Weissman reminds us that every relationship is a mystery—and a miracle.
Author: Michaele Weissman
Publisher: Algonquin Books
ISBN: 1643755242
Category : Biography & Autobiography
Languages : en
Pages : 264
Get Book Here
Book Description
How do partners in long-lasting relationships live together without driving each other up a wall? After forty years of marriage, Michaele Weissman has a few answers. When they first meet, John— a dashing European, a Latvian refugee, a physics PhD—is hoping to settle down. Michaele, a fast-talking American college student, is hungry for an independent life as a writer and historian. “I am too young, and you are too Latvian,” the twenty-year-old Michaele tells the twenty-eight-year-old John, explaining why she is ending their four-month romance. Fifteen years later, the two are married. Their love for each other does not assuage the trauma John experienced as a child during World War II; nor does it help Michaele understand her husband’s unwavering devotion to every aspect of Latvian culture, particularly his passion for the dark, intense rye bread of his birthplace (nothing like the rye she knew growing up in her secular Jewish household). Michaele feels like an outsider in her own relationship, unable to touch a core piece of her husband’s being. So, as John realizes his dream of opening a rye bread bakery, Michaele embarks on a fascinating journey. Delving into history and traveling across Europe with John, she excavates poignant stories of war, privation, and resilience—and realizes at last that rye bread represents everything about John’s homeland that he loved and lost. Eventually Michaele even comes to love rye bread, too. How do the stories we live and the stories we inherit play out in our relationships? How do individuals learn to tolerate ethnic, religious, and national differences? The Rye Bread Marriage is a beautifully told, often humorous, love story about the messiness of spending a lifetime with another human being. Michaele Weissman reminds us that every relationship is a mystery—and a miracle.
Author: Michaele Weissman
Publisher: HMH
ISBN: 0544186613
Category : Cooking
Languages : en
Pages : 218
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Book Description
Follow the ultimate coffee geeks on their worldwide hunt for the best beans. Can a cup of coffee reveal the face of God? Can it become the holy grail of modern-day knights errant who brave hardship and peril in a relentless quest for perfection? Can it change the world? These questions are not rhetorical. When highly prized coffee beans sell at auction for $50, $100, or $150 a pound wholesale (and potentially twice that at retail), anything can happen. In God in a Cup, journalist and late-blooming adventurer Michaele Weissman treks into an exotic and paradoxical realm of specialty coffee where the successful traveler must be part passionate coffee connoisseur, part ambitious entrepreneur, part activist, and part Indiana Jones. Her guides on the journey are the nation’s most heralded coffee business hotshots: Counter Culture’s Peter Giuliano, Intelligentsia’s Geoff Watts, and Stumptown’s Duane Sorenson. With their obsessive standards and fiercely competitive baristas, these roasters are creating a new culture of coffee connoisseurship in America—a culture in which $10 lattes are both a purist’s pleasure and a way to improve the lives of third-world farmers. If you love a good cup of coffee—or a great adventure story—you’ll love this unprecedented up-close look at the people and passions behind today’s best beans. “Weissman illustrates how the origin, flavor compounds and socioeconomic impact of a cup of coffee are relevant now more than ever. . . . Tagging along behind the main characters in today’s specialty coffee scene, [she] travels from the exotic to the expected to artfully deconstruct the connoisseur’s cup of coffee.” —Publishers Weekly
Author: Nova Jacobs
Publisher: Simon and Schuster
ISBN: 1501175149
Category : Fiction
Languages : en
Pages : 368
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Book Description
*Wall Street Journal’s “Mysteries: Best of 2018” *Book of the Month Club Selection *Edgar Award Nominee: Best First Novel by an American Author A “hugely entertaining” (Wall Street Journal) mystery starring “a Royal Tenenbaums-esque clan of geniuses” (Martha Stewart Living)—perfect for fans of Mr. Penumbra’s 24-Hour Bookstore. In this “riveting…brilliant” (Booklist) debut, Hazel Severy, the owner of a struggling Seattle bookstore, receives a letter from her adoptive grandfather—mathematician Isaac Severy—days after he dies in a suspected suicide. In his puzzling letter, Isaac alludes to a secretive organization that is after his final bombshell equation, and he charges Hazel with safely delivering it to a trusted colleague. But first, she must find where the equation is hidden. While in Los Angeles for Isaac’s funeral, Hazel realizes she’s not the only one searching for his life’s work, and that the equation’s implications have potentially disastrous consequences for the extended Severy family, a group of dysfunctional geniuses unmoored by the sudden death of their patriarch. As agents of an enigmatic company shadow Isaac’s favorite son—a theoretical physicist—and a long-lost cousin mysteriously reappears in Los Angeles, the equation slips further from Hazel’s grasp. She must unravel a series of confounding clues hidden inside one of her favorite novels, drawing her ever closer to his mathematical treasure. But when her efforts fall short, she is forced to enlist the help of those with questionable motives. “A novel that is anything but clueless, filled with consideration and compassion” (The Washington Post), The Last Equation of Isaac Severy proves that, like Hazel, you don’t have to love math to fall under the Severy spell.
Author: Edward Espe Brown
Publisher: Shambhala Publications
ISBN: 0834823012
Category : Cooking
Languages : en
Pages : 195
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Book Description
“The bible for bread baking”—a favorite among renowned chefs and novice bakers alike—now updated for a new generation (The Washington Post) Beloved by professional and at-home bakers for decades, this indispensable bread making guide is the perfect book for new bakers building their skills or for those looking to expand their repertoire. In this deluxe edition, the same gentle, clear instructions and wonderful recipes created by the then-head cook at Tassajara Zen Mountain Center in California are now presented in a new paperback format with an updated interior design. Edward Espe Brown’s easy-to-follow instructions for a variety of yeasted breads, sourdough breads, quick breads, pastries, and desserts will teach you about the baking process and turn you into a bread making expert. “A baking Zen priest after [our] own heart!” —O, The Oprah Magazine
Author: William a Gralnick
Publisher: Barringer Publishing/Schlesinger Advertising
ISBN: 9781733983716
Category : Biography & Autobiography
Languages : en
Pages : 0
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Book Description
The world is a mess. I thought it needed a book that was fun and easy to read. It takes you through the tears and terrors of childhood, the mess-ups of middle school, and a raft of stupidities that come from that swamp called adolescence.
Author: Nick Zukin
Publisher: Andrews McMeel Publishing
ISBN: 1449420079
Category : Cooking
Languages : en
Pages : 276
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Book Description
For Jewish deli devotees and DIY food fanatics alike, The Artisan Jewish Deli at Home is a must-have collection of over 100 recipes for creating timeless deli classics, modern twists on old ideas and innovations to shock your Old Country elders. Photographs, historical tidbits, reminiscences, and reference material round out the book, adding lively cultural context. Finally, fifty years after I started eating pastrami sandwiches and knishes at Wilshire’s Deli in Cedarhurst, Long Island, Nick Zukin and Michael C. Zusman have written a cookbook that allows delicatessen enthusiasts to make their favorite deli dishes at home. Making your own knishes? No problem. Rustle up your own pickles? Bring it on. Michael and Nick manage to make deli food simultaneously contemporary and timeless, which is no easy feat. If reading The Artisan Jewish Deli at Home doesn’t make you hungry, you’ve never rhapsodized over a pastrami sandwich or driven a hundred miles for a transcendent plate of latkes. If my grandmother, the greatest Jewish deli–style cook I’ve ever known, were alive she’d be kvelling over this book.” —Ed Levine, founder of Seriouseats.com “Michael and Nick’s handsome book brings some of your favorite deli recipes and memories into your home kitchen. Their pickles, knishes, and pastrami are just like you remember, only better!” —Joan Nathan, author of Jewish Cooking in America “Before you open this book, be sure to crack a window, because your house will soon reek of the glorious funk of delicatessen. The mouthwatering scent of baking bagels, bubbling soups, and steaming pickled meats will conquer every square inch of available air, bathing it all in a rich, delicious patina of schmaltz. Don’t be surprised if a sarcastic waiter named Abe appears in your kitchen. The Artisan Jewish Deli at Home will turn any house into a delicatessen worth its weight in knishes.” —David Sax, author of Save the Deli If you don’t happen to live near one of the new wave of artisan-style Jewish delis that have sprung up around North America over the last few years, not to worry. With this book, the world of Jewish deli, in all its unsubtle splendor—can be yours in the comfort (and privacy) of your own kitchen. And it’s not that hard. Really. On top of all the Jewish deli classics, The Artisan Jewish Deli at Home offers updates and new angles on the oldways that are bound to thrill the palates of a modern generation of eaters focused on quality ingredients and a lighter-handed approach to a traditionally heavy cuisine. The chapters are organized into: Starters and Sides; Soups and Salads; Eggs, Fish, and Dairy; Beef; Bagels, Bialys, and Breads; and Pastries, Desserts, and Drinks. The range of favorite recipes include: Crispy Potato Latkes with Chunky Ginger Applesauce; Summer Chicken Salad with Tomatoes, Cucumber and Cracklings; Wise Sons’ Chocolate Babka French Toast; Home Oven Pastrami; and Celery Soda. Added cultural context comes from quick-hitting interviews with Joan Nathan and other Jewish food luminaries; histories of a few deli stalwarts such as bagels and pastrami; and first-hand reports from within the walls of the authors’ favorite temples of modern Jewish gastronomy located across the country including: Mile End Delicatessen in New York City; Wise Sons Delicatessen in San Francisco; Kenny & Zuke's Delicatessen in Portland, OR; Stopsky's Delicatessan in Mercer Island, Washington; and Caplansky's Delicatessen in Toronto.
Author: Caroline Fleming
Publisher: Jacqui Small
ISBN: 191112773X
Category : Cooking
Languages : en
Pages : 402
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Book Description
Cook Yourself Happy is a beautifully illustrated cookbook with over 100 delicious Danish recipes. This cookbook promotes the best of Danish cuisine, presenting a mouth-watering selection of authentic, traditional Danish recipes, which have been handed down through the generations. The concept of ‘hygge’ plays a big part in Danish cuisine. It roughly translates as ‘cosiness’ and refers to activities such as sitting by the fire on a cold night, family and friends eating together, reading a good book - things that improve your quality of life. This book is firmly embedded in this concept – the recipes and ingredients that Caroline uses are drawn from classic Danish origins and influences, and her recipes are designed to improve your sense of wellbeing and to be shared with friends and family. A wealth of recipes covers every meal and occasion – whether a light lunch of Warm Smoked Salmon with Pickled Cucumber, the heartier national dish of Stegt Flaesk (fried pork belly) or Pheasant Ragout, a delightful dessert of Baked Apples with Marzipan and Raisins, the most traditional of Danish pastries, or a wonderful Hot Chocolate with Orange Syrup, Cook Yourself Happy is filled with enriching food that your friends and family will adore. Food, family and Denmark are Caroline’s first loves, and this is echoed in the book with photographs of Caroline cooking at home, interspersed with gorgeous photographs of her family home in Denmark. Drawing on traditional age-old family recipes, this beautifully illustrated cookbook focuses on the most delicious and nourishing traditional Danish recipes that will boost your sense of wellbeing both inside and out.
Author: Charles Bukowski
Publisher: Harper Collins
ISBN: 0061851914
Category : Fiction
Languages : en
Pages : 265
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Book Description
“Wordsworth, Whitman, William Carlos Williams, and the Beats in their respective generations moved poetry toward a more natural language. Bukowski moved it a little farther.” –Los Angeles Times Book Review In what is widely hailed as the best of his many novels, Charles Bukowski details the long, lonely years of his own hardscrabble youth in the raw voice of alter ego Henry Chinaski. From a harrowingly cheerless childhood in Germany through acne-riddled high school years and his adolescent discoveries of alcohol, woman, and the Los Angeles Public Library's collection of D.H. Lawrence, Ham on Rye offers a crude, brutal, and savagely funny portrait of an outcast's coming-of-age during the desperate days of the Great Depression.
Author: Sarah Britton
Publisher: Appetite by Random House
ISBN: 0449016455
Category : Cooking
Languages : en
Pages : 585
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Book Description
Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.
Author: Stanley Ginsberg
Publisher:
ISBN: 9781933822235
Category : Baking
Languages : en
Pages : 0
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Book Description
Traditional Eastern European Jewish baking, along with the culture in which it evolved, is rapidly disappearing. Ginsberg chronicles the history and traditions of Ashkenazic Jewry in Eastern Europe and America, and recreates the breads, pastries, and cakes that once filled the shelves of neighborhood bakeries.
