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Author: Alden Nowlan
Publisher: House of Anansi
ISBN: 1770893768
Category : Poetry
Languages : en
Pages : 171
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Book Description
The best of beloved poet Alden Nowlan's explicitly honest, direct, and insightful poetry. Now featuring an introduction by Susan Musgrave. Alden Nowlan, one of Canada's finest and most influential poets, died in 1983. He leaves a rich legacy of poetry that is accessible yet profound, and that speaks to people's lives with wry observation and keen insight. Alden Nowlan Selected Poems is for Nowlan fans and new readers alike. The poems included in this volume reflect the recurring themes that illuminate Nowlan's work, and it is truly the best of his poetry. Above all, this volume is a tribute to a poet who deserves to be treasured for all time.
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: Alden Nowlan
Publisher: House of Anansi
ISBN: 1770893768
Category : Poetry
Languages : en
Pages : 171
Get Book Here
Book Description
The best of beloved poet Alden Nowlan's explicitly honest, direct, and insightful poetry. Now featuring an introduction by Susan Musgrave. Alden Nowlan, one of Canada's finest and most influential poets, died in 1983. He leaves a rich legacy of poetry that is accessible yet profound, and that speaks to people's lives with wry observation and keen insight. Alden Nowlan Selected Poems is for Nowlan fans and new readers alike. The poems included in this volume reflect the recurring themes that illuminate Nowlan's work, and it is truly the best of his poetry. Above all, this volume is a tribute to a poet who deserves to be treasured for all time.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1156
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Book Description
Author: Anthony DeStefano
Publisher: Harvest House Publishers
ISBN: 0736968598
Category : Juvenile Nonfiction
Languages : en
Pages : 33
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Book Description
Teach Little Ones a Big Lesson About Trusting God The boy with the loaves and fishes is a popular Sunday School story, teaching kids about generosity. But the lesson shouldn't end there. In this colorful picture book, bestselling author Anthony DeStefano and award-winning illustrator Richard Cowdrey bring this miraculous tale to life and share a larger message with children of all ages. When kids, or their parents or grandparents, trust God with all they have, He can turn those seemingly small contributions into huge accomplishments to the glory of His kingdom. In the retelling of this boy's life-changing encounter with Jesus, kids will learn they can achieve amazing things when they believe in God. In addition, they will discover when they feel worried or anxious about doing difficult tasks, the Lord is there to help them when they ask. God loves all His children, young and old, and still works miracles every day!
Author: Jeffrey Hamelman
Publisher: John Wiley & Sons
ISBN: 1119577519
Category : Cooking
Languages : en
Pages : 72
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Book Description
When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.
Author: Chad Robertson
Publisher: Chronicle Books
ISBN: 1452100284
Category : Cooking
Languages : en
Pages : 307
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Book Description
The Tartine Way — Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!
Author: H. E. Jacob
Publisher: Pickle Partners Publishing
ISBN: 1787201279
Category : Cooking
Languages : en
Pages : 632
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Book Description
Yeast, water, flour, and heat. How could this simple mixture have been the cause of war and plague, celebration and victory supernatural vision and more? In this remarkable and all-encompassing volume, H. E. Jacob takes us through six thousand dynamic years of bread’s role in politics, religion, technology, and beyond. Who were the first bakers? Why were bakers distrusted during the Middle Ages? How did bread cause Napoleon’s defeat? Why were people buried with bread? SIX THOUSAND YEARS OF BREAD has the answers. Jacob follows the story from its beginning in ancient Egypt and continues through to modern times. The poignant and inspiring conclusion of the book relays the author’s experiences in a Nazi concentration camp, subsisting on bread made of sawdust.
Author: Bill Buford
Publisher: Vintage
ISBN: 0385353197
Category : Cooking
Languages : en
Pages : 447
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Book Description
“You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” —The Wall Street Journal What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.
Author: Karin Michelson
Publisher: University of Toronto Press
ISBN: 1442628332
Category : Foreign Language Study
Languages : en
Pages : 474
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Book Description
Glimpses of Oneida Life is a remarkable compilation of modern stories of community life at the Oneida Nation of the Thames Settlement and the surrounding area. With topics ranging from work experiences and Oneida customs to pranks, humorous encounters, and ghost stories, these fifty-two unscripted narrations and conversations in Oneida represent a rare collection of first-hand Iroquoian reflections on aspects of daily life and culture not found in print elsewhere. Each text is presented in Oneida with both an interlinear, word-by-word translation and a more colloquial translation in English. The book also contains a grammatical sketch of the Oneida language by Karin Michelson, co-author of the Oneida-English/English-Oneida Dictionary, that describes how words are structured and combined into larger linguistic structures, thus allowing Glimpses to be used as a teaching text as well. The engrossing tales in Glimpses of Oneida Life will be a valuable resource for linguists and language learners, a useful source for those studying the history and culture of Iroquois people in the twentieth-century, and an entertaining read for anyone interested in everyday First Nations life in southern Ontario.
Author: Paul Graham
Publisher: Clarkson Potter
ISBN: 080418688X
Category : Cooking
Languages : en
Pages : 259
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Book Description
The funny, poignant memoir of one man’s struggle to come to terms with his celiac diagnosis, forcing him to reexamine his relationship with food. When Paul Graham was suddenly diagnosed with celiac disease at the age of thirty-six, he was forced to say goodbye to traditional pasta, pizza, sandwiches, and more. Gone, too, were some of his favorite hobbies, including brewing beer with a buddy and gorging on his wife’s homemade breads. Struggling to understand why he and so many others had become allergic to wheat, barley, rye, oats, and other dietary staples, Graham researched the production of modern wheat and learned that not only has the grain been altered from ancestral varieties but it’s also commonly added to thousands of processed foods. In writing that is effortless and engaging, Paul explores why incidence of the disease is on the rise while also grappling with an identity crisis—given that all his favorite pastimes involved wheat in some form. His honest, unflinching, and at times humorous journey towards health and acceptance makes an inspiring read.
