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Author: Denis Hamill
Publisher: Simon and Schuster
ISBN: 0671016741
Category : Fiction
Languages : en
Pages : 500
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Book Description
When Colin Coyne, a young American filmmaker seeking aesthetic inspiration in Ireland, catches a pickpocket red-handed in a hotel pub, all it takes is one look into her dazzling eyes for him to fall hard ...
Author: Denis Hamill
Publisher: Simon and Schuster
ISBN: 0671016741
Category : Fiction
Languages : en
Pages : 500
Get Book Here
Book Description
When Colin Coyne, a young American filmmaker seeking aesthetic inspiration in Ireland, catches a pickpocket red-handed in a hotel pub, all it takes is one look into her dazzling eyes for him to fall hard ...
Author: Vidar Ligard
Publisher:
ISBN: 9781734865509
Category :
Languages : en
Pages : 168
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Book Description
Make your dreams come true! A Fork in the Road is a handbook for a successful, satisfying life. This book will not just motivate and inspire you, but it gives you practical steps for growing in areas that are necessary for fulfillment and success. Using proven Biblical wisdom, it helps you understand the underlying thought processes and the mindset that produces growth. God wants each person to prosper so that we can all be contributors and producers in society. When we learn to enjoy enriching the lives of others, we will in turn be rewarded with a rich and satisfying life. The book covers practical areas like innovation, personal financial management, people skills, vision and goal setting. Each area is filled with practical advice and real life stories that illustrate the principles taught. FROM THE BACK COVER Have you ever wished your life was different? Do you dream of having a bigger purpose, a better job, or a more meaningful life? Or maybe you have a goal or a dream, but don't know how to make it happen. Just like there is a proven path to the top of a mountain, there is a proven way to win in life! Wishing, praying, believing, and expecting is good, but things will not happen unless you consistently and persistently keep working towards your goal. This book gives you the life lessons you were not taught in school and that the church did not tell you. You are at a fork in the road and have the power to choose poverty or prosperity! ABOUT THE AUTHOR Vidar Ligard has trained leaders and transformed people in East Africa since 1999. He has helped countless people grow into excellent leaders by teaching practical principles founded on the Word of God. Through Bible schools, seminars, character development, and coaching, Vidar's teaching is helping people come out of poverty, grow churches, build businesses, fight corruption, and mature leaders who reach thousands of people every day. Vidar and his wife, Cathrine, founded Safari Mission, a nonprofit mission organization based in Tulsa, OK. WHAT OTHERS ARE SAYING "This teaching is empowering people" -Pastor Justus Kaloki "It's not only about spiritual matters. It's also about practical things. I was an overseer of less than 20 churches and today the churches have grown to over 100. The teaching is very practical, and it is helping people!" -Rev Titus Munuve "With this kind of teaching, people will understand what they are supposed to do" -Peter Kathuro
Author: Paul Prudhomme
Publisher: Harper Collins
ISBN: 0062030477
Category : Cooking
Languages : en
Pages : 231
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Book Description
Chef Paul Prudhomme, America's most innovative chef, invites you to take a Fork in the Road, a journey toward a different way of cooking. If your goal is to produce great-tasting, flavorful dishes that everyone will enjoy, yet are still good for you, then this is the cookbook for you!Chef Paul's new book offers not only recipes but a model for anyone who wants to modify his or her cooking to minimize the use of less healthful ingredients, yet retain the rich taste and texture that make them so delicious. For instance, he uses puréed dried beans and reduced fruit juices to create viscosity and enhance flavors. Both add an enormous amount of richness with virtually no fat. Chef Paul provides you with specific recipes to show you how these ingredients work, and encourages you to try them with all your favorite dishes. To make rich, flavorful sauces and gravies for great-tasting meat, poultry, or fish—without a drop of oil, butter, shortening, or other fat—he has developed recipes in which dry flour is browned before adding it to the dish. And he always tells you to start with a hot pan, so you can "bronze," or "caramelize," an ingredient without any added fat. These techniques will make all your food taste better—new recipes as well as your favorite standbys. Perhaps the most exciting portion of this book is the chapter on Magic Brightening Broths. These delicious broths are based upon defatted stocks, and get extra goodness from carefully balanced seasonings that enhance but don't overwhelm the flavors of foods cooked in them. Chef Paul envisions that once you've discovered howeasy and enjoyable Magic Brightening is, you and your friends and family will want to cook this way several times a month. From breads and breakfasts, through main and side dishes, to desserts and snacks, Chef Paul has streamlined his favorite recipes. He's taken out as much fat as possible, leaving the texture, the richness, and the taste for which he's famous. This is not a diet book, but one dedicated to healthful ways to cook. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.
Author: Yogi Berra
Publisher: Hachette Books
ISBN: 0786871725
Category : Sports & Recreation
Languages : en
Pages : 138
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Book Description
An exciting new collection of sublimely simple wisdom from a bestselling author, celebrated athlete, and a true American hero. Three-time MVP and Hall of Famer Yogi Berra hit home runs twice in a row with his two previous books, The Yogi Book and It Ain't Over. Now, his winning streak will continue with this latest work -- a collection of appealing, funny, and surprisingly moving essays on life, happiness, and getting through the slumps. Filled with another delightful helping of Yogi's inimitable and unwittingly wise aphorisms, these reflections focus on the valuable lessons he's learned on and off the field. From his early years as an immigrant's son who dropped out of the eighth grade through his triumphant career as a player and manager who played in a record seventy-five World Series games, Yogi illustrates his homespun philosophies with apt analogies to his trove of baseball stories. He expounds on such topics as Patience (Waiting for your pitch); Sacrifice (Laying down a bunt); Trusting Others (Taking direction); and Staying Focused (Keeping your eye on the ball), to show how the rules of life and baseball are uncannily similar. And, in the tradition of Don't Sweat the Small Stuff and All I Really Need to I Know I Learned in Kindergarten, he explains his recipe for fulfillment and happiness with life lessons that are profoundly simple, simply profound--and classic Yogi to the core. Following on the heels of two New York Times bestselling books and filled with memorable photos, this new collection of Yogi wisdom will undoubtedly expand his growing legion of fans. When You Come to a Fork in the Road, Take It! is a wise, humble, touching book that's a guaranteed winner. In short, it's Déjà vu all over again. A baseball legend reflects on the following lessons... "A nickel ain't worth a dime any more." "It ain't over til it's over." "You can't think and hit at the same time." "I didn't really say everything I said." "The future ain't what it used to be." . . . and many more.
Author: Herbert Edgar Douglass
Publisher:
ISBN: 9781933291185
Category :
Languages : en
Pages : 160
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Book Description
As an eyewitness of the drama surrounding the publication Questions on Doctrine (QOD) in 1957, Dr. Douglass shares his personal experience and insights into its history. Much uncertainty encircled these events, so his remarks stem from the fact that he was in the midst of the debate.
Author: Roger Lane-Smith
Publisher: Icon Books Ltd
ISBN: 1848318502
Category : Business & Economics
Languages : en
Pages : 355
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Book Description
How did Roger Lane-Smith build up the world's largest law firm within 30 years, starting from a tiny office in a Manchester side-street? This compelling autobiography will tell you. Told with candour and great humour, this is the story of one lawyer's determined quest for the biggest and the best – and shows exactly how it was done. Equally at home with Hollywood celebrities such as Aaron Spelling, David Soul and Joan Collins as with captains of industry and commerce, Roger Lane-Smith really has 'seen it all'. The story of his life is about much more than the law – he has been close to some of the key moments of the last 30 years, from the legal shenanigans of the icons of popular culture to the deals he has made at the cutting edge of high finance. Everyone with an interest in the law will find this book a treasure trove of information and gossip, and it will appeal equally to anyone keen to see how a successful business can be built through hard work and astute risk-taking.
Author: André Brink
Publisher: Random House
ISBN: 1409075354
Category : Biography & Autobiography
Languages : en
Pages : 441
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Book Description
This is André Brink's story of a life lived in tumultuous times. He describes with searing honesty his conflicting experiences of growing up in a world where innocence was always surrounded by violence and storytelling was a means of reconciling the stark contrasts of his world. His time spent in Paris in the 1960s confirmed in him the desire to become a writer but his opposition to the apartheid establishment resulted in years of harassment by the South African secret police; it also led to extraordinary friendships with leaders of the ANC in exile. A Fork in the Road is André Brink's love song to the country where he was born and where, despite recent tragedies, he still lives today.
Author: Tom Kelly
Publisher: Tom Kelly, Inc.
ISBN: 1561422118
Category : Sports & Recreation
Languages : en
Pages : 304
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Book Description
Wild Turkey hunters will be amazed to read and learn about Tom's techniques, equipment and tactics. I know I was. When Tom and I produced the DVD, it became clear to me that Tom hunts by reason not by chance. The things he does in the woods are planned and acted upon based on the land, weather, season, timing and past experience. The only odd ball thing in his method of Wild Turkey hunting is the Wild Turkey. Who, Tom described so poetically in his 1973 classic, “Tenth Legion, by saying, “the bird possesses a remarkable ability to turn arrogance into hopelessness.”
Author: Eric Villegas
Publisher:
ISBN: 9781932399172
Category : Cooking
Languages : en
Pages : 192
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Book Description
Fork in the Road with Eric Villegas is a companion cookbook to Chef Eric Villegas' award-winning national PBS cooking show with the same name. The recipes in this cookbook reflect Michigan's finest local ingredients. In Eric's travels throughout the state, he meets his growers, bottlers, producers, and farmers and purchases their products to use these ingredients in his recipes, forming the basis of the cookbook. That same unkle e rambles on about - well about all things related to food. Whether it is his prized Roasted Garlic Pur e used in many of his recipes or stories of his childhood, he will bring you into the book just as he does on his television show. Chef Eric gives his insights into the culinary foodstuffs of the great state of Michigan and cooking tips to help you gastronauts know step-by-step how to prepare the recipes - all of this and more delivered in his spirited unkle e way Then feast your eyes on the gorgeous photography that gives you a visual tour of the food
Author: Mark Decarlo
Publisher: Rowman & Littlefield
ISBN: 0762766611
Category : Cooking
Languages : en
Pages : 289
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Book Description
A seasoned comedian’s love letter to America’s food curiosities— the regional cuisines, the culinary oddities, the weird and the wonderful “Mark DeCarlo is a [modern-day] Groucho Marx.” —PEOPLE Whether it be fish ice cream, kudzu tempura, or even sausage, Mark DeCarlo always wonders, “Who the hell thought to eat this stuff the first time?” We find out in this hilarious celebration of the genesis of America’s most creative and idiosyncratic food traditions, and the people who keep these food traditions alive. Join the master comedian on his journey across the United States to visit these people and their foods in their natural habitats—places like the French Quarter of New Orleans, lush Maui resorts, and the Annual Road Kill Cook-off Festival in West Virginia. From the obvious and beloved (Buffalo wings, Boston clam chowder, hush puppies, and strawberry shortcake) to the bizarre and, well, beloved by some (Rocky Mountain oysters, fried rattlesnake, scrapple, and deep fried Twinkies), DeCarlo takes readers on a rollicking tour of the people and places behind America’s greatest food inventions. Each chapter features the story behind a particular food (moosehead soup, anyone?) and the people who love it. Signature recipes, snapshot photos from the road, along with “Road Rules” on how to discover the real America all spice up the travelogue. It's a love letter to America’s culinary curiosities, providing armchair travelers with a tour of the wackiest and kitschiest food festivals, delicacies, and people this country has to offer. FROM THE AUTHOR'S FOREWORD Consider the oyster. Unopened, dirty, and habitually covered with muddy, green crap. If you didn’t know that it was hollow and contained a tasty glob of salty protein, would you ever guess that this rock was edible? Well . . . somebody did. Deep in the recesses of time, some caveman or beach-dwelling ape not only discovered that oysters aren’t rocks . . . but that they’re tasty—as long as you’ve got Tabasco and a date for the night. But for every ‘oyster,’ success story, there are thousands of casualties that will forever remain unknown. History is written by the survivors. A Fork on the Roadcelebrates those survivors and their progeny: It’s about the kinds of people who will spend 30% of their yearly salary building a BBQ Trailer with a homemade logo painted in flames on the side just to win a $50 contest 500 miles from home. It’s about the third generation pie maker who is as dull as a hammer until the conversation comes around to “cracker” versus “pastry” shells. It’s about the millions of people around the country who call themselves ‘foodies’—as if the rest of us exist simply on air and water. . . .
