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Author: CHARLES SAM
Publisher: charles sam
ISBN:
Category : Antiques & Collectibles
Languages : en
Pages : 90
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Book Description
Rejection is a painful experience. To be rejected is to feel disliked, disrespected and unwanted. I have been rejected many times. There are many times that I have felt disrespected, disliked and unwanted. It is not easy to go through rejection. And yet, most people will experience rejection as part of their journey in life. Someone said, " Before you are fully accepted, you must be rejected!" The patterns in the Bible and even history do reveal that most people were first rejected before they were fully accepted. Jesus Christ was rejected by the Jews before he was accepted as the Saviour of the world. Moses was similarly rejected by his people but was later accepted as the deliverer of Israel from the hands of the Egyptians. Samson was handed over and bound with ropes by his people but the later he was accepted. Disappointment, a poignant companion on our life's journey, is examined as a powerful catalyst for growth and self-discovery. Through the lens of personal experiences and the narratives of triumphs that emerged from setbacks, we uncover the hidden opportunities for improvement, regrouping, and the pursuit of aspirations that align more closely with our authentic selves. Bitterness on the other hand is the result of feeling rejected and disappointed. Bitterness, that lingering taste of resentment and unmet expectations, is confronted as both a test and a teacher. Acknowledging the discomfort it brings, we delve into the complexities of healing, drawing inspiration from the biblical account of Job and others who confronted bitterness and emerged stronger on the other side. As we navigate the pages of this book, let us recognize that rejections, disappointments, and bitterness are not mere hurdles to overcome but integral components of life's mosaic. These emotions contribute depth, color, and texture to our individual narratives, shaping us into resilient beings capable of embracing the full spectrum of human experience. May this book serve as a guide, offering insights, comfort, and inspiration to those traversing their own intricate tapestries. Together, let us embrace the challenges, celebrate the triumphs, and weave a narrative that reflects the resilience, wisdom, and profound beauty that arise from navigating life's mosaic.
Author: CHARLES SAM
Publisher: charles sam
ISBN:
Category : Antiques & Collectibles
Languages : en
Pages : 90
Get Book Here
Book Description
Rejection is a painful experience. To be rejected is to feel disliked, disrespected and unwanted. I have been rejected many times. There are many times that I have felt disrespected, disliked and unwanted. It is not easy to go through rejection. And yet, most people will experience rejection as part of their journey in life. Someone said, " Before you are fully accepted, you must be rejected!" The patterns in the Bible and even history do reveal that most people were first rejected before they were fully accepted. Jesus Christ was rejected by the Jews before he was accepted as the Saviour of the world. Moses was similarly rejected by his people but was later accepted as the deliverer of Israel from the hands of the Egyptians. Samson was handed over and bound with ropes by his people but the later he was accepted. Disappointment, a poignant companion on our life's journey, is examined as a powerful catalyst for growth and self-discovery. Through the lens of personal experiences and the narratives of triumphs that emerged from setbacks, we uncover the hidden opportunities for improvement, regrouping, and the pursuit of aspirations that align more closely with our authentic selves. Bitterness on the other hand is the result of feeling rejected and disappointed. Bitterness, that lingering taste of resentment and unmet expectations, is confronted as both a test and a teacher. Acknowledging the discomfort it brings, we delve into the complexities of healing, drawing inspiration from the biblical account of Job and others who confronted bitterness and emerged stronger on the other side. As we navigate the pages of this book, let us recognize that rejections, disappointments, and bitterness are not mere hurdles to overcome but integral components of life's mosaic. These emotions contribute depth, color, and texture to our individual narratives, shaping us into resilient beings capable of embracing the full spectrum of human experience. May this book serve as a guide, offering insights, comfort, and inspiration to those traversing their own intricate tapestries. Together, let us embrace the challenges, celebrate the triumphs, and weave a narrative that reflects the resilience, wisdom, and profound beauty that arise from navigating life's mosaic.
Author: Jennifer McLagan
Publisher: Ten Speed Press
ISBN: 1607745178
Category : Cooking
Languages : en
Pages : 541
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Book Description
The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due. In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.
Author: David Lebovitz
Publisher: Ten Speed Press
ISBN: 1607749297
Category : Cooking
Languages : en
Pages : 306
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Book Description
TALES OF THE COCKTAIL SPIRITED AWARD® WINNER • IACP AWARD FINALIST • The New York Times bestselling author of My Paris Kitchen serves up more than 160 recipes for trendy cocktails, quintessential apéritifs, café favorites, complementary snacks, and more. Bestselling cookbook author, memoirist, and popular blogger David Lebovitz delves into the drinking culture of France in Drinking French. This beautifully photographed collection features 160 recipes for everything from coffee, hot chocolate, and tea to Kir and regional apéritifs, classic and modern cocktails from the hottest Paris bars, and creative infusions using fresh fruit and French liqueurs. And because the French can't imagine drinking without having something to eat alongside, David includes crispy, salty snacks to serve with your concoctions. Each recipe is accompanied by David's witty and informative stories about the ins and outs of life in France, as well as photographs taken on location in Paris and beyond. Whether you have a trip to France booked and want to know what and where to drink, or just want to infuse your next get-together with a little French flair, this rich and revealing guide will make you the toast of the town.
Author: Letitia Clark
Publisher: Hardie Grant Publishing
ISBN: 1784882941
Category : Cooking
Languages : en
Pages : 522
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Book Description
Guild of Food Writer’s Awards, Highly Commended in ‘First Book’ category (2021) In Bitter Honey, seasoned chef Letitia Clark invites us into her home on one of the most beautiful islands in the Mediterranean Sea – Sardinia. The recipes in this book do not take long to make, but you can taste the ethos behind every one of them – one which invites you to slow down, and nourish yourself with fresh food, friends and family. The importance of eating well is even more pronounced here on this forgotten island. Try your hand at Roasted Aubergines with Honey, Mint, Garlic and Salted honey, or a Salad of Pecorino with Walnuts and Honey, followed by Malloreddus (the shell-shaped pasta from the region) with Sausage and Tomato. Each recipe and the story behind it will transport you to the glittering, turquoise waters and laid-back lifestyle of this Italian paradise. With beautiful design, photography, full colour illustrations and joyful anecdotes throughout, Bitter Honey is a holiday, a cookbook and a window onto a covetable lifestyle in the sun – all rolled into one.
Author: Carolyn Wells
Publisher: IndyPublish.com
ISBN: 9781437828979
Category : Poetry
Languages : en
Pages : 72
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Book Description
Author: Dr. Seuss
Publisher: Random House Books for Young Readers
ISBN: 0385383290
Category : Juvenile Fiction
Languages : en
Pages : 54
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Book Description
The Butter Battle Book, Dr. Seuss's classic cautionary tale, introduces readers to the important lesson of respecting differences. The Yooks and Zooks share a love of buttered bread, but animosity brews between the two groups because they prefer to enjoy the tasty treat differently. The timeless and topical rhyming text is an ideal way to teach young children about the issues of tolerance and respect. Whether in the home or in the classroom, The Butter Battle Book is a must-have for readers of all ages. This Read & Listen edition contains audio narration.
Author: Mary-Anne Boermans
Publisher: Random House
ISBN: 147352265X
Category : Cooking
Languages : en
Pages : 432
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Book Description
Mary-Anne Boermans believes passionately that traditional British food, refined over centuries, can be tastier, healthier, more exciting and easier to prepare than anything mass-produced. Moreover, by following the collective wisdom of our culinary ancestors we can both save money and drastically reduce food wastage. DEJA FOOD is a return to the food of times past. It is how we used to eat, being inventive with the less expensive cuts of meat, using richly flavoured leftovers to create stunning new dishes, making the most of seasonal ingredients served simply and deliciously in ways we have forgotten. It’s frugal, but full of flavour, deliciously different, yet proudly traditional. This delectable collection includes recipes for meat, poultry, game, offal, vegetable and fish. There are skinks, hashes, puddings and pies. Goose, shrimp, parsnips et al will be potted, stewed and fricasseed into hearty, flavourful food that stands up to the best modern recipes. And Mary-Anne will reveal the fascinating stories behind the dishes. DEJA FOOD is real food, perfected over centuries, that is just as mouth-watering today as it was then.
Author: Gabrielle Hamilton
Publisher: Random House
ISBN: 0099498332
Category : Chefs
Languages : en
Pages : 303
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Book Description
Hamilton, one of America's most recognized chefs, serves up a sharply crafted and unflinchingly honest memoir about the search for meaning and purpose and the people and places that shaped her journey. A "New York Times" bestseller.
Author: Daniel Stone
Publisher: Penguin
ISBN: 1101990597
Category : Social Science
Languages : en
Pages : 418
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Book Description
The true adventures of David Fairchild, a turn-of-the-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes—and thousands more—to the American plate. “Fascinating.”—The New York Times Book Review • “Fast-paced adventure writing.”—The Wall Street Journal • “Richly descriptive.”—Kirkus • “A must-read for foodies.”—HelloGiggles In the nineteenth century, American meals were about subsistence, not enjoyment. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater. Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. Fairchild’s finds weren’t just limited to food: From Egypt he sent back a variety of cotton that revolutionized an industry, and via Japan he introduced the cherry blossom tree, forever brightening America’s capital. Along the way, he was arrested, caught diseases, and bargained with island tribes. But his culinary ambition came during a formative era, and through him, America transformed into the most diverse food system ever created. “Daniel Stone draws the reader into an intriguing, seductive world, rich with stories and surprises. The Food Explorer shows you the history and drama hidden in your fruit bowl. It’s a delicious piece of writing.”—Susan Orlean, New York Times bestselling author of The Orchid Thief and The Library Book
Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304
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Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
