Food, Sex, Wine and Cigars : A Memoir PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Food, Sex, Wine and Cigars : A Memoir PDF full book. Access full book title Food, Sex, Wine and Cigars : A Memoir by Lisa Stalvey. Download full books in PDF and EPUB format.
Author: Lisa Stalvey
Publisher: Strategic Book Publishing & Rights Agency
ISBN: 1681811987
Category : Biography & Autobiography
Languages : en
Pages : 277
Get Book Here
Book Description
My memoir spans the first twelve years of my life as a professional chef. I was living in hell from September 1980 until 1993, facing many unforeseen challenges in every aspect of my life. I planned on making this a cookbook twenty-two years ago. Then one day in 2011, it came to me that it needed to be a memoir, so I just sat down and wrote. While writing this book, I found myself craving to feel hungry again, and with that came misery. The old habits of anorexia truly never leave. They linger around waiting for the chance to pounce again. I think that both my parents being artists of sorts gave me an interesting view of life. We were totally allowed our freedom and they gave us their trust. As I was being rushed to the hospital staring at three of my severed fingers floating in ice water, I couldn’t believe what just happened. At age twenty-four, I was pretty, thin, and working as a line cook among Hollywood’s elite. I was about to get married, but it all came to a screeching halt in 1980, when I severed three of my fingers in an industrial Cuisinart in the kitchen where I worked. I describe my journey through the most difficult time of my life: suffering from anorexia and living with a disability. How could my life continue after losing three of my precious fingers, and on my right hand, no less? Miraculously, I pulled myself out of anorexia by finally seeing my body as it really was. I began to slowly heal, though it took almost thirty-one more years. I read self-help books, recited affirmations, and began to seriously search for the missing piece of my heart. This is my account of being a woman in a male-dominated industry, complete with a complicated relationship with food and a man, resulting in a long self-destructive streak. I have been cooking for thirty-eight years professionally, including an apprenticeship in 1980 with Wolfgang Puck, ultimately becoming his head chef at Spago, Sunset. “I can’t wait to read anything that she writes.” – Marc Vetri, Philadelphia restaurateur, named one of the Top Ten Chefs in America
Author: Lisa Stalvey
Publisher: Strategic Book Publishing & Rights Agency
ISBN: 1681811987
Category : Biography & Autobiography
Languages : en
Pages : 277
Get Book Here
Book Description
My memoir spans the first twelve years of my life as a professional chef. I was living in hell from September 1980 until 1993, facing many unforeseen challenges in every aspect of my life. I planned on making this a cookbook twenty-two years ago. Then one day in 2011, it came to me that it needed to be a memoir, so I just sat down and wrote. While writing this book, I found myself craving to feel hungry again, and with that came misery. The old habits of anorexia truly never leave. They linger around waiting for the chance to pounce again. I think that both my parents being artists of sorts gave me an interesting view of life. We were totally allowed our freedom and they gave us their trust. As I was being rushed to the hospital staring at three of my severed fingers floating in ice water, I couldn’t believe what just happened. At age twenty-four, I was pretty, thin, and working as a line cook among Hollywood’s elite. I was about to get married, but it all came to a screeching halt in 1980, when I severed three of my fingers in an industrial Cuisinart in the kitchen where I worked. I describe my journey through the most difficult time of my life: suffering from anorexia and living with a disability. How could my life continue after losing three of my precious fingers, and on my right hand, no less? Miraculously, I pulled myself out of anorexia by finally seeing my body as it really was. I began to slowly heal, though it took almost thirty-one more years. I read self-help books, recited affirmations, and began to seriously search for the missing piece of my heart. This is my account of being a woman in a male-dominated industry, complete with a complicated relationship with food and a man, resulting in a long self-destructive streak. I have been cooking for thirty-eight years professionally, including an apprenticeship in 1980 with Wolfgang Puck, ultimately becoming his head chef at Spago, Sunset. “I can’t wait to read anything that she writes.” – Marc Vetri, Philadelphia restaurateur, named one of the Top Ten Chefs in America
Author: David Garofalo
Publisher: Bookbaby
ISBN: 9781667800622
Category : Cooking
Languages : en
Pages : 120
Get Book Here
Book Description
The Cigar Authority COOKBOOK is a collection of recipes from around the world. From the listeners and viewers of The Cigar Authority Podcast to family, friends, and some of the biggest names in the cigar industry, united together for pairing foods and drinks with premium cigars. Included in The Cigar Authority COOKBOOK are some family secrets, recipes that have never left the household, but they have now. People sharing cuisine from different parts of the world and pairing them with some of the finest premium cigars ever made. Desserts and cocktails are not forgotten here either, you will find them highlighted and paired like meals of their own. Some dishes can be prepared as snacks to actually be enjoyed while enjoying cigar or immediately following. Some quick and very simply dishes, and some a bit more complicated but fun and delicious, The Cigar Authority COOKBOOK has something for everyone.
Author: Lisa Stalvey Coady
Publisher:
ISBN: 9781956406771
Category :
Languages : en
Pages :
Get Book Here
Book Description
This cookbook is a culmination of all thoughtfully prepared recipes. There's a wide variety of recipes which include flavored butters, vegetables, grains, pastas, soups, eggs, vegan, vegetarian, salad dressings, salads, and sweets. I've created over thousands of recipes over the last forty plus years of cooking professionally, except for the baked goods. Baking was something that came way later which would become a business called Butter Barn Butter. Using gluten free, organic cane and brown sugars, grass fed, or organic butter and pasture eggs are the key to a better tasting treat, not to mention the love and passion my team puts into baking them. I am a simple chef. I'm not the deconstruction chef. I'm not the meticulously placed items with tweezers chef. I am a don't -mess -around -with -the -food -too -much chef! I want all my food to be colorful and pleasing to the eyes, easy and quick to prepare and tasty as well. I've been told that my sweets satisfy my customers craving after a few bites which was my goal originally. I tell people to cut them into pieces, bag them and freeze them. When they crave a sweet, grab one and eat it frozen. It's a great way to satisfy that sweet tooth. I am passionate and thoughtful when I cook, and I make sure my energy is always in a giving place. You may think that sounds silly, but if you're sick, unhappy, angry, etc., don't cook! I've been told that people who eat my food feel great afterwards because I truly believe having good energy while cooking makes all the difference in how the food tastes and makes one feel. Always remember where your food came from as well. Remember all the hardworking farmers, the pickers, the fisherman, the truckers, people who sail a shipping container across the ocean, the packers, and many other people who got the food to the stores for you to enjoy and prepare.
Author: Thad Vogler
Publisher: Ten Speed Press
ISBN: 0399578617
Category : Cooking
Languages : en
Pages : 306
Get Book Here
Book Description
Spirits expert Thad Vogler, owner of the James Beard Award–winning Bar Agricole, takes readers around the world, celebrating the vivid characters who produce hand-made spirits like rum, scotch, cognac, and mezcal. From the mountains of Mexico and the forbidden distilleries of Havana, to the wilds of Scotland and the pastoral corners of France and beyond, this adventure will change how you think about your drink. Thad Vogler is one of the most important people in the beverage industry today. He’s a man on a mission to bring “grower spirits”—spirits with provenance, made in the traditional way by individuals rather than by mass conglomerates—to the public eye, before they disappear completely. We care so much about the food we eat: how it is made, by whom, and where. Yet we are far less careful about the spirits we drink, often allowing the biggest brands with the most marketing dollars to control the narrative. In By the Smoke and the Smell, Vogler is here to set the record straight. This remarkable memoir is the first book to ask the tough questions about the booze industry: where our spirits come from, who makes them, and at what cost. By the Smoke and the Smell is also a celebration of the people and places behind the most singular, life-changing spirits on earth. Vogler takes us to Normandy, where we drink calvados with lovable Vikings; to Cuba, a country where Vogler lived for a time, and that has so much more to offer than cigars, classic cars, and mojitos; to the jagged cliffs and crystal-clear lochs of Scotland; to Northern Ireland, Oaxaca, Armagnac, Cognac, Kentucky, and California. Alternately hilarious and heartfelt, Vogler’s memoir will open your eyes to the rich world of traditional, small-scale distilling—and in the process, it will completely change the way you think about and buy spirits.
Author: Lidia Matticchio Bastianich
Publisher: Vintage
ISBN: 1524731625
Category : Biography & Autobiography
Languages : en
Pages : 379
Get Book Here
Book Description
For decades, beloved chef Lidia Bastianich has introduced Americans to Italian food through her cookbooks, TV shows, and restaurants. Now she tells her own story for the first time in this “memoir as rich and complex as her mushroom ragú" (O, the Oprah Magazine). Born in Pula, on the Istrian peninsula, Lidia grew up surrounded by love and security, learning the art of Italian cooking from her beloved grandmother. But when Istria was annexed by a communist regime, Lidia’s family fled to Trieste, where they spent two years in a refugee camp waiting for visas to enter the United States. When she finally arrived in New York, Lidia soon began working in restaurants, the first step on a path that led to her becoming one of the most revered chefs and businesswomen in the country. Heartwarming, deeply personal, and powerfully inspiring, My American Dream is the story of Lidia’s close-knit family and her dedication and endless passion for food.
Author: Ajaya K. Sahoo
Publisher: Routledge
ISBN: 1000366863
Category : Social Science
Languages : en
Pages : 392
Get Book Here
Book Description
This handbook offers an analysis of Asian diaspora and development, and explores the role that immigrants living within diasporic and transnational communities play in the development of their host countries and their homeland. Bringing together an array of interdisciplinary scholars from across the world, the handbook is divided into the following sections: • Development Potential of Asian Diasporas • Diaspora, Homeland, and Development • Gender, Generation, and Identities • Soft Power, Mobilization, and Development • Media, Culture, and Representations. Presenting cutting-edge research on several dimensions of diaspora and development, Routledge Handbook of Asian Diaspora and Development provides a platform for further discussion in the fields of migration studies, diaspora studies, transnational studies, race relations, ethnic studies, gender studies, globalization, Asian studies, and research methods.
Author: Virginia Woolf
Publisher: Modernista
ISBN: 9180949509
Category : Literary Collections
Languages : en
Pages : 111
Get Book Here
Book Description
Virginia Woolf's playful exploration of a satirical »Oxbridge« became one of the world's most groundbreaking writings on women, writing, fiction, and gender. A Room of One's Own [1929] can be read as one or as six different essays, narrated from an intimate first-person perspective. Actual history blends with narrative and memoir. But perhaps most revolutionary was its address: the book is written by a woman for women. Male readers are compelled to read through women's eyes in a total inversion of the traditional male gaze. VIRGINIA WOOLF [1882–1941] was an English author. With novels like Jacob’s Room [1922], Mrs Dalloway [1925], To the Lighthouse [1927], and Orlando [1928], she became a leading figure of modernism and is considered one of the most important English-language authors of the 20th century. As a thinker, with essays like A Room of One’s Own [1929], Woolf has influenced the women’s movement in many countries.
Author:
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 1018
Get Book Here
Book Description
Author: NA NA
Publisher: Springer
ISBN: 1349813664
Category : Literary Criticism
Languages : en
Pages : 1585
Get Book Here
Book Description
Author: Jane Webster
Publisher: Viking
ISBN: 9780670078240
Category : Australians
Languages : en
Pages : 0
Get Book Here
Book Description
Chinese edition of At my french table: food, family and joie de vivre in a corner of Normandy. Webster realized her life dream of opening a cooking school in Normandy to show her and the French people's love for their delicate and delectable cuisine. Photographed by Nicole Ramsey. In Traditional Chinese. Distributed by Tsai Fong Books, Inc.
