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Author: Diane Kelly
Publisher: Macmillan
ISBN: 1250023084
Category : Fiction
Languages : en
Pages : 322
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Book Description
Fired. Tara Holloway can't believe it. After all she's done for the IRS, a few too many shots fired from her weapon and suddenly she's public enemy number one. To add insult to injury, another agent has replaced her, and a ten-million-dollar assault case is hanging over her head. So much for traveling to Tokyo with Special Agent Nick Pratt, former partner and current boyfriend. Tara's stuck in Texas, and using green tea ice cream to soothe her disappointment, as well as the terrifying prospect of a life behind bars. Tara's former boss, Lu "the Lobo" Lobozinski, has a plan—to stick Tara in auditing, where she can't possibly get into trouble. But between bumping into a college frenemy whose family business is under audit, Tara's stubborn determination to keep an eye on Nick behind the scenes, and her new long-range rifle, she's about to get a taste of just how dangerous her life can be, in Death, Taxes, and Green Tea Ice Cream from Diane Kelly...
Author: Diane Kelly
Publisher: St. Martin's Paperbacks
ISBN: 1466814799
Category : Fiction
Languages : en
Pages : 322
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Book Description
Fired. Tara Holloway can't believe it. After all she's done for the IRS, a few too many shots fired from her weapon and suddenly she's public enemy number one. To add insult to injury, another agent has replaced her, and a ten-million-dollar assault case is hanging over her head. So much for traveling to Tokyo with Special Agent Nick Pratt, former partner and current boyfriend. Tara's stuck in Texas, and using green tea ice cream to soothe her disappointment, as well as the terrifying prospect of a life behind bars. Tara's former boss, Lu "the Lobo" Lobozinski, has a plan—to stick Tara in auditing, where she can't possibly get into trouble. But between bumping into a college frenemy whose family business is under audit, Tara's stubborn determination to keep an eye on Nick behind the scenes, and her new long-range rifle, she's about to get a taste of just how dangerous her life can be, in Death, Taxes, and Green Tea Ice Cream from Diane Kelly...
Author: Andrew Chau
Publisher: Clarkson Potter
ISBN: 1984824279
Category : Cooking
Languages : en
Pages : 226
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Book Description
A beautifully photographed and designed cookbook and guide to the cultural phenomenon that is boba, or bubble tea--featuring recipes and reflections from The Boba Guys tea shops. Andrew Chau and Bin Chen realized in 2011 that boba--the milk teas and fruit juices laced with chewy tapioca balls from Taiwan that were exploding in popularity in the States--was still made from powders and mixes. No one in the U.S. was making boba with the careful attention it deserved, or using responsible, high-quality ingredients and global, artisanal inspiration. So they founded The Boba Guys: a chic, modern boba tea shop that has now grown to include fourteen locations across the country, bringing bubble tea to the forefront of modern drinks and bridging cultures along the way. Now, with The Boba Book, the Boba Guys will show fans and novices alike how they can make their (new) favorite drink at home through clear step-by-step guides. Here are the recipes that people line up for--from the classics like Hong Kong Milk Tea, to signatures like the Strawberry Matcha Latte and the coffee-laced Dirty Horchata. For the Boba Guys, boba is Taiwanese, it's Japanese, it's Mexican, it's all that and more--which means it's all-American.
Author: Nick Middleton
Publisher: Orion Publishing Company
ISBN: 9780753810132
Category : Travel
Languages : en
Pages : 290
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Book Description
The Southern States of America, as seen through the eyes of a typical Brit. From the imported sands of Miami Beach to the antebellum mansions of Savannah, the Southern States are a breeding ground of miscegenation, racial hatred, great movies and political giants.
Author: Asya Pereltsvaig
Publisher: Cambridge University Press
ISBN: 1107002788
Category : Language Arts & Disciplines
Languages : en
Pages : 297
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Book Description
Introduces readers to the rich diversity of human languages, familiarizing them with the variety of languages around the world.
Author: Fred Thompson
Publisher: Harvard Common Press
ISBN: 9781558322288
Category : Cooking
Languages : en
Pages : 110
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Book Description
Nothing beats a frosty glass of home-brewed iced tea. And now there's no excuse not to enjoy it year-round, with everything from classics to infusions to spritzers to offbeat and cocktail teas.
Author: Henrietta Lovell
Publisher: Faber & Faber
ISBN: 0571357695
Category : Cooking
Languages : en
Pages : 329
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Book Description
A NEW YORK TIMES BOOK OF THE YEARHenrietta Lovell is best known as 'The Rare Tea Lady'. She is on a mission to revolutionise the way we drink tea by replacing industrially produced teabags with the highest quality tea leaves. Her quest has seen her travel to the Shire Highlands of Malawi, across the foothills of the Himalayas, and to hidden gardens in the Wuyi-Shan to source the world's most extraordinary teas.Infused invites us to discover these remarkable places, introducing us to the individual growers and household name chefs Lovell has met along the way - and reveals the true pleasures of tea. The result is a delicious infusion of travel writing, memoir, recipes, and glorious photography, all written with Lovell's unique charm and wit.
Author: Jesse Cannon
Publisher: Musformation
ISBN: 0988561328
Category : Self-Help
Languages : en
Pages : 254
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Book Description
For decades, Jesse Cannon has been pushing creative ideas in music. You may know him from writing one of the most popular books on the music business, Get More Fans, or from his recording credits on records with the most varied set of bands you've ever seen, including The Cure, The Misfits, Animal Collective, Brand New, The Dillinger Escape Plan, The Menzingers, Limp Bizkit, Basement, Leftover Crack, Saves The Day, Senses Fail, Weird Al Yankovich, Lifetime, Say Anything, NOFX, Flatsound, Man Overboard, Bad Books, Transit, Somos, Cavetown, and over a thousand others. You may also know his work as the host of the podcasts Atlantic Records Inside The Album, Noise Creators, and Off The Record, his popular YouTube channel Musformation, as a producer for popular podcasts at Rolling Stone & The Daily Beast or from his writing at outlets like Alternative Press, Tape Op, & Hypebot. In Processing Creativity: How To Write Songs People Love he chronicles the lessons learned working on all those records and writing about music's most progressive ideas, taking on the subject he knows the most about; helping musicians fulfill their creative vision. The book is the culmination of four years of poring over scientific studies, books, and thoughts from top creators as well as his own experience to write a book every musician should listen to about what goes into making great music versus what bands do when they make the innumerable bad songs we hear each day. Covering the pitfalls of creating music, the book thoroughly explores the hidden reasons we actually like music, how to get along with our collaborators, and patterns that help creativity flourish. While every musician says that being creative is the most important part of their life, they barely explore what's holding them back from making music they are happy with. When trying to navigate the ways our creative endeavors fail there's no YouTube tutorial, listicle, or college course that can help navigate the countless creative pitfalls that can ruin your music but after reading this book you will have the knowledge to guide you to make songs the world loves. The essential ideas on creating music are detailed in a simple, fun language that’s littered with quotes and insight from the most innovative creators of our time including: • How to make highly emotional music that compels listeners to listen again and again. • Effectively dealing with collaborative problems like “too many chefs in the kitchen,” giving helpful criticism or dealing with stubborn collaborators. • Finding inspiration when you have writer's block. • How to draft your songs while avoiding the common pitfalls of losing perspective and giving up. • Examining the unexpected reasons we enjoy music. • Calming your thoughts so they don’t sabotage your music and other helpful tools to help execute your music as best as possible.
Author: Helen You
Publisher: Clarkson Potter
ISBN: 1101906642
Category : Cooking
Languages : en
Pages : 130
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Book Description
From one of Eater's 38 best restaurants in America—which has been hailed by the New York magazine, Michelin Guide, and more for serving the freshest dumplings in New York City—comes the ultimate Chinese cookbook with 60 dumping recipes and dim sum-like sides. New York Times critic Pete Wells calls Helen You "a kind of genius for creating miniature worlds of flavor" and, indeed her recipes redefine the dumpling: Lamb and Green Squash with Sichuan pepper; Spicy Shrimp and Celery; Wood Ear Mushroom and Cabbage; and desserts such as Sweet Pumpkin and Black Sesame Tang Yuan. With information on the elements of a great dumpling, stunning photography, and detailed instructions for folding and cooking dumplings, this cookbook is a jumping-off point for creating your own galaxy of flavors. “Flushing jiaozi master Helen You’s guide to what many consider the best shuijiao (or boiled Chinese dumplings) in town.”—New York magazine
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.
Author: Elizabeth Andoh
Publisher: Ten Speed Press
ISBN: 030781355X
Category : Cooking
Languages : en
Pages : 330
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Book Description
In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel
