Blood Bones & Butter
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|Author||: Gabrielle Hamilton|
|Editor||: Random House Incorporated|
The chef of New York's East Village Prune restaurant presents an account of her search for meaning and purpose in the central rural New Jersey home of her youth, marked by a first chicken kill, an international backpacking tour, and the opening of a first restaurant.
|Author||: Gabrielle Hamilton|
|Editor||: Random House|
Blood, Bones & Butter follows the chef Gabrielle Hamilton's extraordinary journey through the places she has inhabited over the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; and the kitchen of her beloved Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future family. Unflinchingly honest, moving, beautifully crafted and funny, this is a rollicking, passionate story of food, purpose and family.
|Author||: Gabrielle Hamilton|
|Editor||: Random House|
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
|Author||: Marcus Samuelsson,Veronica Chambers|
|Editor||: Random House|
JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER “One of the great culinary stories of our time.”—Dwight Garner, The New York Times It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations. Yes, Chef chronicles Samuelsson’s journey, from his grandmother’s kitchen to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of chasing flavors had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs, and, most important, the opening of Red Rooster in Harlem. At Red Rooster, Samuelsson has fulfilled his dream of creating a truly diverse, multiracial dining room—a place where presidents rub elbows with jazz musicians, aspiring artists, and bus drivers. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home. Praise for Yes, Chef “Such an interesting life, told with touching modesty and remarkable candor.”—Ruth Reichl “Marcus Samuelsson has an incomparable story, a quiet bravery, and a lyrical and discreetly glittering style—in the kitchen and on the page. I liked this book so very, very much.”—Gabrielle Hamilton “Plenty of celebrity chefs have a compelling story to tell, but none of them can top [this] one.”—The Wall Street Journal “Elegantly written . . . Samuelsson has the flavors of many countries in his blood.”—The Boston Globe “Red Rooster’s arrival in Harlem brought with it a chef who has reinvigorated and reimagined what it means to be American. In his famed dishes, and now in this memoir, Marcus Samuelsson tells a story that reaches past racial and national divides to the foundations of family, hope, and downright good food.”—President Bill Clinton
|Author||: Iliana Regan|
LONGLISTED for the NATIONAL BOOK AWARD A “blistering yet tender” (Publishers Weekly) memoir that chronicles one chef’s journey from foraging on her family’s Midwestern farm to running her own Michelin-starred restaurant and finding her place in the world. Iliana Regan grew up the youngest of four headstrong girls on a small farm in Indiana. While gathering raspberries as a toddler, Regan learned to only pick the ripe fruit. In the nearby fields, the orange flutes of chanterelle mushrooms beckoned her while they eluded others. Regan’s profound connection with food and the earth began in childhood, but connecting with people was more difficult. She grew up gay in an intolerant community, was an alcoholic before she turned twenty, and struggled to find her voice as a woman working in an industry dominated by men. But food helped her navigate the world around her—learning to cook in her childhood home, getting her first restaurant job at age fifteen, teaching herself cutting-edge cuisine while hosting an underground supper club, and working her way from front-of-house staff to running her own kitchen. Regan’s culinary talent is based on instinct, memory, and an almost otherworldly connection to ingredients, and her writing comes from the same place. Raw, filled with startling imagery and told with uncommon emotional power, Burn the Place takes us from Regan’s childhood farmhouse kitchen to the country’s most elite restaurants in a galvanizing tale that is entirely original, and unforgettable.
|Author||: Jonathan Dixon|
|Editor||: Clarkson Potter|
Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top cooking school in the country. For the first time in the Culinary Institute of America’s history, a book will give readers the firsthand experience of being a full-time student facing all of the challenges of the legendary course in its entirety. On the eve of his thirty-eighth birthday and after shuffling through a series of unsatisfying jobs, Jonathan Dixon enrolled in the CIA (on a scholarship) to pursue his passion for cooking. In Beaten, Seared, and Sauced he tells hilarious and harrowing stories of life at the CIA as he and his classmates navigate the institution’s many rules and customs under the watchful and critical eyes of their instructors. Each part of the curriculum is covered, from knife skills and stock making to the high-pressure cooking tests and the daunting wine course (the undoing of many a student). Dixon also details his externship in the kitchen of Danny Meyer’s Tabla, giving readers a look into the inner workings of a celebrated New York City restaurant. With the benefit of his age to give perspective to his experience, Dixon delivers a gripping day-to-day chronicle of his transformation from amateur to professional. From the daily tongue-lashings in class to learning the ropes—fast—at a top NYC kitchen, Beaten, Seared, and Sauced is a fascinating and intimate first-person view of one of America’s most famous culinary institutions and one of the world’s most coveted jobs.
|Author||: Oran B. Hesterman|
Our food system is broken, and it's endangering what's most precious to us: our environment, our health, our soil and water, and our future. In recent years, a host of books and films have compellingly documented the dangers. But advice on what to do about them largely begins and ends with the admonition to “eat local” or “eat organic.” Longtime good food pioneer Oran Hesterman knows that we can't fix the broken system simply by changing what's on our own plates: the answer lies beyond the kitchen. In Fair Food he shares an inspiring and practical vision for changing not only what we eat, but how food is grown, packaged, delivered, marketed, and sold. He introduces people and organizations across the country who are already doing this work in a number of creative ways, and provides a wealth of practical information for readers who want to get more involved.
|Author||: Matt Lee,Ted Lee|
|Editor||: Henry Holt and Company|
Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience. Hotbox reveals the real-life drama behind cavernous event spaces and soaring white tents, where cooking conditions have more in common with a mobile army hospital than a restaurant. Known for their modern take on Southern cooking, the Lee brothers steeped themselves in the catering business for four years, learning the culture from the inside-out. It’s a realm where you find eccentric characters, working in extreme conditions, who must produce magical events and instantly adapt when, for instance, the host’s toast runs a half-hour too long, a hail storm erupts, or a rolling rack of hundreds of ice cream desserts goes wheels-up. Whether they’re dashing through black-tie fundraisers, celebrity-spotting at a Hamptons cookout, or following a silverware crew at 3:00 a.m. in a warehouse in New Jersey, the Lee brothers guide you on a romp from the inner circle—the elite team of chefs using little more than their wits and Sterno to turn out lamb shanks for eight hundred—to the outer reaches of the industries that facilitate the most dazzling galas. You’ll never attend a party—or entertain on your own—in the same way after reading this book.
|Author||: Marc Vetri,David Joachim|
|Editor||: Ten Speed Press|
From acclaimed Philadelphia chef Marc Vetri comes a celebration of handcrafted, regional Italian cooking that advocates a hands-on, back-to-the-basics approach to cooking. Slow-cooked meats, homemade breads, and flavorful pastas are the traditional comfort-food classics that Italians have been roasting, baking, curing, and making in their own kitchens for generations--dishes that people actually want to cook and eat. Home cooks of every skill level will revel in the 120 recipes, such as sweet Fig and Chestnut Bread, rich Spinach and Ricotta Gnocchi, savory Slow-Roasted Lamb Shoulder, and fragrant Apple Fritters. But Rustic Italian Food is much more than just a collection of recipes. With detailed, step-by-step instructions for making terrines, dry-cured salami, and cooked sausage; a thorough guide to bread and pasta making; and a primer on classic Italian preserves and sauces, Rustic Italian Food is also an education in kitchen fundamentals. In this book Marc Vetri connects us directly to the essence of Italian food.
|Author||: Ruth Reichl|
|Editor||: Random House|
NEW YORK TIMES BESTSELLER • “An absolute delight to read . . . How lucky we are that [Ruth Reichl] had the courage to follow her appetite.”—Newsday At an early age, Ruth Reichl discovered that “food could be a way of making sense of the world. If you watched people as they ate, you could find out who they were.” Her deliciously crafted memoir Tender at the Bone is the story of a life defined, determined, and enhanced in equal measure by a passion for food, by unforgettable people, and by the love of tales well told. Beginning with her mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and tastes, from the gourmand Monsieur du Croix, who served Reichl her first foie gras, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl’s infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist’s coming-of-age. BONUS: This edition includes an excerpt from Ruth Reichl's Delicious! Praise for Tender at the Bone “A poignant, yet hilarious, collection of stories about people [Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world’s leading food writers.”—Chicago Sun-Times “While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl.”—The New York Times Book Review “Reading Ruth Reichl on food is almost as good as eating it. . . . Reichl makes the reader feel present with her, sharing the experience.”—Washington Post Book World “[In] this lovely memoir . . . we find young Ruth desperately trying to steer her manic mother's unwary guests toward something edible. It's a job she does now . . . in her columns, and whose intimate imperatives she illuminates in this graceful book.”—The New Yorker “A savory memoir of [Reichl’s] apprentice years . . . Reichl describes [her] experiences with infectious humor. . . . The descriptions of each sublime taste are mouthwateringly precise. . . . A perfectly balanced stew of memories.”—Kirkus Reviews
|Author||: Rudolph K. Roberts|
|Editor||: Xulon Press|
This book covers the blood of Jesus Christ from the very beginning of creation. It shows that the entire Bible is about Jesus Christ and his blood that purchased man's redemption. The reader will not only be introduced to important aspects of the significance of His blood but also to the significance of the very lineage from which He came. The summation of these facts is that contrary to how it may often seem, there is still Power in the Blood of Jesus. Reverend Rudolph K. Roberts has dedicated his life to the work of the Lord. With more than three decades of preaching and singing and with five recorded musical CD's to his credit, Pastor Roberts has traded his initial talents well to now possess a stockpile of spiritual weapons...ready to destroy the enemy's kingdom. He is married to Enid Diane Roberts for over twenty-six years. They are blessed with six lovely children Rudeco, Zonovia, Rhema, Rumah, Reuel, Rudiel and one grand son, Kaden. A former schoolteacher, track athlete and coach, this motivator has continued to expand his borders in all facets of his life. A reward of such pursuits is his Doctorate Degree in Theology, which he earned at United Christian International Bible Institute in Cleveland, Tennessee. Rev. Roberts currently pastors the Whole Man Christian Center, and has been doing so for the past nineteen years. He is also the founder and President of the Rev. Rudolph K. Roberts International Faith Ministries.
|Author||: Adrian Alington|
|Editor||: Bloomsbury Publishing|
All England waited with passionate eagerness for the final match to be played at the Oval. For this was to be played to a finish and would decide the fate of the Ashes. It is 1938 and England is brimming with excitement as the final Test Match against Imperia draws near. But no corner of the land has the fate of the Ashes closer to its heart than the village of Wattlecombe Ducis, Glebeshire. It was here at the Manor House that Norman Blood, captain of England, spent his childhood playing cricket with the vicar's radiant daughter, Monica. And it was she who presented young but poor Joe Prestwick with a belt on the occasion of his first game of cricket, saving his honour for as Sir Timothy Blood remarked, 'I would rather see the whole village dead at my feet than a man bowling in braces.' With a short – but sensational – career behind him, Joe just needs to be selected to play at the Oval to win Monica's heart and her hand in marriage: everything depends on the Test. But The Bad Men, Europe's most wanted gang, have no intention of letting the best team win. Sawn-off Carlo, The Professor and Ralph the Disappointment (an Englishman who, knowing the rules of the Game, is eternally damned for not playing by them) plan to strike a blow at the very heart of proud Albion and her Empire. The Amazing Test Match Crime, first published in 1939, is a wicked yet affectionate comedy of cricketing (and criminal) manners, proving – as if proof were needed – that a straight bat and nimble spinning finger will always win through.
|Author||: Najmieh Batmanglij|
|Editor||: Mage Publishers|
This book is at once an exploration, a celebration, and a little-known tale of unity. It presents 150 delicious vegetarian dishes that together trace a fascinating story of culinary linkage. As renowned cookbook writer and teacher Najmieh Batmanglij explains, all have their origins along the ancient network of trade routes known as the Silk Road, stretching from China in the east to the Mediterranean in the west. On this highway moved not just trade goods but also ideas, customs, tastes and such basics of life as cooking ingredients. The result was the connecting and enrichment of dozens of cuisines. In Silk Road Cooking: A Vegetarian Journey, Najmieh Batmanglij recounts that process and brings it into the modern kitchen in the form of recipes that are venturesome and yet within reach of any cook. They are intended for vegetarian, partial-vegetarian and non-vegetarian alike — anyone who is looking for balanced, unusual and exceptionally tasty dishes. The book offers a wealth of information derived from the author’s extensive research and her travels along the Silk Road during the past 25 years. She complements the recipes with stories, pictures, histories of ingredients, and words of wisdom from her favorite poets and writers of the region. The scope of her culinary journey of discovery is vast — from Xian in China, to Samarkand in present-day Uzbekistan, to Isfahan in Iran, to Istanbul in Turkey, and to the westernmost terminus of the ancient trade routes in Italy. Her recipes — all of them personal favorites — include such exotic yet simple fare as Sichuan Crispy Cucumber Pickles; Afghan c, a savory pastry stuffed with garlic chives; Persian Pomegranate and Walnut Salad; Kermani Pistachio and Saffron Polow with Rose Petals; Chinese Hot and Sour Tofu Noodle Soup; Turkish Almond and Rice Flour Pudding; Uzbek Candied Quince with Walnuts; and Sicilian Sour Cherry Crostata. Fortunately, all the ingredients for these recipes can be obtained at local supermarkets and far
|Author||: Phyllis Grant|
|Editor||: Farrar, Straus and Giroux|
One of Esquire's Best Cookbooks of 2020 and one of The Washington Post's Best Food Books of 2020 "In epigrammatic, nearly poetic diction, Grant . . . reminds us of how transformative the junctures where food and life collide can be." --The New York Times Book Review “What a beautiful, rich, and poetic memoir this is . . . Like the best chefs, Phyllis Grant knows how to make a masterpiece from a few simple ingredients: truth, taste, poignancy, and love.”—Elizabeth Gilbert, author of City of Girls and Eat, Pray, Love Phyllis Grant’s Everything Is Under Control is a memoir about appetite as it comes, goes, and refocuses its object of desire. Grant’s story follows the sometimes smooth, sometimes jagged, always revealing contours of her life: from her days as a dancer struggling to find her place at Julliard, to her experiences in and out of four-star kitchens in New York City, to falling in love with her future husband and leaving the city after 9/11 for California, where her children are born. All the while, a sense of longing pulses in each stage as she moves through the headspace of a young woman longing to be sustained by a city into that of a mother now sustaining a family herself. Written with the transparency of a diarist, Everything Is Under Control is an unputdownable series of vignettes followed by tried-and-true recipes from Grant’s table—a heartrending yet unsentimental portrait of the highs and lows of young adulthood, motherhood, and a life in the kitchen.
|Author||: Colman Andrews|
|Editor||: Chronicle Books|
Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world's most beloved cuisine in an entirely new light. Drawing on more than 40 years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected. This gloriously photographed keepsake depicts an ingredient-focused culture deeply rooted in rural traditions, in which even the most sophisticated dishes derive from more basic fare. With 230 sumptuous recipes highlighting the abundant flavors of the land, all set against the backdrop of Andrews' vivid storytelling and Hirsheimer's evocative images, this luxe book is sure to delight home chefs and lovers of Italian food alike.
|Author||: Emmanuel Obiechina|
|Editor||: CUP Archive|
|Author||: Bridget Heos|
Blood, Bullets, and Bones provides young readers with a fresh and fascinating look at the ever-evolving science of forensics. Since the introduction of DNA testing, forensic science has been in the forefront of the public’s imagination, thanks especially to popular television shows like CSI: Crime Scene Investigation. But forensic analysis has been practiced for thousands of years. Ancient Chinese detectives studied dead bodies for signs of foul play, and in Victorian England, officials used crime scene photography and criminal profiling to investigate the Jack the Ripper murders. In the intervening decades, forensic science has evolved to use the most cutting-edge, innovative techniques and technologies. In this book, acclaimed author Bridget Heos uses real-life cases to tell the history of modern forensic science, from the first test for arsenic poisoning to fingerprinting, firearm and blood spatter analysis, DNA evidence, and all the important milestones in between. By turns captivating and shocking, Blood, Bullets, and Bones demonstrates the essential role forensic science has played in our criminal justice system.
|Author||: Philip K. Dick|
|Editor||: Harvill Press|
Science fiction-roman om livet på Jorden efter en altødelæggende krig, hvor de få overlevende kommer i konflikt med de menneskelignende robotter, androider, som de selv har skabt
|Author||: Tomi Adeyemi|
|Editor||: Macmillan Children's Books|
"I read @tomi_adeyemi's brilliant novel Children of Blood and Bone while I was on vacation. It was an exhilarating read on many levels--a thrilling page-turner that's also deeply moving and incisive." John Green author of Looking for Alaska and The Fault in Our Stars The most anticipated fantasy of the year, soon to be a major motion picture They killed my mother. They took our magic. They tried to bury us. NOW WE RISE. Zélie Adebola remembers when the soil of Orïsha hummed with magic. Burners ignited flames, Tiders beckoned waves, and Zélie's Reaper mother summoned forth souls. But everything changed the night magic disappeared. Under the orders of a ruthless king, maji were targeted and killed, leaving Zélie without a mother and her people without hope. Now Zélie has one chance to bring back magic and strike against the monarchy. With the help of a rogue princess, Zélie must outwit and outrun the crown prince, who is hell-bent on eradicating magic for good. Danger lurks in Orïsha, where snow leoponaires prowl, and vengeful spirits wait in the waters. Yet the greatest danger may be Zélie herself as she struggles to control her powers - and her growing feelings for an enemy. As seen on Jimmy Fallon's The Tonight Show Book Club PRAISE FOR CHILDREN OF BLOOD AND BONE "Storms the boundaries of imagination" The New York Times "A brutal, beautiful tale of revolution, faith, and star-crossed love" Publisher's Weekly "Epic fantasy YA debut of magic and war" Guardian "A luxe tale of magic, adventure, and forbidden love... Fans of Leigh Bardugo and Game of Thrones will gobble this up" BuzzFeed "Adeyemi's lush world-building and consummate plotting breathes new life into a YA fantasy epic" Observer "A masterful debut." Melinda Salisbury, author of The Sin Eater's Daughter "Epic" Marie Lu, author of Legend "A phenomenon" Entertainment Weekly "A fantasy that promises to be enthralling and to totally ensnare you within its world, plot, and characters" BookRiot "Poised to be this year's big fantasy breakout... [an] epic story of family, love and magic" Stylist "A timely study on race, colorism, and power and injustice" Kirkus "Epic in scale and size... it's a whirlwind read" The Bookseller