One of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy. Opened in 1994, Gramercy Tavern is more than just a restaurant. It has become a New York institution earning dozens of accolades, including six James Beard awards. Its impeccable, fiercely seasonal cooking, welcoming and convivial atmosphere, and steadfast commitment to hospitality are unparalleled. The restaurant has its own magic--a sense of community and generosity--that's captured in these pages for everyone to bring home and savor through 125 recipes. Restaurateur Danny Meyer's intimate story of how Gramercy was born sets the stage for executive chef-partner Michael Anthony's appealing approach to American cooking and recipes that highlight the bounty of the farmer's market. With 200 sumptuous photographs and personal stories, The Gramercy Tavern Cookbook also gives an insider look into the things that make this establishment unique, from the artists who have shaped its décor and ambience, to the staff members who share what it is like to be a part of this close-knit restaurant family. Above all, food lovers will be inspired to make memorable meals and bring the warmth of Gramercy into their homes.
From the Introduction: "Look around," the drill sergeant said. "In a few years, or even a few months, several of you will be dead. Some of you will be severely wounded or so badly mutilated that your own mother can't stand the sight of you. And for the real unlucky ones, you will come home so emotionally disfigured that you wish you had died over there." It was Week 7 of Basic Training . . . 18 years old and I was preparing myself to die. They say the Army makes a man out of you - but for 18-year-old SPC Michael Anthony, that fabled rite of passage proved a very dark journey. After soliciting his parents' approval to enlist at only 17, Anthony began his journey with an unshakeable faith in the military born of his family's long tradition of service. But when thrust into a medical unit of misfits as lost as he was, SPC Anthony not only witnessed the unspeakable horror of war--but the undeniable misconduct of the military--firsthand. Everything he ever believed in dissolved, forcing Anthony to rethink his loyalties, and ultimately risk his career--and his freedom--to challenge the military he had so firmly believed in. This searing memoir chronicles the iconic experiences that changed one young soldier forever. A seasoned veteran before the age of twenty-one, he faced the truth about the war - and himself - in this shocking and unprecedented eyewitness account.
What is "Christian" about Christian education; how is it different from non-Christian education? A Theology for Christian Education examines this question in depth and argues that the doctrines of systematic theology should drive the content, purpose, and methods of the educational program of the church. The book states: "Christian education is distinct from other kinds of education in that its aim is the transformation of the whole person into the likeness of Christ (Col. 1 :28). Christian education is the process of accomplishing this aim. "A Theology for Christian Education dedicates chapters to examining particular doctrines and their implications for Christian education. It is the only serious academic text to offer a systematic presentation of the intersection of theology and Christian education from a conservative evangelical perspective.
One of America's most highly acclaimed chefs gives us more than 140 simple recipes and techniques for imaginative vegetable cooking at home. Gramercy Tavern's Executive Chef Michael Anthony believes a cook's job is to create delicious flavors and healthy meals. Written for the home cook, V IS FOR VEGETABLES celebrates the act of cooking vegetables he loves. Anthony shows how unlocking the secrets of vegetables can be as simple as roasting a beet, de-knobbing a Jerusalem artichoke, peeling a gnarly celery root, slicing a bright radish, washing a handful of just-picked greens. V IS FOR VEGETABLES is personal, accessible, and beautiful. Its charming A to Z format celebrates vegetables in richly detailed illustrations, glorious food photographs, and lots of helpful how to do it techniques. Recipes include crispy composed salads, fresh herb sauces, satisfying warm gratins, vibrant stews, simple sautéed greens over a bowl of grains, and veggies with meat and fish, too. V IS FOR VEGETABLES delivers the tools to transform and conquer the vegetables in a CSA basket, from the farmers market, and even the grocery store. It is an eye-opening book for vegetarians and omnivores alike.
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