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Shaken Not Purred: Kitty-themed Cocktails for Cat Lovers
by Jay CatsbyFrom the ancient Egyptian hieroglyphs to the modern Grumpy Cat meme, 51% of the population have been obsessing over cats for centuries. And what better way to celebrate our feline overlords than with a fancy tipple in hand as they purr on your lap? Every cocktail here is infused with a love of moggies, from the timeless Old Furrshioned to the fruity Bengal Bramble and the refreshing Pawsco Sour. Each recipe has step-by-step instructions for mixing and garnishing, accompanied by adorable and amusing cat illustrations to gaze at as you prepare your drink.In this book you'll find over 60 delicious cocktails which range from variations on the classics to new and unusual recipes based on your favourite cat breeds. To enjoy alongside your beverage, there are ideas for moggy-themed games, famous kitty trivia, insights into different breeds, and more cat-centric information than you can shake a laser pointer at.Whether you're hosting your cat's birthday party or just want to enjoy a quiet meow-tini at home, this book is a must-have for any cat-loving cocktail enthusiast.
Shaken Not Purred: Kitty-themed Cocktails for Cat Lovers
by Jay CatsbyFrom the ancient Egyptian hieroglyphs to the modern Grumpy Cat meme, 51% of the population have been obsessing over cats for centuries. And what better way to celebrate our feline overlords than with a fancy tipple in hand as they purr on your lap? Every cocktail here is infused with a love of moggies, from the timeless Old Furrshioned to the fruity Bengal Bramble and the refreshing Pawsco Sour. Each recipe has step-by-step instructions for mixing and garnishing, accompanied by adorable and amusing cat illustrations to gaze at as you prepare your drink.In this book you'll find over 60 delicious cocktails which range from variations on the classics to new and unusual recipes based on your favourite cat breeds. To enjoy alongside your beverage, there are ideas for moggy-themed games, famous kitty trivia, insights into different breeds, and more cat-centric information than you can shake a laser pointer at.Whether you're hosting your cat's birthday party or just want to enjoy a quiet meow-tini at home, this book is a must-have for any cat-loving cocktail enthusiast.
Shaken Not Stirred: A Celebration of the Martini
by Anistatia R. Miller Jared BrownThis updated edition features recipes from the world's greatest mixologists, including 107 classic gin and vodka Martinis, more than 110 Modern Martinis, and a directory of the world's best Martini loungesShaken Not Stirred® celebrates the Martini—the quintessential cocktail, the crowning jewel of civilized decadence. Historians and mixologists Anistatia Miller and Jared Brown revise their lists of classic Martini recipes and update their roster of modern Martinis— from the Espresso Martini to the Fresh Fruit Martini, from Cosmos to MarTEAnis—to suit current taste. They also provide eye-opening, never-before-published discoveries in their history of the cocktail in both America and Europe.Over the past fifteen years the way people think about and drink cocktails, especially Martinis, has been radically transformed. In this new edition, readers can hone their bar skills with tips from some of the world's finest mixologists. They can learn how to stock a topshelf home bar as well as make infusions and special garnishes. Partyplanning advice, fun bits of trivia, a few jokes and anecdotes, plus a directory of the world's best cocktail bars, are the finishing garnish on this modern cocktail classic!
Shakespeare, Not Stirred
by Michelle Ephraim Caroline BicksIn Shakespeare, Not Stirred, two professors mix equal parts booze and Bard to help you through your everyday dramas. It's like having Shakespeare right there in your living room, downing a great drink and putting your crappy day in perspective. So get out your cocktail shaker and lend him your ears. Each original cocktail and hors d'oeuvre recipe connects Shakespeare's characters to life's daily predicaments: * Drown your sorrows after a workplace betrayal with Othello's Green-Eyed Monster * Distract yourself from domestic drama with Kate's Shrew-driver or Cleopatra's Flings in a Blanket * Recapture your youth with Puck's Magic 'Shrooms * Mark a romantic occasion with Beatrice and Benedick's Much Ado About Frothing Featuring classic images from the Folger Shakespeare Library (hilariously doctored to feature some hard-partying Shakespearean protagonists) and Mini-Bards you can raid for extra context and commentary, Shakespeare, Not Stirred is a completely intoxicating experience.From the Hardcover edition.
Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook: A Cookbook
by Francine Segan Patrick O'Connell"Shakespeare's Kitchen not only reveals, sometimes surprisingly, what people were eating in Shakespeare's time but also provides recipes that today's cooks can easily re-create with readily available ingredients." --from the Foreword by Patrick O'Connell Francine Segan introduces contemporary cooks to the foods of William Shakespeare' s world with recipes updated from classic sixteenth- and seventeenth-century cookbooks. Her easy-to-prepare adaptations shatter the myth that the Bard's primary fare was boiled mutton. In fact, Shakespeare and his contemporaries dined on salads of fresh herbs and vegetables; fish, fowl, and meats of all kinds; and delicate broths. Dried Plums with Wine and Ginger-Zest Crostini, Winter Salad with Raisin and Caper Vinaigrette, and Lobster with Pistachio Stuffing and Seville Orange Butter are just a few of the delicious, aromatic, and gorgeous dishes that will surprise and delight. Segan's delicate and careful renditions of these recipes have been thoroughly tested to ensure no-fail, standout results. The tantalizing Renaissance recipes in Shakespeare's Kitchen are enhanced with food-related quotes from the Bard, delightful morsels of culinary history, interesting facts on the customs and social etiquette of Shakespeare' s time, and the texts of the original recipes, complete with antiquated spellings and eccentric directions. Patrick O'Connell provides an enticing Foreword to this edible history from which food lovers and Shakespeare enthusiasts alike will derive nourishment. Want something new for dinner? Try something four hundred years old.NOTE: This edition does not include photos.
The Shameless Carnivore: A Manifesto for Meat Lovers
by Scott GoldCarnivorism 101: A Pop QuizOn average, Americans eat how many pounds of beef per person per year?65518430The origin of foie gras dates back to:China, 550 BCFrance, 1780Egypt, 2500 BCIsrael, 1940sThe following meat is NOT approved for retail sale in the United States, even with USDA inspection:ArmadilloKangarooIguana Island FoxFrom 1998-2003, PETA killed how many animalsZero—PETA would never do such a thingBetween 10-100More than 10,000More than 25,000The US Testical Festival is held every year in:San Francisco, CAMissoula, MTLafayette, LALaredo, TXWhich is the correct match between country and traditional meaty delicacy?Roasted peacock, ZambiaDried pig tendons, Tuva RepublicRoasted guinea pig, EcuadorBroiled whale skins, New ZealandHamburger patties and chicken nuggets cloned and cultured in a laboratory will likely be available for mass consumption in the next 25 years. TrueFalseAccording to the fossil record, about how long ago did our evolutionary ancestors begin the practice of butchery?10,000 years250,000 years1.3 million years 2.5 million yearsEating frogs has never really caught on in the United States. Legendary French culinary master, Auguste Escoffier, thought that this phenomenon was due in part to the unappetizing English word for the creature. What did he propose to call them in the U.S. to make them more appealing?Poulet vert (green chicken)Nymphs Angel wingsVeau du marais (swamp veal)Which of these notable personalities did not sign an open letter to Congress pleading to ban the slaughter of American horses to export their meat abroad?Nicole Richie Tippi HedrenJohnnie KnoxvilleKid RockDon't know these answers? Want more fascinating facts? Wondering if you're a true carnivore? Looking for a great recipe for Rattlesnake Chili? Read this book.A fast, funny, and enlightening celebration of the immense joys of flesh—consuming it, that is. The average American consumes 218.3 pounds of meat every year. But between concerns about mad cow disease, industrial feedlot practices, and self-righteous vegetarians, the carnivorous lifestyle has become somewhat déclassé. Now, Scott Gold issues a red-blooded call to arms for the meat-adoring masses to rise up, speak out, and reclaim their pride. THE SHAMELESS CARNIVORE explores the complexities surrounding the choice to eat meat as well as its myriad pleasures. Delving into everything from ethical issues to dietary, anthropological, and medical findings, Gold answers such probing questions as: Can staying carnivorous be more healthful than going vegetarian? What’s behind the “tastes like chicken” phenomenon? And, of course, What qualities should you look for in a butcher? The author also chronicles his attempt to become the "ultimate carnivore" by eating 31 different meats in 31 days (as well as every cut and organ of a cow) He includes tasty recipes and describes his experiences hunting squirrels in Louisiana attending the annual testicle festival, and even spending an entire, painstaking week as a vegetarian.From the "critter dinners" he relished as a child to his adult forays into exotic game and adventures in the kitchen, Gold writes with an infectious enthusiasm that might just inspire you to serve a little llama or rattlesnake at your next dinner party.This is a must-have book for every meat lover.
The Shameless Carnivore: A Manifesto for Meat Lovers
by Scott GoldThe average American consumes 218.3 pounds of meat every year. But in the face of concerns about Mad Cow disease, dubious industrial feedlot practices, and self-righteous vegetarians, the carnivorous lifestyle has become somewhat déclassé. Now, Scott Gold issues a red-blooded call to arms for the meat-adoring masses to rise up, speak out, and reclaim their pride. The Shameless Carnivore explores the complexities surrounding the choice to eat meat, as well as its myriad pleasures. Delving into everything from ethical issues to dietary, anthropological and medical findings, Gold answers such probing questions as: Can staying carnivorous be more healthful than going vegetarian? What's behind the "tastes like chicken" phenomenon? And, of course, what qualities should you look for in a butcher? The author also chronicles his attempt to become the ultimate carnivore by eating thirty-one different meats as well as every part, cut and organ of a cow (including tasty recipes), describes hunting squirrels in Louisiana, and even spends an entire, painstaking week as a vegetarian. From the critter dinners he relished as a child to his adult forays into exotic game and adventures in the kitchen, Gold writes with an infectious enthusiasm that might just inspire readers to serve a little llama or rattlesnake at their next dinner party. This is the definitive book for meat lovers.
Shamrock Pie Murder (Pies and Pages Cozy Mysteries #8)
by Carolyn Q. HunterIndulge yourself in a sweet slice of murder! It's Saint Patrick's Day in Culver's Hood and pie shop owner, Bertha Hannah, has been asked to cater the dessert course at a local chiropractic luncheon. Unfortunately, what seems like a fun event is hampered by persistent protestors, professional disagreements, and jealous lovers. The unpleasant situation goes from bad to worse when one of the event's attendees is murdered, under most unusual circumstances. Bert has her hands full trying to prove one man's innocence while hunting down ghosts of the past. Will she be able to "crack" the case, or will she find herself permanently on pins and needles?
Shamrocks And Murder (The Darling Deli #31)
by Patti BenningIt'll take more than luck... To solve a murder. It's almost springtime in Maple Creek, and amateur sleuth Moira Darling is thrilled when one of her friends asks her to cater a party on St. Patrick's Day. Life is busy, but good, until the owner of another restaurant shows up at her door covered in blood and leads her to a murder victim. Moira doesn't know who to trust as her friends' loyalties are questioned. She and David struggle to find a motive for the crime, but are Left grasping at straws. They'll need all of the lucky clovers they can get to solve the murder before an innocent person ends up behind bars.
Shangri-La Diet, The
by Roberts SethSeth Roberts - a psychology professor at the University of California, Berkeley - experimented with a whole range of diets before arriving at one which not only worked extraordinarily well, but took the least amount of effort and willpower, and worked without deprivation. Based on the principle that you have a weight set-point, which you eat to until you no longer feel hungry, Seth recommends that you have a regular tablespoonful of light olive oil or sugared water between meals to lower your set-point, lower your hunger - and therefore lower your weight. No calorie counting, no change of diet - and no hunger. It's that simple!
Shape Up Sisters!: What It Took for My Town in One of America's Fattest and Poorest States to Lose 15,000 Pounds
by Linda FondrenLinda Fondren, one of 11 children born to a single mother in the poorest and fattest state in America, watched the consequences of obesity ruin her sister's life—and was motivated to open an all-female gym in her hometown of Vicksburg, MS, with the motto "positively reshaping women." Then, witnessing how many middle- and low-income Vicksburg residents were brought up short in their fitness and health efforts by limited budgets, time, and access to resources, Fondren responded by striking at the root problem. In 2009, she spearheaded Shape Up Vicksburg, a City Hall–supported program in which she convinced the local hospital to offer free health screenings, restaurants to create healthy low-cal menu options, and Walmart to host weigh-in stations. Fondren signed up more than 2,500 Vicksburg residents to take charge of their health and nutrition—many of them for the first time. They lost more than 15,000 pounds.Shape Up Sisters! is a get-healthy prescription for regular people with jobs, budgets, and real-life challenges. Fondren offers tactics to incorporate exercise into daily activities, delicious recipes and menus to for eating healthfully on a budget, and motivation for a major attitude shift. She wraps it all in her empowering personal story and the uplifting tales of women who have changed their lives by following her simple strategies.With Fondren's approachable personality and practical advice, Shape Up Sisters! is both an easy-to-use guide and a bold statement in the greater national narrative about improving health and weight loss across socioeconomic lines.
Shape Up with Gabby Allen: Fast food + dynamic workouts - transform your body in 4 weeks
by Gabby AllenARE YOU READY TO SHAPE UP FOR SUMMER?Join Gabby through May on her instagram as she works out and cooks from the book.This digital edition includes exclusive video content with Gabby showing you how to do all the basic exercises to make sure you get the most out of every workout. **The video content can only be viewed on devices that support media playback.**You know personal trainer Gabby from Love Island, Big Brother and instagram, you've worked out with her bestselling Shape Up app - now get to know ALL her diet and fitness secrets. And transform your body with Gabby ready for your summer adventures... -Learn what to eat every day-Work out to get visible results fast-Find out how to keep your social life without falling off the fitness wagon!!Cook from Gabby's favourite low-calorie, tasty recipes for breakfast, lunch, dinner and snacks to stay full and energised. Recipes are easy to make, use normal ingredients and can be chucked together so you can always eat well no matter how busy you are.You're going to work hard for 4 weeks but it will be worth it. Afterwards, you'll have the knowledge to stay fit and lean for life. You can do Gabby's quick HIIT workouts at home or on holiday, fitting them around your daily routine. They are tailored to all fitness levels and require no special equipment. Find your body confidence with Gabby.
Shaq's Family Style: Championship Recipes for Feeding Family and Friends [A Cookbook]
by Shaquille O'NealA celebration of cultural icon Shaquille O&’Neal&’s love of food, family, and fun, with 80 low-stress comfort food recipes for busy families.&“The flavors and recipes in this book are big, bold, and fun just like Shaq Daddy himself! If you love the man, you&’ll love this book!&”—Michael Symon, author of Fix It with FoodBasketball Hall of Famer Shaquille O&’Neal loves food. A lot. In fact, fans of Inside the NBA know they&’ll most likely hear Shaq tell his co-hosts all about what he ate for dinner while they analyze the action in the paint. Shaq&’s love of food, eating, and family cooking began in his childhood home, where his mom cooked for him and his three siblings. With his own family, he carries on the commitment to creating family connection and fun through food. In Shaq&’s Family Style, featuring his inimitable sense of humor, he shares eighty recipes for bringing family together around the table, plus 100 photographs to whet the appetite. From Loaded Potato Waffles to One Pan Baked Southern Mac & Cheese, Sheet Pan BBQ Chicken Thighs with Sweet Potato Bake, and Spicy Jambalaya with Andouille Meatballs, these are meals that busy home cooks can get on the table after the kids&’ practice or when there&’s a houseful over to watch a game. Even novices will be able to cook these recipes with confidence the first time—and on replay. When the plates are cleared, it's time for banana pudding (there's always banana pudding!) or one of Shaq's other family-favorite desserts. It's the Shaq Attaq! . . . in the kitchen.
share: Delicious Dishes from Foodshare and Friends
by Adrienne De Francesco Marion KaneFeaturing local produce and seasonal selections, share showcases the joy of healthy, affordable, culturally-diverse cooking and highlights the power of good food to bring people together. Celebrate fresh food and home-cooked meals with Adrienne De Francesco and Marion Kane, as they guide you through recipes that are thoughtfully selected, thoroughly tested, and thoroughly delicious. Foreword written by Frances Moore Lappé.
Share: Delicious and Surprising Recipes to Pass Around Your Table
by Chris SantosThe popular judge of Chopped and chef/founder of Beauty & Essex, Stanton Social, and Vandal opens up his kitchen with unforgettable food to share with your friends and family.Why serve boring food . . . ever?! In Share, Chris Santos serves up the unique communal dining he has made his signature in his renowned Lower East Side restaurants. Here, he offers over 100 extraordinary "big platter" recipes for his creative take on old-school favorites, specifically made for family-style dining, as well as small plates that are fun to serve when entertaining. If you want to feel like you are hosting a real "downtown" party, you won't go wrong with Santos' legendary cocktails like Beauty Elixir, Emerald Gimlet, or the Woodsman, all of which go down well with starters like Nori-Spiced Tuna Poke Crisps, Crab Corn Dogs with Old Bay Aioli, or his famous Grilled Cheese Dumplings in Tomato Soup. You can follow up with exciting main courses like Spicy Lamb Souvlaki with Tzatziki or Korean Short Rib Tacos with Classic Kimchi. You'll have a hard time convincing your guests to leave if you serve them such desserts as Peanut Butter and Jelly "Twinkies" or Black-Bottomed Butterscotch Pots de Crème. These addictive dishes will have everyone at the table reaching for seconds. Share is comfort food at its highest level. And, you don't need a guest list or a party to try these surprisingly tasty recipes any night of the week!
Share the Bounty: Finding God's Grace through the Spirit of Hospitality
by Benita LongWhen people come into your home, what do they see? Have you prepared for their visit? Are your gatherings imbued with the sweet spirit of charity? Whether you're celebrating a joyous occasion with your dearest friends and family, welcoming overnight guests, or comforting someone in need, your home can be a sanctuary of Christian fellowship. Discover the scriptural basis for hospitality through this compilation of menus, each designed to complement life's most important occasions with the people you cherish.Beautifully photographed and styled, Share the Bounty will inspire you to open your home and reflect God's grace to all who sit at your table. Serve Grilled Chicken & Wild Rice Salad with Coffee Mousse at a casual luncheon for your closest friends. Usher the new neighbors into your dining room for an elegant dinner of Sunday Rib Roast, or greet your out-of-town guests with Blueberry Peach Coffee Cake on their first morning in your home. Broaden your family's understanding of other cultures with Pollo San Miguel, a meal that reflects the flavors of another country. Scattered among the recipes is a selection of Scriptures, prayers, and poetry that will focus your heart on praise and thanksgiving as you prepare to share with others his provision in your home.
Sharing the Bread: An Old-Fashioned Thanksgiving Story
by Pat Miller Jill McelmurryCelebrate food and family with this heartwarming Thanksgiving picture book. We will share the risen bread. / Our made-with-love Thanksgiving spread. / Grateful to be warm and fed. / We will share the bread. In this spirited ode to the holiday, set at the turn of the twentieth century, a large family works together to make their special meal. Mama prepares the turkey, Daddy tends the fire, Sister kneads, and Brother bastes. Everyone--from Grandma and Grandpa to the littlest baby--has a special job to do. Told in spare, rhythmic verse and lively illustrations, Sharing the Bread is a perfect read-aloud to celebrate the Thanksgiving tradition.
Shark's Fin and Sichuan Pepper: A Sweet-sour Memoir Of Eating In China
by Fuchsia Dunlop"Destined, I think, to become a classic of travel writing."--Paul Levy, The Observer After fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding whether to eat a caterpillar she has accidentally cooked in some home-grown vegetables. How can something she has eaten readily in China seem grotesque in England? The question lingers over this "autobiographical food-and-travel classic" (Publishers Weekly).
Shark's Fin and Sichuan Pepper: A Sweet-sour Memoir Of Eating In China
by Fuchsia DunlopThe modern classic that redefined the travel food memoir, with a new foreword from Bee Wilson. Fuchsia Dunlop, the first Westerner to train at the prestigious Sichuan Institute of Higher Cuisine, “has done more to explain real Chinese cooking to non-Chinese cooks than anyone” (Julia Moskin, New York Times). In Shark’s Fin and Sichuan Pepper, Dunlop recalls her rapturous encounters with China’s culinary riches, alongside her brushes with corruption, environmental degradation, and greed. The resulting memoir is a vibrant portrait of Chinese culinary culture, from the remote Gansu countryside to the enchanting old city of Yangzhou. The most talked-about travel narrative when it was published a decade ago, this reissue of Shark’s Fin and Sichuan Pepper remains a thrilling adventure that you won’t be able to put down.
Sharon, Lois and Bram's Peanut Butter and Jelly (Sharon, Lois & Bram's Classic Songs)
by Sharon Hampson Lois Lillienstein Bram Morrison Randi HampsonFrom the creators of Skinnamarink comes another picture book based on the classic sandwich song made famous by this beloved trio of children's entertainers.First you dig the peanuts and you dig 'em, you dig 'em, you dig 'em, dig 'em, dig 'em. Peanut, peanut butter, JELLY! Sharon, Lois & Bram invite readers to join them on an adventure to a magical place where a diverse group of animals and children come together to create the most delicious of snacks: a peanut butter and jelly sandwich! Accompanied by Qin Leng's wonderfully whimsical illustrations, this delightful picture book celebrates friends, community, music and a favorite tasty treat — mmm mmm mmmm!
Sharp: The Definitive Guide to Knives, Knife Care, and Cutting Techniques, with Recipes from Great Chefs
by Josh Donald Molly DeCoudreauxSharp is a knife skills class in book form and an introduction to the best knives you can buy from all over the world. From a premier knife purveyor and go-to knives expert, this comprehensive guide details the elements of buying and caring for good knives, including sharpening and knife skills. Step-by-step instructions and photography cover a range of techniques with 15 recipes from great chefs—including Stuart Brioza of State Bird Provisions and Melissa Perello of Frances—which feature all the cuts that mark an accomplished cook. Sharply packaged with a textured cover, a foil spine, and more than 150 striking photographs of knifemakers, coveted knives, and beautiful food, this is the cookbook, handbook, and visual journey for anyone wanting to hone their skills in the kitchen.
Sharp Shooter: A Sunny Mccoskey Napa Valley Mystery (The Sunny McCoskey Napa Valley Mysteries #1)
by Nadia GordonA Napa Valley chef must uncover who eighty-sixed a vineyard heir in this cozy mystery series opener by the author of Death by the Glass.Sunny McCoskey is the independent chef/owner of Wildside, a respected little cafe nestled in the heart of California’s wine country. When the heir apparent to a major vineyard is shot dead, and Sunny’s eccentric winemaker friend Wade is arrested for the murder, she sets out to prove his innocence. Her investigation takes her into the tangled politics and personalities of the wine industry, and to the treat posed to the valley by an insect, the glassy-winged sharpshooter. Set in a region renowned for its food and wine, Sharpshooter launches an entertaining mystery series featuring Sunny and an engaging cast of wine professionals, cooks, socialites—and suspects.Praise for Sharpshooter“A highly enjoyable book.” —Washington Post“The book’s local color and its culinary, oenological, and ecological details are priceless . . . . There’s enough about cooking, eating, and drinking to give you an appetite before you’re halfway through.” —Los Angeles Times Book Review“The personable McCoskey navigates wine country denizens and six-burner stoves with equal aplomb, and foodies and oenophiles especially will enjoy Gordon’s blend of solid suspense and gourmet culture.” —Publishers Weekly
The Sharper Your Knife, The Less You Cry: Love, laughter and tears at the world's most famous cooking school
by Kathleen FlinnA true story of food, Paris, and the fulfilment of a lifelong dream In 2003, Kathleen Flinn, a thirty-six-year-old American living in London, returned from holiday to find that her corporate job had been terminated. Ignoring her mother's concern that she get another job immediately or never get hired anywhere ever again, Flinn cleared out her savings and moved to Paris to pursue a dream - a diploma from the famed Le Cordon Bleu cooking school. The Sharper Your Knife, the Less You Cry is the touching and remarkably funny account of Flinn's transformation as she moves through the school's intense programme and falls deeply in love along the way. More than two dozen recipes are interwoven within this unique look inside Le Cordon Bleu amid battles with demanding chefs, competitive classmates and her 'wretchedly inadequate' French. Flinn offers a vibrant portrait of Paris, one in which the sights and sounds of the city's street markets and purveyors come alive in rich detail. The ultimate wish fulfilment book, her story is a true testament to pursuing a dream.
The Sharper Your Knife, the Less You Cry
by Kathleen FlinnA true story of food, Paris, and the fulfilment of a lifelong dreamIn 2003, Kathleen Flinn, a thirty-six-year-old American living in London, returned from holiday to find that her corporate job had been terminated. Ignoring her mother's concern that she get another job immediately or never get hired anywhere ever again, Flinn cleared out her savings and moved to Paris to pursue a dream - a diploma from the famed Le Cordon Bleu cooking school. The Sharper Your Knife, the Less You Cry is the touching and remarkably funny account of Flinn's transformation as she moves through the school's intense programme and falls deeply in love along the way. More than two dozen recipes are interwoven within this unique look inside Le Cordon Bleu amid battles with demanding chefs, competitive classmates and her 'wretchedly inadequate' French. Flinn offers a vibrant portrait of Paris, one in which the sights and sounds of the city's street markets and purveyors come alive in rich detail. The ultimate wish fulfilment book, her story is a true testament to pursuing a dream.
Shaya: An Odyssey of Food, My Journey Back to Israel
by Alon ShayaAn exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire.. * "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook * "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's TableAlon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.