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Zed
by Elizabeth McclungZed is having a bad day. She's 12 and there's someone around who's killing kids, which she doesn't have time for. Already today, she's knifed a rapist, traded with half the drunks and addicts in town, talked to the dead, bargained with a sociopath, and extracted crucial information from a mental patient, and she hasn't even left the building. Welcome to The Tower, an urban development project no city wants to lay claim to; a place to steer clear of if at all possible, but if you can't, you'll fit right in. This vivid, claustrophobic novel is about madness, survival, and crumbling institutions, in the spirit of J.G. Ballard's High Rise or Iain Banks' The Wasp Factory.
Vegan à Go-Go!
by Sarah KramerSarah Kramer is a vegan superstar; she was named "The World's Coolest Vegan" by Herbivore Magazine, and her first three cookbooks have sold a combined total of over two hundred thousand copies. Vegan a Go-Go! represents a change of pace for Sarah: it is a cookbook and more for vegan travelers, many of whom are daunted by the idea of going on the road and being able to locate and/or prepare the kind of nutritious animal-free meals they enjoy at home.The new book includes 150 recipes, many of them new, and others that have been adapted from her earlier books. All of the recipes are easy to prepare with a minimum of ingredients and are guaranteed to deliver energy, nutrition, and great flavor. The rest of the book contains information and advice pertinent to vegan travelers, from how to deconstruct a restaurant menu to what food items are best suited to carry around in your luggage or handbag. There's even a section on "How to Say 'I Am Vegan'" in numerous languages.The book is also designed with the traveler in mind: it is small enough to slip into one's pocket or purse, yet has a reinforced cover to ensure durability under the harshest conditions. Full of Sarah's high-energy wit and verve, Vegan a Go-Go! makes life for vegan travelers a lot less stressful and a lot more fun.
Comfort Food for Breakups
by Marusya BociurkiwAn elegiac memoir about food, family, and the thorns of personal history written by a Ukrainian Canadian lesbian, whose family recipes connect intimate vignettes in which food nourishes, comforts, and heals the wounds of the past, including those of a father haunted by memories of time spent in a concentration camp during World War II. The author, both at home and in her travels through North America and Europe, also reconciles her family life with her queer identity; food becomes her salvation and a way to engage with the world. Thoughtful, sensual, and passionate, Comfort Food for Breakups muses on the ways in which food intersects with a nexus of hungers: for intimacy, for family, for home. Marusya Bociurkiw is a filmmaker and the author of three previous books.
How It All Vegan! 10th Anniversary Edition
by Sarah Kramer Tanya BarnardSince it was first published in 1999, How It All Vegan! has become a bible for vegan cooks, both diehard and newly converted; its basic introduction to the tenets of vegan living and eating, combined with Sarah Kramer's and Tanya Barnard's winning charm, made it an essential cookbook for anyone considering eschewing animal products from their diet. It won VegNews' Veggie Award for Best Cookbook twice, has been reprinted fourteen times, and spawned several successful sequels (including The Garden of Vegan, La Dolce Vegan!, and last year's Vegan à Go-Go!). In the ten years since How It All Vegan! was first published, however, veganism has "come out of the closet," and is now considered a legitimate diet and lifestyle not only for those wishing to improve their health, but also for those who care deeply about the welfare of animals. This tenth-anniversary edition includes a new color photo section and new recipes; it also includes a new introduction by co-author Sarah Kramer, who speaks personally and passionately about the impact of veganism on her life over the past decade.
The SimplyRaw Living Foods Detox Manual
by Natasha KyssaThe modern world is a toxic place, and we've all become less healthy because of it, whether it is from the air that we breathe or the foods that we eat. Natasha Kyssa is a raw foods chef and lifestyle coach, and her company SimplyRaw helps people improve their health and well-being by integrating simple, natural-based guidelines into their current lifestyles. This informative and useful manual outlines Natasha's twenty-eight-day detox program, which includes only raw and "living" foods (i.e., those that have been lightly steamed). It is a gentle, effective method to cleanse the body of toxins and to provide optimal nourishment for healing. The author believes that we can heal ourselves naturally to mend the damage done to our bodies due to unhealthy environments and improper food choices. Raw diets have become all the rage lately, and Natasha believes that proper digestion, essential for one's health and vitality, can be greatly improved by an all-raw diet. This manual, which includes 135 recipes as well as plenty of guidelines and background information, follows a proven approach to better health, natural weight loss, increased vitality, and healthy lifestyle changes.
Ripe from Around Here
by Jae SteelePraise for jae steele's Get It Ripe:"This book is less a cookbook than an all-in-one guide to healthy vegan living, for which steele's holistic-nutritionist training is put to good use."-VegNewsGet It Ripe, jae steele's 2008 cookbook, established her as a credible and charismatic authority on veganism; her holistic nutritionist background and sassy cowpunk sensibility encouraged countless others to "get it ripe." Her new cookbook underscores the importance of local, sustainable eating and living by helping readers deepen their understanding of organic and local foods and their positive impact on our health and our planet.The book includes chapters on the concept of local food and why it's important; finding a balance between various food issues, personal priorities and values; and the benefits of the local food movement that go beyond reducing our carbon footprint. It also helps readers become more informed about where their food comes from, no matter where they live, whether their source is the farmer's market or the grocery store down the street.The book's 180 recipes, which encourage the use of fresh, organic ingredients wherever possible (as well as potential alternatives depending on where you live), include Strawberry Rhubarb Muffins, Pear Parsnip Soup, Asparagus and Spring Onion Quiche, Mushroom Asparagus Risotto, and Butternut Chipotle Chocolate Cake.Both thought-provoking and delectable, steele's new cookbook makes any time the "ripe" time to go vegan.jae steele is a holistic nutritionist who runs the popular blog Domestic Affair. She lives in Toronto.
From the Olive Grove
by Helen Koutalianos Anastasia KoutalianosA collection of Mediterranean-inspired recipes for delicious, heart-healthy meals that feature olive oil, by a mother-and-daughter team behind Basil Olive Oil Products, a boutique olive oil purveyor in North America.
A Feast for All Seasons
by Robert Gairns Andrew GeorgeTraditional Native recipes featuring products from the land, sea and sky, symbols of an enduring cuisine that illustrate respect for the nurturing land, and acknowledgment of the spiritual power food can have in our lives.
We Sure Can!
by Sarah B. HoodWe Sure Can! celebrates the ongoing "Canvolution," in which urban "preservationists," local-food aficionados, rural picklers and jammers, and food bloggers are rediscovering the lost art of home canning jams, pickles, and other preserves. And we're not talking your standard strawberry jam here; passionate canners are preserving all manner of fruits and vegetables and combining them with unexpectedly exotic spices and ingredients.The book features over one hundred recipes from an international assembly of inventive canners (including the author herself), as well as profiles of those who do it best. The book's recipes are divided according to the seasons; some of the more tantalizing creations include Lemongrass, Ginger, & Kaffir Lime Jelly; Blackberry Lime Jam; Dandelion Jelly; Pickled Ramps; Lavender Peach Preserves; and Pickled Watermelon Rinds. The book also features practical and important information and safety tips for those wanting to start canning produce at home.Perfect for fans of the growing locavore movement and those who are empowered by the idea of "putting up" their own preserves, this book will inspire readers to start their own jam sessions as soon as the year's bumper crop of fruits and vegetables becomes available. Can anybody join the movement? We sure can!Sarah B. Hood is a freelance food writer who has been canning for more than a decade. Her preserves have won prizes from Canada's Royal Agricultural Winter Fair and the Culinary Historians of Canada. She lives in Toronto, Ontario.
The Tastes of Ayurveda
by Amrita SondhiAyurveda, the five thousand-year-old healing tradition from India linked to the development of yoga, is based on the concept that one's physical, mental, and spiritual well-being comes from a number of sources, including a healthful diet based on one's individual constitution. In this vegetarian cookbook, Amrita Sondhi, author of The Modern Ayurvedic Cookbook (now in its fourth printing), provides new twists on traditional Ayurvedic recipes that are also inspired by the growing popularity of whole grains (quinoa, bulgur, and barley) and raw foods.The Ayurvedic diet is based on the concept of three "doshas": vata (air), pitta (fire), and kapha (earth). Each of us has a primary dosha that we can strive to maintain at a healthy balance, but which can cause problems if excessive. The book includes a questionnaire so readers can determine their own primary dosha and then look for recipes that will help them to maintain or reduce it for optimal health.Recipes include modern interpretations of Indian cuisine (spinach feta and green chili samosas and mango and coconut kulfi), and Ayurvedic spins on vegetarian fare (sprouted barley rainbow pilaf and raw zucchini hummus). The book also includes yoga and breathing exercises that one can easily do at home or at work, full-color recipe photos, and information on sprouting/fermenting techniques and backyard gardening.The Tastes of Ayurveda offers simple and delicious ways to achieve a more healthful and serene life.Amrita Sondhi is a yoga instructor, Ayurvedic cooking teacher, and the owner of Movement, a sustainable fiber clothing line.
The New Granville Island Market Cookbook
by Carol Jensson Judie GlickVancouver's Granville Island Public Market, established in 1979, is one of Canada's largest and most popular public markets. Featuring over fifty food retailers, day vendors, and crafts, the Public Market is the main draw at Granville Island. Galleries, retail shops, a live theatres, and a hotel, an art school as well as a functioning cement company make Granville Island one of the biggest tourist attractions in a city that is regularly ranked as one of the world's top destinations by Condé Nast Traveler.The New Granville Island Market Cookbook features a bounty of recipes using fresh produce, gourmet meats, wild seafood, artisanal cheeses, and other goods found at this or any public market offering quality, healthful food products. Full-color throughout, the book also includes lively food photos, market snapshots, and profiles of the market's dedicated vendors. Taking off from the original best-selling Granville Island Market Cookbook in 1985, this brand new book comments on changes to food culture since the first edition, and features such market-fresh recipes as barbecued leg of lamb, penne with spot prawns, Niçoise sandwich, orange and pomegranate salad, and roasted figs.This beautiful cookbook offers readers delectable, fresh, and healthy recipes for every month of the year while providing vibrant and engaging portraits of life "at the market."Judie Glick and Carol Jensson were among Granville Island's first merchants, Judie as co-owner of the Fraser Valley Juice and Salad Bar and Carol as owner of the Blue Parrot coffee bar. Carol is now a food stylist for Vancouver's film industry, while Judie (co-author of the original Granville Island Market Cookbook) has been writing about food since 1968.
Gorilla Food
by Aaron AshRaw food diets have exploded in popularity in recent years; some believe that the cooking process destroys nutrients and even produces dangerous chemicals by the interaction of heat with fat, protein, and carbohydrates. Enter Aaron Ash, a charismatic chef whose organic raw vegan restaurant Gorilla Food has taken Vancouver by storm for its inventive and delicious dishes, all prepared without use of animal products or a stove. Aaron is a conscientious raw vegan whose beliefs about food are tied to personal and social well-being. Gorilla Food strives to promote the idea that a sustainable, healthy culture depends on humankind living as "lightly" as possible, mitigating the damage wrought on the environment and ourselves. Gorilla Food the book is both an innovative cooking manual and a raw vegan bible; recipes include a raw lasagna made with zucchini noodles, kale, and a "cheese" made from walnuts, and a raw soup made from seasonal greens, tomatoes, and avocado. There's also amazing raw pizzas, fruit pies, and chocolate desserts that will delight vegans and non-vegans alike with their complex flavors. The book also contains recipes for dehydrated and cultured foods, important for a raw food diet but surprisingly simple to prepare. Gorilla Food will make you go ape for living life to the rawest! In addition to running Gorilla Food, Aaron Ash was a former personal chef to Mike-D of the Beastie Boys. He is also an in-demand caterer for high-profile events around North America, and is making plans to open additional Gorilla Food locations.
Vegan Secret Supper
by Mérida AndersonSince 2008, self-taught chef Mérida Anderson has been hosting vegan secret suppers in Vancouver, Montreal, and New York. With her focus on menu-planning and simple, seasonal ingredients, she offers readers all the tools to create healthy, sumptuous meals. From smoked-cured coconut to a rich sweet potato crême brulée, these dishes are certain to delight vegans and non-vegans alike.
The SimplyRaw Kitchen
by Natasha KyssaThe road to good health through proper diet and nutrition can lead down many paths; you may ask yourself, should I go vegan? Follow a gluten-free regimen? Should I eat raw or cooked foods? Natasha Kyssa offers all that and more in this inspiring collection of mostly raw, whole-foods recipes that will improve your health, no matter what your age. Natasha is a former international fashion model who transformed her unhealthy lifestyle by turning to raw foods almost twenty-five years ago; she is now a raw foods consultant and restaurateur who also runs marathons in her spare time. Natasha promotes a balanced, flexible diet designed for individual constitutions and based on fresh plant foods-gluten-free, toxin-free, and simply delicious. Her regimen also takes into consideration older folks and others who cannot tolerate an all-raw diet by including cooked foods. It's a cookbook and lifestyle guide to be shared between generations, much like Natasha and her mother, who contributes vegan versions of central European classics like borscht, mushroom goulash, cabbage rolls, and lovage dumplings. Other recipes include raw soups, cakes, and puddings, as well as a raw Pad Thai and spaghetti bolognese.Spend some time in Natasha's kitchen; it will transform your life!Natasha Kyssa runs SimplyRaw, a healthy lifestyles consulting company, and SimplyRaw Express, a vegan restaurant in Ottawa, Ontario. Her first book, The SimplyRaw Living Foods Detox Manual, was published in 2009.
Modern Native Feasts
by Andrew GeorgeNative American cuisine comes of age in this elegant, contemporary collection that reinterprets and updates traditional Native recipes with modern, healthy twists. Andrew George Jr. was head chef for aboriginal foods at the 2010 Winter Olympics in Vancouver; his imaginative menus reflect the diverse new culinary landscape while being mindful of an ages-old reverence for the land and sea, reflecting the growing interest in a niche cuisine that is rapidly moving into the mainstream to become the "next big thing" among food trends. Andrew also works actively at making Native foods healthier and more nutritious, given that Native peoples suffer from diabetes at twice the rates of non-Natives; his recipes are lighter, less caloric, and include Asian touches, such as bison ribs with Thai spices, and a sushi roll with various cooked fish wrapped in nori. Other dishes include venison barley soup, wild berry crumble, seas asparagus salad, and buffalo tourtière.Full of healthy, delicious, and thoroughly North American fare, Modern Native Feasts is the first Native American foods cookbook to go beyond the traditional and take a step into the twenty-first century.Andrew George Jr. is a member of the Wet'suwet'en Nation in British Columbia. He participated on the first all-Native team at the Culinary Olympics in Frankfurt, Germany, and in 2012 was part of a group of chefs from twenty-five countries on a US State Department initiative called "Culinary Diplomacy: Promoting Cultural Understanding Through Food." His first book, A Feast for All Seasons, was published in 2010.
Vegan al Fresco
by Carla KellyIn spring and summer, there's nothing better than enjoying a meal outdoors with friends and family; today, al fresco dining has never been more popular, given the rise in popularity of gourmet takeout and prepared picnic baskets. For those who eschew all animal products, though, outdoor vegan meals usually consist of mundane veggie sandwiches and a fruit salad. But no more!Carla Kelly is an accomplished vegan cook and baker with two previous cookbooks under her belt; she also loves to prepare delicious, casually elegant vegan meals for backyard barbecues, picnics in the park, or parties at the beach. Vegan al Fresco is loaded with beautiful appetizers such as Peanut Potato Salad and Tomato and Olive Tarts, inventive sandwiches including Pita Po'Boys, and amazing grilled dishes like Sweet Chipotle Tempeh with Berries and Cedar Planked Rosemary and Lemon Tofu. Finish off your meal with Strawberry and Basil Scones, Maple and Walnut Cheesecake, or some crazy good vegan ice creams.The book includes prep and cooking times for each recipe, as well as advice on portability, food safety issues, and menu suggestions for special occasions. Full-color throughout, Vegan al Fresco offers delectable and sophisticated ways for vegans to enjoy the great outdoors.Carla Kelly, a vegan for almost ten years, has cooked at hotels around the world. She is the author of two previous cookbooks, Quick and Easy Bake Sale and Quick and Easy Vegan Slow Cooking, and operates the food website The Year of the Vegan (veganyear.blogspot.ca).
Tin Fish Gourmet
by Barbara-Jo Mcintosh Michel RouxAs an ingredient, canned seafood often gets short shrift; it's often considered a mundane filler for salads, casseroles, and sandwiches by those in a hurry or on a budget. But while fresh is always best, there's no reason why canned seafood has to be boring.Discover how to transform everyday canned seafood into stylish, delicious dishes in this cookbook that features innovative recipes for not only tinned salmon and tuna but clams, oysters, shrimp, crabmeat, sardines, anchovies, mackerel, and more. Make sophisticated versions of traditional seafood dishes such as Creamy Garlic & Clam Chowder; New England Salmon Cakes; and Apple, Cheddar & Tuna Melt; and try out imaginative new recipes such as Oyster & Artichoke Stew, Sardine & Potato Pancakes, Clam & Fontina Pizza, and Shiitake Mushrooms Stuffed with Crabmeat.This cookbook is perfect for students, those on a budget, or those with time constraints, but it's also a sea-worthy companion for any home cook with a pantry. Elevating canned seafood to new and delectable heights, Tin Fish Gourmet proves that there is life after tuna casserole.The foreword is by Michel Roux, whose restaurant Le Gavroche was the first in the United Kingdom to receive three Michelin stars.Barbara-jo McIntosh is an award-winning food professional with over thirty-five years' experience in the food and hospitality industry. Former proprietor of Barbara-Jo's Elegant Home Cooking, a popular Vancouver eatery, she now owns Barbara-Jo's Books to Cooks, a bookshop in Vancouver dedicated to the culinary arts.Michel Roux is a French-born chef living and working in the United Kingdom. His restaurant Le Gavroche, which he founded with brother Alain in 1967, was the first in the UK to receive three Michelin stars. He is now proprietor of the Waterside Inn, a three-Michelin-starred restaurant in Bray, outside of London.
Grow What You Eat, Eat What You Grow
by Randy ShoreRandy Shore's father and grandfather grew up on farms, yet he didn't even know how to grow a radish. Author of "The Green Man" column in the Vancouver Sun, he spent five years teaching himself how to grow food for his family and then how to use the resulting bounty to create imaginative and nourishing meals the year round. In Grow What You Eat, Eat What You Grow, Randy reveals the secrets to creating and maintaining a fully functioning vegetable garden, from how to make your own fertilizer to precise instructions on how best to grow specific produce; he also offers advice for those with balcony or container gardens and others who live in small urban spaces. He then shows how to showcase your bounty with delicious, nutrient-packed recipes (both vegetarian and not), including instructions on canning, pickling, and curing, proving how easy and fulfilling it is to be a self-reliant expert in your garden and your kitchen.Grow What You Eat is equal parts a cookbook, gardening book, personal journal, and passionate treatise on the art of eating and living sustainably. In his quest for self-sufficiency, improved health, and a better environment, Randy Shore resurrects an old-school way of cooking that is natural, nutritious, and delicious.Randy Shore is a food and sustainability writer for the Vancouver Sun; he is also a former restaurant cook and an avid gardener.
Well Fed, Flat Broke
by Emily WightA down-to-earth cookbook that proves you don't need a lot of money to create nutritious, beautiful meals at home.In this winsome cookbook, blogger Emily Wight offers fantastic recipes, ideas, and advice on how to prepare imaginative, nutritious, and delectable meals without breaking the bank. Perfect for students, families, and anyone on a budget. Well-Fed, Flat Broke proves that while you may occasionally be flat broke, you can always be well fed.This collection of 120 recipes ranges from the simple (perfect scrambled eggs, rice and lentils) to the sublime (Orecchiette with White Beans and Sausage, Mustard-fried Chicken). Chapters are organized by ingredient so that you can easily build a meal from what you have on hand. Well Fed, Flat Broke has flavours to please every palette including Thai, Dutch, Indonesian, and Latin American-inspired recipes such as Kimchi Pancakes, Salvadoran Roast Chicken, and Pantry Kedgeree, reflecting a diverse array of affordable ingredients and products in grocery stores, markets, and delis.Emily is a working mother and wife who lives with a picky toddler in one of Canada's most expensive cities. She offers readers real-talk about food, strategic shopping tips, sound advice for picky eaters, and suggestions on how to build a well-stocked, yet inexpensive pantry. Cooking every night can be challenging for busy families who are short on time and lean in budget; Emily includes plenty of one-pot dishes to keep everyone healthy, full, and happy.With friendly charm and practical advice, Well Fed, Flat Broke will have you eating like a millionaire without having to spend like one.Emily Wight is a writer and home cook who's been blogging about food for the past six years.
True to Your Roots
by Carla KellyOnce the lonely, unattractive kin of sexier, more popular produce, root vegetables (along with tubers and rhizomes) finally get the love and attention they deserve in this inventive and far-reaching vegan cookbook. Instead of heavy stews and soups--the most common uses for root vegetables, in which they play mild-mannered backup to meat-centric ingredients--author Carla Kelly lets roots, tubers, and rhizomes shine on their own in recipes that include lighter versions of those traditional stews and soups as well as juices, salads, desserts, and ethnically inspired entrees such as potato, sauerkraut, and dill pierogies and sweet potato and pinto bean enchiladas.The book includes a great collection of raw bites and sides, as well as information on the wide variety of root vegetables available, including what to do with those mysterious specimens in the market such as kohlrabi, cassava, celeriac, and Jerusalem artichokes. There's also imaginative recipes that find new ways to use the more familiar parsnips, turnips, beets, and potatoes.Be the cool cook on the block and jump on the root vegetable bandwagon before the rest of the neighborhood does with help from Carla's amazing cookbook. Full-color throughout.Carla Kelly is a vegan blogger (Year of the Vegan) and home cook. She is the author of three previous books, the most recent of which was Vegan al Fresco.
Decolonize Your Diet
by Luz Calvo Catriona Rueda EsquibelMore than just a cookbook, Decolonize Your Diet redefines what is meant by "traditional" Mexican food by reaching back through hundreds of years of history to reclaim heritage crops as a source of protection from modern diseases of development. Authors Luz Calvo and Catriona Rueda Esquibel are life partners; when Luz was diagnosed with breast cancer in 2006, they both radically changed their diets and began seeking out recipes featuring healthy, vegetarian Mexican foods. They promote a diet that is rich in plants indigenous to the Americas (corn, beans, squash, greens, herbs, and seeds), and are passionate about the idea that Latinos in America, specifically Mexicans, need to ditch the fast food and return to their own culture's food roots for both physical health and spiritual fulfillment.This vegetarian cookbook features over 100 colorful, recipes based on Mesoamerican cuisine and also includes contributions from indigenous cultures throughout the Americas, such as Kabocha Squash in Green Pipian, Aguachile de Quinoa, Mesquite Corn Tortillas, Tepary Bean Salad, and Amaranth Chocolate Cake. Steeped in history but very much rooted in the contemporary world, Decolonize Your Diet will introduce readers to the the energizing, healing properties of a plant-based Mexican American diet.Full-color throughout.Luz Calvo and Catriona Rueda Esquibel are professors at California State East Bay and San Francisco State University, respectively. They grow fruits, vegetables, and herbs on their small urban farm. This is their first book.
Chowgirls Killer Party Food: Righteous Bites & Cocktails for Every Season
by Heidi Andermack Amy Lynn BrownWith an eye for style and appreciation for seasonal ingredients, the proprietors of Chowgirls Killer Catering, one of the Midwest's leading catering companies, share their inspired ideas for delicious appetizers, small plates, and cocktails that are perfect for home entertaining. Amy Lynn Brown and Heidi Andermack were early adopters of the local, organic, sustainable, and seasonal approach to cooking; their ethos is clearly reflected in this cookbook, which offers fun, elegant, and yet easy-to-prepare recipes arranged by season that will be the hit of your next social gathering.For your party to welcome spring, impress your guests with Spring Pea Toasts with Gouda, Mint-Crusted Lamb Chops, and Wasabi Crab Cakes. For that backyard summer fest, try Flank Steak Skewers with Chimichurri, Sweet Corn Risotto with Grilled Shrimp, and Gazpacho Jars. On that chilly fall gathering, offer the Grilled Sirloin with Farro Tomato Salad, Bacon-Pecan Tartlets, and Roasted Fall Vegetables with Saffron Aioli. And for that festive winter blow-out, make the Italian Beef Sliders, Crab & Green Chile Gratin, and Artichoke Tapenade. Then to wash it all down, make sure there's plenty of Mint Julep Sweet Tea, White Sangria, and Strawberry Basil Daiquiris!Andermack and Brown's shared passion for cooking and entertaining shines throughout this beautiful and inspiring cookbook. Their "righteous bites" will impress your guests with dazzling, organic, locally sourced recipes that show you care. Party on!Michigan-born Heidi Andermack and Kentucky-born Amy Lynn Brown co-founded Chowgirls Killer Catering in 2004. They both live in Minneapolis, Minnesota, with their respective families.
Ask the Wine Doctor
by Edward FinsteinIn an accessible question-and-answer format, Edward Finstein (a.k.a. Dr. WineKnow) takes the reader through the various areas of wine knowledge, working with questions he has been asked by clients and students during his quarter-century as a wine consultant, writer, and teacher.He addresses questions about the growing of wine, making it, finding and buying it (including a demystification of the puzzling information on wine labels), storing and aging it, and serving it (where should you store your glasses to assure good tasting?). Most attention, however, is paid to enjoying it, including how to handle restaurant wine lists and rituals, how your health can affect your tasting, and how to get the most from the matching of food and wine. Each chapter is peppered with "Grape Flashes," containing interesting bits of information, and the book also includes a glossary of wine terms, a simple guide to food and wine matching, and a selected bibliography for further reading.Edward Finstein believes that the most important thing about wine is enjoyment - and understanding aids that enjoyment.From the Trade Paperback edition.
Save the Deli
by David SaxPart culinary travelogue, part cultural history, Save the Deli is a must-read for anyone whose idea of perfect happiness is tucking into a pastrami on rye with a pickle on the sideCorned beef. Pastrami. Brisket. Matzo balls. Knishes. Mustard and rye. In this book about Jewish delicatessens, about deli's history and characters, its greatest triumphs, spectacular failures, and ultimately the very future of its existence, David Sax goes deep into the world of the Jewish deli. He explores the histories and experiences of the immigrant counterman and kvetching customer; examines the pressures that many delis face; and enjoys the food that is deli's signature. In New York and Chicago, Florida, L.A., Montreal, Toronto, Paris, and beyond, Sax strives to answer the question, Can Jewish deli thrive, and if so, how? Funny, poignant, and impeccably written, Save the Deli is the story of one man's search to save a defining element of a culture -- and the sandwiches -- he loves.From the Hardcover edition.
