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Frankie's Favorite Food
by Kelsey Garrity-RileyA scrumptiously adorable story about a boy, a school play and his love for food. Featuring foods from all over the world, this debut picture book will make you hungry for more!Frankie has a problem: he has too many favorite foods. He can't bring himself to choose just one to be for the school play, so on the day of the performance, he's still without a costume. His teacher comes up with a delicious idea: what if Frankie becomes the Costume Manager? That way, he can parlay his love of all things culinary into the whole production. From adding some last-minute garnishes to helping the rice and beans into their costumes, Frankie shines backstage until he has a brilliant idea and decides to make his debut on the menu as something that combines his love for all his favorite foods . . .In this funny and scrumptiously adorable story, readers will delight in the variety of foods represented and the clever performances full of silly word play and sweet camaraderie. In Kelsey Garrity-Riley's author-illustrator debut, she shows the joy of food and revels in celebrating the way food can bring people together and inspire creativity.
The Frankies Spuntino Kitchen Companion & Cooking Manual: Kitchen Companion & Cooking Manual
by Peter Meehan Frank Castronovo Frank FalcinelliFrom Brooklyn's sizzling restaurant scene, the hottest cookbook of the season...From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens—for food that is "completely satisfying" (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday "sauce" (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.
Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]
by Jordan Mackay Aaron FranklinA complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue--winner of Texas Monthly's coveted Best Barbecue Joint in Texas award.When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they'd gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)--and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years' worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.From the Hardcover edition.
The Franklin Barbecue Collection [Two-Book Bundle]: Franklin Barbecue and Franklin Steak
by Aaron Franklin Jordan MackayFrom brisket to steak, here&’s everything you need to know about meat. This convenient ebook bundle from the revered pitmaster and New York Times bestselling author behind Austin's Franklin Barbecue features his already iconic books Franklin Barbecue and Franklin Steak.From America's foremost barbecue authority and bestselling author Aaron Franklin comes this collection of two essential books for anyone interested in cooking meat to perfection. Franklin and James Beard Award-winning coauthor Jordan Mackay unlock the secrets behind truly great barbecue and mind-blowing steak, sharing years' worth of hard-won knowledge.Franklin Barbecue: This bestselling book is the definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and, of course, cooking mind-blowing, ridiculously delicious barbecue.Franklin Steak: This indispensable guide is the be-all, end-all to cooking the perfect steak, buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.
Franklin Smoke: Wood. Fire. Food. [A Cookbook]
by Aaron Franklin Jordan MackayThe ultimate guide to live-fire grilling and smoking at home, with recipes that will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue. Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in Franklin Smoke. Along with award-winning food writer Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight—and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements. The trick is in treating fire as an ingredient, not a medium. Franklin and Mackay detail strategies for executing meals over the full lifespan of a fire, employing low- and high-heat techniques as well as indirect cooking and smoking. Whether you&’re an old pro looking for new tips or have just purchased your first grill or smoker, the book shares expert techniques designed for any type of backyard grill, from inexpensive kettle-style grills, Big Green Eggs, offset cookers, and hand-built fire pits.Featuring detailed chapters on tools, techniques, and methods of grilling and smoking a variety of ingredients, Franklin Smoke answers all of your burning questions—from &“How do I smoke a whole turkey?&” to "What kind of wood should I use?&”—while offering delicious new ways to incorporate both fire and smoke into your everyday cooking.
Franklin Steak: Dry-Aged. Live-Fired. Pure Beef.
by Jordan Mackay Aaron FranklinThe be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the team behind the acclaimed and bestselling book Franklin Barbecue. Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. So, in this follow-up to his New York Times bestselling book Franklin Barbecue, the pitmaster extraordinaire teaches readers how to cook his favorite food to absolute perfection. With their trademark rigor and expertise, Franklin and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. They demystify cattle breeds, explore the technique of dry-aging, explore globally-inspired techniques like the reverse sear and hibachi-style cooking, and even teach readers how to build a custom, backyard grill setup. For any meat-lover, backyard grill-master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.
Franny's: Simple Seasonal Italian
by Melissa Clark Alice Waters Andrew Feinberg Francine StephensA Brooklyn favorite with a national following, Franny's is known for its simple, seasonal Southern Italian dishes and exceptional pizza. Alice Waters says it best in her foreword: "This book captures the beating heart of what makes Franny's so beautiful: its simplicity, its ability to make the ordinary surprising, and--above all--its celebration of honest everyday cooking."Franny's is filled with recipes that are destined to become classics. Chef Andrew Feinberg plays with traditional Southern Italian cuisine and makes the dishes lighter and brighter. New favorites--including Roasted Romano Beans with Calabrese Olives, Clam Pizza, and Linguine with Meyer Lemon--sit side by side with perfect executions of timeless Italican dishes like Marinated Artichokes, Baked Sausage and Polenta, and Bucatini alla Puttanesca. Feinberg breaks down his techniques for the home cook, while offering cutting-edge food combinations, spinning the typical ingredients in unexpected directions. Teeming with irresistible full-color photographs, Franny's shows how simple preparations of quality ingredients can create food that is much more than the sum of its parts.
Frantic Woman's Guide to Life: A Year's Worth of Hints, Tips, and Tricks
by Mary Jo Rulnick Judith Burnett SchneiderWho has the time these days to plan a menu, buy the freshest groceries and cook up a healthy and tasty dish that everyone will love? Mary Jo Rulnick understands how hectic life can be and has developed a unique and clever system that saves people time in the kitchen and money at the grocery store. With two 14-day menu plans for each season of the year, along with shopping lists and instructions, Rulnick takes the stress out of cooking. The book also includes tips on how to store food, ideas for side dishes and meals to cook for unexpected guests. Reader friendly and comprehensive this book is like having a personal assistant in the kitchen - and makes dinnertime enjoyable again.
Freakin' Fabulous Holidays
by Clinton KellySo ho-ho-hot, Freakin' Fabulous Holidays is only available online! Clinton Kelly shares his favorite festive tips and delicious recipes, selected from his hit book Freakin' Fabulous. This is the ultimate guide to throwing million-dollar holiday parties, for only 99 cents! Deck the halls with sass and class! America’s favorite style and etiquette expert has curated the best of his invaluable entertaining advice and mouthwatering recipes for hors d’oeuvres, entrees, and wintertime cocktails to help you spice up your next holiday party. Whether you’re hosting or just showing up for the fun, this humorous and handy little e-guide is guaranteed to make you more popular than the mistletoe.
Fred Thompson’s Southern Sides
by Fred ThompsonSide dishes are the very heart and soul of southern cuisine. So proclaims Fred Thompson in this heartfelt love letter to the marvelous foods on the side of the plate. From traditional, like Pableaux's Red Beans and Rice, to contemporary, like Scuppernong-Glazed Carrots, Thompson's 250 recipes recommend the virtues of the utterly simple and the totally unexpected. Fred Thompson's Southern Sides celebrates the sheer joy of cooking and eating these old and new classic dishes. Exploring the importance of side dishes in the cuisine of the American South, Thompson suggests that if you look closely enough, you can find a historical tale of family, culture, and ethnicity in one awesome recipe after another. Twelve richly illustrated chapters feature a full array of produce, grains and beans, fish and meats, and more. The recipes are enhanced by Thompson's amusing observations, tales of southern living and eating, and straightforward cooking tips. Thompson also provides menus for special occasions throughout the year--for Thanksgiving, you may want to include Twice-Baked Sweet Potatoes with Sage, Sorghum, and Black Walnuts.
Freddie and the French Fries #2: The Mystery of Silas Finklebean
by David BaldacciTHE FAB FRIES RETURN FOR ANOTHER WACKY CAPER--THROUGH TIME AND SPACE! The Gang: Freddy T. Funkhouser, science whiz kid; Howie Kapowie, his cheese-cube-chowing sidekick; and Freddy's most incredible inventions: five living, breathing French fries by day, superpowered kick-butt spuds by night! The Plan: Use the secret notes of mysterious missing inventor Silas Finklebean to construct a time travel machine (from a pile of junk) that sweeps the annual science competition and creams Pookesville's baddest bully, Adam Spanker, once and for all. The Big questions: Will Freddy's time-warp team beat the clock before Adam's exploding volcano buries the Funkhouser family restaurant, the Burger Castle, in goopy purple lava? And can they finally crack the case of the long-lost Silas Finklebean? Bestselling author David Baldacci cooks up another scrumptious adventure, this time stirring in a dash of spooky mystery and zany science fiction, and topping it with a big helping of laughs!
The Freds at Barneys New York Cookbook
by Mark Strausman Susan LittlefieldBarneys New York, with its flagship store on Madison Avenue, is a world-famous cutting-edge fashion destination, and a true New York phenomenon. And since 1996, Barneys' restaurant Freds at Barneys New York--named after found Barneys Pressman's son Fred--has been offering in food what Barneys offers in fashion: a luxury destination that provides a level of personal service second to none, where the food keeps their celebrity clientele coming back for more. In THE FREDS AT BARNEYS COOKBOOK, Strausman invites you into the kitchen of this restaurant institution and teaches you how to bring a piece of New York chic into your own home. Whether its the Belgian Fries or Estelle's Chicken Soup, Mark's Madison Avenue Salad or Chicken Paillard, Traditional Bolognese (or Vegan!) or Cheese Fondue Scrambled Eggs, this cookbook commemorates all of the delicious recipes Freds has served over the years at the Madison Avenue, Chelsea, Beverly Hills, and Chicago locations.
Free for All: Fixing School Food in America
by Janet PoppendieckHow did our children end up eating nachos, pizza, and Tater Tots for lunch? Taking us on an eye-opening journey into the nation's school kitchens, this superbly researched book is the first to provide a comprehensive assessment of school food in the United States. Janet Poppendieck explores the deep politics of food provision from multiple perspectives--history, policy, nutrition, environmental sustainability, taste, and more. How did we get into the absurd situation in which nutritionally regulated meals compete with fast food items and snack foods loaded with sugar, salt, and fat? What is the nutritional profile of the federal meals? How well are they reaching students who need them? Opening a window onto our culture as a whole, Poppendieck reveals the forces--the financial troubles of schools, the commercialization of childhood, the reliance on market models--that are determining how lunch is served. She concludes with a sweeping vision for change: fresh, healthy food for all children as a regular part of their school day.
Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy
by Jules E. ShepardMillions of people suffer from adverse reactions to food. Whether a food allergy, intolerance, or an autoimmune condition like celiac disease, the jury is in: More and more people are sensitive to something in their diets. Now, parents can rejoice-no longer do they need to prepare different meals for different family members based on individual food sensitivities.In Free For All Cooking, gluten-free cooking expert Jules E. Dowler Shepard offers 125 easy and uncompromisingly delicious recipes that are free of major allergen ingredients, including gluten, dairy, nuts, soy, eggs, and more. Full of kid-friendly meals and desserts plus money-saving strategies, Free For All Cooking is an ideal resource for every kitchen.
Free Spirit Cocktails: 40 Nonalcoholic Drink Recipes
by Camille WilsonLight in spirit and easy to make, FREE SPIRIT COCKTAILS is a refreshing approach to cocktail-making without the hangover.Lighthearted and full of easy-to-make drinks, FREE SPIRIT COCKTAILS is a refreshing approach to cocktail-making without the hangover. This collection of 40 zero-alcohol recipes features a wide variety of flavorful refreshments that have the look and feel of well-crafted cocktails without any liquor involved. From twists on classic cocktails to inventive sippers, quick 3-ingredient recipes, and more, this mocktail book offers countless opportunities for a spirit-free moment:Unwind after a long day with a fragrant glass of A Perfect Pear.Mix up some flavorful Faux Swizzles for a zero-proof mocktail party.Host a perfect brunch with a large batch of Life's a Peach.Cheers with a glass of Be My Honey to celebrate all of life's moments. MOCKTAIL MOVEMENT: Sober-flexible living has grown exponentially over the past couple of years and continues to be a major topic. More and more, people are participating in Dry January, purchasing alcohol-free spirits and mixers, and exploring sober living.EASY TO MAKE: All the drinks in FREE SPIRIT COCKTAILS are approachable and easy to whip up in a flash for any occasion—parties, baby showers, weddings, holidays, and more.Perfect for:People looking for fun alcohol-free recipesWedding, housewarming, and holiday-gift seekersDry January followers and those looking for general New Year New You contentReaders of Punch, Food & Wine, Bon Appetit, Compound ButterParty hosts looking to have a more inclusive drink selection
Free the Worms! (Katie Kazoo Switcheroo #28)
by Nancy KrulikThe whole class collects worms from the field to feed Slinky the class pet snake as a treat, but Katie refuses--she's a vegetarian! Then when the magic wind appears, Katie learns what it's like to be in someone else's skin--scaly snakeskin to be exact!
Free Your Child from Overeating: A Handbook For Helping Kids And Teens
by Michelle P. MaidenbergIs your child or teen overeating or overweight? Are you unsure how to help? You’re not alone. If your ten- to eighteen-year-old is struggling with overeating, you know how hard that can be—for your child and for you. Unhealthy eating habits put kids and teens’ well-being and self-confidence at risk. Something needs to change—but what? And how can you bring it up so they can really hear you? You may have tried to help your child—without much success—but you may be overlooking the root cause of their struggle with eating and exercise—their thinking. In Free Your Child from Overeating, Dr. Michelle P. Maidenberg shares over 40 interactive exercises that will help your child or teen: Identify triggers, cravings, and self-sabotaging thought patterns Define his or her values and find the motivation to change Learn to eat mindfully by savoring meals and snacks And set realistic goals using the four P’s: predict, plan, put into action, and practice. It can be tempting to hope that your child’s overeating is “just a phase,” but the price of inaction is too high. Using Dr. Maidenberg’s 53 strategies (rooted in mindfulness, cognitive-behavioral therapy, and acceptance and commitment therapy), you can free your child from overeating or obesity by building his or her confidence. Your child has the power to change, and you have the power to help!
Freedom from Constipation: Natural Remedies for Digestive Health
by Christopher VaseyA practical guide to discovering the cause of your constipation and finding the right natural remedy for your unique case • Details the 8 main causes of constipation and how to determine which is at the root of your difficulties • Offers practical advice on how to correct each type of constipation with natural and non-aggressive methods, such as dietary changes, herbs, and relaxation methods • Explains gentle, natural ways to empty the bowels when quick relief is necessary • Reveals how treating constipation properly can restore full function not only to the digestive system but to the liver and kidneys as well Constipation has many causes. Most people do not know the exact cause of their constipation and thus have trouble finding lasting relief. Yet there are many natural remedies available that can be tailored to your body’s specific needs. In this step-by-step guide, Christopher Vasey explains how healthy intestines work and the different forms that constipation can take. He details the 8 main causes of constipation: lack of roughage, lack of water, liver dysfunction, constipating foods or medications, weak muscles, imbalances in intestinal flora, stress and anxiety, and nutritional deficiencies. He helps you discover which of the 8 causes underlies your unique case and offers practical advice on how to correct it with natural and non-aggressive methods, such as dietary changes, herbs, and relaxation techniques. For situations when quick relief is necessary, he provides gentle ways to empty the bowels, including natural laxatives and enemas, explaining which to choose for each type of constipation, but also stressing that these are only temporary solutions. Explaining how constipation can be a symptom of a deeper imbalance, the author explores how treating it properly can restore full function not only to the digestive system but to the liver and kidneys as well. In this practical guide, you will learn how to support the work of your intestines, allowing your body to gradually resume its natural working rhythm.
Freedom from Disease: The Breakthrough Approach to Preventing Cancer, Heart Disease, Alzheimer's, and Depression by Controlling Insulin and Inflammation
by Linda Friedland Jay Lombard Peter M. Kash“Read this book—it will save your life.”?Mark Hyman, M.D., author of The UltraMind Solution and the New York Times bestseller UltrametabolismFrom diet and exercise to handling stress, Freedom From Disease draws from the latest scientific research to provide simple steps for living your healthiest life. Insulin: It's a scary word for anyone. Levels too high or too low can have grave medical consequences, and the rigorous testing and change in diet it takes to manage it can be daunting. Inflammation: Is this the cause of damage within the body? Worse still, insulin and inflammation have increasingly been found to affect much more than diabetes. Heart disease, cancer, Alzheimer's disease, and strokes have all been found to possibly link back to insulin resistance. The good news? You’ve got armor. While managing your insulin and inflammation levels can seem like impossible work, Dr. Peter Kash, Dr. Linda Friedland, and Dr. Jay Lombard have created an easy to follow guide that not only breaks down how insulin and inflammation affect your health, but also provides the information you need to keep it in check.
Freedom from Emotional Eating
by Paul McKennaDo you wish you finally had control over food? Do you wish you ate less? Do you eat to control your feelings? Do you ever feel frustrated and hopeless about your weight? Do you wish that you felt differently about food, about yourself, and about life? Then let Dr. Paul McKenna help you! Emotional eating is the number-one cause of obesity in the Western world, but Paul McKenna has made an amazing breakthrough in his mission to help people lose weight. This amazing new system is aimed at getting beneath the issue of weight loss to eradicate the root cause of overeating. The program in this book, featuring video and audio sessions with Dr. McKenna, is designed to bring about dynamic, lasting change—a gentle breakthrough to help you transform your body, your relationship to food, and your entire life. Let Paul McKenna help you to have success and a sense of security and joy that is beyond what you can imagine. Paul McKenna wants to help you escape from the unsatisfying cycle of frustration and self-medication with food. He is determined to help you find your inner strength so you can start to lose weight and gain confidence, freedom, and emotional wisdom.
Freedom from Want: The Human Right to Adequate Food (Advancing Human Rights)
by George KentThere is, literally, a world of difference between the statements "Everyone should have adequate food," and "Everyone has the right to adequate food." In George Kent's view, the lofty rhetoric of the first statement will not be fulfilled until we take the second statement seriously. Kent sees hunger as a deeply political problem. Too many people do not have adequate control over local resources and cannot create the circumstances that would allow them to do meaningful, productive work and provide for themselves. The human right to an adequate livelihood, including the human right to adequate food, needs to be implemented worldwide in a systematic way. Freedom from Want makes it clear that feeding people will not solve the problem of hunger, for feeding programs can only be a short-term treatment of a symptom, not a cure. The real solution lies in empowering the poor. Governments, in particular, must ensure that their people face enabling conditions that allow citizens to provide for themselves.
Freee Baking: 100 gluten free recipes from the UK's #1 gluten free flour brand
by Clare MarriageThe comprehensive gluten free baking collection from the UK's No.1 gluten free flour brand, with recipes for every meal and occasion.Find classic cakes including a Victoria Sponge, Lemon Drizzle Loaf Cake and Black Forest Gateau, and other sweet bakes from Chocolate Brownies, Sticky Toffee Pudding and Fruit Scones to Apple Pie, Plum Crumble and Treacle Tart. With festive bakes such as Christmas Cake and Chocolate Yule Log, as well as trusty White & Brown Bread, Cheese Pizza and Homemade Pasta, these recipes will last you all year long and through breakfast, lunch and dinner.Written by Clare Marriage, founder and CEO of FREEE, these 100 recipes are easy to follow, extensively tested, and completely delicious - so you can achieve brilliant gluten free bakes every time. These are recipes that you can trust - because baking gluten free shouldn't hold you back from eating all your favourites.
The Freekeh Cookbook: Healthy, Delicious, Easy-to-Prepare Meals with America's Hottest Grain
by Bonnie MatthewsFreekeh is a tasty, versatile grain that's packed full of fiber and protein. Freekeh was created by accident nearly 2,000 years ago when a Middle Eastern village was attacked and their crop of young green wheat was set ablaze. Most folks would sulk over their misfortune, but the crafty villagers rubbed off the chaff, cooked it up, and the result was freekeh! With 8 grams of protein per serving, it is quickly gaining popularity in America as a healthy grain that tastes great and keeps you fuller for longer, aiding in weight loss.This beautifully photographed cookbook showcases dozens of ways to incorporate freekeh into every meal of the day. Recipes include: Almond Cookies with Cocoa Nibs Cardamom Freekeh Bars Curried Freekeh Crackers Freekeh 'n Cheese Moroccan lamb with Dried Fruits and Nuts Pistachio Encrusted Shrimp with tamari Frekeh Raspberry Freekeh Pancakes Roasted Pumpkin with Chicken Apple Sausage and Kale Stuffed Heirloom Tomatoes Tandoor Chicken with Curried Eggplant Freekeh And More!
Freemans: Food and Drink * Interiors * Grooming * Style
by Taavo SomerIn this lavish full-color volume featuring 225 photographs, Taavo Somer, the creative mind behind Freemans, the iconic New York City restaurant, barber, menswear shop, and bespoke tailor, reveals the creative process behind the development and design of the "rustic-luxe" and holistic approach of this cultural phenomenon and pioneering brand.Nestled in a secluded alleyway off Rivington Street on Manhattan’s Lower East Side, Freemans Restaurant is an oasis of calm, beauty, and exquisite food in a crowded, chaotic city. Founded by Somer—one of the defining figures in the New York social and design culture for more than a decade—this one-of-a-kind eatery with rustic décor has redefined New York dining since its opening in 2004. A dozen years later, Somer’s vision has extended to other eateries and bars such as his restaurant, ISA, in Williamsburg, which references 1970s California, and the Rusty Knot, a nautical-themed dive bar in the West Village, as well as a men’s clothing line and bespoke tailoring services, a barbershop model that has been emulated the world over, and an organic approach to interior design that speaks to the soul.Somer was the first to establish the now popular "lumberjack chic" style; the interior of his bars and restaurants—with furnishings handcrafted by the designer in his unique, signature style—harken back to the beauty and simplicity of more rustic times. Now, in his first book, Somer opens the doors to the Freemans world. With an elegant, sumptuous design and dozens of color photographs shot specifically for the book, Freemans showcases the interiors of his numerous Freemans ventures, other restaurant spaces he’s conceived and owns, as well as the classic, superbly tailored American-made men’s clothing, bespoke suits, barbershop, and food and drink that comprise Somer’s iconic—and now much-copied—style.Somer reveals the inspiration behind Freemans—including the restaurant down the alley, acclaimed menswear store Freemans Sporting Club, and the pioneering Freemans Sporting Club Barbershop—sharing the story of his evolution as an architect, designer, and tastemaker, from his rural Pennsylvania childhood to his architectural apprenticeship in Minneapolis to his arrival in New York, where at first he designed t-shirts and threw parties in a Financial District strip club. Freemans also takes fans into the nineteenth-century farmhouse in upstate New York he renovated and landscaped, inside his restaurant ISA, and bar the Rusty Knot, and across the world to the Freemans Sporting Club store in Tokyo, the remarkable four-story townhouse he designed, which has rarely been seen by an American audience.A comprehensive exploration of Somer’s singular vision, Freemans will appeal to the many devotees of the Freemans world, as well as lovers of fine living through its exploration of design, dining, architecture, gardens, and men’s fashion.
Freestyle Cookbook. Ricette testate, facili e deliziose per perdere peso con stile
by Lara SimmonsProvate il nuovo libro di ricette WW Free Style Delicious. Per anni, questi programmi di dieta supportati clinicamente hanno reso possibile una perdita di peso veloce ed efficace, mirando all’assorbimento di abitudini sane per una vita migliore. Non state ad ascoltarci, il vostro peso percepirà molto preso i benefici. Il programma The Weight Watchers’ SmartPoints ha aiutato milioni di persone a perdere peso, a stare bene e sentirsi sani! Facendo proprie le ultime novità del campo della scienza nutrizionale, Weight Watchers ha sviluppato questo nuovo progetto: gli SmartPoints. Fate sì che questo diventi l’anno per perdere peso e per stare bene con l’aiuto di Weight Watchers! All’interno troverete Capitolo 1: Che cos’è la dieta Weight Watchers? Capitolo 2: La storia degli Smart Point Capitolo 3: Elenco dei valori degli SmartPoint Capitolo 4: Ricette Questo libro copre l’argomento degli Smart Points e della dieta Weight Watchers e vi insegnerà a come ottenere un corpo sano e in forma, il tutto senza troppi sforzi. Garantiamo un risultato dopo 3 mesi, se seguirete la nostra super guida. In questo libro, troverete facili ricette per cucinare, che prenderanno in considerazione gli Smart Points di Weight Watchers. Segui il libro di cucina freestyle di Weight Watchers and sentirete subito la differenza! La vostra vita cambierà in meglio, il vostro peso diminuirà rapidamente in soli 10 giorni!