Bite


Book Description




Bite to Eat Place


Book Description

Poetry. Anthology. BITE TO EAT PLACE, co-edited by Andrea Adolph, Donald L, Vallis and Anne F. Walker, is an anthology of contemporary food poetry and poetic prose. It contains the work of over eighty poets and translators, many of them Canadian. Several of them are also influential and award-winning literary figures who have written lyrically about cuisine. Among the writers included are Margaret Atwood, Lorna Crozier, Alphonse Daudet, Brenda Hillman, bpNichol, Diana O'Hehir, Michael Ondaantje, and Heather Spears.




First Bite


Book Description

We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables -- or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem -- and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.




Bite


Book Description




A Century of Restaurants


Book Description

From the public television host, a tour of the US’s oldest and greatest dining spots—with “delightful tales, delicious recipes, and hundreds of photographs” (Ted Allen, host of Food Network’s Chopped). Come along on a pilgrimage to some of the oldest, most historic restaurants in America. Each is special not only for its longevity but also for its historic significance, interesting stories, and, of course, wonderful food. The oldest Japanese restaurant in the country is profiled, along with stagecoach stops, elegant eateries, barbecue joints, hamburger shops, cafes, bars and grills, and two dueling restaurants that both claim to have invented the French dip sandwich. The bestselling author and host/producer of Barbecue America shares the charm, history, and appeal that made these establishments, some as many as three hundred years old, successful. Each profile contains a famous recipe, the history of the restaurant, a look at the restaurant today, descriptions of some of its signature dishes, fun facts that make each place unique, and beautiful photos. It’s all you need for an armchair tour of one hundred restaurants that have made America great. “Browne spent three years traveling more than 46,000 miles to profile the 100 restaurants, inns, taverns and public houses he selected as being the most historic, most interesting and most successful.” —Orlando Sentinel “It is Browne’s exploration of the history behind each place that I found most interesting...The White Horse Tavern gave him the Beef Wellington recipe. Peter Luger, the legendary Brooklyn Steakhouse, shared one for German Fried Potatoes and Katz’s Delicatessen in New York City offered Katz’s Noodle Kugel. And, Ferrara in Little Italy in New York City parted with its cannoli recipe.” —Sioux City Journal “Ask any chef: It’s not easy keeping a restaurant alive for a week, let alone a year or a decade. So what does it take to last a century? After five years of criss-crossing the country and gobbling up regional specialties from chowder to chili, Rick Browne reveals the answer to that question.” —Ted Allen, host of Food Network’s Chopped




Like A Suicide II


Book Description

Like A Suicide; Redemption is book 2 of the Like A Suicide Trilogy. How does a former serial killer find redemption? In Redemption, the world’s most successful serial killer, Wraith, is at a crossroads. While he still loves his now wife, Jennifer, there is an ever increasing urge to commit violence and go back to his old ways. Wraith decides he has finally figured out a way to not only quench the urge of violence but also redeem himself things seem to be going well.... until ‘the brotherhood’ come calling... in his local neighborhood no less. With his former employers now after him, Wraith must decide whether he wants to find redemption in his new ways, his old ways or through the ultimate sacrifice, death.




His and Her Timing (Short Story, Romance, English)


Book Description

Category Fiction > Romance Fiction > Short Story Fiction > Korean Fiction (Web Novel) Summary After graduating from college and preparing for a job, he earns a living as an part-timer. A woman in sweatpants who buys banana milk every day catches his eye. What starts out as a casual conversation grows into a romantic relationship when she boldly asks him out. They start studying together to join the same large company, but she succeeds and he fails. In an era when being young is a pain in itself, this is a calm and casual story of two people in a dry routine and relationship. A short report on love crushed by the burden of life. #modernSetting #contemporary #mistake # friendship # calmAndQuiet * This short story of Romance is translated from from the original Korean short web-novel. (text only, no illustration) Tables Of Contents Title Page Body Content Copyright (58 pages in approx. print length) Preview I sat in my corner of the room, staring blankly at the ceiling. A single butterfly fluttered around the fluorescent light, mesmerizing my eyes. After a while, the butterfly flew out of the window I had opened. My gaze lingered on the window, and all I could see outside was the jagged outline of buildings. The black walls reminded me of an eerie, gothic interior. It was like a dark mirror that would reflect my soul if I looked into it. Once again, I gazed blankly out the window, and my consciousness was sucked into that dark reflection. *** I first met her when I graduated from college and was looking for a job. During my time in school, I had little ambition and spent most of my time at home. After graduation, it was difficult for me to find work, so I took on a part-time job to make ends meet. At first, I did all kinds of work, but as it became too much for me, I found myself napping during studying for a job, everything became difficult. So, I looked for a part-time job that was less demanding and happened to come across a convenience store. Of course, working at a convenience store wasn't easy either. I would sometimes lose money due to calculation mistakes, and during busy times, it was truly hellish. But over time, things improved. It was around the time that two years had passed, that I met her. She appeared somewhat clumsy, but had a neat appearance, and her sweat pants and fleece jacket, and TOEIC book tucked under her arm gave an impression of her personality and her dedication to studying. She was also polite, and it was easy to talk to her. It was more than a fortnight before I had the opportunity to talk to her. As usual, she put banana milk on the counter. And I hinted at what I had been practicing. "Do you like banana milk a lot? You only have it every day......" Unlike thinking, 'Okay, it was natural,' my heart trembled. Soon, I began to think, 'Maybe I just talked to her in vain?' However, I had already spoken. I soon made up my mind. Wasn't that what you've been practicing for this time? "Oh, yes...... I don't hate it...." She said that and smiled sheepishly. That was the first conversation she and I had. And so the volume of conversation increased little by little. As many of those conversations were, we grew closer and I had learned a lot about her. Other Books By JellyBeanEnter The Love Of VR (By Nimdorusin) / Yaoi The Summer In The Hut (By Epillia) / Yaoi Your Personal Shopper (By Goddess Somi) / Yaoi What You Do With A Possessed Body (By Cypress) / Romance The Pill Of Regret And Fall (By Jjabjaljjab) / GL About JellyBenEnter Based in Korea, JellyBeanEnter is a publisher specialized in ebook. Since 2017, JellyBeanEnter has published the ebooks in yaoi, romance, and GL categories. Get more info at @jellybeanenter (instagram or twitter).




Prune


Book Description

NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)




On Location


Book Description

For popular-culture vultures, there really is no better guide to Britain's best TV and film locations than On Location. With their historical charm, scenic beauty and diverse cities, the United Kingdom and Ireland have proved to be popular backdrops for film and TV directors over the decades. Whether it be the period piece Bridgerton, the gritty drama Game of Thrones, the adrenaline-fuelled Mission: Impossible series or the sci-fi trailblazer Doctor Who, the UK and Ireland have been on hand to lend buildings, countryside and natural features to some of the most gripping on-screen moments. On Location presents some of the finest destinations around the British Isles to appear in cinema and on TV, and details exactly how you can go about visiting them. Attractions range from London's bustling city centre, home to many James Bond movies, to secluded stately homes that have hosted elaborate productions of Pride and Prejudice, and offbeat urban buildings featured in well-loved shows such as Only Fools and Horses and The Young Ones. Featuring over 100 TV shows and blockbuster films, this guidebook is sure to keep even the most obsessive film buff occupied for years.




More Mediterranean


Book Description

Eat the Mediterranean way for life with recipes that nourish your appetite for fresh foods and endless excitement in the kitchen. In this follow-up to the bestselling The Complete Mediterranean Cookbook, America's Test Kitchen opens the Mediterranean pantry wide open. Anyone will love the broad range of ingredients from around the world (think: avocado, sweet potatoes, and tempeh) used in vibrant dishes with inspiring combinations. Take Spanish meatballs in a vegetarian direction with Quinoa Albóndigas and prepare dishes in surprising ways, like substituting the sweetness in a caprese salad by using sliced juicy persimmon to contrast the creamy cheese rather than tomatoes. The book is organized to emphasize the joy of the Mediterranean diet as a nourishing, sustainable lifestyle. Build your plate around both small- and entrée-size recipes in chapters covering Mostly Plants; Mainly Grains and Beans; and Meat, Fish, Eggs, and More. An impressive Whole Romanesco with Berbere and Tahini Sauce is a brilliant vegetable dinner. A Spiced Chickpea Gyro (with heat from Asian chili-garlic sauce and pepperoncini) wows fans of the Greek meat-filled sandwich. Carrot Salad with Rose Harissa is a beautiful accompaniment to a number of meals, from Lentils with Roasted Broccoli and Lemony Bread Crumbs to Tofu Kebabs. Fish and meat mingle with lively accompaniments in restaurant-quality dishes like Pan Seared Swordfish with Persimmon-Ginger Chutney and Grilled Short Ribs with Preserved Lemon-Almond Sauce. Along the way, build on the repertoire in The Complete Mediterranean Cookbook, going on a more in-depth tour of the eastern and southern Mediterranean through recipes like Chorba Frik, a savory Algerian freekeh soup, and Palestinian Maftoul, an aromatic couscous, chickpea, and chicken dish. Open your pantry and mind to eat with health, enjoyment, and abundance, for life.