Let’s Do This, Folks! Home Cooking with Lorenzo


Book Description

Homemade Dishes That Are as Fun to Make as They Are Delicious to Eat The Internet adores cooking tasty weeknight meals alongside Lorenzo L. Beronilla, star (and clear fan favorite) of the hit Epicurious series 4 Levels. In his epic debut cookbook, he shows you how to master the art of home cooking with 60 incredible, flavor-packed recipes that taste great and are E-Z enough for any newbie chef to whip up without a fuss. Full of unmatched, comforting flavors, this collection of recipes is uniquely inspired by both Lorenzo’s Filipino background and his dedication to over-the-top yumminess. His casual yet calculated approach to cooking will help you get comfy and confident in your own kitchen. By breaking down intimidating dishes like roasting a whole chicken dinner (plus sides!) with straightforward methods and the use of simple ingredients, you’ll feel like you can take on any recipe! Lorenzo’s bubbly personality and endearing Dad-jokes will leave your heart as full as your belly, making you laugh along the way.




Lorenzo De' Medici at Home


Book Description

"An inventory of the private possessions of Lorenzo il Magnifico de' Medici, head of the ruling Medici family during the apogee of the Florentine Renaissance"--Provided by publisher.




Red Glass


Book Description

With a dazzling and thoughtful voice, this critically acclaimed novel deals directly with the challenges and dangers of immigration, exploring the ties that bind us together in an age when issues threaten to divide us. One night Sophie and her parents are called to a hospital where Pedro, a six-year-old Mexican boy, is recovering from dehydration. Crossing the border into Arizona with a group of Mexicans and a coyote, or guide, Pedro and his parents faced such harsh conditions that the boy is the only survivor. Pedro comes to live with Sophie, her parents, and Sophie's Aunt Dika, a refugee of the war in Bosnia. Sophie loves Pedro—her Principito, or Little Prince. But after a year, Pedro’s surviving family in Mexico makes contact, and Sophie, Dika, Dika’s new boyfriend, and his son must travel with Pedro to his hometown so that he can make a heartwrenching decision. An IRA Award Winner An Américas Award Honor Book An ALA-YALSA Best Book for Young Adults A Colorado Book Award Winner A Cybil Award Finalist A School Library Journal Best Book An Oprah’s Kids’ Reading List Selection A CCBC Choice List Selection A Richie’s Pick ★ “A captivating read.”—School Library Journal, Starred Review ★ "The vivid characters, the fine imagery, and the satisfying story arc make this a rewarding novel." –Booklist, Starred Review ★ "The prose captivates from the first chapter ... a vibrant, large-hearted story." –Publishers Weekly, Starred Review




The 10:10 Recipe Book


Book Description

The companion book to Sarah Di Lorenzo’s #1 bestseller The 10:10 Plan, featuring 150 delicious recipes to help you lose weight and keep it off. The 10:10 Recipe Book is the ultimate companion to The 10:10 Plan, which shows you how to lose weight the healthy way. This companion cookbook offers more than 150 recipes for people with busy lifestyles, who want to lose weight and keep it off forever. Created by clinical nutritionist Sarah Di Lorenzo, these tasty and easy-to-make recipes include everything from breakfast favourites, soups and smoothies, to more substantial lunches and dinners, and even includes snacks and delicious desserts for those with a sweet tooth. Whether you are just starting the 10:10 program or are looking for a broader range of recipes that will help keep your weight-loss on track, these recipes are nutrient-rich and delicious, and are designed to help keep you full, nourish and inspire you. ‘Sarah’s approach isn't about fad dieting and starving yourself. Rather, it’s about using lots of quality unprocessed ingredients in delicious and interesting ways to maintain optimum weight and health as a way of life. Sarah’s recipes are balanced, simple, easy and delicious and won’t have you in the kitchen doing hours of laborious prep.’ Sophie Falkiner, TV presenter ‘Counting calories and reading nutrition labels is a punishment – just stick with Sarah’s recipes and she’ll change the way you eat, feel and look.’ Kendall Bora, Executive Producer, Weekend Today, Channel 9




Chi Spacca


Book Description

From the James Beard Award-winning star of Netflix's Chef's Table: A whole new approach to American cooking, one that blends the cutting edge culinary ethos of Los Angeles, the timeless flavors of Italy, and the pleasures of grilling with fire. Featuring 100+ recipes from Chi Spacca, her acclaimed Los Angeles restaurant. In her tenth cookbook, Nancy Silverton ("Queen of L.A.'s restaurant scene" --Los Angeles Times), shares the secrets of cooking like an Italian butcher with recipes for meats, fish, and vegetables that capture the spirit of Italy. Drawing on her years living and cooking in Umbria, Italy, and from the menu of her revered steakhouse, Chi Spacca (hailed as a "meat speakeasy" by Food & Wine), Silverton, and Chi Spacca's executive chef Ryan DeNicola, present their take on such mouth-watering dishes as Beef Cheek and Bone Marrow Pie; Coffee-Rubbed Tri-Tip; Fried Whole Branzino with Pickled Peppers and Charred Scallions; and Moroccan Braised Lamb Shanks. And vegetable dishes are given just as much attention, from fire-kissed Whole Roasted Cauliflower with Green Garlic Crème Fraîche; Charred Sugar Snap Peas with Yogurt, Guanciale, and Lemon Zest; Little Gems with Herb Breadcrumbs, Bacon Vinaigrette, and Grated Egg; Roasted Beets with Chicories, Yogurt, and Lemon Zest. Also included are Silverton's own spins on steakhouse classics such as Caesar salad, creamed corn, and mashed potatoes, as well as desserts, including, of course, her beloved butterscotch budino.




Drama City


Book Description

Lorenzo Brown loves his work. In his job as an officer for the Humane Society, he cruises the city streets, looking for dogs that are being mistreated - underfed, unclean, trained to kill. He takes pride in making their lives better. And that pride helps Lorenzo resist the pull of easier money doing the kind of work that got him a recent prison bid. Rachel Lopez loves her work, too. By day she is a parole officer, helping people - Lorenzo Brown among them - along a path to responsibility and advancement. At night she heads for the city's hotel bars, where she can always find a man who will let her act out her damage. She loses herself in sex and drink and more. But Rachel's nights are taking a toll on her days. Lorenzo knows the signs. The trouble is, he truly needs her right now. There's an eruption coming in the streets he left behind, the kind of territorial war that takes down everyone even near it. Lorenzo needs every shred of support he can get to keep from being sucked back into that battleground. He reaches out to Rachel - but she may be too far gone to help either of them. Writing with the grace and force that have earned him praise as "the poet laureate of the crime world," George Pelecanos has created a novel about two scarred and fallible people who must navigate one of life's most brutal passages. It is an unforgettable, moving, even shocking story that will leave no reader unchanged.




Lorenzo in Taos


Book Description

"Lorenzo in Taos," is written loosely in the form of letters to and from D.H. Lawrence, Frieda Lawrence, Robinson Jeffers, and Luhan. The book is a highly personal and most informative account of an intense relationship with a great writer.




Magnifico


Book Description

Miles Unger's biography of this complex figure draws on primary research in Italian sources and on his intimate knowledge of Florence, where he lived for several years."--BOOK JACKET.




Son of a Southern Chef


Book Description

A wildly inventive soul food bible from a two-time Chopped winner and the host of Snapchat's first-ever cooking show. Thousands of fans know Lazarus Lynch for his bold artistic sensibility, exciting take on soul food, and knockout fashion sense. Laz has always had Southern and Caribbean food on his mind and running through his veins; his mother is Guyanese, while his father was from Alabama and ran a popular soul food restaurant in Queens known for its Southern comfort favorites. He created "Son of a Southern Chef" on Instagram as a love letter to the family recipes and love of cooking he inherited. In his debut cookbook, Laz offers up more than 100 recipe hits with new takes on classic dishes like Brown Butter Candy Yam Mash with Goat Cheese Brülée, Shrimp and Crazy Creamy Cheddar Grits, and Dulce de Leche Banana Pudding. Packed with splashy color photography that pops off the page, this cookbook blends fashion, food, and storytelling to get readers into the kitchen. It's a Southern cookbook like you've never seen before.




The Alice B. Toklas Cook Book


Book Description

“I’m drenched in cream, marinated in wine, basted in cognac, and thoroughly buttered by the end of The Alice B. Toklas Cook Book.” —Eula Biss, New York Times bestselling author of Having and Being Had A beautiful new edition of the classic culinary memoir by Alice B. Toklas, Gertrude Stein’s romantic partner, with a new introduction by beloved culinary voice Ruth Reichl. Restaurant kitchens have long been dominated by men, but, as of late, there has been an explosion of interest in the many women chefs who are revolutionizing the culinary game. And, alongside that interest, an accompanying appetite for smart, well-crafted culinary memoirs by female trailblazers in food. Nearly 70 years earlier, there was Alice. When Alice B. Toklas was asked to write a memoir, she initially refused. Instead, she wrote The Alice B. Toklas Cook Book, a sharply written, deliciously rich cookbook memorializing meals and recipes shared by Hemingway, Fitzgerald, Wilder, Matisse, and Picasso—and of course by Alice and Gertrude themselves. While The Autobiography of Alice B. Toklas—penned by Gertrude Stein—adds vivid detail to Alice’s life, this cookbook paints a richer, more joyous depiction: a celebration of a lifetime in pursuit of culinary delights. In this cookbook, Alice supplies recipes inspired by her travels, accompanied by amusing tales of her and Gertrude’s lives together. In “Murder in the Kitchen,” Alice describes the first carp she killed, after which she immediately lit up a cigarette and waited for the police to come and haul her away; in “Dishes for Artists,” she describes her hunt for the perfect recipe to fit Picasso’s peculiar diet; and, of course, in “Recipes from Friends,” she provides the recipe for “Haschich Fudge,” which she notes may often be accompanied by “ecstatic reveries and extensions of one’s personality on several simultaneous planes.” With a heartwarming introduction from Gourmet’s famed Editor-in-Chief Ruth Reichl, this much-loved, culinary classic is sure to resonate with food lovers and literary folk alike.