Summer's End


Book Description

SOMETIMES A DARK PAST CAN HAUNT YOU. OTHER TIMES IT JUST MAY BE THE ONLY THING KEEPING YOU ALIVE. Fresh out of college with his Ship Engineer 3rd-Class certificate, Dave Walker’s only thought is to try to find a berth on a corporate ship plying the trade routes between the many habs, orbitals, and moons in the Solar System. The problem for Dave, however, isn't his straight C average; it's that his stepfather, a powerful Earth Senator he’s never met, now wants him dead. Forced to take the first berth he can find, Dave ends up on the Iowa Hill, an old tramp freighter running with a minimal crew and nearing the end of its useful life, plying the routes that the corporations ignore and visiting the kinds of places that the folks on Earth pretend don’t exist. Between the assassins, the criminals, and the pirates he needs to deal with, Dave is discovering that there are a lot of things out there that he still needs to learn. But there’s one hard lesson he learned long ago that he’s being forced to remember: how to be ruthless. At the publisher's request, this title is sold without DRM (Digital Rights Management).




Crescent City Cooking


Book Description

One of New Orleans’s brightest culinary stars, Susan Spicer has been indulging Crescent City diners at her highly acclaimed restaurants, Bayona and Herbsaint, for years. Now, in her long-awaited cookbook, Spicer—an expert at knocking cuisine off its pedestal with a healthy dash of hot sauce, and at elevating comfort food to the level of the sublime—brings her signature dishes to the home cook’s table. Crescent City Cooking includes all the recipes that have made Susan Spicer, and her restaurants, famous. Spicer marries traditional Southern cooking with culinary influences from around the world, and the result is New Orleans cooking with gusto and flair. Each of her familiar yet unique recipes is easy to make and wonderfully memorable. Inside you’ll find : • More than 170 recipes, ranging from traditional New Orleans dishes (Cornmeal-Crusted Crayfish Pies and Cajun-Spiced Pecans) to Susan’s very own twists on down-home cuisine (Smoked Duck Hash in Puff Pastry with Apple Cider Sauce; Grilled Shrimp with Black Bean Cakes and Coriander Sauce) and, of course, a recipe for the best gumbo you’ve ever tasted • Over 90 photographs by Times-Picayune photographer Chris Granger, which display the vibrant city of New Orleans as much as Spicer’s wonderfully offbeat yet classy way of presenting her dishes • Instructions that make Spicer’s down-to-earth but extraordinarily creative recipes easy to prepare. Spicer, who cooks for two picky preteens and packs lunch every day for her husband, knows how precious time can be and understands just how much is enough There is something else of New Orleans—its spirit—that imbues this book’s every useful tip and anecdote. The strong culinary traditions of New Orleans are revived in Crescent City Cooking, with recipes that are guaranteed to comfort and surprise. This is some of the best food you’ll ever taste, in what is certain to become the essential New Orleans cookbook.




Cooking with Grease


Book Description

Cooking with Grease is a powerful, behind-the-scenes memoir of the life and times of a tenacious political organizer and the first African-American woman to head a major presidential campaign. Donna Brazile fought her first political fight at age nine -- campaigning (successfully) for a city council candidate who promised a playground in her neighborhood. The day after Martin Luther King Jr. was assassinated, she committed her heart and her future to political and social activism. By the 2000 presidential election, Brazile had become a major player in American political history -- and she remains one of the most outspoken and forceful political activists of our day. Donna grew up one of nine children in a working-poor family in New Orleans, a place where talking politics comes as naturally as stirring a pot of seafood gumbo -- and where the two often go hand in hand. Growing up, Donna learned how to cook from watching her mother, Jean, stir the pots in their family kitchen. She inherited her love of reading and politics from her grandmother Frances. Her brothers Teddy Man and Chet worked as foot soldiers in her early business schemes and voter registration efforts. Cooking with Grease follows Donna's rise to greater and greater political and personal accomplishments: lobbying for student financial aide, organizing demonstrations to make Martin Luther King Jr.'s birthday a national holiday and working on the Jesse Jackson, Dick Gephardt, Michael Dukakis and Bill Clinton presidential campaigns. But each new career success came with its own kind of heartache, especially in her greatest challenge: leading Al Gore's 2000 campaign, making her the first African American to lead a major presidential campaign. Cooking with Grease is an intimate account of Donna's thirty years in politics. Her stories of the leaders and activists who have helped shape America's future are both inspiring and memorable. Donna's witty style and innovative political strategies have garnered her the respect and admiration of colleagues and adversaries alike -- she is as comfortable trading quips with J. C. Watts as she is with her Democratic colleagues. Her story is as warm and nourishing as a bowl of Brazile family gumbo.







Cooking Inn Style


Book Description







The Grizzly Bear


Book Description




Professional Cooking, College Version


Book Description

This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.




Food on the Page


Book Description

What is American food? From barbecue to Jell-O molds to burrito bowls, its history spans a vast patchwork of traditions, crazes, and quirks. A close look at these foods and the recipes behind them unearths a vivid map of American foodways: how Americans thought about food, how they described it, and what foods were in and out of style at different times. In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Following food writing through trends such as the Southern nostalgia that emerged in the late nineteenth century, the Francophilia of the 1940s, countercultural cooking in the 1970s, and today's cult of locally sourced ingredients, she reveals that what we read about food influences us just as much as what we taste. Examining a wealth of fascinating archival material—and rediscovering several all-American culinary delicacies and oddities in the process—Elias explores the role words play in the creation of taste on both a personal and a national level. From Fannie Farmer to The Joy of Cooking to food blogs, she argues, American cookbook writers have commented on national cuisine while tempting their readers to the table. By taking cookbooks seriously as a genre and by tracing their genealogy, Food on the Page explains where contemporary assumptions about American food came from and where they might lead.




The Hamptons and Long Island Homegrown Cookbook


Book Description

As the movement to eat what is grown locally gains momentum, there is an increasing awareness of how best to incorporate this philosophy into our everyday lives. We can grow our own food and buy food grown locally at food cooperatives and markets, but what happens when we eat out? There are a number of chefs around the country dedicated to using only the freshest, locally grown ingredients in all the dishes they prepare and serve. This book takes the reader on a private tour of outstanding chefs of the Long Island area and their gardens. Each profile reflects the chef's personal style, cultural background, desire for healthy, just-picked ingredients, and gardening philosophy. Recipes, plant lists, garden layouts, and color photos are included.