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Author: Roddy Doyle Publisher: Penguin ISBN: 9780140231151 Category : Drama Languages : en Pages : 228
Book Description
From the Booker Prize-winning author of Paddy Clarke Ha Ha Ha, two plays set in the north Dublin suburb of Barrytown Watch for Roddy Doyle’s new novel, Smile, coming in October of 2017 From novelist and screenwriter Roddy Doyle come these two colorful plays. both set in the North Dublin suburb of Barrytown. In Brownbread, three young men kidnap a bishop but soon come to realize--when the U.S. Marines invade--that their brilliant adventure is nothing more than a colossal mistake. War is set at the Hiker's Rest, a pub where two trivia addicts meet every month to answer questions posed by Denis trhe quizmaster who hates wrong answers and shoots to kill. These earthy, exuberant works show why The New York Times Book Review says Doyle's "versatility and brio...may shock the neighbors, but...you can't take your eyes off him."
Author: Roddy Doyle Publisher: Penguin ISBN: 9780140231151 Category : Drama Languages : en Pages : 228
Book Description
From the Booker Prize-winning author of Paddy Clarke Ha Ha Ha, two plays set in the north Dublin suburb of Barrytown Watch for Roddy Doyle’s new novel, Smile, coming in October of 2017 From novelist and screenwriter Roddy Doyle come these two colorful plays. both set in the North Dublin suburb of Barrytown. In Brownbread, three young men kidnap a bishop but soon come to realize--when the U.S. Marines invade--that their brilliant adventure is nothing more than a colossal mistake. War is set at the Hiker's Rest, a pub where two trivia addicts meet every month to answer questions posed by Denis trhe quizmaster who hates wrong answers and shoots to kill. These earthy, exuberant works show why The New York Times Book Review says Doyle's "versatility and brio...may shock the neighbors, but...you can't take your eyes off him."
Author: Roddy Doyle Publisher: Knopf Canada ISBN: 0345807685 Category : Fiction Languages : en Pages : 73
Book Description
Two men meet for a pint in a Dublin pub. They chew the fat, set the world to rights, take the piss… They talk about their wives, their kids, their kids’ pets, their football teams and – this being Ireland in 2011–12 –about the euro, the crash, the presidential election, the Queen’s visit. But these men are not parochial or small-minded; one of them knows where to find the missing Colonel Gaddafi (he’s working as a cleaner at Dublin Airport); they worry about Greek debt, the IMF and the bondholders ( whatever they might be); in their fashion, they mourn the deaths of Whitney Houston, Donna Summer, Davy Jones and Robin Gibb; and they ask each other the really important questions like ‘Would you ever let yourself be digitally enhanced?’ Inspired by a year’s worth of news, Two Pints distils the essence of Roddy Doyle’s comic genius. This book shares the concision of a collection of poems, and the timing of a virtuoso comedian.
Author: Edward Espe Brown Publisher: Shambhala Publications ISBN: 0834823012 Category : Cooking Languages : en Pages : 195
Book Description
“The bible for bread baking”—a favorite among renowned chefs and novice bakers alike—now updated for a new generation (The Washington Post) Beloved by professional and at-home bakers for decades, this indispensable bread making guide is the perfect book for new bakers building their skills or for those looking to expand their repertoire. In this deluxe edition, the same gentle, clear instructions and wonderful recipes created by the then-head cook at Tassajara Zen Mountain Center in California are now presented in a new paperback format with an updated interior design. Edward Espe Brown’s easy-to-follow instructions for a variety of yeasted breads, sourdough breads, quick breads, pastries, and desserts will teach you about the baking process and turn you into a bread making expert. “A baking Zen priest after [our] own heart!” —O, The Oprah Magazine
Author: Sarah Britton Publisher: Appetite by Random House ISBN: 0449016455 Category : Cooking Languages : en Pages : 585
Book Description
Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.
Author: Peter Scholliers Publisher: Bloomsbury Publishing ISBN: 135036178X Category : Social Science Languages : en Pages : 285
Book Description
For a long time, everything revolved around bread. Providing more than half of people's daily calories, bread was the life-source of Europe for centuries. In the middle of 19th century, a third of household expenditure was spent on bread. Why, then, does it only account for 0.8% of expenditure and just 12% of daily calories today? In this book, Peter Scholliers delves into the history of bread to map out its defining moments and people. From the price revolution of the 1890s that led to affordable and pure white bread, to the taste revolution of the 1990s that ushered in healthy brown bread, he studies consumers, bakers and governments to explain how and why this food that once powered an entire continent has fallen by the wayside, and what this means for the modern age. From prices and consumption to legislation and technology, Scholliers shows how the history of bread has been shaped by subtle cultural shifts as well as top-down decisions from ruling bodies. From the small home baker to booming factories, he follows changes in agriculture, transport, production and policy since the 19th century to explain why bread, once the centre of everything, is not so today.
Author: Roddy Doyle
Author: Roddy Doyle
Author: Roddy Doyle
Author: Edward Espe Brown
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Author: Sarah Britton
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Author: Peter Scholliers
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Author: Anna Lorraine Guthrie
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