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Author: Matthew O'Brien Publisher: Central Recovery Press ISBN: 1949481433 Category : Social Science Languages : en Pages : 180
Book Description
A vivid and enlightening oral account of homelessness in the Las Vegas storm drains and the hard work of re-entering mainstream society. Are you aware that hundreds of people live underground in the flood channels of Las Vegas? Few people were until Matthew O'Brien grabbed a flashlight, tape recorder, and expandable baton for protection and explored the storm-drain system in depth. This research resulted in his landmark book Beneath the Neon. Now the drains have been covered by CNN, Fox News, NPR, Dr. Phil, the New York Times, the BBC, Al Jazeera, and many other media outlets. They have even found their way on to popular TV shows, including CSI, Criminal Minds, and into mainstream movies. But the fact that several of these drug- and gambling-addicted tunnel dwellers have clawed their way out of the drains and turned around their lives has received far less attention. Dark Days, Bright Nights shares their harrowing stories and provides a unique perspective on one of America's most fascinating cities. It also paints a larger picture of homelessness and recovery in America. These stories are the happy (though not Hollywood) ending to the infamous tunnel tale. The narrative is complemented by bios and stark, black-and-white images of the survivors, putting a scarred, knowing face to the unblinkingly honest accounts.
Author: Joel Marion Publisher: BenBella Books ISBN: 1948836777 Category : Health & Fitness Languages : en Pages : 399
Book Description
Wall Street Journal Bestseller Based on surprising science, Always Eat After 7 PM debunks popular diet myths and offers an easy-to-follow diet that accelerates fat-burning and allows you to indulge in your most intense food cravings: Eating the majority of your calories at night. Conventional diet wisdom tells us we should avoid carbs, and have an early dinner, and never eat before bed. But the fact is, the latest scientific research just doesn't bear this out. In Always Eat After 7 PM: The Revolutionary Rule-Breaking Diet That Lets You Enjoy Huge Dinners, Desserts, and Indulgent Snacks—While Burning Fat Overnight, fitness expert, nutritionist, and bestselling author Joel Marion debunks the myths underlying traditional dieting and offers a simple, highly effective weight loss program. This three-phase plan shows dieters how to lose big by strategically eating big in the evening when we're naturally hungriest. The secret to sustained fat loss lies in a combination of intermittent fasting (IF), filling daytime meals with Volumizing Superfoods, and strategic hormone-regulating food combinations—before bed (including Super Carbs like potatoes and white rice!). The Always Eat After 7 PM plan consists of: • The 14-day Acceleration Phase to kick-start the program and see rapid results • The Main Phase where you'll learn exactly which foods to eat when in order to achieve your weight-loss goals • The Lifestyle Phase to keep the weight off for good You'll even be able to enjoy social dinners and dining out without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks, and further indulge your cravings—and improve your results—with strategically timed cheat meals/days. With straightforward food lists, easy-to-follow meal plans, and delicious recipes for every phase, this is a simpler, step-by-step, more enjoyable way to lose weight without feeling restricted. In the end, it's every dieter's dream: now you should do what you've been told not to—always eat after 7 PM!
Author: Charles F Wharton Publisher: ISBN: 9781083138583 Category : Languages : en Pages : 50
Book Description
The restaurants found in this guide are the most positively reviewed and recommended by locals and travelers. "TOP 500 RESTAURANTS" (Cuisine Types). Afghan, American, Argentine, Brazilian, British, Cantonese, Chinese, Cuban, Ethiopian, Filipino, French, German, Greek, Hawaiian, Himalayan/Nepalese, Indian, Irish, Italian, Japanese, Korean, Lebanese, Malaysian, Mediterranean, Mexican, Middle Eastern, Mongolian, Moroccan, Pakistani, Persian/Iranian, Peruvian, Polish, Puerto Rican, Russian, Salvadoran, Shanghainese, Singaporean, Spanish, Szechuan, Taiwanese, Tex-Mex, Thai, Turkish, Ukrainian, Venezuelan, Vietnamese and many more options to visit and enjoy your stay.
Author: Gabrielle Hamilton Publisher: Random House ISBN: 0812994108 Category : Cooking Languages : en Pages : 619
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)
Author: Bob Sehlinger Publisher: The Unofficial Guides ISBN: 1628091037 Category : Travel Languages : en Pages : 634
Book Description
How to have fun and understand the crazy environment of a Vegas vacation The Unofficial Guide to Las Vegas 2020 emphasizes how to have fun and understand the crazy environment that is today’s Vegas. With insightful writing, up-to-date reviews of major attractions, and a lot of local knowledge, The Unofficial Guide to Las Vegas has it all. It is the only guide that explains how Las Vegas works and how to make every minute and every dollar of your time there count. Eclipsing the usual list of choices, the guide unambiguously rates and ranks everything from hotels, restaurants, and attractions to rental car companies. The book contains sections about the history of the town, and the chapters on gambling are fascinating.
Author: Thom Eagle Publisher: Grove Press ISBN: 0802148239 Category : Cooking Languages : en Pages : 154
Book Description
“Eagle, a chef and food writer, uses a nine-dish lunch as the occasion to ruminate about cooking, and life” (New York Times Book Review). First, Catch is a cookbook without recipes, an invitation to journey through the digressive mind of a chef at work, and a hymn to a singular nine-dish festive spring lunch. In Eagle’s kitchen, open shelves reveal colorful jars of vegetables pickling over the course of months, and a soffritto of onions, celery, and carrots cook slowly under a watchful gaze in a skillet heavy enough to double as a murder weapon. Eagle has both the sharp eye of a food scientist as he tries to identify the seventeen unique steps of boiling water, as well as of that of a roving food historian as he ponders what the spice silphium tasted like to the Romans, who over-ate it to worldwide extinction. He is a tour guide to the world of ingredients, a culinary explorer, and thoughtful commentator on the ways immigration, technology, and fashion has changed the way we eat. He is also a food philosopher, asking the question: at what stage does cooking begin? Is it when we begin to apply heat or acid to ingredients? Is it when we gather and arrange what we will cook—and perhaps start to salivate? Or does it start even earlier, in the wandering late-morning thought, “What should I eat for lunch?” Irreverent and charming, yet also illuminating and brilliantly researched, First, Catch encourages us to slow down and focus on what it means to cook. With this astonishing and beautiful book, Thom Eagle joins the ranks of great food writers like M.F.K. Fisher, Alice Waters, and Samin Nosrat in offering us inspiration to savor, both in and out of the kitchen. Winner of the Fortnum and Mason’s Debut Food Book Award Shortlisted for the 2018 Andre Simon Food & Drink Book of the Year BBC Radio 4 Food Programme Best Foodbooks of 2018 Times Best Food Books of 2018 Financial Times Summer Food Books of 2018 “A contemplation of cooking and eating, a return to the great tradition of food writing inspired by M.F.K. Fisher’s The Gastronomical Me . . . Eagle writes with a wit and sharpness that can turn a chapter on fermenting pickles into a riff on death and decay while still making it seem like something you would like to put in your mouth.” —Mark Haskell Smith, Los Angeles Times “In two dozen short chapters linked like little sausages, he serves up a bounty of fresh, often tart opinions about food and cooking . . . Eagle is a natural teacher; his enthusiasm and broad view of food preparation is both instructive and inspiring . . . Eagle’s prose, while conversational in tone, is as crafted and layered as his cuisine. Never bland, it is also brightly seasoned with strong opinions . . . Rare among food writing, this book is bound to change the way you think about your next meal.” —Heller McAlpin, Christian Science Monitor
Author: DK Eyewitness Publisher: Penguin ISBN: 0593848446 Category : Travel Languages : en Pages : 230
Book Description
Make the most of your trip to Las Vegas with DK Eyewitness Top 10. Planning is a breeze with our simple lists of ten, covering the best Las Vegas offers and ensuring you don't miss a thing. The pocket-friendly format is light and easily portable, the perfect companion while out and about. Inside, you'll find: Top 10 lists of Las Vegas's must-sees, including the Strip, Downtown Las Vegas, CityCenter, the Grand Canyon, and Hoover Dam and Lake Mead Las Vegas's most interesting areas, with the best places for sightseeing, food and drink, and shopping Themed lists, including the best casinos, shows, gourmet restaurants, thrill rides and simulators, and much more Easy-to-follow itineraries, perfect for a day trip, a weekend, or a week A laminated pull-out map of Las Vegas, plus five full-colour area maps DK Eyewitness's Top 10s have been helping travelers make the most of their breaks since 2002. DK is the world's leading illustrated reference publisher, producing beautifully designed books for adults and children in over 120 countries. Looking for more on Las Vegas's culture, history, and attractions? Try our DK Eyewitness Southwest USA and National Parks.
Author: Shamil Thakrar Publisher: Bloomsbury Publishing ISBN: 1408890666 Category : Cooking Languages : en Pages : 726
Book Description
THE SUNDAY TIMES BESTSELLER 'A love letter to Bombay told through food and stories, including their legendary black daal' Yotam Ottolenghi At long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails. As you learn to cook the comforting Dishoom menu at home, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night. This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table. 'This book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase' Nigel Slater
Author: Jet Tila Publisher: Page Street Publishing ISBN: 1645673677 Category : Cooking Languages : en Pages : 431
Book Description
The Gold Standard for Authentic Thai Cuisine In this showstopping collection of must-try Thai dishes, culinary mastermind and bestselling author Jet Tila opens up the world of his Thai heritage for today’s home cooks with recipes that are authentic, accessible and ultra-craveable. Jet partners up with Tad Weyland Fukumoto, longtime friend and fellow chef, to channel their years of Southeast Asian culinary prowess into mouthwatering recipes, such as Street-Style Basil Pork, Glass Noodle Stir-Fry, Hung Lay Northern Pork Curry, New Thai BBQ Chicken, Fried Tilapia with Three-Flavor Sauce and so many more. They’ve tirelessly perfected these recipes to ensure that their flavors, techniques and quality rank number one across the board—the true gold standard. With dishes ranging from tantalizing classics and popular street foods to unsung heroes spanning the regions, this cookbook is your one-stop guide to the rich culinary traditions of Thailand. Jet also presents an exciting collection of plant-based takes on popular dishes to welcome everyone to the table and show the range of possibilities in the modern Thai kitchen. Fire up your wok and get hungry for 101 of the best damn Thai dishes you’ll ever have.
Author: John Curtas
Author: John Curtas
Author: Matthew O'Brien
Author: Joel Marion
Author: Charles F Wharton
Author: Gabrielle Hamilton
Author: Bob Sehlinger
Author: Thom Eagle
Author: DK Eyewitness
Author: Shamil Thakrar
Author: Jet Tila