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Author: Jeffrey Cranor Publisher: HarperCollins ISBN: 0063066637 Category : Fiction Languages : en Pages : 427
Book Description
A haunting, provocative novel, You Feel It Just Below the Ribs is a fictional autobiography in an alternate twentieth century that chronicles one woman’s unusual life, including the price she pays to survive and the cost her choices hold for the society she is trying to save. Born at the end of the old world, Miriam grows up during The Great Reckoning, a sprawling, decades-long war that nearly decimates humanity and strips her of friends and family. Devastated by grief and loneliness, she emotionally exiles herself, avoiding relationships or allegiances, and throws herself into her work—disengagement that serves her when the war finally ends, and The New Society arises. To ensure a lasting peace, The New Society forbids anything that may cause tribal loyalties, including traditional families. Suddenly, everyone must live as Miriam has chosen to—disconnected and unattached. A researcher at heart, Miriam becomes involved in implementing this detachment process. She does not know it is the beginning of a darkly sinister program that will transform this new world and the lives of everyone in it. Eventually, the harmful effects of her research become too much for Miriam, and she devises a secret plan to destroy the system from within, endangering her own life. But is her “confession” honest—or is it a fabrication riddled with lies meant to conceal the truth? A jarring and uncanny tale of loss, trauma, and the power of human connection and deception, You Feel It Just Below the Ribs is a portrait of a disturbing alternate world eerily within reach, and an examination of the difficult choices we must make to survive in it.
Author: Jeffrey Cranor Publisher: HarperCollins ISBN: 0063066637 Category : Fiction Languages : en Pages : 427
Book Description
A haunting, provocative novel, You Feel It Just Below the Ribs is a fictional autobiography in an alternate twentieth century that chronicles one woman’s unusual life, including the price she pays to survive and the cost her choices hold for the society she is trying to save. Born at the end of the old world, Miriam grows up during The Great Reckoning, a sprawling, decades-long war that nearly decimates humanity and strips her of friends and family. Devastated by grief and loneliness, she emotionally exiles herself, avoiding relationships or allegiances, and throws herself into her work—disengagement that serves her when the war finally ends, and The New Society arises. To ensure a lasting peace, The New Society forbids anything that may cause tribal loyalties, including traditional families. Suddenly, everyone must live as Miriam has chosen to—disconnected and unattached. A researcher at heart, Miriam becomes involved in implementing this detachment process. She does not know it is the beginning of a darkly sinister program that will transform this new world and the lives of everyone in it. Eventually, the harmful effects of her research become too much for Miriam, and she devises a secret plan to destroy the system from within, endangering her own life. But is her “confession” honest—or is it a fabrication riddled with lies meant to conceal the truth? A jarring and uncanny tale of loss, trauma, and the power of human connection and deception, You Feel It Just Below the Ribs is a portrait of a disturbing alternate world eerily within reach, and an examination of the difficult choices we must make to survive in it.
Author: Vivian Howard Publisher: Hachette+ORM ISBN: 0316381098 Category : Cooking Languages : en Pages : 843
Book Description
Vivian Howard, star of PBS's A Chef's Life, celebrates the flavors of North Carolina's coastal plain in more than 200 recipes and stories. This new classic of American country cooking proves that the food of Deep Run, North Carolina -- Vivian's home -- is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level, from beginners to confident cooks, Deep Run Roots features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe. Ten years ago, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the traditional ways of preserving food. Deep Run Roots is the result of years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this is landmark work of American food writing. Recipes include: Family favorites like Blueberry BBQ Chicken Creamed Collard-Stuffed Potatoes Fried Yams with Five-Spice Maple Bacon Candy Chicken and Rice Country-Style Pork Ribs in Red Curry-Braised Watermelon Show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, Spreadable Cheesecake, and Pecan-Chewy Pie. You'll also find 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks.
Author: Paul Kirk Publisher: Harvard Common Press ISBN: 9781558322424 Category : Cooking Languages : en Pages : 484
Book Description
Chef Paul explains it all: the differences between barbecuing and grilling; how to build different kinds of fires and what kind of fuel to use; setting up the pit or grill; what tools are needed to how to prepare the food.
Author: Oretta Zanini De Vita Publisher: Univ of California Press ISBN: 0520271548 Category : Cooking Languages : en Pages : 324
Book Description
The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.
Author: Alison Roman Publisher: Clarkson Potter ISBN: 0451497015 Category : Cooking Languages : en Pages : 322
Book Description
NEW YORK TIMES BESTSELLER • The social media star, New York Times columnist, and author of Dining In helps you nail dinner with unfussy food and the permission to be imperfect. “Enemy of the mild, champion of the bold, Ms. Roman offers recipes in Nothing Fancy that are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy.”—Julia Moskin, The New York Times IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • The Washington Post • San Francisco Chronicle • BuzzFeed • The Guardian • Food Network An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends—either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes—heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats—is for gatherings big and small, any day of the week. Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With Nothing Fancy, any night of the week is worth celebrating. Praise for Nothing Fancy “[Nothing Fancy] is full of the sort of recipes that sound so good, one contemplates switching off any and all phones, calling in sick, and cooking through the bulk of them.”—Food52 “[Nothing Fancy] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes.”—Grub Street
Author: Aaron Franklin Publisher: Ten Speed Press ISBN: 1607747219 Category : Cooking Languages : en Pages : 226
Book Description
NEW YORK TIMES BESTSELLER • A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.
Author: Julie Reinhardt Publisher: Seal Press ISBN: 0786744804 Category : Cooking Languages : en Pages : 321
Book Description
She-Smoke: A Backyard Barbecue Book, by Julie Reinhardt, empowers women to take their place back at the fire. In She-Smoke, Reinhardt gives step-by-step instructions on a variety of barbecue topics, from buying local, sustainable meats, to building the perfect slow and low fire, and smoking a holiday barbecue feast. She includes a host of delicious recipes aimed to teach women technique, with more in-depth instruction than that of a conventional cookbook. Women will learn the elusive history of bar-b-cue, the difference between true barbecue and grilling, and all about the world of barbecue competition. Featuring interviews with other "smokin’” women and stories about Reinhardt’s family, She-Smoke brings women into the greater community of barbecue.
Author: Marcella Hazan Publisher: Harper Collins ISBN: 0066209676 Category : Cooking Languages : en Pages : 404
Book Description
Marcella Hazan is acclaimed for her trailblazing cookbooks, but first and foremost she is a teacher. From cooking classes held in her small New York City apartment kitchen in the 1960s to the avidly sought after Master Classes she led in her beautiful Venice home, Marcella has been the authoritative guide to Italian cooking. This much-anticipated follow-up to Marcella Cucina offers 100 new tantalizing recipes that bring Marcella's warm, conversational, and illuminating teachings into home kitchens everywhere. The legendary author and cooking teacher shares invaluable lessons in Italian cooking, including mastering traditional techniques, selecting and using ingredients, and planning and preparing complete Italian menus. Drawing on her unique ability to present each recipe as a narrative with subplots, characters, and rich history, Marcella demonstrates just how many delicious new stories she still has to tell.
Author: Brenda J. Baker Publisher: Texas A&M University Press ISBN: 9781585444656 Category : Social Science Languages : en Pages : 196
Book Description
Most archaeologists and bioarchaeologists receive little or no training in the recognition of skeletal remains of fetuses, infants, and children. Yet many research sites may contain such materials. Without a framework for identifying the bones or the excavation techniques suited to their recovery, archaeologists may often overlook subadult skeletal remains or even confuse them with animal bones. The Osteology of Infants and Children fills the need for a field and lab manual on this important topic and provides a supplemental textbook for human osteology courses. Focusing on juvenile skeletons, their recovery and identification, and siding in both field and lab settings, the volume provides basic descriptions and careful illustrations of each skeletal element at varying stages of development, along with sections on differentiation from other bones and siding tips. The book offers detailed treatment of the skull and teeth, including the cranial vault and facial bones, and examines the infracranial skeleton: vertebrae, pelvis, chest, shoulders, arms, hands, legs, and feet. A quick reference guide explains age estimation and identification templates. The illustrations are enhanced by photographs from two recent archaeology projects in Egypt, at Abydos and Dakhleh Oasis. The extensive collection of fetal and child remains from these sites provides new reference material unavailable in previous publications, making this manual an unparalleled resource in the field of physical anthropology.
Author: Jeffrey Cranor
Author: Jeffrey Cranor
Author: Vivian Howard
Author: Paul Kirk
Author: Oretta Zanini De Vita
Author: Alison Roman
Author: Spencer Wilkie Tinker
Author: Aaron Franklin
Author: Julie Reinhardt
Author: Marcella Hazan
Author: Brenda J. Baker