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Author: Bryant Terry Publisher: Ten Speed Press ISBN: 0399581057 Category : Cooking Languages : en Pages : 258
Book Description
NAACP IMAGE AWARD WINNER • “Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.”—Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz JAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New Yorker, The Washington Post, Vogue, San Francisco Chronicle, Forbes, Food & Wine, Salon, Garden & Gun, Delish, Epicurious More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes—from the James Beard Award-winning chef and author of Afro-Vegan Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture. The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what’s fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today. Praise for Vegetable Kingdom “In the great Black American tradition of the remix and doing what you can with what you got, my friend Bryant Terry goes hard at vegetables with a hip-hop eye and a Southern grandmama’s nature. To paraphrase Maya Angelou, Bryant wants us to know that once we know vegetables better, we will cook vegetables better. He ain’t lyin’.”—W. Kamau Bell, comedian, author, and host of the Emmy Award–winning series United Shades of America “[Terry’s] perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks . . . each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience.”—Publishers Weekly (starred review)
Author: Bryant Terry Publisher: Ten Speed Press ISBN: 0399581057 Category : Cooking Languages : en Pages : 258
Book Description
NAACP IMAGE AWARD WINNER • “Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.”—Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz JAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New Yorker, The Washington Post, Vogue, San Francisco Chronicle, Forbes, Food & Wine, Salon, Garden & Gun, Delish, Epicurious More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes—from the James Beard Award-winning chef and author of Afro-Vegan Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture. The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what’s fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today. Praise for Vegetable Kingdom “In the great Black American tradition of the remix and doing what you can with what you got, my friend Bryant Terry goes hard at vegetables with a hip-hop eye and a Southern grandmama’s nature. To paraphrase Maya Angelou, Bryant wants us to know that once we know vegetables better, we will cook vegetables better. He ain’t lyin’.”—W. Kamau Bell, comedian, author, and host of the Emmy Award–winning series United Shades of America “[Terry’s] perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks . . . each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience.”—Publishers Weekly (starred review)
Author: David Carlyon Publisher: PublicAffairs ISBN: 9781586482398 Category : Biography & Autobiography Languages : en Pages : 528
Book Description
Dan Rice had many lives. He was a pig presenter, a strongman, a lecturer, and a comic singer, all before joining the dazzling world of the circus. In 1855, he created Dan Rice's Great Show. Labeling himself the "Great American Humorist," he toured the country and spoke out on issues of the day before large crowds. Swept up in a new cult of celebrity, he rose to become one of the most famous—and infamous—men in America. He even ran for president. So why have so few people ever heard of Dan Rice? Propelled by an urge toward "refinement," American amusements began to stratify in the mid-19th century. The raucous antebellum jumble of performers, audiences, and forms split along a new performance hierarchy of high and low. Circus, though still vastly popular, became seen as lowbrow. In that changed world, Rice's aggressive humor and robust connection with a noisy, participatory audience became seen as crude—and worse—a civic threat. David Carlyon weaves a remarkably rich portrait of turbulent times that raised one ambitious, creative man to glorious heights and then, embarrassed by its enthusiasm, buried him in sentimentality and finally oblivion.
Author: Kitty Gurkin Rosati Publisher: Simon and Schuster ISBN: 1416537899 Category : Cooking Languages : en Pages : 369
Book Description
Can you really lose twenty pounds in a month? Will you really keep it off this time? With The Rice Diet Solution, you will! The Rice Diet Program has been helping dieters successfully lose weight since 1939. Now in book form, this world-renowned weight-loss method can help you change the way you eat forever. The Rice Diet Program in Durham, North Carolina, was one of the first medical facilities in America to use diet as the primary way to treat disease. On this high-complex-carb, low-fat, and low-sodium whole-foods diet, “Ricers” lose weight faster, more safely, and more effectively than people on any other diet. Men lose on average twenty-eight to thirty pounds and women on average nineteen to twenty pounds per month! The Rice Diet also detoxes your body, ridding it of excess water weight and toxins from processed foods and the environment. The program's results have been documented by extensive studies and confirmed by thousands of people who report amazing weight loss, as well as immediate improvement in such conditions as heart disease, diabetes, and hypertension. Here’s how it works: The Rice Diet strictly limits salt and sodium-rich ingredients. Salt, like refined sugar, is an appetite stimulant, so when you reduce salt intake, you lose water weight and are less inclined to overeat. The Rice Diet also limits saturated fats and instead relies on carbohydrates (fruits, vegetables, grains, and beans) as the main source of nutrition. The fiber cleanses your system and satisfies you so you feel full quickly. The Rice Diet makes it easy to limit calories; when you’re eating foods that truly satisfy your hunger, it’s a challenge to eat 1,500 calories per day! To make it easy to follow the program, The Rice Diet Solution includes hundreds of tasty, filling, easy-to-prepare recipes—some from the Rice House kitchen, others inspired by major chefs and adapted to Rice Diet standards.
Author: The National Baseball Hall of Fame and Museum Publisher: Little, Brown ISBN: 0316213039 Category : Photography Languages : en Pages : 936
Book Description
A deluxe baseball treasury unlike any other, complete with essays, photos, and player bios from The National Baseball Hall of Fame and Museum. Everyone dreams of Cooperstown. It's a hallowed name in baseball, for players as well as their fans. It's a house where legends live; it's everything that's great about the game. Never before has the National Baseball Hall of Fame and Museum published a complete registry of inductees with plaques, photographs, and extended biographies. In this unique, 75th anniversary edition, read the stories of every player inducted into the Hall, organized by position. Each section begins with an original essay by a living Hall of Famer who played that position: Hank Aaron, George Brett, Orlando Cepeda, Carlton Fisk, Tommy Lasorda, Joe Morgan, Jim Rice, Cal Ripken Jr., Nolan Ryan, and Robin Yount.
Author: Fuchsia Dunlop Publisher: Bloomsbury Publishing ISBN: 1526617846 Category : Cooking Languages : en Pages : 357
Book Description
Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.
Author: Geoffrey C. Gunn Publisher: Rowman & Littlefield ISBN: 1442223030 Category : History Languages : en Pages : 345
Book Description
This book offers the first detailed English-language examination of the Great Vietnamese Famine of 1945, which left at least a million dead, and links it persuasively to the largely unexpected Viet Minh seizure of power only months later. Drawing on extensive research in French archives, Geoffrey C. Gunn offers an important new interpretation of Japanese–Vichy French wartime economic exploitation of Vietnam’s agricultural potential. He analyzes successes and failures of French colonial rice programs and policies from the early 1900s to 1945, drawing clear connections between colonialism and agrarian unrest in the 1930s and the rise of the Viet Minh in the 1940s. Gunn asks whether the famine signaled a loss of the French administration’s “mandate of heaven,” or whether the overall dire human condition was the determining factor in facilitating communist victory in August 1945. In the broader sweep of Vietnamese history, including the rise of the communist party, the picture that emerges is not only one of local victimhood at the hands of outsiders—French and, in turn, Japanese— but the enormous agency on the part of the Vietnamese themselves to achieve moral victory over injustice against all odds, no matter how controversial, tragic, and contested the outcome. As the author clearly demonstrates, colonial-era development strategies and contests also had their postwar sequels in the “American war,” just as land, land reform, and subsistence-sustainable development issues persist into the present.
Author: Rita Golden Gelman Publisher: Henry Holt and Company (BYR) ISBN: 0805057196 Category : Juvenile Nonfiction Languages : en Pages : 32
Book Description
In Bali, as in many parts of the world, rice is more than just a staple food-rice is life! In Bali, life revolves around the planting and harvesting of rice. While eels slip through the mud and dragonflies flutter overhead, farmers plant seedlings in the wet rice field, or 'saweh.' Soon each plant is crowned with flowers, and tiny green kernels appear. Rain nourishes the kernels, which grow plump and sweet. The green plants turn golden and ripe, and everyone helps harvest the grain. When the harvest is finished, the farmers give thanks to the goddess of rice for a successful crop. From planting the seeds to harvesting the ripe grain, this beautiful, poetic book tells the story of rice and of the Balinese people, for whom rice is life.
Author: Bryant Terry
Author: Bryant Terry
Author: Edward Rice
Author: David Carlyon
Author: Kitty Gurkin Rosati
Author: Earle Rice, Jr.
Author: The National Baseball Hall of Fame and Museum
Author: 
Author: Fuchsia Dunlop
Author: Geoffrey C. Gunn
Author: Rita Golden Gelman