Christamore Cookbook PDF Download

Author: Christamore Guild
Publisher: Dog Ear Publishing
ISBN: 159858927X
Category :
Languages : en
Pages : 66

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Book Description
This project was inspired by the essence of what the Christamore House Guild is all about. A group of women dedicated to volunteer to help the people at the Christamore House and the area of Haughville in Indianapolis, Indiana.

Author: Victoria Christopher Murray
Publisher: Simon and Schuster
ISBN: 1476792992
Category : Fiction
Languages : en
Pages : 368

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Book Description
Janice Johnson's 16-year-old son was murdered and the shooter hasn't been arrested. Shelly Vance's husband is facing murder charges for shooting a teenager who he says attacked him in a parking lot. This tragedy is magnified by the racial divide it has created. She wants to stand by her man, but she's keeping a secret that could blow the case wide open. Alax Wilson is the jury foreman. Faced with a dramatic trial that has turned into a media frenzy, Janice, Shelly and Alax are forced to face their own prejudices.

Author: Ron Cooper
Publisher: Ten Speed Press
ISBN: 039957901X
Category : Cooking
Languages : en
Pages : 274

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Book Description
In this groundbreaking and deeply personal book, Ron Cooper—a leading voice in the artisanal mezcal movement, and the person largely responsible for popularizing the spirit in the United States—shares everything he knows about this storied, culturally rich, and now hugely in-demand spirit, along with 40 recipes. In 1990, artist Ron Cooper was collaborating with craftspeople in Oaxaca, Mexico, when he found mezcal—or, as he likes to say, mezcal found him. This traditional spirit was virtually unknown in the United States at the time, and Cooper founded Del Maguey Single Village Mezcal in order to import it. Finding Mezcal recounts Cooper's love affair with the spirit and the people who make it; its meteoric rise in popularity; and the delicate balance between sharing mezcal with the world and facilitating its preservation. Each chapter introduces a new mezcal, its producer, and its place of origin, while also covering mezcal production methods and the botany of the maguey (aka agave) plant, from which mezcal is distilled. Featuring 40 recipes developed for Del Maguey by chefs and bartenders from around the world, the book is copiously illustrated with photographs, as well as Cooper's artwork and that of his friend Ken Price, who illustrated Del Maguey's now-iconic labels.

Author: Allen D Boyer
Publisher: Naval Institute Press
ISBN: 1682470970
Category : History
Languages : en
Pages : 336

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Book Description
In Rocky Boyer’s War, Allen Boyer offers a wry, keen-eyed, and occasionally disgruntled counterpoint history of the hard-fought, brilliant campaign that won World War II in the Southwest Pacific. Based in part on an unauthorized diary kept by the author's father, 1st Lt. Roscoe “Rocky” Boyer, this narrative history offers the reader an account of Allied air commander Gen. George Kenney's "air blitz" offensive as it was lived both in the cockpit and on the ground. During 1944, as Gen. Douglas MacArthur’s forces fought their way from New Guinea to the Philippines, Kenney, discarding pre-war doctrine, planned and ran an “air blitz” offensive. His 5th Air Force drove forward like a tank army, crash-landing in open country, seizing terrain, bulldozing new airfields, winning air control, and moving forward. At airfields on the front line, Rocky kept the radios working for the 71st Tactical Reconnaissance Group, a fighter-bomber unit. Diaries were forbidden, but Rocky kept one—full of casualties, accidents, off-duty shenanigans, and rear-area snafus. He had friends killed when they shot it out with Japanese anti-aircraft gunners, or when their bombers vanished in bad weather. He wrote about wartime camp life at Nadzab, New Guinea, the largest air base in the world, part Scout camp and part frontier boomtown. He knew characters worthy of Catch-22: combat flyers who played contract bridge, military brass who played office politics, black quartermasters, and chaplains who stood up to colonels when a promotion party ended with drunken gunplay and dynamite. This is a narrative of the war as airmen lived it. Rocky’s experience of life on the front line gives from-the-bottom-up detail to the framework of Kenney’s air blitz. The author uses Rocky’s story as a jumping-off point from which to understand the daily life, pranks, mishaps, and casualties, of the men who in 1944 fought their way over the two thousand miles from New Guinea to the Philippines.

Author: Dana Frank
Publisher: Lorena Jones Books
ISBN: 0399579591
Category : Cooking
Languages : en
Pages : 258

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Book Description
A delicious, comprehensive playbook that pairs 75 wine styles—including where and who to buy them from—with 75 recipes that complement them perfectly “If you want to know what good taste in the modern food and wine scene looks like, this is your manual.”—Jordan Mackay, co-author of The Sommelier’s Atlas of Taste Wine Food is a wine course in a cookbook for everyone who wants to learn about wine simply by drinking it. Here, natural wine bar and winery owner Dana Frank and wine-loving recipe writer Andrea Slonecker distill the basics—how to buy, how to store, how to taste—and deliver more than seventy-five instant-hit recipes inspired by delectable, affordable wines that go with them beautifully. Each recipe opens with a succinct summary of the wine style that inspired it, followed by a brief explanation of how it complements the flavors and textures in the recipe. There are also recommendations for three to eight producers of each wine style. Frank and Slonecker also include a wine flavors cheat sheet, a label lexicon lesson, a short course on wine tasting like a pro, and illustrated features on matching wine with types of favorite foods (typical take-out, beloved pasta dishes, and popular sweets). Whether you like thinking about which bottle to pour at brunch, with picnic fare, for midweek dinners, at weekend feasts, or for all of those times, Wine Food makes learning about wine flavorful, fun, and easy.

Author: Peter Liem
Publisher: Ten Speed Press
ISBN: 1607748436
Category : Cooking
Languages : en
Pages : 330

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Book Description
Winner of the 2018 James Beard Foundation Cookbook Award in "Reference, History, Scholarship" Winner of the 2017 André Simon Drink Book Award Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Wine, Beer & Spirits" From Peter Liem, the lauded expert behind the top-rated online resource ChampagneGuide.net, comes this groundbreaking guide to the modern wines of Champagne--a region that in recent years has undergone one of the most dramatic transformations in the wine-growing world. This luxurious box set includes a pullout tray with a complete set of seven vintage vineyard maps by Louis Larmat, a rare and indispensable resource that beautifully documents the region’s terroirs. With extensive grower and vintner profiles, as well as a fascinating look at Champagne’s history and lore, Champagne explores this legendary wine as never before.

Author: Janna Gur
Publisher: Schocken
ISBN: 0805243097
Category : Cooking
Languages : en
Pages : 242

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Book Description
The author of the acclaimed The Book of New Israeli Food returns with a cookbook devoted to the culinary masterpieces of Jewish grandmothers from Minsk to Marrakesh: recipes that have traveled across continents and cultural borders and are now brought to life for a new generation. For more than two thousand years, Jews all over the world developed cuisines that were suited to their needs (kashruth, holidays, Shabbat) but that also reflected the influences of their neighbors and that carried memories from their past wanderings. These cuisines may now be on the verge of extinction, however, because almost none of the Jewish communities in which they developed and thrived still exist. But they continue to be viable in Israel, where there are still cooks from the immigrant generations who know and love these dishes. Israel has become a living laboratory for this beloved and endangered Jewish food. The more than one hundred original, wide-ranging recipes in Jewish Soul Food—from Kubaneh, a surprising Yemenite version of a brioche, to Ushpa-lau, a hearty Bukharan pilaf—were chosen not by an editor or a chef but, rather, by what Janna Gur calls “natural selection.” These are the dishes that, though rooted in their original Diaspora provenance, have been embraced by Israelis and have become part of the country’s culinary landscape. The premise of Jewish Soul Food is that the only way to preserve traditional cuisine for future generations is to cook it, and Janna Gur gives us recipes that continue to charm with their practicality, relevance, and deliciousness. Here are the best of the best: recipes from a fascinatingly diverse food culture that will give you a chance to enrich your own cooking repertoire and to preserve a valuable element of the Jewish heritage and of its collective soul. (With full-color photographs throughout.)

Author: Nelson Price
Publisher: Clerisy Press
ISBN: 9781578600069
Category : Biography & Autobiography
Languages : en
Pages : 273

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Book Description
Complete with over 140 illustrations in this book of vignettes and full portraits of Indiana's most memorable figures. Price has conducted interviews with famous Hoosiers including Jane Pauley, John Mellencamp, Florence Henderson, Kurt Vonnegut, Dan Wakefield, and many more.

Author: Jeffrey S. Kamm
Publisher: Arcadia Publishing
ISBN: 1467118486
Category : Cooking
Languages : en
Pages : 1

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Book Description
Indianapolis boasts a few restaurants more than one hundred years old. Eateries like the legendary Hollyhock Hill and St. Elmo's Steakhouse are classic staples in the capital city. But for every legendary local restaurant that exists today, several more are mere memories. Diners can no longer feast on heaping piles of coconut shrimp at the Key West Shrimp House or sip on a Brandy Alexander at Fireside after a well-cooked steak, but their legacies still live on. Author Jeff Kamm explores the historic restaurants and most-missed locales that continue to define Indianapolis's culinary heritage.

Author: Janna Gur
Publisher: Schocken
ISBN: 0805212248
Category : Cooking
Languages : en
Pages : 306

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Book Description
In this stunning new work that is at once a coffee-table book to browse and a complete cookbook, Janna Gur brings us the sumptuous color, variety, and history of today’s Israeli cuisine, beautifully illustrated by Eilon Paz, a photographer who is intimate with the local scene. In Gur’s captivating introduction, she describes Israeli food as a product of diverse cultures: the Jews of the Diaspora, settling in a homeland that was new to them, brought their far-flung cuisines to the table even as they looked to their Arab neighbors for additional ingredients and ideas. The delicious, easy-to-follow recipes represent all of these influences, and include some creative interpretations of classics by celebrated Israeli chefs: Beetroot and Pomegranate Salad, Fish Falafel in Spicy Harissa Mayonnaise, Homemade Shawarma, Chreime–North African Hot Fish Stew, Roasted Chicken Drumsticks in Carob Syrup. With favorite recipes for the Sabbath (Sweet Challah Traditional Chopped Liver, Chocolate and Halva Coffeecake) and for holidays (Balkan Potato and Leek Pancakes, Flourless Chocolate and Pistachio Cake), this book offers a unique culinary experience for every occasion. All of this is enriched by Paz’s gorgeous and vibrantly colored photographs and by short narratives about significant aspects of Israel’s diverse cuisine, such as the generous and unique Israeli breakfast (which grew out of the needs of Kibbutz life), locally produced cheeses that now rival those of Europe, and a dramatic renaissance of wine culture in this ancient land. “In less than thirty years,” Janna Gur writes, “Israeli society has graduated… to a true gastronomic haven.” Here she gives us a book that does full, delectable justice to the significance of Israeli food today–Mediterranean at its heart, richly spiced, and imbued with cross-cultural flavors.