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Author: Steven Manchester Publisher: ISBN: 9780984184255 Category : Languages : en Pages :
Book Description
Blessed with a high emotional IQ, Phinn Reed enters the world with the promise of finding his soul mate. With heaven's memories erased, his romantic quest teaches him that the heart often sees clearer than the eyes-and that not everyone has ordered the same items from The Menu. This inspirational love story is heartfelt evidence that love stories come in many different forms.
Author: Steven Manchester Publisher: ISBN: 9780984184255 Category : Languages : en Pages :
Book Description
Blessed with a high emotional IQ, Phinn Reed enters the world with the promise of finding his soul mate. With heaven's memories erased, his romantic quest teaches him that the heart often sees clearer than the eyes-and that not everyone has ordered the same items from The Menu. This inspirational love story is heartfelt evidence that love stories come in many different forms.
Author: Stacey Ballis Publisher: Penguin ISBN: 1101581093 Category : Fiction Languages : en Pages : 416
Book Description
As the executive culinary assistant to celebrity Chicago chef Patrick Conlon, Alana Ostermann works behind the scenes—and that’s just the way she likes it. But with developing recipes for Patrick’s cookbooks, training his sous chefs, picking out the perfect birthday gifts for his ex-mother-in-law, and dealing with the fallout from his romantic escapades, she barely has a personal life, much less time to spend with her combo platter of a mutt, Dumpling. Then a fluke online connection brings her RJ, a transplant from Tennessee, who adds some Southern spice to her life. Suddenly Alana’s priorities shift, and Patrick—and Dumpling—find themselves facing a rival for her time and affection. With RJ in the mix, and some serious decisions to make about her personal and professional future, Alana must discover the perfect balance of work and play, money and meaning, to bring it all to the table—one delicious dish at a time… INCLUDES RECIPES
Author: Michael P. Hoffmann Publisher: Cornell University Press ISBN: 1501754645 Category : Science Languages : en Pages : 267
Book Description
Our Changing Menu unpacks the increasingly complex relationships between food and climate change. Whether you're a chef, baker, distiller, restaurateur, or someone who simply enjoys a good pizza or drink, it's time to come to terms with how climate change is affecting our diverse and interwoven food system. Michael P. Hoffmann, Carrie Koplinka-Loehr, and Danielle L. Eiseman offer an eye-opening journey through a complete menu of before-dinner drinks and salads; main courses and sides; and coffee and dessert. Along the way they examine the escalating changes occurring to the flavors of spices and teas, the yields of wheat, the vitamins in rice, and the price of vanilla. Their story is rounded out with a primer on the global food system, the causes and impacts of climate change, and what we can all do. Our Changing Menu is a celebration of food and a call to action—encouraging readers to join with others from the common ground of food to help tackle the greatest challenge of our time.
Author: Carole Boston Weatherford Publisher: Penguin ISBN: 0142408948 Category : Juvenile Fiction Languages : en Pages : 34
Book Description
There were signs all throughout town telling eight-year-old Connie where she could and could not go. But when Connie sees four young men take a stand for equal rights at a Woolworth’s lunch counter in Greensboro, North Carolina, she realizes that things may soon change. This event sparks a movement throughout her town and region. And while Connie is too young to march or give a speech, she helps her brother and sister make signs for the cause. Changes are coming to Connie’s town, but Connie just wants to sit at the lunch counter and eat a banana split like everyone else.
Author: Nicholas Lander Publisher: Unbound Publishing ISBN: 1783522437 Category : Cooking Languages : en Pages : 407
Book Description
From the Financial Times's long-standing restaurant critic Nicholas Lander comes this celebration of the history, design and evolution of the world's favourite piece of paper: the menu. On the Menu is a stunning collection of menus, from those at the cutting edge of contemporary culinary innovation, like Copenhagen's Noma, to those that are relics from another time: a 1970s menu from L’Escargot on which all main courses cost less than one pound; the last menu from The French House Dining Room before Fergus Henderson departed for St John; a Christmas feast of zoo animals served during the Siege of Paris in 1870; and three of the world’s original restaurant menus—now hanging proudly in London’s Le Gavroche. Throughout, Lander examines the principles of menu design and layout; the different rules that govern separate menus for breakfast, afternoon tea and dessert; the evolution of wine and cocktail lists; and how menus can act as records of the past. He reveals insights from interviews with Michael Anthony, Heston Blumenthal, Massimo Bottura, René Redzepi, Ruth Rogers and many more of the most renowned contemporary chefs of our time, who explain how they decide what to serve and what inspires them to create and design their menus. These are truly pages to drool over.
Author: Alan Beardsworth Publisher: Routledge ISBN: 1134823169 Category : Social Science Languages : en Pages : 368
Book Description
Sociology on the Menu is an accessible introduction to the sociology of food. Highlighting the social and cultural dimensions of the human food system, from production to consumption, it encourages us to consider new ways of thinking about the apparently mundane, everyday act of eating. The main areas covered include: * The origins of human subsistence and the development of the modern food system * Food, the family and eating out * Diet, health and the body image * The meanings of meat and vegetarianism. Sociology on the Menu provides a comprehensive overview of the literature, particularly helpful in this interdisciplinary field. It focuses on key texts and studies to help students identify major concerns and themes for further study. It urges us to re-appraise the taken for granted and familiar experiences of selecting, preparing and sharing food and to see our own habits and choices, preferences and aversions in their broader cultural context.
Author: Fiona Leitch Publisher: HarperCollins UK ISBN: 000843655X Category : Fiction Languages : en Pages : 276
Book Description
‘A sparklingly delicious confection to satisfy the mystery reader’s appetite’ Helena Dixon, bestselling author of the Miss Underhay Mysteries
Author: Dan Jurafsky Publisher: W. W. Norton & Company ISBN: 039324587X Category : Cooking Languages : en Pages : 222
Book Description
A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.
Author: Christine Son Publisher: Penguin ISBN: 9780451224170 Category : Fiction Languages : en Pages : 372
Book Description
In the ten years since their high-school graduation, Whitney Lee, Hercules Huang, and Audrey Henley have continued to meet once a month to renew their long-time friendship and confide in one another, until during a weekend getaway, the three friends reveal their most intimate hidden secrets, in a novel about second-generation Asian-American women's lives. A first novel. Original.
Author: Steven Manchester
Author: Steven Manchester
Author: Stacey Ballis
Author: Michael P. Hoffmann
Author: Carole Boston Weatherford
Author: Jacques Pépin
Author: Nicholas Lander
Author: Alan Beardsworth
Author: Fiona Leitch
Author: Dan Jurafsky
Author: Christine Son