pen palate mastering the art of adulthood with recipes

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Pen Palate

Author : Lucy Madison
ISBN : 9781455591688
Genre : Cooking
File Size : 21. 45 MB
Format : PDF, ePub
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From the writers of acclaimed blog Pen & Palate, a humorous coming-of-age (and mastering-the-art-of-home-cooking) memoir of friendship, told through stories, recipes, and beautiful illustrations. Getting through life in your twenties isn't easy--especially if you're broke, awkward, and prone to starting small grease fires in your studio apartment. For best friends Lucy Madison and Tram Nguyen, cooking was an escape from the daily humiliation that is being a twenty-something woman in a big city. PEN & PALATE traces the course of Lucy and Tram's devoted friendship through miserable jobs and tiny apartments, first loves and ill-advised flings, successes and setbacks--always with a shared love of food at the center of the narrative. A modern take on Laurie Colwin's classic Home Cooking, this coming-of-age memoir for the Girls set weaves together comical (mis)adventures and recipes meant to be shared with a best friend and a bottle of wine.

The Friendship Crisis

Author : Marla Paul
ISBN : 1579547451
Genre : Family & Relationships
File Size : 67. 4 MB
Format : PDF
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Citing the obstacles that challenge adult women in forging new friendships, a collection of personal stories and expert tips suggests ways that women can overcome shyness and fear, make new connections at various stages in life, and turn casual ties into lasting bonds. 40,000 first printing.

Scraps Wilt Weeds

Author : Mads Refslund
ISBN : 9781455536177
Genre : Cooking
File Size : 62. 75 MB
Format : PDF, Kindle
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Inventive and delicious food, made from what most people throw away, by the co-founder of the celebrated Danish restaurant, Noma. SCRAPS, WILT & WEEDS features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using local ingredients in a sustainable, no-waste fashion. Using scraps from vegetables, fruits and animal proteins--food that would normally go to waste--Refslund creates beautiful and accessible recipes for the home cook without sacrificing anything to flavor. He uses 100% of the ingredient or as close as possible, including potato peels, cauliflower stems, or fish skins, but also ingredients that are passed over as too young, like green strawberries, or too old, like stale bread, wrinkly potatoes or bolted herbs. Refslund shares easy-to-follow recipes like: Carrot Tops Pesto, Roasted Cauliflower Stalks with Mushrooms and Brie, Pork Ribs Glazed with Overripe Pear Sauce, Crispy Salmon Skin Puffs with Horseradish-Buttermilk Dip, and Beer and Bread porridge with Salted Caramel Ice Cream. In addition to delicious ingredient-focused recipes, the book contains informational sidebars and stories, insight into the parts of food we often waste, and a section on how to use leftovers, plus 100 beautiful photographs that express Refslund' passion and respect for ingredients, nature and the land.

Knives Ink

Author : Isaac Fitzgerald
ISBN : 9781632861221
Genre : Cooking
File Size : 31. 70 MB
Format : PDF, ePub
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From the authors of Pen & Ink--New York Times bestselling illustrator Wendy MacNaughton and BuzzFeed books editor Isaac Fitzgerald--the stories behind the tattoos that chefs proudly wear, with their signature recipes. Chefs take their tattoos almost as seriously as their knives. From gritty grill cooks in backwoods diners to the executive chefs at the world's most popular restaurants, it's hard to find a cook who doesn't sport some ink. Knives & Ink features the tattoos of more than sixty-five chefs from all walks of life and every kind of kitchen, including 2014 James Beard Award-winner Jamie Bissonnette, Alaska-fishing-boat cook Mandy Lamb, Toro Bravo's John Gorham, and many more. Each tattoo has a rich, personal story behind it: Danny Bowien of Mission Chinese Food remembers his mother with fiery angel wings on his forearms, and Dominique Crenn of Michelin two-starred Atelier Crenn bears ink that reminds her to do "anything in life that you put your heart into.Â?? Like the dishes these chefs have crafted over the years, these tattoos are beautiful works of art. Knives & Ink delves into the wide and wonderful world of chef tattoos and shares their fascinating backstories, along with personal recipes from many of the chefs.

We Are All Suspects Now

Author : Tram Nguyen
ISBN : 0807004618
Genre : Political Science
File Size : 56. 89 MB
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The author examines the impact of changes to immigration policy and law after 9/11 on the nation's immigrant community by focusing on "Little Pakistan"--a community of 20,000 people living in Brooklyn that has suffered under radical changes. Original.

A Really Big Lunch

Author : Jim Harrison
ISBN : 9780802189448
Genre : Cooking
File Size : 26. 82 MB
Format : PDF, ePub, Docs
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“[A] culinary combo plate of Hunter S. Thompson, Ernest Hemingway, Julian Schnabel, and Sam Peckinpah . . . Harrison writes with enough force to make your knees buckle and with infectious zeal that makes you turn the pages hungry for more . . . Jim Harrison has staked out a distinctive place in the world of food writing.”—Jane and Michael Stern, New York Times Book Review on The Raw and the Cooked New York Times bestselling author Jim Harrison was one of this country’s most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. He also wrote some of the best essays on food around, earning praise as “the poet laureate of appetite” (Dallas Morning News). A Really Big Lunch, to be published on the one-year anniversary of Harrison’s death, collects many of his food pieces for the first time—and taps into his larger-than-life appetite with wit and verve. Jim Harrison’s legendary gourmandise is on full display in A Really Big Lunch. From the titular New Yorker piece about a French lunch that went to thirty-seven courses, to pieces from Brick, Playboy, Kermit Lynch Newsletter, and more on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison’s pointed aperçus and keen delight in the pleasures of the senses. And between the lines the pieces give glimpses of Harrison’s life over the last three decades. A Really Big Lunch is a literary delight that will satisfy every appetite. “Harrison is the American Rabelais, and he is at his irreverent and excessive best in this collection.” —John Skowles, San Diego Union-Tribune on The Raw and the Cooked

The Apprentice

Author : Jacques Pepin
ISBN : 0618444114
Genre : Biography & Autobiography
File Size : 52. 45 MB
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The popular television cooking show host traces his rise from an intimidated thirteen-year-old apprentice to a famous chef, recounting his work under prestigious teachers, his journey to America, and his experiences with contemporaries.

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