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Jackie O. wore them, as did John Lennon. Icons as diverse as Bruce Springsteen, Julia Roberts, Sarah Jessica Parker, wear them today. They are the timeless Frye boots! In 1863, John A. Frye opened the doors of a small shoe shop in Marlboro, Massachusetts. the shoes he made were to ease the everyday life of factory workers in that small New England town. Over a century later, the Frye Company has become the oldest continuously operating footwear brand in America. The boots Frye made weren’t meant to be icons of fashion, yet somewhere along the line, they became just that. FRYE: THE BOOTS THAT MADE HISTORY is a 150-year anniversary album that celebrates the early history of the brand, its cultural takeover in the early 1970s, and the artisanal methods that make its craftsmanship unique. Frye boots are captured in all the ways they are worn: rocked out and urbanized, accessorized and envied, worked and roughed up, flaunting their inimitable style and all-American cool. This book takes the reader through the style and personality of the distinctive designs and handsome detailing of Frye’s most popular products, from its tough, treasured and instantly recognizable Harness Boot to the exclusive line dedicated to the American flag debuting this fall. With the strongest leather–enough to withstand 20 lbs. of pressure–and dozens of designs, the quality of Frye has always remained the same, making the brand not just a business but a way of life.
Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious. The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals. In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.