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According to Murphy's Law, "If anything can go wrong, it will." This humorous hardcover compilation offers variations on the well-known adage, including comic truths related to business matters, excuses, efficiency, and legal jargon.
After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.
Dana Polan considers what made Julia Childs TV show, The French Chef, so popular during its original broadcast and such enduring influences on American cooking, American television, and American culture since then.
New York Times best seller Ever since Gabrielle Stanley Blair became a parent, she’s believed that a thoughtfully designed home is one of the greatest gifts we can give our families, and that the objects and decor we choose to surround ourselves with tell our family’s story. In this, her first book, Blair offers a room-by-room guide to keeping things sane, organized, creative, and stylish. She provides advice on getting the most out of even the smallest spaces; simple fixes that make it easy for little ones to help out around the house; ingenious storage solutions for the never-ending stream of kid stuff; rainy-day DIY projects; and much, much more.
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
Ross Jarboe finds himself stuck in time between his life in the novel’s present—it is set in the late 70’s-- and his life in the past. Twenty some years before, his father moved his family from Boston to the safety of the Colorado Rockies and built an impervious fallout shelter under his house. In the late 60’s, a commune formed not far from where Ross’s family took refuge. “School’s Out” is the name of this community—but the phrase also sums up a growing trend of the time—a generation going out on its own. “No more pencils, no more books, no more teacher’s dirty looks.” Freedom—but not freedom without costs and dangers. Ross moves to School’s Out then goes to Mexico with Laurel, a woman he meets there. The novel opens about ten years later. Ross is a single dad living in Boston. He and his business partner Dean are taking a chance and are opening a Mexican restaurant. The late seventies is a time of change, not just for Ross but for his whole generation. Life is getting more serious; school bells are ringing again. Ross must be a responsible restaurant manager. At the same time he is a bit of a peeping tom, spying on a woman who lives across the alley from him. And his ex-wife Laurel—still living at an almost abandoned School’s Out—haunts his memories. School’s Out is a historical novel of the not-so-distant past, recalling the way things were almost half a century ago. The language, the attitudes, the details evoke the seventies as effectively as mood rings, Herbal Essence shampoo, disco, sideburns, and bell-bottom pants. Readers who were there and even those who weren’t will feel immersed in the zeitgeist of that time.
In essays ranging from his earliest cooking lessons in a cold-water walk-up apartment on New York's Lower East Side to opinions both admiring and acerbic on the food writers of the past ten years, John Thorne argues that to eat exactly what you want, you have to make it yourself. Thorne tells us how he learned to cook for himself the foods that he likes best to eat, and following along with him can make you so hungry that his simple, suggestive recipes will inspire you to go into the kitchen and translate your own appetite into your own supper.
In these true-life stories, men and women who lost a spouse or domestic partner (including gay relationships), reveal how they put their lives back together in positive and often dramatic ways. They share candid revelations about how they dealt with issues ranging from learning to live alone, coping with guilt and anger, and the balancing act of single parent, to venturing into the dating scene and the complexities of new love, including sex with a different partner - along with advice from psychologists and bereavement counselors. Written like a novel, this is a portable support group for anyone determined to triumph over loss. Hosansky is a strong authoritative voice because shes been through loss herself.... Her book Widows Walk is destined to be a classic in the literature of grief. Dominick Bonanno. Program Coordinator, Cancer Care, Inc.