Other books that might interest you

• 

  The Foreign Cinema Cookbook -...

  Gayle Pirie, John Clare

  • 0
  • 0
  • 0

  “Earthy recipes, gorgeous photos, and the story of one of San Francisco’s best and most interesting restaurants . . . truly a feast!” ?Paula Wolfert, five-time James Beard Award winner 
   
  Foreign Cinema opened its doors in 1999 in the Mission District of San Francisco, pioneers in transforming the neighborhood into a culinary destination. The dramatic experience of dining in the sweeping atrium, where films screen nightly, still enchants visitors today. Now, for the first time, chef-owners Gayle Pirie and John Clark share the best from their distinctive North African, California-Mediterranean menu. Featuring 125 signature dishes, the book spans Pirie and Clark’s award-winning brunch favorites like Champagne Omelet and Persian Bloody Mary, cocktail hour with Lavender Baked Goat Cheese in Fig Leaves, and dinner fare including a Five-Spice Duck Breast with Cassis Sauce and Madras Curry Fried Chicken with Spiced Honey, alongside instructions for how to blend spice staples like Ras el Hanout. With rich storytelling throughout, Pirie and Clark offer home cooks a chance to take the restaurant into their own kitchen. 
   
  Includes a foreword by Alice Waters

  Show book

• 

  The FFA Cookbook - Favorite...

  Erin J. Petersilie

  • 0
  • 0
  • 0

  Celebrate the legacy of the Future Farmers of America with these recipes from members and alumni that serve up healthy great tastes of the nation. 
   
  For almost a century, the National FFA Organization has helped young students learn about agriculture and life sciences. From the earliest members of young men who planned to be farmers to today’s boys and girls in all fifty-two states and territories, hundreds of thousands of Americans have learned about farming, science, technology—the basics of life—through the FFA. This cookbook brings together over 200 recipes from current members and alumni of FFA—recipes that hold true to the organization’s healthy living credo while serving up great tastes from America’s heartland. Illustrated throughout with photos from the organization’s past and present, the book is a rich source of recipes for hearty home-cooking and a delightful look at the spirit of America’s past and future.

  Show book

• 

  House of Plenty - The Rise Fall...

  Carol Dawson, Carol Johnston

  • 0
  • 0
  • 0

  The epic story of the rise, fall, and redemption of an iconic American restaurant, one of only five in the Fortune 500.Scarred by the deaths of his mother and sisters and the failure of his father’s business, a young man dreamed of making enough money to retire early and retreat into the secure world that his childhood tragedies had torn from him. But Harry Luby refused to be a robber baron. Turning totally against the tide of avaricious capitalism, he determined to make a fortune by doing good. Starting with that unlikely, even naive, ambition in 1911, Harry Luby founded a cafeteria empire that by the 1980s had revenues second only to McDonald’s. So successfully did Luby and his heirs satisfy the tastes of America that Luby’s became the country’s largest cafeteria chain, creating more millionaires per capita among its employees than any other corporation of its size. Even more surprising, the company stayed true to Harry Luby’s vision for eight decades, making money by treating its customers and employees exceptionally well.Written with the sweep and drama of a novel, House of Plenty tells the engrossing story of Luby’s founding and phenomenal growth, its long run as America's favorite family restaurant during the post-World War II decades, its financial failure during the greed-driven 1990s when non-family leadership jettisoned the company’s proven business model, and its recent struggle back to solvency. Carol Dawson and Carol Johnston draw on insider stories and company records to recapture the forces that propelled the company to its greatest heights, including its unprecedented practices of allowing store managers to keep 40 percent of net profits and issuing stock to all employees, which allowed thousands of Luby’s workers to achieve the American dream of honestly earned prosperity. The authors also plumb the depths of the Luby’s drama, including a hushed-up theft that split the family for decades; the 1991 mass shooting at the Killeen Luby’s, which splattered the company’s good name across headlines nationwide; and the rapacious over-expansion that more than doubled the company’s size in nine years (1987-1996), pushed it into bankruptcy, and drove president and CEO John Edward Curtis Jr. to violent suicide.Disproving F. Scott Fitzgerald’s adage that “there are no second acts in American lives,” House of Plenty tells the epic story of an iconic American institution that has risen, fallen, and found redemption—with no curtain call in sight.“Intrigue, mystery, and strategy—all in a historical profile of Luby’s Cafeterias. This is a book about an institution we all knew as home—never thinking that the foundation was a business plan destined to work for fifty years. What went wrong? Read on! A “must” for business schools everywhere, and a fun read for everyone.”—Jon Brumley, Forbes Entrepreneur of the Year, cofounder and chairman of the Board of Encore Acquisitions Company

  Show book

• 

  Old-Time Country Wisdom & Lore -...

  Jerry Mack Johnson

  • 0
  • 0
  • 0

  A collection of over 1,000 craft projects, games, activities, recipes, skills, and more that transport you back to the simple life of the countryside. 
   
  In Old-Time Country Wisdom & Lore, you’ll learn how to read the clouds to predict the weather, make a long-lasting campfire, can fruits and vegetables, braid a rug, use a divining rod to find water, make a hammock, brew strawberry tea, tap trees to make maple syrup, find the best fishing spots, make homemade cheese and butter, build a rubber-band boat and other children’s toys, fashion a backpack, cook up jams and jellies, keep your house spic-and-span, make gravestone rubbings, stitch a quilt, form adobe bricks, tan animal hides, dip wax candles, play Mumblety-Peg and other games, mix your own shampoos and lotions, build a tin-can lantern, make wallpaper and wall stencils, smoke sausages, cure arthritis and other ailments, fire a clay pot, craft homemade Christmas ornaments, repair leather shoes, rid your home of pests, plant your garden according to the moon’s phases, and much more.  
   
  Curated by famed Texas folklorist Jerry Mack Johnson, Old-Time Country Wisdom & Lore is a homespun encyclopedia of classic country know-how.

  Show book

• 

  The Pink Whisk Guide to Bread...

  Ruth Clemens

  • 0
  • 0
  • 0

  The Great British Bake Off finalist shares delicious bread recipes that rise to every occasion—loaves of all shapes to suit all tastes.   You can’t beat the satisfaction of making—and eating—your own loaf of bread. Now, Ruth Clemens shows you how to get confident with straightforward doughs, progress to pre-ferments, and experiment with further methods. Along with clear, step-by-step instructions, the thirty recipes are crammed with tips and tricks to ensure that you’ll be turning out delicious homemade bread—from basic white loaves to ciabatta and croissants—in next to no time.

  Show book

• 

  The Asheville Bee Charmer...

  Carrie Schloss

  • 0
  • 0
  • 0

  “A beautiful tribute . . . From breakfast pastries to exotic marinades to unexpected desserts, Carrie Schloss explores the many sides of honey. ” —Ashlee Aubin, executive chef, Fisk & Co.   Asheville Bee Charmer, opened in 2014 by beekeepers Jillian Kelly and Kim Allen, has become a destination for both local foodies and tourists. This honey purveyor, located in one of the most pollinator-friendly parts of the United States, offers a range of bee-related products and more than fifty different artisanal honey varietals—each with its own unique color, texture, and taste.   Inspired by the vast honey selection available behind the Honey Bar, chef Carrie Schloss has created The Asheville Bee Charmer Cookbook, a collection featuring 130 recipes, twenty honey varietals, and eight special Bee Charmer blends. With a color, aroma, and tasting guide to honey varietals and dishes like Bee Pollen Nut Brittle, Chipotle Honey–Marinated Skirt Steak, and Milk and Honey Dinner Rolls, this cookbook proves that honey is the best way to season or sweeten your next meal.   Schloss writes with the home cook in mind, packing complex, surprising flavors into recipes written in clear, accessible prose, and the recipes are accompanied by beautiful full-color photography throughout.   “An inspiration . . . Cooks of every level will leave the sugar in their cupboards and reach for their new favorite local varietal instead.” —Chris Pandel, chef/partner, Swift & Sons   “A lovely testimonial to the significance of the honeybee. With these delicious, approachable recipes, being good stewards of the land has never tasted so sweet. ” —Laurell Sims, urban farmer, beekeeper, and Slow Food Chicago board member

  Show book