Available for the first time in the U.S. in a Spanish-language edition, renowned chef Alice Waters’s bestselling book The Art of Simple Food.Perhaps more responsible than anyone for the revolution in
A Simple Revolution is a unique memoir and a dramatic narrative of Judy Grahn's working class roots, her army career and discharge for being lesbian, her education as one of the first whites to attend
"After the Revolution is a smart, funny and provocative play. . . . Herzog deftly avoids simple-minded polemics in favor of richly detailed people who are as ready to examine their relationships as th
Start a Revolution, Incite Happiness! Delivered with fearless candor and disarming humor, Lama Marut introduces a simple set of exercises that offers a revolutionary yet wholly practical approach to c
In a quiet wood, a gray squirrel declares war on the machines that invade his wood, threatening his nest and tree. Taught words and how to use simple machines like the wheel by a young boy who names h
Focuses on simple Spanish cookery. Using everyday storecupboard ingredients, this title offers a take on the classic tortilla de patatas, making this iconic dish easier than ever, and brings a twist t
Discover your hidden brainpower with this newly expanded guide to the simple but powerful technique that unlocks potential in all areas of your life.Former banker and CEO Bill Donius drove his bank’s
Discover your hidden brainpower with this newly expanded guide to the simple but powerful technique that unlocks potential in all areas of your life.Former banker and CEO Bill Donius drove his bank’s
From the team behind the acclaimed Ada Lovelace, Poet of Science comes a delicious nonfiction picture book biography about pioneering chef Alice Waters who kickstarted the organic food movement. Whenever young Alice Waters tasted something delicious, like the sun-warmed berries from her family's garden or a crisp, ripe apple picked straight from the tree, she would remember it for the rest of her life. Later, as she tasted many more wonderful foods, she realized what made them so good--they were fresh and ripe, grown or made the old-fashioned way. When Alice grew up, she opened a restaurant called Chez Panisse. As part of her quest to make delicious food, Alice sought out small, local farmers to provide the meat, dairy, and produce. The restaurant made her famous, but it did much more than that--it started a food revolution. Today, home cooks and chefs alike are all discovering the simple secret to the Best! Food! Ever! This book is a celebration of food, cooking, and the woman whose c
True to Our Roots sets forth the simple but powerful management principles that enabled Fetzer Vineyards under Paul Dolan to become one of America's biggest and best-known wineries even as it was turn
Modern French habits of cooking, eating, and drinking were born in the ancien régime, radically breaking with culinary traditions that originated in antiquity and creating a new aesthetic. This new culinary culture saw food and wine as important links between human beings and nature. Authentic foodstuffs and simple preparations became the hallmarks of the modern style. Susan Pinkard traces the roots and development of this culinary revolution to many different historical trends, including changes in material culture, social transformations, medical theory and practice, and the Enlightenment. Pinkard illuminates the complex cultural meaning of food in this history of the new French cooking from its origins in the 1650s through the emergence of cuisine bourgeoise and the original nouvelle cuisine in the decades before 1789. This book also discusses the evolution of culinary techniques and includes historical recipes adapted for today's kitchens.
Modern French habits of cooking, eating, and drinking were born in the ancien régime, radically breaking with culinary traditions that originated in antiquity and creating a new aesthetic. This new culinary culture saw food and wine as important links between human beings and nature. Authentic foodstuffs and simple preparations became the hallmarks of the modern style. Susan Pinkard traces the roots and development of this culinary revolution to many different historical trends, including changes in material culture, social transformations, medical theory and practice, and the Enlightenment. Pinkard illuminates the complex cultural meaning of food in this history of the new French cooking from its origins in the 1650s through the emergence of cuisine bourgeoise and the original nouvelle cuisine in the decades before 1789. This book also discusses the evolution of culinary techniques and includes historical recipes adapted for today's kitchens.
Oliver Carter arrives in Boston in 1773 with the simple plan to work for Dr. Benjamin Church. However, the American colonists had grown tired of British tyranny and Boston was the center of rebellious
