-Titulo Original : The Life Of Frederick Douglass A Graphic Narrative Of A Slaves Journey From Bondage To Freedom-Fabricante : Ten Speed Press-Descripcion Original: A graphic novel biography of the escaped slave, abolitionist, public speaker, and most photographed man of the nineteenth century, based on his autobiographical writings and speeches, spotlighting the key events and people that shaped the life of this great American.Recently returned to the cultural spotlight, Frederick Douglasss impact on American history is felt even in todays current events. Comic book writer and filmmaker David F. Walker joins with the art team of Damon Smyth and Marissa Louise to bring the long, exciting, and influential life of Douglass to life in comic book form. Taking you from Douglasss life as a young slave through his forbidden education to his escape and growing prominence as a speaker, abolitionist, and influential cultural figure during the Civil War and beyond, The Life of Frederick Douglass presents a complete illustrated portrait of the man who stood up and spoke out for freedom and equality. Along the way, special features provide additional background on the history of slavery in the United States, the development of photography (which would play a key role in the spread of Douglasss image and influence), and the Civil War. Told from Douglasss point of view and based on his own writings, The Life of Frederick Douglass provides an up-close-and-personal look at a history-making American who was larger than life. Review “This incredible graphic novel shines a much-needed spotlight on one of Americas greatest heroes. The Life of Frederick Douglass deserves serious attention and David F. Walker is the perfect person to author this complex and compelling story.” -Brian Michael Bendis, author of Words for Pictures, writer of Superman, and co-creator of Jessica Jones “The Life of Frederick Douglass humanizes the national icon of the abolitionist movement and restores a reflective realness to the man whose life still teaches us the meaning of moral conviction, determination, and service. Douglass lived his life at the epicenter of a defining age in American history and through his voice and words we walk alongside him on his journey through the encounters, struggles, and triumphs that shaped this country. Douglass first emancipated his mind through literacy, then his physical self by escaping enslavement as a runaway, setting off a lifelong quest for freedom and opportunity for people of color. Walker’s narrative reads like a fireside chat with the grandfather of the abolitionist movement and illuminates dark corners of American history with the soulful reflection and truth-telling. This masterful story of emancipation draws from Frederick Douglass’ epic life to capture our national history through his personal narrative. This graphic narrative should be in every classroom in America! Douglass’ life story illuminates how great men, women, and indeed nations are born of moral struggle, perseverance, and progress.” -Deirdre Lynn Hollman, educator and founder of The Black Comics Collective “A beautifully accessible and compelling graphic work that delves into the scathing truths that helped build our country. This is our collective story, as told through the eyes of one of the most important American citizens in the history of our nation. Walker, Smyth, and Louise expertly relate the unspeakable traumas of slavery while driving home the true meaning of the American Dream for future generations. -John Jennings, artist of Kindred: A Graphic Novel Adaptation, co-editor of Black Comix Returns and The Blacker the Ink About the Author DAVID F. WALKER is an award-winning comic book writer, filmmaker, journalist, and educator. Walker is best known for his work in comics, including Shaft: A Complicated Man (Dynamite Entertainment), winner of the 2015 Glyph Award for Story of the Year, and its sequel, Shaft: Imitation of Life. His work for Marvel Comics includes Luke Cage, Occupy Avengers, Power Man and Iron Fist, Nighthawk, Fury, and Deadpool. Hes also work...

-Titulo Original : Rad Women Worldwide Artists And Athletes, Pirates And Punks, And Other Revolutionaries Who Shaped History-Fabricante : Ten Speed Press-Descripcion Original: Review New York Times BestsellerAs seen in Shelf Awareness, Elle, Upworthy, Bust, Fusion, The Advocate, 7x7An international array of badass women through the ages and up to the present...[and] a happy contrast to so many Eurocentric “world” surveys.-Kirkus Reviews[R]eadily accessible to children and teens...Stahl’s cut-paper portraits provide handsome visual tributes to the women.-Publishers WeeklyThis collection of energetic profiles is sure to spark discussion and encourage readers passionate about womens history and rights to do further research.-School Library Journal[F]resh, engaging, and inspiring tales of perseverance and radical success...pairing well researched and riveting biographies with powerful and expressive cut-paper portraits.-BookRiot “Fascinating stories of women doing bold, pioneering, and meaningful things in times ranging from ancient Mesopotamia to the present day. Lots to learn about in fields of science, medicine, mountain climbing, the arts, literature, and much more. Every story is eye-opening, whether the woman profiled is widely known or previously unknown outside her home country.”-Common Sense MediaFor an excellent new book about 40 pioneering women who challenged their societies limitations on women, we highly recommend Rad Women Worldwide for ages 10 and up.-A Mighty Girl Imagine learning history right the first time, without ever having to unlearn all the lies and omissions. RAD WOMEN WORLDWIDE lifts the doom-maybe this is, in fact, a wonderful time to grow up.-Miranda July, artist, writer, and filmmaker This book needs to be in every school, library, and home.-Margaret Cho, comedianA work of astounding beauty and urgent importance. The enthralling stories of these brave, amazing women-and the stunning illustrations that accompany them-are sure to move and inspire kids and adults alike. We all need this book: girls, boys, mothers, fathers, educators, engaged citizens-really, all of us who care about a more just and balanced world. Thank goodness I dont have to raise my daughter and son without it! -Novelist Carolina de Robertis, author of THE GODS OF TANGOHow do you help young girls change the universe? Show them the women who have already done it! This beautiful book shows girls (and boys) the power and importance of each person who decides to make a difference. A celebration of smart, brave, tough, creative, kind, beautiful, hopeful, and wise women!-Andrea Beaty, author of Rosie Revere Engineer and Iggy Peck ArchitectOur history books are filled with incredible stories of heroes and rebels, villains and visionaries, but too often it’s men who occupy all the starring roles. RAD WOMEN WORLDWIDE boldly challenges the male-dominated version of history we’ve been sold, offering us a new vision of the past that brings women out of the historical shadows. In these pages, women are made visible at every step of humanity’s journey, across continents and generations, revealing that often we, too, have dared to change the world. -Anita Sarkeesian, Feminist Frequency founder and feminist media criticIn past generations, a globe was an essential gift for any child, a way for her/him/them to sense the wide, round scope of the world without even having to travel. RAD WOMEN WORLDWIDE is this moments equivalent of the globe--a gift that will help every child understand the world they share with powerful women everywhere.-Sarah Jones, Tony-Award winning performer, poet, and UNICEF ambassador Schatz and Stahl are a pair of 21st century Howard Zinns, making the Western canon bawl with this mindblowing, history-expanding, beautifully executed roll call of badass women past and present. Our daughters and son need this book, and so do their parents.-Adam Mansbach, #1 New York Times bestselling author of Go the F**k to Sleep Wow! Like its predecessor, Rad American Women A to Z, this wonderful book is a browsers delight. Dipping into every story, examining the blunt, bright woo...

-Titulo Original : Modern Herstory Stories Of Women And Nonbinary People Rewriting History-Fabricante : Ten Speed Press-Descripcion Original: An inspiring and radical celebration of 70 women, girls, and nonbinary people who have changed-and are still changing-the world, from the Civil Rights Movement and Stonewall riots through Black Lives Matter and beyond.With a radical and inclusive approach to history, Modern HERstory profiles and celebrates seventy women and nonbinary champions of progressive social change in a bold, colorful, illustrated format for all ages. Despite making huge contributions to the liberation movements of the last century and today, all of these trailblazers come from backgrounds and communities that are traditionally overlooked and under-celebrated: not just women, but people of color, queer people, trans people, disabled people, young people, and people of faith. Authored by rising star activist Blair Imani, Modern HERstory tells the important stories of the leaders and movements that are changing the world right here and right now-and will inspire you to do the same. From School Library Journal Although you may listen to Rihannas songs, did you know she supports the Clara Lionel Foundation and several other charities? Are you aware that Geraldine Roman is the first openly transgender elected official in the history of the Philippines? Or that Winnie Harlow is contributing to conversations on positive body image? Imani offers short profiles of more than 50 modern women and nonbinary people. Some, such as Oprah, Ellen DeGeneres, and Serena Williams, may be more familiar to teens, while other entries will be introductions to the courageous work of revolutionaries creating change through blogs, campaigns, and businesses. This is an excellent source for those interested in current biographies and hashtag movements. Burgeoning activists will be inspired and may gain a better understanding of their power in the world. VERDICT This quick read is recommended for browsable nonfiction collections.-­Pamela Schembri, Horace Greeley High School, Chappaqua NY?(c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted. Review “Activist, journalist, and founder of the non-profit Equality for HER, Imani’s book is the one we need during the #MeToo and Black Lives Matter movements…This collection would be a welcome addition to any introductory women’s, gender, and sexuality studies course. It should also be shared among feminists and those passionate about fighting oppression based on class, disability, gender, race, and sexuality.”- Library Journal (starred review)“Blair Imani is an agent of social change who uses her background in grassroots activism to tell the stories of revolutionaries, both past and present, who are the catalysts of change our world so desperately needs, but you don’t have to take my word for it.” -LeVar Burton, actor, educator, and activist “Modern HERstory should be required reading for everyone.” -Tegan and Sara “Blair Imani educates readers about the HERstory of unsung heroes who work tirelessly to make the world a better place for all, while simultaneously blazing a trail of her own as a pioneer in activism for the next generation. Today, so many young women and LGBTQ people lack positive role models, and this book is an important step to inspiring the next generation of people to aim high and be proud.” -Sarah Kate Ellis, CEO of GLAAD “Blair Imani has given us an encyclopedia not just of the often overlooked in history, but also of the people who are changing the direction of our country today-this is who to follow, watch, celebrate, and emulate. We need these role models and fighters-and this book!” -Dawn Laguens, executive vice president and chief brand officer of Planned Parenthood Federation of America Modern HERstory shines a remarkable light on important figures from our past, while inspiring new generations to be bold, courageous, and unafraid to stand up for what is right. -Andrew Aydin, National Book Award-w...

-Titulo Original : Of Cats And Men Profiles Of Historys Great Cat-loving Artists, Writers, Thinkers, And Statesmen-Fabricante : Ten Speed Press-Descripcion Original: About the Author SAM KALDA is an illustrator who received a BFA in painting at SUNY Purchase, an MFA at The Fashion Institute of Technology, and who studied at the Yale Norfolk School of Art. He has been recognized by The Society of Illustrators, American Illustration, Society of Illustrators Los Angeles, 3X3 Magazine, and CMYKMagazines Top 100 New Creatives. A stylish, illustrated gift book profiling notable cat-loving men throughout history. Some of history’s greatest men have been cat lovers, and their cats have contributed to their genius and legacy: the static charge from a cat’s fur sparked young Nikola Tesla’s interest in electricity; Sir Isaac Newton is said to have invited the first cat flap; visitors to Ernest Hemingway and Winston Churchill’s homes still encounter the descendants of their beloved cats; William S. Burroughs and Andy Warhol both wrote books inspired by their feline friends.Stylishly illustrated and full of charming, witty profiles and quotes from history’s most notable “cat men,” Of Cats and Men pays tribute to thirty luminaries and visionaries who have one thing in common: a pure and enduring love of cats. Excerpt. © Reprinted by permission. All rights reserved. WHAT IS A CAT MAN?Men are often portrayed in the company of dogs. They hunt together, run happily side by side, and ride shoulder to shoulder in mud-splattered pickups-the perfect image of masculine bliss. The dog is, after all, man’s best friend. Some men, that is. For centuries, legions of forward-thinking men-artists, writers, scientists, and philosophers-have shared their libraries and studios with a purring feline or two. In recent years, a new population of proud, cat-loving men has come out of the proverbial “cat closet,” embracing the purr, mew, and squint of feline companionship. Women have, for centuries, been chided and maligned for having a cat, let alone several. This “crazy cat lady” stereotype is deeply unfair. Like Prometheus to fire, generations of enlightened fellows have gravitated to the feline species. We stand with our cat-loving sisters as crazy cat men, proudly wearing our scarlet letters in solidarity. Since man first discovered a fallen whisker in the forests of Eden, he has had a twilight bond with cats. We need only imagine the temples of ancient Egypt, where the priests prayed to statues of Bastet, cat goddess of the Egyptian people and protectress against disease and evil spirits. When a cat died, the Egyptians would shave their eyebrows in mourning-theirs was a truly cat-crazy culture. In fact, when a temple of Bastet was excavated in the late nineteenth century, archaeologists uncovered more than three hundred thousand cat mummies. Who knew that a catnap could last over two millennia...

-Titulo Original : The Jungle [a Graphic Novel]-Fabricante : Ten Speed Press-Descripcion Original: A compelling graphic novel adaptation of Upton Sinclairs seminal protest novel that brings to life the harsh conditions and exploited existences of immigrants in Chicagos meatpacking industry in the early twentieth century. Long acclaimed around the world, Upton Sinclairs 1906 muckraking novel The Jungle remains a powerful book even today. Not many works of literature can boast that their publication brought about actual social and labor change, but thats just what The Jungle did, as it led to the passage of the Pure Food and Drug Act of 1906. In todays society, where labor and safety of the food we eat remain key concerns for all, Sinclairs shocking story still resonates. Bringing new life and energy to this classic work, adapter and illustrator Kristina Gehrmann takes Sinclairs prose and transforms it through pen and ink, allowing you to discover (or rediscover) this book and see it from a whole new perspective. Review “When people ask me what has happened in my long lifetime I do not refer them to the newspaper files and to the authorities, but to [Sinclair’s] novels.” - George Bernard ShawEven now, more than a century after its publication, The Jungle remains a gut punch. In this masterful adaptation, Kristina Gehrmann takes an unflinching look at the rot festering at the core of our contemporary world, reminding us that Sinclairs parable is as topical and relevant as its ever been.” -Aubrey Sitterson, writer, The Comic Book Story of Professional Wrestling and No One Left to Fight The original novel by Upton Sinclair remains a powerful rebuke of those in power who would prey upon the weak. Kristina Gehrmann’s graphic novel adaptation provides an essential gateway to the revered classic and is a remarkable work in its own right. . . . This is a highly accessible work that retains the power of the original novel while inviting a contemporary eye.” -Comics Grinder About the Author Upton Sinclair was an American journalist and novelist, a Pulitzer Prize winner for fiction, and author of the classic muckraking novel The Jungle that led to the passage of the Pure Food and Drug Act in 1906. Kristina Gehrmann is an illustrator and graphic novelist living and working in Hamburg and Meersbusch, Germany. She explores historical and fantasy subjects in a detailed and painterly style inspired by classical Western artwork from the seventeenth to nineteenth centuries...

-Titulo Original : The New Persian Kitchen [a Cookbook]-Fabricante : Ten Speed Press-Descripcion Original: This luscious and contemporary take on the alluring cuisine of Iran featuring 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients.In The New Persian Kitchen, acclaimed chef and Lucid Food blogger Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes-such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles-range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips. A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspiring. Review Featured Recipe from The New Persian Kitchen: Turmeric Chicken with Sumac and Lime Ingredients 1 teaspoon ground turmeric Sea salt and freshly ground black pepper 4 bone-in chicken thighs 2 tablespoons grapeseed oil 3/4 cup water 4 cloves garlic, minced 2 juicy limes, halved Sumac, for garnish Directions In a small bowl, mix the turmeric with 1 tablespoon salt and 2 teaspoons pepper. Place the chicken on a rimmed baking sheet and sprinkle with the spice mixture, turning to coat both sides. Heat a large skillet over medium-high heat and add the oil. Brown the chicken well on both sides, about 7 minutes per side. Pour in the water, then add the garlic, stirring it into the water. Bring the water to a boil, then turn down the heat to low and cover. Braise the chicken for 25 minutes, until the inside is opaque. Transfer the chicken to a serving platter, turn up the heat to high, and reduce the cooking liquid for a few minutes, stirring occasionally until it’s slightly thickened. Season to taste with salt and pepper, and pour the sauce over the chicken. Dust the chicken with sumac and pepper, garnish with lime halves, and serve. Featured Recipe from The New Persian Kitchen: Saffron Corn Soup Ingredients 3 tablespoons grapeseed oil 2 yellow onions, finely diced 1 teaspoon ground turmeric 6 large ears corn, shucked 3 dried limes, soaked in hot water to cover for 15 minutes 6 cups chicken stock or water 1/2 teaspoon saffron, ground and steeped in 1 tablespoon hot water Sea salt and freshly ground black pepper 2 to 3 tablespoons freshly squeezed lemon juice Directions Heat the oil in a stockpot over medium heat and cook the onions for about 10 minutes, until they start to brown. Add the turmeric and corn. Pierce the limes with a knife or fork and add them to the pot along with their soaking water. Add the stock and bring to a boil. Cover and simmer for 15 minutes, until the corn is just tender. Squeeze the limes against the side of the pot with a long spoon to extract their concentrated flavor before removing them from the soup. Blend half of the soup in a blender, then return it to the pot. Add the saffron and season to taste with salt and pepper. Add lemon juice to taste, and serve. Review WINNER, FOOD52 PIGLET AWARD, 2014 Every once in a while I pick up a cookbook and want to cook everything in it, which was the case with this one. -Martha Rose Shulman, The New York Times “Louisa does a beautiful job of weaving the traditional Persian culinary palette into something of her own. She takes fantastical ingredients-rose water, pomegranates, sumac, and saffron-and spins them into an inspired and unique collection of recipes that are fresh, bright, and brilliantly full of flavor.” -Heidi Swanson, author of Super Natural Every Day “This is a highly evocative book telling the story of the mar...

-Titulo Original : Things Ive Said To My Children-Fabricante : Ten Speed Press-Descripcion Original: An illustrated gift book that brings to life the universal parenting experience of saying strange and hilarious things to ones kids. As the father of five boys (all under age 10), graphic designer Nathan Ripperger has found himself saying some rather funny, absurd, and downright bizarre things to his children, from Stop riding that penguin, were leaving to I am NOT talking to you until you are wearing underwear. He created poster-like images for each and posted them online. The response from other parents was overwhelming. With Things Ive Said to My Children, Ripperger has assembled around 80 of the funniest, weirdest, and most amusing sayings and paired them with full-color, designed images that bring these outrageously hysterical quotes to life. Covering the essential parenting topics like food, animals, donts, and of course, bodily functions, Things Ive Said to My Children is a light-hearted illustrated reminder of the shared absurdity of parenthood. Especially for those parents whove ever found themselves uttering some variation of the line, Please dont eat the goldfish crackers youve put in your butt. About the Author NATHAN RIPPERGER is a videographer and graphic designer who lives with his wife and five boys in Iowa. Rippergers poster-style illustrations of Things Ive Said to My Children have been featured on TODAY , HuffingtonPost, Bored Panda, and Buzzfeed...

-Titulo Original : Ottolenghi Simple A Cookbook-Fabricante : Ten Speed Press-Descripcion Original: JAMES BEARD AWARD FINALIST; The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern;inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone. Review Best Cookbooks of 2018-NPRBest Cookbooks of Fall 2018 -New York Times 10 Best Cookbooks of 2018 -The KitchnBest Cookbooks of 2018 -San Francisco Chronicle Every recipe has a brightness, a twist and a unique layer of flavor that you rarely get at home on a weeknight. -New York Times Book Review It’s a useful and engaging book, filled with the kind of dishes that have made Ottolenghi’s broad and well-deserved reputation ... this is food that’s worth putting on the plate, and another cookbook that’s very much worth adding to the stack. -Los Angeles Times It’s a brilliant way to up your regular dinner game. -Departures Needless to say, everything Ottolenghi touches turns to gold - all well-earned and deserved. He has played a major role in changing how people cook and how much more adventurous in the kitchen they are now. With this new volume, even more cooks will discover flavors they’ve never known, techniques they’ll embrace, ingredients that are exotic and exciting and a little thrilling to use. They’ll see what a little harissa or tahini can do for their food. -Boston Globe Praise for Yotam Ottolenghi: No chef captures the flavors of the moment better than Yotam Ottolenghi. -Bon Appetit Ottolenghi is a genius with vegetables--its possible that no other chef has devised so many clever ways to cook them. -Food & Wine Yotam Ottolenghi is the most creative but also practical cook of this new culinary era--a 21st-century Escoffier. -Wall Street Journal About the Author Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His second book, Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi. Excerpt. © Reprinted by permission. All rights reserved. Hot, Charred Cherry Tomatoes with Cold Yogurt One of the beauties of this dish lies in the exciting contrast between the hot, juicy tomatoes and fridge-cold yogurt, so make sure the tomatoes are straight out of the oven and the yogurt is straight out of the fridge. The heat of the tomatoes will make the cold yogurt melt, invitingly, so plenty of crusty sourdough or focaccia to mop it all up is a must alongside. Serves four as a starter or part of a mezze plate 12 1/4 oz (350g) cherry tomatoes 3 tbsp olive oil 3/4 tsp cumin seeds 1/2 tsp light brown sugar 3 garlic cloves, thinly sliced 3 thyme sprigs 6 oregano sprigs: 3 sprigs left whole and the rest stemmed, to serve 1 lemon: finely shave the skin of 1/2 to get 3 strips, then finely grate the other 1/2 to get 1 tsp zest flaked sea salt and black pepper 1 2 3 cups (350g) extra-thick Greek-style yogurt, fridge-cold 1 tsp Urfa chile flakes (or 1/2 tsp other crushed red pepper flakes) ...

-Titulo Original : Death & Co Modern Classic Cocktails-Fabricante : Ten Speed Press-Descripcion Original: The definitive guide to the contemporary craft cocktail movement, from one of the highest-profile, most critically lauded, and influential bars in the world. Death & Co is the most important, influential, and oft-imitated bar to emerge from the contemporary craft cocktail movement. Since its opening in 2006, Death & Co has been a must-visit destination for serious drinkers and cocktail enthusiasts, and the winner of every major industry award-including America’s Best Cocktail Bar and Best Cocktail Menu at the Tales of the Cocktail convention. Boasting a supremely talented and creative bar staff-the best in the industry-Death & Co is also the birthplace of some of the modern era’s most iconic drinks, such as the Oaxaca Old-Fashioned, Naked and Famous, and the Conference. Destined to become a definitive reference on craft cocktails, Death & Co features more than 500 of the bar’s most innovative and sought-after cocktails. But more than just a collection of recipes, Death & Co is also a complete cocktail education, with information on the theory and philosophy of drink making, a complete guide to buying and using spirits, and step-by-step instructions for mastering key bartending techniques. Filled with beautiful, evocative photography; illustrative charts and infographics; and colorful essays about the characters who fill the bar each night; Death & Co-like its namesake bar-is bold, elegant, and setting the pace for mixologists around the world. Review “This is a book that will inspire the next generation of bartenders. The Death & Co crew has managed to mix equal measures of hospitality and creativity, and the impact of their experiment will be felt far beyond their modest East Sixth Street saloon. This book extends Death & Co’s reach even farther.” -Dale Degroff, author of The Craft of the Cocktail “Death & Co changed the way we drink in America. This elegant, intelligent book-with drink recipes from the ‘Dirty Dozen’ of top bartender/mixologists working in America today (all Death & Co veterans), plus sound, concise advice on every aspect of drink making-will make sure that nobody could possibly forget that.” -David Wondrich, author of Imbibe! and Punch “Death & Co has become an integral part of New York’s cocktail culture, and will remain a part of it for years to come. David and Alex have influenced the way people drink in New York City (and around the world), and I’m constantly inspired whenever I step into their bar. They craft each drink just as I would approach a dish, piecing together the ingredients, testing it tirelessly, striving for perfection, and also trying to connect each recipe to a story. There is a real art, a real passion behind everything they do, and this book will act as a timeless reference for anyone interested in cocktails.” -Daniel Humm, chef/co-owner of Eleven Madison Park and Co-Author of I Love New York “A fascinating, in-depth look at one of the best bars out there-brimming with the same attitude and resolve that made Death & Co a true winner in the field. This book is a one-stop shop for anyone interested in cocktails and the bars that serve them, and it’s a brilliant read, to boot.” -Gaz Regan, author of the Joy of Mixology “With Death & Co, David, Nick, and Alex have created an instant classic for craft cocktail enthusiasts and professionals alike. I’ve found this book to be essential in my home.” -April Bloomfield, chef/owner of The Spotted Pig About the Author DAVID KAPLAN is the founder and owner of Death & Co, a New York City nightlife destination, as well as the co-owner of Proprietors LLC, a full-service hospitality company, with ALEX DAY. ALEX DAY is a former bartender at Death & Co, and currently a partner in Proprietors LLC, Death & Co, Nitecap, The Normandie Club, The Walker Inn, and Honeycut with DAVID KAPLAN. NICK FAUCHALD is a Brooklyn-based writer, editor, and publisher of print and digital products. He...

-Titulo Original : Ottolenghi Flavor A Cookbook-Fabricante : Ten Speed Press-Descripcion Original: NEW YORK TIMES BESTSELLER * The author of Plenty teams up with Ottolenghi Test Kitchen’s Ixta Belfrage to reveal how flavor is created and amplified through 100 super-delicious, plant-based recipes.IACP AWARD FINALIST * NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review * NPR * The Washington Post * The Guardian * The Atlanta Journal-Constitution * National Geographic * Town & Country * Epicurious“Bold, innovative recipes . . . make this book truly thrilling.”-The New York Times Level up your vegetables. In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine. With main courses, sides, desserts, and a whole pantry of “flavor bombs” (homemade condiments), there’s something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, Ottolenghi Flavor is a revolutionary approach to vegetable cooking. Review With a book called Flavor, it’s clear from the outset what you’re getting into. And with Ottolenghi’s name attached to it, you know it’s going to be special. - National Post What sets [Ottolenghi] Flavor apart from its predecessors is its focus on explanation-there are in-depth profiles of the cooking techniques and flavour pairings at play in these recipes. - ChatelaineThe food is phenomenal.... New readers will be coached and coaxed through each technique, while long-timers will find something new here-even if they own every other book in the chef’s oeuvre. - Epicurious A new Yotam Ottolenghi cookbook is always an event, and the vegetable-based Ottolenghi Flavor is a winner.- Julian Armstrong, Montreal Gazette With compelling dishes [in Ottolenghi Flavor], the carnivore in your house won’t notice the absence of meat.- Vancouver Sun In his newest cookbook, Ottolenghi Flavor, he and his test kitchen’s recipe developer, Ixta Belfrage, break down the fundamentals of cooking.. [and] will have you cooking in an all-new and very flavourful way.- BC Living About the Author Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His previous book, Ottolenghi Simple, was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi. Ixta Belfrage spent her youth dipping her fingers into mixing bowls in places as far-flung as Italy, Mexico, and Brazil. She formally began her culinary career at Ottolenghis Nopi restaurant before moving to the Ottolenghi Test Kitchen, where she has worked for four years, and contributing to Yotams columns. She lives in London, where she makes regular guest chef appearances at some of the citys top restaurants. Excerpt. © Reprinted by permission. All rights reserved. Introduction I have never been shy about my love of vegetables. I have been singing the praises of cauliflowers, tomatoes, lemons, and my old friend the mighty eggplant for over a decade. I have done this on my own-in cooking d...

-Titulo Original : The Bread Bakers Apprentice, 15th Anniversary Edition Mastering The Art Of Extraordinary Bread [a Baking Book]-Fabricante : Ten Speed Press-Descripcion Original: WINNER OF THE JAMES BEARD AND IACP AWARD * Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! “For the professional as well as the home cook, this book is one of the essentials for a bread baker’s collection.”-Nancy Silverton, chef and co-owner, Mozza Restaurant Group Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this updated edition of the bestselling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilane and Phillippe Gosselin, whose pain a l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail-Peter’s version of the famed pain a l’ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring-and the rewards are some of the best breads under the sun. Review “For the professional as well as the home cook, this book is one of the essentials for a bread baker’s collection.” -NANCY SILVERTON, chef and co-owner, Mozza Restaurant Group “Both novice and experienced bakers have cause to celebrate Peter Reinhart’s The Bread Baker’s Apprentice. Peter’s years of hands-on experience combined with his excellent teaching skills make this book the closest thing to having a master at your side as you bake.” -LORA BRODY, author of Basic Baking “There is simply no other work where a student, and for that matter, many seasoned bakers, can turn to understand how the magic of great bread baking works.” -CHARLES VAN OVER, author of The Best Bread Ever “Peter has yet again woven a fine tale about great bread, and his passion abounds. In The Bread Baker’s Apprentice, he delivers a tool box of information and insight-tools that empower us to roll up our sleeves and keep those ovens full!” -PETER FRANKLIN, past chairman of the board, The Bread Bakers Guild of America “This remarkable book is written and designed to bridge the information gap between professional artisan baking and simpler home baking. The tricks, the tips, the checklists, the math, the lingo, the path to perfect fermentation, are all here at my fingertips.” -BETH HENSPERGER, author of Bread Made Easy “If you are a serious home baker and wish to raise your level of baking several notches, then apprentice yourself to master bread baker Peter Reinhart in The Bread Baker’s Apprentice. He instructs with gusto in this delightful and comprehensive volume.” -BERNARD CLAYTON, author of The Breads of France “Just as bread nourishes the body, The Bread Baker’s Apprentice nourishes the baker’s soul. Peter Reinhart’s exp...

-Titulo Original : Mastering Pasta The Art And Practice Of Handmade Pasta, Gnocchi, And Risotto [a Cookbook]-Fabricante : Ten Speed Press-Descripcion Original: Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas-and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen. Review “In my mind, Marc Vetri is one of the best pasta chefs on the planet. This is the pasta bible, written in the most beautiful way. Everyone needs a copy of this book on their shelf.” -Jamie Oliver, chef, restaurateur, cookbook author, and media personality “Marc Vetri is not your Nonna, but he’s the next best thing, marrying Old World technique with New World flavors. A thoroughly modern and mouthwatering pasta master class.” -Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns “ Mastering Pasta is a true ode to one of the most beloved foods in the world. This is a cookbook that captures Marc Vetri’s passion for his craft and talent as a chef.” -Nathan Myhrvold, author of Modernist Cuisine “When it comes to pasta I have never had any better than those that come from the hands of Marc Vetri-and that includes dozens of trips to Italy. I have said it for years that if there is one chef that could cook my last meal it would be Marc, and although I adore all his food, I think I would ask for ten courses of pasta because it is just that transcendent. This book will become the bible of all things pasta and help all of us continue to understand the perfect marriage between different flours that help create its magic. Im sure Marc is not only proud of this masterpiece but also happy that chefs from around the globe will stop calling, texting, and emailing him for his fantastic recipes, techniques, and insight on all things pasta, since he put all the secrets right in this book!” -Michael Symon, chef, restaurateur, television personality, and author “I love Italian food but I am kind of a bozo in the kitchen. Marc’s cookbooks have been great guides for me and I know this book will help me step up my pasta-making skills. Alright, that’s enough. Quit reading this and go eat pasta!” -Aziz Ansari, actor and comedian “Early on in Mastering Pasta, Chef Vetri tells us that recipes need cooks. True, but as cooks we need chefs like Marc to push us in an uncompromising pursuit to fully understand, and ultimately find, the beauty in our food. He does that page after page.” -Dr. Stephen Jones, director of the Bread Lab, Washington State University About the Author Marc Vetri is the chef and founder of Philadelphia’s Vetri Family of Restaurants, which ...

-Titulo Original : Foodheim A Culinary Adventure [a Cookbook]-Fabricante : Ten Speed Press-Descripcion Original: NEW YORK TIMES BESTSELLER * From one half of the cult comedy duo Tim & Eric comes the culinary bible for modern food freaks, showing you how to throw epic parties, suck the marrow out of life, and cook better than your grandmother. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker * ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post * “A book with all the recipes to Wareheim’s insanely delicious secret sauces? And a sneak peek at the man behind the curtain?? I’ll take two please . . . extra crispy!!!”-Jack Black Director and actor Eric Wareheim might be known for his comedy, but his passion for food and drink is no joke. For the last fifteen years he has been traveling the world in search of the best bites and sips, learning from top chefs and wine professionals along the way. His devotion to beautiful natural wine, the freshest seafood crudos, and perfectly cooked rib-eyes is legit. And now he wants to share with you everything he’s learned on this epic food journey. In Foodheim, Wareheim takes readers deep into his foodscape with chapters on topics like circle foods (burgers, tacos), grandma foods (pasta, meatballs), and juicy foods (steak, ribs). Alongside recipes for Chicken Parm with Nonna Sauce, Personal Pan Pep Pep, and Crudite Extreme with Dill Dippers, you will discover which eight cocktail recipes you should know by heart, how to saber a bottle of bubbly, and what you need to do to achieve handmade pasta perfection at home. Written with award-winning cookbook editor Emily Timberlake and featuring eye-popping photographs and art chronicling Wareheims evolution as a drinker, how to baby your pizza dough into pie perfection, and more, Foodheim is the ultimate book for anyone who lives to eat. Praise for Foodheim “We are all searching for greatness, and Eric is what we are searching for in ourselves. Through his searching we don’t need to search: we have found. Eric is my Martha Stewart, my mother. He’s the maitre d, the Emeril Lagasse, the Andre Agassi, the Dennis Rodman. He’s true love and commitment to the craft of the food. He is food.” -Matty Matheson “Eric has written an instant classic that will command prime real estate in every young culinary enthusiast’s kitchen. People will say about Foodheim what past generations have said about Joy of Cooking, ’This book taught me how to cook.’ If this book existed as a resource for me when I was making my bones, I would surely be more successful today. Hail, Foodheim!” -Kris Yenbamroong, chef and owner of NIGHT MARKET Review “Wareheim’s passion for delicious meals, high-quality ingredients, smartly paired wines, and throwing food-centric parties is one hundred percent sincere. And infectious.” -Los Angeles magazine “ Foodheim [is] a blueprint for eating well, and having a really good time doing it.” -Eater, “The 17 Best Cookbooks of Fall 2022” “This is a fun book for people who are down to have fun with cooking, eating, and entertaining.” -Food & Wine “Hosanna be praised! He’s done it! A beautiful testament to Eric’s passion for delicious food and wine! Currently destroying all my other cookbooks. A practical and beautiful salute to Eric’s talents in the culinary arts! This is more than a cookbook, it’s a work of art! Overall, could have used more pizzamans, though.” -Tim Heidecker “This book is the bridge between actuality and potentiality, a journey into the gap of mind and matter. Eric has found the sweet spot of all the best foods we love and that never fail us. He’s conquered comedy; he’s defeated the laws of reality. Now he will make all of us chefs look bad with his amazing cooking.” -Jeremiah Stone, chef and co-owner of Contra and Wildair “If there’s one thing I know about my friend Eric, it’s that the man loves food. He’s the only person I know who can eat a medium-size building covered in turkey gravy and not gain a single pound. As I am unable to perform such miracles, I’ve had to live through hi...

-Titulo Original : Aloha Kitchen Recipes From Hawaii [a Cookbook]-Fabricante : Ten Speed Press-Descripcion Original: From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawai i food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western. IACP AWARD FINALIST * NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND LIBRARY JOURNAL In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawai i, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawai i staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawai i’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawai i locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawai i cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawai i and its cultural heritage. Review “An eye-opening portrait of the cultural diversity behind Hawaii’s cuisine. . . Kysar opens her heart and her kitchen in this appealing and informative introduction to a delightful cuisine.” -Publishers Weekly About the Author Alana Kysar was born in Hawai i and currently resides in Los Angeles with her boyfriend and their dog, Vienna Sausage. In 2015, she started her award-winning blog Fix Feast Flair, where she shares recipes inspired by her Japanese-American heritage, travels, and life in Hawai i and Southern California. Since then, her photos and recipes have been picked up everywhere from Saveur and Food & Wine to Country Living, BuzzFeed, and Food. Excerpt. © Reprinted by permission. All rights reserved. ALOHA Aloha [ lo.h ]: hello! E komo mai (welcome to) Aloha Kitchen. This Hawaiian word aloha means so much. It means love and affection, kindness and compassion, mercy and sympathy, pity and grace, and is also used as a greeting or farewell. It’s a feeling, a state of mind, an attitude, and a way of life. It’s even Hawai‘i’s official nickname-the Aloha State! The aloha spirit, as defined by a state statute, “is the coordination of mind and heart within each person. It brings each person to the self. Each person must think and emote good feelings to others.” Aloha must be extended with no obligation in return, and to live aloha, you must “hear what is not said, see what cannot be seen, and know the unknowable.” This guiding principle of friendliness and acceptance of ideas and cultures extends to all aspects of life in the islands, from friendships to family and even to the kitchen. This way of life-placing the aloha spirit at the core of relationships and actions-is what truly makes Hawai‘i a special place. This spirit is the core of these recipes and this book. When I set out to write this book, I wanted to capture the spirit of aloha through practice. So I opened up our kitchen and home to friends (new and old), family, and really anyone who wanted to come. We hosted nofrills, paper-napkin dinners almost weekly. Our friends and family tried most of the foods in this book during various stages of development. Sometimes the recipes didn’t exactly work out; other times they were much better. But no matter the case, we got together and made a great night out of it. There is a very long island between my kitchen and the dining room, and I am thankful to each and every friend who sat on the kitchen stools, chatting, while I toiled away at the recipes. Many parties, throughout the yearlong process of writing this book, were graced with aloha kitchen treats. At the end of the process, Aloha Kitchen felt like t...

-Titulo Original : White Trash Cooking 25th Anniversary Edition [a Cookbook] (jargon)-Fabricante : Ten Speed Press-Descripcion Original: More than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin’ in this original regional Southern cooking classic. A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the nouvelle cuisine, one Southern loyalist lovingly gathered more than 200 recipes-collected from West Virginia to Key West-showcasing the time-honored cooking and hospitality traditions of the white trash way. Ernie Mickler’s much-imitated sugarsnap-pea prose style accompanies delicacies like Tutti’s Fancy Fruited Porkettes, Mock-Cooter Stew, and Oven-Baked Possum; stalwart sides like Bette’s Sister-in-Law’s Deep-Fried Eggplant and Cracklin’ Corn Pone; waste-not leftover fare like Four-Can Deep Tuna Pie and Day-Old Fried Catfish; and desserts with a heavy dash of Dixie, like Irma Lee Stratton’s Don’t-Miss Chocolate Dump Cake and Charlotte’s Mother’s Apple Charlotte. About the Author Ernest Matthew Mickler received a master’s degree in fine arts from Mills College before embarking on his true mission as a culinary cultural preservationist. Ernie died in 1988, but his classic cookbook, and all the stories enshrined within its pages, live on...

-Titulo Original : Classic Sourdoughs, Revised A Home Bakers Handbook-Fabricante : Ten Speed Press-Descripcion Original: Sourdough: The Gold Standard of Bread More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you’ll find no better guides than renowned sourdough authorities Ed and Jean Wood. In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like it-every time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prarie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines. Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honored traditions into your own kitchen. Review Praise for the PREVIOUS edition “[The] new edition of Wood’s classic global explorations of wild yeast is a big event in the baking world and a must for sourdough fans.” -The Arizona Republic “Brings the tradition of sourdough cooking into focus. It is easy, interesting reading and doesn’t make sourdough baking seem complicated.” -Sharon Maasdam, The Oregonian About the Author ED WOOD, MD, PhD, is a physician and research scientist whose quest for ancient sourdough cultures began in Saudi Arabia, where he served as a chairman of pathology at a Riyadh hospital. He returned to the United States with a bevy of sourdough cultures and began blending the art of baking with the rigor of science. He and his wife, JEAN WOOD, founded Sourdoughs International, which ships sourdough cultures from Cascade, Idaho, to seventy-eight countries around the world. Excerpt. © Reprinted by permission. All rights reserved. INTRODUCTION THIS BOOK WILL introduce you to the personal satisfaction and sense of accomplishment experienced by home bakers of traditional sourdough. If you are an experienced sourdough baker, it will guide you to the sourdoughs you seek. Let’s start by defining what we really mean by “traditional” sourdoughs. We know the sourdough process results from the fermentation reactions of two quite different classes of microorganisms: wild yeast and beneficial bacteria. For well over five thousand years, all breads were produced by the fermentation of these two essential microorganisms acting together. The yeasts are primarily responsible for leavening and bread texture, the bacteria for the sourdough flavor. Thus the definition of “traditional” sourdough requires a “culture,” or “starter,” containing both of these organisms. Delicious, nutritious breads of various kinds were produced for centuries by a process no one understood. Bakers believed there was “something” in dough that made it rise. They knew if they saved some old dough and added it to a new batch, the new dough would also rise. For eons, all new doughs required a bit of old dough to “start” the rising process. In villages and towns around the world, bread was the staff of life-it literally supported life. People baked it in their homes, and every town had a bakery where the people could take their dough to be baked in the baker’s oven, or buy bread from the baker himself. When people emigrated to the United State...

-Titulo Original : The Mac Cheese Cookbook 50 Simple Recipes From Homeroom, Americas Favorite Mac And Cheese Restaurant-Fabricante : Ten Speed Press-Descripcion Original: A fun and playful cookbook featuring retro, decadent, and kid-friendly mac-and-cheese recipes from the popular Oakland restaurant Homeroom. Macaroni and cheese is one of America’s favorite comfort foods, beloved by kids and adults alike. But there’s no need to rely on prefab mixes-all you need is a handful of kitchen staples, some tasty cheese, and a little insider advice courtesy of Homeroom restaurant. This perennially popular Oakland, California, eatery-with its entire menu devoted to mac and cheese-now shares its secrets for the best-ever mac recipes that will help you think outside the box! These inventive dishes offer something for everyone: nostalgic homestyle recipes like Tuna Mac, international varieties like Sriracha Mac, decadent delights like Truffle Mac, and even the logic-defying Vegan Mac. You’ll also find recipes for quick veggie sides like Brussels Sprouts with Bacon and old-school desserts like frozen Peanut Butter Pie. With a basics section on perfecting mac sauce, choosing the best noodles, and customizing add-ins and toppings, plus an emphasis on quality ingredients and simple techniques, this fun, playful cookbook shows cheese-loving readers how to take this comfort-food staple to creative new heights. Review Featured Recipes from The Mac and Cheese Cookbook From Booklist HOMEROOM, a popular restaurant in Oakland, California, specializes in just one dish: macaroni and cheese. This isn’t your gummy, salty, run-of-the-mill school cafeteria mac and cheese. Befitting its San Francisco Bay address, HOMEROOM daily offers dozens of variations on its signature dish, some with multiple cheeses, some with meats, some with seafood, some with vegetables. Each has a foundation of bechamel sauce, which serves to bind the pasta with cheeses and other ingredients. Arevalo and Wade address the perennial conflict between partisans of crunchy-topped vs. creamy-throughout by offering both alternatives. An appropriate wine or beer recommendation for each version also appears. For closers, HOMEROOM offers a dessert version of macaroni and cheese made with fruit and nuts, basically a riff on a traditional Jewish noodle kugel. Other desserts include carrot cake, buckeyes, and a homemade version of Oreo cookies. --Mark Knoblauch Review ‘‘Anyone who paves the way for me to have mac cheese for breakfast understands my heart’s desires. Allison and Erin really know their way around a creamy sauce and amazing cheese combinations. These recipes are fun and majorly comforting-I’m so excited to add this book to my cookbook family.’’ -Joy Wilson, author of Joy the Baker Cookbook ‘‘I remember when Allison and Erin first came to me to ask for advice on opening their own restaurant. I knew they had what it takes: intelligence, natural grace, and sincere hospitality. The beauty of their food is the unexpected mac and cheese flavors that pop every time. They provide you with plenty of comfort at Homeroom, and now, their cookbook provides you with the ultimate comfort food!’’ -Tanya Holland, chef/owner, Brown Sugar Kitchen About the Author ALLISON AREVALO was born into a food-loving Italian family in New York, where she helped her great-grandmother cook Sunday family dinners and learned the basics of cooking. Allison pursued a career in marketing before deciding to follow her true passion in life: food. In 2008, Allison and her husband quit their jobs and moved to Oakland, CA, in hopes of opening a restaurant. Their dream came true in 2010, the year she and Erin opened the doors to Homeroom.ERIN WADE is a chef-turned-attorney-turned-chef-again. Erin’s love for cooking was sparked by her father’s homemade mac and cheese and her mother’s vast cookbook collection. Erin worked as a line cook and in pastry at restaurants in New York before attending law school at Berkeley. After practicing law for a year, Erin came to her senses and deci...

-Titulo Original : Peter Reinharts Artisan Breads Every Day-Fabricante : Ten Speed Press-Descripcion Original: The renowned baking instructor distills professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can bake with ease. Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into Do Ahead and On Baking Day sections, making every step-from preparation through pulling pans from the oven-a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries, all with little hands-on time. Americas favorite baking instructor and innovator Peter Reinhart offers time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time youll be producing fresh batches of Sourdough Baguettes, 50% and 100% Whole Wheat Sandwich Loaves, Soft and Crusty Cheese Bread, English Muffins, Cinnamon Buns, Panettone, Hoagie Rolls, Chocolate Cinnamon Babka, Fruit-Filled Thumbprint Rolls, Danish, and Best-Ever Biscuits. Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat. From Publishers Weekly With no-knead bread recipes all the rage now, expert baker Reinhart ( Whole Grain Breads) has come back with a process that is slightly more involved but much more productive than the limited classic no-knead method, yielding all manner of sweet, savory and sandwich breads. He introduces a stretch and fold technique that, combined with a slow rise and without the lengthy prefermentation that his and other artisan bakers recipes usually require, means more freedom and less active work time, but still a very flavorful product. To make French baguettes, for example, only one brief knead is required; then, after an overnight or multiday rise, the dough is ready for shaping-much better than being shackled to the kitchen for an entire morning for multiple rises, as is usually the case in baguette making. Other great breads, such as focaccia, soft cheese bread and even panettone, get similar preparation makeovers. Reinhart occasionally calls for a starter, but his carefully constructed, nonintimidating mother starter method should encourage the wary. For bakers who have come to bread through the no-knead route, Reinharts thorough, detailed recipes offer a perfect way to expand their repertoire without getting their hands too sticky or giving up too much of their time, while those who are already fans will appreciate having a little more room in their schedule while still producing terrific breads. (Nov.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. Review “Peter Reinhart is the Leonardo da Vinci of bread; his recipes are foolproof, his research exhaustive and yet a delight to read and follow, and his hunger for knowledge and technique is boundless and infinite. He is without a doubt the definitive source of true style and information when it comes to all things baked and delicious, and my go-to guy for all things leavened and sandwichable” --Mario Batali, author of Molto Italiano “I’ve been using Peter’s overnight pizza dough technique religiously for years--mix, knead, chill overnight, shape, bake. So simple, and minimal planning is required. In this book, many of the recipes use a similar approach-no poolish or pre-fermenting. From pain au levain and pretzels to panettone and pizza dough, all the greatest hits and every day favorites are covered.” --Heidi Swanson, author of Super Natural Cooking “Peter Reinhar...

-Titulo Original : Paletas Authentic Recipes For Mexican Ice Pops, Shaved Ice & Aguas Frescas [a Cookbook]-Fabricante : Ten Speed Press-Descripcion Original: From the pure, radiant flavors of classic Blackberry and Spicy Pineapple to unexpectedly enchanting combinations such as Sour Cream, Cherry and Tequila, or Strawberry-Horchata, Paletas is an engaging and delicious guide to Mexico’s traditional-and some not-so-traditional-frozen treats. Collected and developed by celebrated pastry chef Fany Gerson, this sweet little cookbook showcases her favorite recipes for paletas, those flavor-packed ice pops made from an enormous variety of fruits, nuts, flowers, and even spices; plus shaved ice (raspados) and aguas frescas-the delightful Mexican drinks featuring whole fruit and exotic ingredients like tamarind and hibiscus flowers. Whether you’re drawn to a simple burst of fresh fruit-as in the Coconut, Watermelon, or Cantaloupe pops-or prefer adventurous flavors like Mezcal-Orange, Mexican Chocolate, Hibiscus-Raspberry, or Lime Pie, Paletas is an inviting, refreshing guide guaranteed to help you beat the heat. Review Sample Recipe from Paletas: Paletas de Yogurt con Moras(Yogurt Ice Pops with Berries) MAKES 8 TO 10 1 lemon 1/2 cup water 1/2 cup sugar 1-1/2 cups plain unsweetened Greek-style yogurt 2 tablespoons honey 2 cups fresh blackberries, or the berry of your choice Rinse the lemon, then peel it. (This recipe uses only the peel, so save the lemon for a different use.) Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the lemon peel, lower the heat, and simmer for 5 minutes. Let cool to room temperature. Strain the syrup through a fine-mesh sieve, then refrigerate until chilled. Put the yogurt and honey in a blender, add the chilled syrup, and blend to combine. Pour a bit of the yogurt mixture into each of the molds, to a height of about 3/4 inch. Freeze until the mixture begins to set, about 40 minutes. If the blackberries are big, cut them in half. Divide the blackberries among the molds, then pour in the remaining yogurt mixture, dividing it evenly among the molds. If using conventional molds, snap on the lid and freeze until solid, 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours. If using an instant ice pop maker, gently fold the blackberries into the yogurt prior to filling the molds and follow the manufacturer’s instructions. Review “The most notable contenders to the cupcake throne are macarons, whoopie pies, and, my personal favorite: ice pops. The 27-degree temps right now notwithstanding, Im ready to crack open Fany Gersons Paletas. Gersons My Sweet Mexico was one of my favorite cookbooks of 2010, and Paletas looks to be equally wonderful, with recipes for ice pops in flavors ranging from coconut and mango-chile to horchata-strawberry and dulce de leche. Gerson plans to open a shop in New York serving paletas, ice cream, sorbets, and aguas frescas in late spring.” -Publishers Weekly Spring 2011 Announcements: Top 10 Cookbooks, 1/24/11 “Lickably luscious, Paletas lets you freeze your own authentic icy Mexican treats, from the spiced (with chiles) to the spiked (with tequila)-and everything in between!” -David Lebovitz, author of Ready for Dessert, The Sweet Life in Paris, and The Perfect Scoop “Fany Gerson has followed up the triumph of My Sweet Mexico with Paletas, an engagingly written look at Mexico’s frozen treats and refreshing drinks.No one is better suited to introduce us to this delicious branch of Mexican culinary tradition that so deserves to be better known.” -Nick Malgieri, author of BAKE!: Essential Techniques for Perfect Baking About the Author As the country’s most authoritative voice on Mexican sweets, FANY GERSON has been featured in the New York Times, Gourmet, Fine Cooking, Daily Candy, Village Voice, NY Daily News, Time Out magazine...

-Titulo Original : How To Grow More Vegetables, Ninth Edition (and Fruits, Nuts, Berries, Grains, And Other Crops) Than You Ever Thought Possible On Less Land With Less Water Than You Can Imagine-Fabricante : Ten Speed Press-Descripcion Original: The worlds leading resource on biointensive, sustainable, high-yield organic gardening is thoroughly updated throughout, with new sections on using 12 percent less water and increasing compost power. Long before it was a trend, How to Grow More Vegetables brought backyard ecosystems to life for the home gardener by demonstrating sustainable growing methods for spectacular organic produce on a small but intensive scale. How to Grow More Vegetables has become the go-to reference for food growers at every level, whether home gardeners dedicated to nurturing backyard edibles with minimal water in maximum harmony with natures cycles, or a small-scale commercial producer interested in optimizing soil fertility and increasing plant productivity. In the ninth edition, author John Jeavons has revised and updated each chapter, including new sections on using less water and increasing compost power. Review Praise for How to Grow More Vegetables: Possibly the most detailed explanation of the intensive gardening method available. -New York Times Johns methods are nothing short of miraculous. -Alice Waters, author, Slow Food crusader, and founder of Chez Panisse There are two kinds of vegetable gardeners--those who garden in beds of some kind and for whom this is the ultimate foundation book, a must-read, and an essential reference. Then there are those who dont garden in beds, for whom its still a must-read and an essential reference. The full title...actually understates the contents. The book is about how to grow pretty nearly all your food and your gardens fertilizer on a modest amount of land. -Carol Deppe, author of The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times A masterpiece. -Alan Chadwick, master horticulturist About the Author JOHN JEAVONS is the director of Ecology Action, an environmental research and education organization that has been working to revolutionize small-scale food production through biointensive growing around the world since 1972. To learn more, visit growbiointensive.org. Excerpt. © Reprinted by permission. All rights reserved. Building Soil, Building the Future There is an exciting challenge ahead of us. How can we revitalize our extraordinary planet, ensuring life and health for the environment, the life-forms of myriad ecosystems, humankind, and future generations? The answer is as close to us as the food we consume each day. We can begin to create a better world from right where we are-in home gardens and mini-farms. Millions of people in more than 140 countries are already using Grow Biointensive sustainable mini-farming techniques to work toward this better world. We “farm” as we eat. If we consume food that has been grown using methods that inadvertently deplete the soil in the growing process, we are responsible for depleting the soil. It is how we are “farming.” If, instead, we raise or request food grown in ways that heal the earth, then we are healing Earth and its soils. Our daily food choices make the difference. We can choose to sustain ourselves while increasing the planet’s vitality. In the process, we preserve resources, breathe cleaner air, enjoy good exercise, and eat pure food. What are the dimensions of the challenge of raising food that sustains the soil? Current agricultural practices reportedly destroy approximately 6 pounds of soil for each 1 pound of food produced.1 United States croplands are losing topsoil about eighteen times faster than the soil formation rate. This loss is not sustainable. In fact, worldwide as little as 27 years’ worth of farmable soil remains. Why is this happening? Conventional agricultural practices often deplete the soil eighteen to eighty times more rapidly than nature builds soil. This phenomenon happens when the humus (cured organic matter) in the soil is used up and not replaced, when cropping patterns are used that tend to deple...

-Titulo Original : Cannabis And Cbd For Health And Wellness An Essential Guide For Using Natures Medicine To Relieve Stress, Anxiety, Chronic Pain, Inflammation, And More-Fabricante : Ten Speed Press-Descripcion Original: A safe, comprehensive, and easy-to-use guide to using cannabis-including CBD and THC-to ease chronic and acute health issues such as pain, insomnia, inflammation, depression, anxiety, grief, stress, and more, from the founder of a global cannabis wellness network and an osteopathic physician. With legalization of recreational cannabis in 10 states and medical marijuana in 33 states, interest is growing in cannabis-related health products, especially those made with CBD -a cannabinoid that has healing properties without the psychoactive effects of THC. Cannabis and CBD for Health and Wellness demystifies cannabis and its history, and explains in simple and straightforward language how to use it to treat myriad health and lifestyle issues. With information on cannabis forms (tinctures, topicals, edibles, flowers, concentrates), methods of ingestion (smoking, vaping, capusles, patches, creams, and more), dosing and microdosing, safety and storage, caregiving, and effectivess for self-care, physical fitness, sexual arousal, aging, and more, this is the only book you need to start using cannabis -in a targeted and safe way -for better health. Review This book couldnt have come out at a better time. Today is the day we all need to be speaking openly about cannabis as medicine. The more people learn the truth about medical marijuana, the more real healing can take place. -RICKI LAKE and ABBY EPSTEIN, filmmakers, Weed the People“This book addresses the most common misconceptions about the cannabis plant using the most digestible, beautiful format I have seen. I am thrilled to see such a gorgeous text capable of changing mindsets about this incredibly powerful and unique plant.” -ASHLEY PICILLO, author of Breaking the Grass Ceiling: Women, Weed & Business“This book will accelerate the informed practice of basic herbalism in today’s modern households and in doing so, will be responsible for the deepening sense of ease and empowerment our generation will come to experience during this Cannabis Renaissance.” -RICKY WILLIAMS, herbalist and co-founder of Real Wellness “A remarkable book written by women that not only understand the science of cannabis medicine but have also experienced its therapeutic effects firsthand. If you’ve ever wanted to find out how cannabis and all of its properties can help improve your health and advance your wellness for a better quality of life, this is the insightful book for you.” -CYNTHIA SALARIZADEH, founder of House of Saka and co-founder of Industry Power Women “With curiosity about cannabis on the rise, authors Sherman and Chin demystify the modern day uses of the plant in their beautiful, informative, and conversationally written guide that breaks down the history, science, and potential benefits of cannabis to soothe everyday ailments.” -HEATHER CABOT, author of The New Chardonnay: How Marijuana Went Mainstream “This is what happens when women support one another to get the very best products for our families. This book teaches you how to put the oxygen mask on first!” -MICHELLE PATTERSON, author of Women Change the World About the Author ALIZA SHERMAN is the cofounder of Ellementa, the fastest growing womens network focused on health, wellness, and cannabis, and has been featured in USA Today, US New & World Report, CNN, CNBC, People, Time, Newsweek, Fast Company, and Forbes. DR. JUNELLA CHIN is an osteopathic physician, the founder and chief medical officer of MedLeafRX (an integrative medicine practice based in California and New York), and director of education for the Association of Cannabis Specialists. She has been featured by St. Judes Medical, Cornell Tech, USA Today, and NBC Today and has been an advocate for better understanding of the science and medicine of marijuana for over a decade. Excerpt. © Reprinted by permission. All rights reserved. Introduction We’re here to tell you that cannabis is medici...

-Titulo Original : What Color Is Your Parachute? 2021 Your Guide To A Lifetime Of Meaningful Work And Career Success-Fabricante : Ten Speed Press-Descripcion Original: With timeless advice, up-to-the-minute insights, and more than ten million copies sold over fifty years, the world’s most popular and best-selling career guide is fully revised and expanded for 2021.In today’s challenging job-market, as recent grads face a shifting economic landscape and seek work that pays and inspires, as workers are laid off mid-career, and as people search for an inspiring work-life change, the time-tested advice of What Color Is Your Parachute? is needed more than ever. This completely updated edition features the latest resources, strategies, and perspectives on today’s job market, revealing surprising advice on what works-and what doesn’t-so you can focus your efforts on tactics that yield results. This practical manual has been fully revised for 2021 by Vanderbilt University Career Center Director Katharine Brooks, EdD, with modern advice on the job hunt strategies that are working today, such as building an online resume, making the most of social media tools to network effectively, interviewing virtually with confidence, and negotiating the best salary possible. At its core is Richard N. Bolles’s famed Flower Exercise, a unique self-inventory that helps you design your career-and your life-around your key passions, transferable skills, traits, and more. With the unique and authoritative guidance of What Color Is Your Parachute?, job-hunters and career changers will have all the tools they need to discover-and land-their dream job. About the Author Richard N. Bolles led the job-search field for more than forty years. A member of Mensa and the Society for Human Resource Management, he served as the keynote speaker at hundreds of conferences.Katharine Brooks, EdD, is an award-winning career counselor and coach who is currently the Evans Family Executive Director of the Career Center for Vanderbilt University. She is a licensed professional counselor, nationally certified counselor, and board-certified coach. Previously, she had been the executive director of the Office of Personal and Career Development at Wake Forest University and director of career services for the College of Liberal Arts at the University of Texas in Austin. Excerpt. © Reprinted by permission. All rights reserved. Introduction to the 2021 Edition Why are you reading this book? Maybe someone recommended it to you. Lots of people do that. While working on this latest edition, I lost count of the number of people who told me “my mother bought it for me” or “a friend used that book-and it worked!” Maybe you’re hoping to change your career, or you’re seeking your first job, or you’re returning to the workplace after some time away. Maybe recent changes in the economy have forced you to seek a new job-or even a new career field. Whatever your job or career challenge, the highly successful system in What Color Is Your Parachute? is your solution. And this new edition has much to offer: * Updated career advice and information * Specific guidance on changing careers, no matter your age * Techniques for winning the mind game of the job search * Employer-based advice for all aspects of the job search * Advice for dealing with challenges you fear are holding you back * Suggestions on how to connect with advocacy groups and others who can support you * Special tips for job seekers who are introverts * Updated social media advice, especially for job-search powerhouse LinkedIn * Helpful rubrics to quickly analyze and improve your resume, cover letter, and LinkedIn profile * Tips for creating powerful interview stories * Internet-based job-search techniques and resources that actually work * Salary and benefits negotiation guidance * And, of course, the highly popular, successful, and classic Flower Exercise, which has been revised and updatedWhen What Color Is Your Parachute? was first published in 1970, it revolutionized the concept of job hunting. Unlike traditional guides to the job market, it hel...

-Titulo Original : What Color Is Your Parachute? 2021 Your Guide To A Lifetime Of Meaningful Work And Career Success-Fabricante : Ten Speed Press-Descripcion Original: With timeless advice, up-to-the-minute insights, and more than ten million copies sold over fifty years, the world’s most popular and best-selling career guide is fully revised and expanded for 2021.In today’s challenging job-market, as recent grads face a shifting economic landscape and seek work that pays and inspires, as workers are laid off mid-career, and as people search for an inspiring work-life change, the time-tested advice of What Color Is Your Parachute? is needed more than ever. This completely updated edition features the latest resources, strategies, and perspectives on today’s job market, revealing surprising advice on what works-and what doesn’t-so you can focus your efforts on tactics that yield results. This practical manual has been fully revised for 2021 by Vanderbilt University Career Center Director Katharine Brooks, EdD, with modern advice on the job hunt strategies that are working today, such as building an online resume, making the most of social media tools to network effectively, interviewing virtually with confidence, and negotiating the best salary possible. At its core is Richard N. Bolles’s famed Flower Exercise, a unique self-inventory that helps you design your career-and your life-around your key passions, transferable skills, traits, and more. With the unique and authoritative guidance of What Color Is Your Parachute?, job-hunters and career changers will have all the tools they need to discover-and land-their dream job. About the Author Richard N. Bolles led the job-search field for more than forty years. A member of Mensa and the Society for Human Resource Management, he served as the keynote speaker at hundreds of conferences.Katharine Brooks, EdD, is an award-winning career counselor and coach who is currently the Evans Family Executive Director of the Career Center for Vanderbilt University. She is a licensed professional counselor, nationally certified counselor, and board-certified coach. Previously, she had been the executive director of the Office of Personal and Career Development at Wake Forest University and director of career services for the College of Liberal Arts at the University of Texas in Austin. Excerpt. © Reprinted by permission. All rights reserved. Introduction to the 2021 Edition Why are you reading this book? Maybe someone recommended it to you. Lots of people do that. While working on this latest edition, I lost count of the number of people who told me “my mother bought it for me” or “a friend used that book-and it worked!” Maybe you’re hoping to change your career, or you’re seeking your first job, or you’re returning to the workplace after some time away. Maybe recent changes in the economy have forced you to seek a new job-or even a new career field. Whatever your job or career challenge, the highly successful system in What Color Is Your Parachute? is your solution. And this new edition has much to offer: * Updated career advice and information * Specific guidance on changing careers, no matter your age * Techniques for winning the mind game of the job search * Employer-based advice for all aspects of the job search * Advice for dealing with challenges you fear are holding you back * Suggestions on how to connect with advocacy groups and others who can support you * Special tips for job seekers who are introverts * Updated social media advice, especially for job-search powerhouse LinkedIn * Helpful rubrics to quickly analyze and improve your resume, cover letter, and LinkedIn profile * Tips for creating powerful interview stories * Internet-based job-search techniques and resources that actually work * Salary and benefits negotiation guidance * And, of course, the highly popular, successful, and classic Flower Exercise, which has been revised and updatedWhen What Color Is Your Parachute? was first published in 1970, it revolutionized the concept of job hunting. Unlike traditional guides to the job market, it hel...

-Titulo Original : Bludsos Bbq Cookbook A Family Affair In Smoke And Soul-Fabricante : Ten Speed Press-Descripcion Original: This is low and slow Texas BBQ done right: a family affair in smoke and soul, told through 75 recipes and stories from the founder of famous Los Angeles-based Bludso’s BBQ.Kevin Bludso was born and raised in Compton, California, by a Black Panther-supporting mother and a police officer father. To stay out of trouble, he spent his summers in Corsicana, Texas, where he was schooled on the art of barbecue and worked long, hot hours on the pits at his granny’s legendary BBQ stand. In 2008, Kevin opened his own Bludso’s BBQ, a small walk-up stand in the heart of Compton that has led to multiple locations in California, Texas, and even Australia. In this honest and engaging cookbook, Kevin teaches you everything you need to know about BBQ: from choosing, seasoning, and cleaning your pit to selecting your brisket, ribs, and sausages, plus all the rubs and sauces you could need. Kevin also shares seventy-five delicious recipes for main meats such as BBQ Lamb Leg, Spicy Curried Oxtails, Buffalo Rib Tips, Blackened Catfish, and Grilled Mojo Shrimp; sides such as Creole Cabbage, Pinto Beans, and Down Home Mac & Cheese; and even desserts such as Mom’s Banana Pudding, Buttermilk Pie, and Kevin’s famous Hennessy on the Rocks, along with mouthwatering photographs to accompany them. But Bludso’s BBQ Cookbook is also a story about Kevins family and community. It’s a love letter to the often misunderstood city of Compton, and the story of how Kevin has fed and supported his own community while teaching everyone the art of barbecue. This is more than a cookbook; it’s Kevin’s incredibly personal story of family, food, and how following your passion sometimes leads you back home. About the Author Kevin Bludso is a chef, television personality, and two-time Steve Harvey Neighborhood Award winner. In 2008, he opened Bludso’s BBQ in Compton, California, and it has since grown into an international empire, with a flagship restaurant, Bludso’s Bar & Que, in Hollywood, a concession stand at the LAFC soccer stadium, a location in Proud Bird by LAX, and a sprawling restaurant and bar called San Antone by Bludso’s BBQ in the Crown Casino in Melbourne, Australia. He is returning for a second season as a the star of Netflix’s hit BBQ competition show The American Barbecue Showdown, and has multiple television appearances on shows such as Diners, Drive-Ins and Dives and Bong Appetit, and as a recurring guest judge on Bar Rescue. Kevin currently resides in Corsicana, Texas, regularly traveling both nationally and internationally for his pop-up events and television appearances.Noah Galuten is a chef, restaurant consultant, and James Beard Award-nominated cookbook author. After working as a food writer, he trained in Compton under Kevin Bludso and became the chef of the ever-popular Bludso’s Bar & Que in Los Angeles. Noah went on to work on the launches of beloved Los Angeles restaurants Cofax Coffee, Prime Pizza (now with four locations), and Yojimbo. He also co-authored Phaidon’s On Vegetables: Modern Recipes for the Home Kitchen with Jeremy Fox-and his debut solo cookbook, The Don’t Panic Pantry Cookbook, is coming out in the fall of 2022.Eric Wolfinger is a James Beard Award-winning photographer whose idea of a good time always involves fire and food. When not shooting photos, he works as a short-order cook for his partner and their two kids in San Diego.Demetrius Smith is a wedding, portrait, sports, and event photographer who lives in the West Valley of Arizona. He is inspired by his beautiful wife, Aunjel Smith, from both sides of the lens. Excerpt. © Reprinted by permission. All rights reserved. IntroductionI was born and raised in Compton, California, with a police officer father and a Black Panther-supporter mother. Every summer to stay out of trouble, I went to Corsicana, Texas, to work at my granny’s illegal, bootleg BBQ stand. I always just say that I’m so lucky to live the life I’ve lived. To be from...