Enjoy this collection of savory and sweet pie recipes, of the pizza and baked variety, pulled from the pages of the sweet romantic comedy series The Costa Brothers Cozy Comfort Christmas books. This cookbook contains family favorites, crowd pleasers, and a few bonuses from the Christmas-themed romantic comedy series. Recipes range from the classic margherita pizza to the unique tiramisu pie of Tommy’s heart. You’ll also find Ivy’s Christmas cookies, a gluten-free pizza crust for Joy, and Nico’s hot chocolate bombs. If you found your mouth watering while reading the series, now you can try your favorite recipes inspired by the books as well as read author notes not seen elsewhere. May this cookbook bring you comfort and joy this holiday season and all year long.
There is new evidence to support old Freudian theories that our dreams reveal our deepest and darkest desires. The theme of my life story is framed by seven significant dream periods and focuses on my search for the ultimate high through ritualistic sexual encounters. It explores the role of homosexuality in the heterosexual context in particular and in society in general.
Krista Novak knows you can't go home again. Yet here she is, touching down in the place she left for good eight years ago. Even though it's only for the holidays, being back means facing Alex Costas. It also means dealing with the fallout from his decision to stay and her decision to move her life thousands of miles away. To make the situation more interesting, she still wants Alex. And he wants her. How do they find common ground? A little Christmas magic must be in the air. Because when a snowstorm changes her travel plans, they're blessed with the most life-changing gift of all.
A wannabe journalist and reluctant astrologer turns out to be clairvoyant in this charming middle-grade coming-of-age novel; for fans of Rebecca Stead's novels. Clara can't believe her no-nonsense grandmother has just up and moved to Florida, leaving Clara and her mother on their own for the first time. This means her mother can finally "follow her bliss," which involves moving to a tiny apartment in Kensington Market, working at a herbal remedy shop and trying to develop her so-called mystical powers. Clara tries to make the best of a bad situation by joining the newspaper staff at her new middle school, where she can sharpen her investigative journalistic skills and tell the kind of hard-news stories her grandmother appreciated. But the editor relegates her to boring news stories and worse . . . the horoscopes. Worse yet, her horoscopes come true, and soon everyone at school is talking about Clara Voyant, the talented fortune-teller. Clara is horrified -- horoscopes and clairvoyance aren't real, she insists, just like her grandmother always told her. But when a mystery unfolds at school, she finds herself in a strange situation: having an opportunity to prove herself as an investigative journalist . . . with the help of her own mystical powers.
THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.
150 simply yet abundantly flavorful recipes for irresistible Mediterranean vegetarian dishes you can enjoy at home. Aglaia Kremezi, who first introduced Greek cooking to an American audience with her award-winning book The Foods of Greece, leads a cook’s tour of the entire Mediterranean with Mediterranean Vegetarian Feasts. Realizing that so many of the traditional dishes of the Mediterranean diet are naturally meat-free, Kremezi has collected 150 simple yet abundantly flavorful recipes that will appeal to even the most ardent carnivore. Opening with detailed descriptions of essential ingredients and the basic preparations that make the most of seasonal shopping at farmers’ markets, she takes us from meze and soups to mains and desserts, with dishes like Toasted Red Lentil and Bulgar Patties; Roasted Cauliflower with Zahter Relish; Pseudo-Moussaka (a meatless version of the classic); Quince Stuffed with Wheat Berries, Nuts, and Raisins; and Rose Petal and Yogurt Mousse. Kremezi’s arsenal of master recipes for spice, nut, and herb mixtures, sauces, jams, and pastes inspired by eastern Mediterranean and North African traditions transform even the humblest vegetable or grain into an irresistible dish. Praise for Mediterranean Vegetarian Feasts “Aglaia Kremezi’s fine sense of flavor and seasonality is captured in this beautiful celebration of Mediterranean cooking. In these thoughtfully considered recipes, her deep understanding of vegetables, fruits, and herbs is paired with a respect for tradition and place—and the results are universally delicious.” —Alice Waters, owner of Chez Panisse and author of The Art of Simple Food “A teacher, a cook, a master storyteller, and a friend: Aglaia is all of these things to me, my team, and so many others. Her generous spirit is alive in this book. And now, more than ever, her amazing look at the rich and robust vegetables at the heart of Mediterranean cooking could not be more important. Everyone wants to eat smart, healthy, and always with lots of flavor!”—José Andrés, chef/owner of ThinkFoodGroup including Zaytinya, Jaleo, and The Bazaar by José Andrés
The remote and lush island of Ikaria in the northeastern Aegean is home to one of the longest-living populations on the planet, making it a "blue zone." Much of this has been attributed to Ikaria's stress-free lifestyle and Mediterranean diet--daily naps, frequent sex, a little fish and meat, free-flowing wine, mindless exercise like walking and gardening, hyper-local food, strong friendships, and a deep-rooted disregard for the clock. No one knows the Ikarian lifestyle better than Chef Diane Kochilas, who has spent much of her life on the island. Part cookbook, part travelogue, Kochilas's Ikaria is an introduction to the food-as-life philosophy and a culinary journey through luscious recipes, gorgeous photography, and captivating stories from locals. Capturing the true spirit of the island, Kochilas explains the importance of shared food, the health benefits of raw and cooked salads, the bean dishes that are passed down through generations, the greens and herbal teas that are used in the kitchen and in the teapot as "medicine," and the nutritional wisdom inherent in the ingredients and recipes that have kept Ikarians healthy for so long. Ikaria is more than a cookbook. It's a portrait of the people who have achieved what so many of us yearn for: a fuller, more meaningful and joyful life, lived simply and nourished on real, delicious, seasonal foods that you can access anywhere.
This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.
Engulfed in the darkness of Irian Jaya's Snow Mountains live the Yali, naked cannibals who call themselves lords of the earth. Yet, in spite of their boldness, they live in terror and bondage to the women-hating, child-despising gods they serve. Missionary Stan Dale dared to enter their domain and be an instrument to change their future. Peace Child author, Don Richardson, tells the story of Dale, his wife, his companions and thousands of Yali tribesmen in Lords of the Earth. This unforgettable tale of faithful determination and zeal against overwhelming odds brings unlikely characters together in a swirl of agony and bloodshed climaxing in a dramatic, unexpected ending. Readers will find their perceptions of how God moves enlarged and inspired by this classic story. For parents and youth leaders looking for real-life role models for the new generation of young people, you will want to meet the Dales in Lords of the Earth.
As a private investigator, Kathleen Stone relies on her ability to blend into the background. Aided by her street-smart drag queen friend and the best wigmaker in New York City, she feels confident that her camouflage is up to snuff. But when a cheating spouse she’s been trailing ends up dead under suspicious circumstances, she fears that someone she angered in her past job—busting gangs and drug dealers as an undercover cop—has seen through her disguises. Now she must work with her former colleagues in the NYPD to solve the case before she’s the next victim.
