Big Macs & Burgundy
Big Macs & Burgundy

Author: Vanessa Price

Publisher: Abrams

Published: 2020-10-13

Total Pages: 414

ISBN-13: 1683359259

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The national bestseller that turns you into “an expert at pairing wine with just about anything, from pizza and Lucky Charms to pad thai and Popeye’s” (Maxim). Featured on Today and CBS This Morning Named one of the best books of the year by Food & Wine, Saveur, and Town & Country Sancerre and Cheetos go together like milk and cookies. The science behind this unholy alliance is as elemental as acid, fat, salt, and minerals. Wine pro Vanessa Price explains how to create your own pairings while proving you don’t necessarily need fancy foods to unlock the joys of wine. Building upon the outsize success of her weekly column in Grub Street, Price offers delightfully bold wine and food pairings alongside hilarious tales from her own unlikely journey as a Kentucky girl making it in the Big Apple and in the wine business. Using language everyone can understand, she reveals why each dynamic duo is a match made in heaven, serving up memorable takeaways that will help you navigate any wine list or local bottle shop. Charmingly illustrated and bubbling with personality, Big Macs & Burgundy will open your mind to the entirely fun and entirely accessible wine pairings out there waiting to be discovered—and make you do a few spit-takes along the way. “The book explores all different kinds of combinations, including breakfast pairings like avocado toast and Rueda Verdejo, pairings for entertaining like shrimp cocktail & Valdeorras Godello, and even some pairings with popular Trader Joe’s items.” —Food & Wine “A smart, useful guide to drinking the world’s great wine, whether you’re pairing it with foie gras or Fritos.” —Town & Country

Blood, Bones & Butter
Blood, Bones & Butter

Author: Gabrielle Hamilton

Publisher: Random House

Published: 2011-03-01

Total Pages: 322

ISBN-13: 1588369315

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NEW YORK TIMES BESTSELLER Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.

The Wine Bible
The Wine Bible

Author: Karen MacNeil

Publisher: Workman Publishing Company

Published: 2015-10-13

Total Pages: 2408

ISBN-13: 0761187154

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No one can describe a wine like Karen MacNeil. Comprehensive, entertaining, authoritative, and endlessly interesting, The Wine Bible is a lively course from an expert teacher, grounding the reader deeply in the fundamentals—vine-yards and varietals, climate and terroir, the nine attributes of a wine’s greatness—while layering on tips, informative asides, anecdotes, definitions, photographs, maps, labels, and recommended bottles. Discover how to taste with focus and build a wine-tasting memory. The reason behind Champagne’s bubbles. Italy, the place the ancient Greeks called the land of wine. An oak barrel’s effect on flavor. Sherry, the world’s most misunderstood and underappreciated wine. How to match wine with food—and mood. Plus everything else you need to know to buy, store, serve, and enjoy the world’s most captivating beverage.

Was This Man a Genius?
Was This Man a Genius?

Author: Julie Hecht

Publisher: Vintage

Published: 2002

Total Pages: 196

ISBN-13: 9780375725203

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Andy Kaufman defied explanation. But between 1978 and 1979, acclaimedNew Yorkershort story writer Julie Hecht attempted to arrange an interview with him, hoping to discover how he came to do what he did. The one-hour interview turned into innumerable surreal meetings and phone conversations with her subject; but she couldn't always tell when his act was on. Whether driving recklessly on icy roads, or drawing the author unaware into his schemes and dada-esque pranks on unsuspecting waiters and college students, Andy Kaufman never seemed to separate himself from his stage personality--or personalities.Was This Man a Genius?is the culmination of a series of bizarre, frequently hilarious meetings; In describing them Hecht, herself a master of wit and observation, illuminates the enigma of Andy Kaufman's work and life.

Nickel and Dimed
Nickel and Dimed

Author: Barbara Ehrenreich

Publisher: Metropolitan Books

Published: 2010-04-01

Total Pages: 256

ISBN-13: 1429926643

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The New York Times bestselling work of undercover reportage from our sharpest and most original social critic, with a new foreword by Matthew Desmond, author of Evicted Millions of Americans work full time, year round, for poverty-level wages. In 1998, Barbara Ehrenreich decided to join them. She was inspired in part by the rhetoric surrounding welfare reform, which promised that a job—any job—can be the ticket to a better life. But how does anyone survive, let alone prosper, on $6 an hour? To find out, Ehrenreich left her home, took the cheapest lodgings she could find, and accepted whatever jobs she was offered. Moving from Florida to Maine to Minnesota, she worked as a waitress, a hotel maid, a cleaning woman, a nursing-home aide, and a Wal-Mart sales clerk. She lived in trailer parks and crumbling residential motels. Very quickly, she discovered that no job is truly "unskilled," that even the lowliest occupations require exhausting mental and muscular effort. She also learned that one job is not enough; you need at least two if you int to live indoors. Nickel and Dimed reveals low-rent America in all its tenacity, anxiety, and surprising generosity—a land of Big Boxes, fast food, and a thousand desperate stratagems for survival. Read it for the smoldering clarity of Ehrenreich's perspective and for a rare view of how "prosperity" looks from the bottom. And now, in a new foreword, Matthew Desmond, author of Evicted: Poverty and Profit in the American City, explains why, twenty years on in America, Nickel and Dimed is more relevant than ever.

Regular
Regular

Author: Zachary S. Pike

Publisher: AuthorHouse

Published: 2023-02-06

Total Pages: 181

ISBN-13: 1728378346

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Inspirational, true-life story about a man with intellectual challenges who perseveres, overcoming a myriad of obstacles to make his dream a reality. REGULAR chronicles the 4-year journey of Zachary S. Pike from graduating high school on a special diploma which barred him from going to college. He battles the system and wins to become a REGULAR guy.

Friction
Friction

Author: Laura Heffernan

Publisher: Empress Books

Published: 2021-02-01

Total Pages: 329

ISBN-13:

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Britt has always loved first dates. But she has zero interest in second dates. Until she meets Colin. With six weeks of school to go before she gets her degree and moves to D.C. to start her dream job as a food scientist, Britt’s focused on studying, partying, and spending as much time as possible with her family. She doesn’t anticipate meeting a guy who makes her want to stay. To her surprise, even after settling into her new life, Britt can’t stop thinking about the one who got away. When she goes home to visit, their connection is stronger than ever. Sure, they live 450 miles apart, but it won’t be long before he graduates. Britt finds herself increasingly tempted to go all-in, despite the fact that she and Colin come from different worlds. The fact that he’s the first guy she’s ever wanted a relationship has to count for something. But is he the real thing, or is she chasing heartbreak?

The Soul of a Chef
The Soul of a Chef

Author: Michael Ruhlman

Publisher: Penguin

Published: 2001-08-01

Total Pages: 385

ISBN-13: 1101525312

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"...[An]adventure story, a hold-your-breath-while-you-turn-the-page thriller that's also an anthropological study of the culture of cooking" -- Anthony Bourdain, The New York Times The classic account of what drives a chef to perfection by accaimed write Michael Ruhlman -- —winner of the IACP Cookbook Award In this in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry (and Per Se). This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing.

Study Guide to Accompany The Restaurant: From Concept to Operation, 5e
Study Guide to Accompany The Restaurant: From Concept to Operation, 5e

Author: John R. Walker

Publisher: John Wiley & Sons

Published: 2007-09-21

Total Pages: 157

ISBN-13: 0470140593

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Comprehensively covers opening and running a restaurant-revised and updated A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described. Special features of this Fifth Edition include: Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans A new chapter on food production and sanitation Greater emphasis on restaurant business plans, including new exercises New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4 New coverage of restaurant concepts and use of technology in restaurants Expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance This field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry.