Drawing upon her rich Jewish heritage, Michele integrates sacred and secular using pilgrim festivals and symbol, ritual and liturgy. She explains what true celebration is, with ideas and resources for celebration at home or in the wider community. Christians should have the best parties! Part One: Explores what true celebration is and looks at how Jesus loved to party. Part Two: Festival parties, including anniversaries, a weekly Sabbath, events in the church calendar. Includes suggestions for rituals, prayers, liturgies. Part Three: General ideas for celebration. Includes suggestions on how to organise the celebration event. Part Four: 50 best celebration recipes. Adapted from author's monthly cookery column in Woman Alive.
"The trick to cooking is that there is no trick." ––Mario Batali The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience. Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all–new "Ciao America with Mario Batali." Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre–production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact. Mario Batali's MOLTO ITALIANO will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty–one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library.
Minty, the once innocent and naïve lamb who ran away from the safety of farmer Joe’s farm to find the magic meadow, somehow found her way into hell to outwit and make Lucifer yield before her. And, despite having defeated Typhon, ‘The Father Of All Monsters’ in a battle royale to free the sorceress, Harakne and her sunken island from the Scobberlotcher’s curse, events unforeseen by the prophecy now come into play. Minty is now bound to the sea, going on a fantastical voyage of discovery that will take her far and wide to treacherous and also beautiful lands, making quite unexpected discoveries as she embarks on new, exciting adventures. But also, it is a voyage of self-discovery too, she will uncover something about herself that can never be changed. What lies ahead for Minty is another fast-paced, exciting and perilous rollercoaster of events of ancient kings and queens, monsters and fantastical creatures, sunken cities and even a trip to the moon! However, along the way, events will once again test Minty’s courage and strength to the full.
Countenance is facial expression. This is, at least, what I write in the book, and what I write in the book I hope to be true. What I write in the book is just a collection of thoughts that I have taken the time to notice, and what I have noticed is that my thoughts, as with all thoughts, are more or less treasured. They are things that make me laugh, things that create feelings of nostalgia, and things that, if I am lucky enough, find a way to move me to tears. If I am lucky enough, they reveal to me something about this brilliant life that I live and, if I am even luckier, something about this brilliant life's Creator. This is what makes thoughts treasured. This is what makes them sacred, and as they find ways to change my countenance, I ought to take the time to notice. I ought to take the time to consider. Noticing and considering could make all the difference in how I end up seeing this life. I could end up experiencing a whole new countenance. Or if I am again lucky, I could end up experiencing a countenance that is lifted higher above the rest.
Building upon Timothy Ferriss's internationally successful "4-hour" franchise, The 4-Hour Chef transforms the way we cook, eat, and learn. Featuring recipes and cooking tricks from world-renowned chefs, and interspersed with the radically counterintuitive advice Ferriss's fans have come to expect, The 4-Hour Chef is a practical but unusual guide to mastering food and cooking, whether you are a seasoned pro or a blank-slate novice.
Against all the odds, Minty escaped from the castle of lost souls having achieved the impossible. Juhee’s wheel has been retrieved and the demon, Scobberlotcher and its castle destroyed forever, along with the mountain it sat upon. Alice and all the children are now free to escape their torment and the pharaoh’s curse cast upon Kira, is finally broken, allowing her to finally die and crossover to the lands beyond death. But, Minty is changed. The events in Scobberlotcher castle reveal that Minty is bound to an age long, long ago and she has no choice but to do as was foretold; Minty must accept the truth of who she really is and face her destiny. Minty will need all of her courage and cunning, because what now lay ahead is a terrifying, perilous rollercoaster of events, darker and more dangerous than she could ever possibly imagine. Minty’s resolve, bravery and even her sanity will be pushed to the very brink of capitulation, as she searches for a way to achieve her destiny. Minty’s odyssey continues.
The chef behind San Francisco’s renowned Greek taverna shares recipes that bring old world Mediterranean cuisine to life with contemporary flare. Kokkari Estiatorio has been a pioneer of Greek-inspired fine dining for decades. Its uniquely welcoming ambiance draws on traditional family recipes and the ancient Hellenic custom of philoxenia: welcoming the stranger as a friend. Through its use of fresh seasonal ingredients, Kokkari brings a refined, cosmopolitan sensibility to a beloved Mediterranean culinary tradition. Now the owners invite you to try some of their favorite dishes at home with this delectable collection of recipes. From their kitchen to yours, they wish you a Greek bon appetit: kali orexi!
As executive chef of Vancouver's renowned Lumiere, Rob Feenie has been celebrated for his ability to combine French sophistication, Asian simplicity, and the finest North American ingredients. At Feenie's, his new bistro, the fare is simpler but still sublime, prepared to the same high standards and with winning flavor and texture combinations that elevate casual dishes to a delicious new level. Collected here are more than 80 easy-to-prepare bistro favorites, including decadent brunch treats such as Brioche French Toast with Candied Pecans, Whiskey Maple Syrup, and Sour Cream Mousse; lunch and dinner favorites like Crab and Corn Chowder and Grilled Ahi Tuna Sandwich with Shiso Guacamole; and Feenie's sly twists on casual classics, including his own deluxe version of the humble hotdog, Feenie's Weenies. Other chapters cover starters, salads, side dishes, and desserts. Forty luscious color photographs add additional inspiration, and chef's tips and commentaries ensure that each recipe works perfectly.
Canada’s culinary treasure revealed in recipes, stories and photographs Canada has a culinary treasure in Quebec, one that is not perhaps as celebrated as it could be, at least outside of that distinct and gloriously food-obsessed region. Julian Armstrong, longtime food writer for The Montreal Gazette, has spent her career eating, cooking, thinking and writing about Quebecois food. Quebec, A Cookbook is the result of those years of delicious effort. Quebec has a cuisine firmly based on French foundations, but blended and enriched over the years by the cooking styles of a variety of immigrant groups, initially British and American, more recently Italian, Greek, Middle Eastern and Asian. More than in any other province or region in Canada, people in Quebec are passionate and knowledgeable about their food. The restaurant scene is robust, not just in Montreal and Quebec City—you can go to just about any small town in La belle province and have a splendid meal. Farmers, purveyors, chefs, casual and dedicated home cooks all are poised in every season to produce or procure the perfect, seasonal ingredient; not for them the out-of-season asparagus from Chile. Quebec is where you can truly experience what food tasted like before the industrial food complex. Here unpasteurized milk and cheese is commonplace; indeed there is a herd of cattle descended from cows brought from France by Samuel de Champlain producing dairy just for this purpose. Imagine that in Ontario! Of course, Quebec is big news in the global foodie world these days, with Martin Picard (Au Pied de Cochon), Dave Macmillan and Fred Morin (The Art of Living According to Joe Beef), and even our own Chuck Hughes showing off the joys of dining in this great province. But there is much more still to discover about Quebec, from restaurateurs certainly, but also from farmers, foragers, artisanal cheese and bread makers, home cooks, and so many more. These people, their stories and recipes, will make up the bulk of Quebec: a Cookbook. It is high time for a comprehensive celebration of Quebecois cuisine.
Chef and restaurateur Heaven Lee has gotten into plenty of scrapes in her hometown of Kansas City, Missouri. This time around, she's cooking up trouble in New Orleans while visiting to help the Sisters of the Holy Trinity hold their annual benefit dinner. The convent is having financial problems and only Heaven Lee's culinary creativity can offer hope. Unfortunately, before she can really get cooking, Heaven's old friend Mary's husband, HeavelkjTruely Whitten, coffee importer and native New Orleanian, is found murdered with Heaven's own knife. To make matters worse, the convent's sacred cross simultaneously turns up missing. When she becomes the prime suspect, Heaven has no choice but to put her pots and pans aside and pursue the villain in order to both clear her own name and get dinner on the table in time for the big benefit. Heaven's smart, saucy attitude spurs her on in the search for the vicious murderer as well as for the perfect New Orleans dish to serve the Sisters. When all else fails, she finds the answers to both puzzles right under her own nose, saving the day and serving up a new signature Heaven Lee dish, Nola Pie. The delectable dessert is guaranteed to tantalize readers' taste buds and the satisfying mystery will leave them begging for seconds.
