A queer slice-of-life drama about dating and eating. The story, which takes place in Toronto and originally appeared as a popular webcomic, focuses on the lives of three roommates and their interpersonal struggles. While one roommate is slowly wrestling with severe body image issues, another is trying to figure out how to navigate her new polyamorous relationships--without hurting any of her partners. Meanwhile, the third roommate practically moves into the gym, where's she's quietly working through her own problems and those of her friends. In Meat & Bone, Verhoeven winds these threads into an unflinching, beautifully illustrated exploration of how women learn to define themselves in the modern world.
Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones. Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer teaches home cooks the secrets to cooking with bones. Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish -- they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Stunning, full-color photographs of dishes like Rabbit in Saffron Sauce with Spring Vegetables; Grilled Quail with Sage Butter; and Duck Legs with Cumin, Turnips, and Green Olives are sure to inspire. In addition to the recipes, Bones includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones.
Set in a decaying town in southern West Virginia, Potted Meat follows a young Aftican-American boy into adolescence as he struggles with abusive parents, poverty, alcohol addiction, and racial tensions.
Charivari's executive chef, Johann Schuster, has created a cookbook for readers to experience sophisticated European gourmet cuisine from the first restaurant in Houston to receive 29 points for food by Zagat!Perhaps in reading this book, you will come to appreciate the interior workings of being a chef and owning a restaurant. A chef never knows when the inspiration to create a dish will coalesce or when their sous chef will call in sick. It is a fast-paced, unpredictable business--a business that Executive Chef Johann Schuster loves and has loved since childhood.Take a look at Chef Schuster's life and look at how it has unfolded. Join him as you learn more about his Saxon culture and roots, about a wonderful array of regional dishes and European classics, and about the preparation secrets he shares from a lifetime of cooking. Chef Schuster creates his unique recipes from his very selective prime suppliers by outsourcing just the best and freshest ingredients for his amazing recipes."The freshness of an ingredient awakens my creativity for simple, straightforward cooking. I'm excited to share that with my readers! Join me for an unforgettable culinary delight--you won't find anything else like this cookbook" (Executive Chef Johann Schuster).
