Lucy was always cheerful and adventurous, but one day she started worrying about everything. She didn't want to try new things because she didn't want to make mistakes. The only place she was happy was at her dad's restaurant, where she would work with her best friend, Evan. It is there that she discovers that something beautiful can come from making a mistake! A captivating and encouraging story about fear of failure. Based on a true story for children ages 6 and up.
Never Trust a Skinny Italian Chef is a tribute to three-michelin star restaurant, Osteria Francescana and the twenty-five year career of its chef, Massimo Bottura, 'the Jimi Hendrix of Italian chefs'. Voted #1 in the S. Pellegrino World's 50 Best Restaurants Awards 2016. Osteria Francescana is Italy's most celebrated restaurant. At Osteria Francescana, chef Massimo Bottura (as featured on Netflix's Chef's Table) takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions. Never Trust a Skinny Italian Chef is a tribute to Bottura's twenty-five year career and the evolution of Osteria Francescana. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and accompanying texts explaining Bottura's inspiration, ingredients and techniques. Illustrated with photography by Stefano Graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy.
The book is not just about what it took to complete over 100 marathons before age 60, but it shares stories about lessons learned along the way. It is filled with inspirational stories about places visited, people met and about the mindset cultivated along this amazing quest.
New York Times Bestseller Forget the rules. Just cook! Home-cooked food doesn’t have to be over-the-top, fussy, or time-intensive to be absolutely amazing. In his debut cookbook, Nick DiGiovanni gives you the tools to become fearless in the kitchen and to create delicious meals. Building on a foundation of staple recipes such as basic pasta dough and homemade butter, Nick shares a mouthwatering selection of his favorite recipes. Feast on New England favorites like Browned Butter Lobster Rolls and Garlic Butter Steak Tips, enjoy decadent pasta dishes like Smoky Mezcal Rigatoni and Sungold Spaghetti, and recreate fan favorites like his Viral Pasta Chips and Dino Nuggets. And of course, Nick had to include some “collab” recipes from his famous friends like Andrew Zimmern, Robert Irvine, Joanne Chang, Lynja, and more. Knife Drop also includes Nick’s expert advice on equipment, ingredients, and techniques, so home cooks of any ability level can pick up some new skills. Explore a library of QR codes linking to video tutorials showcasing key cooking techniques, from holding a chef’s knife and making a piping bag to pronouncing “gnocchi” the correct way.
From WSJ. Magazine's popular monthly "Columnists" feature, ON POINTis a collection of inspiring wisdom for the modern age. "Good advice," says writer Cheryl Strayed, "is simply about sharing your perspective." This concise, but powerful insight is one of the countless invaluable lessons shared in On Point. Here, hundreds of luminaries, across a diverse spectrum of professions and backgrounds, offer their hard-won knowledge "On Success," "On Fear," "On Solitude," "On Obsession," "On Risk," and about dozens of other compelling and universal topics. Based on WSJ. Magazine's "Columnist" page, which debuted in 2013, ON POINT collects the very best of these interviews, from Dwayne Wade on Discipline and Simone Biles on Impulse to Yoko Ono on Patience and Sarah Jessica Parker on Transformation. The result is a beautifully designed, giftable book that informs, delights, and inspires. Each of the 250+ entries in ON POINT is accompanied by an iconic stipple drawing of the contributor.
This book explores possible and impossible word meanings, with a specific focus on the meanings of verbs. It presents a new theory of possible root meanings and their interaction with event templates that produces a new typology of possible verbs, with semantic and grammatical properties determined not just by templates, but also by roots.
A collection of hilarious essays about how food became one man’s obsession and coping mechanism, and how it came to rule—and sometimes ruin—his relationships, from the Cobra Kai actor, stand-up comic, and host of Food Network’s Raid the Fridge “When most people say they have an unhealthy relationship with food, they mean they eat too much of it or too little. When I say I have an unhealthy relationship with food, I mean it’s what gives my life meaning. That’s a really dumb way to live your life, as the stories in this book will attest to.” Despite an impressive résumé as an actor and writer, Dan Ahdoot realized that food has been the through line in the most important moments of his life. Growing up as a middle child, Ahdoot struggled to find his place in the family until he and his father discovered their shared love for la gourmandise. But when the tragic death of his brother pushed his parents to strengthen their Jewish faith and adopt a strictly kosher diet, Ahdoot and his father lost that savored connection. To fill the absence left by his brother and father, Ahdoot began to obsess over food and make it central in all his relationships. This, he admits, is probably crazy, but it makes for good stories. From breaking up with girlfriends over dietary restrictions, to hunting just off the Long Island Expressway, to savoring his grandmother’s magical food that was his only tactile connection to his family’s home country of Iran, to jetting off to Italy to dine at the one of the world’s best restaurants, only to send the risotto back, Ahdoot’s droll observations on his unconventional adventures bring an absurdly funny yet heartfelt look at what happens when you let your stomach be your guide.
From the Financial Times's long-standing restaurant critic Nicholas Lander comes this celebration of the history, design and evolution of the world's favourite piece of paper: the menu. On the Menu is a stunning collection of menus, from those at the cutting edge of contemporary culinary innovation, like Copenhagen's Noma, to those that are relics from another time: a 1970s menu from L’Escargot on which all main courses cost less than one pound; the last menu from The French House Dining Room before Fergus Henderson departed for St John; a Christmas feast of zoo animals served during the Siege of Paris in 1870; and three of the world’s original restaurant menus—now hanging proudly in London’s Le Gavroche. Throughout, Lander examines the principles of menu design and layout; the different rules that govern separate menus for breakfast, afternoon tea and dessert; the evolution of wine and cocktail lists; and how menus can act as records of the past. He reveals insights from interviews with Michael Anthony, Heston Blumenthal, Massimo Bottura, René Redzepi, Ruth Rogers and many more of the most renowned contemporary chefs of our time, who explain how they decide what to serve and what inspires them to create and design their menus. These are truly pages to drool over.
Agility enables you, your team, and your organization to streamline slow and awkward actions, overcome obstacles quickly, and adapt to change with ease and grace. Agility isn’t a formula, a framework, nor a set of roles and rituals to follow. It’s a timeless way of being that matures with practice and skill. Becoming agile involves knowing the difference between being quick or hurrying, moving with ease or difficulty, being in or out of balance, graceful or awkward, adaptable or rigid, resourceful or resentful. With Joy of Agility, Joshua Kerievsky, CEO of Industrial Logic, one of the oldest and most-respected agile consultancies in the world, shows you how to harness agility in work and life to solve problems and succeed sooner. Kerievsky shares six essential agile mantras, plus unforgettable, real-world stories of agile people and teams, that will empower you to be quick, adaptable, and resourceful in the face of challenges and opportunities. Learn how to: Distinguish between being quick and hurrying Gain better balance and collaborate gracefully with others Prepare and practice being poised to adapt Take deliberate steps to drive out fear Grow a solution by starting minimal and evolving Overcome obstacles by being readily resourceful Use the lessons learned in Joy of Agility to transform agility from a mere buzzword into an approach that helps you obtain triumphant results.
This volume addresses the nature and identity of recipes from a cross-disciplinary perspective. Contributors study the values and norms guiding the naming, production, and consumption of recipes, scrutinizing their relationship to territory, makers, eaters, and places of production. Along the road, they uncover the multifaceted conceptual and value-laden questions that a study of recipes raises regarding cultural appropriation and the interplay between aesthetics and ethics in recipe making. With contributors specializing in philosophy, law, anthropology, sociology, history, and other disciplines, this volume will be of vital importance for those looking to understand the complex nature of food and the way recipes have shaped culinary cultures throughout history.
