The Country Cooking of Ireland
The Country Cooking of Ireland

Author: Colman Andrews

Publisher: Chronicle Books

Published: 2012-12-21

Total Pages: 385

ISBN-13: 1452124051

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The acclaimed food and travel writer brings to life the people, countryside, and delicious food of Ireland in this James Beard Award–winning cookbook. Fast emerging as one of the world’s hottest culinary destinations, Ireland is a country of small farms, artisanal bakers, cheese makers, and butteries. Farm-to-table dining has been practiced here for centuries. Meticulously researched and reported by Saveur magazine founder Colman Andrews, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the emerald Irish countryside taken by award-winning photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful place to eat, and laced with charming snippets of song, folklore, and poetry, The Country Cooking of Ireland ushers in a new understanding of Irish food.

Ferran
Ferran

Author: Colman Andrews

Publisher: Penguin

Published: 2011-11-29

Total Pages: 338

ISBN-13: 1592406688

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The first-ever biography of Ferran Adrià, the chef behind Spain's renowned El Bulli restaurant, by one of the world's foremost food authorities. Ferran Adrià is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, Adrià is imitated and paid homage to in professional kitchens, and in more than a few private ones, all over the world. In his lively close-up portrait of Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef 's rise from resort- hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be "the world's best restaurant." With a new afterword for the paperback edition, Ferran brings to life the most exciting food movement of our time and illuminates the ways in which Adrià has forever altered our understanding and appreciation of food and cooking.

Flavors of the Riviera
Flavors of the Riviera

Author: Colman Andrews

Publisher: Bantam Dell Publishing Group

Published: 1996

Total Pages: 313

ISBN-13: 9780553091595

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A collection of nearly 150 recipes captures the rich cookery of the region between Tuscany and Provence, including such dishes as focaccia, ratatouille, mesclun, and ravioli

Far-Right Vanguard
Far-Right Vanguard

Author: John S. Huntington

Publisher: University of Pennsylvania Press

Published: 2021-10-29

Total Pages: 312

ISBN-13: 0812253477

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"An examination of the far-right roots of mid-twentieth-century conservatism"--

The Teacher and the Teenage Brain
The Teacher and the Teenage Brain

Author: John Coleman

Publisher: Routledge

Published: 2021-05-26

Total Pages: 108

ISBN-13: 1000390535

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The Teacher and the Teenage Brain is essential reading for all teachers and students of education. This book offers a fascinating introduction to teenage brain development and shows how this knowledge has changed the way we understand young people. It provides a critical insight into strategies for improving relationships in the classroom and helping both adults and teenagers cope better with this stage of life. Dr John Coleman shows how teachers and students can contribute to healthy brain development. The book includes information about memory and learning, as well as guidance on motivation and the management of stress. Underpinned by his extensive work with schools, Dr Coleman offers advice on key topics including the importance of sleep, the social brain, moodiness, risk and risk-taking and the role of hormones. This book is extensively illustrated with examples from classrooms and interviews with teachers. It explicitly links research and practice to create a comprehensive, accessible guide to new knowledge about teenage brain development and its importance for education. Accompanied by a website providing resources for running workshops with teachers and parents, as well as an outline of a lesson plan for students, The Teacher and the Teenage Brain offers an innovative approach to the understanding of the teenage brain. This book represents an important contribution to teacher training and to the enhancement of learning in the classroom.

The British Table
The British Table

Author: Colman Andrews

Publisher: Abrams

Published: 2016-11-08

Total Pages: 705

ISBN-13: 161312211X

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From a James Beard Award–winning author, a fresh take on traditional recipes from England, Scotland and Wales. The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus—delicious reminders of Britain’s culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery. “Colman Andrews[‘s] writing changes the way I cook, and I look forward to every book. The British Table is no exception.” –Alice Waters, founder of Chez Panisse and The Edible Schoolyard “Leafing through these beautiful pages of unfussy food, I find myself wanting to cook everything, eat everything—or just climb on the first plane to England.” –Ruth Reichl, former editor-in-chief of Gourmet and author of My Kitchen Year “Both a lovely and a loving book.” –Nigella Lawson, host of Simply Nigella and author of the award-winning cookbook, How to Be a Domestic Goddess Colman Andrews is the recipient of eight James Beard Awards, including the 2010 Cookbook of the Year award for The Country Cooking of Ireland. A founding editor of Saveur, he is the author of several books on food.

A Time for Choosing
A Time for Choosing

Author: Jonathan M. Schoenwald

Publisher: Oxford University Press, USA

Published: 2001

Total Pages: 349

ISBN-13: 0195134737

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How did American conservatism, little more than a collection of loosely related beliefs in the late 1940s and early 1950s, become a coherent political and social force in the 1960s? What political strategies originating during the decade enabled the modern conservative movement to flourish? And how did mainstream and extremist conservatives, frequently at odds over tactics and ideology, each play a role in reshaping the Republican Party? In the 1960s conservatives did nothing less than engineer their own revolution. A Time for Choosing tells the remarkable story behind this transformation. Where previous accounts of conservatism's rise tend to speed from 1964 through the start of the Reagan era in 1980, A Time for Choosing explores in dramatic detail how conservatives took immediate action following the Goldwater debacle. William F. Buckley, Jr.'s 1965 bid for Mayor of New York City and Reagan's 1966 California governor's campaign helped turn the tide for electoral conservatism. By decade's end, independent "splinter groups" vied for the right to bear the conservative standard into the next decade, demonstrating the movement's strength and vitality. Although conservative ideology was not created during the 1960s, its political components were. Here, then, is the story of the rise of the modern conservative movement. Provocative and beautifully written, A Time for Choosing is a book for anyone interested in politics and history in the postwar era.

The Taste of America
The Taste of America

Author: Colman Andrews

Publisher: Phaidon Press

Published: 2013-10-14

Total Pages: 0

ISBN-13: 9780714865829

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America is a melting pot, with a palate as diverse as its various cultures. This quality is reflected nowhere better than in our own kitchen pantries. So, what does America taste like? The Taste of America is the first and only compendium of the best food made in the U.S.A. Here, award-winning food writer and passionate eater Colman Andrews presents 250 of the best regional products from coast to coast, including Humboldt Fog Cheese, Blue Point Oysters, Ruby Red Grapefruit, Whoopie Pies, Meyer Lemons, Kreuz's Sausage, Anson Mill Grits, and more. Divided into chapters according to food type - snacks, dairy, condiments, meat, baked goods, and desserts - this anthology of edible Americana reveals each product's unique history. The Taste of America features 125 color illustrations, as well as an extensive index that details how to purchase these beloved foods.

Catalan Cuisine
Catalan Cuisine

Author: Colman Andrews

Publisher: Grub Street Cookery

Published: 1997-11-30

Total Pages: 353

ISBN-13: 1909808369

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“A great source of inspiration,” this cookbook is a stunning, mouthwatering homage to the unique, beloved, and healthy cuisine of Catalonia (Alice Waters, chef/owner of Chez Panisse). Once an undiscovered gem among Europe’s culinary traditions, the cuisine of Catalonia, a province of northeast Spain, has become an inspiration to some of the world’s top chefs. Catalan Cuisine is the definitive guide to authentic Catalan cooking—the book that introduced this remarkable cuisine to America, and a volume that is found today in the kitchens of some of Catalonia’s most famous chefs. Using many of the same fresh ingredients as other Mediterranean cuisines—tomato, garlic, olives, beans, pasta, fruits, and a bounty of meat and seafood—Catalan cooking combines them in unexpected and mouthwatering ways. With 200 memorable recipes that are easy to prepare and sure to amaze, plus fascinating facts about the traditions, history, and culture of Catalonia, Catalan Cuisine is required reading—or eating—for any adventurous gourmand or Spanish food aficionado. “An intelligent, superbly written, profound study of a great and fascinating cuisine.” —Paula Wolfert “Colman Andrews is one of the most important champions of Catalan cuisine. This significant book expresses a great love for our culture.” —Ferran Adrià, chef/owner of El Bulli