STORIES FROM A SMALL TOWN. Nurtured by rain swept in on the tradewinds, the town of Hilo is fertile ground for this heartwarming Big Island memoir. Populated by the colorful characters of small-town Hawai‘i, here are tales of plantation stores and swimming holes, of childhood pranks and ons learned. From ghosts in the night to the devastating tsunami of 1946, native son Roy Kodani recalls the joys and sorrows of coming of age in a simpler time.
Black Pudding & Foie Gras is Michelin Star chef Andrew Pern’s multi award-winning culinary autobiography. It strikes the perfect balance between showcasing many of his mouth-watering dishes and the heart-warming account of Andrew’s fascinating life around food at The Star Inn in North Yorkshire. Its much more than a cookery book, it tells Andrew’s story, delves deep into his philosophy on food, introduces you to his local suppliers and provides a captivating and humorous insight into the life of a family that run a successful British food institution. By the time you’ve finished the book, its very clear that these are the thoughts of someone who views food and cooking as a way of life, and not just a job. The recipes come divided into sections that reflect the menu as opposed to the ingredients and give you all the knowledge to recreate some of his best loved dishes. Starters include beer-battered Scarborough Woof - a much loved fish from the North Sea coast; butter-roast Sand Hutton Asparagus and pressed Terrine of Yorkshire Gammon. Main courses feature traditionally garnished North Yorkshire Moors Grouse complete with Streaky Bacon, Bread Sauce and homemade Redcurrant Jelly; Charles Ashbridge’s Gloucester Old Spot Suckling Pig with Black Pudding and Cider and Hartlepool-landed Halibut with steamed marsh Samphire. Also on offer are comfort foods such as steamed Steak and Kidney Pudding with Oysters and braised neck of heather-fed Moorland Mutton with Pearl Barley. Puddings again reflect local produce and combine the more modern with the old traditions - think fresh Lemon Tart, Pimms No1 Jelly and rich dark Chocolate and Orange Tart before moving on to Ampleforth Abbey Apple Tarte Tatin, baked Ginger Parkin and steamed Ale Cake. Andrew reflects that puddings were never a strong point, the household much preferring cheese and the section entitled 'Cheese Counter’ gives such delights as grilled Wensleydale Buck Rarebit with Ox Tongue and Lincolnshire Poacher with 'Felixkirk’ Fennel. Cheese is followed by an enticing chapter entitled 'Drinks Cabinet’ featuring recipes for home-made liqueurs such as Rhubarb Schnapps, Damson Vodka and spiced Cider, before you open up the 'Chef\’s Pantry’ and discover the essential stocks and accompaniments needed to complete the recipes. The book’s luxurious, tactile suede cover with embossed title gives way to 400 beautifully designed pages containing stunning photography, both in black and white and colour, by award winning photographers Antonio Olmos and Sam Bailey. There is nothing glossy about this book, it is just a rich reflection on the life and food of one of Britain’s brightest young chefs.
Senegal will transport you deep into the country’s rich, multifaceted cuisine. You’ll feel the sun at your back and the cool breeze off the Atlantic, hear the sizzle of freshly caught fish hitting the grill, and bask in the tropical palm forests of Casamance. Inspired by the depth of Senegalese cooking and the many people he’s met on his culinary journey, these recipes are Pierre Thiam’s own creative, modern takes on the traditional. Learn to cook the vibrant, diverse food of Senegal, such as soulful stews full of meat falling off the bone; healthy ancient grains and dark leafy greens with superfood properties; fresh seafood grilled over open flame, served with salsas singing of bright citrus and fiery peppers; and lots of fresh vegetables and salads bursting with West African flavors.
Pierre’s first book, Yolele!, introduced Senegalese food to the world, and now Senegal takes a deeper dive, showcasing the ingredients and techniques elemental to Senegalese cooking, the food producers at the heart of its survival, and the unique cultural and historical context it exists in. You’ll meet local farmers, fishermen, humble food producers, and home cooks each with stories to tell and recipes to share and savor. You won’t just be learning to make a few dishes, you’ll learn about the Senegalese people, the stories of their past, and importantly, the issues they face today and tomorrow. This is the food of Senegal, from the source to the bowl.
Calistoga is a name unlike that of any other city in America, first uttered by a man who had intended to develop the "beautiful land"--or Tu-la-halusi as the land at the foot of Mount St. Helena was known to the region's native Wappo tribe--into a resort area rivaling that great eastern resort of similar geological character, Saratoga Springs, New York. During a promotional event, the developer, Samuel Brannan, was about to declare that he would make his hot springs resort community the Saratoga of California, when he transposed the names and declared he would make it the Calistoga of Sarafornia--and the town's name was born. The name resonated with locals at the time and has come to represent the pioneer spirit, optimism, and determination of those who would make their way to this secluded region of northern Napa County. Men and women have come in pursuit of their dreams--farming, bottling the local mineral water, and building a community in the spirit of early Calistoga.
This expansive, inter-disciplinary guide to Renaissance plays and the world they played to gives readers a colorful overview of England's great dramatic age. Provides an expansive and inter-disciplinary approach to Renaissance plays and the world they played to. Offers a colourful and comprehensive overview of the material conditions of England's most important dramatic period.
Gives readers facts and data along with up-to-date interpretation of the plays. Looks at the drama in terms of its cultural agency, its collaborative nature, and its ideological complexity.
For over 220 years, my family and I have done everything in our power to let truth come out: the son of Louis XVI co-founder of the United-States, Louis XVII, didn't die in the Temple prison, contrary to what all successive Governments, and Bourbon and Orleans ruling families, have been trying to make you believe, going as far as attempted murders on the person of Louis XVII, and poisoning or slaughtering people, doctors and nobles faithful to our cause, who were willing and able to act as witnesses in favor of the child's survival and of his legal ties with the royal family. Even nowadays, still using insidious means, although with brutality, some of our cousins keep pursuing their undermining job. In times and countries where monarchy still exists, we could see that they might have some interest in doing so. Aside for the multitude of proofs accumulated over the centuries, even though a number of documents have purposefully -disappeared-, progress in DNA research allows us beyond any doubt to prove that we are the great-grand-sons of Louis XVII. Everything is laid down in writing in this book.
Just see it for yourself.
100 things to make us stand up and belt out “O Canada!” From Chris Hadfield to the maple leaf, peacekeeping to poutine, and mukluks, tuques, grizzlies, and chinooks, this fast-moving and eye-opening book will give young Canadians plenty to cheer about. Colossal Canada is a wide-ranging round-up of the people, places, animals and events that make us uniquely Canadian. It includes chapters on unforgettable moments in our history, exceptional inventions, monsters and myths, and all of our biggest, best, highest, and most extreme accomplishments. Kids and adults alike will love learning all about their home and native land — and sharing these fascinating facts with family and friends!