Download and Read Online Black White And The Grey The Story Of An Unexpected Friendship And A Beloved Restaurant Book

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Black, White, and the Grey

Author : Mashama Bailey,John O. Morisano
Publisher : Lorena Jones Books
Release : 2021-01-12
Category : FAMILY & RELATIONSHIPS
ISBN : 9781984856203

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Book Black, White, and the Grey Description/Summary:

Food brings people together, but can it help heal the racial divide? At The Grey in Savannah, Georgia, a rising-star black woman chef and a food-obsessed white businessman are equal partners who're breaking barriers--one plate at a time. Black, White, and The Grey is a story about the mission, trials, and triumphs of two individuals who had little in common--except an obsession for great food--until they came together through an awakened determination to play a part in bridging the deep cultural divide in America during a time of profound national division, activated racism, and raging classism. Media startup defector John O. Morisano and chef/partner Mashama Bailey tell the story, in stereo, of how they went from guarded business partners to best friends as they turned a dilapidated Jim Crow-era Greyhound bus station into one of the hottest restaurants in the country, as they faced their own and their community's inherent biases through their honest unflinching conversations with each other. Morisano provides the bassline and Bailey elucidates, commenting--and correcting--his retelling as they reveal the rawness, vulnerability, and humanity that make their partnership so inspiring. A recipe caps each chapter, peppering the narrative with food from their story. Morisano and Bailey set out to build a restaurant and, in the process, committed themselves to having difficult conversations with each other about how their experiences as a white male and a black woman in America had shaped their understanding of race, class, and culture. It's a conversation that every American needs to evesdrop on. And, anyone who is fascinated by chef and restaurant culture will enjoy the behind-the-scenes details of building and running a destination restaurant--in this case, one with profound historical significance in Georgia's colonial capital.

Black, White, and The Grey

Author : Mashama Bailey,John O. Morisano
Publisher : Lorena Jones Books
Release : 2021-01-12
Category : Biography & Autobiography
ISBN : 9781984856210

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Book Black, White, and The Grey Description/Summary:

A story about the trials and triumphs of a Black chef from Queens, New York, and a White media entrepreneur from Staten Island who built a relationship and a restaurant in the Deep South, hoping to bridge biases and get people talking about race, gender, class, and culture. “Black, White, and The Grey blew me away.”—David Chang In this dual memoir, Mashama Bailey and John O. Morisano take turns telling how they went from tentative business partners to dear friends while turning a dilapidated formerly segregated Greyhound bus station into The Grey, now one of the most celebrated restaurants in the country. Recounting the trying process of building their restaurant business, they examine their most painful and joyous times, revealing how they came to understand their differences, recognize their biases, and continuously challenge themselves and each other to be better. Through it all, Bailey and Morisano display the uncommon vulnerability, humor, and humanity that anchor their relationship, showing how two citizens commit to playing their own small part in advancing equality against a backdrop of racism.

Black, White and Grey

Author : Ashim Basnet
Publisher : Notion Press
Release : 2018-11-19
Category : Fiction
ISBN : 9781644296431

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Book Black, White and Grey Description/Summary:

Life, every day, presents us with its quintessential hurdles. Sometimes we take the white route, other times we take the black route, but most of the time the route is neither white nor black but is grey. A black for one may be white for the other, who’s to judge, but the mixture of the two colours, is definitely grey. This collection of eleven short stories basically revolves around emotions and actions we tend to feel and take to overcome the trials of life. The betrayal of a friend, the greed of an employee, the disgust of an old man, the possessiveness of a mother-in-law, the insecurity of a woman, the love of a mother, the jealousy of a sibling, the rashness of the young, the anxiety of a groom, the hope of a beggar or even the despair of a lake, are all but natural emotions, be it ‘Black, White and Grey.’

The Savannah Cookbook

Author : Damon Lee Fowler
Publisher : Pearson Deutschland GmbH
Release : 2008
Category : Cooking
ISBN : 1423602242

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Book The Savannah Cookbook Description/Summary:

A tempting cookbook inspired by the gracious lifestyle and Southern cuisine of the charming Georgia city includes a plethora of Southern favorites, such as grits and rice, soups and stews, poultry, fish and meat, side dishes, and desserts, as well as a helpful section on pantry staples.

Prune

Author : Gabrielle Hamilton
Publisher : Random House
Release : 2014-11-04
Category : Cooking
ISBN : 9780812994100

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Book Prune Description/Summary:

NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)

Blood, Bones & Butter

Author : Gabrielle Hamilton
Publisher : Random House Trade Paperbacks
Release : 2012-01-24
Category : Biography & Autobiography
ISBN : 9780812980882

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Book Blood, Bones & Butter Description/Summary:

NEW YORK TIMES BESTSELLER • A NEW YORK TIMES NOTABLE BOOK NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald • Newsday • The Huffington Post • Financial Times • GQ • Slate • Men’s Journal • Washington Examiner • Publishers Weekly • Kirkus Reviews • National Post • The Toronto Star • BookPage • Bookreporter Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion. Features a new essay by Gabrielle Hamilton at the back of the book Look for special features inside. Join the Circle for author chats and more.

The Indian Vegetarian Cookbook

Author : Pushpesh Pant
Publisher : Phaidon Press
Release : 2018-05-25
Category : Cooking
ISBN : 0714876410

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Book The Indian Vegetarian Cookbook Description/Summary:

Fresh, delicious, easy Indian vegetarian dishes from the author of Phaidon's global bestseller, India: The Cookbook Vegetables are an integral part of Indian cuisine - and this collection of 150 healthy and approachable vegetarian recipes showcases an array of delicious breakfasts and drinks, salads, vegetables and legumes, grains, and desserts. Drawing inspiration from India's myriad regions and culinary traditions, Pushpesh Pant simplifies this hugely popular cuisine with easily achievable, nourishing, and authentic dishes so tasty and satisfying that they are suitable for vegetarians, meat-eaters, and those simply wishing to reduce the amount of meat in their diet.

In Pursuit of Flavor

Author : Edna Lewis
Publisher : Knopf
Release : 2013-03-20
Category : Cooking
ISBN : 9780385350822

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Book In Pursuit of Flavor Description/Summary:

The classic cookbook from “the first lady of Southern cooking” (NPR), featuring a new foreword by the James Beard Award–winning chef Mashama Bailey Decades before cornbread, shrimp and grits, and peach cobbler were mainstays on menus everywhere, Edna Lewis was pioneering the celebration of seasonal food as a distinctly American cuisine. In this James Beard Foundation Cookbook Hall of Fame-inducted cookbook, Miss Lewis (as she was almost universally known) shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation, as well as those that made her one of the most revered American chefs of all time. Interspersed throughout are personal anecdotes, cooking insights, notes on important Southern ingredients, and personally developed techniques for maximizing flavor. Across six charmingly illustrated chapters—From the Gardens and Orchards; From the Farmyard; From the Lakes, Steams, and Oceans; For the Cupboard; From the Bread Oven and Griddle; and The Taste of Old-fashioned Desserts—encompassing almost 200 recipes, Miss Lewis captures the spirit of the South. From Whipped Cornmeal with Okra; Pan-Braised Spareribs; and Benne Seed Biscuits to Thirteen-Bean Soup; Pumpkin with Sautéed Onions and Herbs; a Salad of Whole Tomatoes Garnished with Green Beans and Scallions; and Raspberry Pie Garnished with Whipped Cream, In Pursuit of Flavor is a modern classic and a timeless compendium of Southern cooking at its very best.

Edna Lewis

Author : Sara B. Franklin
Publisher : UNC Press Books
Release : 2018-02-14
Category : Cooking
ISBN : 9781469638560

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Book Edna Lewis Description/Summary:

Edna Lewis (1916-2006) wrote some of America's most resonant, lyrical, and significant cookbooks, including the now classic The Taste of Country Cooking. Lewis cooked and wrote as a means to explore her memories of childhood on a farm in Freetown, Virginia, a community first founded by black families freed from slavery. With such observations as "we would gather wild honey from the hollow of oak trees to go with the hot biscuits and pick wild strawberries to go with the heavy cream," she commemorated the seasonal richness of southern food. After living many years in New York City, where she became a chef and a political activist, she returned to the South and continued to write. Her reputation as a trailblazer in the revival of regional cooking and as a progenitor of the farm-to-table movement continues to grow. In this first-ever critical appreciation of Lewis's work, food-world stars gather to reveal their own encounters with Edna Lewis. Together they penetrate the mythology around Lewis and illuminate her legacy for a new generation. The essayists are Annemarie Ahearn, Mashama Bailey, Scott Alves Barton, Patricia E. Clark, Nathalie Dupree, John T. Edge, Megan Elias, John T. Hill (who provides iconic photographs of Lewis), Vivian Howard, Lily Kelting, Francis Lam, Jane Lear, Deborah Madison, Kim Severson, Ruth Lewis Smith, Toni Tipton-Martin, Michael W. Twitty, Alice Waters, Kevin West, Susan Rebecca White, Caroline Randall Williams, and Joe Yonan. Editor Sara B. Franklin provides an illuminating introduction to Lewis, and the volume closes graciously with afterwords by Lewis's sister, Ruth Lewis Smith, and niece, Nina Williams-Mbengue.

Seeking the South

Author : Rob Newton
Publisher : Penguin
Release : 2019-10-01
Category : Cooking
ISBN : 9780735220300

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Book Seeking the South Description/Summary:

A modern-day Southern cookbook that celebrates the region's growing diversity, from chef and restaurateur Rob Newton. "There's no genre of American cuisine as storied as Southern," says Rob Newton. In his debut cookbook, Newton brings to life the regional distinctions and new influences that make up the changing face of Southern cuisine--a category of cooking as cutting-edge as any other in the world. As Southern regions' demographics shift and food cultures bump up against one another, Chef Newton reveals just how diverse Southern cuisine really is. As Newton explains, the pork and beans he grew up eating in the mountains of the Ozarks is very different from the shellfish-heavy food of the Lowcountry or the Cajun-influenced fare along the Gulf Coast. And though often overlooked, historically underrecognized populations have constantly reimagined what the Southern table looks like with their culinary contributions: Enslaved African cooks perfected fried chicken, Middle Eastern communities helped introduce spices such as sumac to the Mississippi Delta, and Korean and Mexican immigrants continue to reinvent the grilled meats and pickled vegetables that Southerners know and love. In Seeking the South, Newton brings his unique perspective to show readers there's much more to the food below the Mason-Dixon Line than meets the eye. Crisscrossing the South (the Upper and Deep South, Gulf Coast, Coastal Plains and Piedmont, and Lowcountry and Southeast Coast), Newton shares more than 125 recipes as old and familiar as Pork Hocks with Hominy, and as current as Okra with Sichuan Peppercorn and Black-Eyed Pea Falafel. To Newton, Southern cuisine delights because it is delicious and, above all, endlessly dynamic. In this cookbook, he brings this exciting evolution of flavors to your table.

Black Futures

Author : Kimberly Drew,Jenna Wortham
Publisher : One World
Release : 2020-12-01
Category : Social Science
ISBN : 9780399181139

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Book Black Futures Description/Summary:

“A literary experience unlike any I’ve had in recent memory . . . a blueprint for this moment and the next, for where Black folks have been and where they might be going.”—The New York Times Book Review (Editors’ Choice) What does it mean to be Black and alive right now? Kimberly Drew and Jenna Wortham have brought together this collection of work—images, photos, essays, memes, dialogues, recipes, tweets, poetry, and more—to tell the story of the radical, imaginative, provocative, and gorgeous world that Black creators are bringing forth today. The book presents a succession of startling and beautiful pieces that generate an entrancing rhythm: Readers will go from conversations with activists and academics to memes and Instagram posts, from powerful essays to dazzling paintings and insightful infographics. In answering the question of what it means to be Black and alive, Black Futures opens a prismatic vision of possibility for every reader.

The Lost Kitchen

Author : Erin French (Chef)
Publisher : Clarkson Potter
Release : 2017
Category : Cooking
ISBN : 9780553448436

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Book The Lost Kitchen Description/Summary:

The Freedom, Maine, restaurateur and chef shares one hundred seasonal recipes that celebrate small-town America, including such offerings as squid stuffed with sausage, rib eye steaks, and fried rabbit.

Black, White, and Gray All Over: A Black Man's Odyssey in Life and Law Enforcement: A Black Man's Odyssey in Law Enforcement

Author : Frederick Douglass Reynolds
Publisher : MindStir Media
Release : 2021-10-12
Category : Biography & Autobiography
ISBN : 9798985010442

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Book Black, White, and Gray All Over: A Black Man's Odyssey in Life and Law Enforcement: A Black Man's Odyssey in Law Enforcement Description/Summary:

FROM SHOOTOUTS AND ROBBERIES to riding in cars with pimps and prostitutes, Frederick Reynolds' early manhood experiences in Detroit, Michigan in the 1960s foretold a future on the wrong side of the prison bars. Frederick grew up a creative and sensitive child but found himself lured down the same path as many Black youth in that era. No one would have guessed he would have a future as a cop in one of the most dangerous cities in America in the 1980s-Compton, California. From recruit to detective, Frederick experienced a successful career marked by commendations and awards. The traumatic and highly demanding nature of the work, however, took its toll on both his family and personal life-something Frederick was able to conquer but only after years of distress and regret. Black, White & Gray All Over not only recounts the stories of Frederick's life and career but also the stories of his fellow officers. An honest, no-holds-barred history of the city of Compton's gang violence, crack epidemic, and legacy of government corruption leaves readers of all backgrounds with a better understanding of race relations as well as the gray areas of policework in one of America's most brutal cities. -Zora Knauf If Fred Reynolds's memoir Black, White and Gray All Over was just about being a cop in Compton, California, dealing with gangs, murders, officers killed in the line of duty, and the politics that drives it all, it would be worth the read. This book goes deeper, into what it means to be a man, more particularly a Black man, and to overcome every obstacle along the way to redemption. Don't miss this one!" -#1 Bestselling Author J.J. Hebert

Serious Eater

Author : Ed Levine
Publisher : Penguin
Release : 2019-06-11
Category : Cooking
ISBN : 9780525533542

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Book Serious Eater Description/Summary:

"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." --Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the Table Original recipes by J. Kenji López-Alt of The Food Lab and Stella Parks of BraveTart James Beard Award-winning founder of Serious Eats Ed Levine finally tells the mouthwatering and heartstopping story of building--and almost losing--one of the most acclaimed and beloved food sites in the world. In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world's best bagels, the best burgers, the best hot dogs--the best of everything edible. To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen. Against all sane advice, he created a blog for $100 and called it...Serious Eats. The site quickly became a home for obsessives who didn't take themselves too seriously. Intrepid staffers feasted on every dumpling in Chinatown and sampled every item on In-N-Out's secret menu. Talented recipe developers like The Food Lab's J. Kenji López-Alt and Stella Parks, aka BraveTart, attracted cult followings. Even as Serious Eats became better-known--even beloved and respected--every day felt like it could be its last. Ed secured handshake deals from investors and would-be acquirers over lunch only to have them renege after dessert. He put his marriage, career, and relationships with friends and family at risk through his stubborn refusal to let his dream die. He prayed that the ride would never end. But if it did, that he would make it out alive. This is the moving story of making a glorious, weird, and wonderful dream come true. It's the story of one food obsessive who followed a passion to terrifying, thrilling, and mouthwatering places--and all the serious eats along the way. Praise for Serious Eater "Read[s] more like a carefully crafted novel than a real person's life." --from the foreword by J. Kenji López-Alt "Wild, wacky, and entertaining...The book makes you hungry for Ed to succeed...and for lunch." --Christina Tosi, founder of Milk Bar "Serious Eater is seriously good!...you'll be so glad [Ed] invited you to a seat at his table." --Ree Drummond, author of The Pioneer Woman Cooks "After decades of spreading the good food gospel we get a glimpse of the missionary behind the mission." --Dan Barber, chef, Blue Hill and Blue Hill at Stone Barns

Cooking Meat

Author : Peter Sanagan
Publisher : Appetite by Random House
Release : 2020-10-20
Category : Cooking
ISBN : 9780525610359

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Book Cooking Meat Description/Summary:

“Standing slow clap for this masterwork by Peter Sanagan. A better, more comprehensive book on meat and cooking has not been written. A stunning accomplishment.” --Dave McMillan and Frederic Morin, Joe Beef A cookbook to turn passionate meat lovers into confident meat cooks, with more than 120 deliciously meaty recipes from butcher and chef, Peter Sanagan. COOKING MEAT is a meat-lover's guide to everything there is to know about meat, written by Peter Sanagan--chef by training, butcher by trade--who has cooked just about every cut of meat available. From information on sustainable, responsible farming to understanding the different cuts of meats for sale (and what their labels really mean), Cooking Meat is an insider's look at choosing, buying, prepping, cutting, and cooking meat. Inside are more than 120 recipes, from childhood-inspired favorites, like Meatballs, Crispy Baked Chicken Wings, and Memphis-Style Barbecued Side Ribs, to classic comfort food, like Fried Chicken and Steak and Ale Pie, and from elevated cuisine like Duck Confit and international favorites like Lamb Biryani, to simple pared-back dishes like Roasted Fresh Ham. Also included are step-by-step basic butchery techniques, as well as detailed methods for meaty challenges like stuffing your own sausages, cooking a flawless steak, carving poultry, making bacon, and (the number one question a butcher is asked!) roasting the perfect chicken. With a master guide for every common cut of meat, along with the best cooking methods to pair with them (from roasting to braising to grilling to sous viding to pressure cooking), Peter gives you the tools to determine what type of meat you want to cook, and how to get the best results every time. In Cooking Meat, you'll discover an invaluable reference, like a guided tour of the butcher's case, written with one goal: to turn meat lovers into meat cooks.

A Dual Inheritance

Author : Joanna Hershon
Publisher : Ballantine Books
Release : 2013-05-07
Category : Fiction
ISBN : 9780345538802

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Book A Dual Inheritance Description/Summary:

For readers of Rules of Civility and The Marriage Plot, Joanna Hershon’s A Dual Inheritance is an engrossing novel of passion, friendship, betrayal, and class—and their reverberations across generations. Autumn 1962: Ed Cantowitz and Hugh Shipley meet in their final year at Harvard. Ed is far removed from Hugh’s privileged upbringing as a Boston Brahmin, yet his drive and ambition outpace Hugh’s ambivalence about his own life. These two young men form an unlikely friendship, bolstered by a fierce shared desire to transcend their circumstances. But in just a few short years, not only do their paths diverge—one rising on Wall Street, the other becoming a kind of global humanitarian—but their friendship ends abruptly, with only one of them understanding why. Can a friendship define your view of the world? Spanning from the Cuban Missile Crisis to the present-day stock market collapse, with locations as diverse as Dar es Salaam, Boston, Shenzhen, and Fishers Island, A Dual Inheritance asks this question, as it follows not only these two men, but the complicated women in their vastly different lives. And as Ed and Hugh grow farther and farther apart, they remain uniquely—even surprisingly—connected. Look for special features inside. Join the Random House Reader’s Circle for author chats and more. “A big, captivating sweep of a romance . . . a searching exploration of class and destiny in late-twentieth-century America.”—Jennifer Egan “The best book about male friendship written this young century.”—Details “[A] warm, smart, enjoyably complex novel . . . Both Hugh and Ed are lonely searchers . . . and [Hershon’s] skill in rendering each of them as flawed individuals is what makes the novel so readable and so rich. . . . A Dual Inheritance is an old-fashioned social novel that feels fresh because of its deft, clear-eyed approach to still-unspoken rules about ethnicity, money and identity.”—San Francisco Chronicle “An absorbing, fully-realized novel . . . [Hershon] renders the book’s many locales with a nuanced appreciation for the way environment emerges out of the confluence of physical detail and social experience. . . . A Dual Inheritance never lets its readers forget they are reading a well-crafted novel, and as a well-crafted novel, it fully satisfies.”—The Boston Globe “This marvelous novel is a mix of heartache and history. . . . Think of Anne Tyler and Tom Wolfe, both.”—Victor LaValle, author of The Devil in Silver “[An] engrossing saga.”—Vogue “Hershon artfully guides us through the lives of Ed and Hugh, college buddies who meet at Harvard in the ’60s, shifting between their perspectives through adulthood to detail their lingering impact on one another’s lives in such a way that it’ll make you take a second look at all of your relationships.”—GQ “Let this story of two Harvard men’s unexpected friendship and its sudden end transport you through time (beginning on Harvard’s campus in 1962) and place.”—The Huffington Post “A richly composed . . . portrait of familial gravity and the wobbly orbits that bring us together again and again.”—Kirkus Reviews

Our Lady of Perpetual Hunger

Author : Lisa Donovan
Publisher : Penguin
Release : 2020-08-04
Category : Biography & Autobiography
ISBN : 9780525560944

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Book Our Lady of Perpetual Hunger Description/Summary:

Named a Favorite Book for Southerners in 2020 by Garden & Gun "Donovan is such a vivid writer—smart, raunchy, vulnerable and funny— that if her vaunted caramel cakes and sugar pies are half as good as her prose, well, I'd be open to even giving that signature buttermilk whipped cream she tops her desserts with a try.”—Maureen Corrigan, NPR Noted chef and James Beard Award-winning essayist Lisa Donovan helped establish some of the South's most important kitchens, and her pastry work is at the forefront of a resurgence in traditional desserts. Yet Donovan struggled to make a living in an industry where male chefs built successful careers on the stories, recipes, and culinary heritage passed down from generations of female cooks and cooks of color. At one of her career peaks, she made the perfect dessert at a celebration for food-world goddess Diana Kennedy. When Kennedy asked why she had not heard of her, Donovan said she did not know. "I do," Kennedy said, "Stop letting men tell your story." OUR LADY OF PERPETUAL HUNGER is Donovan's searing, beautiful, and searching chronicle of reclaiming her own story and the narrative of the women who came before her. Her family's matriarchs found strength and passion through food, and they inspired Donovan's accomplished career. Donovan's love language is hospitality, and she wants to welcome everyone to the table of good food and fairness. Donovan herself had been told at every juncture that she wasn't enough: she came from a struggling southern family that felt ashamed of its own mixed race heritage and whose elders diminished their women. She survived abuse and assault as a young mother. But Donovan's salvations were food, self-reliance, and the network of women in food who stood by her. In the school of the late John Egerton, OUR LADY OF PERPETUAL HUNGER is an unforgettable Southern journey of class, gender, and race as told at table.

Eat a Peach

Author : David Chang,Gabe Ulla
Publisher : Clarkson Potter
Release : 2020-09-08
Category : Biography & Autobiography
ISBN : 9781524759223

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Book Eat a Peach Description/Summary:

NEW YORK TIMES BESTSELLER • From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR • Fortune • Parade • The New York Public Library • Garden & Gun In 2004, Momofuku Noodle Bar opened in a tiny, stark space in Manhattan’s East Village. Its young chef-owner, David Chang, worked the line, serving ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know it at the time—and certainly Chang would have bet against himself—but he, who had failed at almost every endeavor in his life, was about to become one of the most influential chefs of his generation, driven by the question, “What if the underground could become the mainstream?” Chang grew up the youngest son of a deeply religious Korean American family in Virginia. Graduating college aimless and depressed, he fled the States for Japan, hoping to find some sense of belonging. While teaching English in a backwater town, he experienced the highs of his first full-blown manic episode, and began to think that the cooking and sharing of food could give him both purpose and agency in his life. Full of grace, candor, grit, and humor, Eat a Peach chronicles Chang’s switchback path. He lays bare his mistakes and wonders about his extraordinary luck as he recounts the improbable series of events that led him to the top of his profession. He wrestles with his lifelong feelings of otherness and inadequacy, explores the mental illness that almost killed him, and finds hope in the shared value of deliciousness. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future.

Filipinx

Author : Angela Dimayuga,Ligaya Mishan
Publisher : Abrams
Release : 2021-11-02
Category : Cooking
ISBN : 9781647004682

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Book Filipinx Description/Summary:

In her debut cookbook, acclaimed chef Angela Dimayuga shares her passion for Filipino food with home cooks. Filipinx offers 100 deeply personal recipes—many of them dishes that define home for Angela Dimayuga and the more than four million people of Filipino descent in the United States. The book tells the story of how Dimayuga grew up in an immigrant family in northern California, trained in restaurant kitchens in New York City—learning to make everything from bistro fare to Asian-American cuisine—then returned to her roots, discovering in her family’s home cooking the same intense attention to detail and technique she’d found in fine dining. In this book, Dimayuga puts a fresh spin on classics: adobo, perhaps the Filipino dish best known outside the Philippines, is traditionally built on a trinity of soy sauce, vinegar, and garlic—all pantry staples—but add coconut milk, vinegar, and oil, and it turns lush and silky; ribeye steaks bring extra richness to bistek, gilded with butter and a bright splash of lemon and orange juice. These are the punches of flavor and inspired recipes that home cooks have been longing for. A modern, welcoming resource for this essential cuisine, Filipinx shares exciting and approachable recipes everyone will wholeheartedly embrace in their own kitchens.

Let's Make Dumplings!

Author : Hugh Amano,Sarah Becan
Publisher : Ten Speed Press
Release : 2021-06-22
Category : Cooking
ISBN : 9781984858764

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Book Let's Make Dumplings! Description/Summary:

An accessible and easy-to-follow comic book cookbook for bringing Asian dumplings into the home kitchen, with recipes for savory and sweet dumplings, dipping sauces, riffs, and more—from the authors of Let’s Make Ramen! NAMED ONE OF THE BEST BOOKS OF THE YEAR BY TIME OUT AND PUBLISHERS WEEKLY • “A fun-filled, information-packed romp through the magnificent world of Eastern dumplings, anchored by chef Hugh Amano’s rich Japanese heritage and artist Sarah Becan’s dynamic illustrations.”—Andrea Nguyen, James Beard Award–winning author of The Pho Cookbook and Asian Dumplings Chef Hugh Amano and comics artist Sarah Becan invite you to explore the big little world of Asian dumplings! Ideal for both newbies and seasoned cooks, this comic book cookbook takes a fun approach to a classic treat that is imbued with history across countless regions. From wontons to potstickers, buuz to momos, Amano’s expert guidance paired with Becan’s colorful and detailed artwork prove that intricate folding styles and flavorful fillings are achievable in the home kitchen. Let’s Make Dumplings! includes dumpling lore; a master folding guide that familiarizes readers with popular styles, like the pleated crescent of a potsticker or the 4-pointed star of a crab rangoon; and a series of cooking directions to choose from, such as steaming or pan-frying. The recipes range from savory Gyoza to sweet Cambodian Num Kom; from classic Baozi to riffs such as Sesame Chicken Dumplings. Whether it is the family-style eating experience of stacked steamer baskets filled with succulent shumai and plump xiaolongbao or the interactive process of working together to fold hundreds of jiaozi for a celebration, Let’s Make Dumplings! captures the deep level of connection that dumplings bring to any gathering and shows you how to re-create it in your own home.