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NATIONAL BESTSELLER Emily and Jessamine Bach are opposites in every way: Twenty-eight-year-old Emily is the CEO of Veritech, twenty-three-year-old Jess is an environmental activist and graduate student in philosophy. Pragmatic Emily is making a fortune in Silicon Valley, romantic Jess works in an antiquarian bookstore. Emily is rational and driven, while Jess is dreamy and whimsical. Emily’s boyfriend, Jonathan, is fantastically successful. Jess’s boyfriends, not so much. National Book Award finalist and New York Times bestselling author Allegra Goodman has written a delicious novel about appetite, temptation, and holding on to what is real in a virtual world: love that stays.
NATIONAL BESTSELLER Emily and Jessamine Bach are opposites in every way: Twenty-eight-year-old Emily is the CEO of Veritech, twenty-three-year-old Jess is an environmental activist and graduate student in philosophy. Pragmatic Emily is making a fortune in Silicon Valley, romantic Jess works in an antiquarian bookstore. Emily is rational and driven, while Jess is dreamy and whimsical. Emily’s boyfriend, Jonathan, is fantastically successful. Jess’s boyfriends, not so much. National Book Award finalist and New York Times bestselling author Allegra Goodman has written a delicious novel about appetite, temptation, and holding on to what is real in a virtual world: love that stays.
A tender affair and the redemptive power of art are at the core of this compelling novel from National Book Award finalist Allegra Goodman, “a romantic realist who dazzles with wit [and] compassion” (The Wall Street Journal). Collin James is young, creative, and unhappy. A college dropout, he waits tables and spends his free time beautifying the streets of Cambridge, Massachusetts, with his medium of choice: chalk. Collin’s art captivates passersby with its vibrant colors and intricate lines—until the moment he wipes it all away. Nothing in Collin’s life is meant to last. Then he meets Nina. . . . The daughter of a tech mogul who is revolutionizing virtual reality, Nina Lazare is trying to give back as a high school teacher—but her students won’t listen to her. When Collin enters her world, he inspires her to think bigger. Nina wants to return the favor—even if it means losing him. Against this poignant backdrop, Allegra Goodman paints a tableau of students, neighbors, and colleagues: Diana, a teenage girl trying to make herself invisible; her twin brother, Aidan, who’s addicted to the games produced by Nina’s father; and Daphne, a viral-marketing trickster who unites them all, for better or worse. Wise, warm, and enchanting, The Chalk Artist is both a finely rendered portrait of modern love and a celebration of all the realms we inhabit: real and imagined, visual and virtual, seemingly independent yet hopelessly tangled. Praise for The Chalk Artist “The virtual world Goodman conjures is as feverishly vivid as it is mysterious and alluring. Not since I pushed my way through C. S. Lewis’s fusty mothballed wardrobe and stepped out into the frozen, pine-scented forests of Narnia can I remember being so effectively transported into a viscerally, sometimes terrifyingly plausible alternate universe. . . . This is a novel full of wit and spark. . . . Irresistible and arresting.”—The New York Times Book Review “Enjoyably sharp dialogue and convincing portraits of multiple mindsets and terrains . . . One can’t help but marvel at how Goodman has captured the atmosphere of this virtual fantasy land so effectively in words.”—NPR “Mesmerizing depictions of virtual-reality landscapes of ‘Neverwhen’ and ‘Underworld’ make the games’ dangerous power over one of Nina’s students very real.”—People “Goodman’s latest combines fantastical flourishes (an imagined video game called ‘Underworld’) and realistic Cambridge details . . . in a narrative about art and ambition.”—The Boston Globe “Allegra Goodman creates suspense where you might least expect to find it.”—The Atlantic
The Fireside Cook Book is designed for people who are not content to regard food just as something one transfers periodically from plate to mouth. It is for those who recognize that a simple family meal (as well as a dress-up dinner party) can be a pleasure and a special event. The wide variety of I-can't-wait-to-try-it dishes in the book are presented according to a new and different theory. You will find here no attempt to overwhelm the cook with all the recipes ever concocted. Instead, you will find clear, easy-to-follow instructions for the basic preparation of every food, followed in each case by fascinating variations. The basic recipes and variations add up to 1,217 tested dishes -- simple enough for the novice, delicious enough for the most meticulous master chef, complete enough for the most imaginative menus without a repetition. A detailed chapter is devoted to the art of outdoor cookery, another to the preparation of hors d'oeuvres, cocktail snacks, and supper snacks. There is an entire section of suggested menus subdivided into cold weather meals and summer doldrum hints. There is also a complete section on wines and liquors. The 36 full-color pictures and the nearly 400 other color pictures are themselves full of helpful invention. Handsome double-page spreads employ visual-aid methods to give practical details about, and special uses of, cuts of meat, varieties of wine, and types of fish. Here, in short, is a book that is an indispensable addition to every American home in which good food is appreciated. It is a book to use constantly, to pore over with delight, and give to all friends from whom you can reasonably expect a future dinner invitation.
Open a continent of flavors with Tiffin, an extraordinarily beautiful cookbook that focuses on India's regional diversity. Named a New York Times 'Best Cookbook' of the year, it won three Gourmand World Cookbook Awards including 'Best Indian Cookbook.' Packed with gorgeous photographs and illustrations to make your mouth water, Tiffin unlocks the rich diversity of regional Indian cuisine for the home cook. Featuring more than 500 recipes are organized by region and then by course, Tiffin includes: vegetarian dishes hearty meat-filled dinners scrumptious seafood 10-minute dazzling appetizers impossibly easy homemade breads exotic desserts Even cooling complementary beverages Award-winning chef Floyd Cardoz writes in the foreword, "I love Indian cuisine, the variety it offers, the cooking techniques, and the use of flavor and texture. I want the world to enjoy and celebrate this multiplicity in food that India has to offer." Compiled and explicated by an experienced Indian cookery expert, Sonal Ved, these authentic dishes are rarely found in other cookbooks. Bon Appetit praises: "[Tiffin is] the kind of book I'll keep picking up and referring back to, learning something new about Indian cuisine every time."
Mary and Vincent Price's Come Into the Kitchen Cook Book by Mary Price,Vincent Price Pdf
The well-known actor and seasoned gourmet presents a charming guide to home cooking that focuses on four centuries of traditional American cuisine. The richly illustrated hardcover volume offers a wide range of easy-to-make recipes, including many regional favorites.
NATIONAL BESTSELLER • “A richly textured portrait . . . an intimate look at a closed Orthodox community.”—Los Angeles Times Book Review NATIONAL BOOK AWARD FINALIST • A NEW YORK TIMES NOTABLE BOOK It is 1976. And the tiny upstate New York town of Kaaterskill Falls is bustling with summer people in dark coats, fedoras, and long, modest dresses. Living side by side with Yankee year-rounders, they are the disciples of Rav Elijah Kirshner. Elizabeth Shulman is a restless wife and mother of five daughters; her imagination transcends her cloistered community. Across the street Andras Melish is drawn to Kaaterskill by his adoring older sisters. Comforted, yet crippled by his sisters’ love, he cannot overcome the ambivalence he feels toward his own children and his young wife. At the top of the hill, Rav Kirshner is nearing the end of his life. As he struggles to decide which of his sons should succeed him—the pious but stolid Isaiah or the brilliant but rebellious Jeremy—his followers wrestle with their future and their past. With this community, Allegra Goodman weaves magic. The nationally bestselling author of The Family Markowitz crafts a tale of family and tradition—one that confirms this author’s place as a virtuoso of her generation.
A NEW YORK TIMES NOTABLE BOOK • From the author of The Chalk Artist, this beloved collection of linked stories is “one of the most astute and engaging books about American family life to have come our way in quite a while” (The Boston Globe). In this beloved collection of linked short stories, Allegra Goodman writes with wit and compassion about three generations of Markowitzes: Rose, the displaced, cantankerous matriarch; her devoted son, Henry, an aesthete living abroad; his younger brother, Ed, a Georgetown scholar specializing in terrorism; Ed’s wife, Sarah, a housewife with stalled literary ambitions; and their eldest daughter, Miriam, whose budding Orthodoxy bewilders her parents. Through the rhythm of ordinary family rituals—weddings, holiday dinners, hospital vigils—Goodman breathes extraordinary life into a cast of characters who reverberate with authenticity and never fail to speak their minds. Praise for The Family Markowitz “These stories sound like no one else’s. . . . Goodman is brilliant at capturing the clutter of both interior and exterior life.”—Los Angeles Times “Entertaining . . . The Family Markowitz has great consistency and charm.”—Claire Messud, The New York Times Book Review “A revelation . . . Goodman’s prose has a steady, silent reserve that always indicates she has bigger things in mind.”—Dwight Garner, Salon “One of the most astute and engaging books about American family life to have come our way in quite a while . . . [Allegra Goodman] has a gift for conveying the peculiar subtleties of Jewish culture.”—The Boston Globe “Funny and wise and keenly observed . . . one of the most engaging, maddening, and recognizable families to come along in years . . . an enchanting book.”—Michiko Kakutani, The New York Times
The Collector and the Collected by Megan Browndorf,Erin Pappas,Anna Arays Pdf
"Explores the paradigm of "area studies" - a way of supporting regionally-focused collecting, processing, and liaison work - in the academic library, through an explicitly anti-colonial lens"--
Canada’s culinary treasure revealed in recipes, stories and photographs Canada has a culinary treasure in Quebec, one that is not perhaps as celebrated as it could be, at least outside of that distinct and gloriously food-obsessed region. Julian Armstrong, longtime food writer for The Montreal Gazette, has spent her career eating, cooking, thinking and writing about Quebecois food. Quebec, A Cookbook is the result of those years of delicious effort. Quebec has a cuisine firmly based on French foundations, but blended and enriched over the years by the cooking styles of a variety of immigrant groups, initially British and American, more recently Italian, Greek, Middle Eastern and Asian. More than in any other province or region in Canada, people in Quebec are passionate and knowledgeable about their food. The restaurant scene is robust, not just in Montreal and Quebec City—you can go to just about any small town in La belle province and have a splendid meal. Farmers, purveyors, chefs, casual and dedicated home cooks all are poised in every season to produce or procure the perfect, seasonal ingredient; not for them the out-of-season asparagus from Chile. Quebec is where you can truly experience what food tasted like before the industrial food complex. Here unpasteurized milk and cheese is commonplace; indeed there is a herd of cattle descended from cows brought from France by Samuel de Champlain producing dairy just for this purpose. Imagine that in Ontario! Of course, Quebec is big news in the global foodie world these days, with Martin Picard (Au Pied de Cochon), Dave Macmillan and Fred Morin (The Art of Living According to Joe Beef), and even our own Chuck Hughes showing off the joys of dining in this great province. But there is much more still to discover about Quebec, from restaurateurs certainly, but also from farmers, foragers, artisanal cheese and bread makers, home cooks, and so many more. These people, their stories and recipes, will make up the bulk of Quebec: a Cookbook. It is high time for a comprehensive celebration of Quebecois cuisine.
Looking for a book to show to your friends when they are home for dinner? The Cannibal Cookbook is exactly what its title proclaims. Written by former French cannibal murderer Nico Claux, this book explores one of the most taboo forms of cuisine. It is a world tour of gastronomical human meat recipes tried and tested by real life human flesh eaters, like Jeffrey Dahmer or Albert Fish. This cookbook will help you choose the right spices for your own cannibal feast. Precious advice is given on how to get ahold of that very special meat, and how to cut it like a pro. This book is the perfect gift for those who both love fine food and the macabre.
A cookbook with a historic recipe anthology does not easily define the wonder of tracking the evolution of the cookbook and the modernization of the kitchen. Pamela Kure Grogan's My Cookbook Passion draws upon a vintage selection from her 3,000 volume cookbook collection showcasing the changing palates of those at-home and at-travel epicureans. In it, she visualizes the impact of various world wars, financial depressions, expanding transcontinental auto usage, and the technological advancement of utensils and ingredients used in the kitchen on the public's taste. My Cookbook Passion is a color panorama of historic cookbooks and recipes with the stories of how such books came into being. Chapters include: "Entertaining is Fun"; "Reach for the Stars" on celebrities; "Inns & Farms"; books on food publishers like Barrows & Co; and a list of famous chefs and their restaurants, most now gone from the scene. There are even hints about becoming a discerning cookbook collector. Pamela Kure Grogan worked for twenty years as Store Manager at Williams Sonoma and at Sur La Table kitchen stores. She also served as Food Editor for an online food company. Today, Pamela is an active 'passionate baker' with her fan-followed social media sites, kitchen a'stir, and now www.cookbookpassion.com My Cookbook Passion reaches several audiences: chefs, food lovers, and those at home who want to try the heirloom recipes. More than a cookbook, My Cookbook Passion can serve as a colorful coffee table book or a well-worn cooking resource guide. It is a travel history where nostalgia becomes refreshed and relevant, and one reads into the pages the passion of Pamela Kure Grogan's recipe selections of the timeless.
