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As Meat Loves Salt

Author: Maria McCann
Publisher: HarperCollins UK
ISBN: 0007394446
Size: 65.91 MB
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A sensational tale of obsession and murder from a wonderful writer. ‘An outstanding novel, fresh and unusual [with] all the dirt, stink, rasp and flavour of the time.’ Daily Telegraph

The Carnivorous Lamb

Author: Augustin Gomez-Arcos
Publisher: ReadHowYouWant.com
ISBN: 1458716929
Size: 39.52 MB
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The latest in the Little Sister's Classics series resurrecting gay and lesbian literary gems: a viciously funny, shocking yet ultimately moving 1975 novel, an allegory of Franco's Spain, about a young gay man (the self-described "carnivorous lamb") coming of age with a mother who despises him, a father who ignores him, and a brother who loves him.Author Agustin Gomez-Arcos left his native Spain for France in the 1960s to escape its censorship policies. The Carnivorous Lamb, originally written in French, won the Prix Hermes, and this, its 1984 English translation, was widely acclaimed.

The Wilding

Author: Maria McCann
Publisher:
ISBN: 9780571251780
Size: 57.70 MB
Format: PDF
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A novel of secrets and revenge within a 17th century English family. Longlisted for the Orange Prize 1672. A generation after the Civil War, Jonathan Dymond, a cider maker, has so far enjoyed a quiet life. But when he discovers a letter from his dying uncle, hinting an inheritance and revenge, he is determined to unravel the mystery in his family. Under the pretence of his cider business, Jonathan visits his newly widowed aunt and there meets her unruly servant girl, Tamar, who soon reveals that she has secrets of her own...

Half Baked Harvest Cookbook

Author: Tieghan Gerard
Publisher: Clarkson Potter
ISBN: 0553496395
Size: 28.33 MB
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The blogger behind "Half Baked Harvest," shares over one hundred and twenty-five recipes for dishes that include pan-fried feta with thyme and greek marinated olives, steak shawarma bowls, and gooey chocolate coconut caramel bars.

Salt To Taste

Author: Marco Canora
Publisher: Rodale
ISBN: 1594867801
Size: 24.97 MB
Format: PDF, Mobi
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The key to confident cooking lies not in learning to follow intricate recipes but rather in mastering a select handful of truly appealing yet straightforward dishes that invite experimentation and improvisation to reflect the seasons and the cook's own palate. In Salt to Taste, Chef Marco Canora presents a tempting repertoire of 100 soulful recipes that embody this philosophy perfectly: food that is comforting and familiar but with a depth of flavor and timeless appeal that mark the dishes as true essentials of the contemporary table. Each meticulously written recipe offers insightful lessons drawn both from memories of his mother's cooking and his years as one of New York's most respected chefs, guiding the way to a delicious dish every time. Extensive chef's notes suggest ways to streamline the process and enhance the savory results, marrying the precision of the professional kitchen with the warmth of home cooking. Those looking to elevate their cooking from merely good to truly spectacular will find much here to inspire them, while those in need of culinary coaching will learn that creating greatness is within reach. With a little forethought, care, practice, and observation, any cook can quickly gain the confidence to "salt to taste."

Comfort And Joy

Author: Jim Grimsley
Publisher: Algonquin Books
ISBN: 9781565127180
Size: 32.60 MB
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Ford McKinney leads a charmed life: he's a young doctor possessing good looks, good breeding, and money. He comes from an old Savannah family where his parents, attentive to his future, focus their energies on finding their son--their golden boy--a girl to marry. But how charmed is this life when Ford's own heart suspects that he is not meant to spend his life with a woman? His suspicions are confirmed when he meets Dan Crell. Dan is a quiet man with a great voice. Behind the tempered facade of the shy hospital administrator is a singer who can transform a room with his soaring voice, leaving his listeners in awe and reverence. Ford catches one such Christmas concert and his life is never quite the same; he is touched in a place he keeps hidden, forbidden. When Ford and Dan begin to explore the limits of their relationship, Dan's own secrets are exposed--and his mysterious and painful childhood returns to haunt him. In Comfort and Joy Jim Grimsley finds a marriage between the stark and stunning pain of his prize-winning Winter Birds and the passion of critically acclaimed Dream Boy. In this, his fourth novel, he considers pressing questions. How does a man reconcile the child he was raised to be with the man that he truly is? What happens when an adult has to choose between his parents and a lover?

Salted

Author: Mark Bitterman
Publisher: Ten Speed Press
ISBN: 1607740885
Size: 29.54 MB
Format: PDF, Kindle
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James Beard Cookbook Award Winner. IACP Cookbook Award Finalist in two categories. In Salted, Bitterman traces the mineral’s history, from humankind’s first salty bite to its use in modern industry to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile and marvelous ingredient, Salted also includes a field guide to artisan salts profiling 80 varieties and exploring their dazzling characters, unique stories, production methods, and uses in cooking; plus a quick-reference guide covering over 150 salts. Salting is one of the more ingrained habits in cooking, and according to Bitterman, all habits need to be questioned. He challenges you to think creatively about salting, promising that by understanding and mastering the principles behind it—and becoming familiar with the primary types of artisanal salts available—you will be better equipped to get the best results for your individual cooking style and personal taste. Whether he’s detailing the glistening staccato crunch of fleur de sel harvested from millennia-old Celtic saltmaking settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Bitterman’s mission is to encourage us to explore the dazzling world of salt beyond the iodized curtain. Mark Bitterman is a man truly possessed by salt. As “selmelier” at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. “Salt can be a revelation,” he urges, “no food is more potent, more nutritionally essential, more universal, or more ancient. No other food displays salt’s crystalline beauty, is as varied, or as storied.” Winner – 2011 James Beard Cookbook Award – Reference & Scholarship Category

Vegetable Harvest

Author: Patricia Wells
Publisher: Harper Collins
ISBN: 0060752440
Size: 23.41 MB
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The potager, or French vegetable garden, represents the very best of French cuisine: fresh, flavorful, and easily accessible for home cooks everywhere. In Vegetable Harvest, Patricia Wells presents a collection of recipes inspired by the garden she tends at her home in Provence. No one has done more than Patricia to bring the art and techniques of French cooking into American kitchens. Now, in her tenth cookbook, she covers every kind of produce favored by French cooks from north to south. In addition, there are charming profiles of French farmers, home gardeners, and cooks, with sixty-five stunning color photographs. From arugula to zucchini, Patricia offers up a wealth of dishes that incorporate vegetables, herbs, nuts, legumes, and fruits fresh from the garden. And her recipes aren't limited to summer's bounty—there are plenty for fall squash and winter potatoes, too. The recipes in Vegetable Harvest include everything from appetizers, soups, and salads, to meats, poultry, and pasta. There are classics like Spicy Butternut Squash Soup, Roast Leg of Lamb with Honey and Mint Crust, and Pea and Mint Risotto, as well as innovative new dishes that are sure to become time-honored favorites, such as Potato-Chive Waffles with Smoked Salmon, Capers, and Crème Fraîche, Tomato and Strawberry Gazpacho, and Zucchini Blossoms Stuffed with Goat Cheese and Basil. To finish your meal with a flourish, there are decadent, fruity desserts like Pistachio-Cherry Cake with Cherry Sorbet, Rhubarb-Berry Compote in Grenadine, and Crunchy Almond-Pear Cake. In addition, there is a chapter on pantry staples that includes Patricia's recipes for Zesty Lemon Salt, Truffle Butter, and Fresh Cilantro Sauce. And while Patricia's wonderful dishes sound sinful, they are in fact quite healthful, low in fat and calories; nutritional information is given for each recipe. With Vegetable Harvest, you'll be eating the best nature has to offer—fresh, flavorful produce—all year round.

Salt

Author: Mark Kurlansky
Publisher: Vintage Canada
ISBN: 030736979X
Size: 32.28 MB
Format: PDF, Docs
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From the award-winning and bestselling author of Cod comes the dramatic, human story of a simple substance, an element almost as vital as water, that has created fortunes, provoked revolutions, directed economies and enlivened our recipes. Salt is common, easy to obtain and inexpensive. It is the stuff of kitchens and cooking. Yet trade routes were established, alliances built and empires secured – all for something that filled the oceans, bubbled up from springs, formed crusts in lake beds, and thickly veined a large part of the Earth’s rock fairly close to the surface. From pre-history until just a century ago – when the mysteries of salt were revealed by modern chemistry and geology – no one knew that salt was virtually everywhere. Accordingly, it was one of the most sought-after commodities in human history. Even today, salt is a major industry. Canada, Kurlansky tells us, is the world’s sixth largest salt producer, with salt works in Ontario playing a major role in satisfying the Americans’ insatiable demand. As he did in his highly acclaimed Cod, Mark Kurlansky once again illuminates the big picture by focusing on one seemingly modest detail. In the process, the world is revealed as never before. From the Hardcover edition.