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The Grammar of Nails
Poetry. "Amy Scattergood's poems are elegant, severe, intellectual, and somewhat cool to the touch. They are also passionate, dense, musical, and both imagistically and aurally sensuous, full of what in food talk is called mouth feel. While her poems are often idea-governed, they proceed by way of the world of things, remembering always that words are things also" - Reginald Shepherd. "THE GRAMMAR OF NAILS is an enacting of attention that is beautiful and compelling and necessary. Amy Scattergood has attended to the needs and the offerings of the natural world surrounding her, as well as to the needs and offerings of language, and this book has become a collusion and a collision between word and world which is exciting and, in its clarity and precision, a little dangerous" - Bin Ramke.
Good to the Grain
The James Beard Foundation Award-winning cookbook “that explores the landscape of whole-grain flours, with deliciousness as its guiding principle” (The Oregonian). Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of seventy-five recipes that feature twelve different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cak...
Los Angeles Street Food
Los Angeles is the uncontested street food champion of the United States, and it isn't even a fair fight. Millions of hungry locals and wide-eyed tourists take to the streets to eat tacos, down bacon-wrapped hot dogs and indulge in the latest offerings from a fleet of gourmet food trucks and vendors. Dating back to the late nineteenth century when tamale men first hawked their fare from pushcarts and wagons, street food is now a billion-dollar industry in L.A.--and it isn't going anywhere! So hit the streets and dig in with local food writer Farley Elliott, who tackles the sometimes dicey subject of street food and serves up all there is to know about the greasy, cheesy, spicy and everything in between.
At the Table
When Katherine Miller was first asked to train chefs to be advocates, she thought the idea was ludicrous. This was a group known for short tempers and tattoos, not for saving the world. But she quickly learned that chefs and other leaders in the restaurant industry are some of the most powerful forces for change in our troubled food system. Chefs are leading hunger relief efforts, supporting local farmers, fighting food waste, confronting racism and sexism in the industry, and much more. In At the Table, Miller shares the essential techniques she developed for the James Beard Foundation’s Chefs Boot Camp for Policy and Change. Readers will learn how to focus their philanthropic efforts; pi...
Honest Creativity
An essential guide for not only fostering genuine personal expression, but also the courage to share our most meaningful work with others—all without pretense or artifice. Author, filmmaker, educator, cultural commentator, and Variety Mentor of the Year recipient Craig Detweiler has taught thousands how to launch creative projects with intention, awareness, and confidence. As a result, his students have founded festivals, started companies and schools, written acclaimed graphic novels, and directed movies for Marvel. Now, at a time when generative AI can aggregate text and images in seconds, Detweiler shows why “honest creativity” is one of the core tenets that separates humans from ma...
Key Changes
"This is a book about how technology has affected the music industry through a series of disruptions that have taken place ten times over the past century. Whenever technological innovations result in a compelling new way to distribute music to the public, the music industry changes in myriad and fundamental ways to adjust to the new format. And while the technologies themselves have evolved over the decades, the changes within the business follow a distinct pattern. Key Changes describes this pattern: it defines an analytical structure, the 6C Framework, that explains how the music business transformed in each era. The ten disruptions are the formats for distributing recorded music: phonogr...
The Dead Celebrity Cookbook Presents Christmas in Tinseltown
When it comes to holiday fun, the stars of Hollywood's Golden Age knew how to make merry – on stage, on screen, and especially on the dinner table.
Hard Choices
As editor David Hamilton notes in his introduction to this eclectic anniversary volume of nearly eighty poems and stories, "To a considerable extent we have defined ourselves by them; thus Hard Choices, a generous sampling of the best and most interesting writing from the Iowa Review's first years, defines the past and the future of American literature.".
Made in America
Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and remarkable chefs working today. Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America's culinary legacy, and challenged today's leading chefs to deconstruct and rebuild them in entirely original ways. The result is the ultimate contemporary comfort food bible for the home cook and armchair food lover. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant. Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck Fat Fried Chicken to Alain Ducasse's French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Banana Rum Cake, Made in America showcases our favorite dishes as conceived by our finest chefs.
