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Henry Dry-Bread
The reminiscences, Romani language, folk lore, songs, poems and family history of a Gypsy rogue as given to his lawyer.
HENRY’S STORY
This is the story of a 14 year old boy during the last month of World War II. It is the story of a flight from the invading Russian Army that started in a small town in the former Free State of Danzig and ended in a small village near Hanover. A flight that began by horse drawn wagon trying to cross the Weichsel river to out-run the Russian steamroller. After ten days on the road filled with refugees from the eastern parts of Germany, a rail road station was reached and the journey continued by train. Stops were made on the way until the Russian army again was in striking distance and a new journey began. In a small village in the Province of Schleswig-Holstein news of the German capitulation was received. One more trip was required to join part of the family. Once they arrived at their final destination a nine month odyssey was over. The family was partially united again.
A Bird in the Hand
The beautiful new edition of Diana Henry's classic Crazy Water, Pickled Lemons is OUT NOW *** As featured in the Daily Telegraph's 'Best cookbooks to turn to in isolation' Diana Henry named Best Cookery Writer at Fortnum & Mason Food & Drink Awards 2015 Winner - James Beard Award: Best Book, Single Subject The Guild of Food Writers named Diana Henry as Cookery Journalist of the Year 2015 Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. In A Bird in the Hand, Diana Henry offers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.
A Teaspoon of Desire
As the competition heats up, these men need a recipe for romance. Tristan Delgado has talent. How else could he have landed a job working as a pastry chef for one of the most sought-after caterers in Seattle? What he doesn’t have is money. He’s barely making ends meet as it is, and when his sister escapes an abusive husband, he doesn’t hesitate to take her in. Twice the people means twice the mouths to feed, and Tristan is running out of options. Henry Isaacson is cocky, and he’s okay with that. He has a job he loves, a successful pastry shop, and he’s been chosen to appear on Get Baked, an elite baking competition. This is his chance to prove he’s a cut above the very best and g...
The Hot Bread Kitchen Cookbook
Bake authentic multiethnic breads from the New York City bakery with a mission, with The Hot Bread Kitchen Cookbook, Yahoo Food's Cookbook of the Year. At first glance Hot Bread Kitchen may look like many other bakeries. Multigrain sandwich loaves, sourdough batards, baguettes, and Parker House rolls line the glass case up front in the small shop. But so, too, do sweet Mexican conchas, rich m’smen flatbreads, mini bialys sporting a filling of caramelized onion, and chewy Indian naan. In fact, the breads are as diverse as the women who bake them—because the recipes come from their homelands. Hot Bread Kitchen is a bakery that employs and empowers immigrant women, providing them with the skills to succeed in the culinary industry. The tasty corollary of this social enterprise is a line of authentic breads you won’t find anywhere else. Featured in some of New York City’s best restaurants and carried in dozens of retail outlets across the country, these ethnic gems can now be made at home with The Hot Bread Kitchen Cookbook.
The Adviser
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Flour Water Salt Yeast
NEW YORK TIMES BESTSELLER • From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules an...
