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The Man Who Ate Too Much: The Life of James Beard
A Finalist for the 2022 James Beard Foundation Cookbook Award (Writing) The definitive biography of America’s best-known and least-understood food personality, and the modern culinary landscape he shaped. In the first portrait of James Beard in twenty-five years, John Birdsall accomplishes what no prior telling of Beard’s life and work has done: He looks beyond the public image of the "Dean of American Cookery" to give voice to the gourmet’s complex, queer life and, in the process, illuminates the history of American food in the twentieth century. At a time when stuffy French restaurants and soulless Continental cuisine prevailed, Beard invented something strange and new: the notion of...
The Art of Western Riding
Here is everything you need to know to enjoy riding Western style, including the most suitable breeds, specifics on riding techniques and training for riders and horses, appropriate clothing, tack items, and equipment, and Western competition classes.
The Essential Guide to Secondary Teaching
The Essential Guide to Secondary Teaching is the complete guidebook for the secondary school teacher. Including practical guidance on planning lessons, writing reports, formative assessment, being a good form tutor and using learning support assistants effectively, this book will also provide information on the school as an effective organisation and the teacher’s part within it to help you become an excellent classroom practitioner.
Hawker Fare
From chef James Syhabout of two–Michelin-star restaurant Commis, an Asian-American cookbook like no other—simple recipes for cooking home-style Thai and Lao dishes James Syhabout’s hugely popular Hawker Fare restaurant in San Francisco is the product of his unique family history and diverse career experience. Born into two distinct but related Asian cultures—from his mother’s ancestral village in Isan, Thailand’s northeast region, and his father’s home in Pakse, Laos—he and his family landed in Oakland in 1981 in a community of other refugees from the Vietnam War. Syhabout at first turned away from the food of his heritage to work in Europe and become a classically trained ch...
American Archives
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