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Culinary Capital
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New Wine
"The sudden news of his father's death adds more rubble to Steve Laros' crumbling life, and his path suddenly begins to twist and turn. Pavement fades to stone and he travels from his upscale world in Houston, Texas, to the Greek Island of Delfinos, the place of his family's origin"--Provided by publisher.
Freedom to Dream, Courage to Act
Jack Grayson, chairman of the American Productivity & Quality Center (APQC), has served as dean of two business schools, head of the US Price Commission (1971), and has been a farmer, a newspaper reporter, and an FBI agent. In 1977 he founded APQC as a private sector, nonprofit organization. Productivity and quality are the backbones of American business, yet few know the origins or the global nature of tools that are commonplace in business today. Freedom to Dream, Courage to Act covers the economic and social history of productivity, process improvement, and the founding of APQC. APQC is a unique institution, and Dr. C. Jackson Grayson is a national treasure. This remarkable history of an exemplary man and single institution documents important historical movements through the lens of Grayson's experiences, his philosophy on freedom, and how that important value relates to history and the importance of productivity to mankind.
New Wine
"The sudden news of his father's death adds more rubble to Steve Laros' crumbling life, and his path suddenly begins to twist and turn. Pavement fades to stone and he travels from his upscale world in Houston, Texas, to the Greek Island of Delfinos, the place of his family's origin"--Provided by publisher.
Authentic Recipes from Jamaica
Cook delicious, authentic Jamaican food with this easy-to-follow Jamaican cookbook. Jamaica is the mountainous Caribbean island famed for its coffee and its beaches. But with its abundance of homegrown ingredients and its many cultural influences, it has developed a remarkable cuisine all its own. To visit the Jamaican kitchen is to discover the sumptuous flavors of spicy jerk pork, sweet tropical juices, complex curries and lush desserts. This cookbook offers the island's best recipes--both the traditional and the new--from Jamaica's hottest chefs and restaurants, including Norma Shirley of Norma at the Wharfhouse, Everett Wilkerson of the Sans Souci Lido and James Palmer at Strawberry Hill. Authentic Recipes from Jamaica presents over 60 full-color recipes with photographs shot on location. Lively essays by food writers John DeMers and Norma Benghiat on the island's culture and history, explanations of special ingredients and easy-to-follow recipes make this the most complete guide to Jamaican cuisine you'll find. Jamaican recipes include: Pepperpot Baked Plantains Pepper Shrimp Ginger Tamarind Chicken Spinach Salad with Breadfruit Chips Sweet Potato Pone Jamaican Limeade
Food of Jamaica
This collection offers the island's best recipes, both traditional and the new, from Jamaica's hottest chefs and restaurants, including Norma Shirley of Norma at the Wharfhouse, Everett Wilkerson of the Sans Souci Lido and James Palmer at Strawberry Hill, to name only a few. Over 60 full-color photographs, all shot on location, illustrate this beautiful collection. Lively essays by food writers John DeMers and Norma Benghiat on the island's culture and history, explanations of special ingredients and easy-to-follow recipes make this the most complete guide to Jamaican food.
The Vieux Carré
In this fascinating little book, John DeMers tells the story of the Vieux Carré cocktail against the evolving backdrop of the ever-rich cocktail culture of New Orleans. Mixologist Walter Bergeron created this distinctive drink in the 1930s at the Hotel Monteleone; it was later dubbed “the Cocktail that Spins” in honor of the slowly turning Carousel Bar at the hotel. It’s an iconic cocktail that, in recent years, was rarely ordered or prepared, though that is changing as a new generation of cocktail enthusiasts rediscover the old ways. The Vieux Carré draws on the local proto-cocktail, the Sazerac, as well as several booze-forward classics including the Manhattan, the Old Fashioned, and, from Italy, the Negroni. DeMers tells all that is known of Walter Bergeron’s early life and also examines the ingredients in this cocktail and how each of them made its way to the Crescent City.
Marfa Rocks
"Six months have passed since the violent conclusion of Marfa Shadows that left infamous Mexican drug lord Victor Morales dying on a mountainside in Big Bend National Park. Chef Brett Baldwin is back at the stove in his restaurant Mesquite in the small but artsy West Texas town of Marfa. He's also working each day to solidify his love for local-girl-turned-Hollywood-starlet Meridyth Morgan, while his oversized Native American sidekick Jud Garcia has retreated into solitude and illegal substances at the remote ranch where he raises bison. But something new and evil is coming up across the border, and it won't stop until it places all three of these intertwined lives on the line." --Book cover, front flap.
Oysters
What can a poor boy and a Rockefeller have in common? Everything -if you guessed the bodacious bivalve beloved in the Big Easy. John DeMers, Publisher of EASYFOOD magazine, and Andrew Jaeger, the third generation of a New Orleans seafood restaurant family, have joined forces for the best little book on this slippery subject. For the experienced purist or the enthusiastic novice who wants to slurp'em down raw, they offer essentials for purchasing, cleaning, and shucking. Try your favorites or your local variety sauteed, smoked, grilled, barbecued, baked, deep or pan fried, in a stew, a po'boy, or a peacemaker
Caribbean Cooking
From drinks and appetizers to entrees and desserts, here are almost 200 irresistible recipes from Jamaica, Guadeloupe, Martinique, Barbados, Cuba, and beyond. Each recipe is accompanied by easy-to-follow instructions for an outstanding array of cooking "a la caribe".
