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What to Drink with What You Eat
Winner of the 2007 IACP Cookbook of the Year Award Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits Winner of the 2006 Georges Duboeuf Wine Book of the Year Award Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.
Kitchen Creativity
"Utter genius... If Leonardo da Vinci wrote a book on culinary creativity in 2017, this would be it." - Michael Gelb, New York Times bestselling author of How to Think Like Leonardo da Vinci Unlock your creative potential with the world's most imaginative chefs. In this groundbreaking exploration of culinary genius, the authors of The Flavor Bible reveal the surprising strategies great chefs use to do what they do best. Beyond a cookbook, Kitchen Creativity is a paradigm-shifting guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world's best chefs. Great cooking is as much about intuition and imagination as it is about flavor and techn...
Culinary Artistry
"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.
Daredevil
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Daredevil
Collects Daredevil #226-233
The Flavor Bible
A detailed reference on how to season ingredients to draw out the best possible flavors contains thousands of entries on how to combine flavors and make informed choices about herbs, spices, and other seasonings.
My Life Across the Table
Acclaimed psychic Karen Page shares the most inspiring, uplifting, and unforgettable stories from her extraordinary career. In this book, you will find true accounts of love affairs gone wrong and relationships that last; premonitions of success and of death; juicy details of celebrities, socialites, and even mobsters. These stories from real people are life lessons in disguise, giving you new perspectives on your relationships, your career, and your spirit. A naturally gifted psychic and a deeply compassionate soul, Karen reveals what it’s like to grow up psychic, knowing what the future holds for both loved ones and complete strangers. She shares insights on the question of fate versus free will, and whether or not a psychic should tell a client if she sees death or other devastating experiences ahead. These true stories include the author’s account of meeting famed psychic Peter Hurkos and living in a house haunted by the ghosts of Hollywood showgirls.
The Food Lover's Guide to Wine
A wine book unlike any other,The Food Lover's Guide to Wine offers a fresh perspective via the single aspect of wine most compelling to food lovers: flavor. At the heart of this indispensable reference, formatted like the authors' two previous bestsellers The Flavor Bible and What to Drink with What You Eat, is an encyclopedic A-to-Z guide profiling hundreds of different wines by their essential characteristics-from body and intensity to distinguishing flavors, from suggested serving temperatures and ideal food pairings to recommended producers (including many iconic examples). The book provides illuminating insights from dozens of America's best sommeliers via informative sidebars, charts and boxes, which complement the book's gorgeous four-color photography. Another groundbreaking work from two of the ultimate culinary insiders, this instant classic is the perfect gift book.
Dancing Across the Page
An innovative exploration of understanding through dance, Dancing across the Page draws on the frameworks of phenomenology, feminism, and postmodernism to offer readers an understanding of performance studies that is grounded in personal narrative and lived experience. Through accounts of contemporary dance making, improvisation, and dance education, Karen Barbour explores a diversity of themes, including power; activism; and cultural, gendered, and personal identity. An intimate yet rigorous investigation of creativity in dance, Dancing across the Page emphasizes embodied knowledge and imagination as a basis for creative action in the world.
Becoming a Chef
"What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never thought anyone could capture the magic and mission of being a chef, but theyve done it!" Barbara Tropp, Chef-Owner, China Moon Cafe "An unusually comprehensive book, immensely readable, at once passionate and coherent, probing and well-informed. For anyone interested in the historic coming of age of the professional American kitchen, this is a requisite buy." Michael and Ariane Batterberry, Founding Editors and Associate Publishers of Food Arts "Finally, a book that lets chefs speak for themselves! An insightful look at the complex life ...
