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Fire in My Belly
"Cooking is figuring out the great qualities of any food and making those qualities shine." That's the inspiring message of Fire in My Belly by Top Chef fan favorite Kevin Gillespie. Fire In My Belly celebrates good ingredients with more than 120 hip, accessible recipes presented in a cutting-edge design. This book taps into our national obsession with knowing where our food comes from. Kevin’s southern charm, passion, and funny stories guide readers through one-of-a-kind chapters, like "Foods You Thought You Hated," "When I Want to Eat Healthy," "My Version of Southern Food," "World Classics Revisited," and "Junk Food." Fire in My Belly shows cooks what to do with fresh farmers' market foods while providing a backstage pass to the life of a rising culinary star.
How to Cook Like a Top Chef
Collects recipes from six seasons of "Top Chef," including clam ceviche, oil-poached arctic char, tandoori pork ribs, and vegan corn tamales.
Handbook of Spirituality for Ministers
An applied spirituality handbook that covers an array of topics relevant to professionals' daily work in pastoral care
Studying Christian Spirituality
This book provides a new introduction to the study of Christian spirituality, exploring it through the human sciences and ranging from philosophy and hermeneutics to psychology, history, sociology and anthropology. Systematic and progressive, it introduces the key approaches and shows how they relate to the understanding, study and practice of spirituality. Covering a vast amount of ground - from traditional themes such as images of God, spiritual direction and pilgrimage to more contemporary issues, such as place and space, cyberspace and postcolonialism - the author takes an ecumenical, inclusive stance, allowing the book to be used in a wide variety of courses and across denominations.
The Theological Origins of Modernity
Taking as his starting point the collapse of the medieval world, Gillespie argues that from the very beginning moderns sought not to eliminate religion but to support a new view of religion and its place in human life- and that they did so not out of hostility but in order to sustain certain religious beliefs. He goes on to explore the ideas of such figures as William of Ockham, Petrarch, Erasmus, Luther, Descartes, and Hobbes, showing that modernity is best understood as the result of a series of attempts to formulate a new and coherent metaphysics or theology.
The Hog Book
The Hog Book: a Chef's Guide to Hunting, Butchering and Cooking Wild Pigs walks new and seasoned hunters and wild food aficionados through the winding - and often misunderstood- path of hunting, processing, butchering and cooking feral hogs. From history and distribution to curing and packaging, this complete guide delves into every aspect of utilizing this invasive species as a delicious food source. Designed for beginners or advanced cooks, The Hog Book contains over 100 recipes from whole hog cookery to sausage to offal. Author Jesse Griffiths is a dedicated hog hunter and consumer, again working in partnership with lauded photographer Jody Horton after the success of their first collaboration, Afield.
The Faithful
Annotation Here, James O'Toole offers a panoramic history of the American Catholic laity. From the first settlements of Catholics in the colonies, to the turmoil of modern scandals, we see Catholics' complex relations with Rome and with their own nation, the institutional changes and the daily life of America's Catholics.
Inventing Authenticity
In Inventing Authenticity, Carrie Helms Tippen examines the rhetorical power of storytelling in cookbooks to fortify notions of southernness. Tippen brings to the table her ongoing hunt for recipe cards and evaluates a wealth of cookbooks with titles like Y’all Come Over and Bless Your Heart and famous cookbooks such as Sean Brock’s Heritage and Edward Lee’s Smoke and Pickles. She examines her own southern history, grounding it all in a thorough understanding of the relevant literature. The result is a deft and entertaining dive into the territory of southern cuisine—“black-eyed peas and cornbread,fried chicken and fried okra, pound cake and peach cobbler,”—and a look at and be...
