Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Just a Few Miles South
For twenty years, diners in the Bluegrass have been able to satisfy their cravings for Ouita Michel's sustainable, farm-to-table cuisine at her many acclaimed restaurants. Each restaurant -- from Wallace Station to Holly Hill Inn -- features dishes that combine Kentucky's bounty with Michel's celebrated vision. Diners can enjoy traditional southern staples like buttermilk biscuits, country ham, and Po-Boy sandwiches, or opt for unique variations on international favorites and American classics. Now, readers around the country can experience what makes Ouita Michel a culinary and cultural treasure. Just a Few Miles South serves up the recipes that patrons of Michel's restaurants have come to ...
Troublesome Rising
"The flood came at night, forcefully and quickly, destroying so many lives in its wake. Unfortunately, I'm afraid it will happen again and again."--Carter Sickels In late July 2022, a catastrophic flash flood claimed the lives of more than forty people and devastated homes and communities in Central Appalachia. The forty-fifth annual Appalachian Writers' Workshop at Hindman Settlement School in eastern Kentucky was in progress when surging floodwater forced the participants and staff to rush to higher ground. The school lost classrooms, housing, and gathering areas, as well as valuable equipment, and irreplaceable artifacts such as historical books and documents, photographs, and handmade mu...
Love Unf*cked
From the New York Times bestselling author of Unf*ck Yourself comes tough-love that explains what makes relationships work: you taking responsibility to fix yourself. 'Love is patient, love is blind. . .' Until it's not. Then what? No matter how much advice we get or how much work we do on our 'stuff', nothing ever seems to make the difference. The truth of it is, you're woefully ill-equipped for one of the most life-defining things you will ever take on - being in a committed relationship. Whether you're currently in one, want to be in one, half in-half out, getting over one, married, single, separated, divorced, or just overwhelmed with the whole thing, let's cut through the morass of relationship schtick and put you back in charge. No flowery BS, no woo-woo strategies, systems, or techniques, just real talk, for real people who want a real relationship that actually works.
Lost Splendor
Rasputin's is one of the most famous deaths in history. Now, his assassin's thrilling memoir is finally back in print. Born to great riches in the days before the Russian Revolution, and married to the niece of Czar Nicholas II, Prince Felix Youssoupoff observed at close range the rampant corruption and intrigues of the imperial court, which culminated in the rise to power of the sinister monk Rasputin. In 1916, Prince Felix and several aristocratic cohorts killed Rasputin, which more than any other single event brought about the cataclysmic upheaval of Tsarist Russia.
New Native Kitchen
Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on of...
The Hot Brown
Originally created at its namesake the Brown Hotel in Louisville, Kentucky, the Hot Brown began as turkey on bread, covered with Mornay sauce and topped with tomato wedges and two slices of bacon. Today, this delicious sandwich has been developed into an entire industry of Hot Brown fries, pizza, salads, and much more. Did the Hot Brown have humble beginnings as a tasty way to use up kitchen scraps, or was it invented to ward off hangovers–scandalous since the first Hot Browns were served during the Prohibition? Chef Albert W. A. Schmid shares the legends that surround the dish and treats readers to an exceptional collection of recipes for the legendary sandwich and hotel cuisine scrumptious enough to whet any appetite, including the Cold Brown (served during the summer), Chicken Chow Mein (the Brown Hotel way), and Louisville-inspired cocktails such as Muhammad Ali Smash.
Buttermilk Graffiti
Winner, 2019 James Beard Award for Best Book of the Year in Writing Finalist, 2019 IACP Award, Literary Food Writing Named a Best Food Book of the Year by the Boston Globe, Smithsonian, BookRiot, and more Semifinalist, Goodreads Choice Awards “Thoughtful, well researched, and truly moving. Shines a light on what it means to cook and eat American food, in all its infinitely nuanced and ever-evolving glory.” —Anthony Bourdain American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprisi...
Smoke and Pickles
Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South. Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul.
Kentucky's Cookbook Heritage
Food is a significant part of our daily lives and can be one of the most telling records of a time and place. Our meals—from what we eat, to how we prepare it, to how we consume it—illuminate our culture and history. As a result, cookbooks present a unique opportunity to analyze changing foodways and can yield surprising discoveries about society's tastes and priorities. In Kentucky's Cookbook Heritage, John van Willigen explores the state's history through its changing food culture, beginning with Lettice Bryan's The Kentucky Housewife (originally published in 1839). Considered one of the earliest regional cookbooks, The Kentucky Housewife includes pre–Civil War recipes intended for u...
When Two Feathers Fell from the Sky
Louise Erdrich meets Karen Russell in this deliciously strange and daringly original novel from Pulitzer Prize finalist Margaret Verble: An eclectic cast of characters--both real and ghostly--converge at an amusement park in Nashville, 1926.
