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.
Cooking with Patrick Clark
A celebration of the life and work of chef Patrick Clark gathers recipes for sixty of Clark's signature dishes accompanied by the remembrances and recipes of Charlie Trotter, Todd English, Jacques Pepin, Alice Waters, Gray Kunz, and Nancy Silverton
Perfection in Death
Perfection in Death compares and contrasts the relationship between conceptions of courage and death in the thought of Aquinas and his ancient philosophical sources. At the center of this investigation is Aquinas' identification of martyrdom as the paradigmatic act of courage as well as "the greatest proof of the perfection of charity." Such a portrayal of "perfection in death" bears some resemblance to the ancient tradition of "noble death", but departs from it in decisive ways. Clark argues that this departure can only be fully understood in light of an accompanying transformation of the metaphysical and anthropological framework underlying ancient theories of virtue. Perfection in Death aims to provide a new, theological account of this paradigm shift in light of contemporary Thomistic scholarship.
Annals of Glasgow
None
A Taste of Heritage
Chef Joe Randall and Toni Tipton-Martin showcase the rich heritage of African-American cooking in this authentic collection of 300 recipes. Drawn from Joe Randall's personal recipes, the book also includes recipes from chefs who have worked with Randall's A Taste of Heritage Foundation, including Edna Lewis and Patrick Clark. African-American cooking has evolved over more than 200 years to become a sophisticated and distinctive cuisine. More than just "soul food," African-American cuisine has become world class. Experience Catfish Stew with Cornmeal Dumplings, Southern Fried Quail, or Crepes with Country Fried Apples. Geared to the home cook, the recipes are also enhanced by a section of menus, complete with wine selections. The final section introduces readers to the stories and menus of the prominent African-American chefs who contributed to the book.
