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Return of the High Fae
Ex-Cop turned Private Investigator Robert Hoskins always enjoyed the stories his grandmother told him as a child, stories of the Dryad that lived in the tree, the Faeries in the garden, and the magical world that was created in his imagination. He always enjoyed them; he just never thought that they were true. Robert's childhood world of magic becomes real when a chance encounter with a local casino mob boss introduces him to the world he was born into, the world that was hidden from him, the world of the Fae. But he's not easily convinced.From disbelief to acceptance, Robert encounters a variety of mythical beings. From Faeries and Norse legends to the Oracle at Delphi, from Mermaids to Wer...
The French Laundry Cookbook
DIVIACP Award Winner 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifull...
FCC Record
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Under Pressure
A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture...
U.S. Army Register
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