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Larousse Wine: The World's Greatest Vines, Estates, And Regions
by David Cobbold Sebastian Durand-VielAn expert guide to wine from the publishers of Larousse Gastronomique. This completely new and updated edition offers wide-ranging coverage of the key wine-producing regions of the world, with particular reference to French vineyards.A short history and analysis of each region is followed by a survey of the types of wines produced, the specific properties that make the region unique, and the appellations of the area. New to this edition are more than 60 features on key wine producers around the world, affording a fascinating insight into what is involved in high-quality wine-making. Boxes and features throughout also cover a vast range of subjects such as how to read a wine label and whether to decant wine, through to organic wine-growing and bio-dynamics.
Larousse Wine: The World's Greatest Vines, Estates, And Regions
by David Cobbold Sebastian Durand-VielAn expert guide to wine from the publishers of Larousse Gastronomique. This completely new and updated edition offers wide-ranging coverage of the key wine-producing regions of the world, with particular reference to French vineyards.A short history and analysis of each region is followed by a survey of the types of wines produced, the specific properties that make the region unique, and the appellations of the area. New to this edition are more than 60 features on key wine producers around the world, affording a fascinating insight into what is involved in high-quality wine-making. Boxes and features throughout also cover a vast range of subjects such as how to read a wine label and whether to decant wine, through to organic wine-growing and bio-dynamics.
Laryngopharyngeal and Gastroesophageal Reflux: A Comprehensive Guide to Diagnosis, Treatment, and Diet-Based Approaches
by Craig H. ZalvanThis text comprehensively reviews the current state of the art in Laryngopharyngeal Reflux (LPR) together with a comprehensive explanation and description of the known gastroesophageal reflux (GERD) literature. With chapters written by experts from around the world, this text aims to deliver what is current in reflux recognition, diagnosis, reflux related complications, and the various treatment modalities. This is the first textbook to combine the most up to date knowledge of both LPR and GERD meant for both specialties and the general medicine population. Completely unique to the reflux literature is a section detailing the substantial benefits of a mostly plant based, Mediterranean style diet in the treatment of reflux disease. Encouraging patients to read and learn about diet and health is likely the most important step in improving their disease. The text provides direction to the caregiver on how to transition to a mostly plant-based diet. Review of myths, effects of diet in the setting of other disease states, and dietary consequences are explained. Guidelines on how to transition diet, dining out while maintaining a plant-based diet, and how to wean off medication, such as PPI, are also provided.Laryngopharyngeal and Gastroesophageal Reflux: A Comprehensive Guide to Diagnosis Treatment, and Diet-Based Approaches will provide the medical community with a resource to understand, teach, and provide the latest in LPR and GERD information to the caregiver and subsequently the patient.
Las Christmas: Favorite Latino Authors Share Their Holiday Memories
by Esmeralda Santiago Joie Davidow24 stories, 6 poems and songs, and 22 recipes for the Christmas season.
Lasagna: A Baked Pasta Cookbook
by Anna Hezel The Editors Of TasteChange the way you think about lasagna with a cookbook featuring 50 recipes that are bold, creative, and always comforting “What could possibly be better than a great lasagna recipe? A whole slew of them, plus some wonderful baked pastas too.”—Ruth Reichl Whether you’re craving a meatball lasagna, keeping it stupid simple with a slow cooker spinach lasagna, or hosting brunch with an eggy carbonara lasagna that shouts “Hello!” from the center of the table, you’ll find plenty of new ways to cook the classic dish in Lasagna: A Baked Pasta Cookbook. In addition to a lasagna recipe for every occasion, the book features many creative ideas for what to eat with it, including the perfect iceberg lettuce salad you’ve ordered a million times in Italian restaurants, pillowy garlic knots, and a tiramisu for the twenty-first century. A baked pasta chapter delivers non-lasagna showstoppers, like skillet-baked spaghetti and timpano. With 50 recipes, mouth-watering photography, and plenty of tips, Lasagna is a detailed and delicious celebration of a baked pasta icon. Advance praise for Lasagna“An exuberant love letter to the bubbling, bronzed, bricklike comfort of lasagna. I foresee 200 percent more lasagna in my kitchen this fall, just as Anna Hezel and the editors of TASTE wanted for me.”—Deb Perelman, Smitten Kitchen “Garfield’s love of lasagna is well-documented. In his opinion, it’s nature’s perfect food. I’m often asked, ‘Why lasagna?’ Truth is, lasagna is my favorite food. So, it looks like Garfield and I will be fighting over this delightful book.”—Jim Davis, creator of Garfield “The sad truth is that lasagna—a dish of such great potential—is too often sloughed together haphazardly, a multithousand-calorie doorstop for the potluck table. Anna Hezel and the team from TASTE have, thankfully, reconsidered Garfield’s favorite food and laid out, in friendly and encouraging words and pictures, simple and essential ways to elevate your lasagna game. Plus they’ve mapped out a great range of baked pastas and the lasagna-adjacent dishes of the world, so you can set sail from red sauce seas to faraway horizons, discovering variations of baked noodle bliss you may have never known were within your reach.”—Peter Meehan, food editor of the Los Angeles Times and cofounder of Lucky Peach
Lasagna Means I Love You
by Kate O'ShaughnessyWhat are the essential ingredients that make a family? Eleven-year-old Mo is making up her own recipe in this unforgettable story that's a little sweet, a little sour, and totally delicious. <P><P> Nan was all the family Mo ever needed. But suddenly she’s gone, and Mo finds herself in foster care after her uncle decides she’s not worth sticking around for. <P><P>Nan left her a notebook and advised her to get a hobby, like ferret racing or palm reading. But how could a hobby fix anything in her newly topsy-turvy life? <P><P>Then Mo finds a handmade cookbook filled with someone else’s family recipes. Even though Nan never cooked, Mo can’t tear her eyes away. Not so much from the recipes, but the stories attached to them. Though, when she makes herself a pot of soup, it is every bit as comforting as the recipe notes said. <P><P>Soon Mo finds herself asking everyone she meets for their family recipes. Teaching herself to make them. Collecting the stories behind them. Building a website to share them. And, okay, secretly hoping that a long-lost relative will find her and give her a family recipe all her own. <P><P>But when everything starts to unravel again, Mo realizes that if she wants a family recipe—or a real family—she’s going to have to make it up herself.
Last Bite: A Novel of Culinary Romance
by Nancy Verde BarrAfter ending a bad relationship, Casey Costello, an executive chef at a morning television show, swears off men. Who has the time anyway? She's busy overseeing a rambunctious food-prep crew in a kitchen the size of a closet; trying to please high-maintenance celebrity guest chefs; and dealing with her large extended Italian American family, who believe that the solutions to life's problems involve food. And in the midst of her high-energy, stress-inducing career—punctuated by a steady stream of parties and restaurant openings that must not be missed—she's trying to uncover why Sally Woods, a grand old dame of the culinary world and regular on the television show, is suddenly ready to jump ship and find a new station and a new executive chef. When Danny O'Shea, a handsome chef from one of New York's hottest new restaurants, makes a guest appearance on the show, Casey smells trouble. But feelings ignite faster than a flambé dessert, especially when Danny whips up a few surprises during a television shoot in Italy. Narrated in Casey's smart and refreshingly disarming voice, Last Bite is an irresistible culinary caper, with characters whose appetites are as big as their personalities.
The Last Bite: A Whole New Approach to Making Desserts Through the Year
by Anna HighamA comprehensive guide to modern desserts that teaches you how to cook, create, structure, and season sweet dishes—and ultimately how to really understand dessert making. &“First and foremost, make it delicious. Your goal is to make even those who &‘don&’t do desserts&’ lick their plate clean. It has to be delicious from first to last bite.&” In this revolutionary book, award-winning pastry chef Anna Higham encourages you to approach making a dessert as you would savory cooking: engaging your senses, tasting, seasoning, and letting your ingredients shine. Exploring ingredients season by season, Anna outlines a repertoire of ways to cook each one to magnify flavor and taste. She shows you how to work with fruit; construct a dessert; and examine seasoning, structure, and texture—helping you really understand the &“how&” and &“why&” of dessert cooking. Featuring over 150 recipes for cakes, jams, mousses, and more, as well as over 45 plated desserts, The Last Bite celebrates seasonal cooking and eating with irresistible, innovative recipes—from fig leaf ice cream in fall to elderflower vinegar meringue in spring. Let Anna blow away your preconceptions about what your desserts can be and taste like with this inspiring, groundbreaking book.
Last Call
by Jerry Herships"I had a vision of a faith community where people could have a wider understanding of God and our relationship to him/her. I wanted to create a place where people could state what they believe and what they struggle with--freely. I wanted a community of people who know we don't all have to agree on everything. " Jerry Herships, former altar boy who had dreamed of making it big in show biz, tended bar to make ends meet as he worked gigs in comedy and game shows, looking for his big break. After giving up the dream and leaving Los Angeles, he found his way back to the church and discovered God calling him to ministry--but not just any ministry. Now he leads AfterHours Denver, a bar church where people worship with a whiskey in their hand and make peanut butter and jelly sandwiches to serve Denver's homeless. "Last Call" is a story of having and giving up on dreams, finding yourself, and finding how God can use you in unexpected ways.
Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time
by Brad Thomas ParsonsFrom the James Beard Award-winning author of Bitters and Amaro comes this poignant, funny, and often elegiac exploration of the question, What is the last thing you'd want to drink before you die?, with bartender profiles, portraits, and cocktail recipes.Everyone knows the parlor game question asked of every chef and food personality in countless interviews: What is the last meal you'd want to eat before you die? But what does it look like when you pose the question to bartenders? In Last Call, James Beard Award-winning author Brad Thomas Parsons gathers the intriguing responses from a diverse range of bartenders around the country, including Guido Martelli at the Palizzi Social Club in Philadelphia (he chooses an extra-dry Martini), Joseph Stinchcomb at Saint Leo in Oxford, Mississippi (he picks the Last Word, a pre-Prohibition-era cocktail that's now a cult favorite), and Natasha David at Nitecap in New York City (she would be sipping an extra-salty Margarita). The resulting interviews and essays reveal a personal portrait of some of the country's top bartenders and their favorite drinks, while over 40 cocktail recipes and stunning photography make this a keepsake for barflies and cocktail enthusiasts of all stripes.
Last Call at Coogan's: The Life and Death of a Neighborhood Bar
by Jon MichaudThe uniquely inspiring story of a beloved neighborhood bar that united the communities it served.Coogan’s Bar and Restaurant opened in New York City’s Washington Heights in 1985 and closed its doors for good in the pandemic spring of 2020. Sometimes called Uptown City Hall, it became a staple of neighborhood life during its 35 years in operation—a place of safety and a bulwark against prejudice in a multi-ethnic, majority-immigrant community undergoing rapid change.Last Call at Coogan’s by Jon Michaud tells the story of this beloved saloon, from the challenging years of the late 80's and early 90's, when Washington Heights suffered from the highest crime rate in the city, to the 2010’s, when gentrification pushed out longtime residents and nearly closed Coogan's itself; only a massive community mobilization including local politicians and Lin-Manuel Miranda kept the doors open.This book touches on many serious issues facing the country today: race relations, policing, gentrification, and the COVID-19 pandemic. Along the way, readers will meet the bar’s owners and an array of its most colorful regulars, such as an aspiring actor from Kentucky who dreams of bringing a theater company to Washington Heights, a television reporter who loves karaoke, and a Puerto Rican community board manager who falls in love with an Irish cop from the local precinct. At its core, this is the story of one small business, the people who worked there, the customers they served, and the community they all called home.
Last Canadian Beer: The Moosehead Story
by Harvey SawlerA look at the history of a family beer business and how they’ve managed to maintain strength in an increasingly competitive industry.Featuring important insights from the company’s current executives and employees, Last Canadian Beer: The Moosehead Story is not only a fascinating company history, but also a candid look at how a small New Brunswick business remains competitive in a difficult global marketplace. While other Canadian beer brands long ago sold out to American and European interests, Moosehead has remained fiercely independent.Last Canadian Beer is the remarkable story of a time-honored business, a complex family, and a beloved beer.
The Last Course: A Cookbook
by Melissa Clark Claudia FlemingA beautiful new edition of &“the greatest dessert book in the history of the world&” (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern&’s James Beard Award–winning pastry chef. Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City&’s Gramercy Tavern with her James Beard Award–winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Fleming&’s desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect result—placing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include Raspberry–Lemon Verbena Meringue Cake, Blueberry–Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come.Praise for The Last Course &“While I must admit to being particularly partial to Claudia&’s Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudia&’s inspired recipes are so beautifully transcribed that even the most nervous of home cooks will feel comfortable trying them and will be a four-star chef for the day.&”—Daniel Boulud &“The Goddess of New American Pastry.&”—Elle
The Last Diet.: Discover the Secret to Losing Weight - For Good
by Shahroo IzadiReplace shame and guilt with self-compassion to change the way you think about weight lossAuthor Shahroo Izadi presents a new approach losing weight—without ever telling you what or how to eat. In The Last Diet., she shares how the same evidence-based tools she used effectively with her clients who struggle with addiction helped her to lose over a hundred pounds, increase her self-esteem, and transform her habits around food and negative self-talk. Diets often offer quick, short-term fixes and so-called miracle cures, but the real challenge is managing weight and changing habits over a sustained period of time. Everybody's journeys and needs are different: it’s about shifting the way we communicate with ourselves and our bodies every single day, in every aspect of our lives. Shahroo’s revolutionary kindness method gives readers the tools to embrace self-kindness and self-respect and in doing so change the narrative of health. Using a custom-tailored plan, The Last Diet. will help you identify where your unhealthy habits come from, teach you how change them, and show you what to do when you slip up. Shahroo guides you through every step, helping you to draw out your own wisdom and find motivation to change your long-term habits and lose weight – for good.
The Last Hunger Season: A Year in an African Farm Community on the Brink of Change
by Roger ThurowAt 4:00 am, Leonida Wanyama lit a lantern in her house made of sticks and mud. She was up long before the sun to begin her farm work, as usual. But this would be no ordinary day, this second Friday of the new year. This was the day Leonida and a group of smallholder farmers in western Kenya would begin their exodus, as she said, "from misery to Canaan," the land of milk and honey.Africa's smallholder farmers, most of whom are women, know misery. They toil in a time warp, living and working essentially as their forebears did a century ago. With tired seeds, meager soil nutrition, primitive storage facilities, wretched roads, and no capital or credit, they harvest less than one-quarter the yields of Western farmers. The romantic ideal of African farmers--rural villagers in touch with nature, tending bucolic fields--is in reality a horror scene of malnourished children, backbreaking manual work, and profound hopelessness. Growing food is their driving preoccupation, and still they don't have enough to feed their families throughout the year. The wanjala--the annual hunger season that can stretch from one month to as many as eight or nine--abides.But in January 2011, Leonida and her neighbors came together and took the enormous risk of trying to change their lives. Award-winning author and world hunger activist Roger Thurow spent a year with four of them--Leonida Wanyama, Rasoa Wasike, Francis Mamati, and Zipporah Biketi--to intimately chronicle their efforts. In The Last Hunger Season, he illuminates the profound challenges these farmers and their families face, and follows them through the seasons to see whether, with a little bit of help from a new social enterprise organization called One Acre Fund, they might transcend lives of dire poverty and hunger.The daily dramas of the farmers' lives unfold against the backdrop of a looming global challenge: to feed a growing population, world food production must nearly double by 2050. If these farmers succeed, so might we all.
Last Licks (A Lickety Splits Mystery #3)
by Cynthia BaxterIt&’s autumn in the Hudson Valley, and Kate McKay has some tricks up her sleeve for a deliciously spooky season at her Lickety Splits Ice Cream Shoppe. But with a cold-blooded murderer thrown into the mix, the scares are about to become a little too real . . . Kate receives the shock of a lifetime when she&’s blindsided by an offer she can&’t refuse. An assistant movie director desperately wants to shoot a key scene at Lickety Splits and she&’s willing to pay big bucks to sweeten the last-minute deal. All Kate has to do is tolerate a bustling film crew for a few hours and provide one important prop—a scoop of handmade ice cream . . . But when up-and-coming actress Savannah Crane drops dead after spooning down some chocolate almond fudge, Kate&’s first taste of Hollywood might be her last. Determined to clear her name, Kate finds herself churning through a long list of unsavory characters to catch the real killer lurking around town. As she uncovers the truth about the jealous rivals and obsessive stalkers who haunted Savannah&’s life, Kate soon realizes that tangling with the late starlet&’s &“fans&” could make this her most terrifying fall yet . . . Includes mouthwatering ice cream recipes from the Lickety Splits Ice Cream Shoppe!
The Last Lobster: Boom or Bust for Maine's Greatest Fishery?
by Christopher WhiteFrom the author of Skipjack & The Melting World comes a mystery: the curious boom in America’s beloved lobster industry and its probable crashMaine lobstermen have happened upon a bonanza along their rugged, picturesque coast. For the past five years, the lobster population along the coast of Maine has boomed, resulting in a lobster harvest six times the size of the record catch from the 1980s—an event unheard of in fisheries. In a detective story, scientists and fishermen explore various theories for the glut. Leading contenders are a sudden lack of predators and a recent wedge of warming waters, which may disrupt the reproductive cycle, a consequence of climate change.Christopher White's The Last Lobster follows three lobster captains—Frank, Jason, and Julie (one the few female skippers in Maine)—as they haul and set thousands of traps. Unexpectedly, boom may turn to bust, as the captains must fight a warming ocean, volatile prices, and rough weather to keep their livelihood afloat. The three captains work longer hours, trying to make up in volume what they lack in price. As a result, there are 3 million lobster traps on the bottom of the Gulf of Maine, while Frank, Jason, and others call for a reduction of traps. This may in boost prices. The Maine lobstering towns are among the first American communities to confront global warming, and the survival of the Maine Coast depends upon their efforts.It may be an uphill battle to create a sustainable catch as high temperatures are already displacing lobsters northward toward Canadian waters—out of reach of American fishermen. The last lobster may be just ahead.
Last-Minute Kitchen Secrets: 128 Ingenious Tips to Survive Lumpy Gravy, Wilted Lettuce, Crumbling Cake, and Other Cooking Disasters
by Joey GreenYour guests are arriving in a half hour, and your dinner has taken a turn for the worse. The lettuce has wilted, the gravy's lumpy, and the pie crust has burned! Time for takeout? Not if you have Joey Green's Last-Minute Kitchen Secrets. This book contains more than a hundred helpful hacks to avoid and salvage cooking disasters, store and prepare ingredients, keep appliances running smoothly, and clean cookware. These simple, ingenious tips may sound quirky at first, but they really do work. The book also includes food-based folk remedies, sidebars with fascinating kitchen trivia, and unconventional recipes. Dishwasher salmon anyone?
Last Night at the Lobster
by Stewart O'NanThe Red Lobster perched in the far corner of a run-down New England mall hasn?t been making its numbers and headquarters has pulled the plug. But manager Manny DeLeon still needs to navigate a tricky last shift with a near-mutinous staff. All the while, he?s wondering how to handle the waitress he?s still in love with, what to do about his pregnant girlfriend, and where to find the present that will make everything better. Stewart O?Nan has been called ?the bard of the working class,? and Last Night at the Lobster is one of his most acclaimed works to date.
The Last Night on the Titanic: Unsinkable Drinking, Dining, and Style
by Veronica Hinke“Veronica Hinke has taken a story that we all know so well and interwoven delicious recipes that are historic and old, but classic and worthy of any modern-day table. She has unearthed a vibrant culinary subtext that often left me breathless and dreamy-eyed. She skillfully captures the magical avor of a fascinating era in our history. Two spatulas raised in adulation.” — CHEF ART SMITH, James Beard award winner, Top Chef Masters contestant, former personal chef to Oprah WinfreyApril 14, 1912. It was an unforgettable night. In the last hours before the Titanic struck the iceberg, passengers in all classes were enjoying unprecedented luxuries. Innovations in food, drink, and de´cor made this voyage the apogee of Edwardian elegance.Veronica Hinke’s painstaking research and deft touch bring the Titanic’s tragic but eternally glamorous maiden voyage back to life. In addition to stirring accounts of individual tragedy and survival, The Last Night on the Titanic offers tried-and-true recipes, newly invented styles, and classic cocktails to reproduce a glittering world of sophistication at sea. Readers will experience: Recipes for Oysters a` la Russe, Chicken and Wild Mushroom Vol-au-Vents, and dozens of other scrumptious dishes for readers to recreate in their own kitchens A rare printed menu from the last first class dinner on the Titanic Drink recipes from John Jacob Astor IV’s luxury hotels, including the original Martini The true story of “The Unsinkable Molly Brown” An extraordinary eyewitness testimony to Captain Edward Smith’s final moments Intimate and captivating stories about select passengers—from millionaires to third class passengers
The Last Noel (An Iris House B&B Mystery #4)
by Jean Hager[from the back cover] "Murder Steals the Scene Peace and goodwill go out the window at Tess Darcy's Community Church in Victoria Springs the minute out-of-town drama professor Sherwood Draper walks in the door. He's been asked to replace the former director of the annual Christmas pageant, and she's furious. The organist is humiliated to be replaced by taped music, and the husband of a parishioner is outraged when he finds Sherwood backstage playing love scenes with his wife. But it turns out to be curtains for the unpopular professor before the show begins. His corpse is found in a dressing room and there's no shortage of suspects with both motive and opportunity. Now it's up to Tess to find out if the irreverent professor has been done in by the fury of a wronged wife or by the righteous indignation of a fellow parishioner willing to commit a deadly sin on sacred grounds." Includes about a half dozen Christmas breakfast, dinner and dessert recipes.
The Last Peach
by Gus GordonGus Gordon's The Last Peach is the story of two indecisive bugs contemplating eating the last peach of the summer in a hilarious picture book about anticipation and expectation. Summer’s almost over, and there’s one peach left. There’s also one big question in the air: Should someone eat it? What if it’s rotten inside?But what if it’s juicy?Should the bug who saw it first get to eat it?Should both bugs share it with their friends?Will anyone eat the peach?! EVER?!?
The Last Schmaltz: A Very Serious Cookbook
by Anthony Rose Chris JohnsSCHMALTZ (Yiddish): 1) melted chicken fat. 2) Excessive sentimentality; overly emotional behavior. From one of Toronto's most magnetic chefs and restaurateurs comes a long-awaited cookbook that has just the right amount of schmaltz.Whether you know him as Toronto's King of Comfort Food, the Don of Dupont, or the Sultan of Smoked Meat, a conversation about the food and restaurant scene in Toronto isn't complete without mention of Anthony Rose. From his famous Fat Pasha Cauliflower (which may or may not have caused the Great Cauliflower Shortage of 2016) and Rose and Sons Patty Melt to his Pork Belly Fried Rice and Nutella Babka Bread Pudding, Anthony's dishes have consistently made waves in the culinary community. Now, in his first cookbook, Anthony has teamed up with internationally-renowned food and travel writer Chris Johns to share his most famous recipes and stories.Be amazed by the reactions Anthony received when he ingeniously invented a dish called the "All-Day Breakfast." Thrill at the wonder Anthony felt when, as a young Jewish kid, he tasted the illicit lusciousness of bacon for the first time. Or discover the secret ingredient to the perfect shore lunch on a camping trip (hint: it's foie gras).Often funny, sometimes ridiculous, but always delicious, The Last Schmaltz is a peek into the mind of a much-loved chef at the top of his culinary game.
Last Stand of the Louisiana Shrimpers
by Emma Christopher LiretteIn recent years, shrimpers on the Louisiana coast have faced a historically dire shrimp season, with the price of shrimp barely high enough to justify trawling. Yet, many of them wouldn’t consider leaving shrimping behind, despite having transferrable skills that could land them jobs in the oil and gas industry. Since 2001, shrimpers have faced increasing challenges to their trade: an influx of shrimp from southeast Asia, several traumatic hurricane seasons, and the largest oil spill at sea in American history. In Last Stand of the Louisiana Shrimpers, author Emma Christopher Lirette traces how Louisiana Gulf Coast shrimpers negotiate land and blood, sea and freedom, and economic security and networks of control. This book explores what ties shrimpers to their boats and nets. Despite feeling trapped by finances and circumstances, they have created a world in which they have agency. Lirette provides a richly textured view of the shrimpers of Terrebonne Parish, Louisiana, calling upon ethnographic fieldwork, archival research, interdisciplinary scholarship, and critical theory. With evocative, lyrical prose, she argues that in persisting to trawl in places that increasingly restrict their way of life, shrimpers build fragile, quietly defiant worlds, adapting to a constantly changing environment. In these flickering worlds, shrimpers reimagine what it means to work and what it means to make a living.
The Last Super Chef
by Chris NegronFamily and food take center stage in this heartfelt middle grade story perfect for fans of John David Anderson and Antony John. For as long as he can remember, Curtis Pith has been obsessed with becoming a chef like Lucas Taylor, host of Super Chef. And Curtis has a secret: Taylor is actually his long-absent father. So when Taylor announces a kids-only season of Super Chef, Curtis finally sees his chance to meet his dad. But after Curtis wins a spot in the competition and arrives in New York to film the show, nothing goes as smoothly as he expected. It’s all riding on the last challenge. If Curtis cooks his heart out like he knows he can, he just might go home with the top prize—and the truth.