Delicious Details

“Delicious Details” takes readers on an intimate heartfelt journey, portrayed as a symbolic canvas of existence where family, food, and recovery converge to paint the intricate picture of a life. This book is the portrait of one woman’s remarkable journey, marked by resilience, moments of serenity, and shared connections with loved ones. Going beyond the realm of a mere recipe collection, this memoir ventures into the author’s transformation. Woven throughout the narrative are personal recovery anecdotes spanning the author’s life journey, from birth and beyond. Revealing the profound influence of the natural environment, the visual arts, and culinary nutrition for enhancing recovery and facilitating healing. The book serves as a poignant reminder that each person possesses an invaluable story to share, contributing to the collective, where individual experiences blend to create a masterpiece of human lives. Life’s journey isn’t characterized as either bad or good art; it’s an unique work of art in its own right. The pages resonate with a message that’s beautifully simple – we are all spiritual beings on an adventurous path through diverse human experiences.

Energetic, classic, adventurous and completely satisfying, Eat Delicious is packed with stunning photography and big bold recipes-- perfect for fans of Jamie Oliver, Smitten Kitchen and the hundreds of thousands of followers of Dennis the Prescott on Instagram. Eat Delicious features comfort food from around the globe that can be prepared by any home cook, no matter their skill level. Good food isn't processed or precious, Dennis insists. Good food is delicious, fun to make, exciting to eat and puts you in a good mood. Mirroring the inviting, energetic style of Dennis's Instagram account, Eat Delicious is packed with 125 of his most popular and original recipes for breakfast, lunch, and dinner as well as desserts, snacks, and sides that everyone will enjoy, including: * Brioche Doughnuts * Fried Feta BLT * Fried Shoestring Onion Cheeseburgers * Super Spicy Dan Dan Noodles * Garam Masala Beer Mussels * Matcha Mint Chip Ice Cream Skip the takeout and create Dennis's fabulous fare in your own kitchen with this dazzling cookbook that makes it easy to eat delicious!

This easy-to-use packet uses the Four Square method to teach your students how to identify and use supporting details. The popular Four Squre method, which has been proven to work in classrooms just like yours, can be used with all forms of writing and will fit any reading or language arts program. This step-by-step approach is built around a simple graphic organizer that first shows students how to collect ideas and then helps them use those ideas to create clear and polished prose. Open-ended reproducibles make the technique accessible to writers of all ability ranges. It is also great for content area writing.

A savory account of how the pursuit of delicious foods shaped human evolution Nature, it has been said, invites us to eat by appetite and rewards by flavor. But what exactly are flavors? Why are some so pleasing while others are not? Delicious is a supremely entertaining foray into the heart of such questions. With generous helpings of warmth and wit, Rob Dunn and Monica Sanchez offer bold new perspectives on why food is enjoyable and how the pursuit of delicious flavors has guided the course of human history. They consider the role that flavor may have played in the invention of the first tools, the extinction of giant mammals, the evolution of the world’s most delicious and fatty fruits, the creation of beer, and our own sociality. Along the way, you will learn about the taste receptors you didn't even know you had, the best way to ferment a mastodon, the relationship between Paleolithic art and cheese, and much more. Blending irresistible storytelling with the latest science, Delicious is a deep history of flavor that will transform the way you think about human evolution and the gustatory pleasures of the foods we eat.

Points out how British novelist Pym (1913-80) parodied the conventions of romance novels by deflating characters, hyperbole, and exaggeration, or emphasizing meticulously the mundane elements of everyday life. Shows how she used food, clothes, heroin and hero characterizations, and marriage customs to portray her characters,' and perhaps her own, skepticism about the whole business. Paper edition (764-0), $18.95. Annotation copyrighted by Book News, Inc., Portland, OR

Jamie Oliver's Food Tube presents The Pasta Book, jam-packed with simple, seasonal recipes, plus all the need-to-know basics from Jamie's own Italian mentor, chef Gennaro Contaldo. 'Enjoy this pocket-sized cookbook, full of incredible, achievable pasta recipes, from the very basics to kick-ass dishes for any night of the week. Buon appetite!' - Jamie Oliver Whatever your ability in the kitchen, pasta is often a staple mid-week supper. This book will help to re-vamp your repertoire. It's full of delicious, simple, seasonal recipes such as: - Wild Rocket & Pecorino Orecchiette - Summer Vegetable Cappellacci - Autumnal Wild Mushroom Tagliatelle - Wintery Game Ragu - Gennaro's take on classic favourites such as Carbonara and Bolognese. If you really want to be adventurous, there is always the option to learn about making pasta from scratch, but the recipes are equally tasty with dried pasta.

In Good Bread Is Back, historian and leading French bread expert Steven Laurence Kaplan takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality. Kaplan describes how, while bread comprised the bulk of the French diet during the eighteenth century, by the twentieth, per capita consumption had dropped off precipitously. This was largely due to social and economic modernization and the availability of a wider choice of foods. But part of the problem was that the bread did not taste good. In a culture in which bread is sacrosanct, bad bread was more than a gastronomical disappointment; it was a threat to France's sense of itself. By the mid-1990s bakers rallied, and bread officially designated as "bread of the French tradition" was in demand throughout Paris. Kaplan meticulously describes good bread's ideal crust and crumb (interior), mouth feel, aroma, and taste. He discusses the breadmaking process in extraordinary detail, from the ingredients to the kneading, shaping, and baking, and even the sound bread should make when it comes out of the oven. Kaplan does more than tell the story of the revival of good bread in France. He makes the reader see, smell, taste, feel, and even hear why it is so very wonderful that good bread is back.

Reproduction of the original: The Countess of Lowndes Square and Other Stories by E.F Benson