Fried

Author: Joan Z. Borysenko, Ph.D.
Publisher: Hay House, Inc
ISBN: 1401929516
Category : Self-Help
Languages : en
Pages : 194

Book Description
This Is an Invitation to Take Your Power Back! What happened to the spark you had as a child that powered curiosity, engagement with life, and creativity? Has it burned out? Are you feeling emotionally and physically exhausted and cynical, wondering if you’ve got what it takes to make it in this rapidly changing world? Burnout looks a lot like depression, but it’s not a biological bogeyman that medication or simple stress management can cure. It’s a disorder of hope and will that sucks the life out of competent, idealistic, hardworking people like you; and it will be an ongoing challenge for you to take your power back! In this breakthrough work, Joan Borysenko, Ph.D.—a Harvard-trained medical scientist, psychologist, and renowned pioneer in stress and health—straddles psychology, biology, and soul in a completely fresh approach to burnout. Joan’s deeply human (and often amusing) personal accounts of burnout and recovery; the science of helplessness, hopelessness, and empowerment; and the rich wisdom of people who have gone from fried to revived—including many of Joan’s vibrant community of 5,000 Facebook Friends—make this powerful and practical book a must-read for our times.

The Foxfire Book of Appalachian Cookery

Author: T. J. Smith
Publisher: UNC Press Books
ISBN: 1469654105
Category : Cooking
Languages : en
Pages : 249

Book Description
From springhouse to smokehouse, from hearth to garden, Southern Appalachian foodways are celebrated afresh in this newly revised edition of The Foxfire Book of Appalachian Cookery. First published in 1984—one of the wildly popular Foxfire books drawn from a wealth of material gathered by Foxfire students in Rabun Gap, Georgia—the volume combines hundreds of unpretentious, delectable recipes with the practical knowledge, wisdom, and riveting stories of those who have cooked this way for generations. A tremendous resource for all interested in the region's culinary culture, it is now reimagined with today's heightened interest in cultural-specific cooking and food-lovers culture in mind. This edition features new documentation, photographs, and recipes drawn from Foxfire's extensive archives while maintaining all the reminiscences and sharp humor of the amazing people originally interviewed. Appalachian-born chef Sean Brock contributes a passionate foreword to this edition, witnessing to the book's spellbinding influence on him and its continued relevance. T. J. Smith, editor of the revised edition, provides a fascinating perspective on the book's original creation and this revision. They invite you to join Foxfire for the first time or once again for a journey into the delicious world of wild foods, traditional favorites, and tastes found only in Southern Appalachia.

French Fried

Author: Harriet Welty Rochefort
Publisher: Macmillan
ISBN: 9780312261498
Category : Cooking
Languages : en
Pages : 314

Book Description
The author, born in Shenandoah, Iowa, moved to France and eventually had to learn to cook "à la française." She shares her adventures and misadventures and many recipes.

Son of a Southern Chef

Author: Lazarus Lynch
Publisher: Penguin
ISBN: 0525534180
Category : Cooking
Languages : en
Pages : 290

Book Description
A wildly inventive soul food bible from a two-time Chopped winner and the host of Snapchat's first-ever cooking show. Thousands of fans know Lazarus Lynch for his bold artistic sensibility, exciting take on soul food, and knockout fashion sense. Laz has always had Southern and Caribbean food on his mind and running through his veins; his mother is Guyanese, while his father was from Alabama and ran a popular soul food restaurant in Queens known for its Southern comfort favorites. He created "Son of a Southern Chef" on Instagram as a love letter to the family recipes and love of cooking he inherited. In his debut cookbook, Laz offers up more than 100 recipe hits with new takes on classic dishes like Brown Butter Candy Yam Mash with Goat Cheese Brülée, Shrimp and Crazy Creamy Cheddar Grits, and Dulce de Leche Banana Pudding. Packed with splashy color photography that pops off the page, this cookbook blends fashion, food, and storytelling to get readers into the kitchen. It's a Southern cookbook like you've never seen before.

Fry Bread

Author: Kevin Noble Maillard
Publisher: Roaring Brook Press
ISBN: 1250760860
Category : Juvenile Fiction
Languages : en
Pages : 48

Book Description
Winner of the 2020 Robert F. Sibert Informational Book Medal A 2020 American Indian Youth Literature Picture Book Honor Winner “A wonderful and sweet book . . . Lovely stuff.” —The New York Times Book Review Told in lively and powerful verse by debut author Kevin Noble Maillard, Fry Bread is an evocative depiction of a modern Native American family, vibrantly illustrated by Pura Belpre Award winner and Caldecott Honoree Juana Martinez-Neal. Fry bread is food. It is warm and delicious, piled high on a plate. Fry bread is time. It brings families together for meals and new memories. Fry bread is nation. It is shared by many, from coast to coast and beyond. Fry bread is us. It is a celebration of old and new, traditional and modern, similarity and difference. A 2020 Charlotte Huck Recommended Book A Publishers Weekly Best Picture Book of 2019 A Kirkus Reviews Best Picture Book of 2019 A School Library Journal Best Picture Book of 2019 A Booklist 2019 Editor's Choice A Shelf Awareness Best Children's Book of 2019 A Goodreads Choice Award 2019 Semifinalist A Chicago Public Library Best of the Best Book of 2019 A National Public Radio (NPR) Best Book of 2019 An NCTE Notable Poetry Book A 2020 NCSS Notable Social Studies Trade Book for Young People A 2020 ALA Notable Children's Book A 2020 ILA Notable Book for a Global Society 2020 Bank Street College of Education Best Children's Books of the Year List One of NPR's 100 Favorite Books for Young Readers Nominee, Pennsylvania Young Readers Choice Award 2022-2022 Nominee, Illinois Monarch Award 2022

Rework

Author: Jason Fried
Publisher: Crown Currency
ISBN: 0307463761
Category : Business & Economics
Languages : en
Pages : 290

Book Description
Rework shows you a better, faster, easier way to succeed in business. Most business books give you the same old advice: Write a business plan, study the competition, seek investors, yadda yadda. If you're looking for a book like that, put this one back on the shelf. Read it and you'll know why plans are actually harmful, why you don't need outside investors, and why you're better off ignoring the competition. The truth is, you need less than you think. You don't need to be a workaholic. You don't need to staff up. You don't need to waste time on paperwork or meetings. You don't even need an office. Those are all just excuses. What you really need to do is stop talking and start working. This book shows you the way. You'll learn how to be more productive, how to get exposure without breaking the bank, and tons more counterintuitive ideas that will inspire and provoke you. With its straightforward language and easy-is-better approach, Rework is the perfect playbook for anyone who’s ever dreamed of doing it on their own. Hardcore entrepreneurs, small-business owners, people stuck in day jobs they hate, victims of "downsizing," and artists who don’t want to starve anymore will all find valuable guidance in these pages.

Advances in Deep-Fat Frying of Foods

Author: Servet Gulum Sumnu
Publisher: CRC Press
ISBN: 1420055593
Category : Technology & Engineering
Languages : en
Pages : 330

Book Description
Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authoritie

Tasting Rome

Author: Katie Parla
Publisher: Clarkson Potter
ISBN: 0804187193
Category : Cooking
Languages : en
Pages : 258

Book Description
A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen. eBook Bonus Material: Be sure to check out the directory of all of Rome's restaurants mentioned in the book!

How to Eat Fried Worms

Author: Thomas Rockwell
Publisher:
ISBN: 9781408324264
Category : Juvenile Fiction
Languages : en
Pages : 0

Book Description
Billy must eat 15 worms in 15 days to win his bet with Alan and Joe. But Alan and Joe are out to stop him succeeding - by fair means or foul

Fried Chicken

Author: Rebecca Lang
Publisher: Ten Speed Press
ISBN: 1607747251
Category : Cooking
Languages : en
Pages : 134

Book Description
An irresistible cookbook featuring more than 50 family-friendly fried chicken recipes, including classic Southern, globally influenced, and skillet- and deep-fried variations. Fried chicken is comfort food at its finest. Served alongside a biscuit, atop waffles, or just on its own, fried chicken is one of the most universally loved foods around. In Fried Chicken, Southern chef Rebecca Lang collects 50 of the most tantalizing, crowd-pleasing variations on the classic. There are perennial favorites like Buttermilk-Soaked, Bacon-Fried Chicken Smothered in Gravy; Tennessee Hot Chicken; kid-friendly Chicken Fingers; and even Gluten-Free Southern Fried Chicken. Also featured are internationally inspired recipes, such as Saigon Street Wings, Chinese Lollipop Wings, Mexican-Lime Fried Chicken Tacos, and Korean Fried Chicken with Gochujang Sauce. All of these recipes are impeccably tested, foolproof, and will have the whole family singing the praises of perfectly fried poultry.