Windows to the Soul Cookbook
| Author | : St. John's Lutheran Church (Stony Ridge, Ohio) |
| Publisher | : |
| Total Pages | : 213 |
| Release | : 2018 |
| Genre | : Cookbooks |
| ISBN | : |
Windows To The Soul Cookbook
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Windows Into the Soul
| Author | : Michael Sullivan |
| Publisher | : Church Publishing, Inc. |
| Total Pages | : 116 |
| Release | : 2006-03 |
| Genre | : Art |
| ISBN | : 9780819221278 |
The act of creating art can help people explore the deepest recesses of their hearts and change their lives. Sullivan discovered the power of art for himself and has been using simple art projects as a form of prayer and a way of helping others explore what God may be saying to them.
Windows of the Soul
| Author | : Ken Gire |
| Publisher | : HarperChristian + ORM |
| Total Pages | : 199 |
| Release | : 2011-01-04 |
| Genre | : Religion |
| ISBN | : 0310864798 |
Praise for Windows of the SoulEvery once in a while a book comes along that makes you stop and think—and then think some more—like Ken Gire’s wonderful book Windows of the Soul.—John Trent in Christian Parenting TodayKen Gire has created a book that gently pours forth, like water out of a garden bucket, cleansing our thoughts and opening the petals of our spirits, providing us with a new sense of clarity in our search for God.—Manhattan (KS) MercuryEach word, each phrase, is painstakingly wrought, loaded with thoughts and prayer, and filled with new glimpses of God’s love, grace, and strength.—The Christian AdvocateWindows of the Soul will surprise you with the many and varied windows God uses to speak to us. With the heart of an artist, Ken Gire paints word pictures in prose and poetry that will thrill your heart.—Mature LivingWindows of the Soul is a rare book, resounding with the cry for communion that is both ours and God’s. With passion, honesty, and beauty, Ken Gire calls us to a fresh sensitivity to God’s voice speaking through the unexpected parables that surround us.—Christian Courier
Taste of Soul Cookbook
| Author | : Danny Bakewell, Sr. |
| Publisher | : |
| Total Pages | : |
| Release | : 2013-09-15 |
| Genre | : |
| ISBN | : 9780615836409 |
Collection of recipes from the chefs, vendors and supporters of the Taste of Soul Los Angeles
The Soul of a Chef
| Author | : Michael Ruhlman |
| Publisher | : Penguin |
| Total Pages | : 385 |
| Release | : 2001-08-01 |
| Genre | : Cooking |
| ISBN | : 1101525312 |
In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.
Israeli Soul
| Author | : Michael Solomonov |
| Publisher | : Harvest |
| Total Pages | : 387 |
| Release | : 2018 |
| Genre | : Cooking |
| ISBN | : 0544970373 |
Simple meals inspired by Israeli street food, by the authors of the best-selling James Beard Book of the Year, Zahav.
The Cooking Gene
| Author | : Michael W. Twitty |
| Publisher | : HarperCollins |
| Total Pages | : 504 |
| Release | : 2018-07-31 |
| Genre | : Cooking |
| ISBN | : 0062876570 |
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
The Rise
| Author | : Marcus Samuelsson |
| Publisher | : Voracious |
| Total Pages | : 613 |
| Release | : 2020-10-27 |
| Genre | : Cooking |
| ISBN | : 0316480673 |
An Eater Best Cookbook of Fall 2020 • This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes. It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence. Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as: Chilled corn and tomato soup in honor of chef Mashama Bailey Grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris Crab curry with yams and mustard greens for Nyesha Arrington Spiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan Island jollof rice with a shout-out to Eric Adjepong Steak frites with plantain chips and green vinaigrette in tribute to Eric Gestel Tigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin A stunning work of breadth and beauty, The Rise is more than a cookbook. It’s the celebration of a movement.
A Drop of Ladi & My Greek Soul
| Author | : Krystina Kalapothakos |
| Publisher | : |
| Total Pages | : 350 |
| Release | : 2019-10-15 |
| Genre | : Cooking |
| ISBN | : 9780578554754 |
This book is filled with 100+ unique recipes from four different regions of Greece and beautiful family stories. Chef Krystina will take you on a hellenic adventure, perusing traditional foods, wine pairings, travel stories, and the appreciation for Greek culture by beautiful people around the world.
Nothing Fancy
| Author | : Diana Kennedy |
| Publisher | : University of Texas Press |
| Total Pages | : 231 |
| Release | : 2016-04-19 |
| Genre | : Cooking |
| ISBN | : 1477308288 |
Diana Kennedy is the world’s preeminent authority on authentic Mexican cooking and one of its best-known food writers. Renowned for her uncompromising insistence on using the correct local ingredients and preparation techniques, she has taught generations of cooks how to prepare traditional dishes from the villages of Mexico, and in doing so, has documented and helped preserve the country’s amazingly diverse and rich foodways. Kennedy’s own meals for guests are often Mexican, but she also indulges herself and close friends with the nostalgic foods in Nothing Fancy. This acclaimed cookbook—now expanded with new and revised recipes, additional commentary, photos, and reminiscences—reveals Kennedy’s passion for simpler, soul-satisfying food, from the favorite dishes of her British childhood (including a technique for making clotted cream that actually works) to rare recipes from Ukraine, Norway, France, and other outposts. In her inimitable style, Kennedy discusses her addictions—everything from good butter, cream, and lard to cold-smoked salmon, Seville orange marmalade, black truffle shavings, escamoles (ant eggs), and proper croissants—as well as her bêtes noires—kosher salt, nonfat dairy products, cassia “cinnamon,” botoxed turkeys, and nonstick pans and baking sprays, among them. And look out for the ire she unleashes on “cookbookese,” genetically modified foods, plastic, and unecological kitchen practices! The culminating work of an illustrious career, Nothing Fancy is an irreplaceable opportunity to spend time in the kitchen with Diana Kennedy, listening to the stories she has collected and making the food she has loved over a long lifetime of cooking.
