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Author: Kate Forsyth
Publisher: Random House Australia
ISBN: 1742756093
Category : Fiction
Languages : en
Pages : 576
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Book Description
Winner of the 2015 American Libraries Association prize for Historical Fiction. A lovely stew of sex, fairytales and, well, sex really. THE AGE. An exquisite rendering of the story behind the Rapunzel fairy tale. Charlotte-Rose de la Force has been banished from the court of Versailles by the Sun King, Louis XIV, after a series of scandalous love affairs. She is comforted by an old nun, Sœur Seraphina, who tells her the tale of a young girl who, a hundred years earlier, is sold by her parents for a handful of bitter greens ... After Margherita's father steals a handful of parsley, wintercress and rapunzel from the walled garden of the courtesan Selena Leonelli, he is threatened with having both hands cut off ... unless he and his wife give away their little girl. Selena is the famous red-haired muse of the artist Tiziano, first painted by him in 1512 and still inspiring him at the time of his death, sixty-four years later. Called La Strega Bella, Selena is at the centre of Renaissance life in Venice, a world of beauty and danger, seduction and betrayal, love and superstition. Locked away in a tower, growing to womanhood, Margherita sings in the hope that someone will hear her. One day, a young man does ... Three women, three lives, three stories, braided together to create a compelling tale of desire, obsession, black magic and the redemptive power of love.
Author: Kate Forsyth
Publisher: Random House Australia
ISBN: 1742756093
Category : Fiction
Languages : en
Pages : 576
Get Book
Book Description
Winner of the 2015 American Libraries Association prize for Historical Fiction. A lovely stew of sex, fairytales and, well, sex really. THE AGE. An exquisite rendering of the story behind the Rapunzel fairy tale. Charlotte-Rose de la Force has been banished from the court of Versailles by the Sun King, Louis XIV, after a series of scandalous love affairs. She is comforted by an old nun, Sœur Seraphina, who tells her the tale of a young girl who, a hundred years earlier, is sold by her parents for a handful of bitter greens ... After Margherita's father steals a handful of parsley, wintercress and rapunzel from the walled garden of the courtesan Selena Leonelli, he is threatened with having both hands cut off ... unless he and his wife give away their little girl. Selena is the famous red-haired muse of the artist Tiziano, first painted by him in 1512 and still inspiring him at the time of his death, sixty-four years later. Called La Strega Bella, Selena is at the centre of Renaissance life in Venice, a world of beauty and danger, seduction and betrayal, love and superstition. Locked away in a tower, growing to womanhood, Margherita sings in the hope that someone will hear her. One day, a young man does ... Three women, three lives, three stories, braided together to create a compelling tale of desire, obsession, black magic and the redemptive power of love.
Author: Anthony Di Renzo
Publisher: State University of New York Press
ISBN: 1438433190
Category : Biography & Autobiography
Languages : en
Pages : 219
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Book Description
Food-based reflections on Italian food, American culture, and globalization.
Author: Jennifer McLagan
Publisher: Ten Speed Press
ISBN: 1607745178
Category : Cooking
Languages : en
Pages : 272
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Book Description
The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due. In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.
Author: Stephanie Weaver
Publisher: Agate Publishing
ISBN: 1572848839
Category : Health & Fitness
Languages : en
Pages : 336
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Book Description
An essential lifestyle guide to reducing headaches and other symptoms related to migraine, vertigo, and Meniere’s disease. Its “slow-approach” plan and more than 75 trigger-free recipes set readers up for success—even when they’re in pain. In The Migraine Relief Plan, certified health and wellness coach Stephanie Weaver outlines a new, step-by-step lifestyle approach to reducing migraine frequency and severity. Using the latest research, her own migraine diagnosis, and extensive testing, Weaver has designed an accessible plan to help those living with migraine, headaches, or Meniere’s disease. Over the course of eight weeks, the plan gradually transitions readers into a healthier lifestyle, including key behaviors such as regular sleep, trigger-free eating, gentle exercise, and relaxation techniques. The book also collects resources—shopping lists, meal plans, symptom tracking charts, and kitchen-tested recipes for breakfast, lunch, snacks, and dinner—to provide readers with the tools they need to be successful. The Migraine Relief Plan encourages readers to eat within the guidelines while still helping them follow personal dietary choices, like vegan or Paleo, and navigate challenges, such as parties, work, and travel. A must-have resource for anyone who lives with head pain, this book will inspire you to rethink your attitude toward health and wellness.
Author: Austin Bush
Publisher: National Geographic Books
ISBN: 045149749X
Category : Cooking
Languages : en
Pages : 0
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Book Description
JAMES BEARD AWARD FINALIST • Welcome to a beautiful, deep dive into the cuisine and culture of northern Thailand with a documentarian's approach, a photographer's eye, and a cook's appetite. Known for its herbal flavors, rustic dishes, fiery dips, and comforting noodles, the food of northern Thailand is both ancient and ever evolving. Travel province by province, village by village, and home by home to meet chefs, vendors, professors, and home cooks as they share their recipes for Muslim-style khao soi, a mild coconut beef curry with boiled and crispy fried noodles, or spiced fish steamed in banana leaves to an almost custard-like texture, or the intense, numbingly spiced meat "salads" called laap. Featuring many recipes never before described in English and snapshots into the historic and cultural forces that have shaped this region's glorious cuisine, this journey may redefine what we think of when we think of Thai food.
Author: Kate Forsyth
Publisher: Macmillan
ISBN: 1466847840
Category : Fiction
Languages : en
Pages : 580
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Book Description
One of six sisters, Dortchen Wild lives in the small German kingdom of Hesse-Cassel in the early 19th century. She finds herself irresistibly drawn to the boy next door, the handsome but very poor fairy tale scholar Wilhelm Grimm. It is a time of tyranny and terror. Napoleon Bonaparte wants to conquer all of Europe, and Hesse-Cassel is one of the first kingdoms to fall. Forced to live under oppressive French rule, Wilhelm and his brothers quietly rebel by preserving old half-forgotten tales that had once been told by the firesides of houses grand and small over the land. As Dortchen tells Wilhelm some of the most powerful and compelling stories in what will one day become his and Jacob's famous fairy tale collection, their love blossoms. But Dortchen's father will not give his consent for them to marry and war, death, and poverty also conspire to keep the lovers apart. Yet Dortchen is determined to find a way. Evocative and richly-detailed, Kate Forsyth's The Wild Girl masterfully captures one young woman's enduring faith in love and the power of storytelling.
Author: Dana Jacobi
Publisher: Ballantine Books
ISBN: 0553394843
Category : Cooking
Languages : en
Pages : 306
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Book Description
140 delicious, healthy recipes for dark, leafy greens that will please your palate and inspire you to clean your plate, including vegan, vegetarian, and gluten-free options. Kale and collards don’t have to be the only greens on your shopping list anymore. Rising stars include romaine and parsley, Brussels sprouts and beet greens, and more. But say the words “Eat your greens,” and even though we know they’re good for us, many people are afraid that they won’t taste good. Fear no more! The Power Greens Cookbook provides go-to recipes that are both nutritious and delicious. Acclaimed cookbook author and blogger Dana Jacobi expands your culinary repertoire and introduces the fifteen Power Greens—from arugula to watercress—that are loaded with health-supporting nutrients and phytochemicals that enhance vitality, all the while protecting against diabetes, heart disease, and high blood pressure, fortifying eyes and muscles, even making your skin glow. Jacobi also shares simple cooking techniques that help you prepare these super veggies quickly. Including main dishes and hearty salads, dips, spreads, snacks, and even drinks, The Power Greens Cookbook offers myriad mouthwatering vegetable-centric recipes. • Soups: Cabbage and Brussels Sprouts Soup, Spinach Gazpacho with Walnuts, Hoppin’ John Stew with Mustard Greens • Salads: Caesar Salad with Parmesan Chickpeas, Tuscan Kale Salad with Pomegranate Seeds and Walnuts, Beets and Beet Greens with Citrus Dressing • Main Dishes: Red Beans and Smoky Greens, Kale-Smothered Pork Chops with Carrot and Apple, Tortelloni with Broccoli Rabe Florets • Small Meals and Snacks: Avocado and Watercress Tartine, Grilled Cheese and Tomato Sandwich with Kimchi, Poached Eggs in a Nest of Bacon-Wilted Kale • Side Dishes and Condiments: Carrots with Wild Arugula Pesto, French Lettuce Stir-Fry, Tahini Creamed Spinach, Kale Za’atar Shown in dozens of tantalizing photographs, these dishes are sure to become mainstays in your kitchen for weeknight family meals, casual entertaining, and elegant dinner parties. From the cruciferous and crunchy to the leafy and light, The Power Greens Cookbook is just what the doctor—and your taste buds—ordered.
Author: Jenn Louis
Publisher: Ten Speed Press
ISBN: 160774984X
Category : Cooking
Languages : en
Pages : 330
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Book Description
From one of Portland, Oregon’s most acclaimed chefs comes an IACP award-winning encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day. For any home cook who is stuck in a “three-green rut”—who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects—The Book of Greens has the solution. Chef Jenn Louis has compiled more than 175 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers’ market, or use your old standbys in new ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves. Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Health & Special Diet" category Finalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" category
Author: Peter Burke
Publisher: Chelsea Green Publishing
ISBN: 1603586156
Category : Indoor gardening
Languages : en
Pages : 210
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Book Description
The Low-Tech, No-Grow-Lights Approach to Abundant Harvest Year-Round Indoor Salad Gardening offers good news: with nothing more than a cupboard and a windowsill, you can grow all the fresh salad greens you need for the winter months (or throughout the entire year) with no lights, no pumps, and no greenhouse. Longtime gardener Peter Burke was tired of the growing season ending with the first frost, but due to his busy work schedule and family life, didn't have the time or interest in high-input grow lights or greenhouses. Most techniques for growing what are commonly referred to as "microgreens" left him feeling overwhelmed and uninterested. There had to be a simpler way to grow greens for his family indoors. After some research and diligent experimenting, Burke discovered he was right--there was a way! And it was even easier than he ever could have hoped, and the greens more nutrient packed. He didn't even need a south-facing window, and he already had most of the needed supplies just sitting in his pantry. The result: healthy, homegrown salad greens at a fraction of the cost of buying them at the market. The secret: start them in the dark. Growing "Soil Sprouts"--Burke's own descriptive term for sprouted seeds grown in soil as opposed to in jars--employs a method that encourages a long stem without expansive roots, and provides delicious salad greens in just seven to ten days, way earlier than any other method, with much less work. Indeed, of all the ways to grow immature greens, this is the easiest and most productive technique. Forget about grow lights and heat lamps! This book is a revolutionary and inviting guide for both first-time and experienced gardeners in rural or urban environments. All you need is a windowsill or two. In fact, Burke has grown up to six pounds of greens per day using just the windowsills in his kitchen! Year-Round Indoor Salad Gardening offers detailed step-by-step instructions to mastering this method (hint: it's impossible not to succeed, it's so easy!), tools and accessories to have on hand, seeds and greens varieties, soil and compost, trays and planters, shelving, harvest and storage, recipes, scaling up to serve local markets, and much more.
Author: Lidia Matticchio Bastianich
Publisher: Knopf
ISBN: 0307767566
Category : Cooking
Languages : en
Pages : 386
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Book Description
Featuring 140 mouthwatering new recipes, a gastronomic journey of the Italian regions that have inspired and informed Lidia Bastianich's legendary cooking. For the home cook and the armchair traveler alike, Lidia's Italy offers a short introduction to ten regions of Italy—from Piemonte to Puglia—with commentary on nearby cultural treasures by Lidia's daughter Tanya, an art historian. · In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the region’s Middle European influences; and buzara, an old mariner’s stew, draws on fish from the nearby sea. · From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel. · From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make fricos; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup. · In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors. · In Piemonte, the robust Barolo wine distinguishes a fork-tender stufato of beef; local white truffles with scrambled eggs is “heaven on a plate”; and a bagna cauda serves as a dip for local vegetables, including prized cardoons. · In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert. · In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them. · In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes. · From Sicily’s Palermo she brings back panelle, the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon. · In Puglia, at Italy’s heel, where durum wheat grows at its best, she makes some of the region’s glorious pasta dishes and re-creates a splendid focaccia from Altamura. There’s something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy.
