Ambrosia is a raw food preparation book with seasonal recipes by Marc Anthony Hatsis. Ambrosia also includes an esoteric introduction by the author on various lifestyle habits that harmonise with the raw foodist way of life. Beautifully illustrated throughout with fruit and vegetable mandalas and astrological drawings by Marc Anthony Hatsis.
New York Times Bestseller The good, the bad, and the ugly, served up Bourdain-style. Bestselling chef and Parts Unknown host Anthony Bourdain has never been one to pull punches. In The Nasty Bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. Bringing together the best of his previously uncollected nonfiction--and including new, never-before-published material--The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike.
The acclaimed first novel by the New York Times bestselling author of Kitchen Confidential and host of Parts Unknown on CNN. A wildly funny, irreverent tale of murder, mayhem, and the mob. When up-and-coming chef Tommy Pagana settles for a less than glamorous stint at his uncle's restaurant in Manhattan's Little Italy, he unwittingly finds himself a partner in big-time crime. And when the mob decides to use the kitchen for a murder, nothing Tommy learned in cooking school has prepared him for what happens next. With the FBI on one side, and his eccentric wise-guy superiors on the other, Tommy has to struggle to do right by his conscience, and to avoid getting killed in the meantime. In the vein of Prizzi's Honor, Bone in the Throat is a thrilling Mafia caper laced with entertaining characters and wry humor. This first novel is a must-have for fans of Anthony Bourdain's nonfiction.
A legacy, conversation and collaboration of over 100 original and organic raw recipes. The work was first written in 2009 by Art of Raw Food founder Tone Anthony and her daughter Guri Bigham on Maui, Hawaii. After Tone's passing in 2011, Guri later completed the publication alongside artist Marissa Macias with the integration of Sovereign Way. The inspirational result is illustrated with photos for every recipe, stories of travel, honor of the community and insight for healthy living within the design of an award-winning art book. Heart of Raw Food placed silver in the Living Now Book Awards 2015, Cookbooks-Nutrition category.
This book will transform your health-with over 100 whole-food, raw food recipes to help you lose weight, prevent disease, and thrive The secret is out: If you want to lose weight, lower your cholesterol, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, the right food is your best medicine-and the Raw Food RECIPES is your solution. Raw Food RECIPES-the book, and the movement-is the international phenomenon that foremost emphasized the benefits of plant-based eating, and thousands of people have cut out meat, dairy, and oils from their diet and seen amazing results. If you're one of them, or you'd like to be, you need this cookbook. The Best Raw Food RECIPES-The Cookbook proves the philosophy that it is not about what you can't eat, but what you can. Chef Jenson Anthony, the woman behind some of the mouthwatering meals in the landmark documentary, and her collaborators transform wholesome fruits, vegetables, grains, and legumes into hundreds of recipes-classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year: Breakfast: Very Berry Smoothie, Breakfast Quinoa with Apple Compote Salads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea Stew Pasta and Noodle Dishes: Mushroom Stroganoff, Stir-Fried Noodles with Spring Vegetables Stir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant "Steaks" Baked and Stuffed Vegetables: Millet-Stuffed Chard Rolls The Amazing Bean: White Beans and Escarole with Parsnips Great Grains: Fruit Pizza with Tomatoes and Basil Desserts: Apricot Fig Squares, Bursting with Berries Cobbler . . . and much more! Simple, affordable, and delicious, the recipes in The Best Raw Food RECIPES-The Cookbook put the power of real, healthy food in your hands. Join the Best Raw Food RECIPES movement and start cooking the Fresh food way today-it could save your life!
As a pastor and teacher, Anthony Weber tried to help people deal with the grief that accompanied the death of a loved one. In 2003, he experienced that loss for himself when his father, a minister and counselor, died of pancreatic cancer while still in his fifties. Suddenly, Anthonys personal experience challenged his carefully crafted theological understanding of pain and grief. Anthony had to revisit a lot of big questions that he thought were resolved: Why is life so hard? What kind of God allows this, and why? Why do I feel so disconnected from others? How do I handle the roller coaster of emotions? Why am I now consumed by fear? How should I view the presence of pain in the world? How do I, as a pastor, teach my congregation how to pray when I can't pray anymore? Can I doubt? How long can I cry? And how long will God put up with me? Learning to Jump Again allows us to grieve at the ripple effect of death, grief, and lossbut not without hope. "I read Learning to Jump Again straight throughexcept for the times I had to stop and wipe away the tears. Refreshingly honest, Anthony's insightful and winsome writing style helped me process some of the emotions of my own father's death twelve years ago. I hope this fine book finds its way into the hands and hearts of millions dealing with death and the grief that accompanies it. Nick Twomey, Founding/Lead Pastor, Bay Pointe Community Church, Traverse City, Michigan An unusually candid account of a man of faith wrestling with God through the death of his father. Anthony Weber brilliantly articulates the raw realities of being enshrouded with grief and the struggle to get beyond. Jacquelyn Kaschel, Mlitt, PNH1, CEIP-MH
Bestselling author, TV host, and chef Anthony Bourdain reveals the hearty, delicious recipes of Les Halles, the classic New York City French bistro where he got his start. Before stunning the world with his bestselling Kitchen Confidential, Anthony Bourdain, host of the celebrated TV shows Parts Unknown and No Reservations, spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matched Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain brings you his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado. Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix and foie gras au pruneaux, you'll feel like he's in the kitchen beside you-reeling off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right. As practical as it is entertaining, Anthony Bourdain's Les Halles Cookbook is a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.
Hungry Ghosts is cooked up by the best selling author and veteran chef, Anthony Bourdain (Kitchen Confidential, Emmy-Award winning TV star of Parts Unknown) and acclaimed novelist Joel Rose (Kill, Kill, Faster, Faster) back again from their New York Times #1 best seller, Get Jiro!. Featuring all-new original recipes prepared by Bourdain, plus a yellow ribbon bookmark , and a guide to the ghostly legendary spirits behind these horrifying tales. This horror anthology is sure to please--and scare! On a dark, haunted night, a Russian Oligarch dares a circle of international chefs to play the samurai game of 100 Candles--where each storyteller tells a terrifying tale of ghosts, demons and unspeakable beings--and prays to survive the challenge. Inspired by the Japanese Edo period game of Hyakumonogatari Kaidankai, Hungry Ghosts reimagines the classic stories of yokai, yorei, and obake, all tainted with the common thread of food. Including stellar artists Sebastian Cabrol, Vanesa Del Rey, Francesco Francavilla, Irene Koh, Leo Manco, Alberto Ponticelli, Paul Pope, and Mateus Santolouco as well as amazing color by Jose Villarrubia, a drop-dead cover by Paul Pope. "A gorgeous, haunting, at times gruesome saga that draws from the Japanese mythologies yokai, yorei, and obake, and mixes terrifying suspense with fascinating culinary intrigue, Hungry Ghosts cements an underrated literary legacy of Bourdain. " Entertainment Weekly "The expanded version of Anthony Bourdain's Hungry Ghosts . . . reimagines the Japanese tradition of Hyakumonogatari Kaidankai with a particularly spooky twist, as a group of chefs tell a series of stories linked by the common themes of the supernatural and food, each illustrated by artists like Vanesa Del Rey, Francesco Francavilla and Paul Pope. Of course, like all good ghost stories, there's a twist in the tale." --The Hollywood Reporter [Bourdain's] "final graphic novel, Hungry Ghosts, melds food, competition, and -- of course -- spooky specters with the culture-hopping human interest that Bourdain made his calling card." -- SYFY "A series of gastronomic ghost stories that bring together ... [Bourdain's] love of food, Japanese culture and old-school horror comics, plus some new recipes... An all-star roster of illustrators, from alt-comics legend Paul Pope to "The Legend of Korra" artist Irene Koh, to bring each spooky tale to life." --New York Post "The book is a thing of beauty, but the stories are filled with images of death and destruction. Knives and axes feature prominently. Decapitation and amputation abound. Eating but also being eaten. These are horror stories with recipes." --The Independent UK "Structured as an old-fashioned Tales from the Crypt-style horror anthology, complete with a frame story and ghoulish host, the twist ... is that these offerings are all food-themed--and all variations on yarns from Kwaidan, Lafcadio Hearn's collection of traditional Japanese ghost lore. ..... Each piece is drawn by a different artist, including such comics luminaries as Vanesa Del Rey, Francesco Francavilla, and Paul Pope." -- Publishers Weekly "Delicious." -- Previews World "An off-beat and very interesting read .... The artwork on the series ... [is] top notch and fascinating--a perfect combination of collaborators brought the stories to life across cultures." -- Comicon
It works extremely well. In large part because Bourdain is a very funny writer; sharp, honest and with a beguiling mix of belligerence and sensitivity' Sunday Telegraph 'Brilliantly written up in a raw, stylish gonzo prose, with pitch-black humour and a devilish turn of phrase' Evening Standard ____________________ Anthony Bourdain, life-long line cook and bestselling author of Kitchen Confidential, sets off to eat his way around the world. But being Anthony Bourdain, this was never going to be a conventional culinary tour. Bourdain heads out to Saigon where he eats the still-beating heart of a live cobra, and travels deep into landmined Khmer Rouge territory to find the rumoured Wild West of Cambodia (Pailin). Other stops include dining with gangsters in Russia, a medieval pig slaughter and feast in northern Portugal, the Basque All Male Gastronomique Society in Saint Sebastian, rural Mexico with his Mexican sous-chef, a pilgrimage to the French Laundry in the Napa Valley and a return to his roots in the tiny fishing village of La Teste, where he first ate an oyster as a child. Written with the inimitable machismo and humour that has made Tony Bourdain such a sensation, A Cook's Tour is an adventure story sure to give you indigestion.
A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—now with all-new, never-before-published material
After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.
The Killing of the Flamenco Dancer - Where desperation, desire, and lust collide. The desire to find true love is an ongoing quest. Marisa, a forty-one-year-old Spaniard now living in Boston and vice president of a marketing agency, uses her sharp tongue, manipulative wit, and voluptuous body to escape her past. At her weekly Girls Night Out, Marisa marks her prey-Reggie, a struggling Bahamian artist with raw talent who enjoys painting in the nude. Marisa and Reggie embark on a collision course of a tumultuous love affair versus Reggie's upcoming art exhibition due in three months. For Reggie, staying true to his passion for art is his greatest challenge and creates tension throughout their relationship. The dances of the bullfighter, the drinks at El Mojito, the call of the voodoo doctor, the nude dances, intense sex scenes-in the shower, in the car, in the office-all lead to an emotionally possessed Reggie. Meanwhile, Marisa does whatever it takes to turn Reggie into her personal love slave and Boston's Artiste Extraordinaire.
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