Creative, doable recipes from the brothers who are “on their way to becoming the scruffy avatars of next-wave Brooklyn cuisine for a national audience” (Time Out New York). Get into the kitchen. Use what’s in there. And don’t be worried about f’ing it up. James Beard Foundation Rising Star nominee Max Sussman and his partner in crime, Eli, are over perfection. They care about cooking good food that tastes like you made it. These Brooklyn brothers of über-hip New York establishments Roberta’s and Mile End have a go-to, hands-dirty method for wannabe-kitchen-badasses. This is a cookbook—for real life. Included are more than sixty killer recipes that demystify the cooking process for at-home chefs, especially young people just starting out. Combining years of elbow grease in the fiery bowels of restaurants, the Sussmans provide a plethora of tricks to make life in the kitchen easier and frankly, more fun. This new cookbook also re-creates some of their favorite comfort foods while growing up, as well as recipes with their origins in brotherly b.s. that wound up tasting delicious. The Sussmans have got the back of those who may be too freaked to pick up a cast-iron skillet and instead opt for cop-out take-out as a culinary standby. This Is a Cookbook is designed to be a go-to kitchen companion with meals fit for one, two, or many, and features plans of attack for dinner shindigs. The best part? All of the recipes have easy-to-find ingredients that limit the prep time fuss—and can be prepared in small (read: shoebox) kitchens. “It’s easy to get lost in the pages . . . Recipes, which include simple, original twists on things like popcorn and sandwiches, might also push readers out of their comfort zones with Korean-Style Short Ribs and Chicken Adobo.” —T: The New York Times Style Magazine Includes a foreword by Rob Delaney
The siblings and authors of This Is a Cookbook and The Best Cookbook Ever “take the age-old concept of comfort food and update it for modern tastes” (Publishers Weekly). Classics Recipes for Modern People is the definitive collection of classic recipes that have been reinvented, rejiggered, reordered, and re-created by Max and Eli Sussman. They believe that recipes should be ever expanding and evolving, a philosophy they practice in both their professional and home kitchens. That a dish “no matter how classic and iconic—has the ability to morph into something new and fantastic.” Divided into eight sections like “Classics from Our Childhood,” TV Dinner Classics,” “Future Classics,” and “Breakfast Classics” readers will find reinvented dishes inspired by Max and Eli’s childhood in Detroit, the frozen food aisle, followers on social media, and more. “The cookbook displays their trademark creative spin on classic dishes, featuring recipes for things like Gefilte Fish Terrine, Duck à l’Orange, and Kibbeh and Tzatziki. It’s decidedly not Kosher (see: Pork Burger with Apple Ketchup, Shellfish Shells), but it speaks to the contemporary trend of repurposing traditional Jewish foods to make them shine in a modern context.”—Tablet “Spotlights their cooking chops and dead-on wit in equal measure . . . For the book, the brothers took a novel tack to gather recipes: crowd-sourcing for childhood culinary classics.”—The Forward “Home cooks interested in adding to their comfort food canon will likely find some inspiration in this eye-catching collection . . . The Sussmans’ thoughtful collection is sure to jar readers from their comfort (food) zones and encourage them to branch out to incorporate new flavors and ingredients.”—Publishers Weekly
A Choice "Outstanding Academic Book for 1996"While drawing on work in feminism, queer theory, and cultural history, Dandies and Desert Saints challenges scholars to rethink simplistic notions of Victorian manhood. James Eli Adams examines masculine identity in Victorian literature from Thomas Carlyle through Oscar Wilde, analyzing authors who identify the age's ideal of manhood as the power of self-discipline. What distinguishes Adams's book from others in the recent explosion of interest in masculinity is his refusal to approach masculinity primarily in terms of "patriarchy" or "phallogocentrism" or within the binary of homosexualities and heterosexualities.
Christmas is not everybody’s favorite holiday. Historically, Jews in America, whether participating in or refraining from recognizing Christmas, have devised a multitude of unique strategies to respond to the holiday season. Their response is a mixed one: do we participate, try to ignore the holiday entirely, or create our own traditions and make the season an enjoyable time? This book, the first on the subject of Jews and Christmas in the United States, portrays how Jews are shaping the public and private character of Christmas by transforming December into a joyous holiday season belonging to all Americans. Creative and innovative in approaching the holiday season, these responses range from composing America’s most beloved Christmas songs, transforming Hanukkah into the Jewish Christmas, creating a national Jewish tradition of patronizing Chinese restaurants and comedy shows on Christmas Eve, volunteering at shelters and soup kitchens on Christmas Day, dressing up as Santa Claus to spread good cheer, campaigning to institute Hanukkah postal stamps, and blending holiday traditions into an interfaith hybrid celebration called “Chrismukkah” or creating a secularized holiday such as Festivus. Through these venerated traditions and alternative Christmastime rituals, Jews publicly assert and proudly proclaim their Jewish and American identities to fashion a universally shared message of joy and hope for the holiday season. See also: http://www.akosherchristmas.org
Adopting an interdisciplinary approach to the study of photoassimilate partitioning and source-sink relationhips, this work details the major aspects of source-sink physiology and metabolism, the integration of individual components and photoassimilate partitioning, and the whole plant source-sink relationships in 16 agriculturally important crops. The work examines in detail the components of carbon partitioning, such as ecology, photosynthesis, loading, transport and anatomy, and discusses the impact of genetic, environmental and agrotechnical factors on the parts of whole plant source-link physiology.
Media ownership and concentration has major implications for politics, business, culture, regulation, and innovation. It is also a highly contentious subject of public debate in many countries around the world. In Italy, Silvio Berlusconi's companies have dominated Italian politics. Televisa has been accused of taking cash for positive coverage of politicians in Mexico. Even in tiny Iceland, the regulation of media concentration led to that country's first and only public referendum. Who Owns the World's Media? moves beyond the rhetoric of free media and free markets to provide a dispassionate and data-driven analysis of global media ownership trends and their drivers. Based on an extensive data collection effort from scholars around the world, the book covers thirteen media industries, including television, newspapers, book publishing, film, search engines, ISPs, wireless telecommunication and others, across a ten to twenty-five year period in thirty countries. In many countries--like Egypt, China, or Russia--little to no data exists and the publication of these chapters will become authoritative resources on the subject in those regions. After examining each country, Noam and his collaborators offer comparisons and analysis across industries, regions, and development levels. They also calculate overall national concentration trends beyond specific media industries, the market share of individual companies in the overall national media sector, and the size and trends of transnational companies in overall global media. This definitive global study of the extent and impact of media concentration will be an invaluable resource for communications, public policy, law, and business scholars in doing research and also for media, telecom, and IT companies and financial institutions in the private sector.
The City of David, more specifically the southeastern hill of first- and second-millennium BCE Jerusalem, has long captivated the imagination of the world. Archaeologists and historians, biblical scholars and clergy, Christians, Muslims, and Jews, and tourists and armchair travelers from every corner of the globe, to say nothing of politicians of all stripes, look to this small stretch of land in awe, amazement, and anticipation. In the City of David, in the ridge leading down from the Temple Mount, hardly a stone has remained unturned. Archaeologists have worked at a dizzying pace digging and analyzing. But while preliminary articles abound, there is a grievous lack of final publications of the excavations—a regrettable limitation on the ability to fully integrate vital and critical results into the archaeological reconstruction of ancient Jerusalem. Excavations of the City of David are conducted under the auspices of the Israel Antiquities Authority. The Authority has now partnered with the Center for the Study of Ancient Jerusalem and its publication arm, the Ancient Jerusalem Publication Series, for the publication of reports that are written and designed for the scholar as well as for the general reader. Excavations in the City of David (APJ 1), is the first volume in this series.
In 1968, 24-year old Denny McLain turned the baseball world upside down by winning 31 games for the Detroit Tigers. McLain was also a musician. After he won both the MVP and Cy Young Awards in '68, he cut two albums for Capitol Records and played the Hammond organ in a three-week stint in Las Vegas. But winning games and performing on stage were never enough for McLain. He was driven by an insatiable thirst for attention and adventure and in 1969, flying back from a dental appointment in Detroit that he could have rescheduled, Denny arrived 20 minutes after he was supposed to have thrown out the first pitch of the All-Star Game in Washington, D.C. McLain recounts his fabulous success in one of baseball's most exciting eras, as well as his rapid fall from glory, two prison stints, and a horrific personal tragedy. It's one of the most compelling baseball memoirs to come along in a generation.
Since the publication of the previous edition of this volume, there has been substantial progress in a number of areas of multiple sclerosis (MS) research. Although immunosuppressive treatments continue to be developed and refined, more targeted immunomodulatory therapies are surfacing as we learn more about how the immune system works in health an
Creative, doable recipes from the brothers who are “on their way to becoming the scruffy avatars of next-wave Brooklyn cuisine for a national audience” (Time Out New York). Get into the kitchen. Use what’s in there. And don’t be worried about f’ing it up. James Beard Foundation Rising Star nominee Max Sussman and his partner in crime, Eli, are over perfection. They care about cooking good food that tastes like you made it. These Brooklyn brothers of über-hip New York establishments Roberta’s and Mile End have a go-to, hands-dirty method for wannabe-kitchen-badasses. This is a cookbook—for real life. Included are more than sixty killer recipes that demystify the cooking process for at-home chefs, especially young people just starting out. Combining years of elbow grease in the fiery bowels of restaurants, the Sussmans provide a plethora of tricks to make life in the kitchen easier and frankly, more fun. This new cookbook also re-creates some of their favorite comfort foods while growing up, as well as recipes with their origins in brotherly b.s. that wound up tasting delicious. The Sussmans have got the back of those who may be too freaked to pick up a cast-iron skillet and instead opt for cop-out take-out as a culinary standby. This Is a Cookbook is designed to be a go-to kitchen companion with meals fit for one, two, or many, and features plans of attack for dinner shindigs. The best part? All of the recipes have easy-to-find ingredients that limit the prep time fuss—and can be prepared in small (read: shoebox) kitchens. “It’s easy to get lost in the pages . . . Recipes, which include simple, original twists on things like popcorn and sandwiches, might also push readers out of their comfort zones with Korean-Style Short Ribs and Chicken Adobo.” —T: The New York Times Style Magazine Includes a foreword by Rob Delaney
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