First published in 1995 and now revised in paperback, the inside story of George Graham's rise and fall as a soccer manager, which gives details of the financial scandal that rocked the football world in general, and Arsenal FC in particular, and sheds light on the way a major football club is run.
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Master the art of all the most delectable styles of Louisiana cooking, from Cajun to Creole, rural Acadiana to down-home New Orleans, in more than 100 easy-to-use recipes. George Graham—a lifelong Louisianan, a former chef and restaurateur, and now an award-winning food writer and blogger—is a brilliant cook, a warm, funny, and engaging storyteller, and an ace photographer. He brings all these talents alive in Fresh from Louisiana, his second cookbook, following on the heels of his masterful Acadiana Table. George makes Louisiana cooking not just easy for home cooks to learn, but fun and interesting, too. The recipes range from George's pitch-perfect versions of classic Louisiana dishes to imaginative, brand-new ideas that use the signature flavors of the region's cuisines in utterly new ways. You can start a glorious Louisiana meal with a Corn and Crab Bisque, a Crawfish Boil Chowder, or Mini Bell Peppers Stuffed with Crabmeat. For a main course, why not try a Pork Roast with Apple Pan Gravy, Crisp Chicken Thighs with Creole Jasmine Rice, or a Gulf Shrimp Pasta Primavera? There are lots of desserts, too, like Praline Pumpkin Pie, Macadamia Nut Ice Cream Sandwich, and Sweet Potato Pie Brûlée, plus sides, sandwiches, cooling drinks, and breakfast and brunch fare. For soul-satisfying everyday dinners with family to amazing weekend feasts with friends, this beautiful book—with more than 100 color photos—brings the intriguing and delicious flavors of Louisiana home, wherever you might live.
What, if anything, is religious or spiritual delusion? What does religious delusion reveal about the difference between good and bad spirituality? The Abraham Dilemma: A Divine Delusion is the first book written by a philosopher on the topic of religious delusion - on the disorder's causes, contents, consequences, diagnosis and treatment
Elbows Deep in Idaho Potatoes 50 Years of Selling Burgers! Don’t We Have Someone to Do That for Us? By: George B. Graham Jr. Up to his elbows in Idaho potatoes, George B. Graham Jr. began working for McDonald’s of Rockford, Illinois in September 1964. It was there that he learned how a fast-food chain could be run like a “military operation.” Every Saturday morning, he and the crew lined up—all smiling, in clean uniforms and polished black shoes—for the inspection by good ole Ed, which began at exactly 10:45 A.M. (Ed’s watch time). In Ed’s operation, quality, service and cleanliness were paramount, but George knows the irresistible “World Famous” French Fries were really what kept the customers coming back. Leaving McDonald’s after five years, George began what would become a lifetime of “Selling Burgers” with Burger King of Rockford, Illinois. In 2013, the year George retired from the position of General Manager, his location had served over eleven million customers. After a lifetime of experience, these are his stories.
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