New in our Composer Spotlight Series is this collection of original piano solos by Joyce Grill. These intermediate-level pieces are musical, offer a variety of compositional styles, and involve various technical elements, all designed to inspire students while they learn. Titles are: * A Quiet Day * Autumn Memories * Clowning Around * Football Saturday * Gypsy Violins * Remembering * Snowfall * Sunday Morning * Wishing Well.
Joyce Grill brings rhythmic excitement, melodic invention, and innovative repertoire to duet teams. The toe-tapping "Out of Tune March," the rousing "Ukrainian Three-Step," and the reflective "Shimmering Waters" join with the rhythmical "V-Hawk's Gallop" offering a versatile performance collection that will delight the performer and wow the audience.
This collection of original piano solos by Joyce Grill will guide the student through various styles, preparing them for actual etudes, preludes, nocturnes, ballades, passacaglias, barcarolles, chaconnes, and bagatelles by the great masters.
Teachers are always asking for another piano book by Joyce Grill, also known as "Ask the Expert" from Piano Insider. Joyce writes student-pleasing piano solos that motivate students to excel. Titles are: * Dreaming * Serene * More Serene * Wondering * Annoyed * Lonely * Wishing * Silly Rag * In a Spanish Mood.
Teachers looking for supplementary materials to bridge the gap between method books and standard literature will find this collection invaluable. Joyce Grill presents pieces using techniques, concepts, and musical ideas that will prepare students for music of the masters "down the road." Sixteen preparatory pieces, including preludes, etudes, bagatelles, barcarolles, nocturnes, polonaises, and more, present, reinforce, and prepare intermediate students for what is coming next.
Joyce Grill knows whereof she speaks. She is a fine accompanist and consequently in great demand. In this little book she recounts some of her experiences on the bench. Its tone is light-hearted, but there are messages. She tells about playing one concert when the Middle C was missing from the piano. It wasn't a case of not working -- there was a hole where the key should have been! She also tells of rehearsing with a trombonist for his college jury during the break of his gig at a jazz club, the only time they could get together. Every musician will identify with the happenings. This book is a great gift item, and a must for every pianist who is expected to "make Genevieve sound great.
Here are nine new Grill originals with the real Grill flavor. The titles give a clue to the attitude of the book: Repetitious Rag, Silly Samba, Cool Cats, and more. There is a variety of styles, each planned to have student appeal.
This set of pieces was created to help students prepare for the Romantic literature. The pieces are based on original folk-like melodies and rhythms, the way that Romantic composers based their music on the songs and dances of their native lands. Nine pieces represent nine countries, each with a distinct national sound.
This great collection of programmatic pieces evoking wonderful images of life in the country offers late-elementary-level students a fun approach to building their technique. Titles: * Squeaky Stairs * Hopscotch * In the Garden * Skateboarding * Rustling Leaves * Strolling
Each easy-to-memorize piece in this collection will prepare students with the technique and musicianship skills necessary to play music by master composers. A valuable glossary defines the styles of the bagatelle, mazurka, nocturne, scherzo, toccata, and prelude, and assists the student in accomplishing a historically and stylistically appropriate performance with a special emphasis on romantic period styling and interpretation.
The titles evoke great pictures in the mind: Storm Surge * Dreaming in Daytime * Duet for One Alone * Wayward Wind, and six others. There is a variety of styles, calling for a number of totally different approaches and attitudes on the part of the performer. Students will delight in the fact that most of the preludes sound much harder than they really are!
Joyce LaFray, a close friend of the late Bern Laxer since 1973, narrates the incredible success story of a world-famous Tampa steak house names Bern's."--Page 4 of cover.
News from Booksurge.com FOR IMMEDIATE RELEASE New Guide Reveals Florida's Favorite "Off-the-Beaten-Path" Restaurants Traveling in Florida? Care about your taste buds as well as your tan? Your mojito( aCuban cocktail) as well as the water temperature? If so, Joyce LaFray's Big Guide to Florida Restaurants may be the book you're searching for. This newly revised and expanded edition covers every corner of the state, from top to bottom, from the casual Bahamian eateries of the Keys and funky hotspots of SouthBeach, to the giddy environs of Disney. Always on the look out for the places where the locals go to dine, LaFray shares what other Florida guides overlook, off-the-beaten path eateries that serve up the best values. Such a diverse population as Florida's creates a fusion of cuisines: French, Thai, Vietnamese, Greek, Seminole Indian, to name a few. A crossroads of island cuisines offersmenus that draw from African, Jamaican, Spanish, Cuban and numerous other influences. Such a melting pot demands a critic with a discerning palate. Is that red snapper fresh? Jerk pork cooked with authentic spices? Joyce LaFray, cookbook author and Florida restaurant critic for 35 years has searched every nook and cranny and shares with you the "best of the best." LaFray is the author of over twenty guides and cookbooks, including Cuba Cocina! The Tantalizing Flavors of Cuba, Tropic Cooking and Key Lime Cooking. Her recipes forplantains will be featured in the May 2006 issue of Bon Appetit Magazine. The Facts: Pages: 320 Size: 4 1⁄2" x 10," laminated cover, 101 Road Trips, Florida Recipes, Food Glossary International Standard Book Number: 1-4196-0799-5
Would you like to Master your Pit Boss Wood Pellet Grill & Smoker and show your skills to your family and friends at the next cookout? Would you like to have a tool that would support you every time you begin looking for new smoking, grilling, roasting, or baking ideas? If you answered to this questions "yes" then keep reading.. Take a look at what's inside: ◆ Delicious beef, lamb, pork, poultry, turkey, rabbit, and veal recipes for obsessed meat lovers! ◆ Fish, seafood, and vegetarian recipes for special needs and occasions ◆ For the most delicious family meetings ◆ Sides and appetizers to keep you full during the day ◆ Mouth-watering snacks and desserts to surprise your guests every time they come over ◆ Sauces and rubs to make your most delicious meals even more flavorful! ◆ Cooking and preparation time, serving size, ingredients, detailed cooking directions, and nutritional values included (to make sure you succeed with every meal you cook!) ◆ Recipes for fast meals in less than 40 minutes Much much more... And the best thing is: You don't have to have any cooking experience to enjoy these delicious meals. This book will lead you through every single step, and it's so easy to cook with Pit Boss Wood Pellet Grill & Smoker! So don't wait, GET the Pit Boss Wood Pellet Grill & Smoker Cookbook 2022 and Enjoy!
In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its early years in the 1970s to the present, when farm-to-table, foraging, and fusion cuisine are part of the national vocabulary. Goldstein's interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an era when cooking was grounded in passion, bold innovation, and a dedication to "flavor first." The author shows how the counterculture movement in the West gave rise to a restaurant culture that was defined by open kitchens, women in leadership positions, and the presence of a surprising number of chefs and artisanal food producers who lacked formal training. California cuisine challenged the conventional kitchen hierarchy and dominance of French technique in fine dining, she explains, leading to a more egalitarian restaurant culture and informal food scene. In weaving the author's view of California food culture with profiles of those who played a part in its development-from Alice Waters to Bill Niman to Wolfgang Puck-Inside the California Food Revolution demonstrates that, in addition to access to fresh produce, the region also shared a distinctly Western culture of openness, creativity, and collaboration. Wonderfully detailed and engagingly written, this book elucidates as never before how the inspirations that emerged in California went on to transform the eating experience throughout the U.S. and the world. "--
In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.
From the award-winning kitchens of EatingWell come hundreds of easy-to-prepare, full-flavored, satisfying recipes the whole family can enjoy. This multiple award-nominated cookbook that has already become a bible for thousands who have decided to take control of their health by eating mindfully—including those many households where diabetes is an everyday concern. Eating wisely and well is one of our most powerful weapons to help prevent and manage diabetes; it's also a delicious strategy all of us can live by. Rather than pushing drastic eating prescriptions that cut out some foods altogether, The EatingWell Diabetes Cookbook gives you a simple blueprint for healthy eating: choosing healthy carbohydrates to keep blood-sugar levels stable, while using good fats and lean protein sources to provide great flavors and freedom from hunger between meals. It summarizes the best of cutting-edge research and adds real-life advice including: beyond low-carb, low-fat: upgrading to healthier carbohydrates and fats • the glycemic index, explained • eating smart in restaurants and while traveling • healthy eating at holidays and parties • strategies for making lifelong change • and much more.
Do you enjoy cooking for others? Is your buffet table a work of art? Are your parties the best in the neighborhood? Then catering may be a great career for you! It's all here-from getting licenses and choosing the perfect name to developing menus and getting the word out. Seasoned food expert and caterer Joyce Weinberg covers all aspects of the catering business and shares her secrets to success with you, including how to: Choose a specialty-fancy fundraisers, company and family picnics, or romantic weddings; Learn the ropes before you start your business; Create a marketing plan that gets your company noticed by all the right people; Find clients and generate repeat customers. The Everything Guide to Starting and Running a Catering Business is all you need to make your passion your profession!
With growing numbers of restaurants specializing in "small plates," the antipasto is back in style. These little dishes of savory appetizers or small first courses (perfect cocktail food) whet the appetite, enticing the palate for the meal to comeand can even become the meal itself. In Antipasti, Joyce Goldstein reveals the history of antipasti and a host of very delicious recipes. What could be better suited to a La Dolce Vita–inspired event replete with sparkling Bellinis than sun-dried tomato–topped crostini, little panzerotti (pastries stuffed with Gruyre and ham), or prosciutto-wrapped shrimp? For easier fare, a snap to prepare, there is an entire chapter on Shop and Serve antipasti—molto tasty recipes that use high quality store-bought foods such as roasted peppers, olives, soft creamy cheeses, and crusty artisan breads that anyone can throw together for a last minute appetizer or elegant snack. Whether it's bite-sized pieces of Parmigiano-Reggiano cheese drizzled with balsamic vinegar to serve before a dinner party or a more substantial first course of roasted duck breast salad, Antipasti welcomes everyone to the table.
An expert in Mediterranean cuisine, Joyce Goldstein brings the warmth of Spain across the Atlantic with this delightful array of tapas recipes. These treats are small, savory, and perfect for an evening in with friends. Whether reliving a delicious trip to a tapas bar in Spain or discovering these small-plate delights for the first time, readers will find Goldstein's 60 recipes authentic, easy to make, and pleasing to the palate. Nothing could be a better accompaniment to a lingering glass of Catalonian wine than a few bites each of Fried Marcona Almonds, Chorizo Sausages Sautéed in Cider, and thin slices of Serrano Ham. With a short history detailing the origins of Spanish cooking, Tapas will have crowds of fans asking for más.
Are you frustrated by low-fat/high-carbohydrate or all-protein diets that don't work? Tired of white-knuckle restrictions or doing math at every meal? Fed up with a constant craving for sugars and carbohydrates? Do you wish you had a magic formula for losing weight and keeping it off? Well, now you do. . . . From 40-30-30 zone nutrition pioneers and authors of 40-30-30 Fat Burning Nutrition comes a weight-loss program so easy and effective anyone can do it. The Formula actually helps your body to maximize its natural fat burning potential, making it much more than a diet: it's a dietary prescription for living well, feeling great, and performing better. Here's how it works. When you eat the right proportions of carbohydrates, proteins, and fats, you can help your body to automatically unleash its own natural fat-burning hormone--glucagon--the key to getting rid of unwanted body fat while keeping blood sugar steady and energy high. The result? You can learn how to burn fat faster while eating foods you enjoy! Featuring menu plans, shopping lists, and progress charts, The Formula provides a personalized program for each person's specific needs and body type. So whether you're a couch potato, a professional athlete, or somewhere in between, you'll discover: ¸ Five different versions of The Formula--and how to find the right one for your weight and activity level ¸ The 21-Day Fat Flush Formula for accelerated weight loss ¸ More than 200 delicious recipes, including perfectly balanced 40-30-30 fajitas, chili, grilled cheese sandwiches, pork tenderloin, and New York cheesecake ¸ Special Kids' Favorites and Family Style meals ¸ Healthy advice on prepared foods, fast foods, and vegetarian meals With The Formula, you don't have to give up the foods you love, follow complicated meal plans, count calories or food blocks, or bring a calculator to the dinner table. And forget about feeling constantly hungry or dissatisfied. Here is a dieter's dream--the lifetime secret to losing weight, staying slim, and feeling great!
While growing up in a large Lebanese-American family, Joyce Brown learned to cook at a very young age and made her first complete meal at the age of eight. In Family Favorites, she shares a collection of time-honored, traditional Lebanese recipes that have been handed down for four generations. Drawing on her years of experience as a caterer and in the home kitchen, Joyce Brown has perfected her familys recipes with precise measurements and easy-to-follow steps for preparation. In her collection she includes a wide range of authentic recipes that include such well-known foods as pocket bread, hummus, and tabouli as well as traditional Lebanese foods like kibbi, kusa, rolled grape leaves, and a variety of lamb and chicken dishes. Accompanied by beautiful color illustrations, each recipe includes simple preparation instructions, serving suggestions, helpful tips, and an occasional personal story that allows others a special glimpse inside Browns loving family. Family Favorites shares a collection of Lebanese-American recipes that encourages home cooks to bring back the simple joys of cooking and sharing a meal with loved ones.
Away from the bustle of Miami Beach and the tourist extravaganza of Disney World, another Florida beckons to those looking for backroads adventure, quieter fare, or more discriminating fun. This is the Florida where backroads and secret splendors unfold in a landscape rich in the flavors and colors of ancient indigenous cultures, early European settlements, Civil War battles, and myriad Caribbean influences. Authors Paul Franklin and Nancy Mikula take you to every corner of the Sunshine State, from the Panhandle to the Florida Keys, with journeys along miles of spectacular coastline and forays into the wonders of lush interior forests, pristine lakes, and otherworldly swamplands. Florida is home to nearly a dozen national parks, forests, and seashores, and Backroads of Florida explores these attractions and many more, illustrated with breathtaking color photographs throughout. The book presents the background history and culture for Florida’s varied natural and human communities along with descriptions of the best destinations and sites to visit during your travels.
Do you enjoy cooking for others? Is your buffet table a work of art? Are your parties the best in the neighborhood? Then catering may be a great career for you! It's all here-from getting licenses and choosing the perfect name to developing menus and getting the word out. Seasoned food expert and caterer Joyce Weinberg covers all aspects of the catering business and shares her secrets to success with you, including how to: Choose a specialty-fancy fundraisers, company and family picnics, or romantic weddings; Learn the ropes before you start your business; Create a marketing plan that gets your company noticed by all the right people; Find clients and generate repeat customers. The Everything Guide to Starting and Running a Catering Business is all you need to make your passion your profession!
For thousands of years, Jewish people have lived in a global diaspora, carrying culinary traditions bound by kosher law. For many, Ashkenazi and Sephardic cooking define Jewish cuisine today, but in The New Mediterranean Jewish Table, Joyce Goldstein expands the repertoire with a comprehensive collection of over 400 recipes from the greater Mediterranean, including North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. This vibrant treasury is filled with vibrant and seasonal recipes that embrace fresh fruits and vegetables, whole grains, small portions of meat, poultry, and fish, enhanced by herbs and spices that create distinct regional flavors. By bringing Old World Mediterranean recipes into the modern home, Joyce Goldstein will inspire a new generation of home cooks as they prepare everyday meals and build their Shabbat and holiday menus"--Provided by publisher.
Adrian has fallen in love with a man, who seems almost impossibly perfect for her,She has a new better paying job modeling underwear and she has just learned that herBeloved father is not dead as reported, but in the Amazon searching for a miracleMedication with an ancient medicine man and falling in love with a naked jungleTeenager. What could possibly go wrong? Does Cole Slaugh, the handsome FBI agentWho has fallen in love with her while tailing her and her lover knows?Joyce Keveren is a writer, painter, semi-hermit and mother of four grown childrenWho is currently living in Phoenix, Arizona.I was raised on my grandfather's isolated cattle ranch in northeastern Wyoming. I lived for twenty years on the Zuni Indian Reservation in west central New Mexico where I raised my four children. I am now living in the city of Phoenix Arizona.I have been writing since I was very young, have self-published 4 novels.
Represents an intermingling of African, Spanish, French, British, Indian, Dutch, and North American customs and techniques. The common ground is the raw materials -- fresh fruit, herbs, and vegetables; fresh seafood; and the spices and seasonings. Recipes were collected from native islanders, Florida "crackers," old and new restauranteurs, and supplied by the author.
Hoke County is located in the Sandhills region of North Carolina between the beaches and mountains. In the beginning, the countryside was covered with magnificent pine forest. Most of the early settlers were Highland Scots who started many of the regions churches. As communities grew, families were concerned about the education of their children. The first high school, Raeford Institute, was established in 1891. The village of Raeford, now the county seat, was chartered in 1901. J. W. McLauchlin, known as the father of Hoke County, was a state senator from Cumberland County. He introduced a bill in 1911 to form Hoke County from parts of Cumberland and Robeson Counties. Today the county has two golf courses, a wind tunnel, an ethanol plant, the Carolina Horse Park, Burlington Industries, and Unilever. The Fort Bragg Military Reservation covers a large part of the county, increasing the military population. Hoke is one of the top five fastest growing counties in North Carolina due to Base Realignment and Closure (BRAC).
Compact and comprehensive, this convenient, up-to-date reference contains over 1,300 numbered entries of terms for every occasion plus a 2,500-word English-Spanish dictionary, quick summaries for instant communication, and sidebars with facts, cultural information, slang, and trivia.
This book provides comprehensive information on the geography, history, wildlife, governmental structure, economy, cultural diversity, peoples, religion, and landmarks of Iowa.
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