Whose Fork Is It Anyway? is a dining etiquette book for tweens and teens. Readers will learn appropriate dining techniques, how to properly set the table for a quality dining experience, proper dining, conversation, and phone etiquette, napkin placement, special dos and donts of dining, proper posture, and more!
Toni Tells It Like It Is In "Straight Up From the Tea Cup," Author Toni Dupree prompts you to take a closer look inside yourself to get to the "Tea of the Matter." If you desire to have great things come your way, being able to recognize greatness begins with YOU. Toni speaks to THAT person; the GREAT person that may be resting in a dormant state just waiting for you to rise out of mediocrity. As you read, questions may arise such as: What makes me interesting to others? What am I doing that attracts a particular type of person? Why don't I feel good about a specific situation? That type of self-reflection is a key element as it relates to the purpose of "Straight Up From the Tea Cup." Toni lays it all on the line, all in an effort to IGNITE the "FIYA" in you to begin a dialogue with yourself that will evoke a deeper understanding of, well...YOURSELF Toni Tells It Like It Is...and YOU can, too
Whose Fork Is It Anyway? is a dining etiquette book for tweens and teens. Readers will learn appropriate dining techniques, how to properly set the table for a quality dining experience, proper dining, conversation, and phone etiquette, napkin placement, special dos and donts of dining, proper posture, and more!
Last month I killed a man...and now I'm afraid what I might do next As a hypnotherapist with a special talent, I'm very good at getting people to overcome their problems. My own problem, however, is that my talent comes from a dark place. If I tell you to do something, trust me: you will do it. Most of the time I can keep things from getting out of hand, but when my emotions interfere, I lose control. That's when people get hurt, sometimes even killed. The only ones who know I've got a secret are my best friend Sukey and my boyfriend Sam. So far I've been able to keep them safe from the psychic cross fire, but what if one day I can't? Like now. Because now I find myself in the shadowy world of battered women and children, where I've met a little girl who's been violated in the worst possible way. As you can imagine, my emotions are about to interfere....
“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times JAMES BEARD AWARD WINNER • IACP AWARD WINNER • IACP BOOK OF THE YEAR • TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • Chicago Tribune • The Atlantic • BuzzFeed • Food52 Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration. Praise for Jubilee “There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee.”—Sam Sifton, The New York Times “Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.”—The New Yorker “Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”—Kitchn “Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.”—Taste
Ruthless as she is beautiful, when her own team falls down, Giuliett turns to the Australian Ares Outlaw Motor Cycle Gang leader, Robbie L for support and the two outsiders form an alliance. Book three in the Serpent Series explores the influences of fate and loyalty as it picks apart the impacts of relationships stretched by grief, greed and honour. Underneath, the tale explores the shambolic Italian political landscape as well as the escalating tensions and arrangements between the southern Italian and Nigerian mafia clans. The Trouble with Serpents is set predominantly in Italy, as well as outback NSW, Fiji, Afghanistan, Russia and Poland. Hiding in plain sight behind the hype of Carnevale in Venice, five mafia families meet to elect a new leader of their combined clans, the Capo di Tutti Capi. Nicholas Delarno has the right to lead, but until recently, everyone thought he was dead. The Commission members are curious and nervous. In a show of leadership Nicholas claims the coveted role, bringing with him a return to the old ways, values and traditions that have stood the families well for decades. Something most of the clan members are keen to embrace after the chaotic leadership of former boss Don Carlo Seta. And they are willing to sacrifice their misgivings over the new Capo's missing years to satisfy their self-serving needs for secrecy, stability and economic power.
Discover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award–winning author of Jubilee. A LOS ANGELES TIMES AND EPICURIOUS BEST COOKBOOK OF THE YEAR Juke Joints, Jazz Clubs, and Juice spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries’ worth of Black cookbooks. From traditional tipples, such as the Absinthe Frappe or the Clover Leaf Cocktail, to new favorites, like the Jerk-Spiced Bloody Mary and the Gin and Juice 3.0, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain. Drawing on her expertise, research in historic cookbooks, and personal collection of texts and letters, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be—a culmination of generations of practice, skill, intelligence, and taste.
Edited and with a Preface by Toni Morrison, this posthumous collection of short stories, essays, and interviews offers lasting evidence of Bambara's passion, lyricism, and tough critical intelligence. Included are tales of mothers and daughters, rebels and seeresses, community activists and aging gangbangers, as well as essays on film and literature, politics and race, and on the difficulties and necessities of forging an identity as an artist, activist, and black woman. It is a treasure trove not only for those familiar with Bambara's work, but for a new generation of readers who will recognize her contribution to contemporary American letters.
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