Widely credited with introducing proper Italian food to the English-speaking world, Marcella Hazan is as authentic as they come. Raised in Cesenatico, a quiet fishing town on the northern Adriatic Sea, she’d eventually have her own cooking schools in New York, Bologna, and Venice. There she would teach students from around the world to appreciate—and produce—the food that native Italians eat. She’d write bestselling and award-winning cookbooks, collect invitations to cook at top restaurants, and have thousands of loyal students and readers—some so devoted they’d name their daughters Marcella. Her fans will be as surprised and delighted by how this all came to be as Marcella herself has been. Marcella begins with her early childhood in Alexandria, Egypt, where she broke her arm. After nearly losing the arm to poor medical treatment, she was taken back to her father’s native Italy for surgery. There the family would remain. Her teenage years coincided with World War II, and the family relocated temporarily to Lake Garda— not anticipating that it would be one of the war’s greatest targets. After years of privation and bombings, Marcella was fulfilling her ambition to become a doctor and professor of science when she met Victor, the love of her life. They married and moved to New York City. Marcella knew not a word of English or—what’s more surprising—a single recipe. She began to attempt to re-create the flavors of her homeland. She took a Chinese cooking class in the early ’60s with women who asked her to teach them Italian cooking, and she began to give them lessons. Soon after, Craig Claiborne invited himself to lunch, and the rest is history. Amarcord means “I remember” in Marcella’s native Romagnolo dialect. In these pages Marcella, now eighty-four, looks back on the adventures of a life lived for pleasure and a love of teaching. Throughout, she entertains the reader with stories of the humorous, sometimes bizarre twists and turns that brought her love, fame, and a chance to change the way we eat forever.

    As Louise's step-grandmother stubbornly recreates the domestic habits of her Southern Italian peasant upbringing, she clashes painfully with Louise's convenience-food-loving mother, who is set on total Americanization. Louise, meanwhile, dreams of the day when in her own kitchen she'll produce perfect fresh pasta or pan-seared pork chops with fennel. But as Louise grows up to indulge in the kind of amazing food her impoverished ancestors could never have imagined and travels to Italy herself, her adult discoveries give her new insight into the tensions of her childhood. In unearthing the oppressive conditions that led Southern Italians to emigrate en masse to the United States, gaining a subtler understanding of the struggles between her parents and their parents, and starting a more happily food-obsessed family of her own, Louise DeSalvo arrives at a fuller and more compassionate picture of her own roots. And, in the process, she reveals that our image of the festive and bounteous Italian-American kitchen may exist in part to mask a sometimes painful history.

    Eat well. That's always been my philosophy, Karen Barnaby says. I've just translated it into low-carbing. Anyone who is currently on-or contemplating embarking upon-one of the many low-carb diets will find The Low-Carb Gourmet to be a goldmine of recipes, tips, and inspiration.The first sophisticated low-carb cookbook on the market from acclaimed chef Karen Barnaby, who has lost 70 pounds through low-carb eating.Over the past few years, low-carb high-protein diets have changed the way America eats. But how much steak, bacon, and cheese can a person eat? Low-carbers have been looking for a cookbook that will give them the variety, sophistication, and sublime taste sensations that the true food lover craves-and yet will allow them to reap the weight-loss and health benefits of low-carb eating.In The Low-Carb Gourmet, award-winning Canadian cookbook author Karen Barnaby, executive chef of the famed Fish House in Vancouver, applies her carb-cutting techniques to sophisticated dishes, including soups, snacks, sauces, main dishes, and even spectacular sweets. The 250 recipes range from Prawns with Peppery Garlic Vinaigrette, Guacamole, and Pancetta Wrapped Salmon with Red Wine Butter to Beef Salad with Creamy Horseradish Dressing, Daikon Radish, Chinese Cabbage and Tofu Soup, Pumpkin Cheesecake, and Tiramisu. The author reveals some secrets to low-carb shopping and offers expertadvice on meal planning for special occasions.

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    December 4, 1978.In an appalling demonstration of the way in which a charismatic leader can bend the minds of his followers with a devilish blend of professed altruism and psychological tyranny, some 900 members of the California-based Peoples Temple died in a self-imposed ritual of mass suicide and murder.The followers of the Rev. Jim Jones, 47, a once respected Indianaborn humanitarian who degenerated into egomania and paranoia, had first ambushed a party of visiting Americans, killing California Congressman Leo Ryan, 53, three newsmen and one defector from their heavily guarded colony at Jones-town. Then, exhorted by their leader, intimidated by armed guards and lulled with sedatives and painkillers, parents and nurses used syringes to squirt a concoction of potassium cyanide and potassium chloride onto the tongues of babies. The adults and older children picked up paper cups and sipped the same deadly poison sweetened by purple Kool-Aid.This story is part of the TIME Classic Coverage Collection from Time Inc. This is a reproduction of a story that appeared in the December 4, 1978 issue of TIME magazine. Time Inc. is one of the world’s most influential media companies – home to 90 iconic brands like People, Sports Illustrated, Time, InStyle, Real Simple, Food & Wine, and Fortune. The Spotlight Stories in this collection aim to provide you with a quick read on a single subject, highlighting our readers’ most popular stories and featuring great reporting from our Time Inc. journalists.

    The producers refused. In Doctor Who, the Twelfth Doctor's costume was inspired by David Bowie. In Game of Thrones, Hodor's real name is Wyllis. Matthew Perry plays Chandler in Friends. He says he can't remember a single thing from the show throughout three seasons. In The Simpsons, Hans Moleman has died at least 15 times. Many mobsters contacted James Gandolfini to tell him his performance was excellent in The Sopranos but warned him not to wear shorts in the show. Millie Bobby Brown was 11 when she was cast as Eleven in Stranger Things. The Tourette Syndrome Association praised the show, South Park, for its accurate portrayal of the Tourette's condition. In Family Guy, Meg's full name is Megatron Griffin.

    America now has more breweries than at any time since prohibition, and globally, beer culture is thriving and constantly innovating. Drinkers can order beer brewed with local yeast or infused with moondust. However, beer drinkers are also faced with uneven quality and misinformation about flavors. And the industry itself is suffering from growing pains, beset by problems such as unequal access to taps, skewed pricing, and sexism. Drawing on history, economics, and interviews with industry insiders, John Holl provides a complete guide to beer today, allowing readers to think critically about the best beverage in the world. Full of entertaining anecdotes and surprising opinions, Drink Beer, Think Beer is a must-read for beer lovers, from casual enthusiasts to die-hard hop heads.

    If her roots are in the South, your grandmother's recipe box probably includes a dish or two you've longed to recreate.How about her legendary chicken and dumplings or the loaves of zucchini bread she always baked from her garden's summertime bounty? Does your mouth water when you think back on her Sunday pot roasts or the hash brown casserole she always made on Thanksgiving morning? You remember the strawberry pudding cake she whipped up for special birthday dinners? The meals you enjoyed at your grandmother's table may very well have been your first exposure to the notion of Southern hospitality and the idea that we really can show our love through food.Faye Porter's "At My Grandmother's Knee" celebrates grandma's cooking and the stories from the grandchildren whose own memories are sure to spark a few of your own. Throughout this collection, you'll sit at the tables of dozens of Southern grandmas and sample recipes that have made them famous with their family for decades. Don't be surprised if you see a few of your own family favorites along the way.

    Each story features a short synopsis of the crime and the journey through the justice system that brought them to the execution chamber.

    Read on your PC, Mac, smart phone, tablet or Kindle device. When male serial killers are on the loose they tend to make headlines, for example Ted Bundy and Jeffrey Dahmer. Men like these are infamous for the terror that they inflicted in the general population. Many of these men are diagnosed as psychopaths. The reasons for them going down the paths that they chose are analysed and studied and read about. There was a time however that all such crimes were always automatically linked to a man. A general perception was quite common; that there is no such thing as women serial killers and psychopaths. In fact, women killers can sometimes be more lethal, and the murders that they have committed can be just as cold and calculated as a man's. When women and men turn to murder and crime, they leave a wake of disappearances and blood in their path, a path that may be discovered after years have passed. Now, be it male or female, analysts have sat them down and assessed their mental progress. Things have changed over the decades. Their crimes are weighed in the same scales as their male counterparts, and now they can't hide themselves by claiming to be absolutely innocent. Here Is A Preview Of What You'll Learn... Women Who Kill – Delphine La Laurie and Her House of Horrors Women Who Kill – Elizabeth Bathory – The Blood Countess Women Who Kill – Nannie Doss – Nancy Hazel – The Husband Killer Women Who Kill – Nannie Doss – The Second Husband Women Who Kill – Nannie Doss – The Third Victim Women Who Kill – Nannie Doss – Four Husbands in a Row Women Who Kill – Nannie Doss – Last Man Standing Much, much more! Download your copy today! Take action today and download this book for a limited time discount of only $2.99! If you're intrigued by the women killers of our time then download this book now! Tags: women who kill, women killers, killer women, true crime, true murder stories, murder mysteries, cold cases true crime, murders solved, killer families, unsolved murders, crimes, true crime stories,

    This entertaining guide is presented in an easy-to-understand format, covering topics on everything from the winemaking process, wine vocabulary, and red wine versus white wine, to tasting and selecting wines for any occasion. With a helpful glossary and brief topic-by-topic chapters, this accessible, snobbery-free guide is the perfect companion for purchasing wines and navigating your way skillfully at parties, dinners, wine tastings, wine shops, and more. Learn how to:Understand the origins of wine and the process of making it Know and speak the language of wine with terms like tannins, oaks, residual sugar, dry, medium- and full-bodied, and more Properly taste and drink wines   Choose wines to complement foods Save money by making choices that suit your palate

    Some are recipes from her Polish Mother and Grandmother. Others are recipes she's collected or developed over the years. You’ll find a total of 51 recipes. There are an additional 26 toppings listed without recipes. They are very easy to make. That includes recipes for: 10 different pierogi doughs (traditional and contemporary), 15 savory fillings, 6 sweet fillings, 3 traditional pierogi toppings, 2 contemporary toppings, 9 compound butters and 6 sauces. I also included a list of 16 additional traditional toppings and 10 contemporary toppings (without recipes.) Finally you’ll find a lot of information about the history of pierogi, how to make pierogi dough, different methods to cut, stuff and seal the pierogi, how to best boil, saute, deep fry or bake pierogi, how to freeze pierogi and more. She also provides links to a couple of pierogi cutting and sealing tools that will save you a lot of time preparing pierogi.Making pierogi at home is really easy if you have the right directions. This book will give you a head start on making perfect pierogi.

    Wine director Shelley Lindgren is renowned in the business for her expeditionary commitment to handcrafted southern Italian wines. In A16: FOOD + WINE, Appleman and Lindgren share the source of their inspiration—the bold flavors of Campania. From chile-spiked seafood stews and savory roasts to delicate antipasti and vegetable sides, the recipes are beguilingly rustic and approachable. Lindgren's vivid profiles of the key grapes and producers of southern Italy provide vital context for appreciating and pairing the wines. Stunning photography captures the wood-fired ambiance of the restaurant and the Campania countryside it celebrates.

    But most of us don’t have the time to spend hours in the kitchen. Steve and Kathy are no exception, and with The Happy in a Hurry Cookbook, they bring together more than a hundred recipes for favorite comfort foods that come together in a flash—from last-minute entrees to set-it-and-forget-it slow-cooker meals. The Happy in a Hurry Cookbook includes recipes covering a variety of occasions and favorite foods, from holidays, casseroles, and one-pot meals to chicken, pasta, and desserts, as well a whole chapter devoted to the ultimate comfort ingredient: potatoes. Steve and Kathy also share their clever Happy in a Hurry Hacks, which save prep and cooking time and can be used no matter what recipes you're using. Best of all, they include more hilarious and heartwarming stories from the Doocy family and (some well-known) friends.With The Happy in a Hurry Cookbook you can enjoy time-saving, all-American home cooking at its best—nothing fancy, everything delicious—with recipes such as:Buffalo Chicken TacosCarrot Cake WafflesRed, White, and Blueberry Summer Fruit SaladCrockpot CarnitasPumpkin-Swirled Mashed PotatoesSweet Tea Fried ChickenBacon Braided Smoked Turkey BreastRitz Cracker Crust Peanut Butter PieSix-Minute Strawberry Pie Best of all, the easy, pleasing recipes in The Happy in a Hurry Cookbook leave you and your family with more time to do the things you love!The Happy in a Hurry Cookbook is illustrated with 65 color food photos throughout and homey shots of the Doocys with friends and family, sure to please their many fans.

    The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. The Encyclopedia would make a perfect gift or simply a treasured addition to your own cookbook library.