An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. • "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook • "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.

An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.

When poor college student Rose Walsh gives out an inappropriate gag gift at her office Christmas party, it backfires horribly. The gift's recipient is her boss, the esteemed president of Gio Corp., Vivian Tracey, and the only thing that can save Rose now is her smarts.Instead of firing her, Vivian blackmails math major Rose into joining her on a business trip to New York to investigate an embezzlement. A week out of state with a woman she can barely stand seems like the last thing Rose wants to do with her winter vacation. Only, maybe Vivian is not as bad as she seems. Maybe they can even become friends...or more.

You don't have to be perfect. Distraction only hinders you from moving on. Your heart reveals your focus. Satisfaction isn't hard to find. When you're broken, good things can come out of it. You don't have to create passion - it's already in you. Searching doesn't have to be exhausting. These seven points of thought are the basics of a simple heart. If you find it hard to lead a simple life, it's time that you learn how. Join Robin as she talks about the reasons simplicity of heart can be hard to find. You may also realize that simplicity is already at your fingertips. Do you want a heart with less clutter and a life that is rich and fulfilled? If so, begin reading ""Simplicity of the Heart"" today.

Winner of The IACP 2019 First Book Award presented by The Julia Child Foundation Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.

Eighteen-year-old post war survivor, Kain Raingel is haunted by his hidden magical past while trying to heal from his trauma; and he must find the courage to face his past or risk losing everything he holds dear to save the one he loves.

A step-by-step method to successful dating and, ultimately, marriage. This book shows you how to examine yourself to know exactly what you want and where you're headed. Don't date blind--date smart; the chuppah is closer than you think.

“Revealing the Heart: The Practice of Compassion” by author HG Sukhavaha Mataji is a transformative exploration of compassion as a profound spiritual practice. Rooted in the Bhakti tradition, this book offers deep insights and practical guidance on cultivating genuine compassion for all beings. It inspires readers to embrace compassion as a powerful tool for personal growth and spiritual evolution, ultimately revealing the boundless love within their own hearts.

Her mother, while loving and caring to her children, was the ruthless and cunning, Hayee Hellcat, Queen Ramala. Queen Ramala, with the help of her Butchers, took over of tribal lands, forming her own kingdom, called the House of Ra. Her father, the Butcher Dan the Destroyer, was the womanizing Heathen King of Ra. The King won battles for his Queen, while always finding time for his own personal adventures. Named after her mother, the Ra, Ramala was the first born girl to the King and Queen of Ra. She, along with her sibling, were taught and trained by her mother in survival techniques, as well as Ruling protocol. This was done to insure their survival, in a time of tribal warfare, when most everyone would do whatever it took to become the next Ruling clan. Little Ramala loved the way her mother ordered people around and wanted to do the same. Having to live with some of the most unruly sibling, in the history of siblings, Little Ramala used ruling protocol to help her deal with them. After getting positive results, she quickly used ruling protocol on maids, servants and anyone else she could. Little Ramala was a daddy's girl and was spoiled by her father. Every little girl is a princess in her father's eyes. Living and growing up in a warring society, where she witnessed treachery, deceit, murder and mayhem, young Ramala quickly learned the ways of the world. Using the motley crew of her siblings, along with everything she learned from her mother, young Ramala decided to let everyone know that, after what they did for their Queen, they were expected to do what she wanted, after that. Everyone quickly learned, until she became Queen, she was the Number One Princess.