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| chef kenny's vegan dim sum: The Unofficial Guide to Las Vegas Bob Sehlinger, Seth Kubersky, 2023-02-21 Save time and money with in-depth reviews, ratings, and details from the trusted source for a successful Las Vegas vacation. How do some guests always seem to find the best restaurants, the best shows, the best hotels—and still come home with winnings in their pockets? Why do some guests pay full price for their visit when others can save hundreds of dollars? In Las Vegas, every minute and every dollar count. Your vacation is too important to be left to chance, so put the independent guide to Las Vegas in your hands and take control of your trip. The Unofficial Guide to Las Vegas explains how Sin City works and how to use that knowledge to stay ahead of the crowd. Authors Bob Sehlinger and Seth Kubersky know that you want your vacation to be anything but average, so they employ an expert team of researchers to find the secrets, the shortcuts, and the bargains that are sure to make your vacation exceptional! Find out what’s available in every category, ranked from best to worst, and get detailed plans to make the most of your time in Las Vegas. Stay at a top-rated hotel, eat at the most acclaimed restaurants, and experience all the most popular attractions. Inside You’ll Find: Nearly 100 hotels and casinos described, rated, and ranked―the most offered by any guidebook―plus strategies for scoring the best room rate Reviews of more than 100 restaurants―a complete dining guide within the guide, plus the best buffets and brunches The best places to play for every casino game Almost 50 pages of gambling tips, including how to play, recognizing sucker games, and cutting the house advantage to the bone Critical reviews of more than 70 of Las Vegas’s best shows Complete coverage of the Las Vegas nightclub, bar, and lounge scene, with surefire advice on how to get into the most exclusive venues Detailed instructions for avoiding Strip and I-15 traffic gridlock In-depth descriptions and consumer tips on shopping and experiencing attractions Make the right choices to create a vacation you’ll never forget. The Unofficial Guide to Las Vegas is your key to planning a perfect stay. Whether you’re putting together your annual trip or preparing for your first visit, this book gives you the insider scoop on hotels, restaurants, entertainment, and more. |
| chef kenny's vegan dim sum: Self Healing Colitis and Crohn's David Klein, 2009 For over 100 years, we have known that: |
| chef kenny's vegan dim sum: Hope is the Thing B. J. Hollars, 2021-09-14 In March 2020, as a pandemic began to ravage our world, writer and professor B. J. Hollars started a collaborative writing project to bridge the emotional challenges created by our physical distancing. Drawing upon Emily Dickinson’s famous poem “‘Hope’ is the thing with feathers,” Hollars called on Wisconsinites to reflect on their own glimpses of hope in the era of COVID-19. The call resulted in an avalanche of submissions, each reflecting on hope’s ability to persist and flourish, even in the darkest times. As the one hundred essays and poems gathered here demonstrate, hope comes in many forms: a dad dance, a birth plan, an unblemished banana, a visit from a neighborhood dog, the revival of an old tradition, empathy. The contributors are racially, geographically, and culturally diverse, representing a rough cross section of Wisconsin voices, from truck driver to poet laureate, from middle school student to octogenarian, from small business owner to seasoned writer. The result is a book-length exploration of the depth and range of hope experienced in times of crisis, as well as an important record of what Wisconsinites were facing and feeling through these historic times. |
| chef kenny's vegan dim sum: The VegNews Guide to Being a Fabulous Vegan Jasmin Singer, VegNews Magazine, 2020-12-15 Go vegan the fabulous way with this helpful guide from an editor of VegNews, an award-winning vegan media outlet. Maybe you're interested in it for the food, maybe it's the animals, or maybe climate change has got you thinking. Whatever your reason, maybe you don't quite know where to start. After all, doesn't going vegan mean you have to give up tasty snacks, cool shoes, a sense of humor, and your leather couch? (Nope, nope, no way, well . . . eventually.) Covering everything from nutrition (you will get enough protein, promise) to dating (vegans have better sex. It's true) to fitness (you want to lift a car over your head? Sure), Jasmin Singer and the team at VegNews bust all the myths and give you all the facts about a plant-based lifestyle. With 30 easy recipes to get you started, The VegNews Guide to Being a Fabulous Vegan will help you adopt a lifestyle that's better for you, the animals, and the planet. And what's more fabulous than that? |
| chef kenny's vegan dim sum: Teaching Autoethnography Melissa Tombro, Teaching Autoethnography: Personal Writing in the Classroom is dedicated to the practice of immersive ethnographic and autoethnographic writing that encourages authors to participate in the communities about which they write. This book draws not only on critical qualitative inquiry methods such as interview and observation, but also on theories and sensibilities from creative writing and performance studies, which encourage self-reflection and narrative composition. Concepts from qualitative inquiry studies, which examine everyday life, are combined with approaches to the creation of character and scene to help writers develop engaging narratives that examine chosen subcultures and the author's position in relation to her research subjects. The book brings together a brief history of first-person qualitative research and writing from the past forty years, examining the evolution of nonfiction and qualitative approaches in relation to the personal essay. A selection of recent student writing in the genre as well as reflective student essays on the experience of conducting research in the classroom is presented in the context of exercises for coursework and beyond. Also explored in detail are guidelines for interviewing and identifying subjects and techniques for creating informed sketches and images that engage the reader. This book provides approaches anyone can use to explore their communities and write about them first-hand. The methods presented can be used for a single assignment in a larger course or to guide an entire semester through many levels and varieties of informed personal writing.--Open Textbook Library. |
| chef kenny's vegan dim sum: An Economist Gets Lunch Tyler Cowen, 2013-02-26 A leading economist, “who may very well turn out to be this decade’s Thomas Friedman” (Wall Street Journal), illuminates the state of American food today. Tyler Cowen, one of the most influential economists of the last decade, wants you to know that just about everything you’ve heard about how to get good food is wrong. Drawing on a provocative range of examples from around the globe, Cowen reveals why airplane food is bad, but airport food is improving, why restaurants full of happy, attractive people usually serve mediocre meals, and why American food has improved as Americans drink more wine. At a time when obesity is on the rise and forty-four million Americans receive food stamps, An Economist Gets Lunch will revolutionize the way we eat today—and show us how we’re going to feed the world tomorrow. |
| chef kenny's vegan dim sum: Red Clocks Leni Zumas, 2018-01-16 In this ferociously imaginative novel, abortion is once again illegal in America, in-vitro fertilization is banned, and the Personhood Amendment grants rights of life, liberty, and property to every embryo. Five women. One question. What is a woman for? In a small Oregon fishing town, five very different women navigate these new barriers alongside age-old questions surrounding motherhood, identity, and freedom. Ro, a single high-school teacher, is trying to have a baby on her own, while also writing a biography of Eivv?r, a little-known 19th-century female polar explorer. Susan is a frustrated mother of two, trapped in a crumbling marriage. Mattie is the adopted daughter of doting parents and one of Ro's best students, who finds herself pregnant with nowhere to turn. And Gin is the gifted, forest-dwelling herbalist, or mender, who brings all their fates together when she's arrested and put on trial in a frenzied modern-day witch hunt. Red Clocks is at once a riveting drama, whose mysteries unfold with magnetic energy, and a shattering novel of ideas. In the vein of Margaret Atwood and Eileen Myles, Leni Zumas fearlessly explores the contours of female experience, evoking The Handmaid's Tale for a new millennium. This is a story of resilience, transformation, and hope in tumultuous -- even frightening -- times. |
| chef kenny's vegan dim sum: Me, the Mob, and the Music Tommy James, 2010-02-16 Now in paperback, after five hardcover printings, Tommy James’s wild and entertaining true story of his career—part rock & roll fairytale, part valentine to a bygone era, and part mob epic—that “reads like a music-industry version of Goodfellas” (The Denver Post). Everyone knows the hits: “Hanky Panky,” “Mony Mony,” “I Think We’re Alone Now,” “Crimson and Clover,” “Crystal Blue Persuasion.” All of these songs, which epitomize great pop music of the late 1960s, are now widely used in television and film and have been covered by a diverse group of artists from Billy Idol to Tiffany to R.E.M. Just as compelling as the music itself is the life Tommy James lived while making it. James tells the incredible story, revealing his complex and sometimes terrifying relationship with Roulette Records and Morris Levy, the legendary Godfather of the music business. Me, the Mob, and the Music is a fascinating portrait of this swaggering, wildly creative era of rock ’n’ roll, when the hits kept coming and payola and the strong-arm tactics of the Mob were the norm, and what it was like, for better or worse, to be in the middle of it. |
| chef kenny's vegan dim sum: Calabasas Street José Cruz González, 1998 |
| chef kenny's vegan dim sum: The Bourbon Country Cookbook David Danielson, Tim Laird, 2018-05-08 “A book that will stand as one of the most essential cookbooks in the history of Southern cuisine.” —Edward Lee, chef and author of the James Beard Award–winner of Buttermilk Graffiti Bourbon, the first uniquely American distilled spirit, is nearly synonymous with Kentucky, its birthplace. However, it has come a long way since it was first distilled in the late 1700s, and its popularity and refinement have never been greater. At the same time, southern cuisine has evolved to keep up with bourbon’s evolution through once unheard-of collaborations between kitchen and bar, a renewed interest in seasonal local ingredients, and the influence of the delicious food traditions of the region’s growing migrant populations. This book distills the spirit and hospitality—both new and old—of great southern food and drink into ninety accessible recipes designed to help you achieve the ease and elegance of Bourbon Country entertaining in your own home. Arranged by the kind of traditional fare you’d find on a Kentucky table—pickles, vegetables, ancient grains, bounties from the barnyard, bourbon cocktails, and more—these recipes pay homage to the rituals and victuals of yesteryear while embracing the new southern palate and the flavors of modern Kentucky bourbon. “Farm fresh and artisanal aren’t trends in the bluegrass state, but a long-established way of life. Add the resonant ring of the finest American distillation—Kentucky bourbon—as these brilliant chefs do, and you’ve created magnificence and memories. In fact, the recipes, stories, and photographs here are so fine, you won’t want to wait for a horse race, but use this book year ’round.” —Ronni Lundy, author of the James Beard Award–winner Victuals |
| chef kenny's vegan dim sum: The Magic of the Sea Ranch Rob Elder, 2011-11-16 The Magic of The Sea Ranch is based on interviews with actual people who have extraordinary stories about a unique place. It is about the magic that drew these people to The Sea Ranch and the surrounding area, and about the magic they have brought with them. The stories are told largely in their own words and illustrated with photos of them and of The Sea Ranch. Whether a longtime resident or a novice, these stories and photographs will enrich your experience of The Sea Ranch and draw you into the magic. |
| chef kenny's vegan dim sum: More Mediterranean America's Test Kitchen, 2021-12-07 Eat the Mediterranean way for life with recipes that nourish your appetite for fresh foods and endless excitement in the kitchen. In this follow-up to the bestselling The Complete Mediterranean Cookbook, America's Test Kitchen opens the Mediterranean pantry wide open. Anyone will love the broad range of ingredients from around the world (think: avocado, sweet potatoes, and tempeh) used in vibrant dishes with inspiring combinations. Take Spanish meatballs in a vegetarian direction with Quinoa Albóndigas and prepare dishes in surprising ways, like substituting the sweetness in a caprese salad by using sliced juicy persimmon to contrast the creamy cheese rather than tomatoes. The book is organized to emphasize the joy of the Mediterranean diet as a nourishing, sustainable lifestyle. Build your plate around both small- and entrée-size recipes in chapters covering Mostly Plants; Mainly Grains and Beans; and Meat, Fish, Eggs, and More. An impressive Whole Romanesco with Berbere and Tahini Sauce is a brilliant vegetable dinner. A Spiced Chickpea Gyro (with heat from Asian chili-garlic sauce and pepperoncini) wows fans of the Greek meat-filled sandwich. Carrot Salad with Rose Harissa is a beautiful accompaniment to a number of meals, from Lentils with Roasted Broccoli and Lemony Bread Crumbs to Tofu Kebabs. Fish and meat mingle with lively accompaniments in restaurant-quality dishes like Pan Seared Swordfish with Persimmon-Ginger Chutney and Grilled Short Ribs with Preserved Lemon-Almond Sauce. Along the way, build on the repertoire in The Complete Mediterranean Cookbook, going on a more in-depth tour of the eastern and southern Mediterranean through recipes like Chorba Frik, a savory Algerian freekeh soup, and Palestinian Maftoul, an aromatic couscous, chickpea, and chicken dish. Open your pantry and mind to eat with health, enjoyment, and abundance, for life. |
| chef kenny's vegan dim sum: Work and Family , 1991 |
| chef kenny's vegan dim sum: The Complete Autumn and Winter Cookbook America's Test Kitchen, 2021-09-21 Celebrate the season with this treasure trove of cozy cooking and baking recipes, from soul-warming soups and simple dinners to showstoppers and weekend projects. As the air grows chillier and nights longer, these dishes draw us to the table and the warmth of an active kitchen: Slow-simmered dishes like Cider-Braised Pork Roast, cheesy weeknight pasta like Unstuffed Shells with Butternut Squash, or a crusty bread like Fig and Fennel Bread. When the flavors of summer fade, autumn and winter fruits and vegetables can be just as bold and bountiful. Find recipe inspiration from the season's first ripe figs and plump brussels sprouts to roasty sides featuring celery root, kohlrabi, and kabocha squash, or a cranberry curd tart to brighten a winter's night. Themed chapters showcase all the reasons to love autumn and winter cooking: Find new celeberation favorites with a chapter of centerpiece dishes like Turkey and Gravy for a Crowd or Swiss Chard Pie to wow your guests. Picked apples on an autumnal adventure? All Things Apple covers both sweet and savory recipes like French Apple Cake and Celery Root, Fennel, and Apple Chowder to help you use them up. Create the ultimate party spread with chapters devoted to Appetizers, Festive Drinks, and Brunch: Try fried Korean fried chicken wings, latkes with beet-horseradish applesauce, or Everything Straws. Obsessed with pumpkin? So are we! In the Everyone Loves Pumpkin chapter you'll find everything from Creamy Pumpkin-Chai Soup to Rum Pumpkin Chiffon Pie. Bake to your heart's content with chapters covering breads, cookies, cakes, pies, puddings, and more. Give the gift of food with recipes for Rocky Road Bark and Fruits of the Forest Liqueur. America's Test Kitchen's tips and tricks guarantee every meal is a success. Flip to the introduction for menus and entertaining tips. Plus, we've added seasonally themed spreads throughout so you can decorate the perfect holiday cookies or plan a charcuterie board with last-second appetizers. |
| chef kenny's vegan dim sum: New Total English J. J. Wilson, Antonia Clare, 2012 New Total English retains all the popular features of the original edition including clear CEF-related objectives which make lesson planning easy. There is a solid grammar syllabus with regular Active Grammar boxes and Reference and Review sections. It al |
| chef kenny's vegan dim sum: Time Out New Orleans , 2000 Researched and written by residents of the city, this guide has been updated to give information on sights, music, shops, restaurants, nightlife and festivals. Details include how to spend the perfect Mardi Gras, where to find the best Creole and Cajun food and trips out of the city. |
| chef kenny's vegan dim sum: Baked In Alex, John, 2009-10-10 The old way of selling was to create safe, ordinary products and combine them with mass marketing. The new way is to create truly innovative products and build the marketing right in. But how does a brand make the transition from old to new? According to advertising gurus Alex Bogusky and John Winsor, it starts with the realization that the message is not the product, the product is the message. In Baked-In, they offer a step-by-step guide on how brands can adapt and thrive in this brave new world. Using these tools, Bogusky and Winsor have successfully marketed some of today’s most important brands, including Google, Nike, Microsoft, Patagonia, Toyota, and Burger King. They reveal how, through tools at hand — product design, brand history, internal collaboration — and the new tools of digital technology — YouTube and the web in general — companies can succeed in the 21st-century marketplace. |
| chef kenny's vegan dim sum: Royal Trivia Rachel Bowie, Roberta Fiorito, 2021-12-21 Test your knowledge of Kate, William, Meghan, Harry, Diana, Charles III, and Elizabeth II with this book of trivia. This collection of fascinating facts and anecdotes about the British monarchy will keep you in the know and ready to impress with tidbits on all your favorite modern royals—perfect for cocktail hour (or afternoon tea) conversation. From the jaw-dropping weddings and headline-making fashion moments, to the births of new royals and history behind the most regal events, this book has trivia for any enthusiast. Inside you’ll find the royal scoop, including: · Details about the coronation of Queen Elizabeth II · Drama decoded, from the Sussexes’ move to Montecito to the Cambridges’ path to the throne · Facts about Princess Diana’s royal courtship Sartorial specifics (hello, revenge dress) · And so much more Geared toward fans of Netflix’s The Crown or anyone who loves the royals, this book is a great way to keep up with (and quiz your friends about!) one of the most iconic families in the world. “Take game night up a level with a royal-themed trivia night. Feel free to dress up in tiaras or fascinators and sip martinis (the Queen’s cocktail of choice) while quizzing each other—corgis running around optional.” —People |
| chef kenny's vegan dim sum: I Will Survive Gloria Gaynor, 2014-03-11 I Will Survive is the story of Gloria Gaynor, America's Queen of Disco. It is the story of riches and fame, despair, and finally salvation. Her meteoric rise to stardom in the mid-1970s was nothing short of phenomenal, and hits poured forth that pushed her to the top of the charts, including Honey Bee, I Got You Under My Skin, Never Can Say Goodbye, and the song that has immortalized her, I Will Survive, which became a #1 international gold seller. With that song, Gloria heralded the international rise of disco that became synonymous with a way of life in the fast lane - the sweaty bodies at Studio 54, the lines of cocaine, the indescribable feeling that you could always be at the top of your game and never come down. But down she came after her early stardom, and problems followed in the wake, including the death of her mother, whose love had anchored the young singer, as well as constant battles with weight, drugs, and alcohol. While her fans always imagined her to be rich, her personal finances collapsed due to poor management; and while many envied her, she felt completely empty inside. In the early 1980s, sustained by her marriage to music publisher Linwood Simon, Gloria took three years off and reflected upon her life. She visited churches and revisited her mother's old Bible. Discovering the world of gospel, she made a commitment to Christ that sustains her to this day. |
| chef kenny's vegan dim sum: Barefoot Pilgrimage Andrea Corr, 2019-10-17 Andrea Corr’s Barefoot Pilgrimage is a compelling and honest memoir. |
| chef kenny's vegan dim sum: Sundays at Moosewood Restaurant Moosewood Restaurant, Moosewood Collective, 1990-10-15 Each of the 18 chapters explores a cuisine from a different part of the world. Recipes from Southeast Asia, Chile, the Caribbean, Armenia and the Middle East and southern United States and more. |
| chef kenny's vegan dim sum: Spark John, 2010-04-13 The playing field for businesses is always changing. But one principle remains constant: individuals and companies that innovate will excel. In this groundbreaking guide, entrepreneur John Winsor presents 16 unique perspectives from trail-blazing innovators in companies of all sizes — creative directors, CEOs, brand managers, product developers, and others. Readers will learn how these stellar innovators built powerful brands and created the right environments to foster high levels of creativity. Following each interview, readers will discover a set of tools and recommendations to help them implement the innovator's ideas, including exercises, questions, and space to draw or write their thoughts. Throughout, Winsor weaves his essential premise: it takes more than one brilliant mind to allow innovation to occur. By the end, readers will understand why a true innovator is someone who makes connections with others and realizes the rewards. |
| chef kenny's vegan dim sum: Flipped John, 2010-04-13 Branding is done — in today's business and marketing world, it's all about bottom-up co-creation to ensure real marketing effectiveness and product success. Marketing expert John Winsor makes a powerful case that instead of focusing on traditional branding efforts, companies must learn to use co-creation tools to work from the bottom up to create new products, services, and marketing strategies in collaboration with their customers. Today, it's all about getting out in the streets and spending time with the right customers, in their worlds, to create the essential foundations for breakthrough innovation. He takes readers deep into this new kind of customer-company relationship, providing useful case studies as well as practical step-by-step methods to engage these key voices in dialogues that fuel real innovation. Readers will learn how to develop a true bottom-up co-creation strategy and hone the intuition and inspiration that drive innovation. |
| chef kenny's vegan dim sum: Ocular Therapeutics Ashok Garg, 2013-03-31 The third edition of Ocular Therapeutics brings practitioners up to date with the latest advances in ophthalmic drugs. Divided into three sections, the book begins with discussion on the physiology of the eye, drug administration and the fundamental role of ocular therapeutics. The second section examines the application of ocular therapeutics in ophthalmic surgery for many different disorders and the final section discusses recent advances and future developments. This new edition has been fully updated with the addition of new drugs and delivery systems, covering all groups of drugs used worldwide in different clinical conditions of the eye. Written by recognised international experts, many from the USA, the book is presented in an easy to read format and includes nearly 430 well-illustrated colour figures, tables, flow diagrams and chemical formulas. Key points New edition bringing ophthalmologists up to date with latest advances in ophthalmic drugs Includes new drugs and delivery systems for all groups of drugs used worldwide Written by recognised international experts Nearly 430 figures, tables, flow diagrams and chemical formulas Previous edition published in 2006 |
| chef kenny's vegan dim sum: You Had Me at Pet-Nat Rachel Signer, 2021-10-19 From the publisher of Pipette Magazine, discover a natural wine-soaked memoir about finding your passion—and falling in love. It was Rachel Signer's dream to be that girl: the one smoking hand-rolled cigarettes out the windows of her 19th-century Parisian studio apartment, wearing second-hand Isabel Marant jeans and sipping a glass of Beaujolais redolent of crushed roses with a touch of horse mane. Instead she was an under-appreciated freelance journalist and waitress in New York City, frustrated at always being broke and completely miserable in love. When she tastes her first pétillant-naturel (pét-nat for short), a type of natural wine made with no additives or chemicals, it sets her on a journey of self-discovery, both deeply personal and professional, that leads her to Paris, Italy, Spain, Georgia, and finally deep into the wilds of South Australia and which forces her, in the face of her Wildman, to ask herself the hard question: can she really handle the unconventional life she claims she wants? Have you ever been sidetracked by something that turned into a career path? Did you ever think you were looking for a certain kind of romantic partner, but fell in love with someone wild, passionate and with a completely different life? For Signer, the discovery of natural wine became an introduction to a larger ethos and philosophy that she had long craved: one rooted in egalitarianism, diversity, organics, environmental concerns, and ancient traditions. In You Had Me at Pét-Nat, as Signer begins to truly understand these revolutionary wine producers upending the industry, their deep commitment to making their wine with integrity and with as little intervention as possible, she is smacked with the realization that unless she faces, head-on, her own issues with commitment, she will not be able to live a life that is as freewheeling, unpredictable, and singular as the wine she loves. |
| chef kenny's vegan dim sum: Hollywood Highbrow Shyon Baumann, 2018-06-05 Today's moviegoers and critics generally consider some Hollywood products--even some blockbusters--to be legitimate works of art. But during the first half century of motion pictures very few Americans would have thought to call an American movie art. Up through the 1950s, American movies were regarded as a form of popular, even lower-class, entertainment. By the 1960s and 1970s, however, viewers were regularly judging Hollywood films by artistic criteria previously applied only to high art forms. In Hollywood Highbrow, Shyon Baumann for the first time tells how social and cultural forces radically changed the public's perceptions of American movies just as those forces were radically changing the movies themselves. The development in the United States of an appreciation of film as an art was, Baumann shows, the product of large changes in Hollywood and American society as a whole. With the postwar rise of television, American movie audiences shrank dramatically and Hollywood responded by appealing to richer and more educated viewers. Around the same time, European ideas about the director as artist, an easing of censorship, and the development of art-house cinemas, film festivals, and the academic field of film studies encouraged the idea that some American movies--and not just European ones--deserved to be considered art. |
| chef kenny's vegan dim sum: Valley Irish Carol Bennett McCuaig, Donald Wallace McCuaig, 1983 |
| chef kenny's vegan dim sum: The Wild Vegetarian Cookbook Steve Brill, 2011-07-13 Brill follows his Identifying and Harvesting Edible and Medicinal Plants in Wild (And Not So Wild) Places with this specialist volume aimed at cooking found and gathered produce. Stressing the need to forage safely and not eat any plant unless completely certain of its identification and that it's free of pesticides and herbicides, the author explains 'what makes wild food special' before describing methods of preparation and food types, winemaking and the wild food seasons. Main courses and desserts are intermingled so much so that it becomes hard to tell whether the ingredient is a main component or an enhancer. Filled with humorous anecdotes and small descriptions, almost every recipe relies on at least one foraged ingredient, though where possible Brill offers health store alternatives (while Monsieur Wildman's French Dressing calls for wild spearmint, he does suggest cultivated mint; unsweetened apple juice can be substituted for wild apples in Spiced Wild Apple Cider). In the end, the book will appeal to those who enjoy foraging in the wild as well as the vegetarian who is not only health- but also environmentally conscious. |
| chef kenny's vegan dim sum: Stealworks John Yates, G. A. Matiasz, 1994 Notes on the Apocalypse |
| chef kenny's vegan dim sum: Cogs in the Great Machine Eric Schlosser, 2005 Every book tells a story . . . And the 70 titles in the Pocket Penguins series are emblematic of the renowned breadth and quality that formed part of the original Penguin vision in 1935 and that continue to define our publishing today. Together, they tell one version of the unique story of Penguin Books. Eric Schlosser's inimitable brand of hard-hitting yet always entertaining writing looks beneath the surface of American life to examine issues ranging from the black market to burgers. When Penguin published his expose Fast Food Nation in 2001, it sparked a storm in the fast food industry. This piece on the terrifying true cost of cheap meat shows why Schlosser has been instrumental in changing our attitudes to what we eat. |
| chef kenny's vegan dim sum: Eat Me Kenny Shopsin, Carolynn Carreno, 2008-09-23 Pancakes are a luxury, like smoking marijuana or having sex. That’s why I came up with the names Ho Cakes and Slutty Cakes. These are extra decadent, but in a way, every pancake is a Ho Cake.” Thus speaks Kenny Shopsin, legendary (and legendarily eccentric, ill-tempered, and lovable) chef and owner of the Greenwich Village restaurant (and institution), Shopsin’s, which has been in existence since 1971. Kenny has finally put together his 900-plus-item menu and his unique philosophy—imagine Elizabeth David crossed with Richard Pryor—to create Eat Me, the most profound and profane cookbook you’ll ever read. His rants—on everything from how the customer is not always right to the art of griddling; from how to run a small, ethical, and humane business to how we all should learn to cook in a Goodnight Moon world where everything you need is already in your own home and head—will leave you stunned or laughing or hungry. Or all of the above. With more than 120 recipes including such perfect comfort foods as High School Hot Turkey Sandwiches, Cuban Bean Polenta Melt, and Cornmeal-Fried Green Tomatoes with Comeback Sauce, plus the best soups, egg dishes, and hamburgers you’ve ever eaten, Eat Me is White Trash Cooking for the twenty-first century, as unforgettable and mind-boggling as its author. |
| chef kenny's vegan dim sum: Italian Desserts & Pastries Academia Barilla, 2014-03-11 Delicious recipes for 100 authentic sweets--Cover. |
| chef kenny's vegan dim sum: Marijuana Nation Roger Roffman, 2015-03-15 Roger Roffman first discovered marijuana while serving as a US Army officer in Vietnam. From these seemingly innocuous beginnings, Roffman has been fascinated by marijuana, as a researcher, scholar, therapist, activist, and user. Ever since America’s youth first marched in opposition to the war in Vietnam, pot’s popularity has periodically ebbed and surged. Calls for greater, fewer, or no marijuana penalties also have swung on their own pendulum.From lobbying in Washington, to talking to doctors and nurses in oncology wards, and watching his brother struggle with addiction, Roffman has experienced the layered and complex relationship Americans have with marijuana first-hand. With one foot on each side of the fence, at times feeling at odds with both camps, Roffman is on a quest to challenge those who insist we think of marijuana as a weapon of mass destruction, as well as those who would have us see it as a harmless source of pleasure and relief. |
| chef kenny's vegan dim sum: Take Your Charming Somewhere Else Katie Rose Pryal, 2021-04-30 Charlie George, L.A. attorney, seems to have a perfect life, but he hides an unforgivable sin. A homicide case sets off a bomb that dredges up the past and destroys everything he's built. |
| chef kenny's vegan dim sum: Growing Up In North Carolina Andrew Dobelstein, 2021-04-16 Andrew Dobelstein tells about his many experiences as a professor of Social Work and an expert on social welfare policy in a down-to-earth, entertaining way. North Carolinians will especially appreciate his stories, but all readers will enjoy this memoir. |
| chef kenny's vegan dim sum: Has Anyone Seen Archie Ebbs? Simon Packham, 2022-04-07 Archie Ebbs has the perfect life. Good friends, a nice home and classmates who laugh at (nearly) all his jokes. But all that is about to change. As his family have to face unsettling times, Archie has his own worries ... is he really starting to become invisible? |
| chef kenny's vegan dim sum: Farmhouse Weekends Melissa Bahen, 2021 Serve up comfort classic recipes for casual weekends with family and friends. 2022 Praiseworthy Awards, FINALIST: Lifestyle Farmhouse Weekends is the cookbook for anyone who daydreams of country life. Prepare meals and experiences to enjoy in the easy companionship of family and friends--everything you need to create the perfect farmhouse weekend, no matter where you live, is found within these pages. Each chapter provides recipes inspired by author Melissa Bahen's weekend jaunts in the country: apple cider donuts and white bean chili after a day of picking fresh apples in the fall; buttery cobbler full of ripe, summer berries after a trip to the farmers' market; hot, flaky biscuits slathered with butter and homemade strawberry freezer jam to start out a spring day. You'll find brunch, dinner, and dessert recipes for spring, summer, autumn, and winter: 65 recipes to entertain and enjoy good company all year round. |
| chef kenny's vegan dim sum: Piano, Piano, Pieno Susan McKenna Grant, 2008 This work honors the slow food movement, begun in Italy, that promotes a style of cooking that features fresh, local ingredients cooked with attention and care. The 200 recipes collected here celebrate the pleasures of slow food. Two 8-page color inserts. B&w photos throughout. |
| chef kenny's vegan dim sum: Chez Panisse Cooking Paul Bertolli, Alice Waters, 1988-10-01 Extraordinary, poetic, and inspired are only a few words that have been used to describe the food at Chez Panisse. Since the first meal served there in 1971, Alice Waters's Berkeley, California, restaurant has revolutionized American cooking, earning its place among the truly great restaurants of the world. Renowned for the brilliant innovations of its ever-changing menu, Chez Panisse has also come to represent a culinary philosophy inspired by nature -- dedicated to the common interest of environment and consumer in the use of gloriously fresh organic ingredients. In Chez Panisse Cooking, chef Paul Bertolli -- one of the most talented chefs ever to work with Alice Waters -- presents the Chez Panisse kitchen's explorations and reexaminations of earlier triumphs. Expanding upon -- and sometimes simplifying -- the concepts that have made Chez Panisse legendary, Bertolli provides reflections, recipes, and menus that lead the cook to a critical and intuitive understanding of food itself, of its purest organic sources and most sublime uses. Perhaps best described by Richard Olney, Paul Bertolli's cuisine is what 'health food' should be and never is: a celebration of purity. The food is imaginative but never complicated; it is art. Enhanced by Gail Skoff's breathtaking hand-colored photographs, Paul Bertolli's recipes remind us of the simple and passionate joys in cooking and of the inspiration to be drawn from each season's freshest foods: glistening local salmon creates a wildly colorful springtime carpaccio or is grilled later in the season with tomatoes and basil vinaigrette; autumn's fresh white truffles are sliced into an extraordinarily textured salad of pastel hueswith fennel, mushrooms, and Parmesan cheese; figs left on the tree until they grow heavy and sweet appear in a fall fruit salad with warm goat cheese and herb toast. Season by season, Chez Panisse Cooking will captivate the senses and imagination of the cook with such entrancing recipes as Sugar Snap Peas with Brown Butter and Sage; Buckwheat Cakes with Smoked Salmon, Creme Fraiche, and Capers; Grilled Fish Wrapped in Fig Leaves with Red Wine Sauce; Lamb Salad with Garden Lettuces, Straw Potatoes, and Garlic Sauce; Marinated Veal Chops Grilled over an Oak Fire; or Seckel Pears Poached in Red Wine with Burnt Caramel. Here, some of the restaurant's most remarkable recent menus for special occasions are recreated, from a White Truffle Dinner to the Chez Panisse Tenth Annual Garlic Festival, to a supper for poet Vikram Seth that began. with The Season's song, a summer ballad/Tomatoes, basil, flowers, beans/In unison dance, Lobster Salad... Many of these recipes reflect Paul Bertolli's love of northern Italian food; for other dishes, the inspiration is French; in all, there is a keen awareness of the abundance of uncompromisingly pure, seasonal ingredients to be found in America. Above all, the Chez Panisse recipes are meant to inspire the cook to create his or her own version; to awaken the senses to the nuances of taste, texture, and color in cooking; to discover the ecstatic moments when the intuition, skill, and accumulated experience of the cook merge with the taste and composition of the food. Since its original publication in 1988, this classic cookbook has proved to be indispensable to the shelf of every serious cook and every serious cookbook reader. From the TradePaperback edition. |
| chef kenny's vegan dim sum: Dim Sum Basics: Irresistible Bite-sized Snacks Made Easy (New Edition) Ng Lip Kah, 2022-06-15 Learn to prepare a wide variety of dim sum dishes at your own pace with the guidance of dim sum master, Chef Ng Lip Kah. In Dim Sum Basics: Irresistible bite-sized snacks made easy, Chef Ng demonstrates how to make all-time favourites as well as new creative treats such as: • siew mai • paper-wrapped chicken • glutinous rice in lotus leaf • egg tarts • salted egg yolk custard buns • snow skin dumplings With easy-to-follow instructions and step-by-step photographs, these recipes will help perfect your skills in making dim sum, be it moulding dumplings or preparing crisp and flaky pastries. |
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