New York City bodyguard Jimmy Fein is a smart-talking tough guy with a penchant for physical violence and a slight inferiority complex when it comes to his Irish-Jewish mafia family. Lately, though, they've been an equal mix of help and hindrance as he protects a client from a homicidal business partner. His Jewish father is constantly disappointed by Jimmy's reckless actions and refusal to profit from the family business. His cousin Mary Alice, a nun, is running a gambling pool based on how many times Jimmy will be shot by year's end. Even more insulting, the family views his partner, Elise, as the reasonable one despite her preference for shotgun-induced emasculation when it comes to abusive ex-spouses. Jimmy's latest job is to help Marcus Roth, a diamond merchant involved in an Internet scam. Marcus wants out, but the mastermind behind the operation wants him dead. Jimmy's job is further complicated by his family who decides to start its own competing Internet scam and cautions Jimmy against exposing the scam to the police or the public. Before long, Jimmy is reminded of the lethal dangers of mixing his business with family business ...
Your Travel Destination. Your Home. Your Home-To-Be. Birmingham Festivals. Architectural gems. Green spaces. Friendly faces. The Magic City. A special kind of place. • A personal, practical perspective for travelers and residents alike • Comprehensive listings of attractions, restaurants, and accommodations • How to live & thrive in the area—from recreation to relocation • Countless details on shopping, arts & entertainment, and children’s activities
Timothy Mo's classic account of feuding Chinese families in sixties London quickly became a best-seller when it was first published and has since won its place among the novels of the time. Filmed by Mike Newell with a screenplay by Ian McEwan, it now appears for the first time on the Paddleless list.
Award-winning food writer Fuchsia Dunlop went to live in China in 1994, and from the very beginning vowed to eat everything she was offered, no matter how alien and bizarre it seemed to her as a Westerner. In this extraordinary memoir, Fuchsia recalls her evolving relationship with China and its food, from her first rapturous encounter with the delicious cuisine of Sichuan Province, to brushes with corruption, environmental degradation and greed. In the course of her fascinating journey, Fuchsia undergoes an apprenticeship as a Sichuanese chef; attempts, hilariously, to persuade Chinese people that 'Western food' is neither 'simple' nor 'bland'; and samples a multitude of exotic ingredients, including dogmeat, civet cats, scorpions, rabbit heads and the ovarian fat of the snow frog. But is it possible for a Westerner to become a true convert to the Chinese way of eating? In an encounter with a caterpillar in an Oxfordshire kitchen, Fuchsia is forced to put this to the test. From the vibrant markets of Sichuan to the bleached landscape of northern Gansu Province, from the desert oases of Xinjiang to the enchanting old city of Yangzhou, this is an unforgettable account of the world's most amazing culinary culture.
Aquest estudi analitza un ordre literari canviant: Amèrica com unitat i diversitat, com un ens nacional i transnacional. Els escrits crítics literaris reunits aquí ofereixen una sèrie de perspectives que tracen gran part de la geografia cultural en joc: la narrativa, l'autobiografia, el teatre, etc. Es presenten també un conjunt d'assajos i ressenyes que, amb diverses direccions d'enfocament, posen atenció als fonaments previs a Colón, a una antologia canònica nord-americana de poesia i al que s'ha omès; la narrativa llatina i als principals dramaturgs antics. Inclou entrevistes a creatius i acadèmics com Gerald Vizenor, Frank Chin, Louis Owens, John Cawelti i Rex Burns. La secció de ressenyes final ofereix una sèrie de monografies de rellevant erudició multicultural així com contribucions a l'emergent i ampli mural d'anàlisi.
"World Literature and Its Times helps students and researchers make connections between the political/social climate during which books were written and the works themselves. Each volume focuses on major fiction, poetry and nonfiction from a particular country or region, presenting approximately 50 works in detailed essays running approximately 10 pages. Future volumes will cover Italian, Russian, Jewish, Asian, French, Indian and German literatures.
“Reading Ruth Reichl on food is almost as good as eating it,” The Washington Post Book World once declared. If that’s the case, then this eBook bundle is a nonfiction feast. With a résumé that includes such posts as editor in chief of Gourmet magazine and restaurant critic for The New York Times and Los Angeles Times, Reichl has elevated the food memoir into an art form with stories that overflow with love, life, humor, and—of course—marvelous meals. TENDER AT THE BONE Growing Up at the Table “An absolute delight to read . . . How lucky we are that [Reichl] had the courage to follow her appetite.”—Newsday At an early age, Ruth Reichl discovered that “food could be a way of making sense of the world.” Beginning with her mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and tastes, from the gourmand Monsieur du Croix, who served Reichl her first foie gras, to those at her table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl’s infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist’s coming-of-age. COMFORT ME WITH APPLES More Adventures at the Table “Reichl writes with gusto, and her story has all the ingredients of a modern fairy tale: hard work, weird food, and endless curiosity.”—The New Yorker Comfort Me with Apples picks up Reichl’s story in 1978, when she puts down her chef ’s toque and embarks on a career as a restaurant critic. Her pursuit of good food and good company leads her to New York and China, France and Los Angeles, and her stories of cooking and dining with world-famous chefs range from the madcap to the sublime. Through it all, Reichl makes each and every course a hilarious and instructive occasion for novices and experts alike, told in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend. Praise for Tender at the Bone “While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl.”—The New York Times Book Review “A poignant, yet hilarious, collection of stories about people [Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world’s leading food writers.”—Chicago Sun-Times Praise for Comfort Me with Apples “Magnificent . . . an extended, lilting song about lovesickness and the restorative succor of good food. [Grade:] A”—Entertainment Weekly “Compelling . . . The book’s charm emerges from Reichl’s writing, her observations and her amazing ability to capture people in a few memorable sentences. . . . You just have to read it.”—USA Today
The Hairy Bikers have lost almost 6 stone between them and you can lose weight too... Si King and Dave Myers are self-confessed food lovers. Food isn't just fuel to them, it's their life. But, like many of us, they've found that the weight has crept on over the years. So they've made a big decision to act before it's too late and lose some pounds. In this groundbreaking diet book, Si and Dave have come up with tasty recipes that are low in calories and big on flavour. This is real food for real people, not skinny minnies. There are ideas for family meals, hearty lunches and dinners, even a few knock-out bakes and snacking options. The Hairy Bikers will always love their food - pies and curries won't be off the menu for long! - but using these recipes, and following their clever tips and heartfelt advice, you can bake your cake, eat it, and lose the pounds. This book includes: Breakfast & Brunch One-Pan Dishes Grills & Roasts Pies Stews Vegetables & Salads Fakeaways Pasta & Rice Puddings & Cakes Lunch Boxes & Snacks Menus for your first week
You just gave me hope, Henry. And sometimes hope is enough to get you through anything' 1986, The Panama Hotel The old Seattle landmark has been boarded up for decades, but now the new owner has made a startling discovery in the basement: personal belongings stored away by Japanese families sent to interment camps during the Second World War. Among the fascinated crowd gathering outside the hotel, stands Henry Lee, and, as the owner unfurls a distinctive parasol, he is flooded by memories of his childhood. He wonders if by some miracle, in amongst the boxes of dusty treasures, lies a link to the Okabe family, and the girl he lost his young heart to, so many years ago. With over a million copies sold worldwide, this captivating debut is a story of the sacrifices one boy makes for love and for his country.
What happens when thirteen tourists from all over the world head out together on a monthlong tour of China? Twisting and turning through the Chinese landscape with Lisa's eating disorder, Ben and Habiba's interesting relationship, and Maria and Enrique's honeymoon troubles, Sweet and Sour July is a sparkling, dialogue-filled comedy packed with fascinating characters and the mystique and madness of foreign travel. After dealing with a range of momentous life changes, the thirteen guests all set out on the tour to celebrate, recover, or just have a good time. But as the weeks go by, the Chinese tour becomes more than just a vacation-it becomes a true journey toward resolving long-standing issues and creating new life paths. From figuring out foreign toilets to trying to agree on an afternoon meal, each traveler on the humorous journey comes alive with a unique personality and tales of vanity, marriage, eating disorders, war, religion, and sex. And just when the tourists think it can't get any crazier, they learn that they may have even more in common than they thought
How Diasporic Peoples Maintain Their Identity in Multicultural Societies : Chinese, Africans, and Jews