Search results for ""Author Peter Kaminsky""

Hook up with the fly-fishing guide that’s a keeper Some say successful fly fishing requires supreme athleticism, a surgeon’s delicate touch, and the serene spirit of a Zen master. But forget the hype: The updated edition of Fly Fishing for Dummies shows that all you need to get the hang of this enjoyable sport are the right tools, a disciplined technique, and a positive attitude. Whether you’re an old salt or dipping your toes in for the first time, you’ll find everything you need to learn, improve, and keep your casting sharp and fresh! Longtime fishing writer Peter Kaminsky wades right in, taking you from choosing a rod and tying flies all the way through to staying dry with the right wardrobe and cooking up a delicious catch. You’ll also find out how you can get by with just 20 flies, a half dozen casts, and three knots. And, if you want to plunge deeper into the sport, he suggests some bucket-list destination rivers and streams to keep you agreeably hooked and learning for life—proving that the father of fishing writers Izaak Walton was right when, three centuries ago, he said: “No life is so pleasant and happy as that of a well-governed angler.” Study your quarry—from rainbow trout to fashionable “glamour” fish Get the best rod, reel, and gear for success—including the smartest tech Know where to fish (land or sea) and how to read the water Follow visual examples to sharpen your casting Whatever your fly-fishing aims or skill level, the proven advice and 150+ illustrations in this friendly guide are your path to a lifetime of happy and productive trips: Don’t let it be the one that got away!

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A Gorgeously Illustrated Collection of First-Person Stories on the Sublime Joy of FlyfishingEvery fly fisher has one: that moment-that ineffable, transcendent moment-they can point to and say, That's it. That was when time seemed to stop and I felt fully alive. That's why I fish.Collected and framed by the award-winning writer Peter Kaminsky, The Catch of a Lifetime presents the moving first-person stories of more than seventy anglers recounting their catch of a lifetime. With its tales of brown trout in Montana and bluefish at Montauk Point, smallmouth in Minnesota's Boundary Waters and unforgettable adventures with giant taimen on the steppes of central Asia, bonefish in New Caledonia, white marlin in the Baja, and golden dorado in the tribal lands along the Amazon's headwaters, this gorgeously illustrated anthology is a transporting testament to the call that all anglers heed-to get out there and be one with the water. It distills perfectly the magic of the sport; you can't read it and not want to go fishing.The contributor list is a diverse who's who of writers, artists, sportspeople, and others who've made flyfishing a singular passion, including Carl Hiaasen, Joan Wulff, Tom Colicchio, Charles Gaines, Rachel Maddow, Mark Kurlansky, Brittany Howard, John McPhee, Verlyn Klinkenborg, and Jared Zissu. Their encounters, their memories, the words they use to describe, say, a forty-pound salmon leaping into the air or the sight of a great blue heron soaring down the creek to steal a catch make this the book of a lifetime for any fly fisher.

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James Beard Award Winner A trailblazing chef reinvents the art of cooking over fire. Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann-born in Patagonia and trained in France's top restaurants-abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing-and delicious-wood-fired feats. The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes-like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes-indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.

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The complete fisherman’s friend The fully updated Fishing For Dummies, 3rd Edition, experienced angler and fishing writer Greg Schwipps shows that while none of us is born to angling, we can all achieve it—and become great at it. Whether you love fishing for fun or sport, this hands-on friendly guide has everything you need to make sure that there need never be such a thing as “the one that got away!” From trout to carp, catfish to bonefish, freshwater to saltwater, the easy-to-follow pictures and tips help you recognize and deal with what you’ll meet in the murky deep. You’ll also find out about the best times and the right spots to cast your line, as well as the right gear—which in these hi-tech days includes GPS, apps, and sonar! Gear up with the right rod and tackle Cast and bait effectively Gut and clean your catch Get hooked on new trends—kayak fishing! Whatever your line—a quiet afternoon at the local creek, or a punishing morning’s whitewater kayaking followed by fishing the lonesome wild—Fishing For Dummies has you covered.

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Featured on the Netflix documentary series Chef's Table "Elemental, fundamental, and delicious" is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann's first book, Seven Fires, "captivating" and "inspiring." And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places-in winter's snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil-each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.

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STELLAR COOKOUT SIDES Move the meat from the center of the table and let these innovative side dishes steal the spotlight. Written by celebrated pitmaster Adam Perry Lang, Barbecue Sides includes a dozen-plus recipes for melting, creamy, and crispy dishes like Bubbling Bacon Butter Beans, Smoked-Corn Flan, and Scruffed Carbonara Potatoes that temper the strength of brawny barbecue mains without getting in the way of flavor. The menu is rounded out with a dozen additional recipes for fresh, sprightly, and green sides, like Mango Cilantro Salad and Green Apple, Cabbage, and Caraway Slaw, as well as pickled vegetables that add refreshing high notes and contrast to a plate. These first-rate side dishes will elevate your barbecue.

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Fishing For Dummies, UK Edition, provides you with a thorough introduction to all types of fishing - sea fishing, game fishing, and coarse fishing. This authoritative covers everything you need to know about this fantastic sport, including instruction on: Identifying the key species of fish found within and off the coasts of the British Isles Selecting the right rods, reels, line, and tackle Mastering casting techniques Tying knots like a seasoned angler Hooking and landing fish with ease

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A groundbreaking new approach to grilling vegetables and fruit from the author of Seven Fires and Mallmann on FireGreen Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals—a technique called rescoldo—then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans—this is the vegetable kingdom, on fire. The celebrated Patagonian chef, known for his mastery of flame and meat, the chef who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began—the garden and all its bounty. It’s his new truth: the transformation wrought by flame, coals, and smoke on a carrot or peach is nothing short of alchemy. And just as he’s discovered that a smoky, crackling-crusted potato cooked on the plancha is as sublime as the rib-eye he used to serve it next to, Mallmann’s also inspired by another truth: we all need to cut down on consuming animals to ensure a healthier future for both people and the planet. Time to turn the fire “green.” The fruit desserts alone confirm live fire’s ability to transform and elevate any ingredient. Mallmann roasts whole pineapples, grills grapes, chars cherries, and then finds just the right unexpected match—melted cheese, toasted hazelnuts, Campari granita—to turn each into a simple yet utterly entrancing dish. Cooking with fire demands both simplicity and perfection. But the results are pure magic. By using this oldest of cooking techniques, you’ll discover fruits and vegetables pushed to such a peak of flavor it’s as if they’d never been truly tasted before.

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Collection of critical and analytical scholarly essays on the music of Ravel by prominent scholars. Unmasking Ravel: New Perspectives on the Music fills a unique place in Ravel studies by combining critical interpretation and analytical focus. From the premiere of his works up to the present, Ravel has been associated with masks and the related notions of artifice and imposture. This has led scholars to perceive a lack of depth in his music and, consequently, to discourage investigation of his musical language. This volume balances and interweavesthese modes of inquiry. Part 1, "Orientations and Influences," illuminates the sometimes contradictory aesthetic, biographical, and literary strands comprising Ravel's artistry and our understanding of it. Part 2, "Analytical Case Studies," engages representative works from Ravel's major genres using a variety of methodologies, focusing on structural process and his complex relation to stylistic convention. Part 3, "Interdisciplinary Studies," integratesmusical analysis and art criticism, semiotics, and psychoanalysis in creating novel methodologies. Contributors include prominent scholars of Ravel's and fin-de-siècle music: Elliott Antokoletz, Gurminder Bhogal, Sigrun B. Heinzelmann, Volker Helbing, Steven Huebner, Peter Kaminsky, Barbara Kelly, David Korevaar, Daphne Leong, Michael Puri, and Lauri Suurpää. Peter Kaminsky is Professor of Music at the University of Connecticut, Storrs.

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A 2017 Independent Publishers Awards (IPPY) Silver Medal Winner Part cookbook, this collection of 42 carefully curated recipes is gratifyingly inviting, inventive, and one of the finest to be found. Part guidebook, acclaimed chefs take us fishing along the coastlines and inland shores of the sporting South, including Birmingham, Alabama, Charleston, South Carolina, Richmond, Virginia, Pensacola, Florida, and Delacroix, Venice, Port Sulphur, and Toledo Bend, Louisiana. Through narrative and stunning photography they showcase some of the country's most sought-after fishing spots and unknown gems. Susan Schadt’s fourth book chronicling and celebrating the bounty and spirit of American sporting life and culinary culture features James Beard Award winners, semifinalists, and nominees, Food & Wine Best New Chefs and participants on Top Chef, Top Chef Masters and the Food Network. Reel Masters is a cookbook anthology similar to the acclaimed book, Wild Abundance. This time, we are going fishing along the coastlines and inland shores of the sporting south.

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