Search results for ""Author Matt Lee""

Told in lyric fragments, The Backwards Hand traces Matt Lee's experience living in the United States for more than thirty years with a rare congenital defect. Weaving in historical research and pop culture references, Lee dissects how the disabled body has been conflated with impurity, worthlessness, and evil.

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Matt Lee has been collecting Rolling Stones memorabilia for more than two decades. He amassed so much that he had to move house; he now has his own private museum dedicated to Stones memorabilia and he is the Guinness World Record holder for the largest Stones memorabilia collection. For the first time, Rolling Stones - Priceless showcases his collection, which spans all decades, and tells the story of the Stones through their memorabilia as never before.

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Before Emeril Lagasse s signature Bam! or Anthony Bourdain s hedonistic charm, there was Graham Kerr: a pioneering TV chef who, following in the footsteps of Julia Child, showed millions of viewers in the 60s and 70s that home cooking could be easy and fun. Kerr s approach to home cooking and to issues of authenticity and cultural borrowing have much more in common with Mario Batali and Jamie Oliver s outlook than with Kerr s 1960s contemporaries. This reissue, updated with an introduction by the Lee Brothers and commentary from Kerr himself will appeal to generations any home cook.

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A delicious ode to morning foods, featuring eggs, biscuits, meats, and pancakes you'll want to start every day with. Breakfast brings beauty and enthusiasm to the morning meal. George Weld draws on his passion and Southern roots to create the fresh, satisfying dishes his Williamsburg restaurant, Egg, has been serving for ten years. Breakfast begins with simple techniques that transform familiar ingredients into transcendent meals. A pantry section shows the ingredients to have on hand for whipping up delicious morning meals. Following are recipes for eggs (including the restaurant's signature Eggs Rothko), grains, meats, produce, sauces and syrups, juices, and pastries. Among the beloved recipes from Egg's kitchen are dishes adapted for meals at any hour, such as salads with eggs and smoked fish, fried chicken and biscuits, and toast with greens. Running through the book are contributions from farmers, fishermen, and athletes on the nourishing meals they fuel themselves with in the morning. Accompanied by images from Weld's own farm (which supplies Egg with many of its ingredients), this book will make breakfast the meal you dream about at night, and the most anticipated part of your morning.

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