DI Henry Crabbe divides his time between catching criminals and cooking. He retired from the force to open his dream restaurant, but his boss is determined to keep him on the payroll. Richard Griffiths (Harry Potter) stars in a lighthearted British mystery series seen on public television in the 1990s. Series 1 and 2 are 10 episodes. Series 3 and 4 are 6 episodes. Subtitles: English SDH (Subtitles for Deaf and Hearing Impaired), Biography of Richard Griffiths, Cast filmographies.

Thumb

Avatar

0 repins 0 comments

A sleeper hit of the early 1980s, "Eating Raoul" is a bawdy, gleefully amoral tale of conspicuous consumption. Warhol superstar Mary Woronov and cult legend Paul Bartel (who also directed) portray a prudish married couple feeling put upon by the swingers who live in their apartment building; one night, by accident, they discover a way to simultaneously realize their dream of opening a little restaurant and rid themselves of the "perverts" down the hall. A mix of hilarious, anything-goes slapstick and biting satire of me-generation self-indulgence, "Eating Raoul" marks the end of the sexual revolution with a thwack. New, Restored Digital Transfer, Supervised by Director of Photography Gary Thieltges, with Uncompressed Monaural Soundtrack, Audio Commentary Featuring Screenwriter Richard Blackburn, Art Director Robert Schulenberg, and Editor Alan Toomayan, "The Secret Cinema" (1968) and "Naughty Nurse" (1969), Two Short Films by Director Paul Bartel, "Cooking Up 'Raoul'" - New Documentary about the Making of the Film, featuring Interviews with Stars Mary Woronov, Robert Beltran, and Edie McClurg, Gag Reel of Outtakes from the Film, Archival Interview with Bartel and Woronov, Trailer, Collectible Booklet Featuring an Essay by Film Critic David Ehrenstein. Subtitles: English SDH (Subtitles for Deaf and Hearing Impaired).

Thumb

Avatar

0 repins 0 comments

Go behind the scenes at struggling restaurants with Gordon Ramsay, Britain's most celebrated gourmet. One of the world's top chefs (with 12 Michelin stars to his name) and three-time winner of a Catey award (the British hospitality industry's highest honor), Ramsay knows restaurants top to bottom. And he needs every bit of his expertise to rescue these real-life culinary and commercial disasters in just one week. Foul-tasting food, chaotic kitchens, misguided menus - Ramsay confronts them all, along with incompetent cooks, boneheaded servers, and painfully obstinate owners. He handles staffers with his profanity-filled, in-your-face style that suffers no fools and spares no egos. Also includes four episodes of "Kitchen Nightmares Revisited", in which Ramsay returns to these restaurants on the brink to see whether his shock treatment worked. After just a few episodes of this International Emmy(R)-winning reality series, you'll never dine out quite the same way again. Production Notes And Biography Of Gordon Ramsay. Subtitles: English SDH (Subtitles for Deaf and Hearing Impaired).

Thumb

Avatar

0 repins 0 comments

In what must surely go down as one of the most unusual premises for a British television program, PIE IN THE SKY stars Richard Griffiths of HARRY POTTER fame as Detective Inspector Henry Crabbe, a portly fellow who routinely divides his time between adventures in gourmet cooking (as the proprietor of the titular restaurant) and his day job of catching criminals. He's assisted at the restaurant by Margaret (Maggie Steed), his accountant wife, and would like nothing more to devote every waking hour to whipping up various dishes for patrons, but Assistant Chief Constable Freddy Fisher (Malcolm Sinclair) will not hear of it. This set features all six episodes of Series Four, which originally aired from September through October of 1996. Installments include: CHINESE WHISPERS, NEW LEAF, BREAKING BREAD and GARY'S CAKE.

Thumb

Avatar

0 repins 0 comments

This kit includes: Essential industry and business-specific startup steps with worksheets, calculators, checklists and more. Entrepreneur Editors Start Your Own Business, a guide to starting any business and surviving the first three years. Downloadable, customizable business letters, sales letters, and other sample documents. Entrepreneurs Small Business Legal Toolkit. There are few businesses as glamorous as owning a bar or club. Youll be the proprietor of the establishment where people meet, greet, eat and drink. Itll be a home away from home for some of your customers, and youll be the ruler of this social roost. The profit potential for bars is incredible. By taking a $20 bottle of liquor, and selling it an ounce at a time for $1.50 and up, you can make as much as $192 per bottle. Thats a whopping 800 percent return on your investment! Owning your own bar or club can mean long hours, meticulous attention to detail, giving up vacations and weekends, and sometimes dealing with unruly customers. But if you have a clear vision, do your homework, and learn the ins and outs of the business, it can also translate into a rewarding and financially successful enterprise. If youre friendly, outgoing, like people and have good business sense, youre already well on your way. Our step-by-step guide will help you turn your dream into a moneymaking reality. We cover the several types of bars you can openneighborhood bar, sports bar, brewpub, wine or martini bar, and nightcluband how to get those bar stools filled with happy customers. The author explains step by step everything you need to know before opening your doors. Topics covered include how to:*;Research your target market*;Find the perfect location*;Hire a knowledgeable staff*;Navigate the red tape that accompanies serving alcohol and food*;Understand the logistics of inventory and equipping your bar*;Compete with other bars and nightlife venues*;Keep your clients entertainedand get them to make more purchasesonce theyre i.

Thumb

Avatar

0 repins 0 comments

Healthy Cooking Recipes Being Healthy in an Unhealthy World One of the hardest things we can do in today's world is keep our bodies healthy. Yes, we might have the means, but we simply do not have the knowledge! If you step outside you will see dozens of fast food restaurants, all offering deals that seem too good to be true, and they probably are. Sure you'll get your fill, but how will your body feel afterward? How do we compensate for the extra fat and the high amounts of salt that we insist on eating every single day. Did you know that the average American consumes twice the recommended salt content in a given year? Before you reach for that salt shaker again however, you might want to consider what this book has to say. From natural recipes, to meal planning, and even smoothies, you will find that this book is a gateway to a healthier lifestyle. Everyone has a different body type and what works for one person may not work for another, but that doesn't mean you can't try. After all, you owe it to yourself to live a healthy lifestyle!

Thumb

Avatar

0 repins 0 comments

At the Mall of the Universe, you can get anything you want. Marc Jacobs shoes. Hugo Boss suits. Food. Drinks. Dry cleaning. A room at the five-star hotel or a lane at the bowling alley. Of course, some things are harder to come by. Just ask. Vienna. She's one beautiful sister who is not going to be dependent on any man ever again, thanks to her cheating, should-be-dead ex. When she's not selling overpriced mascara to rich snobs, Vienna's checking out the scenery. Not that she wants another man. Much. Good thing she can tell it all to. Davii. The top hairdresser at CosmicTology is fast with a wickedly funny quip and with his shears. Nobody puts one over on Davii. But what he really craves is a nice guy to come home to. A guy who makes him want to be a better person. A guy who looks an awful lot like. Derek. He never planned to become a kept man, but it's hard to give up Belgian waffles delivered by room service. But no more. It's time for New Derek-new life, new friends, new job. And who better to help him take those baby steps toward independence than. Christian. Cool and savvy, he's cornered the market on charm. His sales skills have won him a fawning clientele. There's nothing he can't do, no point he can't score, no woman he can't woo. But there's a first time for everything. Meeting for coffee, dishing over drinks, dealing with heinous bosses, scheming backstabbers, clueless customers, and the occasional object of desire, four new friends are about to discover the joys of shopping for love in a place where what you need most might just be where you least expect to find it.

Thumb

Avatar

0 repins 0 comments

Tall, dark and magnetic, Sterling Blalock lives every man's dream. The CEO of Black Bean Foods is calculating and cunning in his element, but his rationality goes out the window when he rents a room, as Stuart Black, from a fiery brunette rancher named Ellie Burton. He's never met a woman that could melt his heart with her cooking, or one who makes him forget his bank account by straddling a horse with those long, sexy legs. He's determined to close this deal, and take Ellie home as the ultimate dividend. There's something strange but seductive about Ellie Burton's temporary tenant, Stuart Black. He knows too much about finances for a penniless graduate student, and he's a little too eager to offer his uncle's help in rescuing Ellie's failing farm. Still, she can't help but yield when he flashes those steel gray eyes, and his sensuous lips fuel fantasies for days. She's never felt this way about a man, but then, Stuart isn't just any man. Ellie and Sterling share a secret. Though they've just met, Black Bean Foods is at the core of Ellie's potential demise. Can Sterling Blalock take a wrong and make it right, winning the woman of his dreams?

Thumb

Avatar

0 repins 0 comments

Chocoholics rejoice! This little book is dedicated to the 15 out of every 10 of us who love chocolate. Theresa Cheung, one of the 15, was left wondering after a recent episode of utter cocoa indulgence, "What if I could devour life with the same commitment and passion with which I devour chocolate?" After much thought and a good deal of taste-testing, this guide to a richer life was born. Follow Cheung's seven silky smooth chocolate principles and your life will never be the same: Discover the Sweet CenterLet It Melt in Your MouthChocolate Makes You Feel GoodNo Need to Eat the Whole BoxA Little Good Chocolate Goes a Long WayPass the Chocolate (hint, hint: share the joy, spread the wealth, give a little). All combined they lead up to the ultimate seventh principle "Chocolate Heaven" which offers permanent ways to help you lift yourself up and lead a happy life. But hey, you can't get to the seventh without devouring the first six servings, um, principles. Along the way, Cheung offers up recipes, stories, and trivia - all about chocolate and improving your life. Did you know that dark chocolate fans tend to be forward thinking and optimistic? Or that the melting point of chocolate is just below our normal temperature, which is why it melts in our mouth? Or that Casanova drank chocolate daily and declared it the elixir of love Embrace your love of chocolate and while you're at it, grab a bar (or two) and settle in with this book. Better Than Sex will lead you to the creamy center of what's really good - in life, love, and in food!

Thumb

Avatar

0 repins 0 comments

We live in a world of risk. It waits for us in our refrigerator and surrounds us on the freeway. It's lurking in our arteries and sitting in our 401(k) accounts. Given that we deal with risk on a constant basis, we should be good at it; as it turns out, though, we're not. We're blind to common risks like heart disease (one in five deaths), but we shrink in fear from rare events like shark attacks (one in a million) and airplane crashes (one in twenty thousand). What accounts for our poor ability to perceive and react to the risks that really matter? Starting from an evolutionary perspective, the author traces our distorted perception of risk back to our ancestors, reminding readers that we are all the culmination of a long line of survivors who fought life-and-death threats such as attacks from wild animals, starvation, and disease. The fact that we have covered Earth with seven billion people is a testament to our skill at overcoming these risks. But our spectacular success has also produced our contemporary artificial world with new threats like climate change, chili dogs, and online gambling. Our brains, which evolved to deal with the ancient world, are ill equipped to process the new threats we face. Croston examines the many facets of our hazardous modern environment that we only dimly perceive. He explains why we let our guard down for a beautiful face, why slow-moving risks (like rising seas) are hard to stop, how a good story (though false) can be more persuasive than dry statistics (even alarming ones), what we fear even more than death, and many other intriguing quirks about our built-in incompetence to adequately handle present-day risks. Offering a wealth of fascinating information about health, sex, money, safety, food, and the environment, this book illuminates an often-misunderstood but crucial aspect of daily life. From the Trade Paperback edition.

Thumb

Avatar

0 repins 0 comments

My cook book deals with mostly sauces and dressings that can be used on any dish. Too often people will make meat, seafood and have no idea as far as what sauces to put on top of the main dish. Also in this book there are great dressings to put on salads, beets and any other side dish that you prepare. This is discussed in the book. There are some recipes in the book as far as soups, salads and some main dishes that you will find. I hope if this cook book is received by the public then I will make a cook book on main dishes in the future with the sauces and dressings in this book. I do hope that you enjoy this cook book and have many nights of enjoyment with the recipes. Enjoy cooking! Chef Frank Orofino

Thumb

Avatar

0 repins 0 comments

Picture a world where humans exist, like all other living things, in balance. Where there is no separation between 'human' and 'wild'. Unlearn, Rewild boldly envisions such a world, probing deeply into the cultural constraints on our ability to lead truly sustainable lives and offering real, tangible tools to move toward another way of living, seeing and thinking. Part philosophical treatise, part hard-core survival guide, this unique and thoroughly unconventional manual blends philosophy with a detailed introduction to a rich assortment of endangered traditional living skills, including: Harvesting and preparing unconventional proteins Feral food preservation Dealing responsibly with waste Natural methods of birth control Tanning and processing animal skins. Lyrical, humorous, surprising, enlightening and thought-provoking by turns, Unlearn, Rewild is essential reading for those who wish to heal themselves and the earth, live gracefully into the future primitive and experience their wildest dreams. Miles Olson has spent the past decade deeply immersed in learning and practising earth skills. While foraging, hunting, gardening and gathering for his livelihood, his experiences have given him a unique perspective on rewilding, radical self-reliance, and the impact of civilization on the natural world.

Thumb

Avatar

0 repins 0 comments

New information has been added on how to measure your body's pH to determine your gout and acid body levels. Editing has improved grammar and spelling errors. Layout has also been improved. Gout A Serious ConditionGout is a serious condition that does not call for just eliminating joint pain and inflammation. It is a serious warning that your body is acidic and is prone to other diseases that are even worse than gout. For this reason I have written this book, to give you a way to move your body into an alkaline condition to eliminate gout. Eliminating GoutIf you have extreme gout pain in your joints, muscles, or tissue, then you need to know this new approach to a gout treatment that you need to use. Many doctors and practitioners believe that all you need to do is take drugs or change to a gout diet and you can eliminate your gout. A gout diet is necessary, but should not be the main approach to minimizing your blood uric acid. What is Gout What is lacking is the answer to this question "what is gout?" and what is the root cause. In this book you will discover the latest information on the cause of gout and the steps you need to take to get rid of it. And, it's not just about purine foods causing excess uric acid. Excess Uric AcidThere is a combination of body conditions that bring about an excess of uric acid. You need to know what these are, so that you can get rid of these excess uric acid causes. Now you will learn the truth about gout and how you can stop it. The key factor in eliminating gout is the acid-alkaline balance. You will discover how critical this balance is in curing gout and in giving the best health possible. Gout treatments Many gout treatments are provided so that you can choose the foods, remedies, herbals, and supplements you want to take. Based on your condition, you can make the best choices. A plan is given to you, at the end of the book that will give you an outline of how to deal with your gout based on the treatments given. Get Rid Of GoutUsin

Thumb

Avatar

0 repins 0 comments

By the age of eight, Jamie Oliver was already cooking in his parents' pub and restaurant in Essex. From Westminster Catering College, he went straight to the apron strings of Antonio Carluccio as his head pastry chef. Spotted by the director who would make Nigella, Jamie's cheeky chappy image in the kitchens of "The River Cafe" won him his own TV series, "The Naked Chef", by the tender age of 22. A monster advertising deal with Sainsbury's was soon to follow, allowing Jamie and his mates - strewn through his series as effortlessly as he chucked herbs on his easy dishes - to come into our sitting rooms several times a night. We watched him marry his sweetheart, become a father twice, and chewed our fingernails with Jools in Jamie's School Dinners", willing him to come home more often. His campaign, Jamie's "Fowl Dinners", highlights the animal welfare implications for chickens of our constant demand for cheap food. The story of Jamie Oliver is the story of a culinary revolution. Speaking to people at the very heart of this revolution, from chefs and food stars to politicians and media commentators, Gilly Smith asks if it was Jamie who struck the match, or whether it was simply time to turn up the heat under a world finally ready to feed itself.

Thumb

Avatar

0 repins 0 comments

I Really Hate My Job" sizzles its way through one steamy night and the lives of five feisty women, working in a London restaurant with delusions of grandeur. Customers come and go, unaware of the real concerns of these women; a rat or two in the kitchen, bitter arguments about life and art, as well as a coup d'etat in the kitchen. all overshadowed by the anticipation of the arrival of a famous Hollywood movie star. You might assume they're just three waitresses, one cook and a dishwasher, but they see themselves as an artist, an actor, a lover, an author and a revolutionary. Subtitles: English (Closed Captioned) and Spanish.

Thumb

Avatar

0 repins 0 comments

For six months of the year, renowned Spanish chef Ferran Adria closes his restaurant El Bulli and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, "El Bulli: Cooking In Progress" is a tasty peek at some of the world's most innovative and exciting cooking; as Adria himself puts it, "the more bewilderment, the better!". Interview with chef George Mendes, Theatrical trailer.

Thumb

Avatar

0 repins 0 comments

Like jazz, barbecue is a uniquely American original, and few subjects ignite more passion, excitement, controversy, and competition. In Celebrating Barbecue, Dotty Griffith, restaurant critic for The Dallas Morning News, gives readers the lowdown on real barbecue, identifying the four great regional styles of American 'cue (Carolina, Memphis, Texas, and Kansas City), as well as what Griffith calls "micro-styles" like Santa Maria Beef Barbecue or St. Louis Barbecued Snouts. Though reducing barbecue to a set of rules and specifications is, as Griffith says, "like teaching a cat to bark," Celebrating Barbecue attempts (and succeeds!) in doing just that, beginning with the history of barbecue, defining each region's preferences for meat, fuel, and seasonings. There are classic authentic recipes for slow-cooked meats such as Texas Brisket and North Carolina-Style Pulled Pork, with cooking temperatures, seasonings, woods, and techniques (including fail-safe techniques for bad weather or uncooperative equipment or fuels) explained in detail. Griffith includes recipes for mops, rubs, sauces, and marinades, as well as sources for ready-made flavor enhancers. A full complement of appetizers, sides, and desserts rounds out the more than 85 recipes. Menus are provided for each regional style so you can create your own barbecue feast. Travelers will find lists of barbecue restaurants, cook-offs, and festivals, and stay-at-homes will find the best places to mail-order 'cue, as well as a directory of pit masters and a section on cookers. Opinionated and informed, Celebrating Barbecue is written with wit, passion, and verve. A pleasure to read and to cook from, it's the only book you'll need to enjoy this most American of foods.

Thumb

Avatar

0 repins 0 comments

Austin, Texas, is renowned as a high-tech, fast-growing city for the young and creative, a cool place to live, and the scene of internationally famous events such as SXSW and Formula 1. But as in many American cities, poverty and penury are booming along with wealth and material abundance in contemporary Austin. Rich and poor residents lead increasingly separate lives as growing socioeconomic inequality underscores residential, class, racial, and ethnic segregation. In Invisible in Austin, the award-winning sociologist Javier Auyero and a team of graduate students explore the lives of those working at the bottom of the social order: house cleaners, office-machine repairers, cab drivers, restaurant cooks and dishwashers, exotic dancers, musicians, and roofers, among others. Recounting their subjects' life stories with empathy and sociological insight, the authors show us how these lives are driven by a complex mix of individual and social forces. These poignant stories compel us to see how poor people who provide indispensable services for all city residents struggle daily with substandard housing, inadequate public services and schools, and environmental risks. Timely and essential reading, Invisible in Austin makes visible the growing gap between rich and poor that is reconfiguring the cityscape of one of America's most dynamic places, as low-wage workers are forced to the social and symbolic margins.

Thumb

Avatar

0 repins 0 comments

Ann Vinod has traveled the world to experience different spices, ingredients, and cooking techniques. She fell in love not only with a man who was born in India but with Indian cuisine, as well. Now, with her cookbook, Indspired, she introduces flavorful Indian fusion fare and makes it accessible to novice cooks and experienced foodies alike. She presents starters, main dishes, snacks and more in this innovative collection of east meets west. The flavors of both cultures mesh perfectly in each recipe, creating new and delicious taste combinations. She draws upon her experience as a restaurant cook to make your kitchen a place of complex flavors and fun. All of the entrée recipes in Indspired are paired with leading single malt whiskies. She encourages adventurous chefs to learn how to match this classic spirit with her modern recipes. Take an imaginative trip around the world including the far reaches of India and return feeling truly Indspired.

Thumb

Avatar

0 repins 0 comments

Nestled deep in the South is a tiny Academy that teaches classes in the most important subject in the world: the domestic arts. The Academy's unique curriculum includes everything from cocktail-party etiquette to business entertaining, dealing with household guests, and cooking for the holidays. Here, after a little gentle instruction from Deans Pollak and Manigault, interspersed with plenty of humor, students find they are living healthier, having stronger ties to friends and family, and using their houses to branch out in ways they never dreamed possible. Since not everyone can get to their sold-out classes in Charleston, the Deans are now offering this book so happier liv-ing can be within everyone's grasp, not just the select few.

Thumb

Avatar

0 repins 0 comments

Next Page