Mainstream Fiction
Date Published: July 19, 2018
In 1964, a rural town is rocked to its core when only one young man returns from Vietnam. Emotionally scarred, James hides from their pity and only finds the determination to lift himself up when he realizes what remains to be lost. He buys a little green Jeep, like the one that gave him shelter in the war, and hopes it will lead to salvation again. But the fortune it brings tarnishes, and James is left to sacrifice the thing that gave him hope for the people who need him most.
Over the next thirty years, the Jeep changes hands, passing between friends, family, strangers, and lovers. A single mother who buys a car for her reckless son nearly destroys a friendship with a man who silently loved her for two decades. An insecure youth at the start of his career learns that the most important lessons are the ones you never set out to learn. A family torn apart by their differences finds that love can be the hardest road to take. And a city architect must choose between the easy way to restoration or a difficult path that could save far more than just a rusty old Jeep.
Fans of THIS IS US, MITCH ALBOM, and NICHOLAS SPARKS will enjoy this heart-warming tale of restoration and redemption, a must read book for anyone inspired by the the resiliency of the human spirit.
About the Author
A Maryland native and Pennsylvanian at heart, Jennifer M. Lane is a resident of East Norriton, PA. She holds a bachelor’s degree in philosophy from Barton College where she served as editor of the newspaper. She also holds a master’s in liberal arts with a focus on museum studies from the University of Delaware, where she wrote her thesis on the material culture of roadside memorials. She once co-hosted a daily automotive blog and served as the president of a large car club. She enjoys coffee, whiskey, Earl Grey tea, and spending time with her partner Matthew and their own 1964 Jeep CJ-5.
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Book Title: Accessible Fine Dining - The Art of Creating Exciting Food in Your Everyday Kitchen by Noam Kostucki, with Chef Quentin Villers
Category: Adult Non-fiction , 128 pages Genre: Creative Cookbook / Fine Dining Publisher: Amazon Release date: Dec 10, 2018 Tour dates: Jan 7 to 31, 2019 Content Rating: G Book Description: Six months after opening my first restaurant, one of my dishes was selected as "25 dishes to travel around the world", featuring me next to culinary legend Heston Blumenthal. Exciting and healthy food doesn’t have to be complicated, and it doesn’t have to cost an arm and a leg. Over the years, I have seen some of the most exciting dishes come from the simplest kitchens and the most modest ingredients. The purpose of this book is to focus our attention away from the distractions of fancy kitchen equipment and luxury produce and instead focus our attention towards ingenuity in the kitchen and culinary innovation. For some strange reason, cooking is taught in books as a series of mechanical steps to follow and repeat with precision. I see cooking as a creative art like painting or playing music: it is the freedom of expression that is most interesting to me. When we create from an artistic perspective, we give birth to something new and potentially magical. The purpose of this book is not to teach you specific recipes, because the ingredients you will find in your local organic food market will likely not be the same as the ones we see here. Nor is the purpose to show you how to imitate us. The purpose of this book is to guide you into thinking about your dishes in a way that elevates them to a fine dining level, from ingredients which are easily accessible to you. Naturally, you will find a few recipes, but most importantly you will find a new way to look at food. We will share how we think about food shopping, searching for unusual ingredients, the combinations of flavors, techniques, textures, nutritional value, and of course, plating. The purpose of this book is to guide you to become a more exciting, creative and adventurous version of yourself in the kitchen. What separates a craft from an art form is the story behind it; cooking is a craft, while fine dining is an art form. If you want to create fine dining dishes, start to focus your attention on the different stories a dish can tell. Some stories can be told through your cooking, and others are told through words. Taking the time to present your dishes before people eat is crucial to creating anticipation for the food they will eat.
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Meet the Authors:
Noam Kostucki
MY NAME IS NOAM KOSTUCKI AND I CREATE SPACES FOR MAGIC TO HAPPEN.
I was an awkward child, so I changed school 5 times. I spent most of my life trying to please others, and be the kind of person I believed everyone else wanted me to be. I wasn't happy and I struggled to get what I want. Everything changed when I started changing.
I spent the last 12 years creating the life I dream of. I've had the privilege to be homeless twice, and to speak at Harvard about entrepreneurship. I have grown to be myself more fearlessly than ever before. I am now surrounded by people I love, and who love me.
I traveled over 40 countries, and I've helped over 25,000 people create magic. For example Patryk Wezowski who raised $500,000 in 8 weeks and Esther Perel who gave the 30th most viewed TED talk. Some less public successes include a blind eyed student who experienced his blind eye for the first time and a journalist who left an abusive relationship.
As a university drop out, I was surprised when my first book (personal branding) became required reading at the Fashion Institute of Technology in NYC, as well as receiving the UK Business Speaker of the Year runner up award, and a honorary degree in Business from Hofstra University. As an artist, I was honored to exhibit my photography at the European Union's Innovation Conference.
My most recent venture is HiR Fine Dining, a jungle culinary adventure. I create a discovery menu of 7 plates per person for groups of up to 12 people. HiR Fine Dining became #1 fine dining on TripAdvisor in Tamarindo within the first month. Within 6 months one of my plates was selected out of 40,000 restaurants by OpenTable as one of "25 dishes to travel around the world for". I was invited to speak at Chateau 1525, Costa Rica's most reputable cooking school and our guest chefs include a blind chef who traveled all the way the United Kingdom.
Quentin Villers
Quentin has been cooking in restaurant since the age of 18. He helped his brother build a restaurant for which they received a Michelin Star. Quentin moved to Costa Rica to consult for hotels and restaurants. He managed 3 of the 4 restaurants at Hotel Nayara in La Fortuna, for which he lead a team of over 20 people to be selected to enter Relais & Chateaux, a prestigious network of unique luxury hotels with exquisite cuisine. Quentin is a regular guest chef at HiR Fine Dining and consults for a number of fine dining restaurants in Costa Rica.
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