Leslie Miller – författare

Seattle’s Pike Place Fish Market—the country’s top fish market—reels in the world’s best seafood recipes in this cookbook with friendly tips and a sustainability approach that every home cook can master

 

Forget the Space Needle. The true thrill of Seattle lies in Pike Place Market, where the world-famous, must-see, salmon-tossing Fish Guys have been enthralling and educating hordes of fans since 1965. The Fish Guys even inspired the bestselling business book FISH!, which has sold more than 1.4 million copies. In the Kitchen with the Pike Place Fish Guys serves up more than 100 savory seafood recipes and tips answering the most popular question the Fish Guys get: “How do you cook that?” It features a unique primer on sustainability, with inspiring words from the fishmongers who made Pike Place Fish entirely sustainable in 2011.

Located in the nation’s oldest continually operating farmers’ market, which draws ten million visitors each year, Pike Place Fish revives the lost art of selecting and preparing seafood. Home cooks will learn how to cook fish and seafood from the pros, including storage and easy cooking techniques, in addition to mouthwatering recipes like Thai Curry Mussels, Anders’s Dungeness Crab and Bacon Quiche, Cajun BBQ Shrimp Skewers, and Coconut Maple Salmon. Ideas for entertaining friends (who will clamor for the Fish Guys’ clambakes and paella parties) are showcased as well. Readers will easily discover why Pike Place Fish has become America’s most recognizable name in the industry, selling 1.5 million pounds of spectacularly perfect seafood each year.

Capturing the fun, free-spirited yet seriously knowledgeable essence of these ambassadors of the sea, In the Kitchen with the Pike Place Fish Guys is the seafood cookbook that will bring a fresh feast of environmentally friendly, chef-quality meals to every home cook.

This extensively annotated wartime diary illuminates the military service of Leslie Howard Miller (1889–1979), a Canadian soldier who served in the First World War. Miller joined the Canadian Expeditionary Force (CEF) in 1914. In his off-duty hours, he kept this extraordinarily eloquent diary of his training, deployment overseas, service on the Western Front, and periods of leave in the United Kingdom.Graham Broad, working from a transcription of the diary produced by Miller’s family, includes a thorough introduction and afterword, as well as over 500 notes that situate and explain Miller’s many references to the people, places, and events he encountered. Unpublished for over a century, written in bracing and engaging prose, and illustrated with Miller’s own drawings and unseen photographs, Part of Life Itself illuminates a bygone world and stands as one of Canada’s most important wartime diaries.

More than just great food writing, this long-overdue rebuttal to the notion that all women are on a diet celebrates food with grace, wit, and gusto. Women are reclaiming their pots and pans, but it's a new era in the kitchen. Today's generation of women is putting a fresh spin on the "joy of cooking",and eating and entertaining.Women both in and out of the culinary profession share their stories about the many ways food shapes and enhances their lives. New York Times columnist Amanda Hesser praises the joys of simple food. Kate Sekules discusses the importance of having a restaurant where you are known. Michelle Tea describes her working-class Polish family's meals as "tripe, kielbasa, shellfish and beer." One woman owns up to her culinary ineptitude in an era when being a gourmet cook is all the rage another links her love for Carvel soft-serve ice cream to her childhood in Trinidad. One woman writes about baking school, another about making sauerkraut with her grandmother, and another about the food in her favourite books of her childhood. This illuminating look at food today, with generous helpings of great prose, is that all too rare thing: a food positive book by women.

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* Demystifies and explains the process for acquiring local harvest, non-commercial sources of meat * Written for urban dwellers who want to eat fresh, sustainable, and healthy meat -- like they do back on the farm* Features 45 original recipes for beef, pork, goat, and lamb

As folks like Michael Pollan and Joel Salatin have been preaching for years, commercial meat production isn’t good for the animals, our bodies, or the planet. Yet the organic, sustainably-raised pork, beef, and lamb one finds at supermarkets and specialty stores are often pricey, and the marketing labels can be beyond confusing. What if you just want to eat meat as healthfully and enjoyably as possible, all while sticking to a budget?

Uncle Dave’s Cow: And Other Whole Animals My Freezer Has Known shows you how to find and evaluate local farmers, form a buying group, plan out cuts and quantities, store and preserve your purchases, and dish up an entire animal one part at a time. Author Leslie Miller, a busy Seattle mother who hails from a long lineage of Central Washington farmers, shows readers how to go whole hog -- or cow, or goat, or lamb, for that matter -- as she takes the reader along on her own educational journey, from the moment she locates and buys her first pig, all the way to her last forkful of tender pulled pork. Miller explores local farmers markets and 4H fairs, talks to dedicated farmers and butchers, and explains how even her children connect to the cow in the freezer. By sharing her whole-food experiences, readers also will connect to the source of their food, while her 45 original recipes show them how to cook mouthwatering meals from the abundance of whole animals.

Written with urban charm and a knife-sharp sense of humor, Uncle Dave’s Cow is a friendly and accessible guide to sourcing and eating local meat for parents, foodies, and everyone who wants to learn how to be a well-prepared consumer and cook through to the bone.

PRAISE FOR UNCLE DAVE''S COW:"In an age when children think chicken comes from grocery stores and pink slime has become part of our vernacular, Leslie Miller offers an alternative to the disconnect created by the industrial food system. With Uncle Dave''s Cow, Miller invites us to get up close and personal with our meat and participate in the process as she''s done so remarkably well-with an open mind, a sense of humor, and compassion for the stewards of our land."- Kim O''Donnel, author of The Meat Lover''s Meatless Celebrations"At last, a funny and practical book that offers doable and delicious ways for ordinary people to eat good, honest meat. Whether you live in a tiny walk-up or closer to the farm, Leslie Miller lays out every detail you need to buy half a hog or a whole lamb to feed your family for months. And you don''t have to be a chef to enjoy the charming recipes. Anyone want to go in on a cow?"- Chef and restaurateur Ethan Stowell"For those of you who can''t (or, more sanely, don''t want to) raise a pig in your backyard but want fresh, local pork, this book is for you. Believe me, Leslie Miller''s approach is much less smelly but just as delicious. Uncle Dave''s Cow is full of practical advice-and tasty recipes-that make eating meat with wisdom about the whole animal possible again."- Novella Carpenter, author of Farm City

Welcome to Ethan Stowell’s New Italian Kitchen--not so much a place as a philosophy. Here food isn’t formal or fussy, just focused, with recipes that honor Italian tradition while celebrating the best ingredients the Pacific Northwest has to offer. We’re talking about a generous bowl of steaming handmade pasta--served with two forks for you and a friend. Or perhaps an impeccably fresh crudo, crunchy cucumber and tangy radish accenting impossibly sweet spot prawns. Next up are the jewel tones of a beet salad with lush, homemade ricotta, or maybe a tangle of white beans and clams spiked with Goat Horn pepper--finished off with a whole roasted fish that begs to be sucked off the bones. Oh, some cheese, a gooseberry compote complementing your Robiola, or the bittersweet surprise of Campari sorbet.   This layered approach is a hallmark of Ethan’s restaurants, and in his New Italian Kitchen, he offers home cooks a tantalizing roadmap for re-creating this style of eating. Prepare a feast simply by combining the lighter dishes found in “Nibbles and Bits”—from Sardine Crudo with Celery Hearts, Pine Nuts, and Lemon to Crispy Young Favas with Green Garlic Mayonnaise—or adding recipes with complex flavors for a more sophisticated meal. Try the luscious Corn and Chanterelle Soup from “The Measure of a Cook;” or the Cavatelli with Cuttlefish, Spring Onion, and Lemon from “Wheat’s Highest Calling.” Up the ante with a stunning Duck Leg Farrotto with Pearl Onions and Bloomsdale Spinach from “Starches to Grow On,” or choose one of the “Beasties of the Land,” like Skillet-Roasted Rabbit with Pancetta-Basted Fingerlings. Each combination will nudge you and your guests in new, unexpected, and unforgettable directions.  Every page of Ethan Stowell’s New Italian Kitchen captures the enthusiasm, humor, and imagination that make cooking one of life’s best and most satisfying adventures. It’s got to be good--but it’s also got to be fun.

From the Hardcover edition.

A glass of empowerment is best served straight up.Tired of the mansplaining? Ready to smile when-and only when-you feel like it? Cheers to that! It's time to celebrate the ladies who lift you up and roast the societal expectations that bring you down.When They Go Low, We Go Highball features all your favorite tipples but with a feminist twist-from a Mai Time Has Come to a Cointreau v. Wade to a Catcall Crusher-plus all-new concoctions to refresh, delight, and fuel your inner fire. Sip an Old-Fashioned: 19th Amendment Edition, or stir up a pitcher of Aperol Spritzerhoods to share with your book club, your cat ladies, and all the important women in your life.With fifty easy-to-make cocktails and mocktails, you'll be toasting to a female future in no time, so gather your coven, stock up your home bar, and get ready to smash that patriarchy.

This book provides guidance for the family law practitioner handling a case that involves a current or former employee of certain intergovernmental organizations that create, support, and enforce international laws. Representing Employees of Intergovernmental Organizations and Their Spouses in Divorce will help you flag issues and provide you the necessary information to handle the matter yourself or recognize when to consult an expert. This resource is critical to help you represent the interests of your client no matter what side you’re on, grounding you with the basics before covering the more detailed and nuanced aspects, and it includes practice pointers, checklists, glossary terms, and definitions you can reference as needed.