Jody-Helena Williams Knihy

"The best of French Bistro cooking--simple yet sophisticated tastes--by the owner and chef of the celebrated New York restaurant. BUVETTE: The Pleasure of Good Food BUVETTE will celebrate and capitalize on the trend of informal eating and simple entertaining, but with delicious flair. Jody Williams, owner of Buvette restaurant, shows the home cook how to create casual, polished meals without spending a lot of money or time. She has a certain aesthetic that is a combination of Italian and French bistro cooking in that she uses sophisticated taste combinations, but prepared in simple ways to make unforgettable dishes. A comfortable and interesting table will make your meals a pleasure and Williams offers suggestions for using varied plates (from your shelves or the flea market) and helps you think creatively about serving food, like scooping ice cream into a tea cup, or serving chocolate mousse in a silver tablespoon. There will be recipes like Ricotta Fritters, Carrot Spoon Bread, Shaved Brussels Sprouts with Pecorino and Walnuts, Potato Chips with Rosemary Salt, Scallops with Caper Brown Butter, Ratatouille, Roasted Heirloom Apples Stuffed with Pork Sausage, Chocolate on a Spoon, and her special Tarte Tatin. There will be sections on Aperitifs and Cocktails and Coffees and Teas. Also included will be 25 sidebars that offer useful tips on everything from building a bar to removing wine stains. With gorgeous photography and surprisingly simple recipes, this will be the book cooks will turn to again and again"--Publisher's description

This completely revised and updated new edition of Getting into Psychology Courses includes detailed, practical advice and case studies from recent students, covering all aspects of the application process and giving you the inside track on the best route to landing your dream place.

A BON APPETIT BEST BOOK OF THE YEAR • The much-anticipated cookbook from “New York’s Most Perfect Restaurant” ( The New Yorker ), featuring impossibly flavorful, vegetable-centric Italian dishes, from Fresh Pasta Squares with Fava Pesto to Meyer Lemon Risotto."Via Carota is one of my very favorite restaurants in New York City, and this cookbook perfectly captures its simple, seasonal, organic, local, and profoundly delicious, these are recipes that I want to eat all the time." —Alice WatersJames Beard Award-winning chefs Jody Williams and Rita Sodi share the secrets of their beloved restaurant, which has become synonymous with New York City’s Greenwich Village. Since 2014, Via Carota has been a destination for food lovers, celebrities, and well-informed travelers because of its impeccable Italian fare. Emphasizing vegetables and seasonal cooking, the dishes that come out of Williams and Sodi’s kitchen are astonishing in their simplicity yet dazzling in their elegance. Now, with this beautiful, deeply personal cookbook, they share the keys to cooking Via Carota’s traditional (but not too traditional) cuisine at home.Here are more than 140 recipes, Here, too, is the restaurant’s signature Insalata Verde—that celebrate the bounty of every time of the year, highlighting the very best uses for the most delicious seasonal produce, from spring peas to summer squashes, autumnal legumes to winter citrus.

Demonstrates how one woman's commitment to freedom, self-determination, and human rights can have a profound impact on people all over the globe. In this book, the author describes her Catholic roots, her first step on a long road to standing up to bullies with the defense of her deaf brother Stephen.