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.

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.

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.

Let James Beard Award-winning authors and hometown heroes Matt Lee and Ted Lee be your culinary ambassadors to Charleston, South Carolina, one of America's most storied and buzzed-about food destinations.
Growing up in the heart of the historic downtown, in a warbler-yellow house on Charleston's fabled "Rainbow Row," brothers Matt and Ted knew how to cast for shrimp before they were in middle school, and could catch and pick crabs soon after. They learned to recognize the fruit trees that grew around town and knew to watch for the day in late March when the loquats on the tree on Chalmers Street ripened. Their new cookbook brings the vibrant food culture of this great Southern city to life, giving readers insider access to the best recipes and stories Charleston has to offer.
No cookbook on the region would be complete without the city's most iconic dishes done right, including She-Crab Soup, Hoppin' John, and Huguenot Torte, but the Lee brothers also aim to reacquaint home cooks with treasures lost to time, like chewy-crunchy, salty-sweet Groundnut Cakes and Syllabub with Rosemary Glazed Figs. In addition, they masterfully bring the flavors of today's Charleston to the fore, inviting readers to sip a bright Kumquat Gin Cocktail, nibble chilled Pickled Shrimp with Fennel, and dig into a plate of Smothered Pork Chops, perhaps with a side of Grilled Chainey Briar, foraged from sandy beach paths. The brothers left no stone unturned in their quest for Charleston's best, interviewing home cooks, chefs, farmers, fishermen, caterers, and funeral directors to create an accurate portrait of the city's food traditions. Their research led to gems such as Flounder in Parchment with Shaved Vegetables, an homage to the dish that became Edna Lewis's signature during her tenure at Middleton Place Restaurant, and Cheese Spread a la Henry's, a peppery dip from the beloved brasserie of the mid-twentieth century. Readers are introduced to the people, past and present, who have left their mark on the food culture of the Holy City and inspired the brothers to become the cookbook authors they are today.
Through 100 recipes, 75 full-color photographs, and numerous personal stories, "The Lee Bros. Charleston Kitchen "gives readers the most intimate portrayal yet of the cuisine of this exciting Southern city, one that will resonate with food lovers wherever they live. And for visitors to Charleston, indispensible walking and driving tours related to recipes in the book bring this food town to life like never before.

In the wake of much previous work on Gilles Deleuze's relations to other thinkers (including Bergson, Spinoza and Leibniz), his relation to Kant is now of great and active interest and a thriving area of research. In the context of the wider debate between 'naturalism' and 'transcendental philosophy', the implicit dispute between Deleuze's 'transcendental empiricism' and Kant's 'transcendental idealism' is of prime philosophical concern. Bringing together the work of international experts from both Deleuze scholarship and Kant scholarship, Thinking Between Deleuze and Kant addresses explicitly the varied and various connections between these two great European philosophers, providing key material for understanding the central philosophical problems in the wider 'naturalism/ transcendental philosophy' debate. The book reflects an area of great current interest in Deleuze Studies and initiates an ongoing interest in Deleuze within Kant scholarship. The contributors are Mick Bowles, Levi R. Bryant, Patricia Farrell, Christian Kerslake, Matt Lee, Michael J. Olson, Henry Somers-Hall and Edward Willatt.

In the wake of much previous work on Gilles Deleuze's relations to other thinkers (including Bergson, Spinoza and Leibniz), his relation to Kant is now of great and active interest and a thriving area of research. In the context of the wider debate between 'naturalism' and 'transcendental philosophy', the implicit dispute between Deleuze's 'transcendental empiricism' and Kant's 'transcendental idealism' is of prime philosophical concern. Bringing together the work of international experts from both Deleuze scholarship and Kant scholarship, Thinking Between Deleuze and Kant addresses explicitly the varied and various connections between these two great European philosophers, providing key material for understanding the central philosophical problems in the wider 'naturalism/ transcendental philosophy' debate. The book reflects an area of great current interest in Deleuze Studies and initiates an ongoing interest in Deleuze within Kant scholarship. The contributors are Mick Bowles, Levi R. Bryant, Patricia Farrell, Christian Kerslake, Matt Lee, Michael J. Olson, Henry Somers-Hall and Edward Willatt. >

From the "New York Times" food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. "The Lee Bros. Southern Cookbook" tells the story of the brothers' culinary coming-of-age in Charleston how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers' resourceful cooking style simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live."