Broken Grounds Menu
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Lost Restaurants of Tucson
From western roadhouses to fine dining, Tucson boasts an extraordinary lineup of diverse restaurants. Though some of its greatest no longer exist, their stories conjure the sights, smells and sounds of the city's history. Longtime locals still buzz about Gordo's famous chimichangas, an accidental dish originating in Tucson. The legendary Tack Room was a beacon of fine dining. Places like Café Terra Cotta and Fuego pioneered a new southwestern cuisine, serving regional dishes like prickly pear pork and stuffed poblanos. University of Arizona alumni miss old spots like the Varsity, while long-gone haunts like Gus & Andy's attracted a unique crowd of businessmen, movie stars and the occasional mobster. Join local food writer Rita Connelly as she serves up savory stories of good food and good company from the gone but never forgotten favorites of the Old Pueblo.
Menus and Memoirs of a Yacht Chef
Thai prawn coconut soup served in a coconut shell, followed by steaming, aromatic osso buco on creamy potato celeriac and French beans almondine, with Belgian flourless chocolate torte on cr me sabayon for dessert. This is just one of many menus I created for a yacht during my adventures at sea. Throughout my years working as a chef on private yachts, I have often been asked, "What kinds of meals are served on these luxurious yachts?" This cookbook answers that question, providing many of the recipes and menus that I have used on board yachts. Each of the ten chapters describes a yacht and its worldwide cruising destination-and the full-course menus and individual recipes that were created on the journey. The ingredients, dishes, and wines reflect the specialties that are enjoyed in each region of the world. Whether you prepare an entire meal or design your own menu using one of the many recipes in this book, you'll find the recipes clear and easy to follow. They are written in simple terms, using measurements, equipment, and ingredients that can be found in most kitchens. All of the courses have been wine-paired by a professional wine connoisseur from Total Wine and More . Suggestions for wine options cover a variety of price ranges, so you can have a great wine for a modest price or be decadent for a special meal. You don't have to leave your home to enjoy a travel-inspired gourmet meal. Cruise with me on the Mexican Sea of Cortez and enjoy grilled mahi mahi with cilantro and pumpkin seed pesto, experience green-lipped mussels in New Zealand's Bay of Islands, and savor the sweet tangy taste of an award-winning key lime pie in the Bahamas. Bon app tit! Experience the adventure of worldwide travel by creating delicious, gourmet meals in your own kitchen or galley.
Pockets of Crime
Author: Peter K. B. St. Jean
language: en
Publisher: University of Chicago Press
Release Date: 2008-09-15
Why, even in the same high-crime neighborhoods, do robbery, drug dealing, and assault occur much more frequently on some blocks than on others? One popular theory is that a weak sense of community among neighbors can create conditions more hospitable for criminals, and another proposes that neighborhood disorder—such as broken windows and boarded-up buildings—makes crime more likely. But in his innovative new study, Peter K. B. St. Jean argues that we cannot fully understand the impact of these factors without considering that, because urban space is unevenly developed, different kinds of crimes occur most often in locations that offer their perpetrators specific advantages. Drawing on Chicago Police Department statistics and extensive interviews with both law-abiding citizens and criminals in one of the city’s highest-crime areas, St. Jean demonstrates that drug dealers and robbers, for example, are primarily attracted to locations with businesses like liquor stores, fast food restaurants, and check-cashing outlets. By accounting for these important factors of spatial positioning, he expands upon previous research to provide the most comprehensive explanation available of why crime occurs where it does.