GOO D G RIEF COOKING B y Lisa Rubino T HE M ASTER ’S MASTE R By G ran d M aste r Bil l J ones With nearly 50 years' experience in a variety of martial arts styles and having taught for nearly 40 years, Grand Master Bill Jones is a 17 time world champion. He has held the "Competitor of the Year" award nine times, is a Grandmaster and 9th degree Black Belt, and holds three Masters' Degrees and eight different Black Belts. Despite all of his accomplishments however, the true tests for Jones weren't about martial arts at all—they came by way of his life and death struggles with major illness and personal loss. In his first book, The Master's Master: My Personal Journey with God, Grand Master Bill Jones tells of his first hand experiences and conversations with God, and how his life, both physically and spiritually, was saved and directed by the true "Master" of all creation—God. A love story with a lemon twist! This book is not intended to promote eating your troubles away. It’s been written for those who are grieving and need to heal. Food is fuel for the body and soul. This book will not be your guide in making you instantly feel better. It’s a process. I know; I took the baby steps to recovery. Cooking, boiling, simmering through my troubles with every stir. Food is essential to our well-being. When you participate in making your own meals, the satisfaction is enormous. Please join me in discovering a Menu to Mend! WI LLI AM PLEASANT TYREE By Albert Lee Tyr ee WH AT SEEMS TO B E THE PRO BLEM? By Tobin Tullis William Pleasant Tyree’s accomplishments were extraordinary given the conditions he faced during the time he lived (1821-1874). A pioneer, soldier, prospector, carpenter, innkeeper, businessman, farmer, politician, and the father of eight children, he was motivated to serve his neighbors and his community. The very definition of public service, Tyree was a patriot whose story deserves to be told. Toby Tullis tells it like it is as few have ever dared. Toby captures the humor and insanity behind the scenes in the restaurant business. One part Bourdain's Kitchen Confidential, and one part Danny Meyer's Setting the Table, this great book explores how restaurants try to give the people what they want while having no idea what that is!
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