Kirjahaku

The Life of William Grimes offers an eye-opening account of a life during and after slavery, written by a man who experienced and witnessed the worst. Unlike other slave memoirs, The Life of William Grimes has not been sanitized or otherwise edited for the benefit of what, at the time, was a mostly white readership. The tone set by Grimes in his recollections is one of bitter resentment and indignation at an experience which was demeaning, physically and mentally torturing, and an insult to his very humanity. Intelligent and perceptive, it was only through luck and trusting his own wits that William was able to escape his enslavement. The son of a white plantation owner and a black mother who worked as his father's slave, Grimes variously worked around the plantation grounds as a coach driver, stable boy, and in the fields.

The Life of William Grimes offers an eye-opening account of a life during and after slavery, written by a man who experienced and witnessed the worst.Unlike other slave memoirs, The Life of William Grimes has not been sanitized or otherwise edited for the benefit of what, at the time, was a mostly white readership. The tone set by Grimes in his recollections is one of bitter resentment and indignation at an experience which was demeaning, physically and mentally torturing, and an insult to his very humanity. Intelligent and perceptive, it was only through luck and trusting his own wits that William was able to escape his enslavement. The son of a white plantation owner and a black mother who worked as his father's slave, Grimes variously worked around the plantation grounds as a coach driver, stable boy, and in the fields.

New York is the greatest restaurant city the world has ever seen. In Appetite City, the former New York Times restaurant critic William Grimes leads us on a grand historical tour of New York's dining culture. Beginning with the era when simple chophouses and oyster bars dominated the culinary scene, he charts the city's transformation into the world restaurant capital it is today. Appetite City takes us on a unique and delectable journey, from the days when oysters and turtle were the most popular ingredients in New York cuisine, through the era of the fifty-cent French and Italian table d'h tes beloved of American "Bohemians," to the birth of Times Square--where food and entertainment formed a partnership that has survived to this day. Enhancing his tale with more than one hundred photographs, rare menus, menu cards, and other curios and illustrations (many never before seen), Grimes vividly describes the dining styles, dishes, and restaurants succeeding one another in an unfolding historical panorama: the deluxe ice cream parlors of the 1850s, the boisterous beef-and-beans joints along Newspaper Row in the 1890s, the assembly-line experiment of the Automat, the daring international restaurants of the 1939 World's Fair, and the surging multicultural city of today. By encompassing renowned establishments such as Delmonico's and Le Pavillon as well as the Bowery restaurants where a meal cost a penny, he reveals the ways in which the restaurant scene mirrored the larger forces shaping New York, giving us a deliciously original account of the history of America's greatest city. Rich with incident, anecdote, and unforgettable personalities, Appetite City offers the dedicated food lover or the casual diner an irresistible menu of the city's most savory moments.

The cocktail is as old as the nation that invented it, yet until this entertaining and authoritative account, its story had never been fully told. William Grimes traces the evolution of American drink from the anything-goes concoctions of the Colonial era to the frozen margarita, spiking his meticulously researched narrative with arresting details, odd facts, and colorful figures. The book includes about one hundred recipes--half of them new for this edition--for both classics and innovations.

This is a story about the relationship between an old man and a red-tailed hawk that fell from its nest and how he saved the hawk from being eaten by a six-foot-long rattlesnake and how the hawk was able to return the favor by saving the old man's life.The old man, born in the 1900s and raised on a farm in Wakulla County, Florida, was not a big fan of the red-tailed hawks. The common name of a red-tailed hawk is a chicken hawk because they are known to kill and eat small chickens, a farmer's worst nightmare.The story also shares with the reader how, over the next twenty-five years, the hawk and the old man built an everlasting bond that surprised the old man's wife and their children, a bond that could not be broken even in death.My reason for writing this book was to show the reader that we are all God's children and that each one of us has a chance to do and become anything we want to do if we work hard and long enough, and with God's help, we will achieve whatever we want to do in life.

What if you purchased a property upon which the rest of your professional career depended, only to learn the place was haunted? What if it was haunted not by just one ghost, but a dozen of them? What if one of them could hurt people and drive your business into a grave of its own? What would you do?