ƛ Free Format Kindle Read 硹 The Art of Living According to Joe Beef: A Cookbook of Sorts ბ PDF Author David McMillan ᅍ

ƛ Free Format Kindle Read 硹 The Art of Living According to Joe Beef: A Cookbook of Sorts  ბ PDF Author David McMillan ᅍ ƛ Free Format Kindle Read 硹 The Art of Living According to Joe Beef: A Cookbook of Sorts ბ PDF Author David McMillan ᅍ Chapter 1 Building a Tiny Restaurant in the Middle of NowhereLittle Burgundy was a refuge To escape our prior workplace, Fred and I would go for drives around Montreal, stopping at hardware stores, food markets, Chinatown, old corner restaurants Sometimes we would browse junk shops or raid the downtown Salvation Army Maybe we were already starting to build a restaurant in our minds, or maybe we just needed to get away from the supper club scene on Boulevard Saint Laurent, where we worked Either way, we were always on the lookout for old plates, oyster forks, live king crabs, shitty chairs, medicine cabinets, or the ultimate baloney sandwich All roads led to Little Burgundy.Little Burgundy is an area in southwest Montreal bordering the Lachine Canal In the mid 1700s, French colonists named it La Petite Bourgogne because of its resemblance to its namesake in France It sits on a plateau, south of Mount Royal and just north of the Saint Lawrence River Home to the Canadian National Railway yards and the Canadian Steel plant, Little Burgundy was, and remains, a working class neighborhood For the past ten years, it has been featured in every local magazines next up and coming neighborhood article, but for reasons both obvious and obscure, it has been slow to reach its supposed potential.Notre Dame is Little Burgundys main north to south thoroughfare, a street full of inimitable characters, historical edifices, and appealing old boutiques, among them the amazing Grand Central antiques, the eclectic and now sadly defunct Arcadia, the Irish lady junk shop, and the All Things Vintage store Nearby is antique purveyor Madame Cash, who earned her nickname in the 1960s from cashing government checks for residents in the surrounding row houses Across the street stands the majestic Corona Theatre Ella and Oliver Jones played there so did Oscar Peterson, who was born in Little Burgundy Around the corner is the ever abiding Atwater Market This neighborhood has everything going for it.Among all this stood Caf Miguel, a diamond in the very rough located at 2491 Rue Notre Dame West owned by a wildly passive aggressive troll of a man He made six killer sandwiches and espresso as strong as it was good And while his ambition to open a small restaurant was good, he soon ran into troubletrolls, alas, dont make good restaurant owners His trouble was our opportunity, and Allison, Fred, and I got to thinking We knew we could cook, we knew what the restaurant should look like, and we knew intuitively that we could get people to come to Little Burgundy But it would take work.For one thing, the caf was a bit of a dump, like a dirty pig that wears a dress, too many accessories, and perfume It had a solid, yet filthy shell and was furnished with IKEA tables, school chairs, and a blackboard with sandwich listings full of spelling mistakes There was a six burner stove, a deep fryer, a ventilation hood, an espresso machine, and a working chimney We would essentially be acquiring the bare bones of a restaurant, which might make it workable, since we had very little money to start.The backyard was full of graffiti, cigarette butts, beer bottles, tiny plastic bags, and what Fred believed was industrial waste The clientele consisted of local furniture refinishers and antique dealersbasically guys with yellow fingers who stunk of lacquer thinner Allison, Fred, and I held meetings in my truck in the backyard, during which we brainstormed on what our restaurant might look like, what food we would serve, and who we would harassor terrorizefor favors to get it off the ground We had anxiety about putting it all together, and for good reason we dont have the organizational skills to do anything Ask anyone and theyll tell you that we essentially have the attention spans of ferrets on speed At least Fred and I do Allison is the voice of reason.So we met with three friends who also happen to be financial guys, Ronnie Steinberg, Jeff Baikowitz, and David Lisbona, to see if our idea could become a financial reality We dont remember much of the meeting except that it was boring, it was held in a boardroom, and after five minutes I was wearing a baseball helmet I picked off a nearby shelf and Fred was chasing me around with no shirt on The obvious conclusion is that Ronnie, Jeff, and David convinced us it could work if we did it on the cheap , and they agreed to partner in for 10 percent Jeff tells us now that when we left the room, he told Ronnie and David to give whatever amount they would feel comfortable never seeing again.We are still partners with these three, and if it werent for them, none of this would be possible If you walk into David Lisbonas office today, youll see seventy five laminated newspaper clippings about Joe Beef alongside one picture of his kids Their faith and pride in us are astounding Building Joe BeefIt took two months to build We scrounged quickly to make it work The restaurant came together with love, about twenty packs of wainscoting, and unlimited generosity and interest from friends Mathieu Gaudet, a Montreal sculptor, friend, and Saint Henri local, built, among other things, our tables On first glance, they look like they are ebony and mahogany, but they are actually MDF medium density fiberboard combined with that really bad Masonite pressboard and many shiny coats of oil finish He also built the bar from an old farmhouse floor that probably had fifteen coats of lead paint on it Dont worry, its sealed you cant go crazy from eating at the Joe Beef bar The beautiful old tavern chairs we found by chance We spotted them when we were driving around one day and pulled over and asked the guy what he wanted for them He said twenty bucksnot per chair, but for the lot.Our friend Peter Hoffer did a beautiful installation of paintings about twenty small abstracts and landscapes on one wall We have always liked Peters aesthetic, whether it is of Quebec trees or girls without shirts His art fits our rustic environment and feels like it has always been there.The eccentric and kooky Joe Battat, another one of our friends and favorite customers, showed up one day in the dining room with a giant bison head It looks real and is about half the size of a Honda Civic We zapped it onto the wall of the bathroom, and it has been scaring young kids ever since.A couple of years back, one of our customers, Howie Levine, gave Fred a fart machine with a remote control Fred immediately hid it in an ear of the bison, so whenever someone walked into the bathroom and closed the door, Fred would go crazy on the remote and wait for the customer to emerge in a daze of confused humiliation.The bathroom also boasts old photos taken at Bob Dylan and Neil Young concerts by Joe Battat and the door is covered with old Canadian license plates, fishing permits, and Quebec signage Serendipitously, all the crazy elements seem to come together.People still show up with old nostalgia laden items that somehow fit the spirit of Joe Beefthings theyve found at yard sales, in their grandmas attic, at the back of the garage We have a barracuda caught by a Quebec politico, Viking candelabras, bear heads, a grand notice of the beatification of the now good brother Saint Andre, whale bones, trophies Best Eater Kevin , pictures of Uncle Jack fishing for salmon in British Columbia, and glasses shaped like naked women.In other words, ambience is a big part of Joe Beef The lighting, the music, and whats on the walls matter a great deal to us Wine and food are not the only story A true restaurateur has to be a jack of many trades You see it all the time in restaurants the food is good and the wine list is awesome, but the chairs suck, the art on the wall is revolting, and a Caf Del Mar CD is playing continuously on the sound system You can be a good cook or even a great chef, but it doesnt make you a restaurateur You have to have other interests, and you have to actually read.Thankfully, Fred, Allison, and I geek out over the same classic stuff a perfect Adirondack chair, a red vinyl banquette with brass nails, a pretty oyster bar counter, old enameled cast iron sinks, industrial lamps, a banged up Rancilio coffee machine We like wood, old paint, and a simple touch of cottage This is why we love Maine, the Gasp, and Kamouraska I had so many bad experiences with Montreals hottest designers, who simply couldnt design a proper service station, that I ended up buying an old medicine cabinet for Joe Beef Its shelves, drawers, and glass bottles that once held swabs now hold knives It works and it looks like it is where it should be As Joe Beef came together, thats how it felt in general like it had always been there.The restaurant group we worked with prior to Joe Beef never understood our cooking, but the customers did We are thankful for the experience it just wasnt for us We wanted our next project to be different from anything we had done before We wanted to open a small, simple bistro, not unlike what Sam Hayward was doing with beautiful country food at Fore Street in Portland, Maine.We imagined we would walk to the market and buy our produce every day I was going to cook the meats, Fred was going to do the appetizers and vegetables, and then we were going to do the dishes together Allison would run the dining room, and John Bil would tend bar and shuck the occasional oyster We would be open for lunch Seventy bucks would be our top end wine Fred would put one lobster item on the menu, but for him than for anyone else We figured we might move one or two lobster spaghettis per day but not much We just wanted to sell a few oysters, a bit of fish, and a bit of steak.On opening day, the restaurant was packed It went well The only crazy thing was that Fred and I shelled fava beans in the backyard for three hours, and we believed that it was going to be that way every day On the second day of business, we realized we needed to get a proper dishwasher We also realized at 4 00 p.m that we had been there since 9 00 a.m and we wanted to go home One lunchtime highlight was watching a country gentleman named Mr Barber eat Dungeness and drink Meursault while wearing classic hunting apparel Hence, the Grand Opening and prompt Grand Closing of lunch service at Joe Beef.When we first opened, we thought we would be catering primarily to the antique dealers and other locals who lived on the Lachine Canal But people actually followed us from our previous workplace, and we were getting customers who wanted to pay for two pound lobsters, small farm beef, and small grower Champagnes and premier cru Burgundies Fred was thrilled to come up with these dishes, and I was than willing to work with private wine agents who wouldnt have dealt with us on Saint Laurent We had the opportunity to work with modest sized purveyors because we were working in a different context All of a sudden, these smaller sources were not only willing to sell to Joe Beef, they were also coming to the restaurant to eat and visit We have never experimented with the concept of the food at Joe Beef It has evolved in some ways, of course, but the food has always been the food we wanted to do since day one We serve true Bocusian Lyonnaise cuisine du march French market cuisine , which enables us to roll with the market in a way that wouldnt be possible with a printed menu Although some complained that our food lacks presentation or is too simplistic, we started getting good reviews and earning acclaim soon after opening Chefs from every corner of the United States started showing up at our door.One night, Fred noticed a ragged looking Korean American guy ordering everything on the menu Lo and behold, it was David Chang, owner of New Yorks Momofuku This was right before David was ordered to rest by his doctor He had boarded a plane for Montreal, landed at Trudeau International Airport, and was at the Joe Beef bar a couple of nights later The week was, of course, a complete haze of food, wine, and long nights, and David has been a good friend and Joe Beef supporter ever since The props he gave us were a game changer for us, and now we seem to be part of the North American Food Itinerary Were baffled and utterly appreciative But important, we are truly happy coming to work every day Foie Gras Parfait with Madeira Jelly Makes 10 to 12 ramekinsThis dish, which calls for a whole fresh duck foie gras, has been on our menu since day one We like it with a thin layer of our Madeira Jelly poured on top, but almost any compote, jam, or jelly can be served alongside.1 whole fresh duck foie gras, about 18 ounces 500 g 4 cups 1 liter milk1 cups 375 ml whipping cream 35 percent butterfat 1 tablespoon brandy1 teaspoon sugarSalt and pepper6 egg yolks2 whole eggsBoiling water, as neededBlack truffle shavings for topping optional Madeira Jelly recipe follows Toasted brioche or pain de campagne country bread for serving1.Place the liver in a large bowl, and pour the milk over it Cover and set aside at room temperature for 1 to 2 hours You want the liver to soften and to look and feel like a giant piece of Silly Putty When you have that consistency, take the liver out of the bowl, put it on paper towels, and pat it dry Throw out the milk.2.Preheat the oven to 325F 165C Put the cream in a small saucepan and place it over high heat.3.Now, heres the weird part Using a table knife, split the liver in half lengthwise There will be veins and nerves and bile ducts Basically, anything you see that is red or green should be taken out Its not a big deal if you dont remove it all Just get what you can Pat both halves dry.4.Cut the liver into cubes The smaller they are, the easier on your blender or food processor Put the cubes in a large, wide bowl add the brandy, sugar, and a healthy sprinkle each of salt and pepper and turn the cubes gently to coat them on all sides.5.Put the cubes in a blender or food processor and pulse until the cubes are all gone and you are left with a creamy consistency Add the egg yolks and whole eggs The cream will be at a boil by now, so take it off the burner You want to pulse for about 10 seconds, add some cream, pulse for 10 seconds , add a little cream, and then pulse again Continue like this until all the hot cream is added and the liver is smooth and creamy, like a frothy McDonalds milk shake.6.Pour the liquid liver through a coarse mesh sieve into a bowl with a spout or a large measuring pitcher You need to strain out any nasty bits you may have missed before Divide the mixture evenly among 10 to 12 ramekins or jam jars, cup 125 ml each Select a baking dish just large enough to hold the ramekins without touching you may need to use 2 baking dishes or bake the parfaits in batches , and line the bottom with a double layer of paper towels Place the ramekins in the baking dish.7.Pull out the oven rack, put the baking dish on it, pour the boiling water into the baking dish to reach about halfway up the sides of the ramekins, and push in the oven rack Bake for 25 minutes, then pull out the oven rack and lightly shake the ramekins If the liver wobbles stiffly, youre ready If not, push in the rack and bake for another 5 to 8 minutes, then test again.8.When the parfaits are ready, remove them from the baking dish and let them cool to room temperature If you are using the truffle shavings, arrange some on top of each parfait Cover the parfaits and refrigerate until chilled Top with the jelly as directed, then re cover and return to the refrigerator as directed The parfaits will keep for up to 4 days Remove from the refrigerator about 10 minutes before serving with the toasted brioche Madeira Jelly Makes 1 cup 250 ml 6 sheets gelatin1 cup 250 ml Madeira wine6 tablespoons 100 ml water2 tablespoons maple syrup1 teaspoon white wine vinegar1.Bloom the gelatin sheets in a bowl of cool water to cover for 5 to 10 minutes, or until they soften and swell.2.In a small pot, combine the wine, water, maple syrup, and vinegar over medium heat When hot, remove from the heat Gently squeeze the gelatin sheets, add to the wine mixture, and whisk until completely dissolved.3.If using for the parfaits, spoon a thin layer of the warm liquid over each chilled parfait and refrigerate for 15 minutes to set the jelly The layer should be 1 8 inch 3 mm thick If not using for the parfaits, pour the warm liquid into a jar with a tight fitting lid and refrigerate It will keep for up to 7 days When serving this jelly on a plate, we press it through a ricer to give it a mound of kryptonite appearance.Finalist, IACP Awards 2012, Chefs Restaurants CategoryWinner of Food52s Piglet Tournament of Cookbooks, 2012As I leafed through the pages I came to be charmed by their story and the unconventional way the book is laid out There is a sense of history to the book and their deep love of Montreal is evident throughout There is richness in detail and usually a lovely idiosyncratic story for each recipe that makes the book as much of an engaging read as a straightforward cookbook.Judge Alice Waters, Food52s Piglet Tournament of Cookbooks, 2012One of the best cookbooks of the year.the stories by Frdric Morin and David McMillan are worth the price.EdwardAsh Milby, Buyer at Barnes NobleThis bizarre and spectacular book isn t like the other on my listbut then again, it s not much like any other book I know of, cooking related or otherwise a kind of artist s statement for an idiosyncratic and unlikely restaurant.Mother Jones, Favorite Cookbooks of 2011, 12 3 11Proof of Morin s and McMillan s creative culinary genius.USA Today, 11 22 11Joe Beef is a Montreal restaurant worthy of a special trip north, as David Chang attests in his foreword to this cookbook of sorts The free form tome embodies the delicious chaos of the place, and the eccentric interests and oversize appetites of the men behind itchefs and co owners Frdric Morin and David McMillan Theres history here, including the tale of Joe Beef himself, the 19th century Irish immigrant, Canadian tavern owner and friend of the working man for whom the restaurant is named In addition to recipes, there are chapters on the history of Montreal eating spotlighting the casse croutetradition of ramshackle snack shacks and on trainsold school rail travel being one of Morins enduring obsessions.Cook this Spaghetti homard lobster in bacon brandy cream stuffed dining car calf liver in Parmesan mustard crust Joe Beef foie gras and cheddar cheese Double Down.Time Out New York, The Season s Best Cookbooks, 11 15 11I believe everyone should eat at Joe Beef at least once And I think everyone should buy this cookbook.Food Republic, 11 14 11Inventive, meaty, badass cooking And with these chefs, you get the sense that food and only food is what matters.BonAppetit.com, BA Daily blog, 10 18 11Beautiful, hip, both feminine and masculine at the same time. The book conveys an entire atmosphere, a way of relating to food, yes, but also time, and love, and communication The recipes are sexy, but in the way that Montreal is sexy If you have been to Montreal, I m guessing you know what I mean.Eating from the Ground Up, 10 11 11If one judges a cookbook by its idiosyncrasies, this fall s best comes from Canada The Art of Living According to Joe Beef, by Frdric Morin and David McMillan, will teach you how to cook a horse steak, make absinthe, tour Canada by train and cure a hangover kale with bacon and fried egg But what makes this cookbook so greatand Momofuku Ko chef David Chang s favorite restaurant in the world, according to his forewordis the confidence, humor and lack of pretense that allows Morin and McMillan to serve a mound of caviar next to a martini garnished with a Vienna sausage Oh, those Canadians.Departures, 9 15 11This book, from the folks behind the Montreal restaurant David Chang calls his favorite restaurant in the world, covers a fantastic range of topics Sure, there are recipes, but there is also a history of the restaurants of Montreal, a paean to the trains of Canada, Le Grand Setup de Caviar, a thirty ingredient smorgasbord, a martini recipe that calls for a Vienna sausage garnish, and plans for building a smoker yourself.Eater National, 9 12 11From the acclaimed Montreal restaurant come personality packed tales of food and drink, like instructions for building a smoker and distilling absinthe.DETAILS, The Year s 10 Best Cookbooks, September 2011 IssueTouching on many of this fall s themesand simultaneously defying categorizationis The Art of Living According to Joe Beef A Cookbook of Sorts by David McMillan, Frdric Morin, and Meredith Erickson While it is tied to a restaurant Montreal bistro Joe Beef , it makes nods to regular folks, too, including, for instance, instructions for building a backyard smoker But with recipes for Swedish sandwiches, recollections of favorite train trips, and a love letter to French burgundy, this is one cookbook thathappily, for useschews all the trends.Publishers Weekly, Top 10 Fall Cookbooks,6 27 11Asavvy page turner full of meats, oysters, attitude and irreverence.Publishers Weekly, 6 20 11Fred, Dave, and Meredith are a significant part of what makes Montreal dangerousand deliciousto anyone who loves food The words Joe Beef are synonymous with good food and good times ANTHONY BOURDAIN This is the most amazing cookbook of the last ten years As a longtime fan of the restaurant and its staff, I can tell you that Joe Beef is than just an eatery It embodies a way of looking at food and life, a zeitgeist, that I thought was impossible to capture in print I was wrong If you want to cook in a gutsy, honest, meat centric, modernist aestheticthen look no further ANDREW ZIMMERN, award winning chef, author, and host of Bizarre Foods with Andrew Zimmern Eating at Joe Beef is the most heartwarming, delicious time you will have north of the border Fred and David are truly talented artisans and gastronomes dedicated to flavor, technique, and downright old world hospitality Read this book itll make your mouth water FRANK CASTRONOVO and FRANK FALCINELLI, chefs owners, Frankies Spuntino This cookbook is crazy delicious, just like the restaurantfull of fun, flavor, philosophy, and food BONNIE STERN, founder, Bonnie Stern School of Cooking Fred and Dave sont des vrais are the real thing They were hunting, fishing, foraging, butchering whole animals, and growing their own vegetables long before it was cool I could go on about how these boys cook like masters , but youll discover that in these pages RIAD NASR, executive chef, Minetta Tavern The Art of Living According to Joe Beef captures Fred and Daves complete vision their unique style of cooking and a warm and wacky atmosphere that always seems to be ahead of the curve This is everything we love about Joe Beef, without having to fly to Montreal VINNY DOTOLO and JON SHOOK, Animal and Son of a Gun restaurants Filled with historic facts, quirky cooking techniques, and food that holds nothing back, this book is overflowing with ingenuity It reflects, indeed, the art of living according to Joe Beef CHUCK HUGHES, chef owner, Garde Manger The Art of Manliness Men s Interests and Lifestyle The is here to revive the lost art manliness We encourage men be better husbands, fathers, brothers, citizens a new generation great Conferences Of Leadership for Women responds fundamental changes in today evolving business landscape From practical tips, innovative strategies, designed teach ways thinking will provide essential connections knowledge that help you advance flourish your career Art Definition by Merriam Webster Choose Right Synonym Noun art, skill, cunning, artifice, craft mean faculty executing well what one has devised implies personal, unanalyzable creative power choosing right word skill stresses technical proficiency glassblower cunning suggests ingenuity subtlety devising, 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Chords John Mark McMillan This possibly song I ve ever heard truly broke me down listened meaning so simple, yet SO powerful not only that, story behind Jimmy Wikipedia James III born December , American political activist, perennial candidate, Vietnam veteran best founder Rent Too Damn High Party, based partyMcMillan run office least six times since notably gubernatorial election declared he would McMillan Electric, San Francisco Bay Area electrical Make Connection When partner benefit over years experience ensure project completed budget How independent artist second studio album, Song Inside Sounds Breaking Down despite album release, been covered several artists within Christian music industry David Crowder Band, Kim Walker, Todd Agnew, Breed, Flyleaf, Glorious Unseen Anthony Change Anything Science Personal Success Change Kerry Patterson, Joseph Grenny, Maxfield, Ron McMillan, Al Switzler A stunning approach how individuals change workplace E Mail Registry Genrecords To register 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    • Format Kindle
    • 1607740141
    • The Art of Living According to Joe Beef: A Cookbook of Sorts
    • David McMillan
    • Anglais
    • 2016-05-09T21:54+02:00