Diner Desserts

Front Cover
Chronicle Books, 2000 - Cooking - 176 pages
Wrap your hands around a cuppa joe, slip a quarter in the jukebox, and dig into a sweet, satisfying slice of Sky-High Lemon Meringue Pie or Chocolate Marble Cheesecake. With Diner Desserts, you don't have to hit the highway to indulge in the favorite desserts of America's roadside eateries. From a Really Rich Double-Chocolate Milk Shake to Creamy Tapioca Pudding and Sour Cream Blueberry Crumbcake, author Tish Boyle has assembled much more than a baker's dozen of scrumptious treats. These are the desserts that no one turns down, ever. This book is a warm slice of nostalgic Americana, with wholesome, easy-to-follow recipes enhanced by black and white photographs of classic diners. Perfect for home cooks and diner aficionados alike, Diner Desserts is sure to remind you that a slice of homemade pie is always a real good way to start the day.
 

Contents

Acknowledgements xill Introduction
xv
The Life and Works of Suhrawardi 11579
xx
A Life
1
B Intellectual Context
4
A Survey of Suhrawardis Works
7
The Intimations
10
The Opposites 11
11
The Philosophy of Illumination 13
13
A Day Among the Sufis 22
22
On the State of Childhood 23
23
On the Reality of Love 24
24
Prayers and Supplications 25
25
Central Themes 31
31
Existence and Essence 33
33
On Necessary and Contingent Beings 35
35
Limit and Infinity 36
36

Treatise on Illumination 14
14
Luminous Bodies 15
15
Treatise of the Birds 17
17
The Chant of Gabriels Wing 20
20
The Red Intellect 21
21
Gods Existence 37
37
SelfBody Problem 39
41
Concluding Remarks
146
Bibliography
166
Copyright

Common terms and phrases

About the author (2000)

Tish Boyle the food editor of Chocolatier and Pastry Art and Design magazines. A graduate of La Varenne Ecole de Cuisine in Paris, she now lives in New York City. Clark Irey a San Francisco based photographer whose work has been featured in numberous publications, including San Francisco and Outside magazines.

Bibliographic information