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SpiritsPlankton Wat is the solo guise of Dewey Mahood, known for his work in Eternal Tapestry, Garden Sound (w/Barn Owl), Edibles, Bloodbiker, and Jackie-O Motherfucker. Spirits is Plankton Wat's debut multi-format release, following an LP release on DNT and many sold out cassettes and CDrs on imprints such as Sloow Tapes, Digitalis, Blackest Rainbow, Sweat Lodge Guru and Stunned. Plankton Wat brings together Mahood's many influences - kosmische drones, spiritual improvisation, burnt out psych, and sun baked folk. Spirits takes these diverse experiences and creates a record of soaring exploration and raw beauty. The album is intended as a meditation on the Pacific Northwest environment--the dramatic landscape of the Cascades, high desert, rugged coastline, and ever changing sky.
Insiders' Guide to the Greater Tampa Bay Area: Including Tampa, St. Petersburg, & Clearwater (Insiders' Guide Series)Insiders' Guide to the Greater Tampa Bay Area is the essential source for in-depth travel and relocation information to this beautiful Florida region. Written by a local (and true insider), this guide offers a personal and practical perspective of Tampa Bay and its surrounding environs.
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Thai FoodRenowned chef David Thompson first went to Thailand by mistake: a holiday plan had to be changed at the last minute, and he ended up in Bangkok, where he was seduced by the people, culture, and cuisine. Since that fateful trip some 20 years ago, Thailand has become David's second home. Working alongside cooks who perfected their craft in the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation. The result is THAI FOOD, the most comprehensive account of this ancient and exotic cuisine ever published in English. David writes about Thailand and its food with an easy erudition, encouraging readers to cook and experiment, while simultaneously fostering a respect for the food and its stewardship through the ages. Although all the classic, well-loved recipes are here, this magnum opus features hundreds of lesser-known but equally authentic and delicious Thai dishes that will inspire cooks to go beyond green curry chicken and Thai fish cakes. David's passion and conviction are infectious; complemented by Earl Carter's superb photography, THAI FOOD captures all aspects of the dynamic Thai culture and cuisine.• Ten years in the making, this groundbreaking work is one of the cookbook publishing events of the decade.• The author's London restaurant, nahm, received a Michelin star in 2002, making it the first Thai restaurant to receive such an honor.• Photographed at David's restaurants in Sydney and London, and on location in Thailand, Earl Carter's superb images capture both the essence of Thai food and its rich cultural milieu. Awards2003 James Beard Award Winner2003 IACP Award WinnerReviews“Stands out, dauntingly massive, brilliantly magisterial, and, at the same time, bustling with charm, observations, life.” —Saveur “[S]et a new standard for Asian cookbooks.”—Saveur (Top 100 Home Cook Edition)
