JGV A Life in 12 Recipes

JGV  A Life in 12 Recipes
Author: Jean-Georges Vongerichten
Publsiher: W. W. Norton & Company
Total Pages: 304
Release: 2019-10-08
ISBN: 0393608492
Category: Biography & Autobiography
Language: EN, FR, DE, ES & NL

JGV A Life in 12 Recipes Book Excerpt:

One of the most influential chef-restaurateurs of all time reflects on a career defined by surprising, delicious food. From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. Jean-Georges was born in Alsace in eastern France to a family in the coal business. He spent his childhood watching, mesmerized, as his mother produced elaborate lunches each day at 12:30 p.m. sharp and exquisite dinners at exactly 7:30 p.m. Served rich goose stew and tender roasted local vegetables, Vongerichten’s palate was forever transformed, and such were the origins of his culinary genius. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own in New York City, London, Singapore, Sao Paolo, and back in France. Every story is full of wisdom, conveyed with the magnanimity and precision that has made this chef a household name. Anchoring this remarkable memoir are twelve recipes that have defined Jean-Georges's career: an egg caviar still on his menu forty years after his mentor taught him the simple preparation; shrimp satay with a wine-oyster reduction from his landmark Lafayette restaurant; a pea guacamole that had President Obama tweeting; and more. Enlivened with his hand-drawn sketches and intimate photographs, JGV is a book for young chefs, as well as anyone who has ever stood at a stove and wondered what might be.

Healthy Recipes and Provocative Worldviews

Healthy Recipes and Provocative Worldviews
Author: Tiffany Twain
Publsiher: Lulu.com
Total Pages: 214
Release: 2015-04-28
ISBN: 1300851627
Category: Cooking
Language: EN, FR, DE, ES & NL

Healthy Recipes and Provocative Worldviews Book Excerpt:

This is a cookbook that contains some of the healthiest recipes ever invented, and they create food that is delicious! In addition, this collection of essays provides figurative recipes for our nation to create a better world through an embrace of holistic, fair-minded and farsighted perspectives with a deep appreciation of feminine vision. The provocative worldviews included with these recipes include some advice to the Tea Party and Occupy Movements, and there are also several compendiums of prescriptions for how we could improve our societies by fairly fixing our Social Security and healthcare systems, and by advancing a progressive agenda for a more sane humanity. These ideas would help guide us forward toward achieving goals that are in best interests of almost everyone now alive, and all in future generations.

Chinese One Pot Meals Home Cooking 12 Recipes with Photos

Chinese One Pot Meals Home Cooking  12 Recipes with Photos
Author: Hongyang
Publsiher: Hongyang (Canada)/红洋(加拿大)
Total Pages: 135
Release: 2012-04-04
ISBN: 0987871722
Category: Cooking
Language: EN, FR, DE, ES & NL

Chinese One Pot Meals Home Cooking 12 Recipes with Photos Book Excerpt:

Nowadays everybody has a busy schedule. How do you make sure that you eat a nutritious and balanced diet to protect and promote good health? The â__Chinese One Pot Meals Home Cookingâ__ is a solution for busy people like you.This 82 pages photo cookbook contains 12 Chinese recipes:Chicken with dried Mushroom, Carrot, Bamboo Shoot, and Broccoli; Chicken Wings with Pineapple (Honey garlic spicy); Pork Ribs with Chinese Cabbage and Mushroom; Beef with Tomato, Zucchini and Potato; Beef Flank with white Turnip; Fish with white Asparagus, Mushroom in Cream Sauce; Tofu Spice Pot; Glass Noodle with Chinese Cabbage and fried Tofu (Vegetarian); Eggs with Mushrooms and Pork; Vegetarian Pot; Fish Balls With Fresh Mushrooms (Curry Spice); Duck with Baby Corns and Dried Mushrooms.There are 185 photos showing individual steps and making it very easy to follow. There is an extra chapter with 42 frequently asked questions and answers on Chinese ingredients and basic rules of cooking Chinese One Pot Meals, also photos are provided for being clear at a glance.

Best Food Writing 2015

Best Food Writing 2015
Author: Holly Hughes
Publsiher: Hachette UK
Total Pages: 320
Release: 2015-10-20
ISBN: 0738218650
Category: Cooking
Language: EN, FR, DE, ES & NL

Best Food Writing 2015 Book Excerpt:

Anthony Bourdain, John T. Edge, Jonathan Gold, Francis Lam, Ruth Reichl, Calvin Trillin, Alice Waters. These are just some of the celebrated writers and foodies whose work has appeared in Best Food Writing over the past fifteen years. Whether written by an established journalist or an up-and-coming blogger, the essays offered in each edition represent the cream of that year's crop in food writing. And 2015 promises to uphold the same high standards with a dynamic mix of writers offering provocative journalism, intriguing profiles, moving memoir, and more.

The Macrobiotic Way

The Macrobiotic Way
Author: Michio Kushi,Stephen Blauer,Wendy Esko
Publsiher: Penguin
Total Pages: 272
Release: 2004-03-08
ISBN: 1101662379
Category: Health & Fitness
Language: EN, FR, DE, ES & NL

The Macrobiotic Way Book Excerpt:

The third edition of the "bible" of the macrobiotic movement. Originally published in 1985, The Macrobiotic Way is a classic in its field. It is the definitive guide to macrobiotics, an approach to diet and lifestyle that promotes both inner peace and harmony with others and the environment through plant-based whole foods. Now updated, it covers not only the central dietary principles, nutrition, and foods but also cooking techniques, essentials for a macrobiotic kitchen, menus and recipes, along with exercise, life philosophy, home and lifestyle, and the role of macrobiotics in natural healing.

Manuscripts in the Library of Gonville and Caius College Cambridge

Manuscripts in the Library of Gonville and Caius College  Cambridge
Author: Kari Anne Rand,Kari Anne Rand Schmidt,Gonville and Caius College (University of Cambridge). Library
Publsiher: Boydell & Brewer Ltd
Total Pages: 168
Release: 2001
ISBN: 9780859916110
Category: Antiques & Collectibles
Language: EN, FR, DE, ES & NL

Manuscripts in the Library of Gonville and Caius College Cambridge Book Excerpt:

Major religious works among the fifty-five manuscripts indexed in this handlist include a thirteenth-century copy of the Ancrene Riwle, Rolle's Forme of Living and the English translation of his Emendatio vitae, the Apocalypse of Jesus Christ, Mirk's Festial, the Pilgrimage of the Soul, the Seven Points of True Love and Everlasting Wisdom and the apparently unique English translation of the Wycliffite Rosarium theologie. Medical writing is also well represented, with a number of extensive compilations which also contain medical recipes. Uroscopy texts include the Practica urinarum and the shorter and the longer versions of Henry Daniel's Liber uricrisiarum; other important medical texts are the first book of Guy de Chauliac's Chirurgia magna, the shorter English version of John of Burgundy's treatise on pestilence and two versions of the bloodletting treatise attributed to Henry of Winchester.KARI ANNE RAND SCHMIDT is Senior Lecturer in English at the University of Oslo.

Catalog

Catalog
Author: Food and Nutrition Information Center (U.S.)
Publsiher: Unknown
Total Pages: 135
Release: 1974
ISBN: 1928374650XXX
Category: Food
Language: EN, FR, DE, ES & NL

Catalog Book Excerpt:

The Oxford Companion to American Food and Drink

The Oxford Companion to American Food and Drink
Author: Andrew F. Smith
Publsiher: Oxford University Press
Total Pages: 736
Release: 2007-05-01
ISBN: 0199885761
Category: Cooking
Language: EN, FR, DE, ES & NL

The Oxford Companion to American Food and Drink Book Excerpt:

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.

Cooks and Other People

Cooks and Other People
Author: Harlan Walker
Publsiher: Oxford Symposium
Total Pages: 311
Release: 1996
ISBN: 0907325726
Category: Cookbooks
Language: EN, FR, DE, ES & NL

Cooks and Other People Book Excerpt:

Publication Catalogue and Order Form

Publication Catalogue and Order Form
Author: National Cancer Institute (U.S.)
Publsiher: Unknown
Total Pages: 135
Release: 1998
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Publication Catalogue and Order Form Book Excerpt:

Amazons and Apprentices

Amazons and Apprentices
Author: Katherine Goodman,Katherine Ramsey Goodman
Publsiher: Camden House
Total Pages: 316
Release: 1999
ISBN: 9781571131386
Category: History
Language: EN, FR, DE, ES & NL

Amazons and Apprentices Book Excerpt:

Examines the role of women -- particularly Luise Gottsched and Christiane von Ziegler -- in the Gottsched circle's early 18th-century efforts to reform and revitalize German intellectual life.

Fresh Pantry

Fresh Pantry
Author: Amy Pennington
Publsiher: Mountaineers Books
Total Pages: 224
Release: 2014-04-29
ISBN: 1594858187
Category: Cooking
Language: EN, FR, DE, ES & NL

Fresh Pantry Book Excerpt:

••*Original, inventive, and delicious recipes, highlighting multiple uses for some of our most common seasonal ingredients ••*Based on the author’s popular monthly e-short series ••*Buy local, be thrifty, and keep a sustainable kitchen Amy Pennington’s bestselling book, Urban Pantry: Tips & Recipes for a Thrifty, Sustainable & Seasonal Kitchen, introduced new homemakers to clever cooking concepts and ingredients, provided experienced cooks with organizational inspiration, and helped cooks of all skill levels create sustainable and thrifty kitchens. But while Urban Pantry focused on shelf-stable, dried, or preserved goods, Fresh Pantry shows cooks how to eat a seasonal diet —fresh vegetables and fruits that will offer your palate a variety of foods in sync with the seasons. As anyone trying to eat locally all year long knows, the winter gets difficult: Walking the “local” aisles of a well-stocked produce section or around your neighborhood farmers market, you find few options — onions, cabbage, and kale, oh my! In summer, of course, the season is bountiful, but the dishes most people make at home tend to be one note — how many times can we eat the same tomato-caprice salad or grilled zucchini? From January to December, Fresh Pantry features 120 creative yet healthy and doable recipes centered on 12 choice seasonal vegetables and fruits; accessible and clever advice on growing, storing, and using seasonal ingredients; lush and inspirational photographs; detailed resources for sustainable eating; and the exuberant energy that marked Pennington’s first book. Also available, check out Amy's e-Shorts of her use of in-season vegetables, month-by-month!

Trivia Why s

Trivia Why s
Author: Robert Jen
Publsiher: Sebesta Enterprises, Inc.
Total Pages: 360
Release: 2006-01-01
ISBN: 0974900362
Category: Games
Language: EN, FR, DE, ES & NL

Trivia Why s Book Excerpt:

More than 2,000 questions with short answers are each accompanied by a related factoid in this excellent supplement to trivia board games. Answers are hidden from view while the questions are being read. Updates and corrections will be posted to the triviawhys.com web site.

Annotated Bibliography of the Hard Clam Mercenaria Mercenaria

Annotated Bibliography of the Hard Clam  Mercenaria Mercenaria
Author: John Laurence McHugh,United States. National Marine Fisheries Service
Publsiher: Unknown
Total Pages: 845
Release: 1982
ISBN: 1928374650XXX
Category: Clam fisheries
Language: EN, FR, DE, ES & NL

Annotated Bibliography of the Hard Clam Mercenaria Mercenaria Book Excerpt:

The Meat Lover s Meatless Cookbook

The Meat Lover s Meatless Cookbook
Author: Kim O'Donnel
Publsiher: Hachette UK
Total Pages: 264
Release: 2010-09-14
ISBN: 073821437X
Category: Cooking
Language: EN, FR, DE, ES & NL

The Meat Lover s Meatless Cookbook Book Excerpt:

Founded by Johns Hopkins University, the "Meatless Monday" campaign counts among its fans Michael Pollan, Sheryl Crow, and Paul McCartney. From Baltimore Public Schools to the city of Ghent, Belgium, the eat-less-meat buzz is spreading worldwide. With reports about the ill effects of consuming too much meat--for us, and for the environment--The Meat Lover's Meatless Cookbook speaks directly to lifelong meat lovers who know it's time for a change but need an accessible and nonthreatening guide to wave them into the kitchen and get them started. Written by a fellow meat-lover who can relate to the challenges of dietary change, The Meat Lover's Meatless Cookbook dishes up fifty-two tasty and satisfying meatless menus--one per week--that mirror the do-able, incremental approach recommended by environmental and medical communities.

Delizia

Delizia
Author: John Dickie
Publsiher: Hachette UK
Total Pages: 300
Release: 2009-03-09
ISBN: 1848947429
Category: Cooking
Language: EN, FR, DE, ES & NL

Delizia Book Excerpt:

Everyone loves Italian food. But how did the Italians come to eat so well? The advertising industry tells us the answer lies in the vineyards and olive groves of Tuscany - among sun-weathered peasants, and mammas serving pasta under the pergola. Yet this nostalgic fantasy has little to do with the real history of Italian cuisine. For a thousand years, Italys cities have been magnets for everything that makes for great eating: ingredients, talent, money, and power. So Italian food is city food, and telling its story means telling the story of the Italians as a people of city dwellers. In Delizia! the author of the acclaimed Cosa Nostra takes a revelatory historical journey through the flavours of Italys cities. From the bustle of Medieval Milan, to the bombast of Fascist Rome; from the pleasure gardens of Renaissance Ferrara, to the putrid alleyways of nineteenth-century Naples. In rich slices of urban life, Delizia! shows how violence and intrigue, as well as taste and creativity, combined to make the worlds favourite cuisine.

The A O C Cookbook

The A O C  Cookbook
Author: Suzanne Goin
Publsiher: Knopf
Total Pages: 448
Release: 2013-10-29
ISBN: 0385350465
Category: Cooking
Language: EN, FR, DE, ES & NL

The A O C Cookbook Book Excerpt:

Since her James Beard Award-winning first book, Sunday Suppers at Lucques, Suzanne Goin and her Los Angeles empire of restaurants have blossomed and she has been lauded as one of the best chefs in the country. Now, she is bringing us the recipes from her sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef. Among her many recipes, you can expect her addictive Bacon-Wrapped Dates with Parmesan; Duck Sausage with Candied Kumquats; Dandelion and Roasted Carrot Salad with Black Olives and Ricotta Salata; California Sea Bass with Tomato Rice, Fried Egg, and Sopressata; Lamb Meatballs with Spiced Tomato Sauce, Mint, and Feta; Crème Fraîche Cake with Santa Rosa Plums and Pistachios in Olive Oil; and S’Mores with Caramel Popcorn and Chocolate Sorbet. But The A.O.C. Cookbook is much more than just a collection of recipes. Because Goin is a born teacher with a gift for pairing seasonal flavors, this book is full of wonderful, eye-opening information about the ingredients that she holds dear. She takes the time to talk you through each one of her culinary decisions, explaining her palate and how she gets the deeply developed flavor profiles, which make even the simplest dishes sing. More than anything, Goin wants you to understand her techniques so you enjoy yourself in the kitchen and have no problem achieving restaurant-quality results right at home. And because wine and cheese are at the heart of A.O.C., there are two exciting additions. Caroline Styne, Goin’s business partner and the wine director for her restaurants, presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she’s trying to highlight, and she gives you room to experiment as well—showing how to shape the wine to your own palate. Whether you’re just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine. At the back of the book, you’ll find Goin’s amazing glossary of cheeses—all featured at A.O.C.—along with the notes that are given to the waitstaff, explaining the sources, flavor profiles, and pairings. With more than 125 full-color photographs, The A.O.C. Cookbook brings Suzanne Goin’s dishes to life as she continues to invite us into her kitchen and divulge the secrets about what makes her food so irresistibly delicious.

Jeff Herman s Guide to Book Publishers Editors Literary Agents 28th edition

Jeff Herman s Guide to Book Publishers  Editors   Literary Agents  28th edition
Author: Jeff Herman
Publsiher: New World Library
Total Pages: 544
Release: 2018-10-19
ISBN: 1608685853
Category: Language Arts & Disciplines
Language: EN, FR, DE, ES & NL

Jeff Herman s Guide to Book Publishers Editors Literary Agents 28th edition Book Excerpt:

If You Want to Get Published, Read This Book! Jeff Herman’s Guide is the writer’s best friend. The 28th edition, updated for 2019, includes strategies to finding your way through today’s field of publishers, editors, and agents. Get the most up-to-date information on the who’s who in publishing: The best way to ensure that your book stands out from the crowd is to find the right person to read it. In this guidebook, Jeff Herman reveals names, contact information, and personal interests for hundreds of literary agents and editors, so you can find the publishing professional who’s been waiting for you. In addition, the comprehensive index makes it easy to search by genre and subject. Learn to write a winning pitch: This highly-respected resource has helped countless authors achieve their highest goals. It starts with the perfect pitch. You’ll learn the language that publishers use, and ways to present yourself and your book in the best light. Trust the expert that insiders trust: Bestselling authors and publishing insiders recognize Jeff Herman’s Guide as honest, informative, and accurate. New and veteran writers of both fiction and nonfiction have relied on this no-nonsense guidebook for decades. Everything you need to know to publish your book is compiled in this one go-to resource. In Jeff Herman's Guide to Book Publishers, Editors & Literary Agents you’ll find: Invaluable information about 245 publishers and imprints Independent book editors who can help make your book publisher-friendly Methods for spotting a scam before it’s too late Methods to becoming a confident partner in the business of publishing your book. This guide is an excellent addition to your collection if you have read Guide to Literary Agents 2019, Writer's Market 2019, or The Essential Guide to Getting Your Book Published.

Portland Oregon Chef s Table

Portland  Oregon Chef s Table
Author: Laurie Wolf
Publsiher: Rowman & Littlefield
Total Pages: 208
Release: 2012-07-17
ISBN: 0762787112
Category: Cooking
Language: EN, FR, DE, ES & NL

Portland Oregon Chef s Table Book Excerpt:

Portland, Oregon Chef’s Table celebrates the food and culture of what the New York Times calls the city’s “Golden Age” of dining and drinking. The city’s food scene—largely a celebration of the farm-to-table movement—has grown and evolved tremendously in the last five years, with an abundance of local farms, fisheries, and small beef, lamb, and pork producers providing the city’s iconic restaurants with a wide array of locally-grown deliciousness. Portland, Oregon Chef’s Table is the first cookbook to gather Portland’s top chefs and restaurants under one cover. With over seventy recipes for the home cook from more than sixty of the city’s most celebrated restaurants and showcasing stunning full-color photos from award-winning photographer Bruce Wolf, featuring mouth-watering dishes, famous chefs, and lots of local flavor, Portland, Oregon Chef’s Table is the ultimate gift and keepsake cookbook for both the tourist and the Portland local.

Weaning

Weaning
Author: Annabel Karmel
Publsiher: Dorling Kindersley Ltd
Total Pages: 160
Release: 2018-08-16
ISBN: 0241371147
Category: Cooking
Language: EN, FR, DE, ES & NL

Weaning Book Excerpt:

Wean your baby confidently and safely, with guidance from bestselling baby and child nutrition author, Annabel Karmel. Weaning guides you through every aspect of weaning your baby, with advice on when to start weaning, which foods to introduce first, how to prepare foods safely, and how to spoon feed purées and solid foods. With up-to-date information on allergies and intolerances, advice on how to encourage baby-led weaning, and tips on combining foods to build up flavours and textures, you can be sure your baby is getting exactly what his or her growing body needs. Over 60 enticing and versatile weaning recipes take you from 6 months to 12 months and beyond, along with 4 nutritionally balanced menu planners. Every recipe in the book can be adapted to cater for common allergies and intolerances, and many recipes suggest simple ingredient swaps to challenge and excite your baby's maturing palate. With real-world advice, encouragement and troubleshooting strategies from Annabel along the way, this book gives you everything you need to introduce your baby to a wealth of solid foods and lay the foundation for a lifetime of happy, healthy eating.