Genre : Cooking
Publisher : W. W. Norton & Company
ISBN_10 : 9780393249866
Copyright Year : 2015-09-21
File Format : All Formats
File Download : 938
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A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

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đź“’ Oaxaca by Bricia Lopez

Genre : Cooking
Publisher : Abrams
ISBN_10 : 9781683356523
Copyright Year : 2019-10-22
File Format : All Formats
File Download : 320
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A colorful celebration of Oaxacan cuisine from the landmark Oaxacan restaurant in Los Angeles Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for 25 years. The first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.

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đź“’ New Grilling Book by Better Homes and Gardens Books (Firm)

Genre : Cooking
Publisher : Better Homes & Gardens Books
ISBN_10 : 069621217X
Copyright Year : 2002-01-11
File Format : All Formats
File Download : 372
Price : FREE


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Make your next barbecue a sizzling success Fire up your grill and get ready for good food, good friends, good times Now your grilling will become legendary with this book. Features: Over 250 kitchen-tested recipes for appetisers, entrees, side dishes, desserts; Preparation, grilling and nutrition tips for each recipe; Directions for gas and charcoal grills; 100s of time- and effort-saving tips; Easy-to-use Grilling Basics section; Full-colour photographs.

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Genre : Fiction
Publisher : Penguin
ISBN_10 : 9781101119099
Copyright Year : 2000-06-01
File Format : All Formats
File Download : 256
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For readers of Larry McMurtry’s Lonesome Dove, Elizabeth Gilbert’s The Signature of All Things, and Hope Jahren’s Lab Girl, Diane Smith’s warmhearted and award-winning epistolary novel about a spunky young woman who joins a makeshift field study in Yellowstone National Park at the end of the nineteenth century “I loved this book in a way that I haven’t loved a book in some time.” —James Welch, author of Fools Crow In the spring of 1898, A. E. (Alexandria) Bartram—a spirited young woman with a love for botany—is invited to join a field study in Yellowstone National Park. The study’s leader, a mild-mannered professor from Montana, assumes she is a man, and is less than pleased to discover the truth. Once the scientists overcome the shock of having a woman on their team, they forge ahead on a summer of adventure, forming an enlightening web of relationships as they move from Mammoth Hot Springs to a camp high in the backcountry. But as they make their way collecting amid Yellowstone’s beauty, the group is splintered by differing views on science, nature, and economics. Brimming with humor, excitement, and the romance of the Yellowstone landscape, Letters from Yellowstone is a love letter to the joys of scientific discovery and America’s majestic natural beauty, as well as a thoughtful reflection on environmentalism, Native American displacement, and feminism at the dawn of a new century.

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Genre : Literary Collections
Publisher : Random House
ISBN_10 : 9780812998535
Copyright Year : 2019-12-03
File Format : All Formats
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A radiant collection of letters from the renowned author of Invisible Man that trace the life and mind of a giant of American literature, with insights into the riddle of identity, the writer’s craft, and the story of a changing nation over six decades These extensive and revealing letters span the life of Ralph Ellison and provide a remarkable window into the great writer’s life and work, his friendships, rivalries, anxieties, and all the questions about identity, art, and the American soul that bedeviled and inspired him until his death. They include early notes to his mother, written as an impoverished college student; lively exchanges with the most distinguished American writers and thinkers of his time, from Romare Bearden to Saul Bellow; and letters to friends and family from his hometown of Oklahoma City, whose influence would always be paramount. These letters are beautifully rendered first-person accounts of Ellison’s life and work and his observations of a changing world, showing his metamorphosis from a wide-eyed student into a towering public intellectual who confronted and articulated America’s complexities.

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Genre : Cooking
Publisher : Bloomsbury Publishing USA
ISBN_10 : 9781635574418
Copyright Year : 2019-11-05
File Format : All Formats
File Download : 612
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A groundbreaking handbook--the "method" companion to its critically acclaimed predecessor, The Flavor Thesaurus--with a foreword by Yotam Ottolenghi. Niki Segnit used to follow recipes to the letter, even when she'd made a dish a dozen times. But as she tested the combinations that informed The Flavor Thesaurus, she detected the basic rubrics that underpinned most recipes. Lateral Cooking offers these formulas, which, once readers are familiar with them, will prove infinitely adaptable. The book is divided into twelve chapters, each covering a basic culinary category, such as "Bread," "Stock, Soup & Stew," or "Sauce." The recipes in each chapter are arranged on a continuum, passing from one to another with just a tweak or two to the method or ingredients. Once you've got the hang of flatbreads, for instance, then its neighboring dishes (crackers, soda bread, scones) will involve the easiest and most intuitive adjustments. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart. Lateral Cooking is a practical book, but, like The Flavor Thesaurus, it's also a highly enjoyable read, drawing widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers, and Segnit's personal recollections. Entertaining, opinionated, and inspirational, with a handsome three-color design, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair.

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Genre : Cooking
Publisher : Better Homes and Gardens Books
ISBN_10 : 0696019957
Copyright Year : 1993-08-01
File Format : All Formats
File Download : 288
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Combines a history of American cuisine with an assortment of recipes for hundreds of traditional regional dishes

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Genre : Cooking
Publisher : America's Test Kitchen
ISBN_10 : 9781936493463
Copyright Year : 2012-10-01
File Format : All Formats
File Download : 504
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Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.

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Genre : Cooking
Publisher : Simon and Schuster
ISBN_10 : 9781476753836
Copyright Year : 2017-04-25
File Format : All Formats
File Download : 480
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Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

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Genre : Political Science
Publisher : Simon and Schuster
ISBN_10 : 9781982127381
Copyright Year : 2020-01-14
File Format : All Formats
File Download : 336
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Trade myths, busted and debunked, with the help of six surprising everyday goods—the taco salad, the Honda Odyssey, the banana, the iPhone, the college degree, and the blockbuster HBO series Game of Thrones Trade allows us to sell what we produce at home and purchase what we don’t. It lowers prices and gives us greater variety and innovation. Yet understanding our place in the global trade network is rarely so simple, and today’s workers are wary of being taken advantage of. Trade has become an easy excuse for struggling economies, a scapegoat for our failures to adapt to a changing world, and—for many Americans on both the right and the left—nothing short of a four-letter word. But as Fred P. Hochberg reminds us, trade is easier to understand than we commonly think. In Trade Is Not a Four-Letter Word, you’ll learn how NAFTA became a populist punching bag on both sides of the aisle. You’ll learn how Americans can avoid the grim specter of the $10 banana. And you’ll finally discover the truth about whether or not, as President Trump once famously tweeted, “trade wars are good and easy to win.” (Spoiler alert—they aren’t.) Hochberg unravels the mysteries of trade by pulling back the curtain on six everyday products, each with a surprising story to tell: the taco salad, the Honda Odyssey, the banana, the iPhone, the college degree, and the smash hit HBO series Game of Thrones. Behind these six examples are stories that help explain not only how trade has shaped our lives so far but also how we can use trade to build a better future for our own families, for America, and for the world. There is no going back. Trade Is Not a Four-Letter Word is the antidote to today’s acronym-laden trade jargon pitched to voters with simple promises that rarely play out so one-dimensionally. It’s time to read between the lines. Packed with colorful examples and highly digestible explanations, Trade Is Not a Four-Letter Word entertains as it dispels popular misconceptions and arms readers with a thorough grasp of the basics of trade.

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