These are the books for those you who looking for to read the Harvest Greats Delicious Harvest Recipes The Top 99 Harvest Recipes, try to read or download Pdf/ePub books and some of authors may have disable the live reading. Check the book if it available for your country and user who already subscribe will have full access all free books from the library source.
Memories of Gascony by Pierre Koffmann Book Summary:
One of the great works on regional French food, by one of the greatest of all French chefs. Tom Parker Bowles To mark Pierre Koffmann's 50th year as a chef, this new edition of his iconic, award-winning cookbook is classic Koffmann and includes his celebrated Pieds de Cochon (stuffed pigs' trotters) recipe from Tante Claire, his mouthwatering Souffle aux Pistaches (pistachio souffle) plus seasonal dishes and simple family recipes from the south-west of France. Pierre Koffmann's Memories of Gascony is the story of how one of the most influential chefs of our time first learned to love food. With recipes and reminiscences from his grandparents' home in rural Gascony, this is an intimate account of school holidays spent on the farm helping his grandfather to harvest and hunt, and learning to treasure seasonality, simplicity and the best ingredients at his grandmother's side. The finest of Gascony produce is here, with a focus on simplicity. The recipes stand the test of time and speak to the food tastes and trends of today. You'll devour the cuisine as you go along - with recipes for dandelion salad with bacon and poached egg, grilled chicken with shallots and vinaigrette, and greengages in armagnac in Spring; chicken liver pate with capers, Bayonne ham tart with garlic, oeufs a la neige in Summer; roast hare with mustard and beetroot, salt cod cassoulet and quince jelly in Autumn; and fried eggs with foie gras, potato and bacon pie and tarte aux pruneaux in Winter. "The first time you taste Pierre's pistachio souffle you can never go back." Jason Atherton "Pierre is one of the world's great, instinctive chefs." Heston Blumenthal "Pierre Koffmann is a giant of the kitchen, and his shadow looms larger than anyone else's. Almost every decent chef I can think of learned most of what he knows from Pierre." Giles C
Cuisine and Culture by Linda Civitello Book Summary:
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
The Provence Cookbook by Patricia Wells Book Summary:
No matter where you live, or how gloomy it may be outside, Patricia Wells will brighten your kitchen with the sunny flavors of France's bountiful south with The Provence Cookbook. A French-food expert and longtime Provence resident, Patricia offers readers an intimate guide to the culinary treasures of this sun-drenched landscape and dishes that will transport you and your guests with every flavorful bite. The Provence Cookbook's 175 enticing recipes reflect Patricia's long and close ties with the farmers and purveyors who provide her and her neighbors in Provence with a kaleidoscope of high-quality foods. Their year-round bounty is the inspiration for these exciting, healthful Mediterranean-French dishes,which Patricia shares with home cooks everywhere. Over the past twenty years, it is Patricia who has often been the student, learning Provencal ways and regional recipes directly from the locals. With The Provence Cookbook, her readers benefit from this rich inheritance, as she passes along such recipes as My Vegetable Man's Asparagus Flan, or Maussane Potter's Spaghetti. Along side authentic and flavorful dishes for every course from hors d'oeuvre to dessert, as wellas pantry staples, The Provence Cookbook features eighty-eight of Patricia's artful black-and-white photographs of Provence's farmers, shopkeepers, and delightful products. More than a cookbook, this is also a complete guide and handbook to Provencal dining, with vendor profiles, restaurant and food shop recommendations and contact information, and twelve tempting menus -- delight in An August Dinner at Sunset or perhaps A Winter Truffle Feast. Whether you are a home cook, a traveler, or an armchair adventurer, enjoy Provence as the locals do, with Patricia Wells and The Provence Cookbook as your guides.
The Country Cooking of France by Anne Willan Book Summary:
Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Crêpes au Caramel et Beurre Sal (crêpes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture.
The Four by Scott Galloway Book Summary:
In his highly provocative first book, Scott Galloway pulls back the curtain on exactly how Amazon, Apple, Facebook, and Google built their massive empires. While the media spins tales about superior products and designs, and the power of technological innovation, Galloway exposes the truth: none of these four are first movers technologically - they've either copied, stolen, or acquired their ideas. Readers will come away with fresh, game -changing insights about what it takes to win in today's economy. Print run 125,000.
Future Foods by David Julian McClements Book Summary:
We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being used to construct healthier, tastier, and more sustainable foods. Functional foods are being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease. These foods are fortified with nutraceuticals or probiotics to improve our mood, performance, and health. The behavior of foods inside our guts is being controlled to increase their healthiness. Precision nutrition is being used to tailor diets to our unique genetic profiles, microbiomes, and metabolisms. Gene editing, nanotechnology, and artificial intelligence are being used to address modern food challenges such as feeding the growing global population, reducing greenhouse gas emissions, reducing waste, and improving sustainability. However, the application of these technologies is facing a backlash from consumers concerned about the potential risks posed to human and environmental health. Some of the questions addressed in this book are: What is food architecture? How does sound and color impact taste? Will we all have 3D food printers in all our homes? Should nanotechnology and gene editing be used to enhance our foods? Are these new technologies safe? Would you eat bug-foods if it led to a more sustainable food supply? Should vegetarians eat themselves? Can nutraceuticals and probiotics stop cancer? What is the molecular basis of a tasty sustainable burger? David Julian McClements is a Distinguished Professor in food science who has used physics, chemistry, and biology to improve the quality, safety, and healthiness of foods for over 30 years. He has published over 900 scientific articles and 10 books in this area and is currently the most highly cited food scientist in the world. He has won numerous scientific awards for his work. The aim of this book is to highlight the many exciting advances being made in the science of foods, and to show their application for solving important problems related to the modern food supply, such as tackling chronic diseases, feeding a global population, reducing food waste, and creating healthier and tastier foods.
Creativity and Innovation in the Music Industry by Peter Tschmuck Book Summary:
This book charts the effects of new communication technologies and the Internet on the creation of music in the early 21st century. It examines how the music industry will be altered by the Internet, music online services and MP3-technology. This is done through an integrated model based on an international history of the industry since the phonograph’s invention in 1877, and thus, the history of the music industry is described in full detail for the first time.
Fiji by Daryl Tarte Book Summary:
Few people have been in the unique position of being able to observe and record the dramatic changes that have taken place in the islands of Fiji over the past 80 years than fourth-generation citizen, Daryl Tarte. He writes emotively, in great detail, about his personal experience of growing up on a remote island during the colonial era, when races were segregated, and white people lived an elite existence. Following independence, he has been personally involved with many of the key economic, political and social activities that have evolved and enabled the nation to progress during the 20th century. These include the sugar industry, tourism, commerce and industry, religion, the media, women and of course, the coups. His observations into the complexities of leadership in these areas of national development are fascinating and perceptive. Much of the story is told through the eyes of the many people of all races with whom he has interacted. Fiji is made up of over 300 unique islands. Tarte has been to many of them, and in a final chapter he gives an insightful commentary of how different they all are.
Three Cups of Tea by Greg Mortenson Book Summary:
One day Greg Mortenson set out to climb K2 - the world's second highest mountain - in honour of his younger sister, but when another member of his group fell ill, they turned around and Greg became lost in the mountains of Pakistan. He wandered into a poor village, where the chief and his people took him in. Moved by their kindness, Greg promised to return and build a school for the children. This is the remarkable story of how, against all the odds, Greg built not only one but more than sixty schools in Pakistan and Afghanistan, and how he dedicated his life to establishing literacy and peace, and understanding.
How to Talk to Anyone by Leil Lowndes Book Summary:
SUMMARY: "You'll not only break the ice, you'll melt it away with your new skills." -- Larry King"The lost art of verbal communication may be revitalized by Leil Lowndes." -- Harvey McKay, author of “How to Swim with the Sharks Without Being Eaten Alive”What is that magic quality makes some people instantly loved and respected? Everyone wants to be their friend (or, if single, their lover!) In business, they rise swiftly to the top of the corporate ladder. What is their "Midas touch?" What it boils down to is a more skillful way of dealing with people. The author has spent her career teaching people how to communicate for success. In her book How to Talk to Anyone (Contemporary Books, October 2003) Lowndes offers 92 easy and effective sure-fire success techniques-- she takes the reader from first meeting all the way up to sophisticated techniques used by the big winners in life. In this information-packed book you’ll find:9 ways to make a dynamite first impression 14 ways to master small talk, "big talk," and body language14 ways to walk and talk like a VIP or celebrity6 ways to sound like an insider in any crowd7 ways to establish deep subliminal rapport with anyone9 ways to feed someone's ego (and know when NOT to!) 11 ways to make your phone a powerful communications tool15 ways to work a party like a politician works a room 7 ways to talk with tigers and not get eaten alive In her trademark entertaining and straight-shooting style, Leil gives the techniques catchy names so you'll remember them when you really need them, including: "Rubberneck the Room," "Be a Copyclass," "Come Hither Hands," “Bare Their Hot Button,” “The Great Scorecard in the Sky," and "Play the Tombstone Game,” for big success in your social life, romance, and business.How to Talk to Anyone, which is an update of her popular book, Talking the Winner's Way (see the 5-star reviews of the latter)is based on solid research about techniques that work!By the way, don't confuse How to Talk to Anyone with one of Leil's previous books, How to Talk to Anybody About Anything. This one is completely different!
French Country Cooking by Elizabeth David Book Summary:
French Country Cooking - first published in 1951 - is filled with Elizabeth David's authentic recipes drawn from across the regions of France. 'Her books are stunningly well written ... full of history and anecdote' Observer Showing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients, Elizabeth David explores the astonishing diversity of French cuisine. Her recipes range from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sauce and chestnut puree. French Country Cooking is Elizabeth David's rich and enticing cookbook that will delight and inspire cooks everywhere. Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.
Summer Cooking by Elizabeth David Book Summary:
Summer Cooking - first published in 1955 - is Elizabeth David's wonderful selection of dishes, for table, buffet and picnic, that are light, easy to prepare and based on seasonal ingredients. Elizabeth David shows how an imaginative use of herbs can enhance even the simplest meals, whether egg, fish or meat, while her recipes range from a simple salade niçoise to strawberry soufflé. Finally, Summer Cooking has chapters on hors d'oeuvres, summer soups, vegetables, sauces and sweets that are full of ideas for fresh, cool food all summer long. 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 'Britain's most inspirational food writer' Independent 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.
See You in the Piazza by Frances Mayes Book Summary:
The Roman Forum, the Leaning Tower, the Piazza San Marco: these are the sights synonymous with Italy. But such landmarks only scratch the surface of this magical country's offerings. In See You in the Piazza, Frances Mayes introduces us to the Italy only the locals know, as she and her husband, Ed, eat and drink their way through fifteen regions - from Friuli to Sardinia. Along the way, she seeks out the cultural and historic gems not found in traditional guidebooks. Frances conjures the enchantment of the backstreets, the hubbub of the markets, the dreamlike wonder of that space between lunch and dinner when a city cracks open to those who would wander or when a mind is drawn into the pages of a delicious book - and discloses to us the secrets that only someone who is on intimate terms with a place could find.
Lonely Planet Chile & Easter Island by Lonely Planet,Carolyn McCarthy,Kevin Raub,Regis St Louis,Cathy Brown,Mark Johanson Book Summary:
Lonely Planet: The world’s number one travel guide publisher* Lonely Planet’s Chile & Easter Island is your passport to the most relevant, up-to-date advice on what to see and skip, and what hidden discoveries await you. Strap on your pack and hike through winding forests to behold the granite mountain spires of Las Torres; watch sunset turn the Valle de la Luna intense purple, gold, pink and yellow; and puzzle over the giant statues of Easter Island. All with your trusted travel companion. Get to the heart of Chile & Easter Island and begin your journey now! Inside Lonely Planet’s Chile & Easter Island: Colour maps and images throughout Highlights and itineraries help you tailor your trip to your personal needs and interests Insider tips to save time and money and get around like a local, avoiding crowds and trouble spots Essential info at your fingertips - hours of operation, phone numbers, websites, transit tips, prices Honest reviews for all budgets - eating, sleeping, sightseeing, going out, shopping, hidden gems that most guidebooks miss Cultural insights provide a richer, more rewarding travel experience - covering history, people, music, landscapes, wildlife, cuisine, politics Over 97 maps for easy navigation Covers Santiago, Middle Chile, Southern Heartland, Archipielago Juan Fernandez, Norte Grande, Norte Chico, Sur Chico, Chiloé, Northern Patagonia, Southern Patagonia, Tierra del Fuego, Easter Island eBook Features: (Best viewed on tablet devices and smartphones) Downloadable PDF and offline maps prevent roaming and data charges Effortlessly navigate and jump between maps and reviews Add notes to personalise your guidebook experience Seamlessly flip between pages Bookmarks and speedy search capabilities get you to key pages in a flash Embedded links to recommendations' websites Zoom-in maps and images Inbuilt dictionary for quick referencing The Perfect Choice: Lonely Planet’s Chile & Easter Island is our most comprehensive guide to Chile and Easter Island, and is designed to immerse you in the culture and help you discover the best sights and get off the beaten track. About Lonely Planet: Lonely Planet is a leading travel media company and the world’s number one travel guidebook brand, providing both inspiring and trustworthy information for every kind of traveller since 1973. Over the past four decades, we’ve printed over 145 million guidebooks and grown a dedicated, passionate global community of travellers. You’ll also find our content online, and in mobile apps, video, 14 languages, nine international magazines, armchair and lifestyle books, ebooks, and more. TripAdvisor Travelers’ Choice Awards 2012, 2013, 2014, 2015 and 2016 winner in Favorite Travel Guide category ‘Lonely Planet guides are, quite simply, like no other.’ – New York Times ‘Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.’ – Fairfax Media (Australia) *Source: Nielsen BookScan: Australia, UK, USA, 5/2016-4/2017 Important Notice: The digital edition of this book may not contain all of the images found in the physical edition.
River Cottage Much More Veg by Hugh Fearnley-Whittingstall Book Summary:
'What's the central aim? To make vegetables delicious, to make them irresistible, to come up with a whole bunch of recipes that are easy, family-friendly, and just make it that much easier to put a load of veg into your diet every single day.' Hugh Fearnley-Whittingstall Hugh's River Cottage Veg Every Day! became the UK's best-selling vegetable cookbook, persuading us through sheer temptation to make vegetables the mainstay of our daily cooking. In this much-anticipated follow-up, Hugh delivers more irresistible recipes, and this time, takes things one step further. Fuelled by his passionate belief that plant foods should be the dominant force in our kitchens, Hugh has put cheese, butter, cream, eggs, and refined flour and sugar firmly to one side. Instead, he uses veg, fruit, wholegrains, nuts, seeds, spices and cold-pressed oils to explore the length and breadth of what can be achieved with natural, unprocessed plant foods. River Cottage Much More Veg! makes it clear that unadulterated ingredients are the very best building blocks for delicious and healthy meals. In typical Hugh style, the recipes are easy, utterly foolproof and delicious. All but a handful are gluten-free, and at least half the dishes require 20 minutes (or less) hands-on work time. With recipes such as Roast squash and chickpeas with spicy apricot sauce, Blackened cauliflower with pecans and tahini, Spiced beetroot, radicchio and orange traybake, Celeriac and seaweed miso broth, Seared summer cabbage with rosemary, chilli and capers, and Baked celery agrodolce, River Cottage Much More Veg! demonstrates how easy it is to make versatile, plentiful and delicious vegetables the bedrock of your diet.
Crescendo of the Virtuoso by Paul Metzner Book Summary:
During the Age of Revolution, Paris came alive with wildly popular virtuoso performances. Whether the performers were musicians or chefs, chess players or detectives, these virtuosos transformed their technical skills into dramatic spectacles, presenting the marvelous and the outré for spellbound audiences. Who these characters were, how they attained their fame, and why Paris became the focal point of their activities is the subject of Paul Metzner's absorbing study. Covering the years 1775 to 1850, Metzner describes the careers of a handful of virtuosos: chess masters who played several games at once; a chef who sculpted hundreds of four-foot-tall architectural fantasies in sugar; the first police detective, whose memoirs inspired the invention of the detective story; a violinist who played whole pieces on a single string. He examines these virtuosos as a group in the context of the society that was then the capital of Western civilization. This title is part of UC Press's Voices Revived program, which commemorates University of California Press's mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1999.
Grammar and Language Workbook by McGraw-Hill Book Summary:
The Grammar and Language Workbook offers sequential language instruction along with extensive drill and practice in grammar, usage, and mechanics. This important tool includes a handbook as well as vocabulary, spelling, and composition lessons.
Everyday Seafood by Nathan Outlaw Book Summary:
In Everyday Seafood, Nathan Outlaw offers 100 brand-new recipes for all kinds of fish and shellfish. Economical and healthy, good-quality fresh seafood is also fast and easy to cook. Nathan's recipes range from soups and stews, through to seafood salads, and oven-baked and barbecued fish. There are suggestions for light snacks, dips, and nibbles as well as tasty cures, pickles, and ceviche, plus ideas for desserts to round off a fish-based meal. With tips on what to look out for when buying seafood, which fish are sustainable, and how to plan your menus, Nathan's fabulous recipes will ensure that you make seafood part of your everyday cooking.
Bottled Poetry by James T. Lapsley Book Summary:
California's Napa Valley is one of the world's premier wine regions today, but this has not always been true. James Lapsley's entertaining history explains how a collective vision of excellence among winemakers and a keen sense of promotion transformed the region and its wines following the repeal of Prohibition. Focusing primarily on the formative years of Napa's fine winemaking, 1934 to 1967, Lapsley then concludes with a chapter on the wine boom of the 1970s, placing it in a social context and explaining the role of Napa vineyards in the beverage's growing popularity. Names familiar to wine drinkers occur throughout these pages--Beaulieu, Beringer, Charles Krug, Christian Brothers, Louis Martini, Inglenook--and the colorful stories behind the names give this book a personal dimension. These strong-willed, competitive winemakers found ways to work cooperatively, both in sharing knowledge and technology and in promoting their region. The result was an unprecedented improvement in wine quality that brought with it a new reputation for the Napa Valley. In The Silverado Squatters, Robert Louis Stevenson refers to wine as "bottled poetry," and although Stevenson's reference was to the elite vineyards of France, his words are appropriate for Napa wines today. Their success, as Lapsley makes clear, is due to much more than the beneficence of sun and soil. Craft, vision, and determination have played a part too, and for that, wine drinkers the world over are grateful. California's Napa Valley is one of the world's premier wine regions today, but this has not always been true. James Lapsley's entertaining history explains how a collective vision of excellence among winemakers and a keen sense of promotion transformed the region and its wines following the repeal of Prohibition. Focusing primarily on the formative years of Napa's fine winemaking, 1934 to 1967, Lapsley then concludes with a chapter on the wine boom of the 1970s, placing it in a social context and explaining the role of Napa vineyards in the beverage's growing popularity. Names familiar to wine drinkers occur throughout these pages--Beaulieu, Beringer, Charles Krug, Christian Brothers, Louis Martini, Inglenook--and the colorful stories behind the names give this book a personal dimension. These strong-willed, competitive winemakers found ways to work cooperatively, both in sharing knowledge and technology and in promoting their region. The result was an unprecedented improvement in wine quality that brought with it a new reputation for the Napa Valley. In The Silverado Squatters, Robert Louis Stevenson refers to wine as "bottled poetry," and although Stevenson's reference was to the elite vineyards of France, his words are appropriate for Napa wines today. Their success, as Lapsley makes clear, is due to much more than the beneficence of sun and soil. Craft, vision, and determination have played a part too, and for that, wine drinkers the world over are grateful.
Chaos to Calm by Shannah Kennedy,Lyndall Mitchell Book Summary:
Feeling tired, stressed and out of control? Are you overwhelmed and suffering from low self-confidence? In Chaos to Calm, expert life coaches Shannah Kennedy and Lyndall Mitchell offer you a simple step-by-step approach to taking charge and living a more fulfilling life. Packed with advice, tools and exercises that will show you how to switch off, reach your potential and achieve your goals, this book will enable you to thrive and live each day with confidence!
In the Kitchen with David (Enhanced Edition) by David Venable Book Summary:
This enhanced eBook edition contains more than thirty minutes of video, featuring tips on picking the right ingredients, advice from experts on meat, poultry, and cheeses, and cooking demonstrations of Venable family recipes by David and his mom.* David Venable will be the first to tell you: He loves his food. And as the beloved host of QVC’s popular program, In the Kitchen with David,® he’s put that passion on mouthwatering display, welcoming some of the greatest names in the food world. But Venable’s own culinary skills—honed in the Carolina kitchens of his mother and grandmothers—are nothing short of remarkable and tantalizing. Now, in his anticipated debut cookbook, Venable shares 150 delicious recipes of hearty, easy-to-make, comforting dishes. In the Kitchen with David covers everything from appetizers and breads to soups and salads to main courses and sides, as well as his lifelong love of bacon (The Divine Swine!). You’ll get ideas for quick Monday-to-Friday dinners, let-it-cook-all-weekend suppers, savory breakfasts and brunches, cocktail party fun, game-day eats, and family reunion feasts. And of course, no Southern-influenced cookbook is complete without a little something sweet. Venable’s favorites include Party Starters: White Bean and Sun-Dried Tomato Dip, Chicken Nachos, Cheddar-Broccoli Poppers with Ranch Dipping Sauce, Cheesy Crab Stuffed Mushrooms Supporting Players: Summer Squash Fritters with Garlic Dipping Sauce, Scrumptious Hush Puppies, Mom’s “Browned” Rice, Sweet Potato-Pineapple Casserole Main Events: Breaded Pork Cutlets, Chicken Marsala, Braised Beef Short Ribs, Low Country Boil Sweet, Sweet Gratification: Deep Dish Apple Pie, Flourless Chocolate Cake, Banana Pudding Cheesecake, Peach Cobbler Loaded with gorgeous photographs, helpful “Dishin’ with David” tips, and personal anecdotes, In the Kitchen with David encourages you and your family to gather around the dinner table for great meals and, more important, great memories. After all, the portions are generous; the options are limitless. Foreword by Paula Deen Advance praise for In the Kitchen with David “David Venable’s unbridled love for good, hearty comfort food is absolutely infectious. He knows what delicious food tastes like, and one peek at the recipes in his book had me positively drooling. I haven’t been this excited about a cookbook in a long, long time!”—Ree Drummond, #1 New York Times bestselling author of The Pioneer Woman Cooks “David definitely knows his way around the kitchen, and he sure gets cooking with some comfort food in this book. And that’s saying something coming from the two of us comfort food lovers!”—Pat and Gina Neely, hosts of Down Home with the Neelys *Video may not play on all readers. Please check your user manual for details.
Hacker, Hoaxer, Whistleblower, Spy by Gabriella Coleman Book Summary:
Here is the ultimate book on the worldwide movement of hackers, pranksters, and activists that operates under the non-name Anonymous, by the writer theHuffington Post says “knows all of Anonymous' deepest, darkest secrets.” Half a dozen years ago, anthropologist Gabriella Coleman set out to study the rise of this global phenomenon just as some of its members were turning to political protest and dangerous disruption (before Anonymous shot to fame as a key player in the battles over WikiLeaks, the Arab Spring, and Occupy Wall Street). She ended up becoming so closely connected to Anonymous that the tricky story of her inside–outside status as Anon confidante, interpreter, and erstwhile mouthpiece forms one of the themes of this witty and entirely engrossing book. The narrative brims with details unearthed from within a notoriously mysterious subculture, whose semi-legendary tricksters—such as Topiary, tflow, Anachaos, and Sabu—emerge as complex, diverse, politically and culturally sophisticated people. Propelled by years of chats and encounters with a multitude of hackers, including imprisoned activist Jeremy Hammond and the double agent who helped put him away, Hector Monsegur,Hacker, Hoaxer, Whistleblower, Spy is filled with insights into the meaning of digital activism and little understood facets of culture in the Internet age, including the history of “trolling,” the ethics and metaphysics of hacking, and the origins and manifold meanings of “the lulz.” From the Hardcover edition.
The Complete Works of Zhuangzi by N.A Book Summary:
Only by inhabiting Dao (the Way of Nature) and dwelling in its unity can humankind achieve true happiness and freedom, in both life and death. This is Daoist philosophy’s central tenet, espoused by the person—or group of people—known as Zhuangzi (369?-286? B.C.E.) in a text by the same name. To be free, individuals must discard rigid distinctions between good and bad, right and wrong, and follow a course of action not motivated by gain or striving. When one ceases to judge events as good or bad, man-made suffering disappears and natural suffering is embraced as part of life. Zhuangzi elucidates this mystical philosophy through humor, parable, and anecdote, deploying non sequitur and even nonsense to illuminate a truth beyond the boundaries of ordinary logic. Boldly imaginative and inventively worded, the Zhuangzi floats free of its historical period and society, addressing the spiritual nourishment of all people across time. One of the most justly celebrated texts of the Chinese tradition, the Zhuangzi is read by thousands of English-language scholars each year, yet only in the Wade-Giles romanization. Burton Watson’s pinyin romanization brings the text in line with how Chinese scholars, and an increasing number of other scholars, read it.
Nathan Outlaw's Fish Kitchen by Nathan Outlaw Book Summary:
'Nathan's cooking is driven and inspired by what's local and what's available and you can really taste Cornwall in his food' Heston Blumnethal Like all top chefs, Nathan Outlaw is constantly evolving his cooking and creating fantastic new dishes in his kitchens. Here he shares his latest innovations in an exciting collection of over 70 recipes, every one of them photographed by David Loftus. The theme is simplicity: easy-to-prepare recipes based on sustainable species and easy-to-obtain ingredients. The book is divided into chapters by cooking technique: raw, cured, pickled and soused, smoked, steamed, poached, boiled and braised, grilled, barbecued, baked, pan-fried and deep-fried. Nathan begins each with an explanation of the particular technique, revealing the secrets of his simple approach to it, and detailing the varieties he considers best suited to the technique. The recipes that follow are mouthwatering: Whisky-cured salmon with kohlrabi and horseradish yoghurt; Scallops with hazelnut butter and watercress; and Seafood burger with celeriac and apple salad, to name a few. And for those who are buying whole fish - or catching their own - there is a step-by-step illustrated guide to their preparation. Essentially, this is an elegant easy-to-use cookbook for all fish lovers looking for fresh inspiration in the kitchen.
Old Southern Apples by Creighton Lee Calhoun Book Summary:
A book that became an instant classic when it first appeared in 1995, Old Southern Apples is an indispensable reference for fruit lovers everywhere, especially those who live in the southern United States. Out of print for several years, this newly revised and expanded edition now features descriptions of some 1,800 apple varieties that either originated in the South or were widely grown there before 1928. Author Lee Calhoun is one of the foremost figures in apple conservation in America. This masterwork reflects his knowledge and personal experience over more than thirty years, as he sought out and grew hundreds of classic apples, including both legendary varieties (like Nickajack and Magnum Bonum) and little-known ones (like Buff and Cullasaga). Representing our common orchard heritage, many of these apples are today at risk of disappearing from our national table. Illustrated with more than 120 color images of classic apples from the National Agricultural Library’s collection of watercolor paintings, Old Southern Apples is a fascinating and beautiful reference and gift book. In addition to A-to-Z descriptions of apple varieties, both extant and extinct, Calhoun provides a brief history of apple culture in the South, and includes practical information on growing apples and on their traditional uses.
Five Hundred and One Critical Reading Questions by N.A Book Summary:
The critical reading section on standardized tests, especially the SAT 1 exam, is often cited as a trouble section for even the best test-takers. Examinees get test-targeted reading comprehension practice questions to score better with LearningExpress' series, Skill Builder in Focus. This specialized drill book provides the focused practice necessary for test-taking success. Plus, all answers are explained, using terms that clarify context, main ideas, themes, and critical thinking skills for effective studying and positive reinforcement. Almost every standardized test in verbal skills, including civil service exams, contains reading comprehension questions. Each practice consists of several passages followed by questions and answer explanations.
KL by Nikolaus Wachsmann Book Summary:
The first comprehensive history of the Nazi concentration camps In a landmark work of history, Nikolaus Wachsmann offers an unprecedented, integrated account of the Nazi concentration camps from their inception in 1933 through their demise, seventy years ago, in the spring of 1945. The Third Reich has been studied in more depth than virtually any other period in history, and yet until now there has been no history of the camp system that tells the full story of its broad development and the everyday experiences of its inhabitants, both perpetrators and victims, and all those living in what Primo Levi called "the gray zone." In KL, Wachsmann fills this glaring gap in our understanding. He not only synthesizes a new generation of scholarly work, much of it untranslated and unknown outside of Germany, but also presents startling revelations, based on many years of archival research, about the functioning and scope of the camp system. Examining, close up, life and death inside the camps, and adopting a wider lens to show how the camp system was shaped by changing political, legal, social, economic, and military forces, Wachsmann produces a unified picture of the Nazi regime and its camps that we have never seen before. A boldly ambitious work of deep importance, KL is destined to be a classic in the history of the twentieth century.
1,000 Places to See Before You Die (Deluxe Edition) by Patricia Schultz Book Summary:
Patricia Schultz curates the world. When she published the original 1,000 Places to See Before You Die, she created not only a new kind of travel book but also a new way of thinking about our experiences and interests. Now Schultz captivates our hearts in the same compelling way her original book spoke to our minds. Moving from eloquent word to breathtaking image, she takes us on a visual journey of the best the world has to offer, and as we turn the pages and pore over these images, we feel it all: joy, curiosity, awe, passion, nostalgia (if we’ve been there), inspiration (because we want to go), and a profound and transforming sense of how lucky we are to live in a world filled with such beauty and wonder—to see tributaries of mist curling over the Great Wall, elephants grazing on the floor of the Ngorongoro Crater, the sun setting on the wild coast of Donegal, masked whirling dancers at a festival in Bhutan. The book itself is a thing of beauty, an oversize feast of more than 1,000 all-new photographs and 544 pages, every spread and page designed to showcase these mesmerizing photographs and hold just enough of Schultz’s lively text that we know why it is we’re looking at them. It is a perfect gift for every traveler, every fan of the original, every dreamer whose Instagram feed is filled with pictures of places near and far.
The World of Words: Vocabulary for College Success by Margaret Ann Richek Book Summary:
This time-tested, top-selling vocabulary textbook not only teaches students the vocabulary they need for academic success but also provides them with the tools to acquire new words independently for years to come. A wealth of easy-to-use and engaging exercises offer in-depth word practice. A focus on three critical skills--dictionary use, context clues, and word elements--builds lifelong word acquisition skills. New online audio exercises hone pronunciation, and an abundance of support materials, including pre-written online tests for every chapter, make life a little easier for instructors. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Cooking Gluten-Free! by Karen Robertson Book Summary:
A collection of recipes and information to help the gluten intolerant individual. Celebrity chef recipes, full-color watercolors, beautiful page layout, and a unique flour mix for baked goods set this book apart. Resources include a detailed index, glossary, gluten-free resource list, and a how-to get started section. When patients are first diagnosed with gluten intolerance the process of eliminating wheat, rye, and barley from their diet is a huge challenge that Cooking Gluten-Free! helps the patient tackle. Originally introduced in a softcover, stitched binding--this heavily used book is now available in hardcover to withstand heavy daily use. A Benjamin Franklin Award Winner 2003.