Found insideThis book includes 9 projects on building smart and practical AI-based systems. From bars and taco joints to four star local legends, the FALL DINING GUIDE has a dinner for everyone. Smoking, salt-roasting, pickling, and preserving are all part of the fun. Yet it’s the way Ian and Shelley employ these techniques that make their classes, and this book, so much fun. Whether you are baking for the holidays, filling the family cookie jar, or even trying your hand at making cookies for the first time, this is the only book you'll ever need. She works with Christopher Hirsheimer on Canal House Cooking, for which the two do all of the writing, recipes, photography, design, and production. Christopher Hirsheimer is an award-winning photographer and cofounder of Canal House. Found insideComplete with gorgeous photos by renowned photographer Nigel Parry, this is a necessary guide for the way we eat today. Based on his popular PBS TV program Avec Eric, this book follows culinary superstar Eric Ripert as he explores the culture and culinary traditions of regions around the world, then returns to his home kitchen to create dishes celebrating ... This book will serve as a valuable reference work for scientists, students, clinicians and public health workers and provide new approaches to meeting the challenge of streptococcal diseases. This book is a tribute to Italy's many glorious vegetables, from the bright, orange-fleshed pumpkins of autumn to the tender green fava beans of early spring. Told from the point of view of the principal players chefs to line cooks, porter to maitre d, sommelier to captain the story lets you feel the heat, the creativity, the sense of accomplishment as 150,000 plates of culinary perfection are ... Found insideThe Rough Guide to Romania is the definitive guidebook to one of Europe's most fascinating, scenic, and enigmatic countries. But what actually went on behind the scenes? What was the daily reality of life in the world's greatest kitchen? The Sorcerer's Apprenticestells first-hand the story of a young chef enrolled in the restaurant's legendary training course. In Making Good Neighbors, Abigail Perkiss tells the remarkable story of West Mount Airy, drawing on archival research and her oral history interviews with residents to trace their efforts, which began in the years following World War II and ... This volume offers introductions to the work of fifteen avant-garde American women filmmakers. Paradise Found takes you inside the kitchens of eighteen of the most popular restaurants on St. Barths. This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Found insideFrom rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross ... Found insideHe gives juicy pork dumplings the salty, springy exterior of soft pretzels. His food isn't Asian fusion; it's Asian-American. Now, in his first cookbook, Dale shares the recipes that have made him famous, all told in his inimitable voice. As David Kaiser reveals, these unlikely heroes spun modern physics in a new direction, forcing mainstream physicists to pay attention to the strange but exciting underpinnings of quantum theory. It is constructed around characters more richly developed than in any other version, including the original novel. "Everything is first rate." - N.Y. Daily News Found insideThe second edition of The Philadelphia Chef's Table captures what is a vibrant moment in Philadelphia’s dining scene through recipes from and conversations with more than fifty of the city’s most influential and well-known chefs. Eventually, the area became less isolated, offering more opportunity while threatening traditions. With interviews and family recipes, authors Addie K. and Jeremy Martin present the history behind this enchanting culinary tradition. The celebrated French-born chef of New York's Jean George presents his most personal book to date in a collection of favorite casual recipes inspired by his family's dedication to two-day weekends, providing instructions for preparing such ... Appetite for America is the incredible real-life story of Fred Harvey—told in depth for the first time ever—as well as the story of this country’s expansion into the Wild West of Bat Masterson and Billy the Kid, of the great days of ... Annemarie Colbin learned early of the important relationship between food and health: having grown up in a vegetarian household, she spent many years integrating Eastern eating philosophies with Western habits, studying the works of ... The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook. Found insideThe book also goes beyond recipes for cured meat, featuring an unexpected but inspiring story of the authors' travels in the Alps (and their discovery of that region's unique charcuterie), essays about the perfect wine lunch, and non ... Essays on topics ranging from the handling of raw fish and the power of vinaigrette to the virtues of Tabasco highlight this cookbook which features more than 125 recipes reflecting the various seasons in four different locales. A professional organizer and life coach shows readers how to kick the clutter habit with his complete how-to guide to total organization Arguably the most organized man in America, sought-after coach Andrew J. Mellen has created unique, ... A classic, prescient work dealing with myth and cult which traces the evolution of Hermes from sacred stoneheap and phallus to Homeric Hymn to Hermes and the Hesiodic poems. Found insideCanal House Cooking, Volume N° 3, Winter & Spring is the third book of our award-winning series of seasonal recipes. BOMC Good Cook Alt. Six-star cooking from the world's only Michelin six-star chef. And "the brightest seventh star: Ducasse himself" --The New York Times Found insideBien Cuit introduces a new but decidedly old-fashioned approach to bread baking to the cookbook shelf. Traces the restaurant business from stagecoach stops to the present and discusses how it has been influenced by changes in travel An upscale user-friendly collection of some of Le Bec-Fin's most famous haute-cusine dishes as well as some newer recipes. 120 recipes for both classic French cusine and Bistro cooking are contained in this book. A highly original collection of essays that explore the relationship between food and architecture - the preparation of meals and the production of space. Presents a practical but unusual guide to mastering food and cooking featuring recipes and cooking tricks from world-renowned chefs. Provides instructions for seven hundred and fifty recipes that utilize vegetables, including tabbouleh with red and hot peppers, chard gratin, creamy carrot soup, and morels with rhubarb and asparagus. Found insideFeaturing more than 60 made-from-scratch recipes, this guide provides instruction to re-create the award-winning cakes from the Kiss My Bundt bakery in Los Angeles. From the coauthor of My Life in France, a revealing collection of photographs taken by Paul Child that document his and Julia Child's years in France The most exciting vegetable cooking in the nation is happening at Vedge, where in an elegant nineteenth-century townhouse in Philadelphia, chef-proprietors Rich Landau and Kate Jacoby serve exceptionally flavorful fare that is wowing vegans ... Found inside – Page iWith mini-guides to fifteen of Europe's most popular cities and surrounding areas in eleven different countries, this book is your ticket to an exciting European adventure. Acclaimed chef Jean Joho takes readers into his kitchen, where he shares 50 of his signature dishes: from teasing amuse bouche such as The Everest Spoons to delicate desserts like Alsace Apple Strudel and an assortment of soufflés. 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