Good Eats Text Only Edition Download Ebook PDF Epub Online

Author : Alton Brown
Publisher : Abrams
Release : 2019-12-24
Page : 396
Category : Cooking
ISBN 13 : 1647001145
Description :


This quintessential food-science-and-cooking-technique title is now available in ebook! Alton Brown is a great cook, a very funny guy, and—underneath it all—a science geek who's as interested in the chemistry of cooking as he is in eating. (Well, almost.) At long last, the book that Brown's legions of fans have cooked from and celebrated and spilled stuff on for years is available as an ebook, providing a brighter, shinier record of his long-running, award-winning Food Network TV series, Good Eats. From "Pork Fiction" (on baby back ribs), to "Citizen Cane" (on caramel sauce), to "Oat Cuisine" (on oatmeal), every hilarious episode is represented. The book contains more than 140 recipes and some helpful illustrations, along with explanations of techniques, lots of food-science information (of course!), and more food puns, food jokes, and food trivia than you can shake a wooden spoon at.


Author : Matt Searles
Publisher : Lion Books
Release : 2021-02-19
Page : 192
Category : Religion
ISBN 13 : 0745981127
Description :


This deeply researched overview of the Bible clearly sets out the grand narrative of scripture. By linking each of its many parts back to the whole, it moves beyond simply retelling biblical stories to help us to see how the Bible remains vitally relevant to our daily lives. Giving historical context and theological insight, this book functions as both an accessible introduction for new readers of the Bible and an effective guide for those looking to grow their understanding of God’s word. This is a text-only edition. For the full-colour edition, with over 150 superb images, see ISBN 978-0-74598-064-5 (HB EDITION)


Author : Alton Brown
Publisher : Harry N. Abrams
Release : 2011-10-01
Page : 432
Category : Cooking
ISBN 13 : 9781584799030
Description :


Television celebrity Alton Brown packs a bounty of information and entertainment between the covers of his new book devoted to everything from pomegranates to pretzels, mincemeat to molasses. Features delicious recipes along with fascinating background.


Author : Alton Brown
Publisher : Stewart, Tabori & Chang
Release : 2011-03-01
Page : 324
Category : Cooking
ISBN 13 : 9781584795599
Description :


In 1998 Alton Brown set out to create a cooking show for a new generation. The result was Good Eats, one of Food NetworkÆs most popular programs. In 2002, Brown set out to write a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting-edge graphics and a fresh take on preparing food, IÆm Just Here For the Food became one of the bestselling cookbooks of the yearùand received the James Beard Foundation/KitchenAid Book Award as best reference book. In 2006, to commemorate and celebrate this success story (more than 300,000 copies in print), STC is pleased to announce IÆm Just Here For the Food: Version 2.0. This special edition features 10 brand-new recipes and 20 pages of additional materialùalong with everything that made the original a classic instruction manual for the kitchen. Each of the bookÆs 15 sections is a module on a given cooking methodùfrom pan searing to pressure cooking, stewing to steamingùwith a ômasterö recipe and a varied selection of recipes that epitomize the technique. The text is accented throughout with food facts, history and lore, and science.


Author : Kathryn Reed Altman
Giulia D'Agnolo Vallan
Publisher : Abrams
Release : 2017-10-31
Page : 336
Category : Performing Arts
ISBN 13 : 1683351916
Description :


For decades, Robert Altman fascinated audiences with pioneering films—among them M*A*S*H, Nashville, The Player, and Gosford Park—that combined technical innovation with subversive, satirical humor and impassioned political engagement. His ability to explore and engage so many different worlds with a single, coherent vision changed the landscape of cinema forever. This signature "Altmanesque" style is, in the words of Martin Scorsese: "as recognizable and familiar as Renoir's brushstrokes or Debussy's orchestrations." In 2014, the Altman estate opened its archive to celebrate his extraordinary life and career in the first authorized visual biography on the iconoclastic director. Altman (Text-Only Edition), by Altman’s widow Kathryn Reed Altman and film critic Giulia D’Agnolo Vallan, includes a complete historical and critical narrative of Altman’s films and his process. To honor the Altman trademark of using a wide cast of characters, Altman also features contributions from his collaborators and contemporaries including Frank Barhydt, E. L. Doctorow, Roger Ebert, Jules Feiffer, Julian Fellowes, James Franco, Tess Gallagher, Pauline Kael, Garrison Keillor, Michael Murphy, Martin Scorsese, Lily Tomlin, Alan Rudolph, Michael Tolkin, and Kurt Vonnegut Jr.


Author : Artie Bucco
Allen Rucker
Publisher : Grand Central Publishing
Release : 2008-08-01
Page : 208
Category : Cooking
ISBN 13 : 0446545341
Description :


Nuovo Vesuvio. The "family" restaurant, redefined. Home to the finest in Napolitan' cuisine and Essex County's best kept secret. Now Artie Bucco, la cucina's master chef and your personal host, invites you to a special feast...with a little help from his friends. From arancini to zabaglione, from baccala to Quail Sinatra-style, Artie Bucco and his guests, the Sopranos and their associates, offer food lovers one hundred Avellinese-style recipes and valuable preparation tips. But that's not all! Artie also brings you a cornucopia of precious Sopranos artifacts that includes photos from the old country; the first Bucco's Vesuvio's menu from 1926; AJ's school essay on "Why I Like Food"; Bobby Bacala's style tips for big eaters, and much, much more.


Author : Matt Zoller Seitz
Publisher : Abrams
Release : 2017-10-31
Page : 480
Category : Performing Arts
ISBN 13 : 1683351908
Description :


Stone himself serves as guide to this no-holds-barred retrospective—an extremely candid and comprehensive monograph of the renowned and controversial writer, director, and cinematic historian in interview form. Over the course of five years, Academy Award-winning filmmaker Oliver Stone (Midnight Express, Scarface, Platoon, JFK, Natural Born Killers, Snowden) and New York Times bestselling author Matt Zoller Seitz (The Wes Anderson Collection) discussed, debated, and deconstructed the arc of Stone's outspoken, controversial life and career with extraordinary candor. This book collects those conversations for the first time, including anecdotes about Stone's childhood, Vietnam, his struggles with post-traumatic stress disorder, and his continual struggle to reinvent himself as an artist. Critical commentary from Seitz on each of Stone's films is joined by original essays from filmmaker Ramin Bahrani; writer, editor, and educator Kiese Laymon; writer and actor Jim Beaver; and film critics Walter Chaw, Michael Guarnieri, Kim Morgan, and Alissa Wilkinson. At once a complex analysis of a master director’s vision and a painfully honest critical biography in widescreen technicolor, The Oliver Stone Experience is as daring, intense, and provocative as Stone’s films—it's an Oliver Stone movie about Oliver Stone, in the form of a book. Both this book and Stone’s highly anticipated film, Snowden, will be released in September 2016 to coincide with Stone’s seventieth birthday (September 15, 1946). Also available from Matt Zoller Seitz: Mad Men Carousel, The Wes Anderson Collection: Bad Dads, The Wes Anderson Collection: The Grand Budapest Hotel, and The Wes Anderson Collection.


Author : Nigella Lawson
Publisher : Random House
Release : 2014-09-04
Page : 560
Category : Cooking
ISBN 13 : 140708626X
Description :


'At its heart, a deeply practical yet joyously readable book...you are all set to head off to the kitchen and have a truly glorious time’ Nigel Slater, Guardian Revisit and discover the sensational first cookbook from Nigella Lawson. When Nigella Lawson’s first book, How to Eat, was published in 1998, two things were immediately clear: that this fresh and fiercely intelligent voice would revolutionise cookery writing, and that How to Eat was an instant classic of the genre. Here was a versatile culinary bible, through which a generation discovered how to feel at home in the kitchen and found the confidence to experiment and adapt recipes to their own needs. This was the book to reach for when hastily organising a last-minute supper with friends, when planning a luxurious weekend lunch or contemplating a store-cupboard meal for one, or when trying to tempt a fussy toddler. This was a book about home cooking for busy lives. The chief revelation was the writing. Rather than a set of intimidating instructions, Nigella’s recipes provide inspiration. She has a gift for finding the right words to spark the reader’s imagination, evoking the taste of the ingredients, the simple, sensual pleasures of the practical process, the deep reward of the finished dish. Passionate, trenchant, convivial and wise, Nigella’s prose demands to be savoured, and ensures that the joy and value of How to Eat will endure for decades to come. ‘How to eat, how to cook, how to write: I want two copies of this book, one to reference in the kitchen and one to read in bed’ Yotam Ottolenghi WITH AN INTRODUCTION BY JEANETTE WINTERSON


Author : Alton Brown
Publisher : Stewart Tabori & Chang
Release : 2010-10
Page : 796
Category : Cooking
ISBN 13 : 9780810998223
Description :


A Food Network host known for his interest in food chemistry chronicles the early episodes of his long-running series, in a book that covers every hilarious episode and includes 140 recipes; 1,000 photos and illustrations, including behind-the-scenes photos; explanations of techniques; jokes and trivia; food-science info; and more.


Author : Alton Brown
Publisher : Abrams
Release : 2012-12-17
Page : 336
Category : Cooking
ISBN 13 : 161312175X
Description :


Alton Brown explores the science behind breads, cakes, cookies, pies, and custards, explaining it in his own inimitable style. Recipes cover all the basics, from pie crust to funnel cake to cheese souffle. The book also contains appendices and equipment lists.


Author : Leanne Brown
Publisher : Workman Publishing
Release : 2015-07-14
Page : 208
Category : Cooking
ISBN 13 : 0761184171
Description :


By showing that kitchen skill, and not budget, is the key to great food, Good and Cheap will help you eat well—really well—on the strictest of budgets. Created for people who have to watch every dollar—but particularly those living on the U.S. food stamp allotment of $4.00 a day—Good and Cheap is a cookbook filled with delicious, healthful recipes backed by ideas that will make everyone who uses it a better cook. From Spicy Pulled Pork to Barley Risotto with Peas, and from Chorizo and White Bean Ragù to Vegetable Jambalaya, the more than 100 recipes maximize every ingredient and teach economical cooking methods. There are recipes for breakfasts, soups and salads, lunches, snacks, big batch meals—and even desserts, like crispy, gooey Caramelized Bananas. Plus there are tips on shopping smartly and the minimal equipment needed to cook successfully. And when you buy one, we give one! With every copy of Good and Cheap purchased, the publisher will donate a free copy to a person or family in need. Donated books will be distributed through food charities, nonprofits, and other organizations. You can feel proud that your purchase of this book supports the people who need it most, giving them the tools to make healthy and delicious food. An IACP Cookbook Awards Winner.


Author : Peter Abreu
Matthew Mannheimer
Publisher :
Release : 2020-04-30
Page :
Category :
ISBN 13 : 9781734579215
Description :


An adventurous cookbook filled with beautiful art, original recipes, and stunning photos. A field guide to legendary food that will take your breath away. The Legend's Cookbook is a culinary adventure between two covers. This is a professionally developed and designed cookbook filled to the brim with good food, charming illustrations, and imaginative recipes. This cookbook is for everyone, beginners and pros. Drawing from a litany of inspirations, we capture a sense of adventure, novelty, and the wild. These dishes will transport the reader to new worlds, teaching them to cook with a plethora of different techniques, approaches, and flavors. From the culinary styles ranging from French to Spanish to German, and everything in-between, this cookbook will be your guide to fantastic dining everyday. It will act as a gateway to a diverse dining table and truly take your breath away. This is an original, independent, and unofficial project led and being created by fans of cooking, gaming, and making things. You can follow along with the project on our Twitter @LegendsCookbook or our Instagram @legends_cookbook.


Author : Lynne Truss
Publisher : Penguin
Release : 2004-04-12
Page : 240
Category : Language Arts & Disciplines
ISBN 13 : 1101218290
Description :


We all know the basics of punctuation. Or do we? A look at most neighborhood signage tells a different story. Through sloppy usage and low standards on the internet, in email, and now text messages, we have made proper punctuation an endangered species. In Eats, Shoots & Leaves, former editor Lynne Truss dares to say, in her delightfully urbane, witty, and very English way, that it is time to look at our commas and semicolons and see them as the wonderful and necessary things they are. This is a book for people who love punctuation and get upset when it is mishandled. From the invention of the question mark in the time of Charlemagne to George Orwell shunning the semicolon, this lively history makes a powerful case for the preservation of a system of printing conventions that is much too subtle to be mucked about with.


Author : Various Authors
Publisher : Jazzybee Verlag
Release : 2012
Page : 408
Category :
ISBN 13 : 3849621898
Description :


This is the extended and annotated edition including * an extensive annotation of more than 10.000 words about the history and basics of Buddhism, written by Thomas William Rhys Davids * an interactive table-of-contents * perfect formatting for electronic reading devices This book contains essential texts that have been written or translated from the most important Theravada and Mahayana scriptures. Contents: Mahâ-Samaya-Sutta (Or Discourse Addressed To The Great Assembly) The Legend Of Dipañkara Buddha The Friendly Epistle Of Nâgârjuna Preface. Nâgârjuna's "Friendly Epistle." The Niti Kyan Introduction Niti Kyan. Vidhûra Jâtaka Bhûridatta Jâtaka. Chapter I. (Nâgara.) Chapter II. (Uposatha.) Chapter III. (Nagarapavesana.) Chapter. IV. (Micchâditthikathâ.) Chapter V. (The Bodhisat's Discourse) Suva.N.Na Sâma Jâtaka Temiya Jâtaka Vatthu Chapter I. Chapter II. Khuddaka Pá.Tha Notes. Â.Tânâ.Tiya-Sutta Sîgâlo-Vâda-Sutta


Author : Jens Dennig
Publisher : JENS DENNIG
Release : 2020-08-01
Page :
Category : Cooking
ISBN 13 :
Description :


To tea, or not to tea? That is no question! A tea collector and addict spills the leaves. The author is a vegetarian, non-smoker and teetotaler - but should one not have at least one vice? Brutally honest and in a comprehensive way, he reveals his experience with his addiction to finding increasingly better teas for the daily dose and the constantly growing collection. But that is not all, he also freely discloses how he treats the most tender leaves and buds with boiling water, some of which is even bubbling. In addition to providing personal experiences, the book also serves as a thorough guide and reference book, covering tea varieties and cultivars as well as the topics of purchasing, storing, choosing the right water, the various ways of brewing and the fitting accessories. Furthermore, more than 200 different teas are presented, both world-renowned standards as well as some personal favorites and curiosities. THIS EDITION CONTAINS EXACTLY THE SAME TEXT AS THE REGULAR EBOOK OR PAPERBACK, BUT MOST OF THE PHOTOS HAVE BEEN REMOVED. IN OTHER WORDS, THIS VERSION IS TEXT-ONLY WITH A FEW EXCEPTIONS. PLEASE MAKE SURE TO PICK THE REGULAR VERSION IF YOU PREFER TO HAVE YOUR READING EXPERIENCE ENHANCED BY A WIDE VARIETY OF PHOTOS.


Author : Eva Kosmas Flores
Publisher : Abrams
Release : 2018-03-20
Page : 304
Category : Cooking
ISBN 13 : 1683352246
Description :


Eva Kosmas Flores finds inspiration in her Greek heritage and the bountiful produce of her garden in Oregon. She uses both to craft her seasonal and approachable recipes, each paired with a mouthwatering image. The bounty of fresh, vibrant produce overflowing from her garden comes through on every page, and Flores undertakes rigorous recipe testing to share her most creative, delicious ways to make use of these foods. Showcasing her unforgettable, atmospheric photography style, First We Eat is a gorgeous reference on seasonal cooking that celebrates the beauty of the Pacific Northwest, Mediterranean influences, effortless and stylish presentations, and simple preparations, all designed to share with friends and family.


Author : Tyndale
Publisher : NavPress
Release : 2016-07-11
Page : 3453
Category : Bibles
ISBN 13 : 1496421124
Description :


The Anglicized edition of The New Living Translation is an authoritative Bible translation, rendered faithfully into modern British English from the ancient texts. The Anglicized text uses British spellings, grammar, and punctuation, and its measurements use the metric system. Created by 90 leading Bible scholars, the NLT’s scholarship and clarity breathe life into even the most difficult-to-understand Bible passages—but even more powerful are stories of how people’s lives are changing as the words speak directly to their hearts.


Author : J. Kenji López-Alt
Publisher : W. W. Norton & Company
Release : 2015-09-21
Page : 960
Category : Cooking
ISBN 13 : 0393249867
Description :


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.


Author : Marvin Harris
Publisher : Waveland Press
Release : 1998-07-02
Page : 289
Category : Social Science
ISBN 13 : 1478608927
Description :


Why are human food habits so diverse? Why do Americans recoil at the thought of dog meat? Jews and Moslems, pork? Hindus, beef? Why do Asians abhor milk? In Good to Eat, best-selling author Marvin Harris leads readers on an informative detective adventure to solve the worlds major food puzzles. He explains the diversity of the worlds gastronomic customs, demonstrating that what appear at first glance to be irrational food tastes turn out really to have been shaped by practical, economic, or political necessity. In addition, his smart and spirited treatment sheds wisdom on such topics as why there has been an explosion in fast food, why history indicates that its bad to eat people but good to kill them, and why children universally reject spinach. Good to Eat is more than an intellectual adventure in food for thought. It is a highly readable, scientifically accurate, and fascinating work that demystifies the causes of myriad human cultural differences.


Author : Shalane Flanagan
Elyse Kopecky
Publisher : Rodale Books
Release : 2016-08-09
Page : 256
Category : Sports & Recreation
ISBN 13 : 1623366828
Description :


Fuel up like 2017 New York City Marathon Champion Shalane Flanagan. From world-class marathoner and 4-time Olympian Shalane Flanagan and chef Elyse Kopecky comes a whole foods, flavor-forward cookbook—and New York Times bestseller—that proves food can be indulgent and nourishing at the same time. Finally here's a cookbook for runners that shows fat is essential for flavor and performance and that counting calories, obsessing over protein, and restrictive dieting does more harm than good. Packed with more than 100 recipes for every part of your day, mind-blowing nutritional wisdom, and inspiring stories from two fitness-crazed women that became fast friends over 15 years ago, Run Fast. Eat Slow. has all the bases covered. You'll find no shortage of delicious meals, satisfying snacks, thirst-quenching drinks, and wholesome treats—all made without refined sugar and flour. Fan favorites include Can't Beet Me Smoothie, Arugula Cashew Pesto, High-Altitude Bison Meatballs, Superhero Muffins, Kale Radicchio Salad with Farro, and Double Chocolate Teff Cookies.