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Author: Caitlin Freeman Publisher: National Geographic Books ISBN: 1607743906 Category : Cooking Languages : en Pages : 0
Book Description
Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces. From a fudge pop based on an Ellsworth Kelly sculpture to a pristinely segmented cake fashioned after Mondrian’s well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelées, ice pops, ice cream, cakes, and inventive drinks has everything you need to astound friends, family, and guests with your own edible masterpieces. Taking cues from modern art’s most revered artists, these twenty-seven showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne Thiebaud, and more. Featuring an image of the original artwork alongside a museum curator’s perspective on the original piece and detailed, easy-to-follow directions (with step-by-step assembly guides adapted for home bakers), Modern Art Desserts will inspire a kitchen gallery of stunning treats.
Author: Caitlin Freeman Publisher: National Geographic Books ISBN: 1607743906 Category : Cooking Languages : en Pages : 0
Book Description
Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces. From a fudge pop based on an Ellsworth Kelly sculpture to a pristinely segmented cake fashioned after Mondrian’s well-known composition, this collection of uniquely delicious recipes for cookies, parfait, gelées, ice pops, ice cream, cakes, and inventive drinks has everything you need to astound friends, family, and guests with your own edible masterpieces. Taking cues from modern art’s most revered artists, these twenty-seven showstopping desserts exhibit the charm and sophistication of works by Andy Warhol, Cindy Sherman, Henri Matisse, Jeff Koons, Roy Lichtenstein, Richard Avedon, Wayne Thiebaud, and more. Featuring an image of the original artwork alongside a museum curator’s perspective on the original piece and detailed, easy-to-follow directions (with step-by-step assembly guides adapted for home bakers), Modern Art Desserts will inspire a kitchen gallery of stunning treats.
Author: Joanne Harris Publisher: Harper Collins ISBN: 0061836702 Category : Fiction Languages : en Pages : 477
Book Description
When Framboise Simon returns to a small village on the banks of the Loire, the locals do not recognize her as the daughter of the infamous woman they hold responsible for a tragedy during the German occupation years ago. But the past and present are inextricably entwined, particularly in a scrapbook of recipes and memories that Framboise has inherited from her mother. And soon Framboise will realize that the journal also contains the key to the tragedy that indelibly marked that summer of her ninth year. . . .
Author: Harold McGee Publisher: Simon and Schuster ISBN: 1416556370 Category : Cooking Languages : en Pages : 898
Book Description
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Author: Michael Moss Publisher: Signal ISBN: 0771057091 Category : Business & Economics Languages : en Pages : 461
Book Description
From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."
Author: Emily Lex Publisher: Harvest House Publishers ISBN: 0736980377 Category : Religion Languages : en Pages : 289
Book Description
Your Invitation Awaits… You’ve tried harder. You’ve been more intentional. You’ve done everything “right.” In your search for meaning and purpose, you’ve placed your hope in many different things—only to find yourself at a turning point, quietly asking, Is this it? Is this all there is? If the direction of your life is leading you away from peace, contentment, and true fulfillment, Emily Lex has some great news to share with you: God is offering you a better way. A way of real rest. A way of quiet confidence. A way to free yourself from expectations. A way to become the person he created you to be. A way to learn his unforced rhythms of grace. Do you breathe a sigh of hope when you hear this holy and gentle invitation from Jesus? “Come to me… Keep company with me and you’ll learn to live freely and lightly.” If so, then you are ready to accept his offer to recover and renew your life. Start your journey today.
Author: Robert Lustig Publisher: ISBN: 9780007514144 Category : Health & Fitness Languages : en Pages : 0
Book Description
Documenting the science and the politics that has led to the pandemic of metabolic syndrome - whose symptoms include obesity, diabetes and heart disease - Robert Lustig exposes for the first time how changes in the food industry and in our wider environment have affected our collective metabolisms and waistlines.
Author: Robert H. Lustig Publisher: Penguin ISBN: 0142181641 Category : Cooking Languages : en Pages : 354
Book Description
The long-awaited cookbook companion to the instant New York Times bestseller Fat Chance shows you how to beat the odds—deliciously Dr. Robert Lustig’s message that a calorie is not a calorie revolutionized our understanding of weight loss and nutrition. But in order to avoid the hidden sugars that threaten our health and waistlines, Dr. Lustig warns that we must transform the way we shop, cook, and eat. Teaming up with Cindy Gershen—a chef who’s lost more than one-hundred pounds on his plan—Dr. Lustig shows readers how to: • Stock a pantry • Prepare more than 100 fast and delicious recipes • Feed a family—kids included—healthy foods they’ll love • Make entertaining easy and nutritious More timely than ever now that newest edition of The Dietary Guidelines for Americans has for the first time placed hard limits on the amount of sugar we should consume, The Fat Chance Cookbook shows you how to lose weight, find your way back to health, and still enjoy delectable, memorable meals.
Author: Geraldine Woods Publisher: John Wiley & Sons ISBN: 0470624132 Category : Language Arts & Disciplines Languages : en Pages : 396
Book Description
A few years ago, a magazine sponsored a contest for the comment most likely to end a conversation. The winning entry? "I teach English grammar." Just throw that line out at a party; everyone around you will clam up or start saying "whom." Why does grammar make everyone so nervous? Probably because English teachers, for decades – no, for centuries – have been making a big deal out of grammar in classrooms, diagramming sentences and drilling the parts of speech, clauses, and verbals into students until they beg for mercy. Happily, you don't have to learn all those technical terms of English grammar – and you certainly don't have to diagram sentences – in order to speak and write correct English. So rest assured – English Grammar For Dummies will probably never make your English teacher's top-ten list of must-read books, because you won't have to diagram a single sentence. What you will discover are fun and easy strategies that can help you when you're faced with such grammatical dilemmas as the choice between "I" and "me," "had gone" and "went," and "who" and "whom." With English Grammar For Dummies, you won't have to memorize a long list of meaningless rules (well, maybe a couple in the punctuation chapter!), because when you understand the reason for a particular word choice, you'll pick the correct word automatically. English Grammar For Dummies covers many other topics as well, such as the following: Verbs, adjectives, and adverbs – oh my! Preposition propositions and pronoun pronouncements Punctuation: The lowdown on periods, commas, colons, and all those other squiggly marks Possession: It's nine-tenths of grammatical law Avoiding those double negative vibes How to spice up really boring sentences (like this one) Top Ten lists on improving your proofreading skills and ways to learn better grammar Just think how improving your speaking and writing skills will help you in everyday situations, such as writing a paper for school, giving a presentation to your company's big wigs, or communicating effectively with your family. You will not only gain the confidence in knowing you're speaking or writing well, but you'll also make a good impression on those around you!
Author: Edward Espe Brown Publisher: National Geographic Books ISBN: 0877733449 Category : Cooking Languages : en Pages : 0
Book Description
When it was first issued, Tassajara Cooking became an overnight classic. Ed Brown's recipes for cooking—for learning to appreciate all the steps involved in making a meal, from selecting the ingredients to serving the finished dish—struck a chord with people who care about food and nutrition. This groundbreaking book, in a completely redesigned format, is just as timely and relevant today, more than thirty years later. Brown discusses methods for working with vegetables, grains, beans, dairy products, and fruits; cooking techniques; and suggestions for planning good tasting, nutritious meals, from soups and salads to desserts. Generously seasoned with illustrations that detail every part of the cooking process, Tassajara Cooking is a comprehensive guide to inspired cooking, with joy.
Author: Caitlin Freeman
Author: Caitlin Freeman
Author: Joanne Harris
Author: Harold McGee
Author: Michael Moss
Author: Emily Lex
Author: Robert Lustig
Author: Robert H. Lustig
Author: Geraldine Woods
Author: Paul Brians
Author: Edward Espe Brown