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Author: Johannes Riffelmacher Publisher: Andrews McMeel Publishing ISBN: 1449479669 Category : Travel Languages : en Pages : 321
Book Description
Two surfers look for Latin America’s best waves—and best food: “Part travelogue, part cookbook, and all outstanding . . . an epic trip that’s well worth taking.” —Publishers Weekly (starred review) This book traces the journey of surfers Johannes Riffelmacher and Thomas Kosikowski as they make their way through Central and South America—reporting on the best surfing locations, chronicling the stories of local surfers and restaurant owners, and compiling recipes representative of each area. The narrative begins in Cuba with beautiful images of the city and the beaches, as well as stories related to the Cuban surfing community and a discussion of popular Cuban dishes. Next is a tour of Mexico—first with street tacos, a trip through Mexican markets, and a day spent in the urban graffiti scene of Guadalajara; then with Tostadas de Pulpo (Octopus Crackers), Shrimp and Portobello Burgers, and a glimpse into life in the remote surfing town of San Pancho. The Mexican leg of the journey draws to a conclusion with seven-meter-waves, BBQ, and Tajine in Rio Nexpa, as well as “a perfect righthander barreling of a point” in scenic La Ticla. Then the two men make their way through Nicaragua, Costa Rica, Panama, Ecuador, Peru, and finally Chile, exploring the beaches as well as the kitchens of each location. Interspersed throughout are more than ninety regional recipes, over 250 stunning photographs, and a wide array of tips and stories ranging from social commentary to pointers on how to rent a “Hamaquera” in La Ticla for three dollars a night. “The recipes . . . are real-deal, the photography is breathtaking, and the tales of full immersion are inspiring.” —Nick McGregor, Eastern Surf Magazine
Author: Johannes Riffelmacher Publisher: Andrews McMeel Publishing ISBN: 1449479669 Category : Travel Languages : en Pages : 321
Book Description
Two surfers look for Latin America’s best waves—and best food: “Part travelogue, part cookbook, and all outstanding . . . an epic trip that’s well worth taking.” —Publishers Weekly (starred review) This book traces the journey of surfers Johannes Riffelmacher and Thomas Kosikowski as they make their way through Central and South America—reporting on the best surfing locations, chronicling the stories of local surfers and restaurant owners, and compiling recipes representative of each area. The narrative begins in Cuba with beautiful images of the city and the beaches, as well as stories related to the Cuban surfing community and a discussion of popular Cuban dishes. Next is a tour of Mexico—first with street tacos, a trip through Mexican markets, and a day spent in the urban graffiti scene of Guadalajara; then with Tostadas de Pulpo (Octopus Crackers), Shrimp and Portobello Burgers, and a glimpse into life in the remote surfing town of San Pancho. The Mexican leg of the journey draws to a conclusion with seven-meter-waves, BBQ, and Tajine in Rio Nexpa, as well as “a perfect righthander barreling of a point” in scenic La Ticla. Then the two men make their way through Nicaragua, Costa Rica, Panama, Ecuador, Peru, and finally Chile, exploring the beaches as well as the kitchens of each location. Interspersed throughout are more than ninety regional recipes, over 250 stunning photographs, and a wide array of tips and stories ranging from social commentary to pointers on how to rent a “Hamaquera” in La Ticla for three dollars a night. “The recipes . . . are real-deal, the photography is breathtaking, and the tales of full immersion are inspiring.” —Nick McGregor, Eastern Surf Magazine
Author: David R. Lide Publisher: CRC Press ISBN: 1000141071 Category : Science Languages : en Pages : 542
Book Description
The CRC Handbook of Thermophysical and Thermochemical Data is an interactive software and handbook package that provides an invaluable source of reliable data embracing a wide range of properties of chemical substances, mixtures, and reacting systems. Use the handbook and software together to quickly, and easily generate property values at any desired temperature, pressure, or mixture composition.
Author: Mark Bitterman Publisher: Ten Speed Press ISBN: 1607740885 Category : Cooking Languages : en Pages : 322
Book Description
A James Beard Award–winning field guide to artisan salts, with profiles of 80 varieties and 50 recipes that showcase the versatile ingredient. In Salted, Bitterman traces the mineral’s history, from humankind’s first salty bite to its use in modern industry to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile and marvelous ingredient, Salted also includes a field guide to artisan salts profiling 80 varieties and exploring their dazzling characters, unique stories, production methods, and uses in cooking; plus a quick-reference guide covering over 150 salts. Salting is one of the more ingrained habits in cooking, and according to Bitterman, all habits need to be questioned. He challenges you to think creatively about salting, promising that by understanding and mastering the principles behind it—and becoming familiar with the primary types of artisanal salts available—you will be better equipped to get the best results for your individual cooking style and personal taste. Whether he’s detailing the glistening staccato crunch of fleur de sel harvested from millennia-old Celtic saltmaking settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Bitterman’s mission is to encourage us to explore the dazzling world of salt beyond the iodized curtain. Mark Bitterman is a man truly possessed by salt. As “selmelier” at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. “Salt can be a revelation,” he urges, “no food is more potent, more nutritionally essential, more universal, or more ancient. No other food displays salt’s crystalline beauty, is as varied, or as storied.” Winner – 2011 James Beard Cookbook Award – Reference & Scholarship Category IACP Cookbook Award Finalist in two categories
Author: Pintu Pandit Publisher: John Wiley & Sons ISBN: 1119905311 Category : Science Languages : en Pages : 516
Book Description
Textile Dyes and Pigments The book covers the best possible innovation and advancement in dyes and pigments for application in textile materials. Green chemistry can be applied across the life cycle of a chemical-intensive product, including its design, manufacture, use, and ultimate disposal. Innovations to green approaches are required either by developing a whole new set of eco-friendly dyes and pigments or by developing and designing unique dyeing methods. Textile Dyes and Pigments: A Green Chemistry Approach is a response to the many industries currently using conventional textile dyeing and pigmentation methods that are looking for sustainable green chemical options. It describes the various organic and inorganic color pigments and recent developments in vat, reactive, disperse, acid, and azo dyes and their importance in the field of green chemistry. It also covers the various challenges, opportunities, approaches, techniques, marketing, and alternative procedures/sustainable routes involved in developing textile dyes and pigments with green practices. Moreover, the book addresses the structure, process, and the nitty-gritty of modern dyes and pigments in the textile and garment sectors. Audience The book will be of prime interest to researchers and industry manufacturers and engineers in dyes, pigments, textile processing technology, fiber technology, and textile chemistry. It will also be an invaluable reference guide to new scholars and industry personnel who wish to learn about green dyes and pigments and their relevant application processes.
Author: Wing-kin Puk Publisher: BRILL ISBN: 9004306404 Category : History Languages : en Pages : 210
Book Description
During the Ming dynasty (1368-1644), the government invited merchants to deliver grain in return for salt certificates with which merchants drew salt as reward. The salt certificate therefore represented a national debt, denominated in salt, the government thereby owed merchants. A speculative market of salt certificates was created in Yangzhou and brought into being powerful financiers in the early 17th century. The government, financially hard pressed, abolished the speculative market of salt certificates by franchising these financiers in return for their hereditary obligation to pay salt certificate surcharge. China was therefore deprived of a possibility to develop a public debt market. This story is a testimony to Fernand Braudel’s argument of the "nondevelopment" of Capitalism in China.
Author: Johannes Riffelmacher
Author: Johannes Riffelmacher
Author: David R. Lide
Author: Mark Bitterman
Author: Stephen John Burich
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Author: 
Author: Frederick Converse Beach
Author: Pintu Pandit
Author: Wing-kin Puk
Author: United States. Patent Office