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Author: David Chang Publisher: ISBN: 9781941235140 Category : Food writing Languages : en Pages : 0
Book Description
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.
Author: David Chang Publisher: ISBN: 9781941235140 Category : Food writing Languages : en Pages : 0
Book Description
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.
Author: Peter Meehan Publisher: Clarkson Potter ISBN: 0804187908 Category : Cooking Languages : en Pages : 272
Book Description
“Delicious, straightforward recipes ... fill Lucky Peach: 101 Easy Asian Recipes, along with romping commentary that makes the book fun to read as well as to cook from.” —Associated Press Beholden to bold flavors and not strict authenticity, the editors of Lucky Peach present a compendium of 101 easy, Asian recipes that hit the sweet spot between craveworthy and stupid simple and are destined to become favorites. Your friends and lovers will marvel as you show off your culinary worldliness, whipping up meals with fish-sauce-splattered panache and all the soy-soaked, ginger-scalliony goodness you could ever want—all for dinner tonight. You'll never have a reason to order take-out again.
Author: David Chang Publisher: ISBN: 9781941235126 Category : Food Languages : en Pages : 0
Book Description
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes. The theme forLucky Peach's 21st issue is Los Angeles.
Author: Peter Meehan Publisher: Clarkson Potter ISBN: 0804187746 Category : Cooking Languages : en Pages : 274
Book Description
Mostly vegetarian and infrequently vegan, the recipes in Lucky Peach Presents Power Vegetables! are all indubitably delicious. The editors of Lucky Peach have colluded to bring you a portfolio of meat-free cooking that even carnivores can get behind. Designed to bring BIG-LEAGUE FLAVOR to your WEEKNIGHT COOKING, this collection of recipes, developed by the Lucky Peach test kitchen and chef friends, features trusted strategies for adding oomph to produce with flavors that will muscle meat out of the picture.
Author: Rachel Khong Publisher: Clarkson Potter ISBN: 0804187754 Category : Cooking Languages : en Pages : 258
Book Description
A handbook, a cookbook, an eggbook: this quasi-encyclopedic ovarian overview is the only tome you need to own about the indispensable egg. Eggs: star of the most important meal of the day, and, to hear billions of cooks and chefs tell it, quite possibly the world's most important food. Does that make Lucky Peach's All About Eggs the world's most important book? Probably yes. In essays, anecdotes, how-tos, and foolproof recipes, this egg-centric volume celebrates everything an egg can be and do. Whether illuminating the progress of an egg through a chicken, or teaching you how to poach the perfect egg, All About Eggs bursts with facts to deploy at your next cocktail party—then serves up a killer deviled egg recipe to serve while you’re doing it. All About Eggs is for anyone who has ever delighted in the pleasures of an omelet, marveled at the snowflake patterns on a century egg, or longed to make a sky-high soufflé.
Author: Chris Ying Publisher: Clarkson Potter ISBN: 0804187770 Category : Sausages Languages : en Pages : 242
Book Description
"Lucky Peach presents a cookbook as a scrapbook, stuffed with curious local specialties, like cevapi, a caseless sausage that traveled all the way from the Balkans to underneath the M tracks in Ridgewood, Queens; a look into the great sausage trails of the world, from Bavaria to Texas Hill Country and beyond; and the ins and outs of making your own sausages, including fresh chorizo, "--Amazon.com.
Author: Kelly Robson Publisher: Tordotcom ISBN: 1250163854 Category : Fiction Languages : en Pages : 233
Book Description
In 2267, Earth has just begun to recover from worldwide ecological disasters. Minh is part of the generation that first moved back up to the surface of the Earth from the underground hells. She's spent her entire life restoring river ecosystems, but lately her work has been stalled due to the invention of time travel. When she gets the opportunity take a team to 2000 BC to survey the Tigris and Euphratesrivers, she jumps at the chance to uncover the secrets of the shadowy think tank that controls time travel technology.
Author: Rich Karlgaard Publisher: John Wiley & Sons ISBN: 1118829425 Category : Business & Economics Languages : en Pages : 274
Book Description
What Does it Take to Get Ahead Now—And Stay There? High performance has always required shrewd strategy and superb execution. These factors remain critical, especially given today’s unprecedented business climate. But Rich Karlgaard—Forbes publisher, entrepreneur, investor, and board director—takes a surprising turn and argues that there is now a third element that’s required for competitive advantage. It fosters innovation, it accelerates strategy and execution, and it cannot be copied or bought. It is found in a perhaps surprising place—your company’s values. Karlgaard examined a variety of enduring companies and found that they have one thing in common; all have leveraged their deepest values alongside strategy and execution, allowing them to fuel growth as well as weather hard times. Karlgaard shares these stories and identifies the five key variables that make up every organization’s “soft edge”: Trust: Northwestern Mutual has built a $25 million dollar revenue juggernaut on trust, the foundation of lasting success. Learn how to create an environment that engenders trust and propels high performance. Smarts: In most technical fields your formal education quickly becomes out of date. How do you keep up? Learn how the Mayo Clinic, Stanford University women’s basketball team, and others stay on top by relentlessly pursuing an advantage through smarts. Teamwork: Since collaboration and innovation are a must in the global economy, effective teamwork is vital. Learn how global giant FedEx stays focused and how nimble Nest Labs relies on lean teams with cognitive diversity. Taste: Clever product design and integration are proxies for intelligence because they make customers feel smart. But taste goes further into deep emotional engagement. Specialized Bicycles calls it “the elusive spot between data truth and human truth.” How can you consistently make products or services that trigger these emotional touch points? Story: Companies that achieve lasting success have an enduring and emotionally appealing story. What’s your company’s story? How do you tell it your way? Gain the ability to create a powerful narrative in a world where outsiders often exercise the louder voice.
Author: Alice L. McLean Publisher: Bloomsbury Publishing USA ISBN: 1567206905 Category : Social Science Languages : en Pages : 240
Book Description
Covering topics ranging from the establishment of the Gulf Coast shrimping industry in 1800s to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture. Since the late 18th century, Asian immigrants to the United States have brought their influences to bear on American culture, yielding a rich, varied, and nuanced culinary landscape. The past 50 years have seen these contributions significantly amplified, with the rise of globalization considerably blurring the boundaries between East and West, giving rise to fusion foods and transnational ingredients and cooking techniques. The Asian American population grew from under 1 million in 1960 to an estimated 19.4 million in 2013. Three-quarters of the Asian American population in 2012 was foreign-born, a trend that ensures that Asian cuisines will continue to invigorate and enrich the United States food culture. This work focuses on the historical trajectory that led to this remarkable point in Asian American food culture. In particular, it charts the rise of Asian American food culture in the United States, beginning with the nation's first Chinese "chow chows" and ending with the successful campaign of Indochina war refugees to overturn the Texas legislation that banned the cultivation of water spinach—a staple vegetable in their traditional diet. The book focuses in particular on the five largest immigrant groups from East and Southeast Asia—those of Chinese, Japanese, Korean, Filipino, and Vietnamese descent. Students and food enthusiasts alike now have a substantial resource to turn to besides ethnic cookbooks to learn how the cooking and food culture of these groups have altered and been integrated into the United States foodscape. The work begins with a chronology that highlights Asian immigration patterns and government legislation as well as major culinary developments. The book's seven chapters provide an historical overview of Asian immigration and the development of Asian American food culture; detail the major ingredients of the traditional Asian diet that are now found in the United States; introduce Asian cooking philosophies, techniques, and equipment as well as trace the history of Asian American cookbooks; and outline the basic structure and content of traditional Asian American meals. Author Alice L. McLean's book also details the rise of Chinese, Japanese, Korean, Filipino, and Vietnamese restaurants in the United States and discusses the contemporary dining options found in ethnic enclaves; introduces celebratory dining, providing an overview of typical festive foods eaten on key occasions; and explores the use of food as medicine among Asian Americans.
Author: George Solt Publisher: Univ of California Press ISBN: 0520958373 Category : History Languages : en Pages : 241
Book Description
A rich, salty, and steaming bowl of noodle soup, ramen has become an international symbol of the cultural prowess of Japanese cuisine. In this highly original account of geopolitics and industrialization in Japan, George Solt traces the meteoric rise of ramen from humble fuel for the working poor to international icon of Japanese culture. Ramen’s popularity can be attributed to political and economic change on a global scale. Using declassified U.S. government documents and an array of Japanese sources, Solt reveals how the creation of a black market for American wheat imports during the U.S. occupation of Japan (1945–1952), the reindustrialization of Japan’s labor force during the Cold War, and the elevation of working-class foods in redefining national identity during the past two decades of economic stagnation (1990s–2000s), all contributed to the establishment of ramen as a national dish. This book is essential reading for scholars, students of Japanese history and food studies, and anyone interested in gaining greater perspective on how international policy can influence everyday foods around the world.
Author: David Chang
Author: David Chang
Author: Peter Meehan
Author: David Chang
Author: Peter Meehan
Author: Rachel Khong
Author: Chris Ying
Author: Kelly Robson
Author: Rich Karlgaard
Author: Alice L. McLean
Author: George Solt