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Author: J. Kenji López-Alt Publisher: W. W. Norton & Company ISBN: 0393249867 Category : Cooking Languages : en Pages : 1645
Book 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: J. Kenji López-Alt Publisher: W. W. Norton & Company ISBN: 0393249867 Category : Cooking Languages : en Pages : 1645
Book 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: J. Kenji López-Alt Publisher: W. W. Norton & Company ISBN: 0393541223 Category : Cooking Languages : en Pages : 672
Book Description
#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.
Author: Angela DiTerlizzi Publisher: Little, Brown Books for Young Readers ISBN: 0316576573 Category : Juvenile Fiction Languages : en Pages : 40
Book Description
A rollicking, rhyming, and inspirational picture book for fans of Oh, the Places You'll Go! andevery child who is frustrated by what they can't do...YET! Each of us, from the day we're born, is accompanied by a special companion—the Yet. Can't tie your shoes? Yet! Can't ride a bike? Yet! Can't play the bassoon? Don't worry, Yet is there to help you out. The Magical Yet is the perfect tool for parents and educators to turn a negative into a positive when helping children cope with the inevitable difficult learning moments we all face. Whether a child or an adult, this encouraging and uplifting book reminds us that we all have things we haven't learned...yet!
Author: Ron Willingham Publisher: Currency ISBN: 0385509561 Category : Business & Economics Languages : en Pages : 239
Book Description
“I have observed several hundred salespeople who were taught to use deceptive practices like ‘bait and switch’ and encouraged to play negotiation games with customers... In the same industry, I have observed countless people who had been taught to sell with high integrity. Ironically, their customer satisfaction, profit margins, and salesperson retention were significantly higher.” — Ron Willingham If you’ve tried manipulative, self-focused selling techniques that demean you and your customer, if you’ve ever wondered if selling could be more than just talking people into buying, then Integrity Selling for the 21st Century is the book for you. Its concept is simple: Only by getting to know your customers and their needs — and believing that you can meet those needs — will you enjoy relationships with customers built on trust. And only then, when you bring more value to your customers than you receive in payment, will you begin to reap the rewards of high sales. Since the publication of Ron Willingham’s enormously successful first book, Integrity Selling, his sales program has been adopted by dozens of Fortune 500 companies, such as Johnson & Johnson and IBM, as well as the American Red Cross and the New York Times. In his new book, Integrity Selling for the 21st Century, Willingham explains how his selling system relates to today’s business climate — when the need for integrity is greater than ever before. Integrity Selling for the 21st Century teaches a process of self-evaluation to help you become a stellar salesperson in any business climate. Once you’ve established your own goals and personality traits, you’ll be able to evaluate them in your customers and adapt your styles to create a more trusting, productive relationship. Drawing upon Willingham’s years of experience and success stories from sales forces of the more than 2,000 companies that have adopted the Integrity Selling system, Ron Willingham has created a blueprint for achieving success in sales while staying true to your values.
Author: J. Kenji López-Alt Publisher: WW Norton ISBN: 1324005262 Category : Juvenile Fiction Languages : en Pages : 47
Book Description
New York Times Bestseller Best-selling author J. Kenji López-Alt introduces Pipo, a girl on a quest to prove that pizza is the best food in the world. Pipo thinks that pizza is the best. No, Pipo knows that pizza is the best. It is scientific fact. But when she sets out on a neighborhood-spanning quest to prove it, she discovers that "best" might not mean what she thought it meant. Join Pipo as she cooks new foods with her friends Eugene, Farah, Dakota, and Ronnie and Donnie. Each eating experiment delights and stuns her taste buds. Is a family recipe for bibimbap better than pizza? What about a Moroccan tagine that reminds you of home? Or is the best food in the world the kind of food you share with the people you love? Warm and funny, with bright, whimsical illustrations by Gianna Ruggiero, Every Night Is Pizza Night is a story about open-mindedness, community, and family. With a bonus pizza recipe for young readers to cook with their parents, Every Night Is Pizza Night will make even the pickiest eaters hungry for something new.
Author: Julie Causton-Theoharis Publisher: Brookes Publishing Company ISBN: Category : Education Languages : en Pages : 156
Book Description
What does the job of paraprofessional really entail? This insider's guide answers the urgent questions paraprofessionals have as they navigate their complex, and essential, role in the inclusive classroom.
Author: Anna Sheehan Publisher: Candlewick Press ISBN: 0763652601 Category : Juvenile Fiction Languages : en Pages : 353
Book Description
Sixteen-year-old Rosalinda Fitzroy, heir to the multiplanetary corporation UniCorp, is awakened after sixty years in stasis to find that everyone she knew has died and as she tries to make a new life for herself, learns she is the target of a robot assassin.
Author: Kay Hooper Publisher: Bantam ISBN: 0553585983 Category : Fiction Languages : en Pages : 386
Book Description
Lucas Jordan has an extraordinary psychic skill that police all over the country find invaluable: he locates missing people. And since being recruited by Noah Bishop for his FBI Special Crimes Unit, Lucas has learned to hone his remarkable ability so that what he does seems little short of miraculous. He's called in on what appear to be a series of ordinary kidnappings-for-ransom, but almost immediately Lucas realizes the situation is far from ordinary -- and more deadly than anything he's ever faced before. Because a brilliant, twisted madman is out to win a sick game, matching his wits against the best hunter he can find: Lucas.
Author: Alice Medrich Publisher: Artisan Books ISBN: 1579655726 Category : Cooking Languages : en Pages : 385
Book Description
2010 IACP Baking Book of the Year With recipes organized by texture! Flaky, gooey, crunchy, crispy, chewy, chunky, melt-in-your-mouth . . . Cookies are easy, enticing, and fun. Yet as the award-winning baker Alice Medrich notes, too often, home cooks cling to the recipe on the bag of chocolate chips, when so much more is possible. “What if cookies reflected our modern culinary sensibility—our spirit of adventure and passion for flavors and even our dietary concerns?” Medrich writes in her introduction to this landmark cookie cookbook, organized by texture, from crunchy to airy to chunky. An inveterate tester and master manipulator of ingredients, she draws on the world’s pantry of ingredients for such delicious riffs on the classics as airy meringues studded with cashews and chocolate chunks, palmiers (elephant’s ears) made with cardamom and caramel, and rugelach with halvah. Butter and sugar content is slashed and the flavor turned up on everything from ginger snaps to chocolate clouds. From new spins on classic recipes including chocolate-chip cookies and brownies, to delectable 2-point treats for Weight Watchers, to cookies to make with kids, this master conjurer of sweets will bring bliss to every dessert table.
Author: J. Kenji López-Alt
Author: J. Kenji López-Alt
Author: J. Kenji López-Alt
Author: Angela DiTerlizzi
Author: Ron Willingham
Author: J. Kenji López-Alt
Author: Julie Causton-Theoharis
Author: Graham Hancock
Author: Anna Sheehan
Author: Kay Hooper
Author: Alice Medrich