Sales of Japanese kitchen knives are booming in the U.S. But how many people have the skills to use these superbly-crafted tools to full advantage? Found insideThat's what Repertoire is: Real recipes, from real life, that really work. After nearly two decades in the kitchen and writing about food, this is the way San Francisco Chronicle writer Jessica Battilana really cooks at home. This is the classic book on knife fighting from one of the world's foremost experts. Found insideThis is the book fans of Sean Brock have been waiting for, and it’s the book Southern-food lovers the world over will use as their bible. Great for beginners looking for an easy way to get started and more advanced carvers looking for a relaxing way to spend their time, Little Book of Whittling Gift Edition provides 18 projects, including knives, forks, birds, animals, trees, ... Provides information on how to find plants and other materials in local bioregions that can be used in the kitchen, along with seasonal recipes and instructions for preparing a variety of preserved foods, including ferments, infusions, and ... Every item in the kitchen has its own story. Through 100 familiar objects, The Modern Kitchen maps the progress and development of this functional yet also wildly aspirational space. This food biography presents the story of how food traveled from farms to markets, from markets to kitchens, and from kitchens to tables, focusing on how people experienced the bounty of the City by the Bay. Now the inspiration behind the HBO series THE PACIFICThis was a brutish, primitive hatred, as characteristic of the horror of war in the Pacific as the palm trees and the islands&Landing on the beach at Peleliu in 1944 as twenty-y Found insideAn Edge in the Kitchen is the one and only guide to the most important tool in the kitchen. A scallion pancake (pajeon) the New York Times calls “the essential taste of Korean cuisine.” For years Hooni Kim’s food has earned him raves, including a Michelin Star—the first ever awarded to a Korean restaurant—for Danji. Glorious in content, geeky in text and engaging in photography. This is every cook's must-have reference book! I love it.' – Tom Kerridge 'Tim Hayward is the most serious cookery writer I know. Whatever he says, I will listen. Found insideWith gorgeous photos and clear technical details, this book will be a source of great inspiration.--Sandor Ellix Katz, author of The Art of Fermentation This new book is dedicated to related research on calculating, preparing polymers and characterizing the morphology of them, involving polymers from inorganic to organic materials including natural macromolecules. Whether you're a food lover or an art aficionado, this book serves up an aesthetic banquet that will delight your senses - and nourish mind, body and soul"--Back cover. This book focuses on food, non-food, and industrial packaging applications of polymers, blends, nanostructured materials, macro, micro and nanocomposites, and renewable and biodegradable materials. A basic reference to the cuisine of Escoffier with 6,000 dishes for hors-d'oeuvre, soups, eggs and fish, entrees, salads, pastas, vegetables, pastries. Highlighting the work of Community Services Unlimited, a South Los Angeles food justice group founded by the Black Panther Party, More Than Just Food explores the possibilities and limitations of the community-based approach, offering a ... Found insideHave genetically modified foods fulfilled the promises made by proponents? This new edition includes expanded discussions of gender and the family, indigeneity, and the politics of food. Found insideOver the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism—and reveals how Southern food has become a shared culinary language for the nation. New York Times bestselling author Hannah Howell breathes life into the enchanting beauty of the Scottish Highlands in this epic romance between a strong-willed captor and the striking young woman he both confines and protects . The year 1879 marked the beginning of one of the longest, bloodiest conflicts of nineteenth-century Latin America. Full-color illustrated guide to identifying 200 Western mushrooms by their key features. Simply, the definitive identification and price guide for collectible cutlery from around the world! Book jacket. Found insideThis book is unlike anything else out there, and every serious cook will want to own it.” —Ruth Reichl, author of Tender at the Bone and former editor-in-chief of Gourmet Magazine Found insideThe book is divided into six flavorful sections—Sandwiches, Cool Salads, Warm Vegetables, Soups and Stews, Sweets, and Pantry Recipes—and reveals the recipes for some of the restaurant’s favorites: the Sloppy Dave, Burnt Broccoli ... Found insideJayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic ... Found insideThis book provides an overview of the lastest developments in biobased materials and their applications in food packaging. She also tells us how poundcake got her a marriage proposal (she didn’t accept) and how she perfected omelettes in Paris, enchiladas in New Mexico, biscuits in Mississippi, and feijoida in Brazil. “When I cook, I never measure or weigh ... Found insideIn A Modern Guide to Knifemaking, survivalist Laura Zerra, one of the stars of Naked and Afraid on the Discovery Channel, shares her essential knifemaking tips and tricks, including step-by-step instructions for both forging and stock ... Found inside – Page 1Sharply packaged with a textured cover, a foil spine, and more than 150 striking photographs of knifemakers, coveted knives, and beautiful food, this is the cookbook, handbook, and visual journey for anyone wanting to hone their skills in ... Found insideThe text then reviews the design principles, structures, functions and applications of bionanocomposites. In Barbara Abdeni Massaad's book, Mouneh: Preserving Foods for the Lebanese Pantry, we've been thrown a lifeline to a piece of our cultural and culinary identity. An indispensible guide to coastal foraging and fishing in the intertidal regions of our Northern California coast where fish, small and large, plus abalone and many other tasty items can be found An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water. Found inside – Page 1Chris Kronner has dedicated his creative energy, professional skills, and a lifetime of burger experiences to understanding America's favorite sandwich. Although this isn't a cookbook, Barton Seaver reveals his favorite taste pairings and methods for cooking seafood. An index of species rounds out this must-have volume. The Gun Digest Book of Tactical Gear is the complete tactical gear reference, with complete listings of knives, flashlights, vests, tactical sights and optics and more, with select firearms and other weapons covered with the applicable gear ... Found insideFinalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" category The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San ... The world’s greatest knife book showcases in brilliant full color photography the finest forged and artistic works of the greatest knifemakers. Found inside – Page 1From favorite cookbook author Julia Turshen comes this practical and inspiring handbook for political activism—with recipes. Garner is considered by many to be the 'Father of the Wicca Movement'. This book will be of interest to all who wish to understand the timeless link between weaponry and warfare, superstition and magic, in the greater Malay world. Provides an historical analysis of the range of weapons used in hand-to-hand combat from prehistoric flint knives to eared daggers of the mid-sixteenth century, to nineteenth-century British and American naval dirks. In Food Justice, Robert Gottlieb and Anupama Joshi tell the story of this emerging movement. The story of the Lentil Underground begins on a 280-acre homestead rooted in America’s Great Plains: the Oien family farm. An early, first-hand account of the Moros, the fierce Islamic warriors of the islands of Mindanao, Sulu, Jolo and other territories in the southern Philippines. Family, indigeneity, and the family, indigeneity, and the politics of food knives are booming the..., structures, functions and applications of bionanocomposites his favorite taste pairings and methods for seafood! 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