Lucky Peach

Author: David Chang,Peter Meehan,Chris Ying

Publisher: McSweeneys Books

ISBN: 9781936365555

Category: Cooking

Page: 175

View: 3759

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Lucky Peach is a journal of food writing, published on a quarterly basis by McSweeney’s. It is a creation of David Chang, the James Beard Award–winning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Production—producers of the Travel Channel’s Emmy Award–winning Anthony Bourdain: No Reservations. The result of this collaboration is a mélange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. They’ll be laid out sensibly, inspired by the thought process that went into developing them. The aim of Lucky Peach is to give a platform to a brand of food writing that began with unorthodox authors like Bourdain, resulting in a publication that appeals to diehard foodies as well as fans of good writing and art in general. What's inside? -David Simon, creator of The Wire and Treme, remembers his father via pickles and cream. -Jonathan Gold and Robert Sietsema talk Teletubbies in Kansas City. -There's a “Choose Your Own Adventure”–style hunt for tacos through Texas and California. -Plus stuff from Harold McGee, Anthony Bourdain, Elvis Mitchell, and more!
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Next Gen PhD

Author: Melanie V. Sinche

Publisher: Harvard University Press

ISBN: 0674504658

Category: Business & Economics

Page: 260

View: 8250

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An upper-level degree is a prized asset in the eyes of many employers, and nonfaculty careers once considered Plan B are now preferred by the majority of science degree holders. Melanie Sinche profiles science PhDs across a wide range of disciplines who share proven strategies for landing a rewarding occupation inside or outside the university.
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Lucky Peach All About Eggs

Everything We Know About the World's Most Important Food

Author: Rachel Khong,the editors of Lucky Peach

Publisher: Clarkson Potter

ISBN: 0804187762

Category: Cooking

Page: 256

View: 3075

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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. From the Hardcover edition.
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Lucky Peach Presents 101 Easy Asian Recipes

Author: Peter Meehan,the editors of Lucky Peach

Publisher: Clarkson Potter

ISBN: 0804187908

Category: Cooking

Page: 272

View: 6063

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Beholden to bold flavors and not strict authenticity, the editors of Lucky Peach present a compendium of 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.
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Gods, Monsters, and the Lucky Peach

Author: Kelly Robson

Publisher: Tor.com

ISBN: 1250163854

Category: Fiction

Page: 240

View: 2000

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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.
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Salted and Cured

Savoring the Culture, Heritage, and Flavor of America's Preserved Meats

Author: Jeffrey Roberts

Publisher: Chelsea Green Publishing

ISBN: 160358661X

Category: Cooking

Page: 288

View: 9136

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From country ham to coppa, bacon to bresaola Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt—and later the harvest—according to their unique climates and environments, resulting in the astonishing diversity of preserved meats that we celebrate and enjoy today everywhere from corner delis to white-tablecloth restaurants. In Salted and Cured, author Jeffrey P. Roberts traces the origins of today’s American charcuterie, salumi, and other delights, and connects them to a current renaissance that begins to rival those of artisan cheese and craft beer. In doing so, Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era’s push for bland, industrial food to produce not only delicious but culturally significant cured meats. By rejecting the industry-led push for “the other white meat” and reinvigorating the breeding and production of heritage hog breeds while finding novel ways to utilize the entire animal—snout to tail—today’s charcutiers and salumieri not only produce everything from country ham to violino di capra but create more sustainable businesses for farmers and chefs. Weaving together agriculture, animal welfare and health, food safety and science, economics, history, a deep sense of place, and amazing preserved foods, Salted and Cured is a literary feast, a celebration of both innovation and time-honored knowledge, and an expertly guided tour of America’s culinary treasures, both old and new.
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Food

Author: Elizabeth Haidle

Publisher: N.A

ISBN: 9781944211783

Category:

Page: N.A

View: 1060

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The Official Price Guide to Records

Author: Jerry Osborne

Publisher: N.A

ISBN: 9780676600902

Category: Popular music

Page: 807

View: 7516

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THE ULTIMATE RESOURCE FOR RECORD COLLECTORS, WITH MORE THAN 100,000 PRICES LISTED! -- COMPREHENSIVE. From ABBA to The Zombies, B. B. King to Queen Latifah, Elvis to Madonna, this complete sourcebook has it all, listing every known single and album by every charted artist, some from as early as 1926 to the superstars of today. The Official Price Guide to Records also includes crossover hits from jazz, country, rhythm and blues, and soul charts--plus promotional records, limited editions, compilations, and picture sleeves. -- CLEARLY ORGANIZED. Indexed by artist for fast, easy access, each record is easily identified by label, manufacturer's catalog number, date, and format. -- WRITTEN BY THE EXPERT. Nationally renowned author and syndicated columnist Jerry Osborne has reviewed sales lists, auction results, and record shows, and has polled collectors from every U.S. state and around the world for the most accurate pricing information. -- INVALUABLE TIPS. Sound advice on buying, selling, grading, and caring for your collectible records. -- FULLY ILLUSTRATED. Packed with photographs, including an eight-page color insert.
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