Author:
Publisher:
ISBN:
Category : Home video systems industry
Languages : en
Pages : 2200

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Author: Stella Parks
Publisher: W. W. Norton & Company
ISBN: 0393634272
Category : Cooking
Languages : en
Pages : 645

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Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more. "The most groundbreaking book on baking in years. Full stop." —Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

Author: William Blum
Publisher:
ISBN: 9780864865601
Category : Intervention (International law)
Languages : en
Pages : 469

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Book Description
Is the United States a force for democracy? From 1940s China to Guatemala today, Blum presents a study of American covert and overt interference in the internal affairs of other countries. Each chapter of the book covers a year in which the author takes one particular country case and tells the story.

Author: Colin Mason
Publisher: Routledge
ISBN: 1136555110
Category : Law
Languages : en
Pages : 256

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Book Description
The clock is relentlessly ticking! Our world teeters on a knife-edge between a peaceful and prosperous future for all, and a dark winter of death and destruction that threatens to smother the light of civilization. Within 30 years, in the 2030 decade, six powerful 'drivers' will converge with unprecedented force in a statistical spike that could tear humanity apart and plunge the world into a new Dark Age. Depleted fuel supplies, massive population growth, poverty, global climate change, famine, growing water shortages and international lawlessness are on a crash course with potentially catastrophic consequences. In the face of both doomsaying and denial over the state of our world, Colin Mason cuts through the rhetoric and reams of conflicting data to muster the evidence to illustrate a broad picture of the world as it is, and our possible futures. Ultimately his message is clear; we must act decisively, collectively and immediately to alter the trajectory of humanity away from catastrophe. Offering over 100 priorities for immediate action, The 2030 Spike serves as a guidebook for humanity through the treacherous minefields and wastelands ahead to a bright, peaceful and prosperous future in which all humans have the opportunity to thrive and build a better civilization. This book is powerful and essential reading for all people concerned with the future of humanity and planet earth.

Author:
Publisher:
ISBN:
Category : Films for the hearing impaired
Languages : en
Pages : 106

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Author: Richard Condon
Publisher: RosettaBooks
ISBN: 0795335067
Category : Fiction
Languages : en
Pages : 312

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The classic thriller about a hostile foreign power infiltrating American politics: “Brilliant . . . wild and exhilarating.” —The New Yorker A war hero and the recipient of the Congressional Medal of Honor, Sgt. Raymond Shaw is keeping a deadly secret—even from himself. During his time as a prisoner of war in North Korea, he was brainwashed by his Communist captors and transformed into a deadly weapon—a sleeper assassin, programmed to kill without question or mercy at his captors’ signal. Now he’s been returned to the United States with a covert mission: to kill a candidate running for US president . . . This “shocking, tense” and sharply satirical novel has become a modern classic, and was the basis for two film adaptations (San Francisco Chronicle). “Crammed with suspense.” —Chicago Tribune “Condon is wickedly skillful.” —Time

Author: Fritz Springmeier
Publisher: Bloodlines of the Illuminati
ISBN: 9781796271508
Category : Religion
Languages : en
Pages : 300

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Book Description
The iLLamanati have emerged from hidden places of the Earth to shed light on the dark side of human endeavors by collating and publishing literature on the secrets of the Illuminati. Representing the Grand Llama, an omniscient, extradimensional light being who is channeled by our Vice-Admiral, Captain Space Kitten, the iLLamanati is organized around a cast of interstellar characters who have arrived on Earth to wage a battle for the light.Bloodlines of the Illuminati was written by Fritz Springmeier. He wrote and self-published it as a public domain .pdf in 1995. This seminal book has been republished as a three-volume set by the iLLamanati.Volume 1 has the first eight of the 13 Top Illuminati bloodlines: Astor, Bundy, Collins, DuPont, Freeman, Kennedy, Li, and Onassis.Volume 2 has the remaining five of the 13 Top Illuminati bloodlines: Rockefeller, Rothschild, Russell, Van Duyn, and Merovingian.Volume 3 has four other prominent Illuminati bloodlines: Disney, Reynolds, McDonald, and Krupps.

Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 1416556370
Category : Cooking
Languages : en
Pages : 898

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Book Description
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1645

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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: Gale Group
Publisher: Gale Cengage
ISBN: 9780787638573
Category : Performing Arts
Languages : en
Pages : 462

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Book Description
A guide to programs currently available on video in the areas of movies/entertainment, general interest/education, sports/recreation, fine arts, health/science, business/industry, children/juvenile, how-to/instruction.