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Author: Charles Sinclair
Publisher: A&C Black
ISBN: 1408102188
Category : Foreign Language Study
Languages : en
Pages : 1145
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Book Description
The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine
Author: Charles Sinclair
Publisher: A&C Black
ISBN: 1408102188
Category : Foreign Language Study
Languages : en
Pages : 1145
Get Book Here
Book Description
The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine
Author: Richard A. Spears
Publisher: McGraw Hill Professional
ISBN: 0071486852
Category : Foreign Language Study
Languages : en
Pages : 1100
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Book Description
Learn the language of Nebraska . . .and 49 other states With more entries than any other reference of its kind,McGraw-Hill’s Dictionary of American Idioms and Phrasal Verbs shows you how American English is spoken today. You will find commonly used phrasal verbs, idiomatic expressions, proverbial expressions, and clichés. The dictionary contains more than 24,000 entries, each defined and followed by one or two example sentences. It also includes a Phrase-Finder Index with more than 60,000 entries.
Author: Ambrose Bierce
Publisher: Standard Ebooks
ISBN:
Category : Fiction
Languages : en
Pages : 341
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Book Description
“Dictionary, n: A malevolent literary device for cramping the growth of a language and making it hard and inelastic. This dictionary, however, is a most useful work.” Bierce’s groundbreaking Devil’s Dictionary had a complex publication history. Started in the mid-1800s as an irregular column in Californian newspapers under various titles, he gradually refined the new-at-the-time idea of an irreverent set of glossary-like definitions. The final name, as we see it titled in this work, did not appear until an 1881 column published in the periodical The San Francisco Illustrated Wasp. There were no publications of the complete glossary in the 1800s. Not until 1906 did a portion of Bierce’s collection get published by Doubleday, under the name The Cynic’s Word Book—the publisher not wanting to use the word “Devil” in the title, to the great disappointment of the author. The 1906 word book only went from A to L, however, and the remainder was never released under the compromised title. In 1911 the Devil’s Dictionary as we know it was published in complete form as part of Bierce’s collected works (volume 7 of 12), including the remainder of the definitions from M to Z. It has been republished a number of times, including more recent efforts where older definitions from his columns that never made it into the original book were included. Due to the complex nature of copyright, some of those found definitions have unclear public domain status and were not included. This edition of the book includes, however, a set of definitions attributed to his one-and-only “Demon’s Dictionary” column, including Bierce’s classic definition of A: “the first letter in every properly constructed alphabet.” Bierce enjoyed “quoting” his pseudonyms in his work. Most of the poetry, dramatic scenes and stories in this book attributed to others were self-authored and do not exist outside of this work. This includes the prolific Father Gassalasca Jape, whom he thanks in the preface—“jape” of course having the definition: “a practical joke.” This book is a product of its time and must be approached as such. Many of the definitions hold up well today, but some might be considered less palatable by modern readers. Regardless, the book’s humorous style is a valuable snapshot of American culture from past centuries. This book is part of the Standard Ebooks project, which produces free public domain ebooks.
Author: Linda Stradley
Publisher: Chehalem Pub
ISBN: 9780966534009
Category : Cooking
Languages : en
Pages : 433
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Book Description
Friendly and inviting -- bound to be a classic -- What's Cooking America, with clarity, organization and thoroughness, offers more than 800 family-tried-and-tasted recipes. accompanied by a wealth of information. This book will move into America's kitchens to stay. Here's the information you'll have at your fingertips: -- A treasure trove of unique. easy-to-follow recipes from all over America readily transforms every "cook" into a "chef". -- An eye-pleasing page layout -- enhanced by lively illustrations -- that defies confusion and presents pertinent information with clarity and orderliness. -- Well-organized, standardized listings of ingredients for no-mistake food preparation. -- Accurate, time-tested mixing and cooking tips, hints and historical tidbits. -- Informative, instructive and entertaining sidebars for easy perusal.
Author: Ed Levine
Publisher: Penguin
ISBN: 0525533559
Category : Cooking
Languages : en
Pages : 290
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Book Description
"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." --Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the Table Original recipes by J. Kenji López-Alt of The Food Lab and Stella Parks of BraveTart James Beard Award-winning founder of Serious Eats Ed Levine finally tells the mouthwatering and heartstopping story of building--and almost losing--one of the most acclaimed and beloved food sites in the world. In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world's best bagels, the best burgers, the best hot dogs--the best of everything edible. To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen. Against all sane advice, he created a blog for $100 and called it...Serious Eats. The site quickly became a home for obsessives who didn't take themselves too seriously. Intrepid staffers feasted on every dumpling in Chinatown and sampled every item on In-N-Out's secret menu. Talented recipe developers like The Food Lab's J. Kenji López-Alt and Stella Parks, aka BraveTart, attracted cult followings. Even as Serious Eats became better-known--even beloved and respected--every day felt like it could be its last. Ed secured handshake deals from investors and would-be acquirers over lunch only to have them renege after dessert. He put his marriage, career, and relationships with friends and family at risk through his stubborn refusal to let his dream die. He prayed that the ride would never end. But if it did, that he would make it out alive. This is the moving story of making a glorious, weird, and wonderful dream come true. It's the story of one food obsessive who followed a passion to terrifying, thrilling, and mouthwatering places--and all the serious eats along the way. Praise for Serious Eater "Read[s] more like a carefully crafted novel than a real person's life." --from the foreword by J. Kenji López-Alt "Wild, wacky, and entertaining...The book makes you hungry for Ed to succeed...and for lunch." --Christina Tosi, founder of Milk Bar "Serious Eater is seriously good!...you'll be so glad [Ed] invited you to a seat at his table." --Ree Drummond, author of The Pioneer Woman Cooks "After decades of spreading the good food gospel we get a glimpse of the missionary behind the mission." --Dan Barber, chef, Blue Hill and Blue Hill at Stone Barns
Author: Allison Day
Publisher: Simon and Schuster
ISBN: 1634508564
Category : Cooking
Languages : en
Pages : 368
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Book Description
National Recipient of the Gourmand Award for Best Vegetarian Cookbook. Over fifty full-meal, vegetarian, vegan, and gluten-free recipes from nutritionist Allison Day. From the creator of the award-winning food blog Yummy Beet, turn familiar and traditional tastes into healthy, one-bowl meals. Healthful, plentiful, and simple kitchen creations feel at home in a bowl. Whether a meal is enjoyed as a weekday breakfast for one or part of a leisurely dinner with friends, whole foods come to life when presented within the walls of this steadfast kitchen vessel. For Allison Day, the nutritionist and food blogger behind Yummy Beet, meal-sized bowl recipes showcase her love of this cozy serving dish, staying true to her philosophy of eating with visually alluring, seasonal, and delicious food you can feel good about. Along with more than fifty full-meal, vegetarian, vegan, and gluten-free recipes (not to mention the dozens of mini recipes-within-recipes), these pages contain an innovative, easy-to-follow “Whole Bowls Formula” to build your own creations for quick, everyday lunches and dinners. Recipes include: Curried falafel and kale salad bowls Black bean bowls with butternut squash, black rice, and chimichurri Oat risotto bowls with soft-boiled eggs, avocado, and hazelnut dukkah Sunny citrus bowls with orange pomegranate salsa and lemon cream Carrot cake bowls with a cream cheese dollop and candied carrots Southern Cheddar Grits with Tomatoes, Kale, and Black Beans Almost Noodle Salad with Radishes and Basil Chili con Veggie with Cornbread Mediterranean Pasta with Arugula, Peas, Yellow Tomatoes, and Feta Greek Mushroom Stifado with Horseradish Mashed Potatoes Tuscan Bean Stew Baked Polenta with Caramelized Onions, Mushrooms, and Marinara Using real, fresh ingredients, Allison offers straightforward and approachable creations that can be made ahead of time, whipped up quickly on a weeknight, or invented off-the-cuff with her Bowl Formula Guide. With vibrant and exciting photography shot by Allison herself, you’ll be eager to cook and eat her fun, foolproof, and inventive whole bowls.
Author: Horace Gerald Danner
Publisher: Rowman & Littlefield
ISBN: 1442233265
Category : Language Arts & Disciplines
Languages : en
Pages : 1007
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Book Description
Horace G. Danner’s A Thesaurus of English Word Roots is a compendium of the most-used word roots of the English language. As Timothy B. Noone notes in his foreword: “Dr. Danner’s book allows you not only to build up your passive English vocabulary, resulting in word recognition knowledge, but also gives you the rudiments for developing your active English vocabulary, making it possible to infer the meaning of words with which you are not yet acquainted. Your knowledge can now expand and will do so exponentially as your awareness of the roots in English words and your corresponding ability to decode unfamiliar words grows apace. This is the beginning of a fine mental linguistic library: so enjoy!” In A Thesaurus of English Word Roots, all word roots are listed alphabetically, along with the Greek or Latin words from which they derive, together with the roots’ original meanings. If the current meaning of an individual root differs from the original meaning, that is listed in a separate column. In the examples column, the words which contain the root are then listed, starting with their prefixes, for example, dysacousia, hyperacousia. These root-starting terms then are followed by terms where the root falls behind the word, e.g., acouesthesia and acoumeter. These words are followed by words where the root falls in the middle or the end, as in such terms as bradyacusia and odynacusis.. In this manner, A Thesaurus of English Word Roots places the word in as many word families as there are elements in the word. This work will interest linguists and philologists and anyone interested in the etymological aspects of English language.
Author: Eric S. Raymond
Publisher: MIT Press
ISBN: 9780262680929
Category : Computers
Languages : en
Pages : 588
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Book Description
This new edition of the hacker's own phenomenally successful lexicon includes more than 100 new entries and updates or revises 200 more. This new edition of the hacker's own phenomenally successful lexicon includes more than 100 new entries and updates or revises 200 more. Historically and etymologically richer than its predecessor, it supplies additional background on existing entries and clarifies the murky origins of several important jargon terms (overturning a few long-standing folk etymologies) while still retaining its high giggle value. Sample definition hacker n. [originally, someone who makes furniture with an axe] 1. A person who enjoys exploring the details of programmable systems and how to stretch their capabilities, as opposed to most users, who prefer to learn only the minimum necessary. 2. One who programs enthusiastically (even obsessively) or who enjoys programming rather than just theorizing about programming. 3. A person capable of appreciating {hack value}. 4. A person who is good at programming quickly. 5. An expert at a particular program, or one who frequently does work using it or on it; as in `a UNIX hacker'. (Definitions 1 through 5 are correlated, and people who fit them congregate.) 6. An expert or enthusiast of any kind. One might be an astronomy hacker, for example. 7. One who enjoys the intellectual challenge of creatively overcoming or circumventing limitations. 8. [deprecated] A malicious meddler who tries to discover sensitive information by poking around. Hence `password hacker', `network hacker'. The correct term is {cracker}. The term 'hacker' also tends to connote membership in the global community defined by the net (see {network, the} and {Internet address}). It also implies that the person described is seen to subscribe to some version of the hacker ethic (see {hacker ethic, the}). It is better to be described as a hacker by others than to describe oneself that way. Hackers consider themselves something of an elite (a meritocracy based on ability), though one to which new members are gladly welcome. There is thus a certain ego satisfaction to be had in identifying yourself as a hacker (but if you claim to be one and are not, you'll quickly be labeled {bogus}). See also {wannabee}.
Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 1645020223
Category : Cooking
Languages : en
Pages : 130
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Book Description
Los Angeles Times Best Cookbooks 2020 Saveur Magazine "Favorite Cookbook to Gift" Esquire Magazine Best Cookbooks of 2020 "The book weaves in reflections on art, religion, culture, music, and more, so even if you’re not an epicure, there’s something for everyone."—Men's Journal Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times), with over 500,000 books sold—gets personal about the deeper meanings of fermentation. In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream. In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change. Throughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe—images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope—exalting microbial life from the level of “germs” to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you “far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment.” Fermentation as Metaphor broadens and redefines our relationship with food and fermentation. It’s the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike. "It will reshape how you see the world."—Esquire
Author: James R. Hurford
Publisher: Cambridge University Press
ISBN: 9780521289498
Category : Language Arts & Disciplines
Languages : en
Pages : 308
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Book Description
Introduces the major elements of semantics in a simple, step-by-step fashion. Sections of explanation and examples are followed by practice exercises with answers and comment provided.
