Meatbucket Collected Magazines #5-10 PDF Download
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Author: Jarrod Elvin
Publisher: Lulu.com
ISBN: 1312601450
Category : Comics & Graphic Novels
Languages : en
Pages : 210
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Book Description
MEATBUCKET COLLECTED MAGAZINES VOLUME II Issues #5-10 (Black and White interior pages) Featuring; The Meatbucket Dimension Meatbucket MegaBabes MegaMyth5000 Imajika Wormholes Coming Soon Checkers' World #4 Checkers' World #5 VioleNt Streak #4 VioleNt Streak #5 TEO #1 AND MORE!
Author: Jarrod Elvin
Publisher: Lulu.com
ISBN: 1312601450
Category : Comics & Graphic Novels
Languages : en
Pages : 210
Get Book Here
Book Description
MEATBUCKET COLLECTED MAGAZINES VOLUME II Issues #5-10 (Black and White interior pages) Featuring; The Meatbucket Dimension Meatbucket MegaBabes MegaMyth5000 Imajika Wormholes Coming Soon Checkers' World #4 Checkers' World #5 VioleNt Streak #4 VioleNt Streak #5 TEO #1 AND MORE!
Author: Paul Fonoroff
Publisher: University of California Press
ISBN: 0520300483
Category : Art
Languages : en
Pages : 11
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Book Description
Showcasing an exotic, eclectic, and rare array of covers from more than five hundred movie publications from a glamorous bygone age, Chinese Movie Magazines sheds fresh light on China’s film industry during a transformative period of its history. Expertly curated by collector and Chinese cinema specialist Paul Fonoroff, this volume provides insightful commentary relating the magazines to the times in which they were created, embracing everything from cinematic trends to politics and world events, along with gossip, fashion, and pop culture. The cover designs reflected the diverse contents of the publications, ranging from sophisticated Art Deco drawings by acclaimed artists to glamorous photos of top Chinese and Hollywood celebrities, including Ruan Lingyu, Butterfly Wu, Ingrid Bergman, and Shirley Temple. Organized thematically within a chronological structure, this visually extraordinary volume includes many rare illustrations from the Paul Kendel Fonoroff Collection in Berkeley’s C.V. Starr East Asian Library, the largest collection of Eastern movie memorabilia outside China.
Author: N. Katherine Hayles
Publisher: Cornell University Press
ISBN: 1501722972
Category : Literary Criticism
Languages : en
Pages : 209
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Book Description
No detailed description available for "The Cosmic Web".
Author: Ramon Adams
Publisher:
ISBN: 9780781805902
Category : Reference
Languages : en
Pages : 0
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Book Description
Western Words has 5,000 words of cowboy language as vibrant now as it was in the old American frontier. "Within the cowman's figures of speech lie the rich field of his subtle humor and strength-unique, original, full-flavored. With his usually limited education he squeezes the juice from language, molds it to suit his needs, and is a genius at making a verb out of anything. He 'don't have to fish 'round for no decorated language to make his meanin' clear, ' and has little patience with the man who 'spouts words that run eight to the pound.' Perhaps the strength and originality in his speech are due to the solitude, the nearness of the stars, the bigness of the country, and the far horizons-all of which give him a chance to think clearly and go into the depths of his own mind. Wide spaces 'don't breed chatterboxes.' On his long and lonely rides, he is not forced to listen to the scandal and idle gossip that dwarf a man's mind. Quite frequently he has no one to talk to but a horse..." -from the author's Introduction
Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1945256478
Category : Cooking
Languages : en
Pages : 577
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Book Description
2019 IACP Award Winner in the Compiliations Category On the occasion of Cook's Illustrated's 25th anniversary, we've gathered together our most extraordinary recipes and innovations from the past quarter-century in this hands-on book packed with practical tips and techniques. These recipes tell the story of how Cook's Illustrated has changed American home cooking through its signature blend of rigorous testing, culinary research, science, and unorthodox approaches to developing foolproof recipes. As fans know, a big part of what makes the magazine so trustworthy (and enjoyable to read) is the essays that accompany each recipe, tracing from initial brainstorming to aha moments (and the occasional catastrophe) to final success. Rarely republished since they first appeared, these feature-length stories celebrate the art of food writing and the extensive work that goes into every recipe. In addition to the recipes, essays, and helpful sidebars, this book also features the trademark black-and-white illustrations that have become synonymous with Cook's Illustrated, creative use of the beloved front- and back-cover art, and a new addition: gorgeous, full-color photographs of each dish. Featured recipes include: Perfect corn on the cob that never gets boiled, ultracreamy tomato soup that's completely dairy-free, the fastest roast chicken recipe, "oven-grilled" London broil, and ingenious, low-key approaches to traditionally high-fuss recipes such as risotto, French fries, pie crust, and many more.
Author: Jarrod Elvin
Publisher: Lulu.com
ISBN: 1304862291
Category : Art
Languages : en
Pages : 34
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Book Description
A way to instantly transport yourself into alternate dimensions by bending reality, if you will, 'wormholes' will take you on a visual journey through cartoon wonderlands; Tumbling down a rabbit-hole, as it were. However, Meatbucket has always been synonymous with worms, using them in logos and motifs since the beginning, so it only seems fitting that it would be a wormhole, or several wormholes, that we have been tumbling through. therein lies the genesis of'mickmacks wormholes'an entity seperate, yet inexorably linked to Meatbucket; 'MickMacks Wormholes' are the still art pieces that show you a glimpse of a reality in another dimension, be it from the friendly characters in the ever-growing Meatbucket family, to wild, savage ideas from uncharted territory. Each one of these pieces is a playing card, precariously stacking up to a royal castle in a grand kingdom of eccentric and whimsical nonsense!
Author: Jeremiah Stone
Publisher: Phaidon Press
ISBN: 9780714876023
Category : Cooking
Languages : en
Pages : 0
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Book Description
The first cookbook by the wunderkind New York chef duo Jeremiah Stone and Fabián von Hauske of Contra and Wildair. This is the story of two places beloved by chefs and foodies worldwide - Lower East Side tasting-menu restaurant Contra, and its more casual sister, Wildair. The book exudes the spirit of collaboration and exploration that inspires the chefs' passionately seasonal cooking style, boundary-pushing creativity, and love of natural wine. Narratives explore how and why they developed their signature dishes - many of which are ideal for creative home cooks - and are full of their distinctive wit and personality. A Very Serious Cookbook: Contra Wildair includes a foreword by US comedian and wine lover Eric Wareheim; 85 recipes organized into chapters: Always (mainstay, non-seasonal); Sometimes (hyper-seasonal, guest chef collaborations, international travel inspiration); Never (dishes on the menu once, not existent yet, all important); and Pantry. Photos of plated food, the restaurant, its locality, and travel bring the restaurant and its dishes to life. Contra and Wildair have received several Best New Restaurant nods and major acclaim from the New York Times, Saveur, Bon Appétit, and Eater, among many others.
Author: Mark Ladner
Publisher: Grand Central Life & Style
ISBN: 1455561533
Category : Cooking
Languages : en
Pages : 551
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Book Description
The definitive cookbook on refined Italian Cuisine by the celebrated chef at Mario Batali's and Lidia Bastianich's award-winning destination restaurant in New York City. Mark Ladner, the Chef at Del Posto, redefines what excellent Italian Cooking in America can be. With a focus on regional Italian ingredients and tradition, Ladner has chosen recipes that bring together flavors from the old country, but in sophisticated new ways, like: Fried Calamari with Spicy Caper Butter Sauce; Red Wine Risotto with Carrot Puree, Monkfish Piccata, Veal Braciole, and Ricotta-Chocolate Tortino But what is special is that these recipes will really work in the home kitchen, unlike some ambitious cookbooks like this. And given Del Posto's origin and founders, the book includes recipes by Lidia Bastianich, and forewords by Mario Batali and Joe Bastianich.Plus, the award-winning sommelier at Del Posto offers advice on which Italian varietals to serve with what dishes. All this is complemented by photography that is inspired by 16th century still life paintings. As the New York Times said in their review: "The food bewilders and thrills."
Author: Elias Cairo
Publisher: Ten Speed Press
ISBN: 1607747014
Category : Cooking
Languages : en
Pages : 290
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Book Description
A rigorous exploration of what American charcuterie is today from Portland’s top-notch meat company, featuring in-depth techniques for crafting cured meats, recipes from the company’s two restaurants, and essays revealing the history and personalities behind the brand. Portland’s Olympia Provisions began as Oregon’s first USDA-certified salumeria, but it has grown into a mini-empire, with two bustling restaurants and charcuterie shipping out daily to all fifty states. In his debut cookbook, salumist and co-owner Elias Cairo dives deep into his distinctly American charcuterie, offering step-by-step recipes for confits, pâtés, sausages, salami, and more. But that is only the beginning. Writer Meredith Erickson takes you beyond cured meat, exploring how Cairo’s proud Greek-American upbringing, Swiss cooking adventures, and intense love affair with the outdoors have all contributed to Olympia Provisions’ singular—and delicious—point of view. With recipes from the restaurants, as well as extensive wine notes and nineteen frankfurter variations, Olympia Provisions redefines what American charcuterie can be.
Author: Daniel Patterson
Publisher: Penguin
ISBN: 069819716X
Category : Cooking
Languages : en
Pages : 290
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Book Description
As seen in Food52, Los Angeles Times, and Bloomberg Two masters of composition—a chef and a perfumer—present a revolutionary new approach to creating delicious food. Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet even in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles: • The Four Rules for creating flavor • A Flavor Compass that points the way to transformative combinations • The flavor-heightening effects of cooking methods • “Locking,” “burying,” and other aspects of cooking alchemy • The Seven Dials that let you fine-tune a dish With more than eighty recipes that demonstrate each concept and put it into practice, The Art of Flavor is food for the imagination that will help cooks at any level to become flavor virtuosos.
