Onions Make Us Cry PDF Download
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Author: Zainabu Jallo
Publisher: AuthorHouse
ISBN: 1481789198
Category : Performing Arts
Languages : en
Pages : 57
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Book Description
Onions Make Us Cry, an absolutely fascinating, unusual play. The playwright dares to create a fresh style with poetic dialogues and a brilliant use of metaphors!
Author: Zainabu Jallo
Publisher: AuthorHouse
ISBN: 1481789198
Category : Performing Arts
Languages : en
Pages : 57
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Book Description
Onions Make Us Cry, an absolutely fascinating, unusual play. The playwright dares to create a fresh style with poetic dialogues and a brilliant use of metaphors!
Author: Jay Ingram
Publisher: Simon & Schuster
ISBN: 198211083X
Category : Humor
Languages : en
Pages : 288
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Book Description
Discovery Channel host and acclaimed writer Jay Ingram helps you find the answers to questions you've never really settled, like “What is déjà vu?” “Why do we blink?”, “Why are yawns contagious?” and the perennial “Do we really use only 10% of our brains?” Note that this book is a combined and abridged edition of The Science of Why and The Science of Why2. Have you ever wondered if people really do weird things during the full moon? How about whether fingernails grow faster than toenails? And do we really dream in color? Jay Ingram is here to put these and many other long-lived scientific uncertainties to rest in this whimsically illustrated guide to the science of everyday life. Combining the wit of What If? by Randall Munroe and the accessible science smarts of ASAP Science, this new collection features answers to common queries with part sections that address the supernatural, the human body, the animal kingdom, the natural world, and more. It includes fun facts, myth busters and line drawings, all with the end goal of delighting and surprising your inner science geek. Whether these questions have been on your mind constantly, or occasionally resurface like the myth of Loch Ness (Is it real?), whether they’re silly (Why does my pee smell like asparagus?) or serious (Why does time speed up as I age?) or just plain frustrating (Why do mosquitoes love me?), Ingram will settle them once and for all.
Author: Zainabu Jallo
Publisher: AuthorHouse
ISBN: 148178918X
Category : Performing Arts
Languages : en
Pages : 59
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Book Description
Onions Make Us Cry, an absolutely fascinating, unusual play. The playwright dares to create a fresh style with poetic dialogues and a brilliant use of metaphors!
Author: Jake Thompson
Publisher: Andrews McMeel Publishing
ISBN: 1449499864
Category : Humor
Languages : en
Pages : 129
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Book Description
Ranging from the relatable to the utterly nonsensical and bizarre, The Book of Onions focuses on themes of loneliness, desperation, and failure. And misplaced optimism. And perverted talking fruit. Sort of like Gary Larson’s “The Far Side,” if Gary were way less accomplished and suffered from depression.
Author: Eric Block
Publisher: Royal Society of Chemistry
ISBN: 1782626344
Category : Science
Languages : en
Pages : 358
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Book Description
The name "Allium" is said to come from the Greek word to avoid because of its offensive smell. The genus Allium includes more than 800 species of which only a few have been cultivated as foods. Many of the other members of this genus are popular with gardeners as easy to maintain perennials, although the smell of some members of the genus can be off-putting. The smell is a consequence of breakdown of sulfur-containing compounds which is a characteristic of this family of plants. Garlic, onions, leeks, chives and other members of the genus Allium occupy a unique position both as edible plants and herbal medicines, appreciated since the dawn of civilization. Alliums have been featured through the ages in literature, where they are both praised and reviled, as well as in architecture and the decorative arts. Garlic pills are top-selling herbal supplements while garlic-based products show considerable promise as environmentally friendly pesticides. The remarkable properties of the alliums can be understood based on the occurrence of a number of relatively simple sulfur-containing chemical compounds ingeniously packaged by nature in these plants. This unique book, with a foreword by 1990 Nobel Laureate E.J. Corey, outlines the extensive history and the fascinating past and present uses of these plants, sorting out fact from fiction based upon detailed scrutiny of historic documents as well as numerous laboratories studies. Readers will be entertained and educated as they learn about early cultivation of garlic and other alliums while being introduced to the chemistry and biochemistry. They will learn how alliums have been portrayed and used in literature, poetry, the arts and how alliums are featured in the world's oldest cookbook. Technical material is presented in a manner understandable to a general audience, particularly through the use of illustrations to simplify more difficult concepts and explain how experimental work is conducted. The book is heavily illustrated with examples of alliums in art, literature, agriculture, medicine and other areas and includes rare botanical drawings of many members of the genus Allium. Essential reading for anyone with a general interest in science, the book is written at a level accessible to experts and non-experts alike. It has sufficient additional detail and references to satisfy both those wanting to know more, as well as researchers in disciplines as diverse as archaeology, medicine, ecology, pharmacology, food and plant sciences, agriculture, and organic chemistry.
Author: Daniel Ganninger
Publisher: Createspace Independent Publishing Platform
ISBN: 9781533500342
Category :
Languages : en
Pages : 168
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Book Description
Are you ready to learn something new? The 2nd volume in the Knowledge Stew Guide series continues the quest to find the most interesting facts in the world. Take a journey through topics that range from science, history, and geography to food, entertainment, and business and learn the facts behind the facts. Discover things you might not have known about the moon, or why we're taller in the morning and shorter at night. Find out about a strange amusement park, a secret vault at Mt. Rushmore, or the world's most expensive coffee. These things, plus plenty more, are waiting for your brain to take them in. Just don't forget your spoon. For even more facts, check out Volume 1 of Knowledge Stew: The Guide to the Most Interesting Facts in the World.
Author: Gary Soto
Publisher: Houghton Mifflin Harcourt
ISBN: 9780152062651
Category : Juvenile Fiction
Languages : en
Pages : 172
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Book Description
When nineteen-year-old Eddie drops out of college, he struggles to find a place for himself as a Mexican American living in a violence-infested neighborhood of Fresno, California.
Author: Michelle Zauner
Publisher: Vintage
ISBN: 0525657754
Category : Biography & Autobiography
Languages : en
Pages : 257
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Book Description
#1 NEW YORK TIMES BESTSELLER • From the indie rock sensation known as Japanese Breakfast, an unforgettable memoir about family, food, grief, love, and growing up Korean American—“in losing her mother and cooking to bring her back to life, Zauner became herself” (NPR). • CELEBRATING OVER ONE YEAR ON THE NEW YORK TIMES BESTSELLER LIST In this exquisite story of family, food, grief, and endurance, Michelle Zauner proves herself far more than a dazzling singer, songwriter, and guitarist. With humor and heart, she tells of growing up one of the few Asian American kids at her school in Eugene, Oregon; of struggling with her mother's particular, high expectations of her; of a painful adolescence; of treasured months spent in her grandmother's tiny apartment in Seoul, where she and her mother would bond, late at night, over heaping plates of food. As she grew up, moving to the East Coast for college, finding work in the restaurant industry, and performing gigs with her fledgling band--and meeting the man who would become her husband--her Koreanness began to feel ever more distant, even as she found the life she wanted to live. It was her mother's diagnosis of terminal cancer, when Michelle was twenty-five, that forced a reckoning with her identity and brought her to reclaim the gifts of taste, language, and history her mother had given her. Vivacious and plainspoken, lyrical and honest, Zauner's voice is as radiantly alive on the page as it is onstage. Rich with intimate anecdotes that will resonate widely, and complete with family photos, Crying in H Mart is a book to cherish, share, and reread.
Author: Kathleen Flinn
Publisher: Penguin
ISBN: 9780143114130
Category : Biography & Autobiography
Languages : en
Pages : 308
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Book Description
"...engaging, intelligent, and surprisingly suspenseful." —Elizabeth Gilbert, author of Eat, Pray, Love The unforgettable New York Times best-selling journey of self-discovery and finding one's true calling in life Kathleen Flinn was a thirty-six-year-old middle manager trapped on the corporate ladder - until her boss eliminated her job. Instead of sulking, she took the opportunity to check out of the rat race for good - cashing in her savings, moving to Paris, and landing a spot at the venerable Le Cordon Blue cooking school. The Sharper Your Knife, the Less You Cry is the funny and inspiring account of her struggle in a stew of hot-tempered, chefs, competitive classmates, her own "wretchedly inadequate" French - and how she mastered the basics of French cuisine. Filled with rich, sensual details of her time in the kitchen - the ingredients, cooking techniques, wine, and more than two dozen recipes - and the vibrant sights and sounds of the markets, shops, and avenues of Paris, it is also a journey of self-discovery, transformation, and, ultimately, love.
Author: Nik Sharma
Publisher: Chronicle Books
ISBN: 145218285X
Category : Cooking
Languages : en
Pages : 361
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Book Description
Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.
