Author: Australian Institute of Food Science and Technology
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 10

Get Book Here

Book Description

Author: Institute of Food Technologists
Publisher:
ISBN:
Category : Consumer education
Languages : en
Pages : 17

Get Book Here

Book Description

Author: Amanda Palmer
Publisher: Grand Central Publishing
ISBN: 1455581070
Category : Self-Help
Languages : en
Pages : 224

Get Book Here

Book Description
FOREWORD BY BRENE BROWN and POSTSCRIPT FROM BRAIN PICKINGS CREATOR MARIA POPOVA Rock star, crowdfunding pioneer, and TED speaker Amanda Palmer knows all about asking. Performing as a living statue in a wedding dress, she wordlessly asked thousands of passersby for their dollars. When she became a singer, songwriter, and musician, she was not afraid to ask her audience to support her as she surfed the crowd (and slept on their couches while touring). And when she left her record label to strike out on her own, she asked her fans to support her in making an album, leading to the world's most successful music Kickstarter. Even while Amanda is both celebrated and attacked for her fearlessness in asking for help, she finds that there are important things she cannot ask for-as a musician, as a friend, and as a wife. She learns that she isn't alone in this, that so many people are afraid to ask for help, and it paralyzes their lives and relationships. In this groundbreaking book, she explores these barriers in her own life and in the lives of those around her, and discovers the emotional, philosophical, and practical aspects of THE ART OF ASKING. Part manifesto, part revelation, this is the story of an artist struggling with the new rules of exchange in the twenty-first century, both on and off the Internet. THE ART OF ASKING will inspire readers to rethink their own ideas about asking, giving, art, and love.

Author: Richard McMunn
Publisher: How2Become Ltd
ISBN: 1907558748
Category : Business & Economics
Languages : en
Pages : 161

Get Book Here

Book Description

Author: Mark Bittman
Publisher: Houghton Mifflin
ISBN: 035812882X
Category : Health & Fitness
Languages : en
Pages : 255

Get Book Here

Book Description
Easy-to-understand rules for eating right, from food expert Mark Bittman and Yale physician David Katz, MD, based on their hit Grub Street article

Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 404

Get Book Here

Book Description

Author:
Publisher:
ISBN:
Category : Consumer protection
Languages : en
Pages : 274

Get Book Here

Book Description

Author: Helen Gurley Brown
Publisher:
ISBN:
Category : Fashion
Languages : en
Pages : 724

Get Book Here

Book Description

Author: Daniel Holzman
Publisher: HarperCollins
ISBN: 0063062828
Category : Cooking
Languages : en
Pages : 588

Get Book Here

Book Description
WINNER OF THE 2023 IACP COOKBOOK AWARD (FOOD ISSUES AND MATTERS) In the spirit of books like Salt, Fat, Acid, Heat and Food Lab, an informative, entertaining, and essential guide to taking your kitchen smarts to a higher level—from two food world professionals (a chef and a writer). A Publishers Weekly bestseller and one of the top cookbooks of 2022 (Food & Wine, The Sporkful, CBS Saturday Morning, Today Show). When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, The Meatball Shop, on New York's Lower East Side, it was a match made in questions. More than a decade later, the pair have remained steadfast friends—they write a popular column together, and talk, text, and DM about food constantly. Now, in Food IQ, they're sharing their passion and deep curiosity for home cooking, and the food world zeitgeist, with everyone. Featuring 100 essential cooking questions and answers, Food IQ includes recipes and instructions for a variety of dishes that utilize a wide range of ingredients and methods. Holzman and Rodbard provide essential information every home cook needs on a variety of cooking fundamentals, including: Why does pasta always taste better in a restaurant? (The key to a perfect sauce is not pasta water, but a critical step involving . . . emulsification.) When is it okay to cook with frozen vegetables? (Deep breath. It's very much OK, but only with certain types.) What is baker's math, and why is it the secret to perfect pastry every time? (It uses the weight of flour as the constant and . . . we have a handy chart for you.) Rodbard and Holzman also offer dozens of delicious recipes, such as Oyakodon--Chicken and Eggs Poached in Sweet Soy Sauce Dashi, The Cast Iron Quesadilla That Will Change the Way You Quesadilla, and 40 Minute Red Sauce. Throughout this culinary reference guide and cookbook readers can expect to find both wisdom and wit, as well as stunning photos and illustrations, and illuminating conversations with notable chefs, writers, and food professionals such as Ina Garten, Roy Choi, Eric Ripert, Helen Rosner, Thérèse Nelson, Priya Krishna, and Claire Saffitz. From grilling to sous vide, handmade pasta to canned fish, and deconstructing everything from salt and olive oil to organic produce and natural wine, Food IQ is a one-stop shop for foodies and home cooks, from novices to the most-adventurous culinarians. You don't know what you don't know.

Author: Carolyn A. Fischer
Publisher: Gale Cengage
ISBN: 9780787639471
Category : Reference
Languages : en
Pages : 666

Get Book Here

Book Description
A guide to more than 4,500 commonly asked reference questions on a variety of subjects.