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Author: Randy Shaw
Publisher:
ISBN: 9780692327234
Category : History
Languages : en
Pages : 280
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Book Description
Named for a part of the city where bribes bought police the highest-grade beef, San Francisco's Tenderloin neighborhood remains an island of primarily low-income, ethnically diverse residents in a city of ever increasing wealth. How has it survived? Randy Shaw searches for answers in this powerful account of the Tenderloin from its post-quake rebuilding in 1907 through today. The Tenderloin fought back against the establishment time and time again. And often won. Shaw shows how those outside the mainstream--independent working women, gay men, "screaming queens" activist SRO hotel tenants and many others--led these struggles. Once known for "girls, gambling and graft," the Tenderloin was also fertile ground for the Grateful Dead, Miles Davis, Dashiell Hammett and other cultural icons. This is the untold story of a neighborhood that persisted against all odds. It is a must-read for everyone concerned about the future of urban neighborhoods.
Author: Randy Shaw
Publisher:
ISBN: 9780692327234
Category : History
Languages : en
Pages : 280
Get Book Here
Book Description
Named for a part of the city where bribes bought police the highest-grade beef, San Francisco's Tenderloin neighborhood remains an island of primarily low-income, ethnically diverse residents in a city of ever increasing wealth. How has it survived? Randy Shaw searches for answers in this powerful account of the Tenderloin from its post-quake rebuilding in 1907 through today. The Tenderloin fought back against the establishment time and time again. And often won. Shaw shows how those outside the mainstream--independent working women, gay men, "screaming queens" activist SRO hotel tenants and many others--led these struggles. Once known for "girls, gambling and graft," the Tenderloin was also fertile ground for the Grateful Dead, Miles Davis, Dashiell Hammett and other cultural icons. This is the untold story of a neighborhood that persisted against all odds. It is a must-read for everyone concerned about the future of urban neighborhoods.
Author: Emily Maxson
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
After a Crohn's disease diagnosis at age 28, and more than a decade of unsuccessful traditional treatment, Emily Maxson discovered the positive effects of the Specific Carbohydrate Diet and the transformative power of food to improve health. A trained chef, she poured her heart into creating delectable dishes that met the diet's rigorous guidelines. She soon felt better physically, mentally and emotionally. This way of eating, coupled with her faith in God, gave Emily newfound hope for the future. Emily believes preparing food at home is one of the best ways to impact your health and good food doesn't have to be complicated. With dozens of delicious recipes that are approachable and adaptable, Emily's Fresh Kitchen cookbook is a great starting point for cooking your way to better health.
Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1940352142
Category : Cooking
Languages : en
Pages : 2487
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Book Description
Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases
Author: Meathead Goldwyn
Publisher: HarperCollins
ISBN: 0544018508
Category : Cooking
Languages : en
Pages : 400
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Book Description
New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.
Author: Dustin Gray
Publisher: Xlibris Corporation
ISBN: 1477180176
Category : Photography
Languages : en
Pages : 54
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Book Description
When I moved into the Tenderloin district of San Francisco, almost immediately I noticed the epidemic of homelessness that seemed to blanket the entire neighborhood. Even more prevalent was the problem of drug abuse and alcoholism. It would truly be safe to say that 70-80% of the neighborhoods occupants fall into this category. In my experience, San Francisco has the largest number of homeless people as compared to other cities I have visited. I do realize there are locales such as Detroit, Chicago, and New York that have equal if not larger problems with homelessness, but since San Francisco is where I call home, it will be the focus of this project. People in the Tenderloin were pushing everything from street drugs like heroin and cocaine, to prescription pills like oxy cotin and vicodin. There was almost no reaction to these activities by the local police, except perhaps to unjustly harass individuals that didn’t necessarily deserve it. It was almost as if the city created a way to deal with the problem by sectioning off the Tenderloin district for the outcasts of society to thrive in. As long as they stayed out of the wealthy areas, there would be no need for the local government to intervene or develop a long term solution. These are the premises that inspired me. So in the spring of 2006 I walked the streets of the Tenderloin day and night so as I could capture the essence of the area in the most realistic way. All images were shot with a 35 mm film camera. My intention in creating this book is one of enlightenment, so that people of all backgrounds could see the completely ignored deterioration of nearly a dozen city blocks... Streets entirely cluttered with despair placed conveniently within a stones throw of the streets where wealthy tourists shop for thousand dollar handbags and five dollar coffees.
Author: Jennifer Segal
Publisher: Clarkson Potter
ISBN: 059323183X
Category : Cooking
Languages : en
Pages : 289
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Book Description
NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.
Author: Aliza Green
Publisher: Quarry Books
ISBN: 1610583930
Category : Cooking
Languages : en
Pages : 176
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Book Description
The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.
Author: Charles Ranhofer
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 1198
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Book Description
Author: Lori Rogers
Publisher:
ISBN: 9781734032505
Category :
Languages : en
Pages : 288
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Book Description
What happens when you combine family roots from the heart of Dixie with a girl born and raised in California? You get some seriously delicious comfort food, just like grandma used to make. You also get new and innovative twists on classic recipes we all love. Put it all together, and you've got classic and contemporary comfort food, or Calibama Cooking!
Author: Rhee, Chungah
Publisher: Time Inc. Books
ISBN: 0848751434
Category : Cooking
Languages : en
Pages : 240
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Book Description
The debut cookbook by the creator of the wildly popular blog Damn Delicious proves that quick and easy doesn't have to mean boring.Blogger Chungah Rhee has attracted millions of devoted fans with recipes that are undeniable 'keepers'-each one so simple, so easy, and so flavor-packed, that you reach for them busy night after busy night. In Damn Delicious, she shares exclusive new recipes as well as her most beloved dishes, all designed to bring fun and excitement into everyday cooking. From five-ingredient Mini Deep Dish Pizzas to no-fuss Sheet Pan Steak & Veggies and 20-minute Spaghetti Carbonara, the recipes will help even the most inexperienced cooks spend less time in the kitchen and more time around the table.Packed with quickie breakfasts, 30-minute skillet sprints, and speedy takeout copycats, this cookbook is guaranteed to inspire readers to whip up fast, healthy, homemade meals that are truly 'damn delicious!'
