Author: Janice Marriott
Publisher: Learning Media Ltd
ISBN: 9780478125566
Category : Children's stories
Languages : en
Pages : 52
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Book Description
"Since the Disaster, the Superskaters have lived in supermarkets, munching their way through expired stock and collecting useful junk to keep their electrical appliances working. But now the last supermarket's almost used up"--Back cover. Suggested level: primary.
Author: Sheila D. Collins
Publisher:
ISBN:
Category : Social Science
Languages : en
Pages : 168
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Book Description
Author: Mark Di Vincenzo
Publisher: William Morrow Paperbacks
ISBN: 9780061730887
Category : Reference
Languages : en
Pages : 192
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Book Description
Have you ever wanted to know the best day of the week to buy groceries or go out to dinner? Have you ever wondered about the best time of day to ask someone out on a date—or for a raise? Buy Ketchup in May and Fly at Noon tells you the best time—of the day, of the week, of the month or of the year—to do almost anything. Do you know: The best time of day to be operated on? The best month to buy an iPod? The best day of the week to avoid lines at the Louvre? The best day of the month to make an offer on a house? Get more for your money, maximize your time, take better care of your health and be savvier about your career—all by doing certain things at the right time. Remember: Timing is everything!
Author:
Publisher:
ISBN:
Category : Consolidation and merger of corporations
Languages : en
Pages : 930
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Book Description
Author: Mary Karlin
Publisher: Ten Speed Press
ISBN: 1607744392
Category : Cooking
Languages : en
Pages : 258
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Book Description
A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.
Author: Cynthia Thomason
Publisher: Harlequin
ISBN: 1426811675
Category : Fiction
Languages : en
Pages : 274
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Book Description
When Brady Carrick bets he can turn Molly Davis into a cardsharp, the former football star has no idea the widowed mother has a grudge against him. That accepting Brady's challenge is a way for Molly to start a new life—and get revenge against Brady for destroying her old one.… All she has to do is keep her real identity from Brady until she earns a seat at the big poker tournament. That, and steel her heart against him. Because the closer they get, the harder it is to believe that this serious, protective cowboy is the man who killed her husband.
Author: Jamie Edwards
Publisher: Trained Brain Media
ISBN: 9780955159312
Category :
Languages : en
Pages : 180
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Book Description
The difference between two people in sports, business and life is not just talent or ability. It usually comes down to how they think. The sourse of peak performance is your mindset and how you blend your trained skills with a trained brain. Mental Ketchup reveals how you can think differently and develop that mindset to deal with whatever sports, business and life throws at you. Written from material that has been tested at the highest levels of sport such as the Ryder Cup, The Ashes, Rugby World and the Premiership to high-powered business situations, this book will transform your thinking, improve how you communicate with yourself, develop the skills to influence how you feel for any situation, start taking action and stand out. You will discover the source of peak performance inside of you and add it to all that you do. Written by Jamie Edwards, a performance coach who has worked with elite athletes and top-flight businessmen, this is an indispensable guide to learning how to win in those challenges where just skill or just talent are not quite enough.
Author: Frank Castronovo
Publisher: Artisan Books
ISBN: 1579654495
Category : Cooking
Languages : en
Pages : 280
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Book Description
From Brooklyn's sizzling restaurant scene, the hottest cookbook of the season... From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens—for food that is "completely satisfying" (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday "sauce" (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.
Author: Dan Jurafsky
Publisher: W. W. Norton & Company
ISBN: 039324587X
Category : Cooking
Languages : en
Pages : 238
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Book Description
A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.
Author:
Publisher:
ISBN:
Category : Pharmacy
Languages : en
Pages : 880
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Book Description
