A Common Table

A Common Table PDF Author: Cynthia Chen McTernan
Publisher: Rodale Books
ISBN: 1635650038
Category : Cooking
Languages : en
Pages : 290

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Book Description
In A Common Table, Two Red Bowls blogger Cynthia Chen McTernan shares more than 80 Asian-inspired, modern recipes that marry food from her Chinese roots, Southern upbringing, and Korean mother-in-law’s table. The book chronicles Cynthia’s story alongside the recipes she and her family eat every day—beginning when she met her husband at law school and ate out of two battered red bowls, through the first years of her legal career in New York, to when she moved to Los Angeles to start a family. As Cynthia’s life has changed, her cooking has become more diverse. She shares recipes that celebrate both the commonalities and the diversity of cultures: her mother-in-law’s spicy Korean-inspired take on Hawaiian poke, a sticky sesame peanut pie that combines Chinese peanut sesame brittle with the decadence of a Southern pecan pie, and a grilled cheese topped with a crisp fried egg and fiery kimchi. And of course, she shares the basics: how to make soft, pillowy steamed buns; savory pork dumplings; and a simple fried rice that can form the base of any meal. Asian food may have a reputation for having long ingredient lists and complicated instructions, but Cynthia makes it relatable, avoiding hard-to-find ingredients or equipment, and breaking down how to bring Asian flavors home into your own kitchen. Above all, Cynthia believes that food can bring us together around the same table, no matter where we are from. The message at the heart of A Common Table is that the food we make and eat is rarely the product of one culture or moment, but is richly interwoven—and though some dishes might seem new or different, they are often more alike than they appear.

A Common Table

A Common Table PDF Author: Cynthia Chen McTernan
Publisher: Rodale Books
ISBN: 1635650038
Category : Cooking
Languages : en
Pages : 290

Get Book Here

Book Description
In A Common Table, Two Red Bowls blogger Cynthia Chen McTernan shares more than 80 Asian-inspired, modern recipes that marry food from her Chinese roots, Southern upbringing, and Korean mother-in-law’s table. The book chronicles Cynthia’s story alongside the recipes she and her family eat every day—beginning when she met her husband at law school and ate out of two battered red bowls, through the first years of her legal career in New York, to when she moved to Los Angeles to start a family. As Cynthia’s life has changed, her cooking has become more diverse. She shares recipes that celebrate both the commonalities and the diversity of cultures: her mother-in-law’s spicy Korean-inspired take on Hawaiian poke, a sticky sesame peanut pie that combines Chinese peanut sesame brittle with the decadence of a Southern pecan pie, and a grilled cheese topped with a crisp fried egg and fiery kimchi. And of course, she shares the basics: how to make soft, pillowy steamed buns; savory pork dumplings; and a simple fried rice that can form the base of any meal. Asian food may have a reputation for having long ingredient lists and complicated instructions, but Cynthia makes it relatable, avoiding hard-to-find ingredients or equipment, and breaking down how to bring Asian flavors home into your own kitchen. Above all, Cynthia believes that food can bring us together around the same table, no matter where we are from. The message at the heart of A Common Table is that the food we make and eat is rarely the product of one culture or moment, but is richly interwoven—and though some dishes might seem new or different, they are often more alike than they appear.

Creating a Common Table in Twentieth-Century Argentina

Creating a Common Table in Twentieth-Century Argentina PDF Author: Rebekah E. Pite
Publisher: UNC Press Books
ISBN: 1469606917
Category : History
Languages : en
Pages : 343

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Book Description
Dona Petrona C. de Gandulfo (c. 1896-1992) reigned as Argentina's preeminent domestic and culinary expert from the 1930s through the 1980s. An enduring culinary icon thanks to her magazine columns, radio programs, and television shows, she was likely second only to Eva Peron in terms of the fame she enjoyed and the adulation she received. Her cookbook garnered tremendous popularity, becoming one of the three best-selling books in Argentina. Dona Petrona capitalized on and contributed to the growing appreciation for women's domestic roles as the Argentine economy expanded and fell into periodic crises. Drawing on a wide range of materials, including her own interviews with Dona Petrona's inner circle and with everyday women and men, Rebekah E. Pite provides a lively social history of twentieth-century Argentina, as exemplified through the fascinating story of Dona Petrona and the homemakers to whom she dedicated her career. Pite's narrative illuminates the important role of food--its consumption, preparation, and production--in daily life, class formation, and national identity. By connecting issues of gender, domestic work, and economic development, Pite brings into focus the critical importance of women's roles as consumers, cooks, and community builders.

The Common Table

The Common Table PDF Author: Beth Burton
Publisher:
ISBN: 9780998178936
Category :
Languages : en
Pages :

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Book Description


A Place at the Table

A Place at the Table PDF Author: Gabrielle Langholtz
Publisher: Prestel Publishing
ISBN: 9783791385181
Category : Cooking, American
Languages : en
Pages : 0

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Book Description
Get to know the foreign-born chefs who are transforming America's culinary landscape and learn how to make their signature dishes in your own kitchen. Today, some of the country's most exciting chefs hail from distant shores and they're infusing their restaurants' menus with the flavors of their heritage. Featuring the recipes of forty top foreign-born chefs, this book presents dishes from luminaries including Dominique Crenn (France), Michael Solomonov (Israel), Marcus Samuelsson (Ethiopia/Sweden), Corey Lee (Korea), and Daniela Soto-Innes (Mexico). Learn how to make Thai Dang's shrimp with sweet onions and Vietnamese coriander; Emma Bengtsson's salmon gravlax and lovage; and Miro Uskokovic's Hungarian pancake torte. These chefs are running the kitchens of the country's most exciting restaurants and each of them has a compelling story to tell, from tackling economic injustice to redefining restaurant culture. With mouthwatering photography and short contributions from America's leading food writers, this sumptuous, global, and inspiring cookbook brings a world of flavor into home kitchens.

Don't Make Me Think

Don't Make Me Think PDF Author: Steve Krug
Publisher: Pearson Education
ISBN: 0321648781
Category : Computers
Languages : en
Pages : 325

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Book Description
Five years and more than 100,000 copies after it was first published, it's hard to imagine anyone working in Web design who hasn't read Steve Krug's "instant classic" on Web usability, but people are still discovering it every day. In this second edition, Steve adds three new chapters in the same style as the original: wry and entertaining, yet loaded with insights and practical advice for novice and veteran alike. Don't be surprised if it completely changes the way you think about Web design. Three New Chapters! Usability as common courtesy -- Why people really leave Web sites Web Accessibility, CSS, and you -- Making sites usable and accessible Help! My boss wants me to ______. -- Surviving executive design whims "I thought usability was the enemy of design until I read the first edition of this book. Don't Make Me Think! showed me how to put myself in the position of the person who uses my site. After reading it over a couple of hours and putting its ideas to work for the past five years, I can say it has done more to improve my abilities as a Web designer than any other book. In this second edition, Steve Krug adds essential ammunition for those whose bosses, clients, stakeholders, and marketing managers insist on doing the wrong thing. If you design, write, program, own, or manage Web sites, you must read this book." -- Jeffrey Zeldman, author of Designing with Web Standards

Baked to Order

Baked to Order PDF Author: Ruth Mar Tam
Publisher: Page Street Publishing
ISBN: 164567195X
Category : Cooking
Languages : en
Pages : 471

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Book Description
Standout Baked Goods that Prove Variety Is the Spice of Life It’s never been easier to find the perfect recipe for every mood than with this outstanding collection of sweet and savory treats. Ruth Mar Tam shares 60 of her favorite recipes—each with a number of variations and flavor combinations, so you can tweak them to suit any craving. While each of her recipes is delicious in its original form, the variations she offers make it easy to mix up a recipe based on ingredients you happen to have on hand or simply cater to your own personal preferences. Once you’ve mastered Ruth’s mouthwatering Spiced Coffee Crumb Cake, give it a fruity twist with her Apple-Rye variation, or make it nutty with the addition of a Nut Streusel. Or maybe you love the Tomato and Ricotta Galette as a light lunch, but you need something a little sweeter to serve at the end of a meal—in that case, try out the Plum and Honey Frangipane variation for a crowd-pleasing dessert. With sweet treats like Rhubarb and Walnut Linzer Cookies, Earl Grey Bundt Cake and Strawberry Palmiers, and savory options like Smoked Paprika and Cheddar Gougères, Nearly Naked Sourdough Focaccia and Mushroom Diamond Pastries, Ruth’s recipes offer you all the options you need for unique, creative, and—most importantly—delicious baking.

The Table Comes First

The Table Comes First PDF Author: Adam Gopnik
Publisher: Knopf Canada
ISBN: 0307399036
Category : Social Science
Languages : en
Pages : 291

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Book Description
Transplanted Canadian, New Yorker writer and author of Paris to the Moon, Gopnik is publishing this major new work of narrative non-fiction alongside his 2011 Massey Lecture. An illuminating, beguiling tour of the morals and manners of our present food manias, in search of eating's deeper truths, asking "Where do we go from here?" Never before have so many North Americans cared so much about food. But much of our attention to it tends towards grim calculation (what protein is best? how much?); social preening ("I can always score the last reservation at xxxxx"); or graphic machismo ("watch me eat this now"). Gopnik shows we are not the first food fetishists but we are losing sight of a timeless truth, "the table comes first": what goes on around the table matters as much to life as what we put on the table: families come together (or break apart) over the table, conversations across the simplest or grandest board can change the world, pain and romance unfold around it--all this is more essential to our lives than the provenance of any zucchini or the road it travelled to reach us. Whatever dilemmas we may face as omnivores, how not what we eat ultimately defines our society. Gathering people and places drawn from a quarter century's reporting in North America and France, The Table Comes First marks the beginning a new conversation about the way we eat now.

The Rituals of Dinner

The Rituals of Dinner PDF Author: Margaret Visser
Publisher: Open Road Media
ISBN: 1504011694
Category : Social Science
Languages : en
Pages : 373

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Book Description
A New York Times Notable Book: A renowned scholar explores the way we eat across cultures and throughout history. From the wild parties of ancient Greece to the strictures of an Upper East Side meal to the ritualistic feasts of cannibals, Margaret Visser takes us on a fascinating journey through the diverse practices, customs, and taboos that define how and why we prepare and consume food the way we do. With keen insights into small details we take for granted, such as the origins of forks and chopsticks or why tablecloths exist, and examinations of broader issues like the economic implications of dining etiquette, Visser scrutinizes table manners across eras and oceans, offering an intimate new understanding of eating both as a biological necessity and a cultural phenomenon. Witty and impeccably researched, The Rituals of Dinner is a captivating blend of folklore, sociology, history, and humor. In the words of the New York Times Book Review, “Read it, because you’ll never look at a table knife the same way again.”

Haute Cuisine

Haute Cuisine PDF Author: Amy B. Trubek
Publisher: University of Pennsylvania Press
ISBN: 9780812217766
Category : Business & Economics
Languages : en
Pages : 196

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Book Description
"Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world," observed the English author of The Gourmet Guide to Europe in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French. For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world. One of the first reference works for chefs, Ouverture de Cuisine, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility. Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servants to masters of the art of fine dining, making the cuisine of the French aristocracy the international haute cuisine. Eager to prove their "good taste," the new elites of the Industrial Age and the bourgeoisie competed to hire French chefs in their homes, and to entertain at restaurants where French chefs presided over the kitchen. Haute Cuisine profiles the great chefs of the nineteenth century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child. The French influence on the world of cuisine and culture is a story of food as status symbol. "Tell me what you eat," the great gastronome Brillat-Savarin wrote, "and I will tell you who you are." Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit!

MariaDB and MySQL Common Table Expressions and Window Functions Revealed

MariaDB and MySQL Common Table Expressions and Window Functions Revealed PDF Author: Daniel Bartholomew
Publisher: Apress
ISBN: 1484231201
Category : Computers
Languages : en
Pages : 116

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Book Description
Walk away from old-fashioned and cumbersome query approaches and answer your business intelligence questions through simple and powerful queries built on common table expressions (CTEs) and window functions. These new features in MariaDB and MySQL help you to write queries without having to wade through a quagmire of brittle self-joins and other crazy techniques from the past. Your queries will generate correct results, be more readable and less brittle in the face of unexpected data, and you’ll be able to adapt them quickly in the face of changing business requirements. MariaDB and MySQL Common Table Expressions and Window Functions Revealed introduces and explains CTEs and window functions, newly available in MariaDB 10.2 and MySQL 8.0, and helps you understand why and how every MariaDB and MySQL database programmer should learn and apply these features in their daily work. CTEs and especially window functions enable easy solutions to many query challenges that in prior releases have been difficult and sometimes impossible to surmount. Mastering these features opens the door to query solutions that are more robust, execute faster, and are easier to maintain over time than prior solutions using older techniques. The book: Takes you step-by-step through the workings of common table expressions and window functions Provides easy-to-follow examples of the new syntax Helps you answer business questions faster and easier than ever What You'll Learn Answer business questions using simple queries that don’t break in the face of unexpected data Avoid writing queries that are a difficult-to-maintain quagmire of self-joins and nested subqueries Recognize situations that call for window functions, and learn when to use these features Reduce the need for performance-robbing self-joins Simplify and speed the execution of analytical queries Create queries that finish in seconds instead of hours Who This Book Is For Database administrators and application developers who want to quickly get up to speed on important features in MariaDB and MySQL for writing business intelligence queries. Any developer writing SQL against MariaDB and MySQL databases will benefit tremendously from the knowledge and techniques this book provides.