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Author: Michael Leong
Publisher:
ISBN: 9780986005008
Category : Chemical elements
Languages : en
Pages : 0
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Book Description
Poetry. Asian American Studies. Like a manual pilfered from an alternate history where science and art never diverged, Michael Leong's new book transforms the periodic table of elements into a kind of concrete poetry. Leong's glowing hieroglyphs show that the poetic Word emerges--as irony from iron--from the whirled atoms of the World itself. Indeed, Leong redefines the space-time of the page as a furnace of pure imagination, where the cadaver of modernist poetics is smelted with black humor, 'form[ing] crystals and other alloys at the boundarues of meaning. Here, we discover that 'Poetry is an ongoing reaction, a turning loose of the future.' For time doesn't exist without the possibility of revolution--and Leong has, in CUTTING TIME WITH A KNIFE, created a true 'chamber of possibilities.'--Andrew Joron
Author: Michael Leong
Publisher:
ISBN: 9780986005008
Category : Chemical elements
Languages : en
Pages : 0
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Book Description
Poetry. Asian American Studies. Like a manual pilfered from an alternate history where science and art never diverged, Michael Leong's new book transforms the periodic table of elements into a kind of concrete poetry. Leong's glowing hieroglyphs show that the poetic Word emerges--as irony from iron--from the whirled atoms of the World itself. Indeed, Leong redefines the space-time of the page as a furnace of pure imagination, where the cadaver of modernist poetics is smelted with black humor, 'form[ing] crystals and other alloys at the boundarues of meaning. Here, we discover that 'Poetry is an ongoing reaction, a turning loose of the future.' For time doesn't exist without the possibility of revolution--and Leong has, in CUTTING TIME WITH A KNIFE, created a true 'chamber of possibilities.'--Andrew Joron
Author: Norman Weinstein
Publisher: Abrams
ISBN: 1613122640
Category : Cooking
Languages : en
Pages : 963
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Book Description
An illustrated, practical guide to everything you need to know about using knives in the kitchen. As the number of gourmet home kitchens burgeons, so does the number of home cooks who want to become proficient users of the professional-caliber equipment they own. And of all kitchen skills, perhaps the most critical are those involving the proper use of knives. Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decade—and his classes always sell out. That’s because Weinstein focuses so squarely on the needs of the nonprofessional cook, providing basic instruction in knife techniques that maximize efficiency while placing the least possible stress on the user’s arm. Now, Mastering Knife Skills brings Weinstein’s well-honed knowledge to home cooks everywhere. Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, Mastering Knife Skills will be your go-to manual. Each cutting, slicing, and chopping method is thoroughly explained—and illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards. “In the old days, when kitchens weren’t equipped with a lot of fancy gadgets, a skilled chef needed only one tool to ply his trade: a sharp knife. This book will introduce novice cooks to and reacquaint experienced chefs with everything they need to know about a good knife and the art of using it.” —Cecilia Chiang, James Beard Award–winning restaurateur and author of The Seventh Daughter “This beautifully illustrated book, written with passion and precision, minces no words in guiding the reader to choose, maintain, and use a knife. Indispensable for anyone who prepares food, it has taught me how to cut produce much more efficiently.” —David Karp, Fruit Detective
Author: Jeannine Stein
Publisher: Quarry Books
ISBN: 1610580214
Category : Crafts & Hobbies
Languages : en
Pages : 145
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Book Description
Each project in this book combines bookbinding with a specific craft such as quilting, jewelry making, or polymer clay, and offer levels of expertise: basic, novice, and expert. Illustrated step-by-step instructions and photographs demonstrate how to construct the cover pages, and a unique binding technique, easy enough for a beginner to master. Each project also features two other versions with the same binding geared to those with more or less experience. The novice version is for those who have no knowledge of the craft and want shortcuts, but love the look. For the quilter's book, for example, vintage quilt pieces become the covers so all that's needing in the binding. Or if you're interested in wool felting use an old sweater. This offers great opportunities for upcycling. The expert version is for those who have a great deal of knowledge and proficiency of a certain craft - the master art quilter, for example. For this version, an expert guest artist has created the cover and the author has created the binding. This offers yet another creative opportunity - the collaborative project. Since crafters often get involved with round-robins and other shared endeavors, this will show them yet another way to combine their skills. No other craft book offers the possibilities and challenges that Adventures in Bookbinding does. Readers will return to it again and again to find inspiration and ideas.
Author: Paolo Bacigalupi
Publisher: Vintage
ISBN: 080417153X
Category : Fiction
Languages : en
Pages : 386
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Book Description
NATIONAL BESTSELLER • A "fresh, genre-bending thriller” (Los Angeles Times) set in the near future when water is scarce and a spy, a hardened journalist and a young Texas migrant find themselves pawns in a corrupt game. "Think Chinatown meets Mad Max." NPR, All Things Considered In the near future, the Colorado River has dwindled to a trickle. Detective, assassin, and spy, Angel Velasquez “cuts” water for the Southern Nevada Water Authority, ensuring that its lush arcology developments can bloom in Las Vegas. When rumors of a game-changing water source surface in Phoenix, Angel is sent south, hunting for answers that seem to evaporate as the heat index soars and the landscape becomes more and more oppressive. There, he encounters Lucy Monroe, a hardened journalist with her own agenda, and Maria Villarosa, a young Texas migrant, who dreams of escaping north. As bodies begin to pile up, the three find themselves pawns in a game far bigger and more corrupt than they could have imagined, and when water is more valuable than gold, alliances shift like sand, and the only truth in the desert is that someone will have to bleed if anyone hopes to drink.
Author: Peter Hertzmann
Publisher: W. W. Norton & Company
ISBN: 9780393061789
Category : Cooking
Languages : en
Pages : 296
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Book Description
Describes skills needed for using a knife for both right- and left-handed people.
Author: Tim Hayward
Publisher: Hardie Grant Publishing
ISBN: 1849499365
Category : Design
Languages : en
Pages : 417
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Book Description
'Hayward, one of the... best food writers alive, every page a different blade, glintingly pictured and lovingly described. Kitchen porn but not sinister: A cook’s gotta chop, a cook’s gotta mince.' – Simon Schama in New York Times 'Both essential and informative, useful information and sheer blade porn. Tim Hayward explores the world of knives with enthusiasm and authority.' – Anthony Bourdain 'This is possibly the coolest book I have ever seen. Glorious in content, geeky in text and engaging in photography. This is every cook's must-have reference book! I love it.' – Tom Kerridge 'Tim Hayward is the most serious cookery writer I know. Whatever he says, I will listen. Whatever he writes, I will buy.' – Len Deighton 'A gleaming, razor-sharp paean to the chef s greatest weapon in Knife by Tim Hayward. Both eloquent and encyclopaedic, Knife is the ultimate book of blades'' – Tom Parker Bowles, Mail on Sunday Knife is a love-letter to this essential culinary tool – its form, history and creation. The knife can be the most functional utensil or the most exquisite piece of design – avid collectors pay jaw-dropping sums for a piece of Japanese hand-crafted steel, made according to traditions that date back thousands of years. Through interviews with knife-makers, chefs and collectors, acclaimed food writer Tim Hayward explores how the relationship between cook and blade has shaped the both the knife itself, and the ways we prepare and eat food all over the world. From Damascus blades to Chinese cleavers and sushi knives, at the heart of Knife is a fascinating guide to 40 different types of knife, each with its own unique story, detailed description and stunning photographs. Lavishly illustrated and designed, and as cool, personal and desirable as the most intricately crafted deba, Knife opens up the world of this most covetable of culinary implements.
Author: Kathryn Pauline
Publisher: Chronicle Books
ISBN: 1797207725
Category : Cooking
Languages : en
Pages : 292
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Book Description
A creative approach to seasonal cooking, A DISH FOR ALL SEASONS presents 26 adaptable recipes, each with four seasonal variations, for a total of more than 100 accessible recipes for creative weeknight cooking. This practical cookbook flips the script on recipe books organized by season. Instead of dedicated recipes to Spring, Summer, Fall, and Winter—which would mean three quarters of the book goes unused for three quarters of the year—this book features 26 go-to recipes, each with four variations. Every dish includes a base recipe—such as a simple frittata, Panzanella salad, sheet pan dinner, or loaf cake—plus four adaptations based on the season. Readers will also find simple instructions and formulas for creating original dishes, giving them the tools they need to improvise based on the ingredients they have on hand. With a photograph to accompany all 100 dishes, this is a versatile, repertoire-building cookbook will be a go-to resource for home cooks looking to create delicious, healthy food all year long. SMART STRATEGY BOOK: This book teaches home cooks to cook creatively. With a base recipe, seasonal variations, and instructions for adapting the recipe using whatever ingredients are on hand, readers can choose to follow a seasonal recipe exactly, swap out an ingredient or two depending on what's available at their local market, or experiment with their own, totally original combinations. GREAT VALUE: With more than 100 go-to recipes, plus instructions and formulas that let readers experiment, this cookbook is a great value. Like DINNER'S IN THE OVEN and other weeknight books featuring lots of photography and simple recipes, the package is as appealing as the content. RECIPES WITH WIDE APPEAL: These are the kind of recipes that people actually cook on a regular basis—easy weekday staples such as oatmeal, hummus, quesadillas, sheet-pan dinners, penne pasta with meatballs—but with a seasonal twist. Perfect for: • Beginner cooks who want to master a few staple dishes • Home cooks of all skill levels looking for easy, creative weeknight recipes • Amateur chefs interested in updated basics • People who like to cook seasonally and shop at the local farmer's market
Author: Steve Bottorff
Publisher:
ISBN: 9780940362192
Category : History
Languages : en
Pages : 100
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Book Description
Author: Marie Rama
Publisher: John Wiley & Sons
ISBN: 1119695465
Category : Cooking
Languages : en
Pages : 615
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Book Description
Get started cooking now with Cooking Basics For Dummies, 5th Edition! Are you looking to dig yourself out of microwave dinners and learn the ropes of home cooking? Cooking Basics For Dummies, 5th Edition takes the intimidation out of cooking and helps you start cultivating your culinary prowess in no time. From learning fundamental cooking techniques like dicing, chopping, and saut?ing to creating delicious, easy-to-follow recipes, you'll discover how to cook up crowd-pleasing meals the whole family will enjoy—all without breaking a sweat! Even if you've never cracked an egg, this friendly, practical guide gives you all the ingredients to become a superior home cook. In plain English, it explains step-by-step how to master popular cooking techniques, such as dicing vegetables, hard boiling an egg, making quick and delicious sauces, planning menus, stocking your pantry, and so much more. Packed with more than 150 easy-to-follow recipes for every meal of the day, from mouth-watering mains to sumptuous sides to delectable desserts Helps you master grilling, slow cooking, baking, roasting, pressure cooking, and more Includes tips on adapting meals to meet the latest dietary trends, such as low-sugar, low-sodium, low-fat, plant-based, and vegetarian diets Covers shopping at farmer's markets and buying organic foods Cooking Basics For Dummies, 5th edition is for every beginner cook or polished chef looking for a refresher on breathing new life into home-cooked meals. P.S. If you think this book seems familiar, you’re probably right. The Dummies team updated the cover and design to give the book a fresh feel, but the content is the same as the previous release of Cooking Basics For Dummies (9781118922316). The book you see here shouldn’t be considered a new or updated product. But if you’re in the mood to learn something new, check out some of our other books. We’re always writing about new topics!
Author: Edward M. Harwell
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 64
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Book Description
