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Author: Editors of Food & Wine
Publisher: Time Inc. Books
ISBN: 0848751639
Category : Cooking
Languages : en
Pages : 256
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Book Description
p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Calibri} The star of Food & Wine's Mad Genius video series shares his best kitchen tool hacks for creating easy, fun, and delicious recipes. Did you know you can use a muffin tin to poach a dozen eggs at once? Or transform a Bundt pan into a rotisserie? Or truss a chicken with dental floss? Discover unexpected new uses for everyday tools, clever time-saving tips, and fantastic recipes in a cookbook that's as useful as it is entertaining. Each of the 20 chapters is dedicated to a different tool, including resealable baggies, wine bottles and plastic takeout-container lids. With step-by-step 'how-to' photography, Justin explains hacks for over 100 delicious dishes. An index organizes recipes by food category so readers can easily search for breakfasts, appetizers, entrees, and more.
Author: Editors of Food & Wine
Publisher: Time Inc. Books
ISBN: 0848751639
Category : Cooking
Languages : en
Pages : 256
Get Book Here
Book Description
p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Calibri} The star of Food & Wine's Mad Genius video series shares his best kitchen tool hacks for creating easy, fun, and delicious recipes. Did you know you can use a muffin tin to poach a dozen eggs at once? Or transform a Bundt pan into a rotisserie? Or truss a chicken with dental floss? Discover unexpected new uses for everyday tools, clever time-saving tips, and fantastic recipes in a cookbook that's as useful as it is entertaining. Each of the 20 chapters is dedicated to a different tool, including resealable baggies, wine bottles and plastic takeout-container lids. With step-by-step 'how-to' photography, Justin explains hacks for over 100 delicious dishes. An index organizes recipes by food category so readers can easily search for breakfasts, appetizers, entrees, and more.
Author: Justin Chapple
Publisher:
ISBN: 9780848751661
Category : Cooking
Languages : en
Pages : 430
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Book Description
Author: Justin Chapple
Publisher: HarperCollins
ISBN: 0544968859
Category : Cooking
Languages : en
Pages : 291
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Book Description
Delicious, fun, and easy recipes and tips for everyday cooking from Justin Chapple, Food & Wine’s test kitchen whiz and TODAY show regular Justin Chapple may have trained at the French Culinary Institute, but he knows how people really cook at home. He grew up with a large family, first learning kitchen tricks from his grandmother who made do with whatever they had, and she made the food delicious. Now Justin is the host of Food & Wine’s award-nominated Mad Genius Tips video cooking series, and appears regularly on TODAY and other television shows as their resident kitchen hack expert. In his job as the Deputy Editor of the test kitchen, he’s often asked to take recipes from superstar chefs (think David Chang and Thomas Keller) and simplify them for home cooks. Now he is putting all of his expertise to good use in Just Cook It!, a collection of 145 mouthwatering recipes like Avocado Pizza with Dukka and Stovetop Mac-n-Cheese with Bacon Breadcrumbs, with Justin’s signature time-saving tips and hacks throughout.
Author: Justin Chapple
Publisher:
ISBN: 9780848751869
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
The star of Food & Wine's Mad Genius video series shares his best kitchen tool hacks for creating easy, fun, and delicious recipes. When is a cookie cutter not a cookie cutter? When it's a cake decorating tool, or a candy mold. What can you do with your waffle iron beside breakfast waffles? Try a waffled omelet, potato waffles, or cinnamon bun waffles. Chapple shows you creative uses and expert hacks that will have you looking at everything in your kitchen in a new way.
Author: Mary Pope Osborne
Publisher: Random House Books for Young Readers
ISBN: 0375894608
Category : Juvenile Fiction
Languages : en
Pages : 146
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Book Description
The #1 bestselling chapter book series of all time celebrates 25 years with new covers and a new, easy-to-use numbering system! Jack and Annie are on a mission to save Merlin from his sorrows! The brother-and-sister team travel back in the magic tree house to the period known as the Renaissance. This time, Jack and Annie will need more than a research book and a magic wand. They'll need help from one of the greatest minds of all time. What will they learn from Leonardo da Vinci? Formerly numbered as Magic Tree House #38, the title of this book is now Magic Tree House Merlin Mission #10: Monday with a Mad Genius. Did you know that there’s a Magic Tree House book for every kid? Magic Tree House: Adventures with Jack and Annie, perfect for readers who are just beginning chapter books Merlin Missions: More challenging adventures for the experienced reader Super Edition: A longer and more dangerous adventure Fact Trackers: Nonfiction companions to your favorite Magic Tree House adventures Have more fun with Jack and Annie at MagicTreeHouse.com!
Author: Dean Keith Simonton
Publisher: MIT Press
ISBN: 0262038110
Category : Psychology
Languages : en
Pages : 337
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Book Description
What it takes to be a genius: nine essential and contradictory ingredients. What does it take to be a genius? A high score on an IQ test? Brilliant physicist Richard Feynman's IQ was too low for membership in Mensa. Suffering from varying degrees of mental illness? Creativity is often considered a marker of mental health. Be a child prodigy like Mozart, or a later bloomer like Beethoven? Die tragically young, like Keats, or live to a ripe old age like Goethe? In The Genius Checklist, Dean Keith Simonton examines the key factors in creative genius and finds that they are more than a little contradictory. Simonton, who has studied creativity and genius for more than four decades, draws on both scientific research and stories from the lives of famous creative geniuses that range from Isaac Newton to Vincent van Gogh to Virginia Woolf. He explains the origin of IQ tests and the art of estimating the IQ of long-dead historical figures (John Stuart Mill: 200; Charles Darwin: 160). He compares IQ scores with achieved eminence as measures of genius, and he draws a distinction between artistic and scientific genius. He rules out birth order as a determining factor (in the James family alone, three geniuses at three different birth-order positions: William James, firs-tborn; Henry James, second born; Alice James, born fifth and last); considers Malcolm Gladwell's 10,000 hour rule; and describes how the “lone” genius gets enmeshed in social networks. Genius, Simonton explains, operates in ways so subtle that they seem contradictory. Genius is born and made, the domain of child prodigies and their elders. Simonton's checklist gives us a new, integrative way to understand geniuses—and perhaps even to nurture your own genius!
Author: Simon Monk
Publisher: McGraw Hill Professional
ISBN: 0071755683
Category : Technology & Engineering
Languages : en
Pages : 240
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Book Description
UNLEASH YOUR INNER MAD SCIENTIST! "Wonderful. I learned a lot reading the detailed but easy to understand instructions."--BoingBoing This wickedly inventive guide explains how to design and build 15 fiendishly fun electronics projects. Filled with photos and illustrations, 15 Dangerously Mad Projects for the Evil Genius includes step-by-step directions, as well as a construction primer for those who are new to electronics projects. Using easy-to-find components and equipment, this do-it-yourself book shows you how to create a variety of mischievous gadgets, such as a remote-controlled laser, motorized multicolored LEDs that write in the air, and a surveillance robot. You'll also learn to use the highly popular Arduino microcontroller board with three of the projects. 15 Dangerously Mad Projects for the Evil Genius: Features step-by-step instructions and helpful illustrations Covers essential safety measures Reveals the scientific principles behind the projects Removes the frustration factor--all required parts are listed, along with sources Build these devious devices to amaze your friends and confound your enemies! Coil gun Trebuchet Ping pong ball minigun Mini laser turret Balloon-popping laser gun Touch-activated laser sight Laser-grid intruder alarm Persistence-of-vision display Covert radio bug Laser voice transmitter Flash bomb High-brightness LED strobe Levitation machine Snailbot Surveillance robot Each fun, inexpensive Evil Genius project includes a detailed list of materials, sources for parts, schematics, and lots of clear, well-illustrated instructions for easy assembly. The larger workbook-style layout and convenient two-column format make following the step-by-step instructions a breeze. VIDEOS, PHOTOS, AND SOURCE CODE ARE AVAILABLE AT WWW.DANGEROUSLYMAD.COM Make Great Stuff! TAB, an imprint of McGraw-Hill Professional, is a leading publisher of DIY technology books for makers, hackers, and electronics hobbyists.
Author: Michael Pollan
Publisher: Penguin
ISBN: 0143125338
Category : Social Science
Languages : en
Pages : 481
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Book Description
Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked. "Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right. . . . A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity." —Kirkus (starred review) Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love. In Cooked, Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.
Author: Richard Blais
Publisher: Houghton Mifflin Harcourt
ISBN: 0544663098
Category : Cooking
Languages : en
Pages : 259
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Book Description
100 all-new, accessible recipes from the favorite Top Chef All-Stars winner and Top Chef judge and Food Network regular. Fans know Richard Blais best as the winner of Bravo’s Top Chef All-Stars, the first competitor to be invited back as a permanent judge on Top Chef, and now as a Food Network regular as well. On television, Blais is famous for his daring cooking, making use of science (think liquid nitrogen) to dazzle and impress. But how does he cook at home for his family when the cameras are off? That’s what this book will answer, with elevated homestyle recipes and personal stories that invite you behind the scenes and into his own kitchen for the first time. Some recipes might look familiar, like spaghetti and meatballs, but have a secret, flavor-boosting ingredient, and others feature clever but unexpected techniques, like his fried chicken that is first marinated in pickle juice. These are creative recipes that anyone can make and are sure to excite, from Seabass with Ginger Beer and Bok Choy to Jerked Spatchcock Chicken and Plantains, making this this the book Blais fans have been waiting for. “I cannot get over how amazing his food is. Can. Not. Get. Over!” —Amy Schumer “This collection of recipes is accessibly bold, certain to wow your family and dinner guests.” —Jesse Tyler Ferguson “A fantastic collection of recipes that, at first glance, may seem out of a home cook’s league. However, Richard Blais has a way of turning beautiful restaurant-like dishes into approachable at-home recipes that will make you look like a rock star in the kitchen.” —Emeril Lagasse
Author: Lucinda Scala Quinn
Publisher: Artisan Books
ISBN: 157965438X
Category : Cooking
Languages : en
Pages : 313
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Book Description
Your family has a hankering--a yen for chicken tikka masala or queso fundido, for shrimp pad thai or a Philly cheesesteak--and they want it bad. So you decide to eat out at a local ethnic or roadside restaurant, or do take-out. It's expedient, but is the food really that good? Really really good? Because Lucinda Scala Quinn's versions of all those dishes families crave will knock your socks off and prove beyond a doubt that the foods you love can be made better, faster, tastier, cheaper, and more healthfully at home. Lucinda Scala Quinn is all about smart strategies that simplify and make for great taste, so why outsource feeding our families when it takes less time, money, and effort to cook these favorite comfort foods ourselves? And why miss out on the untold gifts of sitting at home with your family around the dining room table? So next time there's a request for pulled pork or deep-dish pizza or chicken fettuccine Alfredo, or cold soba noodles or fried rice, forget about soggy takeout and overpriced restaurants--just crack open this book and you'll find simple recipes for all those dishes your family wants to eat, right now.
