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Author: Norberto Angeletti
Publisher: Rizzoli International Publications
ISBN: 9780847833580
Category : History
Languages : en
Pages : 0
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Book Description
A fascinating look at the history of Time, the world's most influential newsweekly.
Author: Norberto Angeletti
Publisher: Rizzoli International Publications
ISBN: 9780847833580
Category : History
Languages : en
Pages : 0
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Book Description
A fascinating look at the history of Time, the world's most influential newsweekly.
Author:
Publisher:
ISBN:
Category : Art
Languages : en
Pages : 454
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Book Description
Author: Michael MacCambridge
Publisher: Hyperion
ISBN: 9780786883578
Category : Sports & Recreation
Languages : en
Pages : 468
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Book Description
"It's All Part of the Game" dramatically recounts how, against the odds, "Sports Illustrated" grew from a misbegotten enterprise into a cultural institution. From halting editorial beginnings, "Sports Illustrated" has evolved into a journalistically tough and visually spectacular magazine that remains one of the truly influential voices in journalism. photo insert.
Author: Mary Mapes Dodge
Publisher:
ISBN:
Category : Children's literature
Languages : en
Pages : 654
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Book Description
Author: Tim Gray
Publisher: National Geographic Books
ISBN: 0789325985
Category : Performing Arts
Languages : en
Pages : 0
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Book Description
An illuminating view of the world as seen through the tinted lens of Hollywood’s most important chronicler of entertainment news and show business. Variety is not only a fascinating look at the history of entertainment as reported by the world’s most highly regarded commentator of show business news, it is also a history of American popular culture and a record of the influence and confluence of art, life, and Hollywood. Illustrated with hundreds of front pages, its articles chronicle everything from Debbie Reynolds’s opinions of 1960s youth to how Steven Spielberg and Jaws transformed the movie business. With new and archival photographs spanning Variety’s more-than-century-old archives, the book includes exclusive essays by a host of well-regarded artists about what Variety means to them, how Variety has impacted the entertainment industry, and what they felt like the first time they saw their names in Variety’s pages. Variety is a decade-by-decade documentation of such pivotal moments as the audience’s move from vaudeville houses to movie theaters, censorship, how Lucy and Desi changed the face of television, Walter Cronkite’s shaping of America’s view of the Vietnam War, the birth of the summer blockbuster, the game-changing technology of Jurassic Park and Avatar, and how the movies, television, and theater reflect society’s ever-changing social values and mores. The perfect gift for anyone who loves Hollywood, Variety is also a never-before-available look at the premier source of entertainment reporting.
Author: Sy Montgomery
Publisher: Clarion Books
ISBN: 0358252105
Category : Juvenile Nonfiction
Languages : en
Pages : 43
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Book Description
"A luxe, full color picture book adaptation of Sy Montgomery and Rebecca Green's New York Times bestselling How to Be a Good Creature"--
Author: America's Test Kitchen (Firm)
Publisher: Cook's Illustrated
ISBN: 9781945256646
Category : Cooking
Languages : en
Pages : 0
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Book Description
A beautiful hardcover compilation of all Cook's Illustrated magazines published in 2018 Within the pages you'll find over 100 foolproof recipes, innovative test kitchen discoveries, clever reader-submitted quick tips, game-changing cooking techniques, and dozens of cookware and ingredient ratings. An easy-to-use index of the recipes and ratings make this an ideal reference book to easily locate what you need.
Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1936493136
Category : Cooking
Languages : en
Pages : 3810
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Book Description
The ultimate recipe resource: an indispensable treasury of more than 2,000 foolproof recipes and 150 test kitchen discoveries from the pages of Cook's Illustrated magazine. There is a lot to know about cooking, more than can be learned in a lifetime, and for the last 20 years we have been eager to share our discoveries with you, our friends and readers. The Cook's Illustrated Cookbook represents the fruit of that labor. It contains 2,000 recipes, representing almost our entire repertoire. Looking back over this work as we edited this volume, we were reminded of some of our greatest hits, from Foolproof Pie Dough (we add vodka for an easy-to-roll-out but flaky crust), innumerable recipes based on brining and salting meats (our Brined Thanksgiving Turkey in 1993 launched a nationwide trend), Slow-Roasted Beef(we salt a roast a day in advance and then use a very low oven to promote a tender, juicy result), Poached Salmon (a very shallow poaching liquid steams the fish instead of simmering it in water and robbing it of flavor), and the Ultimate Chocolate Chip Cookies (we brown the butter for better flavor). Our editors handpicked more than 2,000 recipes from the pages of the magazine to form this wide-ranging compendium of our greatest hits. More than just a great collection of foolproof recipes, The Cook's Illustrated Cookbook is also an authoritative cooking reference with clear hand-drawn illustrations for preparing the perfect omelet, carving a turkey, removing meat from lobsters, frosting a layer cake, shaping sandwich bread, and more. 150 test kitchen tips throughout the book solve real home-cooking problems such as how to revive tired herbs, why you shouldn't buy trimmed leeks, what you need to know about freezing and thawing chicken, when to rinse rice, and the best method for seasoning cast-iron (you can even run it through the dishwasher). An essential collection for fans of Cook's Illustrated (and any discerning cook), The Cook's Illustrated Cookbook will keep you cooking for a lifetime - and guarantees impeccable results.
Author: Cook's Illustrated Magazine
Publisher:
ISBN: 9780936184753
Category : Baking
Languages : en
Pages : 0
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Book Description
Have You Ever Devoted a Sunday Afternoon to baking bread only to turn out loaves that are misshapen and dense? Or struggled over piecrust, ending up with a dry and crumbly dough that was impossible to roll out? We have. And that's why we've tested and retested hundreds of recipes to give you the guidance and the confidence to make everything from the perfect zucchini bread -- one that your neighbors will actually want to eat -- to light and flaky croissants that are (almost) as good as what you will find on the streets of Paris. Packed with 350 recipes and 500 illustrations, Baking Illustrated brings you inside America's Test Kitchen, where the test cooks and editors have exhaustively examined every ingredient, technique, and piece of equipment that is critical to your baking success. Have you wondered how long you can keep that can of baking powder in your cabinet or what brand of chocolate will yield the best brownies or flourless chocolate cake? Or puzzled over the key to making pizza crust that is thin and crisp or cookies that bake evenly? The editors at Cook's Illustrated have pulled back the curtain on the seemingly complex world of baking to give you the answers to these and thousands of other questions.
Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1948703327
Category : Cooking
Languages : en
Pages : 441
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Book Description
MEAT EATERS, REJOICE: Increase your meat counter confidence with this award-winning meat cookbook that shows you how to cook 72 cuts of meat in 300+ kitchen-tested recipes! With chapters organized by animal and its primal cuts, Meat Illustrated is the meat eater’s go-to meat cookbook and handbook! Discover essential information and techniques that will empower you to make steakhouse-worthy meals and explore everything your butcher shop has to offer. Inside you’ll find: • 300+ recipes covering 72 cuts of meat—including beef, pork, lamb, and veal • Cut-specific guidance on buying, prepping, storing, cooking, and more • Step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations • Need-to-know techniques, from smoking and grilling to braising and curing Learn the best methods for center-of-the-plate meats like Butter-Basted Rib Steaks (spooning hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), and meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat). And get ideas on how to complete your meals with delicious sides like Fried Brown Rice with Pork and Shrimp or Libyan-style chickpea and orzo soup! So, don’t just go to the butcher—become the butcher. Full of comprehensive, hands-on guidance, this ultimate meat cookbook takes the mystery out of buying and cooking meat like a pro.
