-Titulo Original : Evolutions In Bread Artisan Pan Breads And Dutch-oven Loaves At Home [a Baking Book]-Fabricante : Ten Speed Press-Descripcion Original: The New York Times bestselling author of Flour Water Salt Yeast teaches you how to elevate your sandwich bread, breakfast toast, and overall bread-baking game using everything he’s learned in the last decade to perfect his loaves. “A descendent of Flour Water Salt Yeast with an even greater eye towards baking breads that are complex in flavor but simple in process.”-J. Kenji Lopez-Alt, author of The Food Lab, Every Night is Pizza Night, and The Wok If you want to craft artisan pan breads and rustic Dutch oven loaves at home with professional, consistent results, this is the book for you. Think crispy, crackly crusts and soft, airy interiors, just like from your favorite artisan bakery-except it came from your own oven. Approachable to the home baker, while still being chock-full of expert knowledge and all-new recipes, Evolutions in Bread covers same-day loaves, overnight cold-proof doughs, and classic levains. Forkish shares the secrets he has learned for making sourdough starter that’s more flour efficient while also exploring classic breads and enriched doughs, such as Japanese Milk Bread and Brioche. Included with each recipe is a handy baking schedule, helping newbies navigate their first starters and loaves. The doughs are also versatile; most can be prepared as a lidded pan loaf, open pan loaf, or as a rustic country loaf. This book will improve anyone’s baking but also serves as a companion to Flour Water Salt Yeast, giving you everything you need to create any loaf imaginable. Review “If you somehow made it through the pandemic without picking up a copy of Flour Water Salt Yeast, well, what did you do with yourself? Rouse that slumbering sourdough starter and dig in to this sequel, which builds on the foundations of baking in the methodical, newbie-friendly way that baker/author Ken Forkish does best.”-Food & Wine “True evolution is not about what’s most complex, but about what is most practical. Evolutions in Bread represents the newest phase in Ken Forkish’s baking, that is, a descendent of Flour Water Salt Yeast with an even greater eye towards baking breads that are complex in flavor but simple in process. Any home baker can benefit from this uniquely democratic work from one of the great modern bread makers and educators.”-J. Kenji Lopez-Alt, author of The Food Lab, Every Night is Pizza Night, and The Wok “Ken Forkish’s latest book is a masterwork. Evolutions in Bread offers an old-yet-new-approach, focusing not on rustic European loaves but on comfort breads with a softer crumb, like brioche and milk bread. But I’d buy this book just for its transformative toast. Once you’ve tried it, the mere memory will bounce you happily out of bed in the morning.”-Darra Goldstein, founding editor of Gastronomica and author of Beyond the North Wind and Fire Ice “Ken Forkish writes books that people use. In Evolutions in Bread, he brings us from farm to mill to pan to hearth. It’s been ten years since Ken’s legendary Flour Water Salt Yeast and we should all be ready to follow this evolution as outlined by one of the truly great teachers.”-Stephen Jones, founder of WSU Breadlab “As a home baker who has spent many hours with Ken Forkish’s books, Evolutions in Bread is a new best! He shares his new-even simpler-starter method, easy-to-follow recipes, and plenty of tricks and secrets to create the most incredible bread-all from your own kitchen!”-Abby Wambach, Olympian, activist, and #1 New York Times best-selling author of Wolfpack “A wonderfully in-depth look at what is possible at home with the right teacher. Ken shows us endless ways to explore the many wonders of pan breads, utilizing heirloom wheats and sharing his passion for low-waste techniques. This book gave me the courage to jump back into baking at home and I’m sure it will do the same for you.”-Sean Brock, chef and owner of Audrey and June “Evolutions in Bread takes the artisanal love of bread baking to the next level. This book ha...

-Titulo Original : The Rise Of The Dragon An Illustrated History Of The Targaryen Dynasty, Volume One (the Targaryen Dynasty The House Of The Dragon)-Fabricante : Ten Speed Press-Descripcion Original: This lavish visual history-featuring over 180 all-new illustrations-is a stunning introduction to House Targaryen, the iconic family at the heart of HBO’s Game of Thrones prequel series, House of the Dragon. For hundreds of years, the Targaryens sat the Iron Throne of Westeros while their dragons ruled the skies. The story of the only family of dragonlords to survive Valyria’s Doom is a tale of twisty politics, alliances and betrayals, and acts both noble and craven. The Rise of the Dragon chronicles the creation and rise of Targaryen power in Westeros, covering the history first told in George R. R. Martin’s epic Fire & Blood, from Aegon Targaryen’s conquest of Westeros through to the infamous Dance of the Dragons-the bloody civil war that nearly undid Targaryen rule for good. Packed with all-new artwork, the Targaryens-and their dragons-come vividly to life in this deluxe reference book. Perfect for fans steeped in the lore of Westeros, as well as those who first meet the Targaryens in the HBO series House of the Dragon, The Rise of the Dragon provides a must-have overview for anyone looking to learn more about the most powerful family in Westeros. About the Author George R. R. Martin is the #1 New York Times bestselling author of many novels, including those of the acclaimed series A Song of Ice and Fire-A Game of Thrones, A Clash of Kings, A Storm of Swords, A Feast for Crows, and A Dance with Dragons-as well as related works such as Fire & Blood, A Knight of the Seven Kingdoms, and The World of Ice & Fire, with Elio M. Garcia, Jr., and Linda Antonsson. Other novels include Tuf Voyaging, Fevre Dream, The Armageddon Rag, Dying of the Light, Windhaven (with Lisa Tuttle), and Dreamsongs Volumes I and II. As a writer-producer, he has worked on The Twilight Zone, Beauty and the Beast, and various feature films and pilots that were never made. He lives with his lovely wife, Parris, in Santa Fe, New Mexico. Elio M. Garcia, Jr., and Linda Antonsson founded and run the popular Westeros fansite, which is the definitive source for all things George R. R. Martin...

-Titulo Original : Danielle Walkers Healthy In A Hurry Real Life. Real Food. Real Fast. [a Gluten-free, Grain-free & Dairy-free Cookbook]-Fabricante : Ten Speed Press-Descripcion Original: NEW YORK TIMES BESTSELLER * 150 quick and easy recipes to get healthy gluten-free, grain-free, and dairy-free food on the table fast-from no-cook lunches to one-pot dinners and simple desserts-from the New York Times bestselling author of the Against All Grain series. “Healthy in a Hurry helps busy, working moms (like me) get delicious meals on the table fast with tried-and-true recipes that are full of comfort, flavor, and easy variety.”-Melissa Urban, co-founder and CEO of Whole30 Beloved author Danielle Walker proves that healthy cooking is both doable and oh-so-satisfying. In Healthy in a Hurry, Danielle presents more than 150 paleo recipes inspired by her sunny California lifestyle and diverse cuisines from around the world, including: * No-cook lunches: Pesto Chicken, Nectarine & Avocado Salad; Thai-Style Shrimp Salad; Steak Lettuce Wraps with Horseradish Cream Sauce * Freezer-friendly meals: Pork Ragu over Creamy Polenta; Turkey Chili Verde; Baked Pepperoni Pizza Spaghetti with Ranch * Delicious pasta dishes: Curry Noodles with Shrimp; Mac & Cheese; Creamy Roasted Garlic, Chicken Sausage & Arugula Pasta * Sheet pan dinners: Mediterranean Salmon with Artichokes & Peppers; Lemongrass-Ginger Pork Chops with Crunchy Jicama & Mint Salad; Peruvian Steak & French Fries * Easy grills: Skirt Steak Tacos with Sriracha Aioli; Hawaiian BBQ Chicken with Grilled Bok Choy & Pineapple; Chipotle Cranberry-Sweet Potato Turkey Burgers Each recipe is shaped by Danielles capable hands to be free of gluten, grains, and dairy-and most have just ten ingredients or fewer. And if that werent good enough, every recipe is photographed and all are fast to make, giving busy people with dietary restrictions lots of ways to eat well on a tight schedule. With prep times and cook times, dietary guidelines, a pantry of sauces and spice mixes, and six weeks of meal planning charts, Healthy in a Hurry will help you become the calm, organized cook youve always aspired to be. Review “Health in a Hurry is destined to be a modern classic. Just as Julia Child introduced French cooking to Americans, Danielle has been a pioneer in showing us how to eat well-without dairy, grains, legumes, and processed sugar-but also without sacrificing taste. Danielle’s guidance in the kitchen will revolutionize and level-up the way you eat.”-Guy Raz, founder of Built-It Productions and creator of podcasts How I Built This, Wisdom from the Top, and Wow in the World “Danielle is always inspiring me with the way she cooks and manages to get the meal on the table in what seems like an effortless flash. This newest cookbook proves that it is indeed possible. This book is a necessity for every kitchen, with so many new favorite recipes that I will be adding to my weeknight rotation!”-Ayesha Curry, New York Times bestselling cookbook author, television host, and producer “From dishes that can be prepared in 30 minutes or less (Cajun Chicken ‘Pasta’) to meals that don’t require any cooking at all (Pesto, Chicken, Nectarine, and Avocado Salad), Walker’s recipes are sure to delight busy home cooks. Likewise, Walker’s sheet pan meals-such as her Sweet-and-Sour Pork, and Herb-Crusted Black Cod with Harissa Cauliflower-prove to be delectably handy for harried weeknights, as do her tips for ‘freezer cooking,’ which allow readers to make and freeze up to five recipes ahead of time: her foolproof Creamy Sausage, Kale, and Sweet Potato Soup, for instance, takes under 15 minutes to make and cook. Whether home cooks have dietary restrictions or just want to eat healthy, this is a book that they will turn to time and again.”-Publishers Weekly About the Author Danielle Walker is the New York Times bestselling author of Against All Grain, Meals Made Simple, Celebrations, Eat What You Love, and Food Saved Me, as well as a health and wellness advocate and self-trained chef. After being diagnosed with an autoimmune disease at age twenty-two and suffering for many ye...

-Titulo Original : Diasporican A Puerto Rican Cookbook-Fabricante : Ten Speed Press-Descripcion Original: Over 90 delicious, deeply personal recipes that tell the story of Puerto Ricos Stateside diaspora from the United States first Puerto Rican food columnist, award-winning writer Illyanna Maisonet. “A delicious journey through purpose, place, and the power of food that you won’t want to miss.”-Jose Andres, chef, cookbook author, and founder of World Central Kitchen Illyanna Maisonet spent years documenting her family’s Puerto Rican recipes and preserving the island’s disappearing foodways through rigorous, often bilingual research. In Diasporican, she shares over 90 recipes, some of which were passed down from her grandmother and mother-classics such as Tostones, Pernil, and Arroz con Gandules, as well as Pinchos with BBQ Guava Sauce, Rabbit Fricassee with Chayote, and Flan de Queso. In this visual record of Puerto Rican food, ingredients, and techniques, Illyanna traces the island’s flavor traditions to the Taino, Spanish, African, and even United States cultures that created it. These dishes, shaped by geography, immigration, and colonization, reflect the ingenuity and diversity of their people. Filled with travel and food photography, Diasporican reveals how food connects us to family, history, conflict, and migration. Review “lllyanna brings her brilliant, sincere perspective to tell us about the impact and influence of the food of the Puerto Rican Diaspora. Boriquen people have been dispersed over generations, by every force from colonialism to Hurricane Maria, and lllyanna’s own story is defined by the same resilience and sazon that flavors the food of the Isla del Encanto. Diasporican is a delicious journey through purpose, place, and the power of food that you wont want to miss.”-Jose Andres, chef, cookbook author, and founder of World Central Kitchen “Somehow, lllyanna can make you laugh out loud while youre reading the pantry section of her cookbook. That’s how bold, bright, and alive her voice is, and thats why she has created something with Diasporican that no one else could: a brilliant and heart-breaking ode to the disconnect of diaspora identity and all the delicious fruits of such a rupture. She ignores no pain yet lets no joke go untold as she gives us her singular spin on a cuisine that contains seemingly endless mystery, possibility, and flavor.”-Alicia Kennedy, food writer “This book BRINGS IT: In voice, instructions, visuals, history, education, and hilarity-a decolonization of the cookbook world like few others.”-Gustavo Arellano, author of Taco USA: How Mexican Food Conquered America “Puerto Rico has a unique niche in the cuisine of the Americas, and I cant imagine a happier situation than having lllyanna Maisonet as a guide. Diasporican is the kind of book that makes you want to run to the kitchen and then book a flight.”-Steve Sando, founder and owner of Rancho Gordo “Finally, a most overdue book that builds a bridge to understanding and opens a door into the food and culture of Puerto Ricans. And it has arrived from none other than lllyanna Maisonet, who has the power to bring us all in through her raw honesty, true grit, unbridled passion, and irresistible sazon. This is a treasure of a book-an honor to hold, a delight to read, and a feast to cook from.”-Pati Jinich, Mexican chef, cookbook author, and television host “The cookbook you are holding is a forceful love letter to a culinary tradition often sidelined and caught up in its perceived ambiguity . . . The strength of Diasporican is that it moves the conversation beyond the island, drawing us into the essence of Puerto Rican food as it morphs across North America. In these pages, we go to New York, New Jersey, Connecticut, Hawai’i, Chicago, California, and beyond, getting a real sense of what matters most in Puerto Rican culture and civilization-family, friends, spirit, ancestors, rhythm, and joy-inducing flavor.”-from the foreword, by Michael W. Twitty About the Author Illyanna Maisonet was the United Stat...

-Titulo Original : The Essential Cocktail Book A Complete Guide To Modern Drinks With 150 Recipes-Fabricante : Ten Speed Press-Descripcion Original: An indispensable atlas of the best cocktail recipes-each fully photographed-for classic and modern drinks, whether shaken, stirred, up, or on the rocks. How do you create the perfect daiquiri? In what type of glass should you serve a whiskey sour? What exactly is an aperitif cocktail? A compendium for both home and professional bartenders, The Essential Cocktail Book answers all of these questions and more-through recipes, lore and techniques for 150 drinks, both modern and classic. About the Author Megan Krigbaum is a wine and spirits writer, a contributing editor at PUNCH, and the former deputy wine editor at Food and Wine. There, she wrote a monthly wine column called Bottle Service, in addition to regular feature stories pertaining to wine, spirits, and beer. PUNCH is a James Beard Award-winning media brand dedicated to drinks and drinking culture. Excerpt. © Reprinted by permission. All rights reserved. INTRODUCTION Over the course of the past three hundred years of drinking history, since the first punch was made, a solid stable of classic cocktails has emerged. These tried-and-true recipes have endured for their distinctive personalities and winning flavors, but they’re also respected for having reliable templates. New York City bartender Sam Ross has said that “classics are the formulas of balance,” which is why many of the new drinks seen on bar menus these days have sprung from this old guard: their formulas work. And, thanks to an ever-growing contingent of devoted and creative bartenders, not to mention the outright explosion of craft spirits into the marketplace over the past fifteen years, it is now possible to get a well-made drink in just about any city in the country. But among the plethora of wittily named drinks made with unlikely combinations of unheard-of ingredients and house-made syrups that has resulted from this renaissance, a conundrum has arisen: which of these drinks are worth keeping around? The best of these modern interpretations are thoughtful revisions of the classics that point to the creativity that can arise from knowing the standards backward and forward. The greatest bartenders will understand a cocktail’s personality, history, and intention-not to mention the ingredient ratio that informs it. In these pages, you’ll find 150 recipes-the classics are all here, from the Gimlet to the Old-Fashioned, alongside the best examples of riffs on them, sourced from some of the greatest bartenders of our time. Though there are successful blueprints, you’ll notice through these variations that there are no hard-and-fast rules. The truth is, drinks are made to be tinkered with. At the most basic level, the classic recipes are composed of modular building blocks: spirit, perhaps citrus, a little sugar, a dash of bitters. All this means that a drink originally based in whiskey can be completely transformed when made with a core of applejack as long as the rest of the cocktail is appropriately adjusted to remain balanced. What becomes apparent when looking at these originals and their descendants together are distinct branches of the cocktail family tree that give bartenders a solid jumping-off point for adding their own leaves. As you shake and stir your way through this book, getting the classics down and investigating this selection of outstanding modern updates, hopefully you’ll feel moved to improvise based on whatever is in your liquor cabinet. These pages will provide you with the tools-and the permission-to ruminate on the pleasures found in using pineapple rum instead of the usual white to make a daiquiri, tossing a few fresh raspberries into a bramble in the peak of summer, using expensive Japanese “whisky” in an old-fashioned, or even adding dry cider to your gin and tonic...

-Titulo Original : Bong Appetit Mastering The Art Of Cooking With Weed [a Cookbook]-Fabricante : Ten Speed Press-Descripcion Original: Based on the popular Munchies and Viceland television series Bong Appetit, this cannabis cookbook features 65 high-end recipes for sweet and savory dishes as well as cocktails. Inspired by the popular MUNCHIES and Viceland television series, Bong Appetit is the Joy of Cooking for a new generation interested in making serious, sophisticated food--with weed. Bong Appetit breaks down the science of infusing (oils, butters, milks, alcohol, and more) with cannabis, and offers recipes ranging from weed butter-basted chicken to weed chimichurri to weed brownie sundaes. Along the way, the book hits on marijuana politics, dosage, and pairing strains and flavors, and has tips from MUNCHIES vast network of friends and experts, including Bong Appetit stars Ry Prichard and Vanessa Lavorato. Review Best Cookbooks of 2018 --Esquire A solid compendium of cannabis recipes, this cookbook has something for every taste ... --GOOP Sober instructions and intoxicating flavors make for an intriguing blend in this high-minded effort. --Publishers Weekly Praise for MUNCHIES: The accessible recipes in this witty and fun book will satisfy cravings, day or night. --Publishers Weekly With over 65 mouthwatering recipes, youll never have a late-night craving left unsatisfied. --Domino About the Author Launched in 2014, MUNCHIES features groundbreaking content from a youth-driven perspective. Through engaging original video content, compelling editorial features, articles, how-tos, recipes, and events, MUNCHIES offers a signature perspective on the intersection where humans and food connect. Excerpt. © Reprinted by permission. All rights reserved. INTRODUCTION People have been eating weed for thousands of years-brewed for tea, crumbled into coffee, as a tincture, mixed with fruits and spice in jam-but in the last decade or so, it has started to feel very different. Building on the accumulated wisdom of traditional recipes such as Middle Eastern mahjoun and Indian bhang, cannabis cuisine has gone far beyond brownies and has reclaimed its place as a serious culinary ingredient. We’re now living in a new era of marijuana cuisine; one of space-age vaporizers, designer hash, and cutting-edge science, all of which have helped take weed food to a whole other realm. In these pages, we’re experimenting with weed, but not like teenage stoners hitting a homemade gravity bong. Instead, we have enlisted some incredible chefs to make weed food that eclipses those early brownies-the kind of fare that you’d want to sit down and eat even if there wasn’t weed in it. Through a mash-up of modern cooking techniques and hard-won weed wisdom, television series Bong Appetit highlights next-level ingredients and techniques that are revolutionizing the way we use cannabis, as a culinary ingredient-leafy green; spice; dried herb; refined, isolated chemical-and as something that gets you high. Envied for its extensive pantry filled with fine flowers, rare hashes, infused oils, and weed-infused spices, Bong Appetit (the show) redefines luxury in many respects. We realize that many readers, even those who live in states such as California and Colorado where recreational cannabis is legal, won’t have access to these products. So we’ve translated many ideas from the series into something that works for the home cook. Do you have access to terpenes, cannabinoids, distillates, tinctures, and any strain of bud you desire and are looking for new techniques that will put them on your home table or turn them into professional-level edibles? These recipes will give you plenty to work with. Do you have to text someone shady as hell to get hooked up, so you basically have to work with whatever you can get? There are recipes here for you, too. And we’re making it easy to know just how high you’ll get from a plate of fried chicken wings or a bowl of pappardelle Bolognese. We lab tested all of our recipes to make sure you wouldn’t have to worry about ...

-Titulo Original : Women In Art 50 Fearless Creatives Who Inspired The World (women In Science)-Fabricante : Ten Speed Press-Descripcion Original: A collection of charmingly illustrated and inspiring profiles of fifty pioneering female artists, from the eleventh century to today-by the New York Times bestselling author of Women in Science “A beautifully illustrated, fact-filled breath of fresh air! Countless women have been left out of art history, but thanks to gorgeous books like this, future generations will begin to know their stories.”-Danielle Krysa, founder of The Jealous Curator Women make masterpieces! Through fifty fascinating profiles, Women in Art highlights the achievements and stories of fifty notable women in the arts-from well-known figures like painters Frida Kahlo and Georgia OKeefe, to lesser-known names like nineteenth-century African American quilter Harriet Powers and Hopi-Tewa ceramic artist Nampeyo. Covering a wide array of artistic mediums, Women in Art also contains infographics about artistic movements throughout history, statistics about women’s representation in museums, and notable works by women. This fascinating bookcelebrates the success of the bold female creators who inspired the world and paved the way for the next generation of artists. Review “It’s eye-opening and awe-inspiring to see how women artists have shaped the world over the centuries. Rachel Ignotofsky splendidly captures that in her phenomenal book Women in Art. From the first page to the last page, I saw icons I’ve loved, like Zaha Hadid and Alma Thomas, and learned more about artists such as Lois Mailou Jones. This book is a visual treasure for women across all generations.”-Jasmin Hernandez, founder of Gallery Gurls “With charming illustrations, fun facts, and a comprehensive collection of cool creatives, Rachel Ignotofsky’s Women in Art will inspire, inform, and ignite imagination in the minds of the littles and bigs in your life.”-Justina Blakeny, designer, artist, author, and founder of Jungalow “Rachel Ignotofsky’s Women in Art is that rare, perfect marriage of medium and message. Fifty true and inspiring stories of artful women, artfully told. Fun to read and to behold, this book is a delightful expression of the fact that, in Ignotofsky’s words, ‘Art is more than just something beautiful- it shapes and reflects our world.’”-Bridget Quinn, author of Broad Strokes: 15 Women Who Made Art and Made History (in That Order) About the Author Rachel Ignotofsky is a New York Times bestselling author, illustrator, and designer. Rachel and her work have been featured in many print and online media outlets such as the New York Times, Los Angeles Times, Scientific American, Science Friday, Brain Pickings, and more. She is the author of Women in Science, Women in Sports, Women in Art, I Love Science, and The Wondrous Workings of Planet Earth. She is a graduate of Tyler School of Art’s graphic design program. Excerpt. © Reprinted by permission. All rights reserved. Introduction Art is more than just pretty-it’s powerful! Everything around us, whether you realize it or not, has been touched by an artist. The building you live in, that billboard on the street, the pattern on your shirt-all started as concepts in an artist’s mind. Many think that our ability to express ourselves creatively is what makes humans special. Both men and women have been creating art since the cave paintings of prehistoric times. Yet throughout history, women have been excluded from the story of humanity’s creative expression. The women in this book had to fight sexism, classism, and racism to have their art be seen, taken seriously, and appreciated. Through their struggle to be seen, their art has made history. Art informs our culture and either confirms or challenges our expectations of what we consider normal. Throughout history, powerful institutions all over the world have employed artists to make sure their story was told properly. Whether it was royalty spending a fortune during the Renaissance to make sure paintings depicted them perfectly, or major corporations t...

-Titulo Original : Cool Beans The Ultimate Guide To Cooking With The Worlds Most Versatile Plant-based Protein, With 125 Recipes [a Cookbook]-Fabricante : Ten Speed Press-Descripcion Original: Unlock the possibilities of beans, chickpeas, lentils, pulses, and more with 125 fresh, modern recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer “This is the bean bible we need.”-Bon Appetit JAMES BEARD AWARD NOMINEE * ONE OF THE BEST COOKBOOKS OF THE YEAR: Food Network, NPR, Forbes, Smithsonian Magazine, Wired After being overlooked for too long in the culinary world, beans are emerging for what they truly are: a delicious, versatile, and environmentally friendly protein. In fact, with a little ingenuity, this nutritious and hearty staple is guaranteed to liven up your kitchen. Joe Yonan, food editor of the Washington Post,provides a master base recipe for cooking any sort of bean in any sort of appliance-Instant Pot, slow cooker, or stovetop-as well as creative recipes for using beans in daily life, from Harissa-Roasted Carrot and White Bean Dip to Crunchy Spiced Chickpeas to Smoky Black Bean and Plantain Chili. Drawing on the culinary traditions of the Middle East, the Mediterranean, Africa, South America, Asia, and the American South, and with beautiful photography throughout, this book has recipes for everyone. With fresh flavors, vibrant spices, and clever techniques, Yonan shows how beans can make for thrillingdinners, lunches, breakfasts-and even desserts! Review “Cool Beans . . . has been, by far, the cookbook I’ve cooked out of most this year. The book’s premise is a simple one: this food you thought was just ok, is actually really delicious, and really easy to make delicious in more ways than you likely thought possible.”-Daniel Modlin, The Daily Beast “Joe Yonan’s obsession with the humble bean is a fascinating read. Creativity, passion, and knowledge are visible in every dish. From black chickpea hummus to red bean ice cream, each recipe is both surprising and completely achievable.”-Yotam Ottolenghi, author of Jerusalem and Ottolenghi Simple “Where I come from in northern Spain, beans play a starring role in many of our dishes, so I am happy to see that Joe has cast beans as the lead in this book, showing us that they are capable of doing so much! Joe has always been a big thinker when it comes to eating better-both for our bodies and for our planet-and this book is a blueprint for reducing our meat consumption in a thoughtful and delicious way.”-Jose Andres, chef and humanitarian “Joe Yonan’s delectable Cool Beans is a collection of more than 100 very enticing recipes, all properly attributed to the source of inspiration. Aside from the recipes, there’s a great deal to learn in Cool Beans. This book should earn a place of honor in anyone’s kitchen. I know that it will in mine.”-Deborah Madison, author of Vegetable Literacy “Joe Yonan has created the most fascinating and unexpected adventure into the world of beans. The best part is that you want to try every recipe, because he makes them easy, accessible, and irresistible. His knowledge, kindness, and sense of humor is such delightful company on every page. As you cook your way from soups to desserts, he also manages to open a window into fabulous cuisines around the world. He connects us all through an ingredient he loves. So excited and grateful for this book!”-Pati Jinich, star of Pati’s Mexican Table “From the very first recipe in Cool Beans, you know you are in good hands. Joe Yonan’s collection of bean-based indulgences is hip without being pretentious, easy without being simple, and just plain inspiring, no matter how you eat. This book is a beautiful celebration of beans. It belongs in every kitchen.”-Steve Sando, founder of Rancho Gordo About the Author Joe Yonan is the two-time James Beard Award-winning food and dining editor of The Washington Post. He is the author of Eat Your Vegetables, which was named among the best cookbooks of 2013 by The Atlantic, The Boston Globe, and NPRs Here and Now, and Serve Yourself, which Serious Eats, David Lebovi...

-Titulo Original : The Farmhouse Culture Guide To Fermenting Crafting Live-cultured Foods And Drinks With 100 Recipes From Kimchi To Kombucha [a Cookbook]-Fabricante : Ten Speed Press-Descripcion Original: An authoritative and easy-to-use guide to fermentation with 100 recipes for fermented foods and drinks. IACP AWARD WINNER Fermented and live-culture foods are beloved for their bold and layered flavors as well as their benefits for gut health and boosting immunity, but until now, there hasnt been a book that is both authoritative and easy to use. The Farmhouse Culture Guide to Fermenting provides you with the history, health information, and safest methods for preserving, along with 100 recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, kombucha, and even mead. With trusted authors Kathryn Lukas, founder of mega brand Farmhouse Culture, and master fermenter and best-selling author Shane Peterson and their thoroughly tested recipes, this is the fermentation book that every home fermenter needs--whether you are about to make your first batch of pickles or have been preserving foods for decades. About the Author Kathryn Lukas is a former chef and the founder of Farmhouse Culture, an award-winning fermented food and beverage company based in Santa Cruz, California. A native Californian, Kathryn’s love affair with food started in her grandparents’ farmhouse kitchen where home-grown ingredients were turned into simple, yet delicious meals. Years later, she fell in love with fresh fermented sauerkraut at her restaurant in Stuttgart, Germany. Kathryn returned home to the U.S. in the late 90s and learned how to make live-culture ferments through a Natural Culinary Program in Santa Cruz. Obsessed, she traveled the globe in pursuit of ancient fermentation techniques and in 2008 founded Farmhouse Culture. She now shares her love and knowledge of fermented, live-culture foods and their powerful healing qualities through workshops and retreats worldwide. Shane Peterson is a master fermenter, product developer, and best-selling cookbook author with over ten years of experience in the fermented food and beverage industry. His first book, Fermentering, was a best-seller in Denmark, and eventually was published throughout Scandinavia. As head Fermentologist for Farmhouse Culture he co-created many award winning product lines. Shane is a passionate advocate for the rewilding of the human microbiome and the human spirit through the craft of fermentation. An ardent lover of nature, he spends much of his time hiking and foraging the trails of the Northern California. Shane consults for fermented food companies and leads fermentation workshops both in the U.S. and abroad. Excerpt. © Reprinted by permission. All rights reserved. The Farmhouse Culture Story When I reflect back on all the factors leading up to 2008, it seems as though my entire life’s journey had been in preparation for Farmhouse Culture, and it all started with my grandparents’ farmhouse. Grandpa John, who owned the Guadalupe Mines in Los Gatos, California, and a small cattle ranch and walnut orchard in Gridley, California, was a largerthan-life Irishman who loved to eat (and drink), and my grandmother, Lillian, was happy to oblige him. My sister, mother, and I lived with my grandparents in Los Gatos for most of my childhood, but summers were spent at the ranch in Gridley. It was there in our old white farmhouse that I came to understand the connection between Grandpa John’s gardens and animals, and what landed on our plates. Both my grandparents cooked, but it was Grandpa who was the family preservationist. He canned everything, from dilly beans and tomatoes to grape jelly, and the entire family was required to pitch in. With every jar opened throughout the year, the memory of those raucous family gatherings, full of laughter, intense aromas, and sticky fingers, fortified our meals with deep satisfaction. As I was tossing around names for my budding little sauerkraut company, I kept thinking back to my family’s farmhouse and my memories of how ingredients were lovingly transformed into healthful and delici...

-Titulo Original : Duck, Duck, Goose The Ultimate Guide To Cooking Waterfowl, Both Farmed And Wild-Fabricante : Ten Speed Press-Descripcion Original: A lush, illustrated cookbook devoted to preparing and cooking ducks and geese, both domestic and wild, from the author of the award-winning blog Hunter Angler Gardener Cook. Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks-and even hunters-have a fear of cooking fowl. Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more. Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. Duck, Duck, Goose includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw’s delicious and doable recipes include basics such as Grilled Duck Breast and Slow-Roasted Duck; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and celebration-worthy fare such as Perfect Roast Goose. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami. The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese, Duck, Duck, Goose will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl. Review Featured Recipes from Duck, Duck, Goose Download the recipe for Smoked Duck with Lentils Download the recipe for Confit of Duck with Pasta and Lemon Download the recipe for Laotion Duck Salad Review “A Best Cookbook of 2013”-Sunset “Hank Shaw elevates waterfowl to its rightful place in the culinary skies. He will teach you how to turn flesh into edible works of art without sacrificing practicality. I’ll be reading-and using-this book for decades to come.” -Steven Rinella, author of American Buffalo and Meat Eater “You don’t have to be a hunter to want to cook duck and goose. Thankfully, Hank Shaw has demystified these birds for all to enjoy!” -Chris Cosentino, chef-owner of Incanto and winner of Top Chef Masters “Throughout history in Europe, Asia, and the Americas, the tasty, sustainable, and versatile duck has satisfied many happy diners. Whether you want to know the difference in taste between certain species or even how to make a duck hot dog, Hank’s book is a perfectly thorough guide on everything you need to know about preparing duck.” -Daniel Boulud, chef, restaurateur, and author of Braise “Hank Shaw has produced a kind of ‘ultimate cookbook,’ which I found utterly fascinating. Here is everything you will ever need to know about ducks and geese, how to hunt them in the supermarket or in the marsh, and how to cook them.” -Paula Wolfert, author of The Cooking of Southwest France and Mediterranean Cooking “In my universe there is no bigger star than Hank Shaw. Passionate and learned, his writing provides the inspiration for those who don’t live the outdoors lifestyle to be in the field and on the water. His recipes teach even the most expert cook how to use the right techniques for handling waterfowl in the kitchen and his wit and wisdom make Duck, Duck, Goose a superb read. With Holly Heyser’s beautiful and practical imagery, this book delivers on its promise to make us all more competent cooks.” -Andrew Zimmern, host of Bizarre Foods and Andrew Zimmern’s Bizarre World “I grew up among avid duck hunters and have enjoyed many meals of teal, mallards, and other wild ducks, and as a chef I’ve worked with every kind of domesticated duck. It’s no secret that duck is one of my favorite things to cook. I love that this book exists! I hope it will inspire many more cooks to explore the wonderful flavor of wild and domesticated ducks.” -Traci des Jardins, James Beard Awa...

-Titulo Original : The Old-fashioned The Story Of The Worlds First Classic Cocktail, With Recipes And Lore-Fabricante : Ten Speed Press-Descripcion Original: A complete history of one of the worlds most iconic cocktails--now the poster child of the modern cocktail revival--with fifty recipes for classic variations as well as contemporary updates. No single cocktail is as iconic, as beloved, or as discussed and fought-over as the Old-Fashioned. Its formula is simple: just whiskey, bitters, sugar, and ice. But how you combine those ingredients-in what proportion, using which brands, and with what kind of garnish-is the subject of much impassioned debate. The Old-Fashioned is the spirited, delightfully unexpected story of this renowned and essential drink: its birth as the ur-cocktail in the nineteenth century, darker days in the throes of Prohibition, re-ascension in the 1950s and 1960s (as portrayed and re-popularized by Don Draper on Mad Men), and renaissance as the star of the contemporary craft cocktail movement. Also featured are more than forty cocktail recipes, including classic variations, regional twists, and contemporary updates from top bartenders around the country. All are accessible, delicious, and elegant in their simplicity, demonstrating the versatility and timelessness of the Old-Fashioned formula. With its rich history, stunning photography, and impeccable recipes, The Old-Fashioned is a celebration of one of America’s greatest bibulous achievements. It is a necessary addition to any true whiskey-or cocktail-lover’s bookshelf, and destined to become a classic on par with its namesake beverage. Review an excellent history of the Old-Fashioned -Rien Fertel, The Wall Street Journal Robert Simonson is such an engaging author that he makes this the perfect book to accompany an easy chair and a well-made Old-Fashioned cocktail . . . An incisive, impeccably researched story of this too often forgotten classic cocktail, resulting in some good rollicking stories that American history is rich in. -John Mariani, Huffington Post [...] you won’t be engrossed in his book just because of all the mythology surrounding this storied drink. It’s filled with gorgeous photos of the Old-Fashioned in its eponymous glass and with recipes (which comprise a good half of the book) both traditional and modern, swapping out the whiskey for pretty much every other spirit available. -Ariana Auber, Austin American Statesman Simonson takes us on a witty and engaging tour through the drink’s long history and ends with recipes for traditional mixes and experimental twists. Like a good old-fashioned, his writing is dry but sweet; it’s got a kick, but is also low-key and best savored slowly. -David Cote, Time Out New York If you like a little lore with your whiskey, then this book is for you. It covers the story of how this one drink has survived from the early 19th century, through Prohibition, and now back again to being one of our favorites. [...] Alone or with a bottle of rye, this makes for the perfect holiday gift for the drink lover on your list. -Maureen Petrosky, The Kitchn About the Author ROBERT SIMONSON, journalist and author, is one of the leading authorities on spirits and cocktail culture in the United States. Called “our man in the liquor-soaked trenches” by the New York Times, he has written extensively about cocktails, spirits, bars, and bartenders for the Times, as well as GQ, Wine Enthusiast, Wine Advocate, Imbibe, Edible Manhattan and Edible Brooklyn, and Time Out New York. He lives in Brooklyn, New York. Excerpt. © Reprinted by permission. All rights reserved. Preface “I never treated it as just a cocktail.” -Doris Simonson My mother never drank liquor until she was twenty-one. She followed the rules. But when she embarked on what would become a long drinking life, she did so with purpose and not a little forethought. The first order of business was to find her drink. In those post-World War II days, when the cocktail hour was as inviolable a part of any day as sunrise and sunset, one had one’s drink. There was none of this flitti...

-Titulo Original : Classic German Baking The Very Best Recipes For Traditional Favorites, From Pfeffernusse To Streuselkuchen-Fabricante : Ten Speed Press-Descripcion Original: From her cheerful Berlin kitchen, Luisa Weiss shares more than 100 rigorously researched and tested recipes, gathered from expert bakers, friends, family, and time-honored sources throughout Germany, Austria, and Switzerland. German baking has influenced baking traditions around the world for generations and is a source of great nostalgia for those of German and Central European heritage. Yet the very best recipes for Germany’s cookies, cakes, tortes, and breads, passed down through generations, have never before been collected and perfected for contemporary American home bakers. Enter Luisa Weiss, the Berlin-based creator of the adored Wednesday Chef blog and self-taught ambassador of the German baking canon. Whether you’re in the mood for the simple yet emblematic Streuselkuchen, crisp and flaky Strudel, or classic breakfast Brotchen, every recipe you’re looking for is here, along with detailed advice to ensure success plus delightful storytelling about the origins, meaning, and rituals behind the recipes. Paired with more than 100 photographs of Berlin and delectable baked goods, such as Elisenlebkuchen, Marmorierter Mohnkuchen, and Schwarzwalder Kirschtorte, this book will encourage home bakers of all skill levels to delve into the charm of Germany’s rich baking tradition. Classic German Baking is an authoritative collection of recipes that provides delicious inspiration for any time of day, whether it’s for a special breakfast, a celebration with friends and family, or just a regular afternoon coffee-and-cake break, an important part of everyday German life. Review “If you’re fascinated by German baking, by the recipes for kuchen, cakes, tortes, cookies, and yeasted sweets passed down through generations, then you’ll be as joyful as I am that Luisa Weiss has given us this beautifully written and photographed book. Here, at last, is our portal to learning more about the long tradition of German baking, which has influenced bakers around the world, and to recreating such wonders at home. Classic German Baking is a sweet adventure.” - Dorie Greenspan, author of Dorie’s Cookies and the New York Times best-selling Baking Chez Moi “I’ve waited a long time for another book by Luisa Weiss. In demystifying German baking she has done all cooks a great service. An inspiring and delicious labour of love.” - Diana Henry, The Daily Telegraph Even if you don’t have the stamina for homemade apple strudel or Black Forest cake, this Berlin-born food blogger will win you over with her sandy almond sugar cookies. - The New York Times “Luisa Weiss takes classic German recipes and transforms them into extraordinarily modern takes. This is a book that even a novice can be inspired by.” - Mindy Segal, author of Cookie Love “I value few things more than classic recipes that honor tradition, are presented with heart, and are so well tested that you know you can trust them. This impressive volume by the wonderful Luisa Weiss is filled with these sorts of recipes. I can almost taste the apricot jam and smell the almond paste just by reading Classic German Baking.” - Julia Turshen, author of Small Victories “From stunning layered cakes to fruit-forward tarts and spiced holiday cookies, Luisa Weiss opens up the world of German baking to bakers around the world. My dream is to be in her kitchen, stretching strudel, twisting pretzels and layering chocolate tortes alongside her. Classic German Baking takes me right there.” - David Lebovitz, author of My Paris Kitchen This overdue guide is a happy marriage of European craft and American sensibilities. -Bonnie S. Benwick, The Washington Post As an expat American, Weiss has a sense of discovery that permeates her book, giving a sense of wonder and appreciation to the sometimes complicated recipes. It’s just the right sensibility, and it makes for a cookbook that’s not only useful and instructive but charming. - Amy Scattergood, The Los Angeles Times Berlin-born food...

-Titulo Original : Danielle Walkers Against All Grain Celebrations A Year Of Gluten-free, Dairy-free, And Paleo Recipes For Every Occasion [a Cookbook]-Fabricante : Ten Speed Press-Descripcion Original: NEW YORK TIMES BESTSELLER * 125 recipes for grain-free, dairy-free, and gluten-free comfort food dishes for holidays and special occasions NAMED ONE OF THE FIVE BEST GLUTEN-FREE COOKBOOKS OF ALL TIME BY MINDBODYGREEN When people adopt a new diet for health or personal reasons, they worry most about the parties, holidays, and events with strong food traditions, fearing their fond memories will be lost along with the newly eliminated food groups. After suffering for years with a debilitating autoimmune disease and missing many of these special occasions herself, Danielle Walker has revived the joy that cooking for holidays can bring in Danielle Walkers Against All Grain Celebrations, a collection of recipes and menus for twelve special occasions throughout the year. Featuring a variety of birthday cakes, finger foods to serve at a baby or bridal shower, and re-creations of backyard barbecue standards like peach cobbler and corn bread, Danielle includes all of the classics. There’s a full Thanksgiving spread-complete with turkey and stuffing, creamy green bean casserole, and pies-and menus for Christmas dinner; a New Years Eve cocktail party and Easter brunch are covered, along with suggestions for beverages and cocktails and the all-important desserts. Recipes can be mixed and matched among the various occasions, and many of the dishes are simple enough for everyday cooking. Stunning full-color photographs of every dish make browsing the pages as delightful as cooking the recipes, and beautiful party images provide approachable and creative entertaining ideas. Making recipes using unfamiliar ingredients can cause anxiety, and while trying a new menu on a regular weeknight leaves some room for error, the meal simply cannot fail when you have a table full of guests celebrating a special occasion. Danielle has transformed her most cherished family traditions into trustworthy recipes you can feel confident serving, whether you’re hosting a special guest with food allergies, or cooking for a crowd of regular grain-eaters. Review In her signature trusted voice, Danielle Walker offers a new classic filled with expert tips and recipes that achieve glory while being entirely grain-free and Paleo. Even if, like me, this way of eating isnt a lifestyle for you, nothing feels like its missing from these tried-and-true recipes. My body feels great, and my taste buds do, too. The pictures alone make you want to dive head first into her delicious world of abundance to celebrate all year long. -Daphne Oz, TV host and bestselling author Danielle Walker is nothing short of inspiring. Rather than allow autoimmune disease and food limitations to sideline her, she instead tackled them head-on, creating an approach to food thats not only sustainable for her and her family, but also mouthwateringly delicious! Her new collection of special occasion recipes is a treasure trove for anyone---food sensitive or otherwise---who enjoys beautiful food. -Ree Drummond, #1 New York Times bestselling author of The Pioneer Woman Cooks “Danielle is a master of her craft and this book is no exception. This is grain-free entertaining at its best and, most importantly, has the whole family in mind so no one is left out of an important celebration.” -Lisa Leake, #1 New York Times bestselling author of 100 Days of Real Food “Danielle Walker understands the incredible power that food has to help and to heal. Her inviting, vibrant recipes welcome everyone to the table with generosity and deliciousness. Thats something we can all celebrate!” -Mark Hyman, MD, New York Times bestselling author of Eat Fat, Get Thin “All of us form memories around food. So when we have to change our diet, it’s easy to fear that we’ll lose our ability to connect and take part in traditions. Danielle Walker understands this so well, and with 125 mouthwatering recipes, she proves that no matter what we eat (or don’t eat), we never have to give up the joy of...

-Titulo Original : Zoe Bakes Cakes Everything You Need To Know To Make Your Favorite Layers, Bundts, Loaves, And More [a Baking Book]-Fabricante : Ten Speed Press-Descripcion Original: IACP AWARD WINNER * The expert baker and bestselling author behind the Magnolia Network original series Zoe Bakes explores her favorite dessert-cakes!-with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more. “Zoe’s relentless curiosity has made her an artist in the truest sense of the word.”-Joanna Gaines, co-founder of Magnolia NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT Cake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In Zoe Bakes Cakes, bestselling author and expert baker Zoe François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut-Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals-like creaming butter and sugar-and Zoe’s expert knowledge to guide you, anyone can make these delightful creations. Featuring everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoe shows you how to celebrate any occasion, big or small, with delicious homemade cake. Review “One of the most prolific and awarded bakers in America has hit it out of the park with Zoe Bakes Cakes. Zoe François walked into my life almost twenty-five years ago and I told someone at the time, that lady is a star. Now I think I might have undersold her. This is the only cake book you will ever need. Superb recipes, clear and concise teaching, and a treasure trove of inspiration for beginners and experts.”-Andrew Zimmern, chef, teacher, and author “Zoe François’s love language is cakes. Studded, soaked, or stacked, she elevates the cake-baking game. From breakfast to birthday-and every occasion in between-Zoe’s artful, yet accessible cakes are a revelation. If you’re a master baker, an experimental baker looking to learn a few new tricks, orjust someone who loves eating cake, this glorious gem is for you.”-Candace Nelson, founder of Sprinkles Cupcakes and judge on Netflix’s Sugar Rush “Zoe Bakes Cakes is a spectacular collection of cakes that are within anyone’s reach, from beginning bakers to those who are looking to take their cakes to the next level. With the hows and whys, and lots of step-by-step photos from Zoe’s kitchen, it’s like having her right there with you, whipping, creaming, and swirling. This is the perfect baking book!”-David Lebovitz, author of My Paris Kitchen and Drinking French “Not only is this book expertly presented with amazing cake recipes for any mood or occasion (I see Hummingbird Cake!) and technique tutorials to ensure the home baker’s success, but it’s a true love letter to cake. Zoe’s personality and passion for baking and life will have you cranking up the music and smiling while you dance and bake, as if she were in the kitchen with you!”-Brian Hart Hoffman, editor in chief of Bake from Scratch “There are few I trust as much as Zoe François to deliver recipes for astonishingly beautiful cakes. She has the knack of demystifying complicated methods as well as imparting her amazing knowledge in ways that will have you rushing for your whisk. From the simple to the sensational, Zoe Bakes Cakes will inspire novices and experts alike. Generous, warm, and instructive, Zoe’s family favorites will undoubtedly become yours too. A joyous and delicious celebration of cake!”-Helen Goh, recipe columnist and co-author of Sweet “Zoe François’s book on cake is a must-have for every kitchen. Through her recipes and instruction, she is able to take intricate, complex cake creations and present them in ways that are straightforward and accessible to everyone-new bakers with much to learn, as well as experienced bakers with years of recipes under their belts.”-Sarah Kieffer, cookbook author, baker, and writer at The Vanilla Bean Blog About the Author Zoe François studied art at the University of Vermo...

-Titulo Original : Essential Ottolenghi [special Edition, Two-book Boxed Set] Plenty More And Ottolenghi Simple-Fabricante : Ten Speed Press-Descripcion Original: Experience Yotam Ottolenghi’s wholly original approach to Middle Eastern-inspired, vegetable-centric cooking with over 280 recipes in a deluxe boxed set of the beloved New York Times bestselling cookbooks Plenty More and Ottolenghi Simple, now in paperback for the first time. From powerhouse chef and author (with over five million book copies sold) Yotam Ottolenghi comes this collection of two fan favorites in collectible paperback covers. These visually stunning books feature over 280 recipes-spanning every meal, from breakfast to dessert, including snacks and sides-showcasing Yotam’s trademark dazzling, boldly flavored, Middle Eastern cooking style. Full of weeknight winners, for vegetarians and omnivores alike, such as Braised Eggs with Leeks and Za’atar, Polenta Chips with Avocado and Yogurt, Lamb and Feta Meatballs, Baked Orzo with Mozzarella and Oregano, and Halvah Ice Cream with Chocolate Sauce and Roasted Peanuts, Essential Ottolenghi includes: Plenty More: More than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. Organized by cooking method, from inspired salads to hearty main dishes and luscious desserts, this collection will change the way you cook and eat vegetables. Ottolenghi Simple: These 130 streamlined recipes packed with Yotam’s famous flavors are all simple in at least (and often more than) one way: made in thirty minutes or less, with ten or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. About the Author Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi. Excerpt. © Reprinted by permission. All rights reserved. From Plenty More Introduction Vegi-renaissance Chunky green olives in olive oil; a heady marinade of soy sauce and chile; crushed chickpeas with green peas; smoky paprika in a potent dip; quinoa, bulgur, and buckwheat wedded in a citrus dressing; tahini and halvah ice cream; savory puddings; fennel braised in verjuice; Vietnamese salads and Lebanese dips; thick yogurt over smoky eggplant pulp-I could go on and on with a list that is intricate, endless, and exciting. But I wasn’t always aware of this infinite bounty; it took me quite a while to discover it. Let me explain. As you grow older, I now realize, you stop being scared of some things that used to absolutely terrify you. When I was a little, for example, I couldn’t stand being left on my own. I found the idea-not the experience, as I was never really left alone-petrifying. I fiercely resented the notion of spending an evening unaccompanied well into my twenties; I always had a “plan.” When I finally forced myself to face this demon, I discovered, of course, that not only was my worry unfounded, I could actually feast on my time alone. Eight years ago, facing the prospect of writing a weekly vegetarian recipe in the Guardian, I found myself gripped by two such paralyzing fears. First, I didn’t want to be pigeonholed as someone who cooks only vegetables. At the time, and in some senses still today, vegetables and legumes were not precisely the top choice for most cooks. Meat and fish were the undisputed heroes in lots of homes and restaurant kitchens. They got the “star treatment” in terms of attention and affection; vegetables got the supporting roles, if any. Still, I jumped into the water and, fortunately, just as I was growing up and overcoming my fear, the world of food was also growing ...

-Titulo Original : The Franklin Barbecue Collection [special Edition, Two-book Boxed Set] Franklin Barbecue And Franklin Steak-Fabricante : Ten Speed Press-Descripcion Original: From brisket to steak, heres everything you need to know about meat. This deluxe boxed set from the revered pitmaster and New York Times bestselling author behind Austins Franklin Barbecue features exclusive paperback editions of his already iconic books: Franklin Barbecue and Franklin Steak. From Americas foremost barbecue authority and bestselling author Aaron Franklin comes this collection of two essential books for anyone interested in cooking meat to perfection. Franklin and James Beard Award-winning coauthor Jordan Mackay unlock the secrets behind truly great barbecue and mind-blowing steak, sharing years worth of hard-won knowledge. Franklin Barbecue: This bestselling book is the definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and, of course, cooking mind-blowing, ridiculously delicious barbecue. Franklin Steak: This indispensable guide is the be-all, end-all to cooking the perfect steak, buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel. For any meat lover, backyard grill master, or fan of Franklins fun yet authoritative approach, this book is a must-have. About the Author Aaron Franklin is one of the biggest, most recognized names in barbecue and the wider food world. His restaurant, Franklin Barbecue, has won every major barbecue award and has been in magazines ranging from GQ to Bon Appetit. The line to get into his Austin, Texas, hotspot is as long as ever, and the restaurant has sold out of brisket every day of its existence. Jordan Mackay is a James Beard Award-winning writer on wine, spirits, and food. His work has appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Wine and Spirits, Food & Wine, and Gourmet, among others. He has co-authored a number of cookbooks, including Secrets of the Sommeliers, a James Beard Award winner; Two in the Kitchen; Franklin Steak; and Franklin Barbecue, which spent twelve weeks on the New York Times bestseller list. Excerpt. © Reprinted by permission. All rights reserved. From Franklin Barbecue: The notion of putting everything I know about barbecue into a book is a daunting one. Not because I know so much-I’m still learning-but because of the nature of barbecue itself. It’s because the printed word-definitive, exacting, permanent-is in many ways antithetical to the process of cooking barbecue, which is, for lack of a better word, loosey-goosey. So many people want to have a recipe, but with all of the variables in barbecue-wood, quality of fire, meat selection, type of cooker, weather, and so on-there is no “magic” recipe. It just doesn’t operate with absolutes of temperature, time, and measurement. In fact, there are no rights or wrongs in barbecue (well, that may be a stretch), no “just one way,” and certainly no simple “black and white.” You’re much better off with general knowledge of what you want and an arsenal of tricks to have up your sleeve. So unlike most books that you may flip through a few times and then place on the shelf to display with the others, I hope this one will live a good portion of its life out in the field, be it in the kitchen or out by the smoker. These recipes aren’t really recipes but more of an idea of how I go about cooking barbecue and some guidelines. Now, this book is not a survey of barbecue traditions across the country. While I’ve been all over the United States and have eaten lots of great barbecue, there’s really only one tradition that I know intimately: my own. My style is steeped in the tradition of Central Texas, but it’s also got some wrinkles that I discovered along the way. So, with the greatest respect to all of the other styles around the country, in this book, all I discuss is what we do. Yes, I am wedded to the tradition of great Central Texas barbecue and ...

-Titulo Original : Turkey And The Wolf Flavor Trippin In New Orleans [a Cookbook]-Fabricante : Ten Speed Press-Descripcion Original: NEW YORK TIMES BESTSELLER * A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford’s irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf “Mason and his team are everything the culinary world needs right now. This book is a testimony of living life to the most and being your true self!”-Matty Matheson ONE OF THE BEST COOKBOOKS OF THE YEAR: Saveur, NPR, Publishers Weekly Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family’s holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation. In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip-loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom’s burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs. Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you’re gonna need some brand-new jeans. Review “Turkey and the Wolf is a Triple-D joint that’s as funky and off the hook as any place I’ve been. As creative and delicious as it is fun, this book delivers on bringin’ their New Orleans energy home, and will keep ya howlin’ for more.”-Guy Fieri “Welcome to the Turkey and the Wolf universe-the family, friends, food, and fun that make Mason Hereford’s restaurants so special. I’m as delighted by the photography and stories as I am to see all the recipes for the food I’ve enjoyed eating over the years.”-Nina Compton “Southern food gets a kick in the pants in this exuberant and irreverent debut, a collection of high/low recipes from Hereford, whose buzzy New Orleans restaurant gives the book its title. . . . The recipes are blazing and the tone delightfully profane, making this perfect for anyone ready to check their pretensions and get a little messy.”-Publishers Weekly (starred review) About the Author A native Virginian, Mason Hereford moved to New Orleans in 2008 and opened Turkey and the Wolf in 2016. Bon Appetit named it the best new restaurant in America. Food & Wine and GQ called it one of the most important restaurants of the decade, and Guy Fieri featured it on Diners, Drive-ins, and Dives. JJ Goode has co-written many cookbooks, including the New York Times bestseller Pok Pok with Andy Ricker, the James Beard Award-nominated State Bird Provisions with Stuart Brioza and Nicole Krasinski, and the James Beard Award-winning Eat a Little Better with President Obama’s White House chef and senior policy advisor for nutrition policy, Sam Kass. Excerpt. © Reprinted by permission. All rights reserved. Introduction The story begins with a bad sandwich. I grew up in rural Virginia, in the tiny town of Free Union. My formative food experiences were at shabby, family-run country stores-part gas station, part convenience mart, and part takeout counter. They sold beer and gas, lures and ammo, chili-cheese dogs and biscuits with white gravy. Some sold the delicacy that my mom calls “rat cheese,” a wheel of fake cheddar that sweats all day on the counter, typically unwrapped and unrefrigerated, to be purchased by the hunk and eaten with some saltines. It’s the dairy equivalent of a loosie cigarette. Sometimes when we were hard up for lunch, we’d stop at one of these stores and my mom would grab us some bologna sandwiches. I hated those bologna sandwiches. I hated the texture of flabby off-brand cased meat. I hated the yellow mustard (which I couldn’t stomach unless, for some reason, it was on a McDonald’s burger). The only way I knew how to turn that sandwich into something worth eating was to load it with salt-and-vinegar po...

-Titulo Original : Provecho 100 Vegan Mexican Recipes To Celebrate Culture And Community [a Cookbook]-Fabricante : Ten Speed Press-Descripcion Original: The definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home ONE OF THE BEST COOKBOOKS OF THE YEAR: Boston Globe and Glamour * “The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way.”-Nisha Vora, creator of Rainbow Plant Life and author of The Vegan Instant Pot Cookbook Edgar Castrejon went vegan as a college student when he realized that following a plant-based diet made him feel better, but he worried he would no longer fit in back at the table with his family. As a proud first-generation Mexican American growing up in Oakland, Edgar had spent countless hours with his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through “las manos magicas.” So Edgar began creating healthier, meatless variations on the dishes he grew up cooking and eating. Provecho features one hundred of Edgar’s ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, and feature Salvadoran and Colombian influences. And they’re all organized by how meals are approached in Edgar’s family: * La Mesa Llena (“The Full Table”): Mushroom Sancocho; No-Bake Enchiladas Verde with Jackfruit; Lentil-Cauliflower Empanadas * La Mesita (“The Small Table”): Sweet Potato and Kale Tacos; Quesadillas de Bro coli y Tofu; Vegan Queso Fundido * La Mañana Despues de la Cruda (“The Morning After”): Burritos de Desayuno; “Huevos” Rancheros; Papas con Chorizo Vegano * Antojitos (“Little Cravings”): Vegan Chipotle Crema; Mi Tia Evelia’s Ceviche de Coliflor; Ensalada de Nopales * Bebidas (“Drinks”): Oat Milk Horchata; Jugo de Espinaca y Pin a; Margarita Fuerte * Postrecitos (“Little Desserts”): Almond Milk Rice Pudding with Cashew Cream; Gelatina de Mango Coco; Apple Empanadas With Provecho, Edgar invites you to discover a whole new way to enjoy the flavors he has loved his entire life-and still wakes up craving every day. Review “Edgar Castrejon’s Provecho is here for the vegans, the flexitarians, the plant lovers, and the all-around good-time eaters. Let’s not put it in too tight a box. Give this to the person who never saw a taco they didn’t love, who could use a few new ways to fix up their frijoles, and who will appreciate having their mind blown by cashew cream tomato sauce slathered over their chile rellenos.”-Bon Appetit “Provecho is a book infused with love for food, family, and culture. The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way.”-Nisha Vora, creator of Rainbow Plant Life and author of The Vegan Instant Pot Cookbook “Every single dish looks beautiful and appetizing, from tacos to soups, sauces, and more. Watching Edgar channel his roots and provide us with these recipes from the heart and soul of his upbringing is nothing short of exciting for my plate and kitchen. Edgar knows comfort food; I love this book and I know you will too.”-Maria Koutsogiannis, plant-based chef and author of Mindful Vegan Meals “Edgar’s book is a master class in stunning photography, colorful cuisine, and the art of infusing heart in all your dishes. You will want to cook everything in this beautiful book!”-Joanne Molinaro, author of The Korean Vegan Cookbook “When it comes to creating delicious food, Edgar doesn’t hold back. His passion for celebrating culture and community shines in his recipes and his beautiful food photography. These recipes are vibrant and unique, celebrating plants in a way I’ve not seen before. From fresh aguachile to comforting sope de fideo, there is something in this book for everyone!”-Ashley Hankins, author of Make It Vegan “Fresh, flavorful, and comforting-the three words that perfectly encompass the ...

-Titulo Original : Your Guide To Not Getting Murdered In A Quaint English Village-Fabricante : Ten Speed Press-Descripcion Original: NATIONAL BESTSELLER * Considering a trip to a quaint English village? You’ll think twice after learning about the countless murderous possibilities lurking behind the bucolic façades, thanks to this illustrated guide from #1 bestselling author Maureen Johnson and illustrator Jay Cooper-perfect for fans of cozy mysteries. A weekend roaming narrow old lanes, touring the faded glories of a country manor, and quaffing pints in the pub. How charming. That is, unless you have the misfortune of finding yourself in an English Murder Village, where danger lurks around each picturesque cobblestone corner and every sip of tea may be your last. If you insist on your travels, do yourself a favor and bring a copy of this little book. It may just keep you alive. Brought to life with dozens of Gorey-esque drawings by illustrator Jay Cooper and peppered with allusions to classic crime series and unmistakably British murder lore, Your Guide to Not Getting Murdered in a Quaint English Village gives you the tools you need to avoid the same fate, should you find yourself in a suspiciously cozy English village (or simply dream of going). Good luck! And whatever you do, avoid the vicar. About the Author Maureen Johnson is the #1 New York Times and USA Today bestselling author of many young adult novels, including the very murderous Shades of London series and the Stevie Bell mysteries: Truly Devious, The Vanishing Stair, The Hand on the Wall, and The Box in the Woods. She has also done collaborative works, such as Let It Snow with John Green and Lauren Myracle (now a movie on Netflix), and several books in the Shadowhunter universe with Cassandra Clare. Her books have been translated into more than thirty-five languages. For safety’s sake, she lives in New York City; the vicar cannot reach her there. Jay Cooper’s books don’t normally include grisly murders, nefarious deeds, or corpses of any kind. He has written and/or illustrated more than twenty books for kids, including The Spy Next Door, The Pepper Party, and the Bots series, and has contributed work to the New York Times bestselling series The Last Kids on Earth. Currently he is illustrating a graphic novel entitled Super Atomic Wombat Girl. He’s also a graphic designer of theatrical advertising, and has worked on more than a hundred Broadway musicals and plays (which have heaps of deaths). Excerpt. © Reprinted by permission. All rights reserved. A Note to the Gentle Reader It’s happened. You’ve finally taken that dream trip to England. You have seen Big Ben, Buckingham Palace, and Hyde Park. You have ridden in one of London’s famous black cabs and encountered the Beef-eaters at the Tower of London and the ravens under their care. You have taken the Jack the Ripper tour and walked those bloody footsteps in East London. This should be enough for anyone-but, perhaps, not enough for you. You’ve decided to leave the hustle and bustle of the city to stretch your legs in the bucolic countryside of these green and pleasant lands. You’ve read the books and watched the shows. You know what to expect: You’ll drink a pint in the sunny courtyard of a local pub. You’ll wander down charming alleyways between stone cottages. Residents will tip their flatcaps at you as they bicycle along cobblestone streets. It will be idyllic. The author respectfully suggests you put aside these fantasies. It is possible that you will find yourself in a placid and tedious little corner of England; it is just as possible that you will end up in an English Murder Village. You will not know you are in a Murder Village, as they look like all other villages. When you arrive in Shrimpling or Pickles-in-the-Woods or Wombat-on-Sea or wherever it is, there will be no immediate signs of danger. This is exactly the problem. You are already in the trap. My advice: Stick to urban areas. Do not go to the countryside. Dispose of this book, and continue on with your life. If you still insist on pursuing this...

-Titulo Original : Love To Eat 75 Easy, Craveworthy Recipes For Healthy, Intuitive Eating [a Cookbook]-Fabricante : Ten Speed Press-Descripcion Original: A balanced relationship with your food is within reach! These 75 recipes offer the freedom to eat the foods you love, without guilt, and to live your damn life once and for all. “Nicole’s focus on wholesome recipes that fill your body and soul is such a balanced way to approach cooking, and will help encourage a healthy, loving relationship to food and your body.”-Rachel Conners, author of Bakerita In Love to Eat, Nicole Keshishian Modic teaches you how to listen to your body’s cues around food, discover a more flexible relationship to your diet, and nourish your body with real, whole-foods recipes that celebrate flavor. Growing up in Los Angeles, Nicole was surrounded by society’s complicated views on women’s bodies and countless diet crazes, but her Armenian father instilled his deep passion for food and flavor within her. Years of quietly suffering from an eating disorder led Nicole to find healing in the most unlikely place for her at the time-the kitchen-as she turned former binge foods into healthy but indulgent standards on her wildly popular blog, KaleJunkie. This inspirational cookbook is filled with recipes and inspirational stories to keep you feeling satisfied in body and mind. Nicole also shares her philosophy on what food freedom and intuitive eating truly mean (spoiler alert: Neither is about restrictive dieting!) and advice on how to carry that positive attitude into other aspects of your life. 75 recipes showcase Nicole’s Armenian background, love of comfort foods, and passion for creative (and kid-friendly) plant-forward meals. Discover dishes such as: * Blueberry Pancake Bread Muffins * Armenian Stuffed Bell Pepper Dolmas * The Best Quinoa Tabbouleh * Sweet and Sour Crunchy Cauliflower Bites * One-Pot Penne Arrabbiata * The Coziest Lemon Chicken Soup * Sweet Potato SMores Cookies. * Life-Changing Chocolate Chip Tahini Cookies With accessible and nutritious recipes designed for real, busy life, Love to Eat proves that there is room for a juicy burger in a healthy lifestyle-as long as you’re eating with purpose and listening to your intuition. Review “Nicole’s recipes never fail to impress and make my mouth water. Love to Eat is full of recipes that highlight her love of all things tahini, mouth-watering sweet and savory dishes, and her ingenious tips for making life easier in the kitchen, adding immeasurable value and deliciousness to your life and plate. Her focus on wholesome recipes that fill your body and soul is such a balanced way to approach cooking, and will help encourage a healthy, loving relationship to food and your body. You’ll want to try every recipe!”-Rachel Conners, author of Bakerita “Nicole embodies so much of what we all need more of: warmth, generosity, guidance, and dependability. You can rest assured that the beautiful, nourishing recipes in Love to Eat have been tested over and over with a steadfast commitment to detail and approachability. This book will help you not only become a better cook and baker, but a better friend to yourself.”-Kathleen Ashmore, chef and producer “There’s not one page of this cookbook I haven’t earmarked to make the recipe. Nicole has written a must-read primer for those who love food as much as they love their own health and wellness . . . no boring, basic ‘rabbit food.’ All good eats inside.”-Kevin Curry, founder and author of FitMenCook “Nicole’s debut cookbook is filled with everything that I want to eat, hence the title, Love to Eat. Her way of making indulgent food healthy yet accessible shines through in recipes like the Life Changing Tahini-Chocolate Chip Cookies, or the Bakery-Style Morning Glory Muffin. Nicole also introduces us to her Armenian heritage through dishes such as the Hummus with Spiced Ground Beef & Pine Nuts that’s sure to be in heavy rotation in my kitchen!”-Dzung Lewis, author of The Honeysuckle Cookbook “Those in search of wholesome eats to satisfy their bellies as well as their emotions will fi...

-Titulo Original : First Generation Recipes From My Taiwanese-american Home [a Cookbook]-Fabricante : Ten Speed Press-Descripcion Original: In this stunning exploration of identity through food, the blogger behind Little Fat Boy presents 80 recipes that are rooted in his childhood as a first-generation Taiwanese American growing up in the Midwest. “This book will transport you, it will make you cry (again and again), and it will delight you with flavor combinations that are both new and nostalgic.”-Molly Yeh, cookbook author and Food Network host ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appetit In First Generation, Frankie Gaw of Little Fat Boy presents a tribute to Taiwanese home cooking. With dishes passed down from generations of family, Frankie introduces a deeply personal and essential collection of recipes inspired by his multicultural experience, melding the flavors of suburban America with the ingredients and techniques his parents grew up with. In his debut cookbook, Frankie will teach you to master bao, dumplings, scallion pancakes, and so much more through stunning visuals and intimate storytelling about discovering identity and belonging through cooking. Recipes such as Lap Cheong Corn Dogs, Honey-Mustard Glazed Taiwanese Popcorn Chicken, Stir-Fried Rice Cakes with Bolognese, Cincinnati Chili with Hand Pulled Noodles, Bao Egg and Soy Glazed Bacon Sandwich, and Lionshead Big Mac exemplify the stunning creations born out of growing up with feet in two worlds. Through step-by-step photography and detailed hand-drawn illustrations, Frankie offers readers not just the essentials but endless creative new flavor combinations for the fundamentals of Taiwanese home cooking. Review “Dedicated to his parents, the Asian community, and the LGBTQ community, Little Fat Boy blogger Frankie Gaw’s debut cookbook is a buoyant, deeply felt exercise in memory, identity, and flavor. The food in Gaw’s cookbook attests to a palate shaped by the foods of the Midwest and the dishes cooked by his Taiwanese grandmothers.”-Eater “‘Immigrants-their food and their stories-are the heart of America and what makes this country thrive. This is just one of those stories,’ writes Little Fat Boy blogger Frankie Gaw in this debut book.”-Epicurious “Through step-by-step photography and hand-drawn illustrations, [Frankie] Gaw will teach you how to master Taiwanese classics like bao, dumplings, and scallion pancakes. But you’ll also find dishes that reflect his multicultural experience, like Lap Cheong Corn Dogs and Honey-Mustard Glazed Taiwanese Popcorn Chicken.”-Thrillist “There’s an exciting energy in these books that really fights the shackles of the supposed ‘authenticity’ people expect their food to have. Frankie Gaw’s debut cookbook, First Generation, is no different. The food is flavor-packed . . . and the book is a necessary antidote for anyone who finds themselves in a cooking rut.”-Khushbu Shah, Food & Wine “Frankie Gaw has long been documenting recipes from his upbringing as a Midwestern Taiwanese American on his blog, Little Fat Boy. His debut cookbook features some of his favorites . . . while reflecting on the resilience of the immigrant spirit.”-The Takeout “[First Generation is] full of traditional Taiwanese favorites, as well as [Frankie Gaw’s] own unique creations that celebrate the various places and cultures that have shaped his cooking.”-Book Riot “First Generation is a powerful exploration of personal identity alongside timely questions about what it means to be both Taiwanese and American. In this sparkling debut, Gaw delivers a blueprint of what all cookbooks should strive to be-personal, sincere, thought-provoking, and utterly hunger-inducing.”-Hetty Lui McKinnon, food writer and author of four cookbooks including To Asia, With Love “First Generation is a beautiful memoir of food, evoking the emotions of being in between immigrant traditions and American life. Being in the middle is something that is difficult but is also a journey to be proud of, especially when the results are so delicious.”-Brandon Jew, author of Mister Jiu’s i...

-Titulo Original : Marie Kondos Kurashi At Home How To Organize Your Space And Achieve Your Ideal Life (the Life Changing Magic Of Tidying Up)-Fabricante : Ten Speed Press-Descripcion Original: Transform your home into a haven of calm and achieve your ideal lifestyle with this inspirational visual guide featuring more than 100 photographs, from the Netflix star and #1 bestselling author of The Life-Changing Magic of Tidying Up. “Encouraging readers to take an even more holistic and personal approach to curating their environments, [Marie] Kondo shares a visual guide featuring more than 100 photographs to inspire them to envision, and then create, more fulfilling and joyful lives.”-J.P. Morgan’s nextlist 2023 Inspired by the Japanese concept of kurashi, or “way of life,” Kurashi at Home invites you to visualize your best life from the moment you wake up until the end of each day. By applying Marie Kondos time-tested query-“Does it spark joy?”-to your mindset and behaviors, you are invited to take an even more holistic and personal approach to curating your environment by imagining what your life could look like full of connection and free from any limitations. This ideal vision then becomes a touchpoint that helps you make conscious, mindful choices-from how you use every corner of your living space to how you take advantage of every moment. At its core, the KonMari philosophy focuses not on what to get rid of, but on what sparks joy in your life. In this inspirational visual guide, beautiful photographs and Kondos unique suggestions empower you to embrace what you love about your life and then reflect it in your home, activities, and relationships, like creating a calm nook for working, scheduling weekly get-togethers with family or friends, or having relaxing nighttime rituals that promote a restful sleep. Your newfound clarity will inspire you to clear out the unneeded clutter so you can appreciate the inviting spaces, treasured belongings, and peaceful moments that remain. About the Author Marie Kondo is a tidying expert, bestselling author, star of Netflixs hit show Tidying Up with Marie Kondo, and founder of KonMari Media, Inc. She has been featured in the New York Times, Wall Street Journal, London Times, and Vogue, and on The Late Show with Stephen Colbert and Ellen. She was named one of Time magazines 100 Most Influential People in the World. Excerpt. © Reprinted by permission. All rights reserved. If you could make any dream come true, what would your ideal lifestyle be? Exploring the answer to this question helps build the foundation for a life that sparks joy. That’s why I begin with every client by asking them to share their hopes and dreams. Their eyes shine as they describe a palatial house with lovely furniture in natural colors or a big kitchen where they can bake cakes. But before long reality starts to sink in, and the light in their eyes fades. “I live in a tiny apartment,” they’ll say. “How can I make a palace out of a room that’s just 80 square feet? I guess I should be more realistic.” On the surface, this seems like a perfectly logical conclusion, and to be honest, for a long time I wasn’t quite sure how to respond. How could I ask my clients to compromise on their dreams? How could I tell someone who loves Renoir to decorate their one-room apartment with something “more suitable,” like Japanese woodblock prints, and just focus on keeping the space clean? That would never motivate them to tidy. The very thought would quench the least spark of joy. When visualizing our ideal lifestyle, should we give our imagination free rein, or stick to what’s possible? This is a tricky question-one I had to mull over for some time. In Japanese, the word for “lifestyle” is kurashi. As I pondered this word, I realized I didn’t know exactly what it meant. Looking it up in the Daijisen dictionary of Japanese terms, I discovered an interesting fact. According to this source, it means “the act of living; spending each day; daily life; making a livelihood.” The verb kurasu means “to pass one’s time until sunset; to spend one’s day.” In other words, the ideal kurashi simply me...

-Titulo Original : Pride Of A Nation A Celebration Of The U.s. Womens National Soccer Team (an Official U.s. Soccer Book)-Fabricante : Ten Speed Press-Descripcion Original: The first official history of the U.S. Womens National Soccer Team, celebrating nearly four decades of the teams athletic excellence and cultural impact and featuring 250 full-color photographs Telling the U.S. Womens National Soccer Teams story in eye-popping photos and expert prose, Pride of a Nation is a lavish tribute to one of the most beloved teams in sports, revisiting their historic four World Cup titles and four Olympic gold medals, as well as unforgettable players across the generations, such as Mia Hamm, Brandi Chastain, Abby Wambach, Megan Rapinoe, Carli Lloyd, Briana Scurry, Hope Solo, Alex Morgan, Sophia Smith, Rose Lavelle, Catarina Macario, Mallory Pugh, and more. Drawing from full access to U.S. Soccers photo and print archives, this beautifully illustrated tribute includes: A foreword by Julie Foudy, two-time World Cup and Olympic Champion One-of-a-kind action shots and behind-the scenes photos Original essays by award-winning writer and documentary filmmaker Gwendolyn Oxenham exploring the evolution of the women’s game and its world-changing impact on the culture at large Exclusive player polls ranking the best teams of each decade and the All-Time Best XI Excerpts of the best previously published writing and prize-winning reporting about the epic games and greatest players over the past forty years Stats, records, illuminating trivia, and more Honoring the fierce athleticism and unshakeable spirit of the charismatic pioneers who planted the U.S. women’s soccer flag in 1985, and those who have made the rest of the world salute it ever since, this incisive and entertaining book will be a keepsake for soccer lovers everywhere. About the Author Gwendolyn Oxenham, a former standout player at Duke, is the author of Under the Lights and in the Dark and Finding the Game and has written extensively about the USWNT for The Atlantic, Sports Illustrated, and ESPN. Julie Foudy, co-captain of the 1999 World Cup championship team, is a commentator for ESPN. She is also the host of the podcast Laughter Permitted with Julie Foudy. David Hirshey, a former editor at Esquire and The New Yorker, has been writing about soccer for forty years, and has covered three Women’s World Cups for Deadspin, ESPN, and the Los Angeles Times. Rob Fleder was executive editor of Sports Illustrated and the editor of SI Books during his twenty years at Time Inc. Roger Director is an Emmy-nominated screenwriter, TV producer, prize-winning journalist, and the author of I Dream in Blue. Excerpt. © Reprinted by permission. All rights reserved. The Pioneers At the opening ceremony of the 1985 National Sports Festival in Baton Rouge, Louisiana, diver Greg Louganis carries the torch as fireworks explode in the sweltering night sky. The 55,000 fans filling LSU’s Tiger Stadium are there to watch the top amateur athletes in the U.S. compete against one another-and among them are seventy of the country’s best women soccer players. There’s a feeling in the air: Something is brewing. At the festival’s end, officials announce that a national team is forming. They call out seventeen names. Every player sitting in the grass hopes to hear her name. There is no women’s soccer in the Olympics yet. There is no women’s World Cup. But that stops no one from dreaming. These pioneers-most of whom you’ve never heard of-start everything, playing in an era when you still had to hand back your USA gear after each trip. Their stories hinge on grit: They follow this game anywhere. Take Emily Pickering, a self-described “poor kid” from Long Island. She would lose her brother to a drunk driver when she was six; in high school, her best friend died in a car accident while sitting next to her. The game was what Pickering had. Her high school coach drove her nine hours to Chapel Hill because UNC was one of the few schools with scholarships. That audition changed her life. “She was a frigging ass kicker,” says UNC coach Anson Dorrance. “Sh...

-Titulo Original : What Color Is Your Parachute? Your Guide To A Lifetime Of Meaningful Work And Career Success-Fabricante : Ten Speed Press-Descripcion Original: The groundbreaking, indispensable guide to rewarding work and a fulfilling life-more than ten million copies sold! For more than fifty years, What Color Is Your Parachute? has transformed the way people think about job hunting. Whether searching for that first position, recovering from a layoff, or dreaming of a career change, What Color Is Your Parachute? has shown millions of readers how to network effectively, compose impressive resumes and cover letters, interview with confidence, and negotiate the best possible salary-while discovering how to make their livelihood part of authentic living. More than a job-hunting book, Richard N. Bolles’s timeless wisdom and famed self-assessment exercise clarifies seven key dimensions, so you can uncover your greatest passions, most valued traits, and transferable skills to design a life that enables you to flourish. With the job market in constant flux, people everywhere have found that understanding who they are-what they care about, where and how they do their best work, and the most effective way to express their abilities-is the best compass to navigating an ever-changing and challenging professional landscape. It is also how their work can become part of a life filled with passion and purpose. Using the trailblazing advice and enduring guidance of What Color Is Your Parachute?, job-hunters and career changers will have the tools to discover-and land-the work, and life, most meaningful to them. Review What Color Is Your Parachute? is about job-hunting and career-changing, but its also about figuring out who you are as a person and what you want out of life.--Time It remains the go-to guide for everyone from midlife-crisis boomers looking to change their careers to college students looking to start one.--New York Post Ideally, everyone should read What Color Is Your Parachute? in the tenth grade and again every year thereafter.--Fortune About the Author Richard N. Bolles led the job-search field for more than forty years. A member of Mensa and the Society for Human Resource Management, he served as the keynote speaker at hundreds of conferences. Excerpt. © Reprinted by permission. All rights reserved. Chapter 1 Welcome to the Ever-Changing World of the Job Search If you are trying to better understand yourself, and what you have to offer to the world, this book is for you. If the recent turmoil created by the pandemic has impacted your work situation, this book is for you. If you are out of work and want practical help, this book is for you. If you are trying to understand how the world, and particularly the world of work, really works these days, this book is for you. If you’ve been out of work a long time, and you think you’re now permanently unemployable, this book is for you. If you’re on the edge of poverty these days, this book is for you. If you’re dealing with a disability, this book is for you. If you’re trying to figure out a new career or your first career, this book is for you. If you are trying to figure out what you want to do next with your life, this book is for you. If you’re trying to find a better work-life balance, this book is for you. If you’re feeling stuck and need a way out, this book is for you. If you’re just graduating from college and have to live with your parents because you can’t find any work, this book is for you. If you’re trying to start your own business, this book is for you. If you’re a returning veteran, this book is for you. If you’re facing retirement and want to know what to do to support yourself, this book is for you. A Quick Crash Course on the World of Work Job markets are fickle. At the end of 2019, employment numbers had been trending upward for almost a decade, the longest recovery and expansion since the Bureau of Labor Statistics started keeping track in 1939. Then, in March of 2020, the pandemic changed everything. In one month, the US lost over 20 million jobs. It was widely feared th...