Processing opened up the world of programming to artists, designers, educators, and beginners. The Processing.py Python implementation of Processing reinterprets it for today's web. This short book gently introduces the core concepts of computer programming and working with Processing. Written by the co-founders of the Processing project, Reas and Fry, along with co-author Allison Parrish, Getting Started with Processing.py is your fast track to using Python's Processing mode.
Enormous quantities of data go unused or underused today, simply because people can't visualize the quantities and relationships in it. Using a downloadable programming environment developed by the author, Visualizing Data demonstrates methods for representing data accurately on the Web and elsewhere, complete with user interaction, animation, and more. How do the 3.1 billion A, C, G and T letters of the human genome compare to those of a chimp or a mouse? What do the paths that millions of visitors take through a web site look like? With Visualizing Data, you learn how to answer complex questions like these with thoroughly interactive displays. We're not talking about cookie-cutter charts and graphs. This book teaches you how to design entire interfaces around large, complex data sets with the help of a powerful new design and prototyping tool called "Processing". Used by many researchers and companies to convey specific data in a clear and understandable manner, the Processing beta is available free. With this tool and Visualizing Data as a guide, you'll learn basic visualization principles, how to choose the right kind of display for your purposes, and how to provide interactive features that will bring users to your site over and over. This book teaches you: The seven stages of visualizing data -- acquire, parse, filter, mine, represent, refine, and interact How all data problems begin with a question and end with a narrative construct that provides a clear answer without extraneous details Several example projects with the code to make them work Positive and negative points of each representation discussed. The focus is on customization so that each one best suits what you want to convey about your data set The book does not provide ready-made "visualizations" that can be plugged into any data set. Instead, with chapters divided by types of data rather than types of display, you'll learn how each visualization conveys the unique properties of the data it represents -- why the data was collected, what's interesting about it, and what stories it can tell. Visualizing Data teaches you how to answer questions, not simply display information.
Processing opened up the world of programming to artists, designers, educators, and beginners. This short book gently introduces the core concepts of computer programming and working with Processing. Written by the co-founders of the Processing project, Reas and Fry, Getting Started with Processing shows you how easy it is to make software and systems with interactive graphics. If you're an artist looking to develop interactive graphics programs or a programmer on your way to becoming an artist, this book will take you where you want to go. Updated with new material on graphics manipulation, data, and for the latest version of Processing.
The new edition of an introduction to computer programming within the context of the visual arts, using the open-source programming language Processing; thoroughly updated throughout. The visual arts are rapidly changing as media moves into the web, mobile devices, and architecture. When designers and artists learn the basics of writing software, they develop a new form of literacy that enables them to create new media for the present, and to imagine future media that are beyond the capacities of current software tools. This book introduces this new literacy by teaching computer programming within the context of the visual arts. It offers a comprehensive reference and text for Processing (www.processing.org), an open-source programming language that can be used by students, artists, designers, architects, researchers, and anyone who wants to program images, animation, and interactivity. Written by Processing's cofounders, the book offers a definitive reference for students and professionals. Tutorial chapters make up the bulk of the book; advanced professional projects from such domains as animation, performance, and installation are discussed in interviews with their creators. This second edition has been thoroughly updated. It is the first book to offer in-depth coverage of Processing 2.0 and 3.0, and all examples have been updated for the new syntax. Every chapter has been revised, and new chapters introduce new ways to work with data and geometry. New “synthesis” chapters offer discussion and worked examples of such topics as sketching with code, modularity, and algorithms. New interviews have been added that cover a wider range of projects. “Extension” chapters are now offered online so they can be updated to keep pace with technological developments in such fields as computer vision and electronics. Interviews SUE.C, Larry Cuba, Mark Hansen, Lynn Hershman Leeson, Jürg Lehni, LettError, Golan Levin and Zachary Lieberman, Benjamin Maus, Manfred Mohr, Ash Nehru, Josh On, Bob Sabiston, Jennifer Steinkamp, Jared Tarbell, Steph Thirion, Robert Winter
The go-to air fryer cookbook with 75 recipes for your favorite indulgences—faster, healthier, and crispier! “You won’t believe all the fun and inventive things the air fryer can do.”—Claire King, head of culinary at Tasty The air fryer is the newest must-have kitchen appliance and it’s easy to see why: fried foods come out perfectly crispy and crunchy, using little to no oil, and at a fraction of the calories—all ready in less time and with less mess. With the air fryer’s versatility, whether you’re frying, baking, or roasting, you may never turn your oven on again! This essential air fryer cookbook shows you how to create healthier fresh takes on comfort food classics, crowd-pleasing snacks, and kid-friendly dishes, such as Triple-Coconut Shrimp • Memphis-Style BBQ Pork Ribs • French Onion Potato Skins • Crispy Herbed Chickpeas • Charred Sweet Potatoes • Homemade Personal Pizzas • Cheesy Pull-Apart Garlic Bread • Sweet-and-Sour Brussels Sprouts • Gooey “Spoon” Brownies • Lemon–Poppy Seed Drizzle Cake With recipes that are creative, fast, and foolproof, plus bonus tips and techniques, this is the only air fryer cookbook you need to get the most of your new favorite kitchen gadget. Praise for Air Fry Every Day “Rethink the way you air fry, or cook in general, with this cookbook packed with delicious and healthy recipes from my favorite person, Ben Mims. From crispy classics, like Shoestring French Fries or Fried Chicken Tenders, to surprising vegetables and desserts, like Mole-Braised Cauliflower or Strawberry Scone Shortcake, your mind will be blown with the diversity of meals you can make using this piece of equipment, and save on an oily mess in your kitchen.”—Farideh Sadeghin, Culinary Director at Munchies “In an oversaturated market of niche cookbooks and novelty cookware, Ben Mims manages to rise above, expanding the horizons of the air fryer thanks to his technical test-kitchen expertise and his creative culinary streak. I will follow Ben and his biscuits wherever he takes them! Despite my tiny Brooklyn kitchen, I’m compelled to make room for an Air Fryer, buy his book and master his approach.”—Alexa Weibel, Senior Food Editor at Rachael Ray Every Day
With p5.js, you can think of your entire Web browser as your canvas for sketching with code! Learn programming the fun way--by sketching with interactive computer graphics! Getting Started with p5.js contains techniques that can be applied to creating games, animations, and interfaces. p5.js is a new interpretation of Processing written in JavaScript that makes it easy to interact with HTML5 objects, including text, input, video, webcam, and sound. Like its older sibling Processing, p5.js makes coding accessible for artists, designers, educators, and beginners. Written by the lead p5.js developer and the founders of Processing, this book provides an introduction to the creative possibilities of today's Web, using JavaScript and HTML. With Getting Started with p5.js, you'll: Quickly learn programming basics, from variables to objects Understand the fundamentals of computer graphics Create interactive graphics with easy-to-follow projects Learn to apply data visualization techniques Capture and manipulate webcam audio and video feeds in the browser
Processing opened up the world of programming to artists, designers, educators, and beginners. This short book gently introduces the core concepts of computer programming and working with Processing. Written by the co-founders of the Processing project, Reas and Fry, Getting Started with Processing shows you how easy it is to make software and systems with interactive graphics. If you're an artist looking to develop interactive graphics programs or a programmer on your way to becoming an artist, this book will take you where you want to go. Updated with new material on graphics manipulation, data, and for the latest version of Processing.
It's the summer of 1973 in Weir, Arkansas. Billy is on the other side of town walking through a burned-down house, when he thinks he hears the voice of his dead father arguing, and then gun shots. Billy makes friends with Mabel Ann, who hears voices, too. The two unlikely friends begin a search to learn more about Billy's father and the voices.
A guide to cooking grilled, smoked, and outdoor-roasted foods outlines nine menus that feature such options as Texas-style barbecue and wood-fired paella, providing complementary recipes for game meats, side dishes, and desserts.
Across the Mediterranean, from Spain to Morocco, via Italy, Sicily, Greece and Lebanon, one delicious food influence gives way to the next. The whole region is a rich seam of deeply delicious food, and the recipes in this mouth-watering collection are gathered far and wide from anywhere the Mediterranean Sea touches the shore. They are recipes full of passion, colour and flavour, simple and accessible, and will instantly transport you to the sun-soaked shores of your favourite holiday destinations with minimal effort in the kitchen. These are dishes inspired by the Mediterranean classics, by how locals eat or by single ingredients – think olive oil, the perfumed zest of lemons and oranges, fresh herbs, ripe seasonal tomatoes, juicy stone fruits, oozy figs, sizzling garlic, crushed, aromatic spices, smoky grilled meats and plenty of flatbreads to mop up the juices. Recipes include: Burek with honey-roasted pumpkin, goat's cheese and mint from Croatia Oven-baked black rice from Spain Lebanese seven-spice falafel Cumin-roasted aubergines from Tunisia Cretan grilled smokey sardines Sicilian sea bass crudo with blood orange and cumin Pork belly gyros from Greece Turkish-style spiced lentils with pumpkin, chicken and aleppo pepper Moroccan pastilla with slow-cooked pheasant Quince and honey tart from Syria and a classic Italian Tiramisu Travel across continents and delve into these pages to not only cook like a Mediterranean but eat like one too: take time, invite friends and family, pour a glass of wine and lay the table. Bon appétit!
An explosion in a nuclear power plant. Kids patched up with scavaged body parts and bionic implants. A growing army of superhuman soldiers programmed for destruction. Shunned by his family and friends, Cameron joins forces with the Monster Republic to seek revenge on the psycho scientist who did this to them.
From the acclaimed executive chef of a Michelin-starred seafood restaurant comes a comprehensive, beautifully designed guide to cooking fish, for home cooks of all skill levels. School of Fish is an all-encompassing culinary education in one handy—not to mention gorgeously photographed—cookbook. Ben Pollinger, executive chef of upscale Manhattan restaurant Oceana, distills years of experience working in some of the world’s best restaurants in this no-nonsense book that demystifies the art of cooking seafood. With more than 100 recipes organized by technique from the easiest to the most advanced, Pollinger takes you through the ins and outs of baking, roasting, braising, broiling, steaming, poaching, grilling, frying, sautéing, and of course seasoning. In addition, he offers up terrific recipes for basics (like Homemade Hot Sauce and Fish Fumet); dressed fish (from ceviche to tartars); salads, pasta, rice, and sides (such as Salmon Salad with Spinach, Dill, and Mustard Vinaigrette); soups and chowders (including Gazpacho with Seared Scallops); and one-pot meals (like Caribbean Fish Stew and Thai-Style Bouillabaisse). And to round out your seafood education, School of Fish includes a Fish-ionary, a Guide to Unusual Ingredients, and detailed step-by-step photos to complement the 100 photographed recipes. As appealing in its presentation as it is useful, this guide outlines all the skills you need for perfecting your culinary craft. So whether you’re a home cook trying something new or an experienced “afishionado,” School of Fish will turn you into a better cook and an authority on all things seafood.
The guide to cooking with fire and feeding a crowd, restaurateur Ben Ford gives step-by-step instructions with photos and illustrations so that you can grill, smoke, or roast the whole beast outdoors—or prepare a “tamed” version of the feast in your home kitchen. Cook big. Play with fire. Get your hands dirty. Chef Ben Ford is known for wowing crowds with his handcrafted feasts of enormous proportions—a whole pig roast, paella for eighty, burgers for the block. Now, in Taming the Feast, his complete guide to outdoor grilling, smoking, and roasting, Ford divulges his secrets for nine jaw-dropping feasts for the adventurous home cook and DIY enthusiast. From mouthwatering Texas-style barbecue to Wood-Fired Paella, these entertaining blueprints can be used to throw a party for the whole neighborhood or an intimate dinner for four. A culinary MacGyver, Ford also provides unique complete do-it-yourself primers for making simple custom outdoor cookers that coax the ultimate flavor out of salmon, pig, rabbit, burgers, bratwurst, turkey, and lamb. Here are easy-to-follow step-by-step instructions, drawings, and timelines for constructing a baking barrel, cinder-block oven, smoking shed, and roasting box in your own backyard. Ford’s food reflects his passion for artisanal techniques, innovative combinations of flavors, and seasonal ingredients. Delicious sides, including Avocado Crostini with Tomatoes, Capers, Olives, Almonds, and Arugula, Persimmon Salad with Goat Cheese and Candied Pecans, Cheddar Cheese Loaf with Artisanal Ham and Spicy Brown Mustard, complement hearty main dishes. Each feast ends on a playful note with delicious desserts like classic S’mores with homemade marshmallows and graham crackers and Coconut and Banana Cream "Pies." Each chapter also includes creative recipes to make use of the leftovers you’re sure to have. Taming the Feast is further enlivened by gorgeous photography and Ford’s stories of growing up with his father, Harrison Ford, then a carpenter, and his life as chef at some of California’s most celebrated restaurants working under such pillars of California cuisine as Alice Waters, Paul Bertolli, David Tanis, Nancy Silverton, Mark Peel, and Eberhard Müller. Whether you are hosting a pig roast, a fish fry, or a backyard barbecue family reunion, you can be sure everyone will leave your party entertained, well fed, and raving about the food.
The story of a group of idealistic British volunteers who achieved the first victory against Fascism – the greatest unknown turning point of the 20th century. In 1937 a group of idealistic British volunteers sailed from England to fight the dark threat of dictatorship in Spain. In the olive groves of Jarama, near Madrid, they achieved the first victory against Franco's army. It was Fascism's first defeat. Hardly remembered today, it proved a crucial military turning point in the fight against Fascism. For the first time, Ben Hughes reconstructs the battle in a vivid blow-by-blow account, and considers its fascinating aftermath.
In most of Ben’s experiences, the humble Southern chefs share their long protected family recipes but it’s not an adventure if everyone cooperates. Some of these institutions guard their recipes like members of the family. To the untrained eater, the secret ingredients it takes to create such an iconic dish would remain a bewitching mystery without the original formula. However, Ben’s journey and mission is to deliver the most amazing 100 Southern recipes in Southern Routes. With his charm and ability in the kitchen, award-winning chef, author, and Food Network host Ben Vaughn acquired each recipe–one way or another. If he was unable to get the recipe directly from the source, Ben replicated it himself, only having tasted the dish. After deciphering the exact mix of ingredients, his recipe was put to the test when the recipe gatekeeper gave him the thumbs up. Southern Routes highlights iconic Southern kitchens all throughout the Delta such as… Mat & Naddies and Carlos and Rocky’s in New Orleans; Our Way Café in Decatur, Georgia; McMel’s, City Café, Dipsy Doodle, and Wendell Smith’s Restaurant in Tennessee; and Martha’s Menu in Mississippi This book is more than a recipe book but instead a soulful, informative ride through the most delicious parts of America. Experience the real recipes, real people, and real stories as Ben journeys through the South exploring Southern Routes.
Family Favourites is the eighth chapter from The Sorted Crew's new cookbook, Food with Friends. We've added our own little Sorted twist to a whole bunch of dinners that everyone knows and loves, helping you to break up your usual routine of recipes that you cook week in week out. When the average person in the UK only knows six recipes you can see why Britons spend so much money on ready meals, takeaways or eating out, so with our take on family favourites we'll have you loving homecooked meals and saving a little bit of cash as well! Recipes include: Smashed Roots Shepherd's Pie, Slow-cooked Hunter's Chicken, Bacon and Butternut Pasta Bake and Apple Charlotte and Custard. Food with Friends is the second cookbook from The Sorted Crew, with recipes by Ben Ebbrell. It's the ultimate guide for entertaining friends in a fun and fuss-free way, from romantic suppers and family barbecues to curry nights for hungry hordes. Whether you're cooking for two or twenty, Food with Friends by The Sorted Crew is THE book for easy entertaining. The Sorted Crew came together in their university holidays, sharing their cooking highs and lows with each other in the pub. Headed up by Ben Ebbrell and Barry Taylor, this original group of 8 mates with an interest in food has now grown into a highly engaged online community of hundreds of thousands, that works together to get food challenges sorted. The SortedFood video recipes on YouTube now get millions of views every month. They self-published two recipe books, A Recipe for Student Survival and A Rookie's Guide to Crackin' Cooking, and Beginners... Get Sorted was their first book with Penguin.
Get your hands on the must-have guide for all things, QUICK, EASY AND VEGAN 'These speedy, fuss-free plant-based dinners use ingredients already in your cupboard' Take a Break SO VEGAN’s Roxy Pope and Ben Pook believe the food we choose to eat can have a positive impact on our planet and our health. But not just any old food. They’re talking about simple and speedy plant-based meals, which you’ll find right here in EASY – a collection of 100 irresistible vegan recipes designed to be nutritious, delicious and totally fuss-free. - Creamy Pesto Rosso Gnocchi - Teriyaki Meatball Ramen - Barbecued Mushroom Tacos - Lemongrass + Coconut Curry - Harissa Bolognese - Red Pepper Tapenade Baguette Pizzas - Sloppy Joe Quesadillas - Gooey Chocolate Brownies With chapters covering speedy midweek meals, healthy but hearty weekend dinners and indulgent desserts, discover the EASY way to eat mouth-watering, plant-based meals every day of the week.
Portraits of Conflict: A Photographic History of Alabama in the Civil War is the tenth volume in this acclaimed series showing the human side of the country’s great national conflict. Over 230 photographs of soldiers and civilians from Alabama, many never seen before, are accompanied by their personal stories and woven into the larger narrative of the war both on the battlefield and the home front.
Examines the role women played during the industrial revolution by relating the stories of Elizabeth Fry, Florence Nightingale, Sarah G. Bagley and Mother Jones.
Who would have thought golf could be such a deadly game? When two players stumble upon a dead body in a bunker on the thirteenth hole of their favourite golf club, their discovery is about to set in motion a series of events that will lay bare some of the less savoury aspects of the human condition. Inspector Leslie Dykeman and the irascible Sergeant Stanley Shapes find themselves engaged on a case that will drive them to distraction as they begin to investigate the murder of a man who seems, at first sight, to have had no enemies. But first sight, they will discover, can be a deceptive thing, especially when deceit, greed, envy and desperation are at work. The Golf Club Murder is the fifth book in a classic murder mystery series set in the Oxfordshire town of Banbury in the early 1960s by British author Ben Westerham. Purchase your copy now, curl up on a sofa and lose yourself in a classic murder mystery that comes complete with a touch of romance and a streak of humour.
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