David Fuller Cook's Books

The Clever Cook's Kitchen Handbook

5,037 Ingenious Hints, Secrets, Shortcuts, and Solutions

By: David Joachim

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The Clever Cook's Kitchen Handbook

5,037 Ingenious Hints, Secrets, Shortcuts, and Solutions

By: David Joachim

More than 5,000 brilliant tips on buying, storing and preparing food; boosting flavor; cooking healthfully; saving time; rescuing failed recipes; and much more.

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Page Count

620

Publisher

Rodale

Published Date

ISBN 10

1579545491

ISBN 13

9781579545499

West Federal Taxation 2005

Comprehensive

By: Eugene Willis,William H. Hoffman,James H. Boyd,David M. Maloney

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West Federal Taxation 2005

Comprehensive

By: Eugene Willis,William H. Hoffman,James H. Boyd,David M. Maloney

Combining the number one Individual tax text with the number one Corporations text, West Federal Taxation: Comprehensive Volume, 2005 Edition, is a true winner. An edited version of the first two WFT textbooks, this book offers a thorough and balanced treatment of relevant tax Code and regulations as applied to individuals and corporations. Ideal for undergraduate or graduate levels, this text works for either a one-semester course in which an instructor wants to integrate coverage of individual and corporate taxation, or for a two-semester sequence in which the use of only one book is desired.

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Page Count

1446

Publisher

South Western Educational Publishing

Published Date

ISBN 10

0324220901

ISBN 13

9780324220902

The Culinarians

Lives and Careers from the First Age of American Fine Dining

By: David S. Shields

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The Culinarians

Lives and Careers from the First Age of American Fine Dining

By: David S. Shields

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Page Count

589

Publisher

University of Chicago Press

Published Date

ISBN 10

022640689X

ISBN 13

9780226406893

Gourmet Getaways

50 Top Spots to Cook and Learn

By: Joe David

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Gourmet Getaways

50 Top Spots to Cook and Learn

By: Joe David

Cook your way across the U.S.A.! Foodies of all stripes and sensibilities—from budding chefs to kitchen divas—will flock to this where-to travel guide detailing fifty of America’s top recreational cooking programs. Gourmet Getaways is the essential guide to planning and getting the most out of a culinary vacation, whether one is a beginning cook or an accomplished gourmet. From well-known culinary schools to country inns, from a weekend to a week, it offers in-depth descriptions of a variety of cooking school getaway options, with additional information on accommodations and local attractions. Bonus features include recipes, cooking tips, and chef profiles. California’s COPIA in the Napa Valley, Wisconsin’s Destination Koehler, and Virginia’s Inn at Little Washington are just a few of the outstanding and eclectic getaways profiled. Whatever one’s skill level, budget, or schedule, Gourmet Getaways has everyone covered.

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Page Count

297

Publisher

Rowman & Littlefield

Published Date

ISBN 10

0762757892

ISBN 13

9780762757893

Chef's Compendium of Professional Recipes

By: Edward Renold,David Foskett,John Fuller

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Chef's Compendium of Professional Recipes

By: Edward Renold,David Foskett,John Fuller

This is a well-established reference and textbook for professional chefs and students. This edition presents essential recipes based on traditional and classic methods, but is simplified and adapted to meet the needs and conditions of the busy professional kitchen. Trends towards healthy and safe eating are taken into account and alternatives are suggested to certain ingredients to meet this demand. Vegetarian recipes are also included.

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Page Count

416

Publisher

Routledge

Published Date

ISBN 10

1136078614

ISBN 13

9781136078613

Southern Provisions

The Creation and Revival of a Cuisine

By: David S. Shields

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Southern Provisions

The Creation and Revival of a Cuisine

By: David S. Shields

From grits to deep-fried okra, from barbecue to corn bread, Southern food stirs greater loyalty and passion than any American cuisine. Yet as the crops that once defined it have disappeared, much of the flavor has leeched out of Southern cookery until today. Thanks to a community of devoted chefs and farmers, and one indefatigable historian, Southern heirloom greens and grains and with them America s greatest cuisine--are being revived. Searching the archives for evidence of how nineteenth-century farmers bred their enormous variety of vegetables and grains, and of their contemporaries tastes and cooking practices, David S. Shields has become a key figure in the effort to reboot Southern cuisine. "Southern Provisions" draws on ten years of research and activism to tell the story of a quintessentially American cuisine that was all but forgotten, and the lessons that its restoration holds for the revival of regional cuisines across the country. Shields vividly evokes the connections between plants, plantations, growers, seed brokers, markets, vendors, cooks, and consumers. He shows how the distinctiveness of local ingredients arose from historical circumstances and a confluence of English, French Huguenot, West African, and Native American foodways. Shields emphasizes the Southern Lowcountry, from the peanut patches of Wilmington, North Carolina; to the Truck Farms of the Charleston Neck, South Carolina; to the sugar cane fields of the Georgia Sea Islands; to the citrus groves of Amelia Island, Florida. But the book also takes up the cuisine of New Orleans and other areas of the South and the nation, and even the West Indies. Offering a fascinating panorama of America s culinary past, "Southern Provisions" also shows how the renovation of traditional southern ingredients will enable cooks to take regional cuisine into the future.

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Page Count

418

Publisher

University of Chicago Press

Published Date

ISBN 10

022614111X

ISBN 13

9780226141114

Mechanical Testing Methodology for Ceramic Design and Reliability

By: David C. Cranmer,David W. Richerson

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Mechanical Testing Methodology for Ceramic Design and Reliability

By: David C. Cranmer,David W. Richerson

Describing the theoretical aspects of chemistry and microstructure that affect mechanical properties, this work offers coverage of ceramic mechanical property measurement techniques for use in component design as well as lifetime and reliability predictions. It presents procedures from both room- and elevated-temperature applications.

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Page Count

449

Publisher

CRC Press

Published Date

ISBN 10

1482273411

ISBN 13

9781482273410

Fire in My Belly

Real Cooking

By: Kevin Gillespie,David Joachim

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Fire in My Belly

Real Cooking

By: Kevin Gillespie,David Joachim

Cooking is figuring out the great qualities of any food and making those qualities shine." That's the inspiring message of Fire in My Belly by Top Chef fan favorite Kevin Gillespie. Fire In My Belly celebrates good ingredients with more than 120 hip, accessible recipes presented in a cutting-edge design. This book taps into our national obsession with knowing where our food comes from. Kevin’s southern charm, passion, and funny stories guide readers through one-of-a-kind chapters, like "Foods You Thought You Hated," "When I Want to Eat Healthy," "My Version of Southern Food," "World Classics Revisited," and "Junk Food." Fire in My Belly shows cooks what to do with fresh farmers' market foods while providing a backstage pass to the life of a rising culinary star.

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Page Count

358

Publisher

Andrews McMeel Publishing

Published Date

ISBN 10

1449426425

ISBN 13

9781449426422

Il Viaggio Di Vetri

A Culinary Journey [A Cookbook]

By: Marc Vetri,David Joachim

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Il Viaggio Di Vetri

A Culinary Journey [A Cookbook]

By: Marc Vetri,David Joachim

In 1993, Marc Vetri boarded a plane with a note of introduction in one pocket and a few hundred dollars in the other. He landed in Bergamo, in northern Italy, where he spent the next eighteen months immersed in the soulful cooking and great-hearted hospitality of some of the region’s top chefs and restaurateurs. Four years later he was ready to open his restaurant, Vetri, in Philadelphia, where he continued to develop his style of authentic yet innovative Italian cuisine, gaining acclaim as one of the finest Italian chefs in the country. Il Viaggio di Vetri, Marc’s long-awaited debut cookbook, celebrates the core of great Italian cooking: a superb meal shared with family and friends. Chapters cover a full range of cold and hot appetizers; pastas and risottos; fish and shellfish; meat; poultry, game, and organ meats; vegetable side dishes; and desserts, giving the home cook more than 120 skillfully presented dishes to choose among, including: Foie Gras Pastrami with Pear Mostarda and Brioche Squid and Artichoke Galette Chestnut Fettuccine with Wild Boar Ragu Olive-Crusted Wild Bass with Confit of Leeks Pork Rib and Cabbage Stew Rustic Rabbit with Sage and Pancetta Fennel and Apricot Salad Mascarpone Custard with Puff Pastry and Figs Accompanying wine notes by sommelier Jeff Benjamin deliver lively lessons on both the classic and lesser known wines of Italy. Throughout, Marc Vetri shares tales of his cooking apprenticeship in Italy and, with generosity and passion, shows how to bring the lessons he learned there into the home kitchen.

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Page Count

306

Publisher

Ten Speed Press

Published Date

ISBN 10

1580088880

ISBN 13

9781580088886

The Great Paleolithic War

How Science Forged an Understanding of America's Ice Age Past

By: David J. Meltzer

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The Great Paleolithic War

How Science Forged an Understanding of America's Ice Age Past

By: David J. Meltzer

Only a few years after the discovery in Europe in the late 1850s that humanity had roots predating history and the Biblical chronicles, and reaching deep into the Pleistocene, came the suggestion that North American prehistory might be just as old. And why not? There seemed to be an "exact synchronism [of geological strata] between Europe and America," and so by extension there ought to be a "parallelism as to the antiquity of man." That triggered an eager search for traces of the people who may have occupied North America in the recesses of the Ice Age. "The Great Paleolithic War "is the history of the longstanding and bitter dispute in North America over whether people had arrived here in Ice Age times.

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691

Publisher

University of Chicago Press

Published Date

ISBN 10

022629322X

ISBN 13

9780226293226

Setting the Table for Julia Child

Gourmet Dining in America, 1934–1961

By: David Strauss

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Setting the Table for Julia Child

Gourmet Dining in America, 1934–1961

By: David Strauss

Before Julia Child’s warbling voice and towering figure burst into America’s homes, a gourmet food movement was already sweeping the nation. Setting the Table for Julia Child considers how the tastes and techniques cultivated at dining clubs and in the pages of Gourmet magazine helped prepare many affluent Americans for Child’s lessons in French cooking. David Strauss argues that Americans’ appetite for haute cuisine had been growing ever since the repeal of Prohibition. Dazzled by visions of the good life presented in luxury lifestyle magazines and by the practices of the upper class, who adopted European taste and fashion, upper-middle-class Americans increasingly populated the gourmet movement. In the process, they came to appreciate the cuisine created by France's greatest chef, Auguste Escoffier. Strauss’s impressive archival research illuminates themes—gender, class, consumerism, and national identity—that influenced the course of gourmet dining in America. He also points out how the work of painters and fine printers—reproduced here—called attention to the aesthetic of dining, a vision that heightened one’s anticipation of a gratifying experience. In the midst of this burgeoning gourmet food movement Child found her niche. The movement may have introduced affluent Americans to the pleasure of French cuisine years before Julia Child, but it was Julia’s lessons that expanded the audience for gourmet dining and turned lovers of French cuisine into cooks.

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349

Publisher

JHU Press

Published Date

ISBN 10

1421429063

ISBN 13

9781421429069

Television Fright Films of the 1970s

By: David Deal

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Television Fright Films of the 1970s

By: David Deal

If the made-for-television movie has long been regarded as a poor stepchild of the film industry, then telefilm horror has been the most uncelebrated offspring of all. Considered unworthy of critical attention, scary movies made for television have received little notice over the years. Yet millions of fans grew up watching them--especially during the 1970s--and remember them fondly. This exhaustive survey addresses the lack of critical attention by evaluating such films on their own merits. Covering nearly 150 made-for-TV fright movies from the 1970s, the book includes credits, a plot synopsis, and critical commentary for each. From the well-remembered Don't Be Afraid of the Dark to the better-forgotten Look What's Happened to Rosemary's Baby, it's a trustworthy and entertaining guide to the golden age of the televised horror movie.

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Page Count

231

Publisher

McFarland

Published Date

ISBN 10

0786455144

ISBN 13

9780786455140

Applied Regression Analysis

A Research Tool

By: John O. Rawlings,Sastry G. Pantula,David A. Dickey

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Applied Regression Analysis

A Research Tool

By: John O. Rawlings,Sastry G. Pantula,David A. Dickey

Least squares estimation, when used appropriately, is a powerful research tool. A deeper understanding of the regression concepts is essential for achieving optimal benefits from a least squares analysis. This book builds on the fundamentals of statistical methods and provides appropriate concepts that will allow a scientist to use least squares as an effective research tool. Applied Regression Analysis is aimed at the scientist who wishes to gain a working knowledge of regression analysis. The basic purpose of this book is to develop an understanding of least squares and related statistical methods without becoming excessively mathematical. It is the outgrowth of more than 30 years of consulting experience with scientists and many years of teaching an applied regression course to graduate students. Applied Regression Analysis serves as an excellent text for a service course on regression for non-statisticians and as a reference for researchers. It also provides a bridge between a two-semester introduction to statistical methods and a thoeretical linear models course. Applied Regression Analysis emphasizes the concepts and the analysis of data sets. It provides a review of the key concepts in simple linear regression, matrix operations, and multiple regression. Methods and criteria for selecting regression variables and geometric interpretations are discussed. Polynomial, trigonometric, analysis of variance, nonlinear, time series, logistic, random effects, and mixed effects models are also discussed. Detailed case studies and exercises based on real data sets are used to reinforce the concepts. The data sets used in the book are available on the Internet.

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Page Count

671

Publisher

Springer Science & Business Media

Published Date

ISBN 10

0387227539

ISBN 13

9780387227535

Taste the State

South Carolina's Signature Foods, Recipes, and Their Stories

By: Kevin Mitchell,David S. Shields

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Taste the State

South Carolina's Signature Foods, Recipes, and Their Stories

By: Kevin Mitchell,David S. Shields

Bitter Southerner 2022 Summer Reading pick • Garden & Gun Best Southern Cookbooks pick • Forbes Best New Cookbooks For Travelers pick • 2021 Gourmand International Cookbook Award Finalist • A vivid cultural history of South Carolina's most distinctive ingredients and signature dishes From the influence of 1920 fashion on asparagus growers to an heirloom watermelon lost and found, Taste the State abounds with surprising stories from South Carolina's singularly rich food tradition. Here, Kevin Mitchell and David S. Shields present engaging profiles of eighty-two of the state's most distinctive ingredients, such as Carolina Gold rice, Sea Island White Flint corn, and the cone-shaped Charleston Wakefield cabbage, and signature dishes, such as shrimp and grits, chicken bog, okra soup, Frogmore stew, and crab rice. These portraits, illustrated with original photographs and historical drawings, provide origin stories and tales of kitchen creativity and agricultural innovation; historical "receipts" and modern recipes, including Chef Mitchell's distillation of traditions in Hoppin' John fritters, okra and crab stew, and more. Because Carolina cookery combines ingredients and cooking techniques of three greatly divergent cultural traditions, there is more than a little novelty and variety in the food. In Taste the State Mitchell and Shields celebrate the contributions of Native Americans (hominy grits, squashes, and beans), the Gullah Geechee (field peas, okra, guinea squash, rice, and sorghum), and European settlers (garden vegetables, grains, pigs, and cattle) in the mixture of ingredients and techniques that would become Carolina cooking. They also explore the specialties of every region—the famous rice and seafood dishes of the lowcountry; the Pee Dee's catfish and pinebark stews; the smothered cabbage, pumpkin chips, and mustard-based barbecue of the Dutch Fork and Orangeburg; the red chicken stew of the midlands; and the chestnuts, chinquapins, and corn bread recipes of mountain upstate. Taste the State presents the cultural histories of native ingredients and showcases the evolution of the dishes and the variety of preparations that have emerged. Here you will find true Carolina cooking in all of its cultural depth, historical vividness, and sumptuous splendor—from the plain home cooking of sweet potato pone to Lady Baltimore cake worthy of a Charleston society banquet.

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247

Publisher

Univ of South Carolina Press

Published Date

ISBN 10

164336197X

ISBN 13

9781643361970

Chaucer's Miller's, Reeve's, and Cook's Tales

By: David Biggs

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Chaucer's Miller's, Reeve's, and Cook's Tales

By: David Biggs

An annotated bibliography describing editing and critical works on three of Chaucer's tales. The authors make extensive use of the standard bibliographies of English literature, medieval studies, and Chaucerian studies.

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330

Publisher

University of Toronto Press

Published Date

ISBN 10

0802008747

ISBN 13

9780802008749

Book's by David Fuller Cook

The Clever Cook's Kitchen Handbook

The Clever Cook's Kitchen Handbook

West Federal Taxation 2005

West Federal Taxation 2005

The Culinarians

The Culinarians

Gourmet Getaways

Gourmet Getaways

Chef's Compendium of Professional Recipes

Chef's Compendium of Professional Recipes

Southern Provisions

Southern Provisions

Mechanical Testing Methodology for Ceramic Design and Reliability

Mechanical Testing Methodology for Ceramic Design and Reliability

Fire in My Belly

Fire in My Belly

Il Viaggio Di Vetri

Il Viaggio Di Vetri

The Great Paleolithic War

The Great Paleolithic War

Setting the Table for Julia Child

Setting the Table for Julia Child

Television Fright Films of the 1970s

Television Fright Films of the 1970s

Applied Regression Analysis

Applied Regression Analysis

Taste the State

Taste the State

Chaucer's Miller's, Reeve's, and Cook's Tales

Chaucer's Miller's, Reeve's, and Cook's Tales

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