No matter where you make your home, you can bring the pleasures of the wine country to your table. Northern California is on the same latitude as many of the countries of the Mediterranean, and award-winning chef Joanne Weir's cooking embodies the vivid flavors of that region. In this book, Weir shares 150 new recipes from the second season of her acclaimed public television series, Weir Cooking in the Wine Country, presented with all the warmth, enthusiasm, skill, and flair that has made her a household name. Weir's style of cooking and serving changes throughout the year, celebrating the bounty of the field, the orchard, the pasture, the river, and the sea with simple, boldly flavored dishes inspired by the freshest ingredients of the season. Enhanced by more than 45 color and black-and- white photographs, this spectacular volume explores the vivid and varied tastes of California with a feast of Mediterranean dishes that are certain to delight you with their exceptional flavors. From starters to desserts, Weir has created a bounty of delectable recipes, expertly explained. A first course of Grilled Bread with Fava Beans and Escarole or Endive with Gorgonzola, Caramelized Onions, and Fig Jam brings friends and family to the table. Creamy Fennel Soup chases the autumn chill, while Roasted Yellow Pepper, Corn, and Tomato Soup is the essence of late summer. Try the Stone Fruit Summer Salad when peaches and plums are at their juicy best, and the True Blue Salad on a cool evening. Main courses are deeply flavored: Chicken Rolled with Fontina, Prosciutto, and Sage; Braised Leg of Lamb with Artichokes, with Lemon and Garlic-Roasted Potatoes; Moroccan Spice-Dusted Salmon with Lemon Mint Yogurt. Tempting options for dessert include Double Chocolate Custard, Summer Cherry and Apricot Galette with Kirsch Cream, Upside-Down Pear Gingerbread, Polenta Shortbread, and Ginger Ice Cream with Chocolate-Covered Almonds. There are also suggestions for the right wine to pair with each dish.
Chef and teacher Joanne Weir brings every city to life as she takes readers and home cooks into our nation’s ethnically diverse and vibrant culinary and cultural urban landscape. The American city food scene is thriving. In urban neighborhoods across the country you can find intriguing restaurants, ethnic and farmers’ markets, and artisanal breads and cheeses. Using her adopted city of San Francisco as a guide, Joanne invites readers to search their own cities for the incredible tastes they will find there, showing them where to source top-quality ingredients and how to re-create delicious local flavors at home. With chapters on Firsts, Soups, Mains, and Desserts, Weir includes more than 125 vividly flavored, inventive recipes—from Parmesan Flan to Silver-Roasted Salmon with Sweet-Hot Relish to Double Chocolate Ice Cream with Dried Cherries—created with urban cooks in mind: those cooks with not enough time and too little space, but an appetite for creating memorable meals and social gatherings. Accompanied by wine suggestions from wine expert Tim McDonald and filled with mouth-watering photographs, Weir Cooking in the City is the ideal guide to effortless entertaining. From creating a dinner party of small plates to a simple but sophisticated post-theater meal, from bustling neighborhood markets to Joanne’s welcoming kitchen, this excursion into city cuisine will inspire home chefs everywhere to explore the unique styles and flavors of urban cooking.
America's most respected cookware retailer, the world's largest book publisher, and renowned cooking authorities combine their talents to guide modern cooks.
The Williams-Sonoma Seasonal Celebration series features foods at the peak of their season and flavor. WINTER embraces the cold weather season in every way--through color, flavor, heartiness and preparation style. Recipes include Butternut Squash and Smoked Bacon Risotto; Crown Roast of Pork with Baked Apples; Pappardelle with Red Wine-Stewed Duck and Persimmon Pudding; and more.
Casual dining in Mediterranean countries often centers on small plates of different foods that offer a wide variety of exciting tastes. Here are 45 recipes that allow you to create delicious small-plate meals composed of delicious antipasti, meze, or tapas.
Nationally known chef and PBS television personality Joanne Weir shares her favorite Mediterranean-inspired recipes and wine pairings from California wine country"--Provided by publisher.
Written by leading international chefs and authors, the books in this series offer classically-inspired yet contemporary recipes along with creative ideas for entertaining. Devoted to the way people who love good food cook, dine, and entertain today, each volume contains 50 recipes and more than 100 full-color photographs and illustrations.
The New Tequila Tequila has come a long way since the days of salt, shot, lime, repeat. With tequila consumption on the rise, people are choosing tequila on more occasions, experimenting with new labels, and learning to appreciate the nuances of flavor. TEQUILA is an all-in-one reference for the top-shelf tequila connoisseur, with chapters on the history and lore of tequila, insight into how tequila is made, an exploration of the agave fields of Jalisco, and a drinker’s guide to the four types of tequila: blanco, reposado, añejo, and extra añejo. James Beard Award—winning author and chef Joanne Weir takes tequila beyond the margarita (although she opens the book with the very best margarita recipe) to a wide range of drink and food recipes. TEQUILA features more than 35 cocktails from her own repertoire, as well as contributions from some of the top tequila bar-tenders in the country, including classics like the Sangrita and La Batanga and novel variations like the Cable Car No. 2 and the Surly Temple. Weir also presents more than 20 tequila-infused sides, mains, and desserts, from Gazpacho with Drunken Prawns to Bay Scallop Ceviche to Tequilamisu. Join a new generation of aficionados for a celebration of the agave plant’s most spirited and fiery creation, along with new and innovative ways to appreciate tequila.
The countries that circle the Mediterranean share more than the sea's azure waters. They share a love of first courses -- tapas from Spain, hors d'oeuvres and entrees from France, Italy's antipasti and primi piatti, mezethes from Greece, and the meze of the Levant and North Africa. These small dishes reflect the region's extraordinary bounty, its reliance on seasonal produce, and its emphasis on straightforward preparation. More than 220 recipes demonstrate both the unity and the variety of Mediterranean cuisine. Olive oil, garlic, tomatoes, eggplant, peppers, onions, and fresh herbs are the foundation of all Mediterranean cooking. But what a tremendous range of flavors and textures emanate from those ingredients! Often one brilliant idea is manipulated differently by each cuisine. Take flat bread: In Spain we find Coca de la Huerta, a summer vegetable flat bread from the Balearic Islands. France offers Provence's Pissaladiere, laced with anchovies, onions, and olives. You're probably familiar with Italy's great flat breads (like Focaccia con Gorgonzola e Pinoli), but have you ever tasted Lahmacun, a Turkish lamb and tomato pizza, spiced with cinnamon, allspice, and cloves? The Mediterranean plays the same game with savory egg pies. You can't enter a tapas bar in Spain without being confronted by some sort of tortilla, the ubiquitous Spanish omelette that appears here with caramelized onions as Tortilla de Cebollas a la Andaluza. In the South of France an omelette might be stuffed with pistou (the French equivalent of Italian pesto), and in Italy you would find the Italian equivalent of the omelette the frittata -- made with roasted sweet peppers. In Greece, the egg has been transformed into a Sfoungato me Kolokithia Apagio, a baked omelette with rice, zucchini, leeks, feta, and mountain herbs. In Tunisia, echoes of the French occupation can be tasted in the ajja, a traditional omelette filled with Tunisia's own spicy merguez sausage. For this authentic collection, Joanne Weir ate her way around the Mediterranean cajoling home cooks and restaurant chefs into surrendering their finest recipes. Throughout the book is a reverence for the Mediterranean practice of hanging out at the table with a glass of wine -- or sherry, or ouzo, or raki -- while nibbling on an assortment of delectable little dishes. Let From Tapas to Meze bring this gracious tradition into your home. From the Hardcover edition.
No matter where you make your home, you can bring the pleasures of the wine country to your table. Northern California is on the same latitude as many of the countries of the Mediterranean, and award-winning chef Joanne Weir's cooking embodies the vivid flavors of that region. In this book, Weir shares 150 new recipes from the second season of her acclaimed public television series, Weir Cooking in the Wine Country, presented with all the warmth, enthusiasm, skill, and flair that has made her a household name. Weir's style of cooking and serving changes throughout the year, celebrating the bounty of the field, the orchard, the pasture, the river, and the sea with simple, boldly flavored dishes inspired by the freshest ingredients of the season. Enhanced by more than 45 color and black-and- white photographs, this spectacular volume explores the vivid and varied tastes of California with a feast of Mediterranean dishes that are certain to delight you with their exceptional flavors. From starters to desserts, Weir has created a bounty of delectable recipes, expertly explained. A first course of Grilled Bread with Fava Beans and Escarole or Endive with Gorgonzola, Caramelized Onions, and Fig Jam brings friends and family to the table. Creamy Fennel Soup chases the autumn chill, while Roasted Yellow Pepper, Corn, and Tomato Soup is the essence of late summer. Try the Stone Fruit Summer Salad when peaches and plums are at their juicy best, and the True Blue Salad on a cool evening. Main courses are deeply flavored: Chicken Rolled with Fontina, Prosciutto, and Sage; Braised Leg of Lamb with Artichokes, with Lemon and Garlic-Roasted Potatoes; Moroccan Spice-Dusted Salmon with Lemon Mint Yogurt. Tempting options for dessert include Double Chocolate Custard, Summer Cherry and Apricot Galette with Kirsch Cream, Upside-Down Pear Gingerbread, Polenta Shortbread, and Ginger Ice Cream with Chocolate-Covered Almonds. There are also suggestions for the right wine to pair with each dish.
With many worked examples, this book provides step-by-step instruction for all calculations required for wastewater treatment. Pertinent calculations are conveniently summarized in each chapter. The text covers all the fundamental math concepts and skills needed for daily wastewater treatment plant operations. The workbook for this book can be purchased separately or together in the Applied Math for Wastewater Plant Operators Set (ISBN: 9781566769891).
With many worked examples, this book provides a step-by-step training manual for water treatment calculations. It presents all the fundamental math concepts and skills needed for daily water treatment plant operations. The text covers volume, flow and velocity, milligrams per liter to pounds per day, loading rate, detention and retention times, efficiency pumping, water sources and storage, coagulation and flocculation, sedimentation, filtration, chlorination, fluoridation, and softening. The workbook for this book can be purchased separately or together in the Applied Math for Water Plant Operators Set (ISBN: 9781566769884).
Chef and teacher Joanne Weir brings every city to life as she takes readers and home cooks into our nation’s ethnically diverse and vibrant culinary and cultural urban landscape. The American city food scene is thriving. In urban neighborhoods across the country you can find intriguing restaurants, ethnic and farmers’ markets, and artisanal breads and cheeses. Using her adopted city of San Francisco as a guide, Joanne invites readers to search their own cities for the incredible tastes they will find there, showing them where to source top-quality ingredients and how to re-create delicious local flavors at home. With chapters on Firsts, Soups, Mains, and Desserts, Weir includes more than 125 vividly flavored, inventive recipes—from Parmesan Flan to Silver-Roasted Salmon with Sweet-Hot Relish to Double Chocolate Ice Cream with Dried Cherries—created with urban cooks in mind: those cooks with not enough time and too little space, but an appetite for creating memorable meals and social gatherings. Accompanied by wine suggestions from wine expert Tim McDonald and filled with mouth-watering photographs, Weir Cooking in the City is the ideal guide to effortless entertaining. From creating a dinner party of small plates to a simple but sophisticated post-theater meal, from bustling neighborhood markets to Joanne’s welcoming kitchen, this excursion into city cuisine will inspire home chefs everywhere to explore the unique styles and flavors of urban cooking.
This is the only book series devoted to explaining the full range of specialized areas required of water and wastewater plant operators. Each volume is designed to give operators the basic knowledge of a subject needed for certification, licensure, and improved job performance. Checkpoints, self-tests and a final examination with questions based on actual operator certification exams provide a practical review. All books are clearly illustrated with key ideas and highlighted points throughout. Water Hydraulics: This volume is the first training book to explain water hydraulics in the context of treatment plants, presenting hydraulic theory and calculations in terms of the machinery and unit operations familiar to operators. It covers hydraulics as related to keeping water moving from one unit process to the next, including maintaining proper settling times and settling velocity, and providing lift to higher elevations.
This workbook is a companion to Applied Math for Wastewater Plant Operators (ISBN: 9780877628095) and part of the Applied Math for Wastewater Plant Operators Set (ISBN: 9781566769891). It contains self-teaching guides for all wastewater treatment calculations, skill checks, hundreds of worked examples, and practice problems.
This workbook is a companion to Applied Math for Water Plant Operators (ISBN: 9780877628743) and part of the Applied Math for Water Plant Operators Set (ISBN: 9781566769884). It contains self-teaching guides for all water treatment calculations, skill checks, hundreds of worked examples, and practice problems.
FROM THE PREFACE In the years since the first edition, I have continued to consider ways in which the texts could be improved. In this regard, I researched several topics including how people learn (learning styles, etc.), how the brain functions in storing and retrieving information, and the fundamentals of memory systems. Many of the changes incorporated in this second edition are a result of this research. The changes were field-tested during a three-year period in which I taught a water and wastewater mathematics course for Palomar Community College, San Marcos, California. All the fundamental math concepts and skills needed for daily water/wastewater treatment plant operations. This first volume, ""Basic Math Concepts for Water and Wastewater Plant Operators,"" provides a thorough review of the necessary mathematical concepts and skills encountered in the daily operations of a water and wastewater treatment plant. Each chapter begins with a skills check to allow the student to determine whether or not a review of the topic is needed. Practice problems illustrate the concepts presented in each section.
Drawing on an unusually rich empirical base, this timely and compelling book examines how environmental values are constructed and legitimized within the policy process. It trains the spotlight on four environmentally significant countries - China, Japan, India, and the United States - representing a wide diversity of cultural, social, economic, and political characteristics. Through a combination of case studies and comparative analysis, the contributors illuminate cultural assumptions, standards, and analytic techniques that shape environmental actions and policies around the world. "Forging Environmentalism" provides valuable direction regarding what can be done to secure public support for environmental policies. Incorporating expert legal, economic, philosophical, sociological, and political perspective points the way toward the possibilities for a convergence of environmental norms and values across diverse cultures.
Presents recipes for beverages, eggs, cheese, soups, vegetables, seafood, meats, and desserts, listing traditional holidays associated with the foods, and other folk beliefs and correspondences.
Lauded for its engaging, highly readable style, the best-selling first edition became the premier guide for nonengineers involved in water and wastewater treatment operations. Water and Wastewater Treatment: A Guide for the Nonengineering Professional, Second Edition continues to provide a simple, nonmathematical account of the unit processes used to treat both drinking water and wastewater. Completely revised and expanded, this second edition adds new material on technological advances, regulatory requirements, and other current issues facing the water and wastewater industries. Using step-by-step, jargon-free language, the authors present all the basic unit processes involved in drinking water and wastewater treatment. They describe each unit process, the function of the process in water or wastewater treatment, and the basic equipment used in each process. They also explain how the processes fit together within a drinking water or wastewater treatment system and discuss the fundamental concepts that constitute water and wastewater treatment processes as a whole. Avoiding mathematics, chemistry, and biology, the book includes numerous illustrations for easy comprehension of concepts and processes. It also contains chapter summaries and an extensive glossary of terms and abbreviations for quick reference.
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