Truth or fiction? In A Fine Line Marc Séguin revisits the boy, the adolescent, and the young man he once was - all three tormented by incessant worry, they now haunt the renowned painter, film director, and author he has become. His profound, striking reflections - shaped by deaths, confessions put to the test, a friendship destroyed, and memories of the beautiful Arielle - masterfully punctuate this story about a man who regrets not having loved enough... or perhaps having loved too late.
A wide range of chemical products (especially fine chemicals) are important for a healthy and enjoyable modern life; therefore efficient syntheses of these materials are essential. Traditional stoichiometric processes need to be replaced by modern catalytical methods in the change to sustainable chemistry and the production of lower amounts of waste. This book summarizes the wide variety of catalytic methods that have been developed and applied on an industrial scale in recent years to fulfill this goal. The synthesis of compound classes such as pharmaceuticals, agrochemicals, flavoring, and fragrance compounds as well as food additives such as vitamins exemplify the use of these modern catalytic methods in the modern chemical industry.
As the age of globalization and New Media unite disparate groups of people in new ways, the continual transformation and interconnections between ethnicity, class, and gender become increasingly complex. This reader, comprised of a diverse array of sources ranging from the New York Times to the journals of leading research universities, explores these issues as systems of stratification that work to reinforce one another. Understanding Inequality provides students and academics with the basic hermeneutics for considering new thought on ethnicity, class, and gender in the 21st century.
The eagerly awaited first cookbook from one of Food Network’s favorite competitors on the wildly popular Iron Chef America Chef Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive a Michelin star in consecutive years. Upon winning Season 3 of Food Network’s The Next Iron Chef, Forgione joined the ranks of former and current stars and best-selling authors such as Mario Batali and Bobby Flay. He can now be seen competing as one of the stars of the beloved Iron Chef America. Forgione’s first cookbook features gorgeous photos throughout and 170 recipes with restaurant signature favorites including Chili Lobster and Chicken Under a Brick. The cookbook features not only recipes but also stories of an unlikely journey to where Chef Forgione and the restaurant are now. Flavor comes first, but Forgione is like an artist in the way he presents food. His goal with the book is not to just present a collection of recipes but to challenge home cooks and aspiring chefs, helping them to elevate their skills in the kitchen.
You are invited to come along as hippos from all corners of the earth gather to commune, catch-up and have a good time. So pack your dancing shoes and a massive appetite as you are whisked off for some fun and adventure at the Annual Hippo Ball.
You are invited to come along as hippos from all corners of the earth gather to commune, catch-up and have a good time. So pack your dancing shoes and a massive appetite as you are whisked off for some fun and adventure at the Annual Hippo Ball.
A wide range of chemical products (especially fine chemicals) are important for a healthy and enjoyable modern life; therefore efficient syntheses of these materials are essential. Traditional stoichiometric processes need to be replaced by modern catalytical methods in the change to sustainable chemistry and the production of lower amounts of waste. This book summarizes the wide variety of catalytic methods that have been developed and applied on an industrial scale in recent years to fulfill this goal. The synthesis of compound classes such as pharmaceuticals, agrochemicals, flavoring, and fragrance compounds as well as food additives such as vitamins exemplify the use of these modern catalytic methods in the modern chemical industry.
The first full length graphic novel from the author of Shrimpy and Paul Enter the strange and wordplay-loving world of cartoonist and fine artist Marc Bell (Shrimpy and Paul, Hot Potatoe), where the All-Star Schnauzer Band runs things and tiny beings hold signs saying “It’s under control.” Our hapless hero Stroppy is minding his business, working a menial job in one of Monsieur Moustache’s factories, when a muscular fellah named Sean blocks up the assembly line. Sean’s there to promote an All-Star Schnauzer Band-organized songwriting contest, which he does enthusiastically, and at the expense of Stroppy’s livelihood, home, and face. In hopes for a cash prize, Stroppy submits a work by his friend Clancy The Poet to the contest. Mishaps and hilarity ensue and Stroppy is forced to go deep into the heart of Schnauzer territory to rescue his poet friend. Stroppy is Marc Bell’s triumphant return to comics; it’s also his first full-length graphic novella, one that thrums with jokes, hashtags, and made-up song lyrics. Densely detailed not-so-secret underground societies, little robots, and heavy weight humdingers leap off the page in full color. With Stroppy, Bell continues to explode the divide between fine art, doodling, and comics.
Covering every single national note issued from 1861 to the present, including Confederate currency, a completely illustrated price guide to U.S. currency includes more than six thousand updated prices, along with tips on trading and collecting and a glossary of monetary terms. Original.
Stoney's The Nuclear Chef is perfect for any time any event. Gourmet meals in a minute, or if you don't want a gourmet meal, have a snack in minutes. Let's say the game is on and you look at the fridge and the cupboard and everything seems so blah. Throw these blah things into a microwave oven together and you have become a nuclear chef, too. Entreés, desserts, snacks, drinks—it's all in here. This is not all of the items in this book. Some recipes are heathy, some are not—actually most are not, but that's how it goes. The Nuclear Chef throws convention (not to be confused with a convection oven) out the window. The recipes are real ingredients, some crazy, some ordinary, but all entertaining. Some recipes have been thought out, some recipes happened at the spur of the moment. All are fine and tasty. The name "nuclear chef" comes from cooking done in a microwave oven. Most of the recipes are cooked in the microwave oven, but some recipes are not. There are very few. Some people might think that there is harmful radiation that comes out of the microwave oven. Basically, a microwave oven or just the microwave, "jiggle" or "shake up" the food items until cooked at the desired settings. As far as science goes, the general synopsis is that microwave ovens are safe (just don't put metal spoons or bowls in them). The Nuclear Chef is written by Stoney, a multitalented writer, musician, artist, and entrepreneur. You may feel like you are living in a college dorm or frat house, but The Nuclear Chef is for everone who wants to try a new kick on cooking.
Thank you for visiting our website. Would you like to provide feedback on how we could improve your experience?
This site does not use any third party cookies with one exception — it uses cookies from Google to deliver its services and to analyze traffic.Learn More.