Chef Michel Richard offers instructions and techniques to recreate dishes from his own restaurants at home, including spuddies, crab poppers, chicken faux gras, and duck-duck-beet.
Many home cooks—and professionals, as well—swear by the tried-and-true implements they’ve used for years: the Foley Food Mill that works like a charm every time; the manually operated juicer that’s a tradition of family breakfasts; the cast iron skillet that’s been handed down through the generations. For serious cooks, there’s nothing like a familiar implement, a thing that works exactly as you expect it to. Similarly, most people usually have a library of favorite recipes on which they rely: some passed along from relatives and friends, others from mentors and teachers. These are the recipes cooks return to time and time again, in part because they evoke memories of the people who have enjoyed them and prepared them in the past. Kitchen Things, by master photographer and respected novelist Richard Snodgrass, celebrates these well-loved objects and recipes and showcases them in an unexpected way—a way that touches upon the science of food, the physics of cooking, the sensory pleasures of eating, and indeed the very nature of life itself. In his reflections, the author is aided by his patient, persistent, and very perceptive wife, Marty, and her mother, from whose Western Pennsylvania farmhouse kitchens the objects and recipes were sourced. The gentle, often humorous repartee between the author and these wise and knowing women forms a running narrative throughout the book.
From Bravo’s Top Chef All-Stars winner Richard Blais comes his very cool debut cookbook for home cooks looking to up their game with more excitement in the kitchen. This is accessible and fun, and includes the signature recipes, flavor combinations, and cooking techniques that have made him such a popular chef. A new way to make a dish is always on Richard Blais’s mind. He has a wildly creative approach—whether it’s adding coffee to his butter, which he serves with pancakes; incorporating the flavors of pastrami into mustard; making cannelloni out of squid; microwaving apple sauce for his pork chops; or cooking lamb shanks in root beer. In his debut cookbook, with equal degrees of enthusiasm and humor, he shares 125 delicious recipes that are full of surprise and flavor. Plus there are 25 variations to add more adventure to your cooking—such as making cheese foam for your burger or mashed sous vide peas to serve alongside your entrée. Dive into an exploration of your kitchen for both creativity and enjoyment. Now try this at home!
Light of the World Schoolknown by its Spanish name, Escuela Luz del Mundo (ELM)was initiated in the fall of 2007 with eighteen eager sixth graders in a renovated halfway house. Located on a corner infamous in Albuquerque, New Mexico, for drug dealing and prostitution in the citys most economically and socially challenged neighborhood, ELM was an independent, progressive Christian middle school. There are two primary purposes for the book: (1) to describe unique features of ELM that were grounded in a theoretical framework created from the highly effective school study as a means to highlight how to improve public schools and (2) to draw attention to the need for making education for every student the nations top priority.
100 all-new, accessible recipes from the favorite Top Chef All-Stars winner and Top Chef judge and Food Network regular. Fans know Richard Blais best as the winner of Bravo’s Top Chef All-Stars, the first competitor to be invited back as a permanent judge on Top Chef, and now as a Food Network regular as well. On television, Blais is famous for his daring cooking, making use of science (think liquid nitrogen) to dazzle and impress. But how does he cook at home for his family when the cameras are off? That’s what this book will answer, with elevated homestyle recipes and personal stories that invite you behind the scenes and into his own kitchen for the first time. Some recipes might look familiar, like spaghetti and meatballs, but have a secret, flavor-boosting ingredient, and others feature clever but unexpected techniques, like his fried chicken that is first marinated in pickle juice. These are creative recipes that anyone can make and are sure to excite, from Seabass with Ginger Beer and Bok Choy to Jerked Spatchcock Chicken and Plantains, making this this the book Blais fans have been waiting for. “I cannot get over how amazing his food is. Can. Not. Get. Over!” —Amy Schumer “This collection of recipes is accessibly bold, certain to wow your family and dinner guests.” —Jesse Tyler Ferguson “A fantastic collection of recipes that, at first glance, may seem out of a home cook’s league. However, Richard Blais has a way of turning beautiful restaurant-like dishes into approachable at-home recipes that will make you look like a rock star in the kitchen.” —Emeril Lagasse
Embark on a culinary odyssey through the heart of Korea with "The Korean Kitchen: A Visual Feast of 100 Authentic Flavors" This visually stunning book is a celebration of the rich and diverse world of Korean cuisine, capturing the essence of 100 iconic dishes that define the Korean culinary landscape. From the comforting warmth of Kimchi Jjigae to the savory delights of Bulgogi, each dish is a symphony of flavors that reflects the vibrant cultural tapestry of Korea. Imagine the sizzle of Grilled Pork Belly (Samgyeopsal), the spice of Tteokbokki's Rice Cake Stew, and the soothing comfort of Sundubu Jjigae's Soft Tofu Stew. "Korean Culinary Tapestry" doesn't just showcase recipes; it tells the stories behind each dish, providing a deeper understanding of the cultural and historical significance that makes Korean food so special. Dive into the pages to explore the artistry behind Seafood Pancake (Haemul Pajeon) and the bold flavors of Spicy Stir-fried Baby Octopus (Jjukkumi Bokkeum). Experience the umami explosion of Fermented Soybean Paste Stew (Doenjang Jjigae) and the delightful sweetness of Hotteok, a traditional Korean pancake. The book not only tantalizes your taste buds but also visually enchants with captivating images of each dish. Each turn of the page is an invitation to savor the beauty and diversity of Korean culinary culture. "The Korean Kitchen: A Visual Feast of 100 Authentic Flavors" is not just a cookbook; it's a cultural exploration, an invitation to embrace the spirit of Korea through its extraordinary cuisine. Whether you're a seasoned food enthusiast or a curious newcomer, this book promises a journey of discovery into the heart and soul of Korean culinary heritage. Immerse yourself in the stories, flavors, and traditions that make these 100 dishes a testament to Korea's rich gastronomic tapestry. Get ready to embark on a culinary adventure that will leave you inspired, hungry, and with a newfound appreciation for the wonders of Korean food.
Sequel to the cult bestseller Food For Free, Wild Cooking is about making-do and the sheer fun of inventive cooking. Richard Mabey's sparky, offbeat book is about canny and inventive making-do, or 'busking in the kitchen'. Whether creating a cassoulet, which uses English ingredients, making bread from chestnuts or slow-cooking a Peking duck in front of an ancient fan heater, he encourages us to be daring and imaginative in our cooking and our approach to food. Although it contains wonderful, mouth-watering recipes like broad bean hummus, pumpkin soup and fillet-steak hearts this is more than a recipe book - it is a guide to a whole new way of thinking that embraces scrumping, celebrates picnics, and revels in saving energy wherever it can, whether that's by one-pot feasts or cooling on car radiators. After all, if you care about food 'life's too short not to stuff a mushroom'. Previously published in hardback as The Full English Cassoulet. ‘Learn the art of culinary busking with home-grown staples in this spirited and hands-on guide’ Daily Mail
Observations from the Kitchen is an autobiographical adventure story that unfolds upon the metaphoric battlefield of a chess board, one The Cook uses to describe his life experiences. Set within the sweatshops of gastronomic kitchens, it is a journey that takes the reader through the frenetic chaos of London's West End, to the narcissistic playgrounds of the Cote d'Azur, amazing India and back to the snow-covered domes of the Kremlin before ending in the steamy jungles of beautiful Costa Rica. The Cook invites different comapnions, the people who have had the greatest impact upon his life, to join him 'a table' where, whilst preparing his signature dishes, they discuss such themes as Ambition, Loyalty and Contentment and whether these ideas are comprehensible to anyone other than the person who utters them.
Just like Richard Bertinet's award-winning cookery courses and other books, the aim of this cookbook is to make techniques simpler and easier to understand so that you have the confidence to make dishes on your own, and to even invent your own creations.
Helps to find out about everyday science, while performing as a magician, and dazzle your friends and family. This book uses objects to be found in a different room in the house, to explain some basic scientific principles through magic 'tricks', or experiments. It is complemented with cartoon illustrations.
A new collection of recipes from Richard Till (presenter of the popular television series KIWI KITCHEN and author of the best-selling follow-up book), in which he presents novice cooks with approximately 80 recipes that provide an easy basic repertoire. Each recipe has step-by-step colour photographs showing the ingredients and equipment required followed by the various stages involved and on nearly every page there are practical tips and hints on how to make the cooking process as easy and enjoyable as possible. Because, at the end of the day, that is Till's mission: to get people back in the kitchen sharing and enjoying the preparation of food.
This book presents research findings about school-level and district-level practices and successful strategies employed in mathematics education by highly effective schools that serve high-poverty communities. It includes both the theory and practice of creating highly effective schools in these communities. In 2002 nine schools were selected in a national competition to participate in the Hewlett-Packard High Achieving Grant Initiative. As part of this Initiative, these schools participated in the research study this book reports. The study employed both qualitative and quantitative methodologies to examine school- and classroom-level factors that contributed to high achievement, particularly in mathematics. The goals of the study were twofold: 1) to investigate the salient characteristics of the highly effective schools in which the research was conducted, and 2) to explore participating teachers’ conceptions and practices about mathematics curriculum, instruction, and assessment. The schools described have much to teach about creating powerful learning environments that empower all students to learn challenging mathematics. Given the pressures of the accountability measures of the No Child Left Behind legislation, this book is extremely timely for those seeking school models that serve high-poverty communities and have demonstrated high performance on high-stakes examinations and other assessments. Mathematics Education at Highly Effective Schools That Serve the Poor: Strategies for Change is particularly relevant for teacher educators, researchers, teachers, and graduate students in the fields of mathematics education and school policy and reform, and for school administrators and district coordinators of mathematics education.
MRCP PACES is a challenging examination requiring in-depth clinical knowledge, excellent clinical skills and the ability to present each case concisely and coherently. This revision guide helps candidates achieve these aims; it is compact enough for bedside use and sufficiently comprehensive for self-study. The new edition follows the structure of the current PACES exam and has an expanded section on Station 5. As well as a wealth of up-to-date questions for practice, it includes extensive new clinical information on new therapies and details of the latest investigations and management options. Each chapter has been reviewed by senior clinicians within the specialty. • Presents all seven stations in one book • Provides practical hints and tips for success at each station • Presents much more comprehensive information in a compact and accessible format than other books • Provides evidence-based information, guidelines and questions mapping onto the latest examination format. This book teaches the candidate not only how to pass the PACES exam, leading the reader through each case and exactly what is expected of them, but also provides a succinct yet detailed clinical handbook for support on medical wards.
A fun-filled tour of kitchens through history showing the evolution of cookery and the role of food. The book is filled with strange facts like the Georgians'self-roasting goose and photographs of historical kitchens and implements from a prehistoric oven to a Victorian spit-roast.
Evolvepreneur (After Hours) Show - Volume 1," curated by John North, is a unique anthology that brings together the insights of seven seasoned entrepreneurs, each an expert in their respective field. John North opens the book with his deep understanding of the entrepreneurial landscape, providing a narrative that connects the diverse wisdom of the authors. Mechelle McDonald shares her journey in "Podcasting The Future," where she discusses her role as a communicator, entrepreneur, and growth coach, emphasizing the power of impactful conversations. Richard Wray in "Don’t Mention The Matrix - How A.I. is Democratising Paranoia and Opportunity," offers a unique perspective on Artificial Intelligence, sharing his journey from a small mining town to collaborations with tech giants. Christine Campbell Rapin, in "Get More Podcast Guest Invitations with These 5 Strategies," provides strategic insights into business growth, drawing from her vast experience in marketing, sales, and operations. David Kitchen (Coach Kitch) shares his expertise in sport psychology and leadership in "Laying Bricks: Building a Business Foundation," focusing on developing leaders and cultivating a success-oriented mindset. Manny Skevofilax in "Profitable Growth Is Achievable," provides essential financial strategies, highlighting the importance of sustainable and profitable growth in business. Tamara Pflug offers practical advice in "Self-Coach for Business Growth," focusing on self-coaching techniques for personal and professional development. Tony Pisanelli explores personal branding and career development in "Career By Design." His insights offer valuable strategies for those looking to craft a successful career path. Each chapter in this book provides a unique perspective on entrepreneurship, covering topics from innovative business strategies to digital marketing, financial management, and leadership. This anthology is not just a collection of strategies; it's an exploration of the experiences and insights of successful entrepreneurs. "Evolvepreneur (After Hours) Show - Volume 1" is a must-read for anyone aspiring to succeed in the entrepreneurial world. It's packed with actionable advice and real-life examples, inviting readers to explore the essence of entrepreneurship and unlock their full potential. This book is an essential guide for budding entrepreneurs and seasoned business owners alike, providing a comprehensive look at the path to success in business.
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