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Contracts, third edition: Happiness and Heartbreak
by Randall KennedyA casebook to be used as the primary text for first-year law school contracts courses, written by a leading scholar in contract law.Renting a home, buying a ticket, downloading an app—humans enter into contracts constantly, often with little consciousness of the legal implications. We typically become alert to the consequences only when a problem arises. Contracting can increase our happiness by enabling us to do things that we would be otherwise unable to do, but heartbreak follows when things go wrong. This casebook, which can be used as a primary text for a first-year law school contracts course, covers a wide spectrum of quandaries that emerge in contract law, from problems of overreach and interpretation to enforcement and fraud. Taken together, these cases offer an exploration of contract pathology and introduce students to concepts that are essential to understanding the vast subject of Anglo-American contract law. This book is part of the Open Casebook series from Harvard Law School Library and the MIT Press.Primary text for a first-year law school contracts course Developed for use at Harvard Law School by a leading scholar in contract law Diverse cases show differing approaches to a range of problems within contractingClassroom tested
Contracts: A Context and Practice Casebook, 3rd ed
by Michael Hunter Schwartz Adrian J. WaltersEvery chapter in this innovative casebook places students in roles as practitioners handling simulated law practice problems; provides context in the form of an overview of the law, similar to that which an attorney would read before reading cases in a new subject area; includes questions designed to encourage students to find the applicable statutes and cases on point in the state where the student is planning to practice law; includes exercises, visual aids, and case reading scaffolds, designed to engage students with a wide range of learning styles; and ends with professionalism questions addressing ethical and professional identity questions suggested by the materials in the chapter. The third edition of Contracts: A Context and Practice Casebook reflects an effort to move the book and accompanying teaching materials into the next generation. Like prior editions of the book, the third edition adopts a learner-centered approach and draws deeply from modern brain science. The book contains dozens of problems, many of which the authors created in collaboration with practicing attorneys, and, the very extensive teacher's manual, includes learning objectives for each doctrinal area, dozens of multiple-choice questions, and detailed teaching notes. This new edition includes the integration of the multiple-choice questions, which have been substantially revised with Carolina Academic Press's Core Knowledge software, and the use of color throughout the book, which adds visual interest, promotes clarity and provides emphasis.
Contracts: The Essential Business Desk Reference
by Richard StimUnderstand virtually any contract and sign on the dotted line with confidence. This is the first book to explain contract terms in language for the layperson. This indispensable A to Z guide covers: definitions of over 300 common terms found in contracts how to decipher the language of contracts which clauses are important and which aren't illegal and dangerous contract clauses to watch out for, and how to negotiate or change contracts. Contracts: The Essential Business Desk Reference will help you save money by explaining which clauses are important so that you can avoid a pricey professional review by a lawyer. Written in plain English, this book is especially useful for law students and business owners (including one-person operations and independent contractors), but still contains enough detail to have a place on nearly any lawyer's bookshelf.
Contrary to Popular Belief: More than 250 False Facts Revealed
by Joey GreenIsn’t it time you knew the honest-to-goodness truth? We’ve all come to believe hundreds of “false facts”—myths that we’ve blindly accepted as truth, misconceptions that we’ve ignorantly retold to others—Contrary to Popular Beliefprovides an instant remedy for your pounding head full of misinformation, giving you quick relief with enlightening and entertaining facts. Inside you’ll learn: George Washington was not the first president of the United States. Leap year does not occur every four years. The ostrich does not bury its head in the sand. Thomas Edison did not invent the light bulb. Ship captains cannot perform marriages at sea. Sound does not travel at the speed of sound. The needle on a compass does not point to the North Pole. Leonardo da Vinci did not paint the Mona Lisa. And more than two hundred other bits of conventional “wisdom” that are completely bunk.
Contrasts in Command: The Battle of Fair Oaks, May 31–June 1, 1862
by Victor Vignola“The author’s new and important study concentrates on the Fair Oaks part of the battle. His research is thorough, he has walked the ground, and his narrative brings the battle to life.” — Doug Crenshaw, author & historian The bloody two-day battle was fought on the doorstep of the Confederate capital. It was the first major combat in the Eastern Theater since Bull Run/Manassas almost a year earlier, left more than 11,000 casualties in its wake, and cost the primary Southern field army its commander. The possession of Richmond hung in its balance. Yet, almost nothing has been written about Seven Pines/Fair Oaks. Victor Vignola’s Contrasts in Command: The Battle of Fair Oaks, May 31–June 1, 1862, which focuses primarily on the Fair Oaks portion of the battle, is a major contribution to the historiography of the war. Maj. Gen. George B. McClellan marched his Army of the Potomac up the Virginia Peninsula during the early spring of 1862 and placed his inexperienced IV Corps at the tip of the spear south of the flood-prone Chickahominy River. McClellan’s opponent Joe Johnston took the opportunity to strike and crafted an overly complex attack plan for his Virginia army to crush the exposed corps. A series of bungled marches, piecemeal attacks, and a lack of assertive leadership doomed the Southern plan. One of the wounded late in the day on May 31 was Johnston, whose injury led to the appointment of Robert E. Lee to take his place—a decision that changed the course of the entire Civil War. Vignola’s use of primary and archival sources, many of which have never been used, helped craft a wholly original tactical and leadership study that directly challenges conventional accounts. His stunning reassessment has led to renewed interest in Fair Oaks and the acquisition of a significant parcel of land by the American Battlefield Trust. Contrasts in Command: The Battle of Fair Oaks, May 31–June 1, 1862, will be hailed as one of the most important tactical studies ever published.
Controlling High Blood Pressure the Natural Way
by David L. Carroll Wahida KarmallyOf the countless ailments that rack the human machine, high blood pressure is one of the easiest to prevent and one of the most responsive to treatment. Who gets high blood pressure? Should you panic if you or someone you love develops hypertension? How can you help yourself, even if you're in a high-risk group? High blood pressure is commonly the result of an unhealthy lifestyle, and it can almost always be controlled--without debilitating medications--simply by eating the right foods, taking the proper herb and vitamin supplements, getting the correct types of exercise, and practicing such stress-reducing techniques as meditation, visualization, tai chi, and yoga. This book gives you a firm grip on all these tools. Start using them today to build yourself a healthy, circulation-friendly life. FEATURING: - A triple-threat healing program that not only revitalizes your circulation system but also boosts your overall health - A thirty-day food regimen--ninety full menus for breakfast, lunch, and dinner, plus many recipes for delicious foods to eat as you control hypertension
Controversies in Second Language Writing: Dilemmas and Decisions in Research and Instruction
by Christine Pearson CasanaveControversies in Second Language Writing is not a how-to book, but one that focuses on how teachers in L2 writing can be helped to make reasoned decisions by understanding some of the key issues and conflicting opinions about L2 writing research and pedagogy. This book will assist teachers in making informed decisions about teaching writing in the ESL classroom. To counteract some of the debates, Casanave explores the different sides of the arguments and provides examples of how other teachers have dealt with these issues. The book presents novice and seasoned teachers with thought-provoking issues and questions to consider when determining and reflecting on their own teaching strategies and criteria. Topics discussed include: contrastive rhetoric product vs. process fluency and accuracy assessment of student work audience plagiarism politics and ideology.
Conures
by Nikki Moustaki Eric IlasenkoThe adorable conure, named for its conically shaped tail, is one of the world's favorite parrots and the subject of this Complete Care Made Easy pet guide that presents new and experienced bird keepers with insight into every aspect of selecting, caring for, and maintaining well-behaved happy pet birds.Bird specialist and trainer Nikki Moustaki has written an ideal introductory pet guide about the boisterous conure, with chapters on the characteristics of the conure, the varied behaviors of these small macaw-like parrots in the wild, selection of a healthy, typical pet bird, housing and care, feeding, training,and health care.The chapters "The Many Conure Species" and "Selecting a Great Conure" offers potential owners excellent advice about dozens of species and how to select the best one from those available commercially, from the blue-crowned conure and the green-cheeked conure to the sun conure and red-fronted conure.In the chapter on housing and care, the author discusses selection of the right cage, placement of the cage, and all the necessary accessories. A bird's diet is critical to its ongoing health, and the chapter devoted to feeding gives the reader all the info he or she needs about choosing the best diet .The chapter "Conure Behavior and Training" gives expert advice about how to train the very talkative conure to speak and be quiet, too. The book concludes with an appendix of bird societies, a glossary of terms, and a complete index.
Conversation Sparks: Trivia Worth Talking About
by Ryan ChapmanJump-start any conversation with this “witty book . . . for anyone who likes to show off random bits of knowledge at the dinner table” (Men’s Journal).Did you know that “Karaoke” is Japanese for “Empty orchestra”? Or that all snowflakes have six sides? With this collection of over 350 fascinating, little-known facts, you’ll be ready to get any conversation off and running. Hand-drawn illustrations and a charming conversationalist add personality to everything from the number of shipping containers lost at sea (about one per hour!) to now-retired Twinkie flavors (banana cream). Who knew that any month beginning on a Sunday will have a Friday the 13th? Or that there are more cell phones in the world than toothbrushes? Engaging and addictive, this is trivia with character.
Conversation Starters: 1,000 Creative Ways to Talk to Anyone about Anything
by Kim ChamberlainLike an onion, a conversation is often made up of layers. On its face it may appear to be on one level, but peel away a layer or two, and you will find other issues lying beneath the surface.Providing techniques to analyse conversations, Conversation Starters will enable you to develop creativity by taking your brain to a space where originality can flourish, by enhancing problem-solving skills, and by improving conversation and listening skills. Even if you wouldn't describe yourself as "creative," this book will give you the chance to think and express yourself in innovative and productive ways.The book's one thousand conversation-starting topics offer easy ways to move away from traditional discussion themes as well as the opportunity to develop and enhance speaking and listening skills. They provide the opportunity to approach and explore issues and then to formulate and express your thoughts and responses in innovative and challenging ways. You'll discover new ways way to connect with others, avenues to help you learn new things and connect with other people in stimulating and satisfying ways. In addition to the conversation starters are tips and quotes relating to discovering and enhancing creativity while initiating and maintaining conversations.
Conversations at the American Film Institute with the Great Moviemakers
by George Stevens Jr.A companion volume to George Stevens, Jr.'s, much admired book of American Film Institute seminars with the great pioneering moviemakers ("Invaluable"--Martin Scorsese).Those represented here--directors, producers, writers, actors, cameramen, composers, editors--are men and women working in pictures, beginning in 1950, when the studio system was collapsing and people could no longer depend on, or were bound by, the structure of studio life to make movies. Here also are those who began to work long after the studio days were over--Robert Altman, David Lynch, Steven Spielberg, among them--who talk about how they came to make movies on their own. Some--like Peter Bogdanovich, Nora Ephron, Sydney Pollack, François Truffaut--talk about how they were influenced by the iconic pictures of the great pioneer filmmakers. Others talk about how they set out to forge their own paths--John Sayles, Roger Corman, George Lucas, et al. In this series of conversations held at the American Film Institute, all aspects of their work are discussed. Here is Arthur Penn, who began in the early 1950s in New York with live TV, directing people like Kim Stanley and such live shows as Playhouse 90, and on Broadway, directing Two for the Seesaw and The Miracle Worker, before going on to Hollywood and directing Mickey One and Bonnie and Clyde, among other pictures, talking about working within the system. ("When we finished Bonnie and Clyde," says Penn, "the film was characterized rather elegantly by one of the leading Warner executives as a 'piece of shit' . . . It wasn't until the picture had an identity and a life of its own that the studio acknowledged it was a legitimate child of the Warner Bros. operation.") Here in conversation is Sidney Poitier, who grew up on an island without paved roads, stores, or telephones, and who was later taught English without a Caribbean accent by a Jewish waiter, talking about working as a janitor at the American Negro Theater in exchange for acting lessons and about Hollywood: It "never really had much of a conscience . . . This town never was infected by that kind of goodness." Here, too, is Meryl Streep, America's premier actress, who began her career in Julia in 1977, and thirty odd years later, at sixty, was staring in The Iron Lady, defying all the rules about "term limits" and a filmmaking climate tyrannized by the male adolescent demographic . . . Streep on making her first picture, and how Jane Fonda took her under her wing ("That little line on the floor," Fonda warned Streep, "don't look at it, that's where your toes are supposed to be. And that's how you'll be in the movie. If they're not there, you won't be in the movie"). Streep on the characters she chooses to play: "I like to defend characters that would otherwise be misconstrued or misunderstood." The Next Generation is a fascinating revelation of the art of making pictures.
Conversations with the Great Moviemakers of Hollywood's Golden Age: At the American Film Institute
by George Stevens Jr.The first book to bring together these interviews of master moviemakers from the American Film Institute's renowned seminars,Conversations with the Great Moviemakers offers an unmatched history of American cinema in the words of its greatest practitioners. Here are the incomparable directors Frank Capra, Elia Kazan, King Vidor, David Lean, Fritz Lang ("I learned only from bad films"), William Wyler, and George Stevens; renowned producers and cinematographers; celebrated screenwriters Ray Bradbury and Ernest Lehman; as well as the immortal Ingmar Bergman and Federico Fellini ("Making a movie is a mathematical operation. It's absolutely impossible to improvise"). Taken together, these conversations offer uniquely intimate access to the thinking, the wisdom, and the genius of cinema's most talented pioneers.
Cook This Book: Techniques That Teach and Recipes to Repeat: A Cookbook
by Molly BazA thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make.&“Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.&”—Carla Lalli Music, author of Where Cooking BeginsIf you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you&’ve just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who&’s here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time. Throughout, you&’ll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills. As Molly says, &“Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.&” Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.
Cook with Confidence: Over 100 Inspiring Recipes to Cook and Eat Together
by Dennis PrescottFrom chef and social media star Dennis Prescott, over 100 bold and delicious recipes to ignite your cooking and make mealtimes fun and stress-free.For Dennis Prescott, cooking is all about connection—sharing great food with those you love. Cook with Confidence encourages you to do just that, loaded with recipes guaranteed to satisfy and accessible techniques to elevate your cooking. Packed with advice, Dennis guides you step-by-step through tackling any cooking quandary, from opening an oyster to making fresh pasta, choosing sustainable fish, or mastering the grill. Inside you&’ll find recipes that are impressive as they are approachable, inspired by Dennis&’s travels, his work in professional kitchens, and his Maritime roots. There&’s no shortage of scrumptious options, starting with snacks and starters for every occasion like Carrot and Coriander Fritters with Turmeric Yogurt. Add a seasonal salad or succulent side by serving Roasted Squash and Heirloom Tomato Panzanella or Zucchini, Blue Cheese, and Leek Gratin. Enjoy plant-powered, mouth-watering mains like Falafel Mezze Bowls or Mushroom Ragù with Cheesy Grits. While showstopping fish and meat dishes include Grilled Halibut Tacos with Creamy Slaw and Avocado Crema, and Steak Frites with Creamy Whiskey Peppercorn Sauce. Dennis invites cooks of all levels to approach each recipe through his eyes: as your next great adventure. Exploring dishes that hone important kitchen skills and impart crucial cooking wisdom, Cook with Confidence inspires readers to get excited about cooking—and to create community and conversation over irresistible food.
Cook with Confidence: Over 100 Inspiring Recipes to Cook and Eat Together
by Dennis PrescottTake your cooking to the next level and confidently unleash your culinary creativity.Cook with Confidence brings you over 100 delicious recipes from host of Netflix's Restaurants on the Edge, chef Dennis Prescott and will help you step up you game in the kitchen with all the pro tips you need to create mouth-watering flavors.If you are looking for a way to take your culinary endeavors up a notch, Cook with Confidence is your place to start. With Dennis as your guide, you can tackle every challenge in the kitchen, including how to stock your pantry, how to serve up beautiful homemade pasta, how to make soup stocks and sauces that elevate a meal, how to make more sustainable seafood choices, and how to become a grill master.As you hone your skills, the recipes in Cook with Confidence will help you craft meals that are brimming with flavor and guaranteed to dazzle your palette and excite friends and family with every bite. Including unique and memorable fare like:Steak Frites with Creamy Whiskey Peppercorn SauceCarrot and Coriander Fritters with Turmeric YogurtSmoky Lime Chicken with Grilled Jalapeño Hot SauceSriracha Maple Salmon with Avocado Pineapple SalsaBeef and Chorizo Burgers with Caramelized OnionsOrange and Fennel Braised RagùMiso Butter Mushrooms with Garlic Bok ChoyHoisin Pork MeatballsCrab Bisque with Rosemary CroutonsGrilled Halibut Tacos with Creamy Slaw and Avocado Crema With Dennis's well-won wisdom and simple tips in tow, you're guaranteed to elevate your cooking and minimize your stress. Cook with Confidence will give you the skills and inspiration you need as you continue your culinary adventures.
Cook with Me: 150 Recipes for the Home Cook: A Cookbook
by Alex GuarnaschelliThrough 150 decadent and smart recipes, the Food Network icon explores how the relationships with her family have shaped her as a chef and home cook. &“Each recipe overflows with love and purpose, technique and soul, and, most of all, genuine joy for nourishing the people in your life who matter most.&”—Gail Simmons, food expert, TV host, and author of Bringing it Home Growing up with a legendary cookbook-editor mother and a food-obsessed father, Alex Guarnaschelli has always loved to cook. Now, with a daughter of her own, food and cooking mean even more to Alex—they are a way for her to share memories, such as shopping in Little Italy with her father for cured meats and aged cheeses, and tasting the recipes her mom would make from the cookbooks of the iconic authors she worked with. And, more than anything, cooking is what Alex and her daughter, Ava, most love to do together. In Cook with Me, Alex revives the recipes she grew up with, such as her mom&’s chicken with barbecue sauce and her dad&’s steamed pork dumplings, offers recipes for foods that she wishes she grew up with, such as comforting and cheesy baked ziti, and details dishes new to her repertoire, including sheet pan pork chops with spicy Brussels sprouts and a roasted sweet potato salad with honey and toasted pumpkin seeds. From meatballs two ways (are you a Godfather or a Goodfellas person?) to the blueberry crumble her mom made every summer, Alex shares recipes and insights that can come only from generations of collective experience. These recipes reflect the power that food has to bring people together and is a testament to the importance of sustaining traditions and creating new ones.
Cook's Encyclopaedia
by Tom StobartA descriptive compendium of just about everything we eat and how we cook it—selected as &“one of the greatest cookbooks of all time&” (Waitrose Food Illustrated). Arranged alphabetically from Abalone to Zampone, Cook&’s Encyclopedia covers the majority of foods and processes used in cooking. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes—including bottling, brewing, brining, curing, smoking, and vacuuming—are explained in great and illuminating detail. The aim is to both entertain and to instruct—in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart traveled widely, both as an explorer and a filmmaker, and his book was informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you&’re a beginner or an old hand, revealing the facts behind foods, equipment, and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you&’ll be better equipped to return to the stove. &“A MUST, comprehensive, well-organized and well-written . . . a serious and important work of reference.&” —Alan Davidson, author of The Oxford Companion to Food
Cook's Quotations: A Collection of Fine Paintings and the Best Cooks' Quotes (Quotation Giftbooks)
by Helen ExleyA collection of beautiful fine art paintings and the best cooking quotations. It is an ideal gift for anyone who enjoys cooking. "Cooking is like love. It should be entered into with abandon or not at all." HARRIET VAN HORNE Paintings are described.
Cooke and Wheatstone: And the Invention of the Electric Telegraph (Routledge Library Editions: History & Philosophy of Science)
by Geoffrey HubbardOriginally published in 1965. Charles Wheatstone collaborated with William Cooke in the invention and early exploitation of the Electric Telegraph. This was the first long distance, faster-than-a-horse messenger. This volume gives an account of the earlier work on which the English invention was founded, and the curious route by which it came to England. It discusses the way in which two such antagonistic men were driven into collaboration and sets out the history of the early telegraph lines, including work on the London and Birmingham Railway and the Great Western Railway.
Cooking
by James PetersonIn an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success. COOKING is the only all-in-one instructional that details the techniques that cooks really need to master, teaches all the basic recipes, and includes hundreds of photos that illuminate and inspire. Cooking authority James Peterson's definitive, all-inclusive learn-to-cook cookbook. 600 hard-working recipes everyone should know how to make-from the perfect roasted chicken to bouillabaisse and apple pie. 1,500 instructional photos, showing exactly how recipes are made, teach food-literate novices to cook with confidence and more advanced cooks to expand their repertoire.James Peterson has more than 1 million cookbooks in print.ReviewsJames Beard Foundation Cookbook Awards General Category Winner!"It's heavy enough-and good enough-to warrant a permanent place within easy reach...The text is clear and easy to read. Peterson's ancillary material at the end of some recipes earns special merit as the most varied and interesting factoids in any books we've seen this year."-Washington Post"Peterson's masterful survey of kitchen skills is a refreshing dose of tradition for anyone weary of quick-and-simple recipe books. . . . [Cooking] will reward those keen to absorb Peterson's deep knowledge of food and well-honed explanations for how best to prepare it."-Publishers Weekly"Some cookbooks help you get dinner on the table tonight. Others help you become a better cook for the rest of your life-every recipe teaches you something funadmental. James Peterson's 560-page Cooking is a great choice for anyone who wants to become a smarter cook."-O, the Oprah Magazine ABC News Web Video: How To Make James Peterson's Perfect Roast Chicken, from Cooking "Easier to use than other cooking-school-in-a-book volumes . . . The step-by-step photographs are superb."-Boston Globe"This 558-page book contains virtually all the culinary knowledge that the average person needs to know."-New York Newsday"Peterson aims to cram an entire culinary education between these hefty covers, and he comes close."-Charlotte Observer"Huge and encyclopedic . . . it would be a fine gift for any good cook who wants to become even better."-Epicurious.com"Peterson distills a lifetime of thinking about food in Cooking. The book's instructions include invaluable frame-by-frame photographs."-New York Times Book Review"Know someone who's beyond cooking basics and wants to learn more? Give him or her this tome and let your chef wannabe learn the same way Peterson did: by cooking through this incredible book."-Chicago Tribune"His template for a European peasant-style soup was a wonder."-Los Angeles Times"An extraordinarily comprehensive book . . . best for the cook-to-be who really wants to get down to business."-San Jose Mercury News"Sure to inspire beginner and skilled cook alike."-Seattle Times"This marvelous author has another winner . . . this cookbook answers virtually every kitchen question."-St. Louis Post Dispatch"Lush photos and sophisticated recipes."-Denver Post"Cooking is Peterson's return to the most basic techniques, written from the perspective of teacher to student . . . colorful, step-by-step, photos accompany many of the recipes."-San Francisco Chronicle"For those who want a thorough knowledge of cooking fundamentals."-ivillage.com"Instructive and authoritative . . . [Peterson's] unwavering focus on what a student really needs to know has produced a superior textbook."-Booklist"Whether you're a seasoned chef or just starting out, James Peterson's Cooking will teach you more than a trick or two."-Parade"An intensive cou...
Cooking Basics: Tips on Mastering the Fundamentals of Good Cooking (Idiot's Guides)
by Thomas N. EnglandCooking is an art and knowing how to master the many skills and techniques that normally only come from years of experience in the kitchen can be tough. However, with the right expert guidance, those skills can come easy, and cooking can be fun. Idiot's Guides: Cooking Basics will help even the most inexperienced novice in the kitchen gain the skills necessary to cook nearly anything the right way. Packed full of step-by-step color photography and step-by-step lessons for over 80 classic recipes, Idiot's Guides: Cooking Basics teaches you all the basic skills required to be successful in the kitchen and learn skills that will last a lifetime.
Cooking For One For Dummies
by Jennifer FisherServe yourself something amazing—you’re worth it Cooking For One For Dummies is full of recipes to inspire you to create delicious meals, without packing your fridge full of forgotten leftovers. Learn to make mug cakes in the microwave, teriyaki salmon, and everything in between, with easy-to-follow instructions. We also cover cooking basics, so you can build your skills and wow the person whose opinion matters most—you. Stock up on kitchen tools you need to home-chef successfully, figure out healthy grocery shopping for one, and follow dozens of fantastic recipes. It’s fun, it’s delicious, it’s healthy, and it’s efficient. Let’s start cooking for one. Cook over 100 delicious recipes designed for single servings Level up your cooking technique with step-by-step explanations Spice up leftovers for round two and plan your meals ahead of time Build good kitchen habits and use the right tools for the jobSingles who want to learn how to cook appropriate servings of delicious food will love this recipe book and solo cooking guide.
Cooking Meat: A Butcher's Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat
by Peter SanaganA cookbook to turn passionate meat lovers into confident meat cooks, with more than 120 deliciously meaty recipes from butcher and chef, Peter Sanagan.COOKING MEAT is a meat-lover's guide to everything there is to know about meat, written by Peter Sanagan--chef by training, butcher by trade--who has cooked just about every cut of meat available. From information on sustainable, responsible farming to understanding the different cuts of meats for sale (and what their labels really mean), Cooking Meat is an insider's look at choosing, buying, prepping, cutting, and cooking meat. Inside are more than 120 recipes, from childhood-inspired favorites, like Meatballs, Crispy Baked Chicken Wings, and Memphis-Style Barbecued Side Ribs, to classic comfort food, like Fried Chicken and Steak and Ale Pie, and from elevated cuisine like Duck Confit and international favorites like Lamb Biryani, to simple paired-back dishes like Roasted Fresh Ham. Also included are step-by-step basic butchery techniques, as well as detailed methods for meaty challenges like stuffing your own sausages, cooking a flawless steak, carving poultry, making bacon, and (the number one question a butcher is asked!) roasting the perfect chicken. With a master guide for every common cut of meat, along with the best cooking methods to pair with them (from roasting to braising to grilling to sous viding to pressure cooking), Peter gives you the tools to determine what type of meat you want to cook, and how to get the best results every time. In Cooking Meat, you'll discover an invaluable reference, like a guided tour of the butcher's case, written with one goal: to turn meat lovers into meat cooks.
Cooking Under Pressure
by Lorna SassRemember how wonderful home cooking tasted when you were a kid? Remember the comforting aromas that filled your house, the delicious soups and stews that warmed your childhood winters? They can all be yours again. From the elegant to the ethnic to the traditional, this collection of recipes -- developed for a whole new generation of pressure cookers and mindful of the healthier way we eat today -- is comfort food at its fastest and best. Today's totally safe pressure cookers -- sleeker, speedier, more user-friendly than the microwave oven -- turn out foods in one-third the time of conventional methods without sacrificing moisture, flavor, or aroma. Even inexpensive cuts of meat become tender and succulent; soups, stews, and sauces taste as if they've been simmering for hours; pot roast melts in the mouth; rice, beans, and grains, which used to take hours, are ready in minutes. Lorna Sass introduces us to an eclectic array of dishes that can be prepared on a whim: Imagine a classic ossobuco in only 18 minutes, chicken gumbo in an astounding 9, superb risotto in just 6 minutes without stirring -- even chocolate cheesecake and Grand Marnier bread pudding are done to perfection in record time. These are dishes that are right in tune with the eat-healthy eat-right life-style of the 1990s: The shorter cooking times allow foods to retain their nutritional content, and the pressure cooker is ideal for preparing grains and beans, so low in cholesterol and high in fiber. Also included in the book are charts and tables that take the guesswork out of cooking foods under pressure. Treat yourself to this wonderful world of satisfying flavors: Take the pressure out of cooking and put the taste and nutrition back in.
Cooking at Home: More Than 1,000 Classic and Modern Recipes for Every Meal of the Day (Williams-Sonoma)
by Chuck Williams&“A painstakingly thorough aid that has something to offer everyone, from the culinary novice to the seasoned home cook.&”—Tom Colicchio, James Beard Award-winning chef/owner Crafted Hospitality For nearly 60 years, Williams-Sonoma has connected and inspired home cooks with the best cooking equipment and kitchen-tested recipes. Cooking at Home celebrates that legacy with recipes culled from its award-winning publishing program, which was guided by Chuck Williams for more than two decades. More than just a recipe collection, the book features a wealth of informative tips, techniques, and cooking know-how. Re-released and updated in celebration of Chuck Williams&’ 100th birthday, Cooking at Home features over 1000 recipes from the Williams-Sonoma publishing program, which Chuck guided. In addition, the book includes 100 recipes from Chuck&’s personal recipe collection. The book&’s 22 chapters cover cooking topics from A-Z, making it a complete cooking reference book you can use every day, whatever you are in the mood for and whatever the occasion. Be sure to check out &“Chuck&’s Finds,&” which highlight special merchandise that Chuck introduced in his Williams-Sonoma stores to the U.S. public. &“A compilation of his favorite recipes spanning decades. These dishes are classics in their own right.&”—Thomas Keller, James Beard Award-winning chef/owner The French Laundry &“A visual and tactile treat containing a comprehensive array of eclectic cooking and prep tips (two per page) presented with a sophisticated aesthetic . . . a book for everyone, a beautiful gift, and a practical long-term tool for the coziest room in the house.&”—Publishers Weekly