The Crown of Thorns

Author:,

Publisher:Penguin

ISBN:1101614684

Total Pages:288

Viewed:422

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Winner of the 2016 Perfumed Plume Award The “Alice Waters of American natural perfume” (indieperfume.com) and author of the Art of Flavor celebrates our most potent sense, through five rock stars of the fragrant world Mandy Aftel is widely acclaimed as a trailblazer in natural perfumery. Over two decades of sourcing the finest aromatic ingredients from all over the world and creating artisanal fragrances, she has been an evangelist for the transformative power of scent. In Fragrant, through five major players in the epic of aroma, she explores the profound connection between our sense of smell and the appetites that move us, give us pleasure, make us fully alive. Cinnamon, queen of the Spice Route, touches our hunger for the unknown, the exotic, the luxurious. Mint, homegrown the world over, speaks to our affinity for the familiar, the native, the authentic. Frankincense, an ancient incense ingredient, taps into our longing for transcendence, while ambergris embodies our unquenchable curiosity. And exquisite jasmine exemplifies our yearning for beauty, both evanescent and enduring. In addition to providing a riveting initiation into the history, natural history, and philosophy of scent, Fragrant imparts the essentials of scent literacy and includes recipes for easy-to-make fragrances and edible, drinkable, and useful concoctions that reveal the imaginative possibilities of creating with—and reveling in—aroma. Vintage line drawings make for a volume that will be a treasured gift as well as a great read.

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How to Change Your Mind

Author:Michael Pollan

Publisher:Penguin

ISBN:0525558942

Total Pages:480

Viewed:300

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“Pollan keeps you turning the pages . . . cleareyed and assured.” —New York Times A #1 New York Times Bestseller, New York Times Book Review 10 Best Books of 2018, and New York Times Notable Book A brilliant and brave investigation into the medical and scientific revolution taking place around psychedelic drugs--and the spellbinding story of his own life-changing psychedelic experiences When Michael Pollan set out to research how LSD and psilocybin (the active ingredient in magic mushrooms) are being used to provide relief to people suffering from difficult-to-treat conditions such as depression, addiction and anxiety, he did not intend to write what is undoubtedly his most personal book. But upon discovering how these remarkable substances are improving the lives not only of the mentally ill but also of healthy people coming to grips with the challenges of everyday life, he decided to explore the landscape of the mind in the first person as well as the third. Thus began a singular adventure into various altered states of consciousness, along with a dive deep into both the latest brain science and the thriving underground community of psychedelic therapists. Pollan sifts the historical record to separate the truth about these mysterious drugs from the myths that have surrounded them since the 1960s, when a handful of psychedelic evangelists inadvertently catalyzed a powerful backlash against what was then a promising field of research. A unique and elegant blend of science, memoir, travel writing, history, and medicine, How to Change Your Mind is a triumph of participatory journalism. By turns dazzling and edifying, it is the gripping account of a journey to an exciting and unexpected new frontier in our understanding of the mind, the self, and our place in the world. The true subject of Pollan's "mental travelogue" is not just psychedelic drugs but also the eternal puzzle of human consciousness and how, in a world that offers us both suffering and joy, we can do our best to be fully present and find meaning in our lives.

Pok Pok

Author:Andy Ricker,JJ Goode

Publisher:Ten Speed Press

ISBN:1607742896

Total Pages:304

Viewed:1504

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A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it's too spicy for the American palate or too difficult to source ingredients. Ricker shares more than fifty of the most popular recipes from Thailand and his Pok Pok restaurants—ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai–style papaya salad) to Pok Pok’s now-classic (and obsessed-over) Fish-Sauce Wings. But Pok Pok is more than just a collection of favorite recipes: it is also a master course in Thai cooking from one of the most passionate and knowledgeable authorities on the subject. Clearly written, impeccably tested recipes teach you how to source ingredients; master fundamental Thai cooking techniques and skills; understand flavor profiles that are unique to Southeast Asian cuisine; and combine various dishes to create show-stopping, well-balanced meals for family and friends. Filled with thoughtful, colorful essays about Ricker’s travels and experiences, Pok Pok is not only a definitive resource for home cooks, but also a celebration of the rich history, vibrant culture, and unparalleled deliciousness of Thai food.

Medium Raw

Author:Anthony Bourdain

Publisher:Harper Collins

ISBN:9780061998065

Total Pages:320

Viewed:856

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Medium Raw marks the return of the inimitable Anthony Bourdain, author of the blockbuster bestseller Kitchen Confidential and three-time Emmy Award-nominated host of No Reservations on TV’s Travel Channel. Bourdain calls his book, “A Bloody Valentine to the World of Food and the People Who Cook,” and he is at his entertaining best as he takes aim at some of the biggest names in the foodie world, including David Chang, Alice Waters, the Top Chef winners and losers, and many more. If Hunter S. Thompson had written a book about the restaurant business, it could have been Medium Raw.

Marion

Author:Marion Grasby

Publisher:Plum

ISBN:1742627641

Total Pages:240

Viewed:1083

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This is a specially formatted fixed layout ebook that retains the look and feel of the print book. If you ask Marion Grasby what her favourite food is, she'll list at least 10 things. Marion loves food. And she loves talking about it. During last year's MasterChef series, Marion wowed Australia with her incredible cooking talent, her assured palate and her sunny personality and warmth. Now in her first cookbook Marion shares more than 80 of her favourite recipes from throughout her life: the places she's been, and the people she's met and cooked with. Marion has lived in the Northern Territory, Papua New Guinea, Queensland and South Australia, and her food is an eclectic mix of Thai, Italian, French, Middle Eastern... and firmly Aussie. These are recipes for the home cook, dishes to make every night of the week, for dinner parties and lazy afternoons. The recipes are peppered with entertaining stories and with incredible photography of the food and of Marion's travels through Australia and Thailand.

San Francisco Chef's Table

Author:Carolyn Jung

Publisher:Rowman & Littlefield

ISBN:1493007106

Total Pages:224

Viewed:1070

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Very few areas in the world offer more diversity than the San Francisco Bay Area, a place that is without a doubt, “foodie central.” One reason for the major influx of the finest chefs and their restaurants here is perhaps twofold. First, the resident foodies love to eat out, not to mention the 16 million tourists that also visit here with food at the top of their to-do list. The second reason is perhaps the fact that the Bay Area offers chefs an incomparable proximity to fresh, local, and organic ingredients with which to cook, which anyone who cooks can tell you make all of the difference in the end result. With recipes for the home cook from over 50 of the area's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, San Francisco Chef's Table is the ultimate gift and keepsake cookbook for both tourists and locals alike.

Taste of Home Soups, Stews and More

Author:Taste of Home

Publisher:Simon and Schuster

ISBN:161765955X

Total Pages:256

Viewed:554

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Few things warm the soul like a bowl of comforting soup, heartwarming stew, stick-to-your-ribs chowder or family-favorite chili. Soups, Stews and More is filled with more than 300 delicious ways to ladle out comfort any night of the week. Filled with versatile recipes today's cooks rely on most from Taste of Home. Few things warm the soul like a bowl of comforting soup, heartwarming stew, stick-to-your-ribs chowder or family-favorite chili. Featuring more than 300 succulent recipes, Taste of Home Soups, Stews & More makes an ideal addition to any home cook’s collection. Featuring everything from basic broths and weeknight classics to impressive first-course starters and holiday staples, this all-new cookbook offers the versatile recipes today’s cooks rely on most. You’ll also find soups sized right for smaller households, slow-cooked and Instant Pot greats, and handy kitchen tips that beat the clock. Take a look inside, and you’ll find that Taste of Home Soups, Stews & More has all the right ingredients for simmering up the perfect meal!

Mary and Lou and Rhoda and Ted

Author:Jennifer Keishin Armstrong

Publisher:Simon and Schuster

ISBN:1451659237

Total Pages:336

Viewed:582

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"Jennifer Keishin Armstrong's deft weave of social history and sharp entertainment reporting explains how [The Mary Tyler Moore Show] made the world safe for Lena Dunham" (Peter Biskind, author of Easy Riders, Raging Bulls)—the making of a classic and groundbreaking TV show, as experienced by its producers, writers, and cast. When writer-producers James L. Brooks and Allan Burns dreamed up an edgy show about a divorced woman with a career, the CBS executives they pitched replied: “American audiences won’t tolerate divorce in a series’ lead any more than they will tolerate Jews, people with mustaches, and people who live in New York.” Forty years later, The Mary Tyler Moore Show is one of the most beloved and recognizable television shows of all time. It was an inspiration to a generation of women who wanted to have it all in an era when everything seemed possible. Jennifer Keishin Armstrong’s Mary and Lou and Rhoda and Ted tells the stories behind the making of this popular classic, introducing the groundbreaking female writers who lent real-life stories to their TV scripts; the men who created the indelible characters; the lone woman network executive who cast the legendary ensemble—and advocated for this provocative show—and the colorful cast of actors who made it all work. James L. Brooks, Grant Tinker, Allan Burns, Valerie Harper, Cloris Leachman, Betty White, Gavin MacLeod, Ed Asner, Ted Knight, Georgia Engel—they all came together to make a show that changed women’s lives and television itself. Mary and Lou and Rhoda and Ted is the tale of how they did it.

Indian Sun

Author:Oliver Craske

Publisher:Faber & Faber

ISBN:0571350879

Total Pages:420

Viewed:964

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A Times, Spectator, TLS and BBC Music Magazine Book of the Year Over eight decades, Ravi Shankar was India's greatest cultural ambassador who took Indian classical music to the world's leading concert halls and festivals, charting the map for those who followed. Renowned for his association with The Beatles - teaching George Harrison sitar - Shankar turning the Sixties generation on to Indian music, astonishing the crowds at Woodstock, Monterey Pop and the Concert for Bangladesh with his virtuosity. He radically reshaped jazz and Western classical music as well as writing film scores, including Pather Panchali and Gandhi, and transformed awareness of Indian culture in the process. Indian Sun is the first biography of Ravi Shankar. Benefitting from unprecedented access to family archives, Oliver Craske paints a vivid picture of a captivating, restless workaholic, who lived a passionate and extraordinary life - from his childhood in his brother's dance troupe, through intensive study of the sitar, to his revival of the national music scene; and from the 1950s, a pioneering international career that ultimately made his name synonymous with India.

The Complete Idiot's Guide to Eating Local

Author:Diane A. Welland, M.S., R.D.

Publisher:Penguin

ISBN:1101514736

Total Pages:336

Viewed:1628

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Support your local farmers, and enjoy fresher, healthier foods that are friendly to the environment--here's the guide to doing it right! There are so many great reasons to shop for and eat locally-grown or raised foods, including freshness, taste, energy conservation, and supporting small business owners. Tens of thousands of people have made the switch to local foods. Families and communities are enthusiastically supporting farmer's markets, artisan dairy farmers, cheese makers, family farms, local vineyards, and local livestock. Learn how you and your family can do the same! Food expert and nutritionist Diane A. Welland explains what it means to eat a little bit closer to home (and what it doesn't) and how anyone, including you, can move toward a more sustainable way of eating. The Complete Idiot's Guide to Eating Local offers: A practical approach for a challenging endeavor. Types of foods considered local What foods are in season and when Best practices for storing foods Money-saving tips A complete overview of local eating across all 50 states

An Economist Gets Lunch

Author:Tyler Cowen

Publisher:Penguin

ISBN:1101561661

Total Pages:304

Viewed:708

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Books Description:

One of the most influential economists of the decade-and the New York Times bestselling author of The Great Stagnation-boldly argues that just about everything you've heard about food is wrong. Food snobbery is killing entrepreneurship and innovation, says economist, preeminent social commentator, and maverick dining guide blogger Tyler Cowen. Americans are becoming angry that our agricultural practices have led to global warming-but while food snobs are right that local food tastes better, they're wrong that it is better for the environment, and they are wrong that cheap food is bad food. The food world needs to know that you don't have to spend more to eat healthy, green, exciting meals. At last, some good news from an economist! Tyler Cowen discusses everything from slow food to fast food, from agriculture to gourmet culture, from modernist cuisine to how to pick the best street vendor. He shows why airplane food is bad but airport food is good; why restaurants full of happy, attractive people serve mediocre meals; and why American food has improved as Americans drink more wine. And most important of all, he shows how to get good, cheap eats just about anywhere. Just as The Great Stagnation was Cowen's response to all the fashionable thinking about the economic crisis, An Economist Gets Lunch is his response to all the fashionable thinking about food. Provocative, incisive, and as enjoyable as a juicy, grass-fed burger, it will influence what you'll choose to eat today and how we're going to feed the world tomorrow.

The NoMad Cookbook

Author:Daniel Humm,Will Guidara,Leo Robitschek

Publisher:Ten Speed Press

ISBN:1607748231

Total Pages:552

Viewed:1997

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Books Description:

From the authors of the acclaimed cookbooks Eleven Madison Park and I Love New York comes this uniquely packaged cookbook, featuring recipes from the wildly popular restaurant and, as an added surprise, a hidden back panel that opens to reveal a separate cocktail book. Chef Daniel Humm and his business partner Will Guidara are the proprietors of two of New York's most beloved and pioneering restaurants: Eleven Madison Park and The NoMad. Their team is known not only for its perfectly executed, innovative cooking, but also for creating extraordinary, genre-defying dining experiences. The NoMad Cookbook translates the unparalleled and often surprising food and drink of the restaurant into book form. What appears to be a traditional cookbook is in fact two books in one: upon opening, readers discover that the back half contains false pages in which a smaller cocktail recipe book is hidden. The result is a wonderfully unexpected collection of both sweet and savory food recipes and cocktail recipes, with the lush photography by Francesco Tonelli and impeccable style for which the authors are known. The NoMad Cookbook promises to be a reading experience like no other, and will be the holiday gift of the year for the foodie who has everything.

Social Suppers

Author:Jason Atherton

Publisher:A&C Black

ISBN:1472912810

Total Pages:240

Viewed:1540

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'Jason is one of the greats. He's the best of both worlds: the prowess of a Michelin-starred chef with accolades from every corner of the globe, but also the person you want to be preparing your Sunday supper.' Thomas Keller More than 100 recipes make up this stunning yet eminently approachable collection of suppers from Jason Atherton: perfect meals to share with friends and family. It is not only a showcase of Jason's favourite things to cook, both savoury and sweet, but also a celebration of the flavours and techniques that have inspired him from all around the world. Every dish bears the hallmark of excellence on which he has built his reputation as one of the world's truly great and most innovative chefs. Beautiful, inspiring photography by John Carey completes this collection of stunningly good suppers.

The Collected Stories of Lydia Davis

Author:Lydia Davis

Publisher:Farrar, Straus and Giroux

ISBN:9781429989053

Total Pages:752

Viewed:1560

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Lydia Davis is one of our most original and influential writers. She has been called "an American virtuoso of the short story form" (Salon) and "one of the quiet giants . . . of American fiction" (Los Angeles Times Book Review). Now, for the first time, Davis's short stories will be collected in one volume, from the groundbreaking Break It Down (1986) to the 2007 National Book Award nominee Varieties of Disturbance. The Collected Stories of Lydia Davis is an event in American letters.

Reader's Guide to Music

Author:Murray Steib

Publisher:Routledge

ISBN:1135942625

Total Pages:928

Viewed:1949

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The Reader's Guide to Music is designed to provide a useful single-volume guide to the ever-increasing number of English language book-length studies in music. Each entry consists of a bibliography of some 3-20 titles and an essay in which these titles are evaluated, by an expert in the field, in light of the history of writing and scholarship on the given topic. The more than 500 entries include not just writings on major composers in music history but also the genres in which they worked (from early chant to rock and roll) and topics important to the various disciplines of music scholarship (from aesthetics to gay/lesbian musicology).

An Omelette and a Glass of Wine

Author:Elizabeth David

Publisher:Grub Street Cookery

ISBN:1909808504

Total Pages:320

Viewed:1631

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A classic collection of articles, book reviews, and travel essays from “the best food writer of her time” (Jane Grigson, The Times Literary Supplement). An Omelette and a Glass of Wine offers sixty-two articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including the Spectator, Gourmet magazine, Vogue, and the Sunday Times. This revered classic volume contains delightful explorations of food and cooking, among which are the collection’s namesake essay and other such gems as “Syllabubs and Fruit Fools,” “Sweet Vegetables, Soft Wines,” “Pleasing Cheeses,” and “Whisky in the Kitchen.” Elizabeth David’s subjects range from the story of how her own cooking writing began to accounts of restaurants in provincial France, of white truffles in Piedmont, wild risottos on the islands of the Venetian lagoon, and odd happenings during rain-drenched seaside holidays in the British Isles. Here we can share her appreciation of books, people who influenced her, places she loved, and the delicious meals she enjoyed. Casually interspersed with charming black-and-white illustrations and some photographs, An Omelette and a Glass of Wine is sure to appeal to the ‘Elizabeth David’ book collector and readers coming to know Ms. David for the first time, who will marvel at her wisdom and grace. “Savor her book in a comfortable chair, with a glass of sherry.” —Bon Appétit “Elizabeth David has the intelligence, subtlety, sensuality, courage and creative force of the true artist.” —Wine and Food

Keeping Quiet

Author:Julian Dutton

Publisher:Andrews UK Limited

ISBN:1909183830

Total Pages:407

Viewed:1415

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Keeping Quiet is a love-letter to the modern sight-gag on film and television, tracing the history of physical clowning since the advent of sound. Taking up the story of visual humour where Paul Merton’s Silent Comedy leaves off, Julian Dutton charts the lives and work of all the great comedians who chose to remain silent, from Charlie Chaplin - who was determined to resist the ‘talkies’ - right through to the slapstick of modern-day performers such as Rowan Atkinson, Matt Lucas and Harry Hill. This fascinating chronicle - spanning nine decades - shows how physical comedy, at first overshadowed by dialogue-films in the 1930s, reinvented itself and how this revival was spearheaded by a Frenchman: Jacques Tati. Julian Dutton draws on his own experience as a comedy writer and performer to give an expert analysis of the screen persona and the comedy style of dozens of the screen’s best-loved performers including Laurel & Hardy, Buster Keaton, Harpo Marx, Norman Wisdom, Jerry Lewis, Benny Hill, Peter Sellers, Eric Sykes, Ronnie Barker, Marty Feldman - and many more. This book will appeal both to the serious student of film, television and theatre - including those aspiring to write or perform comedy - and to the general reader and comedy fan.

Cassell's household guide

Author:Cassell Ltd.

Publisher:Рипол Классик

ISBN:5871686079

Total Pages:N.A

Viewed:1800

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Books Description:

Being a complete encyclopaedia of domestic and social economy and forming a guide to every department of practical life

Peter the Great: His Life and World

Author:Robert K. Massie

Publisher:Random House

ISBN:0307817237

Total Pages:928

Viewed:696

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Books Description:

From the Modern Library’s new set of beautifully repackaged hardcover classics by Robert K. Massie—also available are Nicholas and Alexandra and The Romanovs Against the monumental canvas of seventeenth- and eighteenth-century Europe and Russia unfolds the magnificent story of Peter the Great, crowned co-tsar at the age of ten. The acclaimed author of Catherine the Great, Robert K. Massie delves deep into the life of this captivating historical figure, chronicling the pivotal events that shaped a boy into a legend—including his “incognito” travels in Europe, his unquenchable curiosity about Western ways, his obsession with the sea and establishment of the stupendous Russian navy, his creation of an unbeatable army, his transformation of Russia, and his relationships with those he loved most: Catherine, the robust yet gentle peasant, his loving mistress, wife, and successor; and Menshikov, the charming, bold, unscrupulous prince who rose to wealth and power through Peter’s friendship. Impetuous and stubborn, generous and cruel, tender and unforgiving, a man of enormous energy and complexity, Peter the Great is brought fully to life. The Modern Library of the World’s Best Books Peter the Great Winner of the Pulitzer Prize “Enthralling . . . as fascinating as any novel and more so than most.”—The New York Times Book Review Nicholas and Alexandra “A magnificent and intimate picture . . . Not only the main characters but a whole era become alive and comprehensible.”—Harper’s The Romanovs “Riveting . . . unfolds like a detective story.”—Los Angeles Times Book Review

Future Foods

Author:David Julian McClements

Publisher:Springer

ISBN:3030129950

Total Pages:395

Viewed:1539

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Books Description:

We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being used to construct healthier, tastier, and more sustainable foods. Functional foods are being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease. These foods are fortified with nutraceuticals or probiotics to improve our mood, performance, and health. The behavior of foods inside our guts is being controlled to increase their healthiness. Precision nutrition is being used to tailor diets to our unique genetic profiles, microbiomes, and metabolisms. Gene editing, nanotechnology, and artificial intelligence are being used to address modern food challenges such as feeding the growing global population, reducing greenhouse gas emissions, reducing waste, and improving sustainability. However, the application of these technologies is facing a backlash from consumers concerned about the potential risks posed to human and environmental health. Some of the questions addressed in this book are: What is food architecture? How does sound and color impact taste? Will we all have 3D food printers in all our homes? Should nanotechnology and gene editing be used to enhance our foods? Are these new technologies safe? Would you eat bug-foods if it led to a more sustainable food supply? Should vegetarians eat themselves? Can nutraceuticals and probiotics stop cancer? What is the molecular basis of a tasty sustainable burger? David Julian McClements is a Distinguished Professor in food science who has used physics, chemistry, and biology to improve the quality, safety, and healthiness of foods for over 30 years. He has published over 900 scientific articles and 10 books in this area and is currently the most highly cited food scientist in the world. He has won numerous scientific awards for his work. The aim of this book is to highlight the many exciting advances being made in the science of foods, and to show their application for solving important problems related to the modern food supply, such as tackling chronic diseases, feeding a global population, reducing food waste, and creating healthier and tastier foods.