Taste and Technique in Book Collecting

  • Filename: taste-and-technique-in-book-collecting.
  • ISBN: 9781107438149
  • Release Date: 2014-10-23
  • Number of pages: 214
  • Author: John Carter
  • Publisher: Cambridge University Press



Originally published in 1948, this book contains the text of the Sandars Lectures in Bibliography for the previous year. Carter reflects upon the evolution and method of book collecting from the middle of the nineteenth century until the 1940s, and meditates on what it means to be a book collector, the changing definition of that term, and recent developments in collecting styles. This book will be of value to anyone with an interest in bibliophilism or the history of book collecting.

Sushi

  • Filename: sushi.
  • ISBN: 9781405360005
  • Release Date: 2011-08-01
  • Number of pages: 256
  • Author: Hiroki Takemura
  • Publisher: Dorling Kindersley Ltd



Provides an invaluable guide to sushi etiquettte and customs and includes a unique fish identification guide, which details over 20 kinds of fish and shellfish and how to prepare them.

Taste Technique

  • Filename: taste-technique.
  • ISBN: 9781607749004
  • Release Date: 2016-09-13
  • Number of pages: 400
  • Author: Naomi Pomeroy
  • Publisher: Ten Speed Press



James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals. Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning. In Taste & Technique, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results. Recipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes. With detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook.

Sushi Taste and Technique

  • Filename: sushi-taste-and-technique.
  • ISBN: 9780241320419
  • Release Date: 2017-07-06
  • Number of pages: 256
  • Author: Kimiko Barber
  • Publisher: Dorling Kindersley Ltd



Make your own sushi in minutes and learn how to create traditional Japanese recipes in just a few steps with Sushi: Taste and Technique. With an enticing mix of classic and contemporary recipes, head chefs Kimiko Barber and Hiroki Takemura show you how to create dozens of dishes including pressed mackerel sushi, spicy tuna and avocado sushi bowls and stunning sashimi plates. Learn the basics of how to make sushi, with foolproof recipes and beautiful photographs to make Japanese cooking simple. This brand new edition also includes a handy photographic guide to fish and shellfish, teaching you how to prepare every ingredient and ensuring perfect homemade sushi every time. Sushi: Taste and Technique helps you to create authentic Japanese sushi that will wow your taste buds - and your friends. Previous edition ISBN 9781405373388

Sushi

  • Filename: sushi.
  • ISBN: 9781465470171
  • Release Date: 2017-07-11
  • Number of pages: 256
  • Author: Kimiko Barber
  • Publisher: Penguin



Learn how to make your favorite sushi rolls at home or discover a new recipe in Sushi: Taste and Technique. This classic guide to making a variety of homemade Japanese sushi features traditional rolls plus the latest trends, including modern sushi bowls, omelets, and burritos. Detailed step-by-step photographs and foolproof recipes by Kimiko Barber and Hiroki Takemura help you master the knife skills and hand techniques you need to prepare perfect sushi and sashimi, from authentic pressed, rolled, and stuffed sushi to a sushi sandwich. Reference the fish and shellfish guide to learn how to select and cut the appropriate meat for your sushi, and get the best recommendations for your desired meal. Read about the history of sushi, make sure you have the appropriate utensils in your home and make sure they are being used correctly, and learn the proper etiquette for serving and eating sushi. Elevate your home menu with Sushi: Taste and Technique, a beautiful and in-depth reference guide to everything sushi.

John Carter

  • Filename: john-carter.
  • ISBN: 1584561378
  • Release Date: 2004
  • Number of pages: 416
  • Author: Donald C. Dickinson
  • Publisher:



Throughout his professional career, John Carter, 1905-1975, was recognized as one of the most important figures in the Anglo-American book world. He was known as an imaginative antiquarian book dealer, a creative bibliographer, and a stylish and thoughtful writer. In 1934, after working for several years in the London book trade, he achieved instant fame, along with his co-author Graham Pollard, for An Enquiry Into the Nature of Certain Nineteenth Century Pamphlets, a brilliant piece of detective work that exposed Thomas J. Wise, a highly regarded British bibliographer, as a forger and distributor of counterfeit publications. Although born in England and educated at Eton College and King's College, Cambridge, Carter was as well known in the United States as he was at home. His first professional position, working as a rare book specialist in Scribner's London office, involved frequent trips to the firm's main office in New York. There, he quickly built up a circle of friends including Frederich Melcher, the editor of Publishers Weekly, and Elmer Adler, the editor of The Colophon. With those useful connections he was able to publish over a dozen articles on bibliography and the rare book trade before he was thirty years old. Carter was known for his independence of thought and action, a style of behavior formed at Cambridge as a student of A. E. Housman and sharpened in the book trade through association with tough-minded colleagues such as Stanley Morison, Percy Muir, David Randall, and Michael Sadleir. He was, above all, an articulate spokesman for the pleasures and challenges of book collecting. This work will be appreciated by all bibliophiles who are interested in the world of books.

Experimental Cell Biology of Taste and Olfaction

  • Filename: experimental-cell-biology-of-taste-and-olfaction.
  • ISBN: 0849376459
  • Release Date: 1995-07-12
  • Number of pages: 464
  • Author: Andrew I. Spielman
  • Publisher: CRC Press



Experimental Cell Biology of Taste and Olfaction examines and adapts methods from a variety of established fields, such as neurophysiology, receptor biochemistry and cellular imaging to provide comprehensive coverage of current techniques and protocols in chemosensory cell biology. Written for both newcomers and established scientists, this volume offers numerous tips for problem solving and suggests ways to avoid the most common, and costly, mistakes made by researchers. This book covers general aspects such as tissue collection and preparation, as well as specific, up-to-date methods used in taste and olfactory morphology, immunology, biochemistry, biophysics, electrophysiology and molecular biology. The explosion of knowledge and the increased interest in these areas make this book an important reference work for all scientists, students, and teachers in this and related fields

Make It Italian

  • Filename: make-it-italian.
  • ISBN: 0375402268
  • Release Date: 2002
  • Number of pages: 488
  • Author: Nancy Verde Barr
  • Publisher: Knopf



A delicious guide to authentic Italian cookery presents an array of "Primary" recipes, along with a broad spectrum of variations, as well as tips on traditional cooking techniques and flavorings, to help would-be chefs create such dishes as Buatini with Amatrice, Perciatelli with Eggplant Sauce, Veal Scallopine with Lemon and Parsley, and many more. 30,000 first printing.

Leschetizky s Fundamental Principles of Piano Technique

  • Filename: leschetizky-s-fundamental-principles-of-piano-technique.
  • ISBN: 9780486442792
  • Release Date: 1903
  • Number of pages: 87
  • Author: Marie Prentner
  • Publisher: Courier Corporation



Authentic and complete in its presentation, this guide features numerous illustrations, exercises, and examples from piano literature.

The Taste of Wine

  • Filename: the-taste-of-wine.
  • ISBN: 047111376X
  • Release Date: 1996-10-14
  • Number of pages: 346
  • Author: Emile Peynaud
  • Publisher: John Wiley & Sons



Discusses how to taste wine, the sense of smell, tasting problems, balance in wine, training tasters, and quality in wine

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