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The Modern Menu

Author: Kim Kushner
Publisher: Gefen Publishing House
ISBN: 9789652296115
Size: 76.91 MB
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Kim Kushner, who has been teaching the culinary arts for years, puts us in a buoyant mood as she declares in her introduction to The Modern Menu, There's nothing better than helping a fearful neophyte become a fearless cook, or turning a reluctant taster into a gourmand, or transforming a non-baker into a pastry pro.

The New Kosher

Author: Kim Kushner
Publisher: Weldon Owen
ISBN: 1681880296
Size: 39.35 MB
Format: PDF, ePub
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The New Kosher is filled with healthy recipes, exquisite flavors, and a fresh sensibility for the modern lifestyle. Emphasizing fast, easy, and delicious dishes for everyday meals and special occasions, this is your comprehensive guide to kosher cooking. Kim Kushner comes from a diverse foodie background and her easygoing, mix and match style has helped her redefine kosher cooking. With over 100 recipes from all over the world, there’s something for everyone in this unique cookbook.

Css Animations And Transitions For The Modern Web

Author: Steven Bradley
Publisher: Adobe Press
ISBN: 0133980545
Size: 43.39 MB
Format: PDF, ePub, Mobi
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Modern websites use a variety of animated effects not only to improve usability but also to delight and surprise users. Some of these effects require complex scripting or programming skills, but many are within the grasp of designers who are already familiar with CSS and HTML. CSS Animations and Transitions for the Modern Web shows designers how to add movement to web pages over time using CSS3 style definitions. Author Steven Bradley begins as simply as possible and uses elementary skills as the basis for more advanced techniques. Conceptual explanation is combined with specific examples to give designers a solid foundation in the art of creating dynamic and appealing websites. Steven’s examples are posted at peachpit.com so readers can see the animations in action and download the code files for further study. Instructions for access are in the “Getting Started” section. With CSS Animations and Transitions for the Modern Web, you’ll learn how to make your websites more vibrant and compelling with user interfaces that are functional, reliable, and usable, as well as beautiful. Up-to-date information on current browser support for CSS animations and transitions An introduction to manipulating web page objects in both 2D and 3D space Techniques for creating smooth transitions between object states An overview of Disney’s principles for creating realistic animation and how they apply to web page designs

Sociology On The Menu

Author: Alan Beardsworth
Publisher: Routledge
ISBN: 1134823169
Size: 58.49 MB
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Sociology on the Menu is an accessible introduction to the sociology of food. Highlighting the social and cultural dimensions of the human food system, from production to consumption, it encourages us to consider new ways of thinking about the apparently mundane, everyday act of eating. The main areas covered include: * The origins of human subsistence and the development of the modern food system * Food, the family and eating out * Diet, health and the body image * The meanings of meat and vegetarianism. Sociology on the Menu provides a comprehensive overview of the literature, particularly helpful in this interdisciplinary field. It focuses on key texts and studies to help students identify major concerns and themes for further study. It urges us to re-appraise the taken for granted and familiar experiences of selecting, preparing and sharing food and to see our own habits and choices, preferences and aversions in their broader cultural context.

Professional Cooking 8th Edition

Author: Wayne Gisslen
Publisher: Wiley Global Education
ISBN: 1118797752
Size: 18.89 MB
Format: PDF, Docs
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Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.

Zahav

Author: Michael Solomonov
Publisher: Houghton Mifflin Harcourt
ISBN: 0544373286
Size: 52.96 MB
Format: PDF, ePub, Docs
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The James Beard Award-winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens. Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appétit, ("an utter and total revelation"), and Eater ("Zahav defines Israeli cooking in America"). Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl." It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients. Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.

Food And Fantasy In Early Modern Japan

Author: Eric Rath
Publisher: Univ of California Press
ISBN: 0520262271
Size: 31.38 MB
Format: PDF, ePub
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How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh and fascinating look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine from 1400 to 1868. Rath shows how medieval "fantasy food" rituals--where food was revered as symbol rather than consumed--were continued by early modern writers, who created whimsical dishes and fanciful banquets and turned dining into a voyeuristic literary pleasure. Food and Fantasy in Early Modern Japan offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period. It traces the origins of familiar dishes like tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs, and demonstrates that for early modern Japanese cuisine, the central ingredient was the imagination.