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The Modern Menu

Author: Kim Kushner
Publisher: Gefen Publishing House
ISBN: 9789652296320
Size: 28.53 MB
Format: PDF, ePub
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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: 45.89 MB
Format: PDF, ePub, Docs
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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: 74.91 MB
Format: PDF
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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: 30.36 MB
Format: PDF
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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.

The Middle East And The Making Of The Modern World

Author: Cyrus Schayegh
Publisher: Harvard University Press
ISBN: 0674981103
Size: 77.91 MB
Format: PDF, ePub
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Cyrus Schayegh’s socio-spatial history traces how a Eurocentric world economy and European imperialism molded the Middle East from the mid-nineteenth to mid-twentieth century. Building on this case, he shows that the making of the modern world is best seen as the reciprocal transformation of cities, regions, states, and global networks.

Professional Cooking 8th Edition

Author: Wayne Gisslen
Publisher: Wiley Global Education
ISBN: 1118797752
Size: 44.57 MB
Format: PDF
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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.

Secret Ingredients

Author: David Remnick
Publisher: Random House
ISBN: 1588368238
Size: 31.97 MB
Format: PDF, ePub, Docs
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Since its earliest days, The New Yorker has been a tastemaker–literally. As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons. Whether you’re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorker’s fabled eighty-year history, are sure to satisfy every taste. There are memoirs, short stories, tell-alls, and poems–ranging in tone from sweet to sour and in subject from soup to nuts. M.F.K. Fisher pays homage to “cookery witches,” those mysterious cooks who possess “an uncanny power over food,” while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahl’s famous story “Taste,” in which a wine snob’s palate comes in for some unwelcome scrutiny, and Julian Barnes’s ingenious tale of a lifelong gourmand who goes on a very peculiar diet for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japan’s tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the city’s foremost fisherman-chef. Selected from the magazine’s plentiful larder, Secret Ingredients celebrates all forms of gustatory delight. From the Hardcover edition.

A Taste For Home

Author: Toufoul Abou-Hodeib
Publisher: Stanford University Press
ISBN: 1503601471
Size: 48.68 MB
Format: PDF, Kindle
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The "home" is a quintessentially quotidian topic, yet one at the center of global concerns: Consumption habits, aesthetic preferences, international trade, and state authority all influence the domestic sphere. For middle-class residents of late-nineteenth- and early-twentieth-century Beirut, these debates took on critical importance. As Beirut was reshaped into a modern city, legal codes and urban projects pressed at the home from without, and imported commodities and new consumption habits transformed it from within. Drawing from rich archives in Arabic, Ottoman, French, and English—from advertisements and catalogues to previously unstudied government documents—A Taste for Home places the middle-class home at the intersection of local and global transformations. Middle-class domesticity took form between changing urbanity, politicization of domesticity, and changing consumption patterns. Transcending class-based aesthetic theories and static notions of "Westernization" alike, this book illuminates the self-representations and the material realities of an emerging middle class. Toufoul Abou-Hodeib offers a cultural history of late Ottoman Beirut that is at once global in the widest sense of the term and local enough to enter the most private of spaces.