Author: Justin P. MoorePublisher:
ISBN: 9783955750121
Category :
Languages : en
Pages : 216
Book Description
Author: Justin P. Moore
Author: Justin P. Moore
Author: Moore Justin P.Cookin' Crunk
Author: Bianca PhillipsPublisher: Book Publishing Company
ISBN: 1570679258
Category : Cooking
Languages : en
Pages : 358
Book Description
Crunk is a Southern slang term that means “to get excited.” Keepin' it real and makin' it fun, vegan blogger Bianca Phillips adopted the Southern slang term to convey passion and pride for her heritage and the down-home food she was raised on. By incorporating country staples (beans, corn, and fresh produce) that have been the basis of Southern cooking for generations, Bianca offers no-frills, no-nonsense soul food dishes with a wholesome twist. These family classics, minus the meat, eggs, and dairy products, help keep traditional Southern foodways alive while allowing vegans, vegetarians, and anyone who cares about healthful eating to enjoy this satisfying down-home fare. From cheese-free Ro*Tel dip and country-fried tempeh steak to eggplant jambalaya and smoky stewed okra and tomatoes, Cookin’ Crunk offers plenty in the way of classic Southern comfort food. There's also a bounty of sweet treats that includes cobblers, bread pudding, dark chocolate bourbon pecan pie, and peanut butter and banana "Elvis" cupcakes.
The Book of Yields
Author: Francis T. LynchPublisher: Wiley Global Education
ISBN: 111813771X
Category : Business & Economics
Languages : en
Pages : 321
Book Description
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.
Author: Miriam SpannPerennial Vegetables
Author: Eric ToensmeierPublisher: Chelsea Green Publishing
ISBN: 1931498407
Category : Gardening
Languages : en
Pages : 257
Book Description
There is a fantastic array of vegetables you can grow in your garden, and not all of them are annuals. In Perennial Vegetables the adventurous gardener will find information, tips, and sound advice on less common edibles that will make any garden a perpetual, low-maintenance source of food. Imagine growing vegetables that require just about the same amount of care as the flowers in your perennial beds and borders--no annual tilling and potting and planting. They thrive and produce abundant and nutritious crops throughout the season. It sounds too good to be true, but in Perennial Vegetables author and plant specialist Eric Toensmeier (Edible Forest Gardens) introduces gardeners to a world of little-known and wholly underappreciated plants. Ranging beyond the usual suspects (asparagus, rhubarb, and artichoke) to include such "minor" crops as ground cherry and ramps (both of which have found their way onto exclusive restaurant menus) and the much sought after, anti-oxidant-rich wolfberry (also known as goji berries), Toensmeier explains how to raise, tend, harvest, and cook with plants that yield great crops and satisfaction. Perennial vegetables are perfect as part of an edible landscape plan or permaculture garden. Profiling more than 100 species, illustrated with dozens of color photographs and illustrations, and filled with valuable growing tips, recipes, and resources, Perennial Vegetables is a groundbreaking and ground-healing book that will open the eyes of gardeners everywhere to the exciting world of edible perennials.
Donabe
Author: Naoko Takei MoorePublisher: Ten Speed Press
ISBN: 1607747006
Category : Cooking
Languages : en
Pages : 330
Book Description
A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe. Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.
The Five Continents of Theatre
Author: Eugenio BarbaPublisher: BRILL
ISBN: 9004392939
Category : Drama
Languages : en
Pages : 420
Book Description
The Five Continents of Theatre undertakes the exploration of the material culture of the actor, which involves the actors’ pragmatic relations and technical functionality, their behaviour, the norms and conventions that interact with those of the audience and the society in which actors and spectators equally take part. The material culture of the actor is organised around body-mind techniques (see A Dictionary of Theatre Anthropology by the same authors) and auxiliary techniques whose variety concern: ■ the diverse circumstances that generate theatre performances: festive or civil occasions, celebrations of power, popular feasts such as carnival, calendar recurrences such as New Year, spring and summer festivals; ■ the financial and organisational aspects: costs, contracts, salaries, impresarios, tickets, subscriptions, tours; ■ the information to be provided to the public: announcements, posters, advertising, parades; ■ the spaces for the performance and those for the spectators: performing spaces in every possible sense of the term; ■ sets, lighting, sound, makeup, costumes, props; ■ the relations established between actor and spectator; ■ the means of transport adopted by actors and even by spectators. Auxiliary techniques repeat themselves not only throughout different historical periods, but also across all theatrical traditions. Interacting dialectically in the stratification of practices, they respond to basic needs that are common to all traditions when a performance has to be created and staged. A comparative overview of auxiliary techniques shows that the material culture of the actor, with its diverse processes, forms and styles, stems from the way in which actors respond to those same practical needs. The authors’ research for this aspect of theatre anthropology was based on examination of practices, texts and of 1400 images, chosen as exemplars.
