Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes. Less summary than survey, the street food issue takes to the world’s streets like a starved flâneur, flitting from birria in Mexico City to chicharron-studded tortillas in Buenos Aires, from chaat in Mumbai to gizzard noodle soup in Chiang Mai’s Lumpinee Boxing Stadium. This issue watches as children made stick bread in Copenhagen and shares a report on who’s eating all your cigarette butts (spoiler: microbes). For Jonathan Gold, the experience of eating street food is inseparable from time and place. Issue 10 also delves into the history of “Turkey in the Straw,” an ice-cream truck ditty that rings out across Los Angeles; spends a day with the Doughnut Luchador of East LA (doughnut slinger by day, luchador by night); and learns what happens, exactly, when you cook with charcoal, and what nixtamalizing does to corn. Plus, a look into the wondrous array of street sausages around the globe, the best of the wurst.

    Six years later, she still lives and works in Paris, cooking up a selection of classic French dishes from all over the country and giving them a fresh makeover with her own modern twists. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, Rachel celebrates the culinary landscape of France as it is today and shows how simple these dishes are.The 120 recipes in the book range from easy, everyday dishes like Omelette Pipérade, to summer picnics by the Seine and afternoon 'goûter' (snacks), to meals with friends and delicious desserts including classics like Crème brulee and Tarte tatin. It's a book that celebrates the very best of French home-cooking in a modern and accessible way. Real French food is no longer something only served in fancy restaurants; Rachel will show how you can add a little French culinary touch to your everyday life at home, no matter where you are in the world, or how big your kitchen is!

    This survey features more than 400 works from the Polaroid Collection along with essays by Hitchcock, who illuminates the beginnings and history of the Polaroid Corporation.

    This crash course in brewing chemistry makes it easy for every homebrewer to make better beer. Using simple language and helpful diagrams, Lee W. Janson guides you through every chemical reaction in the brewing process and explains how you can avoid potential problems. Steer away from common mistakes in taste, fermentation, and alcohol content, and use your newfound knowledge to successfully brew your most delicious beer yet.

    It has never been easier to start a craft business. But how do you sell your art or craft products in the age of Amazon? How do you use the Internet to find and serve high-quality customers?In Craft Business Power the founders of Liberty Jane Clothing share their journey to build a profitable online craft business. They've sold over a million dollars of products online and they outline a 15 day plan for launching a profitable craft business that is easy to follow, filled with practical advice, and proven to work.If you want to start or expand a craft business buy Craft Business Power today!

    In the UK, White's brilliant cooking and high-wattage antics have made him a legend: the first British chef (and the youngest chef anywhere) to win three Michelin stars, a chain-smoking, pot-throwing, multiply married culinary genius whose fierce devotion to food and restaurants has been the only constant in a life of tabloid-ready turmoil. In The Devil in the Kitchen, he tells the story of his life in food, spanning his apprenticeship with Albert and Michel Roux, his wild years in the bacchanal of 1980s Chelsea, his ferocious pursuit of the highest Michelin rating, and his "retirement career" as a hugely successful restaurateur. With cameos from the likes of Michael Caine, Madonna, and Damien Hirst, The Devil in the Kitchen leaves no dish unserved, relating the backroom antics, the blood feuds, and the passion for great food that have driven London's greatest restaurants for decades.

    His 1976 exhibition, Photographs by William Eggleston, at the Museum of Modern Art in New York, marked a turning point in the history of photography: this was when color photography gained recognition as a medium of artistic expression. His intense and dramatic use of color and "democratic" approach to mundane subject matter continue to have an enormous impact on contemporary photographic practice. Published to accompany a French exhibition, this book brings together Eggleston's most significant works, from his first experiments in black-and-white to a series of photographs of Kyoto produced specifically for the exhibit. Drawing on public and private collections in Europe and the United States, the book includes vintage prints executed in the technique most characteristic of his work, the dye transfer process, as well as many lesser-known and previously unseen photographs. From Mississippi to Berlin, Kenya to Asia, Eggleston has tirelessly explored the wider world, transforming, through his camera, the ordinary into the extraordinary. Distributed on behalf of the Fondation Cartier pour l'art contemporain. 160 color photographs.

    With your digital camera, you canSee immediately whether you got the shot you wanted Take dozens of photos to be sure you get what you want, and just delete the ones you don't like Edit and enhance your pictures on your computer E-mail images to friends, post them on the Web, make prints, or create photo gifts The more you know about your digital camera and about digital photography, the more you'll enjoy taking pictures and the better your pictures will be. Of course, the best way to see examples of good photographic techniques is in full color, and Digital Photography For Dummies, 5th Edition gives you exactly that -- plenty of beautiful, colorful photos that show you what you can accomplish and start the ideas popping.With a digital camera, a computer, and some photo-editing software, you can explore unlimited creative opportunities. You don't have to be a computer whiz or a professional photographer, either. Digital Photography For Dummies, 5th Edition helps you get the hang ofChoosing the right camera, software, and accessories for what you want to do Editing your images with Adobe Photoshop Elements 3.0 Using your camera's settings, composing great pictures, managing exposure and lighting, and working with automatic modes Getting your images out of the camera and onto your computer, organizing them, and sharing them online or in print Doing cool things with your pictures, like sharpening focus, covering flaws, adding people from other photos, and jazzing up your images with special effects Written by Julie Adair King, a photographer who has penned several other books on the subject, colorful Digital Photography For Dummies, 5th Edition can help you take better digital photos, do more with them, and have a lot more fun with your camera. You'll get the picture!

    Her goal was modest: to make a living by offering comfortable lodging and southern home cooking served family style in the downstairs dining room. Mrs. Wilkes' reputation was strong and business was brisk from the beginning, but it was the coverage in Esquire and the New York Times, and even a profile on David Brinkley's evening news that brought southern food lovers from all over the world to her doorstep. Sema is now 94 years old, and four generations of Wilkes help her keep the tables laden with platters of her legendary fried chicken, pork ribs, and biscuits, while friends and strangers pass bowls brimming with her sublime butterbeans, collard greens, mashed sweet potatoes, and banana pudding. The line snakes out the front door and down the street, where along with the locals and visitors, it's not uncommon to find Jimmy Carter or Roy Junior Blount, among other familiar faces, waiting for their turn at Mrs. Wilkes' table. With over 300 recipes and culinary historian John T. Edge's colorful telling of Mrs. Wilkes' contribution to Savannah and southern cuisine, the rich volume is a tribute to a way of cooking-and eating-that must not be forgotten.

    Going to school across the border in San Diego, and later to cooking school in Paris, she found plenty to love in the markets, quickly folding new ingredients into her repertoire. She also encountered some curious foods masquerading as authentic Mexican: cheddar cheese—stuffed quesadillas, tortilla chips drowning in still more cheese, and the ubiquitous everything-but-the-kitchen-sink overstuffed burritos. Where were the authentic, easy-to-prepare Mexican recipes she grew up with? The brightly flavored seafood ceviches bursting with freshness? The simple, slender burritos filled with nothing more than intensely flavorful braised meat and blistered chiles? The healthy salsas that come together in minutes but can transform a meal? In her vivacious, fresh voice, Marcela aims to invigorate America’s taste for real Mexican food–dishes that can be accomplished on any busy weeknight but that still express the authentic flavors of her native cuisine. Her food is much like her, Mexican but influenced by other cultures. You’ ll find recipes for Tilapia Ceviche; Butternut Squash—Chipotle Bisque; Roasted Pork Loin with Pineapple Glaze; Ancho-Chocolate Braised Short Ribs; and Fresh Guava Layer Cake. Inspired ideas, helpful cooking techniques, and ingredient substitutions make this the most accessible, appealing, and contemporary Mexican cookbook you’ll find today. In addition, fast recipes and dishes that are low in fat are called out with easy-to-find symbols. With more than a hundred delicious recipes and beautiful color photography throughout, Fresh Mexico introduces a new generation of Americans to the vibrant flavors of modern Mexico.

    Learn what the experts have to say about how to construct a vegetarian diet that meets all your nutritional needs.

    On May 11, 1968, when her portrait of Eric Clapton was featured on the cover of Rolling Stone, she entered the record books as the first woman to have that honor. During her tenure as the leading photographer of the late 1960s’ musical scene, she captured many of rock’s most important musicians on film, including Aretha Franklin, Jimi Hendrix, Bob Dylan, Janis Joplin, Simon & Garfunkel, The Who, The Doors, and the Grateful Dead. In 1967, Linda went to London to document the "Swinging Sixties," where she met Paul McCartney at the Bag ’o Nails club and subsequently photographed the Beatles during a launch event for the Sgt. Pepper’s Lonely Hearts Club Band album. Paul and Linda fell in love, and were married on March 12, 1969. For the next three decades, until her untimely death, she devoted herself to her family, vegetarianism, animal rights, and photography. From her early rock ’n’ roll portraits, through the final years of the Beatles, via touring with Wings to raising four children with Paul, Linda captured her whole world on film. Her shots range from spontaneous family pictures to studio sessions with Stevie Wonder and Michael Jackson, as well as artists Willem de Kooning and Gilbert and George. Always unassuming and fresh, her work displays a warmth and feeling for the precise moment that captures the essence of any subject. Whether photographing her children, celebrities, animals, or a fleeting moment of everyday life, she did so without pretension or artifice.This retrospective volume—selected from her archive of over 200,000 images—is produced in close collaboration with Paul McCartney and their children. As such, it is a moving personal journal and a lasting testament to Linda’s talent.Additional to our limited and art editions, this book is also available as unlimited trade edition.

    And, like most consumers, he often reads the ingredients label -- without a clue as to what most of it means. So when his young daughter asked, "Daddy, what's polysorbate 60?" he was at a loss -- and determined to find out. From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly researched romp of a narrative that demystifies some of the most common processed food ingredients -- where they come from, how they are made, how they are used -- and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name -- all for the sake of creating a simple snack cake. An insightful exploration into the food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter, a food-grade equivalent) this book is for you.

    Chef-owner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner, put down her roots in Napa over 15 years ago, bringing her midwestern sensibility and flair for reinventing American food to the valley. Ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines. Gorgeous full-color food photography from Saveur photographer Laurie Smith.      Awards2002 James Beard Award WinnerReviews"Take home some hearty American fare." —The San Jose Mercury News "Accurate views of the restaurant, its food, and its sense of fun . . . it's a feast for the eyes and the imagination." —Omaha World Herald "The recipes in MUSTARDS GRILL represent a wonderful marriage between common American foods, California produce and influences from Latin American and Asian immigrants."—New Orleans Times Picayune "The book is a perfect reflection of its author's eclectic style that melds sophistication and global inspirations with an earthy American quality."—San Francisco Chronicle "Like its namesake, the cookbook is bright and bountiful, with a touch of tongue-in-cheek flippancy." —Charleston Post & Courier"A feast for the eyes with no muss and fuss." —The Los Angeles Daily News "The book is as honest as the chef" and the "dreamy desserts . . . are the epitome of comfort."—Santa Rosa Press Democrat"Pawlcyn's casual writing style gives the reader a feel for her restaurant, and her easy-to-follow recipes are accompanied by chatty—and helpful—notes." —Minneapolis Star Tribune"[MUSTARDS GRILL is] a place that's sophisticated without being pretentious. The recipes in this cookbook are no different." —American Way"Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back ribs; cornmeal-coated fried green tomatoes; tasty Asian-marinated flank steak; Chinese chicken noodle salad; and, of course, Mustards' always-crisp tangle of deep-fried onion threads. The enduring vitality of this place comes from the fact [that Cindy Pawlcyn] put all the dishes she loved on the menu: country dishes transformed by her sprightly offbeat style and sparkle." —FOOD LOVER'S GUIDE TO SAN FRANCISCO"As the first (some would say the best) in a string of successful, precedent-breaking restaurants originated by chef Cindy Pawlcyn. It changed Napa Valley and took the stuffiness out of dining by showing that Americans could be as serious about food and wine as the French, but have more fun." —Gourmet

    Share his 30 years' experience of growing vegetables as he takes you through the vegetable year and shows you when you should sow your seeds, dig your plot and harvest your crops.