It was a sea in name only. It was actually a bone dry, ancient dusty basin pockmarked with craters and littered with rocks and boulders. Somewhere in that 500 mile diameter basin, the astronauts would attempt to make Mankind’s first landing on the Moon. Neil Armstrong would pilot the Lunar Module “Eagle” during its twelve minute descent from orbit down to a landing. Col. Edwin “Buzz” Aldrin would assist him. On the way down they would encounter a host of problems, any one of which could have potentially caused them to have to call off the landing, or, even worse, die making the attempt. The problems were all technical-communications problems, computer problems, guidance problems, sensor problems. Armstrong and Aldrin faced the very real risk of dying by the very same technical sword that they had to live by in order to accomplish the enormous task of landing on the Moon for the first time. Yet the human skills Armstrong and Aldrin employed would be more than equal to the task. Armstrong’s formidable skills as an aviator, honed from the time he was a young boy, would serve him well as he piloted Eagle down amidst a continuing series of systems problems that might have fatally distracted a lesser aviator. Armstrong’s brilliant piloting was complemented by Aldrin’s equally remarkable discipline and calmness as he stoically provided a running commentary on altitude and descent rate while handling systems problems that threatened the landing. Finally, after a harrowing twelve and a half minutes, Armstrong gently landed Eagle at “Tranquility Base”, a name he had personally chosen to denote the location of the first Moon landing. In “Landing Eagle-Inside the Cockpit During the First Moon Landing”, author Mike Engle gives a minute by minute account of the events that occurred throughout Eagle’s descent and landing on the Moon. Engle, a retired NASA engineer and Mission Control flight controller, uses NASA audio files of actual voice recordings made inside Eagle’s cockpit during landing to give the reader an “inside the cockpit” perspective on the first Moon landing. Engle’s transcripts of these recordings, along with background material on the history and technical details behind the enormous effort to accomplish the first Moon landing, give a new and fascinating insight into the events that occurred on that remarkable day fifty years ago.

    "Following the instructions in a recipe is like parroting pre-formed sentences from a phrasebook. Forming an understanding of how flavors work together, on the other hand, is like learning the language: it allows you to express yourself freely, to improvise, to cook a dish the way you want to cook it.""The Flavor Thesaurus "is the inquisitive cook's guide to acquiring that understanding--to learning the language of flavor.Breaking the vast universe of ingredients down to 99 essential flavors, Segnit suggests classic and less well-known pairings for each, grouping almost 1,000 entries into flavor families like "Green & Grassy," "Berry & Bush" and "Creamy Fruity." But "The Flavor Thesaurus" is much more than just a reference book, seasoning the mix of culinary science, culture and expert knowledge with the author's own insights and opinions, all presented in her witty, engaging and highly readable style. As appealing to the novice cook as to the experienced professional, "The Flavor Thesaurus "will not only immeasurably improve your cooking--it's the sort of book that might keep you up at night reading.""Cooking is an art, like writing or painting, and great cooks are artists. And although the ultimate source of creativity remains elusive, all painters have their color wheel, all writers their vocabulary. And now, in the form of this beautiful, entertaining and exhaustively researched book, cooks have their own collection of essential knowledge: "The Flavor Thesaurus."

    Kenji López-Alt in his introduction. “About how food shapes people, neighborhoods, and history.” This year’s Best American Food Writing captures the food industry at a critical moment in history — from the confrontation of abusive kitchen culture, to the disappearance of the supermarkets, to the rise and fall of celebrity chefs, to the revolution of baby food. Spanning from New York’s premier restaurants to the chile factories of New Mexico, this collection lifts a curtain on how food arrives on our plates, revealing extraordinary stories behind what we eat and how we live.THE BEST AMERICAN FOOD WRITING 2020 INCLUDES  BURKHARD BILGER, KAT KINSMAN, LAURA HAYES, TAMAR HASPEL, SHO SPAETH, TIM MURPHY and others

    She will arm you against the fad diets, food crazes and bad science that can make eating guilt-laden and expensive, drawing eating inspiration from influences as diverse as Roald Dahl and Nora Ephron. Filled with straight-talking, sympathetic advice on everything from mental health to recipe ideas and shopping tips, this is a book that clears away the fog, to help you fall back in love with food.

    Accompanying the advice there are 80 new delicious recipes.Following on from Dr Rupy’s bestselling cook book The Doctor’s Kitchen, Eat to Beat Illness distils actionable ideas for daily life to teach you how to use food to trigger and amplify your defences against illness. Accompanying the advice there are 80 new delicious recipes.In Dr Rupy’s second book he builds on the message that what you choose to put on your plate is one of the most important health interventions you can make. Food can not only affect our likelihood of disease but it can lengthen our lives, change our mood and even affect the expression of our DNA.The first section of the book explains how our bodies can better fight off illness through eating well and how we can heal our bodies through simple lifestyle changes including exercise, stress reduction, sleeping well and finding purpose in our lives.It is now scientifically proven that certain foods and food groups are beneficial for staving off illness and here Rupy will look at key conditions such as cancer, depression, diabetes, Alzheimer’s, stress and explain what to eat to increase our chances of staying healthy.Complemented by 80 new recipes, full of tempting international flavours such as Roast Golden Beets with Italian Greens and Hazelnut Pesto; Bangladeshi Cod CurrySpatchcock Poussin and Middle Eastern Ful Madames; Iranian Dizi Stew; Garlic Chilli Prawn and Black Bean Stirfry with Bokchoy and Silverbeet; Pea and Broccoli Orecchiette Japanese Togarashi Mix, to name just a few, eating well for has never been so easy and delicious.

    Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students--professional aspirants and serious home cooks, alike--to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire.From mise en place (preparation) to finished dishes, the book covers Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Edition teaches readers other critical elements of the professional chef's domain--much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook.The Culinary Institute of America has been hailed as "The nation's most influential training school for professional cooks" by Time magazine. The Professional Chef, Seventh Edition, the cornerstone of its program in book form, belongs on the shelf of every serious cook.

    Take a cue from entertaining expert Amy Sedaris and host an unforgettable fete that will have your guests raving. No matter the style or size of the gathering-from the straightforward to the bizarre-I Like You provides jackpot recipes and solid advice laced with Amy's blisteringly funny take on entertaining, plus four-color photos and enlightening sidebars on everything it takes to pull off a party with extraordinary flair. You don't even need to be a host or hostess to benefit-Amy offers tips for guests, too!  (Number one: don't be fifteen minutes early.) Readers will discover unique dishes to serve alcoholics (Broiled Frozen Chicken Wings with Applesauce), the secret to a successful children's party (a half-hour time limit, games included), plus a whole appendix chock-full of arts and crafts ideas (from a mini-pantyhose plant-hanger to a do-it-yourself calf stretcher), and much, much more!

    But with the plethora of information available on the Internet, it can be difficult to know exactly which foods an anti inflammatory diet consists of—and moreover, how to easily incorporate it into your daily life. The Easy Anti Inflammatory Diet is the most complete, easy-to-use resource for fighting inflammation through diet and nutrition. This book presents a unique approach to the anti inflammatory diet that singles out the 15 most effective anti inflammatory foods and presents a collection of simple recipes that incorporate each one. 15 anti inflammatory foods create the basis for the recipes, maximizing the pain-relieving effects of each superfood. 95 easy, effective recipes take 30 minutes or less to cook, use 5 main ingredients or fewer, and include at least 1 top inflammation fighter, while excluding foods that contribute to inflammation. Expert guidance from one of the most trusted voices in restrictive diets, Karen Frazier, author of best-selling wellness cookbooks such as The Easy Acid Reflux Cookbook and The Hashimoto’s Cookbook and Action Plan. With additional features like the easiest-to-use chart of anti inflammatory foods, and additional tips for saving time and money, The Easy Anti Inflammatory Diet is your all-in-one guide towards starting the anti inflammatory diet—and sticking with it.