It’s a fulfilling and immensely economical process, one perfectly suited for our times—although, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat.Throughout, Jones is both our instructor and our mentor, suggesting basic recipes—such as tomato sauce, preserved lemons, pesto, and homemade stock—that all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetime’s worth of tips and shortcuts. From Child’s advice for buying fresh meat to Beard’s challenge to beginning crêpe-makers and Lidia Bastianich’s tips for cooking perfectly sauced pasta, Jones’s book presents a wealth of acquired knowledge from our finest cooks.The Pleasures of Cooking for One is a vibrant, wise celebration of food and enjoying our own company from one of our most treasured cooking experts.

    Belknap's Waterproof Grand Canyon River Guide (All New Color Edition)

    

    But when he had a son, Marc became the father he had always wanted to have. When seven-year-old Cole asked him about beer, Marc Pittman put down his can and never drank again. He told his boys everything, and they were honest with him in return. They unburdened their fears; told him their dreams; and even admitted their sins. Despite the fact that his sons were star football players, they felt no shame in holding their father's hand in public. People told him he was lucky to have the relationship he did with his children, but Marc Pittman knew the truth-it wasn't luck, he worked at it every day. And then his eldest son, Cole, was killed in a traffic accident on the way to football practice at the University of Texas. This book is the story not just of how Marc Pittman dealt with this tragedy, but of the 21 years he lived with Cole and the lessons he learned about being a good father, a good friend, and a good man. "A must read...Marc Pittman crosses the boundary and stigma of the tough guy and shows that while being very tough, you can also be very compassionate. This book will make you appreciate not every hour, but every second you spend with someone you love."

    With this smart cookbook, readers learn Bob's secret to making rich, creamy Vanilla Bean Cheesecake in just 25 minutes. He's even got a recipe for Most Excellent Macaroni and Cheese that tastes just like it was oven baked — but takes only six minutes in the pressure cooker! In all, this cookbook contains 117 time-saving ways for readers to treat loved ones to the goodness of home-cooked food and still have time to sit down and enjoy it with them. Enhanced with over 50 full-page color photos, Smyth sewn binding, and plenty of tips from Bob, this cookbook is a must-have for pressure cooker novices and pros alike.

    Packed with mouth-watering recipes and easy-to-follow instructions, Fruit Infused Water preps you for including fruit infused water in your diet—whether you own a fruit infuser water pitcher or a simple glass jar. Build from the basics then advance to endless mix-and-match flavors and inventive fruit infused water recipes. Squeeze the most out of every drop, with: * 98 flavorful fruit infused water recipes, like Basil Mint Infusion * 10 must-have tips for making foolproof fruit infused water * On-the-go guidelines for bringing your fruit infused water wherever your day takes you * 10 tasty snack ideas for your leftover fruit (fruit sushi rolls, anyone?) From one-step infusions to creative combinations, there’s something for everyone in Fruit Infused Water, your best resource for enjoying your H20 to the fullest.

    Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.

    Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis. And for those of you whose lives are harried, the sous vide technique also allows you to create remarkable meals while working around your hectic schedule.Modernist Cooking Made Easy: Sous Vide is the authoritative guide to low temperature precision cooking and it will help make sous vide a part of your everyday cooking arsenal.Sous vide is a simple an extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food. There are also extensive write ups for the main types of food including steak and red meat, pork, fish and shellfish, eggs, fruits and vegetables, and much more.What You Get In This Book:•The bulk of this book is the more than 85 recipes it contains. Designed so you can skim the recipes, looking for something that inspires you, or turn to a specific recipe to learn all about how to cook the cut of meat it features.•A detailed look at the entire sous vide process, including pre-sous vide preparation, sous vide sealing, temperature control, determining time and temperatures, and finishing sous vided foods.•More than 85 recipes providing a wide variety of dishes across many cuts of meat and types of vegetables. They include:•Beef, Lamb, and Other Red Meat•Pork•Sausage and Ground Meats•Chicken, Turkey, Duck, and Poultry•Eggs•Fish and Shellfish•Fruits and Vegetables•Infusions of Alcohol, Oil, and Vinegar•Sweet and Sours such as yogurt, creme brulee, and dulce de leche•An introduction to the equipment you will need for cooking sous vide. From a simple no-cost method that will allow you to give sous vide cooking a try, to a low-cost setup that will meet all of your sous vide cooking needs.•A comprehensive sous vide time and temperature chart, as well as cooking-by-thickness times.•More than 35 "Modernist Notes" with suggestions for using modernist ingredients and techniques to turn everyday meals into upscale and elegant dishes.If you want to use sous vide to prepare amazing food simply and easily then this is the book for you!

    Includes creative solutions for effective management medically, behaviorally, socially, legally, financially, and emotionally of challenging elders who resist care. How To: Hire caregivers, get obstinate elders to give up driving, accept a housekeeper/caregiver, see different doctors, take medication, shower, eat properly, attend adult day care, move to a new residence and much more. Wealth of tips and valuable resources. ELDER RAGE includes an extensive Addendum by renowned dementia specialist, Rodman Shankle, MS MD: A Physician's Guide to Treating Dementia, making it valuable for the family to the physician. AUTHOR MEDIA includes: TODAY, CNN, PBS Alzheimer's Documentary, AARP Bulletin cover story, Woman's Day, Prevention, hundreds of radio/television interviews, hundreds of articles. AUTHOR HONORS include: Advocate of the Year from the National Association of Women Business Owners at their Remarkable Women Awards--and Media Award from the National Adult Day Services Association. ELDER RAGE is available in Print, Audio, eBook, and autographed via CC at the PayPal option: www.ElderRage.com/Order-2012.asp

    Few books have stood the test of time like the Betty Crocker Cookbook; none have kept up as well with the times and how people cook today. Classic meets contemporary in the 12th edition, with 1,500 recipes, all from scratch, over one-third new, and more than 1,000 photos.This one-stop resource bursts with kitchen information and guidance as only Betty Crocker can deliver. Learn to make a lattice crust, master a braise, can pickles, and even debone a fish via hundreds of how-to photos. Discover new ingredients organized by region, such as Middle Eastern or Indian, in vibrant ID photos. New and expanded chapters on one-dish meals, beverages, DIY foods, whole grains, and vegetarian cooking reflect what today’s budding cooks want to eat, as do recipes such as Baba Ganoush, Short Rib Ragu, Pho, Korean Fried Chicken, Cold-Brew Iced Coffee, Cauliflower Steaks, Smoked Beef Brisket, Quinoa Thumbprint Cookies, and Doughnuts. And complete nutrition is included with every recipe.

    A ground-breaking book that sets out to demonstrate that Japanese is “simple, logical and beautiful” and that most of the apparently “arbitrary rules” that you “just have to learn” can be reduced to simple, easily intuitive patterns if you just understand how the language really works.

    A new generation of artists--as well as some who never abandoned figurative painting in the first place--is relishing the solitary, slow, subtle set of processes involved in not just painting, but painting people. They are choosing paint's unique ability to distill a lifetime of events rather than photography's glimpse of a frozen moment. Painting People, edited by the prominent London art historian and critic Charlotte Mullins, unites and contrasts the work of a key group of artists from around the world, and investigates their richly varied accomplishments in lucid text with detailed commentaries, accompanied by more than 150 reproductions. The list of contributing artists is stellar, ranging from photo-based painters like Luc Tuymans, Peter Doig and Marlene Dumas to Pop artists like Sigmar Polke and Alex Katz, photorealists like Chuck Close and Gerhard Richter, Neoexpressionists like Cecily Brown, and comics-inspired painters like Yoshitomo Nara, Inka Essenhigh and Takashi Murakami. There are erotic grotesques from John Currin and Lisa Yuskavage, meditations on the muse by Elizabeth Peyton and Lucian Freud, "Repro-realistic" work from Neo Rauch and of course self-portraits by Philip Akkerman and Marcel Dzama, among others.

    At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.Only a handful of bakers have learned the bread science techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!Additional categories for this book include:Baking BooksBaking Recipe BooksBaking Cook BooksBread Recipe Books

    Take in a traditional gamelan performance, laze on hidden beaches, or hike volcanic peaks; all with your trusted travel companion. Get to the heart of Indonesia and begin your journey now! Inside Lonely Planet Indonesia Travel Guide: Colour maps and images throughout Highlights and itineraries help you tailor your trip to your personal needs and interests Insider tips to save time and money and get around like a local, avoiding crowds and trouble spots Essential info at your fingertips - hours of operation, phone numbers, websites, transit tips, prices Honest reviews for all budgets - eating, sleeping, sight-seeing, going out, shopping, hidden gems that most guidebooks miss Cultural insights give you a richer, more rewarding travel experience - history, cuisine, environment, outdoor activities, responsible travel and more Over 60 maps Covers Java, Bali, Nusa Tenggara, Maluku, Papua, Sumatra, Kalimantan, Sulawesi and more eBook Features: (Best viewed on tablet devices and smartphones) Downloadable PDF and offline maps prevent roaming and data charges Effortlessly navigate and jump between maps and reviews Add notes to personalise your guidebook experience Seamlessly flip between pages Bookmarks and speedy search capabilities get you to key pages in a flash Embedded links to recommendations' websites Zoom-in maps and images Inbuilt dictionary for quick referencing The Perfect Choice: Lonely Planet Indonesia, our most comprehensive guide to Indonesia, is perfect for both exploring top sights and taking roads less travelled. Looking for a guide focused on Bali or Lombok? Check out Lonely Planet Bali & Lombok for a comprehensive look at all these islands have to offer; or Pocket Bali, a handy-sized guide focused on the can't-miss sights for a quick trip. Authors: Written and researched by Lonely Planet. About Lonely Planet: Since 1973, Lonely Planet has become the world's leading travel media company with guidebooks to every destination, an award-winning website, mobile and digital travel products, and a dedicated traveller community. Lonely Planet covers must-see spots but also enables curious travellers to get off beaten paths to understand more of the culture of the places in which they find themselves. *Source: Nielsen BookScan. Australia, UK and USA

    With more than half a million copies of their books in print, Jeff Hertzberg and Zoe Francois have proven that people want to bake their own bread, so long as they can do it easily and quickly.Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, Artisan Bread in Five Minutes a Day will teach you everything you need to know, opening the eyes of any potential baker."