This appealing and accessible book features a mix of down-home standards and contemporary updates, from historical, regional, and Mexican quesos to vegan and dessert quesos, including Chile Verde Con Queso, Squash Blossom Queso Fundido, Fajita Queso, Cactus and Corn Queso Poblano, Frito Salad with Queso Dressing, Pulled Pork Queso Blanco, and Sausage Queso Biscuits. Whether you're relaxing with friends, having a few people over to watch the football game, or entertaining a hungry crowd, queso is the perfect party food for good times.

    With over 500 recipes, author Bruce Weinstein has put together the most comprehensive cookbook of its kind, covering just about every conceivable flavor of ice cream, sorbet, and granita; dozens of different recipes for shakes, malts, and other cold drinks; how to make your own ice cream cones; and toppings galore. If you ever worried that you might not get full use out of your ice-cream maker, cast your doubts aside. Ice cream recipes feature such unusual flavors as lavender, chestnut, rhubarb, and Earl Grey tea. Even Weinstein's vanilla ice cream is anything but plain, with variations like Vanilla Crunch, Vanilla Rose, and Vanilla Cracker Jack. There is also a plethora of light, refreshing recipes for sorbets and granitas, with flavors like Apple Chardonnay, Coconut, and Kiwi. Top everything off with the author's recipes forhomemade sauces. Whether it's a special event or a midnight snack, The Ultimate Ice Cream Book has what you need to make any occasion a little sweeter.

    No matter your age, you can learn how to read, write, speak and understand Korean.Learn the Korean writing system, Korean culture, and even history. Learn over 1,000 vocabulary words and phrases through 20 in-depth and fun lessons, filled with plenty of examples. Additionally, practice sections with answer keys are built into every chapter.This book also contains additional advanced level notes for more skilled Korean speakers looking for a review of basic grammar and concepts, including a full appendix covering sound change rules.Start your exciting journey into the Korean language today. Let's learn Korean!

    This narrative examines the impact of towering figures such as Leyasu, the architect of the Tokugawa state, and the experiences of everyday Japanese - farmers, soldiers and women - whose struggles built a strong and prosperous nation. The work traces the advances and reversals marking Japan's path from a land ruled by lords and a warrior class to a modern parliamentary democracy, and from a small isolationist nation to a political and economic giant. This history text is also seasoned with Japanese culture throughout - the woodblock prints of Hiroshige and Hokusai, the exquisite haiku of Basho, the beauties of noh drama, the novels of Oe Kenzaburo and the films of Ozo.

    German baking is legendary and informs baking traditions the world over: Christmas cookies, coffee cakes, delicate tortes, soft seeded rolls, and hearty dumplings all have their origins in Germany (and Austria). In Classic German Baking, blogger and author Luisa Weiss--who was born in Berlin to an Italian mother and American father, and married into a family of bakers with roots in Saxony--has collected and mastered the recipes most essential to every good baker's repertoire. In addition to the pillars of the German baking tradition, like Christmas stollen, lebkuchen, and apple strudel, Weiss includes overlooked gems, like eisenbahner--an almond macaroon paste piped onto jam-topped shortbread--and rosinenbrötchen--the raisin-studded whole wheat buns that please a child's palate and a parent's conscience--to create the resource that bakers across the world have long wanted.From the Hardcover edition.

    From Ferran Adria of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes.This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science.Each entry begins with an explanation of the science behind the food, equipment or cooking method. Extensive cross-references encourage the reader to delve more deeply into topics of interest.More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue.The Science of Good Food provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative.

    Making kimchi is the next frontier for anyone who enjoys DIY food projects, and homemade kimchi is a must-have for connoisseurs of the beloved Korean pickle.   Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes.   Once you have made your own kimchi, using everything from tender and delicate young napa cabbage to stuffed eggplant, you can then use it as a star ingredient in Chun’s inventive recipes for cooking with kimchi. From favorites such as Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs, and even a Kimchi Grapefruit Margarita, Chun showcases the incredible range of flavor kimchi adds to any plate.   With sixty recipes and beautiful photographs that will have you hooked on kimchi's unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights.

    John Semley’s thoroughly researched book is rich with interviews with Dave Foley, Mark McKinney, Bruce McCulloch, Kevin McDonald, and Scott Thompson, as well as Lorne Michaels and comedians speaking to the Kids’ legacy: Janeane Garofalo, Tim Heidecker, Nathan Fielder, and others. It also turns a critic’s eye on that legacy, making a strong case for the massive influence the Kids have exerted, both on alternative comedy and on pop culture more broadly.The Kids in the Hall were like a band: a group of weirdoes brought together, united by a common sensibility. And, much like a band, they’re always better when they’re together. This is a book about friendship, collaboration, and comedy — and about clashing egos, lost opportunities, and one-upmanship. This is a book about the head-crushing, cross-dressing, inimitable Kids in the Hall.

    Here are 65 recipes for some of the most delicious ever. Jam cakes and jelly rolls; humble pear bread and peanut cake; whole chapters on both chocolate and coconut cakeseach moist and delicious forkful represents the spirit of the South. A Baking 101 section offers the cake basics, some finishing touches (that means frosting and lots of it!), and the how-to's of storing each lovely concoction so that the last slice tastes as fresh and delightful as the first.

    Much of the text has been rewritten and new photos added, but it still contains the latest information on all the episodes and new spin-off products and activities.

    Robinson is, where the term “stuck in a groove” comes from, why 1984 was a year unlike any other, how big a bread box is, how to get to Peyton Place, or what the term Watergate refers to. I Love It When You Talk Retro discusses these verbal fossils that remain embedded in our national conversation long after the topic they refer to has galloped off into the sunset. That could be a person (Mrs. Robinson), product (Edsel), past bestseller (Catch-22), radio or TV show (Gangbusters), comic strip (Alphonse and Gaston), or advertisement (Where’s the beef?) long forgotten. Such retroterms are words or phrases in current use whose origins lie in our past. Ralph Keyes takes us on an illuminating and engaging tour through the phenomenon that is Retrotalk—a journey, oftentimes along the timelines of American history and the faultlines of culture, that will add to the word-lover’s store of trivia and obscure references. "The phrase “drinking the Kool-Aid” is a mystery to young people today, as is “45rpm.” Even older folks don’t know the origins of “raked over the coals” and “cut to the chase.” Keyes (The Quote Verifier) uses his skill as a sleuth of sources to track what he calls “retrotalk”: “a slippery slope of puzzling allusions to past phenomena.” He surveys the origins of “verbal fossils” from commercials (Kodak moment), jurisprudence (Twinkie defense), movies (pod people), cartoons (Caspar Milquetoast) and literature (brave new world). Some pop permutations percolated over decades: Radio’s Take It or Leave It spawned a catch phrase so popular the program was retitled The $64 Question and later returned as TV’s The $64,000 Question. Keyes’s own book Is There Life After High School? became both a Broadway musical and a catch phrase. Some entries are self-evident or have speculative origins, but Keyes’s nonacademic style and probing research make this both an entertaining read and a valuable reference work." --Publishers Weekly

    The plant profiles in Northeast Foraging include clear, color photographs, identification tips, guidance on how to ethically harvest, and suggestions for eating and preserving. A handy seasonal planner details which plants are available during every season. Thorough, comprehensive, and safe, this is a must-have for foragers in New York, Connecticut, Massachusetts, Maine, New Hampshire, Vermont, Pennsylvania, New Jersey, Delaware, and Rhode Island.

    Coveting her Parisian lifestyle, fashion sense and, more importantly, her accessible, delicious recipes cooked up in her tiny kitchen, the nation took her to their hearts and now they can receive second helpings.Taking her 'Little Paris Kitchen' on tour in her second official book, Rachel is leaving the capital city to travel to the four corners of France in search of the very best recipes in the country. From the snow-topped mountains and Christmas markets of Alsace to the winemaking region of the Bordeaux, the dreamy vistas of Provence and the well-stocked larders of Brittany and Normandy, Rachel seeks inspiration in some of the best-known foodie places as well as uncovering hidden insights, all ready to share with you. Recipes include: pork and clams with cider and butter beans, spicy aubergine sticks with couscous, baked figs with walnuts, beer-glazed ham hock, caramelized apple bake and spiced almond biscuits.Join Rachel Khoo on her tour de France in The Little French Kitchen.

    Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). The best part? More than 225 recipes—salads, soups, side dishes, main courses, drinks, and desserts—that bring out the earthy goodness of each and every one of these intriguing vegetables. From Andean tubers and burdock to yams and yuca, this essential culinary encyclopedia lets dedicated home cooks achieve a new level of taste and sophistication in their everyday cooking.

    And with each serving containing approximately 80 calories—nearly 100 calories fewer than a serving of traditional ice cream—you can indulge with peace of mind (and keep your trim waistline!).   Chapters are devoted to innovative flavor “inspirations,” and cover everything from Caribbean & Island Flavors to Healthy Flavors and Aphrodisiacal Flavors. You’ll also find two chapters full of recipes for toppings, sauces, sides, and other dessert accompaniments. Recipes include:Peanut Butter BananaBlack SesameChocolate MarshmallowAlmond CookieOrange Passion FruitGranola CrunchPecan Apple DanishEspresso BeanVanilla Graham Cracker and hundreds more!