Or you're whipping up quesadillas for a snack, using your homemade Triple Pepper Hack. Or the dinner party's in high gear and out comes the cheese plate—and yes, you've made all the cheeses on it. Even better—you made them all earlier that day.In a cookbook whose results seem like magic but whose recipes and instructions are specific, easy-to-follow, and foolproof, Claudia Lucero shows step by step—with every step photographed—exactly how to make sixteen fresh cheeses at home, using easily available ingredients and tools, in an hour or less. The approach is basic and based on thousands of years of cheesemaking wisdom: Heat milk, add coagulant, drain, salt, and press. Simple variations produce delicious results across three categories—Creamy and Spreadable, Firm and Chewy, and Melty and Gooey. And just as delicious, the author shows the best ways to serve them, recipes included: Squeaky “Pasta” Primavera, Mozzarella Kebab Party, and Curry in a Hurry Lettuce Wraps.

    It is celebratory sweet holiday breads dense with fat raisins, toasted nuts and candied fruit peels. It is "new wave" wave" breads, recently invented by artisan bakers and studded with roasted peppers, sun. dried tomatoes and salty olive paste. It is imaginative multi-grain breads and rolls with tastes and shapes that vary dramatically from region to region.Recipes for the breads of all these regions, for the comforting rustic soups and salads and appetizers based on them, for breadsticks and rolls, pizza and focaccia, for holiday specialties, for pastries, cookies, cornetti and nut tortes, fruit tarts, cheesecakes and spice cakes and other confections-all are offered in this landmark volume which presents, for the first time in English or Italian, the diverse baking traditions of Italy.Knowing these regional specialties and the stories behind them is like taking a trip through the Italian countryside. Putting the recipes on paper as Carol Field has done is like preserving the villages in the Italian hillsides with their churches and frescoes, for they are part of a tradition that has never before been recorded. In preparing for this book, Carol Field spent two years working with the bakers of Italy, traversing the country again and again from Lugano and Como in the north to Lecce and Palermo in the south, tasting and testing, then going back to the States to rework the recipes in an American kitchen with American ingredients. The result is recipes that are impeccably written for utmost ease and flexibility. Some are simple and earthy, some elegant and refined, but all will be a revelation to Americans who have previously known Italian breads and desserts only from the limited and stereotyped range available until now. Each recipe offers instructions for making doughs by hand, by electric mixer, and by food processor. Illustrations provide clear step-by-step how-to, and chapters on ingredients, equipment and technique reveal all the whys and wherefores.

    Conversations around consent, equal pay, access to contraception, and a host of other issues are foremost topics of conversation in American media. Today's teens are encountering these issues from a different perspective than any generation has before -- but what's often missing from the current discussion is an understanding of how we've gotten to this place.Fight Like a Girl introduces readers to the history of feminist activism in the U.S. in an effort to celebrate those who paved the way and draw attention to those who are working hard to further the feminist cause today.

    But between complicated recipes and hard-to-find ingredients, many ramen lovers settle for the instant alternatives to get their fix. Ramen at Home offers simple, step-by-step recipes for authentic and creative homemade ramen. With over 100 recipes for broths, noodles, side dishes, and toppings, this cookbook makes it easy to enjoy real ramen any night of the week.Ramen at Home boils down to: Over 100 Recipes consisting of traditional ramen dishes from Japan along with creative flavor combinations from around the globe Step-by-Step Instructions making it simple to slurp homemade ramen on any weeknight Insightful Facts explaining Japanese culture and cuisine with every bite Recipes include: Green Vegetable Shio Ramen, Traditional Shoyu Ramen, Spicy Miso Ramen, Tonkotsu Ramen, Fried Noodles, Vegan Cold Chinese Noodles, and much more!Slurp up simple and savory bowls with Ramen at Home.

    But that just makes it all the more tempting to tame it. Many have tried, from sticklers for supposedly correct grammar to inventors of supposedly perfect languages; from software engineers working on machine translation to governments that see language management as politics by another means. But when you enter the lair of a wild beast, you can be lucky to escape with your wits.Join Lane Greene on a journey of discovery into the deep strangeness of language. Learn why grammar rules can never capture the extraordinary variety of ordinary usage. See what happens when you try to design a language that really makes sense. Find out why, for all the talk of decline in English, no language in recorded history has ever gone to the dogs, or ever could. And learn the fate of those bold individuals who, through heroism or ignorance, ventured to teach their tongue some new tricks.

    In this one-of-a-kind recipe collection, Yvonne shows how to create beautiful, delicious, and wholesome desserts from scratch using just one bowl. No mixer, no food processor. It's for anyone looking for the ease and convenience of box mix baking, but with quality ingredients and gourmet results. Best of all, practically all of the recipes are mixed and in the oven in just 15 minutes or less. That's it!One Bowl Baking includes more than 100 effortless recipes for all types of super delicious treats, including: Layer cakes Cookies Muffins Scones Tarts Cheesecakes And more!

    In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiar—and lesser-known—cultured foods, including yogurt, pickles, kimchi, umeboshi, scrumpy, and more. This inspiring resource contains more than 100 photographs, plus plenty of helpful how-tos and informational charts offering guidance on incorporating fermented ingredients into the diet. With a luxe textured cover and brimming with engaging projects for cooks of all skill levels, this cookbook will be the cornerstone of every preserving kitchen.

    He approaches the title's question from a historical perspective, helping readers see past the emotional rhetoric of today to the recorded facts of our past. Readers on both sides of the issues will appreciate that this book occupies a middle ground, noting the good points and the less-nuanced arguments of both sides and leading us always back to the primary sources that our shared American history comprises.

    Appearances can be deceiving ...Based on legends, poems, letters and first-hand accounts, these seven biographical tales tell of women who disguised themselves as men. From ancient Egypt through the Middle Ages to the 19th century, this historically accurate graphic treatment is perfect to transport readers back to bygone eras. The lives of these daring women were often filled with danger and the fear of discovery. However, for the sake of freedom, ambition, love or adventure, these women risked everything. No Girls Allowed brings a contemporary edge to a part of history largely untold - until now.

    For those who have embraced the local food movement, American Terroir will share the best of America's bounty and explain why place matters. It will be the first guide to the "flavor landscapes" of some of our most iconic foods, including apples, honey, maple syrup, coffee, oysters, salmon, wild mushrooms, wine, cheese, and chocolate. With equally iconic recipes by the author and important local chefs, and a complete resource section for finding place-specific foods, American Terroir is the perfect companion for any self-respecting locavore.

    Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook’s sense of superiority or cover for their insecurities. It doesn’t have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories. Inside, you’ll learn where spices come from: historically, geographically, botanically, and in the modern market. You’ll see snapshots of life in a spice shop, how the flavors and stories can infuse not just meals but life and relationships. And you’ll get straightforward advice delivered with wry wit. Discover why: Salt grinders are useless Saffron is worth its weight in gold (as long as it’s pure) That jar of cinnamon almost certainly isn’t Vanilla is far more risqué than you think Learn to stop worrying and love your spice rack.

    As she investigates the names and meanings of trees, telling their legends and lore, she reminds us of just how innately bound we are to these protectors of our planet. Since the human race began, we have depended on them for food, shade, shelter and fuel, not to mention furniture, musical instruments, medicine utensils and more. Wells has a remarkable ability to dig up the curious and the captivating: At one time, a worm found in a hazelnut prognosticated ill fortune. Rowan trees were planted in churchyards to prevent the dead from rising from their graves. Greek arrows were soaked in deadly yew, and Shakespeare’s witches in Macbeth used “Gall of goat and slips of Yew” to make their lethal brew. One bristlecone pine, at about 4,700 years old, is thought to be the oldest living plant on earth. All this and more can be found in the beautifully illustrated pages (themselves born of birch bark!) of 100 Trees.

    First drawn up in 1869 by Dmitri Mendeleev, its 118 elements make up not only everything on our planet but also everything in the entire universe.The Periodic Table looks at the fascinating story and surprising uses of each of those elements, whether solid, liquid or gas. From the little-known uses of gold in medicine to the development of the hydrogen bomb, each entry is accompanied by technical data (category, atomic number, weight, boiling point) presented in easy-to-read headers, and a colour-coding system that helps the reader to navigate through the different groups of elements.A remarkable display of thought-provoking science and beautiful photography, this guide will allow the reader to discover the world afresh.

    More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Crpes au Caramel et Beurre Sal (crpes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture.

    In What It Means to Be Moral: Why Religion Is Not Necessary for Living an Ethical Life, Phil Zuckerman argues that morality does not come from God. Rather, it comes from us: our brains, our evolutionary past, our ongoing cultural development, our social experiences, and our ability to reason, reflect, and be sensitive to the suffering of others. By deconstructing religious arguments for God-based morality and guiding listeners through the premises and promises of secular morality, Zuckerman argues that the major challenges facing the world today-from global warming and growing inequality to religious support for unethical political policies to gun violence and terrorism-are best approached from a nonreligious ethical framework. In short, we need to look to our fellow humans and within ourselves for moral progress and ethical action.