Enjoy quick but satisfying weeknight dinners such as Creamy Pancetta Pasta with Mushrooms and Parmesan or Chestnut and Pea Risotto with Truffle Oil. Thinking of entertaining? You’ll find dinner-party delights such as Rioja-Braised Lamb Shanks with Chorizo or Twice-Cooked Chicken Kievs.Everyday Easy offers something for every chef and every occasion, whether you’re looking for a tasty meal for two or planning a crowd-pleasing menu for a fun and relaxed evening with friends. Nearly every recipe is accompanied by a gorgeous color photo along with a cornucopia of kitchen tips and tricks to help you whip up great food without the fuss.

    It is hoped that these features will help the readers to understanding the theoretical & practical aspects of electronics.

    ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team. "Achatz is something new on the national culinary landscape: a chef as ambitious as Thomas Keller who wants to make his mark not with perfection but with constant innovation . . . Get close enough to sit down and allow yourself to be teased, challenged, and coddled by Achatz's version of this kind of cooking, and you can have one of the most enjoyable culinary adventures of your life." --Corby Kummer, senior editor of Atlantic Monthly"Someone new has entered the arena. His name is Grant Achatz, and he is redefining the American restaurant once again for an entirely new generation . . . Alinea is in perpetual motion; having eaten here once, you can't wait to come back, to see what Achatz will come up with next." --GourmetReviews & AwardsJames Beard Foundation Cookbook Award Finalist: Cooking from a professional Point of View Category  James Beard Foundation Outstanding Chef Award! "Even if your kitchen isn't equipped with a paint-stripping heat gun, thermocirculator, or refractometer, and you're only vaguely aware that chefs use siphons and foams in contemporary cooking, you can enjoy this daring cookbook from Grant Achatz of the Chicago restaurant Alinea.. . . While the recipes can hardly become part of your everday cooking, this book is far too interesting to be left on the coffee table. As you read, a question emerges: Is Alinea's food art? . . . I go a little further, describing Achatz with a word that he would probably never use to describe himself: avant-garde, as it defined art movements at the beginning of the last century--planned, self-concious, and structured attempts to provoke and shake the status quo. Just as with those artists, the results are not necessarily as interesting as the intentions and concepts behind them. In this sense, this volume constitutes a full-blown although not threatening manifesto."—Art of Eating

    

    So why aren't students laser-focused on taking practice exams before attempting the real thing? Reflects the current PMP exam format and the PMBOK(r) Guide - Fifth Edition! The practice tests in this book are designed to help students adjust to the pace, subject matter, and difficulty of the real Project Management Professional (PMP) exam. Geared towards anyone preparing for the exam, all tests include clear solutions to help you understand core concepts. If you plan on passing the PMP exam, it's time to test your knowledge. It's time for PMP Exam Prep - Questions, Answers, & Explanations. Now packed with Over 1,000 realistic PMP sample questions to help you pass the exam on your FIRST try. In this book: 1000+ detailed PMP exam practice questions including 18 condensed PMP mock exams that can be completed in one hour; 11 Targeted PMBOK Knowledge Area tests, and detailed solution sets for all PMP questions which include clear explanations and wording, PMBOK Knowledge Area and page references, and reasoning based on the PMBOK Guide - Fifth Edition. Includes FREE PMP exam formula reference sheet! ** For PMP exams AFTER March 2018 **

    This is the only book in the world which is available with the 'Essay Checklist' and 'Latest Topics' for self- or classroom study.

    Here is delicious food for less.So much more than cheap dinner ideas - here are meals that cost under a pound but look and taste a million dollars! Recipes for the whole family without breaking the bank.Instagram chef sensation Miguel Barclay is taking the world by storm with his delicious meals that cost less than £1 per person.'I've always loved cooking but I'm not a fan of needlessly over-complicated recipes that waste time and money.So I've created my own style of cooking: simple ingredients, straightforward recipes and mouthwatering meals, all on a budget.Now you can eat the food you love - from meatball marinara to chicken katsu curry, lamb moussaka to aubergine dal - all for under £1 per person.'Miguel's easy-to-follow, ready-in-minutes recipes are for a single serving, and can all be cooked for under £1 per person - just multiply them up for more servings. 'As you would expect from such a relaxed style of cooking, the book is laid out in a similarly laidback manner. There are no chapters or themes. Just flick through the pages and cook whichever dish you fancy. But, as a nod to my Instagram roots and to help you identify types of dish, I have labelled each recipe with hashtags, so if you want to find veggie food, just look out for the veggie hashtags.One Pound Meals are designed to use a core group of ingredients, and this is the key to eliminating waste. Just start with one recipe, and depending on what you have left over, choose your next recipe accordingly. I want you to bounce around the book on a sort of never-ending random journey as you use up those leftover ingredients. It also means you can plan a week's worth of meals in one go and shop more efficiently.'With savvy supermarket shopping swaps and time-saving tips, One Pound Meals makes cooking quicker, easier and tastier, and with less waste.One Pound Meals includes:* Lasagne * Crab mac & cheese * Chicken katsu curry * Pork chop in a mustard & leek sauce * Spaghetti carbonara * Mushroom risotto * Quiche lorraine * Aubergine dal & chapati * Scotch Egg * Ultimate £1 burger * Ham & mushroom pizza * Pancake stack

    •Sample examples are given after topic for subject understanding. •Each chapter included “Topical Tests” to test the ability. •Important facts in the text have been highlighted in two colors. •“Additional solved examples” are provided at the end of the chapter. •Chapter Proficiency Test are covered given at the end of each chapter includes objective questions with multiple choice, previous years’ questions, single integer answer type, etc. •Hints & Solutions are provided at the end of every chapter with suitable figures, chemical reactions and formulas for understanding the chapter well.

    IELTS test scores are used as a measure of English language proficiency by educational institutions, government departments and agencies, and professional organizations. This revised and updated test preparation manual for ESL students covers all parts of the IELTS and all of its question types: multiple-choice, short answer, sentence completion, flowchart completion, graphs, tables, making notes, summarizing, labeling diagrams and maps, classification, matching, and selecting from a list. The manual also offers four practice tests that reflect the most recent actual tests. The book’s tests come with audio for all four tests, answers, and listening and reading modules with answer keys.

    Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea.It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys.Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler).The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs.In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China.The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice.North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that it deserves.

    While his friends were out getting laid and stoned, he was tucked up at home dreaming of his name in lights, of holding an audience rapt, of perhaps becoming a TV heart-throb, or having someone, anyone, ask for his autograph in the supermarket. This is the true story of an obsessive pursuit of acting fame. It is a life marked by occasional hard-fought successes and routine helpings of ritual humiliation: scout hut Gilbert and Sullivan, dodgy rock operas, sewage farm theatre workshop, Christmas panto hell, straight-to-video film flops, leading roles in Crimewatch reconstructions and dressing up as a chicken to advertise TV dinners. It is a hilarious tale of turgid theatre, tights, trusses and tonsil tennis with Timothy Spall.

    Written by highly experienced authors and Cambridge examiners, this book offers full support to students. Simple and clear language, colourful photos and international examples make this book accessible to students from around the world. Exam-style questions at the end of each chapter reinforce knowledge and skills and offer thorough exam practice. This book comes fully endorsed by Cambridge. The coursebook comes with a free CD-ROM which offers guidance on practicals, useful tips to help in revision and interactive material to engage students

    Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel

    More than 500 solved Examples to make concepter very clear. Exhautive Exercises for Each topic.

    From inception till the book comes out from print, the whole team comprising of authors, editors, proofreaders and various other involved in shaping the book put in their best efforts, knowledge and experience to produce the rigorous content the students receive. Keeping in mind the specific requirements of the students and various examinations, the carefully designed exam oriented and exam ready content comes out only after intensive research and analysis. The experts have adopted whole new style of presenting the content which is easily understandable, leaving behind the old traditional methods which once used to be the most effective. They have been developing the latest content and updates as per the needs and requirements of the students making our books a hallmark for quality and reliability for the past 15 years.