How to Shit in the Woods [3rd Edition]

How to Shit in the Woods [3rd Edition]

How to Shit in the Woods, 3rd Edition: An Environmentally Sound Approach to a Lost Art by Kathleen Meyer
Ten Speed Press | 2011 | ISBN: 1580083633 | EPUB | 136 pages | 3.59MB


It’s the feisty third edition of How to Shit in the Woods, jam-packed with new information for outdoor enthusiasts of every stripe. Hailed in its first edition as “the most important environmental book of the decade” by Books of the Southwest, and in its second as “the real shit” by the late, great, outdoor photographer Galen Rowell, this bestselling guide is often called the “backpacker’s bible” and has sold more than 2.5 million copies in eight languages. Author Kathleen Meyer continues to pioneer the way with her inimitable voice—at once humorous, irreverent, and direct—examining the latest techniques for graceful backcountry elimination, and answering a desperate cry from nature concerning environmental precautions in our ever-shrinking wilds.


World changes come fast and furious, and in the backcountry it is no different. The practice of “packing-it-out,” adopted to protect high use areas and fragile eco-systems, is here to stay. We are now often urged to haul our poop home. Or with increasing frequency, the whole business is mandatory. To assist with all this responsible human waste disposal, Meyer’s new edition features the latest in product innovations, from classy high-tech to inexpensive do-it-yourself. She covers the most current solutions to the health risks of drinking straight from wilderness waterways; presents a raft of natural substitutes for the purist swearing off toilet tissue; and offers a wealth of new recommendations for ladies who must make do without a loo.


This down-to-earth guide has been employed as a training aid for scout troops, outdoor schools, and wilderness programs for inner-city youth; for rangers with the U.S. Forest Service, National Park Service, and Bureau of Land Management; as well as for whitewater rafting guides, backcountry outfitters, and members of the military.


In rowing hundreds of urbanites down whitewater rivers, Meyer honed her squatting skills and found she “wasn’t alone in the klutz department.” Her delightfully shameless discussion of a once-shameful activity, her erudite examination of its associated vocabulary, and her unapologetic promotion of its colorful vernacular make How to Shit in the Woods essential and vastly entertaining reading for anyone who’s ever paused at the edge of the forest and pondered: “Where do I go to go?”


From Monet to Van Gogh: History of Impressionism [TTC Video]

From Monet to Van Gogh: History of Impressionism [TTC Video]

From Monet to Van Gogh: A History of Impressionism by Professor Richard Brettell [The Great Courses] (TTC Video)
The Teaching Company | 2002 | Course No 7187 | MKV, AVC, ~768 Kbps, 960x720 | AAC, 2 Ch | 24x30 mins | 4.42GB


They appeared in a period of upheaval. They saw the rebuilding of Paris, the rise of industrialism, the ruin of the Franco-Prussian war. They displayed their startling and shocking works in a series of exhibitions from 1874 to 1886. And by the 1890s, this "loose coalition" of artists who rebelled against the formality of the French Academy had created the most famous artistic movement in history. "They" were the Impressionists, and Professor Brettell is your expert curator and guide to a movement that created a new, intensely personal vision of the world.


Whether the subject was a city street, a holiday beach, a harvest field, or a demoiselle's boudoir, they virtually invented the sensibility—urbane, contemporary, ever-changing—that today we take for granted as the "modern."


Who were the Impressionists? What's the difference between a Manet and a Monet? How does a Pissarro landscape differ from one by Cézanne? Were they really as personally scandalous as the Establishment alleged?


And why is Impressionism, a 19th-century phenomenon, still so appealing in the 21st?


What You Will Learn


These artists documented life in the latter half of the 19th century and provided models of behavior, decorum, and urban beauty that persist to this day. This series of lectures will introduce you to the style, subject, and function of Impressionist painting by artists including Monet, Renoir, Cassatt, Cézanne, Toulouse-Lautrec, and van Gogh.


Separate analysis is given to the important Impressionist exhibitions and their contemporary critics like the writer Baudelaire. Among key topics covered are the public and private worlds of Parisian modernity, life in the countryside, the new leisure class, and the influential legacy of Impressionism.


Dr. Brettell, Professor of Aesthetic Studies at The University of Texas at Dallas, is a teacher and curator of international renown and is widely published on 19th- and 20th-century art. His lectures are designed as a way for you to view and discuss the Impressionist revolution with a deft mix of history, biography, and art:


● You'll learn how the Impressionist aesthetic was driven by the rise of the railroad and suburban tourism.

● You'll learn how Mary Cassatt painted the lives of wealthy expatriates, while Henri de Toulouse-Lautrec scoured the dives of Montmartre to draw Paris by night.

● You'll learn about technique: Degas's use of lighting effects. Renoir's plump, sensuous brushstrokes. Pissarro's use of slabs and pieces of paint. Gauguin and Van Gogh's bold, bright colors.

● You'll see how Berthe Morisot could convey women's sense of boredom, sadness, and frustration.

● You'll see how Monet's approach changed in his later years from one in which the subject was in flux and motion to one of constancy and stability.

● You'll learn what happened to this radical movement as its leaders grew older—and more successful—by century's end.


"We will take a chronological, and oftentimes biographical, approach to studying the artists rather than looking at each career separately," says Professor Brettell. "This is due in large part to the fact that there was a certain amount of collectivity among them, visible not only in the Impressionist exhibitions but in the artistic tours/retreats that pairs of painters took in order to study modern life and its environs.


"As the life and career of each painter unfolds, we are introduced to their families, friends, and colleagues, all of whom become subjects in and influences on their work. The careers of many of the artists are discussed from their early exposure to art, their teachers, travels, and later stylistic influences."


Great Impressionist Works You Will See


Presented with these absorbing lectures are more than 200 vividly reproduced artworks for your study and enjoyment, including:


Ballet Rehearsal on the Stage, by Edgar Degas. This sepia-toned painting, done in the style of a photograph, was part of the first Impressionist exhibition and raised questions about how visual images were created.

Impression: Sunrise (Marine), by Claude Monet. This painting of a sailboat at dawn may have given Impressionism its name, along with Monet's well-known Impression Sunrise. Light, freely painted, about color and immediacy, it is one of the most radical paintings in the history of modern art.

Déjeuner sur l'herbe (Luncheon on the Grass), by Edouard Manet. This depiction of Manet's favorite model, Victorine Meurent, as a nude on a picnic with two clothed men was considered scandalous. It exemplifies Manet's tendency to shock, provoke, and raise more questions than he answers.

The Beach at Trouville, by Claude Monet. Painted on Monet's honeymoon, this canvas depicts his wife and Madame Boudin at Trouville, on the Normandy coast. The dots on Madame Boudin's dress are actually grains of sand that blew onto the canvas as Monet painted.

The Garden, by Berthe Morisot. Morisot executed this work, her career masterpiece, with an incredible gestural abandon that few male artists could match.

Vision after the Sermon, by Paul Gauguin. One of the most bizarre and powerful paintings in the history of art, this painting combines elements of high art, Japanese art, and religious imagery.


Trace the Beginning of "Modern Art"


The Impressionists were the first formal group of professional artists to include women: Berthe Morisot and the American, Mary Cassatt. Morisot, in fact, participated in seven of the eight Impressionist exhibitions, more than any other member of the movement except Pissarro.


In their first exhibition in 1874, the "Société Anonyme des Artistes" (the name Impressionists came later) took an approach that was not only modern, but unprecedented.


We tend to think of the history of art as one of individual geniuses who acted as teachers for subsequent groups of artists. But the Impressionists worked very differently. They chose to develop their craft as equals, painting and learning from one another in small groups.


Rather than promoting sameness, this way of working highlighted the unmistakable differences among the groups and artists.


Impressionist painters often painted the same scenes, at times simultaneously, with their easels side by side. These occasions present a fascinating opportunity to compare technique and to see the Impressionist approach at work. Renoir's and Monet's 1869 studies of La Grenouillère (The Frog Pond), a well-known spot for swimming, socializing, and renting boats, offer a notable case in point.


One of the legacies of Impressionism is to leave the viewer with a profound sense of life—of life captured on the canvas, through motion, light, and color, and life lived by these remarkable artists, always seeking to experience and to learn, to better capture the reality before their eyes.


This course is an absorbing lesson in the marvelous cultural, historical, and visual experiences that great paintings provide.


Course Lecture Titles:


  1. The Realist and the Idealist
  2. Napoleon III’s Paris
  3. Baudelaire and the Definition of Modernism
  4. The Shock of the New
  5. The Painters of Modern Life
  6. Pierre-Auguste Renoir
  7. Impressions in the Countryside
  8. Paris under Siege
  9. The First Exhibition
  10. Monet and Renoir in Argenteuil
  11. Cézanne and Pissarro in Pontoise
  12. Berthe Morisot
  13. The Third Exhibition
  14. Edgar Degas
  15. Gustave Caillebotte
  16. Mary Cassatt
  17. Manet’s Later Works
  18. Departures
  19. Paul Gauguin
  20. The Final Exhibition
  21. The Studio of the South—Van Gogh and Gauguin
  22. Henri de Toulouse-Lautrec
  23. The Nabis
  24. La Fin

Dr. Richard Brettell is the Margaret McDermott Distinguished Professor of Art and Aesthetics at The University of Texas at Dallas. He earned his B.A., M.A., and Ph.D. from Yale University.


Prior to joining The University of Texas at Dallas, Professor Brettell taught at Northwestern University, the University of Chicago, Yale University, and Harvard University.


Professor Brettell was the founding American director of the French Regional and American Museum Exchange, designed to promote the exchange of art and information between regional museums in France and the United States. He served as the McDermott Director of the Dallas Museum of Art and has advised and consulted for museums such as the Portland Museum of Art and the Amon Carter Museum in Fort Worth, Texas.


His museum exhibition work includes Monet in Normandy (for the de Young Museum in San Francisco) and The Impressionist in the City: Pissarro’s Series (for the Dallas Museum of Art). He has given scholarly lectures at numerous museums, including the Metropolitan Museum of Art and the National Gallery of Art, and has written over 25 books, including 19th and 20th Century European Drawings in the Robert Lehman Collection and Impression: Painting Quickly in France, 1860–1890.

Heft [Audiobook]

Heft [Audiobook]

Heft [Audiobook] by Liz Moore
Blackstone Audio | 2012 | ISBN: 1455160172 | M4B@96 kbps | 11 hrs 44 mins | 319.11MB


A heartwarming novel about larger-than-life characters and second chances....


Former academic Arthur Opp weighs 550 pounds and hasn't left his rambling Brooklyn home in a decade. Twenty miles away in Yonkers, seventeen-year-old Kel Keller navigates life as the poor kid in a rich school and pins his hopes on what seems like a promising baseball career - if he can untangle himself from his family drama. The link between this unlikely pair is Kel's mother, Charlene, a former student of Arthur's. After nearly two decades of silence, it is Charlene's unexpected phone call to Arthur - a plea for help - that jostles them into action. Through Arthur and Kel's own quirky and lovable voices, Heft tells the winning story of two improbable heroes whose sudden connection transforms both their lives. Like Elizabeth McCracken's The Giant's House, Heft is a novel about love and family found in the most unexpected places.


The Finish: The Killing of Osama bin Laden [Audiobook]

The Finish: The Killing of Osama bin Laden [Audiobook]

The Finish: The Killing of Osama bin Laden [Audiobook] by Mark Bowden
Brilliance Audio | 2012 | ISBN: 1469270226 | MP3@96 kbps | 9 hrs 01 min | 370.05MB


From Mark Bowden, internationally best-selling and acclaimed author of Black Hawk Down and the preeminent chronicler of the actions of our military and special forces writing today, comes an intensely gripping account of the hunt for and elimination of Osama bin Laden. With unprecedented access to key sources and his great gift for storytelling, Bowden takes us inside the rooms where decisions were made and on the ground where the action unfolded. The story focuses on Bin Laden, who maintained a stream of despairing correspondence in hiding in the year before his death, and on President Obama, perceived by many as an anti-war candidate, whose evolving views and enormous responsibilities have turned him into one of the most determined warriors to ever inhabit the White House.


Bowden's book is an unrivaled account of the most high-profile special-forces operation ever to have been undertaken, and a pause-resistant narrative of how the man behind 9/11 was finally brought to justice.


Time Keeper [Audiobook]

Time Keeper [Audiobook]

Time Keeper [Audiobook] by Mitch Albom
Hyperion | 2012 | ISBN: 140132634X | MP3@64 kbps | 4 hrs 42 mins | 128.73MB


From the author who's inspired millions worldwide with books like Tuesdays with Morrie and The Five People You Meet in Heaven comes his most imaginative novel yet, The Time Keeper--a compelling fable about the first man on earth to count the hours.


The man who became Father Time.


In Mitch Albom's newest work of fiction, the inventor of the world's first clock is punished for trying to measure God's greatest gift. He is banished to a cave for centuries and forced to listen to the voices of all who come after him seeking more days, more years. Eventually, with his soul nearly broken, Father Time is granted his freedom, along with a magical hourglass and a mission: a chance to redeem himself by teaching two earthly people the true meaning of time.


He returns to our world--now dominated by the hour-counting he so innocently began--and commences a journey with two unlikely partners: one a teenage girl who is about to give up on life, the other a wealthy old businessman who wants to live forever. To save himself, he must save them both. And stop the world to do so.


Told in Albom's signature spare, evocative prose, this remarkably original tale will inspire readers everywhere to reconsider their own notions of time, how they spend it and how precious it truly is.


Human Learning and Memory

Human Learning and Memory

Human Learning and Memory by David A Lieberman
Cambridge University Press | 2012 | ISBN: 0521877474 | PDF | 604 pages | 6.32MB


This innovative textbook is the first to integrate learning and memory, behaviour, and cognition. It focuses on fascinating human research in both memory and learning (while also bringing in important animal studies) and brings the reader up to date with the latest developments in the subject. Students are encouraged to think critically: key theories and issues are looked at in detail; descriptions of experiments include why they were done and how examining the method can help evaluate competing viewpoints. By looking at underlying cognitive processes, students come away with a sense of learning and memory being interrelated actions taken by the same human being, rather than two separate activities. Lively and engaging writing is supported by lots of examples of practical applications that show the relevance of lab-based research to everyday life. Examples include treatments for phobias and autism, ways to improve eyewitness testimony, and methods of enhancing study techniques.


Michelle Obama in her Own Words

Michelle Obama in her Own Words

Michelle Obama in her Own Words: The Views and Values of America's First Lady by Michelle Obama
PublicAffairs | 2009 | ISBN: 1586487620 | EPUB | 176 pages | 145.02KB


The election of Barack Obama has brought worldwide attention not only to what his policies will be, but to what kind of First Lady Michelle Obama will be. Throughout the long campaign season, Michelle Robinson Obama garnered a good amount of attention, kudos and criticism about her words, actions, even her appearance, but few people know what kind of role she will play once she settles into the White House. One clue is to examine her words and statements of the past, and the proposed book Michelle Obama In Her Own Words will show readers who are eager to learn more about America’s new history-making First Lady. Michelle Obama In Her Own Words will be a book that contains 200-250 quotations arranged in approximately 75 different categories. A short introduction and biography of the new First Lady will precede the quotes. Drawing on quotations from a variety of newspaper and magazine articles, transcripts, speeches, and TV interviews and profiles, the quotations date from Michelle’s career as a high-powered corporate lawyer in Chicago and her high-powered executive jobs in the Chicago Mayor’s office and at the University of Chicago, up through the election of November 5th, 2008. Rogak locates and organizes the funny, fascinating, inspiring (and occasionally controversial) words of our future First Lady, on topics such as:


  • Abortion
  • Affirmative Action
  • Balancing career and family
  • Barack’s safety
  • Being compared to Jackie Onassis
  • Her childhood
  • Her critics
  • Her fashion sense
  • Hillary Clinton
  • Iraq
  • Racism
  • Rev. Jeremiah Wright
  • Sarah Palin
  • Terrorism
  • The “elitist” tag
  • The Presidential campaign
  • The role of the First Lady
  • Women who have influenced her

American Tapestry

American Tapestry

American Tapestry: The Story of the Black, White, and Multiracial Ancestors of Michelle Obama by Rachel L Swarns
Amistad | 2012 | ISBN: 0061999865 | EPUB | 400 pages | 1.57MB


Michelle Obama's family saga is a remarkable, quintessentially American story—a journey from slavery to the White House in five generations. Yet, until now, little has been reported on the First Lady's roots. Prodigiously researched, American Tapestry traces the complex and fascinating tale of Michelle Obama's ancestors, a history that the First Lady did not even know herself. Rachel L. Swarns, a correspondent for the New York Times, brings into focus the First Lady's black, white, and multiracial forebears, and reveals for the first time the identity of Mrs. Obama's white great-great-great-grandfather—a man who remained hidden in her lineage for more than a century.


American Tapestry illuminates the lives of the ordinary people in Mrs. Obama's family tree who fought for freedom in the Revolutionary and Civil Wars; who endured the agonies of slavery, the disappointment of Reconstruction, the displacement of the Great Migration, and the horrors of Jim Crow to build a better future for their children. Swarns even found a possible link to the Jewish Reform movement.


Though it is an intimate family history, American Tapestry is also the collective chronicle of our changing nation, a nation in which racial intermingling lingers in the bloodlines of countless citizens and slavery was the crucible through which many family lines—black, white, and Native American—were forged.


Epic in scope and beautifully rendered, this is a singularly inspiring story with resonance for us all.


The Trial of Henry Kissinger

The Trial of Henry Kissinger

The Trial of Henry Kissinger by Christopher Hitchens
Allen & Unwin | 2012 | ISBN: 1743311915 | EPUB | 304 pages | 453.67KB


A good liar must have a good memory: Kissinger is a stupendous liar with a remarkable memory.' - Christopher Hitchens


Drawing on first-hand testimony, previously unpublished documentation and broad sweeps through material released under the Freedom of Information Act, Christopher Hitchens mounts a devastating indictment of a man whose ambition and ruthlessness, he alleges, have directly resulted in both individual murders and widespread, indiscriminate slaughter.


The Good Girls Revolt

The Good Girls Revolt

The Good Girls Revolt: How the Women of Newsweek Sued their Bosses and Changed the Workplace by Lynn Povich
PublicAffairs | 2012 | ISBN: 1610391748 | EPUB | 288 pages | 3.33MB


It was the 1960s––a time of economic boom and social strife. Young women poured into the workplace, but the “Help Wanted” ads were segregated by gender and the “Mad Men” office culture was rife with sexual stereotyping and discrimination.


Lynn Povich was one of the lucky ones, landing a job at Newsweek, renowned for its cutting-edge coverage of civil rights and the “Swinging Sixties.” Nora Ephron, Jane Bryant Quinn, Ellen Goodman, and Susan Brownmiller all started there as well. It was a top-notch job––for a girl––at an exciting place.


But it was a dead end. Women researchers sometimes became reporters, rarely writers, and never editors. Any aspiring female journalist was told, “If you want to be a writer, go somewhere else.”


On March 16, 1970, the day Newsweek published a cover story on the fledgling feminist movement entitled “Women in Revolt,” forty-six Newsweek women charged the magazine with discrimination in hiring and promotion. It was the first female class action lawsuit––the first by women journalists––and it inspired other women in the media to quickly follow suit.

Lynn Povich was one of the ringleaders. In The Good Girls Revolt, she evocatively tells the story of this dramatic turning point through the lives of several participants. With warmth, humor, and perspective, she shows how personal experiences and cultural shifts led a group of well-mannered, largely apolitical women, raised in the 1940s and 1950s, to challenge their bosses––and what happened after they did. For many, filing the suit was a radicalizing act that empowered them to “find themselves” and fight back. Others lost their way amid opportunities, pressures, discouragements, and hostilities they weren’t prepared to navigate.


The Good Girls Revolt also explores why changes in the law didn’t solve everything. Through the lives of young female journalists at Newsweek today, Lynn Povich shows what has––and hasn’t––changed in the workplace.


Homo Mysterious: Evolutionary Puzzles of Human Nature

Homo Mysterious: Evolutionary Puzzles of Human Nature

Homo Mysterious: Evolutionary Puzzles of Human Nature by David P Barash
Oxford University Press | 2012 | ISBN: 0199751943 | PDF | 344 pages | 1.65MB


For all that science knows about the living world, notes David P. Barash, there are even more things that we don't know, genuine evolutionary mysteries that perplex the best minds in biology. Paradoxically, many of these mysteries are very close to home, involving some of the most personal aspects of being human.


Homo Mysterious examines a number of these evolutionary mysteries, exploring things that we don't yet know about ourselves, laying out the best current hypotheses, and pointing toward insights that scientists are just beginning to glimpse. Why do women experience orgasm? Why do men have a shorter lifespan than women? Why does homosexuality exist? Why does religion exist in virtually every culture? Why do we have a fondness for the arts? Why do we have such large brains? And why does consciousness exist? Readers are plunged into an ocean of unknowns--the blank spots on the human evolutionary map, the terra incognita of our own species--and are introduced to the major hypotheses that currently occupy scientists who are attempting to unravel each puzzle (including some solutions proposed here for the first time). Throughout the book, readers are invited to share the thrill of science at its cutting edge, a place where we know what we don't know, and, moreover, where we know enough to come up with some compelling and seductive explanations.


Homo Mysterious is a guide to creative thought and future explorations, based on the best, most current thinking by evolutionary scientists. It captures the allure of the "not-yet-known" for those interested in stretching their scientific imaginations.


Lost Discoveries: The Ancient Roots of Modern Science

Lost Discoveries: The Ancient Roots of Modern Science

Lost Discoveries: The Ancient Roots of Modern Science -- from the Babylonians to the Maya by Dick Teresi
Simon & Schuster | 2002 | ISBN: 0684837188 | PDF | 464 pages | 6.61MB


"Lost Discoveries," Dick Teresi's innovative history of science, explores the unheralded scientific breakthroughs from peoples of the ancient world -- Babylonians, Egyptians, Indians, Africans, New World and Oceanic tribes, among others -- and the non-European medieval world. They left an enormous heritage in the fields of mathematics, astronomy, cosmology, physics, geology, chemistry, and technology.


The mathematical foundation of Western science is a gift from the Indians, Chinese, Arabs, Babylonians, and Maya. The ancient Egyptians developed the concept of the lowest common denominator, and they developed a fraction table that modern scholars estimate required 28,000 calculations to compile. The Babylonians developed the first written math and used a place-value number system. Our numerals, 0 through 9, were invented in ancient India; the Indians also boasted geometry, trigonometry, and a kind of calculus.


Planetary astronomy as well may have begun with the ancient Indians, who correctly identified the relative distances of the known planets from the sun, and knew the moon was nearer to the earth than the sun was. The Chinese observed, reported, dated, recorded, and interpreted eclipses between 1400 and 1200 b.c. Most of the names of our stars and constellations are Arabic. Arabs built the first observatories.


Five thousand years ago, the Sumerians said the earth was circular. In the sixth century, a Hindu astronomer taught that the daily rotation of the earth on its axis provided the rising and setting of the sun. Chinese and Arab scholars were the first to use fossils scientifically to trace earth's history.


Chinese alchemists realized that most physicalsubstances were merely combinations of other substances, which could be mixed in different proportions. Islamic scholars are legendary for translating scientific texts of many languages into Arabic, a tradition that began with alchemical books. In the eleventh century, Avicenna of Persia divined that outward qualities of metals were of little value in classification, and he stressed internal structure, a notion anticipating Mendeleyev's periodic chart of elements.


Iron suspension bridges came from Kashmir, printing from India; papermaking was from China, Tibet, India, and Baghdad; movable type was invented by Pi Sheng in about 1041; the Quechuan Indians of Peru were the first to vulcanize rubber; Andean farmers were the first to freeze-dry potatoes. European explorers depended heavily on Indian and Filipino shipbuilders, and collected maps and sea charts from Javanese and Arab merchants.


The first comprehensive, authoritative, popularly written, multicultural history of science, "Lost Discoveries" fills a crucial gap in the history of science.



The Ravenous Brain

The Ravenous Brain

The Ravenous Brain: How the New Science of Consciousness Explains Our Insatiable Search for Meaning by Daniel Bor
Basic Books | 2012 | ISBN: 046502047X | MOBI | 352 pages | 983.40KB


Consciousness is our gateway to experience: it enables us to recognize Van Gogh’s starry skies, be enraptured by Beethoven’s Fifth, and stand in awe of a snowcapped mountain. Yet consciousness is subjective, personal, and famously difficult to examine: philosophers have for centuries declared this mental entity so mysterious as to be impenetrable to science. In The Ravenous Brain, neuroscientist Daniel Bor departs sharply from this historical view, and builds on the latest research to propose a new model for how consciousness works. Bor argues that this brain-based faculty evolved as an accelerated knowledge gathering tool. Consciousness is effectively an idea factory—that choice mental space dedicated to innovation, a key component of which is the discovery of deep structures within the contents of our awareness. This model explains our brains’ ravenous appetite for information—and in particular, its constant search for patterns. Why, for instance, after all our physical needs have been met, do we recreationally solve crossword or Sudoku puzzles? Such behavior may appear biologically wasteful, but, according to Bor, this search for structure can yield immense evolutionary benefits—it led our ancestors to discover fire and farming, pushed modern society to forge ahead in science and technology, and guides each one of us to understand and control the world around us. But the sheer innovative power of human consciousness carries with it the heavy cost of mental fragility. Bor discusses the medical implications of his theory of consciousness, and what it means for the origins and treatment of psychiatric ailments, including attention-deficit disorder, schizophrenia, manic depression, and autism. All mental illnesses, he argues, can be reformulated as disorders of consciousness—a perspective that opens up new avenues of treatment for alleviating mental suffering. A controversial view of consciousness, The Ravenous Brain links cognition to creativity in an ingenious solution to one of science’s biggest mysteries.


The Homesick Texan Cookbook

The Homesick Texan Cookbook

The Homesick Texan Cookbook by Lisa Fain
Hyperion Books | 2011 | ISBN: 1401324266 | EPUB | 368 pages | 126.99MB


When Lisa Fain, a seventh-generation Texan, moved to New York City, she missed the big sky, the bluebonnets in spring, Friday night football, and her family’s farm. But most of all, she missed the foods she’d grown up with.


After a fruitless search for tastes of Texas in New York City, Fain took matters into her own hands. She headed into the kitchen to cook for her friends the Tex-Mex, the chili, and the country comfort dishes that reminded her of home. From cheese enchiladas drowning in chili gravy to chicken-fried steak served with cream gravy on the side, from warm bowls of chile con queso to big pots of fiery chili made without beans, Fain re-created the wonderful tastes of Texas she’d always enjoyed at potlucks, church suppers, and backyard barbecues back home.


In 2006, Fain started the blog Homesick Texan to share Texan food with fellow expatriates, and the site immediately connected with readers worldwide, Texan and non-Texan alike. Now, in her long-awaited first cookbook, Fain brings the comfort of Texan home cooking to you.


Like Texas itself, the recipes in this book are varied and diverse, all filled with Fain’s signature twists. There’s Salpicón, a cool shredded beef salad found along the sunny border in El Paso; Soft Cheese Tacos, a creamy plate unique to Dallas; and Houston-Style Green Salsa, an avocado and tomatillo salsa that is smooth, refreshing, and bright. There are also nibbles, such as Chipotle Pimento Cheese and Tomatillo Jalapeño Jam; sweet endings, such as Coconut Tres Leches Cake and Mexican Chocolate Chewies; and fresh takes on Texan classics, such as Coffee-Chipotle Oven Brisket, Ancho Cream Corn, and Guajillo-Chile Fish Tacos. With more than 125 recipes, The Homesick Texan offers a true taste of the Lone Star State. So pull up a chair—everyone’s welcome at the Texas table!


Opium Fiend A 21st Century Slave to a 19th Century Addiction

Opium Fiend A 21st Century Slave to a 19th Century Addiction

Opium Fiend: A 21st Century Slave to a 19th Century Addiction by Steven Martin
Villard | 2012 | ISBN: 0345517830 | EPUB | 416 pages | 4.61MB


A renowned authority on the secret world of opium recounts his descent into ruinous obsession with one of the world’s oldest and most seductive drugs, in this harrowing memoir of addiction and recovery.


A natural-born collector with a nose for exotic adventure, San Diego–born Steven Martin followed his bliss to Southeast Asia, where he found work as a freelance journalist. While researching an article about the vanishing culture of opium smoking, he was inspired to begin collecting rare nineteenth-century opium-smoking equipment. Over time, he amassed a valuable assortment of exquisite pipes, antique lamps, and other opium-related accessories—and began putting it all to use by smoking an extremely potent form of the drug called chandu. But what started out as recreational use grew into a thirty-pipe-a-day habit that consumed Martin’s every waking hour, left him incapable of work, and exacted a frightful physical and financial toll. In passages that will send a chill up the spine of anyone who has ever lived in the shadow of substance abuse, Martin chronicles his efforts to control and then conquer his addiction—from quitting cold turkey to taking “the cure” at a Buddhist monastery in the Thai countryside.


At once a powerful personal story and a fascinating historical survey, Opium Fiend brims with anecdotes and lore surrounding the drug that some have called the methamphetamine of the nineteenth-century. It recalls the heyday of opium smoking in the United States and Europe and takes us inside the befogged opium dens of China, Thailand, Vietnam, and Laos. The drug’s beguiling effects are described in vivid detail—as are the excruciating pains of withdrawal—and there are intoxicating tales of pipes shared with an eclectic collection of opium aficionados, from Dutch dilettantes to hard-core addicts to world-weary foreign correspondents.


A compelling tale of one man’s transformation from respected scholar to hapless drug slave, Opium Fiend puts us under opium’s spell alongside its protagonist, allowing contemporary readers to experience anew the insidious allure of a diabolical vice that the world has all but forgotten.


Think Like a Chef

Think Like a Chef

Think Like a Chef by Tom Colicchio
Clarkson Potter | 2007 | ISBN: 0770433898 | EPUB | 272 pages | 15.26MB


With Think Like a Chef, Tom Colicchio has created a new kind of cookbook. Rather than list a series of restaurant recipes, he uses simple steps to deconstruct a chef's creative process, making it easily available to any home cook.


He starts with techniques: What's roasting, for example, and how do you do it in the oven or on top of the stove? He also gets you comfortable with braising, sautéing, and making stocks and sauces. Next he introduces simple "ingredients" -- roasted tomatoes, say, or braised artichokes -- and tells you how to use them in a variety of ways. So those easy roasted tomatoes may be turned into anything from a vinaigrette to a caramelized tomato tart, with many delicious options in between.


In a section called Trilogies, Tom takes three ingredients and puts them together to make one dish that's quick and other dishes that are increasingly more involved. As Tom says, "Juxtaposed in interesting ways, these ingredients prove that the whole can be greater than the sum of their parts," and you'll agree once you've tasted the Ragout of Asparagus, Morels, and Ramps or the Baked Free-Form "Ravioli" -- both dishes made with the same trilogy of ingredients.


The final section of the books offers simple recipes for components -- from zucchini with lemon thyme to roasted endive with whole spices to boulangerie potatoes -- that can be used in endless combinations.


Written in Tom's warm and friendly voice and illustrated with glorious photographs of finished dishes, Think Like a Chef will bring out the master chef in all of us.


Kitchen Mysteries: Revealing the Science of Cooking

Kitchen Mysteries: Revealing the Science of Cooking

Kitchen Mysteries: Revealing the Science of Cooking by Hervé This
Columbia University Press | 2010 | ISBN: 0231141718 | MOBI | 232 pages | 649.92KB


An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Hervé This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world.


In Kitchen Mysteries, Hervé This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. He illuminates abstract concepts with practical advice and concrete examples—for instance, how sautéing in butter chemically alters the molecules of mushrooms—so that cooks of every stripe can thoroughly comprehend the scientific principles of food.


Kitchen Mysteries begins with a brief overview of molecular gastronomy and the importance of understanding the physiology of taste. A successful meal depends as much on a cook's skilled orchestration of taste, odors, colors, consistencies, and other sensations as on the delicate balance of ingredients. Hervé then dives into the main course, discussing the science behind many meals' basic components: eggs, milk, bread, sugar, fruit, yogurt, alcohol, and cheese, among other items. He also unravels the mystery of tenderizing enzymes and gelatins and the preparation of soups and stews, salads and sauces, sorbet, cakes, and pastries. Hervé explores the effects of boiling, steaming, braising, roasting, deep-frying, sautéing, grilling, salting, and microwaving, and devotes a chapter to kitchen utensils, recommending the best way to refurbish silverware and use copper.


By sharing the empirical principles chefs have valued for generations, Hervé This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Hervé This continues to make the complex science of food digestible to the cook.


Extreme Cuisine

Extreme Cuisine

Extreme Cuisine: The Weird & Wonderful Foods that People Eat by Anthony Bourdain, Michael Freeman, Jerry Hopkins
Periplus Editions | 2004 | ISBN: 079460255X | EPUB | 352 pages | 6.60MB


Sit down for a meal with the locals on six continents - what they eat may surprise you. Extreme Cuisine examines eating habits across the global neighborhood, showing once and for all that road kill for one culture is restaurant fare for another!


"I could not have written A Cook's Tour without this book. There is so much I would have missed. And experience has shown me that no matter how frightening a dish may look on the page, in front of you, on the table, with a proud host watching your first tasting—and the accompaniment of much local beverage, it's almost always worth the ride. For truly—how bad can it be?


"So dig in. Enjoy. Eat without fear or prejudice, secure in the knowledge that millions of people have been enjoying this fare for centuries without ill effect. Get away from your hotel dining room—and the tourist terrordomes and range wild and free. Eat. Eat adventurously. Miss nothing. It's all here in these pages."— From the Introduction by Anthony Bourdain


The Lazy Gourmet: Magnificent Meals Made Easy

The Lazy Gourmet: Magnificent Meals Made Easy

The Lazy Gourmet: Magnificent Meals Made Easy by Robin Donovan, Juliana Gallin
Viva Editions | 2011 | ISBN: 157344653X | MOBI | 244 pages | 423.69KB


The Lazy Gourmet is for anyone who dreams of dazzling guests with fabulous home-cooked fare, but fears that such a feat would require Thomas Keller’s talent, Martha Stewart’s ingenuity, Gandhi’s patience, and Charles Manson’s free time. The goal of The Lazy Gourmet is to conquer the misguided belief that preparing an elegant meal requires spending hours - or days - in the kitchen. With the help of an army of volunteer testers - regular people with no culinary training - Robin Donovan and Juliana Gallin developed this collection of recipes that can be prepared using readily available ingredients and common kitchen appliances, and without any previous cooking experience or training. With our recipes, anyone can prepare delicious and sophisticated, yet surprisingly simple dishes that will impress fussy in-laws, placate implacable bosses, and seduce sexy strangers through the proven method of knocking their socks off at the dinner table.


As the lazy gourmets themselves like to say, "Cooking a great meal can be just as easy as cooking a crappy meal!" So relax! Stop fretting over elaborate recipes and cumbersome techniques and start cooking the Lazy Gourmet way.

Green Smoothie Revolution

Green Smoothie Revolution
Green Smoothie Revolution: The Radical Leap Towards Natural Health by Victoria Boutenko
North Atlantic Books | 2009 | ISBN: 1556438125 | EPUB | 184 pages | 3.29MB

Thanks to processed and fast foods, being overworked, and feeling stressed while eating on the fly, it is increasingly difficult for most of us to eat anywhere near a balanced diet. We may not be obviously sick, but may suffer from lack of focus, insomnia, sluggishness, or any host of symptoms caused by nutritional deficiency. Green Smoothie Revolution takes aim at this silent epidemic by restoring balance to our diets.


Combining nutrition and know-how with recipes that pack a powerhouse punch, Victoria Boutenko reintroduces long neglected fruits, vegetables, and greens in the most persuasive style for our busy lives: with fast prep and delicious results. Featuring 200 recipes, Green Smoothie Revolution offers both simplicity (4 ripe pears, 1 bunch parsley, 2 cups water; blend well) and enough variety to keep taste buds happy and nutrients coming from a wealth of options.


The Feast Nearby

The Feast Nearby

The Feast Nearby: How I lost my job, buried a marriage, and found my way by keeping chickens, foraging, preserving, bartering, and eating locally (all on $40 a week) by Robin Mather
Ten Speed Press | 2011 | ISBN: 1607740419 | EPUB | 272 pages | 2.25MB


Within a single week in 2009, food journalist Robin Mather found herself on the threshold of a divorce and laid off from her job at the Chicago Tribune. Forced into a radical life change, she returned to her native rural Michigan.


There she learned to live on a limited budget while remaining true to her culinary principles of eating well and as locally as possible. In The Feast Nearby, Mather chronicles her year-long project: preparing and consuming three home-cooked, totally seasonal, and local meals a day--all on forty dollars a week.


With insight and humor, Mather explores the confusion and needful compromises in eating locally. She examines why local often trumps organic, and wonders why the USDA recommends white bread, powdered milk, and instant orange drinks as part of its “low-cost” food budget program.


Through local eating, Mather forges connections with the farmers, vendors, and growers who provide her with sustenance. She becomes more closely attuned to the nuances of each season, inhabiting her little corner of the world more fully, and building a life richer than she imagined it could be.


The Feast Nearby celebrates small pleasures: home-roasted coffee, a pantry stocked with home-canned green beans and homemade preserves, and the contented clucking of laying hens in the backyard. Mather also draws on her rich culinary knowledge to present nearly one hundred seasonal recipes that are inspiring, enticing, and economical--cooking goals that don’t always overlap--such as Pickled Asparagus with Lemon, Tarragon, and Garlic; Cider-Braised Pork Loin with Apples and Onions; and Cardamom-Coffee Toffee Bars.


Mather’s poignant, reflective narrative shares encouraging advice for aspiring locavores everywhere, and combines the virtues of kitchen thrift with the pleasures of cooking--and eating--well.


Bon Appetit, Y'all

Bon Appetit, Y'all

Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis
Ten Speed Press | 2008 | ISBN: 1580088538 | MOBI | 320 pages | 24.36 MB


The daughter and granddaughter of consummate Southern cooks, Virginia Willis is also a classically trained French chef. These divergent influences come together splendidly in Bon Appétit, Y'all, a modern Southern chef's passionate and utterly appealing homage to her culinary roots. Espousing a simple-is-best philosophy, Virginia uses the finest ingredients, concentrates on sound French technique, and lets the food shine in a style she calls "refined Southern cuisine." More than 200 approachable and consistently delicious recipes are arranged by chapter into starters and nibbles; salads and slaws; eggs and dairy; meat, fowl, and fish main dishes; sides; biscuits and breads; soups and stews; desserts; and sauces and preserves. Collected here are stylishly updated Southern and French classics (New SouthernChicken and Dumplings, Boeuf Bourgignonne), rib-sticking, old-timey favorites (Meme's Fried Okra, Angel Biscuits), and perfectly executed comfort food (Mama's Apple Pie, Fried Catfish Fingers with Country Rémoulade). Nearly 100 photographs bring to life both Virginia's food and the bounty of her native Georgia. You'll also find a wealth of tips and techniques from a skilled and innovative teacher, and the stories of a Southern girl steeped to her core in the food, kitchen lore, and unconditional hospitality of her culinary forebears on both sides of the Atlantic. Bon Appétit, Y'all is Virginia's way of saying, "Welcome to my Southern kitchen. Pull up a chair." Once you have tasted her food, you'll want to stay a good long while.


Buddha's Table: Thai Feasting Vegetarian Style

Buddha's Table: Thai Feasting Vegetarian Style

Buddha's Table: Thai Feasting Vegetarian Style by Chat Mingkwan
Book Pub Co | 2005 | ISBN: 1570671613 | PDF | 191 pages | 14.16 MB


Buddha's Table presents a magnificent and joyful celebration of Thai cuisine that is guaranteed to add diversity and pleasure to your cooking and dining experience.


It's easy to prepare any dish on a Thai menu with these guidelines and recipes from Thai chef Chat Mingkwan. Discover how to enhance the flavors that are found in Thai produce and spices and learn how to make your own curry pastes and sauces, the foundation for any great Thai meal.


Chat's experience as a cooking instructor can be seen in his use of precise measurements, easy techniques, and simple instructions. These recipes have been tasted over and over by students and friends to ensure that they are flawless and delicious, but most important, that they manifest the Thai soul.


The High-Protein Cookbook

The High-Protein Cookbook

The High-Protein Cookbook: More than 150 healthy and irresistibly good low-carb dishes that can be on the table in thirty minutes or less by Linda West Eckhardt, Katherine West Defoyd
Clarkson Potter | 2000 | ISBN: 0609806734 | MOBI | 208 pages | 486.54KB


End food boredom and diet burnout with more than 400 sophisticated, low-carbohydrate dinners that are bursting with flavor--and on the table in under 30 minutes!


Hundreds of thousands have embraced the low-carbohydrate lifestyle finding that a diet based on lean protein, fruits, and vegetables and less dependent on simple carbohydrates has helped them look and feel better. But a monotonous menu of steak and salad or expensive, additive-laden prepared foods has been the undoing of many a successful diet regimen.


The solution? Linda West Eckhardt and Katherine West DeFoyd have devised more than 100 protein-rich, low-carbohydrate dinners that will satisfy even the most demanding diners. Drawing on their experiences as award-winning cookbook authors, Eckhardt and DeFoyd have developed a tempting range of high-protein meals that are quick enough to make on a weeknight but elegant enough to share with guests -- and so delicious they'll never know they've been shortchanged on carbohyd rates, fat, and calories.


Each entree in The High-Protein Cookbook

  • Provides at least 30 grams of protein, yet is light on fat and calories.
  • Is styled for two people but can easily be doubled or tripled
  • Uses short lists of fresh, healthful ingredients
  • Is based on simple cooking techniques requiring no special equipment
  • Avoids "artificial" products and flavorings
  • Contains reasonable amounts of high-quality protein balanced by ample servings of vegetables and fruits

With chapters devoted to side dishes and salads, sauces and condiments, and even sinfully satisfying desserts that won't break the carbohydrate bank, The High-Protein Cookbook is the perfect companion to many of today's most popular dietary regimens and an enticing argument for cutting back on excess carbohydrates.


The Herb Garden Gourmet

The Herb Garden Gourmet

The Herb Garden Gourmet: Grow Herbs, Eat Well, and Be Green by Tim Haas, Jan Beane
Sourcebooks | 2009 | ISBN: 1402217145 | 304 pages | MOBI | 467.50KB


Spice up your cooking with organic herbs from your own backyard.


Cooking and gardening come together in this delightfully green book of herb-gardening tips and flavor-packed herb-based recipes. From the garden to the kitchen, experience the pleasure of growing, harvesting, and cooking with your own organic herbs, such as dill, basil, thyme, oregano, coriander, ginger, fennel, and sage.


Learn how to plant and cultivate 15 of the best fresh herbs, and then move to the kitchen to utilize each herb in more than 150 innovative and delicious recipes, such as:


  • Chicken and Cilantro Stuffed Peppers
  • Asparagus with Tarragon Butter Sauce
  • Dilled Barley Soup with Vegetables
  • Roast Leg of Lamb with Garlic, Lemon, and Parsley Dressing
  • Savory Mushroom Quiche
  • Pork Roast with Mushroom Sauce
  • Ginger and Pear Muffi ns
  • Rosemary Grilled Chicken

Highlighted with history, cooking tips, and information about herbal health benefi ts, this is the only book you need to grow green and eat well.


What to Drink with What You Eat

What to Drink with What You Eat

What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers by Karen Page, Andrew Dornenburg
Bulfinch | 2006 | ISBN: 0821257188 | EPUB | 368 pages | 7.07MB


Winner of the 2007 IACP Cookbook of the Year Award


Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits


Winner of the 2006 Georges Duboeuf Wine Book of the Year Award


Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine


Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled—complete with practical advice from the best wine stewards and chefs in America.


Peter Reinhart's Artisan Breads Every Day

Peter Reinhart's Artisan Breads Every Day

Peter Reinhart's Artisan Breads Every Day
Ten Speed Press | 2009 | ISBN: 1580089984 | MOBI | 224 pages | 20.85MB


Renowned baking instructor Peter Reinhart distills his professional techniques down to the basics, delivering artisan bread formulas that require minimal effort and time. This bool replaces the breakthrough methods of the past, the various preferment methods, and the no-knead craze, and offers high-caliber versions of classic breads using the best techniques to create the highest quality loaves in a fast and convenient fashion. A conscientious teacher, Reinhart coaches readers on shaping tricks, oven techniques, and methods for doing away with expensive bakery tools.


Making Wild Wines & Meads

Making Wild Wines & Meads

Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More by Pattie Vargas, Rich Gulling
Storey Publishing | 1999 | ISBN: 1580171826 | MOBI | 176 pages | 1.58MB


Make extraordinary homemade wines from everything BUT grapes! Exotic wines, honey meads, spicy metheglins, and fruity melomels -- there's no end to the list of delicious elixirs you can make using ingredients from your local market and even your own backyard. In Making Wild Wines & Meads, you'll find easy, step-by-step winemaking instructions plus unforgettable recipes, including Apricot Wine, Dry Mead, Marigold Wine, Almond Wine, Cherry Melomel, Cranberry Claret, Pea Pod Wine, Lemon-Thyme Metheglin, Strawberry Wine, and Rose Hip Melomel.


Making Artisan Cheese

Making Artisan Cheese

Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen by Tim Smith
Quarry Books | 2005 | ISBN: 1592531970 | MOBI | 176 pages | 8.76MB


Cheese is a sprawling, worldwide industry that has spawned interest among consumers in exploring fine cheeses. Now, you too can have your own slice of the trend. With this informative guide about home cheese making, you will be able to turn your kitchen into the perfect cheese laboratory, creating fresh, artisan cheese with flavor that will surpass that of any commercial product.


With its inspiring, mouth-watering photographs, Making Artisan Cheese shares the secrets behind creating fifty types of cheeses, including mozzarella, feta, Swiss, cheddar, and Stilton. The book charts the best cheese and wine combinations and also provides you with information about other foods to pair the cheese with and how to store your creations to preserve their flavor and freshness.


Fast, Fresh & Green

Fast, Fresh & Green

Fast, Fresh & Green by Susie Middleton
Chronicle Books | 2010 | ISBN: 0811865665 | MOBI | 224 pages | 3.31MB


This new bible for all things vegetable from Fine Cooking's Vegetable Queen is ideal for the millions of cooks who want to get more veggies into their daily diet--and want to feed their families deliciously. Susie Middleton shares her love of great-tasting veggies with a guide to stocking up the pantry, shopping for vegetables, and cooking those veggies in 9 different ways. Fast, Fresh & Green is uniquely organized by technique so that cooks can add new ways to cook veggies to their weeknight repertoires. More than 100 recipes for side dishes--many that can double as starters or main dishes, and many that are vegan--include Spinach with Shallots and Parmigiano, Sweet Potato Mini Fries with Limey Dipping Sauce, Roasted Broccoli with Two Dipping Sauces, Braised Fingerlings with Rosemary and Mellow Garlic, and Summer Vegetable Ragout. Fast, Fresh & Green is an excellent resource for vegetarians and omnivores alike.


Recipes from the Root Cellar

Recipes from the Root Cellar

Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables by Andrea Chesman
Storey Publishing | 2010 | ISBN: 1603425454 | MOBI | 387 pages | 1.89MB


Nothing tastes better than the seasonal bounty of local farms. Everyone loves the spring-is-here excitement of peas and asparagus and the summer sweetness of tomatoes and corn. Now it’s time to give the hearty, long-lasting bounty of the autumn garden its due. Whether these vegetables are eaten straight from the garden, out of a well-tended root cellar, or straight from the market, their flavors reward the home cook, and their nutritional benefits pack a powerful punch.


Sweet winter squashes, robust hardy greens, jewel-toned root vegetables, and potatoes of every variety are the staples that make eating locally so delicious and satisfying during the cold months of late autumn and winter.


These cold-weather treasures work wonderfully well in soups (Celery Root Bisque, Creamy Leek and Root Vegetable Soup, Portuguese Kale Soup) and baked entrees (White Lasagna with Winter Squash, Chicken Pot Pie with Root Vegetables, Winter Vegetable Pot Roast), but they also shine in winter salads. Warm Goat Cheese and Beet Salad; Endive, Pear, and Walnut Salad; and Thai Cabbage Salad can be the centerpieces of light winter dinners or delicious preludes to the main event.


With this collection of more than 250 recipes, veteran cookbook author and gardening enthusiast Andrea Chesman deliciously demonstrates how locavores in all parts of North America can eat seasonal produce year-round. Whether they’re eaten in soups or salads, side dishes or entrees, root-cellar vegetables can be a delicious part of every cooks winter kitchen.


Recipes include:


  • Split Pea Soup with Winter Vegetables
  • Roasted Beet and Blue Cheese Salad
  • Deep-Fried Root Vegetable Chips with Garlic Aioli
  • Sautéed Brussels Sprouts with Cranberries
  • Cashew Carrots
  • Braised Collards with Bacon
  • Deep-Fried Onion Rings
  • Root Vegetable Bread Pudding
  • White Lasagna with Winter Squash
  • Ravioli with Smoky Greens
  • Winter Vegetable Lamb Stew
  • Red-Cooked Pork and Cabbage
  • Chicken Stew with Root Vegetables
  • and hundreds more.

How to Eat: The Pleasures and Principles of Good Food

How to Eat: The Pleasures and Principles of Good Food

How to Eat: The Pleasures and Principles of Good Food by Nigella Lawson
John Wiley & Sons | 2007 | ISBN: 0470173548 | MOBI | 496 pages | 877.26KB


Through her wildly popular television shows, her five bestselling cookbooks, her line of kitchenware, and her frequent media appearances, Nigella Lawson has emerged as one of the food world's most seductive personalities. How to Eat is the book that started it all—Nigella's signature, all-purpose cookbook, brimming with easygoing mealtime strategies and 350 mouthwatering recipes, from a truly sublime Tarragon French Roast Chicken to a totally decadent Chocolate Raspberry Pudding Cake. Here is Nigella's total (and totally irresistible) approach to food—the book that lays bare her secrets for finding pleasure in the simple things that we cook and eat every day.


The Dumpling: A Seasonal Guide [EPUB]

The Dumpling: A Seasonal Guide

The Dumpling: A Seasonal Guide by Wai Hon Chu, Connie Lovatt
William Morrow | 2009 | ISBN: 0060817380 | EPUB | 432 pages | 1.05MB


The Dumpling: A Seasonal Guide by Wai Hon Chu and Connie Lovatt is the most comprehensive collection of dumpling recipes ever produced.


Discovering that dumplings—as a category of food—have never been properly defined, Chu and Lovatt developed a definition that takes into account the ingredients, cooking methods, and shapes that most commonly define dumplings, not just in a particular region or culture, but around the world.


"A dumpling is a portion of dough, batter, or starchy plant fare, solid or filled, that is cooked through wet heat, and is not a strand or a ribbon"


This exciting collection shows us that not only are pot stickers, pierogis, and shao mai dumplings but so too are tamales, steamed cakes, and steamed breads. From Chickpea Dumplings in a Tomato Sauce (India) to Leaf-Wrapped Rice Packages Stuffed with Peanuts and Sausage (China), from Chocolate Tamales (Mexico) to a "Napkin" Bread Dumpling with Cherries (Austria), from Cloud-Shaped Bread Buns (Tibet) to Potato Dumplings with Cabbage Layers (Hungary), dumplings, whether steamed or simmered, are as fun to make as they are to eat.


A truly passionate exploration of every dumpling type imaginable, The Dumpling contains dessert varieties, dumplings for gifts or entertaining, dozens of vegetarian and vegan options, fast and easy dumplings, as well as 21 pages of step-by-step dumpling making-illustrations. Arranged by month so as to encourage all of us to cook dumplings seasonally and year round, The Dumpling contains a recipe for every taste bud, table, and occasion.


Best Food Writing 2010

Best Food Writing 2010

Best Food Writing 2010 edited by Holly Hughes
Da Capo Press | 2010 | ISBN: 0738213810 | MOBI | 368 pages | 604.43KB


A new edition of the authoritative and appealing anthology, comprised of the finest culinary prose from the past year’s books, magazines, newspapers, newsletters, and Web sites. With food writing and blogging on the rise, there’s no shortage of treats on the buffet to choose from, including selections from both established food writers and new stars on everything from noted gastronomes to how to fry an egg, from erudite culinary history to delectable memoirs. Evocative, provocative, sensuous, and just plain funny, it’s a tasty sampler platter to dip into time and again.


Best Food Writing 2010 features top-notch writers like Colman Andrews, Calvin Trillin, Ruth Reichl, Alice Waters, Frank Bruni, and many others.


The Science of the Oven

The Science of the Oven

The Science of the Oven by Hervé This
Columbia University Press | 2009 | ISBN: 0231147066 | MOBI | 216 pages | 432.14KB


Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations?


The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value.


For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.


Molto Gusto: Easy Italian Cooking

Molto Gusto: Easy Italian Cooking

Molto Gusto: Easy Italian Cooking by Mario Batali
Ecco | 2010 | ISBN: 0061924326 | MOBI | 272 pages | 6.58MB


The bestselling author of Italian Grill and Molto Italiano delivers a gorgeous collection of mouthwatering recipes to bring some Italian favorites home.


Chef Mario Batali's zest for life infuses the casual Italian fare that has made his restaurant Otto Enoteca Pizzeria a perennially popular New York City destination. Now you can have the flavors of Otto at home, with Molto Gusto, a collection of recipes for everyone's favorites, from pizza, pasta, and antipasti to gelati and sorbetti.


Mario has written the definitive book on great pizza making for the amateur, the novice, the foodie, and the gourmet cook, teaching how to make really great pizza at home without any fancy equipment. Here too are recipes for classic pizza, Otto's special pizzas, and even kids' pizzas.


Looking for something a little lighter? Try the antipasti. Based on seasonal vegetables, with a few recipes showcasing seafood and meat, these dishes can make up an entire, healthy meal. Also included are many of Mario's favorite simple pasta dishes, and to finish it all off, fantastic recipes for gelati, sorbetti, and copette.


Filled with Mario's infectious personality and love of robust flavors, and illustrated with luscious full-color photos, Molto Gusto makes it easy to spend a night on the town without leaving home.


The Great Big Cheese Cookbook

The Great Big Cheese Cookbook

The Great Big Cheese Cookbook
Running Press | 2010 | ISBN: 076243497X | MOBI | 480 pages | 11.22MB


The Great Big Cheese Cookbook is a delectable look at one of the world’s favorite ingredients: cheese. With more than 300 decadent recipes featuring a variety of cheeses (including Cheddar, Gouda, Swiss, Mozzarella, Feta, Gruyère, and many more), this book shows you how to make the most out of every cheese. It contains valuable information about selecting and storing cheese, pairing cheese with wine and beer, plus a glossary of cheese terms to help you understand the flavors and definitions. Heavily illustrated, this cookbook will be prized for its beauty, practicality, and price.


The Physiology of Taste

The Physiology of Taste

The Physiology of Taste: or Meditations on Transcendental Gastronomy by Jean Anthelme Brillat-Savarin
Everyman's Library | 2009 | ISBN: 0307269728 | MOBI | 504 pages | 902.33KB


A culinary classic on the joys of the table—written by the gourmand who so famously stated, “Tell me what you eat, and I will tell you what you are”—in a handsome new edition of M. F. K. Fisher’s distinguished translation and with a new introduction by Bill Buford.


First published in France in 1825 and continuously in print ever since, The Physiology of Taste is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant, diet and weight, digestion, and taste and sensibility.