Our Kind: Who We Are, Where We Came From, Where We Are Going
Writing with the same wit, humor, and style of his earlier bestsellers, noted anthropologist Marvin Harris traces our roots and views our destiny.
Rethinking the Human Revolution: New Behavioural and Biological Perspectives on the Origin and Di…
Arising from a conference Rethinking the Human Revolution reconsiders all of the central issues in modern human behavioural, cognitive, biological and demographic origins in the light of new information and new theoretical perspectives which have emerged over the past twenty years of intensive research in this field. The 34 papers cover topics ranging from the DNA and skeletal evidence for modern human origins in Africa, through the archaeological evidence for the emergence of distinctively ‘…
Ratio: The Simple Codes Behind the Craft of Everyday Cooking
Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the rat…
Essentials of Classic Italian Cooking
Almost twenty years ago, with the publication of The Classic Italian Cook Book, followed by More Classic Italian Cooking, Marcella Hazan introduced Americans to a whole new world of Italian food. As Roy Andries de Groot wrote, “Marcella’s book is the most authentic guide to Italian food ever written in the U.S. Where other authors failed, Marcella has brilliantly succeeded in capturing (and conveying to the reader on every page) the feel, the aromatic scent, the subtle nuances of fresh countr…
Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew
Book annotation not available for this title.Title: Brewing Classic StylesAuthor: Zainasheff, Jamil/ Palmer, John J.Publisher: Natl Book NetworkPublication Date: 2007/11/01Number of Pages: 317Binding Type: PAPERBACKLibrary of Congress: 2007029472
Growing Gourmet and Medicinal Mushrooms
After years of living in awe of the mysterious fungi known as mushrooms-chefs, health enthusiasts, and home cooks alike can’t get enough of these rich, delicate morsels. With updated production techniques for home and commercial cultivation, detailed growth parameters for 31 mushroom species, a trouble-shooting guide, and handy gardening tips, this revised and updated handbook will make your mycological landscapes the envy of the neighborhood.
I’m Just Here for the Food: Version 2.0
Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was “Good Eats”, one of Food Network’s most popular programmes. Four years ago, when Alton Brown set out to write “I’m Just Here for the Food”, he wanted to create a cookbook unlike any other – a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting edge graphics and a fresh take on preparing food, “I’m Just Here for the Food” became one of the best-sellin…