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Ishmael Morgan was six years old when her mother--a long-distance swimmer--disappeared into the ocean. To comfort her, Ishmael's father told her that her mother didn't die but simply swam off into the sunset as a mermaid.
Book Synopsis Brine by : Kate Smith
Download or read book Brine written by Kate Smith and published by Hillcrest Publishing Group. This book was released on 2016-06-14 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ishmael Morgan was six years old when her mother--a long-distance swimmer--disappeared into the ocean. To comfort her, Ishmael's father told her that her mother didn't die but simply swam off into the sunset as a mermaid.
Handmade soap is made extra-special with the addition of milk! Soaps enriched with milk are creamier than those made with water, and milk’s natural oils provide skin-renewing moisture and nourishment. In Milk Soaps, expert soapmaker Anne-Marie Faiola demystifies the process with step-by-step techniques and 35 recipes for making soaps that are both beautiful and useful. She explains the keys to success in using a wide range of milk types, including cow, goat, and even camel milk, along with nut and grain milks such as almond, coconut, hemp, rice, and more. Photographs show soapmakers of all levels how to achieve a variety of distinctive color and shape effects, including funnels, swirls, layers, and insets. For beginners and experts alike, this focused guide to making milk-enriched soaps offers an opportunity to expand their soapmaking skills in new and exciting ways.
Book Synopsis Milk Soaps by : Anne-Marie Faiola
Download or read book Milk Soaps written by Anne-Marie Faiola and published by Storey Publishing, LLC. This book was released on 2019-04-30 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handmade soap is made extra-special with the addition of milk! Soaps enriched with milk are creamier than those made with water, and milk’s natural oils provide skin-renewing moisture and nourishment. In Milk Soaps, expert soapmaker Anne-Marie Faiola demystifies the process with step-by-step techniques and 35 recipes for making soaps that are both beautiful and useful. She explains the keys to success in using a wide range of milk types, including cow, goat, and even camel milk, along with nut and grain milks such as almond, coconut, hemp, rice, and more. Photographs show soapmakers of all levels how to achieve a variety of distinctive color and shape effects, including funnels, swirls, layers, and insets. For beginners and experts alike, this focused guide to making milk-enriched soaps offers an opportunity to expand their soapmaking skills in new and exciting ways.
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Book Synopsis Wild Fermentation by : Sandor Ellix Katz
Download or read book Wild Fermentation written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2016 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
In this revised and expanded edition of his bestselling book, grilling guru Jim Tarantino explains the art and science of marinades, brines, and rubs and presents more than 400 savory, sweet, and spicy recipes. Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing moist and flavorful beef, poultry, vegetables, and more—both indoors and out—including: Apple Cider Brine, Zesty Jalapeño Lime Glaze, Tapenade Marinade, Ancho-Espresso Dry Rub, Grilled Iberian Pork Loin with Blood Orange–Sherry Sauce, and Vietnamese Grilled Lobster Salad. Marinades, Rubs, Brines, Cures & Glazes provides home cooks with hundreds of mouthwatering recipes and fail-safe techniques, so you can grill, steam, sauté, roast, and broil with confidence.
Book Synopsis Marinades, Rubs, Brines, Cures and Glazes by : Jim Tarantino
Download or read book Marinades, Rubs, Brines, Cures and Glazes written by Jim Tarantino and published by Ten Speed Press. This book was released on 2011-12-28 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this revised and expanded edition of his bestselling book, grilling guru Jim Tarantino explains the art and science of marinades, brines, and rubs and presents more than 400 savory, sweet, and spicy recipes. Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing moist and flavorful beef, poultry, vegetables, and more—both indoors and out—including: Apple Cider Brine, Zesty Jalapeño Lime Glaze, Tapenade Marinade, Ancho-Espresso Dry Rub, Grilled Iberian Pork Loin with Blood Orange–Sherry Sauce, and Vietnamese Grilled Lobster Salad. Marinades, Rubs, Brines, Cures & Glazes provides home cooks with hundreds of mouthwatering recipes and fail-safe techniques, so you can grill, steam, sauté, roast, and broil with confidence.
For centuries, high up in the mountains of China, spiritual adepts explored the essence of being human. Known as Taoist alchemists, these practitioners developed and refined systems of energetic practice that allow us to experience our true nature. The Taoist Alchemy of Wang Liping: Vol. 1 introduces a traditional system of Taoist self-transformation known as internal alchemy or neidan, outlining the core curriculum and instruction methods designed to awaken consciousness and the mind-body connection. Wang Liping is the current transmitter of the Dragon Gate Lineage, a Taoist lineage that for centuries has been synonymous with the practice of neidan. The first in a series, Volume One briefly details Nathan's training with Wang Liping before presenting the core practices of the first alchemical phase: how to build foundation, and refine jing, the lower frequency of energy associated with our physical body, into a more rarified form of energy called qi. Numerous methods, rituals, and techniques are included, as well as a clear framework for the practice. Wang Liping is responsible for passing on the ancient knowledge of the Dragon Gate Lineage of Taoist practice, as a mentor and teacher for the next generation of students. Wang Liping's lineage is a traditional Mountain Taoist lineage. These Taoists are fully engaged in self-transformation and the pursuit of transcendence. Born in China's northeast in 1949, Wang Liping was chosen by three masters of the Dragon Gate Lineage to become the 18th heir, holder and transmitter of the lineage. Wang Liping's arduous training was described in the book Opening the Dragon Gate: The Making of a Modern Taoist Wizard. Wang Liping began teaching publicly in 1985. Since then, he has trained many students throughout China and abroad. He continues to live in China and teach. Nathan has been teaching Chinese internal arts for over twenty years. He began Taoist practice in 1997, immersing himself in Taoist temple arts, martial arts, meditation, internal work (neigong), energy work (qigong), and internal alchemy. For several years Nathan lived in China and trained full-time with a number of masters, as well as learning Mandarin Chinese. After China, Nathan returned to Canada to pursue academic study of Taoism, where he received a BA in Asian Languages and Culture and worked towards an MA at the University of British Columbia, extending his knowledge of Classical Chinese and the Taoist canon. After meeting Wang Liping, Nathan left graduate school and devoted himself wholly to learning Taoist alchemy. Wang Liping authorized Nathan to teach in 2015. Nathan now leads regular workshops in Vancouver, Canada, as well as internationally.
Book Synopsis The Taoist Alchemy of Wang Liping: Volume One by : Nathan Brine
Download or read book The Taoist Alchemy of Wang Liping: Volume One written by Nathan Brine and published by Taoist Alchemy of Wang Lip. This book was released on 2020-02-11 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: For centuries, high up in the mountains of China, spiritual adepts explored the essence of being human. Known as Taoist alchemists, these practitioners developed and refined systems of energetic practice that allow us to experience our true nature. The Taoist Alchemy of Wang Liping: Vol. 1 introduces a traditional system of Taoist self-transformation known as internal alchemy or neidan, outlining the core curriculum and instruction methods designed to awaken consciousness and the mind-body connection. Wang Liping is the current transmitter of the Dragon Gate Lineage, a Taoist lineage that for centuries has been synonymous with the practice of neidan. The first in a series, Volume One briefly details Nathan's training with Wang Liping before presenting the core practices of the first alchemical phase: how to build foundation, and refine jing, the lower frequency of energy associated with our physical body, into a more rarified form of energy called qi. Numerous methods, rituals, and techniques are included, as well as a clear framework for the practice. Wang Liping is responsible for passing on the ancient knowledge of the Dragon Gate Lineage of Taoist practice, as a mentor and teacher for the next generation of students. Wang Liping's lineage is a traditional Mountain Taoist lineage. These Taoists are fully engaged in self-transformation and the pursuit of transcendence. Born in China's northeast in 1949, Wang Liping was chosen by three masters of the Dragon Gate Lineage to become the 18th heir, holder and transmitter of the lineage. Wang Liping's arduous training was described in the book Opening the Dragon Gate: The Making of a Modern Taoist Wizard. Wang Liping began teaching publicly in 1985. Since then, he has trained many students throughout China and abroad. He continues to live in China and teach. Nathan has been teaching Chinese internal arts for over twenty years. He began Taoist practice in 1997, immersing himself in Taoist temple arts, martial arts, meditation, internal work (neigong), energy work (qigong), and internal alchemy. For several years Nathan lived in China and trained full-time with a number of masters, as well as learning Mandarin Chinese. After China, Nathan returned to Canada to pursue academic study of Taoism, where he received a BA in Asian Languages and Culture and worked towards an MA at the University of British Columbia, extending his knowledge of Classical Chinese and the Taoist canon. After meeting Wang Liping, Nathan left graduate school and devoted himself wholly to learning Taoist alchemy. Wang Liping authorized Nathan to teach in 2015. Nathan now leads regular workshops in Vancouver, Canada, as well as internationally.
Book Synopsis Use of Brine in a Kansas Field for Secondary Recovery of Oil by :
Download or read book Use of Brine in a Kansas Field for Secondary Recovery of Oil written by and published by . This book was released on 1941 with total page 1176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.
Book Synopsis Tartine Book No. 3 by : Chad Robertson
Download or read book Tartine Book No. 3 written by Chad Robertson and published by Chronicle Books. This book was released on 2013-12-17 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.
Book Synopsis Industrial Water Softener Waste Brine Reclamation by : Jim Burton
Download or read book Industrial Water Softener Waste Brine Reclamation written by Jim Burton and published by . This book was released on 1974 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
Book Synopsis Salt, Fat, Acid, Heat by : Samin Nosrat
Download or read book Salt, Fat, Acid, Heat written by Samin Nosrat and published by Simon and Schuster. This book was released on 2017-04-25 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
“In the not-so-small world of surfing, Phil Jarratt has seen it all. Luckily for us, he’s a fearless, funny storyteller, with a reporter’s unsentimental eye and an endearing modesty. But his memoir is, above all, a haunting self-portrait: the boy practising drop-knee cutbacks in his mother’s full-length mirror in mid-century Wollongong becomes a man.” William Finnegan, Pulitzer Prize–winning author of Barbarian Days Life of Brine is the memoir of Phil Jarratt, one of the world’s best-known chroniclers of surfing culture whose lifelong pursuit of the perfect wave has placed him in the midst of some of the most exciting moments in surfing’s modern history. Jarratt, who has courted controversy in his long career as a journalist, editor and documentarian, pulls no punches as he rides an exhilarating wave of nostalgia from the sixties up until now, through the heady days of drugs, alcohol and excess in Bali and Biarritz and other exotic locations in between. Filled with debauchery, reflection and insight, this is a book that will be devoured by surfers young and old.
Book Synopsis Life of Brine by : Phil Jarratt
Download or read book Life of Brine written by Phil Jarratt and published by Hardie Grant Publishing. This book was released on 2017-08-01 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: “In the not-so-small world of surfing, Phil Jarratt has seen it all. Luckily for us, he’s a fearless, funny storyteller, with a reporter’s unsentimental eye and an endearing modesty. But his memoir is, above all, a haunting self-portrait: the boy practising drop-knee cutbacks in his mother’s full-length mirror in mid-century Wollongong becomes a man.” William Finnegan, Pulitzer Prize–winning author of Barbarian Days Life of Brine is the memoir of Phil Jarratt, one of the world’s best-known chroniclers of surfing culture whose lifelong pursuit of the perfect wave has placed him in the midst of some of the most exciting moments in surfing’s modern history. Jarratt, who has courted controversy in his long career as a journalist, editor and documentarian, pulls no punches as he rides an exhilarating wave of nostalgia from the sixties up until now, through the heady days of drugs, alcohol and excess in Bali and Biarritz and other exotic locations in between. Filled with debauchery, reflection and insight, this is a book that will be devoured by surfers young and old.
