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Dear Reader, May I initially explain the intended purpose of this book. IT IS NOT a publication of self-motivation nor does it lay claim to some academic justification. IT IS NOT the work of some Bible bashing GOD botherer, BUT it’s central theme is based on Christian belief and practices, and Biblical references. IT IS offered as a suggested guide to people of all ages to help them establish a strong platform of belief in coping with the complexities of today’s rapidly changing world. IT IS more of a reference manual, to be read, assimilated, and reread now and again, to check progress made in the area the reader feels they can be assisted—as a refresher course. With Best Wishes John Simms
Book Synopsis The Gentle Art of Skimming Across The Top by : John Simms
Download or read book The Gentle Art of Skimming Across The Top written by John Simms and published by Xlibris Corporation. This book was released on 2010-11-29 with total page 97 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dear Reader, May I initially explain the intended purpose of this book. IT IS NOT a publication of self-motivation nor does it lay claim to some academic justification. IT IS NOT the work of some Bible bashing GOD botherer, BUT it’s central theme is based on Christian belief and practices, and Biblical references. IT IS offered as a suggested guide to people of all ages to help them establish a strong platform of belief in coping with the complexities of today’s rapidly changing world. IT IS more of a reference manual, to be read, assimilated, and reread now and again, to check progress made in the area the reader feels they can be assisted—as a refresher course. With Best Wishes John Simms
Download or read book Oil Engine Power written by and published by . This book was released on 1927 with total page 894 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Pasta making is, at its most basic, an act of humility. It’s repetitive, precise manual labor—a simple gift to the gods of gluten offered up in flour-dusted basements and prep kitchens around the world. It is ceremonious only in its utter lack of ceremony. What has always appealed to me is how the frank marriage of two ingredients—whether flour and water or flour and eggs—splinters into hundreds of variations of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes; how each has its own origin story, rhythmic set of motions, and tools; and how mastery can sometimes come down to an elusive sleight of hand: the flick of a wrist, the perfect twist of the index finger away from the thumb. Movements learned only through practice. In the two years between leaving A Voce in Manhattan and opening my first restaurant, Lilia, in Brooklyn, I spent most of my days at home learning, for the first time since I was a kid, what it meant to cook not for accolades or recognition but for comfort. There was no Michelin. No New York Times. No owners. No need to prove that a Jewish kid from Connecticut with no Italian heritage had any business cooking Italian food. No longer were my thoughts, Is this nice enough? or Is this cool enough? but rather, What kind of food do I want to eat? or What food do I want to cook? and most importantly, Why? I was cooking pasta that paid homage to Italy’s iconic regional dishes, sure, but the virtue of craveability was paramount. It’s why my food at Lilia and my second restaurant, Misi, is so rooted in home cooking, and it’s perhaps the only way to explain how a dish as simple as rigatoni with red sauce ended up on Lilia’s opening menu, and then once again at Misi. I wanted to serve the food that I like to eat—the food I’d always been cooking, just stripped down to the studs and rebuilt with a simple mantra in mind: quanto basta. In Italian cookbooks, quanto basta is typically represented as “q.b.” It translates to “as much as is necessary,” and it appears when an ingredient is listed without an exact quantity. It’s essentially the Italian version of “salt to taste,” but it has come to symbolize a shift in focus for me—one that places simplicity and comfort first and always makes me ask, Is this really necessary? It took me decades to get here. This book is meant as a ride-along, from red sauce to regional classics to the pastas I’ve made my own. At its core is a journey back to the home regions of some of my favorite pastas in an effort to understand them with new clarity—to gain a deeper knowledge of not only how they are faring in a country undergoing constant culinary evolution but also of their sense of place. Perhaps more than anything, though, this book is my love letter to pasta. What has made pasta the cornerstone of Italian culinary culture for centuries, an indelible part of so many Americans’ early food memories, and a food so eminently alluring that even the gluten averse cannot resist its siren song is that it asks, first and foremost, something elemental of us: that we enjoy it.
Book Synopsis Pasta Recipes The art of the best Italian food, with wonderful recipes by :
Download or read book Pasta Recipes The art of the best Italian food, with wonderful recipes written by and published by jideon francisco marques. This book was released on 2024-02-18 with total page 597 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pasta making is, at its most basic, an act of humility. It’s repetitive, precise manual labor—a simple gift to the gods of gluten offered up in flour-dusted basements and prep kitchens around the world. It is ceremonious only in its utter lack of ceremony. What has always appealed to me is how the frank marriage of two ingredients—whether flour and water or flour and eggs—splinters into hundreds of variations of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes; how each has its own origin story, rhythmic set of motions, and tools; and how mastery can sometimes come down to an elusive sleight of hand: the flick of a wrist, the perfect twist of the index finger away from the thumb. Movements learned only through practice. In the two years between leaving A Voce in Manhattan and opening my first restaurant, Lilia, in Brooklyn, I spent most of my days at home learning, for the first time since I was a kid, what it meant to cook not for accolades or recognition but for comfort. There was no Michelin. No New York Times. No owners. No need to prove that a Jewish kid from Connecticut with no Italian heritage had any business cooking Italian food. No longer were my thoughts, Is this nice enough? or Is this cool enough? but rather, What kind of food do I want to eat? or What food do I want to cook? and most importantly, Why? I was cooking pasta that paid homage to Italy’s iconic regional dishes, sure, but the virtue of craveability was paramount. It’s why my food at Lilia and my second restaurant, Misi, is so rooted in home cooking, and it’s perhaps the only way to explain how a dish as simple as rigatoni with red sauce ended up on Lilia’s opening menu, and then once again at Misi. I wanted to serve the food that I like to eat—the food I’d always been cooking, just stripped down to the studs and rebuilt with a simple mantra in mind: quanto basta. In Italian cookbooks, quanto basta is typically represented as “q.b.” It translates to “as much as is necessary,” and it appears when an ingredient is listed without an exact quantity. It’s essentially the Italian version of “salt to taste,” but it has come to symbolize a shift in focus for me—one that places simplicity and comfort first and always makes me ask, Is this really necessary? It took me decades to get here. This book is meant as a ride-along, from red sauce to regional classics to the pastas I’ve made my own. At its core is a journey back to the home regions of some of my favorite pastas in an effort to understand them with new clarity—to gain a deeper knowledge of not only how they are faring in a country undergoing constant culinary evolution but also of their sense of place. Perhaps more than anything, though, this book is my love letter to pasta. What has made pasta the cornerstone of Italian culinary culture for centuries, an indelible part of so many Americans’ early food memories, and a food so eminently alluring that even the gluten averse cannot resist its siren song is that it asks, first and foremost, something elemental of us: that we enjoy it.
Book Synopsis The Eclectic Magazine of Foreign Literature, Science, and Art by :
Download or read book The Eclectic Magazine of Foreign Literature, Science, and Art written by and published by . This book was released on 1893 with total page 880 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The New Yorker by : Harold Wallace Ross
Download or read book The New Yorker written by Harold Wallace Ross and published by . This book was released on 1963 with total page 2542 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book American Agriculturist written by and published by . This book was released on 1911 with total page 654 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Proceedings of the Royal Physical Society of Edinburgh by :
Download or read book Proceedings of the Royal Physical Society of Edinburgh written by and published by . This book was released on 1883 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Proceedings of the Royal Physical Society of Edinburgh by : Royal Physical Society of Edinburgh
Download or read book Proceedings of the Royal Physical Society of Edinburgh written by Royal Physical Society of Edinburgh and published by . This book was released on 1883 with total page 444 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The London Art of Cookery, and Housekeeper's Complete Assistant. On a New Plan ... To which is Added An Appendix ... The Tenth Edition. With the Addition of Many New ... Receipts, Etc by : John Farley
Download or read book The London Art of Cookery, and Housekeeper's Complete Assistant. On a New Plan ... To which is Added An Appendix ... The Tenth Edition. With the Addition of Many New ... Receipts, Etc written by John Farley and published by . This book was released on 1804 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt:
An indispensable resource for home cooks from the woman who changed the way Americans think about food. Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods. With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.
Book Synopsis The Art of Simple Food by : Alice Waters
Download or read book The Art of Simple Food written by Alice Waters and published by Clarkson Potter. This book was released on 2010-10-20 with total page 775 pages. Available in PDF, EPUB and Kindle. Book excerpt: An indispensable resource for home cooks from the woman who changed the way Americans think about food. Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods. With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.