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Eat A Peach
The celebrated chef behind Momofuku and star of Netflix's Ugly Delicious gets uncomfortably real in his New York Times bestselling memoir. In 2004, Momofuku Noodle Bar opened in Manhattan's East Village. Its young chef-owner, David Chang, served ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. Eat a Peach chronicles Chang's journey to becoming one of the most influential chefs of his generation. Laying bare his mistakes and feelings of otherness and inadequacy, Chang gives us a penetrating look at restaurant life... 'Full of humour and honesty, it provides nourishment and a sense of solidarity' New York Times For fans of Anthony Bourdain's Kitchen Confidential and Nigel Slater's Toast
Cooking at Home
NEW YORK TIMES BESTSELLER • The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast. JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Taste of Home David Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook. From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave’s guide to substituting, adapting, shortcutting, and sandbagging—like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew. It’s all about how to think like a chef . . . who’s learned to stop thinking like a chef.
The Forgotten Assassin
In just a few short days, Dave's perfect life was shattered as his past caught up with him. Bizarre accidents and unknown people from both sides of the law were popping up one after another; claiming horrible things that he had done in the past. To further complicate things, Dave couldn't even remember about his dreadful past: His old profession as one of the world's top assassins. What's worse, he found out that the people surround him were not as trustworthy as he thought. As time was running out, things surround him started to fall apart, including the life-threatening danger, lurking to him and his wife. Having no other choice but to solely rely on his own instinct, Dave must quickly find out the truth about his past ... Before it's too late.This is the story that will reveal the power of Love and Forgiveness in the real world. The first book of three, this is Dave's journey in finding the truth he couldn't even remember ... and discovering something more.
Momofuku
From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with New York Times food critic Peter Meehan, packed full of ingeniously creative recipes. Already a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisation. That it is fantastic, there is no doubt, and that it is eminently cookable, there is also no doubt! In the words of Chang himself, it is‚ 'bad pseudo-fusion cuisine'! The vibrant, urban feel of the book is teamed perfectly with clear and insightful writing that is both witty and accessible. Backed by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chang's Momofuku is a stunning, no-holds barred, debut.
Leif and the Fall
Persistence and creativity can lead to amazing things, as Leif the leaf discovers in this lovely storybook from Allison Sweet Grant and Adam Grant, the #1 New York Times bestselling author of Originals. Leif is a leaf. A worried leaf. It is autumn, and Leif is afraid to fall. "All leaves fall in the fall," say the other leaves. But Leif is determined to find a different way down, and with his friend Laurel, he uses the resources around him to create a net, a kite, a parachute in hopes of softening his landing. The clock is ticking, the wind is blowing. What will happen when a gust of wind pulls Leif from his branch? In a culture that prizes achievement, kids are often afraid to fail--failing to realize that some of the very ideas that don't work are steps along the path to ones that will.
Geosynthetics in Civil and Environmental Engineering
Geosynthetics in Civil and Environmental Engineering presents contributions from the 4th Asian Regional Conference on Geosynthetics held in Shanghai, China. The book covers a broad range of topics, such as: fundamental principles and properties of geosynthetics, testing and standards, reinforcement, soil improvement and ground improvement, filter and drainage, landfill engineering, geosystem, transport, geosynthetics-pile support system and geocell, hydraulic application, and ecological techniques. Special case studies as well as selected government-sponsored projects such as the Three Gorges Dam, Qinghai-Tibet Railway, and Changi Land reclamation project are also discussed. The book will be an invaluable reference in this field.
Medium Raw
Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide bestseller.
D.O.M.: Rediscovering Brazilian Ingredients
" "Whenever I see that Dos Equis commercial – ‘the most interesting man in the world’ – I always think, no, that’s not true. The most interesting man in the world is Alex Atala." – David Chang "A cuisine unlike anything I’ve ever had in my life." – Daniel Humm, Eleven Madison Mark At D.O.M. in São Paulo, widely regarded as one of the world’s best restaurants, you won’t find the traditional staples of fine dining on the menu. For the past 15 years, acclaimed chef Alex Atala – a native of Brazil and the only chef named one of TIME magazine’s 100 Most Influential People in the World in 2013 – has refused to import any ingredients traditionally found in the European ki...
My Two Souths
2017 The Gourmand Awards National Winner: BEST INDIAN CUISINE 2017 James Beard Award Nominee 2017 Winner, Food 52's The Piglet Award My Two Souths takes you on a culinary journey with Chef Asha Gomez, from her small village in the Kerala region of southern India to her celebrated restaurants in Atlanta, and on into your kitchen. Her singular recipes are rooted in her love of Deep-South cooking, as well as the Southern Indian flavors of her childhood home. These "Two Souths" that are close to her heart are thousands of miles apart, yet share similarities in traditions, seasonings, and most importantly, an abiding appreciation of food as both celebration and comfort. Here she shares more than 125 recipes, including: Black Cardamom Smothered Pork Chop, Vivid Tomato and Cheese Pie, Kerala Fried Chicken and Waffles, Three Spice Carrot Cake.
The Woman Is Dead
Our first character awakens trapped in an empty warehouse and suffering from amnesia. Luckily, there’s entertainment: the contents of several file cabinets. But the people in the files aren’t much better off. One is a missing exotic dancer. Another thinks the government controls his brain with sonic waves. A third kidnaps the sonic wave guy. Or was that ‘gets kidnapped by?’ Read this book before they start assigning it in English class! Author Colin McFadden-Roan has created a story that is at once festively adventuresome and darkly introspective: an inventive, tightly crafted work, with uncannily true dialogue that alternates between hilariously inane and wickedly pithy. Like coke, ...
