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I Love Bacon!
Satisfy your craving for bacon no matter the meal with over 50 sensational recipes from some of America’s hottest chefs. Legendary chef and food writer James Beard wrote of bacon, “There are few sights that appeal to me more than the streaks of lean and fat in a good side of bacon, or the lovely round of pinkish meat framed in delicate white fat that is Canadian bacon.” Whether you crave its flavorful crunch in the morning, the salty taste it lends to a Mediterranean BLT, or the way it transforms Spaghetti Carbonara, you’ll never be disappointed by bacon. In I Love Bacon, Jayne Rockmill presents more than 50 bacon-themed recipes from some of America’s hottest chefs—from Cat Cora to Rick Tramonto, Ming Tsai, Jasper White, Andy Husbands and Joe Yonan, Pichet Ong, Bradford Thompson, John Besh, and many others—along with mouthwatering photography. With instructions on how to make bacon from scratch and how to feature bacon in brunch dishes, small bites, soups, salads, sides, entrees, and even cocktails and desserts, this full-color cookbook proves that bacon isn’t just for breakfast anymore.
A Grain of Sand
Employing fantastic micro photographic techniques, Greenberg invites readers into the strange and wonderful world that each grain of sand contains.
How to Self-publish Your Own Comic Book
How to Self-Publish Your Own Comic Bookis the only reference of its kind, providing complete information on all aspects of the comic book industry and publishing process. Included are sections on: • Getting started • Securing trademarks and copyrights • Comic book creation • Printers and color separators • Contracts • Distribution and sales • Marketing strategies • Promotions and public relations • Budgeting and bookkeeping • Acquiring needed capital • Buying and selling secondary rights Rounding out the volume is a helpful appendix listing that includes the names and addresses of recommended printers, distributors, foreign publishers, comic book industry publications, domestic and foreign comic specialty shops, and related computer resources, making this a truly unique reference that no self-publisher should be without.
Good Times, Bad Times
This general overview of the band's history presents a gallery of more than 200 rare and iconic photographs, laid out in chronological order--more than half of which have never been published of one of the most notorious bands in the history of rock and roll.
Francesco Clemente
A rare glimpse into the life and work of an enigmatic master. Photographer and filmmaker Luca Babini affords us unprecedented access to the life and work of the extraordinary Italian painter Francesco Clemente. One of the painters who achieved remarkable fame in the eighties-and one of the few to sustain his reputation-Clemente rarely gives interviews and dislikes being photographed. But when his dear friend Babini asked if he would let himself be photographed informally, on a day-to-day basis, Clemente agreed in the name of friendship and collaboration. Since then, Babini has compiled an intimate and beautiful chronicle of Clemente's life and work. Francesco Clemente: Art and Life shows the...
Megaliths
David Corio has systematically photographed the megalithic sites ofEngland and Wales with the eye of a great landscape photographeras well as with the passion of an explorer in the ruins of an ancientculture. These photographs go to the heart of prehistoric Englandand reveal a profound sense of'place'. The sites are revealed withall the beauty that invited Romantic speculation from theseventeenth century onwards as well as the encroaching modemworld of distant urban skylines and protective barriers. Lai Ngan'stext distils the mythical narratives that arose around theseextraordinary structures and places as well as pointing to the recentastronomical and mathematical research which suggests theirremarkable function in the prehistoric calendar. The photographspoint to the beginning of architecture itself in Britain, with thesuggestion of both sacred and secular function, layered in thefabulous tales of popular imagination.
The Fish Sauce Cookbook
Acclaimed chefs find innovative uses for this classic Asian staple—with fifty recipes ranging from meat and pasta dishes to cocktails and desserts. Long used as a key umami flavor in Asian cooking, fish sauce is becoming a ubiquitous ingredient with prominent chefs finding new and unexpected ways to add it to their dishes. In The Fish Sauce Cookbook, readers will discover the origins of fish sauce, compare different brands and varieties, and learn about proper care and storage of this magical briny sauce. Starting with the formula for making homemade fish sauce, author Veronica Meewes dives into a wide variety of fare, from slow-roasted meats and classic Italian pasta dishes to craft cocktails, salad dressings, and even desserts. Renowned chefs and food personalities from around the globe share original recipes, such as Shrimp Toast with Nuom Choc from Kevin Luzande Acabar; Spiced Lacquered Duck Breasts from Andrew Zimmerman; Crispy Farmer’s Market Vegetables with Caramelized Fish Sauce from Chris Shepherd; Caramel Miso Glaze from Monica Pope; and Hamachi Tostadas with Fish Sauce Vinaigrette from Jon Shook and Vinny Dotolo.
The Word of Mouse
An essential guide to how the rapid convergence of media and digital technology will unfold over the coming years, and how our conceptions of “programming” and “consumers” will be transformed by the increasing primacy of networked media. Jim Banister provides cogent analyses of how and why certain high-profile “internet” companies have become models; outlines what different kinds of businesses need to do in order to harness the still largely untapped potential of networked media; and shows why the entertainment industry’s efforts to resist the changes in consumer behavior are misguided at best, and doomed at worst. This is a must-read for everyone from business and media professionals to regular consumers.
Bacon
This book celebrates the sizzle and sensation that is bacon. Once a side dish to an ordinary breakfast, bacon has risen to the status of its own food group! For dinner, for dessert, for cocktails, bacon is the most delectable and versatile of foods, the “meat candy” of the culinary world, capable of improving everything it meets. While bacon may be the “it” ingredient of today’s foodies, it is by no means a new creation, and the book opens with a short fun chapter titled “The Tasty History of Bacon.” In this colorful volume, professional chefs and butchers offer tips about today’s various forms of artisanal and heritage varieties. Bacon presents more than 45 recipes, from the...
