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How to Read a French Fry
In a book widely hailed for its entertaining prose and provocative research, the award-winning Los Angeles Times food journalist Russ Parsons examines the science behind ordinary cooking processes. Along the way he dispenses hundreds of tips and the reasons behind them, from why you should always begin cooking beans in cold water, to why you should salt meat before sautéing it, to why it's a waste of time to cook a Vidalia onion. Filled with sharp-witted observations ("Frying has become synonymous with minimum-wage labor, yet hardly anyone will try it at home"), intriguing food trivia (fruit deprived of water just before harvest has superior flavor to fruit that is irrigated up to the last moment ), and recipes (from Oven-Steamed Salmon with Cucumber Salad to Ultimate Strawberry Shortcake), How to Read a French Fry contains all the ingredients you need to become a better cook.
How to Pick a Peach
In this follow-up to his critically acclaimed "How to Read a French Fry," Parsons helps the cook sort through the produce in the market; reveals intriguing facts about vegetables and fruits; and provides instructions on how to choose, store, and prepare these items.
Who Killed Bobby?
An investigation of the assassination of Robert Kennedy details the events of June 5, 1968, and discusses evidence suggesting that convicted assassin Sirhan Sirhan did not act alone and may have been part of a conspiracy.
Handbook of Environmental Psychology
An international team of leading scholars explores the latest theories, research, and applications critical to environmental psychology Featuring the latest research and concepts in the field straight from the world's leading scholars and practitioners, Handbook of Environmental Psychology provides a balanced and comprehensive overview of this rapidly growing field. Bringing together contributions from an international team of top researchers representing a myriad of disciplines, this groundbreaking resource provides you with a pluralistic approach to the field as an interdisciplinary effort with links to other disciplines. Addressing a variety of issues and practice settings, Handbook of En...
Beckley
A fork in the road was all Alfred Beckley found in 1836 when he arrived in a wilderness that was to be chartered as Beckley in 1850. Aptly named, Beckley means Becca's wood or clearing. Farming and timbering were the primary occupations in Raleigh County until 1900, when coal became a major industry, bringing immigrants from Europe and the Deep South. Prosperity continued for half a century until the coal mines were worked out. Many miners moved to the Midwest, where steel mills and factories were booming. Beckley struggled through the 1950s and 1960s. Then came the interstates, which created tremendous growth in health care, banking, housing, education, shopping, restaurants, tourism, culture, and recreation. However, downtown became a vacant reminder of its nostalgic past as shopping centers took over. The 21st century has brought a new face to Beckley, as it is rapidly becoming a government center.
L.A. Son
A memoir and cookbook from the creator of the gourmet Korean-Mexican taco truck Kogi and the star of Netflix’s The Chef Show. “Roy Choi sits at the crossroads of just about every important issue involving food in the twenty-first century. As he goes, many will follow.” —Anthony Bourdain Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way. Abounding with both the food and the stories that gave rise to Choi’s inspired cooking, L.A. Son takes...
The Cooktown Grave
In adulthood Danny and his boss, Jim Mitchell are both murdered for asking the wrong questions and David, blamed for his brother’s manslaughter, is gaoled but escapes Known only as Mac, a pseudodrunken bum and loner, David becomes hidden in the North Queensland fishing fleet without incident for the next ten years. But on a pub-crawl in Cairns one evening he is the victim of a vicious assault and is admitted—a comatose John Doe—to Cairns Base Hospital. Upon waking, David feigns amnesia to avoid too close scrutiny by police. Nevertheless, in an attempt to identify him, he is photographed by the police roundsman from the Cairns Sentinel. David’s photo crosses the desks of two who seek his recapture. Detective Sergeant Russell Byers wants him back in gaol to serve his remaining term. Phillip Benson, a drug baron and engineer of Danny’s murder, wants him dead, he sends two men on a mission to kill. One a psychopath, the other a neurotic coward. Along the way they account for many innocent victims in their relentless, and ultimately successful, hunt for their quarry. David and the two killers square off on a muddy river bank in the far north of Cape York Peninsula.
The A.O.C. Cookbook
Since her James Beard Award-winning first book, Sunday Suppers at Lucques, Suzanne Goin and her Los Angeles empire of restaurants have blossomed and she has been lauded as one of the best chefs in the country. Now, she is bringing us the recipes from her sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef. Among her many recipes, you can expect her addictive Bacon-Wrapped Dates with Parmesan; Duck Sausage with Candied Kumquats; Dandelion and Roasted Carrot Salad with Black Olives and Ricotta Salata; California Sea Bass with Tomato Rice, Fried Egg, and Sopressata; Lamb Meatballs with Spiced Tomato Sauce, Mint, ...
Sauces & Shapes: Pasta the Italian Way
Winner of the International Association of Culinary Association (IACP) Award The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them. Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few. Anyone who cooks or eats pasta needs this book. T...
