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Vietnamese Home Cooking
  • Language: en
  • Pages: 222

Vietnamese Home Cooking

Introduces traditional Vietnamese cooking techniques and ingredients used in the author's restaurant "The Slanted Door," providing one hundred twenty-five recipes for such dishes as pork and shrimp spring rolls, banh mi, and sweet and sour fish.

The Slanted Door
  • Language: en
  • Pages: 288

The Slanted Door

The long-awaited cookbook featuring 100 recipes from James Beard award-winning chef Charles Phan’s beloved San Francisco Vietnamese restaurant, The Slanted Door. Award-winning chef and restaurateur Charles Phan opened The Slanted Door in San Francisco in 1995, inspired by the food of his native Vietnam. Since then, The Slanted Door has grown into a world-class dining destination, and its accessible, modern take on classic Vietnamese dishes is beloved by diners, chefs, and critics alike. The Slanted Door is a love letter to the restaurant, its people, and its food. Featuring stories in addition to its most iconic recipes, The Slanted Door both celebrates a culinary institution and allows home cooks to recreate its excellence.

Fried & True
  • Language: en
  • Pages: 256

Fried & True

Whether you prefer it cold out of the fridge or hot and crispy on a buttery biscuit, you will find your new favorite fried chicken recipe in Fried & True, serving up more than 50 recipes for America’s most decadently delicious food. Lee Schrager has left no stone unturned in his quest to find America’s best fried chicken. From four-star restaurants to roadside fry shacks, you’ll learn how to brine your bird, give it a buttermilk bath, batter or even double batter it, season with loads of spices, and fry it up to golden perfection. Recipes to savor include: --Hattie B’s Hot Chicken --Yotam Ottolenghi’s Seeded Chicken Schnitzel with Parsley-Caper Mayonnaise --Marcus Samuelsson’s Co...

How I Learned To Cook
  • Language: en
  • Pages: 320

How I Learned To Cook

Before he was a top chef, Tom Colicchio learned to love cooking when he was still slinging burgers at a poolside snack bar. Barbara Lynch tells the story of lying her way into her first chef's job and then needing to cook her way out of trouble in the galley kitchen of a ship at sea. Stories of mentorship abound: Rick Bayless tells the story of finally working with Julia Child, his childhood hero; Gary Danko of earning the trust of the legendary Madeleine Kamman. How I Learned to Cook is an irresistible treat, a must-have for anyone who loves food and wants a look into the lives of the men and women who masterfully prepare it.

Make Up
  • Language: en
  • Pages: 240

Make Up

  • Type: Book
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  • Published: 2014-10-21
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  • Publisher: Harmony

Michelle Phan has believed in makeup since the first time she was allowed to try eyeliner. When she looked in the mirror and saw a transformed version of herself looking back, she fell in love with the sense of confidence that makeup could give her. Ever since she posted her first makeup tutorial on YouTube, she has dedicated herself to inspire millions by using makeup as a tool for transformation and self expression. Now, Michelle has compiled all of her best wisdom into Make Up: Your Life Guide to Beauty, Style, and Success--Online and Off. From creating a gorgeous smoky eye to understanding contouring to developing an online persona, Michelle has advice to help you transform every facet of your life. Make Up is packed with Michelle’s trademark beauty and style tutorials, stories and pictures from her own life, and advice on the topics she is asked about most, including etiquette, career, entrepreneurship, and creativity. From the everyday (such as how to get glowing skin) to the big picture (such as how to turn your passion into a profession), Make Up is a practical and empowering resource to help anyone put their best face forward.

An: To Eat
  • Language: en
  • Pages: 304

An: To Eat

In Vietnamese, “an” means “to eat,” a happy coincidence, since the An family has built an award-winning restaurant empire— including the renowned celebrity favorite Crustacean Beverly Hills—that has been toasted by leading food press, including Bon Appétit, Gourmet, InStyle and the Food Network. Helene An, executive chef and matriarch of the House of An, is hailed as the “mother of fusion” and was inducted into the Smithsonian Institute for her signature style that brings together Vietnamese, French, and California-fresh influences. Now her daughter Jacqueline tells the family story and shares her mother's delicious and previously “secret” recipes, including “Mama's”...

Secrets of the Best Chefs
  • Language: en
  • Pages: 386

Secrets of the Best Chefs

Presents recipes, tips, and techniques from chefs, including how to properly dress a salad, bake a no-fail piecrust, and eliminate wasteful food practices.

Comparative Anatomy and Histology
  • Language: en
  • Pages: 461

Comparative Anatomy and Histology

Comparative Anatomy and Histology: A Mouse and Human Atlas is aimed at the new mouse investigator as well as medical and veterinary pathologists who need to expand their knowledge base into comparative anatomy and histology. It guides the reader through normal mouse anatomy and histology using direct comparison to the human. The side by side comparison of mouse and human tissues highlight the unique biology of the mouse, which has great impact on the validation of mouse models of human disease. Print + Electronic product - E-book available on Elsevier's Expert Consult platform- through a scratch-off pin code inside the print book, customers will be able to access the full text online, perfor...

Made in America
  • Language: en
  • Pages: 319

Made in America

Features updated classic recipes from chefs across the county with an introduction that includes the background and origin of the dish and a profile of the chef.

The Secrets of Success Cookbook
  • Language: en
  • Pages: 383

The Secrets of Success Cookbook

The esteemed food critic for the "San Francisco Chronicle" has spent years twisting the arms of the Bay Area's best chefs for the secrets to their signature dishes--now collected in this must-have cookbook.