Annotation If you need help building web applications with the Lift framework, this cookbook provides scores of concise, ready-to-use code solutions. Youll find recipes for everything from setting up a coding environment to creating REST web services and deploying your application to production. Built on top of the Scala JVM programming language, Lift takes a differentyet ultimately easierapproach to development than MVC frameworks such as Rails. Each recipe in this book includes a discussion of how and why each solution works, not only to help you complete the task at hand, but also to illustrate how Lift works. Set up an environment and run your first Lift applicationGenerate HTML, using Lifts View First approachSubmit forms and work with form elementsBuild REST web services with the frameworks RestHelper traitTake advantage of Lifts support for Ajax and CometGet examples for modifying Lifts request pipelineConvert Scala classes into tables, rows, and columns in a relational databaseSend email, call URLs, and schedule tasks from your applicationPackage and deploy your application to various hosted services.
Lift Application Development Cookbook contains practical recipes on everything you will need to create secure web applications using this amazing framework.The book first teaches you basic topics such as starting a new application and gradually moves on to teach you advanced topics to achieve a certain task. Then, it explains every step in detail so that you can build your knowledge about how things work.This book is for developers who have at least some basic knowledge about Scala and who are looking for a functional, secure, and modern web framework. Prior experience with HTML and JavaScript is assumed.
How can Gabe make amends for a life lived badly? How can his being in charge of a freight lift, left over from a warehouse conversion, allow him to help the disparate residents of Harrington Hall? There’s Robbie who lies about reading at home to his teacher because he knows his mum is too busy. Miss Ilene James, who seems to have little connection to the real world, or Mrs Davies whose world comes crashing down. Then there is Sam, newly moved to the area and locked into shift work at the hospital; or Mrs Cole, a widow and retired teacher unsure of developing a new relationship; and the Captain, a life at sea leaving no-one on land at his retirement. All of them living their separate and, at times, lonely lives. Gabe has to look back at his own life to forge a path into the future for the people he comes to know and love.
Save time and trouble when using Scala to build object-oriented, functional, and concurrent applications. With more than 250 ready-to-use recipes and 700 code examples, this comprehensive cookbook covers the most common problems you’ll encounter when using the Scala language, libraries, and tools. It’s ideal not only for experienced Scala developers, but also for programmers learning to use this JVM language. Author Alvin Alexander (creator of DevDaily.com) provides solutions based on his experience using Scala for highly scalable, component-based applications that support concurrency and distribution. Packed with real-world scenarios, this book provides recipes for: Strings, numeric types, and control structures Classes, methods, objects, traits, and packaging Functional programming in a variety of situations Collections covering Scala's wealth of classes and methods Concurrency, using the Akka Actors library Using the Scala REPL and the Simple Build Tool (SBT) Web services on both the client and server sides Interacting with SQL and NoSQL databases Best practices in Scala development
This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans--a mother-daughter author pair--have honored the original recipes Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine. Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant migr community of Washington Heights in New York City in the 1940s and 1950s. Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.
Celebrate the season with this treasure trove of cozy cooking and baking recipes, from soul-warming soups and simple dinners to showstoppers and weekend projects. As the air grows chillier and nights longer, these dishes draw us to the table and the warmth of an active kitchen: Slow-simmered dishes like Cider-Braised Pork Roast, cheesy weeknight pasta like Unstuffed Shells with Butternut Squash, or a crusty bread like Fig and Fennel Bread. When the flavors of summer fade, autumn and winter fruits and vegetables can be just as bold and bountiful. Find recipe inspiration from the season's first ripe figs and plump brussels sprouts to roasty sides featuring celery root, kohlrabi, and kabocha squash, or a cranberry curd tart to brighten a winter's night. Themed chapters showcase all the reasons to love autumn and winter cooking: Find new celeberation favorites with a chapter of centerpiece dishes like Turkey and Gravy for a Crowd or Swiss Chard Pie to wow your guests. Picked apples on an autumnal adventure? All Things Apple covers both sweet and savory recipes like French Apple Cake and Celery Root, Fennel, and Apple Chowder to help you use them up. Create the ultimate party spread with chapters devoted to Appetizers, Festive Drinks, and Brunch: Try fried Korean fried chicken wings, latkes with beet-horseradish applesauce, or Everything Straws. Obsessed with pumpkin? So are we! In the Everyone Loves Pumpkin chapter you'll find everything from Creamy Pumpkin-Chai Soup to Rum Pumpkin Chiffon Pie. Bake to your heart's content with chapters covering breads, cookies, cakes, pies, puddings, and more. Give the gift of food with recipes for Rocky Road Bark and Fruits of the Forest Liqueur. America's Test Kitchen's tips and tricks guarantee every meal is a success. Flip to the introduction for menus and entertaining tips. Plus, we've added seasonally themed spreads throughout so you can decorate the perfect holiday cookies or plan a charcuterie board with last-second appetizers.
Neck lift is a popular procedure for patients desiring facial rejuvenation to restore youthful contours. A sagging neck and developing jowls are often the first visible signs of aging, and thus adequate correction of the neck becomes a primary concern for most patients. For many patients, particularly younger ones, a neck lift alone is sufficient to provide the lift they desire. For others, this procedure is combined with a more extensive face-lift procedure. Neck Lift is a landmark work by one of the recognized pioneers in face and neck-lift surgery. Dr. Feldman's corset platysmaplasty technique has revolutionized the way surgeons approach the neck. His ongoing innovations continue to advance the field. In this comprehensive, semi-atlas work, Dr. Feldman presents his dramatic technique for rejuvenating the aging neck and correcting ancillary problems such as jowling, bulging submandibular glands, and other gravitational changes in the mid to lower face and neck. Beautiful color illustrations and numerous preoperative, intraoperative, and postoperative images help the reader visualize the steps of each procedure and appreciate the excellent long-term results that can be achieved. Special emphasis is given to the tips and tricks that distinguish an excellent result from an ordinary one and to the critical maneuvers that are key to each procedure. Written in a personal and thoroughly inviting style, this remarkable book is both educational and enjoyable. It is destined to become a valued part of your library. To complement this book, a DVD with a video of operative technique is included.
21 years of foolproof recipes from the hit TV show captured in one complete volume The Complete America's Test Kitchen TV Show Cookbook is back after a year-long 20th anniversary party. Find every recipe prepared on 21 seasons of public television's top-rated cooking show all in a single compendium, including the new season that debuts in January 2021. You'll also get the latest equipment and ingredient ratings drawn from the show's equipment testing and taste testing segments. Cook along with Bridget and Julia and the test kitchen chefs as the new episodes of the 2021 season air with new recipes like Chicken Schnitzel, Smashed Burgers, and Peach Tarte Tatin. Every recipe that has appeared on the hit TV show is included in this cookbook along with the test kitchen's indispensable notes and tips. A comprehensive shopping guide shows readers what products the ATK Review Team recommends and it alone is worth the price of the book.
Our all-new collection of gluten-free recipes features a new whole-grain flour blend, more than 50 dairy-free recipes, and nutritionals for every recipe. Building on the best-selling success of The How Can It Be Gluten- Free Cookbook, we’ve gone back into the test kitchen to expand our repertoire of revolutionary gluten-free recipes, including developing a whole-grain flour blend that brings earthy flavor to a variety of baked goods such as sandwich bread, waffles, rustic walnut-cherry boule, chai spice bread, sesame crackers, and a free-form rustic tart dough used to make a stunning pear and cranberry tart. Throughout there are recipes that use the test kitchen’s all-purpose flour blend, such as bagels, hamburger rolls, brioche, baguettes, and easy-to-make pan pizzas, as well as sweet treats like yeasted doughnuts, blondies, lemon layer cake, and Dutch apple pie. Also new to this book are nutritionals for every recipe and dairy-free versions of more than half the baked goods based on extensive testing done with alternative milks and yogurt and vegan cream cheese and butter. Innovative techniques and discoveries are explained throughout: a simple oven proofing method that helps gluten-free breads rise taller and more consistently, foil collars that ensure hamburger buns that are the right size, and a double-batter-ing and double-frying method for fried fish with a crispy gluten-free coating. From breakfast foods, grains, and comfort foods to a whole range of baked goods, this new volume delivers groundbreaking recipes plus information on the best gluten-free breads and pastas on the market today and an essential resource section that is a road map for cooking and baking without gluten.
The ultimate cookbook for anyone eating gluten free Combines two landmark cookbooks--New York Times bestselling The How Can It Be Gluten-Free Cookbook and The How Can It Be Gluten-Free Cookbook: Volume 2--into one must-have resource. Here are 350+ must-have recipes that raised the bar on gluten-free cooking and baking with foolproof techniques for great-tasting lasagna, fried chicken, cookies, biscuits, and more. PLUS find a new generation of whole-grain recipes perfected using ATK's revolutionary Whole-Grain Gluten-Free Flour Blend, bringing "wheaty" flavor to baked goods from Sandwich Bread to Cherry Crisp and Chocolate Chip Cookies. We also offer 75 dairy-free variations and include an expanded troubleshooting chart for what can go wrong in gluten-free baking, over 600 full-color photos, a chapter on Grains, and detailed nutritionals for every recipe. We also give you information on the best supermarket gluten-free breads and pasta, including all-new information on legume pastas. Standout Recipes from the First Best-Seller Include: Old-Fashioned Birthday Cake: A little melted white chocolate makes the cake tender and moist. Extra-Crunchy Fried Chicken: Our kitchen developed a coating so crisp you can hear the crunch Flaky, Tender Pie Crust: A spoonful of vinegar helps GF flours create just the right structure. Real Sandwich Bread: Forget squat slices; psyllium, eggs, and a foil collar are the keys to real bread. New York-Style Pizza: Ground almonds give the crust just the right chew and promote browning. Plus from Volume 2: More than 150 recipes from muffins to casseroles to yeast breads to desserts Exciting recipes such as chicken Parmesan, baguettes, yeasted doughnuts, scones, sprouted grain bread, flourless nut and seed bread, and lemon layer cake Many dairy-free variations of baked goods using alternate diary products Baking recipes using the ATK All-Purpose Gluten-Free Flour Blend (equivalent to all-purpose flour) in cookies, bars, muffins, scones, cakes, and breads Nutritional information for every recipe Customer Review: "I am loving this cookbook. It is so clearly written and the directions are very precise. It is fantastic to be able to make bread again - and it is delicious. I love the options for flour - you can make your own flour for the best results or you can buy a GF flour. Definitely give the homemade flour a try at some point. I can't wait to try other recipes but right now I am focused on making bread."
