One morning, an ordinary American teenager woke up, reported to induction offices and enlisted in the Israel Defense Forces. A month later, he stood in the middle of the Negev Desert in an olive green uniform with a vest upon his shoulders and a rifle strapped to his chest. He now had a stake in the most ancient war ever waged. But for all its significance, he found himself as no more than a foot soldier caught between politics and the realities of the front line. Without family, without a childhood home, he was called "Lone Soldier." These are his stories.
A James Beard Award Nominee, 2023 IACP Award Finalist, National Bestseller, and Best Cookbook of 2022 from Los Angeles Times, Food and Wine, The Washington Post, San Francisco Chronicle, NPR, and Saveur. MASA is your guide to making authentic, high-quality masa from scratch and cooking with it in your home kitchen. It's time to learn the way to a perfect taco, and it all starts with the masa. Like sourdough before it, craft masa is on the brink of a global culinary movement. Jorge Gaviria's company, Masienda, has become a proxy message board at the center of the swelling masa conversation and with this cookbook he completes the story of how to create this special building block from scratch. Brimming with history, replicable techniques, and reflections from masa authorities, including third-generation tortillerxs and acclaimed chefs, MASA reveals the beauty and longstanding traditions behind this elemental staple. In addition to teaching how to make masa from dried corn kernel to fully realized dish, this book also shows cooks how to use masa in 50 base recipes for tortillas, pozole, tamales, and more, empowering chefs of any level to think creatively and adapt recipes confidently for their own use. In addition, ten well-known chefs offer inventive recipes-such as tamal gnocchi, masa waffles, and shrimp and masa grits-to inspire new ways of relating to this timeless, dynamic food. TORTILLAS ARE EVERYWHERE: For years now, tortillas, the most common masa application, have outpaced the consumption of hamburger buns in the United States, and their companion condiment, salsa, has outsold ketchup as the nation's leading condiment. ENDLESS DINNER INSPIRATION: This book features a wide range of recipes from the traditional basics—Tortillas, Pupusas, and Arepas—to the inventive, like Blue Masa Sourdough Bread, Tamal Gnocchi, and Shrimp and Masa Grits. THE MASTER ON MASA: Jorge Gaviria is the founder of Masienda, a resource and supplier of high-quality masa and masa products. Jorge Gaviria wrote MASA after successfully working through tens of thousands of inquiries from home cooks on everything from the best equipment to ideal cooking temperatures to how to prevent a tortilla from falling apart during reheating.
George Masa's Wild Vision recounts the incredible, overlooked life of the photographer George Masa. Self-taught photographer George Masa (born Masahara Iizuka in Osaka, Japan), arrived in Asheville, North Carolina at the turn of the twentieth century amid a period of great transition in the southern Appalachians. Masa's photographs from the 1920s and early 1930s are stunning windows into an era where railroads hauled out the remaining old-growth timber with impunity, new roads were blasted into hillsides, and an activist community emerged to fight for a new national park. Masa began photographing the nearby mountains and helping to map the Appalachian Trail, capturing this transition like no other photographer of his time. His images, along with his knowledge of the landscape, became a critical piece of the argument for the Great Smoky Mountains National Park, compelling John D. Rockefeller to donate $5 million for initial land purchases. Despite being hailed as the "Ansel Adams of the Smokies," Masa died, destitute and unknown, in 1933. In George Masa's Wild Vision: A Japanese Immigrant Imagines Western North Carolina, poet and environmental organizer Brent Martin explores the locations Masa visited, using first-person narratives to contrast, lament, and exalt the condition of the landscape the photographer so loved and worked to interpret and protect. The book includes seventy-five of Masa's photographs, accompanied by Martin's reflections on Masa's life and work.
This is a story about uncontrollable scientific particles that are unknown to a research team that has been on a self driven journey through a land of the uncharted, in the beginning the team began to suspect that a spy was sent to steal their research and deliver it to a subprime organization. The most recent research by the team began to take a turn into a never ending journey in a path directioning towards outer space the events were taking place in a freakish land of creation of weather patterns.
Kearifan Tempatan dan Kelestarian Masa Depan meneroka perihal ilmu kearifan tempatan tentang amalan memelihara dan mengekalkan warisan budaya, sejarah dan persekitaran semula jadi dengan cara memastikan daya maju dan ketersediaan jangka panjangnya untuk generasi akan datang. Kelestarian dalam warisan adalah penting dan meliputi pemeliharaan budaya, tanggungjawab terhadap alam sekitar dan faedah ekonomi. Prinsip asas kemapanan dalam warisan boleh meningkatkan kesedaran dan penglibatan masyarakat, mencari kegunaan baharu yang mapan untuk warisan, dan melaksanakan amalan mesra alam untuk melindungi persekitaran semula jadi yang berkaitan dengan tapak warisan. Perbincangan yang diketengahkan dapat dilihat sebagai usaha para penyelidik memelihara dan melestarikan ilmu kearifan tempatan. Melalui integrasi ilmu kearifan tempatan dan teknologi, keseimbangan yang mampu memberikan impak positif kepada masyarakat dapat dicapai dan dinikmati serta terus dipelihara untuk masa depan.
Offers a concise and thorough presentation of engineering mechanics theory and application. The material is reinforced with numerous examples to illustrate principles and imaginative, well-illustrated problems of varying degrees of difficulty. The book is committed to developing users' problem-solving skills.
A colorful celebration of Mexican cuisine from LA’s landmark Oaxacan restaurant—with recipes for moles, salsa, cocktails, family meals and more. Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for twenty-five years. In this delightful introduction to Oaxacan cuisine, each dish articulates the Lopez family story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.
