The Little Book of New York

The Little Book of New York

Author: Orange Hippo!

Publisher: Hachette UK

Published: 2021-09-16

Total Pages: 192

ISBN-13: 1800691165

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New York City is one of the most visited cities in the world, attracting about 65 million visitors every year. On first impression, it is loud, busy, and expensive, with New Yorkers fighting against the crowds to get to the other side of 42nd Street and yellow taxicabs speeding down Broadway. Many residents are squeezed into tenement buildings and skyscrapers where rents are sky-high and apartments are small, but still – there's something special about America's beloved Big Apple. Packed with trivia, historical facts and more, The Little Book of New York tells you all you need to know about the city that never sleeps. From its iconic landmarks to the world-class museums and theaters that put NYC on the world map, this manual is a must for those who love the Big Apple, for those who are yet to visit, and for those desperate to return. 'London is satisfied, Paris is resigned, but New York is always hopeful. Always it believes that something good is about to come off, and it must hurry to meet it.' Dorothy Parker In nineteenth-century New York, enough oysters were consumed to use their shells to pave Pearl Street in Manhattan and to use as lime for the Trinity Church masonry.


The Food Lab: Better Home Cooking Through Science

The Food Lab: Better Home Cooking Through Science

Author: J. Kenji López-Alt

Publisher: W. W. Norton & Company

Published: 2015-09-21

Total Pages: 1645

ISBN-13: 0393249867

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A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.