I set out with the goal to understand the ways in which the roast profile affects the flavor of the coffee. Through a large amount of research and experimentation, I have developed what I would consider a unified theory of coffee roasting with regards to how it affects the flavors being developed in the bean. This has helped me understand and intentionally manipulate the flavor of coffees that I am roasting since. I hope it will be as beneficial a paradigm for you as it has for me.
Donald Trump won the presidency by being a one-man wrecking ball against our dysfunctional and corrupt establishment. Now Ann Coulter, with her unique insight, candor, and sense of humor, makes the definitive case for why we should all join his revolution. The media have twisted themselves in knots, trying to grasp how Donald Trump won over millions of Americans and what he'll be like as president. But Ann Coulter isn't puzzled. She knows why Trump was the only one of seventeen GOP contenders who captured the spirit of our time. She gets the power of addressing the pain of the silent majority and saying things the "PC Thought Police" considers unspeakable. She argues that a bull in the china shop is exactly what we need to make America great again. In this powerful book, Coulter explains why conservatives, moderates, and even disgruntled Democrats should set aside their doubts and embrace Trump: ·He's putting America first in our trade deals and alliances, rather than pandering to our allies and enemies. ·He's abandoned the GOP's decades-long commitment to a bellicose foreign policy, at a time when the entire country is sick of unnecessary wars. ·He's ended GOP pandering to Hispanic activists with his hard-line policy on immigration. Working class Americans finally have a champion against open borders and cheap foreign labor. ·He's overturned the media's traditional role in setting the agenda and defining who gets to be considered "presidential." ·He's exposed political consultants as grifters and hacks, most of whom don't know real voters from a hole in the ground. If you're already a Trump fan, Ann Coulter will help you defend and promote your position. If you're not, she might just change your mind.
Rob Feenie first wowed diners with his innovative tasting menus combining classic cooking techniques, international flavors, and local produce in the 1990s at Lumiere restaurant in Vancouver. "Rob Feenie's Casual Classics" brings together the celebrated chef's favorite recipes for the best meals in life: everyday cooking with family and friends.
Rob Paulsen is one of Hollywood’s busiest, most talented, and most passionate performers. If you don’t know him by name, you will know him by the many characters he has brought to life: Pinky from Pinky and the Brain, Yakko from Animaniacs, the tough but loveable Raphael from the original animated Teenage Mutant Ninja Turtles, and many more. So you can imagine how terrifying it must have been when Rob was diagnosed with throat cancer, putting his entire livelihood in jeopardy and threatening to rob the world of all his loveable characters that filled our youths and adulthoods with humor and delight. Voice Lessons tells the heartwarming and life-affirming story of Rob’s experience with an aggressive cancer treatment and recovery regimen, which luckily led to a full recovery. Rob quickly returned to doing what he loves most, but with a much deeper appreciation of what he came so close to losing. His new lease on life inspired him to rededicate himself to his fans, particularly the new friends he made along the way: hundreds of sick children and their families. Rob said it best himself: “I can not only continue to make a living, but make a difference, and I can’t wait to use that on the biggest scale that I can.”
Based on the popular column by New York Magazine food editors Rob Patronite and Robin Raisfeld, In Season collects more than 150 recipes from the country’s finest chefs and restaurants, using fresh farmers’ market ingredients—with essays and recipes by Mario Batali, David Chang, Michael Anthony, Anita Lo, Wylie Dufresne, April Bloomfield, Momofuku Noodle Bar, and more. How popular has local and seasonal eating become? As chefs and home cooks have been discovering—or rediscovering—anticipating and celebrating ingredients at their seasonal peak is one of life’s culinary pleasures. Farmers’ markets throughout the country have become mesmerizing places to browse, but what should you actually do with all those fiddlehead ferns, parsnips, and Satsuma mandarins? In this beautifully illustrated and user-friendly cookbook, editors Rob Patronite and Robin Raisfeld have collected fresh, unique recipes from celebrated chefs for a vast array of ingredients, all easily adapted to casual at-home cooking. With well-rounded offerings for plentiful meals and holiday menus, In Season is a perennial source of inspiration for experienced and novice cooks alike. As the holidays approach, enjoy festive and delicious recipes from the country’s finest chefs and restaurants such as: Zak Pelaccio’s Oyster Omelette — François Payard’s Brown Butter Roasted Pears — Balthazar Bakery’s Ginger Citrus Tea — Jonathan Waxman’s Pan-Roasted Cauliflower with Anchovy — Frankies Sputino’s Orechiette with Horseradish and Parmesan — Kurt Gutenbrunner’s Roast Christmas Goose – Bobby Flay’s Hoppin’ John Risotto
He has written and produced comedy/talk shows for over fifteen years. Now four-time Emmy winner Joe Toplyn reveals his proven methods of writing for late-night television in this one-of-a-kind insider's guide. Toplyn analyzes each type of comedy piece in the late-night TV playbook and takes you step-by-step through the process of writing it. His detailed tips, techniques, and rules include: * 6 characteristics every good monologue joke topic must have* 6 specific ways to generate punch lines* 12 tools for making your jokes their funniest* 7 types of desk pieces and how to create them* 9 steps to writing parodies and other sketches * How to go after a writing job in late night* PLUS a complete sample comedy/talk show submission packetAlso use this comprehensive manual to write short-form comedy for the Internet, sketch shows, magazines, reality shows, radio, advertising, and any other medium.
"A comprehensive and entertaining historical and botanical review, providing an enjoyable and cognitive read.”—Nature The foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in East Asia. The exchange of goods, ideas, cultural practices, and genes along these ancient routes extends back five thousand years, and organized trade along the Silk Road dates to at least Han Dynasty China in the second century BC. Balancing a broad array of archaeological, botanical, and historical evidence, Fruit from the Sands presents the fascinating story of the origins and spread of agriculture across Inner Asia and into Europe and East Asia. Through the preserved remains of plants found in archaeological sites, Robert N. Spengler III identifies the regions where our most familiar crops were domesticated and follows their routes as people carried them around the world. With vivid examples, Fruit from the Sands explores how the foods we eat have shaped the course of human history and transformed cuisines all over the globe.
