The Body In The Larder (The Alchemist's Agent #4)
The Body In The Larder (The Alchemist's Agent #4)

Author: E.M. Burnham

Publisher: E.M. Burnham

Published: 2024-08-14

Total Pages: 211

ISBN-13:

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Dead men can’t rob themselves Evrik Attel wanted to live life on his terms, and where better to start than in Lityen, the village at the foot of the great alchemical Sect of Seven Fires? On the first day of the Preceptory of Yseult's exhibition, he held a card tournament at his draughtshop with a special prize, a deck of lucky cards blessed by a god. Now, he lies dead at Lady Azadiya Hobon’s feet. Hot on her heels as ever, Ibram Ucalegon discovers Evrik was robbed of everything except his money. Inside the draughtshop, everyone wanted to profit off of Evrik’s work, but no one wants to believe he was murdered. His cousin claims it’s on account of foreign food, his prospective business partner says it was bad shellfish, and the Imperial clerk simply wants to escort Lady Azadiya to her meeting. But men don’t simply drop dead clutching their throats, and a robbery is a robbery. To find out what really happened, Lady Azadiya and Ibram must discover what caused ... The Body In The Larder?

Koji Alchemy
Koji Alchemy

Author: Rich Shih

Publisher: Chelsea Green Publishing

Published: 2020-06-04

Total Pages: 354

ISBN-13: 160358868X

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Koji Alchemy guides readers through the history and diverse application of koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so much more. Devoted authors Jeremy Umansky and Rich Shih share processes, concepts, and recipes for fermenting and culturing foods with this magical ingredient. Then they take it to the next level by describing how they rapidly age charcuterie, cheese, and other ferments, revolutionizing the creation of fermented foods and their flavor profiles for both chefs and home cooks. Readers will learn how to grow koji, including information on equipment and setting up your kitchen, as well as detailed concepts and processes for making amino sauces and pastes, alcohol and vinegar, and using it for flavor enhancement with dairy, eggs, vegetables, and baking. With the added tips and expertise from their friends, Umansky and Shih have developed a comprehensive look at modern koji use around the world.

On Food and Cooking
On Food and Cooking

Author: Harold McGee

Publisher: Simon and Schuster

Published: 2007-03-20

Total Pages: 898

ISBN-13: 1416556370

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A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Salt Sugar Fat
Salt Sugar Fat

Author: Michael Moss

Publisher: Signal

Published: 2013-02-26

Total Pages: 461

ISBN-13: 0771057091

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From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."

Wicked
Wicked

Author: Gregory Maguire

Publisher: Harper Collins

Published: 2009-10-13

Total Pages: 430

ISBN-13: 0061792942

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The New York Times bestseller and basis for the Tony-winning hit musical, soon to be a major motion picture starring Cynthia Erivo and Ariana Grande With millions of copies in print around the world, Gregory Maguire’s Wicked is established not only as a commentary on our time but as a novel to revisit for years to come. Wicked relishes the inspired inventions of L. Frank Baum’s 1900 novel, The Wonderful Wizard of Oz, while playing sleight of hand with our collective memories of the 1939 MGM film starring Margaret Hamilton (and Judy Garland). In this fast-paced, fantastically real, and supremely entertaining novel, Maguire has populated the largely unknown world of Oz with the power of his own imagination. Years before Dorothy and her dog crash-land, another little girl makes her presence known in Oz. This girl, Elphaba, is born with emerald-green skin—no easy burden in a land as mean and poor as Oz, where superstition and magic are not strong enough to explain or overcome the natural disasters of flood and famine. Still, Elphaba is smart, and by the time she enters Shiz University, she becomes a member of a charmed circle of Oz’s most promising young citizens. But Elphaba’s Oz is no utopia. The Wizard’s secret police are everywhere. Animals—those creatures with voices, souls, and minds—are threatened with exile. Young Elphaba, green and wild and misunderstood, is determined to protect the Animals—even if it means combating the mysterious Wizard, even if it means risking her single chance at romance. Ever wiser in guilt and sorrow, she can find herself grateful when the world declares her a witch. And she can even make herself glad for that young girl from Kansas. Recognized as an iconoclastic tour de force on its initial publication, the novel has inspired the blockbuster musical of the same name—one of the longest-running plays in Broadway history. Popular, indeed. But while the novel’s distant cousins hail from the traditions of magical realism, mythopoeic fantasy, and sprawling nineteenth-century sagas of moral urgency, Maguire’s Wicked is as unique as its green-skinned witch.

Wonders and the Order of Nature 1150–1750
Wonders and the Order of Nature 1150–1750

Author: Lorraine Daston

Publisher: Princeton University Press

Published: 1998-05

Total Pages: 520

ISBN-13:

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Discusses how European scientists from the High Middle Ages through the Enlightenment used wonders, monsters, curiosities, marvels, and other phenomena to envision the natural world.

Near a Thousand Tables
Near a Thousand Tables

Author: Felipe Fernandez-Armesto

Publisher: Simon and Schuster

Published: 2002-06-04

Total Pages: 524

ISBN-13: 0743234154

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In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind. In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

Letters From The Earth
Letters From The Earth

Author: Mark Twain

Publisher: Youcanprint

Published: 2017-04-04

Total Pages: 60

ISBN-13: 8892658379

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The Creator sat upon the throne, thinking. Behind him stretched the illimitable continent of heaven, steeped in a glory of light and color; before him rose the black night of Space, like a wall. His mighty bulk towered rugged and mountain-like into the zenith, and His divine head blazed there like a distant sun. At His feet stood three colossal figures, diminished to extinction, almost, by contrast -- archangels -- their heads level with His ankle-bone. When the Creator had finished thinking, He said, "I have thought. Behold!" He lifted His hand, and from it burst a fountain-spray of fire, a million stupendous suns, which clove the blackness and soared, away and away and away, diminishing in magnitude and intensity as they pierced the far frontiers of Space, until at last they were but as diamond nailheads sparkling under the domed vast roof of the universe. At the end of an hour the Grand Council was dismissed. They left the Presence impressed and thoughtful, and retired to a private place, where they might talk with freedom. None of the three seemed to want to begin, though all wanted somebody to do it.