Jumat, 17 Juni 2016

PDF Download Smartphone French 1 Intensive: 5 Hours of Intense Portable French Audio Instruction (English and French Edition)

PDF Download Smartphone French 1 Intensive: 5 Hours of Intense Portable French Audio Instruction (English and French Edition)

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Smartphone French 1 Intensive: 5 Hours of Intense Portable French Audio Instruction (English and French Edition)

Smartphone French 1 Intensive: 5 Hours of Intense Portable French Audio Instruction (English and French Edition)


Smartphone French 1 Intensive: 5 Hours of Intense Portable French Audio Instruction (English and French Edition)


PDF Download Smartphone French 1 Intensive: 5 Hours of Intense Portable French Audio Instruction (English and French Edition)

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Smartphone French 1 Intensive: 5 Hours of Intense Portable French Audio Instruction (English and French Edition)

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Audible Audiobook

Listening Length: 4 hours and 16 minutes

Program Type: Audiobook

Version: Unabridged

Publisher: LANGUAGE AUDIOBOOKS INC.

Audible.com Release Date: January 28, 2014

Language: English, English

ASIN: B00I3UNYOS

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Smartphone French 1 Intensive: 5 Hours of Intense Portable French Audio Instruction (English and French Edition) PDF

Smartphone French 1 Intensive: 5 Hours of Intense Portable French Audio Instruction (English and French Edition) PDF
Smartphone French 1 Intensive: 5 Hours of Intense Portable French Audio Instruction (English and French Edition) PDF

Kamis, 16 Juni 2016

PDF Download Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors, by Susan Volland

PDF Download Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors, by Susan Volland

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Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors, by Susan Volland

Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors, by Susan Volland


Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors, by Susan Volland


PDF Download Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors, by Susan Volland

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Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors, by Susan Volland

Review

“Smart and wide-ranging, with terrific pages of tips and variations.” - Bonnie Benwick, Washington Post“Volland's intent is to get you comfortable with the elements of a good sauce, then set you free in your kitchen. … The book is not about the five French mother sauces; oh, they're here, but much more ink in the 450-plus pages is spent on how we cook today, from updating those classics to her endlessly adaptable stir-fry sauce to smart things to do with canned tomatoes.” - Joe Gray, Chicago Tribune“The bible of successful sauce making.” - Nick Harman, Foodepedia“In this penetrating volume, the reader will learn sauces ranging from hollandaise to Thai peanut sauce―Mastering Sauces is a must-buy, and an essential one, for any serious cook.” - James Peterson, James Beard Award–winning author of Sauces: Classical and Contemporary Sauce Making“Susan’s contributions to The Cooking Lab were invaluable. Now she’s written a comprehensive guide to learning the fundamentals of sauce-making, taking home cooks on a tour of versatile techniques and international flavors.” - Nathan Myhrvold, coauthor of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home“Susan Volland combines science, hedonism, and common sense in this groundbreaking book. So much more than a cookbook, Mastering Sauces is a treatise on flavor, taste, and texture for the twenty-first century.” - Molly Stevens, James Beard Award–winning author of All About Roasting and All About Braising“Susan Volland gives home cooks the confidence and knowledge not only to make sauces, but also to create their own. This book is an important addition to every kitchen library.” - Jennifer McLagan, James Beard Award–winning author of Bones, Fat, Odd Bits, and “A smart, lucid, and beautifully written manual for making glorious sauces from around the world. It will educate and inspire both learned sauciers and novices alike.” - James Oseland, editor-in-chief, Rodale’s Organic Life and author of Cradle of Flavor“From the chef’s perspective, a dish isn’t finished until you sauce it. The recipes in this book―focused and sensuous―are right in tune with the way we eat today. So don’t cover up that pristine fillet of wild salmon or those fresh, fat spears of local asparagus you so carefully sourced with a tone-deaf sauce. Try a recipe from this book and elevate your home cooking from ordinary to extraordinary.” - Tom Douglas, James Beard Award–winning chef, Dahlia Lounge, Seattle, and author of Tom Douglas’ Seattle Kitchen

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About the Author

Susan Volland is a classically trained chef and cookbook collaborator based in Seattle. She is the author of Searing Inspiration and Mastering Sauces: The Home Cook’s Guide to New Techniques for Fresh Flavors, named a Best Cookbook of the Year by the Washington Post, the Seattle Times, and the Chicago Tribune.

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Product details

Hardcover: 496 pages

Publisher: W. W. Norton & Company; 1 edition (October 26, 2015)

Language: English

ISBN-10: 9780393241853

ISBN-13: 978-0393241853

ASIN: 0393241858

Product Dimensions:

8.6 x 1.6 x 10.3 inches

Shipping Weight: 3 pounds (View shipping rates and policies)

Average Customer Review:

4.4 out of 5 stars

27 customer reviews

Amazon Best Sellers Rank:

#531,998 in Books (See Top 100 in Books)

This is not a book just about sauces, but a journey through developing subtle and bold flavours that will change the way you cook. Sauces are healthy, but never bland. The best cooking book I've purchased in many years.

after checking this book out of the library, I knew I wanted to own it. Turn to it regularly to make dinner more interesting. Especially love the ways recipes can be improvised upon

I love that this is an updated collection of sauces and even better, there are recipes for everyone from vegans to hard core meat eaters. Great pictures and inventiveness that works, not just for effect. I LOVE this : TURNING WHOLE FOODS INTO SAUCES WITHOUT ADDING THICKENERS, both savory and sweet (fruit). And then there's, The Three Fundimentals of sauce Making. This is not just a recipe book, it's a How To class with a plethora of information to help us get it right. Love it! Thank you Susan for being a perfectionist!

This is the one sauce reference you won't want to be without. This volume will go on the shelf next to my other splattered and well loved references. Should be in every young cook's armamentarium.

I like the fact that sauces are made accessible. The basics and base sauces are explained and the cook is allowed the flexibility to adapt based on their needs. This is the book's strength.However, this book is pretty deficient on Asian based sauces. For example, for the Thai Coconut Curry sauce, an ingredient used is Thai Red curry paste. For me, I want the real deal from scratch first. Then show me the shortcut. Another example is the Hoisin Barbeque Sauce which calls for 1/2 cup Hoisin sauce as one of the ingredients. The book never explains how to make Hoisin sauce. I needed to browse the internet to find some basics for this.

Amazing book, exactly what I was looking for. The recipes are practical, easy for the most part, CLEAN ingredients, and delicious

not for beginners

Great recipes and really good intro. I love the easy to follow ideas.

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Kamis, 09 Juni 2016

Download The Vanity Fair Diaries: 1983-1992

Download The Vanity Fair Diaries: 1983-1992

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The Vanity Fair Diaries: 1983-1992


The Vanity Fair Diaries: 1983-1992


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The Vanity Fair Diaries: 1983-1992

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Audible Audiobook

Listening Length: 16 hours and 41 minutes

Program Type: Audiobook

Version: Unabridged

Publisher: Macmillan Audio

Audible.com Release Date: November 14, 2017

Whispersync for Voice: Ready

Language: English, English

ASIN: B0758LHZBM

Amazon Best Sellers Rank:

Richard Locke, the first editor of Vanity Fair, was a disaster. He was succeeded by Leo Lerman, a professional snob who dabbled in high culture at Conde Nast. And then, with the young magazine on life support, Si Newhouse annointed Tina Brown, the practically teenaged editor of London’s Tatler, “the magazine that bites the hand that reads you.” And Tina set about saving Vanity Fair.In 1987, Andy Warhol did me the favor of dying on a Sunday morning. By Wednesday, I had written 7,500 freshly reported words for New York Magazine. On Monday, my Warhol piece appeared on the cover of New York. The following week, Tina Brown took me to lunch and showed me a Helmut Newton photograph of Faye Dunaway. “Your first cover,” she said. Would I come to Vanity Fair for $70,000 a year? I was then earning $35,000; my wife, a writer, her two young children and I lived, high above our means, on Central Park West. At that restaurant it was a career effort not to hug Tina.I was a Vanity Fair contributing editor from 1987 to 1993. As a writer who could deliver a late-breaking cover story against a ridiculous deadline, I was the happy recipient of Tina’s attention. Thrilled to share a masthead with the magazine equivalent of the 1927 Yankees, I returned it. I also saw Tina’s few but surprising weaknesses. Like: limited peripheral vision. Literally: she didn’t have much awareness of someone behind her or to the side. And metaphorically: her relentless focus on the magazine and her hellacious workload sometimes blinded her to her writers’ feelings. Once, on a car phone, she killed months of my work. (That gnawed on her; a decade later, she apologized.) And she had the unfortunate tendency, not unique to her, to be disproportionately influenced by the last person she talked to; at VF, office politics was a blood sport. (Someone posted a sign in the office: “On the side we put out a magazine.”) And she tolerated and maybe enabled an epidemic of Terminal Fabulousness — like, in a morning meeting of a dozen VF heavies in a windowless inner office of a Hollywood soundstage, I was the only one not wearing sunglasses.I offer these criticisms so I don’t come off as a fanboy. The fact is, Tina Brown was a once-in-a-lifetime creative force in a business that generally rewarded dull competence. She set the bar high (“Always do the impossible thing first”), urged writers to have a big life (“Go out, go out, and bring something back, even if it’s only a cold”), and took her greatest pleasure in marking copy with a red pencil (“It’ll cut like butter.”) These days, when New York media folk tell me how hard they work, I just smile. And think, “Not compared to Tina Brown.”Her diaries are a record of her creativity, decisiveness and pluck. For those who didn’t discover her crisp prose in "The Diana Chronicles," the diaries also reveal that she is a wickedly good writer.This book is not for everyone. If you missed the ‘80s in New York or are thrilled they’re gone, you won’t love sustained coverage of big egos and big money. If the inner workings of a media machine and the name Conde Nast mean nothing to you, take a hard pass. On the other hand, she’s intimate to a degree you won’t expect on the subject of motherhood and her concern for her son, whose Asperger’s syndrome was undiagnosed for years. Her inability to be acknowledged for what she was achieving at VF — for her first four years, she was so scandalously underpaid that Hearst very nearly poached her — will remind you that economic inequity for women extends right to the top.Candid? Interesting? Consider…- Walter Mondale “would make an excellent prime minister of Norway.”- Betsy Bloomingdale “has the wind-tunnel look of a recent face-lift.”- New York Times society reporter Charlotte Curtis: “a coiffed asparagus, exuding second-rate intellectualism.”- Arianna’s husband Michael Huffington: “a tall glass of water with a weak smile.”- Amanda Burden: “a charming sparrow-faced blonde who clearly longs to be looked after.”- Swifty Lazar: “tiny and bald and hairy in the wrong places.”- Mica Ertegun “seems to have made a career out of the enigma of her marriage.”- Joan Didion and John Gregory Dunne, “who I find are always a struggle.”She’s at her aspish best on Conde Nast management. Alex Liberman is “like a spider in the center of a web. Spinning and spinning and reeling you in on silken thread.” His wife Tatiana is “a barking dinosaur.” S.I. Newhouse and his brood are “a family of gerbils.”At the end of this book, she decamps to The New Yorker, which she transforms into a success that David Remnick will build on. Her beloved mother dies and she launches Talk, unwisely seduced by Harvey Weinstein’s promise of equity. Massive spending and an advertising desert after 9/11 doom that magazine. She launches The Daily Beast, another budget-buster, on the Web. And now she’s found a home in the women’s conference zone.Back at Vanity Fair, Graydon Carter, standing on her shoulders, staged a holding action for 25 years, freezing the magazine’s DNA while making a 7-figure salary, plus perks, and building his personal brand as a restaurateur and film producer. With his departure, that ends. Conde Nast told his potential replacements that they’ll have a vastly lower salary and that “they’d like them to reimagine the magazine, its digital properties and its conference business — but that the title’s budget would be shrinking.” The brave new editor, Radhika Jones, comes from the books department of the Times, which has been brutally slashing budgets for years. Translation: Conde Nast is preparing this tired title to be a smaller, less successful brand.Sic transit Gloria? Well, magazines, like all organisms, have a life cycle. Tina Brown? “Unless I’m working, I am agitated,” she writes. Does Act 3 lie ahead (or is it Act 4) for her? Never say never.

First the negative. You have to be VERY interested in the New York media world of the 1980s to truly enjoy this book. And you have to be VERY interested in the day to day detail of what it takes to edit a successful general interest magazine. When Brown took over at Vanity Fair, she was a young (about 30) happily married British media world star. Maybe because she had not yet tasted failure or personal unhappiness, she lacks any larger world view and isn't particularly reflective about the Reagan era. Whatever helps drive up circulation numbers and sell ad space is grist for her mill.The book's strength resides in Brown's smart, witty take on situations and personalities. She mixed with literary lions, celebrities and the social glitterati, and she has entertaining tales to tell. Wide open to experience and sharply observant, with a gift for the telling detail, her writing is a treat to read.

I am a regular reader for over 10 years of the exceptional Vanity Fair magazine. The best place for long stories that are of great interest. But what of before the currently retiring Gaydon Carter? This fills in the story of how Tina Brown, a young Brit, takes this "restart" magazine in the 1980s long from its 1920s glory days and completely remakes it into the success that Gaydon Carter eventually continues.Now, it is repetitive. And if name dropping is offensive to you, DON'T READ!. If continual descriptions of dinners is pretentious, DON'T READ. And I must admit that it is too slow when it leaves the magazine story and moves too much in to dinner parties. But in the end it is a very compelling read of how an underpaid Brit finally gets what is coming and really makes a name for herself in NYC. I enjoyed immensely. But it is a commitment and not without slow, dull parts. But when Warren Beatty calls you for lunch, it's worth reading why. Enjoy.

I bought this rather large volume as I saw it reviewed on TV. Even though I don't know all the various celebrities - apart from Donald Trump (and there's quite a few tasty bits of gossip about him, and his ladies, in there too) I was fascinated with Tina Brown and how she managed to bring the faltering Vanity Fair magazine back to relevance, after having put the Tatler Magazine in England back on the map. She went on to be Editor in Chief also of the New York Times, and went on to establish the Daily Beast, among other things. And was honored in her own country, England by the Queen! Could not put it down.....!

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