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| Author | : Miisa Mink |
| Publisher | : Nhp Publishing |
| Total Pages | : 0 |
| Release | : 2017 |
| Genre | : Cooking |
| ISBN | : 9789187815843 |
Nordic Bakery is more than a café. It's a Nordic way of life in the middle of vibrant London.
| Author | : Simon Garfield |
| Publisher | : Penguin |
| Total Pages | : 388 |
| Release | : 2011-09-01 |
| Genre | : Design |
| ISBN | : 1101577819 |
A hugely entertaining and revealing guide to the history of type that asks, What does your favorite font say about you? Fonts surround us every day, on street signs and buildings, on movie posters and books, and on just about every product we buy. But where do fonts come from, and why do we need so many? Who is responsible for the staid practicality of Times New Roman, the cool anonymity of Arial, or the irritating levity of Comic Sans (and the movement to ban it)? Typefaces are now 560 years old, but we barely knew their names until about twenty years ago when the pull-down font menus on our first computers made us all the gods of type. Beginning in the early days of Gutenberg and ending with the most adventurous digital fonts, Simon Garfield explores the rich history and subtle powers of type. He goes on to investigate a range of modern mysteries, including how Helvetica took over the world, what inspires the seeming ubiquitous use of Trajan on bad movie posters, and exactly why the all-type cover of Men are from Mars, Women are from Venus was so effective. It also examines why the "T" in the Beatles logo is longer than the other letters and how Gotham helped Barack Obama into the White House. A must-have book for the design conscious, Just My Type's cheeky irreverence will also charm everyone who loved Eats, Shoots & Leaves and Schott's Original Miscellany.
| Author | : Nik Sharma |
| Publisher | : Chronicle Books |
| Total Pages | : 361 |
| Release | : 2020-10-27 |
| Genre | : Cooking |
| ISBN | : 145218285X |
Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.
| Author | : Sarah Hyndman |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2016 |
| Genre | : Design |
| ISBN | : 9781584236313 |
We all constantly interact with type in almost every aspect of our lives. But how do fonts affect what we read and influence the choices we make? This book opens up the science and the art behind how fonts influence you. It explains why certain fonts or styles evoke particular experiences and associations.
| Author | : James Briscione |
| Publisher | : Houghton Mifflin Harcourt |
| Total Pages | : 327 |
| Release | : 2018 |
| Genre | : COOKING |
| ISBN | : 0544809963 |
One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.
| Author | : Andreas Viestad |
| Publisher | : Chronicle Books |
| Total Pages | : 296 |
| Release | : 2007-09-06 |
| Genre | : Business & Economics |
| ISBN | : 9780811849654 |
Explores the culinary wonders along the legendary spice route, from Zanzibar to India to Bali and everywhere in between. Part travelogue, part cookbook, this colorful volume captures the spirit of each region and reveals the origins of the spices now used in everyday cooking across the globe.
| Author | : Pablo Romero-Fresco |
| Publisher | : Routledge |
| Total Pages | : 284 |
| Release | : 2019-05-01 |
| Genre | : Art |
| ISBN | : 0429620659 |
Translation, accessibility and the viewing experience of foreign, deaf and blind audiences has long been a neglected area of research within film studies. The same applies to the film industry, where current distribution strategies and exhibition platforms severely underestimate the audience that exists for foreign and accessible cinema. Translated and accessible versions are usually produced with limited time, for little remuneration, and traditionally involving zero contact with the creative team. Against this background, this book presents accessible filmmaking as an alternative approach, integrating translation and accessibility into the filmmaking process through collaboration between translators and filmmakers. The book introduces a wide notion of media accessibility and the concepts of the global version, the dubbing effect and subtitling blindness. It presents scientific evidence showing how translation and accessibility can impact the nature and reception of a film by foreign and sensory-impaired audiences, often changing the film in a way that filmmakers are not always aware of. The book includes clips from the award-winning film Notes on Blindness on the Routledge Translation Studies Portal, testimonies from filmmakers who have adopted this approach, and a presentation of the accessible filmmaking workflow and a new professional figure: the director of accessibility and translation. This is an essential resource for advanced students and scholars working in film, audiovisual translation and media accessibility, as well as for those (accessible) filmmakers who are not only concerned about their original viewers, but also about those of the foreign and accessible versions of their films, who are often left behind.
| Author | : Changqi Liu |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 296 |
| Release | : 2023-11-29 |
| Genre | : Medical |
| ISBN | : 1788017587 |
| Author | : Ryan Riley |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 384 |
| Release | : 2020-03-05 |
| Genre | : Cooking |
| ISBN | : 1526612224 |
'Life Kitchen is a celebration of food' Lauren, Sunderland 'The recipes are just really simple, really easy and delicious' Carolyn, Newcastle 'His book is better than a bunch of flowers because it's going to last forever' Gillian, Sunderland Ryan Riley was just eighteen years old when his mum, Krista, was diagnosed with cancer. He saw first-hand the effect of her treatment but one of the most difficult things he experienced was seeing her lose her ability to enjoy food. Two years after her diagnosis, Ryan's mother died from her illness. In a bid to discover whether there was a way to bring back the pleasure of food, Ryan created Life Kitchen in his mum's memory. It offers free classes to anyone affected by cancer treatment to cook recipes that are designed specifically to overpower the dulling effect of chemotherapy on the taste buds. In Life Kitchen, Ryan shares recipes for dishes that are quick, easy, and unbelievably delicious, whether you are going through cancer treatment or not. With ingenious combinations of ingredients, often using the fifth taste, umami, to heighten and amplify the flavours, this book is bursting with recipes that will reignite the joy of taste and flavour. Recipes include: Carbonara with peas & mint Parmesan cod with salt & vinegar cucumber Roasted harissa salmon with fennel salad Miso white chocolate with frozen berries With an introduction from UCL's taste and flavour expert Professor Barry Smith, this inspiring cookbook focusses on the simple, life-enriching pleasure of eating, for everyone living with cancer and their friends and family too. 'This book is a life changer: this is not gush, but a statement of fact' Nigella Lawson
| Author | : Gerlinde Mautner |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 271 |
| Release | : 2017-09-16 |
| Genre | : Business & Economics |
| ISBN | : 1137300388 |
Discourse and Management offers a unique combination of discourse analysis and critical management studies. Presenting a fresh perspective on organizational discourse, this book twins theoretical insight with hands-on advice on tackling methodological challenges. Packed with real-life examples and case studies, it explains how a critical, language-centred approach can help to explore issues such as identity, persuasion and power. It encourages critical engagement with theories, methods and concepts, providing practical tools for research projects and adaptable skills for self-reflection. - Accessibly written and clearly structured. - Assumes no prior knowledge of linguistics or discourse studies. - Introduces key concepts and methodological tools for approaching discourse analysis from a critical perspective. This is the perfect resource for advanced undergraduate, postgraduate and PhD students of organization and management, as well as researchers interested in adding critical discourse analysis to their repertoire of methods.
