The Jazzmaster Cookbook
Author | : Jim Grantham |
Publisher | : |
Total Pages | : 368 |
Release | : 1995-01-01 |
Genre | : |
ISBN | : 9780967963501 |
Download The Jazzmaster Cookbook Book in PDF, ePub and Kindle
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Jazzmaster Cookbook PDF full book. Access full book title The Jazzmaster Cookbook.
Author | : Jim Grantham |
Publisher | : |
Total Pages | : 368 |
Release | : 1995-01-01 |
Genre | : |
ISBN | : 9780967963501 |
Author | : Jim Grantham |
Publisher | : |
Total Pages | : 156 |
Release | : 2000-01-01 |
Genre | : |
ISBN | : 9780967963525 |
Author | : Jim Grantham |
Publisher | : |
Total Pages | : 368 |
Release | : 1995-01-01 |
Genre | : |
ISBN | : 9780967963501 |
Author | : Jim Grantham |
Publisher | : |
Total Pages | : 372 |
Release | : 2010 |
Genre | : Music |
ISBN | : 9788863881899 |
Author | : Jim Grantham |
Publisher | : |
Total Pages | : 216 |
Release | : 2000-01-01 |
Genre | : |
ISBN | : 9780967963518 |
Author | : Hal Leonard Corp. |
Publisher | : Hal Leonard Corporation |
Total Pages | : 245 |
Release | : 2013-12-01 |
Genre | : Music |
ISBN | : 1574634054 |
(Meredith Music Resource). A "must have" exciting collection of favorite tips from 57 of today's most outstanding educators, performers, and industry pros in the jazz education world. This is an ideal source that contains proven successful suggestions that will not only aid the teacher/director from junior high school to university levels, but the conductor and performer novice to professional! Performance tips on instrument technique, rehearsals, programming, technology, improvisation and much more! Enjoy this quick-to-read enjoyable book that will inform and inspire creativity and improvement at all levels. Sample recipes include: Jamey Abersold, legendary jazz educator and publisher, NEW Jazz Master and LeJENd of Jazz Education Honoree, Advanced Jazz Improve, How to Cook! ; John Clayton, Grammy award winning Bassist and composer, JEN Vice-President Left Hand Bass-ics ; Dennis DiBlasio, jazz saxophonist with Maynard Ferguson and others, arranger, composer, educator, Get Started Improvising by Using a Single Scale-Heat, Simmer, Boil!; Diane Downs, founder and artistic director of the renowned Louisville Leopard Percussionists, All About the Blues! ; Dr. Lou Fischer, co-founder/past president of the Jazz Education Network, performer, composer, author, Big Band Shake 'n Bake Successful Performance Tips ; Dan Haerle, faculty/Regents professor in Jazz studies at the UNT 25 years, LeJENds of Jazz Education recipient, Expand Your Palette a taste of Voicings ; Dave Liebman, NEA Jazz Master, LeJENd of Jazz Education, award winning performer, lecturer, author, Beyond the Music Jazz Education in the Century of Change ; Darmon Meader, distinguished vocalist, arranger, and saxophonist, founder/performer New York Voices, Stir, Don't Shake Recipe for Vocal Improv ; Bob Mintzer, 23-year member of Yellowjackets, Grammy award-winning big band leader and composer of big band music performed globally, Spice Up your Life with Music words from one who knows! ; Dr. Gary Motley, recognized by National Endowment for the Arts, Great American Jazz Piano Competition, and American Composers Forum, Jazz and the iPad Add this to your Menu! ; Dr. Larry Ridley, educator, performer, authors and is founder/executive director for the African-American Jazz Caucus, Inc., (AAJC), Jazz Gumbo, sage advice ; Paris Rutherford, Regents Professor Emeritus of Jazz, Univ. of North Texas 30 years, author, arranger, LeJENds of Jazz Education recipient, Recipe for Arranging Amazing Vocal Jazz Goodies .
Author | : Mark Levine |
Publisher | : "O'Reilly Media, Inc." |
Total Pages | : 725 |
Release | : 2011-01-12 |
Genre | : Music |
ISBN | : 1457101459 |
The most highly-acclaimed jazz theory book ever published! Over 500 pages of comprehensive, but easy to understand text covering every aspect of how jazz is constructed---chord construction, II-V-I progressions, scale theory, chord/scale relationships, the blues, reharmonization, and much more. A required text in universities world-wide, translated into five languages, endorsed by Jamey Aebersold, James Moody, Dave Liebman, etc.
Author | : Marcus Samuelsson |
Publisher | : HarperCollins |
Total Pages | : 391 |
Release | : 2016-10-18 |
Genre | : Cooking |
ISBN | : 0544639812 |
Southern comfort food and multicultural recipes from the New York Times best-selling superstar chef Marcus Samuelsson’s iconic Harlem restaurant. When the James Beard Award-winning chef Marcus Samuelsson opened Red Rooster on Malcolm X Boulevard in Harlem, he envisioned more than a restaurant. It would be the heart of his neighborhood and a meet-and-greet for both the downtown and the uptown sets, serving Southern black and cross-cultural food. It would reflect Harlem's history. Ever since the 1930s, Harlem has been a magnet for more than a million African Americans, a melting pot for Spanish, African, and Caribbean immigrants, and a mecca for artists. These traditions converge on Rooster’s menu, with Brown Butter Biscuits, Chicken and Waffle, Killer Collards, and Donuts with Sweet Potato Cream. They’re joined by global-influenced dishes such as Jerk Bacon and Baked Beans, Latino Pork and Plantains, and Chinese Steamed Bass and Fiery Noodles. Samuelsson’s Swedish-Ethiopian background shows in Ethiopian Spice-Crusted Lamb, Slow-Baked Blueberry Bread with Spiced Maple Syrup, and the Green Viking, sprightly Apple Sorbet with Caramel Sauce. Interspersed with lyrical essays that convey the flavor of the place and stunning archival and contemporary photos, The Red Rooster Cookbook is as layered as its inheritance.
Author | : Jim Grantham (Saxophonist) |
Publisher | : |
Total Pages | : 268 |
Release | : 1992 |
Genre | : Improvisation (Music) |
ISBN | : |
Author | : Sam Sifton |
Publisher | : Ten Speed Press |
Total Pages | : 258 |
Release | : 2021-03-16 |
Genre | : Cooking |
ISBN | : 1984858483 |
NATIONAL BESTSELLER • The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.