Part of the "All About" sequence, adapted from the long-running Joy of Cooking cookbook series, this volume delivers everything a would-be baker might want to learn about how to make a covered fruit pie, a single-crust fruit pie, a cream or chiffon pie or a savory pie or tart. The desserts are uniformly tempting-who could resist a Concord Grape Pie or a Chocolate-Glazed Caramel Tart? - and they're complemented with luscious-looking photographs. The recipes themselves are easy to follow and supported by a detailed first chapter that explains the rudiments of choosing and baking crusts.
Added by: alexa19 | Karma: 4030.49 | Black Hole | 28 October 2010
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Joy of Cooking: All About Pies and Tarts
Part of Scribner's "All About" sequence, adapted from the long-running Joy of Cooking cookbook series, this volume delivers everything a would-be baker might want to learn about how to make a covered fruit pie, a single-crust fruit pie, a cream or chiffon pie or a savory pie or tart. The desserts are uniformly tempting-who could resist a Concord Grape Pie or a Chocolate-Glazed Caramel Tart?-and they're complemented with luscious-looking photographs
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While keeping the conversational and instructional manner of the flagship book, All About Salads & Dressings is organized by salad type including green; vegetable and savory fruit; bean and grain; fish and shellfish; meat and poultry -- with such delicious classics and exciting innovations as Caesar Salad; Thai Beef Salad; Grilled Swordfish, Tangerine, and Jícama Salad; Tomato and Mozzarella Salad; Hot Apple Slaw; and Three-Bean Salad. And don't forget the dressings: everything from Basic Vinaigrette to creamy Green Goddess Dressing is covered.
Joy of Cooking: All About Party Foods & Drinks
A party menu differs, of course, according to the party-one would hardly serve the same food at a bridal shower as at a Super Bowl gathering. But this volume, part of the "All About" series, adapted from the Joy of Cooking cookbooks, provides drinks and snacks for just about any occasion. The choices span the map, encompassing Vietnamese Summer Rolls, Buffalo Chicken Wings and Lamb Brochettes with North African Spices. What remain consistent throughout are the lovely photography, the clear, competent directions and the useful sidebars. Becker, the grandson of the founder of the Joy of Cooking enterprise
Thank You for Arguing: What Aristotle, Lincoln, and Homer Simpson Can Teach Us About the Art of Persuasion
Thank You for Arguing is your master class in the art of persuasion, taught by professors ranging from Bart Simpson to Winston Churchill. The time-tested secrets the book discloses include Cicero’s three-step strategy for moving an audience to action as well as Honest Abe’s Shameless Trick of lowering an audience’s expectations by pretending to be unpolished. But it’s also replete with contemporary techniques such as politicians’ use of “code” language to appeal to specific groups and an eye-opening assortment of popular-culture dodges.
