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| Author | : Jacques Pepin |
| Publisher | : Random House Value Pub |
| Total Pages | : |
| Release | : 1986-04-01 |
| Genre | : Cooking |
| ISBN | : 9780517324196 |
Catalogues nearly two hundred of the most useful culinary techniques, providing detailed, step-by-step descriptions and illustrations of basic skills and procedures in kitchen and dining room
| Author | : Francesco Cirillo |
| Publisher | : Crown Currency |
| Total Pages | : 162 |
| Release | : 2018-08-14 |
| Genre | : Business & Economics |
| ISBN | : 1524760714 |
Discover the internationally acclaimed time management system that’s gone viral on TikTok and has already changed millions of lives! Francesco Cirillo developed his famed system for improving productivity as a college student thirty years ago. Using a kitchen timer shaped like a pomodoro (Italian for tomato), Cirillo divided the time he spent working on a project into 25-minute intervals, with 5-minute breaks in between, in order to get more done, without interruptions. By grouping a number of pomodoros together, users can tackle a project of any length, and drastically improve their productivity, enhance their focus, and better achieve their goals. Originally self-published, and shared virally online, this new publication of The Pomodoro Technique includes several new chapters on how teams can use the pomodoro method to save time and increase productivity. The process underlying Cirillo’s technique includes five stages: planning the day’s tasks, tracking your efforts, recording your daily activities, processing what you have done, and visualizing areas for improvement. With this tried and tested method, readers can simplify their work, find out how much time and effort a task really requires, and improve their focus so they can get more done in the same amount of time each day.
| Author | : Jacques Ellul |
| Publisher | : Vintage |
| Total Pages | : 531 |
| Release | : 2021-07-27 |
| Genre | : Technology & Engineering |
| ISBN | : 0593315685 |
As insightful and wise today as it was when originally published in 1954, Jacques Ellul's The Technological Society has become a classic in its field, laying the groundwork for all other studies of technology and society that have followed. Ellul offers a penetrating analysis of our technological civilization, showing how technology—which began innocuously enough as a servant of humankind—threatens to overthrow humanity itself in its ongoing creation of an environment that meets its own ends. No conversation about the dangers of technology and its unavoidable effects on society can begin without a careful reading of this book. "A magnificent book . . . He goes through one human activity after another and shows how it has been technicized, rendered efficient, and diminished in the process.”—Harper's “One of the most important books of the second half of the twentieth-century. In it, Jacques Ellul convincingly demonstrates that technology, which we continue to conceptualize as the servant of man, will overthrow everything that prevents the internal logic of its development, including humanity itself—unless we take necessary steps to move human society out of the environment that 'technique' is creating to meet its own needs.”—The Nation “A description of the way in which technology has become completely autonomous and is in the process of taking over the traditional values of every society without exception, subverting and suppressing these values to produce at last a monolithic world culture in which all non-technological difference and variety are mere appearance.”—Los Angeles Free Press
| Author | : Jacques Pepin |
| Publisher | : |
| Total Pages | : 390 |
| Release | : 1984 |
| Genre | : Cooking |
| ISBN | : 9780671504953 |
Basic techniques for cooking everything from appetizers to desserts are fully illustrated, teaching the proper methods for julienne, straining sauces, curing and smoking fish and meat, and other skills essential for the preparation of food
| Author | : Yonit Lea Kosovske |
| Publisher | : Indiana University Press |
| Total Pages | : 238 |
| Release | : 2011-07-11 |
| Genre | : Music |
| ISBN | : 0253001455 |
Yonit Lea Kosovske surveys early music and writing about keyboard performance with the aim of facilitating the development of an expressive tone in the modern player. Reviewing the work of the pedagogues and performers of the late Renaissance through the late Baroque, she gives special emphasis to la douceur du toucher or a gentle touch. Other topics addressed include posture, early pedagogy, exercises, articulation, and fingering patterns. Illustrated with musical examples as well as photos of the author at the keyboard, Historical Harpsichord Technique can be used for individual or group lessons and for amateurs and professionals.
| Author | : Brian Coleman |
| Publisher | : Villard |
| Total Pages | : 530 |
| Release | : 2009-03-12 |
| Genre | : Music |
| ISBN | : 030749442X |
A Tribe Called Quest • Beastie Boys • De La Soul • Eric B. & Rakim • The Fugees • KRS-One • Pete Rock & CL Smooth • Public Enemy • The Roots • Run-DMC • Wu-Tang Clan • and twenty-five more hip-hop immortals It’s a sad fact: hip-hop album liners have always been reduced to a list of producer and sample credits, a publicity photo or two, and some hastily composed shout-outs. That’s a damn shame, because few outside the game know about the true creative forces behind influential masterpieces like PE’s It Takes a Nation of Millions. . ., De La’s 3 Feet High and Rising, and Wu-Tang’s Enter the Wu-Tang (36 Chambers). A longtime scribe for the hip-hop nation, Brian Coleman fills this void, and delivers a thrilling, knockout oral history of the albums that define this dynamic and iconoclastic art form. The format: One chapter, one artist, one album, blow-by-blow and track-by-track, delivered straight from the original sources. Performers, producers, DJs, and b-boys–including Big Daddy Kane, Muggs and B-Real, Biz Markie, RZA, Ice-T, and Wyclef–step to the mic to talk about the influences, environment, equipment, samples, beats, beefs, and surprises that went into making each classic record. Studio craft and street smarts, sonic inspiration and skate ramps, triumph, tragedy, and take-out food–all played their part in creating these essential albums of the hip-hop canon. Insightful, raucous, and addictive, Check the Technique transports you back to hip-hop’s golden age with the greatest artists of the ’80s and ’90s. This is the book that belongs on the stacks next to your wax. “Brian Coleman’s writing is a lot like the albums he covers: direct, uproarious, and more than six-fifths genius.” –Jeff Chang, author of Can’t Stop Won’t Stop “All producers and hip-hop fans must read this book. It really shows how these albums were made and touches the music fiend in everyone.” –DJ Evil Dee of Black Moon and Da Beatminerz “A rarity in mainstream publishing: a truly essential rap history.” –Ronin Ro, author of Have Gun Will Travel
| Author | : Jacques Pépin |
| Publisher | : Open Road Media |
| Total Pages | : 740 |
| Release | : 2012-11-13 |
| Genre | : Cooking |
| ISBN | : 1480401609 |
The “concise, informative, indispensable” work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain). For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the shelves in the seventies. Now Pépin revisits the works that made him a household name in a completely revised and updated edition of his classic book. Filled with thousands of photographs demonstrating techniques; new advice and tips; and hundreds of recipes ranging from simple to sublime, this is the must-have manual for any kitchen aficionado. Pépin offers step-by-step instructions on every aspect of cooking, including: learning basics, such as how to use knives correctly and how to cut a flawless julienne; conquering classic recipes, such as crêpes suzette and hollandaise sauce; creating whimsical and elegant decorations, such as olive rabbits and tomato flowers; tackling inventive ways of becoming a culinary superstar, such as turning an old refrigerator into a makeshift smoker; and much more. No matter the recipe or skill, Pépin has time-tested instructions on how to do it like the pros—and Jacques Pépin New Complete Techniques brings all of the master chef’s secrets into one easy-to-use guide, guaranteed to please any palate, wow any guest, and turn any home cook into a gastronomic expert.
| Author | : Jacques Pépin |
| Publisher | : Holiday House |
| Total Pages | : 488 |
| Release | : 1978 |
| Genre | : Cookery |
| ISBN | : |
| Author | : Pedro de Alcantara |
| Publisher | : The Crowood Press |
| Total Pages | : 277 |
| Release | : 2021-04-26 |
| Genre | : Body, Mind & Spirit |
| ISBN | : 1785008390 |
To live is to face problems and to find solutions for them. We do so consciously or unconsciously, using intuition, reason, imagination and many other faculties. We notice a situation, we draw conclusions from what we see, hear and feel, and we act on our conclusions in a constant process of observation, analysis and remedy. 'My shoulders are tight, because I am under a lot of stress, I need a good massage.' We observe a problem (tight shoulders), analyse the cause (stress) and seek a remedy for it (the massage). But what if we have misunderstood the problem? What if our description of the problem is based on false perceptions, or our analysis on false assumptions? What if the solution aggravates the problem? This book is about our suppositions, habits and behaviours. It is about posture and attitude, tension and relaxation, movement and rest. It is about interpersonal relationships, sports and performing arts. Above all, it is about embodied emotions and the body that thinks and feels. In this fully revised new edition, Pedro de Alcantara invites you to redefine the meaning of health and wellbeing, using the insights and tools developed by a man of genius: F.M Alexander.
| Author | : Julia Child |
| Publisher | : National Geographic Books |
| Total Pages | : 0 |
| Release | : 1999-09-14 |
| Genre | : Cooking |
| ISBN | : 0375404317 |
Two legendary cooks invite us into their kitchen and show us the basics of good home cooking. Julia Child and Jacques Pépin are synonymous with good food, and in these pages they demonstrate techniques (on which they don’t always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage are carefully spelled-out recipes flanked by Julia’s and Jacques’s comments—the accumulated wisdom of two lifetimes of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook. So sharpen your knives and join in the fun as you learn to make: • Appetizers: from traditional and instant gravlax to your own sausage in brioche and a country pâté • Soups: from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi • Eggs: omelets and “tortillas”; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés • Salads and Sandwiches: basic green and near-Niçoise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat • Potatoes: baked, mashed, hash-browned, scalloped, souffléd, and French-fried • Vegetables: the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed • Fish: familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery • Poultry: the perfect roast chicken (Julia’s way and Jacques’s way); holiday turkey, Julia’s deconstructed and Jacques’s galantine; their two novel approaches to duck • Meat: the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb • Desserts: crème caramel, profiteroles, chocolate roulade, free-form apple tart—as you make them you’ll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings • And much, much more . . . Throughout this richly illustrated book you’ll see Julia’s and Jacques’s hands at work, and you’ll sense the pleasure the two are having cooking together, tasting, exchanging ideas, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.
