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| Author | : Peter Bowerman |
| Publisher | : |
| Total Pages | : 294 |
| Release | : 2021-04 |
| Genre | : |
| ISBN | : 9780967059891 |
Third edition of a detailed how-to guide to starting and growing your own lucrative "commercial" writing practice-writing for corporations and creative agencies, and for hourly rates of $50-125+.
| Author | : Emily Wight |
| Publisher | : arsenal pulp press |
| Total Pages | : 481 |
| Release | : 2015-04-13 |
| Genre | : Cooking |
| ISBN | : 1551525801 |
A down-to-earth cookbook that proves you don't need a lot of money to create nutritious, beautiful meals at home. In this winsome cookbook, blogger Emily Wight offers fantastic recipes, ideas, and advice on how to prepare imaginative, nutritious, and delectable meals without breaking the bank. Perfect for students, families, and anyone on a budget. Well-Fed, Flat Broke proves that while you may occasionally be flat broke, you can always be well fed. This collection of 120 recipes ranges from the simple (perfect scrambled eggs, rice and lentils) to the sublime (Orecchiette with White Beans and Sausage, Mustard-fried Chicken). Chapters are organized by ingredient so that you can easily build a meal from what you have on hand. Well Fed, Flat Broke has flavours to please every palette including Thai, Dutch, Indonesian, and Latin American-inspired recipes such as Kimchi Pancakes, Salvadoran Roast Chicken, and Pantry Kedgeree, reflecting a diverse array of affordable ingredients and products in grocery stores, markets, and delis. Emily is a working mother and wife who lives with a picky toddler in one of Canada's most expensive cities. She offers readers real-talk about food, strategic shopping tips, sound advice for picky eaters, and suggestions on how to build a well-stocked, yet inexpensive pantry. Cooking every night can be challenging for busy families who are short on time and lean in budget; Emily includes plenty of one-pot dishes to keep everyone healthy, full, and happy. With friendly charm and practical advice, Well Fed, Flat Broke will have you eating like a millionaire without having to spend like one. Emily Wight is a writer and home cook who's been blogging about food for the past six years.
| Author | : Jayson Lusk |
| Publisher | : Forum Books |
| Total Pages | : 242 |
| Release | : 2013-04-16 |
| Genre | : Social Science |
| ISBN | : 0307987043 |
A rollicking indictment of the liberal elite's hypocrisy when it comes to food. Ban trans-fats? Outlaw Happy Meals? Tax Twinkies? What's next? Affirmative action for cows? A catastrophe is looming. Farmers are raping the land and torturing animals. Food is riddled with deadly pesticides, hormones and foreign DNA. Corporate farms are wallowing in government subsidies. Meat packers and fast food restaurants are exploiting workers and tainting the food supply. And Paula Deen has diabetes! Something must be done. So says an emerging elite in this country who think they know exactly what we should grow, cook and eat. They are the food police. Taking on the commandments and condescension the likes of Michael Pollan, Alice Waters, and Mark Bittman, The Food Police casts long overdue skepticism on fascist food snobbery, debunking the myths propagated by the food elite. You'll learn: - Organic food is not necessarily healthier or tastier (and is certainly more expensive). - Genetically modified foods haven't sickened a single person but they have made farmers more profitable and they do hold the promise of feeding impoverished Africans. - Farm policies aren't making us fat. - Voguish locavorism is not greener or better for the economy. - Fat taxes won't slim our waists and "fixing" school lunch programs won't make our kids any smarter. - Why the food police hypocritically believe an iPad is a technological marvel but food technology is an industrial evil So before Big Brother and Animal Farm merge into a socialist nightmare, read The Food Police and let us as Americans celebrate what is good about our food system and take back our forks and foie gras before it's too late!
| Author | : Robert W. Bly |
| Publisher | : Holt Paperbacks |
| Total Pages | : 431 |
| Release | : 2007-04-01 |
| Genre | : Business & Economics |
| ISBN | : 1429900156 |
The classic guide to copywriting, now in an entirely updated third edition This is a book for everyone who writes or approves copy: copywriters, account executives, creative directors, freelance writers, advertising managers . . . even entrepreneurs and brand managers. It reveals dozens of copywriting techniques that can help you write ads, commercials, and direct mail that are clear, persuasive, and get more attention—and sell more products. Among the tips revealed are • eight headlines that work—and how to use them • eleven ways to make your copy more readable • fifteen ways to open a sales letter • the nine characteristics of successful print ads • how to build a successful freelance copywriting practice • fifteen techniques to ensure your e-mail marketing message is opened This thoroughly revised third edition includes all new essential information for mastering copywriting in the Internet era, including advice on Web- and e-mail-based copywriting, multimedia presentations, and Internet research and source documentation, as well as updated resources. Now more indispensable than ever, The Copywriter's Handbook remains the ultimate guide for people who write or work with copy. "I don't know a single copywriter whose work would not be improved by reading this book." —David Ogilvy
| Author | : Jeffrey Hamelman |
| Publisher | : John Wiley & Sons |
| Total Pages | : 72 |
| Release | : 2021-04-06 |
| Genre | : Cooking |
| ISBN | : 1119577519 |
When Bread was first published in 2004, it received the Julia Child Award for best First Book from the International Association of Culinary Professionals and became an instant classic. Hailed as a "masterwork of bread baking literature," Jeffrey Hamelman's Bread features over 130 detailed, step-by-step formulas for dozens of versatile rye- and wheat-based sourdough breads, numerous breads made with yeasted pre-ferments, simple straight dough loaves, and dozens of variations. In addition, an International Contributors section is included, which highlights unique specialties by esteemed bakers from five continents. In this third edition of Bread, professional bakers, home bakers, and baking students will discover a diverse collection of flavors, tastes, and textures, hundreds of drawings that vividly illustrate techniques, and evocative photographs of finished and decorative breads.
| Author | : Barry Pollard |
| Publisher | : Simon and Schuster |
| Total Pages | : 577 |
| Release | : 2019-03-06 |
| Genre | : Computers |
| ISBN | : 163835233X |
Summary HTTP/2 in Action is a complete guide to HTTP/2, one of the core protocols of the web. Because HTTP/2 has been designed to be easy to transition to, including keeping it backwards compatible, adoption is rapid and expected to increase over the next few years. Concentrating on practical matters, this interesting book presents key HTTP/2 concepts such as frames, streams, and multiplexing and explores how they affect the performance and behavior of your websites. Purchase of the print book includes a free eBook in PDF, Kindle, and ePub formats from Manning Publications. About the Technology HTTP—Hypertext Transfer Protocol—is the standard for exchanging messages between websites and browsers. And after 20 years, it's gotten a much-needed upgrade. With support for streams, server push, header compression, and prioritization, HTTP/2 delivers vast improvements in speed, security, and efficiency. About the Book HTTP/2 in Action teaches you everything you need to know to use HTTP/2 effectively. You'll learn how to optimize web performance with new features like frames, multiplexing, and push. You'll also explore real-world examples on advanced topics like flow control and dependencies. With ready-to-implement tips and best practices, this practical guide is sure to get you—and your websites—up to speed! What's Inside HTTP/2 for web developers Upgrading and troubleshooting Real-world examples and case studies QUIC and HTTP/3 About the Reader Written for web developers and site administrators. About the Authors Barry Pollard is a professional developer with two decades of experience developing, supporting, and tuning software and infrastructure. Table of Contents PART 1 MOVING TO HTTP/2 Web technologies and HTTP The road to HTTP/2 Upgrading to HTTP/2 PART 2 USING HTTP/2 HTTP/2 protocol basics Implementing HTTP/2 push Optimizing for HTTP/2 PART 3 ADVANCED HTTP/2 Advanced HTTP/2 concepts HPACK header compression PART 4 THE FUTURE OF HTTP TCP, QUIC, and HTTP/3 Where HTTP goes from here
| Author | : Melissa Joulwan |
| Publisher | : Greenleaf Book Group |
| Total Pages | : 88 |
| Release | : 2013-10-22 |
| Genre | : Cooking |
| ISBN | : 0989487504 |
"Grain, sugar, legume, dairy free, Whole 30 approved"--Cover.
| Author | : Peter Bowerman |
| Publisher | : WriteInc. |
| Total Pages | : 307 |
| Release | : 2005 |
| Genre | : Language Arts & Disciplines |
| ISBN | : 0967059852 |
| Author | : Melissa Joulwan |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2016 |
| Genre | : Cooking |
| ISBN | : 9781626343429 |
Offers information on following the paleo diet along with a collection of recipes, and variations, for sauces and seasonings, proteins, vegetables, salads, and fruits.
| Author | : Dianne Jacob |
| Publisher | : Da Capo Lifelong Books |
| Total Pages | : 369 |
| Release | : 2015-07-14 |
| Genre | : Cooking |
| ISBN | : 0738218065 |
The go-to soup-to-nuts guide on how to really make money from food writing, both in print and online With recipe-driven blogs, cookbooks, reviews, and endless foodie websites, food writing is ever in demand. In this award-winning guide, noted journalist and writing instructor Dianne Jacob offers tips and strategies for getting published and other ways to turn your passion into cash, whether it's in print or online. With insider secrets and helpful advice from award-winning writers, agents, and editors, Will Write for Food is still the essential guide to go from starving artist to well-fed writer.
