Sabtu, 07 Januari 2012

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Alton Brown is a foodie phenomenon: a great cook, a very funny guy, and—underneath it all—a science geek who’s as interested in the chemistry of cooking as he is in eating. (Well, almost.) Here, finally, are the books that Brown’s legion of fans have been salivating for—two volumes that together will provide an unexpurgated record of his long-running, award-winning Food Network TV series, Good Eats. 
 
From Â"Pork Fiction” (on baby back ribs), to Â"Citizen Cane” (on caramel sauce), to Â"Oat Cuisine” (on oatmeal), every hilarious episode is represented. Each book—the second will be published in fall 2010—is illustrated with behind-the-scenes photos taken on the Good Eats set. Each contains more than 140 recipes and more than 1,000 photographs and illustrations, along with explanations of techniques, lots of food-science information (of course!), and more food puns, food jokes, and food trivia than you can shake a wooden spoon at.

Good Eats 2: The Middle Years picks up where the bestselling Good Eats: The Early Years left off. Showcasing everything Alton Brown fans (and they are legion!) have ever wanted to know about his award-winning television show, The Middle Years is chock-full of behind-the-scenes photographs and trivia, science-of-food information, cooking tips, andâ€"of courseâ€"recipes.

 

Brown’s particular genius! lies in teaching the chemistry of cooking with levity and exuberance. In episodes such as “Fit to Be Tied” (meat roulades), “Crustacean Nation” (crab), and “Ill-Gotten Grains” (wheat products), Brown explains everything from how to make the perfect omelet to how to stuff your own sausages. With hundreds of entertaining photographs, along with Brown’s inimitable line drawings and signature witty writing, this comprehensive companion book conveys the same wildly creative spirit as the show itself.
The writer with a claim to being the world’s foremost literary escape artist is back, with an intoxicating novel about the business and pleasure of wine, set in his beloved Provence. Max Skinner has recently lost his job at a London financial firm and just as recently learned that he has inherited his late uncle’s vineyard in Provence. On arrival he finds the climate delicious, the food even better, and two of the locals ravishing. Unfortunately, the wine produced! on his new property is swill. Why then are so many people interested in it? Enter a beguiling Californian who knows more about wine than Max doesâ€"and may have a better claim to the estate. Fizzy with intrigue, bursting with local color and savor, A Good Year is Mayle at his most entertaining.

As Good Eats enjoys its 14th season on the Food Network, its popularity continues unabated. Fans can’t get enough of Alton Brown’s wildly inventive, science-geeky, food-loving spirit. It’s no wonder, then, that the first two volumes in STC’s Good Eats series were New York Times bestsellers.

Like Volumes 1 and 2, Good Eats 3: The Later Years packs a bounty of information and entertainment between its covers. More than 200 recipes are accompanied by hundreds of photographs, drawings, and stills from the show, as well as lots of science-of-food facts, cooking tips, food trivia, behind-the-scenes glimpsesâ€"and bonus sock puppet instructions! ! In chapters devoted to everything from pomegranates to pretz! els, min cemeat to molasses, Alton delivers delicious recipes along with fascinating background in a book that’s as fun to read as it is to cook from. Good Eats 3 will be a must-have addition to the bookshelves and kitchen counters of Alton lovers everywhere.

Praise for Good Eats 3: The Later Years:

“A victory lap” 
â€"Chicago Tribune

“The hefty book is filled with health information and tips on how to become a better home cook, all told in the breezy style that made Alton Brown’s show so accessible and fun. Plus there is a pattern and stickers for making sock puppets. She was wonderful, but Julia Child never taught you how to make a sock puppet, did she?”
 â€"Oregonian

“Alton’s cookbooks are non-traditional to say the least. In addition to great recipes, they’re loaded with humor, science, and great tips on selecting ingredients.”
â€"! Northeast Flavor magazine

“Much like Good Eats the show, the book can carry many labelsâ€"or, more to the point, defy labels altogether.”
â€"The Record

“His best yet.” â€"LAWeekly.com

Brilliant and original, A Thousand Years of Good Prayers introduces a remarkable new writer whose breathtaking stories are set in China and among Chinese Americans in the United States. In this rich, astonishing collection, Yiyun Li illuminates how mythology, politics, history, and culture intersect with personality to create fate. From the bustling heart of Beijing, to a fast-food restaurant in Chicago, to the barren expanse of Inner Mongolia, A Thousand Years of Good Prayers reveals worlds both foreign and familiar, with heartbreaking honesty and in beautiful prose.

“Immortality,” winner of The Paris Review’s Plimpton Prize for new writers, tells the story of a young ! man who bears a striking resemblance to a dictator and so find! s a call ing to immortality. In “The Princess of Nebraska,” a man and a woman who were both in love with a young actor in China meet again in America and try to reconcile the lost love with their new lives.

“After a Life” illuminates the vagaries of marriage, parenthood, and gender, unfolding the story of a couple who keep a daughter hidden from the world. And in “A Thousand Years of Good Prayers,” in which a man visits America for the first time to see his recently divorced daughter, only to discover that all is not as it seems, Li boldly explores the effects of communism on language, faith, and an entire people, underlining transformation in its many meanings and incarnations.

These and other daring stories form a mesmerizing tapestry of revelatory fiction by an unforgettable writer.


From the Hardcover edition.Brand New!!!

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