Looking for a binding machine, and wondering what you can accomplish with one at home? Here are nine great ideas to help get those creative juices flowing.
Family History. Putting together a history of your family is a great project and one that will be appreciated for generations to come. You can conduct interviews of senior members of your family, research the eras and locations where member of your family settled, and gather news stories, family photographs, and other historical items to help you with your work. There are numerous genealogy programs available online and on CD-ROM, so there’s no reason not to get started on producing your family history book today!
Poetry. Whether you just want to get your own poems together in one place, or you and a few friends want to create an anthology to draw some attention to your work, publishing your own poetry is a great solution. With the right machine, you can make a finished product that looks like it came from a publishing house, or make smaller chapbooks to hand out to friends, family and potential publishers.
Family Yearbooks. From first steps to packing for college, putting your family’s year together in book form is a great way to keep your photos, memories, and accomplishments all in one place. These also make great gifts, and each member of your family will want to have one on his or her shelf.
Family Reunion Books. Before your next big family reunion, send out some questionnaires and requests for photographs so that each family will be represented. Then take a lot of photos of the family reunion and put them together in a book you can send out as holiday gifts. It’s a great way for everyone to stay in touch and to remember the fun they had.
Cookbooks. Whether you want to put together a book of your own recipes to share with friends and family (or the world at large), or you are part of a church or another organization that wants to raise some funds, creating your own cookbook on your own binding machine is a great and satisfying project that will be appreciated and used for years to come.
Photo Books. Vacations, holidays, and special events can be great subjects of photo books, and with your own thermal binding system, you can make as many or as few copies as you wish, whenever you like, quickly and easily.
Novels and Short Stories. If you are a budding author, you don’t need to seek the approval of a far away publisher in order to see your work in hardcover form. Get your own binding machine and get your hard work out into the world on your own terms.
Coloring Books. With your own binding machine and some photo processing software, you can create your own custom made coloring books for your kids. Use photos from a recent outing, or of family members, and just watch how much fun the little ones have.
Art Books. If you are looking for ways to display your artwork in a form that you can carry around in your backpack, you should consider taking high-quality photos of your work and binding it all in a hardcover or wire-o book.
About the Author
If you are interested in more information about how the right Binding Machine can help you with your home-publishing project, you might want to visit MyBinding.com. They offer a great price on binding equipment and they even offer Free Shipping on orders over $75.00. Plus, they carry a full line of Binding Supplies, in all brands and capabilities. Check it out today!
722 I have seen many business programs and yours tops them all. – Part 1
All the appetizing and inspiring recipes from 2010 can be found in this all-new collection by the editors of Cooking Light. This volume is filled with more than 700 recipes to bring new dishes and flavor combinations to your table, as well as fresh takes on all-time favorites. Over 70 full-color photographs, fresh ingredients, quick tips, the latest cooking techniques, and information about innov…
A celebration of down-home cookery and family traditions presents an array of Southern comfort-style cooking with a contemporary twist, including such favorites as Mexican tortilla soup, stuffed pork chops, blackberry cobbler, and breakfast sausage casserTitle: Georgia Cooking in an Oklahoma KitchenAuthor: Yearwood, TrishaPublisher: Random House IncPublication Date: 2008/04/15Number of Pages: 224B…
What are some very simple, very fast Polish recipes?
For food prep tomorrow, I need to bring in a recipe from a country I chose.
I chose Poland, and now I am drawing up a blank. All of the recipes I want to use require me to go out and find ingredients I’ve never heard of, or they take forever to make.
Is there a very simple Polish recipe to make, preferably a desert, that I can make with ingredients around the house?
SAUERKRAUT SOUP (Kapusniak)
This is a typical polish winter soup and is very simple to make.
You will notice that sauerkraut is a common ingredient in the Polish kitchen.
Heat butter in a small frying pan and fry the spare ribs briskly to seal in their juices. Gently boil the ribs and all the other ingredients in the water for about 10 minutes, stirring occasionally until the sauerkraut softens. Remove the spare ribs and bay leaf, season to taste and serve. Serves 4.
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SOUR CUCUMBER SOUP (Zupa Ogorkowa)
Another sour flavoured soup
1 litre chicken stock
2 med sized potatoes
2 med sized cucumbers, pickled in brine
25g butter
150 ml sour cream
1 tsp plain flour
salt and pepper to taste
Heat the stock. Peel and dice potatoes and boil them in the stock until soft. Peel the cucumbers and grate them coarsely. Melt the butter and soften the grated cucumber. Add to the stock and potatoes. Taste and add a little brine if necessary – the soup should have a pleasantly sour taste. Mix the sour cream with the flour and stir into the soup. Season with salt and pepper. Serve immediately without bringing back to the boil. Serves 4.
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HERRING WITH SOUR CREAM (Sledzie w Smietanie) Herring is a traditional Polish hors d’oeuvre. There is no lack of herring in Poland, as it is fished in large quantities in the Baltic Sea. There are many different herring dishes, and although they can be eaten fresh, this is the most favourite way of preparing them.
Rinse the herrings and set aside. Peel and dice onions. Mix the onions with the sour cream in a bowl. Add herrings and chill. When ready to serve, decorate with sliced hard-boiled eggs. Serves 4.
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LITTLE FINGERS (Paluszki)
Best served straight from the oven.
Preheat oven to 240C/475F. Combine butter, potato and flour to make a dough. Place on a well-floured board and knead. Refrigerate for 15 minutes, then roll out very thinly. Cut into narrow strips. Place on a well greased baking tray and brush with beaten egg. Sprinkle with salt and caraway seeds. Bake for approx 10 minutes, until golden. Serves 4.
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HUNTERS STEW (Bigos) Poland’s national dish, and one of my favourite dishes. There is a variety in ingredients, some have mushrooms and juniper berries, while others contain apples, venison, lamb or beef. It is best made a two days in advance and reheated on low heat before serving. This enhances the flavour.
50g butter
2 onions, peeled and chopped
1 jar sauerkraut
1 can tomatoes, peeled
1 small white cabbage
300 ml strong beef stock
250g smoked sausage
5 to 6 pork ribs
salt and pepper
Melt butter in a saucepan and fry the onions until golden. Rinse the sauerkraut in cold water, drain thoroughly and mix with the onions. Add the tomatoes. Chop the cabbage finely and mix in. Add the stock, stirring well, and then the pork ribs. Slice the sausage and add into the stew. Allow to simmer on low heat for one hour. Season to taste. Remove from heat and leave covered for 24 hours. Refrigerate and reheat before serving. Serves 8.
Note: If you prefer the dish to be more sour, add more sauerkraut.
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MEATLOAF STUFFED WITH EGGS (Klopsy)
A simple yet satisfying Polish dish.
2 eggs, hard-boiled
50g stale bread
25g onion
20g butter
500g ground beef, pork or a mixture of both
1 egg, beaten
25g breadcrumbs
1 tbs chopped fresh parsely
oil/butter to grease baking dish
salt and pepper
Peel the hard-boiled eggs and quater them lengthwise. Soak the stale bread in water, and when soft, squeeze out the excess water and mince. Peel and chop the onion and fry in butter until lightly golden – set aside. Mince the meat with the bread, onion and beaten egg. Add salt and pepper and knead until all ingredients are combined.
Sprinkle the breadcrumbs on a large board and place the meat mixture on top, spreading it fairly thin to form a rectangle (A4 size). Place egg quarters along one side, pointing them towards the middle. Sprinkle with parsely. Roll the meat up into a thick cylinder, starting from the side where the eggs are so that they will be in the middle.
Heat the oven to 220C/425F. Grease a fairly deep baking dish. Add the meatloaf, basting with some oil/butter. Cover tray with foil and bake for 1 hour 15 minutes, basting frequently. Cut into slices and serve. Serves 4.
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VEGETABLE DISHES
CABBAGE PARCELS (Golabki)
Golabki which means ‘little pigeons’, vary in their seasoning and stuffing from region to region. Some use rice and meat or rice and mushrooms or even potatoes and onions. These can be made a day in advance and reheated when needed.
1 large cabbage (with big leaves)
175g long grain rice
2 large onions, peeled and chopped
2 cans mushrooms or 450g fresh mushrooms
50g butter
1 1/2 litres tomato juice, vegetable stock or mushroom stock
salt and pepper for seasoning
Slice through the base of the cabbage and cook in lightly salted boiling water until tender. When the leaves are tender, peel off. You may have to peel the first layers first and then return the cabbage to cook and continue peeling the leaves until all are done.
Boil the rice until just tender. Drain and set aside. Fry the onions in 50g butter until softened. Dice the mushrooms and fry lightly with the onions. Mix with the rice and season well. Place a spoonful of the rice mixture in each cabbage leaf and wrap it carefully, folding the ends under like a parcel.
Heat the oven to 200C/400F. Grease a roasting pan and fill it with cabbage parcels, packing them tightly together. Pour over enough tomato juice, vegetable stock or mushroom stock to cover them. Cover and bake in oven for 20 minutes. Remove cover and bake for another 10 minutes to brown the cabbage parcels lightly. Serves 6.
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PIEROGI FILLED WITH SAUERKRAUT AND MUSHROOMS (Pierogi z Kiszonej Kapusty)
Another favourite of mine. Peter and I had our first try at making them and you should have seen the mess we made in the kitchen!! There is a variety of filling which you can try. Some use potatoes or mushrooms and some like it sweet and fill them with fruit. It is recommended that if you use mashed potatoes, the filling should be made at least a day in advance and refrigerated to allow it to dry.
For the dough:
300g plain flour
1 egg
salt
warm water
For the filling:
450g sauerkraut
150g butter
1 onion
110g fresh mushrooms
sour cream to serve
To make the dough, sift the flour, add the egg, salt and sufficient warm water to make a loose dough which holds in shape. Divide the dough into quarters and roll out thinly. Cut out circles 8.5cm in diameter.
To make the filling, chop the sauerkraut finely and saute in 50g of butter. Chop the onion and fry in 25g butter. Dice the mushrooms and fry in remaining butter. Mix everything together.
Place a heaped tablespoon of filling on each circle, fold over and press the edges firmly together to prevent them from opening while cooking. They should be well filled. Bring some salted water to boil and drop the pierogi (a few at a time). When they rise to the surface, turn the heat down and simmer for 5 minutes. Drain and serve with sour cream. Serves 8.
You may not get it right the first time, but lots of practise makes perfect.
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Cucumber Salad (Mizeria)
According to legends, this salad was Queen Bona Sforza’s favourite. Mizeria which means misery in Latin, it was believed that Bona Sforza had cried from homesickness for her native Italy while eating it.
1 large cucumber
150 ml sour cream
juice of half a lemon
1 tsp salt
2 tbs freshly chopped dill (for garnish)
Peel and thinly slice the cucumber. Place it in a colander, sprinkle with salt and leave for 30 minutes for the juices to drain. Rinse and drain thoroughly. Arrange the cucumber in a salad dish. Meanwhile, make the dressing from sour cream and lemon juice. Pour over the cucumber and garnish with dill. Serves 4.
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LETTUCE SALAD (Salata po Polsku)
2 crisp iceberg lettuce
150 ml sour cream
1 tbs chopped dill
1 tsp lemon juice
salt and sugar
2 eggs, hard-boiled and diced
Separate leaves of the lettuce and was and dry it thoroughly. Tear into bite-size pieces and arrange in a salad bowl. Meanwhile make the dressing by add sour cream, chopped dill, lemon juice, salt and sugar. Pour over salad and toss well. Sprinkle with diced eggs and serve. Serves 6.
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APPLE FRITTERS (Jablka Smazone w Ciescie)
Apple crescents dipped in batter.
2 eggs, separated
40g caster sugar
5 tbs single cream
110g plain flour
1 tbs cornflour
450g cooking apples
110g butter or oil
icing sugar
To make the batter, beat the egg yolks with sugar and cream. Whisk the egg whites until very stiff and fold in. Sift the flours and mix in lightly.
Peel, core and cut the apples into rings. Spike the apple rings and turn in the batter. Melt the butter or heat the oil in the frying pan, and drop the apple rings into it. Fry on both sides until golden and nicely puffed up. Pile on a plate, sprinkle icing sugar over them through a fine sieve and serve immediately. Serves 2 to 4.
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Set of 20 transparent acid-free and PVC-free refill pocket pages for C.R. Gibson Recipe Organizers and Recipe Memory Books. Each page holds two 4 x 6 inch recipe cards….
Custom recipe storage in classic black, features top-stitched genuine bonded leather with window frames for embossed letter inserts that slip in easily for instant personalization. CR Gibson’s Pocket Page Recipe Book is the perfect place to organize and store favorite recipes. 20 PVC-free pocket page sheets hold 40 4-inch x 6-inch decorated recipe cards and are easy to wipe clean; 12 tabbed decora…
Keep your takeout drawer orderly with this menu and recipe organizer. It is designed for simplicity inside a three ring binder. This organizer includes 20 top-loading pocket pages, 8 decorated tabbed divider pages, and 1 sheet of 39 preprinted and 9 blank label stickers with categories like meats, vegetables, salad, Mexican, French and Greek. With a stylish cover this binder is sure to keep all yo…
This show features guest chef Lara Blank who prepares outstanding Borscht, Salad Olivier, Beet Salad and Stuffed Peppers! Lara shows the Hippy Gourmet these colorful, Ukranian dishes! For dessert Lara rolls out her line of incredible baked goods that are the signature of her baking company.This product is manufactured on demand using DVD-R recordable media. Amazon.com’s standard return policy will…
Damask recipe box gift set. This classy damask gift set includes 25 bridal shower invitations, envelopes and blank recipe cards. The recipe cards are sent with the invitation to guests. The guest fills out the card with their favorite recipe and brings it to the shower for the bride to be. Box measures 6 3/4 x 3 1/2 x 4 5/8….
5 x 7 inch premium quality folded paper greeting card. Find Christmas cards for everyone on your list at Greeting Card Universe. Send a paper card to your friends and family this year. Let Greeting Card Universe help you find the best Christmas card this year. This paper card includes the following themes: holidays, Christmas, and recipe card. Set your paper cards apart this year with Recipe / Coo…
5 x 7 inch premium quality folded paper greeting card. Find Christmas cards for everyone on your list at Greeting Card Universe. Send a paper card to your friends and family this year. Allow Greeting Card Universe to handle all your Christmas card needs this year. This paper card includes the following themes: holidays, Christmas, and recipe. Greeting Card Universe has the best Recipe / Cooking Ca…
miBook? Pasta, Pizza And Salads Memory CardPre-loaded with 150 healthy recipes from Food Network favorites such as Every Italian and Barefoot Contessa Recipes include hand tossed pizzas, casseroles, home made pasta, traditional salads, dressings and moreMove through each recipe step-by-step, seeing how it should look at every turn Meal planner option helps you select recipe options based main ingr…
Damask gift set includes 25 bridal shower invitations envelopes and blank recipe cards The recipe cards are sent with the invitation to guests The guest fills out the card with their favorite recipe and brings it to the shower for the bridetobe 6 18 X 3 12 X 4 58
Take pleasure in collecting recipes, adapting them to your own taste, and keeping your favorites in one place for convenience and posterity. Pocket dividers for storing recipe clippings and blank pages for copying recipes, jotting down cooking notes, or planning a meal. A selection of Ina’s favorite appetizer, soup, salad, vegetable, dinner, dessert, and breakfast recipes.
Life is unsure, always eat your dessert first. -Anon How many times have you clipped a recipe from a newspaper or magazine for a fabulous dessert, or printed it off the Internet and then “lost” it in a drawer? Welcome’s charming new A Baker’s Recipe Keeper is designed to be the perfect place to collect and hold the recipes for all your favorite sweets or most successful breads. Just like Welcome’s best-selling Recipe Keeper, but designed specifically for bakers, A Baker’s Recipe Keeper has three-ring binding, which allows for the easy removal and addition of new pages in a standard 8 1/2 x 11″ size. Blank sheets are ready to be filled in with handwritten recipes, while the empty clear plastic adhesive sheets provide the perfect storage for published recipes photocopied from cookbooks or recipe cards from family and friends. With an “equivalents and substitutions” table specifically with baking in mind, as well as other useful tips and suggestions for equipment, A Baker’s Recipe Keeper comes packed with everything a home baker could need. Aside from its wonderful array of practical features, A Baker’s Recipe Keeper makes the perfect gift for everyone thanks to its whimsical design. Featured on each tab is vintage artwork and inspiring quotes from famous dessert lovers such as Marie Antoinette, George Bernard Shaw, and Homer Simpson. Collecting recipes, for breads, muffins, pies and sweets has never been so fun and easy — so start clipping, and bon appétit! Colorful tabs separate and organize recipes by type and occasion for simple, easy access, including: Breads Brownies & Bars Cakes & Cupcakes Cookies Muffins & Quick Breads Pies, Tarts, Cobblers & Crisps Holidays Favorites
Author autographed bookplates available! While supplies last. In a convenient hardcover spiral format. This great big collection of recipes, straight from America’s heartland, dishes up classic down-home goodness, from super sweet spare ribs to cherry-delight pie. America’s Hometown Recipe Book gathers together 800 delicious, beloved, and tried-and-true recipes that have been served up at churches and state fairs across the nation, from Catawissa, Pennsylvania, to Tuscola, Texas, to Carlsbad, California. Culled from Black Dog’s three successful books Church Suppers, Church Socials, and Blue Ribbon Recipes, the recipes included here represent the very best of the best that hometown America has to offer. From breakfasts to desserts, these recipes have been served to hungry crowds, both large and small, for generations. The reviews are always raves and many of these dishes have garnered blue ribbons. Organized by type of food, chapters include Breakfast; Brunch; Appetizers; Soups and Sandwiches; Poultry and Game; Meat; Fish; Vegetables; Breads, Rolls, and Biscuits; Preserves; Pies, Cookies, and Cakes. You’ll find lip-smacking recipes such as Easy Cheesy-Chile Bean Tomales, Spinach Cheese Squares, Lizzie’s Crab Casserole, Vidalia Onions au Gratin, Green Veggie Frittata, Lemon Chiffon Torte, Peanut Butter Fudge, Jalepeño Jelly, and hundreds more. Packaged in a spiral binder that has a pocket on the front cover for keeping recipe clippings, America’s Hometown Recipe Book also includes 12 blank recipe cards to fill out and give to friends, family, and neighbors.
Damask gift set includes 25 bridal shower invitations envelopes and blank recipe cards. The recipe cards are sent with the invitation to guests. The guest fills out the card with their favorite recipe and brings it to the shower for the bridetobe. 6 1/8 X 3 1/2 X 4 5/8 .
Protects your recipes while you cook! Unique patented system of hinged windows allows for easy access and viewing of recipes – 6 hinged compartments. Holds any 4×6 or 3×5 recipe card. Each organizer includes 50 decorative 4″ x 6″ recipe cards, 19 category divider cards (including 4 blank) and 6 window labels. Size: 7″wide x 9″long x 5″high
Black and white Damask design Recipe Box Invitation Set. Gift set includes 25 bridal shower invitations envelopes and blank recipe cards. Recipe cards are sent with invitation to guests and guests bring filled out cards with favorite to the shower to create a oneofakind gift for the bride. Box is 61/8 by 31/2 by 45/8 . Look for all of Hortense B. Hewitt s Damask pattern wedding accessories.
Love, cherish, and eat well together for the rest of your lives. The Bride & Groom First and Forever Recipe Box is a wedding keepsake the couple will treasure. Inside the vintage-style, collectible tin box are classic recipes adapted from Mary Corpening Barber and Sara Corpening Whiteford’s best-seller, Bride & Groom First and Forever Cookbook. In addition to recipes such as Chicken Soup for Your Soul Mate and Better Than Grandma’s Meatloaf, there are blank cards for the couple to add family favorites. The perfect shower gift! Includes: 50 delicious recipes including appetizers, main dishes, and desserts 50 blank cards for you to fill in family favorites and new treats 7 tabs: appetizers, soups, salads, entrees, side dishes, breakfast, and sweets
My brother, for some inexplicable reason, likes cooking now. I’m not complaining or anything- he’s pretty goof. But I have a very limited budget to get him something for Christmas. I want to get him a small amount of a rare spice or something (but not truffle oil) or a small piece of cooking equipment. (we already have quite a lot of equipment at home, and he has several knives) He doesn’t like to use recipes, so a cookbook is out… Any suggestions?
Saffron threads are a good spice to have on hand. High grade, real vanilla beans are also usually welcome by serious cooks. I could give you some ideas you could order off the internet, but it’s kind of too late for that. You’d never get it in time for Christmas
Black garlic is all the rage right now: http://www.amazon.com/Black-Garlic-1-27oz-product-Korea/dp/B0025RG3KC/ref=sr_1_3?ie=UTF8&qid=1293053428&sr=8-3
Or how about a garlic press? Do you have one of those? A good set of wooden spoons is also a nice gift for a cook.
******** LIMITED TO 500 COPIES PRODUCED ******** This CD-ROM contains the complete Ambient Cookbook II album in MP3 format. Each CD of the original Ambient Cookbook II compilation is encoded in MP3 format and put on this CD-ROM as one large track.
The original compilation exists out of four CDs and therefore this CD-ROM is split up into four different parts. All the tracks (parts) are encoded at 3…
1993 CD was MADE in EUROPE ONLY.
It is now OUT OF PRINT.
It Contains 4 tracks, with 3 of them being RARE DEMOS, THIS FEATURES , ERIC DOVER, roger joseph manning jr, Andy Sturmer,
The complete track listing is:
1. New Mistake,
2. Sebrina, Paste And Plato – DEMO,
3. The Man I Used To Be – DEMO,
4. Bedspring Kiss – DEMO,
This CD comes in a slim line jewel box with a front insert no back insert eve…
Benny Lacoco is a “food fence”. A load of frozen shrimp falls off of a truck, or perhaps a few cases of olive oil or some nice expensive wine with an unpronounceable name comes into your possession, Benny is the guy who can move it for you. No questions asked. He’s well connected and a man of respect.But there is another side to Benny. He’s a gourmet cook who once aspired to be a renowned restau…
Amazon Best Books of the Month, November 2009: You don’t often see the name Thomas Keller mixed with words like “accessible” or “home cook,” but with Ad Hoc at Home, the award-winning chef presents a collection of recipes destined for the center of the table at casual family gatherings. Don’t throw away your whole notion of “quick and easy,” though, as this is still a casual cookbook filtered thro…
The bestselling phenomenon continues with the newest South Beach Diet cookbook.The amazing success of the first three South Beach Diet books has made publishing history with 14 million copies combined – and is still going strong. Millions of people have been turned on to this healthy lifestyle. Followers of the diet have been asking Dr. Agatston for more recipes that are delicious, healthy, and fa…
The elegant simplicity and exquisite flavor of Deborah Madison’s food make her one of America’s leading cooks. In Vegetarian Cooking for Everyone, she offers more than great food: her book includes comprehensive information about ingredients and techniques, plus more than 800 recipes. The recipes range from dishes as familiar as Guacamole to those as distinctive as Green Lentils with Roasted…
The art of darkroom developing and printing will never go out of style. Master darkroom specialist Steve Anchell is back to prove it in this long-awaited third edition of his enormously successful Darkroom Cookbook. Packed with over 200 “recipes,” some common and others rare gems, you’ll discover something new every time you open this guide, whether you’re new to the darkroom or have been making your own prints for years. In addition to the formulas, you’ll find tons of useful information on developers, push-processing, where to get darkroom equipment, how to set up your own darkroom, how to work and play in your darkroom safely, and much more. This handy guide will become a constant companion for every darkroom enthusiast creating prints at home or in the studio. In addition to complete updates throughout to reflect changes in the availability of chemicals and equipment, this third edition contains all new information on: *Reversal processing *Enlarged negatives *Pyro formulas *Plus expanded sections on printing, pyro, and toning prints Also included for the first time are special technique contributions as well as stunning black and white imagery by Bruce Barnbaum, Rod Dresser, Jay Dusard, Patrick Gainer, Richard Garrod, Henry Gilpin, Gordon Hutchings, Sandy King, Les McLean, Sad Nuseibeh, France Scully Osterman, Mark Osterman, Tim Rudman, Ryuijie, John Sexton, and John Wimberly. Be sure to visit www.darkroomcookbook.com to find useful links, an interactive user forum, and more! Steve Anchell is a photographer and author of The Variable Contrast Printing Manual, and co-author of The Film Developing Cookbook. He has been teaching darkroom and photography workshops since 1979. Steve is a member of the Freestyle Advisory Board of Photographic Professionals. With its unrivalled collection of photographic formulae and easy to understand explanations of photographic processes, The Darkroom Cookbook has long been a favorite with darkroom workers everywhere. Now, with further additions to its formulary, more topics, and contributions by renowned darkroom experts, this new edition promises to be an indispensable Aladdin’s Cave resource to darkroom enthusiasts of all levels. -Tim Rudman, photographer and author The Darkroom Cookbook is an essential compendium of photographic information for anyone interested in high-quality darkroom work. -John Sexton, photographer *Packed with rare techniques for silver-based processing clearly explained by a darkroom master so you can create your own stunning prints at home or in the studio *Contains over 200 formulas – follow along step-by-step, or experiment with your own variations to develop new recipes! *Includes a brand-new chapter on analog variable contrast printing *Visit the new supplemental website to find useful links and an interactive user forum
Sure to establish itself as the new benchmark on the subject, this cookbook features game in all its forms–furred, feathered, and fish. It shows that game offers many wonderful and affordable choices for the home cook and just how easy it is to source, prepare, and cook–something that precious few cooks seem to realize. Written with extreme clarity, insight, and passion, and divided into chapters on “four legs,” “two legs,” and “no legs,” this book explores every possible part of the world of game that a cook could ever wish to know. Fully illustrated throughout, the stunning photography is fittingly all-encompassing and informative. Recipes include Pigeon and Foie Gras Pastry; Pot-roast Mallard, Quince and Star Anise; Venison Osso Bucco; Deep-fried, Bread-crumbed Rabbit; Seared Rare Tuna and Peppercorns; and Wild Boar “Vindaloo.”
New York Times bestselling and award-winning author and National Book Award finalist Allegra Goodman’s “most robust, fully realized and trenchantly meaningful work yet” (Publishers Weekly), a Sense and Sensibility for the Internet age. Two sisters, opposites in every way. Twenty-eight-year-old Emily is the pragmatic CEO of a Silicon Valley startup, and twenty-three-year-old Jessamine is a grad student in philosophy and a part-timer at Yorick’s Used and Rare Books in Berkeley. But life tests the sisters and their theories. Emily’s success in the dot-com bubble has its costs, while Jess’s work on a cache of rare cookbooks pulls her closer to her charming, arrogant employer.
When you need practical hands-on support for Active Directory, the updated edition of this extremely popular Cookbook provides quick solutions to more than 300 common (and uncommon) problems you might encounter when deploying, administering, and automating Microsoft’s network directory service. For the third edition, Active Directory expert Laura E. Hunter offers troubleshooting recipes based on valuable input from Windows administrators, in addition to her own experience. You’ll find solutions for the Lightweight Directory Access Protocol (LDAP), ADAM (Active Directory Application Mode), multi-master replication, Domain Name System (DNS), Group Policy, the Active Directory Schema, and many other features. The Active Directory Cookbook will help you: Perform Active Directory tasks from the command line Use scripting technologies to automate Active Directory tasks Manage new Active Directory features, such as Read-Only Domain Controllers, fine-grained password policies, and more Create domains and trusts Locate users whose passwords are about to expire Apply a security filter to group policy objects Check for potential replication problems Restrict hosts from performing LDAP queries View DNS server performance statistics Each recipe includes a discussion explaining how and why the solution works, so you can adapt the problem-solving techniques to similar situations. Active Directory Cookbook is ideal for any IT professional using Windows Server 2008, Exchange 2007, and Identity Lifecycle Manager 2007, including Active Directory administrators looking to automate task-based solutions. “It is rare for me to visit a customer site and not see a copy of Active Directory Cookbook on a shelf somewhere, which is a testament to its usefulness. The Cookbook takes the pain out of everyday AD tasks by providing concise, clear and relevant recipes. The fact that the recipes are provided using different methods (graphical user interface, command line and scripting) means that the book is suitable for anyone working with AD on a day-to-day basis. The introduction of PowerShell examples in this latest edition will be of particular interest for those looking to transition from VBScript. Laura has also done a great job in extending the Cookbook in this edition to encompass the broad range of changes to AD in Windows Server 2008.” –Tony Murray, Founder of Activedir.org and Directory Services MVP “If you already understand Active Directory fundamentals and are looking for a quick solution to common Active Directory related tasks, look no further, you have found the book that you need.” –joe Richards, Directory Services MVP “The Active Directory Cookbook is the real deal… a soup-to-nuts catalog of every administrative task an Active Directory administrator needs to perform. If you administer an Active Directory installation, this is the very first book you have to put on your shelf.” –Gil Kirkpatrick
Rachel Saunders’s The Blue Chair Jam Cookbook is the definitive jam and marmalade cookbook of the 21st century. In addition to offering more than 100 original jam, jelly, and marmalade recipes, master jam artisan Rachel Saunders shares all of her technical preserving knowledge, as well as her unique jam maker’s perspective on fruit. Rachel combines nostalgia with a modern, sustainable approach to creating fresh and vividly flavored preserves. The recipes are divided into chapters based on the seasons, and each chapter is organized by month and type of fruit. Sample recipes include Strawberry-Marsala Jam with Rosemary, Italian Lemon Marmalade, and Early Girl Tomato Jam. More than 100 stunning photographs by Sara Remington illustrate each part of the preserving process–from the different stages of cooking to testing for doneness to the final canning stage. Each recipe includes an approximate yield and a suggested shelf life, in addition to details on recommended equipment, including Rachel’s beloved copper jam pot. The Blue Chair Jam Cookbook gives all measurements by weight rather than volume, making it the most exact and reliable American jam book on the market. More than 20 recipe variations are provided, along with detailed information about common and rare fruits, hybrid varieties, and flavor combinations. Nothing is left to chance or overlooked; Rachel explains every aspect of jam and marmalade making in step-by-step detail. The Blue Chair Jam Cookbook is a one-of-a-kind, must-have resource for home and professional cooks alike.
2005 IACP Award Finalist – American Category Nobody knows Tex-Mex like Houstonian Robb Walsh, who has spent much of his career researching the vibrant Mexican-American-and-Texan kitchen. Now he shares all the savory details in a comprehensive Tex-Mex bible, filled with outsize characters, fascinating stories, rare archival photographs, and of course great recipes for making an easy-to-elegant range of classic and nuevo dishes. The Tex-Mex Cookbook takes readers from the Spanish missions of the eighteenth century to the nineteenth century’s short-lived Republic of Texas and beyond, capturing the flavor of old San Antonio’s Chile Queens as well as the distinctively homespun inventions of rural border towns in lively prose and historic photographs. From the birth of corn chip mania to the booming Tex-Mex aisles in supermarkets across America, The Tex-Mex Cookbook reveals how America’s oldest regional cuisine became a nationwide passion. Recipes include tacos, enchiladas, and authentic Texas chili, as well as fajitas, nachos, and Frito pie. Upscale contemporary selections such as Wild Mushroom Chalupas and Prickly Pear Margaritas bring this western saga up-to-the-minute. A food fiesta that will delight home cooks and history buffs alike, The Tex-Mex Cookbook celebrates this inimitable culinary culture with the fact-filled, fun-filled tribute it deserves. Robb Walsh is the author of the acclaimed Legends of Texas Barbecue Cookbook and is the restaurant critic for the Houston Press. Winner of two James Beard Awards, he has written for Gourmet magazine and National Public Radio. Also the author of A Cowboy in the Kitchen and Nuevo Tex-Mex, he lives in Houston, Texas.
As Moosewood Restaurant is to Ithaca and the Black Dog is to Martha’s Vineyard, Cafe Pongo is to Tivoli, New York. For more than seven years, Cafe Pongo has won the hearts–and taste buds–of visitors and regulars with its wide range of savory sides, mouthwatering entrees and decadent desserts. This cookbook features a variety of tempting dishes, ranging from baked goods and breads for which Cafe Pongo is famous to a selection of devastating cocktails. Everyone from carnivores to serious vegetarians will find dishes to tempt their palates, including Toasted Hot Cakes with Caramelized Pineapple, Roasted Garlic and Late Summer Tomato Soup, Crusted Rare Tuna Over Greens with Ginger Horseradish Vinaigrette, Maple Brioche Sticky Buns, and many more. Fifteen charming black-and-white photographs throughout the book evoke a strong sense of place. As eclectic as the restaurant it celebrates, this is a delicious tribute to classic American fare with a twist.
“The Red Cat is the quintessential modern American restaurant—casual and fun but still a little elegant, with food that is familiar yet sophisticated. Jimmy Bradley brings that same spot-on sensibility to his cookbook, filled with delicious recipes for real home cooks.” —John Willoughby, executive editor of Gourmet Jimmy Bradley’s inviting and spirited take on food comes alive every night at The Red Cat, a convivial American restaurant that has anchored New York City’s Chelsea district since 1999. As the New York Times put it, “It’s the exceedingly rare place where unabashedly hearty preparations and ingredients meet seasonal produce and whimsical flourishes, where comfort and classicism welcome innovation without letting it run roughshod.” Now you can enjoy the charm and the food of The Red Cat in your own kitchen, with Bradley’s straightforward, thoroughly satisfying, and fun-to-read first cookbook. In Bradley’s cuisine, the Italian-American classics of his childhood meet sensible New England accents and the creative energy of Manhattan in dishes like a pristine sauté of zucchini and toasted almonds topped with salty Pecorino Romano cheese; a surprising—and surprisingly delicious—peach and pancetta risotto; or a lusty prime New York shell steak with Yukon Gold potatoes, fennel, aïoli, and Cabernet. The techniques are basic, not fussy; the ingredients easy-to-find, not esoteric; the flavors bold, not flighty. The Red Cat Cookbook is more than just a collection of fabulous recipes—it’s Bradley’s unique take on feeding loved ones and making guests feel at home, and it’s for everyone who wants home to be as warm and welcoming as The Red Cat.
Heralded as “a modern day Jane Austen” by USA Today, National Book Award finalist and New York Times bestselling author Allegra Goodman has compelled and delighted hundreds of thousands of readers. Now, in her most ambitious work yet, Goodman weaves together the worlds of Silicon Valley and rare book collecting in a delicious novel about appetite, temptation, and fulfillment. Emily and Jessamine Bach are opposites in every way: Twenty-eight-year-old Emily is the CEO of Veritech, twenty-three-year-old Jess is an environmental activist and graduate student in philosophy. Pragmatic Emily is making a fortune in Silicon Valley, romantic Jess works in an antiquarian bookstore. Emily is rational and driven, while Jess is dreamy and whimsical. Emily’s boyfriend, Jonathan, is fantastically successful. Jess’s boyfriends, not so much–as her employer George points out in what he hopes is a completely disinterested way. Bicoastal, surprising, rich in ideas and characters, The Cookbook Collector is a novel about getting and spending, and about the substitutions we make when we can’t find what we’re looking for: reading cookbooks instead of cooking, speculating instead of creating, collecting instead of living. But above all it is about holding on to what is real in a virtual world: love that stays.
