One of the most respected culinary journalists presents the 20 essential cooking techniques he considers crucial to improving anyone's cooking - whether intermediate cook, committed hobbyist, or professional. The fresh, gorgeous design includes clear and easy to understand process shots for many of the techniques, as well as beautiful colour photographs of the various steps and...(展开全部)

迈克尔·鲁尔曼，畅销美食作家，曾就读于美国厨艺学院（Culinary Institute of America）。勤于笔耕又精于烹饪，堪称是最有厨师灵魂的作家。美食写作生涯获奖无数，曾与多位名厨共事。与美国主厨托马斯·凯勒（Thomas Kel ler）合作《法国洗衣 店餐厅食谱》（The French Laundry Cookbook）、与法国主厨埃里克·里佩尔（Eric Ripert）合著《回归烹饪》（A Return to Cooking）等书，另著有《完美烹饪全书：一看就懂的1000个料理关键字》（The Elements of Cooking）《大厨的诞生》(The Making of a Chef)《大厨的灵魂》(The Soul of a Chef)《美食黄金比例》(RATIO:The Simple Codes Behind the C...(展开全部)

The warm, complex aroma of a fresh-baked loaf of bread can be utterly tantalizing; the first bite, a revelation. In "Bread: A Baker's Book of Techniques and Recipes," award-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking - a kitchen essential for seasoned home bakers and professionals alike. Hamelman, a pr...(展开全部)

A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A HISTORY OF FOOD IN 100 RECIPES, culinary expert and BBC televis...(展开全部)

A double is haunting the world--the double of abstraction, the virtual reality of information, programming or poetry, math or music, curves or colorings upon which the fortunes of states and armies, companies and communities now depend. The bold aim of this book is to make manifest the origins, purpose, and interests of the emerging class responsible for making this new world--...(展开全部)

The ingredients, cooks, techniques and tools that have shaped our love of food. We all love to eat and most of us have a favourite ingredient or dish. In today's world we can get the food we want, when we want it, but how many of us really know where our much-loved recipes come from, who invented them and how they were originally cooked? In this book William Sitwell, culinary e...(展开全部)

Why the popular resonance of 'mansplaining' (despite the intense dislike of the term felt by many men)? It hits home for us because it points straight to what it feels like not to be taken seriously: a bit like when I get lectured on Roman history on Twitter. Britain's best-known classicist Mary Beard, is also a committed and vocal feminist. With wry wit, she revisits the gende...(展开全部)

The divide between the digital and the real world no longer exists: we are connected all the time. How do we find out who we are within this digital era? Where do we create the space to explore our identity? How can we come together and create solidarity? The glitch is often dismissed as an error, a faulty overlaying, but, as Legacy Russell shows, liberation can be found within...(展开全部)

From the internationally acclaimed classicist and New York Times best-selling author comes this timely manifesto on women and power. At long last, Mary Beard addresses in one brave book the misogynists and trolls who mercilessly attack and demean women the world over, including, very often, Mary herself. In Women & Power, she traces the origins of this misogyny to its ancient r...(展开全部)