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Ivan Ramen (Hardcover)
Ivan Orkin; Foreword by David Chang
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R833
R697
Discovery Miles 6 970
Save R136 (16%)
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Ships in 12 - 17 working days
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In 2007, Ivan Orkin, a middle-aged Jewish guy from Long Island, did
something crazy. In the food-zealous, insular megalopolis of Tokyo,
Ivan opened a ramen shop. He was a gaijin (foreigner), trying to
make his name in a place that is fiercely opinionated about ramen.
At first, customers came because they were curious, but word spread
quickly about Ivan's handmade noodles, clean and complex broth, and
thoughtfully prepared toppings. Soon enough, Ivan became a
celebrity - a fixture of Japanese TV programmes and the face of his
own best-selling brand of instant ramen. Ivan opened a second
location in Tokyo and has returned to New York City to open two US
branches. Ivan Ramen is essentially two books in one: a memoir and
a cookbook. In these pages, Ivan tells the story of his ascent from
wayward youth to a star of the Tokyo restaurant scene. He also
shares more than forty recipes, including the complete, detailed
recipe for his signature Shio Ramen; creative ways to use extra
ramen components; and some of his most popular ramen variations.
Written with equal parts candour, humour, gratitude and
irreverence, Ivan Ramen is the only English-language book that
offers a look inside the cultish world of ramen making in Japan. It
will inspire you to forge your own path, give you insight into
Japanese culture, and leave you with a deep appreciation for what
goes into a seemingly simple bowl of noodles.
The highly anticipated complement to the New York Times bestselling
Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the
innovative, addictive cookies, pies, cakes, ice creams, and more
from the wildly popular bakery.
A runaway success, the Momofuku cookbook suffered from just one
criticism among reviewers and fans: where were Christina Tosi's
fantastic desserts? The compost cookie, a chunky chocolate-chip
cookie studded with crunchy salty pretzels and coffee grounds; the
crack pie, a sugary-buttery confection as craveable as the name
implies; the cereal milk ice cream, made from everyone's favorite
part of a nutritious breakfast--the milk at the bottom of a bowl of
cereal; the easy layer cakes that forgo fancy frosting in favor of
unfinished edges that hint at the yumminess inside.
Momofuku Milk Bar finally shares the recipes for these
now-legendary riffs on childhood flavors and down-home
classics--all essentially derived from ten mother recipes--along
with the compelling narrative of the unlikely beginnings of this
quirky bakery's success. It all started one day when Momofuku
founder David Chang asked Christina to make a dessert for dinner
that night. Just like that, the pastry program at Momofuku began,
and Christina's playful desserts helped the restaurants earn praise
from the New York Times and the Michelin Guide and led to the
opening of Milk Bar, which now draws fans from around the country
and the world.
With all the recipes for the bakery's most beloved desserts--along
with ones for savory baked goods that take a page from Chang's
Asian-flavored cuisine, such as Kimchi Croissants with Blue
Cheese--and 100 color photographs, Momofuku Milk Bar makes baking
irresistible off-beat treats at home both foolproof and fun.
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Momofuku (Hardcover)
David Chang
1
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R862
R727
Discovery Miles 7 270
Save R135 (16%)
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Ships in 12 - 17 working days
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From David Chang, currently the hottest chef in the culinary world,
comes this his first book, written with "New York Times" food
critic Peter Meehan, packed full of ingeniously creative recipes.
Already a sensational world star, Chang produces a buzzing fusion
of Korean/Asian and Western cuisine, creating a style of food which
defies easy categorisation. That it is fantastic, there is no
doubt, and that it is eminently cookable, there is also no doubt!
In the words of Chang himself, it is 'Bad pseudo-fusion cuisine'.
The vibrant, urban feel of the book is teamed perfectly with clear
and insightful writing that is both witty and accessible. Backed by
undeniably informed technique and a clearly passionate advocation
of cutting-edge fusion cooking, Chang's "Momofuku" is a stunning,
no-holds barred, debut. The epitome of no-holds barred fusion food,
beloved by most foodies on the planet, lauded by the likes of
Anthony Bourdain and Martha Stewart...the inimitable David Chang
will be over in the UK to promote the book on publication.
This Workbook is designed to reinforce the essential concepts
presented in Clinical Application of Mechanical Ventilation, and
give learners practice with questions written in NRBC format. With
a concise and easy-to-read approach, the new edition of this book
integrates the essential concepts of respiratory physiology with
the clinical application of mechanical ventilation. Extensive
coverage of airway management and weaning criteria, and a concise
view of pharmacotherapy for mechanical ventilation are included.
This edition features new material on special procedures in
mechanical ventilation, chest tubes and placement, proportional
pressure support, airway management, and ventilator waveform
analysis.
Taiwan experienced a highly successful economic transformation in
the last 50 years that produced one of Asia's genuine 'miracles' of
modern development, in terms of improvement in per capita income
and overall quality of material well being for its citizens. The
process, though, involved rapid industrialization and urbanization,
and breakneck mass consumption, that inevitably resulted in rapid
escalation in degradation of the island's fragile air, water, and
land, and produced some of the worst environmental pollution to be
found anywhere in Asia This book examines the causes of Taiwan's
environmental predicament, engaging in Taiwan's unique geological,
geographical, demographical, political, industrial, historical and
economic circumstances. In addition, Jack Williams and Ch'ang-yi
David Chang assess the efforts of the government, NGOs and private
citizens to create a "green" environmentally sustainable island,
with a high tech economy based on the silicon chip, the backbone of
Taiwan's highly successful IT industry. Finally the authors discuss
what can be done to improve Taiwan's environmental future. As the
first commercially available book in English on Taiwan's
environmental problems this is an invaluable read for students and
scholars interested in environmental studies, sustainable
development and the island of Taiwan.
From an environmental perspective, Taiwan not only ranks as one of
the more polluted places on earth, it also has a unique mix of
factors that account for the island's relatively weak standing on
the environmental front. First, the island is relatively small in
proportion to its population so the impact of humans upon the
environment is more intense than in less densely populated places.
Second, the island experienced a highly successful economic
transformation in the last 50 years that produced one of Asia's
genuine 'miracles' of modern development, in terms of improvement
in per capita income and overall quality of material well being for
its citizens. The process, though, involved rapid industrialization
and urbanization, and breakneck mass consumption, that inevitably
resulted in rapid escalation in degradation of the island's fragile
air, water, and land, and produced some of the worst environmental
pollution to be found anywhere in Asia. Third, the island suffered
for more than 40 years under an authoritarian one-party government
that ran the island virtually unchecked in terms of development
policies and allocation of the island's physical resources. The
result was that abuses to the environment were buried under the
rhetoric of higher priorities in the government's ongoing struggle
with the Chinese government in Beijing. In short, the environment
had to wait.
In this book Jack Williams and Ch'ang-yi David Chang examine the
causes of Taiwan's environmental predicament, engaging in Taiwan's
unique geological, geographical, demographical, political,
industrial, historical and economic circumstances with a view to
what can be done to improve Taiwan's environmental future.
The highly anticipated cookbook from Jeremy Fox, the California
chef who is redefining vegetable-based cuisine with global appeal
Known for his game-changing approach to cooking with vegetables,
Jeremy Fox first made his name at the Michelin-starred restaurant
Ubuntu in Napa Valley. Today he is one of America's most
talked-about chefs, celebrated for the ingredient-focused cuisine
he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and
Seasonal Kitchen. In his first book, Fox presents his food
philosophy in the form of 160 approachable recipes for the home
cook. On Vegetables elevates vegetarian cooking, using creative
methods and ingredient combinations to highlight the textures,
flavours, and varieties of seasonal produce and including basic
recipes for the larder.
This book provides an up-to-date account of the many processes
shaping and transforming rural space in various parts of the world.
The various case studies focus on the multi-functionality of the
rural world and the driving forces behind it. The book demonstrates
that rural areas are no longer simply characterized by an
agricultural economy, and instead accommodate multiple
complementary activities. It also touches upon two major changes
that have taken place. The first is the process of rurbanization,
which has led to the clear distinction between town and countryside
becoming blurred: urban traits have penetrated rural areas, and
rural traits have invaded towns. The second change is that rural
areas are increasingly seen as multi-functional, providers not only
of food and other natural resources but also locations for the
generation of renewable energy (wind farms, solar farms, biogas)
and regions for the preservation of biodiversity. These
transformations have resulted in a new understanding and self-image
of rural areas and their populations.
For readers of The Sixth Extinction, a manifesto for meaningfully
confronting our role in climate change and committing to
sustainable, eco-friendly living during an era irrevocably marked
by human activity. Despite our brief tenure on planet Earth, Homo
sapiens have caused an epoch of climate change and declining
ecological diversity: the Anthropocene. This age has been
singularly defined by humans' unique and unprecedented ability to
destroy our only habitat. In the face of global warming and animal
extinction, it is vitally important we collectively turn toward the
cultivation of eco-virtues-a new set of values by which to live-if
there is to be any hope for us and other species to continue to
exist. Within this collection are Nunavut hunters, religious
theologists, acclaimed academics and poets-including writing by
philosopher and poet Jan Zwicky recently deemed a seminal text on
climate change by The Guardian . The contributors bring a wide
breadth of perspectives from diverse realms of philosophy, culture,
belief, and writing style. A Book of Ecological Virtues: Living
Well in the Anthropocene speaks to humanity's mortality and
transience within the study of ecology, including the environmental
ramifications of longer life, improved medicine and treatments, and
even funeral rites. It is a philosophical and timely collection of
essays on how we can embody a more sustainable future through daily
action and habit change. "A significant contribution to
eco-philosophy, and to our collective discourse on the human-nature
relationship."- Laura Sewall , author of Sight and Sensibility: The
Ecopsychology of Perception
The highly anticipated complement to the "New York Times"
bestselling "Momofuku" cookbook, "Momofuku Milk Bar "reveals the
recipes for the innovative, addictive cookies, pies, cakes, ice
creams, and more from the wildly popular bakery.
A runaway success, the "Momofuku" cookbook suffered from just one
criticism among reviewers and fans: where were Christina Tosi's
fantastic desserts? The compost cookie, a chunky chocolate-chip
cookie studded with crunchy salty pretzels and coffee grounds; the
crack pie, a sugary-buttery confection as craveable as the name
implies; the cereal milk ice cream, made from everyone's favorite
part of a nutritious breakfast--the milk at the bottom of a bowl of
cereal; the easy layer cakes that forgo fancy frosting in favor of
unfinished edges that hint at the yumminess inside.
"
Momofuku Milk Bar" finally shares the recipes for these
now-legendary riffs on childhood flavors and down-home
classics--all essentially derived from ten mother recipes--along
with the compelling narrative of the unlikely beginnings of this
quirky bakery's success. It all started one day when Momofuku
founder David Chang asked Christina to make a dessert for dinner
that night. Just like that, the pastry program at Momofuku began,
and Christina's playful desserts helped the restaurants earn praise
from the "New York Times "and the "Michelin Guide "and led to the
opening of Milk Bar, which now draws fans from around the country
and the world.
With all the recipes for the bakery's most beloved desserts--along
with ones for savory baked goods that take a page from Chang's
Asian-flavored cuisine, such as Kimchi Croissants with Blue
Cheese--and 100 color photographs, "Momofuku Milk Bar" makes baking
irresistible off-beat treats at home both foolproof and fun.
The celebrated chef behind Momofuku and star of Netflix's Ugly
Delicious gets uncomfortably real in his New York Times bestselling
memoir. In 2004, Momofuku Noodle Bar opened in Manhattan's East
Village. Its young chef-owner, David Chang, served ramen and pork
buns to a mix of fellow restaurant cooks and confused diners whose
idea of ramen was instant noodles in Styrofoam cups. Eat a Peach
chronicles Chang's journey to becoming one of the most influential
chefs of his generation. Laying bare his mistakes and feelings of
otherness and inadequacy, Chang gives us a penetrating look at
restaurant life... 'Full of humour and honesty, it provides
nourishment and a sense of solidarity' New York Times For fans of
Anthony Bourdain's Kitchen Confidential and Nigel Slater's Toast
For readers of The Sixth Extinction, a manifesto for meaningfully
confronting our role in climate change and committing to
sustainable, eco-friendly living during an era irrevocably marked
by human activity. Despite our brief tenure on planet Earth, Homo
sapiens have caused an epoch of climate change and declining
ecological diversity: the Anthropocene. This age has been
singularly defined by humans' unique and unprecedented ability to
destroy our only habitat. In the face of global warming and animal
extinction, it is vitally important we collectively turn toward the
cultivation of eco-virtues-a new set of values by which to live-if
there is to be any hope for us and other species to continue to
exist. Within this collection are Nunavut hunters, religious
theologists, acclaimed academics and poets-including writing by
philosopher and poet Jan Zwicky recently deemed a seminal text on
climate change by The Guardian . The contributors bring a wide
breadth of perspectives from diverse realms of philosophy, culture,
belief, and writing style. A Book of Ecological Virtues: Living
Well in the Anthropocene speaks to humanity's mortality and
transience within the study of ecology, including the environmental
ramifications of longer life, improved medicine and treatments, and
even funeral rites. It is a philosophical and timely collection of
essays on how we can embody a more sustainable future through daily
action and habit change. "A significant contribution to
eco-philosophy, and to our collective discourse on the human-nature
relationship."- Laura Sewall , author of Sight and Sensibility: The
Ecopsychology of Perception
Located in a working-class neighborhood of Montreal, Joe Beef is at
the center of Montreal's growing reputation as a culinary
destination. Often referred to as the Paris of North America,
Montreal is the second-largest French-speaking city in the world,
and like France, food is at the heart of its identity.
In "The Art of Living According to Joe Beef," co-owners/chefs
Frederic Morin and David McMillan, along with writer and former Joe
Beef staff member Meredith Erickson, present 135 unforgettable
recipes showcasing Joe Beef's unconventional approach to French
market cuisine. Advocating the use of ingredients from local or
family-owned producers whenever possible, this collection of hearty
dishes delivers. The Strip Loin Steak comes complete with ten
variations, Kale for a Hangover wisely advises the cook to eat and
then go to bed, and the Marjolaine includes tips for welding your
own cake mold. Joe Beef's most popular dishes are also represented,
such as Spaghetti Homard-Lobster, Foie Gras Breakfast Sandwich,
Pork Fish Sticks, and Pojarsky de Veau (a big, moist meatball
served on a bone). The "coup de grace" is the Smorgasbord--Joe
Beef's version of a Scandinavian open-faced sandwich--with thirty
different toppings.
This cookbook (of sorts) is packed with personal stories, Fred's
favorite train trips, Dave's ode to French Burgundy, instructions
for building a backyard smoker and making absinthe, a Montreal
travel guide, and "beaucoup plus." With nearly every recipe
photographed in exquisite detail, this nostalgic yet utterly modern
cookbook is a groundbreaking guide to living an outstanding
culinary life.
Never before has there been a phenomenon like Momofuku. A
once-unrecognizable word, it's now synonymous with the
award-winning restaurants of the same name in New York City:
Momofuku Noodle Bar, Ssam Bar, Ko, and Milk Bar. Chef David Chang
has single-handedly revolutionized cooking in America with his use
of bold Asian flavors and impeccable ingredients, his mastery of
the humble ramen noodle, and his thorough devotion to pork.
Momofuku is both the story and the recipes behind the cuisine that
has changed the modern-day culinary landscape. Chang relays with
candor the tale of his unwitting rise to superstardom, which,
though wracked with mishaps, happened at light speed. And the
dishes shared in this book are coveted by all who've dined--or
yearned to--at any Momofuku location (yes, the pork buns are here).
This is a must-read for anyone who truly enjoys food.
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