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.

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.

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 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 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.

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.

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.

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 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