The French Laundry Cookbook

The French Laundry Cookbook
Author: Anonim
Publsiher: Artisan Books
Total Pages: 325
Release: 1999
ISBN 10: 1579651267
ISBN 13: 9781579651268
Language: EN, FR, DE, ES & NL

The French Laundry Cookbook Book Review:

Offers one hundred and fifty recipes from the French Laundry kitchen, including "parmigiano-reggiano crisps with goat cheese mousse", "shrimp with avocado salsa", and "strawberry and champagne terrine"

The French Laundry, Per Se

The French Laundry, Per Se
Author: Thomas Keller
Publsiher: Artisan Books
Total Pages: 400
Release: 2020-10-27
ISBN 10: 1648290035
ISBN 13: 9781648290039
Language: EN, FR, DE, ES & NL

The French Laundry, Per Se Book Review:

“Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.” —Publishers Weekly, STARRED REVIEW Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurants—The French Laundry in Yountville, California, and per se, in New York City—are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream. Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating. Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle. And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller—“The Lessons of a Dishwasher,” “Inspiration Versus Influence,” “Patience and Persistence”—The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.

The Little French Bakery Cookbook

The Little French Bakery Cookbook
Author: Susan Holding
Publsiher: Skyhorse Publishing, Inc.
Total Pages: 288
Release: 2014-11-11
ISBN 10: 1632200317
ISBN 13: 9781632200310
Language: EN, FR, DE, ES & NL

The Little French Bakery Cookbook Book Review:

What if your hobby turned into attending pastry school in Paris—and a surprising career change? For Susan Holding, that’s exactly what happened. Susan was a nurse turned road warrior teaching medical professionals to use computer software. But on the weekends, her hobby was baking—usually while dreaming about mastering French pastry. While searching for a New England baking course, she mistakenly received information about Le Cordon Bleu’s pastry program in Paris. After careful consideration of the program and completing the application process, she was accepted, and off to Paris she went. Within a year she graduated with honors, left her nursing career, and opened her own bakery and cooking school, the Little French Bakery, in Wisconsin. The Little French Bakery Cookbook takes us through Susan’s stories of success and mishap during her days at pastry school in France. These charming stories are interwoven between one hundred recipes that she has mastered since her days at school. Readers will find recipes both savory and sweet, with delicious flavors that will take them on their own trip to the City of Light. Enjoy such recipes as: • Kitchen sink cookies • Tarte aux Pommes • Onion soup • Boeuf Bourguignon • Oven roasted brussels sprouts and cauliflower While French cuisine can seem intimidating, Susan provides equipment lists, and her own hints and tips to aid readers in becoming the master of their kitchen. Find step-by-step photos to create seemingly difficult pastries at home. Whether new to baking or comfortable in the kitchen, everyone will find something new in The Little French Bakery Cookbook. Embark on your own culinary adventure and taste the delights of Paris! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Bouchon Bakery

Bouchon Bakery
Author: Thomas Keller,Sebastien Rouxel,Susie Heller
Publsiher: Artisan Books
Total Pages: 399
Release: 2012-01-01
ISBN 10: 1579654355
ISBN 13: 9781579654351
Language: EN, FR, DE, ES & NL

Bouchon Bakery Book Review:

Collects recipes from the famed Bouchon Bakery, including chocolate eclairs, cherry-whipped cream doughnuts, poached pears, and sourdough boule.

Bouchon

Bouchon
Author: Thomas Keller
Publsiher: Artisan Books
Total Pages: 360
Release: 2016-10-25
ISBN 10: 1579657540
ISBN 13: 9781579657543
Language: EN, FR, DE, ES & NL

Bouchon Book Review:

Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.

Ad Hoc at Home

Ad Hoc at Home
Author: Thomas Keller
Publsiher: Artisan Books
Total Pages: 368
Release: 2009-11-06
ISBN 10: 1579653774
ISBN 13: 9781579653774
Language: EN, FR, DE, ES & NL

Ad Hoc at Home Book Review:

Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.

Life, on the Line

Life, on the Line
Author: Grant Achatz,Nick Kokonas
Publsiher: Penguin
Total Pages: 432
Release: 2012-03-06
ISBN 10: 1101560738
ISBN 13: 9781101560730
Language: EN, FR, DE, ES & NL

Life, on the Line Book Review:

"One of America's great chefs" (Vogue) shares how his drive to cook immaculate food won him international renown-and fueled his miraculous triumph over tongue cancer. In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world's culinary spotlight, Achatz was diagnosed with stage IV squamous cell carcinoma-tongue cancer. The prognosis was grim, and doctors agreed the only course of action was to remove the cancerous tissue, which included his entire tongue. Desperate to preserve his quality of life, Grant undertook an alternative treatment of aggressive chemotherapy and radiation. But the choice came at a cost. Skin peeled from the inside of Grant's mouth and throat, he rapidly lost weight, and most alarmingly, he lost his sense of taste. Tapping into the discipline, passion, and focus of being a chef, Grant rarely missed a day of work. He trained his chefs to mimic his palate and learned how to cook with his other senses. As Kokonas was able to attest: The food was never better. Five months later, Grant was declared cancer-free, and just a few months following, he received the James Beard Foundation Outstanding Chef in America Award. Life, on the Line tells the story of a culinary trailblazer's love affair with cooking, but it is also a book about survival, about nurturing creativity, and about profound friendship. Already much- anticipated by followers of progressive cuisine, Grant and Nick's gripping narrative is filled with stories from the world's most renowned kitchens-The French Laundry, Charlie Trotter's, el Bulli- and sure to expand the audience that made Alinea the number-one selling restaurant cookbook in America last year. Watch a Video

Under Pressure

Under Pressure
Author: Thomas Keller
Publsiher: Artisan Books
Total Pages: 295
Release: 2016-10-25
ISBN 10: 1579657575
ISBN 13: 9781579657574
Language: EN, FR, DE, ES & NL

Under Pressure Book Review:

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

Ratio

Ratio
Author: Michael Ruhlman
Publsiher: Simon and Schuster
Total Pages: 272
Release: 2009-04-07
ISBN 10: 1416566120
ISBN 13: 9781416566120
Language: EN, FR, DE, ES & NL

Ratio Book Review:

Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

Service Included

Service Included
Author: Phoebe Damrosch
Publsiher: Harper Collins
Total Pages: 240
Release: 2009-10-13
ISBN 10: 0061833789
ISBN 13: 9780061833786
Language: EN, FR, DE, ES & NL

Service Included Book Review:

Kitchen Confidential meets Sex and the City in this delicious, behind-the-scenes memoir from the first female captain at one of New York City's most prestigious restaurants While Phoebe Damrosch was figuring out what to do with her life, she supported herself by working as a waiter. Before long she was a captain at the New York City four-star restaurant Per Se, the culinary creation of master chef Thomas Keller. Service Included is the story of her experiences there: her obsession with food, her love affair with a sommelier, and her observations of the highly competitive and frenetic world of fine dining. She also provides the following dining tips: Please do not ask your waiter what else he or she does. Please do not steal your waiter's pen. Please do not say you're allergic when you don't like something. Please do not send something back after eating most of it. Please do not make faces or gagging noises when hearing the specials—someone else at the table might like to order one of them. After reading this book, diners will never sit down at a restaurant table the same way again.

Manresa

Manresa
Author: David Kinch,Christine Muhlke
Publsiher: Ten Speed Press
Total Pages: 336
Release: 2013-10-22
ISBN 10: 1607743981
ISBN 13: 9781607743989
Language: EN, FR, DE, ES & NL

Manresa Book Review:

The long-awaited cookbook by one of the San Francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the terroir of the Northern California coast. Since opening Manresa in Los Gatos in 2002, award-winning Chef David Kinch has done more to create a sense of place through his food--specifically that of Northern California, where the Santa Cruz Mountains meet the sea--than any other chef at his level. Rather than buy his ingredients from a network of local producers, he closed the loop between farm and table by partnering with nearby Love Apple Farms, which grows almost 100 percent of his produce year round. Kinch's interpretation of these ingredients, drawing on his 30 years in restaurants as well as his far-flung and well-fed travels, are at the heart of the Manresa experience. In Manresa, Chef Kinch details his thoughts on building a dish: the creativity, experimentation and emotion that go into developing each plate and daily menu--and how a tasting menu ultimately tells a deeper story. A literary snapshot of the restaurant, from Chef Kinch's inspirations to his techniques, this book celebrates the creativity behind the food of Manresa and its profound connection to the land and sea of Northern California.

Hubert Keller's Souvenirs

Hubert Keller's Souvenirs
Author: Hubert Keller,Penelope Wisner
Publsiher: Andrews McMeel Publishing
Total Pages: 304
Release: 2012-10-30
ISBN 10: 1449423418
ISBN 13: 9781449423414
Language: EN, FR, DE, ES & NL

Hubert Keller's Souvenirs Book Review:

Souvenirs is a memoir cookbook written by the multitalented Hubert Keller: chef, restaurateur, and Frenchman. Through personal stories and 120 recipes, the book explores his classical training and traces his development as a creative superstar chef. Keller apprentices in a Michelin three star–rated restaurant at the age of 16. He moves from his native Alsace, to southern France, and is inspired by the cuisine of the sun while working with the great French chefs of his time, Roger Vergé, Paul Bocuse, and Gaston Lenôtre. He learns to adapt to challenging new environments in South America, and the United States, and charts his own path into the newest frontiers of the restaurant business. The book is organized by seminal themes in his life; it starts with his family in France, and ends back there in the “Holiday” chapter. The myriad recipes, which have been adapted for the home cook, are intertwined with 125 of Eric Wolfinger's luscious images of family and friends, food and cuisine, and the places and landscapes of France, Las Vegas, and San Francisco, which all make up chef Keller’s life.

A New Napa Cuisine

A New Napa Cuisine
Author: Christopher Kostow
Publsiher: Anonim
Total Pages: 296
Release: 2014
ISBN 10: 1607745941
ISBN 13: 9781607745945
Language: EN, FR, DE, ES & NL

A New Napa Cuisine Book Review:

"The debut cookbook from the head chef at the three-Michelin-starred Restaurant at Meadowood, featuring nearly 100 recipes and spotlighting the artisans, gardeners, and growers, as well as the hidden landscapes of Napa Valley, that have influenced and inspired Kostow's unparalleled cuisine. A philosophy major with no formal culinary training, Christopher Kostow is not your typical Napa Valley chef. While there are many popular restaurants in Napa and cookbooks about its chefs, restaurants, and cooking styles, there is no chef who is more deeply rooted in and affected by the place in which he works. Beyond the Vineyard will follow Kostow's evolution from a line cook in a seaside town to a three-Michelin-starred chef at Meadowood, a Napa Valley mainstay that the Wall Street Journal recently labeled a "world class culinary splurge" and "temple of modern American cuisine." Through artfully constructed recipes and stories--of discovering a bounty of wild ingredients in the woods near his St. Helena home, or spending afternoons firing pottery with local ceramists--Kostow introduces readers to a new Napa, one that's rich in local flavor and a strong sense of community"--

Seven Fires

Seven Fires
Author: Francis Mallmann
Publsiher: Artisan Books
Total Pages: 278
Release: 2009-06-02
ISBN 10: 1579656498
ISBN 13: 9781579656492
Language: EN, FR, DE, ES & NL

Seven Fires Book Review:

A trailblazing chef reinvents the art of cooking over fire. Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats. The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.

Charcuterie: The Craft of Salting, Smoking, and Curing

Charcuterie: The Craft of Salting, Smoking, and Curing
Author: Michael Ruhlman,Brian Polcyn,Yevgenity Solovyev
Publsiher: W. W. Norton & Company
Total Pages: 320
Release: 2005-11-17
ISBN 10: 0393058298
ISBN 13: 9780393058291
Language: EN, FR, DE, ES & NL

Charcuterie: The Craft of Salting, Smoking, and Curing Book Review:

An introduction to the creation of pork salami, sausages, and prosciutto outlines key techniques in the areas of preserving, cooking, and smoking, in a volume complemented by 125 recipes including Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; and spicy smoked almonds. 15,000 first printing.

Grocery

Grocery
Author: Michael Ruhlman
Publsiher: Abrams
Total Pages: 320
Release: 2017-05-16
ISBN 10: 1613129998
ISBN 13: 9781613129999
Language: EN, FR, DE, ES & NL

Grocery Book Review:

In Grocery, bestselling author Michael Ruhlman offers incisive commentary on America's relationship with its food and investigates the overlooked source of so much of it—the grocery store. In a culture obsessed with food—how it looks, what it tastes like, where it comes from, what is good for us—there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight—in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen's as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food. Grocery examines how rapidly supermarkets—and our food and culture—have changed since the days of your friendly neighborhood grocer. But rather than waxing nostalgic for the age of mom-and-pop shops, Ruhlman seeks to understand how our food needs have shifted since the mid-twentieth century, and how these needs mirror our cultural ones. A mix of reportage and rant, personal history and social commentary, Grocery is a landmark book from one of our most insightful food writers.

The Soul of a Chef

The Soul of a Chef
Author: Michael Ruhlman
Publsiher: Penguin
Total Pages: 384
Release: 2001-08-01
ISBN 10: 1101525312
ISBN 13: 9781101525319
Language: EN, FR, DE, ES & NL

The Soul of a Chef Book Review:

In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.

Ma Gastronomie. Fernand Point

Ma Gastronomie. Fernand Point
Author: Fernand Point
Publsiher: Duckworth Publishing
Total Pages: 240
Release: 2009
ISBN 10: 9780715638361
ISBN 13: 071563836X
Language: EN, FR, DE, ES & NL

Ma Gastronomie. Fernand Point Book Review:

Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy. It is as celebrated for Point's wise, witty and provocative views on food as for his remarkable, inventive recipes, carefully compiled from his handwritten notes.

The Willpower Instinct

The Willpower Instinct
Author: Kelly McGonigal
Publsiher: Penguin
Total Pages: 272
Release: 2011-12-29
ISBN 10: 1101553731
ISBN 13: 9781101553732
Language: EN, FR, DE, ES & NL

The Willpower Instinct Book Review:

Based on Stanford University psychologist Kelly McGonigal's wildly popular course "The Science of Willpower," The Willpower Instinct is the first book to explain the new science of self-control and how it can be harnessed to improve our health, happiness, and productivity. Informed by the latest research and combining cutting-edge insights from psychology, economics, neuroscience, and medicine, The Willpower Instinct explains exactly what willpower is, how it works, and why it matters. For example, readers will learn: Willpower is a mind-body response, not a virtue. It is a biological function that can be improved through mindfulness, exercise, nutrition, and sleep. Willpower is not an unlimited resource. Too much self-control can actually be bad for your health. Temptation and stress hijack the brain's systems of self-control, but the brain can be trained for greater willpower Guilt and shame over your setbacks lead to giving in again, but self-forgiveness and self-compassion boost self-control. Giving up control is sometimes the only way to gain self-control. Willpower failures are contagious—you can catch the desire to overspend or overeat from your friends­­—but you can also catch self-control from the right role models. In the groundbreaking tradition of Getting Things Done, The Willpower Instinct combines life-changing prescriptive advice and complementary exercises to help readers with goals ranging from losing weight to more patient parenting, less procrastination, better health, and greater productivity at work.

Laundry Man

Laundry Man
Author: Jake Needham
Publsiher: Marshall Cavendish International (Asia) Pte Limited
Total Pages: 352
Release: 2012
ISBN 10: 9789814361279
ISBN 13: 9814361275
Language: EN, FR, DE, ES & NL

Laundry Man Book Review:

An international bank collapses; a law partner killed 2 years ago reappears; members of the financial community die spectacular deaths; and a trail of treachery and corruption leads Jack Shepherd from Manila to Hong Kong and the island of Phuket, and ultimately all the way back to the life he thought he'd left behind in Washington.