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p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 15.0px Calibri} The star of Food & Wine's Mad Genius video series shares his best kitchen tool hacks for creating easy, fun, and delicious recipes. Did you know you can use a muffin tin to poach a dozen eggs at once? Or transform a Bundt pan into a rotisserie? Or truss a chicken with dental floss? Discover unexpected new uses for everyday tools, clever time-saving tips, and fantastic recipes in a cookbook that's as useful as it is entertaining. Each of the 20 chapters is dedicated to a different tool, including resealable baggies, wine bottles and plastic takeout-container lids. With step-by-step 'how-to' photography, Justin explains hacks for over 100 delicious dishes. An index organizes recipes by food category so readers can easily search for breakfasts, appetizers, entrees, and more.
The star of Food & Wine's Mad Genius video series shares his best kitchen tool hacks for creating easy, fun, and delicious recipes. When is a cookie cutter not a cookie cutter? When it's a cake decorating tool, or a candy mold. What can you do with your waffle iron beside breakfast waffles? Try a waffled omelet, potato waffles, or cinnamon bun waffles. Chapple shows you creative uses and expert hacks that will have you looking at everything in your kitchen in a new way.
Delicious, fun, and easy recipes and tips for everyday cooking from Justin Chapple, Food & Wine’s test kitchen whiz and TODAY show regular Justin Chapple may have trained at the French Culinary Institute, but he knows how people really cook at home. He grew up with a large family, first learning kitchen tricks from his grandmother who made do with whatever they had, and she made the food delicious. Now Justin is the host of Food & Wine’s award-nominated Mad Genius Tips video cooking series, and appears regularly on TODAY and other television shows as their resident kitchen hack expert. In his job as the Deputy Editor of the test kitchen, he’s often asked to take recipes from superstar chefs (think David Chang and Thomas Keller) and simplify them for home cooks. Now he is putting all of his expertise to good use in Just Cook It!, a collection of 145 mouthwatering recipes like Avocado Pizza with Dukka and Stovetop Mac-n-Cheese with Bacon Breadcrumbs, with Justin’s signature time-saving tips and hacks throughout.
What it takes to be a genius: nine essential and contradictory ingredients. What does it take to be a genius? A high score on an IQ test? Brilliant physicist Richard Feynman's IQ was too low for membership in Mensa. Suffering from varying degrees of mental illness? Creativity is often considered a marker of mental health. Be a child prodigy like Mozart, or a later bloomer like Beethoven? Die tragically young, like Keats, or live to a ripe old age like Goethe? In The Genius Checklist, Dean Keith Simonton examines the key factors in creative genius and finds that they are more than a little contradictory. Simonton, who has studied creativity and genius for more than four decades, draws on both scientific research and stories from the lives of famous creative geniuses that range from Isaac Newton to Vincent van Gogh to Virginia Woolf. He explains the origin of IQ tests and the art of estimating the IQ of long-dead historical figures (John Stuart Mill: 200; Charles Darwin: 160). He compares IQ scores with achieved eminence as measures of genius, and he draws a distinction between artistic and scientific genius. He rules out birth order as a determining factor (in the James family alone, three geniuses at three different birth-order positions: William James, firs-tborn; Henry James, second born; Alice James, born fifth and last); considers Malcolm Gladwell's 10,000 hour rule; and describes how the “lone” genius gets enmeshed in social networks. Genius, Simonton explains, operates in ways so subtle that they seem contradictory. Genius is born and made, the domain of child prodigies and their elders. Simonton's checklist gives us a new, integrative way to understand geniuses—and perhaps even to nurture your own genius!
UNLEASH YOUR INNER MAD SCIENTIST! "Wonderful. I learned a lot reading the detailed but easy to understand instructions."--BoingBoing This wickedly inventive guide explains how to design and build 15 fiendishly fun electronics projects. Filled with photos and illustrations, 15 Dangerously Mad Projects for the Evil Genius includes step-by-step directions, as well as a construction primer for those who are new to electronics projects. Using easy-to-find components and equipment, this do-it-yourself book shows you how to create a variety of mischievous gadgets, such as a remote-controlled laser, motorized multicolored LEDs that write in the air, and a surveillance robot. You'll also learn to use the highly popular Arduino microcontroller board with three of the projects. 15 Dangerously Mad Projects for the Evil Genius: Features step-by-step instructions and helpful illustrations Covers essential safety measures Reveals the scientific principles behind the projects Removes the frustration factor--all required parts are listed, along with sources Build these devious devices to amaze your friends and confound your enemies! Coil gun Trebuchet Ping pong ball minigun Mini laser turret Balloon-popping laser gun Touch-activated laser sight Laser-grid intruder alarm Persistence-of-vision display Covert radio bug Laser voice transmitter Flash bomb High-brightness LED strobe Levitation machine Snailbot Surveillance robot Each fun, inexpensive Evil Genius project includes a detailed list of materials, sources for parts, schematics, and lots of clear, well-illustrated instructions for easy assembly. The larger workbook-style layout and convenient two-column format make following the step-by-step instructions a breeze. VIDEOS, PHOTOS, AND SOURCE CODE ARE AVAILABLE AT WWW.DANGEROUSLYMAD.COM Make Great Stuff! TAB, an imprint of McGraw-Hill Professional, is a leading publisher of DIY technology books for makers, hackers, and electronics hobbyists.
THE INSPIRATION FOR THE NEW NETFLIX SERIES 'It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan's Cooked is one of them.' SundayTelegraph 'This is a love song to old, slow kitchen skills at their delicious best' Kathryn Huges, GUARDIAN BOOKS OF THE YEAR The New York Times Top Five Bestseller - Michael Pollan's uniquely enjoyable quest to understand the transformative magic of cooking Michael Pollan's Cooked takes us back to basics and first principles: cooking with fire, with water, with air and with earth. Meeting cooks from all over the world, who share their wisdom and stories, Pollan shows how cooking is at the heart of our culture and that when it gets down to it, it also fundamentally shapes our lives. Filled with fascinating facts and curious, mouthwatering tales from cast of eccentrics, Cooked explores the deepest mysteries of how and why we cook.
100 all-new, accessible recipes from the favorite Top Chef All-Stars winner and Top Chef judge and Food Network regular. Fans know Richard Blais best as the winner of Bravo’s Top Chef All-Stars, the first competitor to be invited back as a permanent judge on Top Chef, and now as a Food Network regular as well. On television, Blais is famous for his daring cooking, making use of science (think liquid nitrogen) to dazzle and impress. But how does he cook at home for his family when the cameras are off? That’s what this book will answer, with elevated homestyle recipes and personal stories that invite you behind the scenes and into his own kitchen for the first time. Some recipes might look familiar, like spaghetti and meatballs, but have a secret, flavor-boosting ingredient, and others feature clever but unexpected techniques, like his fried chicken that is first marinated in pickle juice. These are creative recipes that anyone can make and are sure to excite, from Seabass with Ginger Beer and Bok Choy to Jerked Spatchcock Chicken and Plantains, making this this the book Blais fans have been waiting for. “I cannot get over how amazing his food is. Can. Not. Get. Over!” —Amy Schumer “This collection of recipes is accessibly bold, certain to wow your family and dinner guests.” —Jesse Tyler Ferguson “A fantastic collection of recipes that, at first glance, may seem out of a home cook’s league. However, Richard Blais has a way of turning beautiful restaurant-like dishes into approachable at-home recipes that will make you look like a rock star in the kitchen.” —Emeril Lagasse
Be productive without sacrificing peace of mind using Lazy Genius principles that help you focus on what really matters and let go of what doesn't. If you need a comprehensive strategy for a meaningful life but are tired of reading stacks of self-help books, here is an easy way that actually works. No more cobbling together life hacks and productivity strategies from dozens of authors and still feeling tired. The struggle is real, but it doesn't have to be in charge. With wisdom and wit, the host of The Lazy Genius Podcast, Kendra Adachi, shows you that it's not about doing more or doing less; it's about doing what matters to you. In this book, she offers fourteen principles that are both practical and purposeful, like a Swiss army knife for how to be a person. Use them in combination to "lazy genius" anything, from laundry and meal plans to making friends and napping without guilt. It's possible to be soulful and efficient at the same time, and this book is the blueprint. The Lazy Genius Way isn't a new list of things to do; it's a new way to see. Skip the rules about getting up at 5 a.m. and drinking more water. Let's just figure out how to be a good person who can get stuff done without turning into The Hulk. These Lazy Genius principles--such as Decide Once, Start Small, Ask the Magic Question, and more--offer a better way to approach your time, relationships, and piles of mail, no matter your personality or life stage. Be who you already are, just with a better set of tools.
100 of Food52’s simplest, most rule-breaking recipes yet to help beginners and other time-strapped cooks build confidence in the kitchen, from the New York Times bestselling Genius series. IACP AWARD WINNER • ONE OF THE NEW YORKER’S FIFTEEN ESSENTIAL COOKBOOKS • ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Epicurious There’s no better way to learn how to make great food than to stand at the elbow of a skilled cook, ask questions, and watch their every move. In Simply Genius, Food52 founding editor and Genius Recipes columnist Kristen Miglore gives you access to genius cooks like Samin Nosrat (Buttermilk-Marinated Roast Chicken), Dr. Jessica B. Harris (Mayonnaise d’Avocat), Yotam Ottolenghi and Sami Tamimi (Roasted Butternut Squash & Red Onion with Tahini & Za’atar), Gonzalo Guzmán (Frijoles Negros de la Olla), Leah Chase (Rice Pancakes with Ham & Tomato-Basil Sauce), Heidi Swanson (Farro & Olive Salad), Jacques Pépin (Fresh Tomato Sauce), and more, as they share their brilliant cooking tips through a collection of essential recipes. Miglore packs the book with helpful visuals (like brilliant doneness charts for everything from chicken to eggs to cake), illustrated step-by-step diagrams to show you smarter ways to prep (handling hot chiles, neatly separating eggs, tricking herbs into staying fresh), and myth-busting truths that make cooking so much more welcoming (no, you don't have to soak your beans before you cook them; no, you don't have to soften butter to make chocolate chip cookies). Primers on common woes and how to fix them tell you how to rescue your dinner when things go wrong, and how to make sure everything’s smoother next time. And once you get a recipe down, Miglore shares “3 More Ways” to use that new technique to make even more rewarding meals. More than 150 recipes and variations teach you building blocks, fit easily into your life, and prove that all of us can become genius cooks when we have the right teachers.