Ten Speed Press strana 3 z 5

Author Jonathan Hennessey and illustrator Jack McGowan present the first full-colour, chronological origin story for this hugely successful, omnipresent artform and business in the form of a graphic novel. As he did with The Comic Book Story of Beer, Hennessey provides readers with everything they need to know about video games--from their early beginnings during World War II to the emergence of arcade games in the 1970s to the rise of Nintendo to today's app-based games like Angry Birds and Pokemon Go. Hennessey and McGowan also analyse the evolution of gaming as an artform and its impact on society. Each chapter features spotlights on major players in the development of games and gaming. The result is an easily digestible, giftable package that contains everything that gamers and non-gamers alike need to understand and appreciate this incredible phenomenon.

From Icebox Pinwheel Cookies to Red-and-White Meringue Kisses to Apple Cider Caramels, find new inspiration for the best of seasonal baking with Holiday Cookies. This instant holiday classic is packed with 50 recipes, each gorgeously photographed and meticulously tested, along with dozens of decorating and packaging ideas. Filled with reimagined favorites like Giant Molasses Spice Cookies and Hazelnut Sandwich Cookies; confections like Peppermint Bark, Smoked Almond and Cacao Nib Brittle, and Dark Chocolate-Hazelnut Fudge; and detailed instructions for gorgeous gingerbread houses, cookie place cards, and edible ornaments, this is a cookie book like no other. Because the recipes are easy to scale up or down, Holiday Cookies is perfect for cookie exchanges, gift-giving, and just enjoying throughout the season. From a veteran baker and recipe developer, each cookie in this collection is guaranteed to be a stand-out, and destined to become your new Christmas classic.

From the #1 New York Times best-selling author and lifestyle/cleaning guru Marie Kondo, this graphic novelization brings Kondo's life-changing tidying method to life with the fun, quirky story of a woman who transforms her home, work, and love life using Kondo's advice and inspiration. Marie Kondo presents the fictional story of Chiaki, a young woman in Tokyo who struggles with a cluttered apartment, messy love life, and lack of direction. After receiving a complaint from her attractive next-door neighbor about the sad state of her balcony, Chiaki gets Kondo to take her on as a client. Through a series of entertaining and insightful lessons, Kondo helps Chiaki get her home--and life--in order. This insightful, illustrated case study is perfect for people looking for a fun introduction to the KonMari Method of tidying up, as well as tried-and-true fans of Marie Kondo eager for a new way to think about what sparks joy. Featuring illustrations by award-winning manga artist Yuko Uramoto, this book also makes a great read for manga and graphic novel lovers of all ages.

Presenting the essential writings of black lesbian poet and feminist writer Audre Lorde, Sister Outsider celebrates an influential voice in twentieth-century literature. In this charged collection of fifteen essays and speeches, Lorde takes on sexism, racism, ageism, homophobia, and class, and propounds social difference as a vehicle for action and change. Her prose is incisive, unflinching, and lyrical, reflecting struggle but ultimately offering messages of hope. This commemorative edition includes a new foreword by Lorde-scholar and poet Cheryl Clarke, who celebrates the ways in which Lorde's philosophies resonate more than twenty years after they were first published. These landmark writings are, in Lorde's own words, a call to “never close our eyes to the terror, to the chaos which is Black which is creative which is female which is dark which is rejected which is messy which is...”

From the author of the New York Times bestseller, "Lost in Translation," come this collection of 52 artistic renderings of sayings from around the world that illuminate the whimsical nature of language. Ella Frances Sanders's first book, "Lost in Translation, " captured the imagination of readers with its charmingly illustrated words that have no direct English translation. Now, the New York Times-bestselling author is back with an illustrated collection that addresses the nuances of language in the form of sayings from around the world. From the French idiom "to pedal in the sauerkraut," (i.e., "to spin your wheels,") to the Japanese idiom "even monkeys fall from trees" (meaning, "even experts can be wrong"), Sanders presents sayings that reveal the remarkable diversity, humor, and poignancy of the world's languages and cultures.

The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes-same-day "Saturday doughs" that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough-each of which results in the best, most texturally sublime crust you've ever made at home. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover-and inspire you to create your own signature pies, just the way you like them.

From the authors of the acclaimed cookbooks"Eleven Madison Park"and"I Love New York"comes this uniquely packaged cookbook, featuring recipes from the wildly popular restaurant and, as an added surprise, a hidden back panel that opens to reveal a separate cocktail book. Chef Daniel Humm and his business partner Will Guidara are the proprietors of two of New York's most beloved and pioneering restaurants: Eleven Madison Park and The NoMad. Their team is known not only for its perfectly executed, innovative cooking, but also for creating extraordinary, genre-defying dining experiences."The NoMad Cookbook"translates the unparalleled and often surprising food and drink of the restaurant into book form. What appears to be a traditional cookbook is in fact two books in one: upon opening, readers discover that the back half contains false pages in which a smaller cocktail recipe book is hidden. The result is a wonderfully unexpected collection of both sweet and savory food recipes"and"cocktail recipes, with the lush photography by Francesco Tonelli and impeccable style for which the authors are known."The NoMad Cookbook"promises to be a reading experience like no other, and will be the holiday gift of the year for the foodie who has everything."

Acclaimed international chef and television personality Pete Evans takes a whole new approach to making gluten-free, grain-free, and dairy-free meals that are worthy of a restaurant but effortless to prepare. More and more people are discovering the health benefits of the Paleo lifestyle by cutting out processed, sugary foods and instead eating quality proteins and fats, fresh vegetables and fruits, and nuts and seeds. However, following this way of eating doesn't mean sacrificing flavor or spending a long time in the kitchen. In "The Paleo Chef," Evans provides more than 100 recipes for gorgeous food that is satisfying, distinctive, and good for you, including Kale Hummus, Vietnamese Chicken Wings, and Key Lime Tart. Each and every one of Evans's innovative recipes pops with flavor and is brought to life with stunning, full-color photography. Living--and eating--the Paleo lifestyle has never been so effortless and so delicious.

"The Moosewood Cookbook" has inspired generations to cook simple, healthy, and seasonal food. A classic listed as one of the top ten best-selling cookbooks of all time by the "Ne"w "York Times," this 40th anniversary edition of Mollie Katzen's seminal book will be a treasured addition to the cookbook libraries of fans young and old. In 1974, Mollie Katzen hand-wrote, illustrated, and locally published a spiral-bound notebook of recipes for vegetarian dishes inspired by those she and fellow cooks served at their small restaurant co-op in Ithaca, NY. Several iterations and millions of copies later, the" Moosewood Cookbook" has become one of the most influential and beloved cookbooks of all time--listed by the "New York Times" as one of the best-selling cookbooks in history, inducted into the James Beard Award Cookbook Hall of Fame, and coined a Cookbook Classic by the International Association of Culinary Professionals. Mollie's" Moosewood Cookbook" has inspired generations to fall in love with plant-based home cooking, and, on the fortieth anniversary of that initial booklet, continues to be a seminal, timely, and wholly personal work. With a new introduction by Mollie, this commemorative edition will be a cornerstone for any cookbook collection that long-time fans and those just discovering "Moosewood "will treasure.

Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement--from his seminal work, "The Bread Baker's Apprentice," to today. In "Bread Revolution," he explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain's full flavor potential--what Reinhart calls "the baker's mission." In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren't necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart's inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods--and all will come away thrilled by bread's new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 3/4 cups plus 1 tablespoon, not 3 1/4 cups.

A comprehensive guide to making pizza, covering nine different regional styles--including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian--from chef, 11-time world Pizza Champion Tony Gemignani. Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margheritawith authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizzaspectrum is wide and wonderful, with something to suit every mood and occasion.And with so many fabulous types of pie, why commit to just one style? "The PizzaBible" is a complete master class in making delicious, perfect, pizzeria-style pizza athome, with more than seventy-five recipes covering every style you know and love, as well as those you ve yet to fall in love with. Pizzaiolo and eleven-time world pizzachampion Tony Gemignani shares all his insider secrets for making amazing pizza inhome kitchens. With "The Pizza Bible," you ll learn the ins and outs of starters, makingdough, assembly, toppings, and baking, how to rig your home oven to make pizzalike the pros, and all the tips and tricks that elevate home pizza-making into a craft."

A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. It's been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks--most notably in Paris--incorporates ingredients and techniques from around the world into traditional French dishes. In" My Paris Kitchen," David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You'll find Soupe a l'oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there's dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David's kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

This is an illustrated and accessible guide to juicing and juice cleansing, featuring 75 recipes for making organic juices, milks, and other concoctions at home to provide the vital nutrients a healthy body needs to function at an optimal level.

This is a cookbook from the author of the popular website Nourished Kitchen, featuring 175 recipes based on the 'traditional foods' philosophy of eating, which emphasizes whole grains, dairy, red meat, organ meats, and fermented foods.

This is a cookbook showcasing 80 recipes for the most popular of the world's healthiest vegetables - kale, cauliflower, broccoli, brussels sprouts, cabbage, leafy greens, and more - tailored to accommodate special diets such as gluten-free, dairy-free, vegetarian, and vegan. For a long time, brassicas had a mixed reputation.

A revised edition of the landmark, award-winning cookbook from America's leading authority on vegetarian cooking features new recipes and a new introduction by the author. What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking--a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. Originally published in 1997, Vegetarian Cooking for Everyone was both ahead of its time and an instant classic, and has endured as one of the world's most popular vegetarian cookbooks. Featuring 1,600 recipes suitable for vegetarians, vegans, and everyone who loves fresh produce and good food, The New Vegetarian Cooking for Everyone is as full of practical information as it is inspiring, a treasure from a truly irreplaceable culinary voice.