Fall into Cooking Featured Recipe: Midwinter Minestrone from Rachael Ray’s Look + Cook
Serves 4
Ingredients
2 tablespoons EVOO (extra-virgin olive oil) 1/4 pound sliced pancetta, cut into 1/4 -inch dice (optional) 2 carrots, peeled and chopped into 1/4-inch dice3 celery stalks, chopped into 1/4-inch dice2 bay leaves, fresh or dried3 to 4 garlic cloves, finely chopped or grated1 large or 2 medium red onions, choppedSalt and pepper1 ounce dried porcini or mixed wild mushrooms, chopped1/2 cup soft sun-dried tomatoes, thinly sliced1 quart chicken or vegetable stock1 small bunch of purple or green kale, washed and dried1 cup semolina or whole-wheat ditalini or other short cut pasta1 (15-ounce) can chickpeasPecorino Romano cheese, grated or shredded, to pass at the table
Place a heavy-bottomed soup pot over medium-high heat with the EVOO. Add the pancetta to the pot (if using) and cook until crispy, 3 to 4 minutes. Add the carrots, celery, bay leaves, garlic, and onions to the pot, season with salt and pepper, and cook until the veggies are tender, 7 to 8 minutes more.
Add the mushrooms, sun-dried tomatoes, stock, and 2 cups water to the pot, and bring up to a boil.
Hold the kale by the stems and curl up your opposite hand around the greens at the base of the stem. With a quick jerking motion strip the greens off and away from the stems and chop the greens.
Add the kale, pasta, and chickpeas to the soup pot, and cook until the pasta is al dente. Season the soup with salt and pepper to taste. Discard the bay leaves.
Ladle the soup into shallow bowls, top with the Pecorino Romano, and serve.
Just when you thought Rachael Ray couldn't make preparing dinner any easier, she offers a book of 100 simple main courses, all illustrated with step-by-step photos. Cooks who aren't quite sure what dishes are supposed to look like along the way will gain confidence from the six images that accompany each entry, highlighting ingredients, techniques, and in-progress recipes. As You Like It citrus soy stir-fry calls for shelled edamame and a seeded and thinly sliced bell pepper; photos show just how these should appear when they're ready to go into the skillet. One photo supporting the individual Florentine frying-pan pizza depicts dough pressed into a skillet and being filled before baking--so there's no question about whether the reader is doing it correctly. All recipes include a photo of the finished product, too. Chapters are quintessential Ray: "Cozy Food" (cherry tomato and ravioli soup with store-bought ravioli; shepherd's pie stuffed potatoes), "Make Your Own Takeout" (Real-Deal rellenos), "Fancy Fake-Outs" (Moroccan Lemon-Olive Chicken), " ÿYes, The Kids Will Eat It' " (chicken & broccolini with orange sauce), and, of course, "30-Minute Meals." Ray fans should find more of what they love in this book: easy meals that will please most crowds. (Nov.) (c) (c) Copyright PWxyz, LLC. All rights reserved.
SUMMARY: It's 1988 and Dexter Mayhew and Emma Morley have only just met. They both know that the next day, after college graduation, they must go their separate ways. But after only one day together, they cannot stop thinking about one another. As the years go by, Dex and Em begin to lead separate lives—lives very different from the people they once dreamed they'd become. And yet, unable to let go of that special something that grabbed onto them that first night, an extraordinary relationship develops between the two. Over twenty years, snapshots of that relationship are revealed on the same day—July 15th—of each year. Dex and Em face squabbles and fights, hopes and missed opportunities, laughter and tears. And as the true meaning of this one crucial day is revealed, they must come to grips with the nature of love and life itself.
Starred Review. Grade 9 Up–Zusak has created a work that deserves the attention of sophisticated teen and adult readers. Death himself narrates the World War II-era story of Liesel Meminger from the time she is taken, at age nine, to live in Molching, Germany, with a foster family in a working-class neighborhood of tough kids, acid-tongued mothers, and loving fathers who earn their living by the work of their hands. The child arrives having just stolen her first book–although she has not yet learned how to read–and her foster father uses it, The Gravediggers Handbook, to lull her to sleep when shes roused by regular nightmares about her younger brothers death. Across the ensuing years of the late 1930s and into the 1940s, Liesel collects more stolen books as well as a peculiar set of friends: the boy Rudy, the Jewish refugee Max, the mayors reclusive wife (who has a whole library from which she allows Liesel to steal), and especially her foster parents. Zusak not only creates a mesmerizing and original story but also writes with poetic syntax, causing readers to deliberate over phrases and lines, even as the action impels them forward. Death is not a sentimental storyteller, but he does attend to an array of satisfying details, giving Liesels story all the nuances of chance, folly, and fulfilled expectation that it deserves. An extraordinary narrative._–Francisca Goldsmith, Berkeley Public Library, CA_ Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Zusak, author of I Am the Messenger,__took a risk with his second book by making Death an omniscient narrator—and it largely paid off. Originally published in Australia and marketed for ages 12 and up, The Book Thief will appeal both to sophisticated teens and adults with its engaging characters and heartbreaking story. The Philadelphia Inquirer compared the book's power to that of a graphic novel, with its "bold blocks of action." If Zusak's postmodern insertions (Death's commentary, for example) didn't please everyone, the only serious criticism came from Janet Maslin, who faulted the book's "Vonnegut whimsy" and Lemony Snicket-like manipulation. Yet even she admitted that The Book Thief "will be widely read and admired because it tells a story in which books become treasures." And, as we all know, "there's no arguing with a sentiment like that."[HTML_REMOVED]Copyright © 2004 Phillips & Nelson Media, Inc.
SUMMARY: Most business books give you the same old advice: Write a business plan, study the competition, seek investors, yadda yadda. If you're looking for a book like that, put this one back on the shelf. Rework shows you a better, faster, easier way to succeed in business. Read it and you'll know why plans are actually harmful, why you don't need outside investors, and why you're better off ignoring the competition. The truth is, you need less than you think. You don't need to be a workaholic. You don't need to staff up. You don't need to waste time on paperwork or meetings. You don't even need an office. Those are all just excuses. What you really need to do is stop talking and start working. This book shows you the way. You'll learn how to be more productive, how to get exposure without breaking the bank, and tons more counterintuitive ideas that will inspire and provoke you. With its straightforward language and easy-is-better approach, Rework is the perfect playbook for anyone who's ever dreamed of doing it on their own. Hardcore entrepreneurs, small-business owners, people stuck in day jobs they hate, victims of "downsizing," and artists who don't want to starve anymore will all find valuable guidance in these pages. From the Hardcover edition.
SUMMARY: Examines the effects of rapid industrial and technological changes upon the individual, the family, and society.
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Amazon.com Review
Fall into Cooking Featured Recipe: Midwinter Minestrone from Rachael Ray’s Look + Cook
Serves 4
Ingredients
2 tablespoons EVOO (extra-virgin olive oil)
1/4 pound sliced pancetta, cut into 1/4 -inch dice (optional)
2 carrots, peeled and chopped into 1/4-inch dice
3 celery stalks, chopped into 1/4-inch dice
2 bay leaves, fresh or dried
3 to 4 garlic cloves, finely chopped or grated
1 large or 2 medium red onions, chopped
Salt and pepper
1 ounce dried porcini or mixed wild mushrooms, chopped
1/2 cup soft sun-dried tomatoes, thinly sliced
1 quart chicken or vegetable stock
1 small bunch of purple or green kale, washed and dried
1 cup semolina or whole-wheat ditalini or other short cut pasta
1 (15-ounce) can chickpeas
Pecorino Romano cheese, grated or shredded, to pass at the table
Place a heavy-bottomed soup pot over medium-high heat with the EVOO. Add the pancetta to the pot (if using) and cook until crispy, 3 to 4 minutes. Add the carrots, celery, bay leaves, garlic, and onions to the pot, season with salt and pepper, and cook until the veggies are tender, 7 to 8 minutes more.
Add the mushrooms, sun-dried tomatoes, stock, and 2 cups water to the pot, and bring up to a boil.
Hold the kale by the stems and curl up your opposite hand around the greens at the base of the stem. With a quick jerking motion strip the greens off and away from the stems and chop the greens.
Add the kale, pasta, and chickpeas to the soup pot, and cook until the pasta is al dente. Season the soup with salt and pepper to taste. Discard the bay leaves.
Ladle the soup into shallow bowls, top with the Pecorino Romano, and serve.
From Publishers Weekly
Just when you thought Rachael Ray couldn't make preparing dinner any easier, she offers a book of 100 simple main courses, all illustrated with step-by-step photos. Cooks who aren't quite sure what dishes are supposed to look like along the way will gain confidence from the six images that accompany each entry, highlighting ingredients, techniques, and in-progress recipes. As You Like It citrus soy stir-fry calls for shelled edamame and a seeded and thinly sliced bell pepper; photos show just how these should appear when they're ready to go into the skillet. One photo supporting the individual Florentine frying-pan pizza depicts dough pressed into a skillet and being filled before baking--so there's no question about whether the reader is doing it correctly. All recipes include a photo of the finished product, too. Chapters are quintessential Ray: "Cozy Food" (cherry tomato and ravioli soup with store-bought ravioli; shepherd's pie stuffed potatoes), "Make Your Own Takeout" (Real-Deal rellenos), "Fancy Fake-Outs" (Moroccan Lemon-Olive Chicken), " ÿYes, The Kids Will Eat It' " (chicken & broccolini with orange sauce), and, of course, "30-Minute Meals." Ray fans should find more of what they love in this book: easy meals that will please most crowds. (Nov.) (c)
(c) Copyright PWxyz, LLC. All rights reserved.