Saturday September 20th marked Garbanzofest IV, lead the way by Marc Moorash and Ava Dawn Heydt.
By Fine Cooking Magazine
New from Connecticut’s own Taunton Press!
Ever wonder how to cut lemon wedges so they won’t squirt you in the eye? Or what to do with those overgrown zucchinis from the garden? How to save that bread that just won’t rise?
In How to Squeeze a Lemon, home cooks and chefs alike will find a delightful and nearly endless source of cooking information reference. The follow-up to the IACP-award winning How to Break an Egg, the wonderfully informative and entertaining How to Squeeze a Lemon is chock full of more than 1,000 fresh tips, kitchen-tested techniques, and smart substitutions that bedevil cooks every day, and all from the readers, contributors, and editors of Fine Cooking, one of America’s favorite cooking magazines.
By Richard Osborne
Illustrated by Ralph Edney
Why does philosophy give some people a headache, others a real buzz, and yet others a feeling that it is subversive and dangerous? Why do a lot of people think philosophy is totally irrelevant? What is philosophy anyway?
The ABCs of philosophy – easy to understand, but never simplistic.
Beginning with basic questions posed by the ancient Greeks – What is the world made of? What is a man? What is knowledge? What is good and evil? – Philosophy For Beginners traces the development of these questions as the key to understanding how Western philosophy developed over the last 2,500 years.
Simply Great Breads: Sweet and Savory Yeasted Treats from America’s Premier Artisan Baker
By Daniel Leader, with contributions by Lauren Chattman
Publisher: Taunton Press
If bread is the staff of life, then this book by renowned artisanal baker Daniel Leader is every home baker’s must-have cookbook. Featuring an amazing array of incredible delicacies made with yeast, it’s the perfect combination of easy and sophisticated recipes, with the keys to unlocking basics of working with yeasted doughs. Who can resist a collection of 50 mouthwatering treats, essential recipes for everyone who loves bread? The menu includes must-bake breakfast classics like crumpets and English muffins, and the three irresistible Bs: bagels, brioche, and bialys … timeless favorites such as Parker House rolls, ciabatta, and challah … plus waffles, cider doughnuts, beignets, babka, and monkey bread. Bakers of all skill levels will learn tips and trade secrets from Leader, who has shared his vast knowledge with people around the world.