en-US Fri, 13 Oct 2017 13:37:31 -0700 60 144 41 /images/layout/goodreads_logo_144.jpg 294036 Frames of Mind, he undermined the common notion that intelligence is a single capacity that every human being possesses to a greater or lesser extent. Now building on the framework he developed for understanding intelligence, Gardner gives us a path breaking view of creativity, along with riveting portraits of seven figures who each reinvented an area of human endeavor. Using as a point of departure his concept of seven “intelligences,�� ranging from musical intelligence to the intelligence involved in understanding oneself, Gardner examines seven extraordinary individuals—Sigmund Freud, Albert Einstein, Pablo Picasso, Igor Stravinsky, T.S. Eliot, Martha Graham, and Mahatma Gandhi—each an outstanding exemplar of one kind of intelligence. Understanding the nature of their disparate creative breakthroughs not only sheds light on their achievements but also helps to elucidate the “modern era”—the times that formed these creators and which they in turn helped to define. While focusing on the moment of each creator’s most significant breakthrough, Gardner discovers patterns crucial to our understanding of the creative process. Not surprisingly, Gardner believes that a single variety of creativity is a myth. But he supplies evidence that certain personality configurations and needs characterize creative individuals in our time, and that numerous commonalities color the ways in which ideas are conceived, articulated, and disseminated to the public. He notes, for example, that it almost invariably takes ten years to make the initial creative breakthrough and another ten years for subsequent breakthroughs. Creative people feature unusual combinations of intelligence and personality, and Gardner delineates the indispensable role of the circumstances in which an individual works and the crucial reactions of the surrounding group of informed peers. He finds that an essential element of the creative process is the support of caring individuals who believe in the revolutionary ideas of the creators. And he documents the fact that extraordinary creativity almost always carries with it extraordinary costs in human terms.]]> 464 Howard Gardner 0465014542 Karen 5 3.91 1993
author: Howard Gardner
name: Karen
average rating: 3.91
book published: 1993
rating: 5
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]]> 152705
Justly famed for the originality of its ever-changing menu and the range and virtuosity of its chef and owner, Alice Waters, Chez Panisse is known throughout the world as one of America's greatest restaurants. Dinner there is always an adventure—a different five-course meal is offered every night, and the restaurant has seldom repeated a meal since its opening in 1971. Alice Waters is a brilliant pioneer of a wholly original cuisine, at once elegant and earthy, classical and experimental, joyous in its celebration of the very finest and freshest ingredients.

In this spectacular book, Alice Waters collects 120 of Chez Panisse's best menus, its most inspired transformations of classic French dishes. The Chez Panisse Menu Cookbook is filled with dishes redolent of the savory bouquet of teh garden, the appealing aromas and roasty flavors of food cooked over the charcoal grill, and the delicate sweetness of fish fresh from the sea. There are menus here for different seasons of the year, for picnics and outdoor barbecues and other great occasions. Handsomely designed and illustrated by David Lance Goines, this is an indispensable addition to the shelf of every great cook and cookbook readers.��

“A lovely book, wonderfully inventive, and the food is very pure.”—Richard Olney]]> 336 Alice Waters 0679758186 Karen 5 4.12 1982
author: Alice Waters
name: Karen
average rating: 4.12
book published: 1982
rating: 5
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]]> 132692
Working from the principle that “mastering any art is a continuing process,�� Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery.

They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France.

From French bread to salted goose, from peasant�� ragoûts ��to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of�� Mastering the Art of French Cooking .]]> 648 Julia Child 0394721772 Karen 5 4.42 1970
author: Julia Child
name: Karen
average rating: 4.42
book published: 1970
rating: 5
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]]> 815612 Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything.

The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice.

Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.]]> 1360 Larousse 0609609718 Karen 5 4.36 1976
author: Larousse
name: Karen
average rating: 4.36
book published: 1976
rating: 5
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]]> 1077516
From a master chef and the current co-star (with Julia Child) of the hit television series "Cooking at Home," comes everything the home cook needs to perfect his or her kitchen skills-assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pépin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library.]]> 848 Jacques Pépin 1579121659 Karen 5 4.40 2001
author: Jacques Pépin
name: Karen
average rating: 4.40
book published: 2001
rating: 5
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]]> 538164 1228 Madeleine Kamman 0688152546 Karen 5 4.22 1994
author: Madeleine Kamman
name: Karen
average rating: 4.22
book published: 1994
rating: 5
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]]> 533457
Today's professional chefs have the world to use as their pantry and draw freely on a global palette of flavors. Now Andrew Dornenburg and Karen Page bring together some of the foremost culinary authorities to reveal how to use different flavors and techniques to create a new level of culinary artistry. Mario Batali, Daniel Boulud, Alain Ducasse, Paula Wolfert, and many others share the foundations of ten influential cuisines:

* Japanese
* Italian
* Spanish
* French
* Chinese
* Indian
* Mexican
* Thai
* Vietnamese
* Moroccan

Packed with information, ideas, and photographs that will inspire every cook, The New American Chef shares a mouthwatering array of nearly 200 authentic recipes, including Honey Spare Ribs from Michael Tong of Shun Lee Palace, Gazpacho Andaluz from Jose Andres of Jaleo, and Steamed Sea Bass with Lily Buds from Charles Phan of The Slanted Door.]]> 448 Andrew Dornenburg 0471363448 Karen 5 4.03 2003
author: Andrew Dornenburg
name: Karen
average rating: 4.03
book published: 2003
rating: 5
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]]> 533458 368 Andrew Dornenburg 047129277X Karen 5 3.53 1998
author: Andrew Dornenburg
name: Karen
average rating: 3.53
book published: 1998
rating: 5
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]]> 306347 --David Rosengarten, FOOD NETWORK (1995)
��
The book that first kicked off the boom and established the category of contemporary writing on food, BECOMING A CHEF ��-- written by Manhattan restaurant chef Andrew Dornenburg and his Harvard MBA wife Karen Page -- was published during the summer of 1995 with extremely modest expectations:�� Its initial printing was a mere 2500 copies. ��Yet its first-time authors were interviewed by Matt Lauer on the "Today" Show, and BECOMING A CHEF went on to be hailed for launching "a new dimension in food writing, creating a standard for a whole new genre" ( The Record ).��
��
"When Julia Child sends a congratulatory note on your recently published book and says she keeps her copy by the bed, you've done a good job...[BECOMING A CHEF] is a comprehensive primer on the culinary profession...a combination of brass tacks and philosophy."
--Mary O'Neill, THE DETROIT NEWS (1995)
��
By December 1995, BECOMING A CHEF "proved a surprisingly popular gift item" ( Forbes ), and the book was soon recommended or required reading at schools ranging from The Culinary Institute of America to Wesleyan University.�� The following spring, the book won the 1996 James Beard Book Award for Best Writing on Food -- and this cult classic ( Restaurants & Institutions ) was on its way to sales of more than 100,000 copies.��
��
Many culinarians have cited BECOMING A CHEF as a life-changing book that first confirmed their interest in a culinary career.�� Others were inspired by its future-focused final chapter on food safety and purity, and the book's contention that "chefs cannot remain unmoved by these changes."�� BECOMING A CHEF's place in culinary history has been marked in timelines published by the National Culinary Review, which noted its 1995 publication as a key milestone for providing "the first compendium of answers to some of the most common questions an aspiring chef can ask."]]> 400 Andrew Dornenburg 0471152099 Karen 5 4.06 1995
author: Andrew Dornenburg
name: Karen
average rating: 4.06
book published: 1995
rating: 5
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]]> 767390
For anyone who believes in the potential for artistry in the realm of food,�� Culinary Artistry ��is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.]]> 448 Andrew Dornenburg 0471287857 Karen 5 4.30 1996
author: Andrew Dornenburg
name: Karen
average rating: 4.30
book published: 1996
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]]> 6931 Winner of the 2007 IACP Cookbook of the Year Award

Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits

Winner of the 2006 Georges Duboeuf Wine Book of the Year Award

Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine<!--EndFragment-->


Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.]]> 368 Andrew Dornenburg 0821257188 Karen 5 4.36 2006
author: Andrew Dornenburg
name: Karen
average rating: 4.36
book published: 2006
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]]> 12678744
A wine book unlike any other, THE FOOD LOVER'S GUIDE TO WINE offers a fresh perspective via the single aspect of wine most compelling to food lovers: flavor.

At the heart of this indispensable reference, formatted like the authors' two previous bestsellers The Flavor Bible and What to Drink with What You Eat , is an encyclopedic A-to-Z guide profiling hundreds of different wines by their essential characteristics-from body and intensity to distinguishing flavors, from suggested serving temperatures and ideal food pairings to recommended producers (including many iconic examples). The book provides illuminating insights from dozens of America's best sommeliers via informative sidebars, charts and boxes, which complement the book's gorgeous four-color photography. Another groundbreaking work from two of the ultimate culinary insiders, this instant classic is the perfect gift book.]]> 352 Karen Page 0316045136 Karen 5 4.28 2011
author: Karen Page
name: Karen
average rating: 4.28
book published: 2011
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]]> 21423193
Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from av�av? to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today -- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.]]> 576 Karen Page Karen 5 4.32 2014
author: Karen Page
name: Karen
average rating: 4.32
book published: 2014
rating: 5
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]]> 4443485 Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship

Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential��reference for every kitchen.]]> 380 Andrew Dornenburg 0316118400 Karen 5 4.06 2008
author: Andrew Dornenburg
name: Karen
average rating: 4.06
book published: 2008
rating: 5
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]]> 639043 160 Laura Day 1585421162 Karen 5 3.80 2001
author: Laura Day
name: Karen
average rating: 3.80
book published: 2001
rating: 5
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]]> 1242635 Practical Intuition provides the tools you need to develop your intuitive potential to its fullest. Through exercises, first-person accounts, and real-life examples, you'll discover how to harness this remarkable ability and bring new depth to every decision you make. Intuition can provide insight into all areas of life, from romance and health to career opportunities and the stock market. As revealed in fascinating personal stories, Laura Day has tutored even the most hard-core skeptics in how to use their intuitive abilities - realistic, practical professionals in business, finance, medicine, and other careers, who now make intuitive decision-making a vital pert of their lives.

Based on her private seminar, "Practical Intuiton," given throughout the world, Laura Day now shares with everyone the keys to unlocking the amazing and effective power of intuition - the power that can improve every aspect of your life.



Laura Day's Practical Intuition for Success is also available from Harper Audio.]]> 208 Laura Day 0767900340 Karen 5 3.74 1996
author: Laura Day
name: Karen
average rating: 3.74
book published: 1996
rating: 5
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]]> 598506
Acclaimed author Michael J. Gelb, who has helped thousands of people expand their minds to accomplish more than they ever thought possible, shows you how. Drawing on Da Vinci's notebooks, inventions, and legendary works of art, Gelb introduces Seven Da Vincian Principles—the essential elements of genius—from�� curiosità, ��the insatiably curious approach to life to�� connessione, ��the appreciation for the interconnectedness of all things. With Da Vinci as your inspiration, you will discover an exhilarating new way of thinking. And step-by-step, through exercises and provocative lessons, you will harness the power—and awesome wonder—of your own genius, mastering such life-changing abilities as:

•Problem solving
•Creative thinking
•S�����-�������������Dz�
•Enjoying the world around you��
•Goal setting and life balance��
•Harmonizing body and mind

Drawing on Da Vinci's notebooks, inventions, and legendary works of art, acclaimed author Michael J. Gelb, introduces seven Da Vincian principles, the essential elements of genius, from curiosita, the insatiably curious approach to life, to connessione, the appreciation for the interconnectedness of all things. With Da Vinci as their inspiration, readers will discover an exhilarating new way of thinking.��

Step-by-step, through exercises and provocative lessons, anyone can harness the power and awesome wonder of their own genius, mastering such life-changing skills as problem solving, creative thinking, self-expression, goal setting and life balance, and harmonizing body and mind.]]> 321 Michael J. Gelb 0440508274 Karen 5 3.83 1998
author: Michael J. Gelb
name: Karen
average rating: 3.83
book published: 1998
rating: 5
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]]> 171921 218 Warren Bennis 0738208175 Karen 5 3.91 1989
author: Warren Bennis
name: Karen
average rating: 3.91
book published: 1989
rating: 5
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]]> 66322 372 Mihály Csíkszentmihályi 0060928204 Karen 5 4.07 1996
author: Mihály Csíkszentmihályi
name: Karen
average rating: 4.07
book published: 1996
rating: 5
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]]> 66354 303 Mihály Csíkszentmihályi 0060920432 Karen 5 4.11 1990
author: Mihály Csíkszentmihályi
name: Karen
average rating: 4.11
book published: 1990
rating: 5
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]]> 1319 168 Steven Pressfield 0446691437 Karen 5 3.95 2002
author: Steven Pressfield
name: Karen
average rating: 3.95
book published: 2002
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]]> 34219802 Kitchen Creativity illuminates the method (and occasional madness) of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes (Stage 1: Mastery), before reinventing the classics from a new perspective (Stage 2: Alchemy). Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses (Stage 3: Creativity). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings.
You'll also discover:
experts' criteria for creating new dishes, desserts, and drinks;
comprehensive seasonality charts to spark inspiration all year long;
how to season food like a pro, and how to create complex yet balanced layers of flavor;the amazing true stories of historic dishes, like how desperate maitre d' "Nacho" Anaya invented nachos; and proven tips to jump-start your creative process.]]> 464 Karen Page 0316267805 Karen 5 to-read 4.28
author: Karen Page
name: Karen
average rating: 4.28
book published:
rating: 5
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date added: 2017/10/13
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]]>