David Chang Orden de los libros (cronológico)

NEW YORK TIMES BESTSELLER • The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast. JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Taste of Home David Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook. From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave’s guide to substituting, adapting, shortcutting, and sandbagging—like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew. It’s all about how to think like a chef . . . who’s learned to stop thinking like a chef.

Drawing on newly declassified archival materials from China, Taiwan, and the United States and interviews with surviving Chinese and North Korean prisoners of war, Chang depicts the struggle over prisoner repatriation that dominated the second half of the Korean War, from late 1951 to July 1953, in the prisoners' own words.

"The chef behind Momofuku and star of Netflix's Ugly Delicious gets uncomfortably real in his debut memoir"-- Provided by publisher

This book reveals the recipes for the addictive cookies, pies, cakes, ice creams and cereal milk delights that have captivated a city and a nation.

From David Chang, currently the hottest chef in the culinary world, comes this his first book, written with New York Times food critic Peter Meehan, packed full of ingeniously creative recipes. Already a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisation. That it is fantastic, there is no doubt, and that it is eminently cookable, there is also no doubt! In the words of Chang himself, it is, 'bad pseudo-fusion cuisine'! The vibrant, urban feel of the book is teamed perfectly with clear and insightful writing that is both witty and accessible. Backed by undeniably informed technique and a clearly passionate advocation of cutting-edge fusion cooking, Chang's Momofuku is a stunning, no-holds barred, debut.

Srozumitelně napsaná a bohatě ilustrovaná kniha o léčebné metodě spočívající v tlaku na určitá místa na chodidle a jejich masáži vás seznámí s umístěním hlavních žláz a orgánů, jednotlivými reflexními zónami i potřebnými masážními technikami. Těmi se dají léčit běžné obtíže, jako například nespavost, bolest hlavy, špatné zažívání nebo ischias. Kromě toho masáž odstraňuje stres, uvolní svalové a duševní napětí. Čínské přísloví výstižně říká: Dotýkáte-li se nohou, dotýkáte se duše.

Massage ist Wellness pur Massagen bedeuten Entspannung, Genuss und Wohlbefinden. Richtig angewendet helfen sie auch bei vielen Beschwerden. Dieses Buch zeigt die wirksamsten westlichen und östlichen Techniken von Akupressur bis Reflexzonenmassage und alle Anwendungen, die bei Befindlichkeitsstörungen hilfreich sind. Massage kann bei Asthma ebenso hilfreich sein wie bei Magenbeschwerden, Rückenschmerzen oder Schlafstörungen • Massagetechniken gegen A wie Abwehrschwäche bis Z wie Zahnschmerzen • Durchgehend mit Schritt-für-Schritt-Anleitungen bebildert • Alles über die Meridiane und Chakras • Die westlichen und östlichen Techniken von Akupressur bis Reflexzonen