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Author: Maud Lavin
Publisher:
ISBN: 9780300047660
Category : Photography
Languages : en
Pages : 260
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Book Description
The women of Weimar Germany had an uneasy alliance with modernity: while they experienced cultural liberation after World War I, these New Women still faced restrictions in their earning power, political participation, and reproductive freedom. Images of women in newspapers, films, magazines, and fine art of the 1920s, reflected their ambiguous social role, for the women who were pictured working in factories, wearing androgynous fashions, or enjoying urban nightlife seemed to be at once empowered and ornamental, both consumers and products of the new culture. In this book Maud Lavin investigates the multilayered social construction of femininity in the mass culture of Weimar Germany, focusing on the photomontages of the avant-garde artist Hannah Hoch.
Author: Maud Lavin
Publisher:
ISBN: 9780300047660
Category : Photography
Languages : en
Pages : 260
Get Book
Book Description
The women of Weimar Germany had an uneasy alliance with modernity: while they experienced cultural liberation after World War I, these New Women still faced restrictions in their earning power, political participation, and reproductive freedom. Images of women in newspapers, films, magazines, and fine art of the 1920s, reflected their ambiguous social role, for the women who were pictured working in factories, wearing androgynous fashions, or enjoying urban nightlife seemed to be at once empowered and ornamental, both consumers and products of the new culture. In this book Maud Lavin investigates the multilayered social construction of femininity in the mass culture of Weimar Germany, focusing on the photomontages of the avant-garde artist Hannah Hoch.
Author: Norman Weinstein
Publisher: Abrams
ISBN: 1613122640
Category : Cooking
Languages : en
Pages : 963
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Book Description
An illustrated, practical guide to everything you need to know about using knives in the kitchen. As the number of gourmet home kitchens burgeons, so does the number of home cooks who want to become proficient users of the professional-caliber equipment they own. And of all kitchen skills, perhaps the most critical are those involving the proper use of knives. Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decade—and his classes always sell out. That’s because Weinstein focuses so squarely on the needs of the nonprofessional cook, providing basic instruction in knife techniques that maximize efficiency while placing the least possible stress on the user’s arm. Now, Mastering Knife Skills brings Weinstein’s well-honed knowledge to home cooks everywhere. Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, Mastering Knife Skills will be your go-to manual. Each cutting, slicing, and chopping method is thoroughly explained—and illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards. “In the old days, when kitchens weren’t equipped with a lot of fancy gadgets, a skilled chef needed only one tool to ply his trade: a sharp knife. This book will introduce novice cooks to and reacquaint experienced chefs with everything they need to know about a good knife and the art of using it.” —Cecilia Chiang, James Beard Award–winning restaurateur and author of The Seventh Daughter “This beautifully illustrated book, written with passion and precision, minces no words in guiding the reader to choose, maintain, and use a knife. Indispensable for anyone who prepares food, it has taught me how to cut produce much more efficiently.” —David Karp, Fruit Detective
Author: Marianne Lumb
Publisher: Chartwell Books
ISBN: 0785835989
Category : Cooking
Languages : en
Pages : 179
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Book Description
Good knife skills can be the most important ingredient in preparing a dish. Mastering professional knife skills makes a cook not only faster but safer as well. Kitchen Knife Skills shows the home cook how to choose and care for knives, how to keep them sharp and how to make the best use of their most important features. This comprehensive guide details the standard professional techniques used by chefs the world over, allowing the home cook to work just like the professionals -- quickly, effectively and stylishly. Detailed, step-by-step photos and instructions show how to prepare anything in the kitchen, including: -Vegetables -Fruits -Herbs -Poultry and meat -Fish -Bread and cakes From filleting a fish to fanning a piece of fruit, every knife and knife skill is described in detail in this outstanding resource book. Using this guide, anyone can cook like a professional chef.
Author: Hannah Höch
Publisher:
ISBN:
Category : Dadaism
Languages : en
Pages : 238
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Book Description
Here, in the first comprehensive survey of her work by an American museum, authors Peter Boswell, Maria Makela, and Carolyn Lanchner survey the full scope of Hoch's half-century of experimentation in photomontage - from her politically charged early works and intimate psychological portraits of the Weimar era to her later forays into surrealism and abstraction.
Author: Bob Macdonald
Publisher: Scarletta Press
ISBN: 0983021988
Category : Cooking
Languages : en
Pages : 184
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Book Description
Meld your mind with your palate with this in-depth look at the culinary ventures of many great chefs and restaurants, and an examination of some of the most current megatrends in dining and wining experiences.
Author: Peter Hertzmann
Publisher: W. W. Norton & Company
ISBN: 9780393061789
Category : Cooking
Languages : en
Pages : 296
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Book Description
Describes skills needed for using a knife for both right- and left-handed people.
Author: Hiromitsu Nozaki
Publisher: National Geographic Books
ISBN: 1568364903
Category : Cooking
Languages : en
Pages : 0
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Book Description
Sales of Japanese kitchen knives are booming in the U.S. But how many people have the skills to use these superbly-crafted tools to full advantage? Now, internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance. In Japanese Kitchen Knives, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force, and illustrates these lessons by working with ingredients familiar to western readers, like carrots and rainbow trout. Color photos and Nozaki’s commentary further clarify the process, and the pictures are taken from the chef’s perspective for easier understanding (most other books take photos from the reverse perspective). Each technique is accompanied by recipes that require its use, and all recipes are very simple, using easy-to-acquire ingredients. Other sections include a look at artisanal Japanese knife — making and information on sharpening, storing and identifying the variety of Japanese knives. Specialty knives are shown on location, from the unique unagi eel knife in an unagi specialty restaurant to the colossal tuna filleting knife in Tsukiji fish market.
Author: Sur La Table
Publisher: Andrews McMeel Publishing
ISBN: 0740770020
Category : Cooking
Languages : en
Pages : 193
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Book Description
Sur La Table's "Knives Cooks Love" focuses on some of the most versatile tools in the kitchen--knives. "Knives Cooks Love" offers instructions on how to buy and care for knives, and how to properly chop, dice, and slice with them to create delicious dishes.
Author: Chad Ward
Publisher: Harper Collins
ISBN: 0062043730
Category : Cooking
Languages : en
Pages : 246
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Book Description
Why are most of us so woefully uninformed about our kitchen knives? We are intimidated by our knives when they are sharp, annoyed by them when they are dull, and quietly ashamed that we don't know how to use them with any competence. For a species that has been using knives for nearly as long as we have been walking upright, that's a serious problem. An Edge in the Kitchen is the solution, an intelligent and delightful debunking of the mysteries of kitchen knives once and for all. If you can stack blocks, you can cut restaurant-quality diced vegetables. If you can fold a paper airplane, you can sharpen your knives better than many professionals. Veteran cook Chad Ward provides an in-depth guide to the most important tool in the kitchen, including how to choose the best kitchen knives in your price range, practical tutorials on knife skills, a step-by-step section on sharpening, and more——all illustrated with beautiful photographs throughout. Along the way you will discover what a cow sword is, and why you might want one; why chefs are abandoning their heavy knives in droves; and why the Pinch and the Claw, strange as they may sound, are in fact the best way to make precision vegetable cuts with speed and style. An Edge in the Kitchen is the one and only guide to the most important tool in the kitchen.
Author: Poppy O'Toole
Publisher: Appetite by Random House
ISBN: 052561205X
Category : Cooking
Languages : en
Pages : 224
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Book Description
"[Poppy’s] recipes are unshowy, unfussy (for all her Michelin training) and simply make you want to go skipping into the kitchen to cook."—Nigella Lawson, Nigella.com With Chef and TikTok sensation Poppy O’Toole you'll learn the basics, up your cooking game, with delicious results every time. This is a cookbook with no judgement. Together, we’ll learn how to make incredible food at home. We’ll start with the basics: 12 core recipes (or go-to skills) that everyone needs to know, like how to make a pasta sauce, roast a chicken or make a killer salad dressing. Then we’ll use these core skills as a base for delicious and adaptable recipes that will up your cooking game—the Staple, the Brunch, the Potato Hero (of course they make an appearance) and the Fancy AF. So, once you’ve nailed that classic tomato sauce (which I promise will become the new go-to in your kitchen), you can stir it through pasta, or bake it with eggs for the perfect Shakshuka and, before you know it, you’ll be getting real fancy and making a show-stopping Chicken Parmigiana to impress your friends. I'll walk you through 75 delicious recipes, including: White Sauce: think Mac and Cheese and Bacon-y Garlicky Gratin. Dough: easy flatbreads for Halloumi Avo Breads and Salmon Tikka wraps. Emulsions: Chicken Caesar Salad with homemade mayo and next level Steak Béarnaise with Hollandaise and Crunchy Roast Chips. Meringue: from Eton Mess Pancakes through to Simply the Zest Lemon Meringue Pie Whether you’re completely new to the kitchen or looking to elevate your basics with clever tricks, my step-by-step guidance will help you nail delicious food every time. As a Michelin-trained chef with over ten years’ experience in professional kitchens, I’ve done the years of training so you don’t have to. It’s okay to make a few mistakes along the way, and together, we'll help you fix them and achieve incredible results at home. I am passionate about the importance of great food at home, every day—it’s what we all deserve. This is not just the food you want. It’s the food you need.
