The how to Book of the Chop Cup
Author | : Merlyn T. Shute |
Publisher | : |
Total Pages | : 32 |
Release | : 1980 |
Genre | : |
ISBN | : |
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Author | : Merlyn T. Shute |
Publisher | : |
Total Pages | : 32 |
Release | : 1980 |
Genre | : |
ISBN | : |
Author | : Mark Wilson |
Publisher | : |
Total Pages | : 100 |
Release | : 1979 |
Genre | : Magic tricks |
ISBN | : 9780934514019 |
Author | : Ken Brooke |
Publisher | : |
Total Pages | : 8 |
Release | : 1981 |
Genre | : Magic tricks |
ISBN | : |
Author | : Will Ayling |
Publisher | : |
Total Pages | : 40 |
Release | : 1989 |
Genre | : Magic tricks |
ISBN | : |
Author | : Don Alan |
Publisher | : |
Total Pages | : 8 |
Release | : 195? |
Genre | : Magic tricks |
ISBN | : |
Author | : John Bannon |
Publisher | : |
Total Pages | : 104 |
Release | : 2016-09-07 |
Genre | : |
ISBN | : 9781536917178 |
Hello, fellow travelers in the magic wasteland.My journey has taken me from close-up tricks to strictly card tricks to "fractal" packet tricks to self-working card tricks to, recently, mentalism with playing cards, and back to card tricks. The adventure has been interesting, illuminating, and fun. Wouldn't have it any other way.The wasteland is a mixed bag of diverse preferences. In this volume, I appeal to those who have similar tastes and to those who are surveying the breadth and variety of this thing of ours, la cosa nostra, card magic.Here, we concentrate on an item from Mentalissimo, a preview if you will. We revisit and thoroughly ground in context, a past favorite from High Caliber, "Big Fat Bluff Aces," which may have been overlooked, but, likely would have fooled you.All in, eight of the ten discussions have not been in print before in any form. The other two are highlighted for your attention. By the way, all of the tricks use regular cards. Eight are essentially impromptu. One is a fractal packet trick. A mixed bag. But, hopefully, with some appeal.
Author | : Simon Wroe |
Publisher | : Penguin |
Total Pages | : 254 |
Release | : 2014-04-17 |
Genre | : Fiction |
ISBN | : 0698136411 |
Kirkus Review “Arch comedy . . . Dave Eggers channels Anthony Bourdain.” An outrageously funny and original debut set in the fast-paced and treacherous world of a restaurant kitchen Fresh out of university with big dreams, our narrator is determined to escape his past and lead the literary life in London. But soon he is two months behind on rent and forced to take a menial job in the kitchen of The Swan, a gastro-pub with haute cuisine aspirations. Mockingly called “Monocle” by his co-workers for a useless English lit degree, he is thrust into a brutal, chaotic world full of motley characters. There’s the lovably dim pastry chef Dibden; combative Ramilov, who spends a fair bit of time locked in the walk-in fridge for pissing people off; Racist Dave, about whom the less said the better; Camp Charles, the officious head waiter; and Harmony, the only woman in a workplace of raunchy, immature, angry, drug-fueled men. Worst of all is the head chef, Bob, who runs the kitchen with an iron fist and an alarming taste for cruelty. But Monocle’s past is never far away and soon an altogether darker tale unfolds. As the chefs’ dreams of overthrowing Bob become a reality, Monocle’s dead-beat father shows up at his door, asking for help. With The Swan struggling to stay afloat and Monocle’s father dredging up lingering questions from an unhappy childhood, Chop Chop accelerates toward its blackly hilarious, thrilling, and ruthless conclusion.
Author | : Yong Chen |
Publisher | : Columbia University Press |
Total Pages | : 325 |
Release | : 2014-11-04 |
Genre | : Social Science |
ISBN | : 0231538162 |
American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.
Author | : Michael Turback |
Publisher | : Ten Speed Press |
Total Pages | : 162 |
Release | : 2012-02-01 |
Genre | : Cooking |
ISBN | : 1607743795 |
Featuring 60 luxurious hot chocolate concoctions and pairings, ranging from ancient Latin American originals and European café classics to comforting childhood treats. No longer just a simple, syrupy sweet drink, today's hot chocolates are brimming with extraordinary flavors like cayenne, vanilla beans, Nutella, buttered rum, pistachios, wasabi, peanut butter, and malted milk balls. Featuring white chocolate foam, marshmallow cream, and frozen and fondue versions, the 60 recipes presented in Hot Chocolate are setting trends in haute chocolate consumption. Contributed by the world's preeminent chocolatiers, including Vosges Haut-Chocolat, Serendipity 3, Citizen Cake, Fran's Chocolates, Scharffen Berger Chocolate, and many more, these imaginative modern variations are for the hip chocoholic of any age. A cup of hot chocolate is twice as rich in antioxidants as a glass of red wine. And, some would say, is just as intoxicating.
Author | : Sara Forte |
Publisher | : Ten Speed Press |
Total Pages | : 254 |
Release | : 2012-08-28 |
Genre | : Cooking |
ISBN | : 1607741156 |
Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront. Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.