After many years of working in standup comedy, followed by a small nervous breakdown, Michael Dane decided to learn about cooking . . .at the age of fifty. Along the way, he found a little bit of sanity.
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New Protein Foods, Volume 5: Seed Storage Proteins covers papers on the role of new science and technology in providing greater flexibility for producing and utilizing protein food resources, with emphasis on seed storage proteins, primarily oilseed proteins.The book presents articles on the chemistry and biology of seed storage proteins as…
If you’re a full-fledged foodie or a kitchen klutz, whether you love to cook or live for take-out – if you're craving humor with a bite, this book is for you.
Follow the author on his stumbling culinary journey, bridging the gap between Top Ramen and Top Chef, from 'The Piggly Wiggly Cookbook' to ‘Modernist Cuisine.’
If you like gadgets, you'll learn about everything from quinoa sifters to guns that shoot beef jerky. You’ll also read about two of the most important things any good cook should have: a cast-iron skillet and a catchphrase.
You'll meet a group of performers who make music with vegetables . . . a man who has made the best doughnuts in L.A. for the past fifty years . . . and a tattooed, fire-loving chef with a connection to Hunter S. Thompson.
Find out how the host of "The Splendid Table" feels about okra, and learn about cooking a fox from somebody’s mom. The author's mom makes a surprise appearance, too, and there are even a couple of recipes thrown in for good measure. Dig in!