Advertisement
| francis lam ratatouille: Forgotten Skills of Cooking Darina Allen, 2024-10-01 Based on the hugely popular courses at Darina Allen's Ballymaloe Cookery School, this book reveals the lost art of making creamy butter and yoghurt, keeping a few hens in the garden, home-curing and smoking bacon, and even foraging for food in the wild. So many of our happiest childhood memories are connected to food. Rediscover the flavours of all-time favourites such as traditional stuffed roast chicken, figgy toffee pudding, and freshly baked scones with strawberry jam. Darina also offers lots of thrifty tips for using up leftovers in delicious ways. Essential reading for urban and rural dwellers alike, this is the definitive modern guide to traditional cookery skills. 'There's not much this gourmet grande dame doesn't know.' Nigel Slater, Observer Food Monthly 'Our first lady of food.' The Irish Independent 'Ireland's answer to Delia and Nigella.' Sunday Telegraph Stella magazine |
| francis lam ratatouille: Food52 Genius Recipes Kristen Miglore, 2015-04-07 There are good recipes and there are great ones—and then, there are genius recipes. ONE OF THE NEW YORKER’S FIFTEEN ESSENTIAL COOKBOOKS Genius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. They’re handed down by luminaries of the food world and become their legacies. And, once we’ve folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones. There isn’t yet a single cookbook where you can find Marcella Hazan’s Tomato Sauce with Onion and Butter, Jim Lahey’s No-Knead Bread, and Nigella Lawson’s Dense Chocolate Loaf Cake—plus dozens more of the most talked about, just-crazy-enough-to-work recipes of our time. Until now. These are what Food52 Executive Editor Kristen Miglore calls genius recipes. Passed down from the cookbook authors, chefs, and bloggers who made them legendary, these foolproof recipes rethink cooking tropes, solve problems, get us talking, and make cooking more fun. Every week, Kristen features one such recipe and explains just what’s so brilliant about it in the James Beard Award-nominated Genius Recipes column on Food52. Here, in this book, she compiles 100 of the most essential ones—nearly half of which have never been featured in the column—with tips, riffs, mini-recipes, and stunning photographs from James Ransom, to create a cooking canon that will stand the test of time. Once you try Michael Ruhlman’s fried chicken or Yotam Ottolenghi and Sami Tamimi’s hummus, you’ll never want to go back to other versions. But there’s also a surprising ginger juice you didn’t realize you were missing and will want to put on everything—and a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes you’ll follow to a T, but others will be jumping-off points for you to experiment with and make your own. Either way, with Kristen at the helm, revealing and explaining the genius of each recipe, Genius Recipes is destined to become every home cook’s go-to resource for smart, memorable cooking—because no one cook could have taught us so much. |
| francis lam ratatouille: The Sarah Winman Collection: WHEN GOD WAS A RABBIT and A YEAR OF MARVELLOUS WAYS Sarah Winman, 2017-08-31 Available together for the first time, Sarah Winman's first two stunning novels, WHEN GOD WAS A RABBIT and A YEAR OF MARVELLOUS WAYS. Discover one of the UK's most eloquent and moving writers through her Sunday Times bestselling, critically acclaimed literary sensations. 'Winman's narrative voice is beautifully true' The Times If you've never read the phenomenon that is WHEN GOD WAS A RABBIT, now is your chance. It's a book about a brother and sister. It's a book about childhood and growing up, friendships and families, triumph and tragedy and everything in between. More than anything, it's a book about love in all its forms. Then experience the sheer joy of A YEAR OF MARVELLOUS WAYS, a book that Rosamund Lupton described as 'a glorious poem of a novel'. This is a story about Marvellous Ways, an eighty-nine-year-old woman who sits by a creek in Cornwall, waiting for a last adventure. It's about Francis Drake, a young soldier who washes up there, reeling from war and broken-hearted. It's about the magic in everyday life and the lure of the sea, and how we carry on when grief comes snapping at our heels. Two stories. Two journeys. Two reading experiences you'll never forget. |
| francis lam ratatouille: Second Wave Intertextuality and the Hebrew Bible Marianne Grohmann, Hyun Chul Paul Kim, 2019-06-14 An innovative collection of inner-biblical, intertextual, and intercontextual dialogues Essays from a diverse group of scholars offer new approaches to biblical intertextuality that examine the relationship between the Hebrew Bible, art, literature, sociology, and postcolonialism. Eight essays in part 1 cover inner-biblical intertextuality, including studies of Genesis, Judges, and Qoheleth, among others. The eight postbiblical intertextuality essays in part 2 explore Bakhtinian and dialogical approaches, intertextuality in the Dead Sea Scrolls, canonical critisicm, reception history, and #BlackLivesMatter. These essays on various genres and portions of the Hebrew Bible showcase how, why, and what intertextuality has been and presents possible potential directions for future research and application. Features: Diverse methods and cases of intertextuality Rich examples of hermeneutical theory and interpretive applications Readings of biblical texts as mutual dialogues, among the authors, traditions, themes, contexts, and lived worlds |
| francis lam ratatouille: Spicebox Kitchen Linda Shiue, 2021-03-16 A renowned chef and physician shares her secrets to a healthy life in this cookbook filled with healthy recipes that will fuel and energize your body and mind. I like to think of a spicebox as the cook's equivalent of a doctor's bag--containing the essential tools to use in the art of cooking. Learning to use spices is the best way to add interest and vibrancy to simple home cooking.—from the Introduction In her first cookbook, chef and physician Linda Shiue puts the phrase let food be thy medicine to the test. With 175 vegetarian and pescatarian recipes curated from her own kitchen, Dr. Shiue takes you on a journey of vibrant, fresh flavors through a range of spices from amchar masala to za'atar. With a comprehensive Healthy Cooking 101 chapter, lists of the healthiest ingredients out there, and tips for prevention, Spicebox Kitchen is a culinary wellness trip you can take in your own kitchen. |
| francis lam ratatouille: Mooncakes and Milk Bread Kristina Cho, 2021-10-12 2022 JAMES BEARD AWARD WINNER • Baking and Desserts 2022 JAMES BEARD AWARD WINNER • Emerging Voice, Books ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York Times ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of Home Food blogger Kristina Cho (eatchofood.com) introduces you to Chinese bakery cooking with fresh, simple interpretations of classic recipes for the modern baker. Inside, you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakeries wouldn’t be complete without them In Mooncakes & Milk Bread, Kristina teaches you to whip up these delicacies like a pro, including how to: Knead dough without a stand mixer Avoid collapsed steamed buns Infuse creams and custards with aromatic tea flavors Mix the most workable dumpling dough Pleat dumplings like an Asian grandma This is the first book to exclusively focus on Chinese bakeries and cafés, but it isn’t just for those nostalgic for Chinese bakeshop foods--it’s for all home bakers who want exciting new recipes to add to their repertoires. |
| francis lam ratatouille: Directing the Story Francis Glebas, 2009 In Directing the Story, Francis Glebas offers a structural approach for clearly and dramatically presenting visual stories. With Francis's help you will discover the professional storytelling techniques that have swept away generations of moviegoers and kept them coming back for more. You will also learn to spot potential problems before they cost you time or money, and creative solutions to solve them.--BOOK JACKET. |
| francis lam ratatouille: Active Grammar Level 1 without Answers and CD-ROM Fiona Davis, Wayne Rimmer, 2011-02-17 A three-level series of grammar reference and practice books for teenage and young adult learners. Active Grammar Level 1 covers all the grammar taught at A1-A2 (CEF) level. The book presents grammar points in meaningful context through engaging and informative texts, followed by clear explanations and useful tips that highlight common mistakes usually made by low-level learners. Exam-style exercises provide plenty of challenging practice and encourage students to apply their own ideas creatively to grammar learning. A large number of contrastive revision exercises in the book and on the CD-ROM allow students to assess and monitor their progress at regular intervals. This version without answers and CD-ROM is suitable for classroom use and self-study. |
| francis lam ratatouille: Straw Bale Gardens Complete Joel Karsten, 2015-02-15 Provides information about how to use straw bales as planting containers for vegetable gardening. |
| francis lam ratatouille: The Dragon Run Tony Robinson-Smith, 2017-09-19 Tony Robinson-Smith, his wife Nadya, and ten Bhutanese college students set out to run 578 kilometres (360 miles) across the Kingdom of Bhutan in the Himalayas. Joined by a stray dog, they slogged over five mountain passes, bathed in ice-clogged streams, ate over log fires, and stopped at every store, restaurant, guesthouse, and dzong to raise money for the Tarayana Foundation. The “Tara-thon” was the first endeavour of its kind and gave 350 village children the chance to go to school. En route, the Long Distance Dozen met a Buddhist lama, a royal prince, a Tibetan renegade, and a matriarch who told them the secret to long life. On arrival in Thimphu, they were decorated by Her Majesty the Queen. In this contemplative memoir, Tony describes Bhutan in rich detail at a transformative period in its history and reflects on tradition, belief, modernization, and happiness. See the book trailer at: https://www.youtube.com/watch?v=g-VsWAbTHAQ |
| francis lam ratatouille: Koreatown Deuki Hong, Matt Rodbard, 2016-02-16 A New York Times bestseller and one of the most praised Korean cookbooks of all time, you'll explore the foods and flavors of Koreatowns across America through this collection of 100 recipes. This is not your average journey to Asia cookbook. Koreatown is a spicy, funky, flavor-packed love affair with the grit and charm of Korean cooking in America. Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Matt Rodbard show us why through stories, interviews, and over 100 delicious, super-approachable recipes. It's spicy, it's fermented, it's sweet and savory and loaded with umami: Korean cuisine is poised to break out in the U.S., but until now, the cookbooks have been focused on taking readers on an idealized Korean journey. Koreatown, though, is all about what's real and happening right here: the foods of Korean American communities all over our country, from L.A. to New York City, from Atlanta to Chicago. We follow Rodbard and Hong through those communities with stories and recipes for everything from beloved Korean barbecue favorites like bulgogi and kalbi to the lesser-known but deeply satisfying stews, soups, noodles, salads, drinks, and the many kimchis of the Korean American table. |
| francis lam ratatouille: White Trash Cooking Ernest Matthew Mickler, 2011-09-27 More than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin’ in this original regional Southern cooking classic. A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the nouvelle cuisine, one Southern loyalist lovingly gathered more than 200 recipes—collected from West Virginia to Key West—showcasing the time-honored cooking and hospitality traditions of the white trash way. Ernie Mickler’s much-imitated sugarsnap-pea prose style accompanies delicacies like Tutti’s Fancy Fruited Porkettes, Mock-Cooter Stew, and Oven-Baked Possum; stalwart sides like Bette’s Sister-in-Law’s Deep-Fried Eggplant and Cracklin’ Corn Pone; waste-not leftover fare like Four-Can Deep Tuna Pie and Day-Old Fried Catfish; and desserts with a heavy dash of Dixie, like Irma Lee Stratton’s Don’t-Miss Chocolate Dump Cake and Charlotte’s Mother’s Apple Charlotte. |
| francis lam ratatouille: A Super Upsetting Cookbook About Sandwiches Tyler Kord, 2016-06-14 “Tyler and his approach to sandwiches are equal parts clever, hilarious, and deeply dirty (in all the right ways). I’m obsessed with the never-ending possibility of what a sandwich can be, and so I’m a supreme fan girl of everything that Tyler and his crazy mind inserts between these pages and two pieces of bread.” —Christina Tosi Known genius and broccoli savant Tyler Kord is chef-owner of the lauded No. 7 Sub shops in New York. He is also a fabulously neurotic man who directs his energy into ruminations on sandwich philosophy, love, self-loathing, pay phones, getting drunk in the shower, Tom Cruise, food ethics, and what it's like having the names of two different women tattooed on your body. But being a chef means that it's your job to make people happy, and so, to thank you for being there while he works out his issues, he offers you this collection of truly excellent recipes, like roast beef with crispy shallots and smoky French dressing, a mind-blowing mayonnaise that tastes exactly like pho, or so many ways to make vegetables into sandiwches that you may never eat salad again. A Super Upsetting Cookbook About Sandwiches will make you laugh, make you cry, and most of all, make you hungry. |
| francis lam ratatouille: Cooking at Home With Bridget & Julia Bridget Lancaster, Julia Collin Davison, 2017-10-31 A winning collection of 150 recipes hand selected by Julia Collin Davison and Bridget Lancaster, the well-known and beloved stars of our public television shows. Here, for the first time, they get personal and pull back the curtain on their lives, their families, and the recipes they like to cook when they are off camera. |
| francis lam ratatouille: Diversity in Disney Films Johnson Cheu, 2013-01-04 Although its early films featured racial caricatures and exclusively Caucasian heroines, Disney has, in recent years, become more multicultural in its filmic fare and its image. From Aladdin and Pocahontas to the Asian American boy Russell in Up, from the first African American princess in The Princess and the Frog to Spanish-mode Buzz Lightyear in Toy Story 3, Disney films have come to both mirror and influence our increasingly diverse society. This essay collection gathers recent scholarship on representations of diversity in Disney and Disney/Pixar films, not only exploring race and gender, but also drawing on perspectives from newer areas of study, particularly sexuality/queer studies, critical whiteness studies, masculinity studies and disability studies. Covering a wide array of films, from Disney's early days and Golden Age to the Eisner era and current fare, these essays highlight the social impact and cultural significance of the entertainment giant. Instructors considering this book for use in a course may request an examination copy here. |
| francis lam ratatouille: The Complete Cookbook for Teen Chefs America's Test Kitchen Kids, 2022-03-01 For the first time ever, America’s Test Kitchen Kids is bringing their rigorous testing, kitchen knowhow, and hands-on learning to teenagers in the kitchen. Fiercely independent and searching for culinary adventure, teen chefs are ready for exciting, global recipes made to share with friends and family—with the support of fundamental kitchen techniques and approachable instruction. Set for release on March 1, 2022, The Complete Cookbook for Teen Chefs offers just that, filled with over 70 recipes that have been tested and approved by thousands of teens from across the country. Whether a teen is looking to make Tik Tok-worthy sticky buns or a simple egg and cheese breakfast sandwiches before school, The Complete Cookbook for Teenage Chefs has something for everyone. With recipes ranging from Biang Biang Mian (Hand-Pulled Noodles) to Steak Tacos with Charred Corn Salsa, Arepas to Congee, French Fries and Cheeseburger Sliders to Apple-Cider Donuts, this book features helpful sidebars to ensure that teens can learn more about why a recipe works, and how to take their recipes to the next level. |
| francis lam ratatouille: something to food about Questlove, Ben Greenman, 2016-04-12 In somethingtofoodabout, drummer, producer, musical director, culinary entrepreneur, and New York Times bestselling author, Questlove, applies his boundless curiosity to the world of food. In conversations with ten innovative chefs in America, Questlove explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. The conversations begin with food but they end wherever food takes them. Food is fuel. Food is culture. Food is history. And food is food for thought. Featuring conversations with: Nathan Myhrvold, Modernist Cuisine Lab, Seattle; Daniel Humm, Eleven Madison Park, and NoMad, NYC; Michael Solomonov, Zahav, Philadelphia; Ludo Lefebvre, Trois Mec, L.A.; Dave Beran, Next, Chicago; Donald Link, Cochon, New Orleans; Dominque Crenn, Atelier Crenn, San Francisco; Daniel Patterson, Coi and Loco'l, San Francisco; Jesse Griffiths, Dai Due, Austin; and Ryan Roadhouse, Nodoguro, Portland |
| francis lam ratatouille: Molto Gusto Mario Batali, Mark Ladner, 2010-03-19 Molto Gusto is a glorious collection of mouth-watering recipes for pizza, pasta, and more from Mario Batali’s famed Otto Enoteca Pizzeria in New York City. Chef and restaurateur Batali—a fixture on the Food Network and bestselling author of Italian Grill and Molto Italiano—has been named by Fortune magazine as one of the “100 most recognized personalities in the U.S.” With Molto Gusto, Mario Batali takes food lovers on a spectacular culinary journey—from antipasti to gelati—with nearly 100 scrumptious recipes for “Easy Italian Cooking” and gorgeous full-color photographs. |
| francis lam ratatouille: Tacos Alex Stupak, Jordana Rothman, 2015-10-20 Superstar chef Alex Stupak's love of real Mexican food changed his life; it caused him to quit the world of fine-dining pastry and open the smash-hit Empellón Taqueria in New York City. Now he'll change the way you make--and think about--tacos forever. Tacos is a deep dive into the art and craft of one of Mexico's greatest culinary exports. Start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next, master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally, explore fillings, both traditional and modern--from a pineapple-topped pork al pastor to pastrami with mustard seeds. But Tacos is more than a collection of beautiful things to cook. Wrapped up within it is an argument: Through these recipes, essays, and sumptuous photographs by Evan Sung, the 3-Michelin-star veteran makes the case that Mexican food should be as esteemed as the highest French cooking. |
| francis lam ratatouille: Soldiers, Citizens and Civilians A. Forrest, K. Hagemann, J. Rendall, 2008-11-27 The Revolutionary and Napoleonic Wars affected millions of people's lives across Europe and beyond. Yet the extent to which the constant warfare of the period 1792-1815 shaped everyday experience has been little studied. This volume of essays discusses the formative experience of these wars for men and women, as soldiers, citizens and civilians. |
| francis lam ratatouille: Victuals Ronni Lundy, 2016-08-30 Winner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, Victuals is an exploration of the foodways, people, and places of Appalachia. Written by Ronni Lundy, regarded as the most engaging authority on the region, Victuals guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South. Victuals explores the diverse and complex food scene of the Mountain South through recipes, stories, traditions, and innovations. Each chapter explores a specific defining food or tradition of the region--such as salt, beans, corn (and corn liquor). The essays introduce readers to their rich histories and the farmers, curers, hunters, and chefs who define the region's contemporary landscape. Sitting at a diverse intersection of cuisines, Appalachia offers a wide range of ingredients and products that can be transformed using traditional methods and contemporary applications. Through 80 recipes and stories gathered on her travels in the region, Lundy shares dishes that distill the story and flavors of the Mountain South. – Epicurious: Best Cookbooks of 2016 |
| francis lam ratatouille: When God Was a Rabbit Sarah Winman, 2011-05-10 This is a book about a brother and a sister. It's a book about secrets and starting over, friendship and family, triumph and tragedy, and everything in between. More than anything, it's a book about love in all its forms. In a remarkably honest and confident voice, Sarah Winman has written the story of a memorable young heroine, Elly, and her loss of innocence-a magical portrait of growing up and the pull and power of family ties. From Essex and Cornwall to the streets of New York, from 1968 to the events of 9/11, When God Was a Rabbit follows the evolving bond of love and secrets between Elly and her brother Joe, and her increasing concern for an unusual best friend, Jenny Penny, who has secrets of her own. With its wit and humor, engaging characters whose eccentricities are adroitly and sometimes darkly drawn, and its themes of memory and identity, When God Was a Rabbit is a love letter to true friendship and fraternal love. Funny, utterly compelling, fully of sparkle, and poignant, too, When God Was a Rabbit heralds the start of a remarkable new literary career. |
| francis lam ratatouille: Merriam-Webster's Rhyming Dictionary Merriam-Webster, Inc, 2002 New edition! Convenient listing of words arranged alphabetically by rhyming sounds. More than 55,000 entries. Includes one-, two-, and three-syllable rhymes. Fully cross-referenced for ease of use. Based on best-selling Merriam-Webster's Collegiate® Dictionary, Eleventh Edition. |
| francis lam ratatouille: The Listener and BBC Television Review , 1962 |
| francis lam ratatouille: The Lynne Rossetto Kasper, 1999-10-06 Gathers traditional Italian recipes for appetizers, pasta, rice, beans, soup, poultry, meat, fish, pizza, breads, and desserts. |
| francis lam ratatouille: Gayot's France André Gayot, 1996 The Best of France gives the reader discriminating reviews of restaurants and hotels in Paris and its suburbs, as well as coverage of the best restaurants across the French countryside. The guide aims to be frank and witty in its opinions |
| francis lam ratatouille: The Best of America's Test Kitchen 2020 America's Test Kitchen, 2019 Everyone can enjoy another great new year of the best new recipes, tastings, and testings handpicked by the editors at America's Test Kitchen This annual best-of-the-best collection of recipes, tastings, and testings has been carefully selected from the hundreds of recipes developed throughout the last year by the editors of Cook's Illustrated and Cook's Country magazines and from the new cookbooks Vegetables Illustrated, Spiced, The Complete Diabetes Cookbook,Tasting Italy, Cook It in Your Dutch Oven, Sous Vide for Everybody, and Air Fryer Perfection. The 2020 edition offers a wide array of simple-to-sophisticated foolproof recipes ranging from Kung Pao Chicken, Pizza al Taglio with Arugula and Fresh Mozzarella, and Lamb Pot Roast with Figs to Roasted Delicata Squash and Skillet-Charred Green Beans to incredible desserts such as Clementine Cake, Peach Tarte Tartin, and Lemon Olive Oil Tart. All of the year's top ingredient tastings and equipment testings are also included. |
| francis lam ratatouille: The Chef's Companion Elizabeth Riely, 1996-05-29 Any food professional or aspiring chef will quickly build confidence in the use of culinary terms with this indispensable guide to the correct spelling, pronunciation, definition, usage, and origin of over 4,500 terms. The updated Second Edition of The Chefs Companion succinctly covers all the latest terms relating to cooking techniques, food preparations, herbs and spices, varieties and cuts of food, wine terminology, and equipment for the professional kitchen, as well as notable figures in the history of food and gastronomy. |
| francis lam ratatouille: Good Will Hunting Ben Affleck, Matt Damon, 1997-12-25 As director Gus Van Sant observes in the introduction to Matt Damon's and Ben Affleck's screenplay Good Will Hunting, the two young actors somewhat resemble the characters they play in the film: they're best friends, and Affleck (who plays Chuckie) habitually chauffeurs Damon (Will), who doesn't drive. Van Sant says we can see how badly Damon drives by watching the film's last scene, in which he is actually driving the car with the camera mounted on it. But Damon and company write better than he drives; this script contains some of the boldest, best monologues since Pulp Fiction.Van Sant and cast member Robin Williams helped the young actors tame the tigers in their cranial tanks, trimming the script into a precision instrument. Though the stills from the film are not perfectly matched to their places in the script, this story remains as much a joy to read as it is towatch on the big screen. |
| francis lam ratatouille: The Contemplative Life Thomas Philippe, 2009-08-10 This work presents the classical teaching on the contemplative life, drawn from the tradition of the early fathers, from Dominic de Guzman, Teresa of Avila and John of the Cross, Catherine of Siena, and Francis de Sales, down to the still-hidden mystics of our own day. |
| francis lam ratatouille: Rigoletto Giuseppe Verdi, 1859 |
| francis lam ratatouille: The Voltage Effect John A. List, 2022-02-01 NATIONAL BESTSELLER • A leading economist answers one of today’s trickiest questions: Why do some great ideas make it big while others fail to take off? “Brilliant, practical, and grounded in the very latest research, this is by far the best book I’ve ever read on the how and why of scaling.”—Angela Duckworth, CEO of Character Lab and New York Times bestselling author of Grit LONGLISTED FOR THE PORCHLIGHT BUSINESS BOOK AWARD “Scale” has become a favored buzzword in the startup world. But scale isn't just about accumulating more users or capturing more market share. It's about whether an idea that takes hold in a small group can do the same in a much larger one—whether you’re growing a small business, rolling out a diversity and inclusion program, or delivering billions of doses of a vaccine. Translating an idea into widespread impact, says University of Chicago economist John A. List, depends on one thing only: whether it can achieve “high voltage”—the ability to be replicated at scale. In The Voltage Effect, List explains that scalable ideas share a common set of attributes, while any number of attributes can doom an unscalable idea. Drawing on his original research, as well as fascinating examples from the realms of business, policymaking, education, and public health, he identifies five measurable vital signs that a scalable idea must possess, and offers proven strategies for avoiding voltage drops and engineering voltage gains. You’ll learn: • How celebrity chef Jamie Oliver expanded his restaurant empire by focusing on scalable “ingredients” (until it collapsed because talent doesn’t scale) • Why the failure to detect false positives early on caused the Reagan-era drug-prevention program to backfire at scale • How governments could deliver more services to more citizens if they focused on the last dollar spent • How one education center leveraged positive spillovers to narrow the achievement gap across the entire community • Why the right set of incentives, applied at scale, can boost voter turnout, increase clean energy use, encourage patients to consistently take their prescribed medication, and more. By understanding the science of scaling, we can drive change in our schools, workplaces, communities, and society at large. Because a better world can only be built at scale. |
| francis lam ratatouille: Pandas in Action Boris Paskhaver, 2021-10-12 Take the next steps in your data science career! This friendly and hands-on guide shows you how to start mastering Pandas with skills you already know from spreadsheet software. In Pandas in Action you will learn how to: Import datasets, identify issues with their data structures, and optimize them for efficiency Sort, filter, pivot, and draw conclusions from a dataset and its subsets Identify trends from text-based and time-based data Organize, group, merge, and join separate datasets Use a GroupBy object to store multiple DataFrames Pandas has rapidly become one of Python's most popular data analysis libraries. In Pandas in Action, a friendly and example-rich introduction, author Boris Paskhaver shows you how to master this versatile tool and take the next steps in your data science career. You’ll learn how easy Pandas makes it to efficiently sort, analyze, filter and munge almost any type of data. Purchase of the print book includes a free eBook in PDF, Kindle, and ePub formats from Manning Publications. About the technology Data analysis with Python doesn’t have to be hard. If you can use a spreadsheet, you can learn pandas! While its grid-style layouts may remind you of Excel, pandas is far more flexible and powerful. This Python library quickly performs operations on millions of rows, and it interfaces easily with other tools in the Python data ecosystem. It’s a perfect way to up your data game. About the book Pandas in Action introduces Python-based data analysis using the amazing pandas library. You’ll learn to automate repetitive operations and gain deeper insights into your data that would be impractical—or impossible—in Excel. Each chapter is a self-contained tutorial. Realistic downloadable datasets help you learn from the kind of messy data you’ll find in the real world. What's inside Organize, group, merge, split, and join datasets Find trends in text-based and time-based data Sort, filter, pivot, optimize, and draw conclusions Apply aggregate operations About the reader For readers experienced with spreadsheets and basic Python programming. About the author Boris Paskhaver is a software engineer, Agile consultant, and online educator. His programming courses have been taken by 300,000 students across 190 countries. Table of Contents PART 1 CORE PANDAS 1 Introducing pandas 2 The Series object 3 Series methods 4 The DataFrame object 5 Filtering a DataFrame PART 2 APPLIED PANDAS 6 Working with text data 7 MultiIndex DataFrames 8 Reshaping and pivoting 9 The GroupBy object 10 Merging, joining, and concatenating 11 Working with dates and times 12 Imports and exports 13 Configuring pandas 14 Visualization |
| francis lam ratatouille: The Facts on File Dictionary of Foreign Words and Phrases Martin H. Manser, 2008 Provides pronunciations, origins, and meanings for words and phrases from foreign sources, ranging from everyday terms to words in the news and the specialized languages of cooking, music, the arts, and the law. |
| francis lam ratatouille: Sunday Suppers at Lucques Suzanne Goin, Teri Gelber, 2009-02-19 Few chefs in America have won more acclaim than Suzanne Goin, owner of Lucques restaurant. A chef of impeccable pedigree, she got her start cooking at some of the best restaurants in the world–L’Arpège. Olives, and Chez Panisse, to name a few–places where she acquired top-notch skills to match her already flawless culinary instincts. “A great many cooks have come through the kitchen at Chez Panisse,” observes the legendary Alice Waters, “But Suzanne Goin was a stand-out. We all knew immediately that one day she would have a restaurant of her own, and that other cooks would be coming to her for kitchen wisdom and a warm welcome.” And come they have, in droves. Since opening her L.A. restaurant, Lucques, in 1998, Goin’s cooking has garnered extraordinary accolades. Lucques is now recognized as one of the best restaurants in the country, and she is widely acknowledged as one of the most talented chefs around. Goin’s gospel is her commitment to the freshest ingredients available; her way of combining those ingredients in novel but impeccably appropriate ways continues to awe those who dine at her restaurant. Her Sunday Supper menus at Lucques–ever changing and always tied to the produce of the season–have drawn raves from all quarters: critics, fellow chefs, and Lucques’s devoted clientele. Now, in her long-awaited cookbook, Sunday Suppers at Lucques, Goin offers the general public, for the first time, the menus that have made her famous. This inspired cookbook contains: §132 recipes in all, arranged into four-course menus and organized by season. Each recipes contains detailed instructions that distill the creation of these elegant and classy dishes down to easy-to-follow steps. Recipes include: Braised Beef Shortribs with Potato Puree and Horseradish Cream; Cranberry Walnut Clafoutis; Warm Crepes with Lemon Zest and Hazelnut Brown Butter §75 full-color photographs that illustrate not only the beauty of the food but the graceful plating techniques that Suzanne Goin is known for §A wealth of information on seasonal produce–everything from reading a ripe squash to making the most of its flavors. She even tells us where to purchase the best fruit, vegetables, and pantry items §Detailed instruction on standard cooking techniques both simple and involved, from making breadcrumbs to grilling duck §A foreword by Alice Waters, owner and head chef of Chez Panisse restaurant and mentor to Suzanne Goin (one-time Chez Panisse line cook) With this book, Goin gives readers a sublime collection of destined-to-be-classic recipes. More than that, however, she offers advice on how home cooks can truly enjoy the process of cooking and make that process their own. One Sunday with Suzanne Goin is guaranteed to change your approach to cooking–not to mention transform your results in the kitchen. |
| francis lam ratatouille: The Italian Slow Cooker Michele Scicolone, 2010-01-07 The award-winning, bestselling author of The Sopranos Family Cookbook “presents unintimidating recipes that serve up hearty dishes with a minimum of fuss” (Publishers Weekly). Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a bestselling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual “crockpot” fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection. Simmered in the slow cooker, soups, stews, beans, grains, pasta sauces, and fish are as healthy as they are delicious. Polenta and risotto, “stir-crazy” dishes that ordinarily need careful timing, are effortless. Meat loaves come out perfectly moist, tough cuts of meat turn succulent, and cheesecakes emerge flawless. |
| francis lam ratatouille: Four by Truffaut Francois Truffaut, 2014-10-04 From the film director behind his creation, Four gives readers an exclusive look at the adventures of Antoine Doinel through the screenplays and stills of the four films he appears in. Thought by many to be the fictional alter ego of Francois Truffaut, Antoine Doinel, played in all movies by Jean-Pierre Leaud, was a fictional character created by Truffaut that depicted many of his own memories ranging from childhood through divorce. Four is an enchanting look at the character of Antoine through screenplays and stills from four of Truffaut’s most well-known films: The 400 Blows, Love at Twenty, Stolen Kisses, and Bed and Board. |
| francis lam ratatouille: Kokken der fik nok Francis Cardenau, Svend Rasmussen, 2018-04-18 Den dag, da Francis Cardenau faldt bevidstløs om på restaurant Umami, ændrede hans liv sig. I 45 år havde han stået bag et komfur og gjort det, han er bedst til: at lave mad på allerhøjeste niveau. Først på nogle af verdens førende restauranter i Paris, siden i Danmark, hvor han med sin kompromisløse kogekunst var den første til at hente to michelinstjerner til landet. Han var samtidig også den første til at stå af michelinræset for at starte bistrobølgen, og undervejs har ’den lille store fransker’, som hans kokkekolleger kærligt kalder manden med den smittende latter og den tilsyneladende utrættelige energi, med Umami også introduceret danskerne for moderne japansk gastronomi og været med til at opfinde den succesrige bøfkæde MASH. Med sit store hjerte og aldrig svigtende hjælpsomhed over for generationer af ambitiøse unge kokke har han samtidig en stor del af æren for den succesbølge, som dansk gastronomi har redet på det sidste årti. Men den dag på Umami skete der noget, som – selv om han ikke selv vidste det endnu – skulle ændre hans liv for altid. Denne bog følger Francis Cardenau i det år, hvor han langsomt kommer til erkendelsen af, at han efter 45 år har fået nok. Vi tager med ham på en følelsesladet rejse tilbage til barndommens og ungdommens Sydvestfrankrig i forsøget på at genfinde sine kulinariske rødder – ja, hele sin familiehistorie. Samtidig er bogen historien om de år, hvor dansk gastronomi løftede sig mod stjernerne, fortalt af en af Danmarks mest indflydelsesrige kokke. |
| francis lam ratatouille: Looking at Movies Richard Meran Barsam, 2010 |
| francis lam ratatouille: Reading the Bible Intertextually Richard B. Hays, Stefan Alkier, Leroy A. Huizenga, 2015-07 Reading the Bible Intertextually explores the revisionary hermeneutical practices of the writers of the four gospels. Each of the contributors examines the distinctive ways that the canonical evangelists put a particular spin on the story of Jesus through rereading the Old Testament in different ways. In addition, the evangelists' different ways of reading Israel's Scripture are correlated with different visions for the embodied life of the community of Jesus' followers. This is an exciting new reading of the gospels, bringing interdisciplinary and intertextual readings to the texts, articulated by some of the most brilliant New Testament scholars of our time. |
Pope Francis - Wikipedia
Pope Francis [b] (born Jorge Mario Bergoglio; [c] 17 December 1936 – 21 April 2025) was head of the Catholic Church and sovereign of the Vatican City State from 13 March 2013 until his death in …
Francis | Pope, Born, Death, Real Name, Laudato Si’, & Facts ...
Mar 13, 2013 · Francis (born December 17, 1936, Buenos Aires, Argentina—died April 21, 2025, Vatican City) ushered in a new era of leadership in the Roman Catholic Church when he was …
Meaning, origin and history of the name Francis
May 30, 2025 · Francis went on to renounce his father's wealth and devote his life to the poor, founding the Franciscan order of friars. Later in his life he apparently received the stigmata. Due …
Pope Francis: Biography, Catholic Church Leader, Jorge Bergoglio
Apr 22, 2025 · Pope Francis, born Jorge Bergoglio, was the first pope of the Roman Catholic Church from Latin America. Read about his education, priesthood, death, and more.
Pope Francis | USCCB
Pope Francis’ motto on his coat of arms, “miserando atque eligendo” is taken from a homily by Saint Bede, an English eighth-century Christian writer and doctor of the Church of the Gospel account …
What does Francis mean? - Think Baby Names
What does Francis mean? F rancis as a boys' name is pronounced FRAN-sis. It is of Latin origin, and the meaning of Francis is "frenchman". English form of Italian Francesco (Late Latin Franciscus; …
Francis - Vatican
Franciscus Jorge Mario Bergoglio 13.III.2013-21.IV.2025. Francis
Pope Francis - Wikipedia
Pope Francis [b] (born Jorge Mario Bergoglio; [c] 17 December 1936 – 21 April 2025) was head of the Catholic Church and sovereign of the Vatican …
Francis | Pope, Born, Death, Real Name, Laudato Si’, & Fac…
Mar 13, 2013 · Francis (born December 17, 1936, Buenos Aires, Argentina—died April 21, 2025, Vatican City) ushered in a new era of leadership in the Roman …
Meaning, origin and history of the name Francis
May 30, 2025 · Francis went on to renounce his father's wealth and devote his life to the poor, founding the Franciscan order of friars. Later in …
Pope Francis: Biography, Catholic Church Leader, Jorge …
Apr 22, 2025 · Pope Francis, born Jorge Bergoglio, was the first pope of the Roman Catholic Church from Latin America. Read about his education, …
Pope Francis | USCCB
Pope Francis’ motto on his coat of arms, “miserando atque eligendo” is taken from a homily by Saint Bede, an English eighth-century Christian …
