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"When a story captures the imagination of millions, that's magic. Can you qualify magic? Archer and Jockers just may have done so."—Sylvia Day, New York Times bestselling author

Ask most book people about massive success in the world of fiction, and you’ll typically hear that it’s a game of hazy crystal balls. The sales figures of E. L. James or Dan Brown, they’ll say, are freakish—random occurrences in an unpredictable market. But what if there were an algorithm that could predict mega-bestsellers with stunning accuracy? What if it knew, just from reading an unpublished manuscript, not just that genre writers like John Grisham and Danielle Steel would sell in huge numbers, but also that authors such as Junot Diaz, Jodi Picoult, and Donna Tartt had signs of New York Times bestselling all over their pages?

Thanks to Jodie Archer and Matthew Jockers, the algorithm exists, the code has been cracked, and the results are stunning. Fine-tuned on over 20,000 contemporary novels, the system analyzes themes, plot, character, setting, and also the frequencies of tiny but amazingly significant markers of style. The “bestseller-ometer” then makes predictions, with fascinating detail, about which specific combinations of these features will resonate with readers. Somehow, in all genres, it is right over eighty percent of the time.

This book explains groundbreaking text mining research in accessible terms, but its real story is in what the algorithm reveals about reading and writing and how successful authorship works. It offers a new theory on the success of Fifty Shades of Grey. It explains why Gone Girl sold millions of copies. It reveals the most important theme in bestselling fiction and which topics just won’t sell. And then there’s “The One,” the single most paradigmatic bestseller of the past thirty years that a computer picked from among thousands. The result is surprising, a bit ironic, and delightfully unorthodox.

The project will be compelling and provocative for all book lovers and writers. It is an investigation into our intellectual and emotional responses to stories, as well as a big idea book about the relationship between creativity and technology. It turns conventional wisdom about book publishing on its head. The Bestseller Code will appeal to fiction lovers and data nerds.

  • Sales Rank: #84503 in eBooks
  • Published on: 2016-09-20
  • Released on: 2016-09-20
  • Format: Kindle eBook

Review

“Non-formulaic, eye-opening, deeply-researched ― and really worth your time.”― GQ

"Reveals the diverse directions in which popular fiction may be taken. . . the bestseller-ometer may find its most noble application as a democratizing force” ― The Atlantic

“[T]his is a delightful book to read. I would recommend it as both an entertaining and educational read for anybody interested in the business of books” ―Digital Book World Daily

"This interesting little tome shares some of the Bookputer’s insights with us, just in case we want to become author-millionaires too. And who doesn’t? . . . Fascinating” ― The Times Review

“Aspiring novelists who thumb through this volume will find plenty to think about. . . [T]his book actually represents an opportunity for literary scholars” ― Public Books


“Archer is not some Silicon Valley whizz-kid looking to reduce the novel to 0s and 1s, nor is she a pretentious academic coming over the hills to sling around jargon about middlebrow novels. . . [She] is smart, savvy and full of ideas.” ―The Times of London


“A laboratory is a more compelling setting than a church.” ― The Wall Street Journal, which named The Bestseller Code one of the most-anticipated books of Fall 2016


“[The] claims are eye-grabbing. . . [and] also highly plausible.” ―The Spectator

Archer and Jockers “are ‘literature-friendly’ and want good books to succeed.”― Wired


"When a story captures the imagination of millions, that's magic. Can you qualify magic? Archer and Jockers just may have done so." - Sylvia Day, New York Times bestselling author

“The Bestseller Code excited me, scared me, and generally blew my mind. Archer and Jockers have built a reading robot that can teach readers, writers, and publishers a great deal about how popular fiction works. This is a pioneering work in a new science of storytelling.” ― Jonathan Gottschall, author of The Storytelling Animal: How Stories Make Us Human.

"Archer and Jockers take an astonishing insight into the DNA of bestsellers and turn it into a gripping page-turner about how we read. Truly remarkable!"―Viktor Mayer-Schönberger, co-author of Big Data and professor at Oxford

“May revolutionize the publishing industry.” ―The Guardian

"The Bestseller Code is an intriguing read and its analysis of what makes a plot tick and how readers are grabbed is compelling."―Literary Review

About the Author

JODIE ARCHER bought and edited books for Penguin UK before decamping for the doctoral program in English at Stanford University. After her PhD, she worked at Apple as their research lead on literature, and has since consulted with many writers and businesses about literary success. She is now a full time writer.

MATTHEW L. JOCKERS is Susan J. Rosowski Associate Professor of English at the University of Nebraska-Lincoln where he teaches and directs the Nebraska Literary Lab. His text mining research has been profiled in the New York Times, The LA Review of Books, The Sunday Times of London, and more.

Most helpful customer reviews

7 of 7 people found the following review helpful.
A Word of Warning
By EVS
I found out about this research a while ago, and was looking forward to the book. The premise is perfect: science examining art and thus illuminating human condition. Well, examine it did, illuminate – not so much. I found myself simultaneously impressed with the depth of the research and disappointed with the triviality of the findings. Moreover, as much as the authors hope that their formula will open publishing industry to new writers overlooked otherwise, I have a feeling it will only serve to build more, higher walls, imprisoning writers in even tighter cells. Ironically, what would mediate the potential for abuse is making the formula available to the public in the form of a readily accessible test. It’s just the question of time until application of this or similar math becomes obligatory among agents and publishers. If the potential success or failure of an artist’s project is going to depend on a formula, the artist should have the right to face his accuser.

4 of 4 people found the following review helpful.
Saved My Book from the Abyss of Meh
By MD
Data for books the way it should be.
I will admit I love data and how concrete it is. As a creative who straddles the line between that and the analytical, this truly scratched my itch. I'm currently working on a book that will be finished in mere days. After reading this book (in one setting of an afternoon), I took my notes and takeaways and revisited what I'd written.
Mistakes that I'd never have seen blared at me. Not the normal mistakes of grammar or developmental issues--no mistakes that would have sent my book into the abyss of Meh. With a few tweaks here and there, my manuscript now gets me excited. I was able to change my perception of my writing to provide the entertainment ride it should be.
I will not attempt to tell you what I did, because I believe this books should be experienced in the customization of your own needs as a writer. I will say that I found the graphs they provided on pacing, the tips on theme and their examination of "The Girl" books and how 50 Shades and Da Vinci Code could be twins to be very illuminating.
This book may not be for you if you do not enjoy the value of data, have the ability to grasp the data and then conceptualize it into how it pertains to you or believe that a computer can read a book and then tell you how to make yours better. But, if you are adventurous enough to challenge your view of how to approach your next book, this one might be for you.
I love learning new things about writing and myself. This book allowed me to do that.

4 of 4 people found the following review helpful.
and in love with, all things literary
By Brywig
As an author who has just had his first novel published after ten years of trying to crack fiction's code, I was fascinated by this analytical perspective on the makeup and mechanics of bestselling novels. Authors Archers and Jockers tell this nonfiction account with the deft skills of seasoned storytellers, building tension in chapters that end with the revelation of the key principles and star books that prove the efficacy of the techniques they explore. Their disciplined approach to maintaining objective standards for their investigation into the themes and approaches common to the most popular books is tempered with wry humor and enhanced by the seasoned perspective of a pair who is obviously aware of, and in love with, all things literary. Even the nerdiest passages devoted to the computer coding that formed the architecture of their experiment were framed with language that kept those macro-views of their work aligned with its big-picture results. Reading The Bestseller Code prompted regular reflection on my own approach to storytelling and inspired me to focus more strongly on the natural voice and human relationships that the study these pros designed revealed to be two of the most important "secrets" responsible for the most successful tales. Highly recommended for writers and readers of all genres of fiction!

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Covers All Site Activities after Design

Above Ground Storage Tanks: Practical Guide to Construction, Inspection, and Testing is an ideal guide for engineers involved in the mechanical construction of above ground storage tanks. This text details the construction of storage tanks in accordance with the American Petroleum Institute requirements for API 650, and is the first book to cover every stage subsequent to the design of storage tanks. The author focuses on the mechanical construction, inspection, and testing of storage tanks and all aspects on-site after design, and explains the relevance of code requirements. In addition, he incorporates real-world applications based on his own experience, and provides a host of practical tips, useful in avoiding repair and reworks during construction of storage tanks.

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  • Sales Rank: #1861810 in Books
  • Published on: 2015-06-02
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.20" h x 1.00" w x 6.20" l, .0 pounds
  • Binding: Hardcover
  • 390 pages

Review

"This book provides a detailed know-how for the construction of storage tanks and their testing and maintenance. This book can serve as a practical handbook to derive all of the information in one place for engineering and safety management of storage tanks."
―Vladimir Strezov, Macquarie University, Sydney, Australia

"Since I have been reading books on tanks, I have not seen or read details about tank construction as a whole. This is a masterpiece."
―Dr. Ehigiator Irughe, Raphael, GeoSystems and Environmental Engineering/University of Benin

About the Author

Sunil Pullarcot is currently a specialized inspection consultant with the Kuwait Oil Company and has more than 33 years of experience in the industry. He received a bachelor of science in mechanical engineering from the University of Kerala (College of Engineering, Trivandrum), and a master of technology in mechanical production from the Cochin University of Science and Technology (CUSAT). His work has been featured in numerous journals, and he is also the author of a book on pressure vessel manufacturing.

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Elaboracion Artesanal del Pan (Spanish Edition), by Linda Collister, Anthony Blake

With bread-baking tips from around the world, this beautifully illustrated cookbook offers more than just recipes. It includes step-by-step sequences from breadbaking masters as well as descriptions of different world traditions linked to bread and bread-baking. This book explores everything from the milling of the grains to different kinds of leavening agents and shaping the dough.

Esta bella obra ofrece mucho más que recetas, se explora completamente el proceso completo de la elaboración del pan, empezando por la molienda de los cereales hasta el modelado de la masa y su posterior horneado. Hay recetas de panes maravillosos de todas las clases, desde los tradicionales y rústicos pasando por los más innovadores. Incluye anécdotas y experiencias de panaderos de todo el mundo. Este libro es a la vez practico e inspirador. Las recetas son claras y fáciles de seguir y están acompañadas de fotografías sugerentes, muchas con detalles paso a paso.

  • Sales Rank: #8867785 in Books
  • Published on: 2002-04
  • Original language: Spanish
  • Number of items: 1
  • Dimensions: .73" h x 8.80" w x 11.30" l,
  • Binding: Hardcover
  • 175 pages

Review
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Review
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About the Author
Linda Collister studied at Le Cordon Bleu Culinary Arts Institute in London and La Varenne in Paris. She has cooked for royalty such as Queen Elizabeth and the Queen Mother. Anthony Blake is a well-known food photographer. He won the Glenfiddich Award for his work featured in Memories of Gascony. They are the authors of the Bread Book.

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Minggu, 06 Mei 2012

[W816.Ebook] Free Ebook Alinea, by Grant Achatz

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Alinea, by Grant Achatz

The debut cookbook from the restaurant Gourmet magazine named the best in the country.

A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team.

"Achatz is something new on the national culinary landscape: a chef as ambitious as Thomas Keller who wants to make his mark not with perfection but with constant innovation . . . Get close enough to sit down and allow yourself to be teased, challenged, and coddled by Achatz's version of this kind of cooking, and you can have one of the most enjoyable culinary adventures of your life." --Corby Kummer, senior editor of Atlantic Monthly

"Someone new has entered the arena. His name is Grant Achatz, and he is redefining the American restaurant once again for an entirely new generation . . . Alinea is in perpetual motion; having eaten here once, you can't wait to come back, to see what Achatz will come up with next." --GourmetReviews & AwardsJames Beard Foundation Cookbook Award Finalist: Cooking from a professional Point of View Category  James Beard Foundation Outstanding Chef Award! "Even if your kitchen isn't equipped with a paint-stripping heat gun, thermocirculator, or refractometer, and you're only vaguely aware that chefs use siphons and foams in contemporary cooking, you can enjoy this daring cookbook from Grant Achatz of the Chicago restaurant Alinea.. . . While the recipes can hardly become part of your everday cooking, this book is far too interesting to be left on the coffee table. As you read, a question emerges: Is Alinea's food art? . . . I go a little further, describing Achatz with a word that he would probably never use to describe himself: avant-garde, as it defined art movements at the beginning of the last century--planned, self-concious, and structured attempts to provoke and shake the status quo. Just as with those artists, the results are not necessarily as interesting as the intentions and concepts behind them. In this sense, this volume constitutes a full-blown although not threatening manifesto."—Art of Eating

  • Sales Rank: #18240 in Books
  • Brand: Brand: 10 Speed Press
  • Published on: 2008-10-01
  • Released on: 2008-10-01
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.00" h x 1.61" w x 12.50" l, 6.42 pounds
  • Binding: Hardcover
  • 416 pages
Features
  • Used Book in Good Condition

Amazon.com Review
Amazon Best Books of the Month, October 2008: The dishes at Grant Achatz's award-winning Chicago restaurant Alinea are entirely new, yet what diners taste often resurrects their most cherished food memories. Achatz has said that flavor is memory, and of all the ways in which Alinea appeals to the senses, it's flavor that he has harnessed and reinvented in a kitchen that never rests on its laurels. (Although, Achatz has employed everything from smoking oak leaves to cinnamon torches to impart flavor, so who's to say that laurel branches are out of the question?) For a menu as ambitious as Alinea's, its cookbook incarnation is as clear a window into a chef's creative process as you could hope for, buttressed by stunning photography and thoughtful essays from Achatz and food literati Michael Ruhlman and Jeffrey Steingarten, among others. This doesn't mean necessarily that you'll cook from Alinea often, or perhaps ever: the 600 recipes are composed precisely to show that any motivated cook can recreate Alinea's dishes at home, but to do so may be missing the point. What makes Alinea remarkable--and unlike any other cookbook on the shelf--is its passionate insistence that there isn't just one recipe for being a cook. --Anne Bartholomew


A Conversation with Grant Achatz

Amazon.com: Can you describe what sets Alinea apart from other restaurant cookbooks?

Grant Achatz: We took the approach that we will present exactly what we do in the restaurant without concessions. That means that while we scaled the recipes to 8 servings, we did not convert to teaspoons or cups. This assures us that the recipes are tight and sound because we have made each of them a thousand or more times. Equally important is the fact that every single finished dish is pictured in the book. I always find it frustrating to read a great recipe and then not see the finished product. I understand that usually cost factors into showing only a portion of the recipes in picture form, but we decided that we had to take pictures of everything and we did.

I also think because the creative team involved in making the book is the same that has made Alinea what it is, the "feel" of the book exemplifies that of the restaurant. This is truly important when taking on a project of this scope, the hope is that the reader felt an Alinea experience without dining here. We wanted the book to capture the essence, the spirit of the restaurant, and I think we accomplished that. Many cookbooks set out to simply highlight recipes, we wanted more.

Amazon.com: When you started developing the book, did you have other cookbook models in mind? How did you want yours to be different?

Achatz: We wanted the book to mirror the restaurant and its philosophy in a consistent manner. We looked at various other books to set different bars--one for the aesthetic, one for the quality of the printing, others for their clarity in recipes--then we decided what we didn't like in other books and went about finding solutions. For example, giant ingredient lists at the top of a page are often frustrating when you begin to go through the recipe. So we eliminated the overall ingredient lists and placed the ingredients right next to the instructions on how to make that sub-recipe. We think that makes a ton of sense and simplifies making the recipes a great deal. We were encouraged by pretty much everyone to explain each and every dish in a header--something most books do--and realized that they all start sounding the same. At one point we started reading headers from ten different books and they were interchangeable. So we got rid of those and put the over-arching explanations and technique descriptions in the front.

Amazon.com: You designed a website to complement the cookbook. How do you hope cooks and chefs will use the site?

Achatz: Ideally a community forms where home cooks, professional chefs, and our staff can interact with each other as a community interested in pushing the culinary arts forward.  By community, we mean an open exchange of ideas and encouragement. Now that we are done with the book and it is hitting stores and homes we are going to turn our attention back to the front of the Mosaic as well and start adding more content--videos, recipes, essays....

Amazon.com: Speaking of websites, how do you think "Alinea at Home" blogger Carol Blymire will fare? (She did make it through The French Laundry Cookbook…)

Achatz: We already have a section on the Mosaic where early buyers who gained access to preview recipes made dishes and posted their results--and they look fantastic! I think she will do quite well but will be forced to scale back in a few areas unless she makes this her full time job. And that is fine--we encourage ambitious amateurs to tackle the recipes by picking out key elements and making the dish their own.

Amazon.com: Since Alinea opened its doors three years ago, both you and your restaurant have earned the prestigious James Beard Award. Could you have envisioned this enormous success when you first started out?

Achatz: Our goal was to build the best restaurant in the country...that was our stated goal. Did I think we would get there? Is there such a thing? We push to refine and get better. We are certainly not the best restaurant to go to if you want a pizza. But within the high-end haute culinary world I think we compare well. I don't believe there is such a thing as "the best." But we strive for that ideal.

Amazon.com: Molecular gastronomy is something of a vogue classification these days--do you think the food at Alinea fits this description, or is the high-tech aspect of your kitchen just one piece of the puzzle?

Achatz: It is a small piece of the puzzle.  Questioning convention is the bigger piece.  We do that with almost every dish…and with the book.  Technology is used where necessary to achieve a specific goal for a specific dish. As we say in the front of the book, we create first and worry about technology second.  At the end of the day, I am a cook.

Amazon.com: Does a "molecular" approach to cooking necessarily mean that you're working with greater precision and efficiency than you would if you were only using traditional methods?

Achatz: I believe that Herve This did not mean "molecular" in the sense of chemistry when he coined the term...regardless, our approach is to do everything with a sense of purpose.  Does that mean we are a precise and efficient kitchen? Absolutely. But I don't know if using unique ingredients and techniques pushes us in that direction. I think, rather, it is a commitment to overall excellence that does that.

Amazon.com: In today's ever-competitive culinary landscape, is it possible to be both low-tech and genuinely innovative? 

Achatz: Absolutely. High-tech for its own sake is a bad idea and results in a soulless cuisine. I have had some high-tech meals that fall flat and taste lousy. You can certainly be innovative with just ingredients, a knife, and a pan over heat. But why not do both if you have the inclination, desire, and ability?

Amazon.com: What advice do you have for home cooks who want to experiment with your style of cooking? Is there a technique or ingredient that's versatile enough to be a useful entry point for the uninitiated?

Achatz: You know, none of it is really that difficult to execute.  It is just very time consuming as there are usually a great many mise en place requirements. So I would advise that they start with the dishes that are small in scope and build up from there.

Amazon.com: What do you enjoy most about the process of building a new recipe?

Achatz: Discovering a combination that is both unexpected and delicious. It is remarkable to me when we hit upon something that seems incredibly novel at first only to think at the end at how obvious it was--like it was sitting there just waiting to happen.

Amazon.com: What are the challenges (and, conversely, the triumphs) for your staff in serving the Alinea menu?

Achatz: We work hard with our service team to remain approachable and to have fun with the guests. The meal should be enjoyable, but there is a great deal of information that needs to get passed to the guest to maximize their enjoyment. So we work to do that in a way that doesn't sound like a lecture or a rote script. So the staff needs to find a balance between giving descriptions and keeping the evening rolling along. Most of the time they are good at reading a table to find out what kind of experience a group wants and then tailoring their service to that table. We can do formal Michelin 3-star European service, and we can do a really smooth but toned-down relaxed style.  Ultimately, we have a group of people in the front of house that love the restaurant and believe passionately in what we do--and as long as that shows through above all else,the guests will be well served.

Amazon.com: What's the most gratifying presentation you've created for a dish? Is it featured in the book?

Achatz: Again, this is like asking a parent to single out their favorite  child. Impossible. I enjoy the Hot Potato–Cold Potato. I think it shows the collaboration between Martin (Kastner) and I. It exemplifies the whimsy, the function, interaction, and engagement we utilize in our dishes.

Amazon.com: Do you take in the occasional Chicago hot dog, or are your local food pleasures more quirky?

Achatz: Pot Belly's Sandwich Works is always a good call. I like pizzas, hot dogs, quintessential Chicago diners. I am not a food snob.

Amazon.com: In the book you talk about how food is as much an emotional experience as a physical one. Do you have a favorite food memory?

Achatz: I have many great food memories. The first meal at the French Laundry always lands near the top. I credit that experience with opening my eyes to the creativity of food, and establishing my relationship with my mentor Thomas Keller. 

Amazon.com: Jeffrey Steingarten was frank about his initial hesitation to eat at Alinea, wondering if he would "get" your food. What's your advice to diners who may not understand what you’re trying to do at Alinea, or who may find it intimidating?

Achatz: Try it. Really, there is no other way. I often read comments on the web or in the press about our dining experience or food from people whom I know have not eaten at the restaurant.  How can they know without trying? 95% of our guests come down to the kitchen at the end of the night and the look on their face tells me that they had a great experience. So I would tell anyone--young, old, from any part of the world--come try Alinea...there is a 95% chance you will "get" it.


Photography by Lara Kastner, Courtesy of Alinea & Achatz LLC.

From Publishers Weekly
Spain boasts Ferran Adria's restaurant, elBulli, to push modern cooking's boundaries, but the Chicago restaurant Alinea has its own molecular gastronomy wunderkind in Grant Achatz as he takes food in previously unimagined directions. This cookbook presents the exact recipes, grouped by season, from the restaurant kitchen, such as Yolk Drops with Asparagus, Lemon and Black Pepper or Bison with Beets, Blueberries and Burning Cinnamon, along with gorgeous closeup photographs of these jaw-droppingly fanciful creations. The book opens with essays by food world elder statesmen, including Michael Ruhlman and Jeffrey Steingarten, who lavish praise on Achatz's approach, and Michael Nagrant, who explores the Alinea philosophy through a dish called "Black Truffle Explosion." Achatz himself eloquently explains 10 techniques he uses at the restaurant to achieve his culinary goals, from "bouncing flavors" to custom service ware and aroma manipulation. Though readers are encouraged to make the recipes, or at least interpret them so as to "craft an experience similar to dining at the restaurant," where every minute involves intensive engagement with the food, most people will value the book more as a beautifully produced insight into Achatz's creativity and perhaps a spur to their own, even when they are not making spheres of beet juice or mozzarella balloons. Purchase includes access to a companion Web site with video demonstrations, interviews and an forum with Achatz and his team. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist
*Starred Review* Achatz’s Chicago restaurant, Alinea, has earned global renown for its original, creative, groundbreaking cooking. Vastly more than a mere eatery, Alinea challenges diners to craft new ways of thinking about food and eating, turning their preconceptions inside out and upside down and leaving them searching for a new vocabulary to describe their dinner. Achatz achieves this revolution through molecular gastronomy, a school of cooking that puts every tool of science and technology into the service of flavor. In this monumental cookbook, Achatz offers recipes from Alinea’s four seasonal menus of 20-plus courses each. These recipes will not necessarily send enthusiastic readers straight to the kitchen to break out pots and pans. Reproducing Achatz’ dishes demands such esoteric implements as dehydrators and an anti-grill, a reverse cooktop that chills rather than heats. Other recipes specify items more common to an art store. At core, this cookbook is documentation of Achatz’s genius: precise, detailed, exhaustive. Photographs display Alinea’s kitchen, utterly pristine and looking more like a laboratory than a kitchen. Their deep focus also reveals the meticulous detailing of the food, presented atop unique dishes specially designed for Achatz and looking extraterrestrially high-tech. Introductory essays by Michael Ruhlmann and Jeffrey Steingarten explain to both professionals and the dining public the magnitude of Achatz’s achievement. Culinary students will pore over this book, glimpsing the future of the high art of their profession. --Mark Knoblauch

Most helpful customer reviews

1 of 1 people found the following review helpful.
Five Stars
By Roger Dale Taylor
Excellent read, even if you never bother to make a complete recipe, the sub-recipes are as inspirational.

0 of 0 people found the following review helpful.
Unique cookbook by one of Chicago's finest chefs
By MarianLibrarian
Achatz is one of the most unique and experimental chefs in the country.
His cookbook, Alinea, gives you a glimpse into the experimental cooking techniques he has championed at his renowned restaurant.
I have an extensive cookbook collection and this is a unique addition to my collection. The recipes are for advanced cooks who want to experiment with new techniques. The culinary results are best served at special occasions. This is not day to day home cooking.

4 of 5 people found the following review helpful.
Not amazing, but not horrible
By Fritter1938
Achatz relies more on extremely pretentious presentation rather than sound cooking techniques. His recipe for PB&J also exemplifies my assertion -- completely banal techniques dressed up with exorbidantly pretentious plating...and a dish served with a HUGE, inedible garnish.

Also, not much meat cookery in the book.

Aside from the flaws, Achatz is pretty creative in some respects (see the recipe pairing beef and root beer elements) and he does have a fantastic eye for plating even if it is over-the-top. The opening section does also have some cool information e.g. when he notates his creative process; that was really interesting and much appreciated. And some of his recipes, admittedly, will produce amazingly delicious food (even if your ingredients are supermarket-quality and you're not relying on the same superlative ingredients Achatz is).

Overall, I'm glad I bought the book, but be advised that it's not for beginner chefs (as you probably assumed) because of the unavailability of some ingredients and because one simply should not consult this book for rock-solid techniques to make food from the grocery store taste amazing. For that, check out McGee's "Keys to Good Cooking," Myhrvold's Modernist Cuisine series ("Modernist Cuisine at Home" is good), anything by Heston Blumenthal, Potter's "Cooking for Geeks," and Baldwin's "Sous Vide for the Home Cook." AND CHECK OUT ROB WOLKE's Einstein Series.

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  • Sales Rank: #1382052 in eBooks
  • Published on: 2013-12-06
  • Released on: 2013-12-06
  • Format: Kindle eBook

About the Author
Amanda Goodman is the User Experience Librarian at Darien Library, where her projects have included redesigning the library s website, creating marketing materials, and co-managing adult technology education classes. As an MLIS student, she redesigned the Library and Information Studies' website at the University of North Carolina at Greensboro using WordPress. It became a model for other UNCG departments' websites. She blogs about her work at A Ghost of Daisies.

Most helpful customer reviews

1 of 1 people found the following review helpful.
Excellent Resource
By Chris haught
This is just not for Libraries, but anyone that uses Wordpress. The book is filled with content ideas as well as technical suggestions.

0 of 0 people found the following review helpful.
Recommended
By Rebecca Mugridge
This is an excellent resource for librarians or other professionals who want to create a website using WordPress. Advantages and disadvantages of the different hosting options are discussed; there is a lot of technical instruction in the second section, and in the third section the author provide numerous examples of how libraries have used WordPress for their library websites.

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Jumat, 04 Mei 2012

[P575.Ebook] Free Ebook School of Fear: The Final Exam, by Gitty Daneshvari

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School of Fear: The Final Exam, by Gitty Daneshvari

Check out the laugh-inducing, phobia-reducing final book in theSchool of Fear trilogy!

Is school out forever at the School of Fear? A nosy reporter is planning a scandalous exposé on eccentric Mrs. Wellington and her unorthodox teaching methods, and the news is sure to put an end to the school. Madeleine, Theo, Lulu, Garrison, and the new student Hyacinth must convince the reporter that their teacher and the school are perfectly normal. But how can they accomplish this when Mrs. Wellington is just so... odd?

With the fate of their beloved school in their hands, the children now share a new fear--failure.

  • Sales Rank: #101001 in Books
  • Brand: Little, Brown Books for Young Readers
  • Model: 9780316182874
  • Published on: 2012-09-11
  • Original language: English
  • Number of items: 1
  • Dimensions: 7.75" h x 1.00" w x 5.25" l, .59 pounds
  • Binding: Paperback
  • 352 pages

From Booklist
In the third and apparently final installment in the School of Fear series, a forthcoming tabloid exposé threatens to shut down Mrs. Wellington’s fear-busting academy. Naturally, the five students from the previous books unite to combat the reporter stalking the school and to settle the feud between Mrs. Wellington and her stepson. The plot has the same breezily haphazard quality of the previous outings, and the dialogue is packed with choice insults delivered by both students and staff, but the book also introduces a worthy new character: Basmati, the headmaster of the Contrary Conservatory, whose contradictory approach helps to restore harmony. Gifford’s illustrations add the usual nice and creepy touch. Grades 4-7. --Abby Nolan

About the Author
Former Contrafilms Director of Development, Gitty Daneshvari is the author of the adult novel The Makedown. School of Fear was Gitty's debut children's book, and it was inspired by her many childhood fears. She hoped that one day they'd help her, and, as it turns out, they did. Gitty lives in New York with her two cats and her bulldog, Harriet.

Carrie Gifford spent many years teaching and directing children's theater before starting Red Cap Cards with her husband. Her signature pencil-and-ink style is inspired by her childhood memories. She lives in Los Angeles. Her website is www.redcapcards.com.

Most helpful customer reviews

5 of 5 people found the following review helpful.
My ten year old daughter loved this book!
By Windmere
This is an excellent book for you child grades 4-7. It has an engaging plot that keeps kids reading. It is suspenseful so kids have a hard time putting the book down (which is wonderful!!): Got this as an e-book and had it sent to my daughter's Ipod (she had already downloaded the Kindle Reading App). Everything worked seamlessly in connection with her being able to download and access the book. I really don't think you can go wrong with this book!

3 of 3 people found the following review helpful.
A thrilling read with unexpected surprises!
By A Customer
In This Book, five friends must stop Sylvie Montgomery (a reporter) from publishing an article about the existence of the School Of Fear; along with the school's and their own personal secrets. With only 3 weeks, they have to work as fast as possible or will they fail to save the School of Fear?
I think this is a good book because it is funny, thrilling and a good way to end the trilogy. I hope to see the author continue the series and write about their adventures and experiences as counselors next.I recommend this book to other readers. I thought this book was a little bit like 'The Mysterious Benedict Society'. In both books, each character has a talent to help them through the biggest journey of their lives yet.
The author, Gitty Daneshvari, has an interesting style of introducing the reader to a new phobia at the start of each chapter. Part of the ending was a bit unpredictable, I was expecting more. Be sure to read the first two books in this trilogy, or it will be a little confusing.

2 of 2 people found the following review helpful.
Finale to a favorite series....
By geckomom
(No spoilers)

This book is amazing. As usual, Daneshvari's characters are lively and comical, and the plot is engaging as usual.

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[N865.Ebook] Ebook Download Barefoot in Paris: Easy French Food You Can Make at Home, by Ina Garten

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Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home.

What Ina Garten is known for—on her Food Network show and in her three previous bestselling books—is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that’s exactly what she offers in Barefoot in Paris. Ina’s kir royale includes the unique addition of raspberry liqueur—a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special—and are thoroughly delicious, completely accessible, and the perfect fare for friends and family.

Barefoot in Paris is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries—of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide—the Barefoot Contessa herself—in her most personal book yet.

  • Sales Rank: #9232 in Books
  • Brand: Brand: Clarkson Potter
  • Published on: 2004-10-26
  • Released on: 2004-10-26
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.40" h x .80" w x 7.80" l, 2.26 pounds
  • Binding: Hardcover
  • 240 pages
Features
  • Great product!

Amazon.com Review
Ina Garten's much loved cookbooks, The Barefoot Contessa Cookbook, Barefoot Contessa Parties!, and Barefoot Contessa Family Style, offer relaxed yet stylish dishes that don't tax the cook. Her food works wonderfully for entertaining but shouldn't be limited to such times. Barefoot in Paris finds Garten (almost inevitably) in France, "translating" native dishes for the American home cook. The result is rewarding, and should get those reluctant to "cook French" to do just that. Covered are classics like Celery Root Rémoulade, Boeuf Bourguignon, and Chicken with Forty Cloves of Garlic, but also "newer" dishes like Zucchini Vichyssoise and Avocado and Grapefruit Salad. If Garten ranges wide from typical Parisian fare--in, for example, recipes like Rosemary Cashews, Tomato Rice Pilaf, and a distinctly American Brownie Tart--these nonetheless embody the French approach. Her sweets, including the likes of Peaches in Sauternes, Plum Cake "Tatin," and an exemplary Crème Brûlée, are particularly tempting. Included also are asides like "About French Table Settings," and "If You're Going," a resource guide, that, practicality apart, give readers a sense of French culinary life. With color photos, this is winning addition to the Barefoot collection. --Arthur Boehm

Review
"Beloved all over the planet (not only for her food), Ina Garten has become the inspiration in the kitchen for so many of us. Her ease, warmth and grace make her shows as delectable to watch as her food is to eat." Gwyneth Paltrow

From the Inside Flap
Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer creme brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home.
What Ina Garten is known for--on her Food Network show and in her three previous bestselling books--is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that's exactly what she offers in "Barefoot in Paris. Ina's kir royale includes the unique addition of raspberry liqueur--a refreshing alternative to the traditional creme de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special--and are thoroughly delicious, completely accessible, and the perfect fare for friends and family.
"Barefoot in Paris is suffused with Ina's love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries--of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide--the Barefoot Contessa herself--in her most personal book yet.

Most helpful customer reviews

5 of 5 people found the following review helpful.
My Favorite Ina Cookbook
By K. L'Allier
Now this is the way I like to cook and entertain! Simple, delicious, elegant food for friends and family. I love every recipe in this well-photographed, easy to follow cookbook.

Barefoot in Paris is organized in to sections; to start, lunch, soup and salad, dinner, vegetables, and dessert. My MUST MAKE, standout recipes include:

Lunch
Herbed-Baked Eggs (finally the whole family, brunch party, etc. can sit down and enjoy eggs together-- and what winning eggs!)

Dinner
Lemon Chicken with Croutons (do not miss out on this recipe-- it is truly outstanding, the best chicken dish I have ever made-- easy to make but still perfect for special dinner guests)

Dessert
Coeur a la creme with Raspberries (a great, easy, impressive, different dessert and one I will make again and again)
Elephant Ears (aka Palmiers-- these couldn't be easier to make and they are a crowd pleaser-- I serve them alone as a sweet appetizer or with ice cream for dessert)

These are my favorite recipes from any Barefoot Contessa cookbook (except Beatty's Chocolate Cake from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again). If you love Ina, you will LOVE this cookbook.

1 of 1 people found the following review helpful.
Ina Garten goes to Paris
By Steven Peterson
Ina Garten and French cuisine. An interesting combination! I have a couple other of her cookbooks and have enjoyed a number of the menus that she has published. So, I was intrigued when I saw this volume.

There are some recipes in here that differ from ones that I have tried over time. And that is always attractive to look at. Can I improve my recipes by looking at those of someone else? Examples:

Chicken with 40 cloves of garlic. I first tried this at a dinner party 35 years ago. I really enjoyed it. I tried it a handful of times over the years and enjoyed the family recipe that I used. This is a nice variation. Intriguing variations from what I was used to? Cognac and heavy cream.

Or Boeuf Bourguignon, a fancy name for a beef stew. This is fairly similar to my version. Distinctions? Cognac, beef broth. One difference. After having dined on this dish at a local restaurant, I enjoyed their reduction of the liquid, making the whole dish much richer. Hence, now, I reduce the liquid. This version does not. Still, there are some elements here that I need to incorporate into my own recipe next time around.

And Croque monsieur. One of my favorite French lunches. Nice and makeable recipe. And a tasty outcome! Filet of beef au poivre. I have just begun to make similar dishes, and this recipe is a nice one! Again, cognac adds a nice element to the sauce.

Garten says at the outset (Page 15): "I hope you'll find lots of entertaining ideas here and recipes that will not only wow your family and friends, but also convince you how easy it is to cook really delicious French food. . . ."

1 of 1 people found the following review helpful.
My little secret
By Jim S.
All of Ina's cookbooks are terrific. This one is a culinary thrill for me having vacationed in Paris.

My friends wonder where I get the know how to put on party after party every time with such sucess and skill.

I keep Ina as my little secret !

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