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Thirteen science fiction tales by the #1 New York Times–bestselling author of the Icerigger Trilogy and To the Vanishing Point. From fighting giant bugs to defeating an interstellar empire without firing a shot; from scientific idiot savants toying with the universe to how the robots will really win the robot apocalypse, these thirteen flavorful tales are guaranteed to entertain, amuse, awe, and maybe even enlighten. Includes the first appearance in print of the Icerigger novellete “Chilling” and a new novelette, “Valentin Sharffen and the Code of Doom.”
The last known human searches the galaxy for companionship in a brilliant standalone novel from the legendary author of the Pip & Flinx series. “A provocative read.”—The Washington Post Once Homo sapiens reigned supreme, spreading from star system to star system in an empire that encountered no alien life and thus knew no enemy . . . save itself. As had happened many times before, the basest, most primal human instincts rose up, only this time armed with the advanced scientific knowledge to create a genetically engineered smart virus that quickly wiped out humanity to the last man. That man is Ruslan, the sole known surviving human being in the universe. Rescued from the charnel house of his home planet by the Myssari—an intelligent alien race—Ruslan spends his days as something of a cross between a research subject and a zoo attraction. Though the Myssari are determined to resurrect the human race, using Ruslan’s genetic material, all he wants for himself and his species is oblivion. But then the Myssari make Ruslan an extraordinary offer: In exchange for his cooperation, they will do everything in their considerable power to find the lost home world of his species—an all-but-mythical place called Earth—and, perhaps, another living human. Thus begins an epic journey of adventure, danger, heartbreak, and hope, as Ruslan sets out in search of a place that may no longer exist—drawn by the slimmest yet most enduring hope. Praise for Relic “Relic is a thrilling and thoughtful epic. With Alan Dean Foster’s trademark invention in both the psychology and physiology of his aliens, he also enriches the narrative with their complex cultures. The plot spans galaxies!”—Hugo and Nebula Award–winning author Greg Bear “The stunning plot of Foster’s stand-alone novel will intrigue readers for not only the ‘last man in the universe’ trope but also the well-developed alien species. A true first contact novel on many different levels.”—Library Journal “Foster’s sympathetic novel successfully surveys human frailty, the tendency not to learn from history, and an enduring capacity for adaptation and emotional attachment.”—Publishers Weekly “Foster’s high-concept novel is a gripping tale of serenity amid sorrow.”—World Magazine
Update your passport and join Chef Maneet Chauhan of Food Network's Chopped on a culinary journey as she creates the finest cuisine from 25 different countries. In her book Flavors of My World, Chef Maneet shares recollections and inspiration from her travels abroad--and she brings that inspiration home to put her own twist on dozens of recipes, using Indian flavors! Each country, from Argentina to Vietnam, features a food and a drink recipe. Highlights include Pa Doi Pots de Crème from France, Sarson Saag Paneer Spanakopita from Greece, Mint Cilantro Shrimp Pakora Sushi from Japan, and Corgi Coffee Atole from Mexico.
The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due. In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.
A history of the world's favorite scent and flavor looks at the diverse impact of vanilla on the worlds of medicine, psychology, politics, and food, tracing the history of vanilla through the centuries and offering a variety of insights, trivia, lore, and recipes.
Takes children on a culinary journey around the world, teaching them about new cultures and landscapes through different foods. This illustrated non-fiction book explains facts with interesting references and stories that spark curiosity about the different history and cultures of the world. As children learn about foods, they also understand how the environment and cultural practice can shape the way we eat. By the end, they will have learned about different cuisines and cultures with a thought about how we all share these widely today.
Explores the culinary wonders along the legendary spice route, from Zanzibar to India to Bali and everywhere in between. Part travelogue, part cookbook, this colorful volume captures the spirit of each region and reveals the origins of the spices now used in everyday cooking across the globe.
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Winner of the Schneider Book Award The award-winning author of the Elemental series delivers a rock-and-roll novel that Lauren Myracle called “raw, fresh, funny, and authentic.” The Challenge: Eighteen-year-old Piper has one month to get her high school’s coolest rock band Dumb a paying gig. The Deal: If she does it, Piper will become the band’s manager and get her share of the profits. The Catch: How can Piper possibly manage a band made up of an egomaniacal pretty boy, a talentless piece of eye candy, a silent rocker, an angry girl, and a crush-worthy nerd boy? And how can she do it when she’s deaf? Piper is determined to show her classmates that just because she’s hearing impaired doesn’t mean she’s invisible. With growing self-confidence, a budding romance, and a new understanding of her parent’s decision to buy a cochlear implant for her deaf baby sister, she discovers her own inner rock star and what it truly means to be a flavor of Dumb. For fans of K. L. Going’s Fat Kid Rules the World and Catherine Gilbert Murdock’s Dairy Queen.
Presents a collection of 450 recipes from around the world for appetizers, soups, salads, breads, pizzas, egg dishes, pasta and noodle dishes, main dishes, vegetables, rice and bean dishes, condiments, desserts, and beverages.