Meilleures ventes > > Cooking, Food and Wine
|
|
Meilleures ventes > > Cooking, Food and Wine
|
|
|
The Hungry Scientist Handbook: Electric Birthday Cakes, Edible Origami, and Other DIY Projects for Techies, Tinkerers, and Foodies»rank: 7496par: Patrick Buckley, Lily Binns
|
|
Lidia's Italy: 140 simple and delicious recipes from the ten places in Italy Lidia loves most»rank: 2074par: Lidia Matticchio Bastianich, Tanya Bastianich Manuali
|
|
Eat Me: The Food and Philosophy of Kenny Shopsin»rank: 14668par: Kenny Shopsin, Carolynn Carreno
|
|
Sauces: Classical and Contemporary Sauce Making»rank: 1817par: James Peterson
Chroniques et points de vue:From :Back in 1991, when the first edition of Sauces was published, it's as though James Peterson said, '0kay, this is what we know so far. Where do you want to go from here?' The 'what we know so far' part started with the Greeks and Romans, moved through the Middle Ages, into the Renaissance, through the 17th and 18th centuries, and right on into time as we know it, time that can be tasted in the sauce. The 'where do you want to go' part continues to evolve, as ... |
|
Great Sausage Recipes and Meat Curing»rank: 44170par: Rytek Kutas
Chroniques et points de vue:From :Back in 1991, when the first edition of Sauces was published, it's as though James Peterson said, '0kay, this is what we know so far. Where do you want to go from here?' The 'what we know so far' part started with the Greeks and Romans, moved through the Middle Ages, into the Renaissance, through the 17th and 18th centuries, and right on into time as we know it, time that can be tasted in the sauce. The 'where do you want to go' part continues to evolve, as ... |
|
You Are What You Eat Cookbook»rank: 31968par: Gillian Mckeith
Chroniques et points de vue:From :Back in 1991, when the first edition of Sauces was published, it's as though James Peterson said, '0kay, this is what we know so far. Where do you want to go from here?' The 'what we know so far' part started with the Greeks and Romans, moved through the Middle Ages, into the Renaissance, through the 17th and 18th centuries, and right on into time as we know it, time that can be tasted in the sauce. The 'where do you want to go' part continues to evolve, as ... |
|
Kitchen Confidential: Adventures in the Culinary Underbelly»rank: 3077par: Anthony Bourdain
Chroniques et points de vue:From :Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of 'wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths,' in all likelihood pierced or tattooed and incapable ... |
|
The Family Dinner Fix: Cooking For The Rushed»rank: 11012par: Sandi Richards
Chroniques et points de vue:From :Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of 'wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths,' in all likelihood pierced or tattooed and incapable ... |
|
Madhur Jaffrey Indian Cooking»rank: 14521par: Madhur Jaffrey
Chroniques et points de vue:From :Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of 'wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths,' in all likelihood pierced or tattooed and incapable ... |
|
12 Steps to Raw Foods: How to End Your Dependency on Cooked Food»rank: 23931par: Victoria Boutenko
Chroniques et points de vue:From :Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of 'wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths,' in all likelihood pierced or tattooed and incapable ... |
Filed under: Car Buying, Etc., Green
Diesel vehicles have nearly a 50-percent market share in Europe, thanks to tax incentives and diesel-friendly legislation across the EU. Diesels are so passé there that you can buy a BMW 730d and no one will think it odd that your luxury car burns oil. Pull up in a diesel 7-Series in America and people would leer at you like you've alighted from an amphibious vehicle reeking of saltwater and dead trout.
But now, thanks to the oft-reported combo of newly-raised CAFE standards, not-so-newly-raised gas prices, and the 50-state diesel engine, GM, Ford, and Chrysler are about to dip more than a hesitant toe into the diesel game. Chrysler offers a diesel in the Grand Cherokee, but soon all three automakers will offer diesels in their best-selling lineups of light trucks -- the Dodge Ram 1500 is expected to offer a 50-state diesel after 2009. Light trucks are being used to lead the charge since those buyers stand to gain the most with the least amount of (perceived) sacrifice.
Diesels currently have 3.2-percent of the American market. Some estimates put them at 15-percent by 2015. That's a huge leap, and diesel still has plenty of hurdles. Diesels will come with a cost premium over gasoline-engined cars. That should be easy enough to conquer -- incentives and some quick cost and longevity calculations should convince people of the benefit. The real hurdle is the nagging issue of perception. The plan will probably be to attack that with a price that makes the proposition unbeatable. Said Chrysler's director of environmental affairs, "If it's priced right, we can sell diesel here. Diesel can give you an immediate poke in fuel economy -- 20 to 40 percent. Not many technologies can deliver that today."
[Source: Detroit News]
Read | Permalink | Email this | Comments