Understanding Angina

Unknown Author

Ten Speed Press

The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue. “This book will have you salivating by the end of the introduction.”—Nick Offerman Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. And it’s no surprise that his steak is perfect, every time—he is a fire whisperer, after all, and as good at grilling beef as he is at smoking it. In Franklin Steak, Aaron and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. Want the real story behind grass-fed cattle? Or to talk confidently with your butcher about cuts and marbling? Interested in setting up your own dry-aging fridge at home? Want to know which grill Aaron swears by? Looking for some tricks on building an amazing all-wood fire? Curious about which steak cuts work well in a pan indoors? Franklin Steak has you covered. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [A Cookbook]

Cookbooks, Food & Wine

Franklin, Aaron

Mackay, Jordan

Cooking by Ingredient

A giftable collection of 70 cocktails built to fortify against the cold, featuring essential classics; updated riffs on traditional toddies, punches, nogs, and spiked coffees; and thoroughly modern drinks built to channel the season. Packed with hot, spiced, and buttered seasonal imperatives, plus plenty of nostalgic favorites and homegrown creations, Winter Drinks offers the ultimate collection of cold-weather cocktails, both classic and modern. Curated by the PUNCH editorial team with the help of its network of top bartenders, each recipe has been tested and adapted to contemporary tastes, alongside creative tweaks that offer new ways to incorporate the season's flavors into foolproof drinks. PUNCH covers the ins and outs of making a spirit infusion, how to batch drinks for a crowd, how to bottle favorite stirred drinks and freeze them ahead for on-the-fly Manhattans and martinis, three-step syrups and shrubs to keep on hand, and tips and tools to build a winter-ready bar.

Winter Drinks: 70 Essential Cold-Weather Cocktails

Editors of PUNCH

Humor & Entertainment

Veteran higher-education consultant Donald Asher demystifies the graduate school application process and offers a detailed action plan that has proved successful for some of the most competitive programs in the country. The 50 sample essays-selected from thousands of candidates-showcase the best of the best, while the Essay Hall of Shame identifies common pitfalls to avoid. Sample letters of recommendation and essays for scholarships, residencies, fellowships, and postgraduate and postdoctoral applications cover all stages of the application process. Teaches how to craft a winning essay with 50 state-of-the-art samples to inspire, instruct, and all but guarantee a top-of-the-pile application. Updated third edition includes an entirely new chapter dedicated to online applications and how they're managed, processed, and considered. Previous editions have sold 100,000 copies. From the Trade Paperback edition.

Graduate Essays: What Works, What Doesn't and Why

Education & Teaching

Asher, Donald

Schools & Teaching

Graduate Admissions Essays: Write Your Way into the Graduate School of Your Choice

Test Preparation

College & High School

Veteran higher-education consultant Donald Asher demystifies the graduate school application process and offers a detailed action plan that has proved successful for some of the most competitive programs in the country. The 50 sample essays-selected from thousands of candidates-showcase the best of the best, while the Essay Hall of Shame identifies common pitfalls to avoid. Sample letters of recommendation and essays for scholarships, residencies, fellowships, and postgraduate and postdoctoral applications cover all stages of the application process. 
<li>Teaches how to craft a winning essay with 50 state-of-the-art samples to inspire, instruct, and all but guarantee a top-of-the-pile application. </li>
<li>Updated third edition includes an entirely new chapter dedicated to online applications and how they're managed, processed, and considered. </li>
<li>Previous editions have sold 100,000 copies. </li>

The fully updated fourth edition of the go-to guide for crafting winning essays for any type of graduate program or scholarship, including PhD, master’s, MBA, MD, JD, postdocs, DDS, DVM, Rhodes, Marshall, Fulbright--you name it. Based on thousands of interviews with successful grad students and graduate admissions officers, Graduate Admissions Essays deconstructs and demystifies the ever-challenging and seemingly more impersonal application process for getting into graduate and scholarship programs. The book presents 50 sample essays in a comprehensive range of subjects, detailed strategies that have proven successful for some of the most notoriously competitive graduate programs in the country, as well as sample letters of recommendation, essays for residencies and fellowships, and postgrad applications.

Graduate Admissions Essays, Fourth Edition: Write Your Way into the Graduate School of Your Choice

From veteran cookbook author Robb Walsh, this definitive guide to the world's most beloved condiment is a must-have for fans of dishes that can never be too spicy. Here’s a cookbook that really packs a punch. With dozens of recipes for homemade pepper sauces and salsas—including riffs on classic brands like Frank’s RedHot, Texas Pete, Crystal, and Sriracha—plus step-by-step instructions for fermenting your own pepper mash, The Hot Sauce Cookbook will leave you amazed by the fire and vibrancy of your homemade sauces. Recipes for Meso-american salsas, Indonesian sambal, and Ethiopian berbere showcase the sweeping history and range of hot sauces around the world. If your taste buds can handle it, Walsh also serves up more than fifty recipes for spice-centric dishes—including Pickapeppa Pot Roast, the Original Buffalo Wing, Mexican Micheladas, and more. Whether you’re a die-hard chilehead or just a DIY-type in search of a new pantry project, your cooking is sure to climb up the Scoville scale with The Hot Sauce Cookbook.

The Hot Sauce Cookbook: Turn Up the Heat with 60+ Pepper Sauce Recipes

Walsh, Robb

A lush, illustrated cookbook devoted to preparing and cooking ducks and geese, both domestic and wild, from the author of the award-winning blog Hunter Angler Gardener Cook. Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks—and even hunters—have a fear of cooking fowl. Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more. Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. Duck, Duck, Goose includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw’s delicious and doable recipes include basics such as Grilled Duck Breast and Slow-Roasted Duck; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and celebration-worthy fare such as Perfect Roast Goose. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami. The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese, Duck, Duck, Goose will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl.

Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild

Shaw, Hank

NEW YORK TIMES BESTSELLER • A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]

See the best price to sell, buy or rent books by the Ten Speed Press publisher. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Ten Speed Press

See the best price to sell, buy or rent books by the Ten Speed Press publisher. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Understanding Angina

Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [A Cookbook]

Winter Drinks: 70 Essential Cold-Weather Cocktails

Graduate Essays: What Works, What Doesn't and Why

Graduate Admissions Essays: Write Your Way into the Graduate School of Your Choice

Graduate Admissions Essays: Write Your Way into the Graduate School of Your Choice

Graduate Admissions Essays, Fourth Edition: Write Your Way into the Graduate School of Your Choice

The Hot Sauce Cookbook: Turn Up the Heat with 60+ Pepper Sauce Recipes

Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild

Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]