Stick It to Your Chops is an exhaustive sourcebook containing challenging, effective, and enjoyable exercises for advancing technical skills on the snare drum. The book is divided into three sections: Warm-Ups, Expanding Accents and Rhythms with Rudiments, and Combinations. Pre-knowledge of snare drum rudiments like the double-stroke roll, the single paradiddle, the flam tap, and the flam accent would be advantageous in approaching this book. The “Combinations” section contains every right-left sticking pattern engendered by groupings of three to eight notes; if the book’s rhythm charts were applied to these patterns, the equivalent of over 5,800 pages of exercises would be generated. The book’s patterns and rudiments focus on developing consistency and evenness of strokes, dynamic control, and dexterity. All exercises in this book are written in standard percussion notation with both right-hand and left-hand leads. Online audio examples are provided for select exercises from each section.

George Lawrence Stone's Stick Control is the original classic, often called the bible of drumming. In 1993, Modern Drummer magazine named it one of the top 25 drumming books of all-time. In the words of the author, this is the ideal book for improving "control, speed, flexibility, touch, rhythm, lightness, delicacy, power, endurance, preciseness of execution, and muscular coordination," with extra attention given to the development of the weak hand. This indispensable book for drummers of all types includes hundreds of basic to advanced rhythms and moves through categories of single-beat combinations, triplets, short roll combinations, flam beats, flam triplets and dotted notes, and short roll progressions.

Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases

This work describes the lives, careers and significance of seven chefs and authors who had profound influences on the creation of American cuisine: Amelia Simmons, author of the first known American cookbook; Mary Randolph, whose The Virginia Housewife is considered the first regional American cookbook; Miss Leslie and her bestselling 19th century work; former slave Mrs. Abby Fisher and her book on Southern cooking; Lafcadio Hearn's La Cuisine Creole; Charles Ranhofer's influence on the role of the modern chef; and Victor Hirtzler and his California cuisine. The second section includes selected recipes from each author's books, with notes to aid adaptation by the modern cook. Instructors considering this book for use in a course may request an examination copy here.

The most highly instructive and visually engaging grilling book on the market, from the experts at Weber, with more than 100 all-new recipes and over 800 photos

Patterns is one of the most comprehensive drum methods available. Covering a wide range of materials, the books can be used in any order, or in any combination with one another. They are a must for developing the kinds of skills necessary for drumset performance. Time-Functioning Patterns includes materials dealing with rock cymbal ostinatos, jazz independence, and the new linear phrasing concept that Gary developed.

The three volumes of Green's Dictionary of Slang demonstrate the sheer scope of a lifetime of research by Jonathon Green, the leading slang lexicographer of our time. A remarkable collection of this often reviled but endlessly fascinating area of the English language, it covers slang from the past five centuries right up to the present day, from all the different English-speaking countries and regions. Totaling 10.3 million words and over 53,000 entries, the collection provides the definitions of 100,000 words and over 413,000 citations. Every word and phrase is authenticated by genuine and fully-referenced citations of its use, giving the work a level of authority and scholarship unmatched by any other publication in this field. Winner of the Dartmouth Medal RUSA/ALA Outstanding Reference Source 2011 Booklist Editors' Choice Library Journal Best Reference 2011

The hardest-working pan in the kitchen gets its moment to shine. ATK pushes the limit what you can make in a skillet with 200+ recipes and inventive techniques that will forever change how you sear steak, roast chicken, simmer pasta, even scramble eggs. Once you start cooking from this book you will look at your skillets with fresh eyes. A skillet can be a baking dish, a roasting pan, a saucepan, a pasta pot, a griddle, and more. With this collection of one-pan dishes you have a roadmap for cooking perfect meals, breads, even dessert. Up Your Skillet IQ: Whether you’re a nonstick superfan, a cast iron devotee, or exploring carbon steel, you’ll learn the science behind each type so you can choose the best skillets (and sizes) for your cooking style and learn how to swap one for another. Streamlined Recipes Meet Superior Results: In just one pan, make Cheesy Stuffed Shells, Spanakopita, Tomato Cobbler, Herbed Roast Pork Loin with Asparagus, Chicken Under a Brick with Herb-Roasted Potatoes, French Toast Casserole, Sticky Buns, and Brownies. Beautiful Technique Spreads Hammer Home Key Strategies: These visual spreads bring to life core techniques like why you should start food in a cold pan with no oil when searing (sometimes), how to poach fish perfectly in a skillet, the keys to successful pan-roasting, and more. For-Two Variations Throughout: Cooking for a smaller household? Dozens of variations help you scale down recipes one you’ve mastered the technique. With recipes using just one pan, this is the book to reach for on nights when less cleanup is a plus and fast recipes are ideal.