Product Description
This digital document is an article from The Santa Fe New Mexican (Santa Fe, NM), published by The Santa Fe New Mexican on October 16, 2009. The length of the article is 779 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available immediately after purchase. You can view it with any web browser.

Citation Details
Title: BACK IN BUSINESS; MORE THAN A YEAR AFTER A DEVESTATING FIRE, RANCHO DE CHIMAYO OPENS ITS DOORS.(Main)
Author: Unavailable
Publication: The Santa Fe New Mexican (Santa Fe, NM) (Newspaper)
Date: October 16, 2009
Publisher: The Santa Fe New Mexican
Page: A-1

Distributed by Gale, a part of Cengage Learning ... Read more

Product Description
This digital document is an article from The Santa Fe New Mexican (Santa Fe, NM), published by The Santa Fe New Mexican on August 5, 2010. The length of the article is 997 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available immediately after purchase. You can view it with any web browser.

Citation Details
Title: COUNCILOR BACKS OFF PROPOSAL TO BAN FEEDING PRAIRIE DOGS ON PUBLIC LANDS, PINS HOPES ON CITY TASK FORCE; TACKLING URBAN WILDLIFE.(Main)
Author: Unavailable
Publication: The Santa Fe New Mexican (Santa Fe, NM) (Newspaper)
Date: August 5, 2010
Publisher: The Santa Fe New Mexican
Page: A-1

Distributed by Gale, a part of Cengage Learning ... Read more

Product Description
"Excerpt from the book..."
_He knew the theory of repairing the gizmo all right. He had that
nicely taped. But there was the little matter of threading a wire
through a too-small hole while under zero-g, and working in a
spacesuit!_

... Read more

Product Description
Packed with 350 recipes and 500 illustrations, Baking Illustrated brings you inside America’s Test Kitchen, where the test cooks and editors have exhaustively examined every ingredient, technique, and piece of equipment that is critical to your baking success. Have you ever wondered how long you can keep that can of baking powder in your cabinet or what brand of chocolate will yield the best brownies or flourless chocolate cake? Or puzzled over the key to making pizza crust that is thin and crisp or cookies that bake evenly? The editors at Cook’s Illustrated have pulled back the curtain on the seemingly complex world of baking to give you the answers to these and thousands of other questions.

Recipes range from quick breads and yeast breads to pizza, cookies, cakes, pastry, crisps, and cobblers to all manner of pies and tarts. And they feature American home classics (including Southern Cornbread, Pecan Sandies, and Sour Cream Coffee-cake) as well as more contemporary favorites (such as Rosemary Focaccia, Orange-Almond Biscotti, and Chocolate Truffle Tart) and European baked goods (such as Brioche, Black Forest Cake, and Tarte Tatin). Every recipe has been exhaustively researched and tested to bring you the "best" recipe (we’ll let you be the judge), along with detailed and precise explanations from everything from why you should use unsalted butter to what is the best oven temperature and why it all matters. We’ve also tested every kind of baking equipment available, from mixers and food processors to the humblest spatulas and loaf pans, and the results of our experiments are described throughout so you can benefit from our trial and error.

And because we know that good baking depends on understanding basic techniques, Baking Illustrated features a 16-page, full-color insert that shows you how to avoid some of the most common pitfalls in baking, such as overmixed egg whites, cheesecakes that crack, and bread dough that has overproofed. (We know a lot about mistakes – we’ve made them all.) We don’t want you to take the time to bake a layer cake from scratch only to settle for the "homemade" look. The visuals in this insert show you how to do it right. Color photographs demonstrate good results as well as bad, and hand-drawn step-by-step illustrations help you to perfect your technique for fail-safe baking.

Baking Illustrated also gives you the handy tutorials on baking basics, including how to stock your pantry and how to store and measure ingredients, cream butter and roll out pie dough. A master baking class between two covers, Baking Illustrated takes the guesswork out of baking and will expand your repertoire without ever losing sight of your ultimate goal: making family favorites that taste better than ever.Amazon.com Review
The mysteries of cream of tartar revealed! How to make maximum use of blackening bananas! The hidden meaning of folding in dry ingredients until just blended! Perfect pie crusts for perfect fools! It's all here in Baking Illustrated, from banana bread to pecan bars, and everything imaginable in between--500-plus pages of densely packed, illustration rich, photo finished information all devoted to baking. Tools, techniques, ingredients, tips, and perfect, tested recipes.

There's cooking and there's baking, and the two should never be confused. Good cooks are ever commendable. Good bakers, on the other hand, have something about them bigger than skill or imagination, something that reaches back to the beginning of agriculture and the first inklings of civilization. Good bakers are their own mystic society. So hats off to Cook's Illustrated for throwing open the doors and sharing the mysteries with the rest of us. Baking Illustrated absolutely has it all. You'll find chapters devoted to "Quick Breads, Muffins, Biscuits, and Scones"; "Yeast Breads and Rolls"; "Pizza, Focaccia, and Flatbread"; "Pies and Tarts"; "Pastry"; "Crisps, Cobblers, and Other Fruit Desserts"; "Cakes"; and "Cookies, Brownies, and Bar Cookies". No mean undertaking, all that. Tools are tested and names are named. Techniques are stripped back then rebuilt. Cook's Illustrated carries all this off with a style and relish for inquiry and detail that sets a standard. Nothing is taken for granted because there's no fudge room with baking. It works or it doesn't. So trust is a big issue. And the end result of all the mighty labors of the Cook’s Illustrated staff is text you can trust. This is a baking book that works.

And those blackening bananas? Simply keep adding them to a Ziplock bag you store in the freezer, then use them when you wish and as you like. --Schuyler Ingle ... Read more

Customer Reviews (73)

Every home baker should have this book
This book answers all of the questions you have about baking.It will be a an indispensable addition to all cookbook collections.

tperry
This is a very helpful book, I am a really great cook, but anyone who is will tell you baking is a whole nother thing. I always did good with cookies, but bread not so much. This book helped me to make about as perfect a loaf of bread as you could want,crispy chewy crust and soft light crumb. Yummy. Plus it is really fun to read and use.

One of my favorite cookbooks
Let me start by saying, if you like lots of pictures in your cookbooks, this may not be a good choice for you.That said, this has some fantastic recipes in it: pizza crust dough, cream biscuits, buttermilk biscuits, chewy chocolate chip cookies, double/triple chocolate cookies...I could go on & on.
This is the first time I've been able to make a pizza crust that's actually good & tastes like a pizza crust.My husband loves it!
One of my favorite things about this cookbook is the wonderful "why" information.It explains why certain ingredients are preferred (like bread flour over all-pupose flour).It give step-by-step directions for how to stretch pizza dough, make giant cookies, form biscuits, etc.
The friend who recommended this cookbook to me, told me she had loved every recipe she had used.I totally agree with her.
(By the way, this book was purchased for me from Amazon as a gift.)

Excellent recipes and explanations
I have been baking recipes from this book for over a year and I am still in love with this book. The recipes are so clearly explained and everything I have made turned out delicious. I now refer to this book as "the book I trust." I can't imagine my baking hobby without it!

Great Cookbook for Classic Baking Recipes
Every recipe we have tried from this book has become our new standard.The vanilla pastry cream impressed the former owner of a bakery, and she wanted the recipe.The Key Lime Pie is perfect, just tart enough.The German Chocolate Cake surpasses the original recipe in taste. The format, though, is a little awkward to deal with.I appreciate all the explanatory text, but it often makes the recipes continue onto the next page, so you have to flip back and forth from ingredients to method.The Maple Pecan Pie variation on Pecan Pie is to die for (try it as Maple Walnut pie, too), but I finally wrote the substitutions in the margin of the original recipe to avoid all the flipping.I really do like the content of this book, though, and am giving one to a beginning baker. ... Read more

Product Description
This innovative paragraph-to-essay level rhetoric teaches the writing process and technology-related skills that students need to be competent, successful participants in both college and the professional community. To highlight the recursive nature of writing, the authors continually refer students back to earlier sections of the text--reinforcing the complete writing process with each new topic. To encourage computer competency, students learn about word processing, email, Internet sites, chat rooms, MOOs, web page development, and specialized software.

Divided into 14 paired chapters, Writing.com covers topics such as how to generate and organize ideas, limit the main topic, consider point of view, avoid sexist language, and identify rhetorical patterns. Each chapter features one theme of relevance to students' lives. Computer and writing activities appear throughout and are based on the latest neuroscientific research on learning. In addition, these activities are both varied and flexible--allowing instructors to customize the course according to campus resources, as well as their students' personal computers and technical skills.

- The accompanying textbook web site provides students with additional guidance, activities, reading selections, and links to other web resources.

- A vast range of optional computer activities may be assigned to students based on available resources. These activities include creating clusters using Microsoft Word, accessing Dolphinville.com (a free, web-based program for developmental writers) to complete writing exercises, visiting chat rooms, and creating a personal web page for potential employers.

- Go To sections provide URLs for numerous web sites that offer writing guidance, plus research and writing opportunities.

- Help Screen features throughout offer guidance on topics such as searching on the Internet, revising on a word processor, and using email. ... Read more

Product Description
Deluxe edition includes 2 bonus tracks and a bonus DVD featuring a 30 minute interview with Jaheim.

Track listing:

1. Ain't Leavin Without You

2. Finding My Way Back

3. Whoa

4. Till It Happens To You

5. Bed Is Listening

6. Impossible

7. Another Round

8. Her

9. II Pink Lines

10. Otha Half

11. Closer

12. In My Hands

13. Ain't Leavin Without You (Remix feat. Jadakiss)

Bonus tracks:

14. In The Dark

15. BMW ... Read more

Customer Reviews (1)

Must have for any real Jaheim fan!!!
Jaheim stands almost alone keeping genuinely soulful music alive. Crossing hip-hop beats with vocals influenced by Luther Vandross and Teddy Pendergrass. This combination creates great music everytime!He has crafted his own style. This album is no exeption. Great tracks like "Find my way back" and "Ain't leaving without you!" The extra songs and DVD make this a great buy!!!
J. K. Lord ... Read more