The debate between modernization theory and dependency theory has been waged for decades without either being fully accepted. Billet attempts to bridge the gap in that debate by evaluating the underlying causes of economic discontent in the developing world. The author's evaluation is based on a theoretical and empirical analysis of the interrelatedness of external forms of development capital and the implications of these patterns not only for modernization and dependency theorists but also for the least developed countries of the world. The purpose of this analysis is two-fold: (1) to evaluate the degree to which modernization and/or dependency theory is applicable to the experiences of developing countries; and (2) to evaluate why external capital flows have resulted in an overabundance of economically discontented developing countries.

Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need

Cookbooks, Food & Wine

Kimball, Christopher

Cooking by Ingredient

Voracious

The complete Milk Street TV show cookbook, featuring each dish from every episode and more -- over 400 dishes in all, including 65+ new recipes from the 2021-2022 fifth season. Christopher Kimball's James Beard, IACP, and Emmy Award-winning Milk Street TV show and cookbooks give home cooks a simpler, bolder, healthier way to eat and cook. Now featuring over 400 tried-and-true recipes, including every recipe from every episode of the TV show, this book is the ultimate guide to high-quality, low effort cooking and the perfect kitchen companion for cooks of all skill levels. Every recipe is paired with a photograph. At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all day methods. Instead, every recipe has been adapted and tested for home cooks like you. You'll find simple recipes that deliver big flavors and textures fast, such as: <ul> <li>Colima-Style Shredded Braised Pork</li> <li>Lebanese Baked Kafta with Potatoes and Tomatoes</li> <li>Braised Beef with Dried Figs and Quick-Pickled Cabbage</li> <li>Japanese-Style Chicken and Vegetable Curry</li> <li>Turkish Stuffed Flatbreads</li> <li>Banana Custard Pie Sweet Potato Cupcakes with Cream Cheese-Caramel Frosting</li> <li>Italian Flourless Chocolate Torta</li> </ul> Organized by type of dish--from salads, soups, grains, and vegetable sides to simple dinners and extraordinary desserts--this book is an indispensable reference that will introduce you to extraordinary new flavors and ingenious techniques.

The Milk Street Cookbook (5th Anniversary Edition): The Definitive Guide to the New Home Cooking---with Every Recipe from the TV Show

Cooking Education & Reference

A two-volume master class in home cooking from the host of America's Test Kitchen-with surefire recipes for America's best-loved dishes and desserts, from fluffy biscuits and tangy barbecue to chocolate chip cookies and the perfect apple pie. Cook's Illustrated founder and editor Christopher Kimball has spent years testing recipes to make them foolproof and as delicious as possible. Here, he takes the mystery out of cooking with more than 700 essential recipes you can trust. What's the ideal ratio of oil to vinegar in vinaigrette? Ever wonder why cakes sometimes sink in the middle or why pie dough falls apart when rolled? What are the risks of using an 8-inch cake pan when a recipe calls for a 9-inch pan? Kimball has the answers, and he pairs his tried-and-true advice with hundreds of step-by-step illustrations. This box set delivers the best and easiest ways to master every meal of the day. The Cook's Bible features all-time favorite preparations for soups, salads, vegetables, meat, fish, pizza, and pasta; The Dessert Bible shows you how to make tempting cakes, pies, cookies, ice cream, and more. This beautiful compendium is a cooking school in book form for beginners and experienced cooks alike.

The Cook's Bible and The Dessert Bible Box Set: The Best of American Home Cooking

Baking

Little. Brown and Company

Master chef and Cook's Illustrated founder and editor Chris Kimball presents the best and easiest way to make more than 300 of America's favorite desserts. The Dessert Bible is the definitive dessert cookbook for the American home cook. Chris Kimball reviews equipment from mixers to rolling pins and discusses which are the best ingredients regarding types of flour, sugar, baking chocolate, and more. He explains basic techniques like beating and folding in egg whites, working with pie dough and folding flour into batters. The recipes include layer cakes, pies, tarts, cookies, brownies, puddings, mousses, ice cream, sorbets, fruit desserts, sauces and frostings. In addition, Kimball offers a section on favorite restaurant desserts from around the country that can be made at home.

The Dessert Bible: The Best of American Home Cooking

Product Description \nCook it fast or cook it slow: 150 flexible, flavorful Instant Pot and multicooker recipes designed for your schedule, from the James Beard Award-winning team at Milk Street.\nInstant Pots and other multicookers can transform your routine, turning day-long simmers and braises into quick dishes that are achievable even on a busy weeknight. But did you know that the same pot is also a top-notch slow cooker, delivering make-ahead flexibility?\nMilk Street Fast and Slow shows you how to make the most of your multicooker's unique capabilities with a host of one-pot recipes that show how to prepare the same dish two ways. For the quickest meals, use the pressure cooker setting to cut down on cooking time. And if you prefer the flexibility of a slow cooker, you can start your cooking hours ahead.\nTantalize your taste buds and change the way you cook with this mouthwatering menu:\nVegetables shine on center stage in dozens of hearty vegetarian mains and sides like Potato and Green Pea Curry and Eggplant, Tomato, and Chickpea Tagine. 
From Risotto with Sausage and Arugula to steel-cut oats and polenta, get slow-cooking grains on the table fast -- no standing and stirring required. 
Beans cooked from scratch now join the weeknight lineup. Skip the overnight soak and load up on flavor in dishes like Black Beans with Bacon and Tequila. 
One-pot pastas mean more flavor and less cleanup. Cook Lemony Orzo with Chicken and Arugula right in the sauce -- no boiling, no draining, no problem. 
Cook chicken with a new world of flavor, from Chicken in Green Mole to Chicken Soup with Bok Choy and Ginger. 
Transform tough cuts of pork into everyday ingredients -- from Filipino Pork Shoulder Adobo and Hoisin-Glazed Baby Back Ribs to Carnitas with Pickled Red Onions. 
Make beef affordable by coaxing cheap (but flavorful) cuts to tenderness. Even all-day pot roasts and Short Rib Ragu become Tuesday night-friendly with little hands-on effort.\nThese dishes take advantage of the Milk Street approach to cooking: fresh flavor combinations and innovative techniques from around the world. In these pages, you'll find a compelling new approach to pressure cooking and slow cooking every day.\nPraise for Christopher Kimball's Milk Street:\n"Kimball is nothing if not an obsessive tester, so every recipe has an implicit guarantee . . . Scanning the streamlined but explicit instructions, you think: easy, quick, works, boom." -- 
The Atlantic\nAbout the Author \nChristopher Kimball's Milk Street is located in downtown Boston -- at 177 Milk Street -- and is home to a cooking school, a bimonthly magazine, and public television and radio shows. They are the authors of 
Milk Street: The New Rules, The Milk Street Cookbook, and 
Milk Street: Tuesday Nights, which won both the IACP and James Beard Awards for General Cooking.

Milk Street Instant Pot: Bold, Fast, Fresh -- A Revolution of Flavor in an Instant

Cooking Methods

These one-pot meals reveal the world of flavorful possibilities inside a simple skillet--America's most common cooking tool--from the James Beard Award-winning team at Milk Street.&nbsp; From a wok to a clay pot, every cuisine has a ubiquitous pot or pan that can cook just about anything. In the United States, the most common pan is a simple 12-inch skillet. Here you'll find 125 recipes that will transform and expand the way you use this versatile piece of cookware. &nbsp; To liberate the skillet from commonplace fare, we share what we've learned from our travels and from cooks in more than 35 countries. We drew inspiration from the East African islands of&nbsp;Mauritius and Réunion for&nbsp;Shrimp Rougaille, based on a Creole tomato sauce that reflects European and Indian influences. And in&nbsp;India, a wok-like vessel called a kadai or karahi is common. We use a skillet instead to make&nbsp;Chicken Curry with Tomatoes and Bell Peppers. &nbsp; The skillet also is a good choice for the stir-fried Sichuan classic&nbsp;Spicy Glass Noodles with Ground Pork, fragrant Vietnamese-Style Lemon Grass Tofu, and Mexican-Style Cauliflower Rice. You can even use it to make Three-Cheese Pasta, Skillet-Roasted Peruvian-style Chicken, and Pizza with Fennel Salami and Red Onion. To make it easy to find the recipe you need, we organized chapters by cooking times (an hour or less, 45 minutes, and under 30 minutes) as well as sections for side dishes, pastas, grains, stir-fries, pan roasts, and skillet-griddled sandwiches. And because the cooking is limited to one pan, the techniques are straightforward and the clean-up is easy. &nbsp; Great cooking is rarely about which pan you put on your stove. It's about what you put inside it. Push those limits, and find a new world in your kitchen. &nbsp; &nbsp;

Milk Street: The World in a Skillet

Make a meal out of almost anything.\nStop shopping and start cooking what you have. Your pantry's possibilities are endless. Milk Street will help you transform whatever you already have into bright, bold meals from around the world.\nGot a can of chickpeas? It can become anything from a quick hummus to a curry spiked with sweet carrots, from a garlicky chickpea soup to a bowl of crispy canned beans with lemon and scallions.\nOr grab that can of tomatoes from the back of the cabinet. It can become spicy one-pot pasta all'arrabbiata, chilaquiles rojos, a rich shakshuka with poached eggs or a chicken and tortilla soup.\nTurn to the refrigerator, where eggs and leftover vegetables are the start of cheesy migas, a Spanish tortilla with potato chips or a quick fried rice. Chicken breasts or thighs from the freezer become Hungarian chicken paprikash or hearty chicken salad with green tahini. Cooks in Amalfi, Italy, taught us to turn a wedge of Parmesan and lemons on the counter into a light yet flavorful pesto. And that's just the start. Desserts, too, come together easily with ingredients everyone keeps on hand.\nThese 225 recipes begin with the most common ingredients in your kitchen, but they provide more than a lesson in practicality. They teach an improvisational, creative way to cook.\nThat's when cooking becomes an adventure.

Milk Street: Cook What You Have: Make a Meal Out of Almost Anything (A Cookbook)

It's time to twirl and slurp bowls of pasta, ramen, spaetzle, lo mein, and more with 125 recipes for noodles from around the world, from the James Beard Award-winning team at Milk Street\nNearly every culture serves some sort of noodle, from fettuccine, ramen and spaetzle, to lo mein, gnocchi and udon. So we traveled the world to learn the secrets to the best pad Thai, Italian ragu, spicy North African couscous and buttery Turkish noodles flecked with feta. In Italy, we were taught the real fettuccine Alfredo—so much lighter, simpler and more satisfying than what we knew. In Sapporo, Japan, we learned how to develop the deep umami flavors of miso ramen with minimal time and effort. And from Ho Chi Minh City to Lima, we learned the art of the quick noodle stir-fry, from Vietnamese shrimp noodles to Peruvian chicken and pasta The world of noodles also includes cool salads, steaming soups, plump dumplings and bowls of well-sauced shapes of all kind. Noodles are a perfect canvas for spring and summer vegetables, as well as hearty wintertime baked casseroles. And if speed is your need, try hoisin-ginger noodles or our cheesy one-pan cacio e pepe, both ready in 20 minutes.\nWe include guides to using the noodles you have on hand, and show how to make classic noodles from scratch—from homemade udon and hand-cut wheat noodles to fresh egg pasta, orecchiette and potato gnocchi.\nWhat's for dinner? Use your noodle.

Milk Street Noodles: Secrets to the World’s Best Noodles, from Fettuccine Alfredo to Pad Thai to Miso Ramen

Cooking doesn't have to be a chore: get ready for fresh and familiar flavors and elevate your cooking with all 225+ easy, healthy recipes from the hit TV show. Featuring every recipe from every episode of the show, this cookbook is the perfect kitchen companion for every occasion and the ultimate guide to high-quality and low-effort cuisine. Packed with creative, comforting flavors and prepared with simple and smart techniques, these recipes are instant classics. You'll get to enjoy dozens of delectable dishes, such as: Thai Fried Rice, Cacio e Pepe, Charred Brussels Sprouts, Harissa Roasted Potatoes, Cape Malay Chicken Curry, and even Central Mexican Guacamole and Israeli Hummus -- classics with a twist! Organized by type of dish -- from salads, soups, grains, and vegetable sides to simple dinners and 21st-century desserts -- this cookbook will deliver big flavors fast and change the way you cook forever. Welcome to the new home cooking. Welcome to Milk Street.

The Complete Milk Street TV Show Cookbook (2017-2019): Every Recipe from Every Episode of the Popular TV Show

Professional Cooking

The complete Milk Street TV show cookbook, featuring each dish from every episode and more -- over 500 dishes in all, including 65+ new recipes from the 2022-2023 season.\nChristopher Kimball's James Beard, IACP, and Emmy Award-winning Milk Street TV show and cookbooks give home cooks a simpler, bolder, healthier way to eat and cook.\nNow featuring over 500 tried-and-true recipes, including every recipe from every episode of the TV show, this book is the ultimate guide to high-quality, low effort cooking and the perfect kitchen companion for cooks of all skill levels. Every recipe is paired with a photograph.\nAt Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all day methods. Instead, every recipe has been adapted and tested for home cooks like you. You'll find simple recipes that deliver big flavors and textures fast, such as: Colima-Style Shredded Braised Pork Lebanese Baked Kafta with Potatoes and Tomatoes Braised Beef with Dried Figs and Quick-Pickled Cabbage Japanese-Style Chicken and Vegetable Curry Turkish Flatbreads Banana Custard Pie with Caramelized Sugar Sweet Potato Cupcakes with Cream Cheese-Caramel Frosting Italian Flourless Chocolate Torta 
Organized by type of dish--from salads, soups, grains, and vegetable sides to simple dinners and extraordinary desserts--this book is an indispensable reference that will introduce you to extraordinary new flavors and ingenious techniques.

The Milk Street Cookbook: The Definitive Guide to the New Home Cooking, Featuring Every Recipe from Every Episode of the TV Show, 2017-2023

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

Books by Kimball, Christopher