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144 S. Gebrauchtes Exemplar in sehr gutem Zustand. KEINE Eintragungen/Markierungen. Dieser Titel befasst sich mit den internationalen, ballistischen Raketen, den sogenannten »ICBMs« (Intercontinental Ballistic Missile) die eine der Säulen der atomaren Abschreckung im Kalten Krieg waren und dies wenn auch nicht mehr so präsent bis heute sind. Das Rennen in den Weltraum war faktisch ein Rennen um die stärksten ballistischen Raketen, um dem Gegner zu zeigen, zu welchen Leistungen man imstande war. Der ausgewiesene Fachmann Eugen Reichl bietet hier ein Thema mit einem gewissen »Grusel-Faktor«, das aber dennoch höchst informativ daherkommt. Voller spannender technischer Informationen, Zeichungen, Fotos uvm. - Wir versenden aus unserem deutschen Lager heraus in plastikfreien oder wiederverwendeten Polstertaschen. Sprache: Deutsch Gewicht in Gramm: 297

A digital copy of "Modern Course In Statistical Physics" by Reichl. Download is immediately available upon purchase!

Dr.med. Carl Wickland, Dreissig Jahre unter den Toten, hrsg. Otto Reichl Verlag Remagen, o.J., 12.-14.T., OLwd, gr 8°, 476 S, m. vielen Textanstreichungen m. roten Kugelschreiber, Einband fleckig, Vorsatz m. eingekl. Zeichnung, tlw. fleckig, gebr. Zustand. Sprache: Deutsch Gewicht in Gramm: 1100

In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. “I did what I always do when I’m confused, lonely, or frightened,” she writes. “I disappeared into the kitchen.” My Kitchen Year follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would “throw quick meals together” for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things.  The 136 recipes collected here represent a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl’s enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants.  Part cookbook, part memoir, part paean to the household gods, My Kitchen Year may be Ruth Reichl’s most stirring book yet—one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again.

With contributions from Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Yotam Ottolenghi, Tom Colicchio, Maira Kalman, Melissa Clark, and many more!Tablet’s list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It’s a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D’oro cookies, for example). The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka). Others make us wonder how they’ve survived as long as they have (such as unhatched chicken eggs and jellied calves’ feet). As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate.

A digital copy of "Categorial Grammar and Word-Formation: The De-adjectival Abstract Noun in English" by Karl Reichl. Download is immediately available upon purchase!

Oral epic poetry is still performed by Turkic singers in Central Asia. On trips to the region, Karl Reichl collected heroic poems from the Uzbek, Kazakh, and Karakalpak oral traditions. Through a close analysis of these Turkic works, he shows that they are typologically similar to heroic poetry in Old English, Old High German, and Old French and that they can offer scholars new insights into the oral background of these medieval texts.Reichl draws on his research in Central Asia to discuss questions regarding performance as well as the singers' training, role in society, and repertoire. He asserts that heroic poetry and epic are primarily concerned with the interpretation of the past in song: the courageous deeds of ancestors, the search for tribal and societal roots, and the definition and transmission of cultural values. Reichl finds that in these traditions the heroic epic is part of a generic system that includes historical and eulogistic poetry as well as heroic lays, a view that has diachronic implications for medieval poetry.Singing the Past reminds readers that because much medieval poetry was composed for oral recitation, both the Turkic and the medieval heroic poems must always be appreciated as poetry in performance, as sound listened to, as words spoken or sung.

In Ruth Reichl’s latest book — one that will delight her fans and convert those as yet uninitiated to her charming tales — the author brings to life her adventures in pursuit of good meals and good company. Picking up where Tender at the Bone leaves off, Comfort Me with Apples recounts Reichl’s transformation from chef to food writer, a process that led her through restaurants from Bangkok to Paris to Los Angeles and brought lessons in life, love, and food.It is an apprenticeship by turns delightful and daunting, one told in the most winning and engaging of voices. Reichl’s anecdotes from a summer lunch with M.F.K. Fisher, a mad dash through the produce market with Wolfgang Puck, and a garlic feast with Alice Waters are priceless. She is unafraid — even eager — to poke holes in the pretensions of food critics, making each meal a hilarious and instructive occasion for novices and experts alike. The New York Times has said, “While all good food critics are humorous .. few are so riotously, effortlessly entertaining as Ruth Reichl.” In Comfort Me with Apples, Reichl once again demonstrates her inimitable ability to combine food writing, humor, and memoir into an art form.

A digital copy of "Modern Course in Statistical Physics" by L.E. Reichl. Download is immediately available upon purchase!

GARLIC AND SAPPHIRES is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously. There is her stint as Molly Hollis, a frumpy blond with manicured nails and an off-beige Armani suit that Ruth takes on when reviewing Le Cirque. The result: her famous double review of the restaurant: first she ate there as Molly; and then as she was coddled and pampered on her visit there as Ruth, New York Times food critic.What is even more remarkable about Reichl's spy games is that as she takes on these various disguises, she finds herself changed not just superficially, but in character as well. She gives a remarkable account of how one's outer appearance can very much influence one's inner character, expectations, and appetites.As she writes, "Every restaurant is a theater . . . even the modest restaurants offer the opportunity to become someone else, at least for a little while." GARLIC AND SAPPHIRES is a reflection on personal identity and role playing in the decadent, epicurean theaters of the restaurant world.

A pioneer in the food world, Cecilia Chiang introduced Americans to authentic northern Chinese cuisine at her San Francisco restaurant, the Mandarin, in 1961, earning the adoration of generations of diners, including local luminaries such as Marion Cunningham, Ruth Reichl, and Chuck Williams. In THE SEVENTH DAUGHTER, Chiang presents a classic collection of recipes framed by her gripping life's story. Beginning with her account of a privileged childhood in 1920s and 1930s Beijing, Chiang chronicles a 1,000-mile trek on foot in the wake of the Japanese occupation, her arrival in San Francisco, and her transformation from accidental restaurateur to culinary pioneer. The book's recipes feature cherished childhood dishes and definitive Mandarin classics, while showcasing Cecilia's purist approach to authentic Chinese home cooking.   · The signature recipes and extraordinary story of Cecilia Chiang, the grande dame of Chinese cooking in America.    · Includes more than 80 recipes, 20 full-color styled food photographs, and archival photography from Chiang's private collection.    · Recipes feature in-depth notes on sourcing ingredients and tips on simplifying the recipes.    · Features menus for putting together Chinese banquets and dinners at home.

A digital copy of "The Oral Epic" by Reichl. Download is immediately available upon purchase!

A digital copy of "Prospektive Auswirkungen Der Kosteneinsparung Im Gesundheitswesen Auf A" by Reichl. Download is immediately available upon purchase!

Oral epic poetry is still performed by Turkic singers in Central Asia. On trips to the region, Karl Reichl collected heroic poems from the Uzbek, Kazakh, and Karakalpak oral traditions. Through a close analysis of these Turkic works, he shows that they are typologically similar to heroic poetry in Old English, Old High German, and Old French and that they can offer scholars new insights into the oral background of these medieval texts.Reichl draws on his research in Central Asia to discuss questions regarding performance as well as the singers' training, role in society, and repertoire. He asserts that heroic poetry and epic are primarily concerned with the interpretation of the past in song: the courageous deeds of ancestors, the search for tribal and societal roots, and the definition and transmission of cultural values. Reichl finds that in these traditions the heroic epic is part of a generic system that includes historical and eulogistic poetry as well as heroic lays, a view that has diachronic implications for medieval poetry.Singing the Past reminds readers that because much medieval poetry was composed for oral recitation, both the Turkic and the medieval heroic poems must always be appreciated as poetry in performance, as sound listened to, as words spoken or sung.

Situated beautifully at the intersection of Michael Pollan, Ruth Reichl, and Barbara Kingsolver, Heirloom is an inspiring, elegiac, and gorgeously written memoir about rediscovering an older and still vital way of life.Fourteen years ago, Tim Stark was living in Brooklyn, working days as a management consultant, and writing unpublished short stories by night. One evening, chancing upon a Dumpster full of discarded lumber, he carried the lumber home and built a germination rack for thousands of heirloom tomato seedlings. His crop soon outgrew the brownstone in which it had sprouted, forcing him to cart the seedlings to his family’s farm in Pennsylvania, where they were transplanted into the ground by hand. When favorable weather brought in a bumper crop, Tim hauled his unusual tomatoes to New York City’s Union Square Greenmarket, at a time when the tomato was unanimously red. The rest is history. Today, Eckerton Hill Farm does a booming trade in heirloom tomatoes and obscure chile peppers. Tim’s tomatoes are featured on the menus of New York City’s most demanding chefs and have even made the cover of Gourmet magazine.

New York Times BestsellerTrailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the high-stakes world of magazine publishing. Now, for the first time, she chronicles (complete with recipes) her groundbreaking tenure as editor in chief of Gourmet.

A digital copy of "Routledge Revivals: Turkic Oral Epic Poetry (1992)" by Reichl. Download is immediately available upon purchase!

A digital copy of "Transition To Chaos" by Reichl. Download is immediately available upon purchase!

The fifth anniversary edition of this class collection of food writing culls last year's books, newspapers, magazines, newsletters, and web sites for selections by Toby Walsh, John Thorne, Calvin Tillin, Ruth Reichl, Colman Andrews, and many others. Original.

For better or worse, almost all of us grow up at the table. It is in this setting that Ruth Reichl's brilliantly written memoir takes its form. For, at a very early age, Reichl discovered that "food could be a way of making sense of the world . . . if you watched people as they ate, you could find out who they were." Tender at the Bone is the story of a life determined, enhanced, and defined in equal measure by unforgettable people, the love of tales well told, and a passion for food. In other words, the stuff of the best literature. The journey begins with Reichl's mother, the notorious food-poisoner known for-evermore as the Queen of Mold, and moves on to the fabled Mrs. Peavey, onetime Baltimore socialite millionaress, who, for a brief but poignant moment, was retained as the Reichls' maid. Then we are introduced to Monsieur du Croix, the gourmand, who so understood and yet was awed by this prodigious child at his dinner table that when he introduced Ruth to the soufflé, he could only exclaim, "What a pleasure to watch a child eat her first soufflé!" Then, fast-forward to the politically correct table set in Berkeley in the 1970s, and the food revolution that Ruth watched and participated in as organic became the norm. But this sampling doesn't do this character-rich book justice. After all, this is just a taste.Tender at the Bone is a remembrance of Ruth Reichl's childhood into young adulthood, redolent with the atmosphere, good humor, and angst of a sensualist coming-of-age.