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Ad Hoc At Home by Thomas Keller
Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.
The French Laundry Cookbook by Thomas Keller
2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”
The French Laundry Per Se by Thomas Keller
“Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.” —Publishers Weekly, STARRED REVIEW Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurants—The French Laundry in Yountville, California, and per se, in New York City—are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream. Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating. Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle. And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller—“The Lessons of a Dishwasher,” “Inspiration Versus Influence,” “Patience and Persistence”—The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.
Ad Hoc Mobile Wireless Networks by Subir Kumar Sarkar
Ad hoc mobile wireless networks have seen increased adaptation in a variety of disciplines because they can be deployed with simple infrastructures and virtually no central administration. In particular, the development of ad hoc wireless and sensor networks provides tremendous opportunities in areas including disaster recovery, defense, health car
Mobile Ad Hoc Networking by Stefano Basagni
"An excellent book for those who are interested in learning thecurrent status of research and development . . . [and] who want toget a comprehensive overview of the currentstate-of-the-art." —E-Streams This book provides up-to-date information on research anddevelopment in the rapidly growing area of networks based on themultihop ad hoc networking paradigm. It reviews all classes ofnetworks that have successfully adopted this paradigm, pointing outhow they penetrated the mass market and sparked breakthroughresearch. Covering both physical issues and applications, Mobile Ad HocNetworking: Cutting Edge Directions offers useful tools forprofessionals and researchers in diverse areas wishing to learn about the latest trends in sensor, actuator, and robotnetworking, mesh networks, delay tolerant and opportunisticnetworking, and vehicular networks. Chapter coverage includes: Multihop ad hoc networking Enabling technologies and standards for mobile multihopwireless networking Resource optimization in multiradio multichannel wireless meshnetworks QoS in mesh networks Routing and data dissemination in opportunistic networks Task farming in crowd computing Mobility models, topology, and simulations in VANET MAC protocols for VANET Wireless sensor networks with energy harvesting nodes Robot-assisted wireless sensor networks: recent applicationsand future challenges Advances in underwater acoustic networking Security in wireless ad hoc networks Mobile Ad Hoc Networking will appeal to researchers,developers, and students interested in computer science, electricalengineering, and telecommunications.
Bouchon by Thomas Keller
Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.
Topology Control In Wireless Ad Hoc And Sensor Networks by Paolo Santi
Topology control is fundamental to solving scalability and capacity problems in large-scale wireless ad hoc and sensor networks. Forthcoming wireless multi-hop networks such as ad hoc and sensor networks will allow network nodes to control the communication topology by choosing their transmitting ranges. Briefly, topology control (TC) is the art of co-ordinating nodes’ decisions regarding their transmitting ranges, to generate a network with the desired features. Building an optimized network topology helps surpass the prevalent scalability and capacity problems. Topology Control in Wireless Ad Hoc and Sensor Networks makes the case for topology control and provides an exhaustive coverage of TC techniques in wireless ad hoc and sensor networks, considering both stationary networks, to which most of the existing solutions are tailored, and mobile networks. The author introduces a new taxonomy of topology control and gives a full explication of the applications and challenges of this important topic. Topology Control in Wireless Ad Hoc and Sensor Networks: Defines topology control and explains its necessity, considering both stationary and mobile networks. Describes the most representative TC protocols and their performance. Covers the critical transmitting range for stationary and mobile networks, topology optimization problems such as energy efficiency, and distributed topology control. Discusses implementation and ‘open issues’, including realistic models and the effect of multi-hop data traffic. Presents a case study on routing protocol design, to demonstrate how TC can ease the design of cooperative routing protocols. This invaluable text will provide graduate students in Computer Science, Electrical and Computer Engineering, Applied Mathematics and Physics, researchers in the field of ad hoc networking, and professionals in wireless telecoms as well as networking system developers with a single reference resource on topology control.
Momofuku by David Chang
With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.
Ad Hoc Networks by Prasant Mohapatra
AD HOC NETWORKS: Technologies and Protocols is a concise in-depth treatment of various constituent components of ad hoc network protocols. It reviews issues related to medium access control, scalable routing, group communications, use of directional/smart antennas, network security, and power management among other topics. The authors examine various technologies that may aid ad hoc networking including the presence of an ability to tune transmission power levels or the deployment of sophisticated smart antennae. Contributors to this volume include experts that have been active in ad hoc network research and have published in the premier conferences and journals in this subject area. AD HOC NETWORKS: Protocols and Technologies will be immensely useful as a reference work to engineers and researchers as well as to advanced level students in the areas of wireless networks, and computer networks.
Bio Inspired Routing Protocols For Vehicular Ad Hoc Networks by Salim Bitam
Vehicular Ad-Hoc Networks (VANETs) play a key role to develop Intelligent Transportation Systems (ITS) aiming to achieve road safety and to guaranty needs of drivers and passengers, in addition to improve the transportation productivity. One of the most important challenges of this kind of networks is the data routing between VANET nodes which should be routed with high level of Quality of Service (QoS) to ensure receiving messages in the time. Then, the driver can take the appropriate decision to improve the road safety. In the literature, there are several routing protocols for VANETs which are more or less reliable to reach safety requirements. In this book, we start by describing all VANET basic concepts such as VANET definition, VANET versus Mobile ad-Hoc Network (MANET), architectures, routing definition and steps, Quality of Service (QoS) for VANET Routing, Metrics of evaluation, Experimentation, and simulation of VANETs, mobility patterns of VANET etc. Moreover, different routing protocols for routing in VANETs will be described. We propose two main categories to be presented: classical routing and bio-inspired routing. Concerning classical VANET, main principles and all phases will be overviewed, as well as, their two sub-categories which are topological and geographical protocols. After that, we propose a new category called bio-inspired routing which is inspired by natural phenomenon such as Ant colony, Bee life, Genetic operators etc. We present also, some referential protocols as example of each category. In this book, we focus on the idea of how to apply bio-inspired principle into VANET routing to improve road safety, and to ensure QoS of vehicular applications.