WorldCat Identities

Flaste, Richard

Overview
Works: 29 works in 94 publications in 2 languages and 7,890 library holdings
Genres: Cookbooks  Handbooks and manuals  Biography  Popular works  History  Pictorial works  Recipes  Guidebooks 
Roles: Author, Editor, Other
Classifications: QB723.H2, 523.64
Publication Timeline
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Most widely held works by Richard Flaste
The New York times guide to the return of Halley's comet by Richard Flaste( Book )

4 editions published in 1985 in English and held by 1,228 WorldCat member libraries worldwide

Traces the history of Halley's comet, summarizes what is known about the characteristics and behavior of comets, and suggests the best way to observe them
My bread : the revolutionary no-work, no-knead method by Jim Lahey( Book )

1 edition published in 2009 in English and held by 856 WorldCat member libraries worldwide

New York's premier baker shares his no-knead, slow-rise fermentation method for baking rustic, deep-flavored bread in a home oven
The New York times book of science literacy : what everyone needs to know from Newton to the knuckleball( Book )

10 editions published between 1991 and 1992 in English and held by 798 WorldCat member libraries worldwide

"What everyone needs to know from Newton to the knuckleball." Covers the current knowledge on various scientific topics
The defense is ready : life in the trenches of criminal law by Leslie Abramson( Book )

2 editions published in 1997 in English and held by 694 WorldCat member libraries worldwide

Those she describes with a frank insider's eye are the Bob's Big Boy case, which involved the murders of employees and patrons during the robbery of a popular Los Angeles restaurant; the Chinatown trial in which defense sleuthing finally unraveled the mystery that surrounded the slaying of one police officer and the wounding of another by young Chinese gang members; and the startling acquittal she won for an immigrant Pakistani doctor accused of murdering and
My pizza : the easy no-knead way to make spectacular pizza at home by Jim Lahey( Book )

5 editions published in 2012 in English and held by 676 WorldCat member libraries worldwide

Cooks can make homemade pizza that exceeds their wildest expectations with Lahey's groundbreaking no-knead dough and inventive toppings. With gorgeous color photographs and helpful tips on equipment and techniques, "My Pizza" unlocks the secrets of great, easy pizza for home cooks everywhere
Jane Brody's good seafood book by Jane E Brody( Book )

4 editions published between 1994 and 1995 in English and held by 612 WorldCat member libraries worldwide

Provides information on how to select, clean, fillet, and store fish with basic seafood cooking techniques. Includes 240 low-fat recipes
Pierre Franey's cooking in America by Pierre Franey( Book )

4 editions published between 1992 and 1994 in English and held by 436 WorldCat member libraries worldwide

In this book, Pierre Franey celebrates American food--the rich lode of fresh produce and the cooking skill, ingenuity and lore that are among our national treasures--and provides us with 200 delectable recipes that are in themselves a celebration. Born in Burgundy and trained as a chef in the great French tradition, Franey has become a true champion of American cooking. We follow him across the country as he searches out local specialties and secrets, talking to all sorts of Americans, from crabbers in Maryland to citrus growers in Florida, from cattle ranchers in Nevada to strawberry and artichoke growers in California. He visits restaurants and their kitchens, from the elegant River Cafe in New York and the vibrant Tra Vigne in the Napa Valley of California to a rustic lechonera in San Juan, Puerto Rico-a pig roasting at the entrance-and the whimsical Cafe Spudnik in Moscow, Idaho. All the while he learns the secrets of the food each region yields up as its bounty for the rest of the nation. With irresistible enthusiasm and an expertise born of decades of experience, Franey conveys how the local American cooks prepare their best dishes . Then- in recipes rangeing from Marinated Brochette of Lamb with Honey and Meadowbrook Muscovy Duck to Strawberries in a Purse-he provides his own interpretations, exhibiting the skills that have become his hallmark: simple, clear steps; the minimum number of ingredients to make a dish work to perfection; cooking insights that can be applied to other dishes as well; and an approach to each dish that cuts down on the time required from beginning to end. This is a fitting tribute to America's extraordinary culinary heritage
Why we do what we do : the dynamics of personal autonomy by Edward L Deci( Book )

9 editions published in 1995 in English and held by 382 WorldCat member libraries worldwide

But the good news is that people have an innate energy, interest, and excitement about the world that can be encouraged, and when they find greater satisfaction in what they do, they are more effective. Deci shows us how people work more efficiently, learn more intelligently, and treat each other better when their sense of autonomy is encouraged. Give students the reasons why they need to learn something boring, bring workers into the decision process whenever possible, avoid the use of threats, and amazing results will ensue, because people are inherently interested in the world, and they perform optimally when their autonomy is supported. While this good news is a call for autonomy, it is not a call for anarchy. People need limits and structure, but the way these are provided makes all the difference. Reading this book will revolutionize the way we think about motivation - and will give readers insight into what makes us tick
A chef's tale : a memoir of food, France, and America by Pierre Franey( Book )

6 editions published between 1994 and 2011 in English and held by 361 WorldCat member libraries worldwide

The lessons he learned there - the simple artistry that results in a fine omelette, the importance of a well-organized kitchen, the esthetics of texture and color and combination of flavors - are as valuable today as ever. And as Franey reveals the essence of French country food - civet de lapin, boeuf en daube, sole meuniere - we begin to understand cooking fundamentals as the masters do
Pierre Franey's cooking in France by Pierre Franey( Book )

2 editions published in 1994 in English and held by 358 WorldCat member libraries worldwide

Focuses on regional specialties of French cooking. Includes classic recipes and background information from each region
Medicine's great journey : one hundred years of healing by Richard Flaste( Book )

6 editions published in 1992 in English and held by 356 WorldCat member libraries worldwide

Pierre Franey's Low-calorie gourmet by Pierre Franey( Book )

4 editions published between 1984 and 1989 in English and held by 353 WorldCat member libraries worldwide

Pierre Franey's kitchen by Pierre Franey( Book )

3 editions published in 1982 in English and held by 248 WorldCat member libraries worldwide

Why we do what we do : understanding self-motivation by Edward L Deci( Book )

7 editions published between 1995 and 1996 in English and Undetermined and held by 240 WorldCat member libraries worldwide

" you reward your children for doing their homework, they will usually respond by getting it done. But is this the most effective method of motivation? No, says psychologist Edward L. Deci, who challenges traditional thinking and shows that this method actually works against performance. The best way to motivate people--at school, at work, or at home--is to support their sense of autonomy. Explaining the reasons why a task is important and then allowing as much personal freedom as possible in carrying out the task will stimulate interest and commitment, and is a much more effective approach than the standard system of reward and punishment. We are all inherently interested in the world, argues Deci, so why not nurture that interest in each other? Instead of asking, 'How can I motivate people?' we should be asking, 'How can I create the conditions within which people will motivate themselves?'"--Publisher information
The New York times guide to children's entertainment : in New York, New Jersey, and Connecticut by Richard Flaste( Book )

1 edition published in 1976 in English and held by 77 WorldCat member libraries worldwide

The defense is ready : [life in the trenches of criminal law] by Leslie Abramson( Recording )

2 editions published in 1997 in English and held by 49 WorldCat member libraries worldwide

In The Defense is Ready, Leslie Abramson, the brilliant and outspoken defense attorney, takes you inside today's courtroom for a stunning firsthand account of how the courage and timidity, wisdom and folly, selflessness and venality of real lawyers, judges, victims and defendants are interwoven into the complex fabric of our often frustrating criminal justice system. After graduating form UCLA Law School, Abramsom as a young single mother began her intense courtroom training and brilliant career on the front lines of the legal system in the Los Angeles Public Defender's office. Her journey from eager young law clerk to one of the nation's premier homicide attorneys involved some of the most difficult and notorious criminal cases of the last two decades - most notably the series of disturbing and thought-provoking trials in which she undertook the defense of abused children ultimately driven to kill their tormentors. Most celebrated among these were the two death-penalty murder tr
Artículos científicos de the New York Times : editores y reporteros de Science Times( Book )

9 editions published between 1991 and 2006 in Spanish and held by 29 WorldCat member libraries worldwide

The defense is ready : my life in crime by Leslie Abramson( Book )

1 edition published in 1998 in English and held by 17 WorldCat member libraries worldwide

The New York Times 60-minute gourmet's low calorie cooking by Pierre Franey( Book )

1 edition published in 1989 in English and held by 17 WorldCat member libraries worldwide

Draftee's confidential guide : how to get along in the Army GI life from induction to separation by Alan Levy( Book )

1 edition published in 1966 in English and held by 12 WorldCat member libraries worldwide

 
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My bread : the revolutionary no-work, no-knead method
Alternative Names
Flaste, Richard

Flaste, Rick.

플래스트, 리처드

フラスト, リチャード

Languages
Covers
The New York times book of science literacy : what everyone needs to know from Newton to the knuckleballThe defense is ready : life in the trenches of criminal lawMy pizza : the easy no-knead way to make spectacular pizza at homeJane Brody's good seafood bookPierre Franey's cooking in AmericaWhy we do what we do : the dynamics of personal autonomyA chef's tale : a memoir of food, France, and AmericaPierre Franey's cooking in France