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By Ronald Wright

Every time historical past repeats itself, the price is going up. the 20th century—a time of remarkable progress—has produced an immense pressure at the very parts that contain existence itself: This increases the main query of the twenty-first century: How for much longer can this move on? With wit and erudition, Ronald Wright lays out a-convincing case that heritage has constantly supplied a solution, no matter if we care to note or now not. From Neanderthal guy to the Sumerians to the Roman Empire, a quick historical past of growth dissects the cyclical nature of humanity's improvement and loss of life, the 10,000-year previous test that we've unleashed yet haven't begun to regulate. it really is Wright's rivalry that in basic terms by means of realizing and finally breaking from the styles of development and catastrophe that humanity has repeated world wide because the Stone Age will we stay away from the onset of a brand new darkish Age. Wright illustrates how a variety of cultures all through background have actually synthetic their very own finish through generating an overabundance of innovation and stripping naked the very parts that allowed them to first and foremost increase. Wright's ebook is wonderful; a desirable rumination at the hubris on the center of human improvement and the pitfalls we nonetheless could have time to prevent.

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A jus has a full, meaty aroma and intense flavor that for centuries cooks have tried to duplicate without having to make a whole roast to get a cup [250 ml] or so of jus. Many cooks incorrectly assume that a concentrated broth, one that has been slowly simmered to a fraction of its original volume, will have the same vibrant, authentic flavor as a natural jus. Well-made concentrated broth does have body and a lightly syrupy consistency (because of the natural gelatin it contains), but the fresh, aromatic flavor of meat will have dissipated after long cooking.

Caramelized juices that are simmered in liquid for too long lose much of their flavor. qx•final 7/26/02 6:04 PM Page 18 substantial enough to make a full serving. If you want more than 4 meaty pieces per chicken, as when making a chicken sauté or fricassee, separate the drumsticks and thighs so that each leg provides 2 pieces, and cut each single breast crosswise in half this way; you get 4 pieces of breast, 2 drumsticks, and 2 thighs, and you’ll be able to serve everyone a piece of dark meat (thigh or drumstick) and a piece of white meat (breast).

Wrap a towel around the top of the blender and hold the top firmly, through the towel, so it can’t fly off. Begin blending using very short pulses with the blender on the lowest speed, and gradually increase their duration and, if necessary, the speed of the blender. While a food processor is excellent for puréeing stiff or dry mixtures, a blender is best for puréeing liquids, which would leak out of the bottom of a food processor. Immersion blenders, which can be placed right in a saucepan, are easiest and safest for hot soups and sauces.

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