Tony White - How to Make Animated Films: Tony White"s Complete Masterclass on the Traditional Principals of Animation

Tony White – How to Make Animated Films: Tony White’s Complete Masterclass on the Traditional Principals of Animation
2009 | ISBN: 0240810333 | English | 512 pages | PDF | 18.5 MB

Become Tony White’s personal animation student. Experience many of the teaching techniques of the golden era of Disney and Warner Brothers studios and beyond.all from the comfort of your own home or studio. Tony White’s Animation Master Class is uniquely designed to cover the core principles of animated movement comprehensively. How to Make Animated Films offers secrets and unique approaches only a Master Animator could share. Includes hands-on Tutorials, demonstrations and final sample animations. . Whether you want to become a qualified animator of 2D, 3D, Flash or any other form of animation, Tony White’s foundations bring you closer to that goal. The DVD is invaluable, in that readers are not only taught principles and concepts in the book, they are able to see them demonstrated in action in the movies on the DVD.

Back to Butter: A Traditional Foods Cookbook - Nourishing Recipes Inspired by Our Ancestors

Molly Chester, Sally Schrecengost, “Back to Butter: A Traditional Foods Cookbook – Nourishing Recipes Inspired by Our Ancestors”

ISBN: 159233587X | 2014 | EPUB | 224 pages | 54 MB

Welcome (Back) to Traditional Foods!

What if butter and other “banished” foods like eggs, cream, and bacon had the inherent potential to restore our health and well-being—and that of future generations? It’s a pretty good question, isn’t it?

Traditional foods are the real, whole, unprocessed ingredients of our ancestors’ kitchens. These simple foods nourished us for centuries, before modern food processing turned our health upside down. Their value is once again gaining recognition.

Traditional foods include:

Grass-fed Meats and Wild-caught Seafood

Organic, Farm Fresh Produce

Pastured, Whole, and Raw Dairy

Healthy Saturated Fats and Unrefined Oils

Soaked and/or Sprouted Grains, Nuts, Seeds, and Beans

Fermented Vegetables and Cultured Condiments

Unrefined Sweeteners

Back to Butter explores these topics and more. Beautifully photographed and divided into two parts, Part I teaches you how to stock a traditional foods pantry and offers step-by-step guidance on the techniques and preparation methods practiced in traditional foods—including sprouting, soaking, and fermenting. Part II showcases more than 75 mouthwatering recipes, from main meals to side dishes, desserts, and more, including:

Cultured Cream Cheese Olive Dip

Red Rice Salad with Cumin Dressing

Millet Salmon Cakes with Creamy Dipping Sauce

Meatballs and Mushroom Gravy

Caramelized Beets with Fresh Chives

Fresh Corn Pudding

Red Cabbage Kraut with Fresh Dill

Sourdough Bread Pudding with Raisin

Crispy Peach Cobbler

Learn just how nourishing and delicious it can be to revisit the wisdom of our ancestors and return Back to Butter.