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The $7 a Meal Slow Cooker Cookbook
by Linda LarsenGone are the days of TV trays and microwaveable meals as more and more families choose to return to the dinner table. Yet as food costs continue to rise, and parents are always strapped for time, they need new ways to cook easy and affordable meals for their kids - and fast. With this cookbook, families will find 301 great recipes that almost cook themselves, including: Spicy Turkey Meatballs; Hearty Root Vegetable Soup; Pizza Fondue; Crock-Pot Fajitas; Black Bean Lasagna; and more. This comprehensive, all-purpose cookbook is packed with simple instructions, nutritional information, and the amount of money needed for each recipe and makes preparing delicious, healthy, and cheap meals easier than ever before.
The Everything Thai Cookbook
by Jam SanitchatA modern, fresh take on Thai cooking! Do you love the taste of Thai food? Wish you could bypass the restaurant and prepare the same delicious food at home? With The Everything Thai Cookbook, 2nd Edition, you can master your favorite Thai dishes right in your own kitchen. This updated edition shows you how to make traditional Thai-American recipes, authentic Thai dishes, and fresh, new takes on Thai ingredients and flavors, including: Glass noodle salad Chicken satay sandwiches Jungle curry Salt-cured eggs Curried mussels Mango sticky rice Vegetarian? No problem! You'll find hundreds of meat-free recipes, and many more that can be adapted for either vegetarians or meat-eaters. No matter what your favorite Thai dish might be, you can learn to cook it at home with whole-food, natural ingredients.
Food System Sustainability
by Catherine Esnouf Marie Russel Nicolas Bricas Catherine Esnouf Marie RusselAs western-style food systems extend further around the world, food sustainability is becoming an increasingly important issue. Such systems are not sustainable in terms of their consumption of resources, their impact on ecosystems or their effect on health and social inequality. From 2009 to 2011, the duALIne project, led by INRA and CIRAD, assembled a team of experts to investigate food systems downstream of the farm, from the farm gate, to consumption and the disposal of waste. Representing a diverse range of backgrounds spanning academia and the public and private sectors, the project aimed to review the international literature and identify major gaps in our knowledge. This book brings together its key conclusions and insights, presenting state-of-the-art research in food sustainability and identifying priority areas for further study. It will provide a valuable resource for researchers, decision-makers and stakeholders in the food industry.
The Big Book of Martinis for Moms
by Mavis Lamb Rose Maura LorreMore than 175 martinis just for moms! You're at every game, performance, and practice. You weather colds, flus, and strep throat better than anyone. You can finish a diorama in two hours flat. Isn't it time you had your own happy hour? Filled with more than 175 refreshing martini recipes, this collection gives you a reason to take a seat and just unwind. Featuring simple instructions that can be done in a matter of minutes, you will: Relax tubside with a Bathtub Gin(ger). Relish the view of a spotless bedroom with a Hurricane Martini in hand. Savor bedtime with a Relaxing Tea Martini. Reward yourself with a Cucumber Martini after getting the kids to eat their veggies. Celebrate fitting into your skinny jeans with a Thin Gin. With The Big Book of Martinis for Moms, you'll always have the perfect answer for every joy and accomplishment motherhood has to offer!
The Big Book of Gluten-Free Recipes
by Kimberly A. TessmerHundreds of delicious, gluten-free recipes for every occasion! The Big Book of Gluten-Free Recipes is the perfect guide for creating family-friendly gluten-free meals. It includes detailed instructions as well as a variety of easy-to-make dishes that are not only bursting with flavor, but also missing those key ingredients that you really don't want to use--wheat, barley, and rye. Featuring more than 500 mouthwatering gluten-free recipes, you will find something to satisfy everyone, including: Pull-apart cinnamon raisin biscuits Sicilian eggplant rolls Sausage and shrimp jambalaya Lamb with garlic, lemon, and rosemary Blueberry-peach cobbler Maple pumpkin spice lattes With so many simple, gluten-free dishes in one volume, you'll never have to look anywhere else for wholesome meals that your entire family will love!
Short-Cut Vegetarian
by Lorna SassNow that millions of Americans are exploring the vegan lifestyle, award-winning cookbook author Lorna Sass has updated her classic cookbook to reveal that achieving great flavor and eating healthy meals don't require spending hours in the kitchen. Sass creates culinary magic from a pantry stocked with carefully selected prepared and instant foods, such as homemade curry powder, roasted red peppers, spicy salsas and mustard sauces, and roasted garlic oil. A splash of orange juice, a touch of cinnamon, and a few sliced leeks quickly transform handy frozen spinach and a can of highest-quality lentils into an exotic Orange-Scented Lentil Ragout that will satisfy the most sophisticated palates.
Diners, Drive-Ins, and Dives: The Funky Finds in Flavortown
by Guy FieriThe Food Network star is back with an all-new, all-American book in his #1 New York Times bestselling seriesIn its seventeenth season, Guy Fieris Diners, Drive-ins and Dives continues its reign as Americas best source for finding the funky, scratch-made, and delicious. Now the host and #1 New York Times bestselling author returns with more of his favorite joints across the country--and a few in Canada In this third entry in his Diners, Drive-ins and Dives series, Guy keeps his motto front and center--"If its funky, Ill find it. " This time around hes bringing on the big personalities, the rockin real-deal recipes, and the homegrown restaurants that capture the freewheeling American spirit at its finest. Also along for the ride are members of Guys rambunctious Krew, sharing their most memorable shoots, meals, behind-the-scenes stories, and killer pranks from the road. And check out this new feature--a tricked-out, full-color foldout map that shows the location of every diner in the book
Beer: A Cookbook
by Kimberley WillisContains 40+ damn-good dishes made with your favorite ingredient: beer. Spicy Beer-Soaked Shrimp Sauced Meatballs Drunk Cheddar Soup Pub Chops Beer-Buttered Steak Tailgate Salmon Three-Beer Chili Chocolate Stout Lava Cake
Milk
by Anne MendelsonPart cookbook--with more than 120 enticing recipes--part culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think about dairy products.Anne Mendelson, author of Stand Facing the Stove, first explores the earliest Old World homes of yogurt and kindred fermented products made primarily from sheep's and goats' milk and soured as a natural consequence of climate. Out of this ancient heritage from lands that include Greece, Bosnia, Turkey, Israel, Persia, Afghanistan, and India, she mines a rich source of culinary traditions.Mendelson then takes us on a journey through the lands that traditionally only consumed milk fresh from the cow--what she calls the Northwestern Cow Belt (northern Europe, Great Britain, North America). She shows us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste.The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, fresh cheeses. We learn how to make luscious Clotted Cream, magical Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as homemade yogurt, sour cream, true buttermilk, and homemade butter. She gives us comfort foods such as Milk Toast and Cream of Tomato Soup alongside Panir and Chhenna from India. Here, too, are old favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a New Englandish Clam Chowder, and the elegant Russian Easter dessert, Paskha. And there are drinks for every season, from Turkish Ayran and Indian Lassis to Batidos (Latin American milkshakes) and an authentic hot chocolate.This illuminating book will be an essential part of any food lover's collection and is bound to win converts determined to restore the purity of flavor to our First Food.
The Best of Everything Juicing
by Adams MediaEverything® cookbooks are a popular choice for home cooks looking for fresh, original recipes that only taste like you’ve spent all day in the kitchen. And now we’ve collected 50 of the tastiest, healthiest juicing recipes to help you get more fruits and vegetables in your diet. Here’s all you need to get started making delectable smoothies and juices, from Mango Tea to Fountain of Youth Cocktail.
The Best of Everything Healthy Slow Cooker
by Adams MediaEverything® cookbooks are a popular choice for home cooks looking for fresh, original recipes that only taste like you’ve spent all day in the kitchen. We’ve collected fifty of the tastiest, healthiest recipes for that wonderful, palate-pleasing slow cooked taste. Here’s all you need to get started making delectable slow cooked meals from Pineapple Teriyaki Drumsticks to Berry Cobbler.
The Best of Everything Glycemic Index
by Adams MediaEverything® cookbooks are a popular choice for home cooks looking for fresh, original recipes that only taste like you’ve spent all day in the kitchen. Here are fifty of the freshest, healthiest, low glycemic recipes. You’ll find all you need to learn how to balance your glycemic intake, with recipes ranging from Banana-Kiwi Smoothies to Asian Sesame-Crusted Scallops.
The Best of Everything Low Cholesterol
by Adams MediaEverything cookbooks are a popular choice for home cooks looking for fresh, original recipes that only taste like you’ve spent all day in the kitchen. And now we've collected fifty of our most delicious and healthiest low-cholesterol recipes. Here’s all you need to get started making heart-healthy dishes from Blueberry Corn Pancakes to Wasabi-Roasted Filet Mignon.
The Best of Everything Vegan
by Adams MediaEverything® cookbooks are a popular choice for home cooks looking for fresh, original recipes that only taste like you’ve spent all day in the kitchen. We’ve collected fifty of the tastiest, healthiest recipes that are also environmentally friendly. Here’s all you need to get started making satisfying, delicious vegan dishes from Apple Cinnamon Waffles to Asian Sesame Tahini Noodles.
The $5 a Meal College Vegetarian Cookbook
by Nicole Cormier300+ meat-free dishes for $5 or less! Tired of your dining hall's sorry excuse for a vegetarian meal? Can't afford to spend all your money on mediocre takeout? Well, now you can enjoy hundreds of delicious, meat-free dishes that will not only satisfy your cravings but your wallet, too! The $5 a Meal College Vegetarian Cookbook makes it easy to create satisfying vegetarian dishes you'll actually want to eat. Featuring simple instructions and more than 300 tasty recipes, this book provides you with a variety of meat-free meals that will keep you full throughout the day. Best of all, each dish will only cost you no more than $5, so you'll never have to worry about breaking the bank when you create soon-to-be favorites, such as: Potato poblano breakfast burritos Avocado and shiitake pot stickers Hearty mexican taco salad Quinoa and hummus sandwich wrap Easy eggplant parmigiana Chocolate mocha ice cream Whether you need an energy-boosting breakfast, a cram-session snack, or a date-night entree, you will get the most out of your meals--and budget--with The $5 a Meal College Vegetarian Cookbook.
Cakes: To Inspire and Desire
by Lindy SmithDiscover a collection of 15 truly inspirational celebratory cakes, each with a modern and distinctive finish. Lavish colour photographs display a unique variety of traditional and contemporary styles from florals and frills to stripes and beadwork. Each cake is accompanied by exquisite mini-cakes to put a creative twist on the main theme, or to make as an alternative when time is short. Chapters are divided by shape, showing how a simple square or round design can be the basis for the most desirable of cakes.
The Secret Lives of Baked Goods
by Jessie Oleson MooreHave you ever wondered where the ideas for baking red velvet cupcakes, brownies, birthday cake, Girl Scout cookies, and other dessert recipes came from? Discover the history behind America's most popular and nostalgic desserts with popular CakeSpy blogger and self-proclaimed "dessert detective" Jessie Oleson Moore. Moore has put her sweet-sleuthing skills to work uncovering the fascinating histories and tastiest recipes for America's favorite sweets, including whoopee pies, chocolate chip cookies, Baked Alaska, and New York cheesecake. From romantic musings on how desserts got their names to sugar-fueled scandals, these classic recipes and photographs are guaranteed to offer food for thought and leave you with plenty of room for dessert.
Eat My Globe: One Year to Go Everywhere and Eat Everything
by Simon MajumdarSimon Majumdar's mission is simple: go everywhere and eat everything. Though his job in book publishing was not bad as 9-5's go, as Majumdar hurtled towards his middle years he realized, "There has to be more to life than this." There's a whole big world out there, and he'd hardly eaten any of it. So he quit his job to spend his life savings on a mission that would take him to 30 countries, into the kitchens of food-obsessives the world over, where he would eat cod sperm sushi--so you don't have to.
Handbook of Anthropometry
by Victor R. PreedyAlthough its underlying concept is a relatively simple one--the measurement of the human body and its parts--anthropometry employs a myriad of methods and instruments, and is useful for a variety of purposes, from understanding the impact of disease on individuals to tracking changes in populations over time. The first interdisciplinary reference on the subject, the Handbook of Anthropometry brings this wide-ranging field together: basic theory and highly specialized topics in normal and abnormal anthropometry in terms of health, disease prevention, and intervention. Over 140 self-contained chapters cover up-to-date indices, the latest studies on computerized methods, shape-capturing systems, and bioelectrical impedance, data concerning single tissues and whole-body variables, and reports from different areas of the world. Chapters feature helpful charts and illustrations, cross-references to related chapters are included, and key points are presented in bullet form for ease of comprehension. Together, the Handbook's thirteen sections entail all major aspects of anthropometrical practice and research, including: Tools and techniques. Developmental stages, from fetus to elder. Genetic diseases, metabolic diseases, and cancer. Exercise and nutrition. Ethnic, cultural, and geographic populations. Special conditions and circumstances. The Handbook of Anthropometry is an invaluable addition to the reference libraries of a broad spectrum of health professionals, among them health scientists, physicians, physiologists, nutritionists, dieticians, nurses, public health researchers, epidemiologists, exercise physiologists, and physical therapists. It is also useful to college-level students and faculty in the health disciplines, as well as to policymakers and ergonomists.
Handbook of Growth and Growth Monitoring in Health and Disease
by Victor R. PreedyGrowth is one of the human body's most intricate processes: each body part or region has its own unique growth patterns. Yet at the individual and population levels, growth patterns are sensitive to adverse conditions, genetic predispositions, and environmental changes. And despite the body's capacity to compensate for these developmental setbacks, the effects may be far-reaching, even life-long. The Handbook of Growth and Growth Monitoring in Health and Disease brings this significant and complex field together in one comprehensive volume: impact of adverse variables on growth patterns; issues at different stages of prenatal development, childhood, and adolescence; aspects of catch-up growth, endocrine regulation, and sexual maturation; screening and assessment methods; and international perspectives. Tables and diagrams, applications to other areas of health and disease, and summary points help make the information easier to retain. Together, these 140 self-contained chapters in 15 sections [ok?] cover every area of human growth, including: Intrauterine growth retardation. Postnatal growth in normal and abnormal situations. Cells and growth of tissues. Sensory growth and development. Effects of disease on growth. Methods and standards for assessment of growth, and more. The Handbook of Growth and Growth Monitoring in Health and Disease is an invaluable addition to the reference libraries of a wide range of health professionals, among them health scientists, physicians, physiologists, nutritionists, dieticians, nurses, public health researchers, epidemiologists, exercise physiologists, and physical therapists. It is also useful to college-level students and faculty in the health disciplines, and to policymakers and health economists.
Yes, Chef: A Memoir
by Marcus SamuelssonIt begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations. <p><p> Yes, Chef chronicles Samuelsson’s journey, from his grandmother’s kitchen to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of chasing flavors had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs, and, most important, the opening of Red Rooster in Harlem. <p> At Red Rooster, Samuelsson has fulfilled his dream of creating a truly diverse, multiracial dining room—a place where presidents rub elbows with jazz musicians, aspiring artists, and bus drivers. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home.
River Cottage Veg
by Hugh Fearnley-WhittingstallA comprehensive collection of 200+ recipes that embrace vegetarian cuisine as the centerpiece of a meal, from the leading food authority behind the critically acclaimed River Cottage series.Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more than two hundred vegetable-based recipes, including more than sixty vegan recipes. Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall changed his culinary focus from meat to vegetables, and now passionately shares the joys of vegetable-centric food with recipes such as Kale and Mushroom Lasagna; Herby, Peanutty, Noodly Salad; and Winter Stir-Fry with Chinese Five-Spice. In this lavishly illustrated cookbook, you'll find handy weeknight one-pot meals, pure and simple raw dishes, and hearty salads as well as a chapter of meze and tapas dishes to mix and match. A genuine love of vegetables--from delicate springtime asparagus to wintry root vegetables--permeates River Cottage Veg, making this book an inspiring new source for committed vegetarians and any conscientious cook looking to expand their vegetable repertoire.From the Hardcover edition.
Recipes and Dreams from an Italian Life
by Tessa KirosNo one does beautiful cookbooks quite like Tessa Kiros, and her track record of more than 700,000 books sold worldwide speaks for itself. In her latest book, much-loved author Tessa Kiros celebrates the heritage of Italy, the country she has chosen to call home. This beautifully feminine book is a tribute to the women in our lives -- mothers, mothers-in-law, grandmothers -- and the important lessons we learn from them. After such celebrated titles as Apples for Jam and Falling Cloudberries, this is Tessa Kiros's best book yet, written from the heart and celebrating the best of Italy.With more than 100 accessible and delicious recipes, ranging from robust family dishes to quirky cakes and old-fashioned preserves, this book is a precious heirloom to treasure. The chapters are based on rooms and items in the home, such as the bread oven; vegetable patch; snack box; pasta pot; meat, fish, and chicken in the dining room; and the ice box. Recipes include: Basil Liqueur, Sweet Pizza, Artichoke and Herb Soup, Potato and Truffle Purses, Roast Rabbit with Grapes, Chickpeas with Prawns, Marmalade Cake, and Cappuccino Ice Cream.
Eat the City: A Tale of the Fishers, Foragers, Butchers, Farmers, Poultry Minders, Sugar Refiners, Cane Cutters, Beekeepers, Winemakers, and Brewers Who Built New York
by Robin ShulmanNew York is not a city for growing and manufacturing food. It's a money and real estate city, with less naked earth and industry than high-rise glass and concrete. Yet in this intimate, visceral, and beautifully written book, Robin Shulman introduces the people of New York City - both past and present - who do grow vegetables, butcher meat, fish local waters, cut and refine sugar, keep bees for honey, brew beer, and make wine. In the most heavily built urban environment in the country, she shows an organic city full of intrepid and eccentric people who want to make things grow. What's more, Shulman artfully places today's urban food production in the context of hundreds of years of history, and traces how we got to where we are. In these pages meet Willie Morgan, a Harlem man who first grew his own vegetables in a vacant lot as a front for his gambling racket. And David Selig, a beekeeper in the Red Hook section of Brooklyn who found his bees making a mysteriously red honey. Get to know Yolene Joseph, who fishes crabs out of the waters off Coney Island to make curried stews for her family. Meet the creators of the sickly sweet Manischewitz wine, whose brand grew out of Prohibition; and Jacob Ruppert, who owned a beer empire on the Upper East Side, as well as the New York Yankees. Eat the City is about how the ability of cities to feed people has changed over time. Yet it is also, in a sense, the story of the things we long for in cities today: closer human connections, a tangible link to more basic processes, a way to shape more rounded lives, a sense of something pure. Of course, hundreds of years ago, most food and drink consumed by New Yorkers was grown and produced within what are now the five boroughs. Yet people rarely realize that long after New York became a dense urban agglomeration, innovators, traditionalists, migrants and immigrants continued to insist on producing their own food. This book shows the perils and benefits--and the ironies and humor--when city people involve themselves in making what they eat. Food, of course, is about hunger. We eat what we miss and what we want to become, the foods of our childhoods and the symbols of the lives we hope to lead. With wit and insight, Eat the City shows how in places like New York, people have always found ways to use their collective hunger to build their own kind of city. ROBIN SHULMAN is a writer and reporter whose work has appeared in the New York Times, the Washington Post, the Los Angeles Times, Slate, the Guardian, and many other publications. She lives in New York City.
Thendral: Vol 13, Issue 4, March 2013
by MadhurabharathiThis issue features interview with Charu Jayaraman and Mangayarkarasi; Biography of Ms. Lakshmi Krishnamoorthy, daughter of veteran freedom fighter Satyamoorthy; Three short stories; An article on Writer Ms. Vidhya Subramaniam with one of her short stories; a religious article on Lakshmi Narasimhar at Singaperumal Koil; a new feature “Kathiravani Kelungal” Three recipes with on the column of Maya Bazaar; The health column Nalam Vaazha speaks on Gout; plus other regular features of Anbulla Snehitiye; Ilanthendral, Jokes, Thendral Pesukirathu, etc.