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Nutritional Approaches To Aging Research
by Gairdner B. Moment Richard C. Adleman George S. RothThe general plan of this volume, Nutritional Approaches to Aging Research is for each chapter to present first a reasonably succinct state-of-the-art appraisal of present knowledge in the particular field or problem covered. This will vary considerable depending on the subject matter. Following this, each chapter will focus on the problems and pitfalls, both conceptual and technological, of work in the particular field and, no less important, present some of the opportunities and implications of work in that particular area.
Pasta: [A Cookbook]
by Ed Anderson Carlo MiddioneThe low-carb craze is over and pasta is back, with its fresh, robust flavors, everyday convenience, and endless versatility. Chef Carlo Middione presents this Italian staple at its most savory and authentic, with 50 traditional preparations for spaghetti, ravioli, lasagna, and more, as well as favorite sauces like pesto, balsamella, and Bolognese. With timeless dishes like Cannelloni in Salsa al Pomodoro, Spaghetti alla Puttanesca, and Pasta e Fagioli, and modern dishes such as Fettuccine with Vodka, this satisfying cookbook brings home the passion and artistry of true Italian cuisine. A treasury of 50 brazenly Italian pasta recipes, including a primer on the history of everyone's favorite noodle. Includes easy-to-follow instructions for making pasta from scratch.
The Pleasures of Your Processor
by Norene GilletzNumerous requests for another book led the author to create THE PLEASURES OF YOUR PROCESSOR, which is often referred to as "the processor Bible". Its practical design, delicious recipes and handy hints have quickly made it a Canadian best-seller.
The Pocket Guide to Beer
by Michael JacksonA definitive guide to the world's best brews (in 1982). Info on brewing techniques and ingredients, and advice on taste, texture and body.
Rick Steves Best of Europe
by Rick StevesHit Europe's can't-miss art, sights, and bites with Rick Steves Best of Europe!Expert advice from Rick Steves on what's worth your time and moneyItineraries for one to four days in the top destinations in England, France, Germany, Italy, the Netherlands, Spain, and SwitzerlandRick's tips for beating the crowds, skipping lines, and avoiding tourist trapsThe best of local culture, flavors, and haunts, including walks through the most interesting neighborhoods and museumsTrip planning strategies like how to link destinations and design your itinerary, what to pack, where to stay, and how to get aroundOver 100 full-color maps and vibrant photosCoverage of London, Paris, Provence, the French Riviera, Barcelona, Madrid, Rome, Venice, Florence, Cinque Terre, the Swiss Alps/Berner Oberland, Munich, Rothenberg and the Romantic Road, the Rhine Valley, Berlin, and AmsterdamExperience the best of Europe with Rick Steves!
Seasons of Our Joy: A Modern Guide to the Jewish Holidays
by Arthur I. Waskow Rose Gertz Hannah Waskow Rose Sue BersteinFrom the book Jacket: Circling the Jewish calendar from Rosh Hashanah to Tisha Bav, this lively, accessible guide leads the reader on a spiritual journey through the year. Seasons of Our Joy explores: the meaning of each holiday in relation to the history of the Jewish people and individual spirituality how the place of each holiday in the cycle of the moon and the changing seasons affects the mood of the day ritual and spiritual ways to prepare for each festival-including recipes, songs, prayers, and suggestions for new approaches to holiday observance "A wonderful blend of information and innovation that will help readers find both traditional and new meaning in the Jewish holidays." -JUDITH PLASKOW, author of Standing Again at Siitai "Arthur Waskow's unique voice, at once eloquent, musical, creative, and passionate, rings throughout Seasons of Our Joy, weaving together strands of Jewish life: the meaning of our ceremonies and celebrations; the spirituality of the individual; the essential fragility and wonder of the world entrusted to us; the mystical chains which bind together the generations; and, permeating all of that, Waskow's powerful Jewish vision of peace and justice." -RABBI DAVID SAPERSTEIN, Director, Religious Action Center of Reform Judaism "Seasons of Our Joy brings reverent renewal to ancient practices. And it presents new understandings and approaches which we are invited to sanctify. This book will heighten your awareness of the eternal religious power of the Jewish calendar." -RABBI GORDON TUCKER, Dean, Jewish Theological Seminary
Stories from a Tearoom Window
by Shigenori Chikamatsu Toshiko Mori Kozaburo MoriIn the eighteenth century, the warrior Shigenori Chikamatsu set down scores of legends, anecdotes and bits of lore to express the essence of the tea ceremony for the edification of tea connoisseurs. His work became Stories from a Tearoom Window, translated into English for the first time in 1982 and now available again. With stories touching on lives of great tea masters and the core ideal of natural simplicity in the tea ceremony, Stories from a Tearoom Window is a charming anecdotal tour of the world of tea.
Tough-Luck Karen
by Johanna HurwitzLearning that you can make your own luck is tough, and Karen Sossi resists the knowledge every step of the way in this funny, affectionate new story about the engaging Sossi family. Thirteen-year-old Karen is failing all her subjects. Unlike her sister Elaine and her brother Aldo, she has no interest in school and doesn't bother with homework. What use are math graphs and English compositions to a future chef? But sometimes her outside interests and school assignments coincide, as when she discovers that an English composition can be like a letter to a friend. Nevertheless, Karen is overwhelmed by the problem of what to do for a science project. As the deadline gets closer, she is prohibited from baby-sitting, the kitchen is declared off limits, and the whole family becomes involved. Karen's problem is a familiar one and her breakthrough a triumph all readers will share. Once again, with her inimitable light touch, Johanna Hurwitz has focused on a subject of universal concern. Ages 8-12 There are piles of books by Johanna Hurwitz in the Bookshare library. They are about kids who are a lot like you with similar problems and good times. Look for: Aldo Applesauce, Aldo Peanut Butter, Much Ado About Aldo, Aldo Ice Cream, Baseball Fever, Busybody Nora, New Neighbors for Nora, Nora and Mrs. Mind-Your-Own-Business, Superduper Teddy, Class Clown, Class President, Elisa in the Middle, The Just Desserts Club and many, many more!
The Wild Vegan Cookbook
by Steve BrillA forager's culinary guide (in the field or in the supermarket) to preparing wild, natural foods, with 500 recipes.
Arizona Cook Book
by Al Fischer Mildred FischerMore than 350 recipes from Arizona. The recipes are divided into 3 sections, Indian, Mexican, and Anglo.
Beard on Pasta
by Julia Child James BeardClassic pasta dishes from America's 1st and most beloved master chef Whether you're entertaining guests or simply cooking for 1, pasta is sure to delight. The ultimate comfort food, it can be found in the cuisines of nearly every culture. James Beard, heralded by the New York Times as "the dean of American cookery" enriches our understanding of this culinary staple with his collection of recipes and commentary on store-bought versus homemade pasta, wine pairings, choosing the perfect cheese, and other insights. From familiar spaghetti entrées to more adventurous fare, such as udon noodle soup and spätzle, Beard brings meals from all over the globe into the home chef's kitchen. Under the guidance of America's original gastronomic genius, the basic noodle is elevated in dishes such as basil lasagna, Portuguese fish stew with orzo, and cheddar angel hair soufflé. Beard on Pasta is full of easy-to-follow recipes, along with tips on preparation, sauce, and serving that you'll be eager to try. This comprehensive cookbook provides all the tools you need to make delectable and unforgettable pasta for any occasion.
Book of Whole Meals: A Seasonal Guide to Assembling Balanced Vegetarian Breakfasts, Lunches, and Dinners: A Cookbook
by Annemarie Colbin"It is difficult to imagine a better course for practicing, would-be, or even part-time vegetarians," said The New York Times of Annemarie Colbin's cooking classes. And, in this book, the founder of the successful Natural Gourmet Cookery School in New York City offers a whole year's worth of her popular classes.The Book Of Whole Meals-- Provides a sound holistic nutritional philosophy on which to base your food choices-- Gives thorough instructions on how to set up a kitchen and a well-stocked pantry-- Offers varied menus for each season: dozens of whole breakfasts, lunches; and dinners, using the fruits and vegetables of the season-- Shows how to make quick meals with leftovers, without sacrificing taste or nutrition-- Teaches you how to maximize efficiency and grace in the kitchen with time-saving hints for organizing every step of food preparation...and more!Voted one of ten best cookbooks by New Age Journal readers.
Buller's Professional Course in Bartending For Home Study
by Jon BullerAll you need to know to start working as a bartender, full or part-time.
The Citrus Cookbook
by Josephine BaconFrom the familiar orange and lemon to the exotic pomelo, citron, and calamondin, citrus fruits have been loved throughout history for their flavor, beauty, and nutritional value. In this collection of over 150 citrus recipes from around the world, Josephine Bacon tells readers how to brighten a table with citrus fruits at any time of the year. With recipes from winter favorites like No-Bake Fruitcake and Old English Syllabub to cool and refreshing summer dishes sucha s Citrus Artichoke Salad, there's something here for any palate. With its in-depth account of the history and folklore of citrus, this book is an essential addition to the library of every cook.
Fast Cakes: Easy Bakes in Minutes
by Mary BerryWith straightforward recipes you can trust from Mary Berry, the beloved judge of The Great British Baking Show, Fast Cakes is a must-have for all busy bakers.Fast Cakes is a definitive baking book from the queen of baking, Mary Berry. Mary has incorporated her all-in-one method of preparation into as many recipes as possible, so her recipes are now faster to make than ever--nearly 100 of the bakes take only ten minutes to make.There are scones, buns, cookies, bars, and breads perfect for any school or family party and, of course, fool-proof cakes for any occasion, from Honey & Almond Cake to Mary's First-Rate Chocolate Cake. Fast Cakes also includes many recipes perfect to make with kids, including Happy Face Cookies, Traffic Lights, and Jammy Buns.If you miss Mary's wisdom and inspiration from The Great British Baking Show, or simply want a brand-new companion to Mary Berry's Baking Bible, this is the cookbook for you, with more than 150 easy recipes to make with confidence.
A First Cookbook for Children
by Christopher Santoro Evelyne JohnsonFinally, a beginning cookbook designed especially for children -- and one that adds the fun of coloring to the joy of cooking. A First Cookbook for Children contains a wide variety of yummy, mouth-watering recipes that kids love and love to fix: cheeseburgers, chicken, pizza, salads, sauces, desserts, dips, and much more.Assuming no previous cooking experience, the author gently guides the reader from start to finish with special sections on muffins, cakes, meat loaf, chicken, dips & dunks, corn bread, scalloped potatoes, biscuits, salads, hamburgers, fish, cookies, macaroni & cheese, pancakes, candies, dressings, pizza, baked ham, crudités, and rice.Simple, easy-to-follow instructions plus clear explanations of ingredients and utensils take a child through each step of food preparation and actual cooking. A helpful introduction includes lists of necessary equipment and basic ingredients along with five sample menus. A fun first cookbook for kids ages 10 and up, this volume offers 60 sure-to-please recipes.
Food and Drink
by Jim HarterThis monumental collection contains over 350 royalty-free illustrations of every conceivable activity concerned with the preparation and consumption of food and drink. Jim Harter, well-known commercial designer and collagist, has selected the most versatile and eye-catching material, mainly from rare nineteenth-century sources. These fine line drawings, reproduced sharply and clearly, comprise the most extensive and economical source of design material available.From the dining car of the Orient Express to the kitchen of an average family breakfasting at home, exotic and ordinary dining is shown in countries all over the world. There are rajahs dining in their palaces, cavemen squatting and eating with their hands, Romans feasting, wealthy families dining in elegant restaurants, public kitchens, servants, children eating, court scenes, Christmas dinners, dinner parties, individuals dining, banquets and cooks preparing meals, camping, and shopping.Not only are there activity scenes but also dozens of individual illustrations depict food, servers, and cooking utensils. A sampling includes: Exotic cakes and desserts, fish, melons, oranges, berries, grapes, artichokes, rhubarb, leeks, pumpkins, pigs, and turkeys Glassware, tea sets, decanters, mugs, pitchers, baskets, bowls, urns, flatware, candlesticks, servers, ladles, and rolling pinsThe wide scope of the book includes large illustrations as well as headings and vignettes suitable for wine lists, menus, cartes du jour, invitations, and many other uses. These royalty-free illustrations form a unique sourcebook -- virtually impossible to duplicate -- that can complement practically any point of reference on the subject of food and drink. Clearly reproduced from rare periodicals on high-quality stock, these pictures offer a limitless array of ideas for artists and designers of greeting cards, packaging, periodicals, and cookbooks, as well as collagists and decoupeurs.
Grossman's Guide to Wines, Beers, and Spirits.
by Harold J. Grossman Harriet LembeckThis book can be used for quick answers to your questions about any alcoholic beverage and for insights into the history and origins of liquor. Whether you're looking for technical advice or interesting conversation pieces, this resource is sure to meet all of your needs.
Handbook of Nutritional Supplements: Volume II, Agricultural Use
by Miloslav RechciglThe Handbook is composed of two parts, the first volume covering supplements for human usewhile the second volume is devoted to agriculture supplements. This volume, relating to agriculture supplements, covers various food byproducts and nutritional and other food supplements used in animal feeding. In addition, it also includes information on nutrition supplements for plants.
Handbook of Nutritional Supplements: Volume I: Human Use (Crc Series In Nutrition And Food)
by Miloslav RechciglThe Handbook is composed of two parts, the first volume covering supplements for human usewhile the second volume is devoted to agriculture supplements. This volume, relating to food supplements for human use, is organized on the basis of raw materials utilized in their production, as well as on the basis of target groups for which they are intended.
The L. L. Bean Game And Fish Cookbook
by Angus Cameron Judith Jones Bill Elliott Leon Gorman<P>Contains all the information a cook/hunter/angler needs to prepare hearty game and fish meals in camp or at home.<P> There are detailed and illustrated instructions for all procedures needed to prepare and cook game and fish.<P> Over 800 recipes included.
Making the Best Apple Cider: Storey Country Wisdom Bulletin A-47 (Storey Country Wisdom Bulletin Ser.)
by Annie ProulxSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Mastering the Art of French Cooking: Volume II
by Julia Child Simone BeckThe sequel to the classic Mastering the Art of French Cooking Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that "mastering any art is a continuing process," they continued, during the years since the publication of the now-celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of France--cooking, conferring, tasting, revising, perfecting. Out of their discoveries they have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking. This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those incomparable flavors and aromas that bring up a rush of memories--of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. Among its many treasures: * the first authentic, successful recipe ever devised for making real French bread--the long, crunchy, yeasty, golden loaf that is like no other bread in texture and flavor--with American all-purpose flour and in an American home oven; * soups from the garden, chowders and bisques from the sea--including great fish stews from Provence, Normandy, and Burgundy; * meats from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery; * chickens poached (thirteen ways) and sauced; * vegetables alluringly combined and restored to a place of honor on the menu; * a lavish array of desserts, from the deceptively simple to the absolutely splendid. But perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterieforpâtésandterrinesand sausages. Here, most of us have no choice but to create them for ourselves. And in this book, thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck, we are given instructions so clear, so carefully tested, that now any American cook can make specialties that have hitherto been obtainable only from France's professional chefs and bakers. With the publication of Volume Two, one can select from a whole new range of dishes, from the French bread to a salted goose, from peasant ragoûtsto royal Napoleons. Each of the new master recipes is worked out, step by infallible step, with the detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking. And the many drawings--five times as many as in Volume One--are demonstrations in themselves, making the already clear instructions doubly clear. More than a million American families now own Volume One. For them and, in fact, for all who would master the art of French cooking, Julia Child and Simone Beck open up new worlds of expertise and good eating. Bon appétit!
More Food of My Friends
by Judith ShepardA collection of recipes from friends and family of Judith Shepard.
The Perfect Croissant
by Dee CoutelleFrom French cuisine to American brunches, croissants are a staple of many sumptuous meals. But few home cooks understand how to create the perfect balance of light, buttery dough with delicately flaky layers. Culinary instructor Dee Coutelle has been specializing in croissants for over 30 years, and will reveal her pastry secrets in this digital update of The Perfect Croissant.In this delightful book, readers will find croissants surprisingly easy to create, mostly taking far less than an hour of working time. The first section of the book is devoted to the foundational recipe for the perfect croissant, providing helpful photographs and illustrations to demystify each step.From there, The Perfect Croissant features over 70 recipes for fillings, toppings, and variations, including both sweet and savory options. Readers will find recipes for sweet apple turnovers, almond butter-filled pastries, Chicken en Croute (chicken wrapped in flaky croissant dough), and many more ideas within pages of each other. For cooks looking to experiment, the book contains a chapter on novel croissant forms, offering detailed instructions on how to create a croissant in exciting shapes.The Perfect Croissant will liven up brunch receptions with pinwheel-shaped croissants filled with custard, spice up cocktail hour with egg-roll croissant hors d'oeuvres, and enrich dessert with chocolate dough croissants filled with liquored fudge,and topped with a chocolate glaze.