- Table View
- List View
Hard Up And Hungry: Hassle free recipes for students, by students
by Betsy BellThis student cookbook stands out from all the others on the market. It doesn't feature baked beans, and it's packed with truly mouthwatering, easy, nutritious recipes. Betsy Bell wrote this book for her children and their friends when they were heading to university. She realised that they all knew little (or nothing) about culinary survival, but that their sophisticated tastes went beyond the standard macaroni cheese and beans on toast recipes that feature in other student cookbooks. So Hard Up and Hungry includes recipes that students will want to make; that are tempting enough to keep them away from the nearest pizza outlet or chip shop. It includes Spaghetti with Fennel and Smoked Bacon, Spinach Frittata, Cod with Olives and Sweet Peppers, Southwestern Burgers, Italian Rice and Beans and sweet treats (including American pancakes and Vodka Jelly). Betsy doesn't forget the basics either: the ultimate Bacon Butty, Boiled Eggs and Baked Potatoes all feature too. The book is also packed with advice on how to store and shop for food inexpensively (including alternatives to supermarkets, and the pros and cons of online shopping). Illustrated throughout with hip black and white photographs and wiro bound, this is the ultimate cookbook for students and anyone who wants to cook fantastic food on a budget.
The Harlequin Eaters: From Food Scraps to Modernism in Nineteenth-Century France
by Janet BeizerHow representations of the preparation, sale, and consumption of leftovers in nineteenth-century urban France link socioeconomic and aesthetic history The concept of the &“harlequin&” refers to the practice of reassembling dinner scraps cleared from the plates of the wealthy to sell, replated, to the poor in nineteenth-century Paris. In The Harlequin Eaters, Janet Beizer investigates how the alimentary harlequin evolved in the nineteenth and early twentieth centuries from the earlier, similarly patchworked Commedia dell&’arte Harlequin character and can be used to rethink the entangled place of class, race, and food in the longer history of modernism. By superimposing figurations of the edible harlequin taken from a broad array of popular and canonical novels, newspaper articles, postcard photographs, and lithographs, Beizer shows that what is at stake in nineteenth-century discourses surrounding this mixed meal are representations not only of food but also of the marginalized people—the &“harlequin eaters&”—who consume it at this time when a global society is emerging. She reveals the imbrication of kitchen narratives and intellectual–aesthetic practices of thought and art, presenting a way to integrate socioeconomic history with the history of literature and the visual arts. The Harlequin Eaters also offers fascinating background to today&’s problems of food inequity as it unpacks stories of the for-profit recycling of excess food across class and race divisions.
Harmful Invaders: Eat Them to Beat Them / Dining on Invaders: A Recipe for Trouble (Fountas & Pinnell Classroom, Guided Reading)
by Tom Costa Corey FlanniganNIMAC-sourced textbook
Harnessing Big Data in Food Safety (Food Microbiology and Food Safety)
by Jeffrey M. Farber Rozita Dara Jennifer RonholmBig Data technologies have the potential to revolutionize the agriculture sector, in particular food safety and quality practices. This book is designed to provide a foundational understanding of various applications of Big Data in Food Safety. Big Data requires the use of sophisticated approaches for cleaning, processing and extracting useful information to improve decision-making. The contributed volume reviews some of these approaches and algorithms in the context of real-world food safety studies. Food safety and quality related data are being generated in large volumes and from a variety of sources such as farms, processors, retailers, government organizations, and other industries. The editors have included examples of how big data can be used in the fields of bacteriology, virology and mycology to improve food safety. Additional chapters detail how the big data sources are aggregated and used in food safety and quality areas such as food spoilage and quality deterioration along the supply chain, food supply chain traceability, as well as policy and regulations. The volume also contains solutions to address standardization, data interoperability, and other data governance and data related technical challenges. Furthermore, this volume discusses how the application of machine-learning has successfully improved the speed and/or accuracy of many processes in the food supply chain, and also discusses some of the inherent challenges. Included in this volume as well is a practical example of the digital transformation that happened in Dubai, with a particular emphasis on how data is enabling better decision-making in food safety. To complete this volume, researchers discuss how although big data is and will continue to be a major disruptor in the area of food safety, it also raises some important questions with regards to issues such as security/privacy, data control and data governance, all of which must be carefully considered by governments and law makers.
Harold Dieterle's Kitchen Notebook: Recipes For Modern American Dishes
by Andrew Friedman Harold DieterleMany chefs keep notebooks in their kitchens, filled with recipe ideas, new ways to use an ingredient, and records of what did or did not work. But how often do ordinary food lovers get to peek inside? Now Harold Dieterle-- chef-owner of New York City's popular restaurants Perilla, Kin Shop, and The Marrow, and Season 1 champion of the hit TV show Top Chef-- pulls back the curtain to give every home cooks a look inside his kitchen. Incorporating his eclectic mix of New American, Italian, Thai, and German influences, this cookbook offers restaurant-caliber dishes that can be easily prepared at home. While each dish comprises several elements, one standout ingredient or component will be identified in each (starred here) and accompanied by Harold's notebook entry sharing why that ingredient is so special and offering a number of additional ways to use it. Dishes include: Fresh Ricotta Cheese* with Acorn Squash Tempura, Truffle Honey, and Toasted Bread; Wild Chive* Tagliatelli with Shrimp, Cuttlefish, Shallots, and Sea Urchin Sauce; Roasted Whole Chicken with Spaetzle*, Chestnuts, and Persimmons; Grilled Venison Sirloin with Potato-Leek Gratin, Swiss Chard, and Huckleberry* Sauce; Warm Flourless Chocolate and Peanut Butter Soufflé Cake with Coffee Crème Anglaise*; and many more!
Harold the Iceberg Melts Down (Harold the Iceberg #1)
by Lisa WyzlicAccompanied by Rebecca Syracuse’s bold, whimsical artwork, Lisa Wyzlic’s debut picture book Harold the Iceberg Melts Down is all about the importance of friendship and self-care, perfect for any young reader worried about their planet’s future.Harold is an iceberg... lettuce. (But he doesn't realize the "lettuce" part because part of his sticker has ripped off.) So one day when he sees a documentary about how the icebergs are melting, Harold starts to worry, thinking that he's melting too.As his anxiety grows and grows, and he tries to find a way to stop melting, his fellow food friends try to help him cool down in a different way.
Harriet Roth's Fat Counter (Revised Edition)
by Harriet RothA new revised edition of the bestselling Fat Counternow with updated material on trans fats, carbs, and sugar! Americans have more food choices and more to watch out for than ever. Research suggests that trans-fat, carbohydrates, and sugar can be major diet-busters. It's key to cut down on dietary fat and saturated fat in particular, and watch food labels. In this third revised edition of her bestselling guide, Harriet Roth offers the additional feature of trans fat, sugar and carb counts-and updates her listings to include the newest supermarket products, fast food, and restaurant foods.
The Harry Caray's Restaurant Cookbook: The Official Home Plate of the Chicago Cubs
by Jane Stern Michael SternHarry Caray's Restaurant, "the best steakhouse in Chicago"* with "the quintessential Chicago bar"**, is named for the late, renowned baseball announcer and has been designated the Official Home Plate of the Chicago Cubs. The bar is 60'6", the exact distance from the pitcher's mound to home plate, and the restaurant houses 1,500 pieces of baseball memorabilia, including photographs, vintage newspapers, a Sammy Sosa autographed bat, and items from Stan Musial, Ernie Banks, Hank Aaron, Ted Williams, and others. Harry Caray's is just north of the Loop in one of Chicago's most architecturally significant buildings. The Harry Caray's Restaurant Cookbook is a visit to Chicago and the restaurant that serves "the best Chicken Vesuvio in the city"***. More than 150 recipes include "potent pasta, holy-cow steaks, and chicken fit for the Chairman of the Board." **** The stories, sidebars, and pictures bring back memories of baseball and Chicago. This important addition to the RoadfoodTM Cookbook series is sure to be a favorite with people in Chicagoland and throughout the country. "When you only have time to visit one restaurant in Chicago, it's got to be Harry Caray's" - David M. Lissner, Dining Chicago. * Chicago Tribune ** Jay Leno *** Chicago Tribune and ABC **** Chicago Sun Times
Harry's Bar Cookbook
by Harry CiprianiThere is only one Harry's Bar. Located on Venice's Calle Vallaresso, near the Piazza San Marco, this legendary restaurant has been, for five decades, the meeting place for artists, writers, royalty, maestros, divas, celebrities, the very rich, and lots of ordinary--but very wise--Americans and Europeans. Everyone from the Windsors and the Onassises and the Burtons to Cole Porter; Ernest Hemingway, and Joan Crawford has come here for great food, fine drinks, and the incomparable ambiance. Now, to the delight of his legions of customers, Arrigo Cipriani shares his favorite stories about Harry's Bar and its secrets-and reveals for the first time his treasured recipes for the restaurant's most popular dishes. Harry's Bar above all, is a bar. Its distinctive mixed drinks were created by its founder, Arrigo's father, Giuseppe Cipriani, and they remain the social center of the establishment. Therefore, you'll find careful instructions for making the world-famous Belini--the frosty, frothy combination of rose-colored peach elixir and Prosecco (the Italian champagne)--and the secret of making the Montgomery, named by Hemingway himself, which is nothing less than the driest, most delicious martini in the world. Harry's Bar is also famous for its sandwiches-mouth-watering, overstuffed, unique concoctions: pale yellow egg sandwiches spiked with anchovies; chunks of freshly poached chicken or shrimp bound with creamy, newly made mayonnaise. The Harry's Bar club sandwich is a legend in itself, knife-and fork food that's simply superb. But the bar's famous risottos and the dozens of pasta dishes--including ravioli, cannelloni, and tagliolini--are the house specialties. Potato gnocchi and simple country food such as polenta, squid, baccala, and beans are transformed into elegant dishes by skillful chefs. Cipriani also invented the sublime dish known as carpaccio and the glorious risotto alla primavera, brilliant ideas that have been imitated all over the world; the original appear here for the first time. The secret of Harry's Bar is not only its great drinks and magnificent food, but also its extraordinary atmosphere, in which high spirits pour forth happily. Arrigo Cipriani captures this spirit and tradition, and delivers it all in his own inimitable style. The Harry's Bar Cookbook is much more than a cookbook: it's an enduring experience to be savored and enjoyed.
Hartwood: Bright, Wild Flavors from the Edge of the Yucatán
by Eric Werner Christine Muhlke Mya Henry Oliver StrandWinner, IACP Cookbook Award for Culinary Travel Named a Best & Most Beautiful Cookbook of the Year by Bon Appétit, Cooking Light, Departures, Fine Cooking, Food52, Fort Worth Star-Telegram, Los Angeles Times, San Francisco Chronicle, T: The New York Times Style Magazine, Vice, Yahoo!, and more The best things happen when people pursue their dreams. Consider the story of Eric Werner and Mya Henry, an intrepid young couple who gave up their restaurant jobs in New York City to start anew in the one-road town of Tulum, Mexico. Here they built Hartwood, one of the most exciting and inspiring restaurants in the world. Mya Henry took on the role of general manager, seeing to the overall operations and tending to the guests, while Eric Werner went to work magic in the kitchen. The food served at Hartwood is “addictive,” says Noma chef René Redzepi, adding, “It’s the reason people line up for hours every single day to eat there, even though their vacation time is precious.” Werner’s passion for dazzling flavors and natural ingredients is expertly translated into recipes anyone can cook at home. Every dish has a balance of sweet and spicy, fresh and dried, oil and acid, without relying heavily on wheat and dairy. The flavoring elements are simple—honeys, salts, fresh and dried herbs, fresh and dried chiles, onions, garlic—but by using the same ingredients in different forms, Werner layers flavors to bring forth maximum deliciousness. The recipes are beautifully photographed and interspersed with inspiring, gorgeously illustrated essays about this setting and story, making Hartwood an exhilarating experience from beginning to end.
Harumi's Japanese Kitchen
by Harumi Kurihara'A one-woman cookery empire ... she inspires an almost religious devotion in her fans.' - The Times'Ms. Kurihara's television cooking shows, housewares stores, cookbooks and food magazines have propelled her to rock-star status in Japan ... Her food has both a delicate balance of flavours and a stylish mashing of influences' - The New York TimesIn Harumi's Japanese Kitchen, Harumi Kurihara takes cooking back to basics and shows you how to master Japanese recipes to impress friends and family. With an enticing design and foolproof step-by-step photography, Harumi presents 53 recipes in her trademark approachable style, organized into chapters of Meat & Fish; Vegetables; Rice, Noodles & More; and Desserts. There's also information on ingredients and utensils, making dashi and how to correctly prepare and cook rice.
Harumi's Japanese Kitchen
by Harumi Kurihara'A one-woman cookery empire ... she inspires an almost religious devotion in her fans.' - The Times'Ms. Kurihara's television cooking shows, housewares stores, cookbooks and food magazines have propelled her to rock-star status in Japan ... Her food has both a delicate balance of flavours and a stylish mashing of influences' - The New York TimesIn Harumi's Japanese Kitchen, Harumi Kurihara takes cooking back to basics and shows you how to master Japanese recipes to impress friends and family. With an enticing design and foolproof step-by-step photography, Harumi presents 53 recipes in her trademark approachable style, organized into chapters of Meat & Fish; Vegetables; Rice, Noodles & More; and Desserts. There's also information on ingredients and utensils, making dashi and how to correctly prepare and cook rice.
Harvard Business Review: Dealing with Drought (HBR Case Study and Commentary)
by Forest L. Reinhardt Alison BeardFrom the November 2016 issue. A farmer debates whether to continue planting or lease his land. By Forest L. Reinhardt, and Alison Beard. Expert commentary by Kim Morison, and Ken LaGrande.
Harvest: Unexpected Projects Using 47 Extraordinary Garden Plants
by Alethea Harampolis Stefani BittnerA beautifully photographed, gift-worthy guide to growing, harvesting, and utilizing 47 unexpected garden plants to make organic pantry staples, fragrances, floral arrangements, beverages, cocktails, beauty products, bridal gifts, and more.Every garden--not just vegetable plots--can produce a bountiful harvest! This practical, inspirational, and seasonal guide will help make any garden more productive and enjoyable with a variety of projects using unexpected and often common garden plants, some of which may already be growing in your backyard.Discover the surprising usefulness of petals and leaves, roots, seeds, and fruit: turn tumeric root into a natural dye and calamintha into lip balm. Make anise hyssop into a refreshing iced tea and turn apricots into a facial mask. Crabapple branches can be used to create stunning floral arrangements, oregano flowers to infuse vinegar, and edible chrysanthemum to liven up a salad. With the remarkable, multi-purpose plants in Harvest, there is always something for gardeners to harvest from one growing season to the next.
Harvest: Field Notes from a Far-Flung Pursuit of Real Food
by Max WatmanMax Watman's compulsively readable memoir of his dogged quest to craft meals from scratch. After an epiphany caused by a harrowing bite into a pink-slime burger, Max Watman resolves to hunt, fish, bake, butcher, preserve, and pickle. He buys a thousand-pound-steer--whom he names Bubbles--raises chickens, gardens, and works to transform his small-town home into a gastronomic paradise. In this compulsively readable memoir, Watman records his experiments and adventures as he tries to live closer to the land and the source of his food. A lively raconteur, Watman draws upon his youth in rural Virginia with foodie parents--locavores before that word existed--his time cooking in restaurants, and his love of the kitchen. Amid trial and experiment, there is bound to be heartbreak. Despite a class in cheese making from a local expert, his carefully crafted Camembert resembles a chalky hockey puck. Much worse, his beloved hens--"the girls," as he calls them--are methodically attacked by a varmint, and he falls into desperate measures to defend them. Finally, he loses track of where exactly Bubbles the steer is. Watman perseveres, and his story culminates in moments of redemption: a spectacular prairie sunset in North Dakota; watching 10,000 pheasants fly overhead; eating fritters of foraged periwinkles and seawater risotto; beachside with his son; a tub of homemade kimchi that snaps and crunches with fresh, lively flavor well after the last harvest. With infectious enthusiasm, Watman brings the reader to the furthest corners of culinary exploration. He learns that the value of living from scratch is in the trying. With a blend of down-home spirit and writing panache, he serves up a delectable taste of farm life--minus the farm.
The Harvest Baker: 150 Sweet & Savory Recipes Celebrating the Fresh-Picked Flavors of Fruits, Herbs & Vegetables
by Ken HaedrichLet them eat cake — and vegetables, too! Award-winning cookbook author Ken Haedrich serves up 150 delicious baked goods that are full of fresh fruits, vegetables, and herbs and go far beyond zucchini bread and carrot cake. From Bacon, Cheddar, and Fresh Corn Muffins to Fresh Fennel and Italian Sausage Pizza, Spaghetti Squash and Parmesan Quiche, and Brown Sugar Rhubarb Tart Squares, these scrumptious recipes add nutrition plus amazing flavor to every meal of the day. The breadth of this collection is stunning, and you’ll be amazed that baked goods this tasty also deliver your daily dose of fresh vegetables.
The Harvest Eating Cookbook: More than 200 Recipes for Cooking with Seasonal Local Ingredients
by Chef Keith SnowThe Harvest Eating Cookbook is the manual for “Harvest Eating,” and encourages the reader to use foods that are fresh and in-season, and to prepare them using whole, natural ingredients. <P><P>The more than 200 easy, delicious recipes are identified by season to emphasize the importance of buying fresh ingredients. It includes a do-it-yourself chapter, called “Cookenomics,” that provides the reader with easy-to-follow instructions for making some staples at home (such as sausage, ground beef, mayonnaise, pickles, yogurt, ice cream, and canned vegetables) in order to avoid the processed foods that fill our supermarkets today. Includes a climactic zone chart that tells when certain foods are available in each region.
Harvest Kitchen Cookbook
by Gooseberry PatchEnjoy autumn's best family recipes! With over 250 home-style recipes, Harvest Kitchen cookbook is brimming with dishes like cheddar ham pie, caramel sweet potatoes and old-fashioned butterscotch pie. Slow-simmered suppers, Thanksgiving favorites and Halloween treats too!
Harvest Loss in China: Rice, Mechanization, and the Moral Hazard of Outsourcing (The University of Tokyo Studies on Asia)
by Xue Qu Daizo Kojima Laping Wu Mitsuyoshi AndoThis open access book examines food security in China with a specific focus on rice harvesting. As the most populous agricultural developing country, China’s food security is closely related to the world’s food security. An urgent issue internationally, data show that every year, about one-third of food is lost and wasted before it even reaches the market, mainly in less developed countries. To this end, halving the amount of food loss and waste is one of the Sustainable Development Goals. In 2021, the Chinese government issued the Anti-Food Waste Law of the People’s Republic of China, placing a high priority on food loss reduction. Rice, one of the major staple foods, has also received a higher priority in government policy, as it has been deemed required to be “absolutely safe”. In China, rice farmers rely heavily on outsourcing services to complete harvesting, which has led to the rapid development of mechanical harvesting. This book shows that the essence of outsourcing services is a principal–agent relationship in which there is a potential moral hazard, which is considered detrimental to harvest losses. The book analyses the effect of the moral hazard in harvest outsourcing services on rice harvest losses from this principal–agent theoretical perspective. Using the latest nationwide farmer survey, it empirically demonstrates the moral hazard in agricultural outsourcing services and its negative impact on harvest losses, providing suggestions for food loss reduction in China and similar developing countries where agricultural outsourcing services are developing rapidly. Relevant to social science researchers working in areas of food security in connection with the SDGs, and to scholars studying development in China more generally, this is a timely contribution confronting possible means of food loss reduction, in the developing world particularly, in the East, and globally.
Harvest Maine: Autumn Traditions & Fall Flavors
by Crystal Ward KentExperience the fairs, feasts and foliage that herald harvest time in the Pine Tree State. Autumn traditions and flavors come alive in this nostalgic journey through New England's favorite season. Nature lore follows the ways of moose and bear and the great fall migrations of hawks and Monarch butterflies. Old-time fairs still feature horse-pulling, handcrafts and pie-baking contests. Apples, pumpkins and potatoes offer a delectable bounty for the table. Classic recipes for Indian pudding, apple pie, baked beans and brown bread round out this harvest-time sampler. Author Crystal Ward Kent serves up a slice of Maine at its finest.
A Harvest of Murder (Pies and Pages Cozy Mysteries #14)
by Carolyn Q. HunterA Fall Festival turns sinister when a body is discovered, and a priceless antique goes missing. Pie shop owner, Bertha Hannah, takes time away from baking her delicious traditional treats in order to investigate the heinous crimes. Will the mild-mannered pie lady live to tell the tale?
A Harvest of Pumpkins and Squash: Seasonal Recipes
by Lou Seibert PappasA perfect primer on pumpkins and squash, from how to buy, cook, and store them to forty recipes that let you enjoy them any time of day.Buttercup or crookneck, patty pan or sugar pumpkin, squashes and pumpkins are delicious additions to muffins, breads, soups, salads, pastas, entrées, and sweets. Just as good in the morning as at night, the recipes in this beautiful collection include such gems as Cranberry-Walnut Pumpkin Coffee Cake, Grilled Chicken Breasts Stuffed with Zucchini and Goat Cheese, and Five-Spice Pumpkin-Ginger Cake. With forty wonderful recipes, a glossary of the types of squash, basic cooking instructions, and useful tips on how to buy and store them, these versatile, delicious gourds make for year-round goodness.
Harvest Table Cookbook
by Gooseberry PatchWelcome autumn with our bountiful collection of scrumptious seasonal recipes, helpful tips and heartwarming memories.
Harvesting History: McCormick's Reaper, Heritage Branding, and Historical Forgery
by Daniel P. OttHarvesting History explores how the highly contentious claim of Cyrus McCormick&’s 1831 invention of the reaper came to be incorporated into the American historical canon as a fact. Spanning the late 1870s to the 1930s, Daniel P. Ott reveals how the McCormick family and various affiliated businesses created a usable past about their departed patriarch, Cyrus McCormick, and his role in creating modern civilization through advertising and the emerging historical profession. The mythical invention narrative was widely peddled for decades by salesmen and in catalogs, as well as in corporate public education campaigns and eventually in history books, to justify the family&’s elite position in American society and its monopolistic control of the harvester industry in the face of political and popular antagonism. As a parallel story to the McCormicks&’ manipulation of the past, Harvesting History also provides a glimpse of the nascent discipline of history during the Progressive Era. Early historians were anxious to demonstrate their value in the new corporate economy as modern professionals and &“objective&” guardians of the past. While ethics might have prevented them from being historians for hire, their own desire for inclusion in the emerging middle class predisposed them to be receptive to the McCormicks&’ financial influence as well as their historical messages.
Harvesting the Fruits of Inquiry: How Materials Discoveries Improve Our Lives
by Ad Hoc Committee on Societal Benefits from Condensed Matter Materials ResearchThe field of condensed matter and materials research has played a key role in meeting our nation's needs in a number of areas, including energy, health, and climate change. Harvesting the Fruits of Inquiry highlights a few of the societal benefits that have flowed from research in this field. This report communicates the role that condensed matter and materials research plays in addressing societal needs. The report uses examples to illustrate how research in this area has contributed directly to efforts to address the nation's needs in providing sustainable energy, meeting health needs, and addressing climate change issues. Written in an accessible style, this report will be of interest to academia, government agencies, and Congress.