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Microbrewery, Distillery, or Cidery
by The Staff of Entrepreneur MediaThe experts at Entrepreneur provide a two-part guide to success. First, craft enthusiasts and entrepreneurs looking to start their own brand of high-end beers and spirits will find the necessary tools and expert advice in this new addition to the popular Start Your Own series. Then, they'll master the fundamentals of business startup including defining their business structure, funding, staffing and more.This kit includes: Essential industry and business-specific startup steps with worksheets, calculators, checklists and more Entrepreneur Editors' Start Your Own Business, a guide to starting any business and surviving the first three years Interviews and advice from successful entrepreneurs in the industry Worksheets, brainstorming sections, and checklists Entrepreneur's Startup Resource Kit (downloadable)More about Entrepreneur's Startup Resource KitEvery small business is unique. Therefore, it's essential to have tools that are customizable depending on your business's needs. That's why with Entrepreneur is also offering you access to our Startup Resource Kit. Get instant access to thousands of business letters, sales letters, sample documents and more - all at your fingertips!You'll find the following:The Small Business Legal ToolkitWhen your business dreams go from idea to reality, you're suddenly faced with laws and regulations governing nearly every move you make. Learn how to stay in compliance and protect your business from legal action. In this essential toolkit, you'll get answers to the "how do I get started?" questions every business owner faces along with a thorough understanding of the legal and tax requirements of your business.Sample Business Letters1000+ customizable business letters covering each type of written business communication you're likelyto encounter as you communicate with customers, suppliers, employees, and others. Plus a complete guide to business communication that covers every question you may have about developing your own business communication style.Sample Sales LettersThe experts at Entrepreneur have compiled more than 1000 of the most effective sales letters covering introductions, prospecting, setting up appointments, cover letters, proposal letters, the all-important follow-up letter and letters covering all aspects of sales operations to help you make the sale, generate new customers and huge profits.
Microfluidics in Food Processing: Technologies and Applications (Sustainable Industrial and Environmental Bioprocesses)
by Ashok Pandey Claude-Gilles Dussap Ranjna Sirohi Ayon Tarafdar Barjinder Pal KaurThis book serves as a comprehensive introduction to the principles of microfluidization and its diverse applications in the food industry. It explores the use of microfluidics in processing various types of beverages derived from plant products, milk and milk products, cereal-based products, nut-based products, and meat and egg-based products. Additionally, it delves into the application of microfluidics in food micro- and nano-delivery systems, seed protein isolates, and food packaging materials. The initial chapter provides a thorough introduction to the concept of microfluidization, offering readers a comprehensive overview of the underlying principles and techniques involved in this transformative technology. The book highlights the role of microfluidics in the extraction of bioactive ingredients from food sources and explores the use of microfluidic systems for ensuring food safety, including the detection of molecular interactions in food samples. Furthermore, the book explores the application of microfluidics in the fabrication of nanomaterials with tailored properties. With its comprehensive coverage of microfluidization in food processing, this book serves as a valuable resource for researchers, scientists, and professionals in the food industry.
Micronutrients and Brain Health (Oxidative Stress and Disease)
by Manfred Eggersdorfer Helmut Sies Enrique Cadenas Lester PackerMicronutrients and Brain Health addresses cutting-edge research related to processes of oxidative stress that affect brain function, an area of increasing significance for those concerned and involved with public health and translational medicine. Edited by four leading micronutrient researchers, the book brings together the investigative work of m
Micronutrients and HIV Infection (Modern Nutrition)
by Henrik FriisExploring the role of micronutrients in HIV, this book provides a comprehensive a review of recently published human studies and intervention trials and other important epidemiology based literature. It covers the history, biochemistry, biological functions, and food sources of individual micronutrients and reviews their roles in host defense and resistance to infections in general, and HIV in particular. The editorial panel presents a critical analysis of how existing micronutrient interventions can be promoted, expanded, and modified to reduce the impact of the HIV pandemic. They discuss how this information can be applied in countries where HIV is widespread and treatment unavailable.
Micronutrients in Health and Disease, Second Edition
by Kedar PrasadIncreased oxidative stress due to the production of excessive amounts of free radicals along with the effects of chronic inflammation plays a major role in the initiation and progression of most chronic diseases. In addition, increased release of glutamate plays a central role in the pathogenesis of various disorders. <p><p>This second edition of Micronutrients in Health and Disease proposes a novel concept that in order to simultaneously and optimally reduce oxidative stress, chronic inflammation, and glutamate, it is essential to increase levels of antioxidant enzymes as well as levels of dietary and endogenous antioxidant compounds at the same time. This is accomplished by activating the Nrf2 pathways and by increasing the levels of antioxidant compounds and B-vitamins through supplementation. This book proposes a mixture of micronutrients that achieves this above goal. The mixture of micronutrients together with modification in diet and lifestyle may reduce the risk of chronic diseases and in combination with standard care, may improve the management of these diseases. <p><p>KEY FEATURES <li>Provides evidence in support of the idea that increased oxidative stress, chronic inflammation, and glutamate are involved in the pathogenesis of chronic diseases. <li>Contains three new chapters on Huntington’s disease, Autism spectra, and Prion disease. <li>Discusses the role of microRNAs in the pathogenesis of chronic diseases. <li>Presents information on regulation of the expression of microRNAs by reactive oxygen species and antioxidants. <p><p>Micronutrients in Health and Disease, Second Edition serves as a valuable resource for those seeking to promote healthy aging and prevent and improved management of chronic diseases.
Microwave Cooking for One & Two (Basic Basics)
by Carol Bowen BallDo you own a microwave? Probably. But did you know that recent research has shown that because of the lack of power that it uses, compared with conventional cooking methods, the microwave works out the cheapest of all the cooking appliances? And with energy costs spiraling to unthinkable levels, it seems that the microwave’s moment has come – and not before time. Because of its energy efficiency isn’t it time to use it every day creatively rather than just warming up leftovers? There are countless dishes that are done beautifully, and completely, in a microwave. Vegetables cook perfectly, losing fewer nutrients than in a pan and fish is generally regarded better done in the microwave than poached or steamed. So with that in mind this collection of both time-honored and newly created microwave compatible favorites is here for you to enjoy – they represent years of mid-week and special occasion eating developed by the author for her husband and herself, for the numerous times when a speedy dish was required to feed a friend at lunch or when eating alone. We hope you will enjoy the selection.
Microwave Cooking for Your Baby & Child: The A B C's of Creating Quick, Nutritious Meals for Little Ones: A Cookbook
by Eileen BehanFrom a noted dietician and mother of two comes the first and only time-efficient baby food cookbook for the busy, caring parent and the little one who wants to eat right now. Baby meals made in the microwave save time, retain vitamins, offer a wide variety of food choices, and entail minimal clean-up since they are cooked in oven-to-table dishes.
Microwave Processing of Foods: Microwaves and Food (Food Engineering Series)
by Shaojin Wang Hosahalli S. Ramaswamy Anubhav Pratap-Singh Ferruh ErdogduThe application of microwaves has been a major advancement in food processing over the past 50 years, and yet to date there have been very few publications focusing exclusively on microwave processing and none covering the latest technological and theoretical advances. Microwave Processing of Foods: Challenges, Advances and Prospects fills this gap by covering all aspects of the microwave processing of foods including the latest novel advances in this fast-moving subject area. This text presents multidisciplinary views of novel microwave systems, novel process modeling, engineering and design, as well as practical approaches on methodology and findings regarding the effect of microwave on the food quality and process safety. The volume comprises several chapters on the newest processing and machinery aspects, engineering design and process modeling, process safety and novel processes based on full or partial application of microwave in food processing. This book also considers economic aspects, food quality issues and future trends of microwave application in the food industry. Each chapter in this text functions as a critical review, presenting the current state of knowledge based on the personal experience of the authors and the current state of published research in one particular area of food processing. While the main focus is on processing, the physical principles and the chemical and microbiological basis of the process are also covered, plus the impact of the technology on the quality and safety of food. This book presents a comprehensive and fully up-to-date reference on the principles and applications of microwave processing of food products.
Microwave Recipes For One
by Annette YatesThe microwave has many advantages over conventional cooking: it's quicker, more economical, cleaner and easier. Microwave ovens take up very little space. They produce fewer cooking smells and less steam, and kitchen/cooking areas remain cool. Annette Yates' book is designed specifically for the person who lives alone, or who has to prepare individual meals for some other reason: perhaps members of the family need to eat at different times or have conflicting tastes and preferences, or perhaps someone is on a special diet which requires food to be cooked separately. Included are recipes for: breakfasts; soups, starters and sauces; fish, meat, poultry, vegetable, cheese, egg and pasta dishes; and desserts - PLUS an indispensable cooking guide which explains how to adapt family recipe instructions to the smaller amounts needed for a single portion.
Microwave Recipes For One
by Annette YatesThe microwave has many advantages over conventional cooking: it's quicker, more economical, cleaner and easier. Microwave ovens take up very little space. They produce fewer cooking smells and less steam, and kitchen/cooking areas remain cool. Annette Yates' book is designed specifically for the person who lives alone, or who has to prepare individual meals for some other reason: perhaps members of the family need to eat at different times or have conflicting tastes and preferences, or perhaps someone is on a special diet which requires food to be cooked separately. Included are recipes for: breakfasts; soups, starters and sauces; fish, meat, poultry, vegetable, cheese, egg and pasta dishes; and desserts - PLUS an indispensable cooking guide which explains how to adapt family recipe instructions to the smaller amounts needed for a single portion.
Midcentury Cocktails: History, Lore, and Recipes from America's Atomic Age
by Cecelia TichiA delightful history of cocktails from the era of new interstate highways, sprouting suburbs, and atomic engineeringAmerica at midcentury was a nation on the move, taking to wings and wheels along the new interstate highways and in passenger jets that soared to thirty thousand feet. Anxieties rippled, but this new Atomic Age promised cheap power and future wonders, while the hallmark of the era was the pleasure of an evening imbibing cocktails in mixed company, a middle-class idea of sophisticated leisure. This new age, stretching from the post–World War II baby boom years through the presidency of General Dwight Eisenhower into the increasingly volatile mid-1960s, promised affordable homes for those who had never dreamed of owning property and an array of gleaming appliances to fill them. For many, this was America at its best—innovation, style, and the freedom to enjoy oneself—and the spirit of this time is reflected in the whimsical cocktails that rose to prominence: tiki drinks, Moscow mules, Sea Breezes, Pina Coladas, Pink Squirrels, and Sloe Gin Fizzes.Of course, not everyone was invited to the party. Though the drinks were getting sweeter, the racial divide was getting more bitter—Black Americans in search of a drink, entertainment, or a hotel room had to depend on the Green Book for advice on places where they would be welcome and safe. And the Cold War and Space Race proceeded ominously throughout this period, as technological advances alternately thrilled and terrified.The third installment in Cecelia Tichi’s tour of the cocktails enjoyed in various historical eras, Midcentury Cocktails brings a time of limitless possibilities to life though the cocktails created, named, and consumed.
Middle Eastern Cookery
by Arto der Haroutunian&“Peppered with anecdotes on life, food, and Middle Eastern culture, this book will provide real foodies with a classic they can enjoy for years to come&” (The Oxford Time). This wide-ranging treasury of recipes from the Middle East—with dishes from the plains of Georgia to Afghanistan, Egypt, Syria, Lebanon, Israel, Persia, and Armenia—is a wonderful tour of rich culinary traditions that has become a modern classic, guiding us first around the mezzeh table and then leading us on to soups, salads, savories, pilafs, kebabs, casseroles, and grills that make the best use of meat, fish, and poultry. Middle Eastern Cookery explains the different spices that are favored by different countries—mint for Armenia, cumin for Iran, and more—and with each recipe comes a piece of history or a fable, making this book an enjoyable reading experience as well as an incomparable and comprehensive cookbook.
Middle Eastern: Vibrant, Flavorful Everyday Recipes
by DKDK brings you a curated collection of all-new triple-tested Middle Eastern recipes from The Australian Women&’s Weekly.Australian Women&’s Weekly (AWW) is one of the most popular magazines in Australia, with an impressive collection of recipes too - helping you to create balanced and healthy meals each and every day, without compromising on flavor! From mouth-watering tagines to crispy falafels and velvety hummus, these easy-to-follow recipes will add new heights to your everyday cooking. With a focus on fresh ingredients, rich flavor combinations, and healthy, balanced meals, and packed with plenty of vegetarian, pescatarian, and plant-based options, these versatile recipes are to be enjoyed by everyone.The Australian Women&’s Weekly&’s triple-tested, fuss-free recipes are trusted favorites around the world, and now you can also enjoy them with this collectible series of creative, accessible, and reliable recipe books. A must-have volume for anyone seeking tried-and-tested, fuss-free recipes with an impressive and creative twist, and lovers of Middle Eastern cuisine who want to recreate food from their favorite restaurants and takeawaysthemselves, this all-encompassing cookbook has something for everyone to enjoy. Sure to get your taste buds tingling, this quick cookbook promises:-Over 90 recipes suitable for all times of the year and a range of occasions-Ingredients are recognizable and readily available in all markets-Every recipe is triple-tested in The Australian Women&’s Weekly test kitchen and by their external recipe tester-Including a mixture of classic recipes and innovative ideasEach book in the series features 80–100 recipes all photographed and with a fresh, modern design, covering a range of cuisines, types of dishes and dietary needs for creating balanced everyday meals. The ideal gift for people seeking quick fuss-free access to revolutionary recipes from the latest lifestyle trends, or those simply wishing to improve their palates and be more adventurous in the kitchen, this no-fuss cookbook is sure to help you savor the taste and discover a world of flavor. With over 70 million global sales since their first published book, it&’s no wonder Australian Women&’s Weekly is one of the world&’s best-selling collections of cookbooks! At DK, we believe in the power of discovery. So why stop there?Discover a broad range of bread, biscuits and baked goods with Australian Women&’s Weekly - Bakery and hone your health like never before with Australian Women&’s Weekly - Healthy Eating. Your taste buds are sure to thank you for it!
Midnight Munchies
by Diane Morgan Peter MedilekYou know the feeling: it's midnight, you're starving, and the prospect of another bowl of cereal makes you want to snap, crackle, and pop. Midnight Munchies contains snacks to satisfy every pang, every craving, without fussing over time or ingredients. Herb-Poppin' Parmesan Popcorn is popped to perfection for family movie night. Popeye's Stay-Awake Spinach and Eggs provides the brain food for that late-night cram. For foodies and beauties, Double Duty Cucumber Dip (it's also a refreshing face mask) is a smooth and crunchy munchy for an impromptu spa-night get-together. Mistress of munchies Diane Morgan also knows her party stuff, so there are plenty of ideas for entertaining fellow late-night revelers. It's instant gratification--all in one smart package.
Midsummer's Mayhem
by Rajani LaRoccaCan Mimi undo the mayhem caused by her baking in this contemporary-fantasy retelling of Shakespeare's A Midsummer Night's Dream?Eleven-year-old Mimi Mackson comes from a big Indian American family: Dad's a renowned food writer, Mom's a successful businesswoman, and her three older siblings all have their own respective accomplishments. It's easy to feel invisible in such an impressive family, but Mimi's dream of proving she's not the least-talented member of her family seems possible when she discovers a baking contest at the new bakery in town. Plus, it'll start her on the path to becoming a celebrity chef like her culinary idol, Puffy Fay. But when Mimi's dad returns from a business trip, he's mysteriously lost his highly honed sense of taste. Without his help, Mimi will never be able to bake something impressive enough to propel her to gastronomic fame. Drawn into the woods behind her house by a strangely familiar song, Mimi meets Vik, a boy who brings her to parts of the forest she's never seen. Who knew there were banyan trees and wild boars in Massachusetts? Together they discover exotic ingredients and bake them into delectable and enchanting treats. But as her dad acts stranger every day, and her siblings' romantic entanglements cause trouble in their town, Mimi begins to wonder whether the ingredients she and Vik found are somehow the cause of it all. She needs to use her skills, deductive and epicurean, to uncover what's happened. In the process, she learns that in life as in baking, not everything is sweet. . . .
Midwest Made: Big, Bold Baking from the Heartland
by Shauna SeverA Love Letter to America's Heartland, the Great Midwest When it comes to defining what we know as all-American baking, everything from Bundt cakes to brownies have roots that can be traced to the great Midwest. German, Scandinavian, Polish, French, and Italian immigrant families baked their way to the American Midwest, instilling in it pies, breads, cookies, and pastries that manage to feel distinctly home-grown. After more than a decade of living in California, author Shauna Sever rediscovered the storied, simple pleasures of home baking in her Midwestern kitchen. This unique collection of more than 125 recipes includes refreshed favorites and new treats:Rhubarb and Raspberry Swedish Flop Danish KringleSecret-Ingredient Cherry Slab Pie German LebkuchenScotch-a-Roos Smoky Cheddar-Crusted Cornish Pasties. . . and more, which will make any kitchen feel like a Midwestern home.
Midwest Maize: How Corn Shaped the U.S. Heartland
by Cynthia ClampittFood historian Cynthia Clampitt pens the epic story of what happened when Mesoamerican farmers bred a nondescript grass into a staff of life so prolific, so protean, that it represents nothing less than one of humankind's greatest achievements. Blending history with expert reportage, she traces the disparate threads that have woven corn into the fabric of our diet, politics, economy, science, and cuisine. At the same time she explores its future as a source of energy and the foundation of seemingly limitless green technologies. The result is a bourbon-to-biofuels portrait of the astonishing plant that sustains the world.
Midwest Pie: Recipes That Shaped a Region
by Meredith PangraceA historical tour of midwestern pies that recalls when recipes were shared through faded note cards and junior league cookbooks. New England may say it&’s the &“Great American Pie Belt,&” but pie has a rich and varied history in the American Midwest too. Stop by any church or community event in the heartland today and you&’re likely to see as many types of pie on the dessert table as there are people who made them. Midwest Pie highlights the treats, both sweet and savory, that have come to define this region. Here, you&’ll learn about bean pie&’s origins in the Nation of Islam, the popularity of &“desperation pies&” during the Depression, how Michigan miners ate lunch &“pasties," and much more. Full of accessible instructions and helpful sidebars, you&’ll learn the stories behind a variety of pies, including: Hoosier Pie Schnitz Pie Ohio Buckeye Pie Sawdust Pie Runza Midwest Pie is the perfect collection for any home chef looking to learn more about the diversity and deliciousness of one of the region&’s most enduring culinary contributions. &“Recipes spa[n] &‘old classic&’ pies such as funeral and sawdust; regional originals like the Nation of Islam&’s bean pie and Indiana&’s sugar cream Hoosier pie; &‘desperation pies&’ that relied on pantry staples when times were tough (chess, shoofly, mock apple); midwestern produce pies (persimmon chiffon); and retro relics (cottage cheese, chocolate rum).&” —Chicago Reader &“[An] unpretentious little book that will summon up old memories for some and introduce others to an era when seasonality often dictated what sort of pie might show up on the dinner table.&” —Booklist
Midwest Sweet Baking His: Delectable Classics Around Lake Michigan (American Palate)
by LewisRecipes and stories of the bakers of the heartland—from family kitchens to county fairs to iconic businesses. Discover how the Midwest refined the nation&’s sweet tooth through a delicious mix of immigrant traditions and American ingenuity. Chef Jenny Lewis dips a spoon into generations of homemade desserts, and examines the cogs and wheels of some of the biggest brands of the baking industry—taking us on a journey that evokes nineteenth-century flour mills, state-fair baking competitions, and roadside pie stands as well as the twenty-first century treats being made in the Great Lakes region. In this history Midwest beet sugar, vanilla cream, and evaporated milk are mixed into a narrative of wars, social shifts and politics, including many first-person interviews. Along the way you&’ll learn how to make Pumpkin Whoopie Pies, witness the rise of Red Star Yeast, plumb the secrets of the Kraft Oil Method, and encounter a rich medley of other true stories and irresistible recipes from Wisconsin, Illinois, Indiana and Michigan.
Midwestern Food: A Chef’s Guide to the Surprising History of a Great American Cuisine, with More Than 100 Tasty Recipes
by Paul FehribachAn acclaimed chef offers a historically informed cookbook that will change how you think about Midwestern cuisine. Celebrated chef Paul Fehribach has made his name serving up some of the most thoughtful and authentic regional southern cooking—not in the South, but in Chicago at Big Jones. But over the last several years, he has been looking to his Indiana roots in the kitchen, while digging deep into the archives to document and record the history and changing foodways of the Midwest. Fehribach is as painstaking with his historical research as he is with his culinary execution. In Midwestern Food, he focuses not only on the past and present of Midwestern foodways but on the diverse cultural migrations from the Ohio River Valley north- and westward that have informed them. Drawing on a range of little-explored sources, he traces the influence of several heritages, especially German, and debunks many culinary myths along the way. The book is also full of Fehribach’s delicious recipes informed by history and family alike, such as his grandfather's favorite watermelon rind pickles; sorghum-pecan sticky rolls; Detroit-style coney sauce; Duck and manoomin hotdish; pawpaw chiffon pie; strawberry pretzel gelatin salad (!); and he breaks the code to the most famous Midwestern pizza and BBQ styles you can easily reproduce at home. But it is more than just a cookbook, weaving together historical analysis and personal memoir with profiles of the chefs, purveyors, and farmers who make up the food networks of the region. The result is a mouth-watering and surprising Midwestern feast from farm to plate. Flyover this!
Midwestern Food: A Chef’s Guide to the Surprising History of a Great American Cuisine, with More Than 100 Tasty Recipes
by Paul FehribachAn acclaimed chef offers a historically informed cookbook that will change how you think about Midwestern cuisine. Celebrated chef Paul Fehribach has made his name serving up some of the most thoughtful and authentic regional southern cooking—not in the South, but in Chicago at Big Jones. But over the last several years, he has been looking to his Indiana roots in the kitchen, while digging deep into the archives to document and record the history and changing foodways of the Midwest. Fehribach is as painstaking with his historical research as he is with his culinary execution. In Midwestern Food, he focuses not only on the past and present of Midwestern foodways but on the diverse cultural migrations from the Ohio River Valley north- and westward that have informed them. Drawing on a range of little-explored sources, he traces the influence of several heritages, especially German, and debunks many culinary myths along the way. The book is also full of Fehribach’s delicious recipes informed by history and family alike, such as his grandfather's favorite watermelon rind pickles; sorghum-pecan sticky rolls; Detroit-style coney sauce; Duck and manoomin hotdish; pawpaw chiffon pie; strawberry pretzel gelatin salad (!); and he breaks the code to the most famous Midwestern pizza and BBQ styles you can easily reproduce at home. But it is more than just a cookbook, weaving together historical analysis and personal memoir with profiles of the chefs, purveyors, and farmers who make up the food networks of the region. The result is a mouth-watering and surprising Midwestern feast from farm to plate. Flyover this!
Miette: Recipes from San Francisco's Most Charming Pastry Shop
by Meg Ray Leslie JonathRevised 2023 Edition with Over 100 Pastry Recipes from Miette &“The photos are so enticing, and the pastries so perfectly made, we almost ate the paper.&”—The Oregonian #1 New Release in Chocolate Baking, Brunch & Tea, and Pie Baking Sharing the secrets of creating the perfect pastries, candies, cookies, and chews from the Miette Patisserie, this delicious dessert cookbook combines the rustic charm of homemade sweets with the elegance of French baking. With all new recipes and photos, take your baking to the next level. Bring home San Francisco&’s favorite French bakery. Renowned for beautiful cakes and whimsical confections, Miette Patisserie is among the most beloved of San Francisco's culinary destinations for locals and travelers. At Miette, cakes, cookies, and desserts are transformed into creative creations. Its pretty Parisian aesthetic enchants visitors with tables piled high with beribboned bags of gingersnaps, homemade marshmallows, fleur de sel caramels, and rainbows of gumballs. The cutest confectionary cookbook you&’ll ever own. Self-taught baker and owner Meg Ray shares baking recipes and secret formulas for favorite Miette treats in this scrumptious sweets cookbook. More than 75 gorgeous color photos capture the enchanting beauty of Miette desserts and shops. The edges on the book block enhance its charming package, adding a sweet touch to every home. Whether professionals or beginners, baking aficionados will delight in these unique bakery recipes. Just like the adorable cakes, cookies, eclairs, and tarts for sale in Miette's, this book is irresistible! Inside, find recipes like: Strawberry Charlotte Chocolate Sablés Lime Meringue Tart And more! If you&’re looking for a French baking gift, a pastry chef cookbook, or a French baking cookbook—like Dessert Person, French Pastry Made Simple, and Tartine—then you&’ll love Miette.
Miette: recipes from san francisco's most charming pastry Shop
by Frankie Frankeny Meg Ray Leslie JonathRenowned for beautiful cakes and whimsical confections, Miette Patisserie is among the most beloved of San Francisco's culinary destinations for locals and travelers. Miette's pretty Parisian aesthetic enchants visitors with tables piled high with beribboned bags of gingersnaps, homemade marshmallows, fleur de sel caramels, and rainbows of gumballs. This cookbook brings the enchantment home, sharing 100 secret formulas for favorite Miette treats from chef and owner Meg Ray. More than 75 gorgeous color photos capture the unique beauty of Miette desserts and shops. Scalloped edges on the book block enhance the preciousness of this fetching package. Just like the adorable cakes, cookies, clairs and tarts for sale in Miette's case, this book is irresistible!
Mighty Spice Express Cookbook
by John Gregory SmithJohn Gregory-Smith's new book is a revelation. Drawing inspiration from Thailand, China, Taiwan, Malaysia, India, Mexico, Turkey, and Morocco, Gregory-Smith has created recipes that are super-quick to prepare and full of savory flavors. Whether you're looking for a Mighty Bite, a Not Quite Lunch, a Midweek Lifesaver, Something Spectacular, or a Naughty but Nice recipe, even the most complicated meal takes less than 45 minutes to make. Try the Taiwanese Beef Noodles, ready in 15 minutes, and made with a mix of spices that don't take long to cook, or his Cinnamon Fig Tarts, which you can make in 25 minutes. Here you'll find exotic flavors and tongue-tingling spices from every corner of the globe--all super fast.With Mighty Spice Express, your spicy dishes don't have to simmer for hours or steep in complicated mixtures. Put away the pestle and mortar. Get all the taste without the sweat.
Migrant Marketplaces: Food and Italians in North and South America
by Elizabeth ZanoniItalian immigrants to the United States and Argentina hungered for the products of home. Merchants imported Italian cheese, wine, olive oil, and other commodities to meet the demand. The two sides met in migrant marketplaces--urban spaces that linked a mobile people with mobile goods in both real and imagined ways. Elizabeth Zanoni provides a cutting-edge comparative look at Italian people and products on the move between 1880 and 1940. Concentrating on foodstuffs--a trade dominated by Italian entrepreneurs in New York and Buenos Aires --Zanoni reveals how consumption of these increasingly global imports affected consumer habits and identities and sparked changing and competing connections between gender, nationality, and ethnicity. Women in particular--by tradition tasked with buying and preparing food--had complex interactions that influenced both global trade and their community economies. Zanoni conveys the complicated and often fraught values and meanings that surrounded food, meals, and shopping.