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Just Married and Cooking: 200 Recipes for Living, Eating, and Entertaining Together
by Brooke Parkhurst James BriscioneAfter the bells have chimed, the gifts have been opened, and the honeymoon suitcases have been unpacked, newlywed couples often find themselves wondering, “So, what’s for dinner?” That’s why chef James Briscione and his wife, writer Brooke Parkhurst, put together Just Married and Cooking—a guide to living, eating, and entertaining together.Divided into two sections—“Life As We Know It” and “New Traditions”—Just Married and Cooking is full of valuable advice, easy-to-master techniques, time-saving secrets, and most important, recipes for delicious dishes. In “Life As We Know It,” Brooke and James offer over a hundred recipes for everyday eating. From delectable morning muffins to after-work appetizers and easy-to-prepare dinners, this section has everything young couples need for simple, healthy, and enticing eating. “New Traditions” contains nine menus to help newlyweds mark the special occasions in their new lives together: a glamorous birthday-girl dinner, a fresh and warm spring lunch, a derby-day party complete with a recipe for fail-proof mint juleps, and much more. Including a wedding registry list, suggestions for how to keep a well-stocked pantry, a glossary of frequently used chef terms, and advice for how to plan ahead for easy entertaining, Just Married and Cooking is the cookbook newlywed couples everywhere will turn to time and again for recipes and help navigating the kitchen—whether they are cooking for a quiet*** A delectable new cookbook featuring delicious recipes made with fresh, seasonal ingredients and accompanied by entertaining, informative tips and techniques. Brooke Parkhurst and James Briscione, the newlywed team that teaches popular couples cooking classes at New York’s Institute of Culinary Education and The Culinary Cooperative, navigate the difficulties of a small kitchen, budgetary restrictions, and limited time. Whether readers are looking to prepare everyday meals or special-occasion feasts, Just Married and Cooking is an appealing, practical lifestyle guide for cooking couples everywhere.
Just One Pot
by Lindsey BarehamWhen Lindsay Bareham had her new kitchen installed, her normal cooking environment was turned upside down. Restricted to two rings, she had to approach cooking in a whole new way. The result is over 100 creative and exciting recipes that can be cooked in just one pot - what's more, they all require minimal preparation and are made with seasonal ingredients that are easy to find in your local supermarket. There are no fiddly restauarant-style techniques (although the recipes include plenty of tricks and shortcuts if you want to upgrade your meals).Whether you want to make a quick and easy after-work dinner or a relaxed meal for friends, this book is perfect for you. Tempting mains include Chorizo and white bean stew, Thai green duck curry with coriander noodles and Monkfish chowder with green beans and thyme, and enticing desserts include White chocolate and raspberry trifle, Chocolate and almond rice pudding and Apple cream with banana passion fruit sauce.
Just One Pot
by Lindsey BarehamWhen Lindsay Bareham had her new kitchen installed, her normal cooking environment was turned upside down. Restricted to two rings, she had to approach cooking in a whole new way. The result is over 100 creative and exciting recipes that can be cooked in just one pot - what's more, they all require minimal preparation and are made with seasonal ingredients that are easy to find in your local supermarket. There are no fiddly restauarant-style techniques (although the recipes include plenty of tricks and shortcuts if you want to upgrade your meals). Whether you want to make a quick and easy after-work dinner or a relaxed meal for friends, this book is perfect for you. Tempting mains include Chorizo and white bean stew, Thai green duck curry with coriander noodles and Monkfish chowder with green beans and thyme, and enticing desserts include White chocolate and raspberry trifle, Chocolate and almond rice pudding and Apple cream with banana passion fruit sauce.
Just Peachy
by Belinda Smith-SullivanThe Southern chef and author of Let&’s Brunch explores the many ways to eat a peach with nearly 70 recipes for breads, desserts, entrees, and more. Chef Belinda Smith-Sullivan, granddaughter of Mississippi sharecroppers, is the go-to expert on everything peaches. In Just Peachy, she shares recipes for breads, breakfasts, appetizers, soups and salads, entrees, desserts, pies, sauces, preserves, condiments, and even drinks—all featuring delicious and juicy peaches. But Just Peachy isn&’t just recipes. Belinda offers essential information about the many peach varieties, as well as their history, orchards, farmers, and festivals. Peach lovers will enjoy this beautifully photographed cookbook as they take a sip of Sparkling Peach-Blueberry Lemonade or Peach Margherita, dip a spoon into a chilled Peach and Tomato Gazpacho, or bite into a Peach-Stuffed Pork Chop.
Just Soup: 50 Mouth-Watering Recipes for Health and Life
by Henrietta ClancySoup is the ultimate in healthy eating. Studies have shown that food, when blended with water, performs a remarkable nutritional trick: it remains in your stomach for longer, allowing the absorption of maximum nutrients while at the same time keeping you feeling full.In Just Soup, Henrietta Clancy shares the secrets of some of the world’s best soups, from punchy Asian broths to the slow-cooked comfort foods of our childhood. Her delicious recipes are based on centuries of nutritional wisdom, and show that soup, so often overlooked as a starter or side dish, can take pride of place as the main meal.This book will quite simply change the way you eat.
Just Soup: 50 Mouth-Watering Recipes for Health and Life
by Henrietta ClancySoup is the ultimate in healthy eating. Studies have shown that food, when blended with water, performs a remarkable nutritional trick: it remains in your stomach for longer, allowing the absorption of maximum nutrients while at the same time keeping you feeling full.In Just Soup, Henrietta Clancy shares the secrets of some of the world’s best soups, from punchy Asian broths to the slow-cooked comfort foods of our childhood. Her delicious recipes are based on centuries of nutritional wisdom, and show that soup, so often overlooked as a starter or side dish, can take pride of place as the main meal.This book will quite simply change the way you eat.
Just Tell Me What to Eat!: The Delicious 6-Week Weight Loss Plan for the Real World
by Timothy S. HarlanDr. Timothy Harlan has counseled thousands of overweight patients searching for weight-loss answers. He noticed that patients were usually told what they could not eat, rather than all the wonderful foods they could eat. Now, physician-chef Harlan provides a solution: an exact prescription for what to eat, how to cook it, when to eat it, and, best of all, why eating great food is the best health decision you will make. Just Tell Me What to Eat! is a medically based weight-loss plan for the real world, for anyone tired of dubious fad diets, restricted meals, and unappetizing strategies. It emphasizes a Mediterranean diet with high-quality calories and home cooking whenever possible. Dr. Harlan offers a "food mantra" for each day, paired with a menu and easy recipes. By the time you incorporate all the lessons in your diet, you will have naturally slimmed down and changed your eating habits for the better With chapters like "What You Should Eat for Breakfast," "How to Arrange Your Dinner Plate," and "Carbs are Good for You Too!" this unique day-by-day plan will help even the most frustrated dieters achieve a slimmer, healthier, and happier lifestyle.
Just the Basics Cookbook: Learn How to Cook with Essential Techniques and Fundamental Recipes
by Christina HitchcockBuild your culinary confidence with this essential book of cooking basics!Discover the key ingredients for success in the kitchen this ultimate guide on how to cook a range of hearty, tasty meals—even if you've never cooked anything before. An indispensable reference for new home chefs, this basic cookbook helps you create a well-stocked kitchen and get cooking with 40 staple recipes that are simple and easy to cook.Key cooking techniques—Learn how to cut, mix, and sauté with a rundown of the most important cooking skills, along with tips for reading recipes, preparing your workspace, and more.Flavor profiles—Assemble delicious dishes thanks to a detailed explanation of the five basic tastes and lessons in building balanced flavors and textures.40 meals to get you started—Put your newfound knowledge to the test with everything from Creamy Risotto to Soy Ginger Scallops.Sharpen your basic culinary skills and learn how to prepare tasty meals with the Just the Basics Cookbook.
Just the Good Stuff: 100+ Guilt-Free Recipes to Satisfy All Your Cravings: A Cookbook
by Rachel MansfieldWelcome to food freedom: 100+ recipes that prove you can make healthy choices without sacrificing the meals, snacks, and sweets you love—with plenty of gluten-free, Paleo, and plant-based options. Rachel Mansfield&’s vibrant debut cookbook proves that living a healthy lifestyle doesn&’t mean adhering to restrictive diets or giving up all the foods you crave. Using better-for-you ingredients, such as grain-free flours, collagen peptides, and coconut sugar, you can indulge while still maintaining a balanced approach to eating. Rachel&’s recipes focus on creative, flavor-forward takes on favorite, comfort food dishes—think Almond Butter Pad Thai, Sweet Potato Nachos with Cashew Cheese, Homemade Pastry Tarts with Berry Chia Jam, and Epic Quinoa Burrito Bowls. Though Rachel personally doesn&’t prescribe to a single diet or label, many recipes are Paleo-friendly, dairy-free, and gluten-free, and none include any refined sugar. This highly approachable book is organized to reflect the rhythms of real life: grab-and-go breakfasts, meat and vegetables perfect to mix and match for meal prep, easy solo dinners, potluck-friendly spreads, shareable snacks, and, of course, sweets—lots of &’em because as Rachel says, &“You can have your gluten-free cake and eat it too!&” Perfect for those who are new to cooking or learning how to incorporate healthy ingredients into their everyday lives, Just the Good Stuff includes an entire chapter on food prep (both a money and time saver!), lots of confidence-building tips, and inspirational advice.Advance praise for Just the Good Stuff&“In Just the Good Stuff, Rachel creates recipes that are gluten-free, dairy-free, and deliciously vibrant. Her Crunchy Tahini Chocolate Grain-Free Granola and Paleo Everything Bagel Bread are just two of the many recipes you&’ll crave over and over again. Plus, having a guide to prepping food for the week, this book has you covered for all aspects of eating.&”—Frank Lipman, MD, bestselling author of The New Health Rules and How to Be Well &“Rachel&’s recipes are modern, approachable, and simple enough that anyone can make them! Just the Good Stuff is a new staple on my bookshelf!&”—Gina Homolka, New York Times bestselling cookbook author and founder of Skinnytaste
Just the Rules
by Tosca RenoSure, rules are meant to be broken, but in this case, you won't want to! New York Times best-selling author Tosca Reno lays down the law in this clear-cut guide to achieving a healthy lifestyle - the right way. Whether you're a busy parent, career woman or finally ready to get motivated and be inspired, Just the Rules: Tosca's Guide to Eating Right is at your disposable anywhere, anytime. This portable read is jam-packed with 51 food laws to take with you on vacation, at work or waiting for the bus stop. No more excuses, no exceptions, this is your one stop to achievable weight loss today.
JUST THE RULES: Tosca's Guide to Eating Right
by Tosca RenoSince The Eat-Clean Diet® emerged on the scene in 2007, millions of people have adopted the Eat-Clean lifestyle and improved their lives. Designed with your busy lifestyle in mind, Just the Rules is your handy, go-to pocket guide for Eating Clean. With the flip of a page, you'll have easy-to-access information, including: tips and tricks to Eat Clean on the go, expert advice on weight-gain culprits and easy ways to choose REAL foods, all packed into easy-to-digest info bites - one per page to keep it simple!Author ResidenceSince reclaiming her life, losing weight, getting in shape and becoming a fitness model in her 40s, New York Times bestselling author Tosca Reno has become the face and voice of inspiration for millions. In addition to her Eat-Clean Diet® series and other books, she writes monthly columns for Oxygen and Clean Eating magazines and articles for other fitness publications. She appears as an interview subject and expert on countless TV and radio programs, and has her own TV series. Tosca lives just north of Toronto.Marketing: Co-op available Full-scale marketing, including editorial and advertising, in the following glossy international magazines: MuscleMag International, Maximum Fitness, Reps!, Oxygen, and Clean Eating. Professional publicity based in LA and NYC Appearances on local and national TV and radio Promotion in major newspapers, magazines, blogs, forums and websitesSales Handles: With today's trend of two-income families, everyone is busier. Eating Clean saves time and money.Endorsements: Angelina Jolie, Halle Berry and Nicole Kidman follow this diet, according to Us Weekly and other magazines, internet sites and TV shows.Audience: Busy adults who want to lose weight and improve their health.
Just Try It! (A Phil & Lil Book)
by Phil Rosenthal Lily RosenthalFrom Netflix star and New York Times bestselling author Phil Rosenthal and his daughter Lily comes a hilarious picture book about a food-loving dad encouraging his picky eater daughter to just try something new. <p><p>Phil has one rule about food: try everything at least once. Otherwise, how will you know what you like? His daughter Lil disagrees. She already knows what she likes—just bread and pasta with no sauce—and that&’s all there is to it! When the two go to a food truck festival, Phil tries introducing Lil to all kinds of delicious cuisine, but she doesn’t budge. Just when it looks like it’s going to be a very long day, an unexpected mustard accident changes everything. <P><P><i>Advisory: Bookshare has learned that this book offers only partial accessibility. We have kept it in the collection because it is useful for some of our members. Benetech is actively working on projects to improve accessibility issues such as these.</i> <p> <b>New York Times Bestseller</b>
Just Try One Bite
by Adam Mansbach Camila Alves McConaugheyAn instant New York Times bestseller! From the bestselling author of Go the **** to Sleep and healthy eating advocate Camila Alves McConaughey comes a whimsical role reversal in which picky eater parents are confronted by their three kids, with hilarious resultsThese three kids are determined to get their parents to put down the ice cream, cake, and chicken fried steak to just try one bite of healthy whole foods. But it's harder than it looks when these over-the-top gagging, picky parents refuse to give things like broccoli and kale a chance. Kids will love the jaunty rhyme that's begging to be read aloud and the opportunity to be way smarter—and healthier—than their parents.
Just Your Type: The Ultimate Guide to Eating and Training Right for Your Body Type
by Phil CatudalA comprehensive plan for matching diet and fitness regimens to body types, based on the proven system of somatotypesAccording to fitness guru Phil Catudal, 70 percent of people exercise the wrong way. To achieve lasting fitness and health, Catudal explains, you should work with your natural-born body type and do the optimal combination of cardio, strength training, and flexibility exercises and consume the right proportion of macronutrients for your physique. While fitness trends and fad diets will come and go, your body type (somatotype) is the one constant that's never going to change. Just Your Type helps anyone create an individualized workout that's tailored to their body shape and composition. Working harder isn't always the answer, but working smarter is.
Justice Is Served: A Tale of Scallops, the Law, and Cooking for RBG
by Leslie Karst“The book is a romp from cover to cover—and, just like a great meal, left me ready for more.”—Karen Shimizu, Executive Editor, Food & Wine When Leslie Karst learned that her offer to cook dinner for Supreme Court Justice Ruth Bader Ginsburg and her renowned tax law professor husband, Marty, had been accepted, she was thrilled—and terrified. A small-town lawyer who hated her job and had taken up cooking as a way to add a bit of spice to the daily grind of pumping out billable hours, Karst had never before thrown such a high-stakes dinner party. Could she really pull this off? Justice Is Served is Karst’s light-hearted, earnest account of the journey this unexpected challenge launched her on—starting with a trip to Paris for culinary inspiration, and ending with the dinner itself. Along the way, she imparts details of Ginsburg’s transformation from a young Jewish girl from Flatbush, Brooklyn, to one of the most celebrated Supreme Court justices in our nation’s history, and shares recipes for the mouthwatering dishes she came up with as she prepared for the big night. But this memoir isn’t simply a tale of prepping for and cooking dinner for the famous RBG; it’s also about how this event, and all the planning and preparation that went into it, created a new sort of connection between Karst, her partner, and her parents, and also inspired Karst to make life changes that would reverberate far beyond one dinner party. A heartfelt story of simultaneously searching for delicious recipes and purpose in life, Justice Is Served is an inspiring reminder that it’s never too late to discover—and follow—your deepest passion.
Justice of the Pies: Sweet and Savory Pies, Quiches, and Tarts plus Inspirational Stories from Exceptional People: A Baking Book
by Maya-Camille BroussardPies (and tarts, quiches, and more) with a purpose from celebrated Chicago baker and star of Netflix&’s Bake Squad, Maya-Camille Broussard &“No one understands the power of forging human connection through baked goods better than pie-queen Maya-Camille Broussard. This new classic has me racing to my cupboards to bake something up.&”—Christina Tosi, chef and founder of Milk BarIn Justice of the Pies, Maya-Camille Broussard shares more than 85 recipes for sweet and savory pies and other mouthwatering creations that put her social mission–based bakery on the map, including her famous Salted Caramel Peach Pie and Brandied Banana Butterscotch Pie, as well as hearty renditions like the Fig + Pig Quiche and Roasted Brussels Sprouts + Cherry Tart. Maya-Camille also tells the stories of heroes outside the kitchen: luminaries who strive for social justice and equity, and shares recipes they&’ve inspired. Maya-Camille&’s bakery was launched in honor of her father, who was a criminal defense attorney and had a deep love of baking pie. Through her bakery she proves that good work and delicious decadence can go hand in hand.
Justine Cooks: Recipes (Mostly Plants) for Finding Your Way in the Kitchen
by Justine DoironNEW YORK TIMES BESTSELLER • Find and refine your cooking style through 110 approachable and innovative plant-forward recipes from popular blogger and social media storyteller Justine Doiron.&“Justine Cooks is like your culinary buddy, encouraging you to try those daring flavor combos or master techniques you thought were out of reach. It&’s an indispensable guide for both seasoned chefs and home cooking enthusiasts alike.&”—Carla Hall, chef personality and author of Carla Hall&’s Soul FoodA BEST COOKBOOK OF THE YEAR: NPR, Today, Food & WineJustine Doiron is known for approachable, inventive cooking that surprises with its unexpected flavor and ingredient pairings, as well as her love of vegetables, beans, bread, and farmers&’ markets. She is also known on social media for her funny, inspiring, validating stories about the ways we connect through food. Here she shares 110 plant-forward recipes for salads, snacks, vegetables, seafood, and tofu plus beans, breads (as well as things to eat on or with bread), and dessert. Recipes include Baked Kale Salad with Chili Quinoa, Breaded Beans with Nutty Skhug, Whitefish Peperonata, and Crispy Rice in Sungold-Miso Broth, plus simple breads like Sweet Potato Focaccia and Ripple Bread. The desserts chapter tempts with recipes like Tiny Salted Tiramisu Cookies and Butternut Squash Cake with Cinnamon Whipped Cream. With tips and techniques as well as kitchen wisdom she&’s picked up on her cooking journey, Justine Cooks is a delicious invitation to explore your own cooking style and creativity.
Kabobs for Kids
by Janna DeVoreWith Kabobs for Kids, creative kids can go beyond traditional and put their imaginations to work threading all the makings for breakfast, sandwich, or dessert kabobs on a Popsicle stick, bamboo skewer, or a chopstick. They can even make appetizer &“mini-bobs&” using toothpicks. Thirty sweet and savory recipes paired with great detail shots will let kids have as much fun putting together their treats as they will eating them.
Kachka: A Return to Russian Cooking
by Bonnie Frumkin Morales Deena PrichepCelebrated Portland chef Bonnie Frumkin Morales brings her acclaimed Portland restaurant Kachka into your home kitchen with a debut cookbook enlivening Russian cuisine with an emphasis on vibrant, locally sourced ingredients.“With Kachka, Bonnie Morales has done something amazing: thoroughly update and modernize Russian cuisine while steadfastly holding to its traditions and spirit. Thank you comrade!” —Alton Brown From bright pickles to pillowy dumplings, ingenious vodka infusions to traditional homestyle dishes, and varied zakuski to satisfying sweets, Kachka the cookbook covers the vivid world of Russian cuisine. More than 100 recipes show how easy it is to eat, drink, and open your heart in Soviet-inspired style, from the celebrated restaurant that is changing how America thinks about Russian food.The recipes in this book set a communal table with nostalgic Eastern European dishes like Caucasus-inspired meatballs, Porcini Barley Soup, and Cauliflower Schnitzel, and give new and exciting twists to current food trends like pickling, fermentation, and bone broths.Kachka’s recipes and narratives show how Russia’s storied tradition of smoked fish, cultured dairy, and a shot of vodka can be celebratory, elegant, and as easy as meat and potatoes. The food is clear and inviting, rooted in the past yet not at all afraid to play around and wear its punk rock heart on its sleeve.
Kaffee für Dummies (Für Dummies)
by Michael HallerGetränk, Ritual, Genuss und Wachmacher Kaffee wirkt belebend und schmeckt einfach wunderbar. Deshalb beginnt für viele der Tag nicht mit dem Aufstehen, sondern mit dem ersten Kaffee. Tauchen Sie mit Michael Haller in die Welt des Kaffees ein! Er erklärt Ihnen, was einen guten Kaffee ausmacht, was Sie über Herkunft, Verarbeitung und Röstung der Bohnen wissen sollten und welche Kaffeemaschinen und anderen Zubereitungsarten wie AeroPress und V60 es gibt. Lernen Sie, wie Sie Ihren Gästen perfekten Espresso oder Cappuccino mit super cremigem Milchschaum servieren und was es darüber hinaus für besondere Kaffeespezialitäten gibt. Sie erfahren Wie Sie mit der richtigen Brühmethode an das Beste aus der Bohne kommen Was Sie für einen guten Kaffee brauchen Was es zu Espressomaschinen, Mühlen und weiterem Equipment zu wissen gibt Wie Sie mit Kaffee Ihre Speisen verfeinern
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague
by Rick Rodgers&“Celebrates the sweet excesses of the Austro-Hungarian Empire . . . Sachertorte, Apfelstrudel and Croissants are among the creations Rodgers demystifies.&” —Publishers WeeklyTake a tour of the legendary cafés of Vienna, Budapest, and Prague where a rich tradition of masterful desserts and coffee lives on. For centuries, artists and philosophers have gathered around coffeehouse tables to complement their lively conversations with exquisite desserts. Modern cafés of this region remain loyal to this pastry tradition; though the décor has changed, it is still strudel—not lemongrass sorbet—that is served on the menu.In Kaffeehaus, Rick Rodgers celebrates 300 years of tradition with over 150 of the best classic Austro-Hungarian pastries. Using his celebrated skill as a teacher to present the recipes to bakers of all levels, Rodgers expertly shows how to create these glorious treats at home. Included are the explanations of the different kinds of batter, dough, and icing that form the foundation of this baking tradition, in addition to the many beverages—coffee or otherwise—that pair perfectly with the desserts.This revised second edition features new charts for ingredient weights and measures in addition to updated content and resource lists. One of the few books on authentic Austro-Hungarian baking written in English with recipes for American kitchens and their ingredients. Kaffeehaus beautifully captures the taste and elegance of these cafés, commemorating their culture, history, and the delectable legacy of their desserts.&“Because the featured desserts (e.g., Apfelstrudel and Sachertorte) are steeped in tradition, this is as much a fascinating culinary history as it is a recipe collection.&” —Library Journal
Kailin Gow's Go Girl Guide to The Perfect Cup: Healthy Smoothies and Juices Guide (Kailin Gow's Go Girl Guide #5)
by Kailin GowMake healthier and more affordable smoothies and juices at home with this guide from Kailin Gow, who has traveled to over 25 countries and explored cuisines from a multitude of cultures. Included in these cultures are the foods and drinks of the longest-living people of the world.
Kailin Gow's Go Girl Guide to The Perfect Cup: TEA Guide (Kailin Gow's Go Girl Guides Series #2)
by Kailin GowFrom the upcoming TV Series, Kailin Gow's Go Girl - The Perfect Cup, comes... THE PERFECT CUP: TEA Guide Join Kailin Gow, host of The Perfect Cup travel and food show as she explores the world of Tea. Coming from a tea plantation family, Kailin Gow gives the rundown of the different types of teas, origins of the teas, and the transformative and sometimes super healing abilities of tea, which have made this drink the most popular drink throughout time, besides water. The history and pursuit of TEA, which was highly-sought after and relished as a luxury item as rich as wine, spurred the discoveries of new lands, new nations. The trading of tea opened cultural doors and the exchange of languages, ideas, and innovations, helping pave the road to new discoveries and improvements in society. The Perfect Cup: TEA Guide is an informative guide as well as a recipe book for fun ways to drink tea or use tea in foods for a healthier and delicious addition to your daily life. **Other Non-fiction Books By Kailin Gow** The Perfect Cup: COFFEE Guide The Perfect Cup: JUICE, SHAKE, and SMOOTHIES Guide Kailin Gow's Go Girl Guide to SUPERFOODS Kailin Gow's Go Girl Guide to Go! Loving Summer Cookbook
Kailin Gow's Go Girl Guide to Superfoods: Recipes For Busy People On The Go! (Kailin Gow's Go Girl Guides Series #1)
by Kailin GowBased on the hit TV Series about food, travel, and lost history, hosted by Kailin Gow, comes this guide to Superfoods and recipes that any busy on-the-go person can make to create a healthier, energized, and good-for-you delicious meal.* Find out the Top Natural Superfoods Good for Preventing Cancer* Find out the Top Natural Superfoods Good for Diabetes Prevention* Find out the Top Natural Superfoods Good for Joints and Pain Relief* What are the Top Natural Superfoods to Build Bones* What are the Top Natural Superfoods to Build Blood Cells* What are the Top Natural Superfoods to Help You Live Longer. Includes Recipes for Delicious Meals using Superfoods so you can incorporate a healthy lifestyle as part of your daily life.
A Kaizen Approach to Food Safety: Quality Management in the Value Chain from Wheat to Bread (Contributions to Management Science)
by Victoria HillThis book provides a Management Science approach to quality management in food production. Aspects of food quality, product conformance and reliability/food safety are examined, starting with wheat and ending with its value chain transformation into bread. Protein qualities that influence glycemic index levels in bread are used to compare the value chains of France and the US. With Kaizen models the book shows how changes in these characteristics are the result of management decisions made by the wheat growers in response to government policy and industry strategy. Lately, it provides step-by-step instructions on how to apply kaizen methodology and Deming's work on quality improvement to make the HACCPs (Hazard Analysis and Critical Control Points) in food safety systems more robust.