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The Apple Lover's Cookbook: Revised And Updated
by Amy TraversoWinner of the IACP Cookbook Award (Best American Cookbook) Finalist for the Julia Child First Book Award "The perfect apple primer." —Splendid Table The Apple Lover’s Cookbook is more than a recipe book. It’s a celebration of apples in all their incredible diversity, as well as an illustrated guide to 70 popular (and rare-but-worth-the-search) apple varieties. Each has its own complete biography with entries for best use, origin, availability, season, appearance, taste, and texture. Amy Traverso organizes these 70 varieties into four categories—firm-tart, tender-tart, firm-sweet, and tender-sweet—and includes a one-page cheat sheet that you can refer to when making any of her recipes. More than 100 scrumptious, easy-to-make recipes follow, offering the full range from breakfast dishes, appetizers, salads, soups, and entrees all the way to desserts. On the savory side, there’s a cider-braised brisket and a recipe for Sweet Potato–Apple Latkes. On the sweet side, Amy serves up crisps, cobblers, pies, and cakes, including Apple-Pear Cobbler, Cider Donut Muffins, and an Apple-Cranberry Slab Pie cut into squares to eat by hand. As bonuses, The Apple Lover’s Cookbook contains detailed notes on how to tell if an apple is fresh and guides to apple festivals, ciders, and products, as well as updated information about the best times and places to buy apples across the United States, making it easy to seek out and visit local orchards, whether you live in Vermont or California. First published a decade ago, now newly revised and updated, The Apple Lover’s Cookbook is your lifetime go-to book for apples.
Apple Pie
by John T. EdgeWhat could be a more fun and delicious way to celebrate American culture than through the lore of our favorite foods? That's what John T. Edge does in his smart, witty, and compulsively readable new series on the dishes everyone thinks their mom made best. If these are the best-loved American foods-ones so popular they've come to represent us-what does that tell us about ourselves? And what do the history of the dish and the regional variations reveal? There are few aspects of life that carry more emotional weight and symbolism than food, and in writing about our food icons, Edge gives us a warm and wonderful portrait of America -by way of our taste buds. After all, "What is patriotism, but nostalgia for the foods of our youth?" as a Chinese philosopher once asked. In Fried Chicken, Edge tells an immensely entertaining tale of a beloved dish with a rich history. Freed slaves cooked it to sell through the windows of train cars from railroad platforms in whistle-stop towns. Children carried it in shoe boxes on long journeys. A picnic basket isn't complete without it. It is a dish that is deeply Southern, and yet it is cooked passionately across the country. And what about the variations? John T. Edge weaves a beguiling tapestry of food and culture as he takes us from a Jersey Shore hotel to a Kansas City roadhouse, from the original Buffalo wings to KFC, from Nashville Hot Chicken to haute fried chicken at a genteel Southern inn. And, best of all, he gives us fifteen of the ultimate recipes along the way.
Apple Pie
by John T. EdgeWhat could be a more fun and delicious way to celebrate American culture than through the lore of our favorite foods? That's what John T. Edge does in his smart, witty, and compulsively readable new series on the dishes everyone thinks their mom made best. If these are the best-loved American foods-ones so popular they've come to represent us-what does that tell us about ourselves? And what do the history of the dish and the regional variations reveal? There are few aspects of life that carry more emotional weight and symbolism than food, and in writing about our food icons, Edge gives us a warm and wonderful portrait of America -by way of our taste buds. After all, "What is patriotism, but nostalgia for the foods of our youth?" as a Chinese philosopher once asked.
Apple Pie
by Ken HaedrichApple Pie is an apple pie lover's dream-100 recipes for apple pie in all of its delicious incarnations, plus ten versatile crust recipes.There are pies with single crusts, pies with double crusts, pies with frozen, store-bought crusts for convenience, and pies with decorative crusts, crumb toppings, and no toppings. There are traditional pies (My Mom and Dad's Brown Sugar Apple Pie), new twists (Baked Apple Dumpling Pie, Apple and Brie Hand Pies), multi-fruit pies (Apple-Plum Pie with Coconut Streusel), and pies for those who love apples in any and all forms (Shaker Boiled Apple Cider Pie). For health-conscious pie eaters, there are pies with whole-grain crusts, pies sweetened with honey, and pies not sweetened at all. It's all written in Haedrich's homey, easy-to-follow style, with plenty of apple lore, tips, and advice, plus a complete pie-maker's guide to apple varieties. With Apple Pie, any home cook can turn out a mouthwatering version of America's favorite pie.
The Apple Pie Tree
by Zoe HallWe have a special tree in our yard -- an apple pie tree!Colorful collage illustrations follow each season as an apple tree grows leaves, fragrant blossoms, and tiny green apples. Soon the fruit is big, red, and ready to be picked. It's time to make an apple pie! Here is a celebration of apples and how things grow -- sure to delight young readers all year long.
Apples (Learn About)
by Sonia W. BlackLet's learn all about the most important symbols and celebrations of the fall season!It wouldn't be the fall season without crisp and juicy apples! With vibrant photos and lively text, this book explores how apples are grown, picked, and baked into treats. Get ready to learn all about apples in fall!ABOUT THE SERIES: Fall is here and so are colorful leaves, delicious apples, orange pumpkins, and lots of celebrations! With this new series, dive into the icons that make fall so much fun. Why do we harvest apples in fall? How does a pumpkin grow? Why do leaves change color? What holidays are in fall? With gorgeous photographs and simple text, this is a celebratory exploration of the fall season.
Apples
by Gail GibbonsExplains how apples were brought to America, how they grow, their traditional uses and cultural significance, and some of the varieties grown. Also discusses how to care for an apple tree and gives a recipe for Apple Pie. Good book for anyone curious about this classic fruit.
Apples: Preharvest and Postharvest Technology
by Rafiya Mushtaq Gulzar Ahmad Nayik Ab Raouf MalikDue to polymorphism, apples have extraordinary diversity. Depending on variety, apple fruits can differ in color, shade or size; apples even can be oval or pear-shaped. There are more than 10,000 varieties of apple, which vary in taste, shape, juiciness, texture, color, firmness and other qualities. For these reasons, apples have been diversely studied, and many improvements have been made such as the introduction of high density cropping; rootstock breeding; or varietal development. Therefore it is important to understand and document the production methods adopted and implemented in recent times for harvesting maximum benefits of the crop. Apples: Preharvest and Postharvest Technology documents production practices along with detailed illustration on varieties, rootstocks, important cultural practices and post-harvest management. This book will serve as a complete guide for apple production from farm to fork and will help students, scholars, researchers and scientists working in this domain. The book will also help growers all over the world to understand best practices for apple production, to harvest maximum yields, and in turn, to increase their returns.
Apples Cookbook
by Gooseberry PatchGet a taste of Gooseberry Patch in this collection of over 20 favorite apple recipes! The best of the best in a handy size! Apples is filled with irresistible recipes like apple orchard green beans, homemade applesauce and old-fashioned apple dumplings, plus lots of tips that feature our favorite fruit.
Apples of North America: Exceptional Varieties for Gardeners, Growers, and Cooks
by Tom BurfordAmerican Horticulture Society Award Winner The apple is one of the most iconic fruits, traditionally picked on cool fall days and used in pies, crisps, and ciders. And there is a vast world of varieties that goes beyond the common grocery store offerings of Red Delicious and Granny Smith. With names like American Beauty, Carter’s Blue, and Fallawater, and flavors ranging from sweet to tart, this treasure trove of unique apples is ripe for discovery. There is no better guide through this tasty world than Tom Burford, whose family has grown apples in the Blue Ridge Mountains since 1715. The book is brimming with beautiful portraits of heirloom and modern apples of merit, each accompanied by distinguishing characteristics and common uses. As the view broadens to the orchard, you will find information on planting, pruning, grafting, and more. The exploration of the apple culminates with an overview of the fruit’s transformative capabilities when pressed, fermented, cooked, or dried. Beyond the polished and predictable grocery store display of Red Delicious and Granny Smith apples, a feast of beautiful and uniquely flavored North American varieties awaits the curious.
Apples of North America: A Celebration of Exceptional Varieties
by Tom Burford&“For all of us who cherish the apple, its utility, its flavors, and its powers of revelation and connection.&” —Adrian Higgins, garden columnist, The Washington Post The apple is one of the most iconic fruits, traditionally picked on cool fall days and used in pies, crisps, ciders, and more. And there is a vast world of varieties that goes well beyond the common grocery store offerings. With names like American Beauty, Carter&’s Blue, and Fallawater, and flavors ranging from sweet to tart, this treasure trove of unique apples is ripe for discovery. There is no better guide through this tasty world than Tom Burford, whose family has grown apples in the Blue Ridge Mountains since 1715. His celebratory book Apples of North America is brimming with beautiful portraits of heirloom and modern apples of merit, each accompanied by distinguishing characteristics and common uses. You will also find information on growing apples at home—with specifics on planting, pruning, grafting, and more—and instructions on how to preserve apples through pressing, fermenting, cooking, and drying.
Apples of Your Eye
by Allan FowlerDescribes all of the wonderful food you can make from the different varieties of apples.
Apples & Pears
by M.D. Marie Savard Carol SvecA REVOLUTIONARY APPROACH TO THE CHALLENGES OF BODY SHAPE, APPLES & PEARS PRESENTS WEIGHT LOSS AND WELLNESS SOLUTIONS THAT ARE PRACTICAL...AND, ABOVE ALL, POSSIBLE.· Understand what body shape means, how it is formed, how it changes, and how it relates to your health.· Learn why all fat is not created equal.· Discover the Elite foods that help protect against disease, promote general wellness, and improve your odds of shedding fat.· Find out why the human body is not designed to give up weight easily -- and learn what you can do to lose more weight with less effort.· Change the way you relate to your body forever.· Acquire the tools you need to make conscious, informed, healthy choices about food while still living in the real world.· Throw away your scale and get out of the cycle of diet failure. No more fads. No more confusion.When it comes to your health, body shape really does matter!Chances are you already know if you're an apple or a pear. If you tend to gain weight in your belly and back, you're an apple. If your thighs and derriere are the canvas on which your snack food sins are written, then you're a pear. But what does it matter? Gut or butt, too much is too much, right? Wrong!Whether you are an apple-shaped or pear-shaped woman determines far more than whether you select a swimsuit with a waist-whittling pattern or a thigh-hiding skirt. According to medical pioneer Marie Savard, M.D., your body shape is the single most powerful predictor of future health. It is connected to differences in your physical chemistry, hormone production, and metabo-lism and directly affects your likelihood for obesity, heart disease, osteoporosis, the metabolic syndrome, diabetes, stroke, varicose veins, and certain cancers. Your body shape may be putting your health in danger through no fault of your own. But there is good news: There are things you can do to prevent or even reverse the risks of body shape. Apples & Pears: The Body Shape Solution for Weight Loss and Wellness offers women of all shapes and sizes specific nutri-tional and exercise recommendations based on body type. So much more than just another diet book, Apples & Pears teaches you exactly what you need to do to sidestep the physical and emotional pitfalls of body shape in order to live longer, lose weight, and feel healthier.
Apples (Revised and Updated)
by Roger Yepsen90 beautifully illustrated common and rare apples from the orchards of North America. Roger Yepsen knows his apples. He should, as he is a seasoned orchardist as well as a talented writer and illustrator. Here he presents fascinating facts about 90 mainstay and unusual varieties of apples grown in the United States, from Red Delicious and Granny Smith to Knobbed Russet and Hubbardston Nonesuch. Each entry identifies the variety’s harvest season, unique taste,and best uses, and Yepsen’s beautiful and distinctive watercolors make identification a snap. This new edition has been updated with entries on Honeycrisp and other varieties that have becomes popular since the first publication of Apples in 1994. But this is not just a grower’s catalog. Yepsen also includes a brief history of apples in North America, and recipes for pies, sauces, ciders, and more.
Application of Bio-Additives for the Food Industry
by Abdul Sattar Jatoi Nabisab Mujawar MubarakThis text provides advanced and comprehensive information related to food additives based on bio-sources. A thorough overview of the many groups of microorganisms used as food additives is presented, as well as all of their main characteristics. The chapters give a step-by-step description of bio based food additives, including substances that are employed commercially by manufacturers as enzymes, antioxidants, stabilizers, emulsifiers, organic acids, colorants, sweeteners, and flavorings. Additionally, each chapter places a focus on the usage of probiotics and enzymes as examples of microbes used as medicinal agents. In its examination of the food additive lists for food products for the manufacture of nourishing and safe food, Application of Bio-Additives for the Food Industry offers a thorough, updated overview of food bio-additives that can be utilized by food scientists, nutritionists, microbiologists and more.
Application of Microbes in Environmental and Microbial Biotechnology (Environmental and Microbial Biotechnology)
by Inamuddin Ram Prasad Mohd Imran AhamedThis comprehensive edited book on microbial prospective discusses the innovative approaches and investigation strategies, as well as provides a broad spectrum of the cutting-edge research on the processing, properties and technological developments of microbial products and their applications. Microbes finds very important applications in our lives including industries and food processing. They are widely used in the fermentation of beverages, processing of dairy products, production of pharmaceuticals, chemicals, enzymes, proteins and biomaterials; conversion of biomass into fuel, fuel cell technology, health and environmental sectors. Some of these products are produced commercially, while others are potentially valuable in biotechnology. Microorganisms are considered invaluable in research as model organisms. This is a useful compilation for students and researchers in microbiology, biotechnology and chemical industries.
Application of Nanotechnology in Food Science, Processing and Packaging
by Chukwuebuka Egbuna Jaison Jeevanandam Kingsley C. Patrick-Iwuanyanwu Eugene N. OnyeikeThis book entitled ‘Application of Nanotechnology in Food Science, Processing and Packaging’ presents up-to-date information on the emerging roles of nanotechnology in food industry, its fundamental concepts, techniques and applications. The application of nanotechnology in the food industry is an emerging area which has found tremendous use in improving food quality through the enhancement of food taste, texture, colour, and flavour. Also, its application has improved the bioavailability and target delivery of certain bioactive food ingredients through controlled release of nutrients, a feature that is impossible with the conventional methods of food processing. The application of nanotechnology in food packaging for the detection of contaminants, pathogens, biotoxins and pesticides through nanosensor safety evaluations has led to the increase in shelf-life of products and quality assurance through the detection and monitoring of toxins. This book taps from the experience of subject experts from key institutions around the world. The users of this book will benefit greatly as the chapters were simplified and arranged carefully to aid proper understanding, consistency and continuity.
Applications of Bacillus and Bacillus Derived Genera in Agriculture, Biotechnology and Beyond (Microorganisms for Sustainability #51)
by Vellaichamy Mageshwaran Udai B. Singh Anil K. Saxena Harikesh Bahadur SinghThis edited volume provides a comprehensive view of the recent developments on Bacillus and their application in agriculture and allied sectors in a global scenario. Research articles sharing a consolidated state-of-the-art development in this area are solicited for this book. This book is a complete package covering all spheres of diversity and taxonomy, nutrient supplementation, biotic and abiotic stress management, biofilm and endophytic colonization, commercialization and regulatory mechanisms, etc. Descriptions of cutting-edge techniques and novel approaches on Bacillus research is also covered. A part of the book concentrates on the biotic and abiotic stress management in several important crops. It contains 11 contributory chapters from eminent experts in the field of life sciences specially microbiology, plant pathology and biotechnology working on different aspects of Bacilli and their application in agriculture and allied sectors. This book is useful for Graduate, Post-graduate students, research scholars, and post doctorate scholars of plant science, plant microbiology, soil microbiology and plant pathology discipline researchers, academicians, industrialists, policy makers.
Applications of Cold Plasma in Food Safety
by Tian Ding P. J. Cullen Wenjing YanThis book provides readers with a comprehensive overview of cold plasma technology for tackling the various food-related hazards in a wide range of food sectors. The principles and characteristics of cold plasma generation in gas and its interaction with liquids, as well as its combating modes of action for common hazards (e.g., bacteria, spores, biofilms, fungi, and fungal toxins) are emphasized in this book. It also presents the applications of cold plasma or its hurdles with other techniques to assure the microbiological safety of the key food classifications, including fruits, vegetables, cereals, grains, meat, aquatic products, liquid food products (e.g., juices, milk), nuts, spices, herbs, and food packaging. This book is useful for researchers to grasp the comprehensive understandings of how food safety can be controlled with cold plasma technology. This book also provides adequate information for engineers in food industry for better development and optimization of the plasma-generating systems. Government institutions that are responsible for food safety regulations can understand more knowledge about the intricacies and influencing factors, which should be considered for regulating the applications of cold plasma technology in food.
Applications of Nanotechnology in Microbiology
by Ramesh S. Chaughule Anushree S. LokurThis book discusses the applications of nanotechnology in clinical microbiology, food microbiology, and green solutions of nanoparticles using microorganisms for a range of benefits. It describes nanotechnology’s rapid progress in the development of materials used in industry, medicine, drug delivery, and dentistry. The authors further explore how microbiology and nanotechnology separately have proven to be effective for human health solutions keeping an ecological and environmental balance. Domains covered include environmental microbiology, medical microbiology, food microbiology (to control food spoilage), biosynthesis of nanomaterials using microorganisms, water microbiology, nanofluidic devices for isolation and analysis of individual biomolecules such as DNA that can lead to a new detection scheme for cancer, and various fields such as pharmacy, clinical research, agriculture etc. This book will be essential reading to a wide range of scholars and researchers interested in microbiology along with nanotechnology applications for efficient solutions to cancer detection, biosensors, vaccines research, agriculture, wastewater management etc.
Applied RNA Bioscience
by Seiji Masuda Shingo IzawaThe focus of this book is to introduce up-to-date information on applications and practical use of RNA for agriculture, biotechnology and medicine.<P><P> It provides unique ideas, tools, and methods in detail from a variety of scientific and technical disciplines. RNA science has progressed enormously in recent decades, and vast amounts of information on RNA functions and their regulatory mechanisms are becoming available. Such a progress opened the door to an age of practical application of RNA in many fields including agriculture, plant science, medical science, brewing and fermentation technology, and material production. <P>This book inspires its readership and contributes to not only expansion in application of RNA but also to basic research.
Applying Life Skills (Eighth Edition)
by Joan Kelly-Plate Eddye EubanksApplying Life Skills, formerly known as Today's Teen, is a major revision of this hands-on comprehensive Family & Consumer Sciences program. This new edition blends a practical, hands-on approach with a fresh new design, interesting features, and new photographs to enhance readability and promote learning. Students will learn and apply essential life skills.
Appreciating Oysters: An Eater's Guide To Craft Oysters From Tide To Table
by Dana DeskiewiczThe essential guide to America's booming craft oyster scene Oysters are having a moment. Like craft beer before them, oysters are being discovered by discerning foodies who love that they're a tide-to-table, sustainable form of protein, and an adventurous food trend that's as Instagrammable as they come. Oyster expert and founder of the Oystour app Dana Deskiewicz takes readers of a salty ride through the current craft oyster scene. The 85 varieties profiled are lovingly raised on small farms along America's coasts, with names as memorable as their flavors—Murder Point, Choptank Sweets, Fat Dogs, Lady Chatterleys, and many more. Whether you seek they eye-opening brine explosion of an East coast Breachway, or the cucumber-and-melon delicacy of a West coast Church Point, Deskiewicz will guide you through the best bivalves North America has to offer.
The Apprentice: My Life in the Kitchen
by Jacques PépinPépin started at the very bottom in the French restaurant business. His goal was to become a chef, and he achieved that by working hard, working through family losses, learning from everyone, taking risks, and overcoming the many hardships which cluttered his path. His book is warmly written, and despite his humility, his brilliance shines through his writing and his recipes. Don't miss the recipes for onion soup and chicken broth. "Pépin's book is the kind of well-prepared prose you want to devour slowly ... This is a book to pick up sight unseen and savor with pleasure . . . Delicious detail."- The Oregonian
The Apprentice: My Life in the Kitchen
by Jacques PépinA culinary legend tells his story, from boyhood in wartime France to stardom in America, and shares favorite recipes: &“A delicious book…a joy.&”—The New York Times Book Review In this memoir, the man Julia Child called &“the best chef in America&” tells of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation&’s tastes in the bargain. We see Jacques as a homesick six-year-old in war-ravaged France, working on a farm in exchange for food, dodging bombs, and bearing witness as German soldiers capture his father, a fighter in the Resistance. Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France&’s most famous restaurant, finally becoming Charles de Gaulle's personal chef, watching the world being refashioned from the other side of the kitchen door. When he comes to America, Jacques falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child, whose adventures redefine American food. Through it all, he proves to be a master of the American art of reinvention: earning a graduate degree from Columbia, turning down a job as John F. Kennedy's chef to work at Howard Johnson&’s, and, after a near-fatal car accident, switching careers once again to become a charismatic leader in the revolution that changed the way Americans approached food. Also included are approximately forty favorite recipes created in the course of his career, from his mother's utterly simple cheese soufflé to his wife's pork ribs and red beans. &“Fascinating.&”—The Washington Post &“Beguiling.&”—The New Yorker &“As lively and personable as Pepin himself.&”—The Boston Globe