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Making & Using Caramel: Techniques & Recipes for Candies & Other Sweet Goodies. A Storey BASICS® Title (Storey Basics)
by Bill CollinsChef Bill Collins demonstrates all the techniques you need to make caramel candies, cookies, puddings, and more, using illustrated step-by-step instructions that ensure success every time. Includes safety guidelines, troubleshooting tips, and irresistible recipes!
Making & Using Flavored Vinegars: Storey's Country Wisdom Bulletin A-112 (Storey Country Wisdom Bulletin Ser.)
by Glenn AndrewsSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Making & Using Mustards: Storey's Country Wisdom Bulletin A-129
by Claire HopleySince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Making & Using Vinegar: Recipes That Celebrate Vinegar's Versatility. A Storey BASICS® Title (Storey Basics)
by Bill CollinsBrighten your meals with the tasty tang of homemade vinegar. Chef Bill Collins shows you how to make your own vinegars, including wine, apple cider, malt, white, and rice vinegars, and then flavor them with herbs for exactly the taste you want. <P><P>You’ll also learn how to use your custom-made vinegars in everything from a basic Italian salad dressing to Asian coleslaw, sweet potato salad, caponata, sauerbraten, caprese sliders, pickles, chutneys, and even chocolate chip cookies.
Making Vegan Frozen Treats: 50 Recipes for Nondairy Ice Creams, Sorbets, Granitas, and Other Delicious Desserts. A Storey BASICS® Title (Storey Basics)
by Nicole WestonEnjoy all of your favorite ice creams — without the dairy! In this Storey BASICS® guide, Nicole Weston shows you how to make vegan “ice creams” right at home, with soy, almond, or coconut milk. Fill your bowl with classics like vanilla, chocolate, and strawberry, or get creative with flavors like chai tea, peanut butter and banana, and coconut-raspberry-lime. Weston also includes recipes for vegan sorbets, granitas, pops, and even vegan cookies for making dairy-free ice cream sandwiches.
Making Vegan Meat: The Plant-Based Food Science Cookbook
by Mark "Sauce ThompsonThe Vegan Cookbook That Is Rooted in Food Science"Mark is an absolute wizard―he can turn the most unexpected ingredients into vegan meat! You will not be disappointed."―Rose Lee, Cheap Lazy Vegan#1 Bestseller in Raw Cooking, Vegan Cooking, and Vegetarian DietsA one-of-a-kind vegan cookbook for those looking to make juicy burgers, sizzling BBQ ribs, Seitan Bacon, and fried chicken, all through the power of fruits and vegetables.For all food lovers and enthusiasts out there. Making Vegan Meat is a staple cookbook for kitchens where home cooks, professional chefs, foodies, vegans, vegetarians, and the vegan-curious can find super vegan meat recipes. Foodie, food scientist, and YouTuber Mark “Sauce Stache” Thompson shows you a multitude of filling vegan dishes to deeply satisfy your tastebuds.Make nutritious and creative recipes in this vegan cookbook. Step out of your comfort zone and have fun with healthier, delicious, plant based protein. From mouth-watering BBQ ribs made from mushrooms to crispy bacon from a daikon radish, you will have your dinner guests exclaiming, “Wait! That’s a vegetable?”Read Making Vegan Meat and:Learn to experiment in the kitchen with unexpected ingredients and create your own plant-based vegan meat recipesGain insight into how to produce different flavors, textures, and aromasDiscover exciting ways to use a variety of fruits and vegetables, like mushrooms!If you enjoyed plant-based cookbooks like The Complete Plant-Based Cookbook, Vegan for Everybody, or The Vegan Meat Cookbook, then you’ll love Making Vegan Meat.
Making Weight
by M.D. Arnold Andersen Leigh Cohn M.D. Tom HolbrookThe negative body-image epidemic that affects millions of women is also a hidden problem for millions of men. In spite of a decade-long emphasis on health and fitness - or perhaps because of it - more men are suffering from a variety of eating disorders and self-abusive behaviors. Using vignettes from their patients, the authors present a new program to help men overcome these problems. They offer ways to enhance self-image, facts about why diets fail, information about the dangers of using steroids, and a section for women who want to help the men in their life.
Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More
by Rich Gulling Pattie VargasMake extraordinary homemade wines from everything but grapes! In this refreshingly unique take on winemaking, Patti Vargas and Rich Gulling offer 125 recipes for unusual wines made from herbs, fruits, flowers, and honey. Learn to use ingredients from your farmers’ market, grocery store, or even your own backyard to make deliciously fermented drinks. Lemon-Thyme Metheglin, Rose Hip Melomel, and Pineapple-Orange Delight are just the beginning of an unexplored world of delightfully natural wild wines. Cheers!
Making Your Own Cheese: How To Make All Kinds Of Cheeses In Your Own Home
by Paul PeacockNot everyone can keep a cow, but everyone can make cheese. This book shows you the very basic equipment needed to make your own cheese: the ingredients, including different milks, herbs and flavours; how to make a simple cheese; and how to produce some of the worlds speciality cheeses such as Roquefort, Brie and Edam. You will find recipes for making many cheeses at home. Whether you are making a cheese cake, a ricotta-based pudding or a stonking salty blue, this book is a cheese lover s guide to making their own favourite food and there are some recipes for the biscuits to go with it, too.
Making Your Own Cheese: How to Make All Kinds of Cheeses in Your Own Home
by Paul PeacockNot everyone can keep a cow, but everyone can make cheese. This book shows you the very basic equipment needed to make your own cheese: the ingredients, including different milks, herbs and flavours; how to make a simple cheese; and how to produce some of the worlds speciality cheeses such as Roquefort, Brie and Edam. You will find recipes for making many cheeses at home. Whether you are making a cheese cake, a ricotta-based pudding or a stonking salty blue, this book is a cheese lover s guide to making their own favourite food and there are some recipes for the biscuits to go with it, too.
Making Your Own Gourmet Coffee Drinks: Espressos, Cappuccinos, Lattes, Mochas, and More!
by Mathew Tekulsky Clair Moritz-MagnesioNow you can enjoy gourmet coffee drinks at home with Making Your Own Gourmet Coffee Drinks. This guide to all things coffee has more than 100 recipes and not only shows you how to make all the standard gourmet coffee drinks, but also introduces you to exciting new flavors like Chocolate Cream Coffee, Spiced Coffee Cider, Blended Banana Coffee, Cappuccino Royale, Butterscotch Cappuccino, Iced Almond Coffee, Chocolate-Coffee Crush, Coffee Ice Cream Soda, Strawberry Delight, Iced Maple Espresso, Tropical Espresso Delight, and Coffee Alexander. Learn how to make the perfect cup of coffee with tips on selecting the best quality beans, proper storage methods, the right way to grind coffee, the best way to steam milk, and where to buy your equipment. Aside from traditional hot drinks, this guide teaches you how to make delicious cold brews that are perfectly paired with various liqueurs. Whether you’re waking up in the morning with a hot cup of espresso or winding down with a Mochachino Float, these gourmet coffee drinks are a delicious addition to any day.
Makini's Vegan Kitchen: 10th Anniversary Edition of the Plum Cookbook (Inspired Plant-Based Recipes from Plum Bistro)
by Makini HowellThe Groundbreaking Vegan Cookbook from Plum Bistro Nationally renowned chef and entrepreneur Makini Howell shares her innovative plant-based recipes in this anniversary edition of the original Plum cookbook. These inspired recipes from one of the highest-ranked vegan fine-dining restaurants in the country are not only mouthwatering and hearty, but are also allergen-friendly and often gluten-free, soy-free, or both. Cooking vegan with Makini proves that living a meat-free life can include satisfying and tasty food. This classic cookbook offers more than 60 boldly flavored dishes for every mood and season, such as:· Barbecue Oyster-Mushroom Sliders with Pickled Onions· Plum&’s Smoky Mac· Blue Corn Pizza with Pesto-Grilled Heirloom Tomatoes and Ricotta· Quinoa Risotto with Panko-Fried Portobellos· Toasted Chocolate Bread with Cream Cheese Crème Fraîche· And much more!
Malaysia: Recipes from a Family Kitchen
by Ping CoombesMalaysian food has long been the hidden jewel of South-east Asian cookery - it's a fusion of the Chinese, Malay and Indian cultures that make up Malaysia itself. In her debut book Malaysia Ping Coombes shares all the secrets and delights of this extraordinary cuisine.Drawing inspiration from her mother and from the late-night stalls and street markets in her hometown of Ipoh, Ping has put together over 100 delicious recipes that serve as a perfect introduction to the tastes and textures of Malaysian cooking. Chilli crab and caramel pork, spicy laksas and rendangs, satays and tangy sambals: these classic dishes are intensely satisfying to make, share and devour!Welcome to Ping's family table - and as Ping's mother would say, 'sek fan la!': come and eat!
Malaysia: Recipes from a Family Kitchen
by Ping CoombesThe BBC MasterChef Champion shares the rich flavors of her homeland in this cookbook featuring more than one hundred delicious and accessible Malaysian recipes.When it comes to Southeast Asian fare, Malaysian cuisine is a hidden treasure. Now Ping Coombes, the 2014 winner of BBC One’s MasterChef, brings Malaysian cuisine into the spotlight, from her family table to yours. Drawing inspiration from her mother and from the late-night stalls and street markets in her hometown of Ipoh, Ping has assembled recipes that serve as the perfect introduction to the tastes, textures and colors of Malaysian fare.Find new household favorites like Malaysian shrimp fritters, chicken and sweetcorn soup, spicy shrimp and vermicelli salad, nyonya fried rice, chili pan mee, caramel pork belly, Malaysian chicken curry and potatoes, quick wonton soup, crispy squid, Malaysian fish and chips, pork macaroni, coconut-filled pancakes, banana spring rolls, iced lemon grass tea, chilli dark and stormy, and many more!
Malaysian Cakes & Desserts
by Rohani JelaniThis collection of over 30 delicious cakes and desserts highlights the tastiest sweet offerings of Malaysia's multi-ethnic community. Learn how to make classics such as Bubur Ca Ca (Sweet Potato Pudding), Kuih Dadar (Sweet Coconut-Filled Pancakes), Onde-Onde (Glutinous Rice Balls Stuffed with Palm Sugar) as well as more unusual sweets such as Wajik (Sticky Celebration Rice Cake) using these easy-to-follow homestyle recipes.
Malaysian Cakes & Desserts
by Rohani JelaniThis collection of over 30 delicious cakes and desserts highlights the tastiest sweet offerings of Malaysia's multi-ethnic community. Learn how to make classics such as Bubur Ca Ca (Sweet Potato Pudding), Kuih Dadar (Sweet Coconut-Filled Pancakes), Onde-Onde (Glutinous Rice Balls Stuffed with Palm Sugar) as well as more unusual sweets such as Wajik (Sticky Celebration Rice Cake) using these easy-to-follow homestyle recipes.
Malaysian Cooking
by David Thompson Masano Kawana Carol Selva RajahCarol Selva Rajah, a well respected authority and dedicated educator in the field of Asian culinary culture, honors her childhood memories of sweet-smelling and fragrant kitchen aromas in her newest Asian cookbook, Malaysian Cooking, which also features a foreword by David Thompson, winner of the James Beard Award and IACP Finalist for Thai Food.Since three quarters of what we taste comes from smell, Chef Carol understands that the aromas produced by our food are vitally important to the enjoyment that comes from eating. This is particularly evident of the Malaysian and Indonesian food recipes she includes in this book. To excite both the palate and sense of smell, Chef Carol predominantly uses Malaysia's most aromatic cooking ingredients--from sweet tamarind date chutney and cucumber mint raita to cashew nut and plum sauces--to prepare easy Malaysian and Indonesian foods that not only burst with flavor, but also overwhelm the kitchen with wonderful fragrances anyone would like to create. Detailed with mouth-watering, dynamic photographs, this book is an inspired collection of new and traditional Malaysian dishes for anyone wishing to serve the best flavors of Malaysian cooking at home.
Malaysian Favourites
by Wendy HuttonDelicious recipes from the crossroads of Asia-including popular Malaysian classics such as Black Pepper Crabs, Penang Spicy Rojak and Rendang Ayam.
Malaysian Hawker Favourites
by Rohani JelaniDelicious hawker recipes from the crossroads of Asia-including famous Malaysian dishes like Penang Style Kway Teow, Banana Fritters and Spicy Coconut Laksa.
Malaysian Hawker Favourites
by Rohani JelaniDelicious hawker recipes from the crossroads of Asia-including famous Malaysian dishes like Penang Style Kway Teow, Banana Fritters and Spicy Coconut Laksa.
The Malaysian Kitchen: 150 Recipes for Simple Home Cooking
by Christina ArokiasamyIrresistible Malaysian recipes for the American home cook, including curries, noodle bowls, stir-fries, street foods, and more A delicious and informal mashup of Southeast Asian and European influences, Malaysian cooking is full of flavor and easy to love. Chef and author Christina Arokiasamy brings it into the American home kitchen. This cuisine borrows from the traditions of Thailand, India, China, and Portugal for dishes as varied as Chili Prawns, Salmon Tandoori, Hainanese Chicken Rice, and Grilled Lamb with Rosemary Pesto. Christina gives recipes for authentic Malaysian favorites like Beef Rendang and Char Kway Teow Noodles, while also sharing her own modern iterations, such as Wok-Fried Spaghetti with Kale. An assortment of sambals and chili sauces—simply thrown together in a blender—get you started on your way to these dishes but are so tasty and versatile you’ll find yourself using them in the rest of your everyday cooking. Vivid on-location photography takes the reader into the spice markets, coffee houses, fishing villages, and kitchen gardens that inspired each recipe.
Malibu Farm Cookbook: Recipes from the California Coast
by Martin Lof Helene HendersonSituated at the end of the pier, Malibu Farm is a restaurant beloved for its spectacular Pacific Ocean views, the freshly sourced ingredients on its ever-changing menu, and its warm vibe. Chef-owner Helene Henderson opened the space after the once-intimate dinners she hosted on the grounds of her home grew too large. Now, in Malibu Farm Cookbook, she invites you celebrate the coast and mountains of Southern California with dishes like Ricotta and Pea Frittata, Butterfly Beef Tenderloin with Horseradish, Seared Fava Beans, and Grilled Chocolate Cake with Caramel Sauce. Helene captures the spirit of her own farm with recipes using the morning's fresh eggs, the catch of the day, the luscious vegetables that grow all around, honey harvested steps from where it's enjoyed, and olive oil straight from her grove. Punctuated with luscious, vibrant photography, Malibu Farm Cookbook is a stunning sensory experience that transports you right to the edge of the Pacific.
Malibu Farm Sunrise to Sunset: Simple Recipes All Day: A Cookbook
by Helene HendersonThese 100 recipes will transport you to a breezy beach day, from sunrise breakfasts to celebrating under the stars, from the beloved Malibu Farm restaurant chef and owner.Malibu Farm Sunrise to Sunset captures the carefree vibe of a beachside vacation with its simple and healthy farm-to-table recipes and gorgeous photography showcasing the changing light throughout a perfect Southern California day. This book brings laidback beachy vibes to your kitchen, making it easy to start the day with Surfers Rancheros, lounge at midday with fika snacks such as Pumpkin Chocolate Bread Pudding, and linger over magic-hour meals like Spaghetti Squash Lasagna.It&’s an ode to unfussy home cooking from an author who truly gets it; Malibu Farm&’s path to success is rooted in Helene Henderson&’s completely self-taught culinary skills and her simple Swedish sensibility. In essays interspersed throughout the book, Helene shares memories from growing up in Sweden, insights from the restaurant, and the joys of a life by the water. With doable and nourishing recipes like Avocado Pizza with Ricotta Cream and the Big Apple Salad with Brussels Sprouts, Malibu Farm Sunrise to Sunset encourages you to create memorable meals that make every day a beach day, no matter where you are.
Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere
by Peter Kaminsky Francis MallmannFeatured on the Netflix documentary series Chef’s Table “Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.
Malnutrition in Afghanistan: Scale, Scope, Causes, and Potential Response
by Emily Levitt Luc Laviolette Kees Kostermans Nkosinathi MbuyaSouth Asia has the highest rates of malnutrition and the largest number of malnourished women and children in the world. Childhood malnutrition is the main cause of child mortality-one-third of all child deaths are due to the underlying cause of malnutrition. For the children who survive, malnutrition results in lifelong problems by severely reducing a child's ability to learn and to grow to his or her full potential. Malnutrition directly leads to less productive adults and thus to weaker national economic performance. The negative impact of malnutrition on a society's productivity and a nation's long-term development is difficult to underestimate. Malnutrition is a key development priority for the World Bank's South Asia region. The Bank intends to increase its commitment to reducing malnutrition in the region. As a first step, Bank staff are preparing a series of country assessments such as Malnutrition in Afghanistan. These assessments will be useful for governments and development partners committed to scaling up effective, evidence-based interventions to reduce malnutrition in their countries. Conclusive evidence shows that a multisectoral planning approach, followed by actions in the various sectors, is the most successful method to improve a populations' nutrition. Malnutrition in Afghanistan provides the background analysis for the development of a comprehensive nutrition action plan. The timing of this report is propitious. The international communities' interest in the developmental benefits of nutrition programming is high. This analytical report is part of a broader effort by the World Bank South Asia region to increase investments in nutrition, recognizing that good nutrition is important to economic growth and development, and because investing in well-proven nutrition interventions pays high dividends in poverty reduction and national economic development.