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Releasing Systems in Active Food Packaging: Preparation and Applications (Food Bioactive Ingredients)
by Seid Mahdi Jafari Ana Sanches SilvaValuable progress has been made in food packaging over the past two decades, reflecting advancements in process efficiency, improved safety and quality throughout the supply chain, and the need to reduce product loss and environmental impact. A new generation of food packaging systems, including active and intelligent packaging, is emerging, based on technological breakthroughs that offer the possibility of extending shelf-life, reducing food loss, and monitoring changes in the food product. Releasing Systems in Active Food Packaging closely examines such a technological breakthrough, active releasing systems, which add compounds such as antimicrobials, antioxidants, flavors, colorants, and other ingredients to packaged food products. Chapters detail examples of recent innovations in active releasing systems, and the authors systematically address their application to different food groups. Such an in-depth approach makes this a useful reference researchers, health professionals, and food and packaging industry professionals interesting in innovative food packaging technologies.
Religion, Food, and Eating in North America (Arts and Traditions of the Table: Perspectives on Culinary History)
by Benjamin E. Zeller Marie W. Dallam Reid L. Neilson Nora L. RubelThe way in which religious people eat reflects not only their understanding of food and religious practice but also their conception of society and their place within it. This anthology considers theological foodways, identity foodways, negotiated foodways, and activist foodways in the United States, Canada, and the Caribbean. Original essays explore the role of food and eating in defining theologies and belief structures, creating personal and collective identities, establishing and challenging boundaries and borders, and helping to negotiate issues of community, religion, race, and nationality.Contributors consider food practices and beliefs among Christians, Jews, Muslims, and Buddhists, as well as members of new religious movements, Afro-Caribbean religions, interfaith families, and individuals who consider food itself a religion. They traverse a range of geographic regions, from the Southern Appalachian Mountains to North America's urban centers, and span historical periods from the colonial era to the present. These essays contain a variety of methodological and theoretical perspectives, emphasizing the embeddedness of food and eating practices within specific religions and the embeddedness of religion within society and culture. The volume makes an excellent resource for scholars hoping to add greater depth to their research and for instructors seeking a thematically rich, vivid, and relevant tool for the classroom.
Relish: My Life on a Plate
by Prue LeithThe eye-opening story of one woman's incredible appetite for life: the memoirs of Prue Leith, judge of C4's GREAT BRITISH BAKE OFF and former judge of BBC2's GREAT BRITISH MENU. Now fully revised and updated, including Prue falling in love and marrying again in her 70s.'What a terrific tale it is - of a South African girl who could stand the heat and made the kitchen into a remarkable career' TelegraphPrue Leith describes herself as greedy in all senses of the word. Cook, caterer, restaurateur, food writer, journalist, novelist, businesswoman, teacher, television presenter, charity worker, lover, wife and mother, she has certainly been greedy for life. Prue came to London in the early 1960s and, not long afterwards, opened Leith's Restaurant. By the mid-seventies she was a food columnist on the Daily Mail, had published several cookbooks and opened Leith's School of Food and Wine. But it wasn't all work. Prue writes with honesty of her love life, her longing for children, the birth of her son, the adoption of her daughter and much else besides. In this fully revised and updated edition she tells of how she met, fell in love with and married John Playfair as well as her exciting new role as a judge on Great British Bake Off. Prue's down-to-earth attitude to life and her remarkable energy are an inspiration to anyone.
Relish
by Daphne OzOz--a co-host on the hit daytime talk show "The Chew," bestselling author of "The Dorm Room Diet," and Dr. Mehmet Oz's daughter--offers simple, practical advice on living the best life right now.
Remarkable Service
by The Culinary Institute of AmericaA professional, highly trained staff offers a competitive advantage for all foodservice operations, from practical service skills (i.e., setting the table, serving the food, and presenting the check) to less tangible service skills (i.e., creating a welcoming space, exhibiting a helpful attitude, and anticipating customer needs). This revised edition has been thoroughly re-organized and updated with all-new photographs and includes new "Scripts for Service Scenarios" throughout to help servers practice real-world scenarios.
Los remedios para la Diabetes de la Dama de los Jugos: Recetas de jugos, batidos y alimentos orgánicos para una salud óptima
by Cherie CalbomLa diabetes afecta a 29 millones de personas, y tiene el potencial de afectar a 68 millones de personas más que ya tienen prediabetes. Está comprobado que los jugos, los batidos verdes y los alimentos vivos son antídotos eficaces contra esta enfermedad devastadora, e inluso ayudan a prevenirla. En Los remedios para la diabetes de la Dama de los Jugos, Cherie Calbom presenta una manera efectiva de ayudar a sanarse a aquellos que sufren de diabetes, y de reducir el riesgo de desarrollar la enfermedad para los que desean un estilo de vida más saludable. En este libro encontrará:Recetas de tés curativos, así como de jugos y batidos verdes.Batidos verdes cargados de poderosos fitonutrientes y antioxidantes.Recomendaciones de alimentos vivos.Además de consejos para escoger el mejor extractor de jugos, para comprar las mejores frutas y vegetales, para preparar sus jugos, para limpiar su extractor, para almacenar sus jugos y batidos, ¡y más!
Remembering Bill Neal
by Moreton NealA gifted chef, restaurateur, and writer working at a time when Americans were beginning to take a new interest in their culinary heritage, Bill Neal (1950-1991) helped raise Southern food to national prominence. Having rescued spattered and faded recipe cards from the Chapel Hill restaurant they founded together, Bill's former wife and business partner, Moreton Neal, has compiled a book that embodies the diversity and range of his cooking and illustrates the aesthetic that he applied to making meals. Remembering Bill Neal features more than 150 recipes--most of them never published before--from all stages of Bill's career: classic French dishes from La Residence, Southern traditional cooking from Crook's Corner, and fast and easy recipes from home. Moreton's introductory passages and headnotes introduce Bill to readers and put his recipes in the context of his career and his legacy as a chef.Part cookbook, part memoir, this volume both instructs and entertains, showing the lasting importance of Bill Neal's influence in the American regional cooking movement as well as being a muse and a mentor to a generation of Southern home and professional cooks.
Remembering North Carolina Tobacco
by Billy YearginNorth Carolina's tobacco heritage comes to life in this volume of stories and remembrances from traditional tobacco farmers and cultivators.When early settlers struggled to grow anything at all in North Carolina's sandy soil, tobacco was a boon that became a way of life. The lives of many North Carolinians continue to revolve around the growth cycle of the tobacco plant, from laying-by to cropping and curing. In this collection of nostalgic memories, tobacco historian Bill Yeargin and others reminisce about the frustrations of slugs and tar, the cropping of dew-drenched leaves, the aching beauty of a tobacco bloom and the ultimate connection of man with earth—a connection that is slowly fading with each new generation.
Remembrance of Things Paris: Sixty Years of Writing from Gourmet
by Ruth ReichlA glorious, edible tour of Paris through six decades of writing fromGourmetmagazine, edited and introduced by Ruth Reichl For sixty years the best food writers have been sending dispatches from Paris toGourmet. Collected here for the first time, their essays create a unique and timeless portrait of the world capital of love and food. When the book begins, just after the war, we are in a hungry city whose chefs struggle to find the eggs and cream they need to re-create the cuisine from before the German occupation. We watch as Paris comes alive again with zinc-topped tables crowded with people drinking café au lait and reveling in crisp baguettes, and the triumphant rebirth of three-star cuisine. In time, nouvelle cuisine is born and sweeps through a newly chic and modern city. It is all here: the old-time bourgeois dinners, the tastemakers of the fashion world, the hero-chefs, and, of course, Paris in all its snobbery and refinement, its inimitable pursuit of the art of fine living. Beautifully written, these dispatches from the past are intimate and immediate, allowing us to watch the month-by-month changes in the world’s most wonderful city. Remembrance of Things Parisis a book for anyone who wants to return to a Paris where a buttery madeleine is waiting around every corner. Contributors include Louis Diat, Naomi Barry, Joseph Wechsberg, Judith and Evan Jones, Don Dresden, Lillian Langseth-Christensen, Diane Johnson, Michael Lewis, and Jonathan Gold.
ReMixology: Classic Cocktails, Reconsidered and Reinvented
by Julia Hastings-Black Michael TurbackHistory tells us that once a cocktail achieved prominence at the bar, the impulse to invent variations has been irresistible. ReMixology is a celebration of time-honored cocktails, the fascinating evolution of their formulas, and the inspiration they provide today’s craft bartenders. This book serves as a re-introduction to ten iconic potions, from the Manhattan to the Whiskey Sour, to the Old Fashioned to the Bloody Mary and more, and explores their progression and development in cocktail culture, and showcases a range of innovative and original, yet accessible interpretations that open the door to new possibilities in drinking and entertaining. Recipes will include: Manhattan Nouveau Bellini Savoy Champagne Cocktail Jamaican Coffee The Green Mary And More Each section will introduce a standard cocktail, offer details and insights about its genealogy, then follow with more than a dozen adaptations and variations gathered from the vintage cocktail era and from the expertise of working bartenders in progressive cocktail programs. Palate perspectives will be explored in lively headnotes, guiding the reader along the sensorial journey of 250 distinctive drinks, adapted to the home bar.
Renal Diet Cookbook for Beginners: 75 Simple Recipes to Help Manage Chronic Kidney Disease
by Edith YangSimple guidance and recipes to support kidney healthWhether you've been diagnosed with chronic kidney disease (CKD) or you're caring for someone who has, figuring out what to eat should not add stress to your life. The Renal Diet Cookbook for Beginners offers straightforward guidance for those new to the renal diet as well as convenience-focused recipes that make it easy to manage kidney health via diet.A registered dietitian board-certified in renal nutrition, author Edith Yang can help you personalize the renal diet. Discover a range of simple, flavorful, and healthful recipes that can be customized for the various stages of CKD or special considerations. When it comes to managing CKD, there's already enough for you to think about—so let the Renal Diet Cookbook for Beginners take the pressure off mealtime.The Renal Diet Cookbook for Beginners features:Supportive and satisfying recipes—From Oatmeal Breakfast Cookies to Spicy Turkey Burgers, this renal diet cookbook shows that adopting a renal diet doesn't have to be difficult or bland.The renal diet explained—Learn from a renal diet cookbook that includes a comprehensive breakdown of the five stages of CKD and how the renal diet plays a supporting role in kidney health.7-day starter plan—Simplify getting started with a detailed meal plan and shopping list that walks you through the first week.Take the stress out of cooking for CKD with the Renal Diet Cookbook for Beginners.
Renal Diet Cookbook for Caregivers: Recipes, Tips, and Meal Plans to Manage Kidney Disease Together
by Emily Campbell RD, CDE, MScFNRecipes to help you manage chronic kidney disease for your loved one When your loved one has chronic kidney disease (CKD), adopting a renal health-focused diet with them can help you both live life to the fullest. Featuring 75 flavor-packed renal diet recipes, each one optimized for the various stages of CKD, this cookbook sets the two of you up for long-term success. What sets this renal diet cookbook apart: Caregiver guidance—Learn about the five stages of CKD, the dos and don'ts of a proper diet, and ways that you, as a caregiver, can advocate for your loved one. Introductory plans—Get started with sample menus that guide the two of you through every meal for an entire week. Key nutrition facts—Each recipe includes detailed serving size and nutrition info, ensuring you serve up properly balanced plates. Ensure you are taking care of your loved one with this standout kidney disease diet cookbook.
Renewing America's Food Traditions: Saving and Savoring the Continent's Most Endangered Foods
by Gary Paul Nabhan"Renewing America's Food Traditions" is a beautifully illustrated dramatic call to recognize, celebrate, and conserve the great diversity of foods that gives North America its distinctive culinary identity that reflects our multicultural heritage. It offers us rich natural and cultural histories as well as recipes and folk traditions associated with the rarest food plants and animals in North America. In doing so, it reminds us that what we choose to eat can either conserve or deplete the cornucopia of our continent. While offering a eulogy to a once-common game food that has gone extinct--the passenger pigeon--the book doesn't dwell on tragic losses. Instead, it highlights the success stories of food recovery, habitat restoration, and market revitalization that chefs, farmers, ranchers, fishermen, and foresters have recently achieved. Through such "food parables," editor Gary Paul Nabhan and his colleagues build a persuasive argument for eater-based conservation. In addition, this book offers the first-ever list of foods at risk in America (more than a thousand), shows how all of us can personally support and participate in such recoveries, and lists food festivals held across the continent to honor and enjoy some of the country's most iconic foods, from crab cakes to maple syrup and fileacute; gumbo. Organized by "food nations" named for the ecological and cultural keystone foods of each region--Salmon Nation, Bison Nation, Chile Pepper Nation, among others--this book offers an altogether fresh perspective on the culinary traditions of North America.
Ren's One-of-a-Kind Cupcakes (Cupcake Diaries: The New Batch #3)
by Coco SimonRen Lu shows off her creative flair in this third book in the Cupcake Diaries: The New Batch chapter book series, the little sister series to the bestselling Cupcake Diaries. Includes black and white illustrations throughout!From the stylish blue streak in her hair to the fun decorations she designs for the Mini Cupcake Club, Ren Lu is always looking for ways let her creative side shine bright! When Fenton Street School announces their Kindness Week, Ren has the idea to make mini cupcakes for everyone in her grade. After all, what&’s kinder than a cupcake? But when someone else tries to sprinkle in their own ideas, it makes Ren feel a little sour. This is her idea, and she has it all under control…until she doesn&’t. Can Ren learn how to accept some help before her plan falls flat?
Repast: Dining Out at the Dawn of the New American Century, 1900-1910
by Lisa Stoffer Michael LesyWhat we ate, how we ate, and how eating changed during America's first real food revolution, 1900-1910. Before Julia Child introduced the American housewife to France's cuisine bourgeoise, before Alice Waters built her Berkeley shrine to local food, before Wolfgang Puck added Asian flavors to classical dishes and caviar to pizza, the restaurateurs and entrepreneurs of the early twentieth century were changing the way America ate. Beginning with the simplest eateries and foods and culminating with the emergence of a genuinely American way of fine dining, Repast takes readers on a culinary tour of early-twentieth-century restaurants and dining. The innovations introduced at the time--in ingredients, technologies, meal service, and cuisine--transformed the act of eating in public in ways that persist to this day. Illustrated with photographs from the time as well as color plates reproducing menus from the New York Public Library's Buttolph Menu Collection, Repast is a remarkable record of the American palate.
Repentance
by Eloísa DíazA FINANCIAL TIMES 'SUMMER BOOKS OF 2021' PICK'An accomplished, inventive detective novel thrumming with tension and family secrets' Sanaë Lemoine, author of The Margot Affair'An astonishingly assured first novel, both funny and moving'The Times Crime Club'Very impressive... Repentance is an evocative crime thriller with a likeable, self-aware protagonist, but also skilfully explores the darkest period in Argentina's modern history'Financial Times'A powerful crime novel ... Opening old historical wounds that still strongly affect Argentinian society, this is a tale with many layers, many of them painful to evoke and a strong depiction of a country and a period that still simmers between the pages of history books and the crime novel is a perfect way of lancing the boil. Recommended'Maxim Jakubowski, Crime Time BUENOS AIRES, 1981.Argentina is in the grip of a brutal military dictatorship.Inspector Joaquín Alzada's work in the Buenos Aires police force exposes him to the many realities of life under a repressive regime: desperate people, terrified people and - worst of all - missing people.Personally, he prefers to stay out of politics, enjoying a simple life with his wife Paula. But when his revolutionary brother Jorge is disappeared, Alzada will stop at nothing to rescue him.TWENTY YEARS LATER...The country is in the midst of yet another devastating economic crisis and riots are building in the streets of Buenos Aires. This time Alzada is determined to keep his head down and wait patiently for his retirement. But when a dead body lands in a skip behind the morgue and a woman from one of the city's wealthiest families goes missing, Alzada is forced to confront his own involvement in one of the darkest periods in Argentinian history - a time ofcollective horror and personal tragedy.Alternating between two key moments in the life of a man and his country, Repentance is a noir with a difference, featuring an unforgettable character on a quest to solve a case that offers both a painful reminder of all he has lost and a last chance at redemption.
Repertoire: All the Recipes You Need
by Jessica BattilanaSimple, stunning recipes for home cooks, from the writer of the "Repertoire" column for the San Francisco ChronicleHome cooks don't need dozens of cookbooks or hundreds of recipes. They just need one good book, with about 75 trustworthy, versatile, and above all, delicious recipes that can stand alone or be mixed-and-matched into extraordinary meals. That's what Repertoire is: Real recipes, from real life, that really work.After nearly two decades in the kitchen and writing about food, this is the way San Francisco Chronicle writer Jessica Battilana really cooks at home. These are her best recipes, the ones she relies on the most--for a quick weeknight supper, a special dinner party, when a friend drops by for a drink and a snack, for the chocolate cake that never fails. The knowledge, freedom, and flexibility that comes from cooking these recipes is all you really need in the kitchen.With a salad for every season, pantry pastas, many meatballs, chewy cookies, and more, Repertoire puts the perfect dish for every occasion within reach.
Repertoire: A Modern Guide to the Best Vegetarian Recipes
by Alice HartFor anyone who loves vegetables, Repertoire will undoubtedly become a heavily thumbed and sauce-spattered book, sitting in the kitchen to be consulted often or flicked through for inspiration.Alice Hart shares over 90 or her gutsiest, most flavourful vegetarian recipes to celebrate vegetables and make them the star of every dish. From brunches that are just as good for supper to characterful sides that can double as mains and an entire chapter of sauces to add true oomph to your kitchen, this is a real mix and match affair that will have you cooking with confidence.Try the Roast Cauliflower, Onion & Chickpea Soup on a cold day, the Crisp Tomato Fritters with Feta & Olives for a summery, light bite and An Excellent Ratatouille when only comfort food will do. The sheer variety of recipes make a sociable collection; a repertoire suitable for both feasting and every day cooking. The indulgent pudding chapter is an essential for rounding off special occasions properly... you can't go wrong with Salted Honeycomb Chocolate Brownies or an Apple, Marzipan and Amaretti Crumble.Repertoire is a compilation of greatest hits, designed to be the ultimate vegetarian cookbook for your kitchen: a complete collection of modern classics, future classics and 'signature' dishes for every occasion.
Repertoire: A Modern Guide to the Best Vegetarian Recipes
by Alice HartFor anyone who loves vegetables, Repertoire will undoubtedly become a heavily thumbed and sauce-spattered book, sitting in the kitchen to be consulted often or flicked through for inspiration.Alice Hart shares over 90 or her gutsiest, most flavourful vegetarian recipes to celebrate vegetables and make them the star of every dish. From brunches that are just as good for supper to characterful sides that can double as mains and an entire chapter of sauces to add true oomph to your kitchen, this is a real mix and match affair that will have you cooking with confidence.Try the Roast Cauliflower, Onion & Chickpea Soup on a cold day, the Crisp Tomato Fritters with Feta & Olives for a summery, light bite and An Excellent Ratatouille when only comfort food will do. The sheer variety of recipes make a sociable collection; a repertoire suitable for both feasting and every day cooking. The indulgent pudding chapter is an essential for rounding off special occasions properly... you can't go wrong with Salted Honeycomb Chocolate Brownies or an Apple, Marzipan and Amaretti Crumble.Repertoire is a compilation of greatest hits, designed to be the ultimate vegetarian cookbook for your kitchen: a complete collection of modern classics, future classics and 'signature' dishes for every occasion.
Repetitorium Ernährungsmedizin: Zur Vorbereitung und Prüfung für die Zusatzweiterbildung
by Anja Bosy-Westphal K. Georg Kreymann Manfred J. MüllerDas Buch vermittelt in knapper und verständlicher Form die Grundlagen und Besonderheiten der Ernährungsmedizin, wobei dieses breit angelegte Fach nahezu alle klinischen Disziplinen betrifft. Das besondere Kennzeichen des Buches ist sein handlungs- und lösungsorientierter Ansatz. Als Orientierungshilfe ist es nicht nur wissensvermittelnd, sondern kann für viele Fragestellungen als praktisches Nachschlagewerk für den beruflichen Alltag dienen. Die Inhalte orientieren sich an dem aktualisierten (Muster)-Kursbuch der BÄK für die Zusatz-Weiterbildung „Ernährungsmedizin“. Es werden physiologische und biochemische Grundlagen von Ernährung, Verdauung und Stoffwechsel sowie ernährungsmedizinische Probleme bei verschiedenen Krankheitsbildern einschließlich von enteraler und parenteraler Ernährung beschrieben. Die Strategien von Prävention und Therapie werden gleichwertig dargestellt, sodass auch Public Health Themen nicht zu kurz kommen.Das Buch eignet sich hervorragend zur Prüfungsvorbereitung, ist aber auch aufgrund der vielen praktischen Hinweise ein wertvoller Begleiter für alle ernährungsmedizinisch tätigen Ärzte..
The Reporter's Kitchen: Essays
by Jane KramerJane Kramer started cooking when she started writing. Her first dish, a tinned-tuna curry, was assembled on a tiny stove in her graduate student apartment while she pondered her first writing assignment. From there, whether her travels took her to a tent settlement in the Sahara for an afternoon interview with an old Berber woman toiling over goat stew, or to the great London restaurateur and author Yotam Ottolenghi's Notting Hill apartment, where they assembled a buttered phylo-and-cheese tower called a mutabbaq, Jane always returned from the field with a new recipe, and usually, a friend. For the first time, Jane's beloved food pieces from The New Yorker, where she has been a staff writer since 1964, are arranged in one place--a collection of definitive chef profiles, personal essays, and gastronomic history that is at once deeply personal and humane. The Reporter's Kitchen follows Jane everywhere, and throughout her career--from her summer writing retreat in Umbria, where Jane and her anthropologist husband host memorable expat Thanksgivings--in July--to the Nordic coast, where Jane and acclaimed Danish chef Rene Redzepi, of Noma, forage for edible sea-grass. The Reporter’s Kitchen is an important record of culture distilled through food around the world. It's welcoming and inevitably surprising.
Reprogram Your Weight: Stop Thinking about Food All the Time, Regain Control of Your Eating, and Lose the Weight Once and for All
by Erika FlintHypnosis techniques to get you to a healthy weight once and for all. In Reprogram Your Weight, award-winning hypnotist Erika Flint combines insightful, leading-edge hypnosis techniques with client success stories of weight loss. She understands that many people don&’t know what to do to lose weight—and often have a hard time consistently following through. Some people feel like there&’s something deeper going on inside that&’s keeping them from achieving their weight loss goal. Here, Flint shows how to bring these issues to the surface and combat them in a healthy, mindful manner. Within these pages lies the roadmap to a healthier, happier you!
Republic of Barbecue: Stories Beyond the Brisket (Bridwell Texas History Series)
by Elizabeth S. D. EngelhardtIt's no overstatement to say that the state of Texas is a republic of barbecue. Whether it's brisket, sausage, ribs, or chicken, barbecue feeds friends while they catch up, soothes tensions at political events, fuels community festivals, sustains workers of all classes, celebrates brides and grooms, and even supports churches. Recognizing just how central barbecue is to Texas's cultural life, Elizabeth Engelhardt and a team of eleven graduate students from the University of Texas at Austin set out to discover and describe what barbecue has meant to Texans ever since they first smoked a beef brisket. Republic of Barbecue presents a fascinating, multifaceted portrait of the world of barbecue in Central Texas. The authors look at everything from legendary barbecue joints in places such as Taylor and Lockhart to feedlots, ultra-modern sausage factories, and sustainable forests growing hardwoods for barbecue pits. They talk to pit masters and proprietors, who share the secrets of barbecue in their own words. Like side dishes to the first-person stories, short essays by the authors explore a myriad of barbecue's themes-food history, manliness and meat, technology, nostalgia, civil rights, small-town Texas identity, barbecue's connection to music, favorite drinks such as Big Red, Dr. Pepper, Shiner Bock, and Lone Star beer-to mention only a few. An ode to Texas barbecue in films, a celebration of sports and barbecue, and a pie chart of the desserts that accompany brisket all find homes in the sidebars of the book, while photographic portraits of people and places bring readers face-to-face with the culture of barbecue.
Republic of Barbecue: Stories Beyond the Brisket (Bridwell Texas History Series)
by S. D. EngelhardtExplore the world of barbecue as food and culture through first-person stories from pit masters, barbecue joint owners, sausage makers, and wood suppliers.It’s no overstatement to say that the state of Texas is a republic of barbecue. Whether it’s brisket, sausage, ribs, or chicken, barbecue feeds friends while they catch up, soothes tensions at political events, fuels community festivals, sustains workers of all classes, celebrates brides and grooms, and even supports churches. Recognizing just how central barbecue is to Texas’s cultural life, Elizabeth Engelhardt and a team of eleven graduate students from the University of Texas at Austin set out to discover and describe what barbecue has meant to Texans ever since they first smoked a beef brisket.Republic of Barbecue presents a fascinating, multifaceted portrait of the world of barbecue in Central Texas. The authors look at everything from legendary barbecue joints in places such as Taylor and Lockhart to feedlots, ultra-modern sausage factories, and sustainable forests growing hardwoods for barbecue pits. They talk to pit masters and proprietors, who share the secrets of barbecue in their own words. Like side dishes to the first-person stories, short essays by the authors explore a myriad of barbecue’s themes—food history, manliness and meat, technology, nostalgia, civil rights, small-town Texas identity, barbecue’s connection to music, favorite drinks such as Big Red, Dr. Pepper, Shiner Bock, and Lone Star beer—to mention only a few. An ode to Texas barbecue in films, a celebration of sports and barbecue, and a pie chart of the desserts that accompany brisket all find homes in the sidebars of the book, while photographic portraits of people and places bring readers face-to-face with the culture of barbecue.“This beautiful collection, colorful enough to display as a coffee-table book, contributes significantly to the oral history tradition and the study of barbecue simultaneously.” —Journal of American Folklore“Tar Heels probably shouldn’t own up to liking Texas barbecue, but we have no hesitation about saying that we love this book about it. The voices of the folks who make it happen and this book’s wonderful photographs add up to a splendid portrait of Lone Star barbeculture.” —John Shelton Reed and Dale Volberg Reed, authors of Holy Smoke: The Big Book of North CarolinaBarbecue
Rescate hepático: Trate diabetes, malestar gastrointestinal, acné, cálculos, obesidad, trastornos inmunes y dolor
by Hiddenstuff Entertainment¿Le gustaría poder ayudar a curar su hígado y eliminar el malestar gastrointestinal, el acné, los cálculos biliares, la obesidad, los trastornos inmunológicos, las enfermedades, las molestias, la inflamación, el dolor, la depresión y el dolor? ¡Durante mucho tiempo, las técnicas de curación natural se han utilizado para tratar varias dolencias! El uso de técnicas de curación natural también ayudará con las enfermedades crónicas, la inflamación, su sistema inmunológico, los niveles de energía, la concentración, la felicidad en general, ¡y mucho más! Presentamos los secretos que los profesionales de la curación natural usan para sentirse más saludables que nunca ¡y curar sus dolencias de un hígado poco saludable! Con décadas de estrategias comprobadas, este ebook le mostrará la manera más rápida y efectiva de usar la curación natural de su hígado para beneficiar su bienestar! Aprenderá cómo aumentar su bienestar en tan sólo unas semanas. No sólo eso, sino que mejorará literalmente cada uno de los aspectos de su vida. ¿Quieres saber cómo los individuos tratan con las enfermedades y dolencias crónicas? Usted también puede aprender los secretos para lograrlo permitiéndole ser más feliz y saludable. Esta guía le enseña técnicas probadas sin el uso de suplementos o cursos costosos. Qué incluye: - Curar su hígado. - Remedios. - Vencer la enfermedad crónica. - Tener más energía. - Dormir mejor. - Superar las dolencias. - Nutrición. - Lo que debe saber. + MUCHO MÁS! Si desea estar más saludable, curar dolencias, o mejorar la concentración y el bienestar, entonces esta guía es para usted. --> Desplácese a la parte superior de la página y haga clic en añadir al carrito para comprar instantáneamente. Descargo de responsabilidad: Este autor y/o propietario(s) de los derechos no hace ninguna reclamación, promesa o garantía