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Essential Student Cookbook: 400 Quick Easy and Cheap Recipes
by Cas ClarkeCas Clarke originally combined her two most successful books to create THE ESSENTIAL STUDENT COOKBOOK. This fully updated version of the bestselling compendium puts everything into one modern and redesigned volume for the aspiring student cook. Based on Cas's own experience, it gives basic guidance on essential equipment, what to take for the store cupboard and how to cope with the vagaries of cooking in hall. The recipes are completely straightforward and assume no prior knowledge. They take into account the student's limited means and time but also cater for the odd occasion when they might want to splash out or entertain friends.
Essential Turkish Cuisine: 200 Recipes For Small Plates And Family Meals
by Engin AkinThis &“long overdue tribute to the richly sensuous food of Turkey&” is &“handsome, intriguing, and beautifully illustrated&” (Mimi Sheraton, former New York Times food critic). Engin Akin shares her culinary mastery and describes the evolution of Turkey&’s diverse culture of food in Essential Turkish Cuisine. Complete with two hundred recipes found across the country, including traditional dolmas, kebabs, halva, and more, this definitive book offers rare insight into the myriad influences on modern Turkish cooking. Featuring a wide range of large and small plates—from Stuffed Peppers and Eggplant to Lamb with Quince, Fresh Sour Cherry Hosaf to Crêpes with Tahini and Pekmez—Akin includes expert instruction for each dish. Through these recipes and the gorgeous photographs of Turkey—its bustling markets, its food, and its traditions—Akin shares the country&’s rich heritage and brings the spirit of Turkey into your kitchen. &“Here is a lifetime of culinary wisdom shared with English-speaking cooks looking for a key to unlock one of the world&’s most seductive cuisines.&” —Maricel E. Presilla, culinary historian &“A reference. A treasure. A culinary tour de force.&” —Steven Raichlen, author of the Barbecue Bible cookbook series
Essential Vegetable Fermentation: 70 Inventive Recipes to Make Your Own Pickles, Kraut, Kimchi, and More
by Kelly McVickerHarness the power of fermentation with this fun (and funky) recipe book Fermentation is a magical process. It acts as a natural preservative, enhances flavors, and turns already healthy veggies into probiotic-rich superfoods. Though undertaking this transformative process in your own home may seem intimidating, Essential Vegetable Fermentation has all the practical information you need to make fermentation fun, easy, and incredibly rewarding. With a simple guide to preparing your kitchen and mastering your first ferment, you'll have your glass jars bubbling away in no time. Learn to ferment everything from whole vegetables, krauts, and kimchis, to hot sauces, chutneys, relishes, and more. Clear, easy-to-follow instructions and insightful tips practically guarantee fermentation success. And because the recipes draw on flavors from around the world, you'll always have something new and interesting to try. Essential Vegetable Fermentation includes: Fermenting 101—Learn the history, science, health benefits, and cultural significance of fermented foods around the world. In a pickle—Detailed instructions and troubleshooting tips help keep your ferments on track. Make It a Meal—Use the chapter dedicated to cooking with fermentation to help you incorporate your tasty ferments into soups, stews, and more. Master the probiotic process today and enjoy all the vegetables you can ferment!
Essential Wines and Wineries of the Pacific Northwest: A Guide to the Wine Countries of Washington, Oregon, British Columbia, and Idaho
by Andrea Johnson Cole DanehowerSuperbly balanced pinot noirs; crisp rieslings; rich, heady syrahs: these are only a fraction of the expertly crafted wines being produced in the Pacific Northwest's diverse and distinctive wine countries. Second only to California in production, the Pacific Northwest is the largest wine region in North America, home to more than 1,000 wineries. What was once a young wine-growing area with a reputation for eccentricity is today recognized as a dynamic region producing world-class wines, with a focus on ecologically sound practices.This definitive volume profiles the wines, the people who make them, and the wine countries of Washington, Oregon, British Columbia, and Idaho. The journey begins with the region's climates and geology, which create a fascinating tapestry of wine-growing areas. Next, the book focuses on the unique qualities of each wine region, with profiles of more than 160 representative wineries to visit. Included are legacy wineries that helped to build the region’s reputation, prestige wineries with a national presence, under-the-radar artisan wineries that embody the pioneering spirit of the Northwest, and promising new wineries. Each profile lists the winery's signature, premium, value, and estate wines.Beautifully illustrated with photographs and helpful maps, this in-depth guide is a milestone in the North American literature on wine. It will enable wine lovers everywhere to plan their touring, select their wines, and explore and discover the riches of the Northwest's wine country.
Essential Winetasting: The Complete Practical Winetasting Course
by Michael SchusterAn authoritative and inspirational winetasting course, from one of the world's leading wine educators. 'Explains the mechanics of taste and tasting better than any book I've seen.' - Richard Ehrlich, Independent on Sunday Learn how to taste wine, with one of the world's leading wine educators. This book offers a particularly clear and precise means of teaching yourself how to taste and how to get more out of your wine, whatever your level. All the major grape varieties are explored, and their key characteristics in different regions. Ten practical tastings then cover core tasting techniques. Do you want to explore Dry Whites, for example, looking at 'Old World' versus 'New World' Sauvignon Blancs? Or investigate 'terroir' in a range of Bordeaux wines? Additional information on subjects such as Wines and Age and the impact of climate change complete the picture, making this book a powerful tool for understanding and appreciating wine at all levels.
Essentially Aubergines
by Nina KehayanThere is something very appealing about the shiny deep purple of the aubergines most commonly seen in our supermarkets and markets. But not all aubergines are purplish black and although the aubergine has come to epitomize Mediterranean cooking, it is in fact an Asian immigrant from China. Depending on where you travel you can find aubergines in varying shapes, sizes and hues. They may be lilac verging on pink, green tinged or pure ivory (hence their American name, eggplant) plain, mottled or streaked. Some grow long and thin, others are small and perfectly round.As numerous as its guises are the methods of cooking the aubergine. You can stew it in the French and Italian style, slice it and fry it, halve it and grill it or bake it whole. So if your repertoire of aubergine recipes is limited to ratatouille or moussaka Nina Kehayan, we will introduce you to 150 recipes from every corner of the world from the Near East to the Far East, from South America to Russia and beyond.This book is a unique encyclopedic guide to the worlds aubergine recipes as well as the tale of the author, her familys almost sentimental passion for them and their journey over generations from Russia to Provence. Aubergines was published originally to a truly impressive collection of enthusiastic reviews and is now available again in paperback.
Essentials of Classic Italian Cooking: A Cookbook
by Marcella HazanHazan's The Classic Italian Cookbook (1976) and More Italian Cooking (1978) are the standards in the field, and now, almost 20 years after the publication of the first title, they are available in a single volume, completely revised and updated.
Essentials of Cooking
by James PetersonIn this unrivaled practical guide, one of America's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. Seven hundred and fifty photographs unravel the mysteries of the method and provide practical application on the spot. Each technique is further explained in terms of how it makes the food taste: What happens, for example, if you cook the fish in butter versus oil? Why does roasting make vegetables taste so good? How do you decide whether you want to make a chicken stew or sautT? Here are answers to just about every cooking question, from the simple to the sublime: how to boil an artichoke or cook a soft-boiled egg, or how to clean soft-shell crabs or even butcher and roast a whole saddle of lamb. Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master.
Essentials of Food Science
by Vickie A. Vaclavik Elizabeth W. ChristianThe fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate. gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.
Essentials of Food Science (Food Science Text Series)
by Vickie A. Vaclavik Elizabeth W. Christian Tad CampbellThe fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student. This latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now available commercially and for household use. Each chapter ends with a glossary of terms, references, and a bibliography. The popular “Culinary Alert!” features are scattered throughout the text and provide suggestions for the reader to easily apply the information in the text to his or her cooking application. Appendices at the end of the book include a variety of current topics such as Processed Foods, Biotechnology, Genetically Modified Foods, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, and a Brief History of Foods Guides including USDA Choosemyplate.gov. V.A. Vaclavik, Ph.D., RD. has taught classes in nutrition, food science and management and culinary arts for over 25 years at the college level in Dallas, Texas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Woman’s University, institution management and food science. Elizabeth Christian, Ph.D. has been an adjunct faculty member at Texas Woman’s University for more than 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her PhD. In Food Science from Leeds University, England, and then worked as a research scientist at the Hannah Dairy Research Institute in Scotland for Five years before moving to the United States. Tad Campbell, MCN, RDN, LD is a clinical instructor at The University of Texas Southwestern Medical Center at Dallas, where he teaches Food Science and Technology as well as other nutrition courses in the Master of Clinical Nutrition – Coordinated Program. He holds a Bachelor of Business Administration degree from Baylor University as well as a Master of Clinical Nutrition from UT Southwestern where he studied Food Science under Dr. Vickie Vaclavik.
Essentials of Nutrition for Chefs
by Catharine Powers Mary Abbott HessEssentials Of Nutrition For Chefs
Estar bien: Prácticas de bienestar para una vida en equilibrio
by Xiomara XibilleXiomara Xibille es especialista en medicina bioenergética y ayurvédica y en este libro reúne por primera vez las claves para llevar una vida equilibrada, sana y feliz. ¿Qué es la medicina ayurvédica? ¿Cuáles son las causas más comunes de toxicidad en nuestro cuerpo? ¿En qué consiste la respiración de fuego? En Estar Bien, Xiomara Xibillé expone las claves para llevar una vida equilibrada, sana y armoniosa. Al poner en práctica diferentes hábitos a partir de actividades, ejercicios y rutinas el lector descubrirá que es posible verse y sentirse bien. Este libro reúne las bases para lograr el bienestar en todo sentido: salud, relaciones, autoestima y paz interior. En este recorrido los lectores podrán descubrir los múltiples beneficios de adquirir una serie de hábitos en su diario vivir. Invito al lector no solo a leerlo sino a incorporar los ejercicios propuestos poco a poco en su rutina diaria. La vida es mucho más sencilla de lo que parece y Xiomara nos ofrece su mano para andar este camino con pleno bienestar#. Boris Chamás
Estar bien: Prácticas de bienestar para una vida en equilibrio
by Xiomara XibilleXiomara Xibille es especialista en medicina bioenergética y ayurvédica y en este libro reúne por primera vez las claves para llevar una vida equilibrada, sana y feliz. ¿Qué es la medicina ayurvédica? ¿Cuáles son las causas más comunes de toxicidad en nuestro cuerpo? ¿En qué consiste la respiración de fuego? En Estar Bien, Xiomara Xibillé expone las claves para llevar una vida equilibrada, sana y armoniosa. Al poner en práctica diferentes hábitos a partir de actividades, ejercicios y rutinas el lector descubrirá que es posible verse y sentirse bien. Este libro reúne las bases para lograr el bienestar en todo sentido: salud, relaciones, autoestima y paz interior. En este recorrido los lectores podrán descubrir los múltiples beneficios de adquirir una serie de hábitos en su diario vivir. Invito al lector no solo a leerlo sino a incorporar los ejercicios propuestos poco a poco en su rutina diaria. La vida es mucho más sencilla de lo que parece y Xiomara nos ofrece su mano para andar este camino con pleno bienestar#. Boris Chamás
Este compró un huevito Recetas para niños
by Angelita Alfaro Mikel (© UrmenetaSe acabaron las comidas aburridas: este libro enseña cómo preparar 200 platos sustanciosos y variados que harán las delicias de los reyes de la casa Después de Cocina para estudiantes, solteros, separados, divorciados, viudos y vagos, del que se han impreso ya varias ediciones, Mikel Urmeneta, creador de Kukuxumusu, y Angelita Alfaro unen de nuevo sus talentos para hacer otro best seller. Pero esta vez se las tienen que ver con unos gastrónomos realmente duros, implacables... Los niños. Este libro, con recetas para niños que hunden sus raíces en la cocina de toda la vida, pero con esos toques que tan bien se le dan a Angelita, supone una inestimable ayuda para los padres a la hora de elaborar los menús de sus hijos. Y cuenta con la confianza de haber sido asesorado por la doctora María José Rosselló Borredá, Directora de la carrera de Nutrición y Dietética de la Universitat Ramón Llull de Barcelona.
Estela
by Ignacio Mattos Gabe UllaOne flight up, in a bustling neighborhood bistro overlooking the chaos of one of downtown New York’s busiest streets, Ignacio Mattos serves food so uncannily delicious it consistently earns him accolades like “Chef of the Year,” and his restaurant Estela a spot among the World’s 50 Best. Everyone wants a taste of Estela, from loyal local customers to out-of-town foodies, visiting chefs to visiting presidents. The food is bold, bright, layered, playful, and surprising. Innovative without being precious. Comfort food, really. Food that bursts to life in your mouth—food that hits you right there. Estela, the long-awaited cookbook, shows how to think like Ignacio Mattos, who as an immigrant sees ingredients with fresh eyes. Here is how to look at something as ordinary as a button mushroom and make it extraordinary (shaved thin over ricotta dumplings), or as familiar as burrata and transform it (with a pool of juiced herby greens and charred bread). How to use vinegars, citruses, fish sauce, and pickling broth to give each bite a pop of flavor. How to compose a plate in layers, so that the deeper you dig, the more that is revealed, while each forkful carries an electric marriage of flavors and textures. Estela presents over 133 recipes, including classics that will never leave the menu, like Lamb Ribs with Chermoula and Honey, Mussels Escabeche on Toast, and the hide-and- seek joy of Endive Salad with Walnuts and Ubriaco Rosso. Small plates meant for sharing with friends and family, like Cherry Tomatoes with Figs and Onion. Incredible pan-seared steaks. And basics for the pantry that will elevate whatever you feel like making. Estela is the restaurant, but Estela is far more than a restaurant cookbook. It’s an inviting and creative expression of Mattos’s fresh and influential style.
Esther the Wonder Pig: Changing the World One Heart at a Time
by Steve Jenkins Caprice Crane Derek WalterUnlikely pig owners Steve and Derek got a whole lot more than they bargained for when the designer micro piglet they adopted turned out to be a full-sized 600-pound sow! In the bestselling tradition of pet memoirs such as Oogy, Dewey, and Giant George, the story of ESTHER THE WONDER PIG shows how families really do come in all shapes and sizes. In the summer of 2012, Steve Jenkins was contacted by an old friend about adopting a micro piglet. Though he knew his partner Derek wouldn't be enthusiastic, he agreed to take the adorable little pig anyway, thinking he could care for her himself. Little did he know, that decision would change his and Derek's lives forever. It turned out there was nothing "micro" about Esther, and Steve and Derek had actually signed on to raise a full-sized commercial pig. Within three years, Tiny Esther grew to a whopping 600 pounds. After some real growing pains and a lot of pig-sized messes, it became clear that Esther needed much more space, so Steve and Derek made another life-changing decision: they bought a farm and opened the Happily Ever Esther Farm Sanctuary, where they could care for Esther and other animals in need. Funny, heartwarming, and utterly charming, ESTHER THE WONDER PIG follows Steve and Derek's adventure--from reluctant pig parents to farm-owning advocates for animals.
Esther's Gift: A Mitford Christmas Story
by Jan KaronIn Esther's Gift, Esther Bolick is filled with the holiday spirit as she prepares to bake the annual batch of her famous--and utterly scrumptious--orange marmalade cakes. Following Christmas Eve services at Lord's Chapel, she and Gene will deliver a two-layer marmalade to each of seven friends and neighbors, all of them favorite Mitford characters. Then Gene calculates what it costs to bake this legendary cake, and Esther is stunned. Is it worth it to spend so much money on people who haven't always measured up to her expectations? The answer is clear. She'll cut her list back--way back. This decision makes perfect sense until the lyrics of a Christmas carol steal into her heart, and help remind her what a gift really means.
Estimating Eligibility and Participation for the WIC Program: Final Report
by Panel to Evaluate the USDA's Methodology for Estimating Eligibility Participation for the WIC ProgramThis report reviews the methods used to estimate the national number of people eligible to participate in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) under full funding of the program. It reviews alternative data sets and methods for estimating income eligibility, adjunctive eligibility (which occurs when people are eligible for WIC because they are enrolled in other federal public assistance programs) and nutritional risk, as well as for estimating participation if the program is fully funded.
Estimating Eligibility and Participation for the WIC Program: Phase I Report
by Panel to Evaluate the USDA's Methodology for Estimating Eligibility Participation for the WIC ProgramA report on Estimating Eligibility and Participation for the WIC Program
Estrogen: The Natural Way
by Nina ShandlerWomen need estrogen, but estrogen levels diminish with age. In the short term, estrogen's departure leaves most women in a frequently overheated, uncomfortable state. In the long term, its exodus places their hearts, bones, and brains in harm's way. And conventional hormone replacement therapy, with its potentially distressing side effects and increased risk of breast cancer, doesn't provide a reassuring rescue. Faced with every menopausal woman's frightening estrogen dilemma, Nina Shandler discovered exciting news: Some foods contain estrogen. She headed straight for the kitchen and created this easy-to-swallow alternative. Part eating program, part cookbook, Estrogen: The Nat-ural Way shows women how to make fast, fun food using nature's estrogenic ingredients. From breakfast bars to soups, from main courses to desserts, Estrogen: The Natural Way provides a gentle yet effective version of estrogen replacement therapy.From the Trade Paperback edition.
Ethanol and the Liver: Mechanisms and Management
by David Sherman Ronald Ross WatsonDistilling the available knowledge on ethanol-induced liver damage and directly complementing the available bio-medical literature, Ethanol and the Liver covers pathogenic and clinical aspects of alcoholic liver disease. Providing broader coverage of the subject than any available monograph, the editors and their panel of experts relate basic scien
Ethical Eating in the Postsocialist and Socialist World
by Melissa L. Caldwell Jakob A. Klein Yuson JungCurrent discussions of the ethics around alternative food movements--concepts such as "local," "organic," and "fair trade"--tend to focus on their growth and significance in advanced capitalist societies. In this groundbreaking contribution to critical food studies, editors Yuson Jung, Jakob A. Klein, and Melissa L. Caldwell explore what constitutes "ethical food" and "ethical eating" in socialist and formerly socialist societies. With essays by anthropologists, sociologists, and geographers, this politically nuanced volume offers insight into the origins of alternative food movements and their place in today's global economy. Collectively, the essays cover discourses on food and morality; the material and social practices surrounding production, trade, and consumption; and the political and economic power of social movements in Bulgaria, China, Cuba, Lithuania, Russia, and Vietnam. Scholars and students will gain important historical and anthropological perspective on how the dynamics of state-market-citizen relations continue to shape the ethical and moral frameworks guiding food practices around the world.
Ethical Omnivores: Better Eating for Everyone (Routledge Studies in Food, Society and the Environment)
by Samantha NollThis book provides a detailed overview of ethical omnivorism, as well as the philosophical foundations of this movement and diet.Many eaters are concerned about the impact that their food choices have on the environment, animals, and human health. Ethical omnivorism is at once a new food ethic, diet, and global movement aimed at providing a flexible path for eaters committed to bringing about lasting change one meal at a time. While publications in food ethics are largely dominated by vegetarian titles, this book explores the viability of omnivorism, a dietary choice which is not devoid of animal products, but one which embraces eating local, eating organic, and eating humanely raised food products. In doing so, this diet builds on the local food movement’s desire to know where food comes from and stresses the importance of maintaining high animal welfare and environmental standards. Overall, this book provides a foundational overview of ethical omnivorism as a food movement and guidance for those interested in eating ethically, while recognizing that many factors influence dietary choices.This book will be of great interest to students and scholars of food studies, food, agriculture and animal ethics, environmental philosophy, and those more widely interested in making ethical food choices.
Ethics in the Alcohol Industry
by Simon J. Robinson Alexandra J. KenyonA close look at the ethical and social responsibilities of the alcohol industry in the 21st Century. It begins with a whistle stop tour of the historical developments of alcohol. It then critiques the legislative and voluntary codes surrounding the advertising industry, popular culture, religious groups, Government and local authorities.
Ethiopia: Recipes and traditions from the horn of Africa
by Jeff Koehler Yohanis GebreyesusEthiopia stands as a land apart: never colonised, the country celebrates and preserves ancient traditions. The fascinating cuisine is enriched with the different religious influences of Judaism, Christianity and Islam - a combination unique to Africa. The delicious dishes featured are Doro Wat, chicken slowly stewed with berbere spice, Yeassa Alichia, curried fish stew, and Siga Tibs, flashfried beef cubes, as well as a wealth of vegetarian dishes such as Gomen, minced collard greens with ginger and garlic and Azifa, green lentil salad.Chef Yohanis takes the reader on a journey through all the essential dishes of his native country, including the traditional Injera synonymous with an Ethiopia feast, along the way telling wondrous stories of the local communities and customs. Complete with photography of the country's stunning landscapes and vibrant artisans, this book demonstrates why Ethiopian food should be considered as one of the world's greatest, most enchanting cuisines.