Irritable Bowel Syndrome Special Diet Cookbook

Irritable Bowel Syndrome Special Diet Cookbook
By:"Ann Page-Wood"
Published on 1991 by Thorsons Publishers

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Tropical Asian Cooking

Tropical Asian Cooking
By:"Wendy Hutton"
Published on 2015-05-26 by Tuttle Publishing

9781462917105

This book truly represents the contemporary flavors of tropical South and Southeast Asia today. It is unashamedly Asian without being traditional—reflecting the fascinating blend of peoples and cultures found in the region. What is particularly fascinating is the interaction between the cuisines that expand upon, and yet preserve, the distinctive character and strength of the indigenous dishes and ingredients. This modern, fresh approach to Asian cooking is in demand around the world today—honest food that is easy to put together and guaranteed to please. This stunning book has been produced in collaboration with well-known chefs of selected Four Seasons resorts in Asia. These chefs have share here a selection of their best recipes that are absolutely perfect for every occasion—from a simple breakfast for two, to an alfresco picnic or barbeque, to an elegant dinner party with friends at home.

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Cooking for Geeks

Cooking for Geeks
By:"Jeff Potter"
Published on 2015-09-28 by \

9781491928141

Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake some things at 350°F/175°C and others at 375°F/190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if we overclock an oven to 1,000 F/540 C? Author and cooking geek Jeff Potter provides the answers to these questions and more, and offers his unique take on recipes -- from the sweet (a patent-violating chocolate chip cookie) to the savory (slow-cooked brisket). This book is an excellent and intriguing resource for anyone who enjoys cooking or wants to experiment in the kitchen. Discover what type of cook you are and calibrate your tools Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, and chemist Hervé This

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Guy on Fire

Guy on Fire
By:"Guy Fieri"
Published on 2014-05-27 by Harper Collins

9780062244727

New York Times Bestseller Food Network superstar, celebrity chef, and #1 New York Times bestselling author Guy Fieri takes it outdoors with this smart, practical, four-color cookbook filled with dozens of recipes for meals, drinks, holidays, bashes, and more. In this rollicking cookbook, Guy Fieri shares his favorite tips, techniques, and recipes for outdoor cooking all through the year, whether you’re hosting a backyard barbeque, relaxing around the campfire, or tailgating on game day. Stuffed with original recipes, dozens of color photos, and loads of great tips, Guy On Fire is guaranteed to get your grill going with palate-pleasing appetizers, phenomenal main courses for meat, fish, poultry and vegetables, cool salads, and fabulous desserts. Loaded with tips on equipment, make-ahead plans, packing advice, and tons of sidebars, Guy On Fire provides all the tools you need for an outdoor feast.

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Stuffed with original recipes, dozens of color photos, and loads of great tips, Guy On Fire is guaranteed to get your grill going with palate-pleasing appetizers, phenomenal main courses for meat, fish, poultry and vegetables, cool salads, ...

Cooking in Other Women’s Kitchens

Cooking in Other Women’s Kitchens
By:"Rebecca Sharpless"
Published on 2010-10-11 by Univ of North Carolina Press

9780807899496

As African American women left the plantation economy behind, many entered domestic service in southern cities and towns. Cooking was one of the primary jobs they performed, feeding generations of white families and, in the process, profoundly shaping southern foodways and culture. Rebecca Sharpless argues that, in the face of discrimination, long workdays, and low wages, African American cooks worked to assert measures of control over their own lives. As employment opportunities expanded in the twentieth century, most African American women chose to leave cooking for more lucrative and less oppressive manufacturing, clerical, or professional positions. Through letters, autobiography, and oral history, Sharpless evokes African American women's voices from slavery to the open economy, examining their lives at work and at home.

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Rebecca Sharpless argues that, in the face of discrimination, long workdays, and low wages, African American cooks worked to assert measures of control over their own lives.

Paleo Italian Cooking

Paleo Italian Cooking
By:"Cindy Barbieri"
Published on 2015-10-06 by Tuttle Publishing

9781462917181

From her home to yours--Paleo Italian Cooking rounds up 100 authentic and easy-to-follow Italian recipes that allow you to eat a healthy Paleo diet--without even knowing it! Cookbook author and food blogger Cindy Barbieri discovered that she didn't have to reject her love of authentic Italian food when she decided to follow the Paleo approach to family dining. To her delight, she found her Nana's recipes, except for the pasta and Italian bread, were already healthy Paleo diet without even knowing it and those that were not inherently Paleo were easily converted with a few simple and healthy alterations--all without sacrificing the delicious flavors that she fell in love with as a child. Cindy's husband and kids enthusiastically embraced her nutritious and gluten-free Italian soups, salads, appetizers, entrees, sides and desserts--and your family will too! In Paleo Italian Cooking, Cindy shows you how to prepare many night's menus of authentic yet contemporary family-style Paleo Italian meals. Inspired by her annual trips to Italy and meals she makes for her family along with the memories of the meals she made with her Nana, Cindy will have you cooking Italian every night of the week with recipes like: Grilled Calamari Salad Tuscan Chicken & Vegetable Chili Chicken Scaloppine in Lemon-Caper Sauce Osso Buco Dover Sole Piccata Pistachio-Crusted Cod with Roasted Pepper Sauce Spaghetti Squash Puttanesca Porcini Mushroom & Peas Cauliflower \

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Good Housekeeping Best-Loved Desserts

Good Housekeeping Best-Loved Desserts
By:"Rosemary Ellis"
Published on 2007 by Sterling Publishing Company

9781588165503

A taste-tempting array of sweet treats and yummy desserts features more than 250 easy-to-follow recipes for cakes, cookies, pies, custards, pastries, soufflés, meringues, ice creams, granitas, sauces, toppings, garnishes, and more, ranging from Grapefruit Sorbet or Chocolate Cherry Bread Pudding to Baked Alaska.

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Desserts and Salads

Desserts and Salads
By:"Gesine Lemcke"
Published on 1896 by

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Fat

Fat
By:"Jennifer McLagan"
Published on 2008 by Random House Digital, Inc.

9781580089357

Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and youll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, beef fat, and lamb fat, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as sumptuous food photos throughout make for a plump, juicy, satisfying read for food lovers.

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Cooks and Other People

Cooks and Other People
By:"Harlan Walker"
Published on 1996 by Oxford Symposium

9780907325727

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In the early stages of the Akabori \u003cb\u003eCooking\u003c/b\u003e Class, lectures were delivered by \u003cbr\u003e\nMinekichi the 1st, his son Minekichi the 2nd, and his ... This yearly course was \u003cbr\u003e\nmeant to advocate cookery \u003cb\u003eeducation\u003c/b\u003e on a larger, national scale, and Akabori \u003cbr\u003e\n\u003cb\u003eCooking\u003c/b\u003e ...

The Classic Italian Cookbook

The Classic Italian Cookbook
By:"Marcella Hazan"
Published on 2009-08-31 by

9781906502478

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San Antonio Classic Desserts

San Antonio Classic Desserts
By:
Published on by Pelican Publishing Company

9781455615759

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Professional Cooking, College Version, 7th Edition

Professional Cooking, College Version, 7th Edition
By:"Wayne Gisslen"
Published on 2009-12-30 by Wiley Global Education

9781118049709

This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. This new edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products.Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place.Up-to-date nutrition guidelines.

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This is the best-selling undergraduate food preparation textbook in the marketplace.

Caveman Chemistry Bringing Science Back into Cooking

Caveman Chemistry Bringing Science Back into Cooking
By:"Valerie Doty"
Published on by Lulu.com

9781329544055

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Canning and Preserving For Dummies

Canning and Preserving For Dummies
By:"Amelia Jeanroy","Karen Ward"
Published on 2009-09-08 by John Wiley & Sons

9780470504550

Everything you need to know to can and preserve your own food With the cost of living continuing to rise, more and more people are saving money and eating healthier by canning and preserving food at home. This easy-to-follow guide is perfect for you if you want to learn how to can and preserve your own food, as well as if you're an experienced canner and preserver looking to expand your repertoire with the great new and updated recipes contained in this book. Inside you'll find clear, hands-on instruction in the basic techniques for everything from freezing and pickling to drying and juicing. There's plenty of information on the latest equipment for creating and storing your own healthy foods. Plus, you'll see how you can cut your food costs while controlling the quality of the food your family eats. Everything you need to know about freezing, canning, preserving, pickling, drying, juicing, and root cellaring Explains the many great benefits of canning and preserving, including eating healthier and developing self-reliance Features new recipes that include preparation, cooking, and processing times Amy Jeanroy is the Herb Garden Guide for About.com and Karen Ward is a member of the International Association of Culinary Professionals If you want to save money on your grocery bill, get back to basics, and eat healthier, Canning & Preserving For Dummies, 2nd Edition is your ideal resource!

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This practical guide gives you all the clear, hands-on instruction you need in the basic techniques -- everything from freezing and pickling to drying, canning, root cellaring, and more.

The Art of Asian Cooking

The Art of Asian Cooking
By:"Jane N. Kirkpatrick"
Published on 1990 by

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The Renaissance of Italian Cooking

The Renaissance of Italian Cooking
By:"Lorenza De' Medici Stucchi"
Published on 1989 by Fawcett

An erudite expert on Italian cuisine finally shares the refined cooking methods perfected by her ancestors. Here are 150 mouth-watering menus from the great old families, ranging from appetizers to after-dinner delicacies.

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Easy Breadmaking for Special Diets, Third Edition

Easy Breadmaking for Special Diets, Third Edition
By:"Nicolette M. Dumke"
Published on 2011-10 by Allergy Adapt, Inc.

9781887624206

Has a gluten-free, food allergy, or other special diet made you give up your favorite breads, snacks, and desserts? Now you can have them again and make them quickly and easily by using a bread machine or other appliances. Easy Breadmaking for Special Diets contains over 235 recipes for allergy, gluten-free, heart healthy, low fat, low sodium, yeast-free, diabetic, and controlled carbohydrate weight loss diets. Put zest back in your diet - and life - with recipes for your favorite foods, complete with nutritional analyses and diabetic exchanges. Imagine having breads of all kinds including sweet breads and sourdough, rolls and buns, coffee cakes, cinnamon rolls, heart-healthy baked doughnuts, sweet treats of many other kinds (all sweetened without sugar), and main dishes such as pizza and Mexican foods. Use your bread machine, food processor, mixer, or tortilla maker to make the bread YOU need quickly and easily.

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Has a gluten-free, food allergy, or other special diet made you give up your favorite breads, snacks, and desserts?

Asian Cooking Companion

Asian Cooking Companion
By:"Vicki Liley"
Published on 2007 by

9781845431839

'Asian Cooking Companion' takes you on a journey through the inspiring world of Asian cuisine, through thousands of years across a myriad of cultures - without leaving your kitchen.

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Essentials of Nutrition and Dietetics for Nursing

Essentials of Nutrition and Dietetics for Nursing
By:"John"
Published on 2007-01-01 by BI Publications Pvt Ltd

9788172253646

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Under Pressure

Under Pressure
By:"Thomas Keller"
Published on 2008 by Artisan Books

9781579653514

A leading chef explains the techniques of cooking under pressure and how to use the optimum cooking temperature to achieve spectacular culinary results, presenting a collection of never-before-published recipes from his landmark restaurants for meat, fish, shellfish, fruits, vegetables, and more.

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"Under Pressure," writes Harold McGee in his introduction to this, the first book written in English on cooking sous vide, introduces cooks to one of the most important culinary innovations of modern times.

To Live and Dine in Dixie

To Live and Dine in Dixie
By:"Angela Jill Cooley"
Published on 2015-05-15 by University of Georgia Press

9780820347608

This book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed to the development and maintenance of racial segregation in public eating places. Focusing primarily on the 1900s to the 1960s, Angela Jill Cooley identifies the cultural differences between activists who saw public eating places like urban lunch counters as sites of political participation and believed access to such spaces a right of citizenship, and white supremacists who interpreted desegregation as a challenge to property rights and advocated local control over racial issues. Significant legal changes occurred across this period as the federal government sided at first with the white supremacists but later supported the unprecedented progress of the Civil Rights Act of 1964, which—among other things—required desegregation of the nation's restaurants. Because the culture of white supremacy that contributed to racial segregation in public accommodations began in the white southern home, Cooley also explores domestic eating practices in nascent southern cities and reveals how the most private of activities—cooking and dining— became a cause for public concern from the meeting rooms of local women's clubs to the halls of the U.S. Congress.

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Women's clubs offered cooking classes at public forums, such as the 1908 \u003cbr\u003e\nhousekeepers' exhibition in Atlanta, ... to cook at school.64 In 1891 Georgia \u003cbr\u003e\nbecame the first southern state to implement public scientific \u003cb\u003ecooking education\u003c/b\u003e \u003cbr\u003e\nfor white ...

Italian Cooking for the American housewife

Italian Cooking for the American housewife
By:"Paul Wichert"
Published on 2014-09-12 by Author House

9781496937797

This cookbook is a set of lessons from our Italian host school that the chef put together especially for the newcomers from America. Recipes from the Mediterranean region were presented as lessons in Italian and an Italian/English translator previewed the recipes with us so we always knew what the dish is called, the ingredients, and how to make it. Fortunately, a menu plan was given to us each day so we could read the recipes in Italian and make notes on the paper. At the end of our stay in Otranto, we were assigned a large menu meant to feed a party of twenty. With everyone gathered round; the invited guests, school staff and administrators we served a six course meal one course at a time. Afterwards, the formalities included photo opportunities as each student was presented with a certificate of completion and the course packet of about fifty recipes including a letter from the school principal. His letter is the missing perspective on why a group of American culinary students are in this city and at his school. Total immersion into the local community meant accepting the Italian language in all its forms: spoken, written and historical. While translating for this book I developed a written accent and it remains as a colorful imprint. Because I wanted to bring Italy home with me and this is a way to share the charm. Reading certain passages aloud will highlight the rhythm and character.

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Special Diets: Tightwad Tara's Guide

Special Diets: Tightwad Tara's Guide
By:"Tara Dowd"
Published on 2014-02-18 by Lulu.com

9781257824489

Gluten Free and Allergy Free made easy! Through her struggles and challenges with dietary restrictions, Tara has simplified eating for those on special or restricted diets. Tara's passion is saving time and money, this time in the kitchen! She provides over 230 simple, delicious recipes that are gluten-free, wheat-free, dairy-free, casein-free, soy-free, preservative-free and additive-free. Many recipes are also peanut-free, tree-nut free, egg-free, sulfite-free and low in sugar. Tara is a mother of a child who is reversing from autism by using dietary intervention and supplementation. Tara is a Certified Nutritional Consultant and has a Masters Degree in Applied Clinical Nutrition from New York Chiropractic College. She has a degree in business from Iowa State University. Tara resides with her husband and three children in Southeast Iowa. www.nutritionalconnectionsllc.com www.tightwadtara.com

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People are on \u003cb\u003especial diets\u003c/b\u003e for many different reasons. Many people choose diet \u003cbr\u003e\nto control emotions, behavior or weight loss and others are forced into \u003cb\u003especial\u003c/b\u003e \u003cbr\u003e\n\u003cb\u003ediets\u003c/b\u003e by severe intolerance or allergy to foods. DO \u003cb\u003eSPECIAL DIETS\u003c/b\u003e WORK?

Easy Cooking for Special Diets

Easy Cooking for Special Diets
By:"Nicolette M. Dumke"
Published on 2006-11-01 by Allergy Adapt, Inc.

9781887624091

Easy Cooking for Special Diets: How to Cook for Weight Loss/Blood Sugar Control, Food Allergy, Heart Healthy, Diabetic and \

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