Comparison of the effectiveness of cooking demonstrations versus education for teaching the diabetic diet

Comparison of the effectiveness of cooking demonstrations versus education for teaching the diabetic diet
By:"Mireille Dubost-Belair"
Published on 1985 by

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Cool Italian Cooking

Cool Italian Cooking
By:"Lisa Wagner"
Published on 2011-01-01 by ABDO

9781617148620

\

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Home Canning and Preserving

Home Canning and Preserving
By:"Janet Cooper"
Published on 2014-07-01 by Skyhorse Publishing, Inc.

9781629142678

Home Canning and Preserving instructs readers how to make small-batch preserves, pickles, and more, whether in the summer or winter months, even when fresh produce is not as readily available. Janet Cooper, who has spent a lifetime finessing the art of small-batch preserving, provides you with step-by-step instructions on how to put by some of your favorite canned and jarred goods. With color photographs and one hundred recipes, including orange marmalade, fig jam, six-fruit chutney, apple sauce, green tomato relish, and hot mustard, this is the definitive guide—and the perfect gift—for gardeners and home cooks.

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robably the most crucial step in \u003cb\u003ecanning\u003c/b\u003e is getting the food properly intothe jars. \u003cbr\u003e\nDone wrong, your jarswill not hold a sealand thefood will spoil. Two things are \u003cbr\u003e\nessential for a successfully sealed jar:heat and a clean sterile jar. Without heat,a\u003cbr\u003e\n ...

Harold Dieterle's Kitchen Notebook

Harold Dieterle's Kitchen Notebook
By:"Harold Dieterle","Andrew Friedman"
Published on 2014-10-14 by Grand Central Life & Style

9781455528646

Many chefs keep notebooks in their kitchens, filled with recipe ideas, new ways to use an ingredient, and records of what did or did not work. But how often do ordinary food lovers get to peek inside? Now Harold Dieterle-- chef-owner of New York City's popular restaurants Perilla, Kin Shop, and The Marrow, and Season 1 champion of the hit TV show Top Chef-- pulls back the curtain to give every home cooks a look inside his kitchen. Incorporating his eclectic mix of New American, Italian, Thai, and German influences, this cookbook offers restaurant-caliber dishes that can be easily prepared at home. While each dish comprises several elements, one standout ingredient or component will be identified in each (starred here) and accompanied by Harold's notebook entry sharing why that ingredient is so special and offering a number of additional ways to use it. Dishes include: Fresh Ricotta Cheese* with Acorn Squash Tempura, Truffle Honey, and Toasted Bread; Wild Chive* Tagliatelli with Shrimp, Cuttlefish, Shallots, and Sea Urchin Sauce; Roasted Whole Chicken with Spaetzle*, Chestnuts, and Persimmons; Grilled Venison Sirloin with Potato-Leek Gratin, Swiss Chard, and Huckleberry* Sauce; Warm Flourless Chocolate and Peanut Butter Soufflé Cake with Coffee Crème Anglaise*; and many more!

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Sugar-free Gluten-free Baking and Desserts

Sugar-free Gluten-free Baking and Desserts
By:"Kelly E. Keough"
Published on 2009 by Ulysses Press

9781569757048

Features sugar-free and gluten-free recipes made with natural substitute ingredients such as quinoa, arrow root, agave, and yacon.

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How to Cook Without a Book

How to Cook Without a Book
By:"Pam Anderson"
Published on 2000 by Clarkson Potter

9780767902793

Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen. $25,000 ad/promo.

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Williams-Sonoma Collection: Asian

Williams-Sonoma Collection: Asian
By:"Farina Wong Kingsley"
Published on 2004-05-03 by Simon and Schuster

9780743253338

Brimming with vivid scents and spice-laden flavors, Asian cooking includes a vast range of culinary styles and ingredients. From sizzling Korean barbecued beef with tantalizing dipping sauce to steaming Thai shrimp and lemongrass soup and fragrant Indian chicken curry, the variety of Asian dishes is endlessly intriguing. Williams-Sonoma Collection Asian offers an array of more than 40 recipes, from well-loved classics to popular new ideas, designed for home cooks of all levels. To please a crowd, choose from among small plates such as tempting grilled chicken satay with peanut dipping sauce or golden deep-fried samosas. For main courses, try a classic pairing of beef and broccoli with oyster sauce or stir-fried pork and black bean sauce. Tempting treats from the dessert chapter, such as sweet rice with mangoes or tapioca with coconut cream, make a refreshing finish. For easy suppers or entertaining with flair, there is a recipe in these pages perfect for any occasion. Full-color photographs of each dish help you decide which one to prepare, and each recipe is accompanied by a photographic side note that explains a key ingredient or technique. Along with a comprehensive basics section and extensive glossary, the simple recipes in this book will help you capture the best of this vibrant cuisine.

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Professional Cooking (Unbranded), College Version

Professional Cooking (Unbranded), College Version
By:"Wayne Gisslen"
Published on 2006-04-14 by John Wiley & Sons

9780470073650

Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs--with clear, in-depth instruction on the cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated Sixth Edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in one of the fastest growing and exciting fields today. Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets * Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service * Nearly 1,200 illustrations--including over 200 new photographs--highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail * Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes * Revised and expanded Nutrition chapter features the new USDA nutritional guidelines * Stunning new design--helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages * New culinarE-Companion recipe management software features user-friendly navigation and robust content

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Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets * Expanded and updated information, such as a con-temporary look ...

Public Fire Education Planning

Public Fire Education Planning
By:
Published on by FEMA

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The Safe City Fire Department discovers it has responded most often to fires \u003cbr\u003e\nresulting from unattended \u003cb\u003ecooking\u003c/b\u003e: 400 such calls over a 10-year period. To \u003cbr\u003e\ndetermine the average number of \u003cb\u003ecooking\u003c/b\u003e fires per year, divide the total number \u003cbr\u003e\nof ...

Special Diets for Special Kids, Volumes 1 and 2 Combined

Special Diets for Special Kids, Volumes 1 and 2 Combined
By:"Lisa S. Lewis"
Published on 2010-11-01 by Future Horizons

9781935274124

Describes dietary intervention, from a scientific and personal approach, and provides gluten- and casein-free recipes, including shepherd's pie, chili, and mock macaroni and cheese.

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Describes dietary intervention, from a scientific and personal approach, and provides gluten- and casein-free recipes, including shepherd's pie, chili, and mock macaroni and cheese.

Child Care and Early Education

Child Care and Early Education
By:"Jennie Lindon"
Published on 2003 by Cengage Learning EMEA

9781861527226

Child Care and Early Education has been written as a course companion to all major level 3 childcare qualifications including the CACHE Diploma in Early Years Care and Education, S/NVQ Early Years Care and Education and BTEC National in Early Years. Written from a more practical angle than existing childcare texts, Child Care and Early Education successfully covers the theory associated with all aspects of care and education for the under eights. Suitable for use as a course textbook with a supervisor, college tutor or NVQ assessor, Child Care and Early Education will also be valuable for practitioners who want to extend their own practice. It offers advice on building your own portfolio, learning to use resources and continued professional development. Written in an accessible and lively style, Child Care and Early Education is up to date on current childcare practice. It offers support, information and practical suggestions for practitioners in all types of early years and out of school care settings and also for readers working in a family home as nannies and childminders. Highly successful and established author Jennie Lindon offers different perspectives on some challenging issues often omitted from childcare texts.

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Tips for practice \u003cb\u003eCooking\u003c/b\u003e works well as an activity so long as you give children \u003cbr\u003e\nthe opportunity to do the work and make some choices. \u003cb\u003eCooking\u003c/b\u003e is not enjoyable \u003cbr\u003e\ntor children if they have to wait forever for their turn, are nagged about technique\u003cbr\u003e\n ...

Canning's magazine: or, A review of the whole evidence for, or against E. Canning, and M. Squires

Canning's magazine: or, A review of the whole evidence for, or against E. Canning, and M. Squires
By:"Elizabeth Canning"
Published on 1753 by

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Italian Cooking

Italian Cooking
By:"Hallie Harron","Janet Kessel Fletcher"
Published on 1995-01 by Cole Publishing Company

9781564260826

This book has over 160 Italian recipes from restaurant classics to home-style favorites.

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The Natural Canning Resource Book

The Natural Canning Resource Book
By:"Lisa Rayner"
Published on 2010-08-09 by Lifeweaver

9780980060829

The Natural Canning Resource Book - A guide to home canning with locally-grown, sustainably-produced and fair trade foods By Lisa Rayner Copyright (c) 2010 202 pages. 8 1/2 inches by 11 inches. Color cover. Approx. 500 black and white illustrations. ISBN: 978-0-9800608-2-9 The local foods movement has made home canning popular once again! Farmer’s markets, Community Supported Agriculture projects, urban foraging collectives, permaculture guilds and community gardens are popping up like mushrooms. People who never learned how to preserve food growing up are teaching themselves and learning from old-timers how to can in boiling water baths and pressure canners. The Natural Canning Resource Book fills a major gap in the canning literature. Most published canning recipes require the use of non-organic, refined ingredients like distilled white vinegar, white sugar, corn syrup or commercial pectin containing chemical preservatives. This book explains the science behind USDA canning guidelines and explores how to can foods using healthy, natural ingredients you’ll find at your local farmer’s market, CSA and natural foods grocery, buying club or cooperative. Learn how to: --can fruit & pickles without sugar or sweetened with raw honey, agave syrup, maple syrup, brown rice syrup, barley malt, evaporated cane juice or other unrefined cane sugars. -- pickle vegetables with organic, unpasteurized apple cider vinegar or homemade vinegar. -- can wild and tropical fruits like Oregon grape, Juneberries, elderberries, paw paw & guava. -- gel jams and jellies with homemade pectin extracted from locally grown fruit. -- create your own jam, jelly, fruit butter, pickle, relish, chutney & salsa recipes. -- can foods using a solar cooker. -- create a community canning project or start a community kitchen. -- save money & energy with home canning. -- use European-style canning jars with glass lids & rubber gaskets. -- sell your canned goods at your local farmer’s market or CSA.CSA.

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The pre- and post-processing steps are identical for water bath and pressure \u003cbr\u003e\n\u003cb\u003ecanning\u003c/b\u003e: 1. Wash empty jars. 2. Wash lids with soap and place in a pan of warm \u003cbr\u003e\nwater (not boiling) for a few minutes to allow the sealing compound to soften. \u003cbr\u003e\nBoiling ...

Cooking

Cooking
By:"James Peterson"
Published on 2012-04-10 by Ten Speed Press

9781607744061

In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success. COOKING is the only all-in-one instructional that details the techniques that cooks really need to master, teaches all the basic recipes, and includes hundreds of photos that illuminate and inspire. • Cooking authority James Peterson's definitive, all-inclusive learn-to-cook cookbook. • 600 hard-working recipes everyone should know how to make-from the perfect roasted chicken to bouillabaisse and apple pie. • 1,500 instructional photos, showing exactly how recipes are made, teach food-literate novices to cook with confidence and more advanced cooks to expand their repertoire. • James Peterson has more than 1 million cookbooks in print. From the Hardcover edition.

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From the Hardcover edition.

Kitchen Confidential

Kitchen Confidential
By:"Anthony Bourdain"
Published on 2008-12-10 by Bloomsbury Publishing USA

9781596917248

Kitchen Confidential reveals what Bourdain calls \

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Kitchen Confidential reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine." Last summer, The New Yorker published Chef Bourdain's shocking, "Don't Eat Before Reading This.

Italian Cooking with Olive Oil

Italian Cooking with Olive Oil
By:"Diane Seed"
Published on 1995-10 by William Morrow & Company

9780688127886

Beautifully illustrated with exquisite watercolors, this book offers authentic regional recipes and new ideas from all over Italy that use olive oil. Featuring recipes for everything from antipasto to dessert, this lovely volume includes tips and recipes for deep-frying, preserving vegetables and fish, and baking bread and focaccia.

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Kitchen Secrets: How To Select, Store, Prepare and Cook Fresh Ingredient s for One or More

Kitchen Secrets: How To Select, Store, Prepare and Cook Fresh Ingredient s for One or More
By:"Barbara Lowery","Tony Delroy"
Published on 2011-11-01 by HarperCollins Australia

9780730498384

What's the best way to store prawns? What should you look for when you're buying broccoli? Or a good piece of steak? What are the essentials you should keep in your kitchen and how long will they last? In KItCHEN SECREtS, Barbara Lowery shares her vast knowledge of practical secrets, all those things our mothers knew about buying, storing, preparing, flavouring and cooking food that we never actually got around to learning. KItCHEN SECREtS looks at all the fresh foods we buy - meat, poultry, fish and seafood, fruit and vegetables - and tells us everything we need to know to keep it and serve it. this brilliant compendium of must-know advice is perfect for everyone who is fending for themselves. All the recipes are designed for one person - but every single one works for two or for a whole family.

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The 4-hour Chef

The 4-hour Chef
By:"Timothy Ferriss"
Published on 2012 by Houghton Mifflin Harcourt

9780547884592

Presents a practical but unusual guide to mastering food and cooking featuring recipes and cooking tricks from world-renowned chefs.

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Presents a practical but unusual guide to mastering food and cooking featuring recipes and cooking tricks from world-renowned chefs.

500 3-ingredient Recipes

500 3-ingredient Recipes
By:
Published on by

9781610593533

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Indian Cooking Unfolded

Indian Cooking Unfolded
By:"Raghavan Iyer"
Published on 2013-07-30 by Workman Publishing

9780761177005

Love Indian food but feel it's too daunting to recreate at home? Those complex authentic flavors! Those dozens of spice blends! The long prep time! Fear not. Award-winning cooking teacher Raghavan Iyer puts the breeze and ease into Indian cooking. Taking a heavily illustrated, step-by-step approach, he introduces cooks to one of the world's most popular cuisines. With his natural charm and enthusiasm, Raghavan begins each chapter by explaining the recipe choices, what techniques are included, and a suggested order in which to approach the recipes. The book's 100 authentic recipes use only ingredients readily available at the local supermarket. Taking into account time restraints, each dish can be quickly assembled and will give home cooks the confidence to create knockout Tandoori Chicken, Coconut Squash with Chiles, Turmeric Hash Browns, Saffron-Pistachio Ice Cream Bars, and Mango Bread Pudding with Chai Spices. From basic breads to chutneys and savory pickles, from tasty dal to fragrant basmati rice pilafs, from crispy starters to enjoy with a Slumdog Martini, Indian Cooking Unfolded is a 21st-century approach to one of the most ancient—and popular—cuisines.

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The special diet foreign phrase book

The special diet foreign phrase book
By:"Helen Saltz Jacobson"
Published on 1982-10 by Rodale Pr

9780878574049

Offers tips for dieters on traveling abroad, including foreign phrases for ordering diet foods in restaurants and requesting medical aid

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Offers tips for dieters on traveling abroad, including foreign phrases for ordering diet foods in restaurants and requesting medical aid

Cooking for Geeks

Cooking for Geeks
By:"Jeff Potter"
Published on 2010-07-20 by \

9781449395872

Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350° F/175° C and others at 375° F/190° C? And 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 and offers a unique take on recipes -- from the sweet (a \

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Food Options: Following Special Diets

Food Options: Following Special Diets
By:"Kristin Petrie"
Published on 2011-08-01 by ABDO

9781617877391

From breakfast to dinner and everything in between, this title will work up hungry readers' appetites with a delicious look at food and diet options. Bright, colorful photos will entice readers as they learn about the benefits of various meal plans, from a vegetarian diet to a Mediterranean one. Readers will also gain an understanding of how to eat green and deal with food allergies. Engaging chapters present ways to assess food options and approach fast-food alternatives in a straightforward, positive light. Smart sidebars highlight additional opportunities for exploring modified diets, while a full-page spread offers ideas from the Let's Move! campaign for maintaining a balanced diet. This title will leave readers feeling confident about their own unique diets! Bolded glossary terms, phonetic spellings, and an index are included. Checkerboard Library is an imprint of ABDO Publishing Company.

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From breakfast to dinner and everything in between, this title will work up hungry readers' appetites with a delicious look at food and diet options.

Egg

Egg
By:"Michael Ruhlman"
Published on 2014-04-08 by Little, Brown

9780316254076

In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking. For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg. A unique framework for the book is provided in Ruhlman's egg flowchart, which starts with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more. A removable illustrated flowchart is included with the book. Nearly 100 recipes are grouped by technique and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat). Dozens of step-by-step photographs guide the home cook through this remarkable culinary journey.

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