Cooking with Italian Grandmothers

Cooking with Italian Grandmothers
By:"Jessica Theroux","Katrina Fried"
Published on 2010 by Welcome Books

9781599620893

Presents a collection of recipes, techniques, anecdotes, and photographs that celebrate the culinary traditions of Italy.

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Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck

Thug Kitchen started their wildly popular website to inspire people to eatsome goddamn vegetables and adopt a healthier lifestyle. Beloved byGwyneth Paltrow ('This might be my favorite thing ever') and with half a million Facebook fans and counting, Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food.

Yeah, plenty of blogs and cookbooks preach about how to eat more kale, whyginger fights inflammation, and how to cook with microgreens andnettles. But they are dull or pretentious as hell -and most people can't afford the hype.

Thug Kitchen lives in the real world. Intheir first cookbook, they're throwing down more than 100 recipes fortheir best-loved meals, snacks and sides for beginning cooks to homechefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? GrilledPeach Salsa? Believe that sh*t.) Plus they're going to arm you with allthe info and techniques you need to shop on a budget and go and kick abunch of ass on your own.

This book is an invitation toeveryone who wants to do better to elevate their kitchen game. No moreketchup and pizza counting as vegetables. No more drive-thru lines. Nomore avoiding the produce corner of the supermarket. Sh*t is about toget real.

Hospitality and Tourism

Hospitality and Tourism
By:"Norzuwana Sumarjan","Zahari Mohd Salehuddin Mohd","Radzi Salleh Mohd","Mohi Zurinawati","Hanafiah Mohd Hafiz Mohd","Bakhtiar Mohd Faeez Saiful","Zainal Artinah","Saiful Bakhtiar","Mohd Hafiz","Mohd Hanafiah"
Published on 2013-11-18 by CRC Press

9781138001510

Hospitality and Tourism - Synergizing creativity and innovation in research contains 116 accepted papers from the International Hospitality and Tourism Postgraduate Conference 2013 (Shah Alam, Malaysia, 2–3 September 2013). The book presents trends and practical ideas in the area of hospitality and tourism, and is divided into the sections below: - Hospitality and tourism management - Hospitality and tourism marketing - Current trends in hospitality & tourism - Technology, advancement and innovation in hospitality and tourism - Green hospitality and tourism - Food service and food safety - Relevant areas in hospitality and tourism Hospitality and Tourism - Synergizing creativity and innovation in research will be useful to postgraduate students, academia and professionals involved in the area of hospitality and tourism.

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Special Diets and Food Allergies

Special Diets and Food Allergies
By:"Carol Ballard"
Published on 2006 by Heinemann-Raintree Library

9781403485724

Discusses diet in relation to weight and medical conditions, as well as food allergies and food additives.

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DIFFERENT PEOPLE, DIFFERENT NEEDS A balanced diet is ideal for most \u003cbr\u003e\nhealthy people who do an average amount of physical activity. However, it does \u003cbr\u003e\nnot suit everybody. Some people need a \u003cb\u003especial diet\u003c/b\u003e. A \u003cb\u003especial diet\u003c/b\u003e is one that is\u003cbr\u003e\n ...

Healthy Italian Cooking

Healthy Italian Cooking
By:"Emanuela Stucchi"
Published on 1994 by Stewart Tabori & Chang

9781556703904

More than 130 recipes geared to the American kitchen offer non-meat eaters delicious alternatives. Typical fruits and vegetables of Italy are described with common uses and nutritional notes. Emanuela Stucchi is the daughter of Italian cooking authority Lorenza de' Medici, who provides a foreword for this book. 70 full-color photographs.

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Handbook of Research on Education and Technology in a Changing Society

Handbook of Research on Education and Technology in a Changing Society
By:"Wang, Victor C. X."
Published on 2014-05-31 by IGI Global

9781466660472

Technology has become an integral part of our everyday lives. This trend in ubiquitous technology has also found its way into the learning process at every level of education. The Handbook of Research on Education and Technology in a Changing Society offers an in-depth description of concepts related to different areas, issues, and trends within education and technological integration in modern society. This handbook includes definitions and terms, as well as explanations of concepts and processes regarding the integration of technology into education. Addressing all pertinent issues and concerns in education and technology in our changing society with a wide breadth of discussion, this handbook is an essential collection for educators, academicians, students, researchers, and librarians.

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Experimental class improvement in the quality of the learning journal texts Mpre (\u003cbr\u003e\nSDpre) Mpost (SDpost) Wilcoxon Test Learning Journal- Based Scenarios \u003cbr\u003e\n\u003cb\u003eCooking\u003c/b\u003e Method 1 4.81 (1.68) 5.16 (1.68) Z = 2.03 p=.042 r= 0.51 \u003cb\u003eCooking\u003c/b\u003e \u003cbr\u003e\nMethod 2 ...

Foods & Nutrition Encyclopedia, 2nd Edition

Foods & Nutrition Encyclopedia, 2nd Edition
By:"Marion Eugene Ensminger","Audrey H. Ensminger"
Published on 1993-11-09 by CRC Press

9780849389818

Foods and Nutrition Encyclopedia, 2nd Edition is the updated, expanded version of what has been described as a \

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Professional Cooking, 7th Edition, College Version Set

Professional Cooking, 7th Edition, College Version Set
By:"Wayne Gisslen"
Published on 2010-11 by John Wiley & Sons

9781118029916

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High Blood Pressure Special Diet Cookbook

High Blood Pressure Special Diet Cookbook
By:"Maggie Pannell"
Published on 1991 by Thorsons Pub

9780722522363

Gathers low-salt, low-fat recipes for breakfasts, soups, appetizers, main dishes, vegetables, salads, desserts, and holiday dishes

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Gathers low-salt, low-fat recipes for breakfasts, soups, appetizers, main dishes, vegetables, salads, desserts, and holiday dishes

Easy Breadmaking for Special Diets

Easy Breadmaking for Special Diets
By:"Nicolette M. Dumke"
Published on 1995 by Allergy Adapt, Inc.

9781887624022

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Are you on a \u003cb\u003especial diet\u003c/b\u003e? Do you miss bread, pastries, or desserts? Easy \u003cbr\u003e\nBreadmakingfor \u003cb\u003eSpecial Diets\u003c/b\u003e gives you over 1 90 recipes for breads, cakes, rolls\u003cbr\u003e\n, buns, doughnuts, danish, pizza, and more for YOUR \u003cb\u003especial diet\u003c/b\u003e. Use your \u003cbr\u003e\nbread ...

The Canning Kitchen

The Canning Kitchen
By:"Amy Bronee"
Published on 2015-06 by

9780143191315

A modern take on a beloved tradition The Canning Kitchen blends the traditions of home preserving with the tastes of the modern home cook with 101 simple, small batch recipes and vivid photography. Fill jars with canning classics such as Strawberry Rhubarb Jam and Crunchy Dill Pickles, and discover new classics like Salted Caramel Pear Butter, Bing Cherry Barbecue Sauce, and Sweet Thai Chili Chutney. With fresh ideas for every season, you'll want to keep your canning pot handy year-round to make delicious jams, jellies, marmalades, pickles, relishes, chutneys, sweet and savory sauces, and jars of homemade pantry favourites. In addition to year-round recipes, The Canning Kitchen includes all the basics you'll need to get started. Boost your canning confidence with straight-forward answers to common preserving questions and find out about the canning tools you need, many of which you may already have in your kitchen. Get tips on choosing seasonal ingredients and fresh ideas on how to enjoy your beautiful preserves. Use the step-by-step checklist to safely preserve each delicious batch, leaving you with just enough jars to enjoy at home plus a little extra for sharing.

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A modern take on a beloved tradition The Canning Kitchen blends the traditions of home preserving with the tastes of the modern home cook with 101 simple, small batch recipes and vivid photography.

The Practical Encyclopedia of Asian Cooking

The Practical Encyclopedia of Asian Cooking
By:"Sallie Morris","Deh-Ta Hsiung"
Published on 1999 by Lorenz Books

With a wide range of ingredients now available in supermarkets, there''s no better time to discover the enticing flavours of Asia. This book is the only book on identifying, preparing and cooking Asian foods that you will ever need.'

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The Everything Canning and Preserving Book

The Everything Canning and Preserving Book
By:"Patricia Telesco","Jeanne P Maack"
Published on 2009-05-18 by Everything Books

9781605507187

More and more people are beginning to can and preserve, whether for health benefits or to save money. Complete with step-by-step instructions, recipes, and tips, this book is a must for beginning and experienced canners alike. With this book you will learn to: Preserve fresh foods by drying, freezing, canning, and pickling Find and use the tools needed to can and preserve foods at home Take safety precautions to prevent food contamination Can all-natural broths, soups, and stews Dry herbs and spices from the garden for year-round use Make festive food gifts—from jams and jellies to dressings and sauces In addition to a wealth of information and 100 great recipes, you will find a glossary of terms they can reference and an appendix of resources, including lists of products, books, and websites, to help you find everything you need to begin canning today!

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Vegan Desserts

Vegan Desserts
By:"Hannah Kaminsky"
Published on 2013-12-13 by Skyhorse Publishing, Inc.

9781628735611

Featuring more than one hundred simple but scrumptious recipes, Vegan Desserts offers alternatives to treats that are normally heavily laden with butter, eggs, and other animal products. With an emphasis on fresh fruits, vegetables, and herbs, this is a cookbook that any dessert lover will enjoy. Kaminsky insists that fresh, local produce—at the peak of ripeness—offers incomparable flavors that cannot be replicated with any amount of sugar, salt, or any baking extracts. As a result, her creative recipes will appeal to health-conscious bakers (all recipes are low in cholesterol and many feature natural sweeteners and whole grains), though even the sweetest sweet tooths among us will be more than satisfied by these tantalizing treats. From luscious lemon mousse and roasted apricot ice cream to black velvet cupcakes and almond chocolate blossoms, readers will find exciting new desserts as well as 100 percent–vegan versions of old favorites. Clear, precise directions guide readers through every step, and a mouthwatering photo accompanies each recipe. Golden saffron pound cake, no-bake pumpkin crème brûlée, black pearl truffles, chai poached pears, apricot frangipane tart—this cookbook has something for every dessert lover.

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French-frying quality of potatoes

French-frying quality of potatoes
By:"Mary E. Kirkpatrick","United States. Dept. of Agriculture"
Published on 1956 by

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Outdoor Cooking from Tide's Table

Outdoor Cooking from Tide's Table
By:"Ross Mavis","Willa Mavis"
Published on 2000 by Fredericton, N.B. : Goose Lane

9780864922960

Outdoor Cooking from Tide's Table presents delicious dishes cooked on the barbeque, unusual meals prepared by other outdoor methods, and treats to eat and drink before, during, and after the al fresco adventure. Recipes such as Grilled Tuna Salad combine readily available (though not necessarily familiar) ingredients into dishes that will pique the taste buds of the up-to-date gastronome. At the same time, instructions for making an old-fashioned float or wrapping trout in clay and baking it in a campfire show Ross and Willa's irrepressible love for grown-up variations on childhood favourites. In all, they treat their readers to 185 recipes.

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Outdoor Cooking from Tide's Table presents delicious dishes cooked on the barbeque, unusual meals prepared by other outdoor methods, and treats to eat and drink before, during, and after the al fresco adventure.

Cibo

Cibo
By:"Michael Ponzio"
Published on 2011-01 by AuthorHouse

9781452039015

The author presents recipes and his techniques for making Italian cuisine.

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Lidia's Mastering the Art of Italian Cuisine

Lidia's Mastering the Art of Italian Cuisine
By:"Lidia Matticchio Bastianich","Tanya Bastianich Manuali"
Published on 2015-10-27 by Knopf

9780385349475

From the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes. Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book, readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need. From the Hardcover edition.

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Last Desserts

Last Desserts
By:"Megan Atwood"
Published on 2011 by Darby Creek

9780761377443

When Ella realizes she is one of the few people not acting oddly, Ella wonders if the cookies from the mysterious new baker are responsible.

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Desserts and Sweets from Around the World

Desserts and Sweets from Around the World
By:"Sue Ashworth"
Published on 2004 by Heinemann-Raintree Library

9781403446985

Includes easy-to-prepare recipes for such sweet treats as tiramisu from Italy, key lime pie from the United States, flan from Spain, and cool orange granita from Algeria. Other recipes include: Cranachan (Scotland); Pistachio Ice Cream (Iran); Tiramisu (Italy); Cherry Clafoutis (France); Mango Shrikhand (India); Grilled Papaya with Lime (Mexico); Ground Almond Pudding (Turkey); Passion Fruit Mousse (Brazil); Tropical Fruit with Cinnamon Cream (Jamaica); Peach Melba (Australia); Sweet Potato Pudding (Belize); Sweet Fruity Couscous (Morocco); Chocolate Mousse (Switzerland).

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Professional Cooking, 8th Edition

Professional Cooking, 8th Edition
By:"Wayne Gisslen"
Published on 2014-03-31 by Wiley Global Education

9781118797754

Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.

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Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material.

Shortcuts to Asian Cooking

Shortcuts to Asian Cooking
By:"Thiri K. Estrada"
Published on 2007-05 by Publishamerica Incorporated

9781424178216

Thiri K. Estrada was born in Burma (now known as Myanmar) in 1962. At only 9 months old she and her family left Burma for the United States. Through her parents, she learned the way of the Burmese from cooking to the dialect. In 1976, she returned to Burma for a brief two-week visit, where she discovered that the one thing they shared as a family was the pot of rice along with delicious homemade Burmese meals. Her interest in cooking surfaced when she had her own family, and from there she built her recipes on what she learned from her mother and her mother-in-law. She wrote her first book, Shortcuts to Asian Cooking because she felt most recipes were too complicated and could be simplified for the everyday chef/cook. She hopes to share her cooking secrets and shortcuts with the world.

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Home canning processes for low-acid foods

Home canning processes for low-acid foods
By:"Edward William Toepfer"
Published on 1946 by

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Classic Home Desserts

Classic Home Desserts
By:"Richard Sax"
Published on 2010-11-09 by Houghton Mifflin Harcourt

9780547504803

“More a story of the pleasures of real dessert-making than anything yet written.”—M.F.K. Fisher For this monumental collection, Richard Sax devoted more than a decade to searching out and perfecting more than 350 of the world’s most beloved desserts, “the ones made at home by mothers and grandmothers rather than by professional pastry chefs.” Every uncomplicated homespun classic is here: cobblers and crisps, cakes and cookies, puddings and soufflés, pies and pastries, ice creams and sauces—nineteen chapters in all. Sax’s versions are justifiably legendary among accomplished bakers: Traditional Two-Berry Buckle • Chocolate Cloud Cake • Bon Ton’s New Orleans Bread Pudding with Whiskey Sauce • Reuben’s Legendary Apple Pancake • Best-Ever Pumpkin Pie • Schrafft’s Hot Fudge Sauce. Sidebars with every recipe—profiles of cooks, engaging recollections of favorite desserts, quotations from hundreds of literary works, and excerpts from old recipes—show how sweets are indelibly woven into the texture of our lives.

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Canning for a New Generation: Updated and Expanded Edition

Canning for a New Generation: Updated and Expanded Edition
By:"Liana Krissoff"
Published on 2016-07-05 by Abrams

9781613120415

The revised and expanded edition of the bestselling resource for canning and preserving, with 50 new recipes plus all-new sidebars and tips. In Liana Krissoff’s breakout success, Canning for a New Generation, home cooks were introduced to a hip, modern guide to canning, chock-full of approachable, time-tested, and accurate recipes, as well as intriguing new flavor pairings. In this Updated and Expanded Edition, Krissoff includes 50 new recipes for food preservation in addition to her favorites, including: Brandied Cherries Peach Salsa Strawberry Jam Honeyed Bread and Butter Pickles Organized by season, Krissoff’s recipes illustrate fresh ways to preserve the harvest throughout the year, employing techniques like water-bath canning that are safe and easy to follow. The recipes are all created with small-batch yields in mind, which will appeal to beginner canners and expert homesteaders alike. Krissoff addresses special diet concerns with recipes for low-sugar or sugar-free preserves, as well as methods for canning jams and preserves without pectin. In addition to canning recipes, there are old-style fermenting recipes, new freezing techniques, and recipes on how to use your canned goods to make delicious meals once you’ve put them up. With 250 tried and tested recipes, Canning for a New Generation: Updated and Expanded Edition is a must-own, essential reference guide for casual canners, modern home preservers, and traditional food preservationists.

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3 pounds rinsed and hulled strawberries, diced (about 9 cups) 11⁄2 cups sugar 3 \u003cbr\u003e\ntablespoons fresh lemon juice Grated zest of 2 lemons (optional) Prepare for \u003cbr\u003e\nwaterbath \u003cb\u003ecanning\u003c/b\u003e: Sterilize the jars and keep them hot in the \u003cb\u003ecanning\u003c/b\u003e pot, put a ...

Essentials of Professional Cooking, 2nd Edition

Essentials of Professional Cooking, 2nd Edition
By:"Wayne Gisslen"
Published on 2015-03-12 by Wiley Global Education

9781119030720

Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.

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Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any ...