The Innards Organs Offal And Appendages Cookbook
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| Author | : Harold McGee |
| Publisher | : Simon and Schuster |
| Total Pages | : 898 |
| Release | : 2007-03-20 |
| Genre | : Cooking |
| ISBN | : 1416556370 |
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
| Author | : Sarah Ballantyne |
| Publisher | : Victory Belt Publishing |
| Total Pages | : 949 |
| Release | : 2014-08-26 |
| Genre | : Health & Fitness |
| ISBN | : 1628600705 |
An estimated 50 million Americans suffer from some form of autoimmune disease. If you're among them, you may know all too well how little modern medicine can do to alleviate your condition. But that's no reason to give up hope. In this companion cookbook to the groundbreaking book The Paleo Approach, Sarah D. Ballantyne, PhD, shows you just how easy and delicious regaining your health can be. The Paleo Approach Cookbook walks you through which foods you should eat to calm your immune system, reduce inflammation, and help your body heal itself. There's no need to worry that "going Paleo" will break the bank or require too much time in the kitchen preparing special foods. In The Paleo Approach Cookbook, Dr. Ballantyne provides expert tips on how to make the switch easily and economically. She explains how to stay within your food budget, how to make the best use of your time in the kitchen, and where to shop for what you need. Complete food lists, shopping guides, and meal plans take the guesswork out of eating to maximize healing. Don’t know how to cook? Dr. Ballantyne walks you through essential kitchen techniques, from chopping vegetables to using a pressure cooker safely. Armed with more than 200 delicious recipes, from breakfast staples to decadent desserts, you can reverse your disease and love every bite!
| Author | : Candida Martinelli |
| Publisher | : |
| Total Pages | : 210 |
| Release | : 2012-06-25 |
| Genre | : |
| ISBN | : 9781478123248 |
The Book of Cooking in Maghreb and Andalus in the era of Almohads, by an unknown author. The English text of the book is a translation by Charles Perry, working from the original Arabic, a printed copy of the Arabic and its translation into Spanish, and assisted by an English translation by various persons translating collaboratively the text from Spanish to English. I have altered the English translation by: - editing the translated text, - reorganizing the recipes logically into cookbook chapters, - adding extra text and explanatory text in brackets, - repeating some recipes in more than one section for ease of use - incorporating many of the translator(s) and editor(s) notes into the text, and - adding a complete Table of Contents and Appendices. I have made this document into a free-to-download PDF. The free Adobe PDF Reader allows for simple movement between recipes and chapters using a hyperlinked table of contents and bookmarks, and to search easily by any word, any ingredient. You can also easily print out the book or sections of the book. And you can purchase a print-on-demand paperback book at cost plus shipping via Amazon.com's CreateSpace online company. This book's original title was: Kitab al tabij fi-l-Maghrib wa-l-Andalus fi `asr al-Muwahhidin, li-mu'allif mayhul (or majhul). It means: The Book of Cooking in Maghreb and Andalus in the era of Almohads, by an unknown author. It is commonly known in English today as: The Anonymous Andalusian Cookbook. The book was complied by a scribe in the 1400s, whose name appeared on the first page of the text, but the first page has not survived the ages. His work contains recipes copied from a number of older works in the 1200s, some surviving and some not surviving independently to today. The major part of the English translation is by Charles Perry, a scholar, food historian, and writer of a food column for the L.A. Times. Additional notes are by various other writers, including myself.
| Author | : Anthony Bourdain |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 306 |
| Release | : 2008-12-10 |
| Genre | : Biography & Autobiography |
| ISBN | : 1596917210 |
New York Times Bestseller The good, the bad, and the ugly, served up Bourdain-style. Bestselling chef and Parts Unknown host Anthony Bourdain has never been one to pull punches. In The Nasty Bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. Bringing together the best of his previously uncollected nonfiction--and including new, never-before-published material--The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike.
| Author | : Matthew Fuller |
| Publisher | : MIT Press |
| Total Pages | : 245 |
| Release | : 2012-08-17 |
| Genre | : Social Science |
| ISBN | : 0262304406 |
A philosophical manual of media power for the network age. Evil Media develops a philosophy of media power that extends the concept of media beyond its tried and trusted use in the games of meaning, symbolism, and truth. It addresses the gray zones in which media exist as corporate work systems, algorithms and data structures, twenty-first century self-improvement manuals, and pharmaceutical techniques. Evil Media invites the reader to explore and understand the abstract infrastructure of the present day. From search engines to flirting strategies, from the value of institutional stupidity to the malicious minutiae of databases, this book shows how the devil is in the details. The title takes the imperative “Don't be evil” and asks, what would be done any differently in contemporary computational and networked media were that maxim reversed. Media here are about much more and much less than symbols, stories, information, or communication: media do things. They incite and provoke, twist and bend, leak and manage. In a series of provocative stratagems designed to be used, Evil Media sets its reader an ethical challenge: either remain a transparent intermediary in the networks and chains of communicative power or become oneself an active, transformative medium.
| Author | : Melanie Byrd |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 1137 |
| Release | : 2020-12-02 |
| Genre | : Cooking |
| ISBN | : |
From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.
| Author | : D. Raffaelli |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 367 |
| Release | : 2012-12-06 |
| Genre | : Science |
| ISBN | : 940091489X |
The seashore has long been the subject of fascination and study - the Ancient Greek scholar Aristotle made observations and wrote about Mediterranean sea urchins. The considerable knowledge of what to eat and where it could be found has been passed down since prehistoric times by oral tradition in many societies - in Britain it is still unwise to eat shellfish in months without an 'r' in them. Over the last three hundred years or so we have seen the formalization of science and this of course has touched intertidal ecology. Linnaeus classified specimens collected from the seashore and many common species (Patella vulgata L. , Mytilus edulis L. , Littorina littorea (L. )) bear his imprint because he formally described, named and catalogued them. Early natural historians described zonation patterns in the first part of the 19th century (Audouin and Milne-Edwards, 1832), and the Victorians became avid admirers and collectors of shore animals and plants with the advent of the new fashion of seaside holidays (Gosse, 1856; Kingsley, 1856). As science became professionalized towards the end of the century, marine biologists took advantage of low tides to gain easy access to marine life for taxonomic work and classical studies of functional morphology. The first serious studies of the ecology of the shore were made at this time (e. g.
| Author | : Hugh Fearnley-Whittingstall |
| Publisher | : HarperCollins Publishers |
| Total Pages | : 0 |
| Release | : 2011 |
| Genre | : Cooking (Natural foods) |
| ISBN | : 9780007375271 |
More than just a collection of Hugh's recipes, this book is a witty, practical guide to the River Cottage lifestyle from Channel 4's iconoclastic back-to-basics chef. Includes tips on how best to buy organic produce and, for the more adventurous, advice on rearing your own meat, growing your own vegetables, and tapping into the free wild harvest. 'How much of this book you incorporate into your life is up to you. But if all you do is grow a few herbs in a window box, make nettle soup once a year, and try a free-range goose for Christmas instead of a frozen turkey, you will already, I hope, be enjoying your life more.' Hugh Fearnley-Whittingstall With over one hundred recipes and Simon Wheeler's acclaimed photography, The River Cottage Cookbook has been a hugely influential and original book, appealing to all downshifters and those who prefer their food to be full-blooded and wholesome. The River Cottage Cookbook has won the Andre Simon Food Book of the Year Award, the Guild of Food Writers' Michael Smith Award and the Glenfiddich Trophy and Food Book of the Year. This new edition's preface looks back at River Cottage from the perspective of 2011. The book also includes new recipes, new pictures and an updated directory that reflects the changes over the past ten years.
| Author | : Vanessa Shaw |
| Publisher | : John Wiley & Sons |
| Total Pages | : 709 |
| Release | : 2020-06-24 |
| Genre | : Medical |
| ISBN | : 1119467284 |
Clinical Paediatric Dietetics, Fifth Edition continues to provide a very practical approach to dietary management of children with an extensive range of disorders. Thoroughly revised to reflect the most recent scientific and medical literature, this new edition proves to be an indispensable guide for both acute and community-based healthcare professionals. New and expanded content covering a range of disorders, treatments and guidelines has been introduced to the fifth edition, from diabetes technology and the ketogenic diet, to renal tubular disorders, refeeding syndrome, and blended diets in enteral nutrition. This authoritative volume: Supports contemporary evidence-based clinical practice Covers inherited metabolic disorders and diseases of all major organ systems Provides contributions from practising paediatric dietitians, academic research dietitians and a paediatric psychiatrist Includes worked examples, real-world case studies and easy-to-use tables Produced in collaboration with the British Dietetic Association (BDA) and the BDA Paediatric Specialist Group, Clinical Paediatric Dietetics is an invaluable resource for all healthcare practitioners caring for children.
| Author | : William Kitchiner |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 1831 |
| Genre | : Cooking, English |
| ISBN | : |
