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Author: Emma Pass
Publisher: Ember
ISBN: 0385372426
Category : England
Languages : en
Pages : 402
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Book Description
Originally published in the U.K. in 2013 by Corgi Books.
Author: Emma Pass
Publisher: Ember
ISBN: 0385372426
Category : England
Languages : en
Pages : 402
Get Book Here
Book Description
Originally published in the U.K. in 2013 by Corgi Books.
Author: Samin Nosrat
Publisher: Simon and Schuster
ISBN: 1476753830
Category : Cooking
Languages : en
Pages : 480
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Book Description
Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
Author: Jamie Koufman
Publisher: Simon and Schuster
ISBN: 1940561027
Category : Cooking
Languages : en
Pages : 400
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Book Description
Dropping Acid: The Reflux Diet Cookbook & Cure is the first book to explain how acid reflux, particularly silent reflux, is related to dietary and lifestyle factors. It also explains how and why the reflux epidemic is related to the use of acid as a food preservative. Dr. Koufman defines the symptoms this shockingly common disease and explains why a change in diet can alleviate some of the most common symptoms. Dropping Acid offers a dietary cure for acid reflux, as well as lists of the best and worst foods for a reflux sufferer. The book’s recipes use tasty fats as flavorings, not as main ingredients; included are the recipes for tasty dishes that prove living with reflux doesn't mean living without delicious food.
Author: David Perlmutter
Publisher: Hachette UK
ISBN: 1529388449
Category : Health & Fitness
Languages : en
Pages : 336
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Book Description
*** NEW YORK TIMES BESTSELLER *** What do obesity, insulin resistance, diabetes, fatty liver disease, hypertension, cardiovascular disease, stroke, neurological disorders and premature death have in common? All can be stoked by high uric acid levels. Our most respected scientific literature is bursting with evidence that elevated uric acid levels lie at the root of many pervasive health conditions, but mainstream medicine for the most part remains unaware of this connection. This is especially alarming because many people don't know they are suffering from sky-high levels, putting them at risk for developing or exacerbating potentially life-threatening illnesses. Offering an engaging blend of science and practical advice, Drop Acid exposes the deadly truth about uric acid and teaches invaluable strategies to manage its levels, including: - Simple dietary edits focused on reducing fructose and foods high in 'purines' that can raise uric acid. - Natural hacks that lower levels such as consuming tart cherries, vitamin C, quercetin, and coffee. - Identifying common pharmaceuticals that threaten to increase uric acid. - Lifestyle interventions, like restorative sleep and exercise. - How to easily test your uric acid levels at home - a test routinely performed in your doctor's office during regular check-ups but typically ignored. Featuring the ground-breaking 'LUV' (Lower Uric Values) diet, 35 delicious recipes, self-assessment quizzes and a 21 day program for dropping levels, Drop Acid empowers readers with the information they need to address this hidden danger and live longer, leaner and healthier lives.
Author:
Publisher: ScholarlyEditions
ISBN: 1490104941
Category : Science
Languages : en
Pages : 572
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Book Description
Sulfur Acids—Advances in Research and Application: 2013 Edition is a ScholarlyEditions™ book that delivers timely, authoritative, and comprehensive information about Sulfinic Acids. The editors have built Sulfur Acids—Advances in Research and Application: 2013 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Sulfinic Acids in this book to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Sulfur Acids—Advances in Research and Application: 2013 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.
Author: Mendel Friedman
Publisher: CRC Press
ISBN: 0429946155
Category : Medical
Languages : en
Pages : 312
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Book Description
Containing 45 papers written by outstanding international authors from 14 countries, this three-volume compendium brings together the elements needed to understand the factors which influence the utilization of amino acids. The wide-ranging topics include descriptions of metabolic pathways and mechanisms of the biological utilization of amino acids, as well as factors that influence amino acid bioavailability in enteral and parenteral nutrition. The use of amino acids to improve the quality and safety of the diet is presented. Also discussed are amino acid precursors of biogenic amines and the role of amino acids in atherosclerosis, cancer, and immunity. Scientists from many disciplines will benefit from this broad overview.
Author: Chris Oxlade
Publisher: Heinemann-Raintree Library
ISBN: 9781432900502
Category : Juvenile Nonfiction
Languages : en
Pages : 56
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Book Description
What is the difference between a base and an alkali? How do acids react with metals? What does the pH scale measure? This title explores what gives acids and bases their properties, how they react with each other, and how we use them in our everyday lives. You will also find several experiments that can be done at home.
Author: Frank D. Gunstone
Publisher: CRC Press
ISBN: 1420009672
Category : Science
Languages : en
Pages : 808
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Book Description
Extensively revised, reorganized, and expanded, the third edition of the industry standard, The Lipid Handbook reflects many of the changes in lipid science and technology that have occurred in the last decade. It places a stronger emphasis on the nutritional, medical, and agricultural aspects of lipids to reflect the increased interest and research in these areas in the past 10 years and beyond. This edition features updated chapters and expanded coverage, including additional compounds to its dictionary. Written by experts from a diverse range of fields, many of whom have contributed new research in the areas under review, this handbook remains an essential reference.
Author: Stanley Falkow
Publisher: Springer Science & Business Media
ISBN: 0387254765
Category : Science
Languages : en
Pages : 1003
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Book Description
The revised Third Edition of The Prokaryotes, acclaimed as a classic reference in the field, offers new and updated articles by experts from around the world on taxa of relevance to medicine, ecology and industry. Entries combine phylogenetic and systematic data with insights into genetics, physiology and application. Existing entries have been revised to incorporate rapid progress and technological innovation. The new edition improves on the lucid presentation, logical layout and abundance of illustrations that readers rely on, adding color illustration throughout. Expanded to seven volumes in its print form, the new edition adds a new, searchable online version.
Author:
Publisher:
ISBN:
Category : Tariff
Languages : en
Pages : 216
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Book Description
