Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 3054

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Author: Robley Dunglison
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 998

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Author: Bart van Olphen
Publisher: The Experiment
ISBN: 1615196749
Category : Cooking
Languages : en
Pages : 145

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Book Description
“Bart van Olphen elevates canned tuna to the heights of deliciousness.”—The New York Times Scrumptious recipes for tuna, mackerel, herring, and more—so tasty, you won't believe it's from a can! Quick: What ingredient is delicious, sustainable, easy to store, and adds protein and healthy fats to any dish? Why, it’s tinned fish, of course! Whether you’re a seafood lover or a home cook craving something new, The Tinned Fish Cookbook is for you. Sustainable fishing advocate Bart van Olphen shines a light on the superstar potential of canned tuna, salmon, anchovies, and more, with recipes that are ready in a jiff. Here are hearty mains from Tuna Lasagna to Mackerel and Potato Frittata, fresh salads like the classic Niçoise Salad and crisp Crab and Fennel Watercress Salad, and creative takes on normally less-fishy fare, such as Anchovy Dumplings, Salmon Pizza, and Quinoa Tabbouleh with Sardines. The possibilities are endless—and the photos by David Loftus are irresistible. What’s more, Bart dives into the wonders of modern fishing and canning, helping you recognize eco-friendly fish, so you can enjoy your ocean-to-plate meal with confidence. There’s more to tinned fish than ever before!

Author: W. T. Marchant
Publisher:
ISBN:
Category : Ale
Languages : en
Pages : 648

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Author: Francis Steingass
Publisher:
ISBN: 9780948690112
Category : Arabic language
Languages : en
Pages : 0

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Book Description

Author: Katrijn Gielens
Publisher: Edward Elgar Publishing
ISBN: 1786430282
Category : Business & Economics
Languages : en
Pages : 481

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Book Description
The advent of e-commerce and the rise of hard discounters have put severe pressure on traditional retail chains. Boundaries are blurring: traditional brick & mortar players are expanding their online operations and/or setting up their own discount banners, while the power houses of online retail are going physical, and hard discounters get caught up in the Wheel of Retailing. Even successful companies cannot sit back and rest, but need to prepare for the next wave of change. In the face of this complexity, it is all the more important to take stock of current knowledge, based on insights and experience from leading scholars in the field. What do we know from extant studies, and what are the ensuing best practices? What evolutions are ahead, and will current recipes still work in the future? This Handbook sheds light on these issues.

Author: Kurt Carlson
Publisher: Hyperion
ISBN: 9780786882052
Category : Computers
Languages : en
Pages : 320

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Book Description
Including education, entertainment, productivity, creativity and reference software, a definitive consumer guide rates thousands of products, drawing on the opinions of real-user families who test the software in their own homes. Original. (All Users).

Author: Mark Diacono
Publisher: Quadrille Publishing
ISBN: 9781844008469
Category : Cooking
Languages : en
Pages : 0

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Book Description
This book reveals that it is no harder to grow the unusual and utterly delicious than it is the entirely ordinary. Instead of potatoes and carrots you'll find gourmet delights such as kai lan, Chilean guava and Szechuan pepper, along with practical growing advice and mouthwatering recipes.

Author: Laura Solieri
Publisher: Springer Science & Business Media
ISBN: 8847008662
Category : Science
Languages : en
Pages : 305

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Book Description
Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably China’s ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents.

Author: Annette Heisch
Publisher: Silverback Books
ISBN: 9781930603219
Category : Cooking
Languages : en
Pages : 68

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Book Description
A wonderful source of information about the origin, quality, shopping, storage, and use of these two staple ingredients. Along with many delicious recipes, you will also find helpful hints on how to create your own gourmet vinegars and oils."