Crushed Olives, Releases Fresh Oil PDF Download
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Author: Garvin Prichett
Publisher: Xulon Press
ISBN: 1600341306
Category : Religion
Languages : en
Pages : 70
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Book Description
Author: Garvin Prichett
Publisher: Xulon Press
ISBN: 1600341306
Category : Religion
Languages : en
Pages : 70
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Book Description
Author: Sylvia Yada
Publisher: UCANR Publications
ISBN: 1601075022
Category : Canning and preserving
Languages : en
Pages : 26
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Book Description
The health benefits of olive oil are also bringing olives into the spotlight. From water-cured Kalamata style to Greek style olives in brine, you'll learn how to make your own delicious olives at home using water, salt, oil, or lye curing methods. This handy publication also covers tips on selecting and storing fresh olives as well as the safe handling of lye. Note that this updated publication replaces ABC's of Home-Cured, Green-Ripe Olives and Home Pickling of Olives.
Author: Sandra Woodruff
Publisher: Penguin
ISBN: 9780895298805
Category : Cooking
Languages : en
Pages : 390
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Book Description
In her nine previous cookbook bestsellers, Sandra Woodruff proved that fat-free cooking is as easy and delicious as it is nutritious. Now, in a book that's destined to become the kitchen bible for health- conscious cooks everywhere, she's collected all of her best fat-free and low-fat recipes in a single volume. Each of these recipes is a winner - a table-tested favorite that will please even the pickiest eaters. From Creamy Mushroom Soup to Chocolate Cherry Tunnel Cake, this is the only cookbook people need for a lifetime of healthy eating.
Author: Larry Olmsted
Publisher: Algonquin Books
ISBN: 1616207418
Category : Business & Economics
Languages : en
Pages : 353
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Book Description
“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series “The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.
Author: Donna Boynton
Publisher: Trafford Publishing
ISBN: 1412068495
Category : Cooking
Languages : en
Pages : 90
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Book Description
The Materials presented in this text are for the betterment of the human body. As the body exists now it is replete with blockages to its energy flow, to trace mineral depletion and to grave dangers because of these issues. For in the heavens, a reconfiguration of the entire planetary system is occurring. As this happens the electro –magnetic field of the earth is changing. You must understand this change and the devastating effects it will have on the human body. For in these fields of rising frequencies more energy is available and indeed will insist on its transmission through the body. By design your bodies can flow this heightened energy. However due to pollutants, poor food choices and extreme living conditions your bodies’ abilities to do so are blocked. We counsel you now in this text and those to follow, the methods, the techniques, the very foods you will all need to survive and in fact thrive! For the promise to you all is the joy, the ecstasy that will be yours as your frequencies increase.
Author: Apostle Sharon E. Harris
Publisher: LifeRich Publishing
ISBN: 148975055X
Category : Religion
Languages : en
Pages : 362
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Book Description
The Church of the Living God is the only organization in this world that will transcend to the next world and throughout all eternity. Everything else in this world will vanish away, but God’s Church will last for all eternity - now and forever. God has structured the Church and everyone must know what that stricture is. The information in this book has been divinely inspired by the Holy Spirit, because Scripture is used to answer Scripture. It is based on what God says, with Scriptures that make it plain. The information in this timeless book will change a Church, a ministry, and also change a Believer’s personal walk with the Lord. It is group worthy, as well as individual worthy of study because God has His Blueprint for His Church, and it is all hidden in Scriptures, and being able to interpret the language of the Author, which is the Holy Spirit, will lead us in the wealth of Spiritual prosperity. The Holy Spirit is the Designer of God’s Blueprint for His Church and He wants us all to understand His way because no prophecy of the Scriptures is of private interpretation. He wants us to know how we are individually, and collectively designed, and knowing this will transform us into His glorious Church. This book will help you recognize your place in the Body of Christ, His Church, as He works on us individually and collectively, “Till we all come in the unity of the faith, and of the knowledge of the Son of God, unto a perfect man, unto the measure of the stature of the fulness of Christ,” (Ephesians 4:13). This book is profitable for individual, Church, and group studies. It will help you see the spiritual construction from beginning to end, from start to finish, and we will stand in awe of this great Architect, the designer of our souls, God our Father, and the Lord Jesus Christ.
Author: Sharon Croxford
Publisher: Routledge
ISBN: 1000248291
Category : Medical
Languages : en
Pages : 480
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Book Description
Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields. The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals. 'An innovative and informative text that will address the need for a food science text suitable for nutrition and dietetics students in Australia.' - Katherine Hanna, Faculty of Health, Queensland University of Technology. 'A unique and timely text that will be welcomed by students, instructors, and scientists in multiple disciplines. I am thrilled to see such a modern take on the subject, blending the fundamentals of food science and chemistry with the insights and experience of practitioners from the culinary arts.' - Patrick Spicer, lecturer and researcher in food science
Author: Walter E. Farr
Publisher: Elsevier
ISBN: 0983057206
Category : Technology & Engineering
Languages : en
Pages : 303
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Book Description
Alternative green food processing technologies have gained much technical and industrial attention in recent years as a potential means of reducing costs and promoting consumer awareness of corporate environmental responsibility. However, utilizing green principles is now becoming an effective business approach to enhance vegetable oil processing profitability. Two years have passed since the first edition of Green Vegetable Oil Processing was published. The Revised First Edition includes much of the content of the first edition, but incorporates updated data, details, images, figures, and captions. This book addresses alternative green technologies at various stages of oilseed and vegetable oil processing. This includes oil extraction technologies such as expeller, aqueous and supercritical methods, and green modifications of conventional unit operations such as degumming, refining, bleaching, hydrogenation, winterizing/dewaxing, fractionation, and deodorization. While most chapters describe soy oil processing, the techniques described equally applicable to oils and fats in general. Documents the current state of green oil processing technologies available today Addresses alternative green technologies at various stages of oilseed processing Includes technologies already in commercial use and some that are still in developmental stages
Author: Nicola Duffield
Publisher: Penguin Random House South Africa
ISBN: 1432303570
Category : Cooking
Languages : en
Pages : 128
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Book Description
The words healthy and wholesome, delicious and tasty are not always compatible, but that’s exactly what The Ultimate Diet SolutionTM Cookbook achieves, helping you to prepare fuss-free, nourishing meals that don’t compromise on taste and enjoyment. The Ultimate Diet SolutionTM Cookbook * includes 100 delectable, quick-and-easy recipes that promote weight loss and wholesome living; * addresses insulin resistance and lifestyle-associated diseases such as coronary heart disease, high blood pressure and Type II diabetes; * features a GI guide and nutritional analysis for each recipe; * contains ingredient lists for single servings as well as family proportions.
Author: Dr. Penny Stanway
Publisher: Watkins Media Limited
ISBN: 1780286074
Category : House & Home
Languages : en
Pages : 144
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Book Description
The Miracle of Garlic is a compact yet comprehensive and authoritative guide to garlic, with helpful information on every possible way to use this wonderful product of nature - not only in cooking but also for health and well-being. The book opens with the history of garlic, its importance in the Mediterranean diet and its popularity around the world. The author discusses whether garlic is a miracle medicine, a valuable natural remedy, or just a useful part of a healthy diet. The first part outlines the varieties of garlic and how to grow it. A digest of the contents of garlic and how they affect health is followed by guidance on how to choose, use and store garlic. The second part offers well-tested recipes for well-loved garlic-containing dishes from around the world. The final part offers help on how to use garlic safely to aid health. The A-Z of ailments that can respond to garlic includes the possible causes of each ailment, how garlic can help, and how best to use garlic.
