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Author: Michael Simkins
Publisher: Random House
ISBN: 0091901510
Category : Biography & Autobiography
Languages : en
Pages : 324
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Book Description
A fat boy with a passion for sweets and a loathing for games, the young Michael Simkins finds in cricket a sport where size doesn't necessarily matter and a full-blown obsession is born. Now in middle-age, he still harbours the somewhat deluded belief that the England middle-order might usefully benefit from his hard-earned skills. From impromptu Test series played with his dad in the family sweetshop through to his years running a team of dysfunctional inadequates, Fatty Batter is the bestselling and hilarious story of one man's life lived through cricket.
Author: Michael Simkins
Publisher: Random House
ISBN: 0091901510
Category : Biography & Autobiography
Languages : en
Pages : 324
Get Book Here
Book Description
A fat boy with a passion for sweets and a loathing for games, the young Michael Simkins finds in cricket a sport where size doesn't necessarily matter and a full-blown obsession is born. Now in middle-age, he still harbours the somewhat deluded belief that the England middle-order might usefully benefit from his hard-earned skills. From impromptu Test series played with his dad in the family sweetshop through to his years running a team of dysfunctional inadequates, Fatty Batter is the bestselling and hilarious story of one man's life lived through cricket.
Author: Andrew Schloss
Publisher: Quarto Publishing Group USA
ISBN: 1627888454
Category : Juvenile Nonfiction
Languages : en
Pages : 163
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Book Description
Teaching your kids science just got better--and tastier!With the awe-inspiring and accessible recipes and projects in Amazing (Mostly) Edible Science, uniting science and cooking has never been easier.Introduce your children to the wonders of science by creating projects and experiments in your very own kitchen. Entertaining to make and spectacular to behold, not only will your child learn important scientific principles about the chemistry of cooking, but they can even enjoy the delicious final product. Almost everything made in this book is edible. Learn and appreciate projects like classic exploding volcano cakes, glow-in-the-dark Jell-O, singing cakes, and bouncy eggs. Food expert Andrew Schloss provides you and your kids with practical and humorous projects that include step by step instructions, illustrated with fun full-color photos sure to appeal to kids of all ages.* All recipes/projects in this book are non-toxic and safe for consumption; some just to taste (slime, ectoplasm) and many you will love, such as molten chocolate cupcakes, disappearing peppermint pillows, and amber maple syrup crystals! Each project contains a "How did that happen?" section which explains the science behind the fun. Amazing (Mostly) Edible Science is an AAAS/Subaru SB&F Prize for Excellence in Science Books Finalist. The AAAS/Subaru SB&F Prize for Excellence in Science Books celebrates outstanding science writing and illustration for children and young adults.
Author:
Publisher: Random House
ISBN: 1446446697
Category : Health & Fitness
Languages : en
Pages : 376
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Book Description
Do you want to improve your family's health and fitness for good? Hit TV show Fat Families has shrunk the waistlines of some of the nation's fattest families with its simple strategies and no-nonsense attitude. Now you can transform your family's health with this fat-busting plan. Combining the wisdom from the show's top diet and fitness experts with the real-life stories of the fat families turne thin, From Fat to Fit sets out a clear, easy and safe plan for the whole family to lose weight permanently. Includes: - Simple recipes and meal plans to revolutionise meal times - Easy lifestyle changes to get the whole family moving - Top tips and tricks from the show's families to stay on track - How to treat yourself at parties, on holiday and eating out - and still lose weight! Diet together and help each other turn from fat to fit!
Author: NIIR Board of Consultants & Engineers
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
ISBN: 8178330318
Category : Cooking
Languages : en
Pages : 518
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Book Description
Meat was originally processed to preserve it, but since the various procedures cause so many changes in texture and flavour it is also a means of adding variety to the diet. Processing also provides scope to mix the less desirable parts of the carcass with lean meat and in addition is a means of extending meat supplies by including other foodstuffs such as cereal in the product. Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. Today, meat is processed with salt, colour fixing ingredients, and seasonings in order to impart desired palatability traits to intact and comminuted meat products. Products intermediate to these categories are sectioned, or chunked and formed meats. There are various methods for the preservation of meat; curing, dry curing, smoking, canning, freezing dehydration, fat extraction (wet or steam rendering), etc. Meat curing agents include sodium chloride, nitrite, ascorbate or erythorbate and possibly sodium phosphate, sucrose, dextrose, or corn syrup and seasonings. The salt content of processed meats varies 1 to 12%, according to the type of product. Many intact and comminuted, cured meat products are smoked to impart a desirable smoked flavour and colour. The smoking process many also include a drying or cooking cycle, depending on the product. Canned meats may be processed to be commercially sterile or semi preserved. The objective of commercial sterilization is to destroy all harmful bacteria or bacteria that may cause spoilage of the product under normal unrefrigerated storage. However, the process does not kill the spores of all heat resistant bacteria. Frozen meat can be kept at low temperatures for many months. Freezing and subsequent thawing produce changes in the structure of meat that affect its physical properties. If meat is frozen very rapidly at low temperatures, the ice crystals are small and form within the fibers. The drip loss upon thawing is generally greater in slow frozen than in quick frozen meat. Freeze drying meat extends shelf life and reduces weight. The meat is readily defrosted by immersing in water before cooking. Under optimum processing and storage conditions, reconstituted meats have acceptable flavour, colour, texture and nutrient retention. The meat packing industry handles the slaughtering, processing, packaging, and distribution of animals such as cattle, pigs, sheep and other livestock. The basic purpose of packaging is to protect meat and meat products from undesirable impacts on quality including microbiological and physio chemical alterations. Packaging protects foodstuffs during processing, storage and distribution from contamination by dirt (by contact with surfaces and hands), microorganisms (bacteria, moulds, and yeasts), parasites (mainly insects), toxic substances (chemicals), influences affecting colour, smell and taste (off odour, light, oxygen), loss or uptake of moisture. As such, due to the recent up gradation of preservation techniques, the preservation industry is also growing almost at the same rate as the food industry which is about 10 to 12% per year. Some of the fundamentals of the book are meat product, simultaneous flavouring and tenderizing, synthetic flavouring, preservation: moisture retention and surface protection, antimicrobial treatment, antioxidant application to freeze dried meats, packaging and handling for storage and transportation, continuous steam cooking of ground meat, activators of natural proteolytic enzymes, isotonic enzyme solution with specific activity, inactivation of enzymes with high pressure, etc. The origin of meat processing is lost in antiquity but probably began when primitive humans first learned that salt is an effective preservative and that cooking prolongs the keeping quality of fresh meat. This book includes the processing of fresh meats, the different curing agents, method of curing, smoking and manufacturing of various meat products such as sausages, canned meat, cured and smoked meats etc. The book is very useful for entrepreneurs, technocrats and those who want to venture in to this field. TAGS All about the Meat Processing Industry, Beef Meat Processing Technology, Beef Products, Best small and cottage scale industries, Book of Meat and Meat Processing, Book on Meat Processing and Preservation, Business guidance for Meat processing, Business Plan for a Startup Business, Business Plan for Small Meat Plant, Business start-up, Complete book on meat processing, Cured meat cuts, How to Cure Meat, How to Start a Meat processing industry?, How to Start a Meat Production Business, How to start a successful Meat processing business, How to Start Meat Processing Industry in India, How to Start Meat Processing Industry, Livestock Processing, Meat and Poultry, Meat Based Profitable Projects, Meat Based Small Scale Industries Projects, Meat cutting and packaging, Meat industry facts, Meat packing industry, Meat packing plants, Meat processing Business, Meat Processing Industry in India, Meat processing industry, Meat Processing Meat Industry Poultry, Meat processing process, Meat Processing Projects, Meat processing technology, Method of processing meat, Methods of processing and preservation of meat, Methods of processing meat and poultry, Methods Used to Make Processed Meat, Modern small and cottage scale industries, Most Profitable Meat Processing Business Ideas, Packaging of fresh and processed meat, Poultry and meat packaging, Processed Meat and Meat Preservatives, Processing Meat and Livestock, Processing of meat and meat products, Profit from Production Beef Processing, Profitable small and cottage scale industries, Profitable Small Scale Meat processing industry, Project for startups, Sausage making, Sausage Making: Formulation and Processing, Sausage Manufacturing, Sausage processing plant, Sausage production, Science of Poultry and Meat Processing, Setting up and opening your meat processing business, Small Scale Meat Processing, Small Scale Meat Processing Projects, Small scale Meat production line, Small scale sausage production, Small Start-up Business Project, Start up India, Stand up India, Starting a Meat Processing Business, Start-up Business Plan for Meat processing, Startup ideas, Startup Project, Startup Project for Meat processing, Startup project plan, Ways to Preserve Meat
Author: Hazel Edwards
Publisher: Gareth Stevens Publishing LLLP
ISBN: 143394927X
Category : Juvenile Nonfiction
Languages : en
Pages : 34
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Book Description
Helps students understand the importance of making healthy lifestyle choices about diet and exercise and explores people's relationship with food, the role of genetics in body shape, different eating disorders, and ways to combat obesity.
Author: Michael Simkins
Publisher: Random House
ISBN: 1409005704
Category : Travel
Languages : en
Pages : 322
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Book Description
Michael Simkins is the ultimate Sunday cricketer - passionate, obsessive, technically inept, and hopelessly deluded. When an injury rules him out of an entire season, not only might it spell the end of his long career, he is faced more immediately with a summer aimlessly wandering garden centres and listening to The Archers. He decides instead to set off on an odyssey across the counties of England in search of that golden time in his youth when his passion for the game was first kindled. It's a journey that begins in May in light drizzle at the birthplace of cricket, takes in the burial site of his favourite ground (now a Marks & Spencer) and even stops along the way to flirt with the love child of WG Grace and Kerry Katona that is Twenty20. It ends with the ultimate cricketing zenith - returning to the field of play to bowl an over to Freddie Flintoff in fading light in front of a capacity crowd. So can cricket still bring comfort and meaning to his life or is Old Father Time about to call for Michael's bails?
Author: Sir John Russell Reynolds
Publisher:
ISBN:
Category :
Languages : en
Pages : 1032
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Book Description
Author: Lisa Bany-Winters
Publisher: Chicago Review Press
ISBN: 1613742851
Category : Juvenile Nonfiction
Languages : en
Pages : 208
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Book Description
Gotta dance! Gotta sing! Gotta do most anything because it's show time! In Show Time! kids will learn to become &“triple threat&” performers, developing their skills as singers, dancers, and actors through more than 80 activities that include imitating a musician or musical instrument, acting out a song, creating a mirror dance, making puppets and playbills, and more. Along the way, they'll learn about the history of musicals, discover musicals about history, and find out how to get it all together before the curtain goes up. Show Time! is perfect for teachers needing to prepare performers for a show; for parents looking for fun ways to fill spare minutes with their kids at home, in the car, or in a doctor's waiting room; and for kids wanting ways to enjoy themselves on their own or in a small group. Several play scripts, a list of suggested musicals for kids, and a play glossary are included.
Author: Casimir C. Akoh
Publisher: CRC Press
ISBN: 9780824790622
Category : Technology & Engineering
Languages : en
Pages : 296
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Book Description
"Providing up-to-date information on potential fat substitutes, including protein-based, carbohydrate-based, and lipid-based substitutes, this unique reference/text focuses on the benefits of carbohydrate polyesters and the various methods available for their production, isolation, analysis, and purification highlighting regulatory aspects, potential applications, and the applicable patent literature."
Author: D. P. Moran
Publisher: Springer Science & Business Media
ISBN: 1461521211
Category : Technology & Engineering
Languages : en
Pages : 424
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Book Description
The properties of fats and the characteristics of some food products based on fats have been documented in several books. Individual fats such as milkfat, however, have received less attention despite many successful initiatives to increase their utilization in food products. Moreover, the availability of data on the function of fats in the context of major manufactured food products has often been constrained by the general reluctance of manufacturers to disclose details of working practices. In some areas, such as yellow fat spreads, the market has changed dramatically over the last decade or so by the introduction of a broad class of new products resulting from a trend among consumers in the developed world towards reduced fat consumption. A review of this general area therefore now seems very timely. In the preparation of this book, we have been fortunate to have had the support of internationally recognised specialists with much relevant experience and achievement in their subject areas. We believe that their contributions not only subscribe to the main aim of this book, by providing useful insight into the functional properties of the major fats in foods, but also offer information concerning recent and novel methods of processing these fats. Opportunities for possible future developments are indicated throughout.
