Guide for Nut Cookery PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Guide for Nut Cookery PDF full book. Access full book title Guide for Nut Cookery by Almeda Lambert. Download full books in PDF and EPUB format.
Author: Almeda Lambert
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 466
Get Book Here
Book Description
Author: Almeda Lambert
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 466
Get Book Here
Book Description
Author: Almeda Lambert
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 451
Get Book Here
Book Description
Author: Almeda Lambert
Publisher: Sagwan Press
ISBN: 9781340157623
Category :
Languages : en
Pages : 462
Get Book Here
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Almeda Lambert
Publisher: Theclassics.Us
ISBN: 9781230368078
Category :
Languages : en
Pages : 90
Get Book Here
Book Description
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1899 edition. Excerpt: ... the weak stomach, are rejected. Fruit juice can be used in many ways: as a beverage; as a substitute for cream, when used with grains; or in the form of jelly (without sugar). The juice, or sweet wine, can be obtained from all juicy fruits. GRAPE WINE. Select good, ripe fruit, exercising care not to take any which is overripe. Unripe fruit is more acid, and does not have the delicate flavors found in the ripe fruit; and overripe fruit contains germs of fermentation which, if they are not all destroyed during the process of wine making, will cause the wine to ferment. Wash the grapes well, and separate from the stems. Mash them a little with a wooden potato masher, that there may be sufficient juice in which to cook them. Place in a granite stew-pan, and cook until the seeds are freed from the pulp. Pour into a jelly-bag made of two thicknesses of cheese-cloth. A good way to make the bag is to double the cloth and cut it square, like Fig. I. Place the edge ab upon the edge be, and it will then look like Fig. 2. Then sew these edges, ab and be, on the machine with a short stitch, so that none of the fruit will ooze through. The line de is the opening of the bag. Scald the bag with boiling water; when cool, wring out, and place in an earthen or granite dish, and pour the fruit into the bag. Tie the mouth of the bag with a stout twine, and place over the pan a jelly stand, lifting the bag and fastening it to the top; or, if there is no stand handy, fasten the bag to a straight stick, letting the stick rest upon the backs of two chairs, and allowing the point of the bag to hang over the earthen or granite dish. Do not squeeze the bag, as that will press out some of the a t i t ' J c Fig. 1. Fig. 2. pulp. Allow it to drain overnight, or for...
Author: Almeda Lambert
Publisher: Nabu Press
ISBN: 9781289633295
Category :
Languages : en
Pages : 462
Get Book Here
Book Description
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Author: Connie Diekman
Publisher: Union Square & Co.
ISBN: 1454923350
Category : Health & Fitness
Languages : en
Pages : 299
Get Book Here
Book Description
A comprehensive guide to one of the most powerful super foods nature ever created: nuts. Nuts are nutritionally dense and packed with omega-7 fatty acids, cancer-fighting fiber, and satiating protein—and they're delicious, too! Superfood Nuts is an authoritative guide to walnuts, almonds, pecans, cashews, macadamias, pistachios, and more. Featuring over 75 mouthwatering recipes, fascinating facts, and practical tips for including nuts in your diet, all presented in an easy-to-read style by a nutritionist and a vegan chef, this new entry in the popular Superfoods for Life series is a fantastic resource for anyone who’s a nut for nuts. Created in consultation with Dr. Daniel Rosenberg, who conducted a groundbreaking study on the effectiveness of walnuts in fighting colon cancer.
Author: Susan Herrmann Loomis
Publisher: Harper Collins
ISBN: 0061991295
Category : Cooking
Languages : en
Pages : 275
Get Book Here
Book Description
Renowned cookbook author Susan Herrmann Loomis has traveled extensively to collect recipes that incorporate every kind of nut—from almonds to Brazil nuts, and everything in between. In these delectable recipes, you'll see nuts as much more than a tempting snack. Loomis shows how they complement, and can be the centerpiece of, every single meal of the day. Included in this imaginative collection are more than 100 easy-to-make recipes for small plates, salads, main courses, side dishes, and desserts. Start with breakfast and serve Waffles with Walnut Whipped Cream or Apricot and Pine Nut Compote. Share an evening with friends by serving Anise- and Fennel-Spiced Walnuts or Brazil Pesto with Pasta; next, move on to a main course of Gingered Fish on Spiced Macadamia Butter; and finish with refreshing Lemon Poppy Seed Ice Cream or Coconut Sticky Rice with Peanuts. Loomis provides an invaluable collection of The Basics—including recipes for Almond Milk, Lemony Hazelnut Butter, Poppy Seed Dressing, and Macadamia and Coconut Sprinkle—for stocking every pantry and adding a new dimension to daily meals. Along with the wonderfully diverse recipes in this book, you'll find nutritional information, menu ideas, and different kinds of food—simple, exciting, flavorful, unusual, easy, and good for you, too. Nuts in the Kitchen is the ultimate culinary guide for using these wonderful, healthful ingredients in inventive, sophisticated, and astonishing ways. Whether you are a vegetarian, a vegan, or a meat eater, you'll find yourself turning to this book over and over as you prepare meals large or small.
Author: Cara Tannenbaum
Publisher: National Geographic Books
ISBN: 0393065588
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
The must-have guide to cooking with nuts and seeds, from soups and sauces to pasta and dessert. The only cookbook of its kind, In a Nutshell is a complete guide to cooking and baking with nuts and seeds. After working for years as instructors at the Institute of Culinary Education, Cara Tannenbaum and Andrea Tutunjian deliver the essential cookbook for Mother Nature’s most versatile and nutritious ingredients. With more than 250 recipes exploring the culinary and cultural history of nuts and seeds in everything from Pumpkin Seed Guacamole to Hazelnut Roulade, In a Nutshell unites the smooth, crunchy, savory, and sweet. In a Nutshell is organized to reflect the way we eat meals today, with chapters like Nibbles, Dip It, Noodles and Nuts, and Family Style. Omnivores, vegetarians, and vegans alike will delight in dishes both simple and complex, from Almond-Crusted Mac-and-Cheese to Pistachio Biryiani. Culinary cheerleaders for the powerful team of sixteen nuts and seeds featured in the book, Tannenbaum and Tutunjian prove that nuts are so much more than a happy-hour snack.
Author: Bevin Cohen
Publisher: New Society Publishers
ISBN: 1550927566
Category : Cooking
Languages : en
Pages : 146
Get Book Here
Book Description
Press your own right at home – homemade oils for cooking and health. The Complete Guide to Seed and Nut Oils is a comprehensive, beautifully illustrated and photographed, full-color guide to growing, foraging, and pressing nut and seed crops to produce high-quality oils for culinary and other uses. Coverage includes: A brief history of seed oil extraction Culinary and health benefits of home-pressed oils versus factory produced oils Presses and other equipment options for ease, cost, and convenience How-to for growing, harvesting, processing, and pressing nuts and seeds Profiles of over 40 nuts and seeds to grow, forage, or source including hempseed, flax, peanuts, sunflowers, walnuts, okra, and more. Oil processing, storage, and culinary and other uses Scaling up for community or small-scale commercial production. Whether you want to produce oils for cooking, balms and salves, self-sufficiency and resiliency or for small-scale commercial or community production, The Complete Guide to Seed and Nut Oils is a one-stop shop to get you started.
Author: Mrs. Almeda Lambert
Publisher: Forgotten Books
ISBN: 9781330219997
Category : Cooking
Languages : en
Pages : 456
Get Book Here
Book Description
Excerpt from Nut Cookery: Together With a Brief History of Nuts and Their Food Values For nearly six thousand years, one of the choicest, most healthful, and most nutritious articles of food that was assigned by the Creator for man's diet, has been but little used, at least by the civilized portion of the world. This long-neglected article of diet some call "shell fruit," but the common name is "nuts." "And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree yielding seed; to you it shall be for meat." Nuts, which are only the shelled fruit of a tree or seeds of a plant, are certainly included in man's original bill of fare. It is indeed strange that man should so lightly esteem and refuse to partake of these choice, God-given viands, which, judiciously used with grains and fruits, would supply all nature's requirements, and turn from the healthful diet to that which is less wholesome and more liable to disease - such as flesh meats of all kinds. The probable reason for this is, first, they are usually eaten as desserts after one has already eaten a sufficient amount, or they are eaten as titbits between meals, and then, if indigestion follows, the nuts get the credit. Secondly, they are somewhat hard of mastication, and very few people of this generation have teeth sound enough to masticate them sufficiently for easy digestion. Historians and travelers tell us that the natives of Africa and British Guiana, also the North American Indians, use nuts as one of the principal articles of their diet. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
