Author: Jaden Hair
Publisher: Tuttle Publishing
ISBN: 1462905692
Category : Cooking
Languages : en
Pages : 653
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Book Description
You will absolutely love the 101 Asian recipes in this easy-to-use cookbook. This engaging cookbook includes dozens upon dozens of full-proof Asian recipes that are quick and easy to do--all in time for tonight's supper! The recipes will appeal to Americans' growing interest in Asian cuisines and a taste for foods that range from pot stickers to bulgogi burgers and from satay to summer rolls. Whether you're hurrying to get a weekday meal on the table for family or entertaining on the weekend, author and blogger (steamykitchen.com) Jaden Hair will walk you through the steps of creating fresh, delicious Asian meals without fuss. In an accessible style and a good splash of humor, Jaden takes the trauma out of preparing "foreign" Asian recipes. With Jaden's guiding hand, you'll find it both simple and fun to recreate Asian flavors in your own kitchen and to share the excitement of fresh Asian food with your family and friends! Asian recipes include: Firecracker Shrimp Pork & Mango Potstickers Quick Vietnamese Chicken Pho Beer Steamed Shrimp with Garlic Korean BBQ-style Burgers Maridel's Chicken Adobo Simple Baby Bok Choy and Snow Peas Chinese Sausage Fried Rice Grilled Bananas with Chocolate and Toasted Coconut Flakes
Author: Katie Higgins
Publisher: Grand Central Life & Style
ISBN: 1455599697
Category : Cooking
Languages : en
Pages : 334
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Book Description
From one of the top 25 food websites in America and the "queen of healthy desserts,” Katie Higgins, comes Chocolate Covered Katie's first cookbook with 80 never-before-seen recipes, such as Chocolate Obsession Cake, Peanut Butter Pudding Pops, and Ultimate Unbaked Brownies (Glamour magazine)! What if you CAN eat all of your favorite desserts . . . and still be healthy and fit into your skinny jeans? Meet Katie: a girl who eats chocolate every day and sometimes even has cake for breakfast! When Katie's sugar habit went too far in college and left her lacking energy, she knew something needed to change. So she began developing her own naturally sweet recipes and posting them online. Soon, Katie's healthy dessert blog had become an Internet sensation, with over six million monthly visitors. Using only real ingredients, without any unnecessary fats, sugars, or empty calories, these desserts prove once and for all that health and happiness can go hand-in-hand-you can have your dessert and eat it, too!
Author: Sally Fallon
Publisher: Pro Perkins Pub
ISBN: 9781887314152
Category : Cooking
Languages : en
Pages : 618
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Book Description
Author: Lewis A. Barness
Publisher: Springer
ISBN: 9789401166973
Category : Science
Languages : en
Pages : 409
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Book Description
All forms of life require food materials in certain minimum amounts to insure an active life and successful reproduction. Nutrition is concerned with what these materials are, how they function, what effects they have when absent and what happens to them when ingested. During the past two centuries such nutritional disorders as scurvy, beriberi, rickets and pellagra have been discovered, successfully treated and eradicated by physicians in developed countries. In this century, such noted researchers as Rose, Meyerhof and Krebs have contributed enormously to the field of nutrition. Currently, research is evolving new concepts and facts so rapidly that the average practitioner can hardly keep current, even in his own field of medicine. Bona fide research by universities and governmental agen cies has produced voluminous information, much of which seems contra dictory and therefore tends to confuse the general public, particularly in the area of potential carcinogens. This confusion has prompted consumer groups, politicians, and social welfarists to bring pressures and demands on medical schools and prac titioners of medicine to increase their knowledge and concern in the field of nutrition. Taking advantage of and adding to this confusion are the health food faddists and cultists, some only for monetary gain and others with a real religious zeal.
Author: Janny Scott
Publisher: Penguin
ISBN: 0399185038
Category : Biography & Autobiography
Languages : en
Pages : 290
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Book Description
A NEW YORK TIMES NOTABLE BOOK OF THE YEAR "[A] poignant addition to the literature of moneyed glamour and its inevitable tarnish and decay…like something out of Fitzgerald or Waugh."—The New Yorker A parable for the new age of inequality: part family history, part detective story, part history of a vanishing class, and a vividly compelling exploration of the degree to which an inheritance—financial, cultural, genetic—conspired in one person's self-destruction. Land, houses, and money tumbled from one generation to the next on the eight-hundred-acre estate built by Scott's investment banker great-grandfather on Philadelphia's Main Line. There was an obligation to protect it, a license to enjoy it, a duty to pass it on—but it was impossible to know in advance how all that extraordinary good fortune might influence the choices made over a lifetime. In this warmly felt tale of an American family's fortunes, journalist Janny Scott excavates the rarefied world that shaped her charming, unknowable father, Robert Montgomery Scott, and provides an incisive look at the weight of inheritance, the tenacity of addiction, and the power of buried secrets. Some beneficiaries flourished, like Scott's grandmother, Helen Hope Scott, a socialite and celebrated horsewoman said to have inspired Katherine Hepburn's character in the play and Academy Award-winning film The Philadelphia Story. For others, including the author's father, she concludes, the impact was more complex. Bringing her journalistic talents, light touch, and crystalline prose to this powerful story of a child's search to understand a parent's puzzling end, Scott also raises questions about our new Gilded Age. New fortunes are being amassed, new estates are being born. Does anyone wonder how it will all play out, one hundred years hence?
Author: Tom Burrell
Publisher: ReadHowYouWant.com
ISBN: 145875118X
Category : Psychology
Languages : en
Pages : 418
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Book Description
Black people are not dark-skinned white people, says advertising visionary Tom Burrell. In fact, they are a lot more. They are survivors of the Middle Passage and centuries of humiliation and deprivation, who have excelled against the odds, constantly making a way out of no way! At this point in history, the idea of black inferiority sh...
Author: Joanna Hayden
Publisher: Jones & Bartlett Publishers
ISBN: 1449689752
Category : Education
Languages : en
Pages : 331
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Book Description
Introduction to Health Behavior Theory, Second Edition is designed to provide students with an easy to understand, interesting, and engaging introduction to the theoretical basis of health education. Written with the undergraduate in mind, the text uses comprehensive and accessible explanations to help students understand what theory is, how theories are developed, and what factors influence health behavior theory. Important Notice: The digital edition of this book is missing some of the images or content found in the physical edition.
Author: Jacqueline Briggs Martin
Publisher: Lerner Publishing Group
ISBN: 1430130016
Category : Juvenile Nonfiction
Languages : en
Pages : 32
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Book Description
A former basketball star, Farmer Will Allen is an innovator, educator, and community builder. When he looked at an abandoned city lot he saw a huge table, big enough to feed the whole world. This is the inspiring story of his determination to bring good food to every table.
Author: Canadian Living Test Kitchen
Publisher: Juniper Publishing
ISBN: 9781988002095
Category : Cooking
Languages : en
Pages : 0
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Book Description
To celebrate 40 years of culinary creativity and recipe precision, the Canadian Living Test Kitchen have brought together 300+ of their must-have, must-cook recipes. From appetizers to desserts—and everything in between—this is the ultimate Canadian Living cookbook, celebrating the modern, fresh and healthy way Canadians like to eat. Winner of the Taste Canada Gold, general cookbooks In this book, you will find 300+ recipes for dishes of all kinds, from appetizers to desserts; helpful resource section, with lists of substitutions, temperature and doneness charts, and cooking reference information; 100+ colour photographs; helpful cooking, shopping and preparing tips scattered throughout; complete index that groups all recipes into helpful categories, search by type of recipe (such as soup or frittata), ingredient (such as turkey or cherries) or recipe name and full nutrient analysis of each recipe. Chapters include: • Appetizers, Dips and Spreads • Soups • Salads • Side Dishes • Poultry Mains • Beef & Lamb Mains • Pork Mains • Fish & Seafood Mains • Pasta, Noodles and Dumplings • Eggs & Breakfast • Quick Breads • Yeast Breads • Sauces & Preserves • Pies & Tarts • Cakes • Desserts
Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 1416556370
Category : Cooking
Languages : en
Pages : 898
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Book Description
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
