Biological & Agricultural Index PDF Download
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Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1440
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Book Description
Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 1603586288
Category : Cooking
Languages : en
Pages : 322
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Book Description
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Author: Thomas A. Plocher
Publisher: Wine Appreciation Guild
ISBN: 9781934259184
Category : Grapes
Languages : en
Pages : 0
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Book Description
First published in 2002, this new edition to the standard guidebook for viniculturalists of frigid, northern climates, details the technical leaps of the last six years in growing and making quality cold-weather wines. The new and updated material in this edition include enhancing winter survival, evaluating your regional climate for grape growing, selecting a good vineyard site, retraining winter-injured vines, protecting vines from spring-frost injury, matching varieties with climate constraints, applying the lessons of warm winemaking to cold-weather grapes, equipping and stocking a home winery, recognizing spoilage problems and applying remedies, selecting yeast strains for specific wine styles, and blending methodology for cold-weather varieties. A revised and expanded appendix of cold weather grape varieties, organized by categories of relative hardiness, is also included.
Author: U. P. Hedrick
Publisher: Good Press
ISBN:
Category : Fiction
Languages : en
Pages : 583
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Book Description
"The Grapes of New York" by U. P. Hedrick. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
Author: Audrey Le Goff
Publisher: Page Street Publishing
ISBN: 1624148646
Category : Cooking
Languages : en
Pages : 356
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Book Description
Cook Your Way Through France with Simple, Delicious Recipes Real French home cooking is easier than you think! Leave haute cuisine to fussy restaurants, and dive into these uncomplicated classics from Audrey Le Goff, founder of the blog Pardon Your French. Drawing inspiration from her childhood in the north of France, Audrey shares simple fare, full of the rich, complex flavors French cuisine is known for. From quiche to crêpes, these homey dishes are anything but humble. Explore France’s distinct regions and delve into the culture behind each recipe. Hearty cold-weather favorites from the north, like Alsatian Pork and Sauerkraut Stew and the supremely flakey Thin-Crusted Onion, Bacon and Cream Tart are quick and comforting. Provençal Vegetable and Pistou Soup, from the sunny south of France, is packed with bright herbs and ripe produce, and Basque Braised Chicken with Peppers is sure to please with a burst of spice. The essential One-Pot French Onion Soup provides a taste of France any night of the week, and the beloved, buttery Kouign-Amann is surprisingly easy to master. With friendly instructions and easy-to-find ingredients, you’ll soon feel right at home with French cooking.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1440
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Book Description
Author: Québec (Province). Legislature
Publisher:
ISBN:
Category :
Languages : en
Pages : 1440
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 392
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Book Description
Author: Sonia Nieto
Publisher: Teachers College Press
ISBN: 0807761095
Category : Biography & Autobiography
Languages : en
Pages : 177
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Book Description
A must-read for new teachers and seasoned practitioners, this unique book presents Sonia Nieto and Alicia López, mother and daughter writing about the trajectories, vision, and values that brought them to teaching, including the ups and downs they have experienced and the reasons why they have stubbornly remained in one of the oldest, most difficult, and most rewarding of professions. Drawing on their extensive experience as educators in school and university classrooms, they reflect on what it means to teach young people, prospective teachers, and future academics in our complex, dynamic, and multicultural society. Teaching, A Life’s Work is at once theoretical and practical, reflective and critical, personal, professional, and political. Nieto and López document their reasons for becoming teachers and share some of the most important lessons they have learned along the way. Using journals, blogs, current writings, and their research, they explore how their views on curriculum, pedagogy, and the field of education itself have evolved over the years. Book Features: Experiences and insights from elementary, secondary, and post-secondary education. Ideas from authors who have been at the forefront of progressive movements in public and private education in the United States. An accessible text that includes both theoretical concepts about teaching and practical examples of curriculum and pedagogy. A chapter based on a dialogue similar to the “talking book” created by Ira Shor and Paulo Freire (1987).
Author: Ontario. Dept. of Agriculture and Food
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 664
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Book Description
Author: Lisa Cassell-Arms
Publisher: Arcadia Publishing
ISBN: 1439660700
Category : Cooking
Languages : en
Pages : 334
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Book Description
Vermont is a food lover's paradise. From its verdant and fertile farmland, regional specialties are emerging. We have an abundant selection of locally raised meats, poultry, produce and fruits, as well as world-class artisanal cheeses, award-winning spirits, ciders, beers and, of course, wine. Shelburne Vineyard is recognized as a pioneer in cold-climate winemaking, producing expertly crafted wines from Vermont and regionally grown hybrid grapes. With original mouthwatering recipes crafted especially for this new edition, this book celebrates a generation of outstanding wines and the affinity of food and wine produced from the same northern terroir.
