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Author: Sarah Britton
Publisher: Appetite by Random House
ISBN: 0449016455
Category : Cooking
Languages : en
Pages : 585
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Book Description
Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.
Author: Sarah Britton
Publisher: Appetite by Random House
ISBN: 0449016455
Category : Cooking
Languages : en
Pages : 585
Get Book Here
Book Description
Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.
Author: Mimi Shotland Fix
Publisher: Self-Counsel Press
ISBN: 1770407324
Category : Business & Economics
Languages : en
Pages : 176
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Book Description
Are you one of the many people who dream of making a profit selling your own homemade foods? Now, with this one-of-a-kind, easy-to-follow guide, you can realize your home-based food business dreams! With over 30 years' experience, author Mimi Shotland Fix takes you step-by-step through the process of starting and running a food business.Whether you've always envisioned yourself with a home-based food business, need a second source of income or want to stay at home and be your own boss, Start & Run a Home-Based Food Business offers dozens of tips, examples and advice for you to run a profitable business from your own kitchen! The bonus download kit features resources and forms in PDF and MS Word formats. This includes: lists of books, websites and trade magazines, national and regional suppliers, sample contracts, invoices and accounting forms, tried-and-true recipes, and more!
Author: Alia Volz
Publisher: Mariner Books
ISBN: 0358006090
Category : Biography & Autobiography
Languages : en
Pages : 435
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Book Description
FINALIST FOR THE NATIONAL BOOK CRITICS CIRCLE AWARD FOR AUTOBIOGRAPHY A blazingly funny, heartfelt memoir from the daughter of the larger-than-life woman who ran Sticky Fingers Brownies, an underground bakery that distributed thousands of marijuana brownies per month and helped provide medical marijuana to AIDS patients in San Francisco--for fans of Armistead Maupin and Patricia Lockwood During the '70s in San Francisco, Alia's mother ran the underground Sticky Fingers Brownies, delivering upwards of 10,000 illegal marijuana edibles per month throughout the circus-like atmosphere of a city in the throes of major change. She exchanged psychic readings with Alia's future father, and thereafter had a partner in business and life. Decades before cannabusiness went mainstream, when marijuana was as illicit as heroin, they ingeniously hid themselves in plain sight, parading through town--and through the scenes and upheavals of the day, from Gay Liberation to the tragedy of the Peoples Temple--in bright and elaborate outfits, the goods wrapped in hand-designed packaging and tucked into Alia's stroller. But the stars were not aligned forever and, after leaving the city and a shoulda-seen-it-coming divorce, Alia and her mom returned to San Francisco in the mid-80s, this time using Sticky Fingers' distribution channels to provide medical marijuana to friends and former customers now suffering the depredations of AIDS. Exhilarating, laugh-out-loud funny, and heartbreaking, Home Baked celebrates an eccentric and remarkable extended family, taking us through love, loss, and finding home.
Author: Annie Bennett
Publisher:
ISBN:
Category :
Languages : en
Pages : 153
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Book Description
A record book that contains all the food hygiene checks required for home baking businesses, with ready to use documents that have space to add more information to suit the way your home baking business works. All the documents are explained in an easy to understand way, and the book comes with an allergen risk assessment page and labelling decision tool. Complete with diary section that will last for 6 months. Contains: Cleaning schedule Opening and closing checks Extra checks Allergens risk assessment Labelling decision tool Weekly check lists Weekly ingredients pages Weekly diary pages with fridge temperature recording 4 weekly review pages. Section with extra schedules and checks pages.
Author: Food Standards Agency
Publisher:
ISBN: 9780117021402
Category : Business & Economics
Languages : en
Pages : 200
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Book Description
This manual contains guidance on food safety standards for the catering industry, developed by the Scottish HACCP Working Group of the Scottish Food Enforcement Liaison Committee on behalf of the Food Standards Agency Scotland. The guidance builds on existing good practice and takes account of the requirements of European food safety legislation which requires that all food businesses apply food safety management procedures based on 'Hazard Analysis and Critical Control Point' (HACCP) principles.
Author: Michelle Green
Publisher: Emzeegee Pty Limited
ISBN: 9780994524102
Category : Bakeries
Languages : en
Pages : 436
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Book Description
The Business of Baking gives people interested in owning a sweet food business the skills, knowledge and inspiration to move their business dreams forward.
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735
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Book Description
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Author: Alison Green
Publisher: Ballantine Books
ISBN: 0399181822
Category : Business & Economics
Languages : en
Pages : 306
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Book Description
From the creator of the popular website Ask a Manager and New York’s work-advice columnist comes a witty, practical guide to 200 difficult professional conversations—featuring all-new advice! There’s a reason Alison Green has been called “the Dear Abby of the work world.” Ten years as a workplace-advice columnist have taught her that people avoid awkward conversations in the office because they simply don’t know what to say. Thankfully, Green does—and in this incredibly helpful book, she tackles the tough discussions you may need to have during your career. You’ll learn what to say when • coworkers push their work on you—then take credit for it • you accidentally trash-talk someone in an email then hit “reply all” • you’re being micromanaged—or not being managed at all • you catch a colleague in a lie • your boss seems unhappy with your work • your cubemate’s loud speakerphone is making you homicidal • you got drunk at the holiday party Praise for Ask a Manager “A must-read for anyone who works . . . [Alison Green’s] advice boils down to the idea that you should be professional (even when others are not) and that communicating in a straightforward manner with candor and kindness will get you far, no matter where you work.”—Booklist (starred review) “The author’s friendly, warm, no-nonsense writing is a pleasure to read, and her advice can be widely applied to relationships in all areas of readers’ lives. Ideal for anyone new to the job market or new to management, or anyone hoping to improve their work experience.”—Library Journal (starred review) “I am a huge fan of Alison Green’s Ask a Manager column. This book is even better. It teaches us how to deal with many of the most vexing big and little problems in our workplaces—and to do so with grace, confidence, and a sense of humor.”—Robert Sutton, Stanford professor and author of The No Asshole Rule and The Asshole Survival Guide “Ask a Manager is the ultimate playbook for navigating the traditional workforce in a diplomatic but firm way.”—Erin Lowry, author of Broke Millennial: Stop Scraping By and Get Your Financial Life Together
Author: Magma Books
Publisher:
ISBN: 9781856699785
Category : Games & Activities
Languages : en
Pages : 0
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Book Description
Author: Meike Peters
Publisher: National Geographic Books
ISBN: 3791382004
Category : Cooking
Languages : en
Pages : 0
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Book Description
2017 JAMES BEARD AWARD WINNER FOR GENERAL COOKING Meike Peters, the author of the acclaimed cooking blog Eat in My Kitchen, presents a cookbook as inviting, entertaining, and irresistible as her website, featuring dozens of never-before-published recipes. Meike Peters’s site, Eat in My Kitchen, captures the way people like to eat now: fresh, seasonal food with a variety of influences. It combines a northern European practical attitude, from the author’s German roots, with a rustic Mediterranean-inspired palate, from her summers in Malta. This highly anticipated cookbook is comprised of 100 recipes that celebrate the seasons and are awash with color. Indulge in the Radicchio, Peach, and Roasted Shallot Salad with Blue Cheese; Parsnip and Sweet Potato Soup with Caramelized Plums; Pumpkin Gnocchi; mouthwatering sandwiches like the Pea Pesto and Bacon with Marjoram; and seafood and meat dishes that introduce tasty and unexpected elements. Meike Peters’s famous baked treats include everything from pizza to bread pudding, and perfect cookies to sumptuous tarts. Also included are many of her fans’ favorite recipes, including Fennel Potatoes, Braised Lamb Shanks with Kumquats, and a Lime Buttermilk Cake. Six "Meet In Your Kitchen" features include recipes by and interviews with culinary stars Molly Yeh, Yossy Arefi, Malin Elmlid, the Hemsley sisters, and more. Followers of Meike Peters will be thrilled to have her exquisitely photographed recipes in print in one place, while those who aren’t yet devotees will be won over by her unpretentious tone and contagious enthusiasm for simple, beautiful, and tasty food.
