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Author: Megan Dow
Publisher:
ISBN: 9780692980637
Category :
Languages : en
Pages : 106
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Book Description
Two ambitious moms collaborate to solve one of the biggest problems for families at mealtime! Have you ever said "I really want to make that recipe, but I don't have all the ingredients." or "I wish I can just make one meal that satisfies everyone!" Whether you have picky eaters, food allergies, food intolerances, celiac disease, diabetes or you just don't have the exact ingredients a recipe calls for, The Formula Cookbook will solve any mealtime dilemma! How Formulas Work: Our formulas give multiple options with each recipe to give a solution to any of your meal time troubles. The formula can be adjusted for any food allergy or aversion. Each recipe is broken down into the key elements that makes it work. For example by turning a pancake recipe into a formula you can create not only hundreds of different flavored pancake options, but you can also cater to those with food allergies. It is also flexible. When you see the number in front of an item that is a mandatory item. If the formula doesn't have a number for a topic that means you can pick none, one or all of them! Here is how we use the formula. Let's say you have one gluten free child and one dairy free child. Base: Gluten Free Pancake Mix Liquid: Almond Milk, Flavor Blast: Lemon Dry Pudding Mix Mix Ins: Poppy Seeds Toppings: Don't Want Any! We just created a gluten free, dairy free lemon poppyseed pancake in a few seconds! How easy is that! About the Authors: Meg is a chef with a family of four. Her oldest son had a dairy allergy when he was little so she is used to adjusting recipes for food allergies. She trained in Florence, Italy. She has worked as a private chef for families, catered, worked as a restaurant consultant and developed recipes for multiple restaurants and brands. Her passion is to help people feel more comfortable in the kitchen and make mealtime less stressful for all. Coral is a designer who has a family of six. One of her children has celiac disease and her other children have multiple food allergies and intolerances. Her passion is to bring inspiration and hope to those struggling with food allergies and celiac disease. Meg and Coral know how hard it can be to prepare a meal for multiple tastes, diets, and food restrictions. The Formula Cookbook is here to change that. This cookbook is literally for everyone. Everyone can benefit from this original concept of turning a recipe into a formula to create endless mealtime possibilities.
Author: Megan Dow
Publisher:
ISBN: 9780692980637
Category :
Languages : en
Pages : 106
Get Book Here
Book Description
Two ambitious moms collaborate to solve one of the biggest problems for families at mealtime! Have you ever said "I really want to make that recipe, but I don't have all the ingredients." or "I wish I can just make one meal that satisfies everyone!" Whether you have picky eaters, food allergies, food intolerances, celiac disease, diabetes or you just don't have the exact ingredients a recipe calls for, The Formula Cookbook will solve any mealtime dilemma! How Formulas Work: Our formulas give multiple options with each recipe to give a solution to any of your meal time troubles. The formula can be adjusted for any food allergy or aversion. Each recipe is broken down into the key elements that makes it work. For example by turning a pancake recipe into a formula you can create not only hundreds of different flavored pancake options, but you can also cater to those with food allergies. It is also flexible. When you see the number in front of an item that is a mandatory item. If the formula doesn't have a number for a topic that means you can pick none, one or all of them! Here is how we use the formula. Let's say you have one gluten free child and one dairy free child. Base: Gluten Free Pancake Mix Liquid: Almond Milk, Flavor Blast: Lemon Dry Pudding Mix Mix Ins: Poppy Seeds Toppings: Don't Want Any! We just created a gluten free, dairy free lemon poppyseed pancake in a few seconds! How easy is that! About the Authors: Meg is a chef with a family of four. Her oldest son had a dairy allergy when he was little so she is used to adjusting recipes for food allergies. She trained in Florence, Italy. She has worked as a private chef for families, catered, worked as a restaurant consultant and developed recipes for multiple restaurants and brands. Her passion is to help people feel more comfortable in the kitchen and make mealtime less stressful for all. Coral is a designer who has a family of six. One of her children has celiac disease and her other children have multiple food allergies and intolerances. Her passion is to bring inspiration and hope to those struggling with food allergies and celiac disease. Meg and Coral know how hard it can be to prepare a meal for multiple tastes, diets, and food restrictions. The Formula Cookbook is here to change that. This cookbook is literally for everyone. Everyone can benefit from this original concept of turning a recipe into a formula to create endless mealtime possibilities.
Author: Nik Sharma
Publisher: Harper Collins
ISBN: 9354223133
Category : Cooking
Languages : en
Pages : 647
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Book Description
The Flavor Equation is a first-of-its-kind accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Author Nik Sharma dives deep into the most basic of our pantry items - salts, oils, sugars, vinegars, citrus, peppers, and so on - and other approachable spices and herbs, and demonstrates how to convert them into tasty, simple dishes. In that, he provides inspiration and knowledge to both home cooks and seasoned chefs. This book is an in-depth exploration into the science of taste, with about 100 recipes to try in your kitchen.
Author: John Campbell
Publisher:
ISBN: 9781840915594
Category : Cooking
Languages : en
Pages : 176
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Book Description
Imagine having a Michelin-starred chef as your best friend. Someone who would share your love of good food, reveal the tricks that took him to the top of his profession, and happily divulge the culinary expertise that would guarantee all your dishes really work. Meet John Campbell, a Michelin-starred chef at the country house estate and spa, Coworth Park. Here he distills years of hard work and meticulous study in the gastronomic arts and sciences into a concise selection of foolproof gourmet recipes that lovers of fine dining can enjoy at home. Your tastebuds - and those of your guests - will thrill to the exciting combinations of quality ingredients on John's menus, but best of all, he takes you step by step through every stage of each dish's execution, explaining not only what to do when cooking, but how and why. Soon you will be as relaxed and confident in the kitchen as he is, producing dinner parties that are the envy of friends and well on the way to developing your own signature dishes.
Author: Katie Parla
Publisher: Clarkson Potter
ISBN: 0804187193
Category : Cooking
Languages : en
Pages : 258
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Book Description
A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen. eBook Bonus Material: Be sure to check out the directory of all of Rome's restaurants mentioned in the book!
Author: Gene Daoust
Publisher: Ballantine Books
ISBN: 0307417042
Category : Health & Fitness
Languages : en
Pages : 319
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Book Description
Are you frustrated by low-fat/high-carbohydrate or all-protein diets that don't work? Tired of white-knuckle restrictions or doing math at every meal? Fed up with a constant craving for sugars and carbohydrates? Do you wish you had a magic formula for losing weight and keeping it off? Well, now you do. . . . From 40-30-30 zone nutrition pioneers and authors of 40-30-30 Fat Burning Nutrition comes a weight-loss program so easy and effective anyone can do it. The Formula actually helps your body to maximize its natural fat burning potential, making it much more than a diet: it's a dietary prescription for living well, feeling great, and performing better. Here's how it works. When you eat the right proportions of carbohydrates, proteins, and fats, you can help your body to automatically unleash its own natural fat-burning hormone--glucagon--the key to getting rid of unwanted body fat while keeping blood sugar steady and energy high. The result? You can learn how to burn fat faster while eating foods you enjoy! Featuring menu plans, shopping lists, and progress charts, The Formula provides a personalized program for each person's specific needs and body type. So whether you're a couch potato, a professional athlete, or somewhere in between, you'll discover: ¸ Five different versions of The Formula--and how to find the right one for your weight and activity level ¸ The 21-Day Fat Flush Formula for accelerated weight loss ¸ More than 200 delicious recipes, including perfectly balanced 40-30-30 fajitas, chili, grilled cheese sandwiches, pork tenderloin, and New York cheesecake ¸ Special Kids' Favorites and Family Style meals ¸ Healthy advice on prepared foods, fast foods, and vegetarian meals With The Formula, you don't have to give up the foods you love, follow complicated meal plans, count calories or food blocks, or bring a calculator to the dinner table. And forget about feeling constantly hungry or dissatisfied. Here is a dieter's dream--the lifetime secret to losing weight, staying slim, and feeling great!
Author: Peter MacEwan
Publisher: Seabrook Press
ISBN: 1443772976
Category : Science
Languages : en
Pages : 672
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Book Description
PREFACE. THE Author of this very practical treatise on Scotch Loch - Fishing desires clearly that it may be of use to all who had it. He does not pretend to have written anything new, but to have attempted to put what he has to say in as readable a form as possible. Everything in the way of the history and habits of fish has been studiously avoided, and technicalities have been used as sparingly as possible. The writing of this book has afforded him pleasure in his leisure moments, and that pleasure would be much increased if he knew that the perusal of it would create any bond of sympathy between himself and the angling community in general. This section is interleaved with blank shects for the readers notes. The Author need hardly say that any suggestions addressed to the case of the publishers, will meet with consideration in a future edition. We do not pretend to write or enlarge upon a new subject. Much has been said and written-and well said and written too on the art of fishing but loch-fishing has been rather looked upon as a second-rate performance, and to dispel this idea is one of the objects for which this present treatise has been written. Far be it from us to say anything against fishing, lawfully practised in any form but many pent up in our large towns will bear us out when me say that, on the whole, a days loch-fishing is the most convenient. One great matter is, that the loch-fisher is depend- ent on nothing but enough wind to curl the water, -and on a large loch it is very seldom that a dead calm prevails all day, -and can make his arrangements for a day, weeks beforehand whereas the stream- fisher is dependent for a good take on the state of the water and however pleasant and easy it may be for one living near the banks of a good trout stream or river, it is quite another matter to arrange for a days river-fishing, if one is looking forward to a holiday at a date some weeks ahead. Providence may favour the expectant angler with a good day, and the water in order but experience has taught most of us that the good days are in the minority, and that, as is the case with our rapid running streams, -such as many of our northern streams are, -the water is either too large or too small, unless, as previously remarked, you live near at hand, and can catch it at its best. A common belief in regard to loch-fishing is, that the tyro and the experienced angler have nearly the same chance in fishing, -the one from the stern and the other from the bow of the same boat. Of all the absurd beliefs as to loch-fishing, this is one of the most absurd. Try it. Give the tyro either end of the boat he likes give him a cast of ally flies he may fancy, or even a cast similar to those which a crack may be using and if he catches one for every three the other has, he may consider himself very lucky. Of course there are lochs where the fish are not abundant, and a beginner may come across as many as an older fisher but we speak of lochs where there are fish to be caught, and where each has a fair chance. Again, it is said that the boatman has as much to do with catching trout in a loch as the angler. Well, we dont deny that. In an untried loch it is necessary to have the guidance of a good boatman but the same argument holds good as to stream-fishing...
Author: Dawn Griffiths
Publisher: "O'Reilly Media, Inc."
ISBN: 1098143280
Category : Computers
Languages : en
Pages : 574
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Book Description
Filled with tips, tricks, and techniques, this easy-to-use book is the perfect resource for intermediate to advanced users of Excel. You'll find complete recipes for more than a dozen topics covering formulas, PivotTables, charts, Power Query, and more. Each recipe poses a particular problem and outlines a solution that you can put to use right away—without having to comb through tutorial pages. Whether you're a data analyst, project manager, or financial analyst, author Dawn Griffiths directs you straight to the answers you need. Ideal as a quick reference, Excel Cookbook is also perfect for learning how to work in a more efficient way, leading to greater productivity on the job. With this book, you'll jump in and get answers to your questions—fast. This cookbook shows you how to: Get the most out of Excel's features Address complex data problems in the best way possible Collect, manage, and analyze data from a variety of sources Use functions and formulas with ease—including dynamic array and lambda formulas Analyze data with PivotTables, Power Pivot, and more Import and transform data with Power Query Write custom functions and automate Excel with VBA
Author: Elisa Marshall
Publisher: Clarkson Potter
ISBN: 0593138961
Category : Cooking
Languages : en
Pages : 256
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Book Description
Experience the award-winning recipes for cookies, cakes, quiches, and croissants from maman, the beloved rustic-chic café NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TASTE OF HOME • “The perfect host gift but also one that will surely be earmarked, splashed with wine and chocolate from overuse, which in my mind is a smash.”—Erin McKenna, owner of Erin McKenna’s Bakery Elisa Marshall and Benjamin Sormonte opened maman to fill a void in their hearts. They wanted to create a warm, cozy place for people to come together and savor a freshly baked madeleine or slice of savory quiche with the comfort and familiarity of being in their own living room. This collection of 100 recipes spans bestselling dishes from their locations in New York City, Montreal, and Toronto—like Banana-Lavender Cornmeal Waffles with Vanilla Mascarpone, Cumin Chickpea Salad, and the Nutty Chocolate Chip Cookies made famous by none other than Oprah. French café culture and urban-rustic design come together to create a cookbook as delicious as it is visually inspiring. Whether you’d like to make one of Elisa’s naked cakes for a special occasion or a roasted chicken sandwich with basil aïoli for lunch, maman welcomes you with open arms.
Author: Pam Anderson
Publisher: Clarkson Potter
ISBN: 0767902793
Category : Cooking
Languages : en
Pages : 306
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Book Description
Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen.
Author: Joseph Iannuzzi
Publisher: Simon and Schuster
ISBN: 0743229355
Category : Cooking
Languages : en
Pages : 294
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Book Description
In The Mafia Cookbook, Joe Dogs took the quintessential Mob formula—murder, betrayal, food—and turned it into a bestseller, not surprisingly, since Joe Dogs's mixture of authentic Italian recipes and colorful Mafia anecdotes is as much fun to read as it is to cook from. Now The Mafia Cookbook is reprinted with Cooking on the Lam—adding thirty-seven original new recipes and a thrilling account of Dogs’s recent years since he testified against the Mob in five major trials, all told in his authentic, inimitable tough-guy style. The new recipes are simple, quick, and completely foolproof, including such classic dishes as Shrimp Scampi, Tomato Sauce (the Mob mainstay), Chicken Cordon Bleu, Veal Piccata, Marinated Asparagus Wrapped with Prosciutto, Baked Stuffed Clams, Veal Chops Milanese, Sicilian (what else?) Caponata, Gambino-style Fried Chicken, Lobster Thermidor (for when you want to celebrate that big score), and desserts rich enough to melt a loan shark’s heart. You can follow these recipes and learn to cook Italian anytime, anywhere, even on the lam, even in places where Italian groceries may be hard or impossible to find. Tested by Mob heavy hitters as well as FBI agents and US marshals, these recipes are simple to follow, full of timesaving shortcuts, and liberally seasoned with Joe Dogs’s stories of life inside—and outside—the Mob. This is the perfect cookbook for anyone who wants to make the kind of food that Tony Soprano only dreams about.
