The Turtle Bay Cookbook PDF Download
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Author: Marie Perucca-Ramirez
Publisher: Silverback Books
ISBN: 9780964105522
Category : Cooking, Caribbean
Languages : en
Pages : 0
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Book Description
Favorite recipes from Monterey Peninsula (California) restaurants.
Author: Marie Perucca-Ramirez
Publisher: Silverback Books
ISBN: 9780964105522
Category : Cooking, Caribbean
Languages : en
Pages : 0
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Book Description
Favorite recipes from Monterey Peninsula (California) restaurants.
Author: Marie Perucca-RamÃrez
Publisher:
ISBN:
Category : Cooking, Caribbean
Languages : en
Pages : 250
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Book Description
Author: John Shields
Publisher: Da Capo Press, Incorporated
ISBN:
Category : Cooking
Languages : en
Pages : 280
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Book Description
Shields has rediscovered the pleasures of a great regional cuisine with this rich celebration of the bounty of the Bay. Contains over 200 recipes, from Maryland crab soup and sweet corn pudding to Lady Baltimore cake and shoofly pie. 25 photographs and illustrations.
Author: Julee Rosso
Publisher: Three Rivers Press
ISBN: 9780517881224
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
Julee Rosso, the co-author ofThe Silver Palate Cookbookbrings usthecookbook for the '90s, focusing on today's number-one food-health concern: reducing fat. Rosso offers a broad collection of more than 800 delicious and easy, new recipes and a treasure trove of nutritional information, gardening and shopping tips, seasonal and international menus, and food history and lore.Illustrations.
Author: David L. Katz
Publisher: Sourcebooks, Inc.
ISBN: 1402252102
Category : Health & Fitness
Languages : en
Pages : 354
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Book Description
Dr. David L. Katz, head of the Yale School of Medicine Prevention Research Center, provides expert guidance to lifelong weight control, health and contentment with food: Master your metabolism: Use healthy snacking to keep a steady level of insulin and leptin in your bloodstream to avoid surges of hunger. Create a "decision balance": Discover your real feelings about losing weight and maximize your motivation. Control your hunger: By limiting flavor variety at one sitting the satiety centers in your brain make you feel full faster. Uncover hidden temptations: Sweet snacks are really salty and salty ones are sweet--hidden additives trigger your appetite. Change your taste buds: You can keep your favorite foods on the menu, but by making substitutions gradually, you'll come to prefer healthier foods. With more than 50 skills and strategies provided nowhere else, The Way to Eat, created in cooperation with the American Dietetic Association, will make you the master of your own daily diet, weight and health.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 168
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Book Description
New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 168
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Book Description
New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
Author: Avalynne Tawes
Publisher: Cornell Maritime Press/Tidewater Publishers
ISBN: 9780870335006
Category : Cooking
Languages : en
Pages : 179
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Book Description
Born and brought up in Crisfield on Maryland's Eastern Shore, Helen Avalynne Tawes (1898-1989) gained her knowledge of Maryland cookery as most Maryland girls did in those times: at her mother's elbow. As the wife of Maryland Governor J. Millard Tawes, she spent many hours "experimenting' in her kitchen, perfecting the familiar recipes and refining them for the busy modern homemaker. The result was a book, first published in 1964, that blended traditional favorites - from Sweet Pickled Watermelon and Mama's Chow Chow to Maryland Beaten Biscuits, Sweet and Easy Corn Pudding, and Panned Oysters - with elegant dishes served to guests at the governor's mansion, such as Maryland's Finest Crab Imperial, Diamondback Terrapin Soup, Superb Stuffed Shad, and Lady Baltimore Cake.
Author: Paul Prudhomme
Publisher: Harper Collins
ISBN: 0062039423
Category : Cooking
Languages : en
Pages : 362
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Book Description
Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.
Author: David L. Katz
Publisher: Lippincott Williams & Wilkins
ISBN: 1451165935
Category : Medical
Languages : en
Pages : 940
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Book Description
Written by one of America's foremost authorities in preventive medicine, Nutrition in Clinical Practice, Second Edition is the practical, comprehensive, evidence-based reference that all clinicians need to offer patients effective, appropriate dietary counseling. This fully revised edition incorporates the latest studies and includes new chapters on diet and hematopoiesis, diet and dermatologic conditions, and health effects of coffee, chocolate, and ethanol. Each chapter concludes with concise guidelines for counseling and treatment, based on consensus and the weight of evidence. Appendices include clinically relevant formulas, nutrient data tables, patient-specific meal planners, and print and Web-based resources for clinicians and patients.
