Western Illinois University Cookbook 2012 PDF Download
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Author: Adam Frankhauser
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 52
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Book Description
Author: Adam Frankhauser
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 52
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Book Description
Author: Brian Winnie
Publisher: Hal Leonard Corporation
ISBN: 1574634771
Category : Music
Languages : en
Pages : 138
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Book Description
(Meredith Music Resource). 57 experts from across the U.S. working as professors, studio teachers, professional singers, choral directors, composers, vocologists, and speech-language pathologists have all contributed to this amazing collection of quick-to-read, yet deeply insightful strategies. It's like finding expert trade secrets all placed in one easy source. With outstanding records of performance, workshop clinics, recordings, research, composition, leadership, and teaching, the authors provide their favorite "recipes" that will expand your current knowledge and inspire all levels of voice teachers and singers.
Author: Deb Perelman
Publisher: Knopf
ISBN: 0307961060
Category : Cooking
Languages : en
Pages : 675
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Book Description
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
Author:
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages :
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Book Description
Book of recipes handed down from the members of Western Illinois Museum in Macomb, Illinois.
Author: Jeri Quinzio
Publisher: Rowman & Littlefield
ISBN: 1442227338
Category : Cooking
Languages : en
Pages : 195
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Book Description
In roughly one hundred years – from the 1870s to the 1970s – dining on trains began, soared to great heights, and then fell to earth. The founders of the first railroad companies cared more about hauling freight than feeding passengers. The only food available on trains in the mid-nineteenth century was whatever passengers brought aboard in their lunch baskets or managed to pick up at a brief station stop. It was hardly fine dining. Seeing the business possibilities in offering long-distance passengers comforts such as beds, toilets, and meals, George Pullman and other pioneering railroaders like Georges Nagelmackers of Orient Express fame, transformed rail travel. Fine dining and wines became the norm for elite railroad travelers by the turn of the twentieth century. The foods served on railroads – from consommé to turbot to soufflé, always accompanied by champagne - equaled that of the finest restaurants, hotels, and steamships. After World War II, as airline travel and automobiles became the preferred modes of travel, elegance gave way to economy. Canned and frozen foods, self-service, and quick meals and snacks became the norm. By the 1970s, the golden era of railroad dining had come grinding to a halt. Food on the Rails traces the rise and fall of food on the rails from its rocky start to its glory days to its sad demise. Looking at the foods, the service, the rail station restaurants, the menus, they dining accommodations and more, Jeri Quinzio brings to life the history of cuisine and dining in railroad cars from the early days through today.
Author: Brian Winnie
Publisher: Meredith Music Publications
ISBN: 9781574634761
Category : Music
Languages : en
Pages : 152
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Book Description
(Meredith Music Resource). 57 experts from across the U.S. working as professors, studio teachers, professional singers, choral directors, composers, vocologists, and speech-language pathologists have all contributed to this amazing collection of quick-to-read, yet deeply insightful strategies. It's like finding expert trade secrets all placed in one easy source. With outstanding records of performance, workshop clinics, recordings, research, composition, leadership, and teaching, the authors provide their favorite "recipes" that will expand your current knowledge and inspire all levels of voice teachers and singers.
Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914446
Category : Fermented soyfoods
Languages : en
Pages : 2523
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Book Description
Author: Lawrence Wolper
Publisher: Jones & Bartlett Learning
ISBN: 0763757918
Category : Business & Economics
Languages : en
Pages : 815
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Book Description
Health Care Administration: Managing Organized Delivery Systems, Fifth Edition provides graduate and pre-professional students with a comprehensive, detailed overview of the numerous facets of the modern healthcare system, focusing on functions and operations at both the corporate and hospital level. The Fifth Edition of this authoritative text comprises several new subjects, including new chapters on patient safety and ambulatory care center design and planning. Other updated topics include healthcare information systems, management of nursing systems, labor and employment law, and financial management, as well discussions on current healthcare policy in the United States. Health Care Administration: Managing Organized Delivery Systems, Fifth Edition continues to be one of the most effective teaching texts in the field, addressing operational, technical and organizational matters along with the day-to-day responsibilities of hospital administrators. Broad in scope, this essential text has now evolved to offer the most up-to-date, comprehensive treatment of the organizational functions of today's complex and ever-changing healthcare delivery system.
Author: Bob Doppelt
Publisher: Routledge
ISBN: 1351283863
Category : Business & Economics
Languages : en
Pages : 314
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Book Description
Using the author’s extensive experience of advising public, private and non-profit sectors on personal, organization, and community behavioral and systems change knowledge and tools, this book applies a new lens to the question of how to respond to climate change. It offers a scientifically rigorous understanding of the negative mental health and psychosocial impacts of climate change and argues that overlooking these issues will have very damaging consequences. The practical assessment of various methods to build human resilience offered by Transformational Resilience then makes a powerful case for the need to quickly expand beyond emission reductions and hardening physical infrastructure to enhance the capacity of individuals and groups to cope with the inevitable changes affecting all levels of society.Applying a trauma-informed mental health and psychosocial perspective, Transformational Resilience offers a groundbreaking approach to responding to climate disruption. The book describes how climate disruption traumatizes societies and how effective responses can catalyze positive learning, growth, and change.
Author: Paul Fehribach
Publisher: University of Chicago Press
ISBN: 0226829375
Category : Cooking
Languages : en
Pages : 306
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Book Description
An original look at southern heirloom cooking with a focus on history, heritage, and variety. You expect to hear about restaurant kitchens in Charleston, New Orleans, or Memphis perfecting plates of the finest southern cuisine—from hearty red beans and rice to stewed okra to crispy fried chicken. But who would guess that one of the most innovative chefs cooking heirloom regional southern food is based not in the heart of biscuit country, but in the grain-fed Midwest—in Chicago, no less? Since 2008, chef Paul Fehribach has been introducing Chicagoans to the delectable pleasures of Lowcountry cuisine, while his restaurant Big Jones has become a home away from home for the city’s southern diaspora. From its inception, Big Jones has focused on cooking with local and sustainably grown heirloom crops and heritage livestock, reinvigorating southern cooking through meticulous technique and the unique perspective of its Midwest location. And with The Big Jones Cookbook, Fehribach brings the rich stories and traditions of regional southern food to kitchens everywhere. Fehribach interweaves personal experience, historical knowledge, and culinary creativity, all while offering tried-and-true takes on everything from Reezy-Peezy to Gumbo Ya-Ya, Chicken and Dumplings, and Crispy Catfish. Fehribach’s dishes reflect his careful attention to historical and culinary detail, and many recipes are accompanied by insights about their origins. In addition to the regional chapters, the cookbook features sections on breads, from sweet potato biscuits to spoonbread; pantry put-ups like bread and butter pickles and chow-chow; cocktails, such as the sazerac; desserts, including Sea Island benne cake; as well as an extensive section on snout-to-tail cooking, including homemade Andouille and pickled pigs’ feet. Proof that you need not possess a thick southern drawl to appreciate the comfort of creamy grits and the skill of perfectly fried green tomatoes, The Big Jones Cookbook will be something to savor regardless of where you set your table.
