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Author: Liz Barrett
Publisher: Voyageur Press (MN)
ISBN: 0760345600
Category : Cooking
Languages : en
Pages : 179
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Book Description
This book tells the story of how this beloved food became the apple of our collective eye-or, perhaps more precisely, the pepperoni of our pie. Pizza journalist Liz Barrett explores how it is that pizza came to and conquered North America and how it evolved into different forms across the continent. Each chapter investigates a different pie: Chicago's famous deep-dish, New Haven's white clam pie, California's health-conscious varieties, New York's Sicilian and Neapolitan, the various styles that have emerged in the Midwest, and many others. The components of each pie-crust, sauce, spices, and much more-are dissected and celebrated, and recipes from top pizzerias provide readers with the opportunity to make and sample the pies themselves.
Author: Liz Barrett
Publisher: Voyageur Press (MN)
ISBN: 0760345600
Category : Cooking
Languages : en
Pages : 179
Get Book Here
Book Description
This book tells the story of how this beloved food became the apple of our collective eye-or, perhaps more precisely, the pepperoni of our pie. Pizza journalist Liz Barrett explores how it is that pizza came to and conquered North America and how it evolved into different forms across the continent. Each chapter investigates a different pie: Chicago's famous deep-dish, New Haven's white clam pie, California's health-conscious varieties, New York's Sicilian and Neapolitan, the various styles that have emerged in the Midwest, and many others. The components of each pie-crust, sauce, spices, and much more-are dissected and celebrated, and recipes from top pizzerias provide readers with the opportunity to make and sample the pies themselves.
Author: David D. Davies
Publisher: Elsevier
ISBN: 148322032X
Category : Science
Languages : en
Pages : 704
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Book Description
The Biochemistry of Plants: A Comprehensive Treatise, Volume 2: Metabolism and Respiration is a collection of articles that is largely concerned with the area of intermediary metabolism. This volume contains papers that discuss topics on the production of active C1 groups, photorespiration and the effect of light on respiration. Respiration and related metabolic activity in wounded and infected tissues, the respiration and senescence of plant organs, the effect of temperature on respiration and the assessment of the contributions of metabolic pathways to plant respiration are likewise covered. Biochemists and botanists will find the book highly useful.
Author: Dana G. Dalrymple
Publisher:
ISBN:
Category : Apple products
Languages : en
Pages : 88
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Book Description
Author: FARMER LEE JONES
Publisher: Penguin
ISBN: 0525541071
Category : Cooking
Languages : en
Pages : 640
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Book Description
An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables. In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows. The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.
Author: Dr. Paul Insel
Publisher: Jones & Bartlett Learning
ISBN: 1284124215
Category : Health & Fitness
Languages : en
Pages : 1035
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Book Description
Written for majors and advanced non-majors, the Sixth Edition of Nutrition provides a modern, comprehensive introduction to nutrition concepts, guidelines, and functions. Its student-focused approach provides readers with the knowledge they need to make informed decisions about their overall nutrition.
Author: William Theodore Brannt
Publisher:
ISBN:
Category : Alcohol
Languages : en
Pages : 374
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Book Description
Author:
Publisher:
ISBN:
Category : Hospitals
Languages : en
Pages : 1002
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Book Description
Includes Hospital news of the month.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 956
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Book Description
Author: Anonymous
Publisher: BoD – Books on Demand
ISBN: 3385309220
Category : Fiction
Languages : en
Pages : 742
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Book Description
Reprint of the original, first published in 1883.
Author: United States. Bureau of Chemistry
Publisher:
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 984
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Book Description
