Author: Vicky Jacob-Ebbinghaus
Publisher: Running Press Adult
ISBN: 0762461705
Category : Humor
Languages : en
Pages : 317
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Book Description
An ideal gift for expectant mothers and a celebration of pregnancy's strangest urges, Pickles & Ice Cream parodies the inexplicable epicurian desires of pregnancy with beautifully styled images, actual recipes, and deadpan humor, all based on the popular blog. Pregnancy is known for eliciting some of our most outlandish food cravings-it seems gestating a small human being can really mess with our taste buds. Award-winning advertising execs Vicky Jacob-Ebbinghaus and Juarez Rodrigues were curious about the peculiar food choices of their expecting friends and colleagues, so on a lark they compiled some of the most bizarre combinations that women shared with them: Bacon Mars Bar Burgers, Oreos and Toothpaste, Buttered Watermelon, and many more. They treated each dish as a haute cuisine creation, artfully styling them as lovingly as any top chef. Pickles & Ice Cream is a collection of their work-65 of the best, most curious, sometimes outrageous, at times oddly delicious food combinations. The book's ingredients of sleek styling, beautifully photographed recipes, and deadpan humor come together to make a perfect gift for any mom-to-be.
Author: Craig Bissinger
Publisher:
ISBN: 9780966879223
Category : Childbirth
Languages : en
Pages : 0
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Book Description
Written by a experienced obstetrician, Pickles and ICe Cream: A Father's Guide to Pregnancy provides the father-to-be with a concise, to-the-point guide. Each answer has been crafted by twenty years of experience and answering questions for thousands of expectant couples. It is a must for supportive partners.
Author: Christine M. Schneider
Publisher: Walker Childrens
ISBN: 9780802776129
Category : Juvenile Fiction
Languages : en
Pages : 32
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Book Description
Picky Mrs. Pickle won't eat anything that isn't green or pickled. That is, until her stubborn niece, Sophie Claire, introduces Mrs. Pickle to a new, "non-pickle" ice cream flavor. Mrs. Pickle will never be the same again.
Author: Brigitte Brulz
Publisher:
ISBN: 9781087870380
Category :
Languages : en
Pages : 30
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Book Description
A young boy who really likes pickles wants to grow pickles in his garden, but he is surprised by what he discovers - there are no bread and butter pickle plants or dill pickle trees. He learns a lot as he and his mom transform seeds from the store into yummy pickles to enjoy on everything from hot dogs to ice cream. Well, maybe not ice cream! Free coloring pages, activity ideas, and a teacher's guide to go along with Pickles, Pickles, I Like Pickles are available on www.brigittebrulz.com. * Chosen for 2019 Read Across Connecticut program. * Earned Readers' Favorite 5 Stars Review
Author: John Currence
Publisher: Andrews Mcmeel+ORM
ISBN: 1449447120
Category : Cooking
Languages : en
Pages : 283
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Book Description
The James Beard Award-winning chef shares stories of Southern life and recipes from his renowned Mississippi restaurants in this illustrated cookbook. In this irreverent yet serious look at contemporary Southern food, Chef John Currence shares 130 recipes organized by 10 different techniques, such as Simmering, Slathering, Pickling, and Smoking, just to name a few. Then John spices things up with colorful stories of his upbringing in New Orleans, his time living in Europe, and more—plus insightful reflections on today’s Southern culinary landscape. Pickles, Pigs & Whiskey features John’s one-of-a-kind recipes for Pickled Sweet Potatoes, Whole Grain Guinness Mustard, Deep South “Ramen” with a Fried Poached Egg, Rabbit Cacciatore, Smoked Endive, Fire-Roasted Cauliflower, and Kitchen Sink Cookie Ice Cream Sandwiches. Each recipe is paired with a song and the complete playlist can be downloaded at spotify.com. The book also features more than 100 color photographs by Angie Mosier.
Author: Jennifer Segal
Publisher: Clarkson Potter
ISBN: 059323183X
Category : Cooking
Languages : en
Pages : 289
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Book Description
NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.
Author: Dr Patrick M Nemechek D O
Publisher: Createspace Independent Publishing Platform
ISBN: 9781982067694
Category :
Languages : en
Pages : 196
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Book Description
The Nemechek Protocol for Autism and Developmental Delay is the most scientific and refined approach to reversing the devastating effects of autism, ADD, ADHD, SPD and the myriad of other developmental disorders. Dr. Nemechek's approach frequently triggers rapid and often breath-taking improvements in children within only a few weeks. And surprisingly, the protocol employs common and natural supplements, and avoids the countless homeopathic remedies and antibiotics frequently prescribed to children that are often both toxic and expensive. Within a few days of starting the protocol many children will experience a connectedness to their surrounds never previously experienced. Significant improvements in motor, sensory and speech delays are realized within the first few weeks. Attention and learning disabilities rapidly begin to resolve within the first few weeks to months as the child's brain restores neuronal pathways damaged by the physical, emotional and inflammatory traumas commonly experienced in childhood. Through a simple 2-step process of re-balancing intestinal bacteria and omega fatty acids, Dr. Nemechek has discovered how to re-activate the brain's neuronal pruning and repair processes thereby allowing a child's brain to begin repairing past injuries and developing correctly. Re-balancing intestinal bacteria also eliminates the excessive production of propionic acid that is responsible for the disconnected and often strange behaviors that are highly characteristic of autism. With the help of Jean Nemechek's writing and editing style, the complexities of omega fatty acids restoration, intestinal bacteriology, autonomic restoration and cumulative brain injury are translated into processes that are easily understandable to the non-scientist. This book is a complete how-to guide outlining the specific supplements and dosages employed by Dr. Nemechek in the treatment of his patients. Readers will learn Dr. Nemechek's step-by-step method of reversing autism and other developmental disorders. Included are specific chapters dealing with relapses, addressing the use of antibiotics, strategies for prevention as well as future vaccinations. The rapid rate of improvement seen with The Nemechek Protocol has caused it to become one of the fastest growing treatment options for children around the world. Thousands of families around the world are benefitting from this safe, inexpensive and highly effective treatment for the devastating problems commonly affecting children today. The phrase "Miracles do Happen" has never been as true when witnessing children regain speech within a few weeks to months after utilizing The Nemechek Protocol.
Author: Marisa McClellan
Publisher: Running Press Adult
ISBN: 0762451807
Category : Cooking
Languages : en
Pages : 194
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Book Description
The perfect follow up to Food in Jars: More seasonal canning in smaller bites! If most canning recipes seem to yield too much for your small kitchen, Preserving by the Pint has smaller--but no less delicious--batches to offer. Author Marisa McClellan discovered that most "vintage" recipes are written to feed a large family, or to use up a farm-size crop, but increasingly, found that smaller batches suited her life better. Working with a quart, a pound, a pint, or a bunch of produce, not a bushel, allows for dabbling in preserving without committing a whole shelf to storing a single type of jam. Preserving by the Pint is meant to be a guide for saving smaller batches from farmer's markets and produce stands-preserving tricks for stopping time in a jar. McClellan's recipes offer tastes of unusual preserves like: Blueberry Maple Jam Mustardy Rhubarb Chutney Sorrel Pesto Zucchini Bread and Butter Pickles Organized seasonally, these pestos, sauces, mostardas, chutneys, butters, jams, jellies, and pickles are speedy, too: some take under an hour, leaving you more time to plan your next batch.
Author: Peter Armour
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618548897
Category : Juvenile Fiction
Languages : en
Pages : 38
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Book Description
A pickle tries to escape being eaten by fleeing through the city streets, pursued by a variety of other food items.
Author: Edward Lee
Publisher: Artisan Books
ISBN: 1579655424
Category : Cooking
Languages : en
Pages : 305
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Book Description
Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South. Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul.
