- Table View
- List View
Growing & Using Basil: Storey's Country Wisdom Bulletin A-119 (Storey Country Wisdom Bulletin)
by Ellen Ecker OgdenEVERYTHING YOU EVER WANTED TO KNOW ABOUT BASIL – AND MORE! Basil is one of the most popular and widely grown herbs in the world. With its delicate aroma and sweet-spicy flavor, it’s no wonder that basil, a staple in kitchens around the world, is the favorite culinary herb of today’s chefs!In Growing & Using Basil, Ellen Ogden offers all the information you'll need to grow, harvest, and cook with basil in all its varieties of flavor. Whatever the basil you want to grow--sweet, purple, opal, lemon, cinnamon, anise, napoleatano, camphor, holy, or something more exotic--the information you need is right at your fingertips. Better still, you'll find dozens of recipes for using your basil in everything from pestos and basil vinegars to grilled bluefish wrapped in mammoth basil leaves and cinnamon basil custard.
Londoners' Larder: English Cuisine from Chaucer to the Present
by Annette HopeIn a vivid panorama, Londoner's Larder presents the food of a great city. Annette Hope has used biography, literature and social history to explore the city of Chaucer, Shakespeare, Pepys, Johnson, Dickens, Wilde and Virginia Woolf, and to show in lively detail what these writers and their contemporaries might have eaten, where the food came from and how it was cooked. She looks at problems of supply, distribution, nutrition, cooking, and health and hygiene as the city expanded and changed character, and chronicles the effects of social, economic, and ethnic shifts since the end of the Second World War. At the end of each chapter are recipes from the period, written in modern, usable form.From the takeaway pasties baked by the Cook in The Canterbury Pilgrims to dinner at the Café Royal, from John Evelyn's recipes for salads to Mrs Beeton, from the introduction of coffee to the appearance of ration books, this book charts the gastronomic life of London in scholarly and entertaining detail. A discussion of the city as it is at the beginning of the twenty-first century rounds off the picture - a time when Middle Eastern and Oriental food is commonplace, and much of the cuisine available in European restaurants is inspired by that on offer in popular holiday resorts and purely 'British' food is difficult to find. If London beguiles you, literature seduces you, and recipes fascinate you, this pioneering book will intrigue and delight you.
Making The Link: Agricultural Research And Technology Transfer In Developing Countries
by David KaimowitzThis book is about International Service for National Agricultural Research's (ISNAR) study to identify key factors that influenced the effectiveness and efficiency of links between research and technology transfer. It recommends ways to improve these links and reflects the progress made till date.
Making The Link: Agricultural Research And Technology Transfer In Developing Countries
by David KaimowitzThis book is about International Service for National Agricultural Research's (ISNAR) study to identify key factors that influenced the effectiveness and efficiency of links between research and technology transfer. It recommends ways to improve these links and reflects the progress made till date.
Seafood: Effects of Technology on Nutrition (Food Science And Technology Ser. #39)
by George M. Pigott Barbara TuckerAnalyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and freshwater plants. Organized to reflect the sequence from growth, harvest, and capture, through transportation, storage, and processing, to packaging and distribut
Seafood: Effects of Technology on Nutrition
by George M. Pigott Barbara TuckerAnalyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and freshwater plants. Organized to reflect the sequence from growth, harvest, and capture, through transportation, storage, and processing, to packaging and distribut
A Year in Provence (Popular Penguins Series)
by Peter MayleThe bestselling, much-loved classic account of an English couple enjoying the fruits of French rural living - an irresistible feast of humour and heart.Peter Mayle and his wife did what most of us only imagine doing when they made their long-cherished dream of a life abroad a reality: throwing caution to the wind, they bought a glorious two hundred year-old farmhouse in the Lubéron Valley and began a new life.In a year that begins with a marathon lunch and continues with a host of gastronomic delights, they also survive the unexpected and often hilarious curiosities of rural life. From mastering the local accent and enduring invasion by bumbling builders, to discovering the finer points of boules and goat-racing, all the earthy pleasures of Provençal life are conjured up in this enchanting portrait.'One of the most successful travel books of all time... Mayle created a new travel genre' GuardianDelightful' Washington Post'Engaging, funny and richly appreciative' New York Times Book Review'Stylish, witty, delightfully readable' Sunday Times'I really loved this book' Julia Child
Agriculture And Community Change In The U.s.: The Congressional Research Reports
by Louis E. SwansonThis book contains the Office of Technology Assessment commissioned papers analyzing the Northeast, South, Midwest, the Great Plains and the West of the U.S. The papers indicate that the relationship between the structure of agriculture and characteristics of rural communities vary in the U.S. .
Agriculture And Community Change In The U.s.: The Congressional Research Reports
by Louis E. SwansonThis book contains the Office of Technology Assessment commissioned papers analyzing the Northeast, South, Midwest, the Great Plains and the West of the U.S. The papers indicate that the relationship between the structure of agriculture and characteristics of rural communities vary in the U.S. .
Agriculture, Women, And Land: The African Experience
by Jean DavisonThis book examines gender relations to land relations that are crucial to formulating policies through which African women's food producing capabilities can be advanced. It addresses the need to document historical changes in land tenure practices that have influenced women's household production.
Agriculture, Women, And Land: The African Experience
by Jean DavisonThis book examines gender relations to land relations that are crucial to formulating policies through which African women's food producing capabilities can be advanced. It addresses the need to document historical changes in land tenure practices that have influenced women's household production.
Assessing Participatory Development: Rhetoric Versus Reality
by William P. LineberryThis book was shaped by ten years of International Fund for Agricultural Development's experience on innovative approaches to people's participation in development. Its critical assessment of the participatory approach explains how it works, its benefits and the pitfalls it harbours for the unwary.
Assessing Participatory Development: Rhetoric Versus Reality
by William P. LineberryThis book was shaped by ten years of International Fund for Agricultural Development's experience on innovative approaches to people's participation in development. Its critical assessment of the participatory approach explains how it works, its benefits and the pitfalls it harbours for the unwary.
Bistro Cooking
by Patricia WellsBistro is warm. Bistro is family. Bistro is simple, hearty, generous cuisine-robust soups and country omelets, wine-scented stews and bubbling gratins, and desserts from a grandmother's kitchen. Researched and written by Patricia Wells, author of The Food Lover's Guide to Paris and The Food Lover's Guide to France, together with over 220,000 copies in print, here is a celebration of the no-nonsense, inexpensive, soul-satisfying cuisine of the neighborhood restaurants of France. BISTRO COOKING contains over 200 scrumptious bistro recipes made lighter and quicker for the way we cook today. Warm Poached Sausage with Potato Salad. Benoit's Mussel Soup. Guy Savoy's Fall Leg of Lamb. Beef Stew with Wild Mushrooms and Orange, Chicken Basquaise, Pasta with Lemon, Ham, and Black Olives, L'Ami Louis' Potato Cake, Provencal Roast Tomatoes, Pears in Red Wine, and Golden Cream and Apple Tart. Throughout, lively notes and sidebars capture the world of bistro owners in the kitchen, les grands chefs, and more. Selection of the Book-of-the-Month Club. Winner of the 1989 IACP Seagram Food and Beverage Award. Over 166,000 copies in print.
Cooking Jewish: 532 Great Recipes from the Rabinowitz Family
by Judy Bart KancigorGot kugel? Got Kugel with Toffee Walnuts? Now you do. Here's the real homemade Gefilte Fish – and also Salmon en Papillote. Grandma Sera Fritkin&’s Russian Brisket and Hazelnut-Crusted Rack of Lamb. Aunt Irene's traditional matzoh balls and Judy's contemporary version with shiitake mushrooms. Cooking Jewish gathers recipes from five generations of a food-obsessed family into a celebratory saga of cousins and kasha, Passover feasts – the holiday has its own chapter – and crossover dishes. And for all cooks who love to get together for coffee and a little something, dozens and dozens of desserts: pies, cakes, cookies, bars, and a multitude of cheesecakes; Rugelach and Hamantaschen, Mandelbrot and Sufganyot (Hanukkah jelly doughnuts). Not to mention Tanta Esther Gittel&’s Husband&’s Second Wife Lena&’s Nut Cake. Blending the recipes with over 160 stories from the Rabinowitz family—by the end of the book you'll have gotten to know the whole wacky clan—and illustrated throughout with more than 500 photographs reaching back to the 19th century, Cooking Jewish invites the reader not just into the kitchen, but into a vibrant world of family and friends. Written and recipe-tested by Judy Bart Kancigor, a food journalist with the Orange County Register, who self-published her first family cookbook as a gift and then went on to sell 11,000 copies, here are 532 recipes from her extended family of outstanding cooks, including the best chicken soup ever – really! – from her mother, Lillian. (Or as the author says, "When you write your cookbook, you can say your mother's is the best.")Every recipe, a joy in the belly.
Iron Metabolism in Infants
by Bo LonnerdalThere is a critical need for iron intake during the first period of life. The growing infant requires iron to synthesize hemoglobin and to supply expanding tissues with iron-containing enzymes. A lack of iron will eventually lead to iron deficiency anemia, one of the most common single nutrient deficiencies in the world. Today, detailed information has increased our understanding of iron bioavailability from different dietary sources, uptake mechanisms of iron into the small intestinal mucosa for transport to hepatocytes and erythropoietic cells and subsequent receptor mediated cellular acquisition. Metabolic effects of iron deficiency have also been investigated in several tissues. This comprehensive text integrates recent information and address it from a nutritional perspective. It takes this focus because of the increased knowledge on the interrelationship between iron and other essential nutrients. Specific problems of iron nutriture and oxidant stress in prematurely born infants are also addressed in this informative new text
Iron Metabolism in Infants
by Bo LonnerdalThere is a critical need for iron intake during the first period of life. The growing infant requires iron to synthesize hemoglobin and to supply expanding tissues with iron-containing enzymes. A lack of iron will eventually lead to iron deficiency anemia, one of the most common single nutrient deficiencies in the world. Today, detailed information has increased our understanding of iron bioavailability from different dietary sources, uptake mechanisms of iron into the small intestinal mucosa for transport to hepatocytes and erythropoietic cells and subsequent receptor mediated cellular acquisition. Metabolic effects of iron deficiency have also been investigated in several tissues. This comprehensive text integrates recent information and address it from a nutritional perspective. It takes this focus because of the increased knowledge on the interrelationship between iron and other essential nutrients. Specific problems of iron nutriture and oxidant stress in prematurely born infants are also addressed in this informative new text
The London Ritz Book Of Christmas: The Art And Pleasures Of A Traditional Christmas
by Jennie ReekieChristmas at The Ritz London, with the choir singing carols in the opulent Palm Court and the Long Gallery lined with Christmas trees, is a glorious celebration of this age-old festival. This charming Edwardian-style book captures the essence of a traditional Christmas, showing how you can recreate this elegance in your own home. The innate sense of tradition, style and sophistication of The Ritz is embodied in the delightfully illustrated collection of sumptuous recipes with literary and historical descriptions of Christmas past and Christmas present.The Ritz London Book of Christmas captures all the great traditions of The Ritz London to make your Christmas an exceptional and elegant event. Over fifty delicious recipes are included for all aspects of the Christmas festivities from traditional mince pies and roast turkey with chestnut and sausagemeat stuffing to Dr Johnson's punch.
Making Homemade Candy: Storey's Country Wisdom Bulletin A-111 (Storey Country Wisdom Bulletin)
by Glenn AndrewsSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
The New Basics Cookbook
by Sheila Lukins Julee RossoIt's the 1.8-million-copy bestselling cookbook that's become a modern-day classic. Beginning cooks will learn how to boil an egg. Experienced cooks will discover new ingredients and inspired approaches to familiar ones. Encyclopedic in scope, rich with recipes and techniques, and just plain fascinating to read, The New Basics Cookbook is the indispensable kitchen reference for all home cooks.This is a basic cookbook that reflects today's kitchen, today's pantry, today's taste expectations. A whimsically illustrated 875-recipe labor of love, The New Basics features a light, fresh, vibrantly flavored style of American cooking that incorporates the best of new ingredients and cuisines from around the world. Over 30 chapters include Fresh Beginnings; Pasta, Pizza, and Risotto; Soups; Salads; every kind of Vegetable; Seafood; The Chicken and the Egg; Grilling from Ribs to Surprise Paella; Grains; Beef; Lamb, Pork; Game; The Cheese Course, and Not Your Mother's Meatloaf. Not to mention 150 Desserts! Plus, tips, lore, menu ideas, at-a-glance charts, trade secrets, The Wine Dictionary, a Glossary of Cooking Terms, The Panic-Proof Kitchen, and much more. Main Selection of the Better Homes & Gardens Family Book Service and the Book-of-the-Month Club's HomeStyle Books.
Overcoming Fear of Fat
by Esther D Rothblum Laura BrownHere is an enlightening new volume that presents an integration of anti-fat-oppressive attitudes into the work of feminist therapy. Overcoming Fear of Fat is unique among professional work in the area of women and fat in that it does not approach size as the problem; rather it approaches prejudice against fat as the problem. Although for nearly a decade, fat activists have been raising the issues that are confronted in this book, therapists, including feminist therapists, have been colluding with their clients in pathologizing fat, celebrating weight loss, and failing to adequately challenge cultural stereotypes of attractiveness for women, instead of empowering clients and encouraging them to take on expert authority about their own experiences. The contributors, including therapists and fat activists, aim to disconnect the issues of food intake and eating disorders from those of weight. They share personal and professional experiences of challenging fat oppression, offer strategies for therapists to rid themselves and their clients of fat oppressive attitudes, and most importantly, they confront long-held cultural myths that fat is unhealthy, and that fat women are physically unfit and are in hiding from their sexuality or personal power. A practical and informative resource for therapists, especially those who work with fat women or who themselves struggle with issues of feeling critical of their own body size, Overcoming Fear of Fat will also be a valuable guide for fat women who wish to feel supported in their struggle for self-worth and respect.
Overcoming Fear of Fat
by Esther D Rothblum Laura BrownHere is an enlightening new volume that presents an integration of anti-fat-oppressive attitudes into the work of feminist therapy. Overcoming Fear of Fat is unique among professional work in the area of women and fat in that it does not approach size as the problem; rather it approaches prejudice against fat as the problem. Although for nearly a decade, fat activists have been raising the issues that are confronted in this book, therapists, including feminist therapists, have been colluding with their clients in pathologizing fat, celebrating weight loss, and failing to adequately challenge cultural stereotypes of attractiveness for women, instead of empowering clients and encouraging them to take on expert authority about their own experiences. The contributors, including therapists and fat activists, aim to disconnect the issues of food intake and eating disorders from those of weight. They share personal and professional experiences of challenging fat oppression, offer strategies for therapists to rid themselves and their clients of fat oppressive attitudes, and most importantly, they confront long-held cultural myths that fat is unhealthy, and that fat women are physically unfit and are in hiding from their sexuality or personal power. A practical and informative resource for therapists, especially those who work with fat women or who themselves struggle with issues of feeling critical of their own body size, Overcoming Fear of Fat will also be a valuable guide for fat women who wish to feel supported in their struggle for self-worth and respect.
Proteins and Non-protein Nitrogen in Human Milk
by Stephanie Atkinson Bo LonnerdalFor the first time, an entire publication has been dedicated to providing a critical review of the identification and analysis of the milk specific proteins such as lactalbumin, lactoferrin and casein; the non-milk specific proteins such as plasma and membrane proteins; and the minor nitrogen-containing components such as enzymes, hormones, and growth factors. Biological roles, whether nutritional, endocrinological or immunological, of the specific nitrogen compounds in mammary milk production and/or growth and development of the breast-fed infant are also presented. Identification of the molecular weight compounds that have led to questions about their function in milk and their inclusion in modern infant formulas is thoroughly discussed and of great value to scientists in sub-specialties of biochemistry, nutrition, physiology and immunology, as well as to pediatric practitioners with primary interests in the infant food industry, academia, or clinical nutrition. The thoroughness of each chapter, often providing an historical panorama of the specific aspect of milk composition, makes this book useful for both the uninitiated and expert audiences who are interested in advancing their knowledge of human milk biochemistry and its physiological significance to the recipient infant.
Proteins and Non-protein Nitrogen in Human Milk
by Stephanie Atkinson Bo LonnerdalFor the first time, an entire publication has been dedicated to providing a critical review of the identification and analysis of the milk specific proteins such as lactalbumin, lactoferrin and casein; the non-milk specific proteins such as plasma and membrane proteins; and the minor nitrogen-containing components such as enzymes, hormones, and growth factors. Biological roles, whether nutritional, endocrinological or immunological, of the specific nitrogen compounds in mammary milk production and/or growth and development of the breast-fed infant are also presented. Identification of the molecular weight compounds that have led to questions about their function in milk and their inclusion in modern infant formulas is thoroughly discussed and of great value to scientists in sub-specialties of biochemistry, nutrition, physiology and immunology, as well as to pediatric practitioners with primary interests in the infant food industry, academia, or clinical nutrition. The thoroughness of each chapter, often providing an historical panorama of the specific aspect of milk composition, makes this book useful for both the uninitiated and expert audiences who are interested in advancing their knowledge of human milk biochemistry and its physiological significance to the recipient infant.
Realistic Weight Control: The Healthy Guide to Weight Loss (By Appointment Only Ser.)
by Jan De VriesWhatever you might call it - being overweight or corpulent or carrying excess fat - one thing is certain: obesity is one of the major problems of the developed world today. It is not simply a matter of being too fat: those who are severely overweight are prone to a tremendous range of other health problems such as back pain and coronary heart disease. In Realistic Weight Control Jan de Vries clearly and sensibly explains why these problems occur and how best to avoid them. Moreover, in view of the overwhelming variety of slimming methods on the market, each claiming to be better than the last, he points out the dangers to health caused by following an inappropriate diet.