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The Pancake Champ: Turquoise Book Band (Bloomsbury Young Readers)
by Joanna NadinA hilarious story, ideal for children practising reading at home or in school. By Joanna Nadin, author of the World Book Day book The Worst Class in the World in Danger. Manjit is going to his new friend Leon's house for tea. There's lots to be worried about… What if they have a scary dog? What if Leon's dad is a dragon? But worst of all, what if they're having pancakes for tea! This relatable comedy about new friendships from prolific children's writer Joanna Nadin is perfect for Key Stage 1 (KS1) children who are learning to read by themselves. It features lively colour illustrations by Ana Gómez, and a storyline that encourages picky eaters to try new foods. Bloomsbury Young Readers are the perfect way to get children reading, with book-banded stories by brilliant authors like Julia Donaldson. With gorgeous colour illustrations and inside cover notes to help children get the most out of stories, this series is ideal for home and school. Guided reading notes written by the Centre for Literacy in Primary Education (CLPE) are available at bloomsburyguidedreading.com. 'Every child needs a Bloomsbury Young Reader.' (Julie-Ann McCulloch, Teacher) Turquoise Book Band. Ideal for ages 6+.
The Pancake Champ: Turquoise Book Band (Bloomsbury Young Readers)
by Joanna NadinA hilarious story, ideal for children practising reading at home or in school. By Joanna Nadin, author of the World Book Day book The Worst Class in the World in Danger. Manjit is going to his new friend Leon's house for tea. There's lots to be worried about… What if they have a scary dog? What if Leon's dad is a dragon? But worst of all, what if they're having pancakes for tea! This relatable comedy about new friendships from prolific children's writer Joanna Nadin is perfect for Key Stage 1 (KS1) children who are learning to read by themselves. It features lively colour illustrations by Ana Gómez, and a storyline that encourages picky eaters to try new foods. Bloomsbury Young Readers are the perfect way to get children reading, with book-banded stories by brilliant authors like Julia Donaldson. With gorgeous colour illustrations and inside cover notes to help children get the most out of stories, this series is ideal for home and school. Guided reading notes written by the Centre for Literacy in Primary Education (CLPE) are available at bloomsburyguidedreading.com. 'Every child needs a Bloomsbury Young Reader.' (Julie-Ann McCulloch, Teacher) Turquoise Book Band. Ideal for ages 6+.
Pancakes, Waffles, Crêpes & French Toast: Irresistible recipes from the griddle
by Hannah MilesThere’s nothing like a stack of pancakes, dripping with maple syrup and topped with crisp, smoky bacon to start a lazy weekend.But what about flavouring those pancakes with fig and ricotta and topping them with an orange syrup? While Crêpes Suzette makes a sophisticated French dessert, would you have thought to fill your crêpes with the quintessential English combination of rhubarb and custard, instead? It’s a fact that whichever way you choose to serve them, simple griddled treats are the ultimate comfort food. But they are so much more than a leisurely brunch or quick dessert option; pancakes, crêpes, waffles and French toast can be endlessly reinvented for any occasion, and here are some wonderful ideas to get you started, from thick American-style Pancakes, such as Blueberry Buttermilk to classic French-style Crêpes. Waffles featured are both simple (Cinnamon) and elaborate (Salted Caramel), while French Toast is stuffed with myriad inventive fillings. Finally, explore the savoury variations; recipes for Smoked Salmon and Chive Pancakes, Ham and Cheese Crêpes and Potato Waffles with Smoky BBQ beans all feature in this gorgeous and truly mouthwatering book.
Pandemics and Innovative Food Systems (Food Biology Series)
by Anil Kumar AnalThe debate on health, nutrition and food security could not have arisen at a more opportune time. The recent pandemic has given rise to increased food and nutrition insecurity for individuals, families, and communities. The crisis threatened the food security and nutrition of millions of people, many of whom were already suffering. We face possible disruptions to the functioning of food systems, with severe consequences for health and nutrition. Pandemics create a greater burden for poorer countries and countries since they are already pressure of inadequate food supplies. With concerted action, we can not only avoid some of the worst impacts but do so in a way that supports a transition to more sustainable food systems that are in better balance with nature and that support healthy diets – and thus better health prospects for all. This book aims to highlight the impact of pandemics in food systems and nutrition security. It draws on the experience from the past and present pandemics to better prepare the world for future crises.
Pandemics and Innovative Food Systems (Food Biology Series)
The debate on health, nutrition and food security could not have arisen at a more opportune time. The recent pandemic has given rise to increased food and nutrition insecurity for individuals, families, and communities. The crisis threatened the food security and nutrition of millions of people, many of whom were already suffering. We face possible disruptions to the functioning of food systems, with severe consequences for health and nutrition. Pandemics create a greater burden for poorer countries and countries since they are already pressure of inadequate food supplies. With concerted action, we can not only avoid some of the worst impacts but do so in a way that supports a transition to more sustainable food systems that are in better balance with nature and that support healthy diets – and thus better health prospects for all. This book aims to highlight the impact of pandemics in food systems and nutrition security. It draws on the experience from the past and present pandemics to better prepare the world for future crises.
Pangat, a Feast: Food and Lore from Marathi Kitchens
by Saee Koranne- KhandekarIn this delectable compendium of recipes and stories, culinary researcher Saee Koranne-Khandekar debunks the myths surrounding the foods of Maharashtra and reveals the versatility and sheer variety of its food traditions. Bringing together over 200 traditional recipes, this enriching book introduces food enthusiasts to special masalas, cooking techniques and elaborate meal spreads using a range of produce. Along the way, its delightful stories and anecdotes vividly detail the characteristic food traits of the several communities that inhabit the region. From the sophisticatedly spiced Kolhapuri mutton sukka to the tamarind-based thecha, from a never-fail formula for frying fish to the wholesome chakolya 'pasta' and variants of karanji, the recipes in this book will at once enhance your kitchen skills and your palate.
Panini: Panini Football Collections, 1970-2010
by PaniniQuick to prepare, easy to eat and wonderfully filling, paninis are now a staple on lunch menus worldwide, and with this collection of over 40 mouthwatering recipes, you can bring this gourmet treat to your very own kitchen!Work your way through this selection of sweet and savoury recipes to produce a satisfying meal that's as perfect for enjoying with friends as it is for munching on the go - try the inspired flavour and texture sensation that is Grilled sweet potato and blue cheese, or enjoy a comforting Italian-style Lemon, mozzarella and parmesan. Best of all, give in to temptation and savour an indulgent dessert panini filled with melting ice cream and raspberry or warm chocolate chunks.
The Pantry Cookbook: How To Cook Nutritious Meals From Scratch, On A Budget, When Time Is Short
by Michelle ClayThe Pantry Cookbook: how to cook nutritious meals from scratch, on a budget, when time is short. The American diet is all too often a mishmash of pre-made, mass-produced foods which are expensive, high in calories, and low in nutrients. The popular alternative, gourmet cooking, makes all home cooking appear to take long, and involve expensive, intimidating ingredients. But home cooking doesn't have to be this way. In the Pantry Cookbook, you will learn fundamental recipes and cooking techniques that allow you to whip up nutritious, cheap meals, from scratch, in a minimum of time. This is a user-friendly textbook for beginning cooks, a reference for those who wish to rely less on canned soup and instant side-dishes, and a resource for those who already know how to cook a few things but wish to have a more solid foundation of cooking skills. The Pantry Cookbook has over 130 recipes, including basics like hard-boiled eggs, baked chicken, boiled beans, boiled grain, and sautéed vegetables; classics like beef stew, borscht, and pulled pork; and "Quick Recipes" that can be put together in thirty minutes on a weeknight using ingredients prepared on a weekend. Additional features include shopping lists and menus for a week's worth of meals, an extensive list of substitutions, boxed lunch suggestions, kitchen safety information, money-saving tips, spice mix recipes, ideas for feeding toddlers and other picky eaters, and a complete Thanksgiving menu. The Pantry Cookbook is also a fund raising tool! Instead of a standard copyright, the Pantry Cookbook is licensed under a Creative Commons Attribute which allows non-profit organizations to publish, sell, and collect royalties on the book, so long as the profits are used to support programs that address hunger or nutrition issues.
A Parent's Guide to Defeating Eating Disorders: Spotting the Stealth Bomber and Other Symbolic Approaches
by Karin Jasper Ahmed BoachieThis book will help caregivers to reach out to young people having difficulty cooperating with treatment. It uses analogies and metaphors effectively to help explain eating disorders and the treatment process. Integrating medical, psychological, and narrative aspects, it encourages the reader to conceptualize each step towards health.
Paris à Table: 1846
by Eugène BriffaultDescribed by Le Monde as "the richest view of Balzac's time seen from the table," Paris à Table: 1846 is an essential text in the history of gastronomy, along with Brillat-Savarin's The Physiology of Taste and Dumas's Dictionary of Cuisine. Its author, Eugène Briffault, was well-known in his day as a theater critic and chronicler of contemporary Paris, but also as a bon-vivant, celebrated for his ability to quaff a bell jar full of champagne in a single draft and well-qualified to write authoritatively about the culinary culture of Paris. Focusing on the manners and customs of the dining scene, Briffault takes readers from the opulence of a meal at the Rothschilds' through every social stratum down to the student on the Left Bank and the laborer eating on the streets. He surveys the restaurants of the previous generation and his own--from the most elegant to the lowest dive--along with the eating habits of the bourgeoisie, the importance and variety of banquets, the institutional meal, and even the plight of "people who do not dine," artists and intellectuals who fell on hungry times. He records the specialties, the décor, the patrons, and the restaurateurs and their waiters. A fine storyteller, Briffault collected culinary anecdotes, from the tantrums of a king deprived of his spinach to the tragedy of "the friendliest pig that was ever seen." The volume includes the humorous drawings of the caricaturist Bertall that cleverly reinforce the witty and ironic tone of the text. Along with J. Weintraub's introduction--which provides the first modern biography of the author and analyzes the place of Paris à Table in the literary culture of the time--the text is copiously annotated, acquainting readers with the events and characters that enliven the narrative. Paris à Table provides a delightful and delectable entryway to Briffault's Paris, the city Walter Benjamin characterized as "the capital of the nineteenth century."
Paris à Table: 1846
by Eugène BriffaultDescribed by Le Monde as "the richest view of Balzac's time seen from the table," Paris à Table: 1846 is an essential text in the history of gastronomy, along with Brillat-Savarin's The Physiology of Taste and Dumas's Dictionary of Cuisine. Its author, Eugène Briffault, was well-known in his day as a theater critic and chronicler of contemporary Paris, but also as a bon-vivant, celebrated for his ability to quaff a bell jar full of champagne in a single draft and well-qualified to write authoritatively about the culinary culture of Paris. Focusing on the manners and customs of the dining scene, Briffault takes readers from the opulence of a meal at the Rothschilds' through every social stratum down to the student on the Left Bank and the laborer eating on the streets. He surveys the restaurants of the previous generation and his own--from the most elegant to the lowest dive--along with the eating habits of the bourgeoisie, the importance and variety of banquets, the institutional meal, and even the plight of "people who do not dine," artists and intellectuals who fell on hungry times. He records the specialties, the décor, the patrons, and the restaurateurs and their waiters. A fine storyteller, Briffault collected culinary anecdotes, from the tantrums of a king deprived of his spinach to the tragedy of "the friendliest pig that was ever seen." The volume includes the humorous drawings of the caricaturist Bertall that cleverly reinforce the witty and ironic tone of the text. Along with J. Weintraub's introduction--which provides the first modern biography of the author and analyzes the place of Paris à Table in the literary culture of the time--the text is copiously annotated, acquainting readers with the events and characters that enliven the narrative. Paris à Table provides a delightful and delectable entryway to Briffault's Paris, the city Walter Benjamin characterized as "the capital of the nineteenth century."
Paris, Block by Block: An Illustrated Guide to the Best of France's Capital
by Cierra BlockParis is seen the world over as one of the most beautiful, romantic and iconic cities you can visit, and it has more places to eat and things to see than you could manage in a lifetime. Paris, Block by Block is the essential guide to the unmissable places to go, covering everything from restaurants to boutiques, galleries to parks, all illustrated with 50 of Cierra Block's distinctive maps. Each map starts with an idea – it might be, Where's the best croissant in Paris? What is the place everyone should visit in the Latin Quarter? Or, where can you lose hours people-watching? From there, Cierra has curated a list of the best places from Montmartre to The Marais, Champs Élysées to St-Germain, and has painted a charming accompanying map. Patisserie to fashion, the most impressive views to Seine-side activities, there really is something for everyone.The follow-up to 2022's London Block by Block and 2023's New York Block by Block, this book will be an inspiration for all, whether it's your first visit to the city, a seasoned traveller or an all-your-life local. That's the wonderful thing about Paris – there's always more to explore!
Parsi: From Persia to Bombay: recipes & tales from the ancient culture
by Farokh Talati'The one and only book you will ever need on Parsi cooking' ANGELA HARTNETT'Sure to be a Parsi classic. Great reading and great eating' FERGUS HENDERSONFrom Dinaz Aunty's incredible tamarind and coconut fish curry, lamb stewed with cinnamon and Hunza apricots, to baked custards infused with saffron and cardamom, Parsi cuisine is a rich fusion of Persian and Indian influences: unique and utterly delicious.In his debut cookbook, Head Chef of St. John Bread & Wine, Farokh Talati, gathers together a selection of classic Parsi recipes from his travels through India and time spent in the kitchen with family, revealing them here for you to discover and enjoy at home.Recipes include:Parsi omeletteCharred sweetcorn and paneer saladPersian scorched riceParsi kheemaKedgeree – a Parsi versionPrawn PatioMango poached in jaggery and saffronCardamom doughnutsBlending Persian and Indian cookery in a journey from family life in west London all the way to Gujarat and beyond, and told through recipes, stories and photographs, Parsi is much more than a cookbook – it is a love letter to the Parsi culture and its people.
Parsi: From Persia to Bombay: recipes & tales from the ancient culture
by Farokh Talati'The one and only book you will ever need on Parsi cooking' ANGELA HARTNETT'Sure to be a Parsi classic. Great reading and great eating' FERGUS HENDERSONFrom Dinaz Aunty's incredible tamarind and coconut fish curry, lamb stewed with cinnamon and Hunza apricots, to baked custards infused with saffron and cardamom, Parsi cuisine is a rich fusion of Persian and Indian influences: unique and utterly delicious.In his debut cookbook, Head Chef of St. John Bread & Wine, Farokh Talati, gathers together a selection of classic Parsi recipes from his travels through India and time spent in the kitchen with family, revealing them here for you to discover and enjoy at home.Recipes include:Parsi omeletteCharred sweetcorn and paneer saladPersian scorched riceParsi kheemaKedgeree – a Parsi versionPrawn PatioMango poached in jaggery and saffronCardamom doughnutsBlending Persian and Indian cookery in a journey from family life in west London all the way to Gujarat and beyond, and told through recipes, stories and photographs, Parsi is much more than a cookbook – it is a love letter to the Parsi culture and its people.
The Part-time Vegan: Easy, delicious vegan recipes to make your diet healthier
by Sarah FlowerMany people are intrigued by the current trend for veganism. This book is for all those who want to 'have a go' - whether it's simply to improve their diet or lighten the load on the planet - but who don't have the time or the inclination to follow a vegan diet full time. There are numerous glossy vegan cookbooks (and authors) extolling the benefits of everything from making nut milks to replicating the taste of cheese. This book is different. The recipes in The Part-time Vegan are straightforward, feature readily available ingredients and are, of course, delicious, because they are based on the best simple, natural flavours that nature has to offer. As well as providing recipes for midweek and weekend breakfasts, lunches and main meals, the book covers why being a part-time vegan is a great approach to health - when we balance vegan recipes with high-quality sources non-processed meat, fish and dairy. After all, variety is key to a healthy diet.
Particulate Drying: Techniques and Industry Applications (Advances in Drying Science and Technology)
by Sachin Vinayak Jangam Chung Lim Law Shivanand Shankarrao ShirkoleIn the process industry, understanding the unit operation of particulate drying is imperative to yield products with desired properties and characteristics and to ensure process safety, optimal energy efficiency and drying performance, as well as low environmental impact. There are many techniques and tools available, which can cause confusion. Particulate Drying: Techniques and Industry Applications provides an overview of various particulate drying techniques, their advantages and limitations, industrial applications, and simple design methods. This book: • Covers advances in particulate drying and their importance in the process industry • Highlights recent developments in conventional drying techniques and new drying technologies • Helps readers gain insight into selecting the appropriate drying techniques for a particular product • Summarizes various applications from a wide range of industries, including chemical, food, pharmaceutical, biotech, polymer, mineral, and agro-industries • Projects future research trends and demands in particulate drying This book serves as a reference for process and plant engineers as well as researchers in the fields of particulate processing, mineral processing, food processing, chemical engineering, and mechanical engineering, especially those involved in the selection of drying equipment for particulate solids and R&D of drying of particulate materials.
Particulate Drying: Techniques and Industry Applications (Advances in Drying Science and Technology)
In the process industry, understanding the unit operation of particulate drying is imperative to yield products with desired properties and characteristics and to ensure process safety, optimal energy efficiency and drying performance, as well as low environmental impact. There are many techniques and tools available, which can cause confusion. Particulate Drying: Techniques and Industry Applications provides an overview of various particulate drying techniques, their advantages and limitations, industrial applications, and simple design methods. This book: • Covers advances in particulate drying and their importance in the process industry • Highlights recent developments in conventional drying techniques and new drying technologies • Helps readers gain insight into selecting the appropriate drying techniques for a particular product • Summarizes various applications from a wide range of industries, including chemical, food, pharmaceutical, biotech, polymer, mineral, and agro-industries • Projects future research trends and demands in particulate drying This book serves as a reference for process and plant engineers as well as researchers in the fields of particulate processing, mineral processing, food processing, chemical engineering, and mechanical engineering, especially those involved in the selection of drying equipment for particulate solids and R&D of drying of particulate materials.
Parts of a wheat grain (Large Print)
by Rnib BookshareThis page shows an enlarged cross section of a wheat grain. There is a locator dot shown, which will be at the top left of the page when the image is the right way up. The grain is on the right of the page and there are descriptive labels to the left. The image uses three different textures to represent the parts of the grain. At the bottom centre of the page, to the left of the enlarged wheat grain, is an image of a wheat grain shown at actual size. The enlarged image on the right of the page shows three features of the grain. The husk or bran is the external layer of the grain that completely encloses the other parts of the grain. The endosperm is in the centre of the image, and the wheat germ can be found at the bottom left of the grain.
Parts of a wheat grain (UEB contracted)
by Rnib BookshareThis page shows an enlarged cross section of a wheat grain. There is a locator dot shown, which will be at the top left of the page when the image is the right way up. The grain is on the right of the page and there are descriptive labels to the left. The image uses three different textures to represent the parts of the grain. At the bottom centre of the page, to the left of the enlarged wheat grain, is an image of a wheat grain shown at actual size. The enlarged image on the right of the page shows three features of the grain. The husk or bran is the external layer of the grain that completely encloses the other parts of the grain. The endosperm is in the centre of the image, and the wheat germ can be found at the bottom left of the grain.
Parts of a wheat grain (UEB Uncontracted)
by Rnib BookshareThis page shows an enlarged cross section of a wheat grain. There is a locator dot shown, which will be at the top left of the page when the image is the right way up. The grain is on the right of the page and there are descriptive labels to the left. The image uses three different textures to represent the parts of the grain. At the bottom centre of the page, to the left of the enlarged wheat grain, is an image of a wheat grain shown at actual size. The enlarged image on the right of the page shows three features of the grain. The husk or bran is the external layer of the grain that completely encloses the other parts of the grain. The endosperm is in the centre of the image, and the wheat germ can be found at the bottom left of the grain.
Party Food
by Good Housekeeping InstituteGood Housekeeping recipes tick all the boxes –They look greatThey taste deliciousThey’re easy to make
Party Like a President: True Tales of Inebriation, Lechery, and Mischief From the Oval Office
by Brian AbramsThere&’s the office: President of the United States. And then there&’s the man in the office—prone to temptation and looking to unwind after a long day running the country. Celebrating the decidedly less distinguished side of the nation&’s leaders, humor writer Brian Abrams offers a compelling, hilarious, and true American history on the rocks—a Washington-to-Obama, vice-by-vice chronicle of how the presidents like to party. From explicit love letters to slurred speeches to nude swims at Bing Crosby&’s house, reputations are ruined and secrets bared. George Washington brokered the end of the? American Revolution over glasses of Madeira. Ulysses S. Grant rarely drew a sober breath when he was leading the North to victory. And it wasn&’t all liquor. Some presidents preferred their drugs—Nixon was a pill-popper. And others chased women instead—both ?the professorial Woodrow Wilson (who signed his love letters &“Tiger&”) and the good ol&’ boy Bill Clinton, though neither could hold a candle to Kennedy, who also received the infamous Dr. Feelgood&’s &“vitamin&” injections of pure amphetamine. Illustrated throughout with infographics (James Garfield&’s attempts at circumnavigating the temperance movement), comic strips (George Bush Sr.&’s infamous televised vomiting incident), caricatures, and fake archival documents, the book has the smart, funny feel of Mad magazine meets The Colbert Report. Plus, it includes recipes for 44 cocktails inspired by each chapter&’s partier-in-chief.
Party of Two: The brilliant opposites-attract rom-com from the author of The Proposal!
by Jasmine GuilloryReese Witherspoon, Oprah and Roxane Gay LOVE her! Readers love her!Have you discovered New York Times bestseller and Reese Witherspoon Book Club pick Jasmine Guillory yet? 'The queen of contemporary romance' OprahMag.comIt's the whirlwind affair that has everyone talking...Dating is the last thing on Olivia Monroe's mind when she moves to LA to start her own law firm. An entire night of flirting with a gorgeous man at a hotel bar could change her mind though - until she discovers that he's hotshot junior senator Max Powell. Max's determination to win Olivia over proves him to be sweet, funny, and noble - not just some privileged white politician she assumed him to be. Dating in secret is fun at first, but when they finally go public, the intense media scrutiny results in the exposure of Olivia's rocky past, criticism of her job, and questions about her suitability as a trophy girlfriend. Olivia knows what she has with Max is special, but is it strong enough to survive the heat of the spotlight?PERFECT FOR FANS OF SOPHIE RANALD, JO WATSON and ZARA STONELEY!'A charming, warm, sexy gem' Roxane Gay, New York Times bestselling author If you love this, be sure to check out The Wedding Date, The Proposal, The Wedding Party and Royal Holiday!
Party-Perfect Bites: Delicious recipes for canapés, finger food and party snacks
by Milli TaylorA mouthwatering collection of recipes for small bites and fingerfood – ideal for serving at parties or any social gathering, large or small.
Party Receipts from the Charleston Junior League
by Linda Glick ConwayThe third Charleston Junior League cookbook reveals more secrets of the city's legendary hospitality.