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Skinny Pizza: Over 100 Healthy Recipes For America's Favorite Food
by Barbara GrunesPizza is America's national fun food. And now--thanks to Barbara Grunes' innovative recipes--pizza qualifies as America's national good-health food, too. These 100-plus recipes trim away the excess fat, cholesterol, and calories that usually come with pizza, so families can enjoy all the great tastes without sacrificing good nutrition.Starting with easy-to-make (and store) recipes for basic crusts and sauces, Skinny Pizzas shows you how easy it is to top pizzas with fresh, low-fat, high-fiber vegetables, dairy products, fruits, poultry, meat, and fish--everything from zucchini and pears to smoked salmon. From hearty one-dish meals to pizza snacks, appetizers, party dishes, and even desserts--all slimmed down for today's healthful lifestyle--home cooks can feel good about serving pizza any time and for any occasion. Tomato-based pizzas: Shrimp, mushroom, chicken, spinach, tuna, peppers, artichoke, eggplant, and more. Non-tomato-based pizzas: Teriyaki, salmon, bok choy, goat's cheese, clam, turkey, stir-fry, zucchini, and more. Pizza on the grill: Fajita, vegetarian, Thai-flavored, salsa, olive, ratatouille, mango, barbecue, and more. Specialty pizzas: Creole, Szechwan, smoked turkey, scallop, focaccia, crab cake, nacho, English muffin, and more. Dessert pizzas: Apple, mint brownie, cheesecake, strawberry yogurt, rum-raisin, and more.All recipes include diabetic exchanges and nutritional specifics on fat, cholesterol, sodium, calories, and percent of calories from fat. Recipes conform to the American Heart Association guidelines regarding the percent daily intake of calories from fat.
Skinny Potatoes: Over 100 Delicious New Low-fat Recipes For The World's Most Versatile Vegetable
by Barbara GrunesCan the easy-to-cook, inexpensive, low-fat potato--the ubiquitous "spud"--turn up with chicken and peanuts as the star of an exotic stir-fry? Can plump baked potatoes, topped with everything from shrimps and tofu to chicken and chili, win acclaim as delicious one-course meals? Emphatically yes, as these 100-plus recipes prove.Barbara Grunes, known nationally for her innovative and nutritionally aware recipes, makes it easy for both novice and seasoned cooks to transform "bakers," "broilers," red, new, sweet, and every other kind of potato into imaginative appetizers, hearty soups, exciting stir-frys, 10 different potato salads, a dozen outdoor barbecues, and delicious side dishes, breads--even desserts.To "top" it off, Grunes presents no less than 24 luscious, low-fat toppings that recreate baked potatoes as main-course delights.Top your "bakers" with Thai shrimp, eggplant Parmesan, ratatouille, Moroccan chicken, turkey chili, Cantonese stir-fry, Spanakopita, asparagus and mushrooms, tofu Veracruzana, Provencal vegetables, mushrooms and cheese, and many other ingredients. This book also includes appetizers, soups, salads, entrees, and side dishes: Vichyssoise, German potato salad, calm chowder, goulash soup, Oriental steamed potatoes, grilled sweets with pineapple, grilled skins and salsa, Colcannon tandoori kabobs, Cuban mashed potato pudding, potato biscuits, Bohemian dessert pancakes, potato-zucchini pancakes, and many more!The most health-happy collection of its kind, these recipes deliver not only the great taste but also the incredible nutrition of the potato as a low-fat complex carbohydrate that's cholesterol-free and literally loaded with potassium, vitamin C, and fiber.
Skinny Seafood: Over 100 Delectable Low-fat Recipes For Preparing Nature's Underwater Bounty
by Barbara GrunesSeafood eating is healthy eating. But preparing exciting and delicious fish and shellfish can be a challenge. Skinny Seafood meets the challenge with 100 new recipes that are as inventive as they are easy to make. Banish bland, ho-hum fish forever, and start enjoying the bounty of the sea for great taste as well as good health.Skinny Seafood's recipes make it easy to prepare seafood. Most dishes require little cooking time, and fish is surprisingly economical when purchased fresh. All of the recipes employ simple preparation techniques to control fat, calories, and cholesterol. Likewise, the scores of creative sauces and accompaniments rely on herbs, spices, an fresh natural ingredients for flavor rather than fat-laden oils and butter.Fish was never like this:Trout with Mango and Blueberry SauceSalsa Red SnapperCrabmeat Fu YongSole and Shrimp with TequilaDown East Grilled LobsterCanadian ChowderMicrowave Perch with Honeydew SalsaTeriyaki BassMahimahi with MintTuna VeracruzScallop BurritosMagyar Fish StewFinnan HaddieSmoke WhitefishGrouper with BananasCajun CatfishJamabalayaMongolian Seafood Hot PotShrimp PizzaMargarita SwordfishGumboDoor County Fish Boil, and more!
Diabetes Snacks, Treats, and Easy Eats: 130 Recipes You'll Make Again and Again
by Barbara Grunes R.D. Linda R. YoakamLike everyone else, people with type II diabetes don't have much time to cook, don't want to deal with "gourmet" recipes, and just want to eat their favorite dishes. They want to pop something in the oven, under the broiler, or on the gas grill, and eat what they like without worrying that it will be harmful to them. If they are kids (and the increase of diabetes among teens is alarming), they want to find some ready-to-munch snacks waiting for them.* 150 recipes for snacks, dips, munchies, appetizers, main courses, side dishes, vegetarian treats, beverages, cakes, pies, cookies and brownies, and desserts - even ice cream -- that are low in fat, carbohydrates, and sodium, created especially for people with diabetes* All the dishes are really easy to make - most take less than 20 minutes to prepare, use less than 4 ingredients plus condiments, and don't require much in the way of cooking skills* stocking the pantry to make quick cooking a breeze.* Special section of meals and snacks kids like.* Nutrition analysis and exchanges for each recipe.* Introduction by a Certified Diabetes Educator covering basics of cooking for people with diabetes.
Diabetes Snacks, Treats, and Easy Eats for Kids
by Barbara Grunes R.D. Linda R. YoakamWhen children come home from school or sports, they want a snack. Not some gourmet meal, just something simple and tasty and quick to fix. For those with diabetes, these snacks can be especially hard to come by. And with incidence rates rising sharply - one in three American children born in the last five years is expected to become diabetic - it's a problem more and more families are facing. This book offers a happy solution, with 130 recipes for the types of things youngsters really like to eat that are also healthy and help them stay within diabetic guidelines. It contains a wide array of choices for every meal of the day and to satisfy every hunger pang in between, with healthy renditions of favorites like Pizza Puffs, Chicken Nuggets, Taco Salad, Turkey Quesadillas, Puffy German Pancakes, Strawberry Sundae, Mini Chocolate Cupcakes, and many more.
Diabetes Snacks, Treats, & Easy Eats for Kids: 150 Recipes for the Foods Kids Really Like to Eat
by Barbara Grunes Linda R. YoakamChild-friendly recipes that fit into your busy lifestyle and offer healthy—and tasty—alternatives to today&’s fast food meals and sugary snacks. This redesigned and expanded third edition of Diabetes Snacks, Treats, and Easy Eats for Kids offers even more simple, delicious recipes for healthy, well-balanced diets. Since the book was first published in 2006, the prevalence of diabetes in children has continued to increase. Children under age nineteen have seen a twenty-one percent increase in Type 1 cases, and children ages ten to nineteen have seen a thirty percent increase in cases of Type 2—a disease that used to be considered an adult condition. But kids will be kids, and when they come home from school, they want a snack that&’s simple, satisfying, and occasionally sweet. When it comes to dinner, they usually don&’t have the time or the taste for fancy meals. With this in mind, author Barbara Grunes has developed more than 150 recipes for snacks and meals that kids really like and that stay within diabetic guidelines. Grunes&’s goal is to help all kids enjoy food that is good for them—even if they have diabetes. Each recipe includes the nutritional information readers need, whether they count carbs or use the exchange method. With recipes like Pizza Puffs, Spud Pancakes, Chicken Fajitas, Ice Cream Cone Cupcakes, and Fruit Turnovers, this book proves that everyone can enjoy familiar and delicious food together. After all, it&’s not about &“good,&” &“bad,&” or &“forbidden&” foods—it&’s about readers feeding their families sensibly.
Brad's Raw Made Easy
by Brad GrunoHEAL, ENERGIZE, AND SLIM DOWN WITH NATURE'S ORIGINAL FAST FOODBrad Gruno is someone who loved a good steak and never could have imagined going raw, until he did and it changed his life, his health, and his career. Three months after going raw he was forty pounds lighter and had eradicated his high cholesterol, insomnia and depression. It also put him on a whole new path and gave him a mission to share what he learned. If you've been curious about raw foods, but are a little afraid that dieting this way is too hard to do, takes too much time, or is too expensive, then this is the book for you. With a simple 3-phase strategy that shows you how to make the transition, eating this close to nature has never been easier. Dip in and discover: --The science behind plant-based eating --The basic 8-week eating plan--Prepare, Simply Raw, and Living It! --The essential ingredients for continued success living 80/20 raw --150 quick, scrumptious, and easy recipes --Your personalized food diary, as well as Brad's answers to his most frequently asked questions about this lifestyle. Try it! You'll eliminate toxins, eliminate junk food cravings, and eliminate excess pounds. How easy is that?
Extreme Food: What to Eat When Your Life Depends on It
by Bear GryllsIn the tradition of the million-copy-bestseller SAS Survival Guide, former SAS paratrooper Bear Grylls—the world’s most famous survival expert—teaches the necessary skills for eating in the wild.“There’s no getting away from it; I’ve eaten some pretty extreme things in my time—live tarantulas, raw goat testicles, elephant dung, you name it. In a situation when your life depends on it, you need to put your prejudices aside to keep your stomach filled and your strength up.Whether it’s mastering the art of foraging and cooking up a tasty feast around the campfire or learning about the more extreme end of wild food (ever tried a scorpion kebab?), there’s a lot to learn when it comes to dinner time in the wild. Extreme Food will teach you all the necessary skills and techniques to get your teeth into meals you might never have thought of as food in the first place—and, crucially, how to recognize plants and animals that might end up doing you more harm than good.In today’s world, we rarely need to venture beyond the local supermarket and we turn our noses up at the thought of snacking on bugs and grubs. But out in the wild, Mother Nature has provided us with a plentiful supply of nutritious—if not always delicious—food for the taking. And when needs must, we just have to know where to look.Some of it might take you out of your comfort zone. Some of it might turn your stomach. But it’s saved my life more than once. And one day, it might save yours . . .”—BEAR GRYLLS
Mud, Sweat, and Tears: The Autobiography
by Bear Grylls“Bear Grylls is a veritable superhero….The former UK Special Forces paratrooper has braved the world’s harshest environments.” —Hampton Sides, Outside Magazine“Bear Grylls is one tough, crazy dude.” —Washington PostTHE THRILLING #1-BESTSELLING MEMOIR BY THE ADVENTURE LEGEND AND STAR OF NBC'S RUNNING WILD WITH BEAR GRYLLSBear Grylls has always sought the ultimate in adventure. Growing up on a remote island off of Britain's windswept coast, he was taught by his father to sail and climb at an early age. Inevitably, it wasn't long before the young explorer was sneaking out to lead all-night climbing expeditions.As a teenager at Eton College, Bear found his identity and purpose through both mountaineering and martial arts. These passions led him into the foothills of the mighty Himalayas and to a karate grandmaster's remote training camp in Japan, an experience that soon helped him earn a second-degree black belt. Returning home, he embarked upon the notoriously grueling selection course for the British Special Forces to join the elite Special Air Service unit 21 SAS—a journey that would push him to the very limits of physical and mental endurance.Then, disaster. Bear broke his back in three places in a horrific free-fall parachuting accident in Africa. It was touch and go whether he would walk again, according to doctors. However, only eighteen months later, a twenty-three-year-old Bear became one of the youngest climbers to scale Mount Everest, the world's highest summit. But this was just the beginning of his many extraordinary adventures. . . .Known and admired by millions as the star of Man vs. Wild, Bear Grylls has survived where few would dare to go. Now, for the first time, Bear tells the story of his action-packed life. Gripping, moving, and wildly exhilarating, Mud, Sweat, and Tears is a must-read for adrenaline junkies and armchair explorers alike.
Reinventores
by Marta Fernández GuadañoLa transformación de la cocina española ha supuesto un fenómeno de dimensiones mundiales. Reinventores explica las claves de este fenómeno y ofrece una serie de lecciones que todos podemos aplicar a nuestro trabajo, por muy alejado que este se encuentre de la gastronomía. Partiendo de los casos de los cocineros comprenderemos la importancia de la creatividad, la relación con el cliente y la exploración constante de nuevos modelos de negocio, y aprenderemos a aplicar estas lecciones a nuestra propia empresa. Marta Fernández nos explica qué se esconde en realidad detrás de un éxito que ha hecho de la cocina española un sector puntero y referente en todo el mundo.
Textbook of Pediatric Gastroenterology, Hepatology and Nutrition
by Stefano Guandalini Anil Dhawan David BranskiThis textbook provides a comprehensive and state-of-the-art overview of the major issues specific to the field of pediatric gastroenterology, hepatology, and nutrition. The first part of the book, Gastroenterology and Nutrition, presents in a systematic way the overall scope of issues encountered by children (newborn to teenagers) suffering from disorders of the gastrointestinal tract, pancreas and/or presenting nutritional issues. These chapters are structured in logical sections to facilitate consultation and include major topics ranging from congenital disorders to gastrointestinal problems of the newborn, infectious diseases of the gastrointestinal tract, and approach to nutritional problems in the various pediatric ages. The second part of the book, Hepatology, is articulated in a series of chapters which present a comprehensive review of congenital and acquired disorders of the biliary tract and liver. This section also includes a critical analysis of available diagnostic and therapeutic procedures and future perspectives. Written by experts in the field, Textbook of Pediatric Gastroenterology, Hepatology and Nutrition: A Comprehensive Guide to Practice constitutes a much needed, innovative resource combining updated, reliable and comprehensive information with agile consultation for a streamlined approach to the care of children with such disorders.
Cook with Me: 150 Recipes for the Home Cook: A Cookbook
by Alex GuarnaschelliThrough 150 decadent and smart recipes, the Food Network icon explores how the relationships with her family have shaped her as a chef and home cook. &“Each recipe overflows with love and purpose, technique and soul, and, most of all, genuine joy for nourishing the people in your life who matter most.&”—Gail Simmons, food expert, TV host, and author of Bringing it Home Growing up with a legendary cookbook-editor mother and a food-obsessed father, Alex Guarnaschelli has always loved to cook. Now, with a daughter of her own, food and cooking mean even more to Alex—they are a way for her to share memories, such as shopping in Little Italy with her father for cured meats and aged cheeses, and tasting the recipes her mom would make from the cookbooks of the iconic authors she worked with. And, more than anything, cooking is what Alex and her daughter, Ava, most love to do together. In Cook with Me, Alex revives the recipes she grew up with, such as her mom&’s chicken with barbecue sauce and her dad&’s steamed pork dumplings, offers recipes for foods that she wishes she grew up with, such as comforting and cheesy baked ziti, and details dishes new to her repertoire, including sheet pan pork chops with spicy Brussels sprouts and a roasted sweet potato salad with honey and toasted pumpkin seeds. From meatballs two ways (are you a Godfather or a Goodfellas person?) to the blueberry crumble her mom made every summer, Alex shares recipes and insights that can come only from generations of collective experience. These recipes reflect the power that food has to bring people together and is a testament to the importance of sustaining traditions and creating new ones.
The Home Cook: Recipes to Know by Heart
by Alex GuarnaschelliThe all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails. For Alex Guarnaschelli—whose mother edited the seminal 1997 edition of The Joy of Cooking, which defined the food of the late twentieth century—a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, and other bold condiments and ingredients, here are 300 recipes to replace their parents’ Chicken Marbella, including Glazed Five-Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies, and Dark Chocolate Rum Pie.
Old-School Comfort Food: The Way I Learned to Cook
by Alex GuarnaschelliHow does one become an Iron Chef and a Chopped judge on Food Network--and what does she really cook at home? Alex Guarnaschelli grew up in a home suffused with a love of cooking, where soufflés and cheeseburgers were equally revered. The daughter of a respected cookbook editor and a Chinese cooking enthusiast, Alex developed a passion for food at a young age, sealing her professional fate. Old-School Comfort Food shares her journey from waist-high taste-tester to trained chef who now adores spending time in the kitchen with her daughter, along with the 100 recipes for how she learned to cook--and the way she still loves to eat.Here are Alex's secrets to great home cooking, where humble ingredients and familiar preparations combine with excellent technique and care to create memorable meals. Alex brings her recipes to life with reminiscences of everything from stealing tomatoes from her aunt's garden and her first bite of her mother's pâté to being one of the few women in the kitchen of a renowned Parisian restaurant and serving celebrity clientele in her own successful New York City establishments. With 75 color photographs and ephemera, Old-School Comfort Food is Alex's love letter to deliciousness.
Cook It Up: Bold Moves for Family Foods: A Cookbook
by Alex Guarnaschelli Ava Clark75 family favorites get leveled up to be even bolder, saucier, cheesier, and crisper thanks to Iron Chef Alex Guarnaschelli and her highly opinionated chef-in-training daughter Ava!From the time she was old enough to hold a fork, Ava has been at Alex&’s side in the kitchen, whether eating lusciously cheesy gnocchi at Alex&’s New York City restaurant, Butter, or making classic French omelets with her famous Iron Chef mom. While Alex turns to treasured cookbooks for inspiration, Ava scrolls through TikTok—and now as a teenager, Ava is teaching Alex a thing or two.Through seventy-five witty and informative recipes, Alex and Ava share a repertoire of dishes that define their modern family meals: bold flavored, comforting, satisfying, and always supremely delicious. Side by side, they cook their way through family favorites like Blueberry Pie from Alex&’s mom, a legendary cookbook editor, and Nanny Ida&’s Crisp Potato Latkes. Tips and notes offer great cooking advice for achieving the fluffiest frittatas (add water, never milk) and how to season and mix meatballs so they always stay juicy (spread the mixture up around the sides of the bowl and then season). There&’s even a bonus recipe for dog biscuits, inspired by Alex and Ava&’s family dog, Leon!Cooking with authority is learned and earned in this smart and joyous cookbook that celebrates a mother-daughter bond that&’s stronger than the even the most garlicky garlic bread (the secret is—surprise—lots of shallots!).
¿Sos celíaco?
by Daniel GuascoEs el primer libro técnico gastronómico para celíacos en nuestro país,realizado en su totalidad por profesionales uruguayos. Es el resultadode un trabajo multidisciplinario que trata la enfermedad desde variasópticas, además de brindarnos las deliciosas 101 recetas del autor. La celíaca es, hoy por hoy, una enfermedad poco conocida por el conjuntode la población uruguaya, cuyo diagnóstico suele generar en las personasafectadas y sus familiares una gran incertidumbre debido a la falta deinformación.Llegó el tiempo de desterrar el mito de que esta enfermedad podríaimpedir a los celíacos vivir y gozar de una vida plena.Hoy sabemos que todo esto era producto de nuestra imaginación,desconocimiento y miedos, que es posible llevar una alimentaciónvariada, saludable y completa siguiendo la dieta libre de gluten.En este libro van a encontrar muchísimas soluciones para enfrentar eldesafío de cómo cocinar si se es celíaco. Fue pensado para que puedandisfrutar de los mismos sabores, olores, aromas, texturas y calidad queofrece la cocina con gluten.Es el primer libro técnico gastronómico para celíacos en nuestro país,realizado en su totalidad por profesionales uruguayos. Es el resultadode un trabajo multidisciplinario que trata la enfermedad desde variasópticas, además de brindarnos las deliciosas 101 recetas del autor. Sergio Puglia Es el primer libro técnico gastronómico para celíacos en nuestro país,realizado en su totalidad por profesionales uruguayos. Es el resultadode un trabajo multidisciplinario que trata la enfermedad desde variasópticas, además de brindarnos las deliciosas 101 recetas del autor. La celíaca es, hoy por hoy, una enfermedad poco conocida por el conjuntode la población uruguaya, cuyo diagnóstico suele generar en las personasafectadas y sus familiares una gran incertidumbre debido a la falta deinformación.Llegó el tiempo de desterrar el mito de que esta enfermedad podríaimpedir a los celíacos vivir y gozar de una vida plena.Hoy sabemos que todo esto era producto de nuestra imaginación,desconocimiento y miedos, que es posible llevar una alimentaciónvariada, saludable y completa siguiendo la dieta libre de gluten.En este libro van a encontrar muchísimas soluciones para enfrentar eldesafío de cómo cocinar si se es celíaco. Fue pensado para que puedandisfrutar de los mismos sabores, olores, aromas, texturas y calidad queofrece la cocina con gluten.Es el primer libro técnico gastronómico para celíacos en nuestro país,realizado en su totalidad por profesionales uruguayos. Es el resultadode un trabajo multidisciplinario que trata la enfermedad desde variasópticas, además de brindarnos las deliciosas 101 recetas del autor. Sergio Puglia Es el primer libro técnico gastronómico para celíacos en nuestro país,realizado en su totalidad por profesionales uruguayos. Es el resultadode un trabajo multidisciplinario que trata la enfermedad desde variasópticas, además de brindarnos las deliciosas 101 recetas del autor. La celíaca es, hoy por hoy, una enfermedad poco conocida por el conjuntode la población uruguaya, cuyo diagnóstico suele generar en las personasafectadas y sus familiares una gran incertidumbre debido a la falta deinformación.Llegó el tiempo de desterrar el mito de que esta enfermedad podríaimpedir a los celíacos vivir y gozar de una vida plena.Hoy sabemos que todo esto era producto de nuestra imaginación,desconocimiento y miedos, que es posible llevar una alimentaciónvariada, saludable y completa siguiendo la dieta libre de gluten.En este libro van a encontrar muchísimas soluciones para enfrentar eldesafío de cómo cocinar si se es celíaco. Fue pensado para que puedandisfrutar de los mismos sabores, olor
Rise of Napa Valley Wineries, The: How the Judgment of Paris Put California Wine on the Map (American Palate)
by Mark GudgelA wine country odyssey. In 1976, the picturesque, agrarian Napa Valley was all but unknown to those who didn't live there. That changed dramatically when Steven Spurrier and Patricia Gallagher decided to host a blind tasting of American and French wines in Paris. When wines from California defeated those of France, the world was shocked, an industry reawakened, and Napa Valley exploded in a frenzy of growth and development. Families who had farmed for generations battled to hang onto their land, and many paid a steep price as the area transformed into one of the world's premier wine-growing regions. Join author Mark Gudgel as he explores the trials and tribulations of Napa's meteoric rise to prominence.
Costa Rica After Coffee: The Co-op Era in History and Memory
by Lowell GudmundsonCosta Rica After Coffee explores the political, social, and economic place occupied by the coffee industry in contemporary Costa Rican history. In this follow-up to the 1986 classic Costa Rica Before Coffee, Lowell Gudmundson delves deeply into archival sources, alongside the individual histories of key coffee-growing families, to explore the development of the co-op movement, the rise of the gourmet coffee market, and the societal transformations Costa Rica has undergone as a result of the coffee industry’s powerful presence in the country.While Costa Rican coffee farmers and co-ops experienced a golden age in the 1970s and 1980s, the emergence and expansion of a gourmet coffee market in the 1990s drastically reduced harvest volumes. Meanwhile, urbanization and improved education among the Costa Rican population threatened the continuance of family coffee farms, because of the lack of both farmland and a successor generation of farmers. As the last few decades have seen a rise in tourism and other industries within the country, agricultural exports like coffee have ceased to occupy the same crucial space in the Costa Rican economy. Gudmundson argues that the fulfillment of promises of reform from the co-op era had the paradoxical effect of challenging the endurance of the coffee industry.
The Land of Milk and Uncle Honey: Memories from the Farm of My Youth
by Alan Guebert Mary Grace Foxwell"The river was in God's hands, the cows in ours." So passed the days on Indian Farm, a dairy operation on 700 acres of rich Illinois bottomland. In this collection, Alan Guebert and his daughter-editor Mary Grace Foxwell recall Guebert's years on the land working as part of that all-consuming collaborative effort known as the family farm. Here are Guebert's tireless parents, measuring the year not in months but in seasons for sewing, haying, and doing the books; Jackie the farmhand, needing ninety minutes to do sixty minutes' work and cussing the entire time; Hoard the dairyman, sore fingers wrapped in electrician's tape, sharing wine and the prettiest Christmas tree ever; and the unflappable Uncle Honey, spreading mayhem via mistreated machinery, flipped wagons, and the careless union of diesel fuel and fire. Guebert's heartfelt and humorous reminiscences depict the hard labor and simple pleasures to be found in ennobling work, and show that in life, as in farming, Uncle Honey had it right with his succinct philosophy for overcoming adversity: "the secret's not to stop." https://www.youtube.com/watch?v=DooGQqUlXI4&index=1&list=FLPxtuez-lmHxi5zpooYEnBg
All You Knead Is Love
by Tanya GuerreroTanya Guerrero's All You Knead Is Love is a contemporary middle grade coming-of-age novel about a twelve-year-old multiracial Filipino and Spanish girl who goes to live with her grandmother for the summer, gaining confidence through a newly discovered passion for baking, perfect for fans of Hello, Universe and Merci Suarez Changes Gears.Sometimes you find home where you least expect it.Twelve-year-old Alba doesn't want to live with her estranged grandmother in Barcelona. She wants to stay with her mom, even if that means enduring her dad's cutting comments to them both.But in her new home, Alba forms a close relationship with her grandmother, gains a supportive father figure and new friends, and even discovers a passion and talent for baking. And through getting to know the city her mother used to call home, Alba starts to understand her mother better—and may just be able to make their family whole again.
Doctor Who: Official Timey-wimey Edition
by Simon GuerrierA fact-packed, full-color illustrated collection of records that celebrates the best, biggest and most memorable moments from the world of Doctor Who.Doctor Who: The Book of Whoniversal Records is a handy compilation of the greatest—and strangest—details from the brilliant, imaginative world of Doctor Who. Bursting with firsts and bests both human and alien, this expansive compendium has the answer to any and every question about the Doctor, his companions and adversaries, and his adventures through time and space.Discover a multi-universe of astounding facts, figures, and fun—from the biggest explosion in the universe to the first human to time-travel; from the longest fall through space to the shortest life-form that ever lived—inside this ultimate must-have reference. Filled with full-color images throughout, Doctor Who: The Book of Whoniversal Records is a must for every Doctor Who devotee everywhere . . . and everywhen.A Whovian twist on bestselling gift reference books such as The Guinness Book of World Records, Ripley’s Believe It Or Not, and Star Wars: Absolutely Everything You Need to Know, this informative and entertaining digest features a cool graphic cover with special effects that reflects the Doctor Who aesthetic.
Investigations of Early Nutrition Effects on Long-Term Health
by Paul C. GuestThis volume contains several reviews in the field as well as the step-by-step use of targeted and global approaches within the areas of genomics, epigenetics, proteomics, transcriptomics and metabolomics which aim to address this dilemma and to help pinpoint new treatment strategies. Chapters detail the generation of several models and methods for assessing health and provide researchers potential approaches for reversing or minimizing effects of disease. In addition, important information on disease mechanisms is provided, as each method is described in the context of a specific disease or therapeutic area. Written in the highly successful Methods in Molecular Biology series format, the chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Authoritative and practical, Investigations of Early Nutrition Effects on Long-Term Health: Methods and Applications aim is to provide insights into the latest ideas and technologies . enabling progress in this field.
Cooking alla Giudia: A Celebration of the Jewish Food of Italy
by Benedetta Jasmine GuettaCooking alla Giudia is the ultimate tribute to the wonderfully rich, yet still largely unknown, culinary heritage of the Jews of Italy. From Roman deep-fried artichokes (carciofi alla giudia) to Venetian sarde in saor (sweet-and-sour sardines), Apulian orecchiette pasta, and Sicilian caponata, some of Italy&’s best-known dishes are Jewish in origin. But little is known about the Jewish people in Italy and their culinary traditions. It was the Jews, for example, who taught Italians to eat the eggplant, and thus helped inspire the classic eggplant parmigiana and many other local specialties. With a collection of kosher recipes from all regions of Italy, including plenty of vegan, vegetarian, and gluten-free options, author Benedetta Jasmine Guetta is on a mission to tell the story of how the Jews changed Italian food, to preserve these recipes, and to share with home cooks the extraordinary dishes prepared in the Jewish communities of Italy. Highlighted throughout the book are menus with regional Italian specialties, along with short, useful guides to the Italian cities with Jewish history. The book will show how to integrate the recipes into your everyday meals and holiday traditions as well.
Dieta Paleo: Recetas de Comidas y Aperitivos Paleo Para Principiantes
by Emily GuetzkowQuienes siguen la dieta paleo creen que es la forma más natural y saludable de comer. Se basa en la teoría de que la humanidad, comenzó a enfermarse y a sufrir de exceso de peso con el comienzo de la agricultura. Por lo tanto, la dieta consiste en productos saludables que las personas primitivas comieron durante el período paleolítico. Este tipo de dieta traerá grandes beneficios para su salud y lo ayudará a reducir fácilmente su peso y mantenerlo en forma permanentemente. Paleo no es solo otra dieta de moda. Es la dieta para la cual los humanos fueron diseñados. No obstante, comenzar con cualquier dieta nueva puede ser un desafío, incluso en algo tan primitivo como la dieta Paleo. Paleo para principiantes es un libro de cocina integral, para sentirse saludable, perder peso y aumentar su nivel de energía. Al enfocarse en comidas bajas en carbohidratos y altas en proteínas que eliminan todos los alimentos procesados, este libro de cocina Paleo ayudará a disminuir sus probabilidades de desarrollar enfermedades o afecciones tan comunes como la diabetes, la hipertensión, las enfermedades cardíacas y otras. No espere más para descubrir LA CLAVE para una vida nueva y mejor.
Biosystems Engineering: Biofactories For Food Production In The Century Xxi (Advances In Biochemical Engineering & Biotechnology Ser. #Vol. 139)
by Ramon Guevara-Gonzalez Irineo Torres-PachecoThis book presents new food production systems (for plants and animals) involving agrochemicals that increase in a controlled manner the bioactives content, under greenhouse conditions. Moreover, conception and design of new instrumentation for precision agriculture and aquiculture contributing in food production is also highlighted in this book.