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SUSHI, SASHIMI, YAKITORI: y 60 recetas básicas de la cocina japonesa
by Jody VassalloCasi todos hemos sentido el frescor resbaladizo del sashimi o hemos sorbido ruidosamente los fideos udon... pero son pocos los que conocen los secretos de estos platos que esconden un ritual de elaboración perfectamente medido. Este libro recoge cada uno de esos pasos para ti, acercándote las técnicas milenarias de una cocina inesperadamente sencilla, sana y sabrosa a través de 60 recetas japonesas clásicas con un resultado espectacular.
Jack and the Hungry Giant: Eat Right with My Plate (Into Reading, Read Aloud Module 4 #3)
by Loreen LeedyNIMAC-sourced textbook
The Mother's Manual: A Spiritual and Practical Guide to Child Rearing and Motherhood
by Audrye S. ArbeWho am I and where do I come to write this book? I feel it necessary to address all aspects of motherhood, so I decided to include both the sweetness and delight plus the shadow side of motherhood in this book. Some challenging life situations occur that are vital for us to consider, so I am including some disquieting statistics. Because many women (and men) have refrained from checking within themselves or making an examination on emotional, mental, physical and spiritual planes about having children, hardships have been created, both personally and planetary.
Cuina natural
by Adam MartinSI VOLS MENJAR SA I BÉ, AQUEST ÉS EL TEU LLIBREEn aquestes 101 receptes de cuina natural trobaràs àpats quecompleixen cinc requisits:- Fàcils de menjar- Fàcils de digerir- Nutritius- Saludables- Bons!Cuina natural és un recull de receptes saboroses, innovadoresi fàcils de preparar, elaborades amb productes ecològics, deproximitat i de temporada. També hi trobareu tècniques perreinterpretar en clau saludable els plats de sempre i per crear-ne de nous. A més de satisfer els nostres sentits, Cuina natural té en compte els efectes dels aliments en l'organisme, i la combinació és perfecta: ens permet menjar plats deliciosos vetllant alhora per la salut i trenca aquella dicotomia absurda que diu que els plats o són bons o són saludables.Endinsa't en la cuina natural: t'alimentaràs com cal,et sentiràs millor, estaràs més sa i et lleparàs els dits.
Locally Laid: How We Built a Plucky, Industry-changing Egg Farm - from Scratch
by Lucie B. AmundsenHow a Midwestern family with no agriculture experience went from a few backyard chickens to a full-fledged farm--and discovered why local chicks are better.When Lucie Amundsen had a rare night out with her husband, she never imagined what he'd tell her over dinner--that his dream was to quit his office job (with benefits!) and start a commercial-scale pasture-raised egg farm. His entire agricultural experience consisted of raising five backyard hens, none of whom had yet laid a single egg. To create this pastured poultry ranch, the couple scrambles to acquire nearly two thousand chickens--all named Lola. These hens, purchased commercially, arrive bereft of basic chicken-y instincts, such as the evening urge to roost. The newbie farmers also deal with their own shortcomings, making for a failed inspection and intense struggles to keep livestock alive (much less laying) during a brutal winter. But with a heavy dose of humor, they learn to negotiate the highly stressed no-man's-land known as Middle Agriculture. Amundsen sees firsthand how these midsized farms, situated between small-scale operations and mammoth factory farms, are vital to rebuilding America's local food system. With an unexpected passion for this dubious enterprise, Amundsen shares a messy, wry, and entirely educational story of the unforeseen payoffs (and frequent pitfalls) of one couple's ag adventure--and many, many hours spent wrangling chickens.
Canning in the Modern Kitchen: More Than 100 Recipes for Canning and Cooking Fruits, Vegetables, and Meats
by Jamie DementFinally, a guide to canning for the modern cook! Learn new techniques and try more than 100 recipes from classic jams and compotes to unique sauces and pates. Canning isn’t just about putting food in jars and letting it sit and sit—it’s about sealing in the taste of each season and making food from scratch with more interesting and unique flavors. Farmer, restaurateur, and local food advocate Jamie DeMent offers her recipes and tricks for preserving fresh ingredients and interesting creations. Canning in the Modern Kitchen is ideal whether you’re a novice canner or an experienced cook on the hunt for new recipes and novel techniques.Her delicious recipes go beyond the obvious jams, marmalades, and jellies—the book includes ideas for sauces and unexpected ways to preserve produce and meat. She covers a variety of techniques, including basic water bath canning and oven canning, and lays out the equipment needed for successful canning. And, most importantly, she’ll include detailed safety information to make your canning journey as smooth as possible.
Kitchen Party: Effortless Recipes for Every Occasion
by Mary BergMary Berg--winner of MasterChef Canada and star of Mary's Kitchen Crush--shares her most delicious, stress-free recipes, grand enough for special celebrations and easy enough for a regular Tuesday night.Everyone knows that a good party always ends up in the kitchen, whether you're grabbing a drink, tasting a dish, or just chatting with the host and other guests. That's because the kitchen is the heart of every home, big or small. But sometimes entertaining (even casually) can feel daunting or overwhelming, with all the planning, shopping, cooking, and clean up. Enter Mary Berg . . .In her first book, TV star and home cook Mary Berg is here to banish any anxiety about preparing food for the people you love. All of Mary's recipes are meant to be laid down on a table that is groaning under the weight of delicious food and relaxed elbows. Kitchen Party is filled with Mary's family-style favorites for brunches, dinners, and special occasions--along with some of her famous baked goods and desserts, of course. You'll find over 100 simple, straightforward and mouthwateringly-good recipes for dishes like Blueberry Cheesecake French Toast Bake with Apple Cinnamon Syrup; Ricotta, Roasted Grapes and Hazelnut Tartines; Flank Steak with Horseradish Cream; and Slablova (aka Pavlova for a Crowd). And with Mary's tips and suggested menu pairings for multiple occasions, from Mother's Day Brunch to a Low-Key Bridal Shower, you'll never find yourself short of ideas.Whether you're cooking for a big crowd of friends or hosting a romantic dinner for two, Mary is here to guide you using the warmth and cooking skills that have already made her a beloved voice of encouragement for all types of home cooks.
Tasting Grace: Discovering the Power of Food to Connect Us to God, One Another, and Ourselves
by Melissa d'ArabianThe winner of The Next Food Network Star season five and New York Times best-selling author of Ten Dollar Dinners shares how God used food to invite her into His love.It wasn't until Melissa d'Arabian evaluated her relationship with food in light of her relationship with God that she began to appreciate food as not only a gift from him but also as a deeper invitation into his love. As she prayed, studied Scripture, and reflected on the stories from her own life, Melissa saw how God had used food to draw her into community, to redeem her moments of greatest tragedy, and ultimately to connect her more to him.In Tasting Grace, Melissa shares sixteen invitations that will transform your perception of food and the role it plays in your own life, from equality to connection to hospitality to stewardship and more. She explains how through her experiences, she learned to trust the ingredients--in recipes and in life--and join God in the act of creation.Whether you are a mom struggling to throw together a healthy meal for your family each night or a single woman longing for fellowship around your table, you will draw encouragement and inspiration from Melissa's reminder that all food, first and foremost, is a gift from God. When you return to him as the source, you will find the freedom to enjoy his beautiful and delicious creation.Advance praise for Tasting Grace“What a beautiful book. Using stories of her own triumphs and pain, Melissa digs past the surface layers of food as we see it on television, in cookbooks, and on social media. Rather, she helps us think about it in a whole new way—as nothing short of a spiritual force, a vessel through which we can experience (and extend) compassion, comfort, fellowship, love, enjoyment, and grace. It has given me a brand-new lens with which to examine the deeper significance of the food I cook, eat, and share.”—Ree Drummond, author of The Pioneer Woman Cooks“The intersection between faith and food is endlessly interesting to me, and Melissa articulates the significance and beauty of that intersection so well. Melissa is a great storyteller, and she invites us into her story and gives us a seat at her table with graciousness and wisdom. This is a lovely, meaningful book.”—Shauna Niequist, New York Times best-selling author of Present Over Perfect and Bread and Wine“This is a beautifully written book. These aren’t just words on pages; they are an invitation to a feast, to hospitality, and to finding lasting purpose in your life. Melissa has set a table fit for a King, pulled our chairs, and reminded us there’s a place for us here. This is a book that will not only feed your imagination but also your soul.” —Bob Goff, author of New York Times bestsellers Love Does and Everybody Always
The Healthy Kids Cookbook: Prize-Winning Recipes for Sliders, Chili, Tots, Salads, and More for Every Family
by Team Nutrition USDAThirty fun, fast, healthy, kid-tested and approved recipes for the whole family! If you’re looking for a collection of delicious, nutritious recipes that kids will love, look no further than The Healthy KidsCookbook! In these bright pages with full-color photographs, you’ll find thirty health-conscious recipes for a wide variety of delectable foods, and with fun names such as Porcupine Sliders, Smokin’ Powerhouse Chili, and Squish Squash Lasagna, even picky eaters are sure to love this cookbook’s meals. The recipes within serve six, include no more than fifteen commonly available ingredients, and are easy for families and home cooks to prepare. Even better, all of these healthy meals are low in total fat, saturated fat, sugar, and sodium, and each one features foods that children and adults alike should eat more of, including nutrient-rich vegetables, beans and peas, and whole grains. They’re perfect for growing kids, health-conscious families, and anyone who enjoys tasty food that’s good for you!The Healthy Kids Cookbook features fun and kid-friendly recipes such as: Oodles of NoodlesTasty TotsEagle PizzaRainbow RiceHarvest DelightStir-Fried Green Rice, Eggs, and HamConfetti SoupAnd many more!
Rick Steves Germany 2020 (Rick Steves Travel Guide)
by Rick StevesFrom fairy-tale castles and alpine forests to quaint villages and modern cities: experience Germany with Rick Steves! Inside Rick Steves Germany 2020 you'll find:Comprehensive coverage for planning a multi-week trip through GermanyRick's strategic advice on how to get the most out of your time and money, with rankings of his must-see favoritesTop sights and hidden gems, from the towering Zugspitze and jagged Alps to rustic villages and delicious strudelHow to connect with local culture: Stroll through a Kristkindlemarkt around Christmas, chat with fans about the latest fussball match, or kick back in a biergarten Beat the crowds, skip the lines, and avoid tourist traps with Rick's candid, humorous insightThe best places to eat, sleep, and relax with a berlinerweisse in handSelf-guided walking tours of lively neighborhoods and incredible museumsVital trip-planning tools, like how to link destinations, build your itinerary, and get from place to placeDetailed maps, including a fold-out map for exploring on the goUseful resources including a packing list, German phrase book, a historical overview, and recommended readingOver 1,000 bible-thin pages include everything worth seeing without weighing you downAnnually updated information on Munich, Bavaria, Tirol, Salzburg, Berchtesgaden, Baden-Baden, the Black Forest, Rothenburg, Würzburg, Frankfurt, Rhine Valley, Mosel Valley, Trier, Cologne, Nürnburg, Lutherland, Leipzig, Dresden, Berlin, Hamburg, and moreMake the most of every day and every dollar with Rick Steves Germany 2020.Planning a one- to two-week trip? Check out Rick Steves Best of Germany.
Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains
by Katie Parla Adam LeontiAdam Leonti started a movement—now with Flour Lab, he puts fresh flour within reach for all home bakers with this informative and authoritative guide on making, baking, and cooking with flour milled from whole grains, which includes 20 tentpole recipes.In Flour Lab, the new definitive book on flour, chef Adam Leonti shows you the best tools and techniques for making flour that is better-tasting and more nutritious than pre-ground flours. He gives expert tips on where to source wheat, how to mill at home, and how to work with different grains. Here, too, he specifically addresses the idiosyncrasies of working with freshly milled flour as opposed to what's found on supermarket shelves. Twenty recipes for breads, pasta, pizza, cakes, and pastries serve as a practical instruction for using fresh flour in a variety of ways.Advance praise for Flour Lab“Bread lovers of all skill levels are sure to find themselves returning to this one time and again. This unique and practical collection of standards stands out.”—Publishers Weekly (starred review)
Teen Chef Cooks: 80 Scrumptious, Family-Friendly Recipes: A Cookbook
by Eliana de Las CasasMore than 75 fresh, flavorful, seasonal recipes from award-winning chef and the 2016 Chopped Teen Grand Champion, Eliana de Las Casas.With her newest book, Chef Eliana inspires kids, teens, and families to embrace seasonal cooking and to use fresh, local ingredients when possible. Eliana is particularly in tune with seasonal cooking--she has been working with and performing live cooking demos at farmers' markets for many years. Arranged by season (spring, summer, fall, and winter) each section of the book will have 20 recipes showcasing the best ingredients of that season. Recipes are divided by ingredient, so with arugula available in the spring you can make an easy skillet lasagna. Use watermelon in the summer to create Watermelon Panzanella; in the fall, extra apples can be baked into an inside-out apple pie, and winter cabbage for Latin Slaw will warm you up in the colder months. Eliana's mission is to inspire families to cook creatively for themselves and to gain skill and experience in the kitchen so that they live healthier lives.
Lasagna: A Baked Pasta Cookbook
by Anna Hezel The Editors Of TasteChange the way you think about lasagna with a cookbook featuring 50 recipes that are bold, creative, and always comforting “What could possibly be better than a great lasagna recipe? A whole slew of them, plus some wonderful baked pastas too.”—Ruth Reichl Whether you’re craving a meatball lasagna, keeping it stupid simple with a slow cooker spinach lasagna, or hosting brunch with an eggy carbonara lasagna that shouts “Hello!” from the center of the table, you’ll find plenty of new ways to cook the classic dish in Lasagna: A Baked Pasta Cookbook. In addition to a lasagna recipe for every occasion, the book features many creative ideas for what to eat with it, including the perfect iceberg lettuce salad you’ve ordered a million times in Italian restaurants, pillowy garlic knots, and a tiramisu for the twenty-first century. A baked pasta chapter delivers non-lasagna showstoppers, like skillet-baked spaghetti and timpano. With 50 recipes, mouth-watering photography, and plenty of tips, Lasagna is a detailed and delicious celebration of a baked pasta icon. Advance praise for Lasagna“An exuberant love letter to the bubbling, bronzed, bricklike comfort of lasagna. I foresee 200 percent more lasagna in my kitchen this fall, just as Anna Hezel and the editors of TASTE wanted for me.”—Deb Perelman, Smitten Kitchen “Garfield’s love of lasagna is well-documented. In his opinion, it’s nature’s perfect food. I’m often asked, ‘Why lasagna?’ Truth is, lasagna is my favorite food. So, it looks like Garfield and I will be fighting over this delightful book.”—Jim Davis, creator of Garfield “The sad truth is that lasagna—a dish of such great potential—is too often sloughed together haphazardly, a multithousand-calorie doorstop for the potluck table. Anna Hezel and the team from TASTE have, thankfully, reconsidered Garfield’s favorite food and laid out, in friendly and encouraging words and pictures, simple and essential ways to elevate your lasagna game. Plus they’ve mapped out a great range of baked pastas and the lasagna-adjacent dishes of the world, so you can set sail from red sauce seas to faraway horizons, discovering variations of baked noodle bliss you may have never known were within your reach.”—Peter Meehan, food editor of the Los Angeles Times and cofounder of Lucky Peach
Southern Living Best Fall Baking
by The Editors of Southern LivingThe editors of Southern Living Magazine present Best Fall Baking.
How to eat a peach: Menus, stories and places
by Diana Henry'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella LawsonWhen Diana Henry was sixteen she started a menu notebook (an exercise book carefully covered in wrapping paper) in which she wrote up the meals she wanted to cook. She kept this book for years. Putting a menu together is still her favourite part of cooking. Menus aren't just groups of dishes that have to work on a practical level (meals that cooks can manage), they also have to work as a succession of flavours. But what is perhaps most special about them is the way they can create very different moods - menus can take you places, from an afternoon at the seaside in Brittany to a sultry evening eating mezze in Istanbul. They are a way of visiting places you've never seen, revisiting places you love and celebrating particular seasons.How to Eat a Peach contains many of Diana's favourite dishes in menus that will take you through the year and to different parts of the world.
Magic in Herbs
by Leonie De SouninSo much more than a cookbook, this is a story of the Europe of long ago where the kitchen was a magic place, presided over by the genius of the ladies of the castles and entrusted to their gifted peasant cooks who used their herb gardens as passionately as a painter uses his palette.Each page carries a message from the author to the reader, telling of the joys of good cooking. It is a book that will add to the pleasures of the table—and make an art of a routine function of life. A source of inspiration to the American hostess for whom is was written.In Magic in Herbs, Leonie de Sounin, an imaginative cook and highly skilled teacher, invites you into her herb-scented kitchen to share in the simple preparation of incomparable meals.Here is a tempting journey into the world of herb-seasoned cookery. The directions for getting there are clear and uncomplicated, based on time-tested old-world recipes.Basil and chives, marjoram, thyme, rosemary and all the other herbs clearly mark this road to culinary discovery—made easy to follow for seasoned veteran and curious beginner.A BONUS: Instructions for starting your own herb garden!A fantastic, illustrated vintage cookbook to add to your collection!
La cocina de Rebeca: Recetas fáciles con 5 ingredientes
by Rebeca De TorresPrepara recetas con tan solo 5 ingredientes básicos de la mano de Rebeca de Torres. Rebeca de Torres, creadora del exitoso blog La cocina de Rebeca, nos enseña a cocinar con tan solo cinco ingredientes básicos, que cualquiera puede tener en su nevera o despensa. En esta recopilación de recetas fáciles, saludables e inéditas, encontrarás desde aperitivos, desayunos y postres hasta platos más elaborados, para ocasiones especiales. Con este libro verás que es posible comer mimando el paladar y, sobre todo, disfrutar de la cocina sin tener que renunciar a nada por falta de tiempo.
Los sabores perdidos
by Raquel Martos Gabriela TassileUna novela inolvidable que conecta el paladar y el corazón, los sabores y la vida. -Con recetas de la chef Gabriela Tassile- ¿Cuál es el sabor de los recuerdos? Esta es la pregunta que buscan responder los siete alumnos que acuden durante un fin de semana a un Curso de Cocina Emocional en una casa en el campo. Una tarta de cumpleaños para alguien que nunca volverá, un guiso que nos devuelve a la infancia... A través de las recetas, los protagonistas irán desgranando los momentos que marcaron sus vidas y, así, los sabores y la vida se fundirán en esta peculiar cocina que se irá pareciendo, cada vez más, a una caja llena de recuerdos inolvidables. Raquel Martos nos regala una novela repleta de emoción y sorpresas que conecta el paladar y el corazón. Y es que las historias de los alumnos -y también de la enigmática profesora- son, de algún modo,las de todos nosotros. «En un plato de comida caben la alegría, el disfrute, la melancolía y el erotismo: en los sabores cabe la vida entera.»
Instantly Southern: 85 Southern Favorites for Your Pressure Cooker, Multicooker, and Instant Pot®
by Sheri CastleYour favorite Southern recipes just got a lot easier thanks to your multicooker and Instant Pot®!Sheri Castle streamlines go-to Southern dishes to be one-button easy for cooking in an Instant Pot®, multicooker, pressure cooker, or slow cooker. From jambalaya to deviled eggs and praline cheesecake, in Instantly Southern you'll find 85 ways to get fresh, delicious, and soulful breakfasts, lunches, and dinners on the table with less fuss than ever. Featuring supermarket staples such as winter squash, beef chuck roast, pork shoulder, and sweet potatoes, as well as signature Southern ingredients like okra, greens, beans, and Bourbon, these dishes are easy to know and love. Whether you're cooking for company or your family on a hectic night, there are plenty of tempting options for every meal throughout the day. * BREAKFASTS: Shrimp and Stoneground Grits; Ham and Cheese Bread Pudding; Hummingbird Coffee Cake with Pineapple Cream Cheese Glaze * HEARTY MAINS: Holiday Ham with Ginger-Peach Glaze; Chicken and Fluffy Dumplings; Bourbon and Cola Beef Short Ribs * SOUPS, SALADS, and HEALTHY SIDES: Winter Squash Soup with Apple Butter Cream; Barley, Peach, and Cherry Salad with Sweet Tea Vinaigrette; Quick Greens * DESSERT!: Red Velvet Cheesecake; Salted Caramel Banana Pudding; Pineapple-Upside Down Cake<
PB & J Hooray!: Your Sandwich's Amazing Journey from Farm to Table (Into Reading Texas, Read Aloud Module 8 #3)
by Janet Nolan Julia PattonNIMAC-sourced textbook
Handbook on Spray Drying Applications for Food Industries
by M. SelvamuthukumaranSpray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium, usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products, novel and emerging tools used for spray drying of antioxidant rich products, optimized conditions used for extraction and production of herbal powders by using spray drying techniques, and problems encountered during spray drying of acid and sugar rich foods and also various herbal powders. The book discusses the encapsulation of flavors by using the spray drying process providing a comparison with other encapsulation techniques. It reviews the retention of bioactive compounds and the effect of different parameters on bioactive compounds during spray drying of juice. Moreover, the book explains the effect of novel approaches of spray drying on nutrients. The book addresses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying processing. It also identifies packaging material needed for enhanced product stability. The safety and quality aspects of manufacturing spray dried food products are discussed. Key Features: Describes the design of high performance spray drying systems Highlights the strategy adopted for maximizing the yield potential of various spray dried food products Discusses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying process Contains charts, procedure flow sheets, tables, figures, photos, and a list of spray drying equipment suppliers This book will benefit entrepreneurs, food scientists, academicians and students by providing in-depth knowledge about spray drying of foods for quality retention and also for efficient consumer acceptability of finished products.
Biscuits and Cookies: A Global History (The Edible Ser.)
by Anastasia EdwardsWhat’s your favorite cookie (or biscuit, for any British baking show buffs)? Chocolate chip, ginger spice, or Oreo? Oatmeal-and-raisin, black-and-white, digestive, or florentine? Or do you just prefer the dough? Our choice biscuits and cookies are as diverse as the myriad forms and flavors these chewy treats take, and well they should be. These baked delights have a history as rich as their taste: evidence of biscuit-making dates back to around 4000 BC. <P><P>In Biscuits and Cookies, Anastasia Edwards explores the delectable past of these versatile snacks, from their earliest beginnings through Middle Eastern baking techniques, to cookies of Northern Europe in the Middle Ages, and on into the New World. From German lebkuchen to the animal cracker (more than half a billion of which are produced each year in the United States alone), from brownies and sugar cookies in the United States to shortbread and buttery tea biscuits in the United Kingdom, to Anzac and Girl-Guide biscuits in New Zealand and Australia, this book is crammed with biscuit and cookie facts, stories, images, and recipes from around the world and across time. And there’s no need to steal from the cookie jar.
Postpartum Psychiatric Problems
by James Alexander HamiltonThe present volume deals with the illness nowadays known as Postpartum Depression (PPD). The book was written by Dr. James Alexander Hamilton, a California psychiatrist who in 1980 founded the Marcé Society; its aim was to bring together psychiatrists, endocrinologists and social scientists to foster communication about PPD, which directly aligned with Dr. Hamilton’s goal, since 1955, to encourage physicians in the United States to better understand PPD in order to help victims of the illness.“Psychiatric illness which develops after childbirth is one of the most challenging problems of modern medicine. It usually occurs acutely and unexpectedly from a state of apparent good health. The patient is disabled at precisely the moment when her responsibilities and her capacity for enjoyment of life are greatest. Successful treatment of this kind of illness is most rewarding.“This book represents a collection and integration of widely scattered information which bears on the diagnosis and treatment of postpartum psychiatric problems. Some of this information relates to neglected physiological factors in these problems.”—Dr. James Alexander Hamilton
Disorders of Character: Persistent Enuresis, Juvenile Delinquency, and Psychopathic Personality
by Joseph J. Michaels“ON NUMEROUS occasions I have been requested to write a review of my articles on persistent enuresis, juvenile delinquency, and psychopathic personality which were published over a period of 18 years. In response I have attempted here to synthesize the individual reports into an integrated whole. All of the work stemmed originally from a clinical interest spurred on by a clinical hunch that there was an intimate association between persistent enuresis and personality mal-integration. This same interest led finally, in the later papers, to the consideration of character problems. The conceptions elaborated here are simple. I believe that they have general validity and that their fundamental nature can lead to significant bio-psycho-social implications.”—Dr. Joseph J. MichaelsDr. Joseph J. Michaels has divided his 12 papers, published over an 18-year period, into four series:The first series (four papers) deals with studies of so-called normal children (controls) and neuropsychiatric patients, presenting data and their analysis primarily from a statistical standpoint.The second series (four papers) consists in the analysis and interpretation of data pertaining to enuresis in the reports of other authors on delinquent and psychotic individuals.The third series (two papers) is concerned with the relationship of enuresis, and of neurotic and anti-social traits to the electroencephalogram in children with behavior disorders.The fourth series (two papers) is much broader in scope: the previous data, hypotheses and conclusions are re-evaluated against a background of the total personality viewed psychobiologically and psychoanalytically.
Living High Off the Hog: Over 100 Recipes and Techniques to Cook Pork Perfectly
by Michael OlsonA carnivore's love letter to one of the most versatile, affordable and tasty types of meat: pork.After 30 years as a professional chef, Michael Olson knows how to get the most out of his food. These days, he's also a teacher and dinner-maker-in-chief, so he understands what home cooks are looking for when it's time to eat.In Living High Off the Hog, Michael shares his wealth of knowledge and over 100 of his favorite pork recipes. First, he gives you a rundown on everything you need to know about pork--how to buy, store, butcher and prep various cuts, along with special sections on deli meats, charcuterie and BBQ. From there, he shares his must-have pantry items and most-used cooking techniques to set you up for success as you work through four extensive recipe chapters: The Deli Counter, Ground and Diced, Chops and Steaks and Roasts and Big Cuts. With recipes like Bacon Okonomiyaki, Caramelized Chili Pork with Peanuts & Lime, Schnitzel and Crispy Pork Belly, you'll find a huge variety of tastes and textures to explore. For special occasions, you can dig deep into the low-and-slow world of BBQ and experiment with one of his recipes for ribs, learn a new skill with a porchetta roast, or go hog wild and try your hand at roasting a whole pig.With Michael's expert guidance, sense of humor and warm encouragement, you'll find recipes and learn techniques to cook familiar classics, as well as expand beyond your regular repertoire with exciting new ideas for all cuts of pork.Whether he's cooking a laid-back meal with his wife, fellow chef Anna Olson, or entertaining a large group, Michael's main goal is to create simple yet delicious dishes from scratch, and enjoy them with those he loves. For Michael, that's what "living high off the hog" is--the good life of combining good food and great company around your table.