- Table View
- List View
The Boy Who Ate Fear Street (Ghosts of Fear Street #11)
by R. L. StineHe eats on and on... Sam used to be a picky eater. He hated trying new foods. Not anymore. Now he eats everything he sees... Everything. Could it be because of the spice Aunt Sylvie put in his macaroni and cheese? He has to find out -- soon. Or he'll guzzle up his house and friends on Fear Street.
Brew Chem 101: The Basics of Homebrewing Chemistry
by Lee W. JansonUnderstand the science that goes into making your favorite beverage. This crash course in brewing chemistry makes it easy for every homebrewer to make better beer. Using simple language and helpful diagrams, Lee W. Janson guides you through every chemical reaction in the brewing process and explains how you can avoid potential problems. Steer away from common mistakes in taste, fermentation, and alcohol content, and use your newfound knowledge to successfully brew your most delicious beer yet.
Brew Ware: How to Find, Adapt & Build Homebrewing Equipment
by Mark Stevens Karl F. LutzenGear up with the right equipment and take the hassle out of homebrewing. <P><P>Karl E. Lutzen and Mark Stevens guide you through the best tools for all your brewing needs, from DIY homemade versions of commercial brewery equipment to simple devices that make brewing easier and safer. <P><P>Learn which gadgets and gizmos work best for measuring, mashing, bottling, kegging, and more. With the proper tools close at hand you’ll save both time and money, leaving you free to focus on enjoying your homebrewed beers.
Camille Glenn's Old-Fashioned Christmas Cookbook
by Camille GlennA keepsake cookbook inspired by the classic meal of holidays past, from the author of THE HERITAGE OF SOUTHERN COOKING. It's divided into nineteen holiday menus, which salute seasonal activities from "Trimming the Tree" to "Ringing in the New Year." A BOOK-OF-THE-MONTH CLUB'S GOOD COOK BOOK CLUB SELECTION.
The Cancer Recovery Eating Plan: The Right Foods to Help Fuel Your Recovery
by Daniel W. NixonDr. Nixon, editor-in-chief of the journal Cancer Prevention, cuts through the hype to explain the latest scientific findings on food and cancer. He presents individualized eating plans according to the type of cancer and offers a three-month plan to benefit the person with cancer. Over 100 recipes help put the plan into action.From the Trade Paperback edition.
The Christmas Letters
by Lee Smith[from inside flaps] "This heartwarming story of three generations of Christmas letter writers is about family tradition, family love, family strength--the perfect story to give at Christmas, and to read yourself. Birdie Pickett, her daughter Mary, and her granddaughter Melanie are all storytellers at heart. Their letters-- folded inside their Christmas cards-- tend to be long ones because they write to explain their lives as much to themselves as to far-flung family and friends. Birdie writes the first one in 1944: "It is the day before Christmas and though I know I should be so happy with my own sweet angel baby Mary who lies right here beside me as I write this letter, I will tell you the truth. I am weepy, and cannot hold back my tears." Birdie's new husband, Bill Pickett, is fighting World War II in the Pacific, having left his wife and baby in his parents' care. "Well," writes Birdie, "it is the other way around, if you ask me." Much of the story is also told through shared recipes. As Mary says, "I feel as if I have written out my life story in recipes! The Cool Whip and mushroom soup years, the hibachi and fondie period, then the quiche and crepes phase, and now it's these salsa years." Melanie photocopies her first Christmas letter in 1996 and shares her big news: "I've started a novel ... luckily, Mom saved all of Grandma's letters." In these vivid, familiar, gossipy letters, Lee Smith's skill at capturing women's voices renders the "clash of generations"-- heard here at very close range-- as the music of our ever- evolving American family life. It's the perfect music to listen to at Christmastime." More novels by Lee Smith are in the Bookshare Collection.
Cocktail Hour: A Mixer of Quips and Quotations
by Jess Brallier Sally ChabertA collection of quotes on drinking from more than one hundred of the greatest thinkers (or drinkers) in history, sure to entertain, inspire, or enlighten. US President Herbert Hoover called the cocktail hour &“the pause between the errors and trials of the day and the hopes of the night.&” It&’s a period for relaxation, reflection, and, of course, socializing. Some of our greatest minds have observed the cocktail hour, enjoying a good, stiff drink and the stimulation, amusement, and insight it can offer. In Cocktail Hour: A Mixer of Quips and Quotations, Jess Brallier and Sally Chabert mix together quotations from more than one hundred luminaries. Sip the wit and wisdom instilled in these pages from the likes of Tallulah Bankhead, Winston S. Churchill, F. Scott Fitzgerald, Fran Lebowitz, Dorothy Parker, George Bernard Shaw, Tom Waits, Tennessee Williams, and Gore Vidal. With this book, you&’ll find the ultimate literary accompaniment for those who enjoy a proper drink, a charming companion, and delightful banter. Bottoms up!
Complete Flat Stomach Plan
by Rosemary ConleyThe Complete Flat Stomach Plan incorporates, and builds upon, the remarkable results and success stories of the original Flat Stomach Plan trial team. In this fantastic new healthy eating diet book, the original Flat Stomach Plan diet has been extended to include a greater variety of choice to suit all tastes. It comprises a 'free choice', three-meals-a-day eating plan, with healthy menus ranging from 'instant' supermarket branded meals to DIY gourmet recipes, including options for vegetarians. Plus, there are three separate ten-minute toning exercise routines containing the safest, most effective exercises to ensure weight loss around the stomach and waistline. Suitable for all ages and fitness levels - both men and women - readers can choose the routine that suits their ability and progress to the next one as their strength improves. Throughout, there are motivational tips, quotes from successful dieters as well as advice on keeping the weight off - and the stomach flat - for good. The perfect diet book for people who want to lose weight without the bore of calorie counting!
Cooking the Irish Way
by Helga Hughes Robert L. Wolfe Diane WolfeWritten by the author of "Cooking the Swiss Way" (C. 1995) and "Cooking the Austrian Way" (C. 1990), this final entry in the popular Easy Menu Ethnic Cookbooks series dispels the notion once and for all that the Irish eat only stews or corned beef with cabbage. Watercress soup, sweet and sour brussels sprouts. Nore salmon cakes, and wheaten rhubarb crumble are just some of the delightful dishes readers will learn how to make in these pages.
Culinary Artistry
by Andrew Dornenburg Karen PageFor anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.
Deleites de la Cocina Mexicana: Healthy Mexican American Cooking
by María Luisa Urdaneta Daryl F. KanterMexican food, Tex-Mex, Southwestern cuisine-call it what you will, the foods that originated in Mexico have become everyone's favorites. Yet as we dig into nachos and enchiladas, many people worry about the fats and calories that traditional Mexican food contains. Deleites de la Cocina Mexicana proves that Mexican cooking can be both delicious and healthy. In this bilingual cookbook, Maria Luisa Urdaneta and Daryl F. Kanter provide over 200 recipes for some of the most popular Mexican dishes-guacamole, frijoles, Spanish rice, chiles rellenos, chile con carne, chalupas, tacos, enchiladas, fajitas, menudo, tamales, and flan-to name only a few. Without sacrificing a bit of flavor, the authors have modified the recipes to increase complex carbohydrates and total dietary fiber, while decreasing saturated and total fats. These modifications make the recipes suitable for people with diabetes-and all those who want to reduce the fats and calories in their diet. Each recipe also includes a nutritional analysis of calories, fats, sodium, etc. , and American Diabetic Association exchange rates. Because diabetes is a growing problem in the Mexican-American community, Deleites de la Cocina Mexicana is vital for all those who need to manage their diet without giving up the foods they love. Let it be your one-stop guide to cooking and eating guilt-free Mexican food.
Dr. Dean Ornish's Program for Reversing Heart Disease: The Only System Scientifically Proven To Reverse Heart Disease Without Drugs Or Surgery
by Dr Dean Ornish"Whether or not you think you'll ever be concerned about your heart, this is likely to be the most useful book about health you'll read this year, maybe ever."ESQUIREIn this breakthrough book, Dr. Dean Ornish presents dramatic evidence that heart disease can be halted or even reversed simply by changing your life-style. Step-by-step he will guide you through the extraordinary Opening Your Heart program that takes you beyond the purely physical side of health care to include the psychological, emotional, and spiritual aspects so vital to healing. This book represents the best modern medicine has to offer. It can inspire you to open your heart to a longer, better, happier life.
Early American Cookery: "The Good Housekeeper," 1841
by Sarah Josepha HaleEngagingly written volume not only provided the mid-19th-century housekeeper with recipes for scores of nutritious dishes but also offered wide-ranging suggestions for frugal and intelligent household management. Includes advice on selecting and preparing foods, health tips, cleaning domestic accessories, dealing with hired help, and much more.
Eat Right 4 Your Type: The Individualized Blood Type Diet Solution (Eat Right 4 Your Type)
by Catherine Whitney Peter J. D'AdamoTHE NEW YORK TIMES BESTSELLING DIET PHENOMENONIf you’ve ever suspected that not everyone should eat the same thing or do the same exercise, you’re right. In fact, what foods we absorb well and how our bodies handle stress differ with each blood type. Your blood type reflects your internal chemistry. It is the key that unlocks the mysteries of disease, longevity, fitness, and emotional strength. It determines your susceptibility to illness, the foods you should eat, and ways to avoid the most troubling health problems. Based on decades of research and practical application, Eat Right 4 Your Type offers an individualized diet-and-health plan that is right for you. In this revised and updated edition of Eat Right 4 Your Type, you will learn: • Which foods, spices, teas, and condiments will help maintain your optimal health and ideal weight• Which vitamins and supplements to emphasize or avoid• Which medications function best in your system• Whether your stress goes to your muscles or to your nervous system• Whether your stress is relieved better through aerobics or meditation• Whether you should walk, swim, or play tennis or golf as your mode of exercise• How knowing your blood type can help you avoid many common viruses and infections• How knowing your blood type can help you fight back against life-threatening diseases• How to slow down the aging process by avoiding factors that cause rapid cell deteriorationINCLUDES A 10-DAY JUMP-START PLAN
Eating in the Light of the Moon
by Anita JohnstonBy weaving practical insights and exercises through a rich tapestry of multicultural myths, ancient legends, and folktales, Anita Johnston helps the millions of women preoccupied with their weight discover and address the issues behind their negative attitudes toward food.
Everybody Bakes Bread
by Norah DooleyThe companion book to Everybody Cooks Rice. A rainy-day errand introduces Carrie to many different kinds of bread, including chapatis, challah, and pupusas. Includes recipes.
Everyday Cooking with Dr. Dean Ornish: 150 Easy, Low-Fat, High-Flavor Recipes
by Dean OrnishRenowned cardiac researcher and bestselling author Dean Ornish, M.D., has inspired millions of people to choose a healthier lifestyle and a low-fat diet. But low-fat cooking can be time-consuming and hard to fit into a busy schedule, so Dr. Ornish has found 150 wonderful ways to make it fast, delicious and fun. Everyday Cooking with Dean Ornish includes 150 easy and extraordinary recipes that are extremely low in fat and cholesterol -- and high in flavor. You'll find slimmed-down versions of comfort foods that are delicious and nutritious, from French Toast and Hashed Browns to enchiladas and lasagna, from Creamy Corn Soup and Spicy Arkansas Chili to Southwest Pizza and Carrot Cake with Cream Cheese Frosting. The recipes are quick to prepare, the ingredients are familiar and inexpensive and there are hundreds of smart time-saving tips on cooking, shopping and serving. Now you no longer have to choose between good food and good health.
Exercise Programming for Older Adults
by Janie ClarkThe exercise programming guidelines provided in this book focus on functional fitness training and safety and demonstrate how physical activities supervised by activities personnel can strongly benefit participants’quality of life. Exercise Programming for Older Adults guarantees that exercise programming attains a balance between the three major physical components--aerobic, strength, and flexibility training--and that each component is properly administered. The techniques and applications described are geared toward those with prevalent conditions of aging such as arthritis, osteoporosis, joint replacement, cardiovascular disease, stroke, and chronic obstructive pulmonary disease.This essential handbook arms the reader with a multidisciplinary approach to exercise management for elderly populations. The chapter authors are experts from the fields of fitness instruction, nursing, physical therapy, medicine, research, and exercise physiology. As they address the theory and practice of providing sound exercise programming, specific exercises are described and illustrated, with emphasis on functional fitness outcomes, safety precautions, fall prevention, and practical adaptations for low-fit and physically limited participants. Chapter discussions include:aerobic exercisestrength trainingflexibility trainingthe administration of mild posture and breathing exercises for debilitated individuals with poor prognosespositioning and transfer techniques essential for optimal activities management of neurologically impaired patientswarm water exercise programs designed for persons with low tolerance of conventional training methodsExercise Programming for Older Adults serves as a vital resource for activity coordinators in long-term care settings and for group fitness instructors and personal trainers who serve older adult and frail elderly clientele. Readers will discover alternative techniques and applications for maximizing the physical and mental therapeutic benefits of exercise and developing the functional fitness of even the most physically challenged participants.
Exploring Professional Cooking (4th edition)
by Mary Frey Ray Evelyn Jones LewisYou are about to learn what is involved behind the scenes of the food service industry. As a student in a culinary art program, you will learn about food, nutrition, marketing, sanitation, food costing, and methods of food preparation. This knowledge and the skills you learn will give you the qualifications to join a creative team in the food service industry.
The Fannie Farmer Cookbook (13th Edition)
by Marion CunninghamHere is the great basic American cookbook—with more than 1,990 recipes, plain and fancy—that belongs in every household.<p><p> Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, it became the coobook that taught generations of Americans how to cook. Completely updating it for the first time since 1979, Marion Cunningham made Fannie Farmer once again a household word for a new generation of cooks. <p> What makes this basic cookbook so distinctive is that Marion Cunningham, who is the personification of the nineteenth-century teacher, is always at your side with her forthright tips and comments, encouraging the beginning cook and inspiring the more adventurous. She knows what today's cooks are looking for, and she has a way of instilling confidence and joy in the act of cooking. <p> In giving the book new life, Mrs. Cunningham has been careful always to preserve the best of the old. She has retained all the particularly good, tried-and-true recipes from preceding editions, retesting and rewriting when necessary. She has rediscovered lost treasures, including delicious recipes that were eliminated when practically no one baked bread at home. This is now the place to find the finest possible recipes for Pumpkin Soup, Boston Baked Beans, Carpetbag Steak, Roast Stuffed Turkey, Anadama Bread, Indian Pudding, Apple Pie, and all of the other traditional favorites. <p> The new recipes reflect ethnic influences—Mediterranean, Moroccan, Asian—that have been adding their flavors to American cooking in recent years. Tucked in among all your favorites like Old-Fashioned Beef Stew, New England Clam Chowder, Ham Timbales, and Chicken Jambalaya, you'll find her cool Cucumber Sushi, Enchiladas with Chicken and Green Sauce, or a layered dish of Polenta and Fish to add variety to your repertoire. Always a champion of old-fashioned breakfasts and delectable desserts, Mrs. Cunningham has many splendid new offerings to tempt you. <p> Throughout, cooking terms and procedures are explained, essential ingredients are spelled out, basic equipment is assessed. Mrs. Cunningham even tells you how to make a good cup of coffee and how to brew tea properly. <p> For the diet-conscious, there is an expanded nutritional chart that includes a breakdown of cholesterol and fat in common ingredients as well as in Fannie Farmer basic recipes. Where the taste of a dish would not be altered, Mrs. Cunningham has reduced the amount of cream and butter in some of the recipes from the preceding edition. She carefully evaluates the issues of food safety today and alerts us to potential hazards. <p> But the emphasis here is always on good flavor, fresh ingredients, and lots of variety in one's daily fare, which Marion Cunningham believes is the secret to a healthy diet. Dedicated to the home cooks of America, young and old, this thirteenth edition of the book that won the hearts of Americans more than a century ago invites us all—as did the original Fannie Farmer—to cherish the delights of the family table.
Food: A Culinary History (European Perspectives: A Series in Social Thought and Cultural Criticism)
by Flandrin Jean-Louis Montanari MassimoWhen did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit?Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
The Food Lover's Guide to Meat and Potatoes
by Sharon T. HerbstInformation on the basic cuts of meats and varieties of potatoes and buying and storing them accompanies recipes for thirty-five winning dishes ranging from basic burgers and baked potatoes to heaven-and-earth pork pie.
Freezing Effects on Food Quality (Food Science And Technology Ser. #72)
by JeremiahThis work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.
The French Chef Cookbook
by Julia ChildThe beloved icon and author of best-selling classic Mastering the Art of French Cooking presents an array of delectable French recipes that first made her a household name. Originally debuted on her first public television show, here are 119 traditional French recipes, tested and perfected for home cooks to enjoy—from Mayonnaise to Bouillabaisse, crepes to steaks, and delicious vegetables to delectable desserts. America&’s first lady of food continues to profoundly shaped the way we cook, the way we eat, and the way we see food.
Fresh & Fast: Recipes That Make A Meal
by Marie Simmons"Fresh food is more convenient than packaged," Marie Simmons says, and luckily for us, she provides more than 200 recipes to prove her point. In this book--Simmons' most ambitious to date--you'll see why her recipes, regularly featured in Bon Appétit, Woman's Day and Ladies' Home Journal, have become favorites with millions of cooks across the country. Whether it's Warm Egg Salad on Whole Wheat Toast or Lemon Basil Chicken, each is deftly simple, yet freshly conceived and imaginative. By following the inspirations of the seasons, Simmons shows how to vary your menu with dishes like Crisp-Fried Soft-Shell Crabs in spring, Roasted Tomato and Fresh Corn Soup in summer and Orange Baked Squash in fall. Each recipe tells exactly how long it will take to prepare and alerts you in advance about any steps that require a little extra time. Most can be made in less than 45 minutes, including: Lemon Basil Chicken, Warm New Potato Salad with Scallions, Penne with Roasted Vegetables, Pork Tenderloin Marinated in Soy and Orange, Sesame Brown Rice Pilaf, Spicy Marinated Shrimp, Easy Oven-Roasted Red Bell Peppers, Black Bean and Vegetable Burrito, Stir-Fry of Cabbages with Asian Flavors, Grandpa's Peaches in Red Wine, and Apple and Ginger Crisp.