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Frugavore: How to Grow Organic Buy Local Waste Nothing and Eat Well
by Arabella ForgeMore and more people are interested in eating well and in un-derstanding where their food comes from. But where do you start? Organic, free-range, local, or sustainable: the choices can be overwhelming—not to mention expensive. In Frugavore, Arabella Forge shows that developing a better relationship with food is not as difficult as it may appear. She provides hands-on, practical advice for a new way of living—eating frugally. Learn how to access quality produce straight from the source, re-discover forgotten cooking techniques, create your own kitchen garden (complete with compost and a chicken coop), learn how to stock your pantry well, shop for and cook the most economical cuts of meat and fish, discover local farmers’ markets, community gardens and co-ops, and more! Packed with over 100 recipes for delicious dishes, such as heirloom roasted vegetables, chicken and leek pie, chickpea and rosemary soup, meatloaf with red sauce, minced fish cakes, and minty lemonade, plus resources, tips, and tricks to living and eating well, this is the book for every healthy, modern kitchen.
Frugavore: How to Grow Organic, Buy Local, Waste Nothing, and Eat Well
by Arabella ForgeMore and more people are interested in eating well and in un-derstanding where their food comes from. But where do you start? Organic, free-range, local, or sustainable: the choices can be overwhelming-not to mention expensive. In Frugavore, Arabella Forge shows that developing a better relationship with food is not as difficult as it may appear. She provides hands-on, practical advice for a new way of living-eating frugally. Learn how to access quality produce straight from the source, re-discover forgotten cooking techniques, create your own kitchen garden (complete with compost and a chicken coop), learn how to stock your pantry well, shop for and cook the most economical cuts of meat and fish, discover local farmers' markets, community gardens and co-ops, and more! Packed with over 100 recipes for delicious dishes, such as heirloom roasted vegetables, chicken and leek pie, chickpea and rosemary soup, meatloaf with red sauce, minced fish cakes, and minty lemonade, plus resources, tips, and tricks to living and eating well, this is the book for every healthy, modern kitchen.
Fruit Bowl
by Mark HoffmannWho belongs in the fruit bowl? Apples, check. Blueberries, check. Tomato, che-- Wait, what?! Tomato wants to join the other fruits, but does he belong? The perfect mix of botany and a bunch of bananas!All the fruit are in the bowl. There's Apple and Orange. Strawberry and Peach. Plum and Pear. And, of course, Tomato.Now wait just a minute! Tomatoes aren't fruit! Or are they?Using sly science (and some wisdom from a wise old raisin), Tomato proves all the fruit wrong and shows that he belongs in the bowl just as much as the next blueberry! And he's bringing some unexpected friends too!"A fun, brain-teasing food literacy lesson that's a cornucopia of produce and wordplay."--Publishers Weekly, starred review"An a-peel-ing addition."--School Library Journal
Fruit Cake Murder (Frosted Love Cozy Mysteries #26)
by Summer PrescottIt never rains but it pours... And Missy's holiday season just turned into a hurricane of mystery. Cupcake baker and amateur sleuth, Melissa Beckett, is busy gearing up for a New Year's Gala that will be held at the bed and breakfast inn that she owns with her dashing husband, Detective Chas Beckett. Strange things are happening in the sleepy beachside paradise of Calgon, Florida, and when murder enters the mix, Missy dives right in, despite her busy schedule. The innkeeper, Maggie is away at her sister's making life even more hectic for the stressed out sleuth, and it seems as though someone is going out of their way to terrorize her. Is it just odd mischief? Or is murder on the menu for the busy baker? Find out in this fast-paced Cozy Mystery! Includes cupcake recipe.
Fruit Cake: Recipes for the Curious Baker
by Jason SchreiberJason’s love of shaking up tradition is evident. Adding fruits to bolster flavors in familiar baked goods is groundbreaking . . . steering us to experiment, try new combinations of flavors, and expand our baking vocabulary. — From the foreword by Martha StewartThere are many superlatives that can be used to describe Jason Schreiber as a person, a baker, a cake designer, an artist, and now a writer. But here’s my favorite: Jason is simply delightful. This book will not only teach you how to bake better, it will make you feel good. — Ron Ben-Israel, cake designer and television hostThis exquisitely designed cookbook offers an update to the fruit cake, that retro Christmas classic. The book’s most stunning feature is photographs of cake slices, cupcakes, and other baked goods arranged in repeating patterns and in a brown, orange, and gold color palette that offers a fitting nod to the '70s, the fruit cake's heyday. — BooklistSchreiber debuts with an inspiring collection of recipes for cakes enriched with fruit that will be a revelation for fruitcake skeptics. A sharp design comprising easy-to-follow ingredient grids and modern–vintage-feel photography adds a polished touch. This will tantalize bakers seeking a modern approach to classic desserts. — Publishers Weekly[A] fun, inspiring collection of cakes . . . there is something for everyone. Bakers will enjoy the quirky writing style and delicious flavors. — Library JournalThe vibrant cakes, muffins, pastries, and sweets that fill the pages of Jason Schreiber’s new cookbook Fruit Cake will make you forget about the old doorstop studded with dried fruit and try your hand at baking something more fanciful. — Food & WineEveryone loves a traditional dessert, especially during the festive season. But these creative recipes put a fresh, fruity spin on much-loved favourites. . . . Taking familiar baking recipes, Schreiber adds unexpected fillings to create flavour combinations as diverse as the stories behind them: think pomegranate molasses cake, blueberry ginger muffins and passionfruit lime pavlova. — Stylist (UK)
Fruit Fortification of Craft Beer
by Manju Nehra Nishant Grover K.S. Sandhu Rahul ThoryBeer has been one of the staples in alcohol consumption since the earliest civilizations. In the present day, beer is more popular than ever and shows no signs of decreasing in production volume and revenue generation. Some of the most popular craft beer types utilize fruit raw materials in their production, including wheat beers, porters, high gravity beers, stouts and Lambics. There have been multiple sources published over the decades focusing on beer brewing and brewing science, many of which do cover fruit fortifications and craft beer production. Due to the increasing popularity of fruit-fortified craft beers, an updated singular source is needed focusing on the use of fruit raw materials in the brewing process for various types of craft beer. Fruit Fortification of Craft Beer extensively outlines the use of fruits in the brewing and malting processes for all types of popular craft beers, outlining the latest technological and processing advances. Various fruit material additives are covered as are their specific uses in the brewing process, their characteristics and processing methods. The main types of craft beers which utilize fruit additives are covered including their chemical profiles and nutritional aspects. A major aspect of this book is the linking of the past and the future, examining how fruit has been used in beer fortification since ancient times and how the technologies and processing methods have advanced with the increasing popularity of locally-brewed craft beers. In focusing on these advances, this work brings fruit fortification in craft beers up to the present, providing an in-depth source for researchers and brewers.
Fruit Group
by Megan Borgert-SpaniolRelevant images match informative text in this introduction to the fruit group. Intended for students in kindergarten through third grade
Fruit Infused Water: 98 Delicious Recipes for Your Fruit Infuser Water Pitcher
by Susan MarqueStay healthy and hydrated when you quench your thirst with fruit infused water.Curious about incorporating fruit infused water into your daily routine? Looking to swap sugary drinks for the hydrating health benefits of water infusions? Fruit Infused Water is the perfect place to start. Packed with mouth-watering recipes and easy-to-follow instructions, Fruit Infused Water preps you for including fruit infused water in your diet—whether you own a fruit infuser water pitcher or a simple glass jar. Build from the basics then advance to endless mix-and-match flavors and inventive fruit infused water recipes.Squeeze the most out of every drop, with:98 Recipes for refreshing and flavorful fruit infused drinks10 Must-Have Tips for making foolproof fruit infused water10 Tasty Snack Ideas for using your leftover fruit (fruit sushi rolls, anyone?)An Overview explaining the health benefits of various fruit combinationsFruit infused water recipes include: Kiwi Water, Tropical Mango Orange Infusion, Lavender Lemon Infusion, Cherry Vanilla Water, Pineapple Strawberry Grape Infusion, Peppermint Peach Infusion, Cranapple Berry Infusion, and much more!From one-step infusions to creative combinations, there's something for everyone in Fruit Infused Water, your best resource for enjoying your H2O to the fullest.
Fruit and Cereal Bioactives: Sources, Chemistry, and Applications
by Özlem Tokuşoğlu Clifford Hall IIIPresenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant capabilities. It provides detailed information on
Fruit from the Sands: The Silk Road Origins of the Foods We Eat
by Robert N. Spengler IIIThe foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in East Asia. The exchange of goods, ideas, cultural practices, and genes along these ancient routes extends back five thousand years, and organized trade along the Silk Road dates to at least Han Dynasty China in the second century BC. Balancing a broad array of archaeological, botanical, and historical evidence, Fruit from the Sands presents the fascinating story of the origins and spread of agriculture across Inner Asia and into Europe and East Asia. Through the preserved remains of plants found in archaeological sites, Robert N. Spengler III identifies the regions where our most familiar crops were domesticated and follows their routes as people carried them around the world. With vivid examples, Fruit from the Sands explores how the foods we eat have shaped the course of human history and transformed cuisines all over the globe.
Fruit, Fiber, and Fire: A History of Modern Agriculture in New Mexico
by William R. CarletonFor much of the twentieth century, modernization did not simply radiate from cities into the hinterlands; rather, the broad project of modernity, and resistance to it, has often originated in farm fields, at agricultural festivals, and in agrarian stories. In New Mexico no crops have defined the people and their landscape in the industrial era more than apples, cotton, and chiles. In Fruit, Fiber, and Fire William R. Carleton explores the industrialization of apples, cotton, and chiles to show how agriculture has affected the culture of twentieth-century New Mexico. The physical origins, the shifting cultural meanings, and the environmental and market requirements of these three iconic plants all broadly point to the convergence in New Mexico of larger regions—the Mexican North, the American Northeast, and the American South—and the convergence of diverse regional attitudes toward industry in agriculture. Through the local stories that represent lives filled with meaningful struggles, lessons, and successes, along with the systems of knowledge in our recent agricultural past, Carleton provides a history of the broader culture of farmers and farmworkers. In the process, seemingly mere marginalia—a farmworker&’s meal, a small orchard&’s advertisement campaign, or a long-gone chile seed—add up to an agricultural past with diverse cultural influences, many possible futures, and competing visions of how to feed and clothe ourselves that remain relevant as we continue to reimagine the crops of our future.
Fruitcake
by Marie RudisillFruitcakeis a jaunty little collection of heirloom fruitcake recipes selected by Marie Rudisill from a nineteenth-century family farm journal owned by Sook Faulk, a cousin of Rudisill and Truman Capote, who immortalized Sook in his novella,A Christmas Memory. Rudisill, made famous as "The Fruitcake Lady" on Jay Leno'sTonight Show, aims to elevate the much-maligned reputation of what she calls "the queen of cakes" in this book, which features 23 enticing recipes, including Peacock Fruitcake, Chocolate Fruitcake, Civil War Fruitcake, Pore Man's Fruitcake, and Farmer's Fruitcake. These are interspersed with pithy facts about fruitcake, an excerpt fromA Christmas Memory, bits of kitchen wisdom and baking tips, and charming family reminiscences, most of which feature Truman and Sook. With a new foreword by cookbook author Jean Anderson, this entertaining volume enriches our experience of southern cooking by raising up one of its least-trumpeted culinary traditions.
Fruitful Labor: The Ecology, Economy, and Practice of a Family Farm
by Mike Madison"Instead of taking us through his work, season by season, crop by crop--the narrative approach--Madison explores his farm and its methods analytically, from many overlapping angles. The result is profoundly interesting."—The New York Review of BooksAs the average age of America&’s farmers continues to rise, we face serious questions about what farming will look like in the near future, and who will be growing our food. Many younger people are interested in going into agriculture, especially organic farming, but cannot find affordable land, or lack the conceptual framework and practical information they need to succeed in a job that can be both difficult and deeply fulfilling.In Fruitful Labor, Mike Madison meticulously describes the ecology of his own small family farm in the Sacramento Valley of California. He covers issues of crop ecology such as soil fertility, irrigation needs, and species interactions, as well as the broader agroecological issues of the social, economic, regulatory, and technological environments in which the farm operates. The final section includes an extensive analysis of sustainability on every level.Pithy, readable, and highly relevant, this book covers both the ecology and the economy of a truly sustainable agriculture. Although Madison&’s farm is unique, the broad lessons he has gleaned from his more than three decades as an organic farmer will resonate strongly with the new generation of farmers who work the land, wherever they might live.This book is part of Chelsea Green Publishing&’s NEW FARMER LIBRARY series, where we collect innovative ideas, hard-earned wisdom, and practical advice from pioneers of the ecological farming movement—for the next generation. The series is a collection of proven techniques and philosophies from experienced voices committed to deep organic, small-scale, regenerative farming. Each book in the series offers the new farmer essential tips, inspiration, and first-hand knowledge of what it takes to grow food close to the land.
Fruitful: Four Seasons of Fresh Fruit Recipes
by Brian Nicholson Sarah Huck"Fruitful" is a trip to the local orchard, overflowing with ripe, seasonal produce?and itOCOs not just desserts From sweet to savory, including fresh juices, every chapter is devoted to the produce of the moment: rhubarb, strawberries, apples, plums, apricots, peaches, quinces, pears, and more. This delectable cookbook showcases the bounty from New YorkOCOs favorite orchard, illustrated with gorgeous full-color photography throughout?but all of the fruit can be found wherever you live. Pies and cobblers are only the beginning of four seasons of recipes celebrating fruit: Strawberry-Black Pepper Granita, Spicy Roast Chicken with Rhubarb Chutney, Scallop and Blueberry Ceviche, Grilled Peach, Shrimp, and Prosciutto Skewers, and Rustic Apricot and Raspberry Crostada offer a taste of the juicy dishes inside. And twenty-five recipes will come from fruit-loving chefs who count themselves among Red JacketOCOs devoted customers: a few of the contributors include Dan Barber, Jonathan Waxman, Karen DeMasco, and Melissa Clark. Whether itOCOs a bushel of peaches or a bundle of rhubarb, youOCOll find plenty to dish up here. "
Fruitful: Sweet and Savoury Fruit Recipes Inspired by Farms, Orchards and Gardens
by Sarah JohnsonThis is a celebration of fruit, and all the glorious variety it can bring to our plates. From crisp apples to buttery pears, fragrant peaches to plump berries, and vibrant lemons to juicy cherries.An introduction covers the key techniques for cooking with fruit, such as roasting, poaching and puréeing. Over 80 recipes follow in chapters on citrus, berries, stone fruit, orchard and vine fruits, pome fruits, shrubs and stalks. From Polenta and Blackberry Muffins and Apricot Muscat Tart, to Pear and Farro Salad, Pan-Fried Duck Breast with Blackcurrant and Mackerel with Gooseberry Compote and Yoghurt, discover the joy and versatility of cooking with fruit. Plus plenty of jams, sorbets and ice creams.Interspersed between the recipes are flavour charts and pairing suggestions for every fruit, alongside four interviews with fruit growers and farmers around the world.Trained by Alice Waters at Chez Panisse, Berkeley, and now Head of Pastry Development at Spring in London and luxury hotel Heckfield Place in Hampshire, Sarah Johnson's recipes are modern, fresh and full of flavour. Her close relationship with the farmers and producers that supply the restaurants has given her a wealth of knowledge on the best fruits to buy and cook, and fantastic tips and tricks to get the most from your produce.
Fruitful: Sweet and Savoury Fruit Recipes Inspired by Farms, Orchards and Gardens
by Sarah JohnsonThis is a celebration of fruit, and all the glorious variety it can bring to our plates. From crisp apples to buttery pears, fragrant peaches to plump berries, and vibrant lemons to juicy cherries.An introduction covers the key techniques for cooking with fruit, such as roasting, poaching and puréeing. Over 80 recipes follow in chapters on citrus, berries, stone fruit, orchard and vine fruits, pome fruits, shrubs and stalks. From Polenta and Blackberry Muffins and Apricot Muscat Tart, to Pear and Farro Salad, Pan-Fried Duck Breast with Blackcurrant and Mackerel with Gooseberry Compote and Yoghurt, discover the joy and versatility of cooking with fruit. Plus plenty of jams, sorbets and ice creams.Interspersed between the recipes are flavour charts and pairing suggestions for every fruit, alongside four interviews with fruit growers and farmers around the world.Trained by Alice Waters at Chez Panisse, Berkeley, and now Head of Pastry Development at Spring in London and luxury hotel Heckfield Place in Hampshire, Sarah Johnson's recipes are modern, fresh and full of flavour. Her close relationship with the farmers and producers that supply the restaurants has given her a wealth of knowledge on the best fruits to buy and cook, and fantastic tips and tricks to get the most from your produce.
Fruits Are Good for You! (Healthy Foods)
by Gloria KosterBlueberries, oranges, and avocados . . . They’re all part of the fruits group, and they’re all healthy foods! Discover where fruits come from, what nutrition they provide, and how they help form a healthy diet. Jampacked with fun facts and full-color photos, this Pebble Explore book is perfect for curious young readers and report writers alike.
Fruits Are Good for You! (Healthy Foods)
by Gloria KosterBlueberries, oranges, and avocados . . . They’re all part of the fruits group, and they’re all healthy foods! Discover where fruits come from, what nutrition they provide, and how they help form a healthy diet. Jampacked with fun facts and full-color photos, this Pebble Explore book is perfect for curious young readers and report writers alike.
Fruits and Their Roles in Nutraceuticals and Functional Foods
by Jasmeet Kour Mohamed S. Elshikh Raees Ul HaqAdequate intake of fruits has been linked with the reduction in the risk of chronic diseases and maintenance of body weight. Fruits and Their Roles in Nutraceuticals and Functional Foods covers recent research related to the bioactive compounds present in a variety of fruits. Novel techniques and methodologies used in the extraction, isolation, and identification of bioactive compounds of functional fruits are discussed in detail. Written by various experts in the field, the book examines a variety of fruit including apple, pear, mango, pomegranate, papaya, watermelon, pineapple, banana, and orange, among others. Key Features * Covers all aspects related to the role of fruits in the nutraceutical and functional foods * Examines the health elements of bioactive compounds as a treatment for various chronic disorders *Provides an insight on the global regulatsory aspects for the utilization of fruits in nutraceuticals and functional foods
Fruits and Vegetables Technologies: Postharvest Processing and Packaging
by Op ChauhanThis book presents the latest postharvest technologies for fruits and vegetables, focusing on the innovations in processing and packaging. It reviews various techniques, including dehydration, low-temperature preservation, freezing, non-thermal processing, and modified atmosphere packaging. Featuring contributions from leading experts, the volume also addresses unit operations and minimal processing methods, ensuring the quality and longevity of produce. Key concepts include the physiology and ripening of fruits and vegetables, postharvest handling, and non-destructive quality monitoring. The book also addresses the creation of fruit-based products like jams, jellies, juices, and sauces, offering insights into both traditional and modern preservation methods. Readers will understand the challenges and solutions in maintaining the freshness and nutritional value of produce from farm-to-table. The book is a valuable resource for students, researchers, and food industry professionals involved in postharvest technology.
Fruits and Vegetables as Nutraceutical: Nature's Medicine
by Vivek Anumala Arunkumar Phurailatpam Pranabjyoti SarmaCognizing the significance of fruits and vegetables in the human diet. This book is designed to provide an insight into the nutritional importance of fruits and vegetables in human health, disease prevention, managing stress and boosting immunity, especially in this COVID-19 pandemic. The book contains a very concise and precise information on nutraceuticals, their sources and benefits. It also contains the best possible information regarding common health issues faced by humans and their prevention with the help of bioactive compounds, maintaining a focus throughout on how nutraceuticals influence human health. The information provided in this book is truly based on scientific records of scientists working in the arena of bioactive compounds of fruits and vegetables and their role in disease prevention of humans as well as Food Safety and Standards Authority of India (FSSAI) acts and regulations.Note: Taylor & Francis does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Fruits of the Harvest: Recipes to Celebrate Kwanzaa and Other Holidays
by Eric V. CopageFruits of the Harvest: Recipes to Celebrate Kwanzaa and Other Holidays offers more than 125 treasured recipes from people of African descent all over the world: Jerked Pork Chops and Fresh Papaya Chutney from Jamaica; New-Fashioned Fried Chicken, a dish from the Deep South; and Tiebou Dienne, Senegalese herb-stuffed fish steaks with seasoned rice. In addition to main courses, there are recipes for a full range of dishes, from appetizers to soups, salads, side dishes, vegetables, breads, beverages, and, of course, desserts. Fried Okra, Antiguan Pepper Pot, Ambrosia Salad and Potato Salad, Garlic-Chedder Grits Soufflé, Caipirinha, and Sweet Potato Tarts in Peanut Butter Crusts are but a few of the delights featured here.And along the way, learn about African American culture, including the seven principles of Kwanzaa and how people of African descent all across the globe celebrate the best their cultures have to offer through food and communion. Fruits of the Harvest: Recipes to Celebrate Kwanzaa and Other Holidays isn't just a cookbook -- it's a source of inspiration for the most extravagant of holiday gatherings as well as for a simple Sunday dinner.
Fruktoseintoleranz für Dummies (Für Dummies)
by Matthias RobertImmer mehr Menschen leiden unter Fruktoseintoleranz. Sie vielleicht auch? Der Internist und Ernährungsmediziner Dr. Matthias Robert erklärt Ihnen in diesem Buch verständlich und anschaulich, was eine Fruktoseintoleranz überhaupt ist und was es konkret für Sie bedeutet, an einer zu leiden. Lernen Sie, welche Lebensmittel für Sie bekömmlich sind und welche Sie besser von Ihrem Speiseplan streichen. Erfahren Sie, wie Sie Ihre Ernährung erfolgreich umstellen und was Ihnen Linderung bei Ihren Beschwerden verschafft. Anschaulich erklärt Dr. Robert außerdem, was in Ihrem Körper mit der Fruktose passiert und warum es bei einer Intoleranz zu Beschwerden kommt.
Frullati: Ricettario di frullati per principianti
by Cecilia Metta Kent LouisPensate di non aver abbastanza tempo per preparare dei pasti e degli snack salutari e deliziosi? Vorreste avere ogni giorno più energia, essere più felici e sentirvi più sani? Volete delle ricette deliziose, rapide e semplici a portata di mano? Se una delle risposte è "Sì", allora questo libro fa per voi! In questo libro, sarete introdotti ai benefici dei frullati e avrete 50 delle ricette migliori che sono indicate per perdere peso e avere una versione più salutare di voi stessi. Questo libro è informativo ed è strutturato in modo tale che possa essere consultato facilmente ogni volta ne abbiate bisogno. Volete avere l'accesso a delle ricette deliziose, rapide e semplici per preparare i vostri frullati? Che cosa state aspettando? Scaricate la vostra copia OGGI STESSO.
Fry Bread: A Native American Family Story
by Kevin Noble MaillardTold in lively and powerful verse by debut author Kevin Noble Maillard, Fry Bread is an evocative depiction of a modern Native American family, vibrantly illustrated by Pura Belpre Award winner and Caldecott Honoree Juana Martinez-Neal. <P><P> Fry bread is food. It is warm and delicious, piled high on a plate. <P><P> Fry bread is time. It brings families together for meals and new memories. <P><P> Fry bread is nation. It is shared by many, from coast to coast and beyond. <P><P> Fry bread is us. It is a celebration of old and new, traditional and modern, similarity and difference.