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Guide pour débutants, conservation de pots et recettes de préparation, instructions et fournitures: Guide pas à pas pour savoir comment conserver et préserver la nourriture
by Betty JarmouthGuide pas à pas pour savoir comment conserver et préserver la nourriture fournitures nécessaires mécanique et comment préparer comment conserver et préparer la nourriture Défilez vers le haut de la page et cliquez ajouter au panier pour acheter immédiatement Avertissement: Cet auteur et ou le propriétaire des droits ne fait pas de réclamation, des promesses ou des garanties pour la précision, l’exhaustivité ou l’adéquation du contenu de ce livre et rejette expressément la responsabilité pour les erreurs et omissions dans le contenu intérieur. Ce produit est destiné à une utilisation de référence uniquement.
Guide to Cooking for Children with Diabetes (The Everything®)
by Leslie Young Moira McCarthyAll parents want their children to eat well—but for children with diabetes, eating well is not just a preference, it’s a requisite. When to eat, what to eat, and how much to eat are critical considerations—all day, every day. But with a little knowledge and planning, you can whip up meals that are as good for your child as they are good to eat, including:Ultimate Grilled Cheeseburger SandwichMultigrain Pancakes and Vanilla SmoothiesBaked Potato Chips and Creamy Spicy DipTaco SaladGrilled Ranch ChickenLobster SaladChocolate Cheesecake MousseWith this cookbook, you can meet the dietary challenges of diabetes with delicious—and doable—meals. From bag lunches and after-school snacks to birthday treats and holiday feasts, children with diabetes can enjoy mealtime as much as kids everywhere—every day of the year!
Guide to Good Food
by Deborah L. Bence Velda L. LargenGuide to Good Food is designed to give you information about food and nutrition you can use every day. This practical text focuses on the latest advice on diet and physical activity to help you make healthful food and fitness choices. Guidelines for choosing appliances, setting up a food budget, and buying and storing foods will help you make consumer decisions. Tips on using space, time, and energy will help you manage your resources while working in the kitchen. Information on basic cooking methods will give you the background needed to prepare a wide range of foods.
Guide to Good Food
by Deborah L. Bence Velda L. LargenStudents will learn how to select, store, prepare, and serve foods while preserving their nutrients, flavors, textures, and colors.
Guide to Good Food
by Deborah L. Bence Velda L. LargenStudents will learn how to select, store, prepare, and serve foods while preserving their nutrients, flavors, textures, and colors.
Guide to Good Food
by Deborah L. Bence Velda L. LargenGuide to Good Food gives your students an in-depth look at the exciting world of food and the MyPlate food guidance system. This edition incorporates the latest Dietary Guidelines for Americans as it shows students how to select, store, prepare, and serve nutritious, appealing dishes. Eachchapter includes a profile of one of the many food-related careers available. Students further investigate career and job success in two new career-related chapters and in brief Career Success features throughout. The extensive Foods of the World section has tabbed pages that allow students to conveniently explore the culture and cuisine of over 30 countries. Menus and recipes with step-by-step directions as well as nutritional analyses are included. New to this edition are A Measure of Math and Teamwork in Action activities at the end of each chapter. Within the chapters are new features on the following topics: * Global Perspective * Health and Wellness * Food Science * Culture and Social Studies
Guide to Good Food
by Deborah L. Bence Velda L. LargenGuide to Good Food provides an in-depth look at how to select, store, prepare, and serve nutritious, appealing dishes. Menus and recipes with easy-to-follow, step-by-step directions and nutritional analyses are included. Food-related careers are profiled in every chapter, and Career Success features are found throughout. Healthful lifestyles are supported by the inclusion of MyPlate and the latest Dietary Guidelines for Americans. Students can explore the culture and cuisine of over 30 countries in the Foods of the World section. Math, food science, and social studies are introduced into the curriculum through features and activities.
Guide to Good Food
by Deborah L. Bence Velda L. LargenGuide to Good Food helps students learn how to select, store, prepare, and serve foods while preserving their nutrients, flavors, textures, and colors.
Guide to Good Food Nutrition and Food Preparation 14th Edition Workbook
by Deborah L. BenceThe Guide to Good Food: Nutriton and Food Preparation Workbook helps students apply what they have learned as they buy, prepare, and store foods. A wide variety of activities are provided for various learning styles. The Guide to Good Food Textbook provides the information students will need to complete many of the activities. Other activities will require creative thinking and research beyond the textbook.
Guide to Good Food: Nutrition and Food Preparation
by Deborah L. Bence Velda L. LargenGuide to Good Food: Nutrition and Food Preparation employs current nutrition information to inform students as they learn the roles nutrients play in their health throughout the life cycle. Comprehensive content on food selection, storage, preparation, and service gives students the tools needed to recognize and follow a nutritionally balanced diet, while animations bring content to life. Menus and recipes with easy-to-follow, step-by-step directions, and nutritional analyses are also included. Food-related careers are profiled in every chapter. * Enhanced visuals program employs infographics and images to emphasize content and improve recall. * The Foods of the World section explores the culture and cuisine of over 30 countries. * Students can complete and submit review questions digitally, enhancing instructor's assessment of students' comprehension and reducing paper waste.
Guide to Healthy Fast-Food Eating
by Hope S. WarshawHere is the most complete and easy-to-use fast-food guide for people with diabetes, heart disease, and weight challenges. Along with nutrition information, this comprehensive book provides the skills and strategies you need to find healthy meals in the most popular fast-food restaurants in America. This book contains:Nutrition facts for calories, carbohydrates, fiber, fat, trans and saturated fats, protein, and moreExchange and serving sizes for every menu itemCommon pitfalls of fast-food eating and how to avoid themTips for making healthier fast-food choicesRealistic ways to deal with diabetes-related dining dilemma
Guide to the Alaska Highway
by Ron DalbyTraveling across the great northern expanses from Dawson Creek, British Columbia, to Delta Junction, Alaska, the 1,500-mile Alaska Highway remains one of the greatest driving adventures of all time. Inside you will find details on gas prices, where to camp, how to prepare your vehicle for the journey, and insightful driving tips.Tips scattered through the guidetell you where to spot wildlife,let you in on a few favorite fishing holes, andhighlight important destinations.Brimming with full-color photography, Guide to the Alaska Highway is the most stunning, the most complete, and most thoroughly researched book on the market today. This invaluable guide will help travelers tailor a safe, pleasant, and enjoyable drive through some of the most scenic and rugged landscape on Earth. This guide is perfect for the adventure lover.
Guide to the Blue Ridge Parkway
by Nichole Blouin Frank Logue Victoria LogueFlowing among the beautiful mountains and valleys of Virginia and North Carolina, the 469-mile-long Blue Ridge Parkway is a true American jewel. Built to expose motorists to nature as well as to preserve its beauty, the Parkway still delivers unrivaled beauty today. Guide to the Blue Ridge Parkway is filled with information useful to those traveling the Parkway and is detailed with color photographs throughout. It highlights the many significant points of interest located on and nearby the Parkway, including Mount Mitchell, the highest point east of the Mississippi, Moses H. Cone Memorial Park, and Mabry Mill, one of the most photographed sites on the Parkway. Also noted are locations of overlooks, waterfalls, and tunnels as well as key entry and exit points along the Parkway. The guide features a brief history of the Parkway itself, a look at the surrounding geology and human history of the area, and an extensive wildflower bloom calendar. The book is organized mile-post to mile-post, appropriate for travelers who are driving the entire Blue Ridge Parkway or only a small section.
Guide to the Natchez Trace Parkway
by F. Lynne BachledaA unique journey through the heart of the Deep South, The Natchez Trace Parkway traverses 444 miles from Natchez, Mississippi, across the mighty Tennessee River in northwestern Alabama, to its northern terminus just shy of Nashville, Tennessee. For travelers planning a visit or already on the way, Guide to the Natchez Trace Parkway will help them discover all that the historic byway has to offer. From milepost to milepost, discover an ancient trail blazed hundreds of years ago by Native Americans that, in the early nineteenth century, became a trekking road for river boaters, who had sold their goods and vessels and were now headed back to central Tennessee and beyond.Visitors can drive the entire length, sampling the hundreds of scenic areas, restaurants, inns, exhibits, recreation areas, and other sites along the way. Motorcyclists will want to cruise the entire length as well, but will especially savor the hundreds of miles of meandering road between Natchez and Tupelo. For an even more intimate experience, Guide to the Natchez Trace Parkway shows where to hike on over 60 miles of National Scenic Trail, where to camp, and gives tips on bicycling the parkway's scenic length.Whether exploring a few miles or a few hundred miles, visitors will enjoy it most with the Guide to the Natchez Trace Parkway.
Guilt and Ginataan (A Tita Rosie's Kitchen Mystery #5)
by Mia P. ManansalaAutumn is in full swing for the town of Shady Palms—the perfect time for warm drinks, cozy cardigans, and…dead bodies? The annual Shady Palms Corn Festival is one of the town&’s biggest moneymakers, drawing crowds from all over the Midwest looking to partake in delicious treats, local crafts, and of course, the second largest corn maze in Illinois. Lila Macapagal and her Brew-ha Cafe crew, Adeena Awan and Elena Torres, are all too happy to participate in the event and even make a little wager on who can make it through the corn maze the fastest—but their fun is suddenly cut short when a dead body is found in the middle of the maze…and an unconscious Adeena lies next to it, clutching a bloody knife. The body is discovered to be a local politician&’s wife, and all signs—murder weapon included—point to Adeena as the culprit. But Lila knows her best friend couldn&’t have done this, so she and her crew put on their sleuthing caps yet again to find the killer who framed Adeena and show them what happens when they mess with a Brew-ha…
Guilt-Free Baking
by Gee CharmanLife's too short to feel guilty about eating cake... Low-fat and low-calorie baking doesn't have to mean filling your cakes with artificial sweeteners or bland low-fat substitutes. Instead, delight in guilt-free goodies that use innovative and healthy ways to add flavour and texture, so you won't feel that all the fun bits have disappeared! Gee Charman is from the new school of low-fat baking. Focusing on using healthy ingredients with fantastic flavours, as well as good fats that actually help you to lose weight, she gives you cakes and cookies, tarts and tray bakes, and fondants and frostings that you can eat to your heart's content. Rather than filling her bakes with artificial sweeteners or bland low-fat substitutes, she finds ingenious ways to add flavour and texture to low-fat cakes. Try Chocolate Cupcakes, for example, made with a delicious melted dark chocolate and avocado frosting (full of healthy flavanols and essential fatty acids), use tofu to create a soft, creamy Raspberry Ripple Cheesecake, or add rosemary to a low-fat Plum & Almond Tart to make it taste divine. Whether you want to whip up a simple treat for a rainy day, create a show-stopping spread for a party, or enjoy a romantic, indulgent dessert, this book will show you how you can have your cake and eat it!From the Hardcover edition.
Guilt-Free Sweet Treats: Delicious 300-Calories-or-Less Desserts
by The Editors of Woman's DayAmericans are becoming more and more health conscious, and while they are paying more attention to what they eat, it does not mean that they are cutting out flavor and fun out of their diets. This collection of 80 of the best Woman's Day's dessert recipes with just 300 calories or less per serving, contains every type of treat for the nutrition minded cook, conveniently organized by type: Classic Cookies like double-chocolate oatmeal bars and chocolate-dipped macaroons; Sophisticated Cakes like orange cream mini-cheesecakes and chocolate s'mores cake; Elegant treats like strawberry cannoli and best biscotti; Beautiful Fruit Pies like blueberry tart and nectarine and plum galette; and Deliciously sinful Ice Cream treats like cherry ice cream cake and rum raisin pumpkin ice cream pie. Guilt-Free Sweet Treats is your reference for the baking and cooking tips to transform a dessert from sinful to secretly healthy. The recipes are all affordable, easy, and fun! Whether you know someone with a sweet tooth or you are the culprit, this cookbook is the best way to indulge yourself without any guilt!
Guilty as Charred (A Cook-Off Mystery #3)
by Devon DelaneySherry Oliveri has attained celebrity status after winning the America’s Good Taste Recipe Contest with her delectable New England Crab Cake Sliders. But now that she’s back home in Connecticut, she’s got to deal with something else fishy . . . Sherry’s making a guest appearance on a local radio show when the news comes in: Poppy Robinson has been found dead in the town’s community garden. Sherry was supposed to be taking questions about her win in the national cooking competition, but instead the callers start dishing dirt. Poppy and Sherry were both involved in the vegetable garden, and while Poppy may have been a bit priggish, it wasn’t anything that called for a shovel to the back of the head. There was already trouble brewing, with the owner of the land threatening to renege on their agreement, and this murder has taken tensions to a new level. Now while Sherry’s organizing a Fourth of July cook-off event, she’s also got a murder investigation on her plate . . . Includes Recipes from Sherry’s Kitchen!
Guinea Pigs Go Gardening (The Guinea Pigs)
by Kate SheehyIntroduce your little one to Bob and Ginger, two adorable guinea pigs who love the outdoors, fresh produce, and - most of all - gardening!Bob and Ginger will show little ones how to grow fruit and vegetables in this sweet children&’s book. It&’s perfect for encouraging children aged 3-5 years to spend more time in the garden.Visit Bob and Ginger in their beautiful garden filled with vibrant red strawberries, glossy green spinach, pretty purple aubergines, and more! From clearing the garden of weeds and planting seeds to learning how to make compost and finally harvesting their crops, kids will love following their green-fingered gardening adventures! A rainbow of fruit and vegetables come to life through vibrant, distinctive illustrations. The sweet, simple text and exciting storyline ensure that young readers stay engaged. Packed with lots of opportunities for meaningful parent-child interaction, this delightful gardening book is perfect for growing little gardeners! Go on a Glorious Gardening AdventureIt takes more than just seeds and water to create and care for your very own garden! Kids will discover the ups and downs of gardening with Bob and Ginger. From battling slimy slugs munching on their vegetables to pesky pigeons diving for their strawberries, this animal picture book teaches children about the natural world. This charming board book also features fun facts and tips about gardening, such as instructions on how to make compost, a calendar of seasonal fruits and vegetables, and how to protect strawberries from pigeons. It&’s the ultimate gift for kids who love gardening and to encourage a love of nature.
Guinness World Records: Fun with Food (I Can Read Level 2)
by Christy WebsterA brand-new Guinness World Records book for kids!We hope you’re hungry! Fun with Food has plenty of options to whet your appetite: the largest grilled cheese, the tallest cake, the most expensive hot dog, and more. Simple text and full-color photos will make learning about exciting topics fun for beginning readers.Guinness World Records: Fun with Food is a Level Two I Can Read book, geared for kids who read on their own but still need a little help.
Guinness: The Greatest Brewery on Earth—Its History, People, and Beer
by Tony CorcoranThere is no other company, industry, or premises more closely aligned--indeed almost synonymous--with its hometown than Guinness's St. James's Gate Brewery and the city of Dublin. From the company's modest beginnings in 1759 to its heyday in the late nineteenth and early twentieth centuries and its continued strength into the twenty-first century, Guinness has had an enormous influence over the city's economic, social, and cultural life.In this warm and fascinating piece of history, Tony Corcoran examines the magnitude of the brewery's operation, and the working lives of the thousands of Dubliners who have depended on Guinness for their livelihood, either directly or indirectly. The company's unusually progressive treatment of its workers--health care, training, and housing--is revealed in detail, as is the Guinness family's philanthropy and compassion towards the less well-off residents of the city. Tracing Guinness's progressive attitudes to their roots, Corcoran also explores the important roles of the strong-willed women in each generation of the Guinness dynasty. Guinness is a labor of love, full of anecdotes, humor, and historical insights into one of Dublin's most important and best-loved institutions."Whenever I bleed, I am always surprised to see that my blood is not black. Certainly, when you consider that I was born into two Guinness families, had two Guinness grandfathers and five Guinness uncles, and was on the premises of Guinness before I could walk, I am as much a product of Guinness as the black stuff itself." --Tony Corcoran
Guittard Chocolate Cookbook
by Antonis Achilleos Alice Medrich Amy GuittardChocophiles are discovering what professional bakers such as Alice Medrich and David Lebovitz have known all along: Guittard, San Francisco's oldest continuously family-owned chocolate company, makes some of the best premium chocolate available. With 50 tempting photographs and 60 simple recipes for every kind of indulgence, Amy Guittard presents tried-and-true favorite recipes from five generations of Guittards, ranging from start-your-day-right Chocolate Cherry Scones to fudgey Mocha Cookies and deep, dark Chocolate Caramel Pecan Bundt Cake. Leave it to the people who really know chocolate to make a collection of recipes that are sure to make every chocolate lover long for one bite more.
Gullah Home Cooking the Daufuskie Way
by Sallie Ann RobinsonIf there's one thing we learned coming up on Daufuskie," remembers Sallie Ann Robinson, "it's the importance of good, home-cooked food." In this enchanting book, Robinson presents the delicious, robust dishes of her native Sea Islands and offers readers a taste of the unique, West African-influenced Gullah culture still found there.Living on a South Carolina island accessible only by boat, Daufuskie folk have traditionally relied on the bounty of fresh ingredients found on the land and in the waters that surround them. The one hundred home-style dishes presented here include salads and side dishes, seafood, meat and game, rice, quick meals, breads, and desserts. Gregory Wrenn Smith's photographs evoke the sights and tastes of Daufuskie."Here are my family's recipes," writes Robinson, weaving warm memories of the people who made and loved these dishes and clear instructions for preparing them. She invites readers to share in the joys of Gullah home cooking the Daufuskie way, to make her family's recipes their own.
Gumbo
by Dale CurryRecalling childhood visits to her grandmother's house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes--for gumbos, jambalayas, and those little something extras known as lagniappe--that will put Louisiana taste and hospitality on your table. "Gumbo" calls to mind the diverse culinary traditions of Louisiana that, like gumbo itself, are simmered from elements of the many cultures circulating in the state. Drawing historically from French, African, Caribbean, Native American, Spanish, Italian, and other culinary sources, the Creole and Cajun cooking featured in Gumbo embraces the best of local shellfish, sausages, poultry, and game. The heart of Louisiana home cooking--and now showcased by of chefs across the South and beyond--gumbo, jambalaya, and lagniappe traditionally drew from the state's waterways and estuaries rich with crustaceans, swamps exploding with waterfowl and alligators, and forests full of game. From the land came rice and peppers, two leading ingredients in gumbo and jambalaya. Recipes include classic and traditional dishes, as well as specialties offered by star chefs Bart Bell, Leah Chase, Emeril Lagasse, Donald Link, and Tory McPhail. With Curry's easy-to-follow instructions at hand, home cooks will be ready to let the good times roll at every meal.
Gumbo (Louisiana True)
by Jonathan OlivierGumbo adorns menus from New Orleans to New York to New Delhi, appearing in variations such as chicken and sausage gumbo, gombo z’herbes, and seafood gumbo. Some cooks use roux, others okra, and adding tomatoes to the pot can provide extra flavor or start a fight. Within this spirit of diversity lies the beauty of gumbo.Two culinary creations—West African okra stew and Choctaw soup—helped birth Louisiana gumbo. The Choctaw ground up sassafras, called filé, while West Africans like the Bambara provided okra and rice. From there, Spanish Caribbean influences introduced hot peppers and spices, the Germans pioneered smoked sausage and andouille, and the French devised the roux. Gumbo traces the history of how colonization, slavery, immigration, industry, and seasonality all had an impact on which ingredients wound up in the gumbo pot.