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Harold the Iceberg Melts Down (Harold the Iceberg #1)
by Lisa WyzlicAccompanied by Rebecca Syracuse’s bold, whimsical artwork, Lisa Wyzlic’s debut picture book Harold the Iceberg Melts Down is all about the importance of friendship and self-care, perfect for any young reader worried about their planet’s future.Harold is an iceberg... lettuce. (But he doesn't realize the "lettuce" part because part of his sticker has ripped off.) So one day when he sees a documentary about how the icebergs are melting, Harold starts to worry, thinking that he's melting too.As his anxiety grows and grows, and he tries to find a way to stop melting, his fellow food friends try to help him cool down in a different way.
Harriet Roth's Fat Counter (Revised Edition)
by Harriet RothA new revised edition of the bestselling Fat Counternow with updated material on trans fats, carbs, and sugar! Americans have more food choices and more to watch out for than ever. Research suggests that trans-fat, carbohydrates, and sugar can be major diet-busters. It's key to cut down on dietary fat and saturated fat in particular, and watch food labels. In this third revised edition of her bestselling guide, Harriet Roth offers the additional feature of trans fat, sugar and carb counts-and updates her listings to include the newest supermarket products, fast food, and restaurant foods.
Harry's Bar Cookbook
by Harry CiprianiThere is only one Harry's Bar. Located on Venice's Calle Vallaresso, near the Piazza San Marco, this legendary restaurant has been, for five decades, the meeting place for artists, writers, royalty, maestros, divas, celebrities, the very rich, and lots of ordinary--but very wise--Americans and Europeans. Everyone from the Windsors and the Onassises and the Burtons to Cole Porter; Ernest Hemingway, and Joan Crawford has come here for great food, fine drinks, and the incomparable ambiance. Now, to the delight of his legions of customers, Arrigo Cipriani shares his favorite stories about Harry's Bar and its secrets-and reveals for the first time his treasured recipes for the restaurant's most popular dishes. Harry's Bar above all, is a bar. Its distinctive mixed drinks were created by its founder, Arrigo's father, Giuseppe Cipriani, and they remain the social center of the establishment. Therefore, you'll find careful instructions for making the world-famous Belini--the frosty, frothy combination of rose-colored peach elixir and Prosecco (the Italian champagne)--and the secret of making the Montgomery, named by Hemingway himself, which is nothing less than the driest, most delicious martini in the world. Harry's Bar is also famous for its sandwiches-mouth-watering, overstuffed, unique concoctions: pale yellow egg sandwiches spiked with anchovies; chunks of freshly poached chicken or shrimp bound with creamy, newly made mayonnaise. The Harry's Bar club sandwich is a legend in itself, knife-and fork food that's simply superb. But the bar's famous risottos and the dozens of pasta dishes--including ravioli, cannelloni, and tagliolini--are the house specialties. Potato gnocchi and simple country food such as polenta, squid, baccala, and beans are transformed into elegant dishes by skillful chefs. Cipriani also invented the sublime dish known as carpaccio and the glorious risotto alla primavera, brilliant ideas that have been imitated all over the world; the original appear here for the first time. The secret of Harry's Bar is not only its great drinks and magnificent food, but also its extraordinary atmosphere, in which high spirits pour forth happily. Arrigo Cipriani captures this spirit and tradition, and delivers it all in his own inimitable style. The Harry's Bar Cookbook is much more than a cookbook: it's an enduring experience to be savored and enjoyed.
Hartwood: Bright, Wild Flavors from the Edge of the Yucatán
by Eric Werner Christine Muhlke Mya Henry Oliver StrandWinner, IACP Cookbook Award for Culinary Travel Named a Best & Most Beautiful Cookbook of the Year by Bon Appétit, Cooking Light, Departures, Fine Cooking, Food52, Fort Worth Star-Telegram, Los Angeles Times, San Francisco Chronicle, T: The New York Times Style Magazine, Vice, Yahoo!, and more The best things happen when people pursue their dreams. Consider the story of Eric Werner and Mya Henry, an intrepid young couple who gave up their restaurant jobs in New York City to start anew in the one-road town of Tulum, Mexico. Here they built Hartwood, one of the most exciting and inspiring restaurants in the world. Mya Henry took on the role of general manager, seeing to the overall operations and tending to the guests, while Eric Werner went to work magic in the kitchen. The food served at Hartwood is “addictive,” says Noma chef René Redzepi, adding, “It’s the reason people line up for hours every single day to eat there, even though their vacation time is precious.” Werner’s passion for dazzling flavors and natural ingredients is expertly translated into recipes anyone can cook at home. Every dish has a balance of sweet and spicy, fresh and dried, oil and acid, without relying heavily on wheat and dairy. The flavoring elements are simple—honeys, salts, fresh and dried herbs, fresh and dried chiles, onions, garlic—but by using the same ingredients in different forms, Werner layers flavors to bring forth maximum deliciousness. The recipes are beautifully photographed and interspersed with inspiring, gorgeously illustrated essays about this setting and story, making Hartwood an exhilarating experience from beginning to end.
Harumi's Japanese Kitchen
by Harumi Kurihara'A one-woman cookery empire ... she inspires an almost religious devotion in her fans.' - The Times'Ms. Kurihara's television cooking shows, housewares stores, cookbooks and food magazines have propelled her to rock-star status in Japan ... Her food has both a delicate balance of flavours and a stylish mashing of influences' - The New York TimesIn Harumi's Japanese Kitchen, Harumi Kurihara takes cooking back to basics and shows you how to master Japanese recipes to impress friends and family. With an enticing design and foolproof step-by-step photography, Harumi presents 53 recipes in her trademark approachable style, organized into chapters of Meat & Fish; Vegetables; Rice, Noodles & More; and Desserts. There's also information on ingredients and utensils, making dashi and how to correctly prepare and cook rice.
Harumi's Japanese Kitchen
by Harumi Kurihara'A one-woman cookery empire ... she inspires an almost religious devotion in her fans.' - The Times'Ms. Kurihara's television cooking shows, housewares stores, cookbooks and food magazines have propelled her to rock-star status in Japan ... Her food has both a delicate balance of flavours and a stylish mashing of influences' - The New York TimesIn Harumi's Japanese Kitchen, Harumi Kurihara takes cooking back to basics and shows you how to master Japanese recipes to impress friends and family. With an enticing design and foolproof step-by-step photography, Harumi presents 53 recipes in her trademark approachable style, organized into chapters of Meat & Fish; Vegetables; Rice, Noodles & More; and Desserts. There's also information on ingredients and utensils, making dashi and how to correctly prepare and cook rice.
Harvard Business Review: Dealing with Drought (HBR Case Study and Commentary)
by Alison Beard Forest L. ReinhardtFrom the November 2016 issue. A farmer debates whether to continue planting or lease his land. By Forest L. Reinhardt, and Alison Beard. Expert commentary by Kim Morison, and Ken LaGrande.
Harvest Kitchen Cookbook
by Gooseberry PatchEnjoy autumn's best family recipes! With over 250 home-style recipes, Harvest Kitchen cookbook is brimming with dishes like cheddar ham pie, caramel sweet potatoes and old-fashioned butterscotch pie. Slow-simmered suppers, Thanksgiving favorites and Halloween treats too!
Harvest Loss in China: Rice, Mechanization, and the Moral Hazard of Outsourcing (The University of Tokyo Studies on Asia)
by Xue Qu Daizo Kojima Laping Wu Mitsuyoshi AndoThis open access book examines food security in China with a specific focus on rice harvesting. As the most populous agricultural developing country, China’s food security is closely related to the world’s food security. An urgent issue internationally, data show that every year, about one-third of food is lost and wasted before it even reaches the market, mainly in less developed countries. To this end, halving the amount of food loss and waste is one of the Sustainable Development Goals. In 2021, the Chinese government issued the Anti-Food Waste Law of the People’s Republic of China, placing a high priority on food loss reduction. Rice, one of the major staple foods, has also received a higher priority in government policy, as it has been deemed required to be “absolutely safe”. In China, rice farmers rely heavily on outsourcing services to complete harvesting, which has led to the rapid development of mechanical harvesting. This book shows that the essence of outsourcing services is a principal–agent relationship in which there is a potential moral hazard, which is considered detrimental to harvest losses. The book analyses the effect of the moral hazard in harvest outsourcing services on rice harvest losses from this principal–agent theoretical perspective. Using the latest nationwide farmer survey, it empirically demonstrates the moral hazard in agricultural outsourcing services and its negative impact on harvest losses, providing suggestions for food loss reduction in China and similar developing countries where agricultural outsourcing services are developing rapidly. Relevant to social science researchers working in areas of food security in connection with the SDGs, and to scholars studying development in China more generally, this is a timely contribution confronting possible means of food loss reduction, in the developing world particularly, in the East, and globally.
Harvest Maine: Autumn Traditions & Fall Flavors
by Crystal Ward KentExperience the fairs, feasts and foliage that herald harvest time in the Pine Tree State. Autumn traditions and flavors come alive in this nostalgic journey through New England's favorite season. Nature lore follows the ways of moose and bear and the great fall migrations of hawks and Monarch butterflies. Old-time fairs still feature horse-pulling, handcrafts and pie-baking contests. Apples, pumpkins and potatoes offer a delectable bounty for the table. Classic recipes for Indian pudding, apple pie, baked beans and brown bread round out this harvest-time sampler. Author Crystal Ward Kent serves up a slice of Maine at its finest.
Harvest Table Cookbook
by Gooseberry PatchWelcome autumn with our bountiful collection of scrumptious seasonal recipes, helpful tips and heartwarming memories.
Harvest: Field Notes from a Far-Flung Pursuit of Real Food
by Max WatmanMax Watman's compulsively readable memoir of his dogged quest to craft meals from scratch. After an epiphany caused by a harrowing bite into a pink-slime burger, Max Watman resolves to hunt, fish, bake, butcher, preserve, and pickle. He buys a thousand-pound-steer--whom he names Bubbles--raises chickens, gardens, and works to transform his small-town home into a gastronomic paradise. In this compulsively readable memoir, Watman records his experiments and adventures as he tries to live closer to the land and the source of his food. A lively raconteur, Watman draws upon his youth in rural Virginia with foodie parents--locavores before that word existed--his time cooking in restaurants, and his love of the kitchen. Amid trial and experiment, there is bound to be heartbreak. Despite a class in cheese making from a local expert, his carefully crafted Camembert resembles a chalky hockey puck. Much worse, his beloved hens--"the girls," as he calls them--are methodically attacked by a varmint, and he falls into desperate measures to defend them. Finally, he loses track of where exactly Bubbles the steer is. Watman perseveres, and his story culminates in moments of redemption: a spectacular prairie sunset in North Dakota; watching 10,000 pheasants fly overhead; eating fritters of foraged periwinkles and seawater risotto; beachside with his son; a tub of homemade kimchi that snaps and crunches with fresh, lively flavor well after the last harvest. With infectious enthusiasm, Watman brings the reader to the furthest corners of culinary exploration. He learns that the value of living from scratch is in the trying. With a blend of down-home spirit and writing panache, he serves up a delectable taste of farm life--minus the farm.
Harvest: Unexpected Projects Using 47 Extraordinary Garden Plants
by Stefani Bittner Alethea HarampolisA beautifully photographed, gift-worthy guide to growing, harvesting, and utilizing 47 unexpected garden plants to make organic pantry staples, fragrances, floral arrangements, beverages, cocktails, beauty products, bridal gifts, and more.Every garden--not just vegetable plots--can produce a bountiful harvest! This practical, inspirational, and seasonal guide will help make any garden more productive and enjoyable with a variety of projects using unexpected and often common garden plants, some of which may already be growing in your backyard.Discover the surprising usefulness of petals and leaves, roots, seeds, and fruit: turn tumeric root into a natural dye and calamintha into lip balm. Make anise hyssop into a refreshing iced tea and turn apricots into a facial mask. Crabapple branches can be used to create stunning floral arrangements, oregano flowers to infuse vinegar, and edible chrysanthemum to liven up a salad. With the remarkable, multi-purpose plants in Harvest, there is always something for gardeners to harvest from one growing season to the next.
Harvesting History: McCormick's Reaper, Heritage Branding, and Historical Forgery
by Daniel P. OttHarvesting History explores how the highly contentious claim of Cyrus McCormick&’s 1831 invention of the reaper came to be incorporated into the American historical canon as a fact. Spanning the late 1870s to the 1930s, Daniel P. Ott reveals how the McCormick family and various affiliated businesses created a usable past about their departed patriarch, Cyrus McCormick, and his role in creating modern civilization through advertising and the emerging historical profession. The mythical invention narrative was widely peddled for decades by salesmen and in catalogs, as well as in corporate public education campaigns and eventually in history books, to justify the family&’s elite position in American society and its monopolistic control of the harvester industry in the face of political and popular antagonism. As a parallel story to the McCormicks&’ manipulation of the past, Harvesting History also provides a glimpse of the nascent discipline of history during the Progressive Era. Early historians were anxious to demonstrate their value in the new corporate economy as modern professionals and &“objective&” guardians of the past. While ethics might have prevented them from being historians for hire, their own desire for inclusion in the emerging middle class predisposed them to be receptive to the McCormicks&’ financial influence as well as their historical messages.
Harvesting the Fruits of Inquiry: How Materials Discoveries Improve Our Lives
by Ad Hoc Committee on Societal Benefits from Condensed Matter Materials ResearchThe field of condensed matter and materials research has played a key role in meeting our nation's needs in a number of areas, including energy, health, and climate change. Harvesting the Fruits of Inquiry highlights a few of the societal benefits that have flowed from research in this field. This report communicates the role that condensed matter and materials research plays in addressing societal needs. The report uses examples to illustrate how research in this area has contributed directly to efforts to address the nation's needs in providing sustainable energy, meeting health needs, and addressing climate change issues. Written in an accessible style, this report will be of interest to academia, government agencies, and Congress.
Harvests of Liberation: Cotton, Capitalism, and the End of Empire in Egypt
by Ahmad ShokrIn the first half of the twentieth century, a major change occurred in Egyptian nationalist understandings of imperialism and economic sovereignty. Where once the volatilities of foreign markets and capital were seen as the main threat, over time large landowners and their imperial allies were targeted as the principal obstacles to the country's industrial progress. The perceived locus of imperial domination shifted from the realm of circulation to the realm of production. Harvests of Liberation situates this transformation in the midcentury dynamics of agrarian capitalism in Egypt. Ahmad Shokr tells a story of decolonization through the lens of cotton, Egypt's prized export. He follows a range of actors—colonial advisors, nationalist leaders, agrarian reformers, merchant-financiers, landowners, and rural workers—whose interactions moved the levers of the cotton trade from institutions that facilitated accumulation on an imperial scale to new sites of control within the nation-state. Amidst depression and war, the transformation of Egypt's cotton economy prompted nationalists to embrace policies of land reform and industrialization and adopt a new conception of history. Ultimately, Shokr argues, these efforts set the stage for the construction of a postcolonial republic under Gamal Abdel Nasser, where national liberation became equated with national development.
Harvey Houses of Kansas: Historic Hospitality from Topeka to Syracuse (Landmarks)
by Rosa Walston LatimerStarting in Kansas, Fred Harvey's iconic Harvey House was the first to set the standard for fine dining and hospitality across the rugged Southwest. In 1876, the first of Harvey's depot restaurants opened in Topeka, followed just a few years later by the first combination hotel and restaurant in Florence. Fred Harvey and the Harvey Girls introduced good food and manners to the land of Bat Masterson, Wyatt Earp and raucous cattle drives. In her third book on the Harvey House legacy, author Rosa Walston Latimer goes back to where it all began in this history of hospitality from the Sunflower State.
Harvey Houses of Texas: Historic Hospitality from the Gulf Coast to the Panhandle
by Rosa Walston LatimerOn the eve of the twentieth century, small-town Texas was still wild country lacking in the commodities and cultural centers of larger cities. This changed, however, with the arrival of the Santa Fe rail line, followed quickly by the Harvey House. Established in Kansas by English immigrant Fred Harvey, Harvey Houses could be found throughout the Southwest and adjoined local depots in sixteen Texas towns. Found in every corner of the state, Harvey Houses were not just restaurants and hotels for weary, hungry travelers but were also bustling social centers and often the only commercial outlet for the communities that developed around them. Author Rosa Walston Latimer tells the history of hospitality the "Fred Harvey way" in turn-of-the-century Texas, woven from personal stories of the famous "Harvey Girls" and other employees of Texas Harvey Houses.
Harvey Walden's No Excuses! Fitness Workout
by Harvey WaldenGet into the fight—the fight against fat! The U.S. Marine drill instructor who has inspired millions through the massively popular TV show, Celebrity Fit Club, reveals his star-studded formula for lifelong health and fitness. Countless marines have trained with Drill Instructor Walden—and now you can too. Harvey offers a workout so simple, you can do it watching your favorite TV show, and so effective, it will change your life. In Harvey Walden's NO EXCUSES! Fitness Workout, he becomes your personal drill instructor for a platoon of one—YOU! All he asks is that you give him half an hour a day, four days a week, to develop a new body, a new attitude—and a new you. The tough marine from Chicago's South Side tells of his own personal challenges and the lessons he's learned. He will teach you how to get beyond your excuses and meet the challenge of getting fit. Harvey knows all about excuses—from rookie marines to Hollywood celebrities, he's seen every trick in the book. He knows just how hard people will try to AVOID getting fit. But he also knows that if you get off your butt, leave behind that sugary, salty, snacky food you've been chewing on, and follow his recipe for exercise success, you'll turn your life around. He knows because he's done it. And you can do it too! In this book, he sets out a complete three-stage fitness plan for YOU: Stage One: Get OFF Your Butt. Stage Two: Now You Are in the Fight. Stage Three: OOH RAH! You're a Stud (or Studette)! With thirty-minute workouts for each level of fitness that keep you in motion while taking you through warm-up, cardio, strength training, and cool-down, each stage will hone and tone your body, introducing new challenges as you get fitter. A bonus gym section can take you further still. And Harvey gives his very own personal advice at every stage. So—No Excuses! It's time to get in the fight.
Hash Cakes: Space Cakes, Pot Brownies And Other Tasty Cannabis Creations
by Dane NoonGive yourself the munchies (in every sense) with this ultimate guide to snacks for stoners. Packed with truly delicious recipes for easy-to-make cannabis creations, this is a fun, easy way to whip up a truly relaxing snack or those perfect house-party hash cakes. Cooking with cannabis is the easiest way to enjoy the herb without the hassle of all that paraphernalia and the health risks of smoking. Studies have shown that tar from joints can contain up to 50% more carcinogens and carbon monoxide than regular cigarettes, making this the perfect gift for anyone who wants to avoid the respiratory problems and stigma of smoking, or plain can't roll a spliff. Plus, with a section on the different forms that cannabis comes in, and how you can adapt your recipes to suit them, you can be sure to never overdo the dope. This no-nonsense, no-fuss cookbook ensures that even a half-baked chef can turn out perfect results every time.
Hash Cakes: Space cakes, pot brownies and other tasty cannabis creations
by Dane NoonGive yourself the munchies (in every sense) with this ultimate guide to snacks for stoners. Packed with truly delicious recipes for easy-to-make cannabis creations, this is a fun, easy way to whip up a truly relaxing snack or those perfect house-party hash cakes. Cooking with cannabis is the easiest way to enjoy the herb without the hassle of all that paraphernalia and the health risks of smoking. Studies have shown that tar from joints can contain up to 50% more carcinogens and carbon monoxide than regular cigarettes, making this the perfect gift for anyone who wants to avoid the respiratory problems and stigma of smoking, or plain can't roll a spliff. Plus, with a section on the different forms that cannabis comes in, and how you can adapt your recipes to suit them, you can be sure to never overdo the dope. This no-nonsense, no-fuss cookbook ensures that even a half-baked chef can turn out perfect results every time.
Hashimoto's Diet for the Newly Diagnosed: A 21-Day Elimination Diet Meal Plan and Cookbook
by Daphne OlivierA stress-free diet and lifestyle guide for managing your Hashimotos diagnosisWhile a Hashimotos thyroiditis diagnosis is an essential first step toward taking control of your health, it can be overwhelming. What's more, implementing lifestyle changes like an elimination diet, especially when you're struggling with severe symptoms like fatigue and unexplained weight gain, can feel formidable. But, rest assured, Hashimoto's Diet for the Newly Diagnosed is your helpful companion to getting on the right path to a healthy, symptom-free life, starting with what you eat.With 75 healing recipes and a 3-week meal plan complete with shopping lists, this Hashimotos diet cookbook has everything you need post-diagnosis to prepare delicious meals that will nourish your body and help alleviate your Hashimotos symptoms. By starting off with a simpler approach to the traditional elimination diet, Hashimoto's Diet for the Newly Diagnosed will teach you how to listen to your body and build your "You Diet" for optimal health and well-being.This complete Hashimotos diet cookbook and meal plan for beginners includes:Easy-to-digest science—Understand the ins and outs of your Hashimotos diagnosis, including the critical connection between this thyroid condition and your diet.Comforting and nourishing recipes—From breakfast to dinner to snacks, these recipes call for familiar ingredients and may require less than 30 minutes to make, can be made in one pot or pan, or are ideal for doubling and freezing for a quick meal any day of the week.Building a support system—Learn which questions to ask your healthcare practitioner, how to effectively communicate the details of your Hashimotos diagnosis with loved ones, and more.If you've been recently diagnosed with Hashimotos thyroiditis, here's the all-in-one cookbook and meal plan that's perfect for you.
Hashimoto’s Food Pharmacology: Nutrition Protocols and Healing Recipes to Take Charge of Your Thyroid Health
by Izabella Wentz PharmD.“When I was in pharmacy school, I discovered that food has a profound impact on our healing and that what we put in our bodies will either heal us or make us sicker. In the same way that we use pharmaceuticals to impact our biology, we can use food as our medicine. I call this concept food pharmacology. Food is one of the most powerful tools in your healing journey.” - Dr. Izabella WentzMore than 35 million Americans currently suffer from Hashimoto’s—the country’s fastest-growing autoimmune disease, which affects the thyroid gland and causes the body to attack its own cells. Many individuals with or without a formal diagnosis suffer daily symptoms, including chronic cough, acid reflux, irritable bowel syndrome, allergies, persistent pain, hair loss, brain fog, and forgetfulness. Hashimoto’s Food Pharmacology combines Dr. Izabella Wentz’s revolutionary and proven approach to reversing thyroid symptoms with delicious, easy-to-use recipes that delight the taste buds while they heal the body. Inside you will discover:• 125 delicious and nutritious recipes for salads, smoothies, bone broths and crockpot and bibimbap-style meals, with thyroid-supporting nutrient details on every page• Over 100 stunning food and lifestyle photographs• Tips for revamping your kitchen and pantry• An FAQ for easy reference and quick answers• Easy-to-use, personalized meal plans and food rotation schedules to accommodate any diet Successfully transforming the lives of thousands, Dr. Izabella Wentz makes it easier than ever before to live a life free from the suffering of autoimmune disease.
Haute Dogs
by Russell Van KraayenburgHaute Dogs gives the classic cookout staple a fresh and tasty twist, with recipes inspired by everything from south-of-the-border BBQ to Japanese fusion to modern food-cart cuisine. Handcraft your own top-notch dogs, buns, and condiments with step-by-step from-scratch instructions, and brush up on your hot dog history with an in-depth look at tasty traditions from the U.S. and beyond. Just in time for summer, this indispensable guide will make your grilling extraordinary.
Haute Potato
by Jacqueline PhamAn elegant twist on your favorite vegetable! Served as a side of crispy Vietnamese Sweet Potato and Shrimp Fritters or as a savory meal of Crepes Vonnassiennes with Smoked Salmon, potatoes are one of the most versatile foods around. Haute Potato gives the humble vegetable new life with delicious preparations ranging from simple baked dishes to over-the-top fried affairs. Featuring beautiful photographs and 75 gourmet recipes, you'll love digging into imaginative fare like: Vietnamese-Style Shrimp and Potato Salad Baked Bacon and Quail Eggs in Roasted Potato Cups Prosciutto-Wrapped Fig and Gnocchi Bites Potato Quiche Lorraine Parsley and Walnut Pesto-Roasted Potatoes Sweet Mashed Potatoes with Maple Syrup and Roasted Bananas With the creamy mashes, rich sides, and decadent appetizers in Haute Potato, you'll enjoy making this vegetable a part of every meal!