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Il JERKY in tavola
by Ashley Andrews Alessandro MannaraIntroduzione Il jerky (carne essiccata) è uno snack ricco di proteine che può esser mangiato ovunque ci si trovi; non va mai a male e quando viene fatto in casa assume un sapore assolutamente delizioso! È molto popolare tra le mamme che vogliono un'alternativa alle merendine piene di zuccheri che piacciono tanto ai loro figli ed è lo spuntino preferito degli escursionisti che desiderano mettere nello zaino qualcosa di leggero ma al contempo sostanzioso. In realtà tutti amano il jerky perché è divertente da masticare e ricco di sapore! C'è da dire che è anche molto più conveniente farselo a casa propria utilizzando carne di prima scelta ed eliminando solfiti o nitrati, cosa da non sottovalutare. Le ricette di questo libro sono chiare e facili da seguire, e ben presto vi ritroverete a mescolare spezie e sapori a vostro gusto e piacimento. Ricordate di divertirvi nei vostri esperimenti per riuscire a creare il tipo di carne essiccata che preferite. Prima di iniziare, ci sono un paio di cose da sapere: Scegliere la carne Ogni ricetta richiederà un diverso taglio di carne, ma vi sono anche delle regole generali da seguire. È meglio utilizzare carne magra. Purtroppo il grasso contribuisce a rovinare la carne essiccata più velocemente perché si irrancidisce. Un po' di grasso andrà bene e tutte le ricette consigliano di tagliare dalla carne il grasso in eccesso, ma assicuratevi di non cucinare soltanto pezzi di carne con venature di grasso. Inoltre, utilizzate carne fresca di buona qualità. Ciò aumenterà la durata di conservazione delle vostre strisce di jerky nonché i loro benefici salutari e, non meno importante, avranno un sapore migliore! Tagliare la carne Quando preparate la vostra carne, dovrete tagliarla in strisce sottili. Più saranno sottili, migliore sarà il risultato; l'ideale sarebbe meno di un centimetro di spessore. Inoltre, tutte le ricette indicano la necessità di tagliare la carne par
Il digiuno intermittente: Perdere peso e stare bene per tutta la vita - Digiuno intermittente
by Claudio Valerio Gaetani Michael HiddlestonIl digiuno intermittente è la tendenza più recente che le persone stanno facendo ricerche e praticando effettivamente per la perdita di peso efficace e uno stile di vita sorprendente. Molti ricercatori hanno concluso che il digiuno va a vantaggio di chi lo pratica sia psicologicamente che fisicamente. Anche dati questi benefici, è sicuro concludere che il digiuno può aiutarti a essere sano e in realtà a vivere più a lungo Quindi, andare senza cibo a volte ti renderà più sano e forte - e questo libro ti spiegherà come. Va bene, devi sapere che non importa quale sia il tuo tipo di corpo, qual è il tuo stipendio e quanto bene è lo stato di salute o stile di vita. Puoi ancora aggiungere e incorporare completamente il digiuno nel tuo programma giornaliero e renderlo uno stile di vita completo e affascinante. Ci sono in realtà più di cinque metodi per velocizzare e anche ognuno di questi può essere magnificamente modificato secondo la tua fattibilità e le tue esigenze personali. Quindi, tutto ciò che devi fare è leggere e scegliere il metodo migliore che alla fine ti aiuta nel tuo sforzo. Quindi, direi di nuovo che è assolutamente possibile avere tutto e rimanere sani con il digiuno intermittente! In questo libro, capirai tutto ciò che devi sapere per seguire il digiuno intermittente. A partire dai semplici passaggi fino a quelli più complessi, questo libro ha tutto. Vi guideremo anche attraverso modi pratici e gestibili per continuare su questo viaggio produttivo, non importa dove ti trovi o cosa stai facendo.
Il ricettario che vi farà perdere peso senza patire la fame
by Phyllis SingletonVUOI PERDERE peso? Vuoi ottenere un bel corpo SNELLO? VUOI VIVERE una vita SANA e FELICE? Se la tua risposta è SI, allora sei venuto al posto giusto amico mio! Questo libro include ricette che ti aiuteranno a perdere peso molto IN FRETTA e ti permetterà di avere il corpo che hai sempre sognato! Imparerai tutto quello che devi sapere riguardo al vivere seguendo una dieta a basso contenuto di carboidrati. Questo libro contiene passaggi e strategie testati per fare della dieta low carb parte del tuo stile di vita; troverai anche informazioni su come può migliorare il tuo corpo, e deliziose ricette per ogni pasto della giornata che ti aiutino a cominciare a perdere peso ORA! Segui i consigli che trarrai da questo libro per creare uno schema di una dieta low carb che sia salutare e adatto al tuo stile di vita e alle tue preferenze. Non c'è momento migliore per iniziare una dieta low carb.
Ill-Fated Fortune: A Magical Fortune Cookie Novel (Magical Fortune Cookie #1)
by Jennifer J. ChowThe first in the heart-warming and deliciously mysterious Magical Fortune Cookie series from Lefty Award-nominee Jennifer J. Chow.Felicity Jin grew up literally hanging onto Mom’s apron strings in their magical bakery in the quaint town of Pixie, California. Her mother’s enchanted baked goods, including puffy pineapple buns and creamy egg tarts, bring instant joy to all who consume them. Felicity has always been hesitant in the kitchen herself after many failed attempts, but a takeout meal gone wrong inspires her to craft some handmade fortune cookies.They become so popular that Felicity runs out of generic fortunes and starts making her own personalized predictions. When one customer’s ill-fated fortune results in his murder, Felicity’s suspiciously specific fortune has the police focusing on her as the main culprit. Now Felicity must find a way to turn her luck around and get cleared from suspicion.
Illness, Identity, and Taboo among Australian Paleo Dieters
by Catie GressierThis book explores the cultural and economic conditions fuelling the popularity of the polarizing Paleo diet in Australia. Based on ethnographic research in Melbourne and Sydney, Catie Gressier recounts the compelling narratives of individuals struggling with illness and weight issues. She argues that 'going Paleo' provides a sense of agency and means of resistance to the neoliberal policies and practices underpinning the growing prevalence of lifestyle diseases. From its nostalgic constructions of the past, to the rise of anti-elite sentiments inherent in new forms of health populism, Gressier provides a nuanced understanding of the Paleo diet's contemporary appeal.
Illustrated Step-by-Step Baking: Classic and Inspiring Variations to Hone Your Techniques
by Caroline BrethertonThe ultimate guide to classic bakes and modern favorites that doesn't just tell you what to do - it shows you.What's the difference between beating and folding? What should "soft peaks" look like? How do you line a pastry crust? When it comes to baking, knowing what an instruction means can be the difference between a showstopper and a soggy bottom. That's where Illustrated Step-by-Step Baking comes in.Each of the 80 classic recipes in this essential collection is fully illustrated, with photographs of every stage of the baking process. See what other baking books only tell you: how to knead the dough, rub together butter and flour, and create a pastry lattice to top a pie or tart. Then try your hand at more than 250 variations on those classics, or use them as inspiration to build on what you've learned and experiment with your own baking creations.If you're spoilt for choice, at-a-glance recipe choosers help you find the right recipe for any occasion, while tips on freezing help you to prepare your bakes ahead of time. With sweet and savory recipes that everyone will enjoy, it's time to roll up your sleeves, flour your work surface, and whip up something superb with Illustrated Step-by-Step Baking.
Im Handumdrehen Kochen - Ohne Je Zuvor Ein Ei Gekocht Zu Haben
by Prasenjeet Kumar Samanta ZubrzyckaKurzfassung Sie haben noch nie ein Ei gekocht, möchten aber die Kunst des Kochens erlernen? Dann sollten Sie das Haus nicht ohne dieses Kochbuch verlassen. Das Buch von Prasenjeet Kumar, erzählt auf humorvolle Art und Weise über die Erfahrungen des Autors während seiner Studentenzeit in London. In dieser Zeit musste er sich damit auseinandersetzen, in der Stadt Essen zu finden und die Abenteuer der wundersamen Welt des Kochens auf sich zu nehmen. Das Buch ist einzigartig, da es anders als seine anderen Bücher, dem Motto nachgeht, dass keine Frage als "dumm" angesehen werden kann. Das Buch ist logisch strukturiert und die Lernstufen steigern sich von Kapitel zu Kapitel. Sie beginnen mit Grundkenntnissen wie dem Aufschlagen, Pochieren, Braten, Kochen und Schälen eines Eis (ja, das Schälen gehört ebenfalls zu den Grundkenntnissen!). Sie lernen mit Hähnchen, Gemüse und Fisch umzugehen und steigern sich zu komplizierteren Rezepten wie Käse-Omelettes, Gemüse-Gratins, gebackenem Hähnchen oder französischer Zwiebelsuppe. Die Steigerung der Fähigkeiten erfolgt Schrittweise. Sie lernen beispielsweise zuerst ein Ei zu kochen, dann ein Eier Sandwich zu machen und steigern sich dann dazu, ein Sandwich mit gegrillten Eiern zu machen. Ebenso lernen Sie zuerst Hähnchen zu kochen, dann die Zubereitung von Hühnerbrühe und schließlich die Zubereitung von Hühnersuppe mit Mais und paniertem Hähnchen ala KFC. Einzigartig ist auch das Konzept der "Planung und parallelen Bearbeitung", welche vielbeschäftigten Menschen die Zubereitung eines drei bis vier Gänge Menüs in weniger als 30 Minuten ermöglicht. Das Buch ist nett, unterhaltsam und leicht zu lesen. Alle Bilder wurden vom Autor selbst, bei Tageslicht, ohne zusätzliche Requisiten aufgenommen. Sie sollen dazu dienen, sich ein Bild vom dem Gericht zu machen, das zubereitet wird. Ob es also ein Kochbuch für eine gesunde Ernährung, alleinste
Image Based Computing for Food and Health Analytics: IBCFHA
by Rajeev Tiwari Deepika Koundal Shuchi UpadhyayIncrease in consumer awareness of nutritional habits has placed automatic food analysis in the spotlight in recent years. However, food-logging is cumbersome and requires sufficient knowledge of the food item consumed. Additionally, keeping track of every meal can become a tedious task. Accurately documenting dietary caloric intake is crucial to manage weight loss, but also presents challenges because most of the current methods for dietary assessment must rely on memory to recall foods eaten. Food understanding from digital media has become a challenge with important applications in many different domains. Substantial research has demonstrated that digital imaging accurately estimates dietary intake in many environments and it has many advantages over other methods. However, how to derive the food information effectively and efficiently remains a challenging and open research problem. The provided recommendations could be based on calorie counting, healthy food and specific nutritional composition. In addition, if we also consider a system able to log the food consumed by every individual along time, it could provide health-related recommendations in the long-term. Computer Vision specialists have developed new methods for automatic food intake monitoring and food logging. Fourth Industrial Revolution [4.0 IR] technologies such as deep learning and computer vision robotics are key for sustainable food understanding. The need for AI based technologies that allow tracking of physical activities and nutrition habits are rapidly increasing and automatic analysis of food images plays an important role. Computer vision and image processing offers truly impressive advances to various applications like food analytics and healthcare analytics and can aid patients in keeping track of their calorie count easily by automating the calorie counting process. It can inform the user about the number of calories, proteins, carbohydrates, and other nutrients provided by each meal. The information is provided in real-time and thus proves to be an efficient method of nutrition tracking and can be shared with the dietician over the internet, reducing healthcare costs. This is possible by a system made up of, IoT sensors, Cloud-Fog based servers and mobile applications. These systems can generate data or images which can be analyzed using machine learning algorithms. Image Based Computing for Food and Health Analytics covers the current status of food image analysis and presents computer vision and image processing based solutions to enhance and improve the accuracy of current measurements of dietary intake. Many solutions are presented to improve the accuracy of assessment by analyzing health images, data and food industry based images captured by mobile devices. Key technique innovations based on Artificial Intelligence and deep learning-based food image recognition algorithms are also discussed. This book examines the usage of 4.0 industrial revolution technologies such as computer vision and artificial intelligence in the field of healthcare and food industry, providing a comprehensive understanding of computer vision and intelligence methodologies which tackles the main challenges of food and health processing. Additionally, the text focuses on the employing sustainable 4 IR technologies through which consumers can attain the necessary diet and nutrients and can actively monitor their health. In focusing specifically on the food industry and healthcare analytics, it serves as a single source for multidisciplinary information involving AI and vision techniques in the food and health sector. Current advances such as Industry 4.0 and Fog-Cloud based solutions are covered in full, offering readers a fully rounded view of these rapidly advancing health and food analysis systems.
Imbibe!
by Dale Degroff David WondrichA lively, historically informed, and definitive guide to classic American cocktails. Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks-and the ultimate mixologist's guide-in this engaging homage to Jerry Thomas, father of the American bar. Wondrich reveals never-before-published details and stories about this larger- than-life nineteenth-century figure, along with definitive recipes for 100 punches, cocktails, sours, fizzes, toddies, slings, and other essential drinks, plus twenty new recipes from today's top mixologists, created exclusively for this book. This colorful and good-humored volume is a mustread for anyone who appreciates the timeless appeal of a well-made drink-and the uniquely American history behind it.
Imbibe! Updated and Revised Edition
by David WondrichThe newly updated edition of David Wondrich's definitive guide to classic American cocktails. Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks--and the ultimate mixologist's guide--in this engaging homage to Jerry Thomas, father of the American bar. Wondrich reveals never-before-published details and stories about this larger-than-life nineteenth-century figure, along with definitive recipes for more than 100 punches, cocktails, sours, fizzes, toddies, slings, and other essential drinks, along with detailed historical and mixological notes. The first edition, published in 2007, won a James Beard Award. Now updated with newly discovered recipes and historical information, this new edition includes the origins of the first American drink, the Mint Julep (which Wondrich places before the American Revolution), and those of the Cocktail itself. It also provides more detail about 19th century spirits, many new and colorful anecdotes and details about Thomas's life, and a number of particularly notable, delicious, and influential cocktails not covered in the original edition, rounding out the picture of pre-Prohibition tippling. This colorful and good-humored volume is a must-read for anyone who appreciates the timeless appeal of a well-made drink-and the uniquely American history behind it.From the Hardcover edition.
Imbibing for Introverts: A Guide to Social Drinking for the Anti-Social
by Jeff CiolettiWith at least 60 recipes, this wide-ranging drinks book is ideal for anyone building their bar library—tongue-in-cheek with humorous anecdotes and thoughtful illustrations, it will also appeal to those who appreciate light-hearted memoir and travel reading. Long before the term &“social distancing&” entered the lexicon, introverts were thriving. But let&’s clear one thing up right away: Being introverts doesn&’t mean we&’re all a bunch of hermits. Introverts like going out as much as the next person—as long as it&’s a manageable, crowd-less situation with comfortable places to sit! The emptier the bar, the better. The less likely to be bothered by—GASP—other people, even more ideal. As a professional drinks writer and editor who travels solo a great deal for a living, the author has learned a thing or two about drinking alone. For instance, seclusion is key. Look for a bar that offers numerous opportunities to sequester yourself. Avoid the communal tables, sit as close to the end of the bar as possible (a corner two-top in a darkened room is best-case-scenario), and don&’t skimp on the beverage: Order something with complexity that makes you quietly contemplate what&’s in your glass, how it got there, and how your surroundings are accentuating the drinking experience. Tiki bars are among the most conducive to that vibe, as everything from the ingredients, to the décor, to the music is designed for just soaking it all in without distraction, but never discount the daytime dive bar either. Imbibing for Introverts combines the social survival tactics taught in guides like The Introvert&’s Way with the appreciation for thoughtful drinking found in travelogues like Around the World in 80 Cocktails. From Frankie&’s Tiki Room in Las Vegas, to New York&’s Dead Rabbit cocktail bar, to San Francisco&’s Chinatown dive bar Li Po, Imbibing for Introverts helps solo drinkers confidently pull up a seat at every genre and subgenre of drinking establishment. The book begins in readers&’ most comfortable setting—their own homes—before taking them out on the town, to bars across the country and, finally, overseas. There are more than a dozen chapters divided by bar type, along with an introduction (&“Introvert&’s Manifesto&”) and epilogue (&“Quarantine Confessions&”). Each chapter features drink recommendations and cocktail recipes that relate to the particular setting, so if desired, you could also partake without the annoyance and sometimes anxiety-ridden task of leaving the house.
Immortal Milk: Adventures in Cheese
by Eric LemayA pithy and picky tour through everything worth knowing about cheese.
Immoveable Feast
by John BaxterA witty cultural and culinary education, Immoveable Feast is the charming, funny, and improbable tale of how a man who was raised on white bread-and didn't speak a word of French-unexpectedly ended up with the sacred duty of preparing the annual Christmas dinner for a venerable Parisian family. Ernest Hemingway called Paris "a moveable feast"-a city ready to embrace you at any time in life. For Los Angeles-based film critic John Baxter, that moment came when he fell in love with a French woman and impulsively moved to Paris to marry her. As a test of his love, his skeptical in-laws charged him with cooking the next Christmas banquet-for eighteen people in their ancestral country home. Baxter's memoir of his yearlong quest takes readers along his misadventures and delicious triumphs as he visits the farthest corners of France in search of the country's best recipes and ingredients. Irresistible and fascinating, Immoveable Feast is a warmhearted tale of good food, romance, family, and the Christmas spirit, Parisian style.
Immoveable Feast
by John BaxterA witty cultural and culinary education, Immoveable Feast is the charming, funny, and improbable tale of how a man who was raised on white bread--and didn't speak a word of French--unexpectedly ended up with the sacred duty of preparing the annual Christmas dinner for a venerable Parisian family.Ernest Hemingway called Paris "a moveable feast"--a city ready to embrace you at any time in life. For Los Angeles-based film critic John Baxter, that moment came when he fell in love with a French woman and impulsively moved to Paris to marry her. As a test of his love, his skeptical in-laws charged him with cooking the next Christmas banquet--for eighteen people in their ancestral country home. Baxter's memoir of his yearlong quest takes readers along his misadventures and delicious triumphs as he visits the farthest corners of France in search of the country's best recipes and ingredients. Irresistible and fascinating, Immoveable Feast is a warmhearted tale of good food, romance, family, and the Christmas spirit, Parisian style.
Immunity Boosting Functional Foods to Combat COVID-19
by Apurba GiriIn this book, several functional foods or food ingredients, their mechanism of immune enhancing properties and use in food products have been discussed through seventeen chapters written by eminent authors. There are several medicinal plants which have significant role for immunity boosting such as Ashwagandha, Tulsi, Shatavari, Giloy, Aloe vera, Amla, Neem, licorice, garlic, ginger, turmeric, rosemary, black cumin, cinnamon, sage, thyme,fenugreek, peppermint, black pepper, clove etc. These have been discussed in detail.Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Immunonutrition: Interactions of Diet, Genetics, and Inflammation
by David Heber Bharat B. AggarwalThe interaction of immune function and nutrition underlies the low-grade chronic inflammation involved in the etiology of many common obesity-associated and age-related chronic disease conditions. This close interaction is the genesis of the term immunonutrition, which represents a new interdisciplinary field of nutritional and medical research. Im
Impact of Climate Change on Hydrological Cycle, Ecosystem, Fisheries and Food Security
by B. Madhusoodana KurupClimate change has emerged as the most pressing global challenge of the 21st century and it has a dramatic effect on natural ecosystems and environment. Intelligent mitigation strategies to minimise climate change impacts can result in advanced, novel technologies; healthier aquatic ecosystems and higher food security and well-being for humans. The book includes 45 Chapters by expert authors, covering (i) Hydrometeorology and hydrology, (ii) Natural hazards and disaster risk management, (iii) Aquaculture, (iv) Changing biodiversity scenarios, (v) Capture fisheries, (vi) Food and nutritional insecurity, (vii) Climate change and socio-economic scenarios, and allied areas. It is hoped that this volume will further our understanding and research achievements in the field of climate change and its consequences and facilitate the synthesis of information on how climate-related changes will influence oceans, marine and inland ecosystems, hydrological cycles, fisheries and aquaculture and coastal communities and will be immensely useful to planners, scientists, conservationists, environmentalists, academicians, students and all those who are directly or indirectly involved in the study of impact of climate change and mitigation measures Note: T& F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Impact of Climate Change on Livestock Health and Production
by G D Nayak K K Sardar B C Das D P DasThis volume of 30 chapters contributed by reputed authors covers: Diversification of livestock and crops. Integration of livestock systems with forestry and crop production. Drought and heat wave tolerant varieties. Strategies for reduction of Green House Gases emission from ruminants. Application of GIS and remote sensing technologies. Breeds with inherent genetic capabilities to adapt to climate change. This book also takes into account the climate change adaptation, mitigation practices, and policy frameworks for promotion of sustainable livestock and poultry production. This book is co-published with NIPA. Taylor and Francis does not sell or distribute its print and electronic editions in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Impatient Foodie: 100 Delicious Recipes for a Hectic, Time-Starved World
by Elettra WiedemannA Simon & Schuster eBook. Simon & Schuster has a great book for every reader.
Imperial Wine: How the British Empire Made Wine’s New World
by Jennifer Regan-LefebvreA fascinating deep dive into the colonial roots of the global wine industry. Imperial Wine is a bold, rigorous history of Britain’s surprising role in creating the wine industries of Australia, South Africa, and New Zealand. Here, historian Jennifer Regan-Lefebvre bridges the genres of global commodity history and imperial history, presenting provocative new research in an accessible narrative. This is the first book to argue that today’s global wine industry exists as a result of settler colonialism and that imperialism was central, not incidental, to viticulture in the British colonies. Wineries were established almost immediately after the colonization of South Africa, Australia, and New Zealand as part of a civilizing mission: tidy vines, heavy with fruit, were symbolic of Britain’s subordination of foreign lands. Economically and culturally, nineteenth-century settler winemakers saw the British market as paramount. However, British drinkers were apathetic towards what they pejoratively called "colonial wine." The tables only began to turn after the First World War, when colonial wines were marketed as cheap and patriotic and started to find their niche among middle- and working-class British drinkers. This trend, combined with social and cultural shifts after the Second World War, laid the foundation for the New World revolution in the 1980s, making Britain into a confirmed country of wine-drinkers and a massive market for New World wines. These New World producers may have only received critical acclaim in the late twentieth century, but Imperial Wine shows that they had spent centuries wooing, and indeed manufacturing, a British market for inexpensive colonial wines. This book is sure to satisfy any curious reader who savors the complex stories behind this commodity chain.
Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries (ISTE Consignment)
by Mohamed GhoulConsumers are demanding healthy, natural food products with no environmental impacts. The use of ingredients of plant origin and the implementation of bioprocesses using enzymes and micro-organisms as biocatalysts represent a promising alternative to satisfy this demand. Implementation of Enzymatic Processes and Lactic Bacteria in the Food Industries focuses on describing the latest developments in the use of enzymatic biocatalysts and lactic acid bacteria in the food industry. The first part of the book is devoted to the presentation of different classes of enzymes, production and application processes, ways of improving enzymes and the main industrial applications using biocatalysts. The second part of the book describes a family of micro-organisms widely used in health food processing and formulation: lactic acid bacteria and bifidobacteria. Then, the most commonly used encapsulation matrices, encapsulation processes and the process of bacterial adhesion to these matrices are discussed. Finally, the best-known fermented foods and new approaches developed in this field are presented.
Implementing the Mediterranean Diet: Nutrition in Practice and Public Health
by Richard HoffmanImplementing the Mediterranean Diet Implementing the Mediterranean Diet: Nutrition in Practice and Public Health situates this &‘gold standard&’ of diets within the wider food environment by bridging the gap between the evidence-based health benefits of the Mediterranean diet and its implementation. The text explores the many approaches that can be used by health professionals to help consumers adopt this healthy eating pattern, as well as the barriers encountered with implementing this diet at home and in the wider environment. It also considers sustainable food and farming practices, and national food strategies. A one-stop resource for food and health professionals, this seminal text demonstrates the full range of benefits that the Mediterranean diet can bring to society. This ground-breaking book: Gives an in-depth review of the effectiveness of the Mediterranean diet in disease prevention and the management of chronic diseases Contextualises the diet within the food environment, showing why the whole dietary pattern and minimizing the consumption of highly processed foods are both so important Shows how to implement the Mediterranean diet, motivating and guiding consumers to make the transition Addresses the practical and behavioural barriers to food choice in terms of taste, cost, variety, convenience and animal welfare concerns Implementing the Mediterranean Diet is a must-have resource for advanced undergraduate and postgraduate students in the food sciences, and for healthcare professionals such as dietitians, nutritionists, GPs, and health workers, especially those working in non-Mediterranean, high-income countries.
Importance of Being Urnest: A Coffee House Cozy (The Maggy Thorsen Mysteries #10)
by Sandra Balzo&“Witty…There are loads of eccentric suspects and juicy motives, and the clues are wrapped in lively conversation.&”—Publishers Weekly The choice of an antique silver coffee urn as the final resting place for elderly Celeste Bouchard's ashes might seem a cruel joke. After all, the wealthy boutique owner was taken ill and died while daughter Hannah was off having lattes at Uncommon Grounds. But Maggy Thorsen, the coffeehouse&’s owner, has more pressing things on her mind: a jailbreak and subsequent shoot-out has forced her main squeeze, Sheriff Jake Pavlik, to take refuge with her. Maggy is pondering her decision about marriage—but it&’s hard to think about when there&’s still an escaped convict on the loose…
Impossible to Easy: 111 Delicious Recipes to Help You Put Great Meals on the Table Every Day
by Robert Irvine Brian O'ReillyThe host of Food Network's Dinner: Impossible shows busy people how to keep food simple but deliciousChef Robert Irvine goes where few chefs dare. As the host of Food Network's Dinner: Impossible, he has cooked on a desert island, in an eighteenth-century kitchen, inside an ice hotel, and even for cowpunchers on a cattle drive. In Impossible to Easy, he converts the classical and improvisational kitchen skills he's learned during the past twenty-five years under some of the most challenging conditions into advice to help the home cook achieve mastery in his or her own kitchen.Irvine shows how to approach ingredients in new and familiar ways, how to plan and execute delicious meals every time, and how to guarantee maximum flavor from every dish. By establishing a few simple organizational, shopping, and storage habits, home cooks can not only get the most out of fresh foods and spices but elevate their everyday meals to a higher level of accomplishment and enjoyment. Here, too, is advice on useful equipment and implements, pantry staples, do-ahead tips, and 111 easy-to-master recipes (many complete with timelines, and half of which are gluten free) that are sure to keep family and friends coming back for more. By separating each process into its constituent parts, anyone can easily create such tasty dishes as Lime-Cured Shrimp and Roasted Corn Chowder, Porcini-Dusted Pork Chops with Cremini Mushrooms and Golden Raisins over Horseradish-Scented Potatoes, Pommes Frites with Chipotle Aioli, Duck Confit with Three-Bean Cassoulet, Windy City Stovetop Pizza, Braised Asian Pear with Roquefort and Sweet Port Wine Dressing, Banana Chocolate-Hazelnut Crepes, and dozens more right in his or her own home.
Impromptu Friday Nights: A Guide to Supper Clubs
by Paul KennyThe ultimate guide to hosting dinner parties of every size, from choosing guests to choosing themes—includes recipes and menu plans. Almost everyone likes to socialize over a meal. Supper clubs that bring people together to enjoy a meal are natural enablers. The concept of supper clubs (hosting regular dinner parties) seems simple, but the &“how to&” can be daunting. Impromptu Friday Nights shows the reader how to set up supper clubs, provides options for different club formats, from large and formal to small and informal, and includes sample menus with recipes. Author Paul J. Kenny and his wife have been in many different types of supper clubs for most of their adult lives. They have been in large, formal clubs, small, informal ones and several others in between. Through these experiences, Paul has learned what works for a group and what doesn&’t. As part of these clubs, he has been writing menus and recipes for years. He is a foodie and comes from a long line of foodies who love to entertain. &“Paul Kenny&’s Impromptu Friday Nights directs the reader to focus on the most important building blocks of successful culinary entertainment . . . In an era of over-promising, misleading complexity, and verbosity this book simplifies the task, empowers the host to shine, and grants him/her success every time.&” —Lucien Vendôme, former director of culinary innovation for Nestle