- Table View
- List View
Apples
by Gail GibbonsExplains how apples were brought to America, how they grow, their traditional uses and cultural significance, and some of the varieties grown. Also discusses how to care for an apple tree and gives a recipe for Apple Pie. Good book for anyone curious about this classic fruit.
Apples: Preharvest and Postharvest Technology
by Rafiya Mushtaq Gulzar Ahmad Nayik Ab Raouf MalikDue to polymorphism, apples have extraordinary diversity. Depending on variety, apple fruits can differ in color, shade or size; apples even can be oval or pear-shaped. There are more than 10,000 varieties of apple, which vary in taste, shape, juiciness, texture, color, firmness and other qualities. For these reasons, apples have been diversely studied, and many improvements have been made such as the introduction of high density cropping; rootstock breeding; or varietal development. Therefore it is important to understand and document the production methods adopted and implemented in recent times for harvesting maximum benefits of the crop. Apples: Preharvest and Postharvest Technology documents production practices along with detailed illustration on varieties, rootstocks, important cultural practices and post-harvest management. This book will serve as a complete guide for apple production from farm to fork and will help students, scholars, researchers and scientists working in this domain. The book will also help growers all over the world to understand best practices for apple production, to harvest maximum yields, and in turn, to increase their returns.
Apples Cookbook
by Gooseberry PatchGet a taste of Gooseberry Patch in this collection of over 20 favorite apple recipes! The best of the best in a handy size! Apples is filled with irresistible recipes like apple orchard green beans, homemade applesauce and old-fashioned apple dumplings, plus lots of tips that feature our favorite fruit.
Apples of North America: Exceptional Varieties for Gardeners, Growers, and Cooks
by Tom BurfordAmerican Horticulture Society Award Winner The apple is one of the most iconic fruits, traditionally picked on cool fall days and used in pies, crisps, and ciders. And there is a vast world of varieties that goes beyond the common grocery store offerings of Red Delicious and Granny Smith. With names like American Beauty, Carter’s Blue, and Fallawater, and flavors ranging from sweet to tart, this treasure trove of unique apples is ripe for discovery. There is no better guide through this tasty world than Tom Burford, whose family has grown apples in the Blue Ridge Mountains since 1715. The book is brimming with beautiful portraits of heirloom and modern apples of merit, each accompanied by distinguishing characteristics and common uses. As the view broadens to the orchard, you will find information on planting, pruning, grafting, and more. The exploration of the apple culminates with an overview of the fruit’s transformative capabilities when pressed, fermented, cooked, or dried. Beyond the polished and predictable grocery store display of Red Delicious and Granny Smith apples, a feast of beautiful and uniquely flavored North American varieties awaits the curious.
Apples of North America: A Celebration of Exceptional Varieties
by Tom Burford&“For all of us who cherish the apple, its utility, its flavors, and its powers of revelation and connection.&” —Adrian Higgins, garden columnist, The Washington Post The apple is one of the most iconic fruits, traditionally picked on cool fall days and used in pies, crisps, ciders, and more. And there is a vast world of varieties that goes well beyond the common grocery store offerings. With names like American Beauty, Carter&’s Blue, and Fallawater, and flavors ranging from sweet to tart, this treasure trove of unique apples is ripe for discovery. There is no better guide through this tasty world than Tom Burford, whose family has grown apples in the Blue Ridge Mountains since 1715. His celebratory book Apples of North America is brimming with beautiful portraits of heirloom and modern apples of merit, each accompanied by distinguishing characteristics and common uses. You will also find information on growing apples at home—with specifics on planting, pruning, grafting, and more—and instructions on how to preserve apples through pressing, fermenting, cooking, and drying.
Apples of Your Eye
by Allan FowlerDescribes all of the wonderful food you can make from the different varieties of apples.
Apples & Pears
by M.D. Marie Savard Carol SvecA REVOLUTIONARY APPROACH TO THE CHALLENGES OF BODY SHAPE, APPLES & PEARS PRESENTS WEIGHT LOSS AND WELLNESS SOLUTIONS THAT ARE PRACTICAL...AND, ABOVE ALL, POSSIBLE.· Understand what body shape means, how it is formed, how it changes, and how it relates to your health.· Learn why all fat is not created equal.· Discover the Elite foods that help protect against disease, promote general wellness, and improve your odds of shedding fat.· Find out why the human body is not designed to give up weight easily -- and learn what you can do to lose more weight with less effort.· Change the way you relate to your body forever.· Acquire the tools you need to make conscious, informed, healthy choices about food while still living in the real world.· Throw away your scale and get out of the cycle of diet failure. No more fads. No more confusion.When it comes to your health, body shape really does matter!Chances are you already know if you're an apple or a pear. If you tend to gain weight in your belly and back, you're an apple. If your thighs and derriere are the canvas on which your snack food sins are written, then you're a pear. But what does it matter? Gut or butt, too much is too much, right? Wrong!Whether you are an apple-shaped or pear-shaped woman determines far more than whether you select a swimsuit with a waist-whittling pattern or a thigh-hiding skirt. According to medical pioneer Marie Savard, M.D., your body shape is the single most powerful predictor of future health. It is connected to differences in your physical chemistry, hormone production, and metabo-lism and directly affects your likelihood for obesity, heart disease, osteoporosis, the metabolic syndrome, diabetes, stroke, varicose veins, and certain cancers. Your body shape may be putting your health in danger through no fault of your own. But there is good news: There are things you can do to prevent or even reverse the risks of body shape. Apples & Pears: The Body Shape Solution for Weight Loss and Wellness offers women of all shapes and sizes specific nutri-tional and exercise recommendations based on body type. So much more than just another diet book, Apples & Pears teaches you exactly what you need to do to sidestep the physical and emotional pitfalls of body shape in order to live longer, lose weight, and feel healthier.
Apples (Revised and Updated)
by Roger Yepsen90 beautifully illustrated common and rare apples from the orchards of North America. Roger Yepsen knows his apples. He should, as he is a seasoned orchardist as well as a talented writer and illustrator. Here he presents fascinating facts about 90 mainstay and unusual varieties of apples grown in the United States, from Red Delicious and Granny Smith to Knobbed Russet and Hubbardston Nonesuch. Each entry identifies the variety’s harvest season, unique taste,and best uses, and Yepsen’s beautiful and distinctive watercolors make identification a snap. This new edition has been updated with entries on Honeycrisp and other varieties that have becomes popular since the first publication of Apples in 1994. But this is not just a grower’s catalog. Yepsen also includes a brief history of apples in North America, and recipes for pies, sauces, ciders, and more.
Application of Microbes in Environmental and Microbial Biotechnology (Environmental and Microbial Biotechnology)
by Inamuddin Ram Prasad Mohd Imran AhamedThis comprehensive edited book on microbial prospective discusses the innovative approaches and investigation strategies, as well as provides a broad spectrum of the cutting-edge research on the processing, properties and technological developments of microbial products and their applications. Microbes finds very important applications in our lives including industries and food processing. They are widely used in the fermentation of beverages, processing of dairy products, production of pharmaceuticals, chemicals, enzymes, proteins and biomaterials; conversion of biomass into fuel, fuel cell technology, health and environmental sectors. Some of these products are produced commercially, while others are potentially valuable in biotechnology. Microorganisms are considered invaluable in research as model organisms. This is a useful compilation for students and researchers in microbiology, biotechnology and chemical industries.
Application of Nanotechnology in Food Science, Processing and Packaging
by Chukwuebuka Egbuna Jaison Jeevanandam Kingsley C. Patrick-Iwuanyanwu Eugene N. OnyeikeThis book entitled ‘Application of Nanotechnology in Food Science, Processing and Packaging’ presents up-to-date information on the emerging roles of nanotechnology in food industry, its fundamental concepts, techniques and applications. The application of nanotechnology in the food industry is an emerging area which has found tremendous use in improving food quality through the enhancement of food taste, texture, colour, and flavour. Also, its application has improved the bioavailability and target delivery of certain bioactive food ingredients through controlled release of nutrients, a feature that is impossible with the conventional methods of food processing. The application of nanotechnology in food packaging for the detection of contaminants, pathogens, biotoxins and pesticides through nanosensor safety evaluations has led to the increase in shelf-life of products and quality assurance through the detection and monitoring of toxins. This book taps from the experience of subject experts from key institutions around the world. The users of this book will benefit greatly as the chapters were simplified and arranged carefully to aid proper understanding, consistency and continuity.
Applications of Bacillus and Bacillus Derived Genera in Agriculture, Biotechnology and Beyond (Microorganisms for Sustainability #51)
by Vellaichamy Mageshwaran Udai B. Singh Anil K. Saxena Harikesh Bahadur SinghThis edited volume provides a comprehensive view of the recent developments on Bacillus and their application in agriculture and allied sectors in a global scenario. Research articles sharing a consolidated state-of-the-art development in this area are solicited for this book. This book is a complete package covering all spheres of diversity and taxonomy, nutrient supplementation, biotic and abiotic stress management, biofilm and endophytic colonization, commercialization and regulatory mechanisms, etc. Descriptions of cutting-edge techniques and novel approaches on Bacillus research is also covered. A part of the book concentrates on the biotic and abiotic stress management in several important crops. It contains 11 contributory chapters from eminent experts in the field of life sciences specially microbiology, plant pathology and biotechnology working on different aspects of Bacilli and their application in agriculture and allied sectors. This book is useful for Graduate, Post-graduate students, research scholars, and post doctorate scholars of plant science, plant microbiology, soil microbiology and plant pathology discipline researchers, academicians, industrialists, policy makers.
Applications of Cold Plasma in Food Safety
by Tian Ding P. J. Cullen Wenjing YanThis book provides readers with a comprehensive overview of cold plasma technology for tackling the various food-related hazards in a wide range of food sectors. The principles and characteristics of cold plasma generation in gas and its interaction with liquids, as well as its combating modes of action for common hazards (e.g., bacteria, spores, biofilms, fungi, and fungal toxins) are emphasized in this book. It also presents the applications of cold plasma or its hurdles with other techniques to assure the microbiological safety of the key food classifications, including fruits, vegetables, cereals, grains, meat, aquatic products, liquid food products (e.g., juices, milk), nuts, spices, herbs, and food packaging. This book is useful for researchers to grasp the comprehensive understandings of how food safety can be controlled with cold plasma technology. This book also provides adequate information for engineers in food industry for better development and optimization of the plasma-generating systems. Government institutions that are responsible for food safety regulations can understand more knowledge about the intricacies and influencing factors, which should be considered for regulating the applications of cold plasma technology in food.
Applications of Nanotechnology in Microbiology
by Ramesh S. Chaughule Anushree S. LokurThis book discusses the applications of nanotechnology in clinical microbiology, food microbiology, and green solutions of nanoparticles using microorganisms for a range of benefits. It describes nanotechnology’s rapid progress in the development of materials used in industry, medicine, drug delivery, and dentistry. The authors further explore how microbiology and nanotechnology separately have proven to be effective for human health solutions keeping an ecological and environmental balance. Domains covered include environmental microbiology, medical microbiology, food microbiology (to control food spoilage), biosynthesis of nanomaterials using microorganisms, water microbiology, nanofluidic devices for isolation and analysis of individual biomolecules such as DNA that can lead to a new detection scheme for cancer, and various fields such as pharmacy, clinical research, agriculture etc. This book will be essential reading to a wide range of scholars and researchers interested in microbiology along with nanotechnology applications for efficient solutions to cancer detection, biosensors, vaccines research, agriculture, wastewater management etc.
Applied RNA Bioscience
by Seiji Masuda Shingo IzawaThe focus of this book is to introduce up-to-date information on applications and practical use of RNA for agriculture, biotechnology and medicine.<P><P> It provides unique ideas, tools, and methods in detail from a variety of scientific and technical disciplines. RNA science has progressed enormously in recent decades, and vast amounts of information on RNA functions and their regulatory mechanisms are becoming available. Such a progress opened the door to an age of practical application of RNA in many fields including agriculture, plant science, medical science, brewing and fermentation technology, and material production. <P>This book inspires its readership and contributes to not only expansion in application of RNA but also to basic research.
Applying Life Skills (Eighth Edition)
by Joan Kelly-Plate Eddye EubanksApplying Life Skills, formerly known as Today's Teen, is a major revision of this hands-on comprehensive Family & Consumer Sciences program. This new edition blends a practical, hands-on approach with a fresh new design, interesting features, and new photographs to enhance readability and promote learning. Students will learn and apply essential life skills.
Appreciating Oysters: An Eater's Guide To Craft Oysters From Tide To Table
by Dana DeskiewiczThe essential guide to America's booming craft oyster scene Oysters are having a moment. Like craft beer before them, oysters are being discovered by discerning foodies who love that they're a tide-to-table, sustainable form of protein, and an adventurous food trend that's as Instagrammable as they come. Oyster expert and founder of the Oystour app Dana Deskiewicz takes readers of a salty ride through the current craft oyster scene. The 85 varieties profiled are lovingly raised on small farms along America's coasts, with names as memorable as their flavors—Murder Point, Choptank Sweets, Fat Dogs, Lady Chatterleys, and many more. Whether you seek they eye-opening brine explosion of an East coast Breachway, or the cucumber-and-melon delicacy of a West coast Church Point, Deskiewicz will guide you through the best bivalves North America has to offer.
The Apprentice: My Life in the Kitchen
by Jacques PépinPépin started at the very bottom in the French restaurant business. His goal was to become a chef, and he achieved that by working hard, working through family losses, learning from everyone, taking risks, and overcoming the many hardships which cluttered his path. His book is warmly written, and despite his humility, his brilliance shines through his writing and his recipes. Don't miss the recipes for onion soup and chicken broth. "Pépin's book is the kind of well-prepared prose you want to devour slowly ... This is a book to pick up sight unseen and savor with pleasure . . . Delicious detail."- The Oregonian
The Apprentice: My Life in the Kitchen
by Jacques PépinA culinary legend tells his story, from boyhood in wartime France to stardom in America, and shares favorite recipes: &“A delicious book…a joy.&”—The New York Times Book Review In this memoir, the man Julia Child called &“the best chef in America&” tells of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation&’s tastes in the bargain. We see Jacques as a homesick six-year-old in war-ravaged France, working on a farm in exchange for food, dodging bombs, and bearing witness as German soldiers capture his father, a fighter in the Resistance. Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France&’s most famous restaurant, finally becoming Charles de Gaulle's personal chef, watching the world being refashioned from the other side of the kitchen door. When he comes to America, Jacques falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child, whose adventures redefine American food. Through it all, he proves to be a master of the American art of reinvention: earning a graduate degree from Columbia, turning down a job as John F. Kennedy's chef to work at Howard Johnson&’s, and, after a near-fatal car accident, switching careers once again to become a charismatic leader in the revolution that changed the way Americans approached food. Also included are approximately forty favorite recipes created in the course of his career, from his mother's utterly simple cheese soufflé to his wife's pork ribs and red beans. &“Fascinating.&”—The Washington Post &“Beguiling.&”—The New Yorker &“As lively and personable as Pepin himself.&”—The Boston Globe
Approaching the Natural
by Biz Stone Sid Garza-HillmanSid Garza-Hillman, nutritionist, philosopher, actor, and musician introduces his original philosophy of health. Sid's philosophy is simple: the closer the human species moves by degrees to its natural design, the healthier and therefore happier it will be.In the years he has been a practicing nutritionist and health coach, Sid has honed an approach that makes achieving health and happiness a real possibility for virtually everyone. He has done this by addressing both the mental and physical aspects of achieving sustainable long-term health, and goes well beyond what any quick-fix diet/health plan can ever achieve. He passionately argues that health profoundly affects our happiness, and vice-versa, and applies his philosophy to nutrition, exercise, the mind, the family, and the world as a whole.Approaching the Natural: A Health Manifesto is accessible, clear, edgy and humorous. Sid distills his years of research into a book readers will want to carry with them as a quick reference when negotiating our most unnatural world - especially gen-x and gen-y'ers for whom there is a substantial lack of result-oriented health books that are this easy and actually fun to read.
Aprende de tu hambre emocional y libérate de la dieta: y dile adiós a la dieta
by Marisol SantillánComer nos “anestesia” por algunos momentos, pero por más que tapemos con comida nuestros vacíos, estos regresarán una y otra vez para recordarnos su paradójica presencia. ¿Qué hacer entonces? La sanación de la obesidad va mucho más allá de la creencia de que nuestro único problema es el peso y que una vez que esté controlado con alguna dieta, todo se arreglará. La verdadera solución pasa por reconocer que muchas veces el hambre que sentimos no es fisiológica, sino que obedece a necesidades emocionales que de no ser escuchadas y atendidas persistirán con su conocida carga de ansiedad y culpa.
Aprender a correr: Consejos, historias y guía para corredores novatos y experimentados
by Santiago GarcíaAprender a correr es el libro más completo sobre el running escrito en Argentina. Es un manual para principiantes, pero también para corredores experimentados. Combina esos tips básicos que muchos no conocen u olvidan con consejos de expertos de todas las áreas. Como muchos corredores del mundo, Santiago García descubrió la pasión por el running a una edad a la que los atletas profesionales se retiran pero los amateurs comienzan. Y como para tantos otros, esta disciplina significó una segunda oportunidad en su vida, a la que le dedicó desde entonces toda su energía y conocimiento. De eso trata este libro: de entender que cualquiera puede correr, y que nunca es tarde para arrancar. Y de cómo hacerlo bien, con ganas, mirando siempre para adelante. Después de contar su experiencia en Correr para vivir, vivir para correr, García abre aquí el juego a otros corredores y otras historias. Todo lo que le importa al corredor está acá. Prevenir lesiones. Las diferentes formas de entrenamiento. La dieta y el descanso. La primera carrera. Correr para conocer la ciudad, el país, todo el planeta. Aprender a correr es el volumen más completo sobre el running escrito en Argentina. El mejor manual posible para principiantes, pero también para corredores experimentados. La combinación perfecta de los tips más básicos con los consejos de los especialistas, que comparten sus secretos para que hagamos del running la experiencia más importante y satisfactoria de nuestras vidas.
Aprendre de cuinar
by Assumpta MiralpeixUn clàssic dels manuals de cuina que reeditem en versió actualitzada. Aprendre de cuinar és un manual clàssic de la cuina de cada dia, on trobareu plats fàcils de fer, elaborats amb ingredients que estan a l'abast i que solucionen sense dificultats el menjar diari, d'acord amb els nostres gustos tradicionals i respectant la dieta mediterrània. El propòsit d'aquest llibre és aconseguir que el menjar diari no sigui monòton ni pels qui mengen ni pels qui el feu, i que estant la mateixa estona a la cuina pugueu preparar una bona varietat de plats que us permetin fugir de la rutina diària. Però també hi trobareu un toc d'originalitat en algunes receptes per a dies festius o especials, que us faran quedar molt bé amb els convidats. Aquesta edició, revisada i actualitzada, es divideix en dues parts. La part teòrica us ajudarà a resoldre els problemes que poden sorgir en qüestions relacionades amb el menjar: comprar, la conservació dels aliments, la cocció, escollir un menú, parar la taula, aprofitar les sobralles, etc. La part pràctica la componen més de 300 receptes explicades pas a pas i classificades temàticament. Les pautes, els trucs i les receptes adients per assegurar l'èxit a la cuina i a la taula, tant en els àpats de cada dia com en les ocasions especials.
Apres All Day: 65+ Cozy Recipes to Share with Family and Friends
by Kelley EpsteinFor ski bums and non-skiers who enjoy the snow, here is a cozy winter cookbook of 65+ hearty recipes, plus beautiful photography that captures the après-ski culture and mountain town life.Après-ski is more than just an afternoon beer in the lodge. It's an opportunity to gather with friends and family over delicious food and drinks during the cold winter months. This cozy cookbook invites home cooks of all levels to embrace the après culture all season long, whether they're the first skier on the slopes in the morning or a nonskier who prefers to snuggle up by the fireplace. There are recipes for every meal—because yes, you really can "après all day"—including Apple Pie Oatmeal as pre-ski fuel, Tater Tot Nachos, a.k.a. "Tatchos" for an indulgent snack on the couch, Classic Beef Stew with Cheesy Garlic Bread for a family potluck, and a well-deserved Kitchen Sink Skillet Cookie to end the day. There is a section with helpful tips on cooking at altitude, plus fun sidebars featuring must-know ski lingo, ideas for game night, and more. Ski bums, outdoor enthusiasts, and anyone who lives in cold climates will appreciate the hearty recipes and beautiful photography of mountain scenery.FOR ANYONE IN COLD CLIMES: Après-ski isn't just for skiers, and neither is this cookbook—anyone can après, at any time of day! The recipes in this book are perfect for anyone who lives somewhere with cold winters or loves the mountains or the idea of mountain living.GOOD GIFT FOR A RANGE OF FOLKS: With beautiful mountain scenery and photos of charming ski towns, Après All Day encapsulates a way of life. This is a lovely gift for anyone who likes to cook, as well as those who enjoy or aspire to an outdoorsy life in the mountains.COMPELLING PACKAGE: Après All Day is full of evocative photography: a stack of blankets, signage on the slopes, chairlifts in the fog, snow-dusted pine trees, and more. The approachable recipes, informal tone, and aspirational photography will make you feel as if you are enjoying a ski weekend in the mountains with your best friend.Perfect for:• Home cooks who love the mountains and mountain dwellers who like to cook• Skiers and snowboarders of all levels• Anyone who enjoys snow activities and the après-ski culture• Those who live in places with cold winters• Armchair travelers
The Apricot Lane Farms Cookbook: Recipes and Stories from the Biggest Little Farm
by Molly Chester Sarah OwensSeasonally inspired food, with more than 130 recipes from the chef, farmer, and star of The Biggest Little Farm.More than ten years ago, chef Molly Chester and her filmmaker husband left their urban L.A. life to purchase a neglected piece of land northwest of the city in the hopes of creating a more delicious and purposeful life. With a passion for regenerative, biodynamic farming, but a big learning curve to overcome, they threw themselves into the daunting task of revitalizing the land, which had been decimated by drought and pesticides. Today, they steward 234 thriving acres of gardens, animal pastures, habitat corridors, and orchards, including their abundant &“Fruit Basket&”—a lush tapestry of landscape that provides seventy-five different varieties of fruit trees. Chester and her husband&’s gentle, slow, and unconventional approach has inspired other farmers, and was the subject of the 2019 award-winning documentary The Biggest Little Farm. This debut cookbook brings the bounty of the farm to readers&’ kitchens. As a chef who has long understood that flavor and healthy food go hand in hand, Chester is passionate about farm-fresh ingredients, and her cooking celebrates the tree-ripened fruits, seasonal vegetables, pastured eggs, and grass-fed meats for which the farm is known. With sections divided by season, and insider tips for sourcing the best produce, this a must-have cookbook for home cooks looking for inspiration for their farmers&’ market hauls, and anyone looking to create a closer connection to their food. With enticing, preserved end-of-summer larder treasures like Tomato Raisins or a Dried Summer Stone Fruit Medley, comforting dinners like Slow-Roasted Pastured Chicken with Lemon-Fennel Crust or Spring Frittata with Fresh Peas, Arugula, Artichokes, Chevre, and Pesto, and bright, luscious salads like Avocado and Cara Cara Orange Salad with Jalapeño and Sesame-Miso Dressing, these nourishing recipes are a delicious guide to eating in connection with the land.
Apricots on the Nile: A Memoir with Recipes
by Colette RossantCairo, 1937: French-born Colette Rossant is waiting out World War II among her father's Egyptian-Jewish relatives. From the moment she arrives at her grandparents' belle époque mansion by the Nile, the five-year-old Colette finds companionship and comfort among the other "outsiders" in her home away from home -- the cooks and servants in the kitchen. The chef, Ahmet, lets Colette taste the ful; she learns how to make sambusaks for her new friends; and she shops for semits and other treats in the Khan-al-Khalili market. Colette is beginning to understand how her family's culture is linked to the kitchen...and soon she will claim Egypt's food, landscape, and people as her own. Apricots on the Nile is a loving testament to Colette's adopted homeland. With dozens of original recipes and family photographs, Colette's coming-of-age memoir is a splendid exploration of old Cairo in all its flavor, variety, and wide-eyed wonder.