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Revolutionary French Cooking
by Daniel GalmicheDaniel Galmiche’s first book, French Brasserie Cookbook, was hailed as a masterpiece of French home cooking. His eminently do-able versions of traditional recipes have won him thousands of fans throughout the world. Now he turns his experienced eye to something different: his own irresistible take on the new wave of modern French cooking. Revolutionary French Cooking is divided into three chapters. The first, Liberté, showcases exciting new recipes, methods and techniques, with innovative ingredients – such as Pineapple Tarte Tatin with Chilli and Lemongrass – all refreshingly free from the shackles of tradition. The second chapter, Égalité, brings democracy to your cooking by elevating such humble fare as celeriac, pork belly and rabbit into the food of kings – for example, Rabbit Terrine with Onions and Parsley. The final chapter, Fraternité, celebrates recognized “brotherhoods”, or pairings, of ingredients and turns convention on its head with modern adaptations, such as Monkfish Wrapped in Pancetta with Carrot and Mandarin Purée. Throughout the book Daniel reveals how to make modern dishes with vibrant flavours, textures and aromas. In each chapter there are instructive features on the techniques used, such as water baths, showing you how to master them easily in your own home. This is a must-have book for lovers of hearty, beautiful food and the taste of France.
Revolutionary French Cooking
by Daniel GalmicheDaniel Galmiche's first book, French Brasserie Cookbook, was hailed as a masterpiece of French home cooking. His eminently do-able versions of traditional recipes have won him thousands of fans throughout the world. Now he turns his experienced eye to something different: his own irresistible take on the new wave of modern French cooking. Revolutionary French Cooking is divided into three chapters. The first, Liberté, showcases exciting new recipes, methods and techniques, with innovative ingredients - such as Pineapple Tarte Tatin with Chilli and Lemongrass - all refreshingly free from the shackles of tradition. The second chapter, Égalité, brings democracy to your cooking by elevating such humble fare as celeriac, pork belly and rabbit into the food of kings - for example, Rabbit Terrine with Onions and Parsley. The final chapter, Fraternité, celebrates recognized "brotherhoods", or pairings, of ingredients and turns convention on its head with modern adaptations, such as Monkfish Wrapped in Pancetta with Carrot and Mandarin Purée. Throughout the book Daniel reveals how to make modern dishes with vibrant flavours, textures and aromas. In each chapter there are instructive features on the techniques used, such as water baths, showing you how to master them easily in your own home. This is a must-have book for lovers of hearty, beautiful food and the taste of France.
Rewilding Food and the Self: Critical Conversations from Europe (Routledge Studies in Food, Society and the Environment)
by Tristan Fournier Sébastien DalgalarrondoThis volume contributes to the return to nature movement that is very much in vogue in contemporary European societies, by examining the place of food and eating in the "rewilding" process. It is divided into three parts, each of which consists of conversations between social scientists, with fieldwork collected from across Denmark, Finland, France, Italy, Norway and Switzerland. The first part focuses on the ways in which the hunter-gatherer livelihood has been transformed into a resilient, simpler and ecological way of life. It is dedicated to hunting and identifies the contexts in which large wild game meat is consumed and the reasons why such a product is still valued today. The second part shows how some practices that aim to reconnect with natural processes are developing within a market economy. Case studies on natural wine and fasting retreats help us to identify the promises that producers and promoters are relying on in order to disseminate them. Finally, the third part considers how this process of rewilding food is expressed in post-modernity. By focusing on two normative frameworks in which the rhetoric of the wild is mobilized although it is not expected to be in these terms – urbanity and the gender order – the goal is to understand the extent to which referring to the wild in food discourses and practices contributes to challenging our identities, and to creating possible forms of emancipation. This book will be of great interest to students and scholars interested in food cultures, human nature relationships, and sustainable diets.
Rezepte für den Schmortopf: Schmortopf und Schongarer Kochbuch (Das große One Pot Kochbuch)
by Harrison Clark Thomas R. DiehlKreieren Sie mit Hilfe dieses Kochbuchs voller hervorragender Schmortopf-Rezepte schmackhafte Mahlzeiten für sich und Ihre Familie! In unserer schnelllebigen Zeit ist es schwierig geworden, die Zeit zum Kochen zu finden. Die Tage verfliegen nur so, gefüllt mit Arbeit, Fahrzeit, Kindern und Familie. Eine richtige Mahlzeit zu zaubern ist da oft unsere letzte Sorge. Aber wünschten Sie nicht, es wäre anders? Wünschen Sie sich nicht, Sie könnten jeden Tag nahrhafte Mahlzeiten zubereiten, ohne die ganze Zeit Zutaten mischen und den Herd im Auge behalten zu müssen? Lassen Sie mich verraten, dass das möglich ist und eine einfache Antwort hat – das schonende Kochen mit dem Schmortopf! Ein Schmortopf oder Schongarer löst alle Ihre Kochprobleme was Zeit und Geld angeht und erlaubt es, eine große Vielfalt an Rezepten für jeden Geschmack und selbst die wählerischsten Gaumen zuzubereiten. Warten Sie nicht länger! Laden Sie Ihr Exemplar noch heute herunter und verändern Sie ihren Lebensstil und Ihre Ernährung für immer! Kein Junkfood mehr, keine teuren Restaurantbesuche, nie wieder Gerichte ohne echten Nährwert!
Rezepte: 25 leckere Detox Diät Rezepte
by Torsten Simon Garry BrownDetox Diät-Rezepte ***** Rezepte: Detox Clean Eating ***** Das Essen von zu stark verarbeiteten Speisen und Junk Food kann mit der Zeit negative Auswirkungen auf deinen Körper und Geist haben. Dein Körper kann träge werden und auch dein Gehirn kann aufhören, ordentlich zu funktionieren - Müdigkeit, die Unfähigkeit, sich richtig zu konzentrieren, all das sind Dinge, die von einer nährstoffarmen Ernährung herrühren. Es fühlt sich schlimm an, wenn dein Körper und Geist dir den Dienst versagen! Aber nun ist es an der Zeit, wieder in die Spur zu finden! Ändere noch heute deinen Lebensstil, indem du Speisen isst, die sehr nahe an ihrem natürlichen Zustand sind, Speisen, die mehr Nährstoffe als Chemikalien enthalten. Dieses Buch enthält alles, was du brauchst, um damit anzufangen! Von einer leicht zu verstehenden Erklärung, was Clean Eating bedeutet, bis hin zu einer Vielzahl von Rezepten. Die Informationen, die zwischen diesen Seiten stecken, bieten dir einen guten Anfang hin zu einer besseren Gesundheit, mehr Energie und einem besseren Geisteszustand.
Rezepte: Cookies - schnell & einfach - das Rezeptbuch
by Thomas Kane Leonie HofsässTypisch amerikanische Cookies haben etwas Magisches an sich. Allein der Duft, den der Backofen verströmt wenn sie im Ofen backen, lässt einem das Wasser im Mund zusammen laufen. Dann der erste Biss zusammen mit einer guten Tasse Kaffee oder Tee. Und dann auch schon der zweite. Sogar quengelnde Kinder können mit einem guten Cookie fröhlich gestimmt werden. In diesem Cookies-Rezeptbuch findest du bekannte, aber auch ausgefallene Rezepte. Du wirst der Versuchung kaum widerstehen können, den Mixer anzuwerfen und sie auszuprobieren!
Rezepte: Jars)
by Beatrice Rueckert Tyson MaxwellDesserts im Glas sind einfach in der Zubereitung, sehen toll aus und schmecken einfach lecker! In diesem Buch finden Sie mehr als 25 wunderbare Rezepte, die in Einmachgläsern zubereitet werden. Diese Desserts im Glas sehen toll aus und sind eine wunderbare Art Gerichte anzurichten. Sie eignen sich als Geschenk für Bekannte und Verwandte in der Weihnachtszeit und zu anderen Gelegenheiten. Sie sind super transportabel und perfekt für Leckereien unterwegs. Hausgemachte Desserts im Glas sind einfach fabelhaft. Eine leckere Art, ein Mahl zu beenden. In diesem Buch: • 25+ schnelle und einfache Rezepte im Glas • Jedes Rezept enthält Nährwertangaben und leicht zu folgenden Anleitungen Sind Sie schon hungrig? Sie können sich dieses Kochbuch auf Ihrem Kindle, Android und Apple Handy, Tablet oder Computer herunterladen und heute gleich beginnen fabelhafte Desserts im Glas zuzubereiten! Die Rezepte nutzen einfache Zutaten zum Zubereiten von hausgemachten Gerichten und Snacks, die einfacher sind als Fertigprodukte. Scrollen Sie zurück und klicken Sie auf BUY NOW oben rechts auf der Seite zum sofortigen Download!
Rezoom: The Powerful Reframe to End the Crash-and-Burn Cycle of Food Addiction
by Susan Peirce Thompson Everett ConsidineEnd the cycle of relapse and yo-yo dieting to create sustained weight loss and lasting recovery by embracing a total reframe on food addiction from the New York Times best-selling author of Bright Line Eating."An excellent guide. Susan Peirce Thompson provides a practical plan for change. This book is a roadmap to better eating habits and a better life." -- James Clear, #1 New York Times best-selling author of Atomic Habits Do you think excessively about your food and weight? Are you plagued by food cravings? Do you wonder how other people get "full" so quickly while you just want to keep eating? Are you able to go long stretches with your program, only to crash and burn and have to dig out of the ditch-yet again?Not only is food addiction very real, it's the hardest addiction to beat. It's exhausting and demoralizing. But there is a solution.With her groundbreaking Rezoom Reframe, Susan Peirce Thompson, Ph.D., founder of Bright Line Eating, offers a new way to conceptualize food recovery. She shares the essential steps to avoiding the short-lived highs and vicious lows of relapse by helping you understand the psychological and biological origins of addiction and then giving you the system to break free. Woven throughout are lessons from Everett Considine, acclaimed Internal Family Systems practitioner, to help you overcome your inner resistance so you can finally stay on track in those moments of self-sabotage.It is possible to live free from the tyranny of relapse. Let Susan and Everett help you to permanently unshackle yourself, find the sustainable way to manage your food, and enjoy your brightest life.
Rhapsody in Schmaltz: Yiddish Food and Why We Can't Stop Eating It
by Michael WexBagels, deli sandwiches and gefilte fish are only a few of the Jewish foods to have crossed into American culture and onto American plates. Rhapsody in Schmaltz traces the history and social impact of the cuisine that Yiddish-speaking Jews from Central and Eastern Europe brought to the U.S. and that their American descendants developed and refined. The book looks at how and where these dishes came to be, how they varied from region to region, the role they played in Jewish culture in Europe, and the role that they play in Jewish and more general American culture and foodways today. Rhapsody in Schmaltz traces the pathways of Jewish food from the Bible and Talmud, to Eastern Europe, to its popular landing pads in North America today. With an eye for detail and a healthy dose of humor, Michael Wex also examines how these impact modern culture, from temple to television. He looks at Diane Keaton's pastrami sandwich in Annie Hall, Andy Kaufman's stint as Latke on Taxi and Larry David's Passover seder on Curb Your Enthusiasm, shedding light on how Jewish food permeates our modern imaginations.Rhapsody in Schmaltz is a journey into the sociology, humor, history, and traditions of food and Judaism.
Rhett & Link Present: 10 Simple Rules for Cooking Deliciously, Eating Happily, and Living Mythically
by Josh SchererFrom the larger-than-life team behind the internet’s most-watched daily show, Good Mythical Morning, and culinary spinoff, Mythical Kitchen, a one-of-a-kind cookbook with 100 recipes for living a Mythical, and delicious, life.When it comes to food—the good, the gooder, and the shockingly not un-good—Mythical Chef Josh, Rhett & Link, and the Mythical Kitcheneers have just about done it all. They’ve taste-tested, mythbusted, and dreamed up the most inventive, delicious, and ridiculous foods imaginable, all for your eyeballs to eat on-screen. But, since your mouth does a much better job of eating than your eyeballs, this flavor-packed cookbook is bringing the best of the Mythical extended universe into your kitchen. From breakfast to dessert and everything in between, inside these pages you’ll find fan favorites and new inspirations including:Garlic Bread McMuffinsChicken and Waffles Pot PieGrilled Cheese RamenLink’s Mom’s Country Fried SteakRhett’s Top Secret Baked BeansAnimal-Style Mac ‘n’ CheeseSkittle-Milk French ToastFlamin’ Hot Cheetos Chicken SandwichSriracha Fish & ChipsElvis Bread PuddingPop Tart Lava CakesFilled with one-of-a-kind recipes, profound life advice, candid photos, and at least one weird story about an angry toaster that’s come to life, The Mythical Cookbook will help you cook deliciously, eat happily, and live Mythically. And have no fear: while their on-screen creations push food to the limits, the recipes in this book are delicious and doable for real life in real kitchens. Bring extra napkins to the table—you’ll need them.
Rhode Island Beer: Ocean State History on Tap (American Palate)
by Sean Larkin Kristie Martin Ashleigh BennettRhode Island may be the smallest state, but its brewing history packs a mighty punch. In the 1600s, Sergeant William Baulston opened up his public house in Providence, providing New Englanders with one of the first spots to imbibe homebrewed beer. Prohibition sank many operations, but Narragansett Brewery reemerged and continues to serve its signature lager. Today's growing number of craft brewers, including Foolproof and Grey Sail, are claiming Little Rhody for the beer renaissance. With a sudsy spirit of adventure and even some beer-infused recipes, the ladies behind TwoGirlsOneBeer.com present the rich, proud story of brewing in the Ocean State.
Rhode Island Clam Shacks (Images of America)
by Christopher Scott Martin David Norton StoneSteamships once plied the waters of Narragansett Bay, carrying thousands of guests to feasts of clams prepared in every way imaginable at scenic spots like Rocky Point and Crescent Park. After hurricanes and pollution destroyed Rhode Island’s soft-shell clam and oyster beds, the quahog became the state’s favorite bivalve, and Rhode Islanders took to their automobiles and drove to the beach for clam cakes and chowder at the shacks and chowder houses that carried on the old traditions. Quahogging remains a major business in Rhode Island, where men and women continue to make a living from the sea. The long lines at take-out windows attest that the future of Rhode Island’s clam shacks is secure as they successfully balance changing tastes with time-honored recipes.
Rhubarb Pie Before You Die (A Garlic Farm Mystery #2)
by Gin JonesInheriting her late aunt&’s Massachusetts farm is no gift for app developer Mabel Skinner, who is about to learn that even the best-grown garlic can&’t ward off murderous intent… Mabel&’s hope of finding an enthusiastic farmer to buy Stinkin&’ Stuff Farm is dying a little bit every day. So far, all she&’s found are double-dealing developers. But after a heated dispute over grass clippings with an obsessive local rhubarb breeder, she discovers something even more distressing—the breeder in question undisputedly dead in his greenhouse. . . . Uncomfortably aware that she might be a prime suspect, Mabel stops digging in the dirt long enough to dig up more information about the dead man, and anyone else he might have argued with. The list is longer than she imagined, and includes a persnickety neighbor and a rival rhubarb breeder. With all the ingredients for a homegrown mystery, Mabel must unearth a killer—before the next plot to be dug is her grave. . . . &“Growing garlic might be my newest obsession thanks to Six Cloves Under!&” —Lynn Cahoon, New York Times bestselling author of the Farm-to-Fork mystery series
Rhubarb Pie Before You Die (A Garlic Farm Mystery #2)
by Gin JonesInheriting her late aunt&’s Massachusetts farm is no gift for app developer Mabel Skinner, who is about to learn that even the best-grown garlic can&’t ward off murderous intent… Mabel&’s hope of finding an enthusiastic farmer to buy Stinkin&’ Stuff Farm is dying a little bit every day. So far, all she&’s found are double-dealing developers. But after a heated dispute over grass clippings with an obsessive local rhubarb breeder, she discovers something even more distressing—the breeder in question undisputedly dead in his greenhouse. . . . Uncomfortably aware that she might be a prime suspect, Mabel stops digging in the dirt long enough to dig up more information about the dead man, and anyone else he might have argued with. The list is longer than she imagined, and includes a persnickety neighbor and a rival rhubarb breeder. With all the ingredients for a homegrown mystery, Mabel must unearth a killer—before the next plot to be dug is her grave. . . . &“Growing garlic might be my newest obsession thanks to Six Cloves Under!&” —Lynn Cahoon, New York Times bestselling author of the Farm-to-Fork mystery series
Rhythm and Clues: The Record Shop Mysteries (The Record Shop Mysteries #3)
by Olivia BlackeThe rhythm is gonna get you.It’s been five whole months since the last murder in Cedar River, Texas, and Juni Jessup and her sisters Tansy and Maggie have been humming along when disaster strikes again.Their struggling vinyl records shop/coffee nook, Sip & Spin Records, is under pressure from predatory investors, though the Jessup sisters aren’t ready to face the music and admit defeat. But the night after their meeting, the sketchy financier is killed outside their shop during a torrential Texas thunderstorm that washes out all the roads in and out of town. Now the sisters find themselves trapped in Cedar River with a killer, and Juni is determined to solve the case.When the river spits out an unexpected surprise, Detective Beau Russell asks for Juni’s help, never predicting her investigation will spin her into danger. Up until now, the Jessup sisters have been playing it by ear, but with the whole town watching, can they catch a killer before he strikes again?
Rib Ticklers and Choux-ins
by Glynn PurnellThe yummy Brummie returns! Glynn's first book, Cracking Yolks and Pig Tales, shared behind-the-scenes stories and exciting dishes from his Michelin-starred restaurant, Purnell's. Now he's back with an enticing selection of recipes inspired by the success of Purnell's Bistro. The menu here is described as 'rustic home cooking with an eclectic twist', and with dishes such as Confit Lemon and Vanilla Pork Belly with Salt Baked Pineapple and Grilled Szechuan-style Chicken Skewers, there's plenty to explore. Kick things off with a Scorched Lemon and Vanilla Margarita, impress with Duck with Spice Plum Jam and Watercress, and finish with a Poached Summer Fruits in Basil and Cardamom. Written with Glynn's trademark cheeky wit ('Big, juicy, spicy plums! Oo-err missus!') and packed with tempting recipes, this is a great choice for anyone who wants to get creative in the kitchen.
Rib Ticklers and Choux-ins: 110 Inventive Recipes, From Steaks And Bakes To Cheesecakes
by Glynn PurnellThe yummy Brummie returns! Glynn's first book, Cracking Yolks and Pig Tales, shared behind-the-scenes stories and exciting dishes from his Michelin-starred restaurant, Purnell's. Now he's back with an enticing selection of recipes inspired by the success of Purnell's Bistro. The menu here is described as 'rustic home cooking with an eclectic twist', and with dishes such as Confit Lemon and Vanilla Pork Belly with Salt Baked Pineapple and Grilled Szechuan-style Chicken Skewers, there's plenty to explore. Kick things off with a Scorched Lemon and Vanilla Margarita, impress with Duck with Spice Plum Jam and Watercress, and finish with a Poached Summer Fruits in Basil and Cardamom. Written with Glynn's trademark cheeky wit ('Big, juicy, spicy plums! Oo-err missus!') and packed with tempting recipes, this is a great choice for anyone who wants to get creative in the kitchen.
Ribs, Chops, Steaks, & Wings: Irresistible Recipes for the Grill, Stovetop, and Oven
by Ray LampeA guide to the basics of preparing meat outdoors or in your kitchen, plus forty-four easy and delicious recipes for everyone’s favorite cuts.Start out with some lip-smackin’ ribs, from Old-School Southern Barbecued Spare Ribs that are fall-off-the-bone tender to the sweet-savory combo found in the Apricot-Glazed Baby Back Ribs. Move on to chops that will really grow your appreciation for “steak’s little brother.” Make classic Grilled Veal Chops Oscar or Pork Tenderloin Medallion Chops Wrapped in Bacon with an Apple Glaze for a romantic dinner. Try one of the new preparations for steaks of all kinds—whether you’re cooking up a filet, skirt, flank, or even a tuna steak. And grilled wings are always a crowd-pleaser, from Turkey Wings Parmigiana—perfect for your next Super Bowl Party—to the irresistible Bacon-Wrapped Chicken Wings.Ray Lampe (a.k.a. Dr. BBQ) will walk you through the basics of how to light a grill and what tools are most handy when dealing with meat. Then graduate to using smoking chips and learn how they pair with the different cuts of meat. No grill? No problem! You can use an indoor broiler or a grill pan and still get great results. Choose the ideal rub, sauce, or salsa to season your beautifully charred ribs or wings, and even perfect your own Homemade Steak Sauce. Dr. BBQ also breaks down the different cuts and grades to help you pick out a great steak as well as your butcher does.With the simple instructions and delicious recipes in Ribs, Chops, Steaks & Wings, you’ll be inspired to rub, slice, sear, and slather your way to your inner carnivore.
Ricardo: From Lasagna to Cheesecake
by Ricardo LarrivéeRicardo Larrivée (just “Ricardo” to his legions of fans) is one of Canada’s handful of genuine “celebrity” chefs in the style of Jamie Oliver or Bobby Flay. Ricardo has a huge and passionate fan following based on his easy, breezy cooking style highlighted on his Food Network Canada show, Ricardo and Friends. Ricardo has expanded his television success into a multimedia empire, with a French-language magazine, radio and web spots, and more. Ricardo’s slow cooker book—packed with 150 colour photos, engaging design and sixty-five great recipes—is the perfect combination of personality and subject. Only Ricardo could make slow cooking sexy and shake off its staid, traditional reputation. This book shows you how to make the comforting (Lentil Ragout with Poached Eggs, Beef à la Carbonnade), the unconventional (cheesecake and crème brûlée) and the completely fabulous (Veal Cheeks with Figs, Maple Beer Ham). As they say on the show, “Ooh, Ricardo, si!”
Ricardo: Ultimate Slow Cooker
by Ricardo LarrivéeCanada’s most successful celebrity chef shows us how to make fun, delicious, anything-but-dull slow cooker food!Ricardo proves that the slow cooker is simply the most useful kitchen tool ever. It can cook virtually anything. This amazing collection of recipes, initially published in Slow Cooker Favourites and Slower Is Better, shows you the incredible versatility of this humble appliance. Recipes for the comforting (Lentil Stew with Poached Eggs; Flemish Carbonnade), the unconventional (cheesecake and crème brûlée) and the completely fabulous (Veal Cheeks with Figs; Apple and Mustard Ham) vie for your attention alongside tips for winter and summer entertaining, ideas for vegetarian meals, reimagined French classics like duck confit and cassoulet, special brunches and amazing desserts. Over 130 recipes, gorgeous photographs and a fun design make this a cookbook to treasure. Economical, energy- and time-saving, easy to use and always ready when you are, the slow cooker, with Ricardo’s help, finally takes its place front and centre in your kitchen.
Rice Balls for Lunch
by Motoko WelshRice balls have been enjoyed in Japan for hundreds of years. You can learn to make some too!
Rice Cooker Cookbook (The Everything )
by Hui Leng TayThink a rice cooker is just for rice? Think again! While it’s true that a rice cooker can save time when cooking rice, you can also cook hundreds of dishes in a rice cooker--and author and food blogger Hui Leng Tay can show you how. Inside you’ll discover how to cook 300 delicious and versatile meals in your rice cooker, including:Mini Indonesian Potato Cakes Coconut Chicken SoupSeafood CongeeSpicy Italian Sausage PastaGarlic-Infused Glass Noodles with Tiger ShrimpSweet Corn PancakesToasted Pita PizzaFrom breakfast porridges to noodle entrées, this cookbook has it all. Whether you’re looking for new ways to utilize your trusty ol’ rice cooker or experiencing this resourceful appliance for the first time, you will delight in these recipes for Asian favorites, American comfort food, and more!
Rice Cooker Revival: Delicious One-Pot Recipes You Can Make in Your Rice Cooker, Instant Pot®, and Multicooker
by Kathy Moore Roxanne WyssGo beyond rice with 80 recipes that work with both the multicooker functionality and a stand-alone rice cooker.Whether using a fancy multicooker or a multifunction rice cooker, most people think the rice function can only make rice. But rice cookers can do so much more! The rice cooker is able to do everything from baking a cake to cooking chili, from making soups to steaming meats. It&’s That Simple! explodes on the scene with recipes like: -Italian Frittata -Cilantro Lime Shrimp Lettuce Wraps -Herbed Salmon Cakes -Steak Tacos with Pineapple Salsa -South-of-the-Border Corn on the Cob -Chicken Tortilla Soup -Summer Vegetable Risotto -Warm Chocolate Lava Cake Whether home chefs want to get all they can out of their multicookers or find new ways to use their trusty rice cookers, It&’s That Simple! has the perfect solution for any meal of the day.
Rice Craft: Yummy! Healthy! Fun to Make!
by Sonoko Sakai&“Step aside, cake pops—there&’s a new spherical treat that&’s ready to steal the after-school-snack spotlight, and this one&’s healthy and easy to make.&” —Today There&’s not a lunch box, birthday party, or afternoon snack that isn&’t made more delicious and fun with onigiri! These bite-size balls of rice can be made with favorite and nutritious ingredients, and are easily shaped and decorated to make animals, flowers, and more. This book features more than thirty recipes for flavorful onigiri with a range of fillings as well as master recipes for cooking rice, plus extras to round out the meal: a miso soup to float the rice balls in, perfect soft eggs to wrap in rice, and pickled ginger to serve on the side. More than twenty color photographs inspire new creations and teach kids and adults alike to make these creative treats. &“Sakai creates delicious and creative bite size snacks from an array of nutritious ingredients and, did I mention, it&’s all fun to make.&” —Eat Drink Better
Rice Genome Engineering and Gene Editing: Methods and Protocols (Methods in Molecular Biology #2238)
by Anindya Bandyopadhyay Roger ThilmonyThis detailed volume explores rice molecular biology, genetic engineering, and genome editing technologies. Dividing into three parts, the book covers subjects such as genetic engineering and tissue culture of rice, including efficient methods for rice transformation and regeneration, genome editing, targeted integration, and gene stacking in rice, including multiple methods utilizing CRISPR systems for targeted gene knock-out or genome modification via base editing, and diverse methods describing bioinformatic, molecular, and cellular analyses in rice. Written for the highly successful Methods in Molecular Biology series, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Authoritative and practical, Rice Genome Engineering and Gene Editing: Methods and Protocols serves as a valuable resource for researchers worldwide striving to further their efforts on advancing research and producing genetically improved rice varieties.