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Foundations of Restaurant Management & Culinary Arts, Level 1
by National Restaurant AssociationNIMAC-sourced textbook
Foundations of Restaurant Management and Culinary Arts Student Activity Guide: Level 2 (Second Edition)
by Foundations of Restaurant Management<p>This Activity Guide accompanies Foundations of Restaurant Management and Culinary Arts, Second Edition--Level Two. It is designed to reinforce what you're learning in the textbook. You will find many different types of activities per chapter. To use the Activity Guide most effectively: <p> <li>Follow the directions. If you are instructed to research a topic on the Internet or in your textbook before completing the activity, be certain to gather all the information you need before you answer. <li>Use your text to help you complete the activities. <li>Check your answers for accuracy. If you have difficulty with answers, return to the text and read the information again. <li>It is very difficult to "play catch-up." Complete the activities when they are assigned.</li> </p>
Foundations of Restaurant Management and Culinary Arts: Level 1 (2nd Edition)
by National Restaurant AssociationIndustry-driven curriculum that launches students into their restaurant and food service career! Curriculum of the ProStart program offered by the National Restaurant Association. The National Restaurant Association and Pearson have partnered to bring educators the most comprehensive curriculum developed by industry and academic experts.
Foundations of Restaurant Management and Culinary Arts: Level One
by Prentice HallIndustry-driven curriculum that launches students into their restaurant and foodservice career! Curriculum of the ProStart® program offered by the National Restaurant Association. The National Restaurant Association and Pearson have partnered to bring educators the most comprehensive curriculum developed by industry and academic experts.
Foundations of Restaurant Management and Culinary Arts: Level Two
by Prentice HallIndustry-driven curriculum that launches students into their restaurant and foodservice career! Curriculum of the ProStart® program offered by the National Restaurant Association. The National Restaurant Association and Pearson have partnered to bring educators the most comprehensive curriculum developed by industry and academic experts.
Foundations of Restaurant Management and Culinary Arts: Level Two, Test Book
by Prentice HallThis test book is designed to accompany Foundations of Restaurant Management and Culinary Arts: Level Two.
Foundations of Restaurant Mgmnt & Culinary Arts ( ProStart #Second Edition Level 2)
by National Restaurant AssociationProvide an industry-driven curriculum that prepares students for a career in restaurant and foodservice management.
Four Centuries of American Herbs
by Patricia B. MitchellDescriptions of various herbs, recipes, lore, instructions for drying, quotable quotes, and extensive endnotes.
Four Charming Spells (Kitchen Witch Mysteries #4)
by Lynn CahoonIn this spellbinding continuation of the Kitchen Witch Mystery series by New York Times bestselling author Lynn Cahoon, witchcraft trainee Mia Malone summons tasty dishes and unearthly murder suspects . . . Before Mia Malone can sip tea at Time for a Cuppa, the charming new shop in Magic Springs, Idaho, her life changes course in downright supernatural ways. First her blossoming catering business and cooking school get a boost with the addition of an enchanting cake decorator. Then she catches the attention of the tea shop owner herself, local coven member Mahogany Medford, who&’s set on immersing Mia in a twisted mystery that appears all but unsolvable without a special kind of help . . . Still reeling from the recent loss of her mother and believing there was more to the abrupt death, Mahogany urges Mia to cast light on the truth. But old secrets might come back to haunt her in an investigation that demands conjuring up phantoms from the past on the property of Mia&’s Morsels. Now, wearing Gran&’s protective stone and empowered by a circle of trusted confidants, Mia must reveal who—or what—killed Ms. Medford as another deadly surprise brews! Includes Recipes! Praise for Lynn Cahoon&“One Poison Pie deliciously blends charm and magic with a dash of mystery and a sprinkle of romance.&” —Agatha Award–winner Daryl Wood Gerber
Four Cuts Too Many (A Sarah Blair Mystery #4)
by Debra H. GoldsteinSarah Blair gets an education in slicing and dicing when someone in culinary school serves up a main corpse in Wheaton, Alabama . . . Between working as a law firm receptionist, reluctantly pitching in as co-owner of her twin sister&’s restaurant, and caretaking for her regal Siamese RahRah and rescue dog Fluffy, Sarah has no time to enjoy life&’s finer things. Divorced and sort-of dating, she&’s considering going back to school. But as a somewhat competent sleuth, Sarah&’s more suited for criminal justice than learning how many ways she can burn a meal. Although she wouldn&’t mind learning some knife skills from her sous chef, Grace Winston. An adjunct instructor who teaches cutlery expertise in cooking college, Grace is considering accepting an executive chef&’s position offered by Jane Clark, Sarah&’s business rival—and her late ex-husband&’s lover. But Grace&’s future lands in hot water when the school&’s director is found dead with one of her knives in his back. To clear her friend&’s name, Sarah must sharpen her own skills at uncovering an elusive killer . . . Includes quick and easy recipes! &“The Sarah Blair mysteries are such a perfect blend of wit, fun, intrigue, and mouth-watering food descriptions that cozy fans will be eager for another helping.&”—Ellery Adams, New York Times bestselling author
Four Kitchens: My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris
by Lauren ShockeyAt the French Culinary Institute, Lauren Shockey learned to salt food properly, cook fearlessly over high heat, and knock back beers like a pro. But she also discovered that her real culinary education wouldn't begin until she actually worked in a restaurant. After a somewhat disappointing apprenticeship in the French provinces, Shockey hatched a plan for her dream year: to apprentice in four high-end restaurants around the world. She started in her hometown of New York City under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50, then traveled to Vietnam, Israel, and back to France. From the ribald kitchen humor to fiery-tempered workers to tasks ranging from the mundane (mincing cases of shallots) to the extraordinary (cooking seafood on the line), Shockey shows us what really happens behind the scenes in haute cuisine, and includes original recipes integrating the techniques and flavors she learned along the way. With the dramatic backdrop of restaurant life, readers will be delighted by the adventures of a bright and restless young woman looking for her place in the world.
Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition
by Janet FletcherThe James Beard Award–winning author “pairs pasta with seasonal vegetables in a succinct collection of recipes that should become a family standby” (Publishers Weekly).In a world where everyone seems to be trying to eat more healthfully and seasonally, nothing makes more sense for dinner than pasta with vegetables. In Four Seasons Pasta, bestselling author Janet Fletcher follows the harvest to create more than fifty seasonal recipes for this wholesome combination. Inspired by the southern Italian pasta repertoire, Fletcher has unearthed many little-known gems—authentic, unfussy regional recipes that even novice cooks can make. From a spring fava bean stew with fusilli to summer’s spaghetti alla Palermitana (with zucchini, tomatoes, anchovies and capers), peak-season produce paired with pasta makes a totally satisfying meal. Autumn brings radicchio to braise with pancetta and onions—a savory sauce for tagliatelle. Even winter provides produce for the pasta kitchen: beans for hearty bean-and-pasta soups and kale for a winter pesto. With guidelines for choosing dried pasta, making fresh pasta from scratch, and equipping the pasta kitchen, Four Seasons Pasta offers readers a delicious and sensible way to eat for life.“Like a crash course in pasta cooking . . . That’s all before you delve into the more than 50 southern Italian recipes, many gleaned from chefs and home cooks during frequent trips to Italy . . . will definitely change pasta from a standby to a star in your kitchen.” —San Francisco Chronicle
Fox and Cameron's Food Science, Nutrition & Health
by Michael EJ LeanThe seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area o
Foxfire Living: Design, Recipes, and Stories from the Magical Inn in the Catskills
by Eliza Clark Tim TrojianA gorgeous full-color field guide to the innovative neo-vintage design style that is the hallmark of Foxfire Mountain House, the magical inn in the Catskills, bursting with design ideas, recipes, projects, and tips for achieving its dreamy aesthetic in your own home.When designer Eliza Clark and her chef husband Tim Trojian viewed the property that would eventually become the Foxfire Mountain House in Mount Tremper, New York, the real estate listing was for an adjacent cottage; the teetering remains of what had once been a popular Catskills hotel was thrown in as a bonus.Eliza and Tim set to work, radically redesigning the derelict property to create a relaxed bohemian retreat they called Foxfire Mountain House. The design and food of this transcendent inn is guided by nature, science, and curiosity, and informed by its rural location amid the bucolic mountains. The scenery is as much an element of Foxfire’s design as the color scheme; the inn’s old bones are complemented by unique vintage finds; and the meals are sourced from neighboring farms and local crops. Eliza and Tim’s eleven-room inn, cottage, and bar room/restaurant became an instant hit and a hot destination for urban dwellers looking for an escape in the country.Foxfire Living now brings the dreamy, rustic modern style that is the hallmark of this special place into any home. This lush guide is divided into chapters based on the phases of the day—Dawn, Morning, Day, Dusk, and Night—allowing you to move through each element of the inn’s design and renovation process in a natural and holistic way. Whether you want to completely redo your home or just make a few changes or additions, you’ll find thoughtful concepts and advice to guide you to:Discover—use the bones of your space to inform your design choicesGather—set up a design pantry and collect inspirationEvolve—allow yourself to stay open and curious as your design comes togetherReflect—enjoy what you’ve built and share it with othersIn telling the intriguing story of Foxfire’s rebirth, Eliza and Tim include thirty recipes and renovation projects that capture its spirit. Brimming with ethereal photos that are as full of wonder as the drive up the hill that leads to the inn, Foxfire Living is the story of paint colors, light fixtures, materials, and furnishings. But it is also about writing your own home’s story and creating a personal narrative that reflects your truest desires.
Fragmente einer Sprache des Essens
by Christoph KlotterDer vorliegende Band beschäftigt sich zum einen mit der Reduktion des Essens auf eine naturwissenschaftliche Perspektive und moralisches Gebot und hebt zum anderen die kulturelle und soziale Bedeutung hervor. Seit der Entstehung der Ernährungswissenschaft Mitte des 19. Jahrhunderts haben wir uns daran gewöhnt, von Vitaminen, Proteinen und Kohlehydraten zu sprechen. Wir betrachten Lebensmittel aus naturwissenschaftlicher Sicht, lösen sie in einzelne Bestandteile auf und quantifizieren diese, um festzustellen, wie viel wir von welchem Inhaltsstoff zu uns nehmen müssen, um uns gesund zu ernähren. Die Ernährung hat dann die primäre Aufgabe, die Gesundheit zu erhalten und das Leben zu verlängern. Wer sich dieser Aufgabe verweigert, wie vermeintlich die Adipösen, darf moralisch verurteilt werden. Ernährung und Gesundheit haben sich so moralisiert. Somit wird mittels der empfohlenen Ernährung ein zentraler abendländischer Wert vermittelt, der der Mäßigung. Von Platon bis zur protestantischen Ethik, die unser Leben heute bestimmt, wird Mäßigung eingefordert, heute über das rigide Schlankheitsideal.
Fragments: Coping with Attention Deficit Disorder
by Amy E SteinExplore effective alternative approaches to improving the lives of those diagnosed with attention deficit disorder!This remarkable new book offers fresh perspectives on ADD/ADHD. Even more important, it provides new direction for sufferers, introducing an ecologically based lifestyle that focuses on hands-on interactive learning. Fragments: Coping with Attention Deficit Disorder shows how to use environmental education and activities such as organic farming, community service, mission work, art, yoga, meditation, and spirituality to bring about positive change in people diagnosed with ADD or ADHD.From author Amy E. Stein: “This book is about life. It is written for those who think they have no hope, who struggle with life, with decisions, with addiction, and in search of themselves. I do not believe traditional psychotherapy or medication are solutions for those of us who fall under the label of ADD or ADHD.”Candidly written by a woman who, at age 25, was diagnosed as “a textbook case for attention deficit hyperactivity disorder,” this insightful book examines: the pitfalls of traditional psychotherapy and medication for those diagnosed with ADD/ADHD how an interactive hands-on learning environment can markedly improve the educational experience of ADD/ADHD kids how an organic, holistic approach can benefit those diagnosed with ADD/ADHD the correlation between agriculture and ADD/ADHD and the impact of eliminating pesticides and increasing fatty acid intake in the diets of sufferers how incorporating spirituality and faith into ADD/ADHD sufferers&’ lives can help to add discipline and bring greater satisfaction and much more!Five helpful appendices give you easy access to environmental education resources, agricultural resources, a sample agricultural curriculum, a sample ecology curriculum, and an environmental art curriculum.
Fragrant
by Mandy AftelThe "Alice Waters of American natural perfume" (indieperfume.com) celebrates our most potent sense, through five rock stars of the fragrant world. Mandy Aftel is widely acclaimed as a trailblazer in natural perfumery. Over two decades of sourcing the finest aromatic ingredients from all over the world and creating artisanal fragrances, she has been an evangelist for the transformative power of scent. In Fragrant, through five major players in the epic of aroma, she explores the profound connection between our sense of smell and the appetites that move us, give us pleasure, make us fully alive. Cinnamon, queen of the Spice Route, touches our hunger for the unknown, the exotic, the luxurious. Mint, homegrown the world over, speaks to our affinity for the familiar, the native, the authentic. Frankincense, an ancient incense ingredient, taps into our longing for transcendence, while ambergris embodies our unquenchable curiosity. And exquisite jasmine exemplifies our yearning for beauty, both evanescent and enduring. In addition to providing a riveting initiation into the history, natural history, and philosophy of scent, Fragrant imparts the essentials of scent literacy and includes recipes for easy-to-make fragrances and edible, drinkable, and useful concoctions that reveal the imaginative possibilities of creating with--and reveling in--aroma. Vintage line drawings make for a volume that will be a treasured gift as well as a great read.
Fragrant Heart: A Tale of Love, Life and Food in South-East Asia
by Miranda EmmersonMiranda and her partner set off for one last big adventure before settling down. They chose to travel through South-East Asia. Asian flu, falling off boats and the general chaos of a life abroad challenged them at every step, yet they fell in love with the culture and culinary delights of China, Vietnam, Cambodia, Thailand and Malaysia.
Fragrant Heart: A Tale of Love, Life and Food in South-East Asia
by Miranda EmmersonMiranda and her partner set off for one last big adventure before settling down. They chose to travel through South-East Asia. Asian flu, falling off boats and the general chaos of a life abroad challenged them at every step, yet they fell in love with the culture and culinary delights of China, Vietnam, Cambodia, Thailand and Malaysia.
Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations
by Jillian Harris Tori WesszerTV host and lifestyle influencer Jillian Harris and registered dietitian Tori Wesszer invite you into their world full of family, food, and casual celebrations.Living a stone's throw from each other, cousins Jillian and Tori grew up in a tight-knit family and were brought up like sisters. Fraiche Food, Full Hearts offers a peek into their lives and the recipes that have fed their families through the years. Instilled with a love of cooking at an early age by their granny, the kitchen is a place of fond memories and everyday home cooked meals. Like most families, their celebrations revolve around food--from birthdays, Valentine's Day, and Mother's Day to Thanksgiving, Christmas, and New Year's Eve. Fraiche Food, Full Hearts includes over 100 heart-warming recipes--from breakfasts, soups, salads, veggies, sides, and mains to snacks, appetizers, drinks, and desserts--for everyday meals, along with celebration menus and ideas for casual gatherings with family and friends. Gorgeously designed with dreamy full-colour photography throughout, the recipes also incorporate vegan, vegetarian, and gluten-free options. You'll find dishes like West Coast Eggs Benny, Vanilla Cherry Scones, Harvest Kale Salad, Squash Risotto with Fried Sage, Granny's Beet Rolls, Cedar-Plank Salmon Burgers, Veggie Stew with Dumplings, Cherry Sweetheart Slab Pie, and Naked Coconut Cake.
Fraiche Food, Fuller Hearts: Wholesome Everyday Recipes Made With Love
by Jillian Harris Tori WesszerFrom beloved celebrity influencers and #1 bestselling authors, Jillian Harris and Tori Wesszer, over 135 all-day joyful recipes to help you whip up feel-good meals.Inspired by cozy memories of those sweet, simple days enjoying wholesome meals together with their large close-knit family, bestselling authors and cousins Jillian Harris and Tori Wesszer share an all-new collection of favourite recipes straight from the heart of their bustling kitchens. Featuring over 135 everyday recipes along with some beloved classics that have a modern, healthyish, often plant-forward twist, inspired by the smart hacks their moms and granny used to whip up memorable, easy-to-make meals.Fraiche Food, Fuller Hearts is filled with simple, feel-good recipes that focus on fresh, whole foods for you and your loved ones to enjoy any day of the week. The book is plant-forward with ways to adapt recipes for vegan versions wherever possible like Baked Crispy Cauliflower Sandwiches, Vegan Mac and Cheeze, and Tropical Tofu Bowls. All the recipes are family-friendly and perfect for weekday or casual weekend meals including Sheet-Pan Breakfast Pizza, Fish Tacos, and Butternut Squash Gyros. And sure to please everyone, you&’ll find plenty of heart-warming recipes including cozy soups, one pot/pan meals, easy-to-make breads from Granny&’s Cinnamon Buns to No-Knead Bread, and flavourful, rustic desserts from Lazy Daisy Cake to Baked Apples with Oat Crumble.
Framework for Dietary Risk Assessment in the WIC Program: Interim Report
by Institute of MedicineThe National Academies Press (NAP)--publisher for the National Academies--publishes more than 200 books a year offering the most authoritative views, definitive information, and groundbreaking recommendations on a wide range of topics in science, engineering, and health. Our books are unique in that they are authored by the nation's leading experts in every scientific field.
France at the Crystal Palace: Bourgeois Taste and Artisan Manufacture in the Nineteenth Century
by Whitney WaltonWhitney Walton approaches the nineteenth-century French industrial development from a new perspective—that of consumption. She analyzes the French performance at the Crystal Palace Exhibition of 1851 to illustrate how bourgeois consumers influenced France's distinctive pattern of industrial development. She also demonstrates the importance of consumption and gender in class formation and reveals how women influenced industry in their role as consumers.Walton examines important consumer goods industries that have been rarely studied by historians, such as the manufacture of wallpaper, furniture, and bronze statues. Using archival sources on household possessions of the Parisian bourgeoisie as well as published works, she shows how consumers' taste for fashionable, artistic, well-made furnishings and apparel promoted a specialization unique to nineteenth-century France.
Francesco's Kitchen
by Francesco da MostoFrancesco da Mosto follows his bestselling books on Venice and Italy with his personal quest for the authentic flavours and food of Venice. In this superbly illustrated book Francesco invites us into his family's kitchen in his 16th-century Palazzo in the heart of the city where he acts as the perfect guide to the unique culinary character of traditional Venetian cooking. Francesco shows us how to prepare 150 classic Venetian recipes ranging from Antipasti, sauces, soups and fish, to meats, pasta and puddings. He demonstrates how Venetian food is a fabulous fusion of ingredients brought together over centuries as merchants and traders travelled the Mediterranean. The ancient broeto (stock) and mollusc soups testify to this, as does the richness and variety of dishes based on fish, roasts, grills, tasty deep fried delicacies and sauces. Each chapter is introduced with the history and origins of the recipes and throughout there are personal reminiscences by Francesco of his first encounters with his favourite dishes. As Francesco is keen to tell, his passion for cooking authentic Venetian food comes from home: 'When I start talking about cooking, it is impossible to forget my father, his love and imagination for all things culinary. He has never feared unusual combinations of ingredients and seasonings, and I have always been a willing guinea pig.'
Franchise: The Golden Arches In Black America
by Marcia ChatelainFrom civil rights to Ferguson, Franchise reveals the untold history of how fast food became one of the greatest generators of black wealth in America. Often blamed for the rising rates of obesity and diabetes among black Americans, fast food restaurants like McDonald’s have long symbolized capitalism’s villainous effects on our nation’s most vulnerable communities. But how did fast food restaurants so thoroughly saturate black neighborhoods in the first place? In Franchise, acclaimed historian Marcia Chatelain uncovers a surprising history of cooperation among fast food companies, black capitalists, and civil rights leaders, who—in the troubled years after King’s assassination—believed they found an economic answer to the problem of racial inequality. With the discourse of social welfare all but evaporated, federal programs under presidents Johnson and Nixon promoted a new vision for racial justice: that the franchising of fast food restaurants, by black citizens in their own neighborhoods, could finally improve the quality of black life. Synthesizing years of research, Franchise tells a troubling success story of an industry that blossomed the very moment a freedom movement began to whither.