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The "I Love My Air Fryer" Gluten-Free Recipe Book: From Lemon Blueberry Muffins to Mediterranean Short Ribs, 175 Easy and Delicious Gluten-Free Recipes ("I Love My" Series)
by Michelle Fagone175 gluten-free recipes for fast, delicious meals the whole family will love using the latest must-have kitchen appliance—the air fryer!It’s no secret why the air fryer is the hottest new kitchen appliance—it offers a quick and healthy cooking option for busy families, and its convection power makes it easy to cook a wide range of foods from steak to tofu, bacon to vegetables, and even desserts. And as the “I Love My Air Fryer” Gluten-Free Recipe Book demonstrates, it’s even perfect for those following a gluten-free diet! Featuring 175 gluten-free recipes—with photographs included throughout—this cookbook is a must-have for air fryer fans with celiac disease, gluten intolerance, wheat allergies, or those who simply enjoy a gluten-free diet to improve their overall health! Learn how to make satisfying, whole-food dishes for every meal from breakfast to dinner, appetizers, to side dishes and desserts—plus great snacks. Discover how easy and delicious it is to follow a gluten-free diet thanks to an air fryer with “I Love My Air Fryer” Gluten-Free Recipe Book!
Food Emulsifiers and Their Applications
by Gerard L. Hasenhuettl Richard W. HartelEmulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace dairy proteins from oil/water and air/water interfaces, which affects stability and properties of the foams and emulsions. In baked products, emulsifiers contribute to secondary functionalities, such as dough strengthening and anti-staling. Synthetic food emulsifiers suffer from the stigma of chemical names on a product’s ingredient statement. Modern consumers are seeking products that are “all natural.” Fortunately, there are a number of natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids. Mayonnaise, for example, is stabilized by egg yolk. This book can serve as both a guide for professionals in the food industry to provide an understanding of emulsifier functionality, and a stimulus for further innovation. Students of food science will find this to be a valuable resource.
Food Safety & Mycotoxins
by Aibo WuMycotoxins are increasingly attracting attention at thegovernmental, public and academic level worldwide, due to more frequent and serious contaminations of food and feedstuffs, which pose a serious threat to human health and animal production. This book reviews the latest research on mycotoxins that directly concern food safety, and especially focuses on detection technologies, risk assessment and control strategiescurrently being used in China. Gathering contributions from over 20 respected researchers, the book will benefit graduatestudents, researchers and management groups from various disciplines, including food science and technology, analytical chemistry, plant pathology, public health, etc.
Fish and Fishery Products Analysis: A Theoretical and Practical Perspective
by Saleena Mathew Maya Raman Manjusha Kalarikkathara Parameswaran Dhanya Pulikkottil RajanThis novel and informative book discusses the various aspects of seafood quality. The book is divided into 7 broad sections, each tackling a different aspect. The first section covers the general aspects relevant to the nutritional quality of the fish and the various extraction protocols for macro-/ micro-nutrients. The second section provides insights into handling and the principles of thermal and non-thermal processing techniques for commercially important fishery products. The quality standards and safety concerns in the seafood industry and consumption are discussed in this section. The freshness indices of the processed products including biochemical, microbiological and toxicological characteristics are also included. The third section discusses the physico-chemical characteristics and quality parameters of potable water/ ice. The fourth section includes the quality assessment of various toxicants related to seafood products. The fifth section deals with the specific aspects such as principle, instrument and procedures of conventional and novel analytical instruments relevant to the seafood industry. The sixth section deals with the seafood waste management including solid and liquid seafood wastes. Presently, there is a great awareness regarding environmental sustainable processing/ preservation techniques. The final chapter discusses the bioactive compounds from under-utilized marine sources showing pharmaceutical/ nutraceutical applications.
Phoenix Beer: A History Rising to New Peaks (American Palate)
by Dave ClarkPhoenix's brewing history dates back to the mid-1800s, when small breweries had to contend with brackish water, searing desert heat and no refrigeration. By the time Prohibition arrived, the state's breweries were tapped out. It wasn't until the 1930s that Arizona Brewing Company left the first indelible mark on the Copper State's thirst. When its last call came, a new force called Four Peaks rose from the ashes as majestically as the mountains for which it is named. Author Dave Clark guides you from the area's beer icons of yesterday to the rapidly evolving brewing scene of today. Discover and appreciate Phoenix beer, from the classic, clean pilsner from Helton Brewing that rivals Germany's best to Fate's local taste of the Southwest, Hatch Chile Gatos.
The Complete Idiot's Guide to American Cooking
by Ronnie FeinThe Complete Idiot's Guide "RM" to American Cooking is a cookbook for today. People are cooking at home more than ever and looking for comfort food - recipes, often regional, they remember from childhood. As a traditional American cookbook, this Complete Idiot's Guide offers more than 150 of the most popular traditional American recipes. From holiday favorites like Waldorf salad and green bean casserole to ethnic dishes like veal (or chicken) parmagiana or corned beef and cabbage, these are the dishes grandmother used to make and the history behind them. This CIG features recipes from New England, the Mid-Atlantic Area (NY, Philadelphia, Washington DC, Maryland) the Deep South, Gulf Coast (including Cajun/Creole), southwest, Midwest, Pacific Rim and California, and Northwest.
Die Paleo-Diät für Anfänger: Die 30 besten Cookie Rezepte
by The BlokeheadCookie Dough Bites Zutaten - 3 Esslöffel Kokosöl - 1½ Esslöffel Kokosmilch - ¾ Teelöffel Vanilleextrakt - ½ Esslöffel + ½ Teelöffel Honig - ¾ Tasse Mandelmehl - 3 Esslöffel Schokostückchen, plus Bisschen mehr als Topping Anleitung 1. Vermenge das Kokosöl, die Kokosmilch, das Vanilleextrakt und den Honig. 2. Siebe das Mandelmehl und vermenge es mit den anderen Zutaten, bis eine gleichmäßige Masse entsteht. Achte darauf, nicht zu lange zu rühren, da der Teig sonst ölig werden kann. 3. Hebe die Schokodrops vorsichtig unter und stelle den Teig für ca. 30 Minuten kalt. 4. Forme den kalten Teig zu Kugeln und leg sie auf ein mit Backpapier ausgelegtes Blech. 5. Schmelze die restlichen Schokodrops in einem Wasserbad. 6. Verteile die geschmolzene Schokolade über den Cookie Dough Häppchen.
Faça Dieta Como Um Guru
by Dra. KuhnVocê e eu não somos diferentes de nenhum guru que eu conheça. Você possui as mesmas capacidades de escolher à serviço de suas verdades superiores e valores. E todo guru começou onde você está agora – com dúvidas, medos e resistência. Eles, como você, decidiram que há algo mais importante do que entorpecer, evitar, e distrair suas mentes de si mesmos, e das vidas que lhes foram concedidas. Eles, como você, tomaram um passo que implemente algo de cada vez, analisando o que causou que escolhessem práticas ineficáveis repetidas vezes. Você descobrirá, como os gurus descobriram, que cada momento revela a verdade da coragem interior, convicção, força, e amor; eles decidiram que precisavam observar isto e não se recusar a ver. Eu, como você, como todo guru que conheço, pode, e irá, inevitavelmente escolher o amor. É apenas uma questão de tempo. Este livro, Faça Dieta Como Um Guru, fornece perspectivas, histórias, e ideias que o habilitarão a pensar de um modo diferente sobre algo que pode não ter pensado de forma alguma. O encorajará a questionar aqueles princípios e valores aos quais defendeu durante toda a sua vida, em apoio ao seu livre arbítrio, sobre alimentos, bebidas, e qualquer outras substâncias que parecem lhe confortar e nutrir.
The Tailgater's Cookbook: More Than 90 Winning Recipes—and a Truckload of Tips—for Your Party in the Parking Lot
by David JoachimThe author of A Man, a Can, a Plan offers a &“comprehensive guide to cooking on asphalt&” with &“tailgate-specific advice that makes this book a champ&” (Publishers Weekly). The time-honored tradition of tailgating has evolved far beyond burgers and beers before a big game. When pickup trucks come with built-in grills and coolers, elaborate portable smokers, and gas-powered blenders, the serious tailgater needs the cooking secrets and mouthwatering menus to match. In The Tailgater&’s Cookbook, David Joachim brings his no-nonsense know-how to the stadium with ninety creative, irresistible recipes to prepare ahead or at the stadium. Recipes include everything from simple appetizers to impressive grilling options to sophisticated desserts. From Brats in Beer, favored at Chicago&’s Soldier Field, to Swordfish Steaks with Pineapple Relish, enjoyed in Seattle, to David&’s version of the quintessential New York favorite, Grilled Pizza, the recipes in The Tailgater&’s Cookbook can be enjoyed at the Daytona 500 or at home on Super Bowl Sunday. Your new game-time favorites include Rum and Cardamom Pork Chops, Beef and Black Bean Chili, Memphis-Style Babyback Ribs, and so much more. Studded with checklists, trivia, parking lot etiquette, menus, and sources, The Tailgater&’s Cookbook is the go-to guide for any informal outdoor (or even indoor) gathering.
Chocolate Filled Murder (Frosted Love Cozy Mysteries #16)
by Summer PrescottNew beginnings are a good thing, but they can come with significant challenges. After leaving Louisiana behind, newlyweds, Chas and Missy, move to Florida and purchase the memorable little bed and breakfast where they spent their honeymoon. But all is not well in the sunshine state. Strange disappearances and mysterious unexplained deaths begin to haunt their cozy beachside town, spurring Detective Chas Beckett to action. Meanwhile, Missy befriends a widowed interior decorator, not long after opening a combination tea room and cupcakery next to the bed and breakfast. The decorator’s sad story is almost as mystifying as the Detective's unsolved crimes, and Missy finds herself drawn into a terrifying set of circumstances in order to help her new friend.
That Photo Makes Me Hungry: Photographing Food For Fun And Profit
by Andrew ScrivaniDiscover insider secrets for mouthwatering photographs Andrew Scrivani, food photographer for the New York Times, is one of the most respected names in the business. He’s also a teacher of the craft, advising #foodporn obsessives, bloggers, photographers ready for the next step, and anyone who loves to shoot and eat, in how to: See the light (craft and shape it the way you want) Embrace the math (calculate ISO, aperture, shutter speed, and white balance) Consider visual storytelling (single vs. multiple image narratives) Master tricks for shooting in restaurants (window, bounce cards) Be a control freak (shop, prep, cook, style, and shoot) Turn passion into profit (work and get paid) Part straight-forward practical advice, part stories from the field, with many of Scrivani’s signature photos, this book will definitely make you hungry.
DASH for Weight Loss: An Easy-to-Follow Plan for Losing Weight, Increasing Energy, and Lowering Blood Pressure
by Jennifer KosloThe DASH diet is an easy-to-follow plan to lose weight, increase energy, and lower blood pressure with 100 recipes; consistently ranked the #1 overall diet by U.S. News & World Report.The original DASH diet plan (Dietary Approaches to Stop Hypertension) was developed to lower blood pressure without medication. Since then, numerous studies have shown that the DASH diet reduces the risk of many diseases, including some kinds of cancer, stroke, heart disease, heart failure, kidney stones, and diabetes. It has been proven to be an effective way to lose weight and become healthier at the same time.Beginning with an easy-to-read, non-scientific explanation of DASH and its benefits, DASH for Weight Loss is a comprehensive plan that includes menus, recipes, exercise prescriptions, weight-loss tools, and all the need-to-know information for setting up a DASH kitchen and getting started right away. The book will teach followers how they can adapt DASH to gluten-free, vegan, vegetarian, and dairy-free eating styles, and will include resources like substitution lists, a grain cooking guide, and basic vegetable cooking charts.
Kue untuk sore ini
by Gabriele NapolitanoKue untuk sore ini oleh: Gabriele Napolitano 30 resep kue itali Bingung buat kue apa sore ini? Buku ini dapat membantu anda dengan 30 lebih resep yang di ambil dari resep-resp simpanan Ibu di italia.
La dieta Dash: Gli ultimi accorgimenti della Dieta Dash per la perdita di peso
by The BlokeheadIn base a due studi di ricerca condotti dal NHLBI e dal National Heart, Lung e Blood Institute, la pressione arteriosa può effettivamente essere ridotta attraverso un programma di dieta che non comprende solo basse quantità di grassi totali, colesterolo e grassi saturi, ma che è anche principalmente composta da latte e latticini a basso contenuto di grassi o senza grassi, frutta e verdura. Il piano alimentare da essi stabilito da allora è stato indicato come il piano alimentare DASH che è principalmente composto di noci, pollame, pesce e cereali integrali. Esso prevede un consumo minimo di bevande contenenti zucchero, zuccheri aggiunti, dolci e carne rossa magra. Acquista il libro per saperne di più
La Dieta DASH: Le Migliori Ricette & il Piano per Perdere Peso
by The BlokeheadIl metodo DASH (Dietary Approaches to Stop Hypertension) è un programma di dieta consigliato per quelle persone che desiderano controllare o abbassare l'alta pressione sanguigna. L'attenzione principale del programma di dieta DASH è rivolta alla riduzione del consumo di sodio, ma allo stesso tempo viene data molta importanza all'aumento del consumo di alimenti ricchi di calcio, magnesio e potassio, nutrienti noti per il loro apporto alla riduzione della pressione sanguigna. Apri il libro per saperne di più!
La Dieta Alcalina: La Dieta Alcalina per Principianti E Le 40 Migliori Ricette Alcaline
by Nancy RossVUOI CONOSCERE I BENEFICI DELLA DIETA ALCALINA E LE MIGLIORI 40 RICETTE? Questa è un'anteprima di quello che imparerai: Problemi di salute che nascono con l'acidità cosa mangiare con la dieta alcalina Colazioni che riducono l'acidità Ottime idee per pranzo Cena con la famiglia e molto molto altro!
La diète paléo pour débutants: Les 40 meilleures recettes
by The BlokeheadUn aperçu de la diète paléo comprenant 40 merveilleuses recettes! Apprenez-en plus sur le mode de vie qui influença plusieurs diètes, adhérez à celle-ci et reprenez votre santé en main...
La Dieta Paleo Per Principianti
by The BlokeheadChe cos’è la dieta Paleo La dieta Paleolitica viene talvota chiamata la “dieta del cavernicolo”, la “dieta del cacciatore - raccoglitore”, la “dieta dell’Età della pietra” o la “dieta del guerriero”. Oggi tuttavia molte persone chiamano questo regime alimentare semplicmente “dieta Paleo”. Essa segue i limiti dietetici dei nostri avi preistorici, in particolare quelli dei cacciatori- raccoglitori dell’antichità. Questa dieta fa enorme affidamento su prodotti freschi, evitando alimenti trasformati che più volte si sono dimostrati nocivi alla salute.
La dieta Paleo per principianti: le migliori 30 ricette di pasta Paleo
by The BlokeheadLa dieta Paleo per principianti: le migliori 30 ricette di pasta Paleo. Scopri le migliori ricette di pasta Paleo in quetsa utilissima guida, scoprirai anche come seguire la dieta Paleo e quali cibi mangiavano i nostri antenati. Con questo libro perderai peso facilmente senza rinunciare al gusto.
Crockpot (Dump Dinners): Deliziose ricette per cene facili da preparare (Dump Dinners)
by Sam ParkerCene facili e veloci sguinzagliate - Ricette gustose tutte per voi!! Il ricettario delle cene facili Cosa c'è per cena? - le migliori ricette senza stress, che non sporcano per trascorrere più tempo a godervi il vostro pasto e meno tempo per la loro preparazione!! Sei troppo occupato per poter mangiare bene? Ti ritrovi regolarmente a mangiare cibo spazzatura o procurato da un take away? Vuoi trovare un modo semplice e veloce per ottenere il nutrimento che il tuo corpo desidera ardentemente? QUESTO RICETTARIO è stato creato per le persone come te che sono occupate ma hanno ancora voglia di avere un pasto fatto in casa per la cena senza passare troppe ore a prepararlo. La parte migliore di queste ricette è che ogni ricetta può essere preparata e cotta con poco tempo e fatica! A causa di numerosi impegni, spesso ricorriamo a qualcosa di semplice e veloce, forse anche acquistato fuori casa. Questo può risultare costoso, tuttavia, e alla fine non è la migliore opzione per mantenere la famiglia in salute. Queste ricette facili sono la soluzione perfetta per questo problema, e in questo libro si avrà la possibilità di selezionare una ricetta diversa per ogni giorno dell'anno con 365 diverse ricette per cena super facili. Trovare il tempo per fare un pasto decente può essere quasi impossibile con i nostri impegni, tanto che si finisce spesso per mangiare in ristoranti e fast food, che non solo non sono salutari, ma rappresentano anche una perdita di soldi! Con "Il ricettario delle cene facili: deliziose ricette per cene facili da preparare" si può dimenticare il fastidio della preparazione dei pasti di alta qualità sostituendoli con altri che ci permettono di impiegare molto meno tempo. Se siete alla ricerca di ricette di tutti i giorni che non sono troppo complicate e sono oltretutto economiche - questo libro di cucina è per voi. Non hai ancora approfittato di
Detox em 10 dias com smoothies verdes
by The BlokeheadO Detox em 10 dias com smoothies verdes e um livro de dicas e receitas para fazer uma dieta de desintoxicaçao em 10 dias, alimentando-se de smoothies à base de verduras e outros alimentos. Alem disso o livro oferece mais de 100 receitas de smoothies dos mais variados tipos e para diversos objetivos.
Research: Successful Approaches in Nutrition and Dietetics
by Academy DieteticsA comprehensive guide for survey planning, study and questionnaire design, and execution and presentation of research. Topics include evidence-based practice, appetite assessment, estimating sample size, economic analysis, using DRIs to assess intake and creating consumer research nutrition messages. This book is invaluable for practicing professionals and students.
Food Heritage and Nationalism in Europe (Critical Heritages of Europe)
by Ilaria PorcianiFood Heritage and Nationalism in Europe contends that food is a fundamental element of heritage, and a particularly important one in times of crisis. Arguing that food, taste, cuisine and gastronomy are crucial markers of identity that are inherently connected to constructions of place, tradition and the past, the book demonstrates how they play a role in intangible, as well as tangible, heritage. Featuring contributions from experts working across Europe and beyond, and adopting a strong historical and transnational perspective, the book examines the various ways in which food can be understood and used as heritage. Including explorations of imperial spaces, migrations and diasporas; the role of commercialisation processes, and institutional practices within political and cultural domains, this volume considers all aspects of this complex issue. Arguing that the various European cuisines are the result of exchanges, hybridities and complex historical processes, Porciani and the chapter authors offer up a new way of deconstructing banal nationalism and of moving away from the idea of static identities. Suggesting a new and different approach to the idea of so-called national cuisines, Food Heritage and Nationalism in Europe will be a compelling read for academic audiences in museum and heritage studies, cultural and food studies, anthropology and history. Chapters 1,2,4,6 and 12 of this book are available for free in PDF format as Open Access from the individual product page at www.routledge.com. They have been made available under a Creative Commons Attribution-Non Commercial-No Derivatives 4.0 license
Lost Restaurants of Asheville (American Palate)
by Nan K. ChaseAsheville has been a restaurant town for two centuries, since stagecoaches arrived bringing the first tourists. Neighborhood cafés and busy lunch counters, raucous roadhouses and white-linen dining rooms provided the backdrop for much of Asheville’s development as a world-class foodie destination. Some, like the Stockyard Cafe and Three Brothers Restaurant, have vanished without a trace, while others, including the Art Deco S&W Cafeteria and the Woolworth soda fountain, are easy to spot because they have barely changed. Longtime residents will recognize recipes for Rabbit’s apple cinnamon pork chops and High Tea Café’s Eggnog Colbert. Author Nan K. Chase reveals the hidden history of Asheville’s restaurants, including the struggles of desegregation and the decades when downtown Asheville was almost dead.
Classic Restaurants of Alexandria (American Palate)
by Hope NelsonFrom seaport pubs to international cuisine, Alexandria’s culinary history runs deep. George Washington danced in the ballroom of Gadsby’s Tavern, an Old Town landmark. The Royal Restaurant hung its first shingle a century ago where Market Square is today. Chadwick’s has survived fire and flood in its home on the Potomac riverfront. The storefront of legendary Shuman’s Bakery may be closed, but the latest generation continues to serve the famous jelly cake to loyal locals. Journalist Hope Nelson curates this tasting menu of some of Alexandria’s favorite restaurants, watering holes and breweriesâ€"past and present.