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Reading About - I Love Food
by Jim PipeThe Reading About series introduces early readers to non-fiction. Each book is designed to increase reading fluency and combines a narrative text, accessible language and an easy-to-follow format.
Roots of the Farm Problem
by Luther G. TweetenThis book represents an attempt to extend our knowledge of the fundamentals of the farm problem and the coming shape of the agricultural industry. Its emphasis is on the demand for inputs. It examines the forces which have increased the use of such capital items as fertilizer and chemicals, farm machinery and operating inputs; it appraises those forces which are causing rapid changes in technology and output. The data used here also indicate the response expected in output and in use of capital or labor inputs as prices of these farm resources and farm products change by given amounts.
Bundt Classics
by Dorothy DalquistOver 150 recipes for cakes, breads and savory main dishes using Nordic Ware Bundt pans.
Buddy's No-Cook Cookbook
by Pauline C. PeckSnacks, sandwiches, salads, desserts and beverages. Clearly written directions, common ingredients and good-tasting recipes make this book as much of a treat as Buddy's Best Milk Shake. Parents will appreciate the reminder to clean up that comes with every recipe. What kids wouldn't gobble up bananas turned sailboats or salads turned cherry trees? An excellent no-cook cookbook from the Smart Start Series. This file should make an excellent embossed braille copy.
Alpha-Bakery Children's Cookbook
by Gold Medal FlourThis charming alphabet cookbook is filled with the delicious and reliable recipes for which Betty Crocker is famous. Main dishes, breads, cookies, cakes, desserts and snacks take kids through the alphabet. Clearly written recipes which use readily-available ingredients. Turtle bread, Veggie Bites, Delicious Drumsticks, Zebra Cookies. It could be a lot of fun eating your way through these ABC's! This file should make an excellent embossed braille copy.
Growing And Using Garlic
by Glenn AndrewsThe first third of the booklet is a brief guide to growing garlic and the remainder is recipes.
All The Onions: And How To Grow Them
by Betty JacobsDescribes how to grow, harvest, store, and use all the members of the onion family. Onions, garlic, shallots, leeks as well as others.
Casserole Treasury
by Lousene Rousseau BrunnerA thorough collection of casserole recipes. Includes sections for meats, poultry, soups, fish, vegetables, and desserts.
Old-Fashioned Persimmon Recipes
by Bear Wallow BooksA 31 page booklet containing recipes for the native North American Persimmon.
Weber Owner's Guide
by WeberThis owner's guide contains important product dangers, warnings and cautions, safety guidelines, helpful hints, cooking methods, cooking charts, and recipes.
Arizona Cook Book
by Al Fischer Mildred FischerMore than 350 recipes from Arizona. The recipes are divided into 3 sections, Indian, Mexican, and Anglo.
Modernist Cuisine at Home Kitchen Manual
by Nathan Myhrvold Maxime BiletThis Kitchen Manual supplement to Modernist Cuisine at Home has two parts. The first part deals with Stocking the modernist kitchen and the second part comprises tasty Recipes. Part Two of ISBN: 9780982761014 For Part One, see title: Modernist Cuisine at Home
Me and My Veggies
by Isaac WhitlatchIsaac hates veggies, he things peas are little green gremlins, that carrorts are orange roots, and that mushrooms are fungus too disgusting to discuss. But in this hilarious book, winner of the 1987 Written and Illustrated by ... contest for 10 - 13 year olds, he tells of his strategies for dealing with the unpleasant food group. Worth a read, for both parents and kids, and anyone else who doesn't like eating their vegetables.
Lea & Perrins Appetizer, Soup, Main Dish, Vegetable, and Salad Cookbook
by The Editors at Lea & PerrinsRecipes with Worchestershire sauce
Better Homes and Gardens So Good with Fruit
by The Editors at Better Homes and GardensRecipes with fruit, information on canning and freezing fruit, and a fresh fruit raisonne
Chobani: Growing A Live and Active Culture (Abridged)
by Joshua D. Margolis Matthew PrebleHamdi Ulukaya, CEO of the Greek yogurt company Chobani, Inc., was reflecting on what explained his young company's meteoric rise. The company held over half of the U.S. Greek yogurt market and nearly 20% of the total yogurt market. The company's innovative approach to product design, sales, marketing, and communication had made its yogurt a hit with consumers, and its entrepreneurial and innovative culture made it popular with its employees. But by 2012, major food companies, such as General Mills and Groupe Danone, were beginning to aggressively promote their Greek yogurt. In addition, Chobani was rolling out innovative new products and had to determine how to enter new markets. At the same time, Ulukaya was also focused on preserving the company's unique culture and approach to work as it grew.
Possum Stew
by Doug CushmanWhen Possum plays a dirty trick on his friends, they seek revenge. . .in the kitchen.
Kitchen Confidential: Adventures in the Culinary Underbelly
by Anthony BourdainA deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—now with all-new, never-before-published material. <P><P><b>A New York Times Bestseller</b>
Weight Watchers Shortcut Cookbook
by Holley C. JohnsonAlso includes a special supplement at the end of the file.
Château Margaux: Launching the Third Wine (Abridged)
by Elie OfekChâteau Margaux, one of only five prestigious estates in the Bordeaux Medoc wine region to have been classified as a "first-growth", is facing a host of strategic decisions in early 2013. Up until this point the estate had been selling two red wines, a first wine whose retail price often exceeded $1000 a bottle, and a second wine whose retail price often exceeded $200 a bottle. Owner Corinne Mentzelopoulos and her management team were now preparing to launch a new third wine made from the estate's production not used to make the first two. They have to decide whether the best go-to-market strategy is to sell the third wine to the local Bordeaux merchants and relinquish commercialization to them or to devise a complete marketing plan for the new wine that includes: target market selection, positioning, quantity to release, pricing, channel structure and brand name. Mentzelopoulos was considering the optimal marketing for the third wine in light of moves by other first-growths, such as purchase of vineyards in the Bordeaux region, selling mass-market wines, and global expansion.
Recipes for Your Heart's Delight: The Stanford Guide to Healthy Cooking
by The Stanford Heart Disease Prevention ProgramAll the recipes are low in salt, fat and sugar compared to regular recipes of their type, but are still delicious.
Thendral Aug 2009
by Chitra Vaitheeswaran Radha MohanThendral is a monthly magazine for Tamilians. It has an interesting collection of articles featuring a health column, a cooking column, religion, etc
The Chocolate Cookbook
by Staff Home Economists at the Culinary Arts InstituteRecipes for chocolate cakes, frostings, fillings, cookies, pies, desserts, toppers, sauces, beverages and candies.
The Microwave Cookbook
by The Editors at General ElectricRecipes for microwaving appetizers, soups, stews, meats, poultry, fish, seafood, eggs, cheese, sauces, vegetables, pastas, desserts, and breads. Also contains charts for defrosting foods, roasting meats, microwaving vegetables, heating and reheating foods.
Omaha Steaks Good Life Guide & Cookbook
by Jackie ThompsonRecipes featuring Omaha steaks, pork, lamb, veal, poultry, seafood, and smoked meats along with appetizers, pastas, soups, desserts, sauces, and vegetables.