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Making Ice Cream and Frozen Yogurt: Storey's Country Wisdom Bulletin A-142 (Storey Basics)
by Maggie OsterSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Making Lemonade (Fountas & Pinnell Classroom, Guided Reading)
by Isadora HargroveNIMAC-sourced textbook. Lemons, Lemons, Lemons. What can you do with lemons? You can make and sell lemonade!
Making The Link: Agricultural Research And Technology Transfer In Developing Countries
by David KaimowitzThis book is about International Service for National Agricultural Research's (ISNAR) study to identify key factors that influenced the effectiveness and efficiency of links between research and technology transfer. It recommends ways to improve these links and reflects the progress made till date.
Making Liqueurs for Gifts: Storey's Country Wisdom Bulletin A-101 (Storey Country Wisdom Bulletin Ser.)
by Mimi FreidSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Making Machines of Animals: The International Livestock Exposition (Animals, History, Culture)
by Neal A. KnappHow the Chicago International Livestock Exposition leveraged the eugenics movement to transform animals into machines and industrialize American agriculture.In 1900, the Chicago International Livestock Exposition became the epicenter of agricultural reform that focused on reinventing animals' bodies to fit a modern, industrial design. Chicago meatpackers partnered with land-grant university professors to create the International—a spectacle on the scale of a world's fair—with the intention of setting the standard for animal quality and, in doing so, transformed American agriculture.In Making Machines of Animals, Neal A. Knapp explains the motivations of both the meatpackers and the professors, describing how they deployed the International to redefine animality itself. Both professors and packers hoped to replace so-called scrub livestock with "improved" animals and created a new taxonomy of animal quality based on the burgeoning eugenics movement. The International created novel definitions of animal superiority and codified new norms, resulting in a dramatic shift in animal weight, body size, and market age. These changes transformed the animals from multipurpose to single-purpose products. These standardized animals and their dependence on off-the-farm inputs and exchanges limited farmer choices regarding husbandry and marketing, ultimately undermining any goals for balanced farming or the maintenance and regeneration of soil fertility.Drawing on land-grant university research and publications, meatpacker records and propaganda, and newspaper and agricultural journal articles, Knapp critiques the supposed market-oriented, efficiency-driven industrial reforms proffered by the International, which were underpinned by irrational, racist ideologies. The livestock reform movement not only resulted in cruel and violent outcomes for animals but also led to twentieth-century crops and animal husbandry that were rife with inefficiencies and agricultural vulnerabilities.
Making Maple Syrup: Storey's Country Wisdom Bulletin A-51
by Noel PerrinSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Making The Most Of Your Pressure Cooker: How To Create Healthy Meals In Double Quick Time
by Carolyn HumphriesThis book will help you make the most of this invaluable and fuel-efficient kitchen appliance so that you can create really tasty meals in a fraction of the time with conventional methods. The result is that you'll save money, time and energy. But that's not all. Because pressure cooking is effectively steaming, it keeps in so much more of the natural goodness content of foods and is therefore much healthier too.In Making the Most of Your Pressure Cooker you'll discover how to pressure-cook complete meals, soups, desserts, vegetables and even preserves in double quick time.
The Making of Mrs Petrakis: a novel of one family and two countries
by Mary KarrasA story of the choices women have to make to survive, and a portrait of ordinary lives marked by loss and war and grief, split between war-torn Cyprus and north London in the 1970s and 1980s.Cyprus in the run up to the civil war of the 1970s... the threat of it hangs in the atmosphere like a fine mist. A terrible thing, war. Against this backdrop of war and violence, the island's inhabitants make the best they can of their lives, building friendships, falling in love, having children, watching people die, making mistakes.Maria Petrakis, however, flees a brutal marriage on the island where she has always lived for London and a new start. She opens a bakery on Green Lanes in Harringay - the centre of the small Greek Cypriot community whose residents have settled there to escape the war and start again. Here she comes into her own as she heals and atones through the kneading of bread and the selling of shamali cakes and cinnamon pastries to her customers.There are glimpses of the lives of her neighbours, friends and customers as they buy their bread and cakes. There's Mrs Koutsouli, whose heart was broken when her handsome son married a xeni, an English woman with fish-eyes and yellow hair. There's Mrs Pantelis, driven half-mad with the grief of losing her son, Nico, in the war. And there's Mrs Vasili who claims to be related to Nana Mouskouri and grows her hair upwards so she can feel closer to God. Finally, there's Elena, Maria Petrakis' daughter-in-law, who has been suffering with the blackness since having a baby, and whom nobody knows quite how to help.The Making Of Mrs Petrakis is a story about the limited choices women sometimes find themselves confronting. It's a story about repression and mental illness and the devastation it can wreak on lives. But above all, it is a story of motherhood and love and of healing through the humble act of baking.(P) 2021 Hodder & Stoughton Ltd
Making Peace with Your Plate
by Robyn Cruze Espra AndrusAnorexia has the highest mortality rate of any mental illness. Binge-eating disorder (BED) and bulimia can also bring misery and death. Pushing the River, with its unique three-phase approach to eating, smashes the illusion of control, the power, and the lies of this deadly illness, providing a concrete plan for long-term recovery from the disease of disordered eating.
Making Quick Breads: Storey's Country Wisdom Bulletin A-135 (Storey Country Wisdom Bulletin Ser.)
by Barbara KaroffSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Making Sense of Taste: Food and Philosophy
by Carolyn KorsmeyerTaste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists.In Making Sense of Taste, Carolyn Korsmeyer explains how taste came to occupy so low a place in the hierarchy of senses and why it is deserving of greater philosophical respect and attention. Korsmeyer begins with the Greek thinkers who classified taste as an inferior, bodily sense; she then traces the parallels between notions of aesthetic and gustatory taste that were explored in the formation of modern aesthetic theories. She presents scientific views of how taste actually works and identifies multiple components of taste experiences.Turning to taste's objects—food and drink—she looks at the different meanings they convey in art and literature as well as in ordinary human life and proposes an approach to the aesthetic value of taste that recognizes the representational and expressive roles of food. Korsmeyer's consideration of art encompasses works that employ food in contexts sacred and profane, that seek to whet the appetite and to keep it at bay; her selection of literary vignettes ranges from narratives of macabre devouring to stories of communities forged by shared eating.
Making Slow Food Fast in California Cuisine
by Victor W. GeraciThis book follows the development of industrial agriculture in California and its influence on both regional and national eating habits. Early California politicians and entrepreneurs envisioned agriculture as a solution to the food needs of the expanding industrial nation. The state's climate, geography, vast expanses of land, water, and immigrant workforce when coupled with university research and governmental assistance provided a model for agribusiness. In a short time, the San Francisco Bay Area became a hub for guaranteeing Americans access to a consistent quantity of quality foods. To this end, California agribusiness played a major role in national food policies and subsequently produced a bifurcated California Cuisine that sustained both Slow and Fast Food proponents. Problems arose as mid-twentieth century social activists battled the unresponsiveness of government agencies to corporate greed, food safety, and environmental sustainability. By utilizing multidisciplinary literature and oral histories the book illuminates a more balanced look at how a California Cuisine embraced Slow Food Made Fast.
Making Soy Milk and Tofu at Home
by Andrea NguyenWhy make tofu yourself? Because experiencing tofu's flavors and textures at its peak--freshly made, creamy, and subtly sweet--is the best way to explore this treasured staple. In this handbook, Andrea Nguyen, one of the country's leading voices on Asian cuisine, shows how easy it is to transform dried soybeans, water, and coagulant into luscious soy milk that can then be used to create a wide variety of tofu at home. With minimal equipment required and Nguyen's clear, encouraging step-by-step instructions, making soy milk and tofu from scratch is a snap for cooks of all levels.
Making Supper Safe: One Man's Quest to Learn the Truth about Food Safety
by Ben HewittFood recalls have become so ubiquitous we hardly even notice them. The massive peanut salmonella contamination of 2008–2009 alone killed nine and sickened an estimated 22,500 people; only a few weeks later, contaminated frozen cookie dough sent 35 people to the hospital. These tragic, inexcusable events to which no one is immune are but a symptom of a broader food system malaise.In Making Supper Safe, Ben Hewitt exposes the vulnerabilities inherent to the US food industry, where the majority of our processing facilities are inspected only once every seven years, and where government agencies lack the necessary resources to act on early warning signs. The most dangerous aspect of our food system isn't just its potential to make us acutely ill, but the ever expanding distance between us and our sources of nourishment.Hewitt introduces a vibrant cast of characters and revolutionaries who are reinventing how we grow, process, package, distribute, and protect our food, and even how we protect ourselves. He takes readers inside a food contamination trace-back investigation, goes dumpster diving, and talks to lawyers, policy makers, and families who have been affected by contaminated food. Making Supper Safe explains why we should worry, but it is also a quest to understand how we can learn to trust our food again.
Making the Best Apple Cider: Storey Country Wisdom Bulletin A-47 (Storey Country Wisdom Bulletin Ser.)
by Annie ProulxSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Making the Cut: The 30-Day Diet and Fitness Plan for the Strongest, Sexiest You
by Jillian MichaelsAre you in good shape but struggling with those last ten to twenty pounds that stand between looking perfectly okay and looking knock-their-eyes-out great? Do you have an event on the calendar where you'd love to make jaws drop? Or do you just want to see for yourself what it would be like to have the best body you've ever had in your life? Then you need this book.Making the Cut is a unique, intense thirty-day program from TV's toughest fitness guru, Jillian Michaels. It has one purpose: to maximize your diet and fitness potential so you'll get dramatic results at an accelerated pace. The program trains you in three essential ways--mentally, nutritionally, and physically. Making the Cut enables you to:* identify your unique body type and metabolic makeup (are you a fast, slow, or balanced oxidizer?) and customize a diet plan that is perfect for you* learn mental techniques that greatly enhance your self-confidence and sharpen your focus on success* develop your strength, flexibility, coordination, and endurance to levels that exceed anything you ever previously attained--or would have thought possibleMaking the Cut takes you further faster than any other fitness program. Ever wonder what secret techniques models and celebrities learn from their high-priced personal trainers when they need to look their absolute best for a shoot or a scene? Jillian shares invaluable info about "peaking"--temporary short cuts you can employ when you have just a few days to get ready for your close-up. And she gets you hip to safe but effective supplements (break out the white willow bark and green tea extract) and tells you how to shed the last drops of excess water weight to put the ultimate finishing touch on the new you.Other plans get you in shape; this one delivers ripped-up perfection. You supply the commitment and determination . . . Jillian Michaels supplies the astonishing results. Visit www.JillianMichaels.com for more.From the Hardcover edition.
Making the Most of Your Food Processor: How To Produce Soups, Spreads, Purees, Cakes, Pastries And All Kinds Of Savoury Treats
by Sue SimkinsA food processor can be one of the most useful appliances in your kitchen if you know how to make the most of it. This book will show you how to do just that, whatever your level of culinary skills and however short of time you are. With a simple food processor on-side you can whiz up soups and spreads and purees and all kinds of savoury treats. A simple food processor will give you another level of expertise as a home-baker. Light sponge cakes and melt-in-the-mouth pastry and biscuits, which you might have thought too difficult to attempt before are now within your reach.This book will enable cooks to make the most out of their food processor, rather than it become an expensive dust collector on the kitchen counter.
Making & Using Caramel: Techniques & Recipes for Candies & Other Sweet Goodies. A Storey BASICS® Title (Storey Basics)
by Bill CollinsChef Bill Collins demonstrates all the techniques you need to make caramel candies, cookies, puddings, and more, using illustrated step-by-step instructions that ensure success every time. Includes safety guidelines, troubleshooting tips, and irresistible recipes!
Making & Using Flavored Vinegars: Storey's Country Wisdom Bulletin A-112 (Storey Country Wisdom Bulletin Ser.)
by Glenn AndrewsSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Making & Using Mustards: Storey's Country Wisdom Bulletin A-129
by Claire HopleySince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Making & Using Vinegar: Recipes That Celebrate Vinegar's Versatility. A Storey BASICS® Title (Storey Basics)
by Bill CollinsBrighten your meals with the tasty tang of homemade vinegar. Chef Bill Collins shows you how to make your own vinegars, including wine, apple cider, malt, white, and rice vinegars, and then flavor them with herbs for exactly the taste you want. <P><P>You’ll also learn how to use your custom-made vinegars in everything from a basic Italian salad dressing to Asian coleslaw, sweet potato salad, caponata, sauerbraten, caprese sliders, pickles, chutneys, and even chocolate chip cookies.
Making Vegan Frozen Treats: 50 Recipes for Nondairy Ice Creams, Sorbets, Granitas, and Other Delicious Desserts. A Storey BASICS® Title (Storey Basics)
by Nicole WestonEnjoy all of your favorite ice creams — without the dairy! In this Storey BASICS® guide, Nicole Weston shows you how to make vegan “ice creams” right at home, with soy, almond, or coconut milk. Fill your bowl with classics like vanilla, chocolate, and strawberry, or get creative with flavors like chai tea, peanut butter and banana, and coconut-raspberry-lime. Weston also includes recipes for vegan sorbets, granitas, pops, and even vegan cookies for making dairy-free ice cream sandwiches.
Making Vegan Meat: The Plant-Based Food Science Cookbook
by Mark "Sauce ThompsonThe Vegan Cookbook That Is Rooted in Food Science"Mark is an absolute wizard―he can turn the most unexpected ingredients into vegan meat! You will not be disappointed."―Rose Lee, Cheap Lazy Vegan#1 Bestseller in Raw Cooking, Vegan Cooking, and Vegetarian DietsA one-of-a-kind vegan cookbook for those looking to make juicy burgers, sizzling BBQ ribs, Seitan Bacon, and fried chicken, all through the power of fruits and vegetables.For all food lovers and enthusiasts out there. Making Vegan Meat is a staple cookbook for kitchens where home cooks, professional chefs, foodies, vegans, vegetarians, and the vegan-curious can find super vegan meat recipes. Foodie, food scientist, and YouTuber Mark “Sauce Stache” Thompson shows you a multitude of filling vegan dishes to deeply satisfy your tastebuds.Make nutritious and creative recipes in this vegan cookbook. Step out of your comfort zone and have fun with healthier, delicious, plant based protein. From mouth-watering BBQ ribs made from mushrooms to crispy bacon from a daikon radish, you will have your dinner guests exclaiming, “Wait! That’s a vegetable?”Read Making Vegan Meat and:Learn to experiment in the kitchen with unexpected ingredients and create your own plant-based vegan meat recipesGain insight into how to produce different flavors, textures, and aromasDiscover exciting ways to use a variety of fruits and vegetables, like mushrooms!If you enjoyed plant-based cookbooks like The Complete Plant-Based Cookbook, Vegan for Everybody, or The Vegan Meat Cookbook, then you’ll love Making Vegan Meat.
Making Weight
by M.D. Arnold Andersen Leigh Cohn M.D. Tom HolbrookThe negative body-image epidemic that affects millions of women is also a hidden problem for millions of men. In spite of a decade-long emphasis on health and fitness - or perhaps because of it - more men are suffering from a variety of eating disorders and self-abusive behaviors. Using vignettes from their patients, the authors present a new program to help men overcome these problems. They offer ways to enhance self-image, facts about why diets fail, information about the dangers of using steroids, and a section for women who want to help the men in their life.