62-QT. Stainless Steel Steam-Boil-Fry - 1160 Bayou Classic's stainless steel stock pots are the better brand of stainless steel stock pots. When compared to other brands, the difference is in the stainless steel grade and gauge. All Bayou Classic stainless steel are made of commercial quality 18/8 gauge stainless steel. The grade is one of the highest (304). These stainless steel stock pots are perfect for cooking indoors or outdoors. Our 24 quart, 44 quart and 62 quart stainless steel stock pots are steaming and boiling stock pots. There is a rim a few inches from the top of the pot which holds the basket up off the bottom for easy steaming of vegetables, lobsters and other foods. The 82 quart through the 122 quart stainless steel stock pots are designed with restaurants and commercial food applications in mind. Features & Benefits: Stainless Steel Stockpot 15.25"d x 18.75"h 0.8mm/20 gauge 2 Perforated Steam-Boil Basket Vented Lid Basket sits 3" above bottom for steaming

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Wild Burgundy Snails, a timeless French delicacy, are finally available to gourmands in the United States. Their manufacturer, Henri Marie, has been satisfying the most discriminating palates in France since 1938. Served in the world's finest French restaurants, these are the escargot reserved for dignitaries, movie stars, and the like. As with all gastronomic delicacies, escargots exhibit varying levels of quality. Henri Marie's snails maintain an unwavering reputation for incomparable products. Their formula is quite simple. They begin with authentic Burgundy snails (HElix Pomatia Linne), found only in the wild in southeastern France. They are then hand-sorted by size, washed, and cooked in an aromatic bouillon according to the same ancestral standards used in 1894. There are 116 types of edible snails, and the Helix Pomatia Linne is the unanimously proclaimed champion in terms of flavor and texture. Nicknamed the "Land Lobster", it exhibits a similar texture to lobster, with an earthier flavor. These escargots are 100% natural, low-carb (Atkin's friendly), and very nutritious. This tin of "Petit" size escargot contains 48 snails. They are the perfect size for cooking into a soup or aspic.

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This econometric study covers the world outlook for letterpress printing of tickets, coupons, and food and beverage checks across more than 200 countries. For each year reported, estimates are given for the latent demand, or potential industry earnings (P.I.E.), for the country in question (in millions of U.S. dollars), the percent share the country is of the region and of the globe. These comparative benchmarks allow the reader to quickly gauge a country vis-à-vis others. Using econometric models which project fundamental economic dynamics within each country and across countries, latent demand estimates are created. This report does not discuss the specific players in the market serving the latent demand, nor specific details at the product level. The study also does not consider short-term cyclicalities that might affect realized sales. The study, therefore, is strategic in nature, taking an aggregate and long-run view, irrespective of the players or products involved. This study does not report actual sales data (which are simply unavailable, in a comparable or consistent manner in virtually all of the 230 countries of the world). This study gives, however, my estimates for the worldwide latent demand, or the P.I.E, for letterpress printing of tickets, coupons, and food and beverage checks. It also shows how the P.I.E. is divided across the world s regional and national markets. For each country, I also show my estimates of how the P.I.E. grows over time (positive or negative growth). In order to make these estimates, a multi-stage methodology was employed that is often taught in courses on international strategic planning at graduate schools of business.

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This econometric study covers the world outlook for lithographic printing of tickets, coupons, and food and beverage checks across more than 200 countries. For each year reported, estimates are given for the latent demand, or potential industry earnings (P.I.E.), for the country in question (in millions of U.S. dollars), the percent share the country is of the region and of the globe. These comparative benchmarks allow the reader to quickly gauge a country vis-à-vis others. Using econometric models which project fundamental economic dynamics within each country and across countries, latent demand estimates are created. This report does not discuss the specific players in the market serving the latent demand, nor specific details at the product level. The study also does not consider short-term cyclicalities that might affect realized sales. The study, therefore, is strategic in nature, taking an aggregate and long-run view, irrespective of the players or products involved. This study does not report actual sales data (which are simply unavailable, in a comparable or consistent manner in virtually all of the 230 countries of the world). This study gives, however, my estimates for the worldwide latent demand, or the P.I.E, for lithographic printing of tickets, coupons, and food and beverage checks. It also shows how the P.I.E. is divided across the world s regional and national markets. For each country, I also show my estimates of how the P.I.E. grows over time (positive or negative growth). In order to make these estimates, a multi-stage methodology was employed that is often taught in courses on international strategic planning at graduate schools of business.

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Visiting the Australian outback can be a wonderful experience, but it isn't all about boomerangs and koalas, kangaroos and didgeridoos. It can be a wild and dangerous place if you're not prepared. Here is the essential travel companion for enduring the toughest stuff this rugged continent can offer - a veritable survivor's guide to managing the unexpected when you're Down Under. Renowned Australian adventurer and bestselling author Sorrel Wilby provides you with the basic lessons on negotiating your way through the bush, across the outback, over the top end, and into the surf and sea. You'll get important lifesaving information on: where you should and shouldn't be driving your Range Rover dealing with natural hazards like river crossings, bush fires, storms, and rips warding off snakes, scorpions, crocs, and sharks encountering Aboriginal people, Bushies, Eccentrics, and Surfers finding food and water treating heatstroke, hypothermia, and tropical infections identifying proper emergency radio frequencies and much more!

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ABOUT THE BOOK So, you're on a diet. That's a great start, but you know how it goes, right? First come the exciting cookbooks and articles, then the planning and dreaming about diet goals (slimming down, bulking up, making just the right amount of muscle show - all the cliches). Then comes the diet itself, and suddenly those plans slam into a wall made out of hunger, boredom, late nights, and lost willpower. There's a reason people bounce around from diet to diet so often. Those delicious foods you've been accustomed to eating - from the bag of chips to the extra chicken nugget - are programmed into your body. When you stop following the old program, your digestive system and brain rally to complain, and suddenly you're tempted to return to the old balance by adding fats, sweets, salty snacks, and all those other tasty bites you're not supposed to eat. In other words, junk food happens. Here's the good news: not all junk food is manufactured to be equal. Even if you break your diet, you can break in the right way, and still eat fewer calories than before. Fewer calories equals weight lost, and you still win the diet game. The even better news? There are both psychological and scientific reasons why junk food can - maybe even should - be an important part of any basic diet. The key is proper planning, while making sure your junk food passes the right health tests. So when that old hungry feeling hits again, don't try to force it away. Set aside part of your diet to deal with it, because many junk foods will not really ruin your diet. Some snacks even have hidden health benefits, if you know what to look for. Adding a few hundred calories here and there may be one of the best food decisions you have every made. You'll be amazed what you can eat to satisfy your off-diet cravings while still losing those pounds! MEET THE AUTHOR Tyler Lacoma writes on business, environmental, and fitness topics, but squeezes in some time for fiction, too. He graduated from George Fox Uni

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Healthy Diet Books Raw Food or Gluten Free, Amazing for Weight Loss The world seems to be full of diet books, all of which claim to be the best of the best. The question however, is which of these have it, and which ones really need to be forgotten. Finding good healthy diet plans can be a pain, and it becomes even more painful when you have great expectations for a heart healthy diet that simply doesn't pan out. Rather than relying on the fad healthy diets to lose weight, why not try something a little different? This book contains plenty of healthy diet recipes for weight loss that will get you off to a fantastic start. Not only will this book provide you with plenty of healthy diet means, it also contains meal plans for those who want to take advantage of the raw food diet. From Sunday to Saturday your meals are spoken for, and when you get a bit more comfortable with the diet, you can feel free to modify those meal plans. This is one of the best diet books out there, and once you start to take advantage of the recipes mentioned, you will find that you can do virtually anything. Your health will begin to improve, and you will be able to take on more strenuous activities. There is nothing quite like maintaining a healthy body, as you will find, out for yourself soon enough! If you're ready to ditch the fad diets and start using something that actually works, then you're ready to give this book a chance. You've probably heard that before, and it might sound a bit far fetched, but his is the real deal - the deal that is going to not only get you the body you want, but the body that you truly deserve. Isn't it time you did something for yourself?

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East meets West to create a unique cuisine of mixed European and Indian parentage, the Anglo-Indians adopted the religion, manners and clothing of their European forefathers. Yet, over the years, those of them who made India their home successfully integrated into the mainstream of Indian society. And some of the most glorious results of this assimilation took shape in the kitchen, the territory of the memsahib and her trusted khansamah. Anglo-Indian cuisine is a delicious blend of East and West, rich with the liberal use of coconut, yogurt and almonds, and flavoured with an assortment of spices. Roasts And Curries, Pulaos And Breads, Cakes And Sweetmeats, All Have A Distinctive Flavour. The Western Bias For Meats And Eggs Is Offset By The Indian Fondness For Rice, Vegetables, Curds, Papads, Pickles And Chutneys. And There Is A Great Deal Of Innovation And Variety In Soups, Entrees, Side Dishes, Sauces, Salads And Desserts.

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For some people, detoxifying is an alarming word. The root word 'toxin' which is often taken as an exact synonym for poison, is most probably be the culprit. Poison typically connotes death, such as when an extremely depressed individual drinks poison to end his or her misery. A toxin is by all means something to be scared of, but not detoxification. As defined in Merriam Webster's Collegiate Dictionary, a toxin is "a poisonous substance that is a specific product of the metabolic activities of a living organism …" (Mish, 2004, p. 1323). The fact that people are living organisms which undergo metabolism suggests that people themselves produce the toxic substances inside their bodies, which eventually cause harm in terms of sickness and other negative health conditions. Meanwhile, detoxification is a major "bodily process designed to deal with health threatening toxic condition posed by our environment, our diets, and even our bodies themselves" (Slaga & Keuneke, 2003, p. 6). In a simpler manner, Lieberman and Gormley (2005) describes detoxification refers to the elimination of harmful substances from the human body. Hence, detoxification should always be viewed as a positive process. An individual who has ingested poison either accidentally or intentionally is also subjected to detoxification in a different sense - in terms of clinical management. Such is a medical emergency and the detoxification is carried out by the use of medication and medical procedures. The detoxification which is the subject matter of this report is made possible by making improvements in one's diet. Do we all need to detoxify?

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A groundbreaking approach to picky eating, by the originators of the technique: Initially developed by co-author Cheri Fraker, in the course of raising an 11 year old who ate nothing but peanut butter and breads and drank milk, the food-chaining technique was subsequently developed into a comprehensive, non-threatening treatment approach that can be used by parents, no matter what the nature of their child's picky-eating. A comprehensive guide to the approach-which also includes a preventive component, for keeping children from developing into picky eaters: Food chaining emphasizes the relationship between food items in regard to taste, temperature and texture. Targeted food items are selected that are very similar to foods the child currently accepts without difficulty and adds variety to the diet gradually expanding out to all food groups. Also covered is the concept of pre-chaining, which works to prevent food aversions before they can develop. Food-chaining is already being recognized as a media-worthy development: In 2005 articles focusing on the technique appeared in the Wall Street Journal, Chicago Tribune and Self magazine-as journalists recognized this as a breakthrough approach for dealing with picky eating in children (as well as adults).

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This Is One of the Best Healthy Weight Loss ProgramsDiscover the new way to lose weight. You see all kinds of weight-loss programs, but if you just stick to a natural way of losing weight, you not only lose weight, but you gain a new way of eating that most other health programs are recommending. Eating naturally is the best way to lose weight, since you discover how to eat for losing weight and creating better health. There is no magic way to lose your weight, and you can't expect to lose it in 5 weeks or 10 weeks and still have this weight off 6 months later. In addition, losing weight fast is unhealthy and unnatural. So you can fake your body in a fast weight program, but it has a way dealing with this fast change and returns you back to the weight you had before your diet. This book is About this Weight Loss ProgramIn this book, you will find the basic principles of natural eating and when you do this your weight will start to come off. When you become use to eating naturally, you will not want to eat any other way. Eating naturally is not about just eating spouts, tofu, plain yogurt, and other low fat food. It's about eating the foods that your body needs for good health. It's about getting good protein, carbohydrates and fats in the right quantities and eating them at the right time. There are many great foods, remedies, herbs, fruits, vegetables, and supplements that you need to know about. This book gives you this information. How To Lose WeightThere are certain weight loss principles that you need to know about. It is these principles that you will be exposed to, so you can apply to lose and control your weight. You will be able to expand this program so that you can choose the healthy foods you like to eat. You will be applying losing weight principles little by little. The rate that you apply them will depend on you and where you are in your own health program. If you are already eating somewhat healthy, then you will just need to make some other adjustments. Ho

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The Food Allergy Mama's Baking Book is a one-stop guide to delicious, everyday baked goods free of dairy, eggs, and nuts - the most common food allergens. It offers timeless, foolproof recipes that are easy to prepare even for kitchen novices. It's an invaluable resource for home bakers (and their families) who loves sweets and treats. These recipes are more than delicious enough to be enjoyed by everyone who craves great baked treats, whether they have food allergies or not. But they fill a particular need for families who find baking at home to be the smartest and safest option. All the traditional favorites are included, with chapters devoted to the best and tastiest muffins and quick breads, cookies and bars, and all manner of cakes, pies, crisps, and cobblers. In addition, the book is filled with practical advice about dealing with classroom and birthday parties, as well as easy ingredient substitution ideas. It is the go-to guide for food-allergy mamas everywhere.

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Originally published during WWI, this is one of the early vegetarian cook books, issued to help deal with rationing and the meat crisis. It contains many recipes and much advice that is still of practical use and interest today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Vintage Cookery Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include: Hints On Food Soups Vegetable Stock Lentil Dishes Brown Lentils Rice Dishes Haricot Dishes Macaroni Dishes Nut Dishes Cheese Dishes Miscellaneous Dishes Curries Vegetables Sweets Pastry Salads Sauces Porridge Egg Dishes Explanations and Suggestions Menus For A Fortnight

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Recent Advances in Animal Nutrition-1977 presents papers that tackle the various areas of concerns in raising ruminants. The book contains a total of 11 studies that examine the factors affecting rumen fermentation. The text first covers EEC and feed compounding, and then proceeds to discussing the aspects of the biochemistry of rumen fermentation. Chapter 3 examines the influence of nitrogen and carbohydrate inputs on rumen fermentation. Chapter 4 talks about reducing the rate of ammonia release through alternative non-protein nitrogen sources. The fifth chapter describes the potential of protected proteins in ruminant nutrition. Next, the book discusses the manipulation of rumen fermentation. Chapter 7 covers the application of non-protein nitrogen, protected proteins, and rumen fermentation control. The next two chapters deal with broilers and turkeys. The eleventh chapter talks about predicting growth response in pigs, while the last chapter covers fish nutrition. The book will be most useful to both researchers and practitioners of animal related disciplines, such as agriculture and veterinary medicine.

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Do you want to feel better about what you eat? Do you want to feel better all day long? Truly healthy food is not only better tasting, it is far less expensive and can change your mental outlook on life. Author Karen Wang Diggs has lived in Hong Kong, mainland China and the United States and brings a wealth of this food knowledge, village wisdom and secrets to healthy living from her travels as well as the hard science of nutrition. As a chef, nutritionist and cooking instructor, Diggs has helped hundreds overcome eating issues and arrive at a food lifestyle that has them smiling again. From dealing with diabetes to smart and safe approaches to weight-loss and even working with cancer patients to find foods that give them a new lease on life, Diggs' savvy, know-how and food smarts are all packed into the clean cuisine of Happy Foods.

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The countries of West Asia and North Africa (WANA) have long had the challenge of providing sustainable livelihoods for their populations in the fragile ecosystems of semi-arid and arid areas. Climate change is already a reality in WANA and it places additional constraints on the already fragile ecosystems of dry areas and limited natural resources in WANA. A comprehensive and integrated approach to planning and implementing the climate change adaptation strategies across the wide range of agro-ecosystems in different countries in WANA could help both the planners and the local communities to deal effectively with the projected impacts and also contribute to overall sustainability of agricultural production systems. This book addresses the important issue of climate change and food security in West Asia and North Africa and presents the appropriate strategies which could help in the development of new policies to better adapt agriculture production systems and enhance food security in WANA.

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Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control. Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others. Explores this rapidly developing, powerful and fast non-destructive tool for food quality analysis and control Presented in two Parts - Principles and Instruments, including theory, data treatment techniques, and instruments, and Application in Quality Analysis and Control for various foods making it valuable for understanding and application Fills a need for a comprehensive resource on this area that includes coverage of NIR and MVA

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The ProFire 27" Cart Gas BBQ Grill will bring restaurant quality grilling to your backyard! This cart mounted grill can be rolled anywhere are the yard or patio so you can grill anywhere! With four castor wheels this grill is portable. This grill comes complete with commercial grade stainless steel construction with 5/16" stainless steel cooking grids, burners and flavor plates that heat evenly. The electronic multiple spark ignition will allow you to start up the grill quickly while the dual purpose thermometer will allow you to cook at the perfect temperature. The stainless steel smoker tray will allow you to try a different type of grilling and add some flavor to your favorite dishes. With side shelves you will have ample space for prepping your favorite foods. The Rear Broiler & Rotisserie has an infrared burner that heats up fast to quickly seal the meat for juicier and more moist results. The broiler offers an additional 11,500 BTUs and the stainless steel rotisserie supports up to 50 lbs. Material: Stainless steel. Type: Cart Mount. Fuel Type: Natural Gas Propane. Width: 27". Depth: 24.5". Height: 10". Grilling Surface Area: 525 sq. in. Cooking Power: 44,000 BTUs Main Burner 11,500 BTUs Rear Burner. Infrared Burner: Optional. Items included: 5/16" cooking grids, flavor plates, electonic spark ignition, dual purpose thermometer, smoker tray. Unique feature: Natural gas model comes with 12' hose and quick disconne. Specifications Fuel: Propane gas. BTU's: 44,000. Number of burners (Traditional): 4. Number of burners (Infrared): N/A. Numner of Controleld Cooking Zones: 2. Infrared Rear Burner BTU's: N/A. Heavy-Duty Rotisserie: N/A. Side Burner: N/A. Side Burner BTU's: N/A. Cooking Area: 525 Sq. In. Overall Dimensions: 27" W x 10" H x 24 1/2" D. Cut Out Dimensions: 27" 1/4 W x 10" H x 24 1/2" D.

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This book draws examples from food security issues in Bangladesh. The book is structured around those issues and underlying causes of food security, the implications from different sectors, policy analysis, and the role and actions of various stakeholders from different sectors to ensure food security. Bangladesh is situated in a climatically vulnerable position and is impacted frequently by such climatic hazards as floods, cyclones, droughts, and salinity intrusion. Due to global atmospheric changes, abrupt shifts in climatic conditions severely affect Bangladesh's agriculture. Although Bangladesh has made significant progress in increasing domestic production of food grain, if the production of major cereals is hampered due to climate change, food security will be in jeopardy. Most estimates show that a huge amount of additional food grain will be required to feed the growing population of the country. Ensuring food security for all is the overarching goal of Bangladesh's national food policy. Therefore, ensuring food security in the future requires a great deal of additional effort in yield improvement, with limited scope for expanding the area under cultivation. The primary target readers for this book are students and researchers in the fields of environment, disaster risk reduction, and climate change studies. The book will provide them with a good idea of the current trend of research in the field and will furnish basic knowledge on this important topic. Another target group comprises practitioners and policy makers, who will be able to apply collective knowledge to policy and decision making.

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'Food for Apollo:' Cultivated Music in Antebellum Philadelphia by Dorothy Potter, describes and evaluates the growth and scope of cultivated music in that city, from the early eighteenth-century to the advent of the Civil War. In many works dealing with American culture, discussion of music's influence is limited to a few significant performances or persons, or ignored altogether. The study of music's role in cultural history is fairly recent, compared to literature, art, and architecture. Whether vernacular or based on European models, a more thorough understanding of music should include attention to related subjects. This book examines concert and theatre performances, music publishing, pre-1861 manufacture of pianos, and British and American literature which promoted music, informing readers about individuals such as Wolfgang Amadeus Mozart, whose works and fame generated interest on both sides of the Atlantic. Though initially hindered by the Society of Friends' opposition to entertainments of all sorts, numbers of non-Quakers supported dancing, concerts, and drama by the 1740s; this interest accelerated after the Revolution, with the building of some of America's earliest theatres, and over time, Musical Fund Hall, the Academy of Music, and other venues. Emigrant musicians, notably Alexander Reinagle, introduced new works by contemporary Europeans such as Franz Joseph Haydn, Mozart, C.P.E. Bach, and many others, in concerts blended with favorite tunes, like the 'President's March.'. Later in the nineteenth century, Philadelphia's noted African-American composer and band leader Francis Johnson, continued the tradition of mixing classical and vernacular works in his popular promenade concerts. As they advertised and shipped their music to an ever-growing market, post-Revolutionary emigrant music publishers, including Benjamin Carr and his family, George Willig, and George Blake, created successful businesses that influenced American taste far beyond Philadelphi

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