'Warren Buffett swallows Heinz: Sauce for the sage' - a typical takeover announcement was published lately on 14th February 2013. Warren Buffett, a well known inves tor, acquired along with the financial investor 3G Capital the H.J. Heinz Company for $ 28 billion. This is likely to become the largest transaction in the food industry. The company's stock price rose more than 20.0 percent after the publication which is a very characteristic reaction to deal announcements. Hence, the important question is, if transactions, such as the takeover of the H.J. Heinz Company, affect the corporate performance consistently. In general, the core idea about mergers and acquisitions (M & A) is to generate additional future growth if for example organic growth is limited. If two companies merge or a target is bought by another company (the acquirer), shareholders believe in synergy effects. These are revenue enhancements, cost reductions, tax gains and reduced capital requirements leading to business growth and thus to a higher value of the new company. However, it is questionable if this theory can also be experienced in the real world. Ever since the effects of M & A have been analysed, the market of the United States (US) was used as data source. This is plausible due to the fact that the very first information was well recorded for US companies. It is remarkable that literature contributes very little research on Europe, although the number of announced European transactions is comparable to those of the US. For example, in 2007 the European deals volume overtook the one from the United States of America (USA) for the first time. Moreover, research on single European countries almost never exists or only rarely. One exception is the United Kingdom (UK) with an early takeover history beginning in the 1960s. However, European countries should be analysed separately because of its high diversity regarding the accounting framework, the corporate governance or the legal and regulatio

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Discusses chiral separations and offers guidance for selecting the optimum method for desired results Chiral separations represent the most intriguing and, by some measures, most difficultseparations of chemical compounds. This book provides researchers and students an under-standing of chiral separations and offers a convenient route to selecting the best separation method, saving considerable time and cost in product development. Considering chiral separations in the biotechnological and pharmaceutical industries, as well as for food applications, Dr. Ahuja provides insights into a broad range of topics. Opening with a broad overview of chiral separations, regulatory considerations in drug product development, and basic issues in method development, the book: Covers a variety of modern methods such as gas chromatography, high performance liquid chromatography, supercritical fluid chromatography, and capillary electrophoresis Deals with the impact of chirality on the biological activity of small and large molecules Provides detailed information on useful chiral stationary phases (CSPs) for HPLC Includes handy information on selection of an appropriate CSP, including mechanistic studies Offers strategies for fast method development with HPLC, SFC, and CE Discusses preparatory methods utilized in the pharmaceutical industry With in-depth discussions of the current state of the field as well as suggestions to assist future developments, Chiral Separation Methods for Pharmaceutical and Biotechnological Products is an essential text for laboratory investigators, managers, and regulators who are involved in chiral separations in the pharmaceutical industry, as well as students preparing for careers in these fields.

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Hello, seniorhood. A large percentage of us are fighting to stay healthy and happy. In order to truly understand the fight for health, one has to be a part of the fight. Believe me, I am. I have found a way to be healthy and happy without stress. As you fold the pages back in this book, I hope the topics discussed will offer compassion and understanding; a time to look back for some, with a warm smile, motivation, and strength for all. The topics include diabetes, cardiovascular health and other health conditions, how eating correctly is important, and how illnesses do connect with healthy meal planning. Understanding sugars, sodium, fats, and cholesterol is also crucial. Do you understand how to read food labels? Read how a member of the seniorhood tries hard every day to turn the unhappy days around to happier ones in dealing with her illnesses. The majority of our conditions in health we share together. Are there correct and incorrect ways to eat with certain health conditions? The answers are available right inside this book. How extremely important and necessary is your medical staff? Depression in the elderly is very much alive. We as seniors are battle fighters, so let us fight for health. We are strangers to one another, but not in our fight. Take what you read and mold it into a determination not to give up. These are our golden and silver years; they belong to us. No one else can feel what we feel or have the wonderful memories we have locked in our lives.

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Carolyn Caldicott's Rosehips on a Kitchen Table combines old-fashioned recipes and tips for cooking seasonal ingredients sourced from the hedgerows, as well as local suppliers and farmers' markets. The recipes combine unusual yet traditional ingredients such as nettles, rosehips and elderberries, as well as plenty of ideas for dealing with seasonal gluts and finding and cooking easily foraged food. There are chapters on Gleaning, Gluts, Growing your Own and Gathering (from shops or hedgerow) plus a section on how to make something out of the most unusual ingredients. Caroline's tried and trusted recipes include delights such as Cob Nut and Rocket Pesto with Maris Piper and Parsnip Gnocchi, Sloe and Elderberry Cider, Wild Garlic and Heritage Potato Dauphinoise and Quince Poached in Vanilla and Cinnamon Syrup. Rosehips on a Kitchen Table is illustrated with Chris Caldicott's evocative photographs of people, places and produce, conjuring up a nostalgic picture of the land, the changing seasons and times past.

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Creating special events may look easy to those who attend, but to do it well requires a great deal of knowledge, creativity and organizational skill. Event Management Simplified contains a wealth of information and how-to knowledge that can be used by both seasoned event planners and those just learning the ropes. Contained within these pages is information about:- Skills needed to be an event professional and where to find jobs- Insider tips and strategies for "thinking outside of the box"- Identifying event demographics and laying a strong foundation- Examples, systems, timelines and worksheets for all event elements- Determining if committees are needed and how to keep them on track- Ideas for recruiting sponsors, donors, exhibitors and attendees- Risk management, obtaining permits, and working with jurisdictions- Elements of negotiating contracts with venues, vendors and others- Food and beverage tactics for menu planning, service and contracting- Ways to market and promote your event- Creating site plans and logistics schedules- Contracting for stage, sound, lighting, electronic media, entertainment- Using volunteers for maximum effect- Pre- and post-event activities The easy-to-read format and systems in Event Management Simplified have been successfully used by event planners of all skill levels and by academic institutions as a teaching tool. We guarantee this book will pay for itself many times over in time and financial gain.

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DISCOVER THE EASY AND SATISFYING WAY TO ACHIEVE A HEALTHFUL, MEAT-FREE, CRUELTY-FREE LIFE IN JUST 30 DAYS! Becoming a vegetarian is not about giving up meat, it's about adopting a healthy, cruelty-free lifestyle that will inspire and satisfy you. With Going Veggie, your transition is guaranteed to be easy and painless thanks to the book's step-by-step plan, including: 30-day program to wean you off a meat diet Recipes for delicious, nutrient-packed meals Tricks for acquiring essential proteins using plant-based options Advice on navigating tough spots, cravings and backsliding Tips on how to deal with group dinners and ordering at restaurants Going Veggie puts the fun, adventure and motivation into your path to vegetarianism.

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Learn how to take really good care of your German Shepherd with these training and behavior techniques and tips: 1. The Characteristics of a German Shepherd Puppy or Dog 2. What You Should Know About Puppy Teeth 3. Some Helpful Tips for Raising Your German Shepherd Puppy 4. Are Rawhide Treats Good for Your German Shepherd? 5. How to Crate Train Your German Shepherd 6. When Your German Shepherd Makes Potty Mistakes 7. How to Teach your German Shepherd to Fetch 8. Make it Easier and Healthier for Feeding Your German Shepherd 9. When Your German Shepherd Has Separation Anxiety, and How to Deal With It 10. When Your German Shepherd Is Afraid of Loud Noises 11. How to Stop Your German Shepherd From Jumping Up On People 12. How to Build A Whelping Box for a German Shepherd or Any Other Breed of Dog 13. How to Teach Your German Shepherd to Sit 14. Why Your German Shepherd Needs a Good Soft Bed to Sleep In 15. How to Stop Your German Shepherd From Running Away or Bolting Out the Door 16. Some Helpful Tips for Raising Your German Shepherd Puppy 17. How to Socialize Your German Shepherd Puppy 18. How to Stop Your German Shepherd Dog From Excessive Barking 19. When Your German Shepherd Has Dog Food or Toy Aggression Tendencies 20. What you Should Know about Fleas and Ticks 21. How to Stop Your German Shepherd Puppy or Dog From Biting 22. What to Expect Before and During your Dog Having Puppies 23. What the Benefits of Micro chipping Your Dog Are to You 24. How to Get Something Out of a Puppy or Dog's Belly Without Surgery 25. How to Clean Your German Shepherds Ears Correctly 26. How to Stop Your German Shepherd From Eating Their Own Stools 27. How Invisible Fencing Typically Works to Train and Protect Your Dog 28. Some Items You Should Never Let Your Puppy or Dog Eat 29. How to Make Sure Your Dog is Eating A Healthy Amount of Food And more.

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Primates in Nutritional Research is a result of a workshop on primate nutrition, held in October 1978. This book presents the topics in the workshop, which are the nutrient requirements and various techniques of feeding monkeys and the in-depth reviews of investigated aspects of nutritional research, where nonhuman primates are the models for human disease. This volume has 16 chapters and is basically divided according to two main themes. The first part (Chapters 1-7) deals with the practical matters of nutritional husbandry. Topics in this section include dietary allowances for nutrients; liquid formulas and protein requirements; caloric intake and weight changes; folic acid needs; and semipurified diets. The second part (Chapters 8-16) describes different models under investigation at the time of publishing. Included in this section are discussions on diet and atherosclerosis; selected aspects of metabolic behavior of the squirrel monkey; effects of dietary fat on plasma lipids; acute and chronic effects of ethanol; and the induction of obesity. Students, teachers, scientists, and researchers interested in nonhuman primate research will find this book very helpful. Professionals in other areas of study, such as nutrition and food science, medicine, metabolic diseases, and animal research, will also benefit from this book.

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Shattered Dreams at Kilimanjaro covers the period from the establishment of the former colony of German East Africa in the late 19th century until the formation of the independent State of Tanganyika in 1961. The book focuses on a small group of German settlers who ventured into a new world - German East Africa - to establish farms and businesses in the Mt Kilimanjaro region. This venture was ultimately not successful due, in part, to the tropical diseases contracted by some of the settlers, whilst others were disillusioned with the poor economic returns. The main reason for its failure, however, was the outbreak of World War I and the devastating effects this had on the settlers, culminating in dispossession and deportation. Before the war the settlers had achieved a great deal by clearing virgin land and cultivating it with coffee and an array of vegetables and fruits. Others had started businesses such as building and flour milling. After World War I the former German colony became the British Mandate Territory of Tanganyika. Some former settlers returned only to lose everything again when World War II broke out and all Germans were interned and their properties confiscated. Many of the settlers were deported to Germany in 1940; others were interned in Africa for the duration of the war before being repatriated to Germany. It is fitting to record the history of these adventurous and hard working people. They overcame severe personal hardships and disappointments and, in the end, earned little reward for their toils. Nevertheless, they left a lasting legacy because agriculture was brought to a region in tropical East Africa from which crops are still grown and food produced. Similarly, their businesses gave rise to ongoing enterprises in that region. The book is illustrated with many historical photographs.

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Writing for domestic servants in a conversational, accessible way, eighteenth-century housewife Hannah Glasse disapproved of French terminology and fussiness, instead favouring simple dishes that are still cooked today - a preference that has earned her the reputation of 'the first Domestic Goddess'. With recipes for rice pudding, beef rump, barbecued pork, trifle and even the first recipe in Britain for 'Curry the Indian way', as well as tips for choosing your ingredients and cures for the bite of a mad dog, this is an elegant and economical collection of recipes and housekeeping tips to save any homemaker 'a great deal of trouble'.

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As anyone who has spent time in Napa Valley knows, Mustards Grill is an institution in the wine country-the friendly restaurant where locals first started going for a full plate of fabulous food and a glass of Napa's finest. Chef-owner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner, put down her roots in Napa over 15 years ago, bringing her midwestern sensibility and flair for reinventing American food to the valley. Ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines. Gorgeous full-color food photography from Saveur photographer Laurie Smith. Awards2002 James Beard Award WinnerReviews"Take home some hearty American fare." -The San Jose Mercury News "Accurate views of the restaurant, its food, and its sense of fun. it's a feast for the eyes and the imagination." -Omaha World Herald "The recipes in MUSTARDS GRILL represent a wonderful marriage between common American foods, California produce and influences from Latin American and Asian immigrants."-New Orleans Times Picayune "The book is a perfect reflection of its author's eclectic style that melds sophistication and global inspirations with an earthy American quality."-San Francisco Chronicle "Like its namesake, the cookbook is bright and bountiful, with a touch of tongue-in-cheek flippancy." -Charleston Post & Courier"A feast for the eyes with no muss and fuss." -The Los Angeles Daily News "The book is as honest as the chef" and the "dreamy desserts. are the epitome of comfort."-Santa Rosa Press Democrat"Pawlcyn's casual writing style gives the reader a feel for her restaurant, and her easy-to-follow recipes are accompanied by chatty-and helpful-notes." -Minneapolis Star Tribune"[MUSTARDS GRILL is] a place that's sophisticated without being pretentious. The recipes in this cookbook are no different." -American Way"Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back

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Perfect sushi rolls at home are a cinch with this fun and easy guide There are now more than 5,000 sushi restaurants across America, and Japanese cuisine has never been more popular. Yet many home cooks are reluctant to try making sushi. This friendly cookbook cuts through the mysteries of sushi-making- and shows just how easy it is to create perfect maki (rolls) and nigiri-sushi (individual pieces). From selecting sushi-quality seafood and finding specialized ingredients to cooking perfect sushi rice, slicing ingredients like a pro, adding that essential dab of wasabi, and rolling 'em up, this illustrated guide makes sushi preparation a snap, whether people want to build a basic California roll or serve up a wide range of more exotic sushi fare. Judi Strada (LaJolla, CA) is Food Editor of San Diego magazine. Mineko Moreno (Carlsbad, CA), a native of Tokyo, teaches Japanese cooking at Williams-Sonoma and the San Diego Culinary Institute.

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Famed for its bustling cities rich with art, history, and centuries-old traditions, as well as for its gently rolling landscapes filled with vineyards, cypress trees, and olive groves, Tuscany is one of the most popular regions in Italy. Mary Ann Esposito, host of the longest-running television cooking show, invites us to experience the tastes, smells, and traditions of this wonderful region, one delectable meal at time. With eighty delicious recipes accompanied by anecdotes, travel essays, and cooking tips and techniques, this collection shares and explores the essence of Tuscan cooking. Cucina povera, country-style cooking, is the backbone of the Tuscan culinary heritage, and you'll see it in practice on an agricultural estate just outside of Siena, at a palazzino in the heart of Florence, at a popular restaurant in an industrial city, in medieval villages, and in the charming cities and towns across the region. Simple, flavorful ingredients are transformed into authentic, mouth-watering dishes such as Scarola e Fagioli (Escarole and Beans), Pappa al Pomodoro (Tomato Bread Soup), Patate con Olio e Ramerino (Potatoes with Olive Oil and Rosemary), Bistecca alla Fiorentina (Grilled T-bone Steak), Gnocchi di Patate con Salsa di Pecorino e Panna (Potato Gnocchi with Pecorino Cream Sauce), Panforte, Ricciarelli di Siena (Siena-Style Almond Cookies), and much more. Complete with information on mail-order sources, Web sites, and Tuscan restaurants, this celebration of the region of Tuscany is a tribute to the people practicing and preserving its rich culinary traditions.

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Hungry for something different? Then try America's Best BBQ. Here, two of the world's top barbecue experts present their favorite barbecue recipes from across America. Only Ardie and Paul, the go-to sources on barbecue, can earn the trust-and the secret recipes-from some of the nation's barbecue legends. Tasty sides include tips, tricks, techniques, fun memorabilia, full-color photos, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap* Whether it's spicy or sweet, Texas or Memphis, this is the best collection of American barbecue recipes* Ardie's BBQ alter ego, Remus Powers, PhB, has earned profiles in many barbecue books, tons of magazines, and more than a few national newspapers. He's graced the Food Network and PBS, appearing in various documentaries on 'cue and great American cuisine* Paul has appeared on The Today Show, Discovery Channel, CBS This Morning, Talk Soup, and Anthony Bourdain's A Cook's Tour: In Search of the Perfect Meal. He was also featured in AARP's Modern Maturity Magazine, Saveur, and The Calgary Herald, and he has written articles for Food and Wine, Fine Cooking, and Chili Pepper magazine.

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Barbara Smith, the famed fashion model who was the first African American to appear on the cover of Mademoiselle magazine, went on to build an empire that includes television shows, restaurants, her own furniture line (another first for an African American woman), and other lifestyle products from rugs to kitchenware. Called "one of the most formidable rivals of Martha Stewart" by The Wall Street Journal, Barbara Smith not only shattered glass ceilings, she also brought America a casual, elegant, easy style that is all her own. With B. Smith Cooks Southern-Style, Barbara focuses solely on the food - no table settings, no party plans - and gives readers more than 200 recipes and tales from her incomparable career. Readers and cooks will be surprised: for a skinny girl, she knows her way around cornbread, fritters, and pain perdu. She also knows and passes on lots of tips and strategies for bringing down the calorie count without losing flavor. From Cajun and Creole to Soul Food and beyond - including some of the many ways to use smoked pig - Barbara treats the home cook to a mouthwatering tour of Southern cuisine. Crave the classic Southern white meat? Barbara gives Catfish Fingers a tweak with a Guinness-flavored tartar sauce. Many iconic dishes of the American South are here - Frogmore Stew, Jambalaya, Kentucky Burgoo, and Étouffée, along with updated versions of old favorites such as Vegetarian Étouffée, Chocolate Chip Dessert Sliders, and Bananas Foster converted into a sundae. Barbara even gives up the recipe for Swamp Thang, a riff on favorite Southern flavors and a perennial selection at her restaurants. As The New York Times Magazine noted, "B. Smith's goal is to get you looking good and having fun." And with dishes such as Root Beer Barbecued Pulled Pork, Collard Greens Slaw, and Coconut-Pecan Cupcakes, how could you not have fun?

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When it comes to competitive cooking, Max Lunden is no stranger to winning. though he's never been great at working with a team. A master chef-and major hunk-he's traveled the world, picking up new cooking techniques as well as beautiful women. But when the prodigal chef returns home to his family's Greenwich Village restaurant, he discovers one too many cooks in the kitchen-and she's every bit as passionate as he is. Juliet Cavanaugh used to have a crush on Max when she was just a teenager, hanging out at Lunden & Sons Tavern, hoping to catch a glimpse of the owner's oldest, and hottest, son. Now a chef herself-competing in the biggest culinary contest in the country-Juliet will be cooking side by side with the one man she's always admired. and desired. But despite their simmering attraction, Juliet is determined to keep her cool-no matter how hot it gets.

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Raw food diets have exploded in popularity in recent years; some believe that the cooking process destroys nutrients and even produces dangerous chemicals by the interaction of heat with fat, protein, and carbohydrates. Enter Aaron Ash, a charismatic chef whose organic raw vegan restaurant Gorilla Food has taken Vancouver by storm for its inventive and delicious dishes, all prepared without use of animal products or a stove. Aaron is a conscientious raw vegan whose beliefs about food are tied to personal and social well-being. Gorilla Food strives to promote the idea that a sustainable, healthy culture depends on humankind living as "lightly" as possible, mitigating the damage wrought on the environment and ourselves. Gorilla Food the book is both an innovative cooking manual and a raw vegan bible; recipes include a raw lasagna made with zucchini noodles, kale, and a "cheese" made from walnuts, and a raw soup made from seasonal greens, tomatoes, and avocado. There's also amazing raw pizzas, fruit pies, and chocolate desserts that will delight vegans and non-vegans alike with their complex flavors. The book also contains recipes for dehydrated and cultured foods, important for a raw food diet but surprisingly simple to prepare. Gorilla Food will make you go ape for living life to the rawest! In addition to running Gorilla Food, Aaron Ash was a former personal chef to Mike-D of the Beastie Boys. He is also an in-demand caterer for high-profile events around North America, and is making plans to open additional Gorilla Food locations.

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Although food writer and dilettante chef Angie Amalfi is ready to start thinking about cutting a wedding cake with her delectable homicide detective boyfriend Paavo Smith, Paavo's got other things on his mind-mainly, the grisly murder of two San Francisco women. While he combs the city for clues to the brutal slayings, Angie begins a quest of her own: searching for a little gem of a restaurant for a magazine review. She discovers three grumpy old men who make a mean marinara, but seem to know nothing about how to run a business. At least not a culinary business. As Angie deals with the diamond-in-the-rough eatery and her sisters' unwelcome wedding advice, Paavo's inquiry points to Angie as next on the killer's hit list. The ever-game Ms. Amalfi takes off her oven mitts to join the investigation. But Angie's leaping head first into the stewpot for sure-because a murderer with a vendetta is more than willing to give one nosy chef her lethal just desserts.

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New York Times bestselling author Ron Douglas serves more than 200 copycat dessert recipes from your family's favorite restaurants! More than a million home chefs across the country have enjoyed America's Most Wanted Recipes, More of America's Most Wanted Recipes, and America's Most Wanted Recipes Without the Guilt, in which author Ron Douglas uncovers the best of the best recipes from hundreds of popular restaurants, including Applebee's, Arby's, Baskin- Robbins, The Cheesecake Factory, Chili's, IHOP, and more. Within the pages of his fantastic cookbook series, they've found the answer to that daily, nagging question: What can I cook at home that will taste just as good and be just as much of a treat as eating out? America's Most Wanted Recipes Just Desserts features more copycat recipes, this time for the sweetest treats from some of the most deliciously decadent menus available. Ron has perfected his versions of recipes from more than seventy-five different billion-dollar establishments. Think Applebee's Deadly Chocolate Sin, The Cheesecake Factory's Banana Cream Cheesecake, and Cracker Barrel's Banana Pudding. Just Desserts will cover what Ron's rapidly growing fan base craves: inexpensive, easy, and delicious dishes that the whole family can enjoy. Perfect for satisfying sweet tooths-at home and minus the cost of eating out. Holidays, birthday parties, and impromptu dinner parties will be even more fun to prepare and more memorable. Sweet!

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In The Edible South, Marcie Cohen Ferris presents food as a new way to chronicle the American South's larger history. Ferris tells a richly illustrated story of southern food and the struggles of whites, blacks, Native Americans, and other people of the region to control the nourishment of their bodies and minds, livelihoods, lands, and citizenship. The experience of food serves as an evocative lens onto colonial settlements and antebellum plantations, New South cities and Civil Rights-era lunch counters, chronic hunger and agricultural reform, counterculture communes and iconic restaurants as Ferris reveals how food-as cuisine and as commodity-has expressed and shaped southern identity to the present day. The region in which European settlers were greeted with unimaginable natural abundance was simultaneously the place where enslaved Africans vigilantly preserved cultural memory in cuisine and Native Americans held tight to kinship and food traditions despite mass expulsions. Southern food, Ferris argues, is intimately connected to the politics of power. The contradiction between the realities of fulsomeness and deprivation, privilege and poverty, in southern history resonates in the region's food traditions, both beloved and maligned.

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