In this powerful book, clinical psychologist and anxiety expert Andrea Umbach presents a proven-effective approach to help teens overcome fears and phobias using cognitive behavioral therapy (CBT). For anyone with intense fears and phobias, every day can feel like a roller-coaster ride. But if you are a teen, this is especially true. In Conquer Your Fears and Phobias for Teens, you will find practical skills for coping with the thoughts, emotions, physical sensations, and behaviors that accompany phobias. You'll also discover useful strategies to handle the things and situations that cause you to feel fearful. This book provides evidence-based help for dealing with a number of phobias, including: Animal phobias, such as dogs, cats, snakes, spiders, and more Natural environment phobias, such as heights, darkness, water, and storms Situational phobias, such as driving, flying, crowded spaces, closed-in spaces, and more Blood injection or injury phobias, such as seeing blood or injury, or visiting doctors and dentists As well as other phobias, such as vomiting, choking, contracting illness, gaining weight, loud noises, foods, and more If you are a teen who suffers from phobias, the practical activities in this book will help you break free from the fears that are holding you back. So, what are you waiting for?

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Eddie the Eagle learns to fly" is about a misfit eagle who is forced to deal with his fear of heights. He finds himself down on his luck, out of food and at a loss for courage. The constant taunting by his twin sister doesn't help. Eddie the Eagle struggles to push through his fear. Hopefully one day he will learn to fly just like the other eagles. That if he doesn't fall to the ground trying.

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The water-food-energy nexus is emerging as a critical issue in Asia and the Pacific. It is clear that solutions must be found to assure water security, thereby eliminating the immediate-and increasing-risk to food security, energy security, and economic growth and stability: water must be recognized as an economic as well as a social good. Governments need to be encouraged to think differently about water, take the longer-term view, and be mindful of the strategic and economic value of this limited resource. This publication is the result of a scoping study initiated by the Asian Development Bank to better understand the issues associated with the water-food-energy nexus in Asia and the Pacific. It provides high-level guidance on the choices available to address the region's water security issues. ADB and water Some strategic thrusts likely to be promoted by ADB in the water sector include the following: Asian Water Development Outlook 2013: Measuring Water Security in Asia and the Pacific Reforming water governance. Through advocacy at global, regional, and national levels, demonstrate convincingly to developing members the critical need to manage water differently, assigning its strategic and vital value in allocation and trade-offs, and to amend governance structures and procedures accordingly; Data and information. Support developing members in generating reliable data on the availability and behavior of water resources, in particular, groundwater. Make information on all aspects of water security accessible and place them into the public domain, including possible measures to deal with water scarcity; Resource protection. Support developing members in more effective reduction of wastewater and other waste discharging into freshwater supplies through regulation, investment, and innovation; Water for food. Stimulate research into improving the use of water in agriculture, increasing food production on the same area of land, and using less water; and Increasing

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Are you suffering from leaky gut syndrome? Do you want to know the fastest and easiest proven way to address your leaky gut syndrome? Hi, my name is Reed Grant and I will help you live a life free of leaky gut syndrome This guide contain a proven system to deal and heal leaky gut syndrome naturally Inside you'll discover: -how to change your diet and lifestyle -the 5 things your doctor won't tell you about LGS -how to improve your current LGS -why it is imperative that you get a full work up before trying natural remedies for LGS -which type of food items are bad for people with LGS -how to prevent LGS from recurring after you've staved it off. -how to improve your LGS with herbs -how to seek professional help when it comes to treating lLGS -and many more natural treatment for your LGS. If you really want to get rid of your leaky gut syndrome, go get this book If you want to live a fuller, pain-free, healthy life, go download this book

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The book contains contributions concerning the application of the new instrumental and methodological developments in omics technologies, including those related to Genomics, Transcriptomics, Proteomics, Peptidomics and Metabolomics, Lipidomics and Foodomics. The16 chapters discuss in detail: innovative applications of functional gene microarrays for profiling microbial communities, microRNA profiling, novel genotyping applications using microarray technology in cancer research, next-generation sequencing applied to the study of human microbiome, emerging RNA-SEQ applications in food science, recent progress in plant proteomics, applications of gel-free proteomic approaches, the challenges and applications of proteomics tools for food authenticity, the role of salivary peptidomics in clinical applications, metabolomic approaches to the study of degenerative, cardiovascular and renal diseases, and neonatal medicine. Also covered are other omics applications such as profiling of genetically modified organisms, the fundamentals, applications and challenges of foodomics, and MS-based lipidomics. Moreover, this volume includes relevant and updated aspects on bioinformatics, data treatment, data integration and systems biology. This book complements the previous volume "Fundamentals of Advanced Omics Technologies: New Advances from Genes to Metabolites" that covered the fundamental aspects of these new omics technologies. Describes the latest applications of omics technologies Provides an excellent reference for applications of advanced omics techniques Includes advanced tools and methodologies for dealing with the data generated

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With Think Like a Chef, Tom Colicchio has created a new kind of cookbook. Rather than list a series of restaurant recipes, he uses simple steps to deconstruct a chef's creative process, making it easily available to any home cook. He starts with techniques: What's roasting, for example, and how do you do it in the oven or on top of the stove? He also gets you comfortable with braising, sautéing, and making stocks and sauces. Next he introduces simple "ingredients" - roasted tomatoes, say, or braised artichokes - and tells you how to use them in a variety of ways. So those easy roasted tomatoes may be turned into anything from a vinaigrette to a caramelized tomato tart, with many delicious options in between. In a section called Trilogies, Tom takes three ingredients and puts them together to make one dish that's quick and other dishes that are increasingly more involved. As Tom says, "Juxtaposed in interesting ways, these ingredients prove that the whole can be greater than the sum of their parts," and you'll agree once you've tasted the Ragout of Asparagus, Morels, and Ramps or the Baked Free-Form "Ravioli" - both dishes made with the same trilogy of ingredients. The final section of the books offers simple recipes for components - from zucchini with lemon thyme to roasted endive with whole spices to boulangerie potatoes - that can be used in endless combinations. Written in Tom's warm and friendly voice and illustrated with glorious photographs of finished dishes, Think Like a Chef will bring out the master chef in all of us.

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A hilariously funny cookbook-cum-how-I-did-it memoir by the chef/restaurateur who created New York's dazzling Ápizz restaurant. At the age of thirty-seven, John LaFemina left a lucrative career as a jeweler to become a chef. Instead of going back to school, or getting on-the-job training, he did it the hard way: he bought the restaurant and then taught himself to cook. Today he owns two of New York's great Italian restaurants-Ápizz and Peasant-and is one of the city's most-talked-about chefs, earning rave reviews from fans and critics. In this gorgeous cookbook, he not only shares scores of recipes, but describes his life as a Canarsie boy learning about meatballs and macaroni in his mother's kitchen-and reveals how he drew on a lifetime of Italian cooking, and his own hard work and exquisite taste to create his dream restaurant from scratch. LaFemina takes us step-by-step through the process of finding the perfect location (and figuring out how many meatballs you have to sell to pay the rent), designing a restaurant, procuring all the necessary permits and licenses, and creating the menu. And this is just the first part of running a restaurant. He shares his experiences in dealing with the public and the press, unexpected disasters, and finally, basking in the glory of a popular restaurant. Along with his inspiring story, John LaFemina also shares 100 mouthwatering recipes, including: Lasagna with Braised Wild Boar Mushroom Risotto Veal, Beef, and Pork Meatballs with Ricotta Filling Open Ravioli with Roasted Butternut Squash Creamsicle Panna Cotta Chocolate Banana Bread Pudding

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For sharp-tongued food critic Miranda Wake, the chance to spend a month in Adam Temple's kitchen to write an exposé is a journalistic dream come true. Surely Miranda can find a way to cut the hotshot chef down to size once she learns what really goes on at his trendy Manhattan restaurant. But she never expected Adam to find out her most embarrassing secret: she has no idea how to cook. Adam's not about to have his reputation burned by a critic who doesn't even know the difference between poaching and paring. He'll just have to give the tempting redhead a few private lessons of his own-teaching her what it means to cook with passion…and doing more with his hands than simply preparing sumptuous food.

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Family-style dining is back in style and has been re-imagined by one of the most prominent chefs in Hawaii, James Beard Award nominee Beverly Gannon. On the road to Haleakala, Maui's most famous dormant volcano, is one of the island's favorite destinations-where a laid-back atmosphere and top-flight menu welcome both residents and tourists. Developed from the restaurant's ever-popular repertoire, this all-new recipe collection is scaled for sit-down family suppers, lunches, and brunches, with built-in expandability for impromptu gatherings or full-on entertaining. Ingredient substitutions are included to help move dishes from the kitchen to the table with ease, and leftovers are skillfully adapted into future meals. Recipes are organized by the days of the week, based on a schedule Gannon's mother used, and are interwoven with charming family anecdotes. "Even if you're not from the islands, the vibrant flavors will awaken your senses." -Food Network"Just like its chef, [the] Hali'imaile General Store is warm, charming, and inviting. What better atmosphere to enjoy the wonderful array of creative dishes? Dining at the store definitely adds one more reason to visit paradise." -Nobu MatsuhisaFrom the Hardcover edition.

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Once upon a blue moose, there was a little restaurant at the edge of the big woods. Mr. Breton was happy running the restaurant. He liked to cook, but he didn't like it much when winter came and the north wind blew and froze everything solid. Then one day a blue moose, who also didn't like the cold, came to his door and asked to come in. Mr. Breton said sure, and served the moose some clam chowder. The moose liked the soup, and decided to stay. From that time on, things at the restaurant began to hum. Join the Blue Moose in this hilarious collection of three short novels as he learns to wait tables, writes a novel, goes to Hollywood, solves a mystery, and makes you laugh even in the dark of the cold woods. Includes new wacky but true moose facts! From the Trade Paperback edition.

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Dyeing is one of the most effective and popular methods used for colouring textiles and other materials. Dyes are employed in a variety of industries, from cosmetic production to the medical sector. The two volumes of the Handbook of textile and industrial dyeing provide a detailed review of the latest techniques and equipment used in the dyeing industry, as well as examining dyes and their application in a number of different industrial sectors. Volume 2 deals with major applications of dyes and is divided into two parts. Part one covers textile applications, with chapters dealing with the dyeing of wool, synthetic and cellulosic fibres, and textile fibre blends. In part two, industrial applications of dyes are examined, with topics including dyes used in food and in the cosmetics industry. With its distinguished editor and contributions from some of the world's leading authorities, the Handbook of textile and industrial dyeing is an essential reference for designers, colour technologists and product developers working in a variety of sectors, and will also be suitable for academic USE. Provides a detailed review of the latest techniques and equipment used in the dyeing industry Industrial applications of dyes are examined, with topics including dyes used in food and in the cosmetics industry Is appropriate for a variety of different readers including designers, colour technologists, product developers and those in academia

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Finding out that your child has Asperger's Syndrome or Autism can be devastating enough, but when you discover that he or she won't eat 99.9 per cent of all food and drink in the known universe, the fun really starts. This was the situation the author found herself in a decade ago when her son first took a dislike to milk, and then to virtually every other substance she attempted to feed him. Her book was written to reassure other parents that there are lots of people out there in the same boat, and to suggest practical methods of dealing with the problem. As well as drawing on her own experience, the author has spoken to parents, children, and professionals with first-hand knowledge of dietary difficulties, and their advice and comments form a key part of the book.

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ABOUT THE BOOK So you want to live on less. Perhaps youd like to save for a downpayment on your first home or send your kids to private school. Maybe you have decided to quit your job to pursue a dream of starting your own small business. It could just be that you are seriously contemplating a simpler life, in which you drastically limit consumption and learn to rely on your own skills to survive. These days, you are not alone. The global recession has given rise to a growing number of frugalistas who are committed to getting the best deals on everything from toilet paper to funeral expenses. Websites like Fabulously Broke, Moolanomy, and Deal Seeking Mom prove that there is an approach for every thrift-seeking demographic. Thanks to hundreds of committed frugal bloggers, you can learn how to travel the world, decorate your home, entertain your children, and retire early, all for pennies on the dollar. The good news is that it has never been easier to learn how other people save their money. Unfortunately, this wealth of information can be intimidating for the novice thrift seeker, who doesnt know where to start or what specific advice to trust. How do you arrive at a plan that works for you? MEET THE AUTHOR Valerie Fulton is an award winning writer with experience in a wide variety of genres, from poetry to screenplays to academic and grant writing. A graduate of Colby College, she holds an M.A. in English from the University of Virginia. She lives in Austin, Texas. EXCERPT FROM THE BOOK Know the difference between a good deal and a thrifty purchase. How many of us have purchased fruit or vegetables from the local warehouse store at a fantastic price, only to have much of that produce eventually spoil in the refrigerator? No matter how low the unit price is, if we are buying more than we can use, the reality is that we are paying the bulk price for a much smaller amount of food and would have been better off buying the same item at a higher per unit price a

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THE GUY'S VIEW Think about it, chaps, as far as females go, there are dogs, horses and budgies that are easier to understand. In fact, there are giant turtles, jellyfish and even bacteria that are easier to communicate with than females. And, what's more, if any of the aforementioned were to respond, they would make far more sense than any woman. THE GAL'S VIEW They leave the toilet seat up no matter how often you ask them not to. They come and offer to help with the dishes/ironing/hoovering only when they're certain you've just about finished. They invite their mates round to watch the football on the telly and assume that, if there's not enough beer and food in the fridge, you'll be only too happy to pop out and get more. And as for the dirty socks and pants they leave lying on the bedroom/bathroom floor in anticipation that the washing fairy will magically deal with them - well, let's not even go there!

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You'll never run out of delicious soups and stews with this extensive, photo-filled collection of recipes This new addition to the Ultimate series features enough incredible soups and stews to try a new recipe every day of the year! It's all here, from timeless classics like potato chowder to intriguing new flavors like minted watermelon soup. Perfect for any day and any season, these recipes cover every course, from appetizers to desserts (believe it or not!) and every season, from hearty winter comfort foods to light and chilled summer refreshers. Nearly 500 pages in length and packed with full-color photographs and hundreds of inventive recipes, The Ultimate Soups and Stews Book is a great deal at an unbeatable price. Includes 400 recipes covering every meal, every season, and virtually any occasion 250 full-color photos will keep you inspired when it's time to fire up the stewpot Features more than 100 recipes that are perfect for fuss-free preparation in your slow cooker Packed with tips and helpful pointers, including information on ingredients, how to make your own stock, and much more Whether you're full-time soup lover or just love a meal that's simple and easy to prepare, this is the ultimate soup cookbook for you.

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Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this "fourplay," or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated four-star restaurant Jean Georges in New York, is a sophisticated explosion of a familiar flavor that begins with the taste of strawberry rich on your tongue and ends with an effervescent tingle in your nose. Far from the conventional slice of cake at the end of a meal, Johnny's seasonal creations-four mini desserts in a quartet of complementary flavors and textures-are a culinary adventure. In Dessert FourPlay, he shares his secrets and inspirations, delivering standout recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings, creating the perfect sweet finale for any meal. With the home cook in mind, Johnny offers tips on simplifying professional recipes and provides basic recipes for transcendent cakes, cookies, tuiles, ice creams, sorbets, granités, and more. These building blocks can be used to create magnificent multifaceted desserts, or they can be perfect desserts by themselves. Some recipes have surprising versatility: the shiny smooth chocolate glaze Johnny uses to ice cakes doubles as the ultimate hot fudge sauce; a lemony madeleine batter becomes a layer in a cake. Iuzzini pairs cool with hot, crispy with creamy, sweet with spicy, and the expected-chocolate, strawberries, and cinnamon-with the unexpected-chiles, beets, and chocolatey puffs. The result: desserts that refresh, inspire, and satisfy beyond expectations. Dessert FourPlay invigorates all the senses and inspires home cooks to create innovative desserts of their o

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Cleanse your body and mind - safely and naturally We live in an increasingly toxic world. Every day, we take toxins into our bodies through the food we eat, water we drink, and air we breathe. With the expert guidance of Detox Diets For Dummies, you'll discover safe, natural methods to expel toxins from your system! Find simple suggestions for decreasing toxins in your body by changing the way you shop for food, cook, eat, and exercise. Get to the bottom of natural detoxification - find out what toxins you're exposed to, how they can harm you, and why detoxification is essential for good health Eliminate common toxins - live a healthy, happy life by ridding your body of common toxins including natural and man-made chemicals, heavy metals, medications, insecticides, bacteria, viruses, and microbes Work toward a detoxified life - get started on a detoxification regimen and learn how to dodge toxic-filled foods in the grocery store and at restaurants Enhance wellness through detoxification - discover how toxins affect your immune system, your energy levels, and other aspects of your health and how detoxification can keep you in top-notch shape Maintain healthy detoxification habits - learn how to eat for optimum health every day, buy quality supplements, tap into the benefits of sauna, and more Open the book and find: A quiz that helps you pinpoint your current toxicity What detoxification can do for you The best foods for a toxin-free pantry Tips for buying high-quality supplements Advice for finding a doctor geared toward natural remedies The importance of sweating out toxins with exercise or sauna How to reach your ideal weight with a detox diet Recipes for detox dieting success Learn to: Understand your body's natural detox systems Eat foods that lower your toxic

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This vampire has been alone for far too long. As one of the most ancient in the Argeneau clan, Cale Valens has given up on finding a life mate. His friends and family, however, have not. In fact, they believe they've finally found his perfect match. Getting them together, however, requires one little white lie. Alexandra Willan is in a panic. Her restaurant is due to open in two weeks, but her chef just walked out. Then a highly recommended replacement arrives, an impossibly handsome culinary genius who sends electric tingles racing through her body. Except he can't cook. In fact, Cale hasn't eaten real food in two thousand years. Yet he's determined to prove to Alex his prowess in the kitchen. and elsewhere. Because never has he hungered so for any mortal woman. And not just for a taste of her, but for the whole delicious feast!

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The guide to cooking with fire and feeding a crowd, restaurateur Ben Ford gives step-by-step instructions with photos and illustrations so that you can grill, smoke, or roast the whole beast outdoors or prepare a tamed version of the feast in your home kitchen. Cook big. Play with fire. Get your hands dirty. Chef Ben Ford is known for wowing crowds with his handcrafted feasts of enormous proportions a whole pig roast, paella for eighty, burgers for the block. Now, in Taming the Feast, his complete guide to outdoor grilling, smoking, and roasting, Ford divulges his secrets for nine jaw-dropping feasts for the adventurous home cook and DIY enthusiast. From mouthwatering Texas-style barbecue to Wood-Fired Paella, these entertaining blueprints can be used to throw a party for the whole neighborhood or an intimate dinner for four. A culinary MacGyver, Ford also provides unique complete do-it-yourself primers for making simple custom outdoor cookers that coax the ultimate flavor out of salmon, pig, rabbit, burgers, bratwurst, turkey, and lamb. Here are easy-to-follow step-by-step instructions, drawings, and timelines for constructing a baking barrel, cinder-block oven, smoking shed, and roasting box in your own backyard. Ford s food reflects his passion for artisanal techniques, innovative combinations of flavors, and seasonal ingredients. Delicious sides, including Avocado Crostini with Tomatoes, Capers, Olives, Almonds, and Arugula, Persimmon Salad with Goat Cheese and Candied Pecans, Cheddar Cheese Loaf with Artisanal Ham and Spicy Brown Mustard, complement hearty main dishes. Each feast ends on a playful note with delicious desserts like classic S mores with homemade marshmallows and graham crackers and Coconut and Banana Cream "Pies." Each chapter also includes creative recipes to make use of the leftovers you re sure to have. Taming the Feast is further enlivened by gorgeous photography and Ford s stories of growing up with his father Harrison Ford, then a carpenter, and his life as chef at some of California s most celebrated restaurants working under such pillars of California cuisine as Alice Waters, Paul Bertolli, David Tanis, Nancy Silverton, Mark Peel, and Eberhard Müller. Whether you are hosting a pig roast, a fish fry, or a backyard barbecue family reunion, you can be sure everyone will leave your party entertained, well fed, and raving about the food.

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Just after Switzerland's Enstein Clinic releases formerly obese murderer Achille van Golk, culinary sleuths Natasha O'Brien and Millie Ogden once again set out on the trail of a serial chef killer-this time stalking American cooking experts. Nan Lyons has been a food and travel writer for over twenty years, contributing to Bon Apptit, Travel + Leisure, More, Hamptons, L'official New York Newsday, as well as creating the Fielding's Agenda series and the Access Walking guides. In collaboration with her husband Ivan, she wrote the first novel with a food background, "Someone is Killing the Great Chefs of Europe" which was then made into a major motion picture. They went on to write four other novels as well as scores of articles on food and travel. She has just finished her newest book, "Around the World in 80 Meals" (Red Rock Press) was published in late 2010. Nan has most recently been made Associate Editor for "Let's Travel" a new website which features interviews as well as podcasts and articles on every aspect of travel. Her particular expertise is focused on restaurants, shopping and luxury hotels. This delectable, high-energy sequel to Someone Is Killing the Great Chefs of Europe finds gorgeous, svelte, Valentino-clad pastry chef Natasha O'Brien back in the States, now promoting American regional cooking. With her mad mentor and would-be murderer, the obese food critic Achille van Golk, buried in a Swiss cemetery, Natasha prepares to launch American Cuisine magazine, while taking gigs as chef for the new occupants of the White House and organizing the upcoming Culinary Olympics in Paris. But readers know from the outset that Achille is alive, transformed in body and spirit into trim Alec Gordon, who lands a job at American Cuisine. While various high-profile chefs in Dallas, L.A. and New York are gruesomely bumped off (barbecued, roasted and poached, respectively), Natasha dispels her growing anxiety in high-spirited sex wi.

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