Top New York chef and restaurateur Matthew Kenney and his partner, Sarma Melngailis, had been thinking of opening a Moroccan restaurant. But one night they were invited to a raw food restaurant - and it changed their lives. They instead opened Pure Food and Wine, a restaurant devoted to creative, tasty raw food, and it has been drawing rave reviews. Dishes such as Zucchini and Green Zebra Tomato Lasagne, Golden Squash Pasta with Black Summer Truffles, and Dark Chocolate Ganache Tart with Vanilla Cream have given raw food a sexy new appeal. The decision to go raw was shocking at first for these two ex-carnivorous chefs, but they soon found that preparing and eating raw food made them and their guests feel their physical best. Melngailis noticed a difference almost immediately - "Light, clean, natural, and alive foods make you feel light, clean, and more alive. And sexy." This new way of life has changed their outlook on eating and cooking and connects them to the world around them. As Kenney says, "Raw foods and the lifestyle associated with it are so compelling and complex that we will be forever learning and growing. Already it seems that we have discovered some of the magic that life offers."In this lushly photographed book, Kenney and Melngailis share some of that magic - and show that preparing and eating raw does not mean bland, unsatisfying, or impossibly time-consuming meals. Using dehydrating, Vita-Mix blending, a nuanced understanding of spices, and unprecedented creativity, they explore a whole new outlook on raw food that transfers beautifully and easily from their kitchen to yours - no matter what your present diet. And you'll immediately begin to reap the benefits of healthful, delicious, life-giving raw food.

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Adriano is going home to Waldo, Florida, a town famous for having one of two official US speed traps and a flea market. Not much else is going on… Or is it? A celebrated chef, Adriano has had to quit his job at a posh Beverly Hills restaurant because during his recovery from stage four cancer, chemo killed his taste buds. He can't even taste his own cuisine. About the only thing that penetrates the dull sensation is coffee, so he's bought a cafe in Waldo, hoping to find a new life in spite of his memory of it being a rigidly conservative town. Looking forward to recuperating and spending time with his mom, Adriano soon finds that Colin Mackenzie-the first man he ever loved, the only man he has ever wanted-never left Waldo. He apparently hasn't forgotten Adriano either. But Colin, who once seduced then dumped him, seems to be playing games. He keeps coming into the cafe ordering his coffee-tall with room…for milk-but he doesn't seem to have room for Adriano. Soon, the love they once shared is re-ignited in an explosive way, but what is going on in Waldo? Why do things seem so…haunted by the past? Reader Advisory: This book contains seductive descriptions of southern cooking at its finest, including unusual uses for honey butter!

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WHEN NOAH AND RAE BERNAMOFF OPENED MILE END, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers' recipes as a starting point, Noah and Rae updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. The Mile End Cookbook celebrates the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. Throughout, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that's never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything. For every occasion, mood, and meal, these are recipes that any home cook can make, including: SMOKED AND CURED MEAT AND FISH: brisket, salami, turkey, lamb bacon, lox, mackerelPICKLES, GARNISHES, FILLINGS, AND CONDIMENTS: sour pickles, pickled fennel, horseradish cream, chicken confit, sauerkraut, and soup mandelSUMPTUOUS SWEETS AND BREADS: rugelach, jelly-filled doughnuts, flourless chocolate cake, honey cake, cheesecake, challah, rye ALL THE CLASSICS: the ultimate chicken soup, gefilte fish, corned beef sandwich, latkes, knishes With tips and lore from Jewish and culinary mavens, such as Joan Nathan and Niki Russ Federman of Russ & Daughters, plus holiday menus, Jewish cooking has never been so inspiring.

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Panini sandwiches are quick and scrumptious mainstays of delis, coffee shops, and Italian restaurants, and now you can create your own restaurant-inspired panini sandwiches with this cookbook! Here you'll find 300 recipes, from traditional Italian sandwiches to grilled appetizers, desserts, and breakfasts. You'll prepare mouthwatering recipes, including: Eggplant, Peppers, and Pesto PaniniCilantro Lime Tilapia PaniniPeanut Butter and Chocolate Stuffed French ToastGrilled Vegetable WontonsLamb, Baba Ganoush, and Feta PaniniBlueberry Angel Food PaniniPanini expert Anthony Tripodi offers useful tips and techniques for perfect results every time. From simple to gourmet, these recipes are sure to be the next best thing since sliced, stuffed, and grilled bread!

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Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby's bold and vivacious take on this cuisine has made him a fixture on America's culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay's Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine. Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:- Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt- Queso Fundido with Roasted Poblano Vinaigrette- Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema- Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa - Seared Tuna Tostado with Black Bean Mango Salsa- Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce- Spicy Coconut Tapioca with Mango and BlackberriesComplete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay's Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen. From the Hardcover edition.

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Easy to brew, easy to customize, and enormously delicious! Looking for a crisp, clean, and scrumptious alternative to beer? On a gluten-free diet or allergic to the grains used in brewing beer? Want to experience the pride that comes when your friends crack open one of your bottles and exclaim, "You made this?" Then welcome to the world of hard cider. Suddenly it's everywhere-it's on the menu in pubs and restaurants, and there's a dizzying array of ciders available in stores. And some cider lovers, just like craft beer drinkers, are looking for ways to create their own brew. The Everything Hard Cider Book takes you step by step into the fermentation and bottling process, with tips on finding the proper equipment, sourcing ingredients, varying flavors, and creating unique packaging. You'll also find advice on advanced techniques, like evaluating the finished product, varying recipes for your own taste, and even growing fruit for cider. And with thirty-five essential and adaptable recipes for apple and other fruit ciders, you'll find everything you need to make your own distinctive and delicious beverages.

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All of Seattle knows of Macrina's irresistible artisan breads. Whether your tastes run to rustic potato; pear and cracked pepper; or crisp, crackly baguettes, you can find your favorite at grocery stores and gourmet shops throughout the region-along with more than 100 restaurants in the Puget Sound region. Or let your nose guide you in the early morning hours through the heart of Seattle's Belltown, where the smell of fresh yeasty loaves hot from the brick oven waft from Macrina Bakery & Café

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In their third cookbook, Baked Elements: Our 10 Favorite Ingredients, acclaimed authors Matt Lewis and Renato Poliafito present 75 inventive new recipes revolving solely around their 10 most-loved ingredients-from peanut butter and caramel to malt and booze. Lewis and Poliafito celebrate these favorite elements-chocolate, for instance, or bananas-baking each one into a variety of delicious cookies, bars, cakes, milkshakes, and more, sweets perfect for everyday cravings, special occasions, late-night celebrations, and weekend get-togethers. Complete with the signature stories and commentary that fans adore, chapters also include feature-ingredient infographics with quirky facts and charts and helpful Baked notes that make creating these desserts as easy as pie. Praise for Baked Elements:"From the writers of my favorite baking books of all time, a must-own for any baking enthusiast." -Zoe Deschanel'lewis and Poliafito approach their recipes with enthusiasm and dedication." -Boston Globe "It's official. I'm a goner. I love this cookbook.While many restaurant pastry chefs around the country are out there pushing the envelope and falling off the cutting edge adding savory ingredients to deconstructed molecular gastronomy masterpieces, Matt Lewis and Renato Poliafito have delivered another collection of uniquely approachable and delicious baked creations to satisfy any craving." -Austin Chronicle"Nobody, nobody has a better grasp on the kinds of recipes that make people happily gum up the pages of a book with cookie dough or retire their grandmother's famous recipe for cinnamon rolls (because it didn't include pumpkin) than the Baked guys. This book is full of the stuff of American bakery-case dreams." -Deb Perelman, creator of Smitten Kitchen "Not a page goes by without some personal anecdote, tip, or bit of advice that makes every recipe feel personal, well-tested, and well-loved. The book itself is gorgeous, with drool-worthy photos and an elegant layout that

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Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.

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ABOUT THE BOOK On April 10, 2012, when Rick Santorum announced he was stepping out of the race to become the Republican candidate for President of the United States, he answered a question many have been asking for a several months now: when is this guy gonna just give up? But although his bid for the presidency may have never stood a chance (he was being outspent by Romney on a margin of 10-1), he made it longer and further than anyone ever predicted, and played an interesting and significant role in the shaping of the coming national election. The primary elections unfolded this year in an unusual pattern. Though it began with a sense of inevitability that Mitt Romney, Santorums multi-multi-multi-millionaire rival, would win the nomination, each candidate had his or her fifteen minutes in the frontrunner position. Yet with each possible Romney alternative, closer inspection always revealed some deal breaking discoveries. Herman Cain was alleged to be a repeat sexual harasser, questions about Rick Perrys intelligence kept surfacing, and Michele Bachmann continued making unsupported statements about the HPV vaccine causing mental retardation. MEET THE AUTHOR Deena Shanker is a writer living in San Francisco. After moving to the west coast from New York City in the fall, she is loving San Fran's beautiful weather, colorful architecture, and never-ending vegetarian food options. She loves visiting the beach with her dog, Barley, and eating cheese (also sometimes with Barley). She is a graduate of the University of Pennsylvania Law School and Barnard College. EXCERPT FROM THE BOOK Though to many Americans, the economy is the most important challenge facing our country, Santorum did not focus on it much on the campaign trail. On March 19, Politico noted that on the economy, Rick Santorum these days has very little to say. His focus had shifted to what he called a campaign for freedom. He even stated I dont care what the unemployment rates going to be. My ca

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A COMPLETE SOURCEBOOK FOR THE MOST IMPORTANT YEAR IN YOUR BABY'S LIFE! With its timely, in-depth advice and hands-on guidance, PARENTING magazine has emerged as the child-care resource of choice for aware, involved parents. Now, the editors of PARENTING bring you a comprehensive, up-to-the-minute guide to the all-important first year of your baby's life. With chapters organized in three-month increments from birth to first birthday, PARENTING Guide to Your Baby's First Year provides the essential information on everything you need to know about: Your Baby's First Hours: How newborns look, act, and feel - Making the most of your hospital stay - The equipment and clothing you'll need - Taking your newborn home The Adjustment to Parenthood: Feeling like a parent - Dealing with postpartum blues - The challenging demands of a newborn - Older siblings - How your marriage changes Feeding Your Growing Child: The pros and cons of breast and bottle - Learning to use a cup - Starting solids - Food allergies - Strategies for dealing with picky eaters - Avoiding meal-time power struggles Child Development: How your baby grows - Mastering motor skills - Baby's social and emotional life - The first words Health & Safety: First-year medical checkups - Baby-proofing your home - Immunizations - Common illnesses of infancy and early childhood - When to worry about a fever Caring for Your Child: Sleep strategies that work - Diapering, bathing, and dressing - Finding the right childcare Caring for Yourself: Recovering from natural birth or C-section - Getting enough rest - Sex after childbirth - Keeping your relationship strong and healthy - Encouraging dads to get involved Work Issues: The right time to go back to work - Balancing job and baby Special Concerns: Twins - Preventing SIDS - Living with colic - Developmental delays Plus: Teething woes - Milestones big and small - Dad's perspective - Games babies love to play - Surviving the holidays- With illustrations throughout

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Castiglione's Book of the Courtier (Il libro del cortegiano, 1528), a dialogue in which the interlocutors attempt to describe the perfect courtier, was one of the most influential books of the Renaissance. In recent decades a number of postmodern readings of this work have appeared, emphasizing what is often characterized as the playful indeterminacy of the text, and seeking to detect inconsistencies which are interpreted as signs of anxiety or bad faith in its presentation. In contrast to these postmodern readings, the present study conducts an experiment. What understanding does one gain of Castiglione's book if one attempts an early modern reading? The author approaches The Book of the Courtier as a text in which some of its most important aspects are intentionally concealed and veiled in allegory. W.R. Albury argues that this early modern reading of The Book of the Courtier enables us to recover a serious political message which has a great deal of contemporary relevance and which is lost from sight when the work is approached primarily as a courtly etiquette book, or as a lament for the lost influence of the aristocracy in an age when autocratic nation-states were coming into being, or as an impersonal textual field upon which a free play of transformations and deconstructions may be performed.

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This book is an attempt to give those who search and those who suffer some food for thought. The influence of Anthony de Mello on the lives of those who study him and his teachings is profound. In this book, John Callanan attempts to bring de Mello's vitality and energy to a new audience, explaining who Tony de Mello was and why his work was so ground-breaking among Christians. Different types of meditation, fantasy prayer and styles of reflection are described to help the reader to unlock their potential, get their lives into focus and deal with pain and failure. Like the work of de Mello himself, John Callanan's book gives those who search, those who think and those who suffer some food for thought. John Callanan works in Greendale Community School, Kilbarrack, in Dublin. He has qualifications in community development, youth work, theology and philosophy, and ran a youth development project with Peter McVerry and Michael Sweetman in inner-city Dublin. He is the author of The Spirit of Tony de Mello and Dreaming with de Mello, and has contributed numerous articles to publications on issues of spirituality and youth in the Church.

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Hal's life is less than happy. His last lover having left him owing a lot of debts, Hal works at a restaurant for a tyrant of a woman whose laughable taste renders her colorful but formidable. He needs the job to get through graduate school, and he learns how to deal with her nearly intolerable bullying. His solace is that he rents the house on Shadow Lane which at first provides him a merely a refuge where he can wallow in his despair, but with the arrival of Tom and Mike to whom he rents the spare room, the house becomes a real home where he finds joy and love. He meets and falls in love with Simon, and they begin life together. His eccentric friends drop by from time to time, generally for breakfast, the venue where the residents of the house discuss everything from who The Lurker might be, an unknown person who sits in a car at night and watches the house, to party planning (how to avoid food by the worst cook in town who thinks he's one of the best.) There is Norman whose fashion statement to the world includes wearing tons of Navajo turquoise jewelry, a would-be thief and his surprising boyfriend, and various other people-all come and go through the welcoming doors of the house on Shadow Lane.

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Food truck vendor Darcy Burnett unwraps a murder at the San Francisco Chocolate Festival in this mystery from the author of Death of a Crabby Cook… At this year's chocolate festival, Darcy and her Aunt Abby hope to win the $10,000 prize in the chocolate contest with Aunt Abby's taste sensation: the chocolate raspberry whoopee pie. A little friendly competition from Darcy's sometime-beau Jake Miller, who plans to enter with his chocolate cream puff delight, only sweetens the deal. But things get sticky when one of the judges, Polly Montgomery, is taken out of commission-permanently. The suspects include every contestant with reason to believe Polly wasn't too sweet on their sweets, including Aunt Abby's high school friend. Now Darcy must pick through an assortment of secrets to catch a killer before someone else gets a bittersweet finish.

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Discover the road to breast health and overall well-being Only about 10% of breast cancer is linked to heredity and genes; the majority is associated with lifestyle and environmental factors. This means that you can take control of your breast health-and work to prevent cancer and many other common breast problems. Written by two authorities in complementary medicine and women's health issues, Breast Health the Natural Way is a compassionate guide that combines mainstream and alternative medical advice, nutrition, exercise, and mind-body medicine into a simple, five-step program you can follow to ensure the health of your breasts. With reassuring understanding of women's concerns, Dr. Deborah Gordon explains:* Healthy food choices for breast health-including powerful cancer-fighting sources* Hormone therapy and how to decide if it's right for you* Exercise and meditation/visualization techniques to cut your breast cancer risk * How to perform a breast self-examination properly* How to understand and deal with breast changes during pregnancy* Other breast conditions, including cyclic fibrocystic changes, breast pain, nipple discharge, implants, breast reconstruction, mastectomy, and more. Uniquely created from a woman's perspective, Breast Health the Natural Way offers you a wellspring of insight along with the information and tools you need to ensure the health of your breasts-and the rest of your body.

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Reproductive toxicology is a complex subject dealing with three components-parent, placenta, and fetus-and the continuous changes that occur in each. Reproductive and Developmental Toxicology is a comprehensive and authoritative resource providing the latest literature enriched with relevant references describing every aspect of this area of science. It addresses a broad range of topics including nanoparticles and radiation, gases and solvents, smoking, alcohol and drugs of abuse, food additives, nutraceuticals and pharmaceuticals, and metals, among others. With a special focus on placental toxicity, this book is the only available reference to connect the three key risk stages, and is the only resource to include reproductive and developmental toxicity in domestic animals, fish, and wildlife. Provides a complete, integrated source of information on the key risk stages during reproduction and development Includes coverage of emerging science such as stem cell application, toxicoproteomics, metabolomics, phthalates, infertility, teratogenicity, endocrine disruption, surveillance and regulatory considerations, and risk assessment Offers diverse and unique in vitro and in vivo toxicity models for reproductive and developmental toxicity testing in a user-friendly format that assists in comparative analysis

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Sustainagility is about the ability to solve some of the world's most complex sustainability challenges with rapidly evolving business innovations, applications, methods, products and processes, adapted to changing situations. The book looks at how innovation and agility can save the world from the environmental disasters that face it. In addition, it sets forth positive ways in which businesses and individuals can deal with the issues and positively benefit from them. Sustainagility includes text boxes containing shocking statistics about the destruction of our planet, short inspiring examples of how innovation has created new profitable business and helped the world, and personal messages from global leaders about sustainable innovation. Case studies of numerous well-known, high-profile companies are featured - demonstrating companies that have successfully used innovative and agile ideas and processes to improve their businesses and fight some of the greatest threats to the world's ecosystems. Subjects covered include: Power; future cities; transport; manufacturing; water and wood; health and food; venture capital; carbon offsetting and banks; business agility and open innovation; 10 steps to profitable sustainability.

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Among the many challenges facing the contemporary smallholder who keeps livestock and grows his own food, is how to deal with the various pests that are capable of decimating crops, degrading pasture, stealing produce, contaminating animal feed and killing valuable livestock. This book provides the smallholder with the knowledge and the information about the skills to meet this challenge in an effective and humane way. Considers all the major pests faced by smallholders including rats, house and field mice, grey squirrels, moles, rabbits, deer, foxes, mink, wood pigeons, crows and rooks. Discusses each pest in detail, arguing that it is essential for the smallholder to understand their characteristics and behaviour in order to control them successfully. Emphasizes that 'prevention is better than cure' and identifies a variety of measures designed to thwart, rather than kill, pests. Examines both traditional and modern pest control methods. Covers traps, poisons, air rifles, dogs, ferrets, electric fencing, bird scarers, wildlife deterrents and repellents, automatic bird feeders, and polytunnels and cloches. Stresses that smallholders need to adopt a comprehensive pest control programme that complies with current legislation and balances conservation with control. An invaluable and well-illustrated book that provides the smallholder with the knowledge required to deal efficiently and humanely with the various pests that present a constant challenge. Essential reading for small-scale farmers, smallholders and those with large gardens attached to properties in the countryside. Superbly illustrated with 146 colour photographs. David Bezzant has been a smallholder for all his adult life and is an expert on the use of old-fashioned forms of pest control.

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Choose your favorite flavor120 piece pack Chips from natural hardwoods and fruitwoods Produces clean continuous smoke Consistent temperature smoke Fully automatic use Successful results with every use. When producing the Bradley Smoker Bisquettes - 120 Pack, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities from chippings of the natural hardwoods and fruitwoods. The flavor of the smoke is determined by the variety of wood being burned. By this method, their burning behavior remains consistent and predictable. Furthermore, by limiting the combustion time to 20 minutes for each bisquette, on top of the electrically heated element, the chippings produce clean continuous smoke at a consistent temperature. These two factors eliminate the guesswork and uncertainty from smoking food, giving you perfect results every time you smoke. The Bradley Smoker, which uses these bisquettes, is fully automatic, burning and dispensing one bisquette every 20 minutes. At a rate of 3 bisquettes per hour, the smoker has a capacity for 8 hours of unsupervised operation. The only hard thing about it is choosing a smoke flavor! Choose from a variety of flavors! Mix and match with multiple choices for a range of particular tastes. Flavors: (all choices are subject to manufacturer availablity) Alder Apple Cherry Hickory Maple Mesquite Oak Pecan Special Blend About Bradley SmokersBradley invites you to the wonderful world of gourmet food smoking. An exciting adventure awaits you, filled with a realm of endless possibilities for delicious food that will have you coming back for more time and time again. Bradley has has been making food smokers for the restaurant and hotel industry for well over a decade. Many of the finest hotels and restaurants around the world smoke their own foods using Bradley Smokers. Bradley Smokers are engineered to control the smoke in order to produce consistent results, all in a hassle-free design that doesn't demand constant attention. This endeavor led to the development of Bradley Flavor Bisquettes, which provide you with a simple way to add rich and savory flavors to your food, either on your BBQ grill or using your Bradley Smoker.

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