This cast iron griddle is perfect for flipping pancakes, frying bacon and eggs, searing steaks and more. Whether youâ re cooking breakfast over an open fire or flash-searing tuna for salad nià oise, youâ ll love the way this does-it-all griddle performs. For over 100 years, Lodge has produced high-quality cast iron cookware that can be found everywhere from campsites to high-end restaurants. Lodge cast iron cookware is pre-seasoned at the foundry and is ready to cook right out of the box. Web only. FEATURESPre-seasoned and ready to use, Lodge cast iron is easy to care for and will last a lifetime Cast iron boasts superior heat retention and withstands high temperaturesâ great for stovetop searing or oven roasting Shallow sides are great for flipping and turning For over 100 years, Lodgeâ s US foundries have produced high-quality cast iron cookware that can be found everywhere from campsites to high-end restaurants Manufacturer: LodgeMaterial: Cast iron Care: Hand wash only. To prevent corrosion, dry immediately after washing and rub with a light coat of vegetable oil after every use. Cared for properly, cast iron cookware will become increasingly nonstick over time Use: Oven safe to 500°FDimensions: 10.5" diameter cooking area; 15" x 10.5" x 0.75" (exterior)Weight: 4.5 lb. Warranty: Lifetime warranty Made in USA?

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Eczema is an uncomfortable and often distressing skin condition which affects one in five children and one in twelve adults in the UK. Are you one of them? Wendy Green explains the psychological, dietary and hormonal factors that can cause eczema, and offers practical advice and a holistic approach to help you deal with the symptoms, including simple lifestyle and dietary changes and DIY natural therapies. Manage stress to prevent flare-ups Learn how to adapt your home environment Choose beneficial foods and supplements Find helpful organisations and products Care for your skin and manage eczema with this easy-to-follow guide.

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First published in 1922 during the "Red Scare," by which time Jane Addams's pacifist efforts had adversely affected her popularity as an author and social reformer, Peace and Bread in Time of War is Addams's eighth book and the third to deal with her thoughts on pacifism. x000B x000B Addams's unyielding pacifism during the Great War drew criticism from politicians and patriots who deemed her the "most dangerous woman in America." Even those who had embraced her ideals of social reform condemned her outspoken opposition to U.S. entry into World War I or were ambivalent about her peace platforms. Turning away from the details of the war itself, Addams relies on memory and introspection in this autobiographical portrayal of efforts to secure peace during the Great War. "I found myself so increasingly reluctant to interpret the motives of other people that at length I confined all analysis of motives to my own," she writes. Using the narrative technique she described in The Long Road of Women's Memory, an extended musing on the roles of memory and myth in women's lives, Addams also recalls attacks by the press and defends her political ideals. x000B x000B Katherine Joslin's introduction provides additional historical context to Addams's involvement with the Woman's Peace Party, the Women's International League for Peace and Freedom, and her work on Herbert Hoover's campaign to provide relief and food to women and children in war-torn enemy countries. x000B

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Today it is widely recognized that we face urgent and serious environmental problems and we know much about them, yet we do very little. What explains this lack of motivation and change? Why is it so hard to change our lives? This book addresses this question by means of a philosophical inquiry into the conditions of possibility for environmental change. It discusses how we can become more motivated to do environmental good and what kind of knowledge we need for this, and explores the relations between motivation, knowledge, and modernity. After reviewing a broad range of possible philosophical and psychological responses to environmental apathy and inertia, the author argues for moving away from a modern focus on either detached reason and control (Stoicism and Enlightenment reason) or the natural, the sentiments, and the authentic (Romanticism), both of which make possible disengaging and alienating modes of relating to our environment. Instead he develops the notion of environmental skill: a concept that bridges the gap between knowledge and action, re-interprets environmental virtue, and suggests an environmental ethics centered on experience, know-how and skillful engagement with our environment. The author then explores the implications of this ethics for our lives: it changes the way we think about, and deal with, health, food, animals, energy, climate change, politics, and technology.

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Three people flee into the mountains of East Tennessee after a major terrorist attack brings the country to its knees. There is Rhoda Jennings, a young woman who was raised by a survivalist-nut father, who is plenty capable of taking care of not only herself, but also her naive New Age boyfriend, Garth Manatee. Garth, a yoga instructor and healer, is totally unprepared for the many dangers that he will have to face in the new post-apocalyptic America. Then there is Tony, a macho biker who forms an unlikely alliance with Garth when they flee the city together. The mountains are not as safe as they had hoped. Transportation, food, and dealing with other survivors are not the only difficulties they face. And what is the strange thing that is beginning to happen to one of their dogs?

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There are not many areas that are more rooted in both the biological and social-cultural aspects of humankind than diet and nutrition. Throughout human history nutrition has been shaped by political, economic, and cultural forces, and in turn, access to food and nutrition has altered the course and direction of human societies. Using a biocultural approach, the contributors to this volume investigate the ways in which food is both an essential resource fundamental to human health and an expression of human culture and society. The chapters deal with aspects of diet and human nutrition through space and time and span prehistoric, historic, and contemporary societies spread over various geographical regions, including Europe, North America, Africa, and Asia to highlight how biology and culture are inextricably linked.

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From the first time he strapped on a toolbelt to the last time he required first aid, Steve was involved with every aspect of the alarm industry and lived to tell about it. Throughout his twenty-five years in the field, Steve dealt with angry pets, furious consumers and more than his share of the insect world while providing a much needed but usually under appreciated service to his customers. His insight into human behavior forces us to take a good look at how the working class really deals with you, the customer, and how they maintain their sense of humor throughout most of it. Fix It or Pull It provides answers to questions like, what really goes on in the food preparation area of a restaurant? How far is too far when pulling a practical joke? What happens when rookie meets veteran and who is usually the victor when they do? Whether it's alarm systems, telephone providers or other consumer based product offerings, your service technician is there to save the day. Steve brings you the human side of the business and keeps you laughing along the way.

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The book entitled "Prospects in Bioscience: Addressing the issues" is a collection of selected research papers presented at the International Conference on Advances in Biological Sciences (ICABS) organized by the Department of Biotechnology and Microbiology and the Inter University Centre for Bioscience, Kannur University, Kerala, India. ICABS witnessed a unique spectrum of Scientific Programmes on the most recent and exciting developments in modern biology. The conference displayed the numerous breakthroughs and significant developments in the important areas of modern biology and their relevance to the welfare of global society. The Book contains 50 well written chapters, each one discussing scientifically organized findings of original research work done in reputed laboratories. Needless to say, they deal with advances in various disciplines of modern biology including Cell and Molecular Biology, Structural Biology, Industrial and Environmental Biotechnology, Food and Agricultural Biotechnology and Medical Biotechnology. As the title rightly indicates, the chapters project the prospects in the respective areas and the issues in them. Specific issues discussed in the book includes development of transgenic plants, bioremediation of toxic industrial effluents, biotransformation for novel antibiotics, biofertilizer development, molecular drug designing and structure elucidation, molecular identification of pathogens, production of anti microbials, biocontrol agents and bioactive molecules, cancer biology, plant breeding and hybrid seed production etc. The book with its contents spreading across the vast arena of modern biology is expected to cater to the need of researchers, technologists and students.

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Simon Brett's oldest and most beloved character, Charles Paris, is back. Paris, the often out-of-work actor, has a good part for a change playing Sir Toby Belch in a summer festival production of "Twelfth Night." But when the director takes ill and then Paris' friend in the production is the apparent victim of intentional food poisoning meant for Paris, it's not long until the bodies start to turn up. Paris is forced to deal with a wild young director whose idea of Shakespeare the bard himself would hate.

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Are you suffering from the symptoms of lactose intolerance? Are you ready to live lactose free so you don't have to deal with your lactose intolerance? If your answer is yes, my book can definitely help you Living lactose free is not as hard as people think, the problem is most people don't know how to do it and where to start This is where my book can help you kick start your lactose-free journey You'll learn: -how to find the best substitute foods and beverages -the importance of creating meal plans to stay organized -how to instantly feel comfortable with a lactose free diet! -what to do if your symptoms do not improve despite your substitutions -where to go if the symptoms of lactose intolerance persist -which type of beverages are high in calcium -how to know if you are suffering from lactose intolerance -and many more. If you really want to learn how to live lactose-free, go and get this book If you want to live happily and free of this condition, go and get this book

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Learn how to care for, and take great care of your German Shorthaired Pointer with this book! 1. The Characteristics of a German Shorthaired Pointer Puppy or Dog 2. What You Should Know About Puppy Teeth 3. Some Helpful Tips for Raising Your German Shorthaired Pointer Puppy 4. Are Rawhide Treats Good for Your German Shorthaired Pointer? 5. How to Crate Train Your German Shorthaired Pointer 6. When Your German Shorthaired Pointer Makes Potty Mistakes 7. How to Teach your German Shorthaired Pointer to Fetch 8. Make it Easier and Healthier for Feeding Your German Shorthaired Pointer 9. When Your German Shorthaired Pointer Has Separation Anxiety, and How to Deal With It 10. When Your German Shorthaired Pointer Is Afraid of Loud Noises 11. How to Stop Your German Shorthaired Pointer From Jumping Up On People 12. How to Build A Whelping Box for a German Shorthaired Pointer or Any Other Breed of Dog 13. How to Teach Your German Shorthaired Pointer to Sit 14. Why Your German Shorthaired Pointer Needs a Good Soft Bed to Sleep In 15. How to Stop Your German Shorthaired Pointer From Running Away or Bolting Out the Door 16. Some Helpful Tips for Raising Your German Shorthaired Pointer Puppy 17. How to Socialize Your German Shorthaired Pointer Puppy 18. How to Stop Your German Shorthaired Pointer Dog From Excessive Barking 19. When Your German Shorthaired Pointer Has Dog Food or Toy Aggression Tendencies 20. What you Should Know about Fleas and Ticks 21. How to Stop Your German Shorthaired Pointer 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 Shorthaired Pointers Ears Correctly 26. How to Stop Your German Shorthaired Pointer From Eating Their Own Stools.

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6 quart Dutch oven with lid. Porcelain enamel cast iron in graduated blue finish. 10.75 inch diameter. Convenient handles on base. Knob on lid - oven safe to 500 degrees. Hand wash with soapy water and plastic or nylon scouring pad. Dishwasher safe. Use only wooden or silicone utensils. Suitable for use on all cooking surfaces - even induction. Limited lifetime warranty. Turn your next batch of soup into a work of art by brewing and serving it in a Lodge Color Enamel 6 Qt. Dutch Oven in Caribbean. This large round enamel cast iron oven combines the utility of cast iron with the beauty of a graduated blue finish for a pot that is sure to become a cherished family heirloom. This classic has handy touches like the large, easy to grab knob - it's oven safe to 500 degrees - on the lid and the two handles on the base that make this a cook's best friend. Cast iron has excellent heat retention and diffusion properties, meaning cast iron vessels maintain heat and cook food thoroughly and evenly, no matter the cooking surface. It even works with induction heating. An enamel coating eliminates the need to season the metal and allows for more thorough cleaning, and makes the gorgeous graduated blue finish possible. dishwasher safe. About Lodge Manufacturing Founded by Joseph Lodge in 1896, Lodge Manufacturing is the oldest family-owned cookware foundry in America and is a market leader in cast iron cookware. Nestled alongside the Cumberland Plateau of the Appalachian Mountains is the town of South Pittsburg, Tennessee, where Lodge produces the finest cast iron cookware in the world. The company offers the most extensive selection of quality cast iron goods on the market, including skillets, Dutch ovens, camping cookware and more. Lodge is also an eco-responsible company, with programs to reduce hazardous waste, reuse foundry sand, establish new ponds for plant and animal life, and plant new trees on the Lodge campus. Color: Red.

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Randy Shore's father and grandfather grew up on farms, yet he didn't even know how to grow a radish. Author of "The Green Man" column in the Vancouver Sun, he spent five years teaching himself how to grow food for his family and then how to USE the resulting bounty to create imaginative and nourishing meals the year round. In Grow What You Eat, Eat What You Grow, Randy reveals the secrets to creating and maintaining a fully functioning vegetable garden, from how to make your own fertilizer to precise instructions on how best to grow specific produce; he also offers advice for those with balcony or container gardens and others who live in small urban spaces. He then shows how to showcase your bounty with delicious, nutrient-packed recipes (both vegetarian and not), including instructions on canning, pickling, and curing, proving how easy and fulfilling it is to be a self-reliant expert in your garden and your kitchen. Grow What You Eat is equal parts a cookbook, gardening book, personal journal, and passionate treatise on the art of eating and living sustainably. In his quest for self-sufficiency, improved health, and a better environment, Randy Shore resurrects an old-school way of cooking that is natural, nutritious, and delicious. Randy Shore is a food and sustainability writer for the Vancouver Sun; he is also a former restaurant cook and an avid gardener.

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Simple Cuisine is a collection of the award-winning recipes of Chef Tim Creehan, owner of Destin's Beach Walk Cafe, located in Northwest Florida. Creehan's second cookbook features 200 of his favorite recipes and color photos gleaned from his restaurants, cooking classes, and special events where he's cooked for celebrities.

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The Palladio's Piano Cook Book in the lines of Little India Expensive Restaurants makes sense! Got to go! The book is about modular dishes that you can become a chef with. Start your restaurant experience at home or start an expensive restaurant!

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For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations and have rarely left disappointed. In The Zuni Café Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes The Zuni Café Cookbook a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone "should be required reading for every person who might cook something someday.

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From Tom Colicchio, chef/co-owner of New York's acclaimed Gramercy Tavern, comes a book that profiles the food and philosophy of Craft, his unique restaurant in the heart of New York's Flatiron district, and winner of the 2002 James Beard Award for Best New Restaurant in America. From its food to its architecture and menu design, Craft has been celebrated for its courageous movement away from culinary theatrics and over-the-top presentations, back to the simple magic of great food. Realizing that his own culinary style had grown increasingly unembellished, and gambling that New York diners were experiencing that same kind of culinary fatigue (brought on by too much "fancy food"), Colicchio set out to prove that the finest food didn't have to be the most complicated. From its opening in March 2001, Craft offered diners simple, soulful dishes centered around single ingredients that went on to shake up many people's ideas of what "restaurant food" should be like. Craft of Cooking leads you through Colicchio's thought process in choosing raw materials-like what to look for in fresh fish, or how to choose the perfect mushroom-to show that good food is available to anyone with access to a good supermarket, farm stand, or gourmet grocery. The book also features "Day-in-the-Life-of-Craft" portraits, which offer a fascinating, behind-the-scenes glimpse at areas of the restaurant beyond the dining room. These segments allow the reader to peer into the fast-paced prep kitchen, to witness the high drama of reservations, and to get a taste of the humor and empathy necessary to serve New York's colorful visitors and foodies. And then there are the recipes. Craft of Cooking presents 140 recipes that range from the simplest dish of spring peas to roasted fish; from lush but effortless braises to complex brining and curing of meat for homemade charcuterie, included to give the reader a "fly-on-the-wall" experience of visiting the Craft kitchen for themselves. Dishes are divided-like t

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The exquisite menu at The Old Post Office Restaurant on Edisto Island, SC, has garnered this one-of-a-kind establishment legions of fans from around the country. It has been written up in the New York Times, Travel and Leisure, USA Today, Wine Spectator and Gourmet. This exciting new cookbook is part of the Roadfood Cookbook Series by Jane and Michael Stern, two of the most popular and successful food writers in America. Like a visit to this historic Southern island (less than an hour from Charleston), Lowcountry Cooking from The Old Post Office Restaurant contains more than 150 favorite recipes for Southern dishes with a classical twist, such as Fussed-Over Pork Chop, P.B.'s Ultimate Filet Mignon, Coca Cola Cake, and Key Lime Mousse. It includes an 8-page color insert. Chef Philip Bardin says, "Breads and desserts are prepared daily and all of the produce and seafood are local and the freshest available in the area. Our stone-ground grits - milled to our specifications - have been a specialty since 1988." Previous Roadfood cookbooks include: Blue Willow Inn Cookbook (1-55853-991-3), El Charo Cookbook (1-55853-992-1), Durgin-Park Cookbook (1-4016-0028-X), Harry Carey's Cookbook (1-4016-0095-6), Louie's Backyard Cookbook (1-4016-0038-7), Carbone's Cookbook (1-4016-0122-7), and The Famous Dutch Kitchen Restaurant Cookbook (1-4016-0138-3).

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Everything cookbooks are a popular choice for home cooks looking for fresh, original recipes that only taste like you've spent all day in the kitchen. Here are fifty fast and easy recipes you can use to recreate your favorite restaurant dishes. You'll find all you need to make popular favorites, like gooey cinnamon rolls and addictive chicken lettuce wraps.

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Deh-Ta Hsiung shares his life-long knowledge of Chinese restaurant cooking to help you successfully reproduce your favourite meals at home - from a simple, single dish to an elaborate, grand feast. In a clear, straightforward style, he vividly reveals the elusive secrets that produce perfection. He shows you each crucial stage of preparation to enable you to recreate the harmonious blending of subtle flavours, delicate textures, aromas, colours and shapes that are the hallmarks of authentic Chinese restaurant cooking. This updated version of Chinese Cookery Secrets contains recipes for dishes as diverse as 'Smoked' Chicken, Deep-Fried Squid and delicious Iron-Place Sizzled meat and fish dishes, sure to be a wonderful centerpiece for any dinner party, to takeaway staples like Egg Fried Rice and Sweet and Sour Chicken.

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