Scrumptious as a cherry peach parfait…or a sinfully kinky foursome. The popular cooking show, Brunch with Laura, is T.S. Larkin's brainchild. Rather, it was. Because her boss couldn't keep it in his pants, Truly's unemployed and not sure what to do with herself. When a juicy tip leads her to the best-kept secret in Denver-three mouthwatering chefs whose restaurant image needs a makeover-her PR instincts start tingling. And her imagination simmers with private fantasies. Ever since the last woman he, Clay and Louis shared nearly ruined everything, Nate has worked hard to get things back in order. Truly's ideas could rescue their business, but her non-stop curves, luscious lips and cherry-on-top hair are a sure-fire recipe for another disaster. But when the ingredients are right, the reaction is inevitable. A kiss in the walk-in explodes into a wild night of indulging Truly's every sweet and spicy whim. She is the missing ingredient for the perfect foursome. Except Nate is suddenly not so sure he's willing to let the others lick the spoon, much less share. Warning: Explicit sex, bisexual ménage, delicious recipes, sexy chefs who like to share. Threesomes, foursomes, kinky food tastings, excessive use of shower toys and chocolate… Hungry yet?

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At the turn of the century, pharmacies in Europe and America prepared homemade tinctures, bitters, and herbal remedies mixed with alcohol for curative benefit for everything from poor digestion to the common cold. Today, trendy urban bars such as Apothke in New York, Apo Bar & Lounge in Philadelphia, and 1022 South in Tacoma, as well as "vintage" and "homegrown" cocktail aficionados, find inspiration in apothecary cocktails of old. Now you can too! Apothecary Cocktails features 75 traditional and newly created recipes for medicinally-themed cocktails. Learn the history of the top ten apothecary liqueurs, bitters, and tonics that are enjoying resurgence at trendy bars and restaurants, including Peychaud's Bitters, Chartreuse, and Vermouth. Find out how healing herbs, flowers, and spices are being given center stage in cocktail recipes and traditional apothecary recipes and ingredients are being resurrected for taste and the faint promise of a cure. Once you've mastered the history, you can try your hand at reviving your favorites: restoratives, sedatives and toddys, digestifs, and more. Whether you're interested in the history, the recipes, or both, you'll love flipping through this beautifully presented book that delves into the world of apothecary cocktails.

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If you'd like your Thanksgiving preparations to go smoothly (and who wouldn't?), turn to experienced tech writer and foodie Joe Kissell for help. At least half the battle is a good plan, and Joe provides you with a customizable plan that gets you organized, helps you figure out what you need to buy, and prevents last-minute problems. Once the planning and shopping are done, follow Joe's detailed, tested recipes for Thanksgiving dinner: roast turkey with gravy, stuffing, mashed potatoes, cranberry relish, candied sweet potatoes, and pumpkin pie."Thanks for a great guide! I used it to successfully cook my first complete Thanksgiving, almost single-handed. While I can follow recipes, I am nowhere close to 'a cook'-your guide gave me the confidence to take on this meal!" -Ed RuderAppendixes cover special cases from allergies to vegans, drawings guide you as you work with the turkey, and a special included "Print Me" file provides shopping lists and schedules, as well as versions of the recipes that you can tape up in the kitchen. Although these recipes scale easily for a few more people, they are meant for 8-12 people. The recipes use U.S. and metric units. Read this ebook to learn the answers to questions such as: What type of turkey should I buy Is there a fast way to make cranberry relish? What's the secret behind making perfect gravy How do you deal with a raw turkey, and which end is the neck?"I've been cooking Thanksgiving dinner for longer than I care to admit, and I never would have thought I'd pick up so many good tips! Great book!" -Trish Huffman

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A laboratory Text book of Biochemistry, Molecular Biology and Microbiology is intended to prepare the undergraduate, postgraduate and research students to perform basic experiments on various aspects of bioscience and biotechnology. Moreover, in the Semester system of teaching it is necessary to explore experiments which are not lengthy and easily completed within contact hours. Initially the book deals with dilutions, pH, buffers, units of measurements and calculations. This is followed by lab safety rules which is very important for any student working with chemicals for their and safety of others. This book emphasizes on principles, reagent preparations and procedures related to experiments, which will be handy for students from different scientific backgrounds. A number of methods are available in the literature for quantification of various molecules. This book does not present all the available methods but based on experience it contains commonly used methods, which students should know. The methods have been written in a manner for direct practical use in the laboratory. This work has originated as a result of numerous requests from my students for eased out and explanatory methods pertaining to biochemistry, biotechnology, microbiology and others. The section on testing of adulterants is of much use for common mass because most of the food products we eat are adulterated. The approach is rather simple with the use of very easily available chemicals and the tests can be performed even in house. It is hoped that the reliable assays presented in this manual will help the students and research scholars to get to basics of experiments and various aspects associated with it.

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Most fields of science, applied science, engineering, and technology deal with solutions in water. This volume is a comprehensive treatment of the aqueous solution chemistry of all the elements. The information on each element is centered around an E-pH diagram which is a novel aid to understanding. The contents are especially pertinent to agriculture, analytical chemistry, biochemistry, biology, biomedical science and engineering, chemical engineering, geochemistry, inorganic chemistry, environmental science and engineering, food science, materials science, mining engineering, metallurgy, nuclear science and engineering, nutrition, plant science, safety, and toxicology.

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Much has been written on WMD terrorism, but few books present a systems approach to this problem. In this book, we present an integrated view of WMD terrorism. The threat section reviews several scenarios that a terrorist might use and a very comprehensive list of the possible biological organisms and compounds that can be used as biological, mid-spectrum, and chemical threats. In the science and technology section, the technical aspects of a successful defense against WMD agents are presented. Arguments are presented for the control of the release of scientific information to bolster CB defense. Approaches to biological agent detection and a system for ranking detection technologies are discussed next. The generic approach to biological screening and detection is then illustrated with some applications of generic detectors to water, food, and aerosol. The future of biological detection and identification is also presented, along with a call to perhaps change the paradigms that we are using. The last section of the book deals with response system planning. An example of regional cooperation is presented. Risk-based management is discussed and a practical example of this approach to emergency planning is presented. Arguments for an epidemiological reporting system are presented, while the last chapter discusses means to integrate the various components of a response system via a software tool.

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Pubilshed on July 28, 2014. This cookbook is dedicated to men and women around the world that have dealt with or are beginning to deal with obesity or those whom simply want to loose weight, get healthy and get fit once and for all. I share my 170 lbs of weight loss secrets with you and how I was obese twice, ridiculed, looked down upon and even rejected. In this cookbook I help get you started on being free. A collection of my tips, tricks and health notes along with slush and juicing recipes will help you do just that. In addition, "health notes" have been added about which fruits to eat to help you live longer, have clearer skin, sleep better, help fight the common cold, cancer, depression, lower cholesterol, grow your hair, help with digestion and vision loss, aid in memory boosting, help fight aging and wrinkles, curb your appetite, eat on a dime, exercise less and still reach your weight loss goals and more. It's simply the ultimate health guide for men and women. This cookbook is also available for purchase in libraries around the world, at Barnes and Noble (bn.com), Books-A-Million Bookstores (online), in airports, grocery stores, global retailers and on Google Play and Google Books. Further, this cookbook has been made available on mobile devices via Adobe Digital Editions and DRM (Digital Rights Management), in general for travels and for when you're "on-the-go". Image Credits: FreeDigitalPhotos.net

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Many mystics know that there are ways to predict death. These ways or principles are all related. We can predict death with the analysis of auric fields, which are a manifestation of our emotions. But our emotions aren't just about how we feel. We tend to feel according to how we live, and we live according to how we perceive life. Within this line of thought, even though we can't precisely say what will happen in the future without ignoring the power of freewill, as no fortuneteller can, we can work with the probabilities described by a person's state of mind. We can say that it's possible to mention who's more likely to die in an accident, murder or by committing suicide, and who's very unlikely to end in any of these situations. To a great extent, death can be predictable and even avoided. We know that we must drive carefully, but we see many people driving recklessly. We know that we should avoid having sex without a condom, but many still do it. We know that we shouldn't trust strangers and many people do, if seeing one with good appearance and manners. We know that we should be eating healthy, but there are lots of people filling their shopping bags with junk food. We could then say that we have a predisposition to die, but this is also another manifestation of our emotional state of mind. In this book, it will be described how these and other situations can be seen in a wider and deeper perspective, in order to help us predict death. To do this, there are many real life examples that can show us the signs, which are usually known among sensitive individuals, whose skills anyone can develop. These skills are related to the alteration of our aura into a more lively one, which may be a challenge impossible to deal with in many cases of terminal patients, but within the reach of those that still have the strength to change their destiny.

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AUSTRALIA makes an appeal to the fancy which is all its own. When the first white settlers arrived in Australia, all was novel, and, while seeming fresh, was inestimably old. The grey gum-trees did not resemble any European forest, but were antique, melancholy and featureless. In a continent of rare hills, infrequent streams and interminable deserts nothing was concealed within the wastes, yet a secret was promised. The birds and beasts-kangaroo, platypus and emu-are, like the continent and all that is within - ancient. The natives were seemingly a race without a history, far more antique than Egypt and closer to the beginnings of mankind than any other people. The manners and rites of the natives seemed to be by far the most archaic of all. They did not have Kings and nations; they were wanderers, houseless, but not homeless. The mysteries of the natives, the initiatory rites, a little of the magic, a great deal of the social customs and fragments of the myths had been recorded. But, till Mrs. Langloh Parker compiled this book, we had but few of the stories which Australian natives tell by the camp-fire or in the gum-tree shade. These, for the most part, are Kinder Märchen, though they include many tiological myths, explanatory of the markings and habits of animals, the origin of constellations, and so forth. Children will find here the Jungle Book of Australia, but there is no Mowgli, set apart as a man. For man, bird, and beast are all blended in the Aboriginal psyche. All are of one kindred, all shade into each other; all obey the Bush Law. Unlike any European Märchen, these stories do not have the dramatic turns of Western folk-lore. There are no distinctions of wealth and rank, no Cinderella nor a Puss in Boots. The struggle for food and water is the perpetual theme, and no wonder, for the narrators dwell in a dry and thirsty land. We see cunning in the devices used for hunting, especially for chasing honey bees. The Rain-magic, actually practised, is of c

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Self-care for the newly diagnosed patient is at the heart of this book. Explanations and guidelines are presented in an easily understandable form. Also included is a wide range of dietary information. Another strength is the new, up-to-date material. Even patients who have been supporting the problem for some years will gain from this latest thinking. For diabetics, it provides a better deal for life. Dr. Wise is a graduate of Melbourne University and a regular guest at international symposia.

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Invite the person who is standing outside the door to get in. - Serving the Arabic coffee with dates. - Incense and perfume the guest. - Being generous with the guest and serving a sufficient meal, like a goat or a young camel, sticking to the Islamic and Arabic traditions. - The host shall not sit with the guest, but only serve him. - The Saudi traditions assume that the old shall be honored in the meeting before the young and not to sit before old people. - No to take the cup of coffee or the water before the guest, the father, or the elder brother. - Not to smoke before the father, uncles, old men. - Not to serve coffee or tea in your left hand, and not to take the same in your left hand or use it in any dealing. - Not to monopolize food. - When being in the desert, you shall get away from the meeting if you want to relief yourself of your needs. - Not to open the buttons of the cloth and to walk in public with an uncovered head. - Wearing the Meshalah when meeting dignitaries and officials, and also in feasts, social occasions, and Jumma Prayer.

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A Text-Book of Medical Bacteriology provides information pertinent to the medical aspects of bacteriology. This book presents the biological relationship of allied organisms. Organized into three parts encompassing 37 chapters, this book begins with an overview of the salient features of the development of bacteriology. This text then explores the food requirements of the bacteria as well as the elements necessary for the synthesis of the bacterial protoplasm. Other chapters consider the numerous and complex factors involved in the reproduction of bacteria. This book discusses as well the presence of antitoxins in the serum of an individual, which is an indication of increased resistance to infection with the homologous organism. The final chapter deals with serological reactions that are most widely used, including agglutination, precipitation, and complement-fixation. This book is a valuable resource for medical students, physicists, bacteriologists, chemists, biochemists, and research workers.

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A fascinating exploration of the inside world of sommeliers, sharing their unique perspectives, extensive expertise, and best stories. Rajat Parr's profound knowledge of wines, deep relationships with producers, and renowned tasting abilities have made him a legend in the business. As wine director for the Mina Group, Parr presides over the lists at some of the country's top restaurants. In Secrets of the Sommeliers, Parr and journalist Jordan Mackay present a fascinating portrait of the world's top wine professionals and their trade. The authors interviewed the elite of the sommelier community, and their colleagues' insights, recommendations, and entertaining stories are woven throughout, along with Parr's own takes on his profession and favorite winemakers and wines. Along the way, the authors give an immersion course in tasting and serving wine; share strategies for securing hard-to-find bottles at a good price and identifying value sweetspots among the many regions; and teach readers how to make inspired food pairings. Winner - 2011 James Beard Cookbook Award - Beverage CategoryFrom the Hardcover edition.

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Barbecue is a simple food. Don't mess it up." As the winningest man in barbecue, a New York Times bestselling cookbook author, and a judge on the hit show BBQ Pitmasters on Discovery's Destination America, Myron Mixon knows more about smoking meat than any man alive. And now he's on a mission to prove to home cooks everywhere that they can make great barbecue any day of the week-in the comfort of their own backyard or kitchen, no matter their skill level. Across the country at competitions and in his Pride & Joy Bar-B-Que restaurants, Mixon has proven that no other pitmaster's food can touch his when he's behind a smoker. But he doesn't need fancy equipment to do it: He can cook delicious barbecue with any grill, smoker, or oven, even on the busiest weeknight, and you'll be able to, too, with the nearly 150 recipes in Everyday Barbecue. Armed with Mixon's advice and tips, you'll discover that barbecue isn't just for the Fourth of July and Labor Day; it's for any day you feel like cooking it. So fire up your grill and get ready to cook incredible barbecue favorites such as Ribs the Easy Way, Myron's Dr Pepper Can Chicken, and The King Rib sandwich and adventurous backyard fare like Pork Belly Sliders and Barbecue-Fried Baby Backs, plus leftover inspirations, delectable deserts, and even some drunken recipes! In Everyday Barbecue, you will find some seriously finger-lickin' good barbecue recipes, including: The Essentials: Turning any backyard grill into a smoker-Brisket the Easy Way, Ribs the Easy Way, The Only Barbecue Sauce You Need Burgers and Sandwiches: Classic Hickory Smoked Barbecue Burger, The King Rib, Barbecue Pork Belly Sliders, Brisket Cheesesteaks, Barbecued Veggie Sandwiches Smoked and Grilled: Perfect Grilled Rib Eyes, Whole Roasted Turkey with Bourbon Gravy, Myron's Dr Pepper Can Chicken Barbecue-Fried: Yes, first you smoke it, then you fry it-Baby Backs, Chicken Lollipops, Cap'n Crunch Chicken Tenders Swimmers: Finger-Lickin' Barbecue Shr

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A wide-ranging collection of recipes for home cooks from celebrated chef, restaurant owner, and pastry pioneer Elizabeth Falkner. Peek inside the off-hours culinary mind of one of America's top chefs with Cooking Off the Clock, an irreverent, eclectic, and downright delicious assemblage of reinvented classics and soon-to-be favorites. Celebrity chef and pastry pioneer Elizabeth Falkner brings her cooking inspiration to a range of satisfying full meals and quick snacks, and along the way gives pointers on how to think like a chef, even if you haven't spent the day on the line cooking for crowds. You'll find recipe ideas for any occasion: for a quiet night in, the Winter Squash Soup with Apple Butter Toast; for your next impromptu cocktail party, the Ham and Biscuit Sliders with Hot Pepper Jam; for the ultimate late-night snack, Sausage and Fennel Pizza; and to finish it off, the desserts that Elizabeth is known for, like Bourbon Pecan Pie Milkshake. With Falkner's imaginative approach to classic comfort food and stories about her process for creating new recipes, Cooking Off the Clock will transform the way you cook.

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Join one of the world's greatest chefs in his most personal book yet, as Jean-Georges Vongerichten shares his favorite casual recipes in Home Cooking with Jean-Georges. Though he helms a worldwide restaurant empire-with locations in New York, Las Vegas, London, Paris, and Shanghai-Jean-Georges counts his greatest joy in life as family first, then food. In Home Cooking with Jean-Georges, he brings readers into his weekend home, where he cooks simple, delicious dishes that leave him plenty of time to enjoy the company of friends and loved ones. A few years ago, Jean-Georges decided to give himself a gift that most of us take for granted: two-day weekends. He and his wife, Marja, and their family retreat to their country home in Waccabuc, New York. There, the renowned chef produces the masterful, fresh flavors for which he is known-but with little effort and few dishes to clean at the end. These quick, seasonal, Vongerichten-family favorites include: Crab Toasts with Sriracha Mayonnaise, Watermelon and Blue Cheese Salad, Herbed Sea Bass and Potatoes in Broth, Lamb Chops with Smoked Chile Glaze and Warm Fava Beans, Parmesan-Crusted Chicken, Fresh Corn Pudding Cake, Tarte Tatin, and Buttermilk Pancakes with Warm Berry Syrup. With 100 recipes and 100 color photographs-all taken at his country house-Home Cooking with Jean-Georges will inspire home cooks with fantastic accessible dishes to add to their repertoires. From the Hardcover edition.

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Mudslides. Daiquiris. Margaritas. Whether you're trying to beat the heat or just take a mental vacation, these icy indulgences are irresistible. Now, you can make restaurant-quality frozen cocktails at home, with Frozen Drinks: An A to Z Companion to All Your Frozen Favorites. Expert bartender Cheryl Charming shares her secrets on how to: Whip up the best frozen drinks, with or without a blender; Impress guests with fresh mixers-far superior to the storebought type; Create more than 800 of the iciest libations!

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It always bothered me that Aasif was more than merely funny-he's also a great actor. Now I've learned he's an amazing storyteller as well, and I am furious. but also grateful. Aasif's movement between cultures and genres is what makes him and his story singularly funny, poignant, and essential."- John Hodgman, author of The Areas of My Expertise and More Information Than You Require"My father moved our family to the United States because of a word. It was a word whose meaning fascinated him. It was a singularly American word, a fat word, a word that could only be spoken with decadent pride. That word was. Brunch! 'The beauty of America,' he would say, 'is they have so much food, that between breakfast and lunch they have to stop and eat again.'" -from "International House of Patel"If you're an Indo-Muslim-British-American actor who has spent more time in bars than mosques over the past few decades, turns out it's a little tough to explain who you are or where you are from. In No Land's Man Aasif Mandvi explores this and other conundrums through stories about his family, ambition, desire, and culture that range from dealing with his brunch-obsessed father, to being a high-school-age Michael Jackson impersonator, to joining a Bible study group in order to seduce a nice Christian girl, to improbably becoming America's favorite Muslim/Indian/Arab/Brown/Doctor correspondent on The Daily Show with Jon Stewart. This is a book filled with passion, discovery, and humor. Mandvi hilariously and poignantly describes a journey that will resonate with anyone who has had to navigate his or her way in the murky space between lands. Or anyone who really loves brunch.

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Mmmmh…wie das duftet!" Wenn das kein guter Deal ist: gleich 100 Fisch Rezepte und das dann noch mit dem Dr. Oetker-Rundum-Sicherheits-Gefühl, denn alle Rezepte sind mit ca. 85 Fotos ausführlich dargestellt, verständlich geschrieben und verlässlich getestet. Fisch gelingt im Ofen ohne Probleme - probieren Sie es doch gleich mal aus! Alle Geschmacksrichtungen finden Sie zusammengefasst in der Printversion 1000 Ofengerichte"- dieses Kapitel ist eines von zehn Auszügen.

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India's leading cookery expert deals with the various aspects of baking. Thangam Philip transforms sugar, butter, flour and spice into reliably delicious, and eternally popular cakes, pastries, biscuits, bread and sweets. This book has been written in a systematic manner, with a list of the right measure of each ingredient. You are assured of perfect results every time.

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