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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Herrera Johnny, NOOK Book (eBook), English-language edition, Pub by Emereo Publishing

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Offering opinions is the second most necessary ingredient for human life. Studies show that we can go only three minutes without air, perhaps three days without water, maybe three weeks without food. and but three hours without offering somebody our suggestions, responses, or critiques.A perennial "hot" topic in management circles is the process of giving, getting and analyzing advice. This brief and engaging book can be of use to anyone who has to interact with other people. You'll enjoy the "read" so much that you may not realize how much you have gained - all in words of one syllable! How to offer feedback when asked (or hired) to do so. Why feedback tells more about the giver than the receiver. How feedback is distorted or resisted by the receiver's point of view and defense mechanisms. And in dozens of enjoyable vignettes, how humans have struggled to understand each others' responses. Here's what some reviewers said:I had several 'ahas' reading this clear and entertaining excursion into everyday interactions. Feedback should be given sparingly and taken thoughtfully - with a grain of salt. That's one (of many) useful messages demonstrated here. -Marvin Weisbord, author Productive WorkplacesThis is a how-to book about relationships with depth, humor and insight far beyond the ordinary. (The authors) deal masterfully with the contradictory impulses we all feel to 'say it like it is' or flee in terror. -Barbara Benedict Bunker, Organizational Consultant, Professor, SUNY at BuffaloThe authors of this wonderful book have untangled and demythologized feedback! -Elsie Y. Cross, CEO, Elsie Y. Cross Associates

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The year is 1860. In Evanston, Illinois, a young, unassuming butcher, Ruse Blackburn, wants what every man wants, to earn a decent living and marry a lovely wife. With these goals almost in his grasp, the privileged stomp on his ambitions. Ruse, rightly accused of murder and tortured, sells his soul and ends up as General William T. Sherman's aide-charged with keeping the general drunk enough to do evil but sober enough to conduct war. As Sherman's troops pillage Georgia, Ruse sinks deeper and deeper into madness. In the meantime, beautiful Anne Southern lives a life of lonely luxury with her two young sons at Meridian Plantation. Her husband, Allen, fires the mortar that begins the Civil War and abandons his family to fight for the Confederacy. Swept with her dependents to Atlanta by the winds of war, Anne must deal with a society in decline and a diminishing food supply. To feed her children, in an act of desperation and desire, she gives dearly to a suitor for ten pounds of jerky. Evicted from Atlanta, Anne returns to the plantation. There, she encounters Major Ruse Blackburn and his skinning knife-a man with a grudge to settle and a proclivity for cutting pretty flesh. Anne finds herself completely without resources and must make difficult decisions.… "A very entertaining, mile-a-minute style, and remarkably vivid characters." Diana Gabaldon, New York Times bestselling author of the award winning Outlander novels.

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Mariella y los obsequios del mar es muy entretenida. Esta historia de felicidad e imaginación esta entretejida con el amor de una abuela por su nieta. !Un verdadero regalo! -Lisa A. Wroble, autora de Food for a Greener Planet y Dealing with Stress Mariella le visita a su abuelita en el golfo. Mientras caminan por la playa su abuelita le recuerda la necesidad de reciclar y de ser agradecida por el mar y la naturaleza. Mientras recolecta las conchas del mar, su imaginación le lleva en una aventura de diversión y fantasía.

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John Griffith "Jack" London (born John Griffith Chaney, January 12, 1876 - November 22, 1916) was an American author, journalist, and social activist. He was a pioneer in the then-burgeoning world of commercial magazine fiction and was one of the first fiction writers to obtain worldwide celebrity and a large fortune from his fiction alone. Some of his most famous works include The Call of the Wild and White Fang, both set in the Klondike Gold Rush, as well as the short stories "To Build a Fire", "An Odyssey of the North", and "Love of Life". He also wrote of the South Pacific in such stories as "The Pearls of Parlay" and "The Heathen", and of the San Francisco Bay area in The Sea Wolf. London was a passionate advocate of unionization, socialism, and the rights of workers. He wrote several powerful works dealing with these topics, such as his dystopian novel The Iron Heel, his non-fiction exposé The People of the Abyss, and The War of the Classes. On July 12, 1897, London (age 21) and his sister's husband Captain Shepard sailed to join the Klondike Gold Rush. This was the setting for some of his first successful stories. London's time in the Klondike, however, was detrimental to his health. Like so many other men who were malnourished in the goldfields, London developed scurvy. His gums became swollen, leading to the loss of his four front teeth. A constant gnawing pain affected his hip and leg muscles, and his face was stricken with marks that always reminded him of the struggles he faced in the Klondike. Father William Judge, "The Saint of Dawson," had a facility in Dawson that provided shelter, food and any available medicine to London and others. His struggles there inspired London's short story, "To Build a Fire" (1902, revised in 1908), which many critics assess as his best. London began his writing career just as new printing technologies enabled lower-cost production of magazines. This resulted in a boom in popular magazines aimed at a wide

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In all of recorded history, humanity has never been engaged in a battle as significant as the one we face today. Never has our future been threatened as severely as it is now. The enemy is not a terrorist organization or a rogue nation seeking global domination; it is the environment we have created -the air we breathe, the water we drink, and the food we consume. We have taken the gifts of life presented to us and poisoned them. Over the last two centuries, the human race has radically altered this planet and in so doing has radically reduced its own capacity to deal with toxic exposure. The human body possesses an incomprehensible wisdom that we have yet to fully grasp, a wisdom that enables us to heal from a multitude of injuries, illnesses, and traumas. However, our bodies were not designed to manage the magnitude of toxicity we expose them to every day. The result is an epidemic of cancer, respiratory and heart disease, diabetes, allergies, and a multitude of other environmental and physical illnesses. Detoxification, on both a global and a personal level, has become a necessity in our modern world. My introduction to detoxification grew out of necessity. I was exposed to Agent Orange-considered the most toxic human-made toxin ever produced-on numerous occasions during the Vietnam War. As a result of this exposure, I developed a nerve disease known as peripheral neuropathy that affects much of my body, causing me to limp and limiting the use of my arms and hands. I found no solutions in our conventional medical system and eventually began what has now become my pioneering research and writing in the natural health movement. I learned that my lymphatic system was essential for dealing with toxins in the body and how, by naturally cleansing the lymph and other systems, I could not only eliminate these toxins but also lose weight and alleviate other health conditions at the same time. I am, as far as I know, the longest survivor of Agent Orange-induced periphera

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Winner of the 1995 James Beard Award for Best Vegetarian Cookbook Although many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. Moosewood Restaurant Cooks at Home is the result of that experience - over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort. This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing "small dishes." Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion. Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make Moosewood Restaurant Cooks at Home the essential companion to everyday cooking.

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Winner of the 1995 James Beard Award for Best Vegetarian Cookbook Although many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. "Moosewood Restaurant Cooks at Home" is the result of that experience - over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort. This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing "small dishes." Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion. Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make "Moosewood Restaurant Cooks at Home" the essential companion to everyday cooking.

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Motivated by the simple principle that eating more vegetables, fruits, and whole grains keeps people healthier longer, the Moosewood Collective presents this all-new collection of more than 200 recipes that make whole foods wholly delicious. Moosewood Restaurant's cookbooks have long been an essential resource for creative recipes for home cooks, recipes that make mindful eating an unqualified pleasure. In this latest book, the Collective has carefully crafted recipes that celebrate local and environmentally sustainable food and that reflect the latest thinking on good nutrition. From soups to desserts, the dishes in this book are distinctive, adventurous, and globally inspired. Including plenty of vegan, gluten-free, and raw food options, the book has something to please every taste. Polenta with Greens and Eggs or Whole Grain Pancakes will get the day started right; appetizers such as Chickpea Crêpes and Pineapple Salsa with Blueberries are festive for a casual gathering; and Southwestern Black Bean Burgers are a great choice for a cookout. Tofu, Leek, and Almond Stuffed Portabellas and Quinoa and Collard Leaf Dolmas are elegant choices for a more formal occasion. Desserts like Figs Baked with Chèvre and Pistachios, Chocolate Bark, and Sweet Potato Pie with Pecan-Oat Crust are naturally sweet and packed with nutrients. Each recipe comes with a detailed nutritional analysis as well as menu and serving suggestions. The Collective discusses everything from eating locally to the Glycemic Index, and the ideas and information will prove useful to both new vegetarians and those who grew up cooking with the Moosewood Restaurant. Eating well feels good. Moosewood Restaurant Cooking for Health is all about cooking for pleasure and cooking for health. You can do both!

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If your restaurant or bar has smoke, alcohol, cooking, spill, body, bacterial, fungal, mold and mildew odors, it could be offensive to your customers and bad for business. Covering up nasty restaurant odors with masking agents only pollute the air with chemicals and result in more offensive smells. Smelleze Restaurant and Bar Deodorizer Pouch eliminates pungent restaurant and bar odors without masking them with fragrances. Smelleze will truly cleanse the air of offensive odors, complement existing ventilation systems and result in a fresh smelling environment. This will help create a healthy, chemical free atmosphere that will be appreciated by customers and keep them coming back. For a breath of fresh air, simply place Smelleze pouches near odors and in return air ducts. To rejuvenate, simply heat in a microwave or place in direct sunlight and reuse. Smelleze is eco-friendly, non-toxic, safe, reusable, recyclable, natural, odorless, non-flammable and non-caustic.

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Features: -Invent Restaurant-Fully adjustable apron strap-One size fits all-Material: Poly-Cotton Twill Fabric-Washing machine safe-Color: Natural-Product Type: Standard-Design: Solid-Color: White-Material: Cotton-Pockets: No-Country of Manu.

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