Tag: English Language Cookbook

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Cleveland Beer: History & Revival in the Rust Belt (American Palate) by Peter Chakerian [146711779X, Format: EPUB]

  • Title: Cleveland Beer: History & Revival in the Rust Belt (American Palate)
  • Autor: Peter Chakerian
  • Print Length: 192 pages
  • Publisher (Publication Date): The History Press (November 2, 2015)
  • Language: English
  • ASIN: B01A605ZHG
  • ISBN-10: 1540202275, 146711779X
  • ISBN-13: 978-1540202277, 978-1467117791
  • File Format: EPUB

 
Cleveland loves its craft beer. The city’s breweries are flourishing under a period of brewing renewal and an insatiable taste for quality local craftsmanship. But Cleveland’s brewing industry hasn’t always enjoyed such prosperous times. The industry boomed during the 1800s only to see Prohibition, dwindling demand and increased competition stifle production. Each brewery, one by one, closed its doors until none remained. In 1988, Patrick and Daniel Conway opened the fledgling Great Lakes Brewing Company, and the industry was born anew. Today, local visionaries are engineering the comeback and bringing national attention to Cleveland’s award-winning craft brews. Authors Leslie Basalla and Peter Chakerian chart the remarkable history of the ups and downs of Cleveland beer.

About the Author

Native Clevelander Leslie Basalla owns Cleveland Brew Bus, a brewery tasting tour service. She majored in journalism at Ohio University and covered local news before falling into the restaurant industry and professional craft beer service. While manager of Market Garden Brewery, Leslie learned a great deal about Cleveland beer history and craft brewing. Leslie is a Certified Beer Server through the Cicerone Certification Program and a Certified Beer Steward through the MBAA.Peter Chakerian is an award-winning writer, author and journalist whose work has been featured on Yahoo! News, America OnLine, Technorati, RootsRated and in dozens of publications across the country. His twenty-five-year career has earned him several awards, including “Best in Ohio” nods for online journalism by the Ohio Society of Professional Journalists. He is a regular contributor to The Plain Dealer and Cleveland.com covering dining, nightlife, popular culture and entertainment.

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NOSH Quick & Easy: another refreshingly simple approach to cooking from the May family by Joy May [0956746489, Format: EPUB]

  • Title: NOSH Quick & Easy: another refreshingly simple approach to cooking from the May family
  • Autor: Joy May
  • Print Length: 224 pages
  • Publisher (Publication Date): inTrade (GB) Ltd (September 11, 2014)
  • Language: English
  • ASIN: B00NIZ7N36
  • ISBN-10: 0956746489
  • ISBN-13: 978-0956746481
  • File Format: EPUB

 
Quick & Easy, no-fuss cooking. Down-to-earth ingredients. Mouth-watering photos with every recipe. Easy-to-follow, hassle-free recipes. Written by the author of bestselling Nosh for Students, where speed and ease are key. This new addition from Joy gives us all a book packed full of delicious recipes that will result in empty plates and satisfied tummies. Quick & Easy means either quick prep and in the oven, or quick prep and on the table, using simple and realistic recipes.

About the Author

I studied Art and Design at Loughborough College of Art and Design. Among other things, I now use my creativity to write cookbooks. I have been married to Ron for over 30 years and we have two sons, Ben and Tim, who have now graduated from Uni. When my sister and I were quite young, probably 5 and 6 years old, we started to cook, mainly cakes, biscuits and simple meals. By the time I was 12, we would cook Sunday lunch. I love this heritage and am passionate about good food. There is nothing I love more than having a house full of people to feed. I started out by writing out first student cookbook back in 2001. Since then we have written new editions including vegetarian versions of the original best seller, a graduate book and last year a book for families. We have just released two new books in the NOSH series: “NOSH Gluten-Free” and NOSH Quick & Easy

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Gaia’s Feasts: New vegetarian recipes for family and community by Julia Ponsonby [0857840525, Format: EPUB]

  • Title: Gaia’s Feasts: New vegetarian recipes for family and community
  • Autor: Julia Ponsonby
  • Print Length: 264 pages
  • Publisher (Publication Date): Green Books; 3 edition (September 4, 2014)
  • Language: English
  • ASIN: B00N01TI4U
  • ISBN-10: 0857840525
  • ISBN-13: 978-0857840523
  • File Format: EPUB

 
Gaia’s Feasts is the much-anticipated follow-up to Gaia’s Kitchen, winner of the Gourmand Best Vegetarian Cookbook prize. With inspiration from home and around the world, it offers an introduction to the Slow Food and Local Food movements, together with a mouth-watering selection of vegetarian, vegan and gluten-free recipes, including: soups, mains, salads, dips & spreads, desserts, cakes, cookies and breads. Every recipe gives family-sized quantities, as well as scaled-up amounts for groups as large as 50. Whether you’re seeking new vegetarian recipes, or looking to expand your meat-free range, Gaia’s Feasts will inspire you to cook delicious food for family, friends, and community.

Review

“This unique book charts a way forward by cooking up a menu for delicious gastronomy that has sustainability at its heart.” — Judith Edwards “Gaia’s Feasts becomes a celebration of food and the sharing of food with a commnunity.” — Saffia Farr and Cathi Pawson Juno “A book packed full of interesting recipes for vegetarians, and will suit families as well as those who cater for large groups.” — Franglais Kitchen “This book is vegetarian cooking at its most imaginative and accessible best, with beautiful pictures, easily-assembled and delicious recipes and information about sustainability and food production. It makes a useful purchase for vegetarians and meat-eaters alike.” — Maria Chiorando Kent on Sunday

About the Author

Julia Ponsonby was the former catering manager at Schumacher College, which was founded to work towards a new worldview of sustainable living in harmony with the natural environment and the whole human race. Her culinary style developed to fit those founding principles: local, sustainably sourced ingredients prepared using cooking methods from around the world.

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Beer in the Middle Ages and the Renaissance by Richard W. Unger [0812219996, Format: PDF]

  • Title: Beer in the Middle Ages and the Renaissance
  • Autor: Richard W. Unger
  • Print Length: 344 pages
  • Publisher (Publication Date): University of Pennsylvania Press (May 22, 2013)
  • Language: English
  • ASIN: B00D2M4KFY
  • ISBN-10: 0812237951, 0812219996
  • ISBN-13: 978-0812237955, 978-0812219999
  • File Format: EPUB, PDF

 

The beer of today—brewed from malted grain and hops, manufactured by large and often multinational corporations, frequently associated with young adults, sports, and drunkenness—is largely the result of scientific and industrial developments of the nineteenth century. Modern beer, however, has little in common with the drink that carried that name through the Middle Ages and Renaissance. Looking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike, Beer in the Middle Ages and the Renaissance presents an extraordinarily detailed history of the business, art, and governance of brewing.

During the medieval and early modern periods beer was as much a daily necessity as a source of inebriation and amusement. It was the beverage of choice of urban populations that lacked access to secure sources of potable water; a commodity of economic as well as social importance; a safe drink for daily consumption that was less expensive than wine; and a major source of tax revenue for the state. In Beer in the Middle Ages and the Renaissance, Richard W. Unger has written an encompassing study of beer as both a product and an economic force in Europe.

Drawing from archives in the Low Countries and England to assemble an impressively complete history, Unger describes the transformation of the industry from small-scale production that was a basic part of housewifery to a highly regulated commercial enterprise dominated by the wealthy and overseen by government authorities. Looking at the intersecting technological, economic, cultural, and political changes that influenced the transformation of brewing over centuries, he traces how improvements in technology and in the distribution of information combined to standardize quality, showing how the process of urbanization created the concentrated markets essential for commercial production.

Weaving together the stories of prosperous businessmen, skilled brewmasters, and small producers, this impressively researched overview of the social and cultural practices that surrounded the beer industry is rich in implication for the history of the period as a whole.

Review

Entertainingly written and amply illustrated and referenced…succeeds admirably. — Journal of Interdisciplinary History, Winter 2007

About the Author

Richard W. Unger is Professor of History at the University of British Columbia. He is also author of A History of Brewing in Holland, 900-1900: Economy, Technology, and the State, The Art of Medieval Technology: Images of Noah the Shipbuilder, and The Ship in the Medieval Economy, 600-1600.

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The Allergy-Free Cookbook: More than 150 Delicious Recipes for a Happy and Healthy Diet by Eileen Rhude Yoder [0762433493, Format: EPUB]

  • Title: The Allergy-Free Cookbook: More than 150 Delicious Recipes for a Happy and Healthy Diet
  • Autor: Eileen Rhude Yoder
  • Print Length: 336 pages
  • Publisher (Publication Date): Running Press (March 3, 2009)
  • Language: English
  • ASIN: B06XPG3SF9
  • ISBN-10: 0762433493
  • ISBN-13: 978-0762433490
  • File Format: EPUB
Food allergies are on the rise, and the update of this classic cookbook provides more than 180 fantastic recipes to help those with restricted diets! With this cookbook, they’ll be able to eat well every meal of the day while conquering the most common food allergies. Including more recipes, more tips, more cooking suggestions, more resources, and more information about recently passed laws designed to protect consumers.
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The A-Z of Eating Out by Joseph Connolly [0500517363, Format: EPUB]

  • Title: The A-Z of Eating Out
  • Autor: Joseph Connolly
  • Print Length: 256 pages
  • Publisher (Publication Date): Thames and Hudson Ltd (February 10, 2014)
  • Language: English
  • ASIN: B00I0Y8N7K
  • ISBN-10: 0500517363,
  • ISBN-13: 978-0500517369,
  • File Format: EPUB

A light-hearted, humorous guide to all aspects of eating out, offering a wealth of guidelines, suggestions, top tips, cautions and insider knowledge to help the gourmet (and everyone else) get the most out of their dining experience. With 146 A-Z entries the book is a shrewd and in-depth exploration of every facet of eating out – some more familiar than others. Entries include: Wine lists, Complaining, Going Dutch, Queuing, Star chefs, Tipping and many more. Joseph Connolly is the bestselling author of twelve novels and twelve works of non-fiction. He writes the weekly restaurant review for the ‘Hampstead & Highgate Express’.

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The Fast Food Diet: Lose Weight and Feel Great Even If You’re Too Busy to Eat Right by Stephen T. Sinatra [163026198X, Format: PDF]

  • Title: The Fast Food Diet: Lose Weight and Feel Great Even If You’re Too Busy to Eat Right
  • Autor: Stephen T. Sinatra
  • Print Length: 243 pages
  • Publisher (Publication Date): Wiley; 1 edition (May 2, 2008)
  • Language: English
  • ASIN: B00DNKXX7G
  • ISBN-10: 163026198X, 0471790478
  • ISBN-13: 978-1630261986, 978-0471790471
  • File Format: PDF

 
Lose weight eating at McDonald’s, Burger King, KFC, and Wendy’s?

Yes, it’s possible–and this book shows you how!

“Dr. Steve Sinatra is one of the top preventive cardiologists in America. . . . In The Fast Food Diet, he shows readers how to eat smarter and more nutritiously at any fast food establishment in America so they will actually become healthier as they lose weight. What a brilliant strategy and practical approach!”
–BARRY SEARS, bestselling author of The Zone

We’re a nation on the go–and we’re gaining weight at alarming levels. Chances are you realize you should lose weight and eat healthier foods, but when you’re hungry and hurried, all too often you choose the drive-through over a healthy home-cooked meal. This breakthrough guide presents a practical, real-world solution that teaches you how to make healthier fast-food choices and save hundreds of calories per meal–without giving up the delicious taste and convenience of fast foods.

In addition to tips for dining guilt-free at all types of fast-food restaurants, The Fast Food Diet includes:
* A Six-Week Fast-Food Diet Eating Plan that lets you choose among 150 meal selections for breakfast, lunch, dinner, and snacks from more than fifty of the most popular fast-food chains
* Valuable tips for business travelers, holiday revelers, and kids who are fast-food junkies
* Advice on eating well at food courts, sit-down restaurants, airports, and convenience stores
* Recipes for nutritious, home-cooked meals you can prepare in 15 minutes or less

If you cut just 500 calories from your meals every day, you’ll lose a pound a week. That’s 50 pounds a year–and The Fast Food Diet makes it easy.

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The 30-Day Low-Carb Diet Solution by Michael R. Eades [047145415X, Format: PDF]

  • Title: The 30-Day Low-Carb Diet Solution
  • Autor: Michael R. Eades
  • Print Length: 192 pages
  • Publisher (Publication Date): Houghton Mifflin Harcourt; 1 edition (November 21, 2002)
  • Language: English
  • ASIN:
  • ISBN-10: 0471430501, 047145415X
  • ISBN-13: 978-0471430506, 978-0471454151
  • File Format: PDF
From the authors of the phenomenal bestseller Protein Power comes a quick, easy-to-follow low-carb diet plan designed to get you on the fastest possible track to losing weight, feeling fantastic, and improving your health. If you’ve heard all the recent publicity about how low-carb eating can turn your health around–by keeping your insulin levels down and getting your excess weight off–but don’t want to wade through hundreds of pages of explanation or complicated formulas before you get started, The 30-Day Low-Carb Diet Solution is for you. Unlike any other low-carb diet book in the market, this book gives you low-carb 101: the basics of low-carb eating without all the fuss.

In this much-needed book, two of the most trusted names in low-carb dieting who have helped millions of readers lose weight provide the simplest possible diet designed for the best possible results. Drs. Michael and Mary Dan Eades give you the step-by-step basics-what to eat, what to avoid–and even provide specific low-carb meal plans to guide you at breakfast, lunch, dinner, and snacks for a full month. For those who would rather design their own meals, they include expert advice for easily creating a customized plan based on your current weight, health status, and goals. They show you the exact portions of carbohydrate-rich foods you can enjoy now to reach those goals and how to increase those amounts to maintain your health and weight for the long haul.

Simply by knowing your height, weight, and gender, you can quickly determine how much protein to eat for optimal health-no complicated measurements, charts, or formulas to follow. The Drs. Eades include everything you need to get started now: self-assessment quizzes to help you effortlessly tailor your program to fit your needs, fill-in worksheets for planning meals and tracking your progress, and other important nutritional information for easy reference.

By following the simple but highly effective and powerful diet in The 30-Day Low-Carb Diet Solution, complete with 30 days of meal plans and more than 100 delicious and easy recipes, you’ll be on your way to a thinner and healthier you in just a month!

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The Paleo Diet Revised: Lose Weight and Get Healthy by Eating the Foods You Were Designed to Eat by Loren Cordain [0470913029, Format: PDF]

  • Title: The Paleo Diet Revised: Lose Weight and Get Healthy by Eating the Foods You Were Designed to Eat
  • Autor: Loren Cordain
  • Print Length: 266 pages
  • Publisher (Publication Date): Houghton Mifflin Harcourt; Revised edition (November 29, 2010)
  • Language: English
  • ASIN: B00BKRON5K
  • ISBN-10: 0471413909, 0470913029
  • ISBN-13: 978-0471413905, 978-0470913024
  • File Format: EPUB, PDF
Eat for better health and weight loss the Paleo way with this revised edition of the bestselling guide-over 100,000 copies sold to date!

Healthy, delicious, and simple, the Paleo Diet is the diet we were designed to eat. If you want to lose weight-up to 75 pounds in six months-or if you want to attain optimal health, The Paleo Diet will work wonders. Dr. Loren Cordain demonstrates how, by eating your fill of satisfying and delicious lean meats and fish, fresh fruits, snacks, and non-starchy vegetables, you can lose weight and prevent and treat heart disease, cancer, osteoporosis, metabolic syndrome, and many other illnesses.

  • Breakthrough nutrition program based on eating the foods we were genetically designed to eat-lean meats and fish and other foods that made up the diet of our Paleolithic ancestors
  • This revised edition features new weight-loss material and recipes plus the latest information drawn from breaking Paleolithic research
  • Six weeks of Paleo meal plans to jumpstart a healthy and enjoyable new way of eating as well as dozens of recipes
  • This bestselling guide written by the world’s leading expert on Paleolithic eating has been adopted as a bible of the CrossFit movement

The Paleo Diet is the only diet proven by nature to fight disease, provide maximum energy, and keep you naturally thin, strong, and active-while enjoying every satisfying and delicious bite.

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The Rebel Diet: Break the Rules, Lose the Weight by Melissa Hershberg [0470736445, Format: PDF]

  • Title: The Rebel Diet: Break the Rules, Lose the Weight
  • Autor: Melissa Hershberg
  • Print Length:
  • Publisher (Publication Date): Wiley; 1 edition (January 19, 2010)
  • Language: English
  • ASIN:
  • ISBN-10: 0470736445
  • ISBN-13: 978-0470736449
  • File Format: PDF

 
Your fantasy diet-chocolate, bread, and caffeine-is here!

For those accustomed to thinking of diets as deprivation, former gymnast and doctor Melissa Hershberg has developed a food plan that breaks all the cardinal rules of dieting. Offering medical insight on why common diet myths (like eating five times a day) don’t work, she presents dozens of rule-breaking “Try-it” action plans that let you skip breakfast or consume coffee, carbs, and sweets-if that’s what you want. If you’re a restaurant-hopper, a dessert lover, or someone who eats on the go, she tells you how to lose weight while making food work for you. A program tailored for real people living in the real world, The Rebel Diet reveals how to lose weight, improve your nutrition, energy and health-without following the standard diet rubric.

  • Shows you to stay fit and trim without logging in long hours at a gym
  • Dr. Hershberg is the author of The Hershberg Diet

This revolutionary book finally makes food work for you-and lets your inner “rebel” finally shed those unwanted pounds!

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Cleaving: A Story of Marriage, Meat, and Obsession by Julie Powell [0316003379, Format: PDF]

  • Title: Cleaving: A Story of Marriage, Meat, and Obsession
  • Autor: Julie Powell
  • Print Length: 320 pages
  • Publisher (Publication Date): Back Bay Books; Reprint edition (November 17, 2010)
  • Language: English
  • ASIN:
  • ISBN-10: 9780316003360, 0316003379
  • ISBN-13: 978-0316003360, 978-0316003377
  • File Format: PDF

 
Julie Powell thought cooking her way through Julia Child’s Mastering the Art of French Cooking was the craziest thing she’d ever do–until she embarked on the voyage recounted in her new memoir, CLEAVING.

Her marriage challenged by an insane, irresistible love affair, Julie decides to leave town and immerse herself in a new obsession: butchery. She finds her way to Fleischer’s, a butcher shop where she buries herself in the details of food. She learns how to break down a side of beef and French a rack of ribs–tough, physical work that only sometimes distracts her from thoughts of afternoon trysts.

The camaraderie at Fleischer’s leads Julie to search out fellow butchers around the world–from South America to Europe to Africa. At the end of her odyssey, she has learned a new art and perhaps even mastered her unruly heart.

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Your Brain on Food: How Chemicals Control Your Thoughts and Feelings, Second Edition by Professor Gary L. Wenk [0199393273, Format: PDF]

  • Title: Your Brain on Food: How Chemicals Control Your Thoughts and Feelings, Second Edition
  • Autor: Professor Gary L. Wenk
  • Print Length: 248 pages
  • Publisher (Publication Date): Oxford University Press; 2 edition (December 1, 2014)
  • Language: English
  • ASIN: B00PAXBANS
  • ISBN-10: 0199393273
  • ISBN-13: 978-0199393275
  • File Format: PDF

In Your Brain on Food, Dr. Gary Wenk expands his discussion of the effects of specific foods on the brain in a completely updated second edition. From investigations into the benefits and risks of supplements, to the action of gluten in the brain and marijuana’s potential for pain relief, Dr. Wenk draws on the latest science to answer a range of fascinating questions such as:
-Is your aluminum cookware hurting you?
-Can tryptophan supplements improve your mood?
-How do fruits and vegetables protect us from aging?
-Why does eating chocolate make you feel so angry?
-Does our brain want us to be obese?

Never forget–everything we consume can affect how we think, feel, and act.

NEW TO THIS EDITION
-Updated second edition greatly expands discussions on the effects of specific foods on the brain
-Clarifies the role of biorhythms in how food affects the brain and behavior
-Investigates why our brain makes us crave fat, salt, and sugar

Review

“The substance of the book, from start to finish, is notable especially for the instructively informative nature of the discourse presented expertly by Wenk, relating, substantively, to the brain, drugs, and foods. [O]verall, the book as composed, substantively and stylistically, is certainly tailored well to fit a universal reading audience. The text’s body is adorned, intellectually, with some didactically very well designed ‘Figures’. Wenk’s intellectually impressive contribution to this burgeoning field, as embodied in this book, should be quite edifying to lay readers, and professionally very rewarding, as well, to medical scientists and clinicians.” –Leo Uzych, Metapsychology Online Reviews Praise for the First Edition: “An absolutely fascinating read (or book) peppered with gems of surprising information on how certain foods, plants, nicotine and drugs (legal and illegal) alter the very essence of your brain cells’ functioning and thus your behavior and mood. Don’t deprive yourself of the pleasure of reading it.” –Jean Carper, author of “Your Miracle Brain” and “100 Simple Things You Can Do To Prevent Alzheimer’s and Age-Related Memory Loss”Praise for the First Edition: “Your Brain on Food provides ample and important food for thought in a delightfully written reader-friendly style. Kernels of history sprinkled throughout the book provide both interest and insight into how our appetites influence our brains and, and thus, our thoughts and actions. Gary Wenk has provided a compelling and much-needed antidote to commonly available misinformation about nutrients and brain function. Readers will be richly informed–as well as entertained.” –James L. McGaugh, Research Professor of Neurobiology and Behavior, University of California, IrvinePraise for the First Edition: “All of us are impacted by a bewildering array of psychoactive drugs and foods, some being agents of abuse and others being of importance in treating disease. Gary Wenk, a nationally eminent neuroscientist, provides a gripping account of the neurotransmitters that enable neurons in the brain to talk to each other and shows how drugs as well as substances derived from foods exert their psychoactive influences. Wenk has a gift for making complex concepts crystal clear and relating seemingly arcane science in a fascinating, lucid fashion–as gripping as a detective story. This is an invaluable book for anyone who is curious about the brain and its functions.” –Solomon H. Snyder, M.D., Distinguished Service Professor of Neuroscience, Pharmacology and Psychiatry, Johns Hopkins UniversityPraise for the First Edition: “Intriguing” –Scientific American MIND

About the Author

Gary L. Wenk, PhD, is a Professor of Psychology and Neuroscience and Molecular Virology, Immunology and Medical Genetics at the Ohio State University.

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Introductory Foods (14th Edition) by Marion Bennion [0132739275, Format: EPUB]

  • Title: Introductory Foods (14th Edition)
  • Autor: Marion Bennion
  • Print Length: 648 pages
  • Publisher (Publication Date): Pearson; 14 edition (January 31, 2014)
  • Language: English
  • ASIN:
  • ISBN-10: 0132739275, 0132739275
  • ISBN-13: 978-0132739276, 978-0132739276
  • File Format: EPUB

 

Introductory Foods, 14e, is a market-leading introduction to the fundamental principles of food preparation and the many innovations and emerging trends in food science and technology. The text explores the “how’s and why’s” of food preparation and integrates food preparation, science, technology, safety, government regulation, and consumption trends while imparting an appreciation for the role food plays in human life, culture, and health.Chapters follow a scientific approach to examine ingredients and techniques used in food preparation. Introductory Foods is ideal for introductory courses in food preparation for students studying nutrition and dietetics, hospitality management, family and consumer science education, and culinary arts.

 

Teaching and Learning Experience

 

This text will provide a better teaching and learning experience—for you and your students. It provides:

  • A practical perspective: Chapters help students connect text material to the real world.
  • Broad coverage for well-rounded understanding: Comprehensive coverage gives students the whole picture.
  • Emphasis on current issues: Extensively updated content keeps students abreast of current issues and trends in the field.
  • Student- and instructor-friendly resources. Numerous features facilitate both learning and teaching.