“Adorable Bento for the Family”is a work of ingenuity by mothers whose fun and lovely creations of bento food will have the children look forward to every meal.
Thanks to this book you will learn how to prepare excellent jams, marmalades, compotes, jar jellies and candied fruits using very few ingredients: fruit, sugar, lemon juice, flavourings, spices and... nothing else! Through these 80 recipes, you will rediscover the traditions of the best Italian home cooking, made of genuine ingredients, natural cooking and conservation methods. Because, today, innovating doesn't mean so much inventing new things as finding the products, gestures and simplicity of our country's rich culinary tradition in your own home. Delicious reading!
Dim sum is meant to be tasted and shared among family and friends, and brings them closer through these small portioned snacks. But, with recurring cases of adulterated food, the only way to ensure the food consumed is safe is to make it yourself. Madam Koh Sai Ngo insists on using unbleached flour, making dumpling skin herself with no added MSG, to ensure that everyone in her family dine at ease. This book presents 50 dim sum recipes from Madam Koh Sai Ngo, including sweet and savoury bao, mantou, dumplings, siu mai, rice noodle rolls, steamed cakes, steamed meat and steamed rice. The step-by-step recipes provide readers with detailed instructions to make homely and practical Chinese dim sum. Now, you can even enjoy these goodies at home!
Food therapists in “Health Tonics for Kids” recommend “nutritional soups”, “food to boost brain power”, “meals to strengthen the spleen and stomach”, and “nutritional snacks”, amongst others in the 78 recipes, which also include dietary remedies for children’s common illnesses.
Knowledge and methods – recipes and enjoyment Traditional craftsmanship meets innovative food smoking techniques – in this ultimate standard reference work, the fisheries scientist and food smoking master Michael Wickert describes in simple steps how to conjure up smoky and spicy delicacies from fresh fish and fire, wood and shavings. A complete overview of smoking techniques and devices, comprehensive merchandise knowledge and clever expert tips provide state-of-the-art know-how for beginners and food smoking professionals alike. There are more than 40 classic fish smoking recipes and inspiring new creations to delight every amateur and top chef. A new classic reference book that will transform the growing popularity of fish smoking into a true culinary festival for DIY enthusiasts.
A Caribbean Diet Cookbook is a delightful read. It is packed with almost one hundred mouth watering delicious recipes, from simple snacks, such as Caribbean Sunrise and Avocado Cream Dip, to tasty main dishes like, Sweet Potato Chicken, and juicy Lime Pork, which can be complimented with a host of pleasant and delectable sweets such as Mango Mousse, Sweet Potato Flapjacks, and Pan-Fried Honey Bananas! Imagine all that on your plate!
The Food and Sex book spells out all the ingredients needed for a wide range of recipes and sexipes and clearly instructs readers what to do with them for great food and sex.The aim is to encourage creative, imaginative and adventurous treatment of food and body, resulting directly in well-being; interest for old and young alike. Something for everyone.There are 149 great recipes and when all the ideas in dice sex, oral sex techniques, orgasmic challenge, sixty nine, and orgasm on demand are added up, the 34 sexipes expand to 122 super sensuous suggestions; all organised in sections.Recipes: Meat: Red & whiteFish & seafoodVegetablesSpicySalads & mini saladsOmelettesSoupsSauces & gunksCurry powdersBBQBreakfastsSexipes: ToysAu Naturel (well, mostly)TiedOn demandThe recipes and sexipes are easy to follow, with direct and explicit language leaving nothing in doubt. The essentials that should always be on hand for good food and good sex are spelled out clearly in the introduction and the photographs are helpful, sometimes erotic and suggestive, but never prescriptive or pornographic.The food part is for thoughtful cooks; people who want to cook good food, well prepared from good ingredients. From simple dishes to the more complicated; scrambled eggs in the microwave or asparagus soup with poached eggs and pancetta for breakfast, to barbequed salmon, or ray wings in saffron milk sauce for dinner. It is about good, interesting cooking; some is quick and easy, some takes longer and is more complicated.Even those 'ordinary' fall backs chili con carne and spaghetti Bolognaise are enthusiatically included as well as the 'different' aubergine and dolcelatti sandwich, and mussels poached in cider with chorizo thyme and leek.The sex part is for thoughtful lovers, which both partners will enjoy. Women might want to select their favourite sexipes for their partners to read through prior to sex or lovemaking. Men might want their partners to read through some of the light ‘bondage’ sexipes in the ‘Tied’ section to show them that it is not all about pain, sadism, and weirdness, and to ley them know what will be happening. By following the sexipes men will also be able to show they can do bondage in an erotic and loving way, not to mention use their fingers and tongues more effectively!
The BIG BOOK of FISH All you need to know about North Atlantic fish and shellfish and how to cook them. If seafood is your thing this is the book you need on your shelf. At an estimated 400 pages, 200 full colour photographs, 175 recipes and a minimum of 100 different species of fish and shellfish The Big Book of Fish is a veritable encyclopedia on fish and how to cook them. Need We live on an island surrounded by fish but our knowledge and appreciation of this abundant natural resource is undeveloped. The Big Book of Fish will address this by bringing accurate but concise information on the myriad species of fish in our waters that are suitable for human consumption. This book brings information on the fish, on its versatility in the kitchen and on how to prepare and cook it. Features of The Big Book of Fish Comprehensive This 14 chapter book will be the most comprehensive culinary study of the huge variety of fish in Irish sea waters. The active assistance of fishermen, fishmongers and fish-farmers enables us to be confident of our claim. Visual The book will contain approx. 200 full colour photographs of exceptional quality. Each species will be accompanied by photograph and text explaining its appeal for culinary purposes, its biology and lifecycle as well as accompanying recipe/s. Appetising 200 varied recipes, at least one for all the varieties of fish and shellfish contained in the book. The recipes range from the wildly exotic Sweaty Betty with warty Venus clams to more standard chowders, fish ‘n’ chips; to special occasion dishes like Black sole stuffed with smoked salmon mousse with roasted yellow marrow and a spinach and sorrel sauce; Cod with udon noodles, sea vegetables, beans and green cardamom infused blood orange sauce; Pan roasted coley with crispy smoked salmon cakes and tapenade. Innovative The book will introduce readers – and consumers – to new species, will encourage customers to purchase less well known, and frequently more sustainable, species. The aim of this book is to make the very concept of discards a thing of the past. Every fish caught and died should be brought to shore and used productively. Market Anyone who loves seafood and wants to know more about it and cook more of it will want this book. This will include the home cook, the professional chef, but also those interested in marine biology, in the Irish fish catch and in the fish industry.
This beautifully illustrated book celebrating the Irish salmon contains 100 recipes. Máirín Uí Chomáin’s widely varied and eminently doable dishes are interspersed with recipes by guest contributors ranging from Michelin chefs to food writers and artisan fish smokers.
Who should know more about cooking with extra virgin olive oil than the growers and producers of the olive oil world? REMARKABLE RECIPES is a wonderful collection of 76 easy-to-make dishes from just these people. Some are traditional recipes, others are family favourites and yet others are modern creations from gifted cooks but they are all quite different to the recipes found in general cookbooks of the regions.
Why aren't we using vegetables in dessert? They are as sweet as many fruits, and offer incredible flavours and visual appeal, and of course a wonderful boost of nutrition as well. This baking book with a difference brings you a kale and coconut gateau, asaragus and sesame cake, a carrot and coriander traybake, cheesecakes made with fennel, pumpkin, beet... along with all the health benefits. Children will spot evidence of green in a veggie burger within seconds, but give them a cake with a big cauliflower inside, and the silliness of it opens the door. Why conform to the norm, let's embrace the strange and say yes to vegetables in unusual places! CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
Welcome to The Seafood Shack, a tiny catering trailer in Ullapool on the west coast of Scotland. It's here that Kirsty Scobie and Fenella Renwick take whatever their fishermen friends bring them each day and serve it up for a crowd of locals and tourists. Join them and discover how easy it is to cook mouthwatering seafood with over 80 down-to-earth recipes, plus essential tips on how to prepare, dissect, fillet and cook white fish, smoked fish and shellfish. Whether it's their signature haddock wrap for a mid-week dinner or their garlic & thyme langoustines for a weekend party treat, this is food that is simple and quick, but more importantly fresh, delicious to eat and an absolute joy to cook. Winner of the Jane Grigson Trust Award 2020. Winners of the Radio 4 Food & Farming Award for Best Streetfood 2017.
From country style to elegant, hardly any food is as diverse as the lentil. The selection is also large and colorful: brown plate lentils, green Puy lentils, red, yellow and white lentils or black Beluga lentils. They are suitable both as a main meal and as a side dish with meat, fish, salads or for soups and spreads. This book combines recipes with a Mediterranean twist and delicacies from the Middle East and India. The dishes are easy to cook and can be varied in many ways. From "solid" everyday dishes to noble festive dishes - this book whets the appetite for lentil enjoyment. The first comprehensive collection of varied lentil recipes from all over the world. * Lentils in different cultures * Simple beauty in the field* Varieties of taste* Powerhouse lentil: the nutritional miracle* 50 recipes from A-Z
One of the primary goals of this handbook is to provide students with a thorough understanding of the principles and practices of agricultural extension. This includes an overview of extension methods, tools, and techniques and an understanding of the roles and responsibilities of extension agents/researchers and the communities they serve. This bookincludes a series of twelve practical aimed at equipping students with the skills and knowledge necessary to work effectively in rural development. Each practical is designed to provide hands-on experience and facilitate active learning. The following is a list of the practical: 1. Group Discussion Exercises 2. Handling and Preparation of Audio-Visual Aids 3. Preparation of extension literature 4. Presentation skills exercise 5. Micro-teaching exercise 6. Understanding the problems encountered by the villagers/ farmers 7. Organization and functioning of DRDA and various development departments at the district level 8. NGOs for learning from their experience in rural development 9. Participatory rural appraisal (PRA) techniques with their application in village development 10. Community radio, and television studio for understanding the process of programme production 11. Script writing, print and electronic media 12. Developing script for radio, television
The book throws insights on the concepts of origin and domestication of spice crops. There are elaborative description regarding different modes of reproduction of plants along with crop specific techniques regarding emasculation and pollination techniques. Conventional plant breeding methods has categorically been explained as these concepts would help spice breeders to choose the appropriate breeding tool. Detailed idea from tissue culture to genomics assisted breeding especially the theory and applications of various omics viz., metabolomics, genomics, transcriptomics, proteomics, etc., has been elaborated. Finally, different spice breeding information has been comprehensively documented in this book with some useful references to future directions of spice breeding throughout the world. The book shall pave the way for new age researchers, faculties, plant breeders, policy makers and amateur readers towards theoretical and empirical studies as well.
Canine mammary tumor is an important concern among both owners and veterinarians. Though frequency of mammary tumors varies in different species, canines are the most frequently affected ones, with prevalence about 3 times higher than humans. The book presents information on different types of canine mammary tumors and their features, symptoms, their predisposing factors and molecular marker-based diagnosis and prognosis of tumors. It also highlights many other advanced diagnostic techniques and current trends in therapeutics and surgery for their efficient clinical management. The work lays emphasis on the importance of immunotherapeutics and upcoming and improved vaccines to cure these tumors. It will be useful for veterinary clinicians, students and researchers for their overall awareness.
The book Integrated Disease Management is written for Students. The main features of this volume are as follows: 1.The book has been carefully designed for maximum comprehension by children with minimum effort. 2Each chapter is designed to provide a thorough understanding of key concepts and help students develop their investigative skills. 3.The content is presented point by point, which not only arouses students interest but also simplifies the comprehension process. 4.Fun time is good ice breaker and prepares the students for the information to follow. 5.Infohive inspires young minds to learn new things and broaden their horizons. 6.The language is simple and easy to understand. 7.This book will be of great help to teachers and students in the field of plant pathology
The prime focus of this book is to present systematically the importance as well as critical research carried out across the globe to benefit humankind by use of fermentation technology which brought revolutionary changes in improving the health of consumer and thrown light on the changes brought down in the form of nutrition, flavor, their beneficial effect on gut micro biota and enhancement of shelf life to reasonable times. This book is unique and provides an up-to-date comprehensive reference of fermented foods and beverages. The handbook of fermented foods provides in-depth information on seven categories of fermented foods prepared using cereals, pulses, millets, fruits and vegetables, fish, meat and dairy produce. Chapters are devoted specifically for fermentation of major foods and their health benefits. Recent trends in genetic manipulation of lactic acid bacteria, safety aspects of complex microorganisms used in production of fermented foods and their impact on human micro biome has been elucidated. Effect of fermentation process on shelf stability, rheology and sensory attributes, bioactive and anti-nutritional components and flavor and aroma profile are also outlined in detail. Recent trends in fortification, interventions of nanotechnology in packaging of fermented foods and challenges faced by industry in scale up and automation of production of fermented foods has been discussed. Moreover, importance of submerged and solid state fermentation, enzyme production, wine making, role of prebiotics and probiotics in modulation of health are also outlined. The 23 chapters in this book have been authored by reputed contributors having in-depth knowledge of their specialization from government, industry and academia making this book an essential reference for researchers, academicians, students as well as functional food experts and it will certainly drive future research in unexplored areas of traditional fermented foods and reveal importance of modern technological interventions in the field of fermentation technology of foods.
A brand-new updated edition of The Olive Oil and Vinegar Lover’s Cookbook, which has sold more than 13,000 copies to date. Inspiring recipes for the olive oil and vinegar aficionado in a gorgeously photographed book—these are the absolute best ways to elevate the flavour of your fare using fresh flavoured olive oils and white and dark balsamic vinegars. Have you recently become enamoured with fresh and flavoured extra-virgin olive oil, infused olive oil, and flavoured balsamic vinegars, only to take them home and wonder: what exactly do I do with them? These are simple but gratifying recipes that use 50 of the most popular and widely available olive oil and vinegar products to amplify the flavour in all kinds of dishes including appetizers, salads, soups, main dishes, baked goods, and desserts. You’ll also find inspiration to expand your repertoire once you learn the basics of flavour pairing. With sections on ways to experiment with marinades, salad dressings, brines, and even cocktails, you’ll never run out of ways to use your favourite products. Every recipe is guaranteed to take your dish from ordinary to exceptional. The Olive Oil and Vinegar Lover’s Cookbook provides you with possibilities that are truly endless.
