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Showing posts with label Food. Show all posts

Sunday, June 12, 2016

Food Processing - June 2016

Food Processing – June 2016

English | True PDF | 40 Pages | 9.02 MB

Homepage : fponthenet.net

Thursday, June 9, 2016

A Cabin Full of Food (Mostly a cookbook)

Almost a thousand recipes, cooking ideas and information on cooking “homestead style” – simple, basic, home-grown ingredients, simple tools and old-fashioned recipes. For several years, I have gathered recipes and information from my friends, including many in the Old Order Mennonite community. A lot of these recipes are ones I use daily on our off-grid homestead – with limited electricity and no refrigerator or freezer, I focus on recipes that can be made without electric appliances. No microwave recipes in here! In fact, with a cooler and some ice to keep things cool, and a way to cook, many of these recipes work well for camping or traveling. This is not an “ultimate” cookbook, but a way to show you how I fill my pantry and cook great meals from what I store. Recipes are written in paragraph style with bolded ingredients for easy reading. Just imagine I’m talking to you on the phone and telling you how to make my friend’s amazing pickle recipe or my Mom’s every day White Bread. I truly hope you enjoy. Love, Marie

Saturday, May 28, 2016

THAI FOOD: VEGE-THAI-RIAN: MOUTHWATERING THAI VEGETARIAN RECIPES: Child Approved Simple Recipes, Fusion Dishes and deserts...

THAI FOOD: VEGE-THAI-RIAN: MOUTHWATERING THAI VEGETARIAN RECIPES: Child Approved Simple Recipes, Fusion Dishes and deserts. Cook, Smile and Love (Vegetarian … Slow cooking, Thai Essential Oils.) by Anchari Shoatz-Bey and Ibrahim Shoatz-Bey
English | 2016 | ISBN: n/a | ASIN: B01BEEMHFQ | 75 pages | EPUB | 1 MB

YOU HAVE NEVER HEARD OF MANY DISHES IN THIS BOOK. VEGE-THAI-RIAN.

From the vegan eater to the meat eater, you will love the vegetarian recipes offered in this book. QUICK, EASY, BOLD AND SUPER DELICIOUS!

Thai food leaves your taste buds in a joy filled frenzy. Salty, spicy, sweet and tangy, it’s all in there. These recipes will excite your dining guest. Your children will be raving about how delicious the VEGETABLES are. Please enjoy this gift of my healthy recipes from Thailand, the land of smiles. There is also an amazing fusion section where Thai food meets world food. Try every recipe and watch your body dance with happiness!!!

Sunday, May 22, 2016

Purposely Profitable: Embedding Sustainability into the DNA of Food Processing and other Businesses

Competing and winning in today?s competitive marketplace requires a strategy that includes sustainability. Business leaders who embrace it and convey a strong sense of purpose behind their strategy are propelling their organizations into revenue-increasing, cost-reducing outcomes.

Purposely Profitable: Embedding Sustainability into the DNA of Food Processing and other Businesses provides a proven, step-by-step methodology for integrating sustainability into the strategic plan to develop a strategy that is sustainable and aligned to a greater purpose. This book notably includes the following:

A primer on Sustainability that defines Sustainable Business and presents the Business Case for Sustainability

What is an organizational purpose and why is it so important in today?s competitive marketplace

Step by step instructions, supported by a case study, for developing each component of the strategic plan (Purpose, Vision, Strategic Pillars, KPI?s, Goals, Programs Action Plans, and Tactical Execution)

A suite of tools and resources to support the development and execution of the strategic plan

Scientists and managers in the global food supply chain, sustainability professionals, researchers, students, regulators, executives and business owners will come to learn and understand a powerful system for developing a strategy that is sustainable in order to maximize organizational performance.

Friday, May 20, 2016

Food Swap: Specialty Recipes for Bartering, Sharing & Giving Including the World"s Best Salted Caramel Sauce

Part cookbook, part how-to guide, Food Swap features more than 80 recipes for artisanal items that will be coveted at food swaps and adored as gifts, including everything from salted caramel sauce and Meyer lemon curd to green tomato salsa, lavender shortbread, cultured butter, apricot jalapeño jelly, and rum vanilla extract. You’ll also find creative ways to irresistibly package your items, plus perforated gift tags ready for personalization. Finally, author Emily Paster — co-founder of the Chicago Food Swap, one of the biggest in the world — offers guidance on setting up a food swap in your own community, as well as inspiring stories from people who are part of this growing movement.

Monday, May 16, 2016

Columbus Food Truck Cookbook, The (American Palate)

Every food truck in Columbus has a story. Jim Pashovich, godfather of the local scene, honors his Macedonian heritage with his fleet of Pitabilities trucks. After working as a New York City line cook, Catie Randazzo returned to Columbus to open Challah! and wow the hometown crowd with her reimagined Jewish comfort food. Chef Tony Layne of PorKetta serves up rotisserie-style porcine fare in his tin-roofed truck. Established favorites like Paddy Wagon and Explorers Club pair with the citys best nightlife venues and breweries to extend their offerings at permanent pop-up kitchens. With insider interviews and over thirty recipes, food authors Tiffany Harelik and Renee Casteel Cook chew their way through the thriving food truck scene of Columbus.

Friday, May 13, 2016

Food Network Magazine - June 2016

Food Network Magazine – June 2016

English | 188 pages | True PDF | 53 Mb

Monday, May 9, 2016

Julie Upton, Jenna Bell-Wilson - Energy to Burn: The Ultimate Food and Nutrition Guide to Fuel Your Active Life [Repost]

Get the Energy Boost to Power Your Performance Every day

Whether you’re a serious athlete, a weekend warrior, or an active person constantly on the go, proper nutrition can help you optimize your performance and reach your goals. This accessible guide equips you with the most current, science-based sports nutrition information and tools available to help you maximize your energy and your results.

First, the book lays out the foundation of healthy eating by explaining the role of carbohydrates, protein, and fats in a performance diet. It helps you energize with pre-competition meals, guidance on what to eat and drink during exercise, and post-competition nutrition for optimal recovery. You’ll also find a complete 14-day diet plan to help you start fulfilling your energy requirements right away. Energy to Burn also gives you:

An Energy Quotient quiz to see how you’re doing right now

Information on how to determine, reach, and maintain your best body weight

The lowdown on supplements and energy bars

A look at professional athletes’ kitchens—and the foods they can’t live without

Sunday, May 1, 2016

Food Full of Life: Nourishing Body, Soul, and Spirit

Is organic and biodynamic food worth the higher price consumers often pay?

Which aspects of us are nourished by the food we eat?

How can different methods of growing and cooking food best preserve the life energies in our food?

In recent years there has been a growing awareness of the quality of the food we eat, allied to a mistrust of many aspects of large-scale agribusiness, industrial farming, and monoculture. In response to these concerns, many consumers have turned to buying and consuming mostly organic or biodynamic produce.

Our current financial climate makes those buying decisions difficult for many people. Organic food is often more expensive, and tests by conventional scientists claim to show that is has no extra nutritional value. This book questions whether these claims have any basis.

Gill Bacchus concludes that modern scientific methods simply cannot reveal or measure the true life processes that give quality to our food. Exploring ideas from organics and Rudolf Steiner’s biodynamics, the author discusses how the Earth’s formative energies, especially sunlight, are essential to the healthy life of plants and animals. The living energy in our food is either enhanced or destroyed by our chosen methods of farming, processing and cooking. The author states that the health not only of our bodies, but also of our consciousness, thinking, and emotions depends on nourishing ourselves wisely and offers advice on how we can learn to find and choose food that is “full of life and light.”

Saturday, April 30, 2016

DudeFood: A Guy"s Guide to Cooking Kick-Ass Food

From the breakout star of MasterChef Australia, Dan Churchill’s DudeFood, a cookbook that will educate, motivate, and inspire men to put on an apron and turn on the oven.

Attention, dudes: you no longer have an excuse to avoid the kitchen. Dan Churchill has written a cookbook for guys who have always wanted to cook, but don’t know where to start; boyfriends who are initimidated by a frying pan; and sons who have too long relied on their parents for meals. These mouth-watering recipes are easy to read and, most important, easy to replicate.

When Churchill was twelve, he put on an apron and agreed to take his turn cooking dinner for his family. Now in his twenties, Churchill draws on his self-taught experience in the kitchen, along with his extensive knowledge of nutrition, to create simple, delicious, and healthy meals. Divided into sections based on everyday scenarios and featuring forty-five recipes, DudeFood shares the secrets to cooking a repertoire of eggs, seafood, poultry, meats, vegetables, sandwiches, and even desserts. If it’s Sunday afternoon and you’re preparing for another long workweek: save time and money with Churchill’s slow roasted beef, a hearty meal you can enjoy that same evening, but also slice up for lunch tomorrow. If it’s early Wednesday morning, and you’re getting ready to hit the gym: mix the ingredients for a banana chocolate smoothie in your blender, which provides the right amount of protein you need to repair your muscles after lifting weights. If it’s Saturday night—date night—and you’re eager to impress, follow Churchill’s directions for baking a shortbread cookie topped with delicious chocolate ganache.

Packed with helpful tips and shortcuts, as well as beautiful photographs, this book will turn any dude into a cook.

Friday, April 29, 2016

Rick Rodgers - Autumn Gatherings: Casual Food to Enjoy with Family and Friends [Repost]

When the leaves start to fall and the temperature begins to drop, it’s time to cozy up with comfort food that takes full advantage of the season’s flavors. From squash and root vegetables to cranberries and quince to hearty, savory dishes, Autumn Gatherings will help you make the most of this season’s natural bounty.

Award-winning cooking instructor Rick Rodgers’s recipes are purposefully uncomplicated, focusing on the flavors, aromas, and colors of autumn. Warm up the dinner hour with Broccoli and Roast Garlic Soup, Baked Cardoons in Fontina Sauce, Leg of Lamb with Roasted Ratatouille, and Pumpkin Sticky Toffee Pudding. Take tailgating up a notch with Hoboken Cheesesteaks, Celery Root and Red Pepper Slaw, Warm Roasted Butternut Squash Salsa with Tortilla Chips, and Fig Bars. Sweeten a Halloween party with Carrot Apple Cupcakes with Cream Cheese Frosting. And family and friends can give thanks over Dry-Brined Roast Turkey with Cider Gravy, Cornbread Stuffing with Dried Fruits and Hazelnuts, Mashed Potatoes with Mascarpone and Roasted Garlic, and Concord Grape Pie.

From the last golden days of August to early December evenings in front of the fire, everyone can celebrate the pleasures of the fall harvest. With delicious recipes and beautiful color photographs, Rick Rodgers and Autumn Gatherings will help inspire you to make the most of this wonderful season.

Sunday, April 10, 2016

Essential Pepin: More Than 700 All-Time Favorites from My Life in Food

Jacques Pépin, “Essential Pepin: More Than 700 All-Time Favorites from My Life in Food”

ISBN: 0547232799 | 2011 | EPUB | 704 pages | 590 MB

For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.

In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.

Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.

Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.

In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.