Je Cr E Mes Desserts Sans Gluten
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Simplissime
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Author : Jean-François Mallet
language : en
Publisher: Hamlyn
Release Date : 2016-07-14
Simplissime written by Jean-François Mallet and has been published by Hamlyn this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-07-14 with Cooking categories.
Learn to cook classic French cuisine the easy way with this French bestseller from professionally trained chef Jean-Francois Mallet. Taking cooking back to basics, Simplissime is bursting with easy-to-follow and quick recipes for delicious French food. Each of the 160 recipes in this book is made up of only 2-6 ingredients, and can be made in a short amount of time. Recipe steps are precise and simple, accompanied by clear photographs of each ingredient and finished dish. Cooking has never been so easy!
Italian Cooking School Ice Cream
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Author :
language : en
Publisher: Phaidon Press
Release Date : 2016-06-27
Italian Cooking School Ice Cream written by and has been published by Phaidon Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-27 with Cooking categories.
75 fail-proof recipes for delicious ice-cream and gelati from the world's most trusted and bestselling Italian cookbook series. Italian Cooking School: Ice Cream is the latest addition to this fail-proof Italian cookbook series. Step-by-step instructions and photography guide readers through the preparation process and ensure success every time. Chapters cover ice creams, sorbets, frozen desserts and chilled desserts. Phaidon proudly presents the Italian Cooking School series from The Silver Spoon, which is designed for modern cooks to prepare delicious and authentic Italian recipes at home. Ideal for cooking novices, each title in the series features illustrated instructions for basic techniques and a collection of 75 recipes to inspire readers.
Family Oriented Primary Care
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Author : Susan H. McDaniel
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-03-09
Family Oriented Primary Care written by Susan H. McDaniel and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-09 with Medical categories.
A family orientation in health care can provide a wider understanding of illness and a broader range of solutions than the classic biomedical model. This volume thus offers practical guidance for the physician who would like to take greater advantage of this resource. The result is a readable guide, structured around step-by-step protocols that are vividly illustrated with case studies drawn from the authors extensive experience at the University of Rochester School of Medicine.
Lactic Acid In The Food Industry
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Author : Sara M. Ameen
language : en
Publisher: Springer
Release Date : 2017-05-23
Lactic Acid In The Food Industry written by Sara M. Ameen and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-23 with Technology & Engineering categories.
This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition of microbial growth in fermented foods. The Brief discusses a wide range of lactic acid’s applications as a natural additive, curing or gelling agent, flavour, food carrier, solvent, and discoloration inhibitor, among others. Readers will also find a brief overview of the current analytical methods for the quantitative and qualitative determination of lactic acid in foods.
Plantyou
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Author : Carleigh Bodrug
language : en
Publisher: Hachette UK
Release Date : 2022-02-15
Plantyou written by Carleigh Bodrug and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-02-15 with Cooking categories.
INSTANT NEW YORK TIMES BESTSELLER Plant-based eating doesn't have to be complicated! The delicious recipes in this easy-to-follow cookbook are guaranteed to keep you inspired and motivated. Enter PlantYou, the ridiculously easy plant-based, oil-free cookbook with over 140+ healthy vegan recipes for breakfast, lunch, dinner, cheese sauces, salad dressings, dessert and more! In her eagerly anticipated debut cookbook, Carleigh Bodrug, the Founder of the wildly popular social media community PlantYou, provides readers with the ultimate full color guidebook that makes plant-based meal planning, grocery shopping and cooking a breeze. With every single recipe, you will find a visual infographic marking the ingredients you need, making it easy to shop, determine portion sizes, and dive into the delicious and nutritious dishes. Get ready for mouthwatering dishes like Chocolate Chip Banana Bread Breakfast Cookies, Best Ever Cauli Wings, and the Big BOSS Burrito that you simply won’t believe are made from plants. “An instant kitchen classic…In your quest to find delicious food that also promotes health, both human health and the health of the planet and the animals we share our world with, you’ve come to the right place.” —from the foreword by Dr. Will Bulsiewicz
Cuisine And Culture
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Author : Linda Civitello
language : en
Publisher: John Wiley & Sons
Release Date : 2011-03-29
Cuisine And Culture written by Linda Civitello and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-03-29 with Cooking categories.
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
Food Emulsifiers And Their Applications
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Author : Richard W Hartel
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-04-17
Food Emulsifiers And Their Applications written by Richard W Hartel and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-17 with Technology & Engineering categories.
Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.
Maize Nutrition Dynamics And Novel Uses
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Author : Dharam Paul Chaudhary
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-12-03
Maize Nutrition Dynamics And Novel Uses written by Dharam Paul Chaudhary and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-03 with Technology & Engineering categories.
Maize is a globally important crop mainly utilized as feed, food and raw material for diverse industrial applications. Among cereals, it occupies third place after rice and wheat and is a staple food for a large segment of population worldwide particularly in the Asian as well as African countries. This monogram discusses various aspects of nutritional quality of maize such as quality protein maize which has been considered as most significant discovery in enhancing nutritional quality of cereals in terms of increasing the concentration of essential amino acids. The biochemistry of starch which is an important industrial product of maize has been discussed in detail. Further, the role of maize oil which is highly regarded for human consumption as it reduces the blood cholesterol concentration has also been elaborated. Naturally, maize is a rich source of carotenoids such as beta-carotene, zeaxanthin, lutein, cryptoxanthin which have highly diverse health benefits ranging from maintaining normal vision to lowering of oxidative stress. The need for biofortification of maize for provitamin A carotenoids and their role in alleviating vision impairments have also been discussed. The effect of various biotic and abiotic stresses particularly carbon dioxide and temperature on quality has been discussed thoroughly. Many value-added products as well as fermented foods that have been produced from maize which is consumed in different forms worldwide are also discussed. The aspects related to the maize application as fodder and as a source of malting have also been covered concisely. Overall, the book provides complete information about various quality aspects of maize. The various stakeholders such as maize researchers, extension specialists, students, teachers as well as farmers will be immensely benefitted from this monogram.
Safety Evaluation Of Certain Contaminants In Food
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Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting
language : en
Publisher: WHO Food Additives
Release Date : 2011
Safety Evaluation Of Certain Contaminants In Food written by Joint FAO/WHO Expert Committee on Food Additives. Meeting and has been published by WHO Food Additives this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Medical categories.
The detailed monographs in this volume summarize the technical, analytical, dietary exposure and toxicological data on a number of contaminants in food: acrylamide, arsenic, deoxydivalenol, furan, mercury and perchlorate. This volume and others in the WHO Food Additives series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities.
Eat Pray Love
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Author : Elizabeth Gilbert
language : en
Publisher: A&C Black
Release Date : 2007-03-05
Eat Pray Love written by Elizabeth Gilbert and has been published by A&C Black this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-03-05 with Biography & Autobiography categories.
The Number One international bestseller, Eat, Pray Love is a journey around the world, a quest for spiritual enlightenment and a story for anyone who has battled with divorce, depression and heartbreak.
