cooking diets Free ebook download

Publisher: CRC 1999 | 546 Pages | ISBN: 1566767369 | PDF | 13.7 MB This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets. ... Ebook description

Publisher: People's Medical Society 1998 | 192 Pages | ISBN: 1882606698 | PDF | 2.7 MB Munson offers satisfying stove-top and put-together meals that are strong on nutrition yet easy to fix, and serves them up with nutrition facts and tips on each page. Casseroles and stove-top main dishes include a shortcut Shrimp and Sausage Paella, made with chicken breast and turkey sausage; Speedy Chicken Skillet Dinner with fusilli, mushrooms, precooked chicken and cream of mushroom soup; Rustic Turkey Stew with cubed squash; and Haddock with Potatoes and Carrots, and bread stuffing. ... Ebook description

Publisher: BRILL; illustrated edition edition (October 30, 2007) | 284 Pages | ISBN: 9004160914 | PDF | 4.6 MB Using a focus on the trajectory of commoditisation of gin in West Africa, this book investigates how imported goods acquire specific local meanings. It shows that local consumers, not foreign advertisers, produced the importance of schnapps gin for African ritual. ... Ebook description

Publisher: Houghton Mifflin Harcourt 2001 | 320 Pages | ISBN: 039596783X | PDF | 4 MB Why can you stick your hand into a 450-degree oven but not into 212-degree boiling water without burning it? Why does fish taste different from meat? Why do you cook pork differently from beef? Why should you always start cooking dried beans in cold water, not warm? Why should you never cook a Vidalia onion? What's the only kind of marinade that's really an effective tenderizer? Why is strawberry-rhubarb a good combination, scientifically speaking? And why don't potatoes fried in fresh oil ever brown completely, no matter how long they're cooked? "Cooking is full of questions that science can help you answer, questions that can make you a better cook," writes the award-winning Los Angeles Times food editor, Russ Parsons. ... Ebook description

Publisher: International Marine/Ragged Mountain Press 2008 | 208 Pages | ISBN: 0071546596 | PDF | 1.5 MB Enjoy gourmet cooking outdoors “Well organized, clearly presented, and highly recommended.” --Field & Stream “Sheila Mills's chicken enchiladas were a tasty crowd pleaser. They required a minimum of ingredients and very little work.” --Cleveland Plain Dealer W. ... Ebook description

Publisher: CRC 2005 | 432 Pages | ISBN: 0415315999 | PDF | 6.6 MB Scientific and commercial interest in the field of nutritional neuroscience has grown immensely over the last decade. Today, a broad range of dietary supplements, foods for weight loss, functional foods, nutraceuticals, and medical foods are widely available. Many of these products are marketed for their effects on behavior or brain function, which relates directly to nutritional neuroscience and raises issues regarding their safety and efficacy. ... Ebook description

Publisher: Gale Cengage (November 16, 2007) | 1115 Pages | ISBN: 1414429916 | PDF | 21.4 MB As the incidence of diabetes, heart disease, and other obesity-related disorders rise, weight-conscious Americans seek easy ways to pursue healthful diets. There is an abundance of information from the popular media on the topic, but to get a more objective presentation of diets, nutrition, and health, the library user may want to turn to The Gale Encyclopedia of Diets: A Guide to Health and Nutrition. ... Ebook description