Book of Edible Nuts or Introductory Foods

Book of Edible Nuts

Author: Frederic Rosengarten

This unique book takes a fascinating look at the natural history of nuts — their evolution in the world's food supply, and their botany, ecology, and cultivation. The author discusses almonds, Brazil nuts, cashews, chestnuts, coconuts, filberts, macadamia nuts, peanuts, pecans, pistachios, sunflower seeds, walnuts, and more. 370 photographs and illustrations.

Read also Broken Promises Broken Dreams or George Washingtons Expense Account

Introductory Foods

Author: Marion Bennion

At last … a guide and reference book on how to use Adobe^® PhotoShop^® for fashion design!

 

If you want to learn how to use Adobe PhotoShop to develop or advance your fashion drawing skills, communicate your ideas to employers, or simply have fun drawing clothing and textile designs, then you will love this book and its approach to teaching in simple-to-follow steps.

Adobe^® PhotoShop^® for Fashion Design

 
• Provides you with an easy and visual approach to the mechanics of using Adobe Illustrator in a manner that is simple to learn.

 
• Walks you through a tour of PhotoShop’s tools and functions that pertain to fashion design.

 
• Guides you step-by-step through a series of exercises and provides illustrations of works-in-progress as well as finished examples.

 
• Teaches you the basics of creating fashion flats, illustrations, textile designs, and merchandise presentations.

 
• Includes a variety of tips and suggestions for using PhotoShop in fashion design.

 
• Features fashion drawings created by college students at San Diego Mesa College.

The student website includes:
• Files for various design exercises
• Sample images
• Student portfolios of artwork after working with Adobe Illustrator for only one semester.

  

Susan Lazear began her computer fashion design career in the mid-1980s. She is currently a professor of fashion at San Diego Mesa College and also owns Cochenille Design Studio, which specializes in software for thetextile arts. She has developed numerous college level computer fashion courses and traveled extensively throughout the world teaching computer design to many enthusiastic, creative people. Her skill for writing clear, simple instructions is confirmed by her students and her patrons.

Table of Contents:

Table of Contents

 

INTRODUCTION

1.    Food Choices and Sensory Characteristics

2.    Food Economics and Convenience

3.    Food Safety

4.    Food Regulations and Standards

PRINCIPLES OF COOKERY

5.    Back to Basics

6.    Heat Transfer in Cooking

7.    Microwave Cooking

8.    Seasoning, Flavorings, and Food Additives

9.    Food Composition

FATS, FRYING, AND EMULSIONS

10. Fats, Frying, and Emulsions

SWEETNERS, CRYSTALLIZATION, STARCH, AND CEREAL GRAINS

11. Sweeteners and Sugar Cookery

12. Frozen Desserts

13. Starch

14. Pasta and Cereal Grains

 

Superjuice for Kids or Americas Favorite Food

Superjuice for Kids

Author: Michael Van Straten

This inspirational guide to the wonders of juicing makes fruits and vegetables irresistable to children.

Packed with recipes for juices to boost energy, memory, immunity and healing, to protect against stress and to help kids get a good night's sleep.

Book about: Visual Studio Extensibility or Maran Illustrated Windows XP

America's Favorite Food

Author: Alex Barker

Americans have used the bounty of the land since the Pilgrims landed at Plymouth Rock to create delicious meals for special occasions and every day. Since we are a nation of immigrants, it's sometimes hard to define American food, but certain things--hamburgers, fried chicken, Waldorf salad, apple pie, popcorn, cranberry sauce, clam chowder--evoke the red, white, and blue, as do the special times and places we eat them. These recipes cover everything from Fourth-of-July casual to Thanksgiving-with-all-the-fixings, and all of our favorite meals in between.

Eat like a Horse Drink like a Fish or Nostalgic Cooks

Eat like a Horse, Drink like a Fish

Author: Tom OConnor

Tom O'Connor is one of Britain's best-loved and funniest entertainers, and in this hilarious book he looks at the funnier side of eating, drinking, dieting, excercising, losing weight, gaining weight, cooking, shopping and all that goes with keeping ourselves alive and fit. Yes, our habits and foibles are unique... and Tom O'Connor celebrates every one in this highly entertaining look at what we all love most in life!

Book review: Building Findable Website or Magic Lantern Guides

Nostalgic Cooks: Another French Paradox

Author: Sylvie Anne Meriot

Why is it that French chefs tend to develop a syndrome of professional nostalgia? Educated to work in the most prestigious restaurants, they soon discover another reality in common foodservices and are viewed as having made an egotistical professional choice. Regardless of the improvement in their working conditions, their identity is distorted. This book describes foodservices as a whole, including international and inter-industry comparisons in the sociological field of gastronomical professionals, in an attempt to analyze their identities in different stages and diversities.

Table of Contents:

I	Historiography of foodservices and the food industry : the history of cooking : a skill that originated in the home	5
II	A cook's place in today's foodservices industry	43
III	Professional identity : beyond the skills required	83
IV	Identity formation and personal paths	101
V	A conflicting secondary socialization	181
VI	The dominant identity of French cooks	257