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
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