Search results for ""Author The Editors of Food"

The author of Ecothrifty shows you how to life more self-sufficiently with her guide to modern homesteading―no farm required. Food recalls, dubious health claims, scary and shocking ingredients in health and beauty products. Our increasingly industrialized supply system is becoming more difficult to navigate, more frightening, and more frustrating, leaving us feeling stuck choosing in many cases between the lesser of several evils. That's why author Deborah Niemann is here to offer healthier, more empowering choices, by showing us how to reclaim links in our food and purchasing chains, to make choices that are healthier for our families, ourselves, and our planet. In this fully updated and revised edition of Homegrown and Handmade, Deborah shows how making things from scratch and growing some of your own food can help you eliminate artificial ingredients from your diet, reduce your carbon footprint, and create a more authentic life. Whether your goal is increasing your self-reliance or becoming a full-fledged homesteader, this book is packed with answers and solutions to help you rediscover traditional skills, take control of your food from seed to plate, and much more. This comprehensive guide to food and fiber from scratch proves that attitude and knowledge is more important than acreage. Written from the perspective of a successful, self-taught modern homesteader, this well-illustrated, practical, and accessible manual will appeal to anyone who dreams of a more empowered life. "Dreaming of a mindful life? Niemann's advice on gardening, cooking, orcharding, raising livestock, and much more demonstrates that it's possible to begin the journey in your own backyard." —Rebecca Martin, Managing Editor, Mother Earth News

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Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market and regulatory aspects of organic meats, coverage then extends to management issues for organically raised and processed meat animals. Processing, sensory and human health aspects are covered in detail, as are the incidences of foodborne pathogens in organic beef, swine, poultry and other organic meat species. The book concludes by describing pre-harvest control measures for assuring the safety of organic meats. Organic Meat Production and Processing serves as a unique resource for fully understanding the current and potential issues associated with organic meats.

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"Catherine Proctor is immersed in the world of writing and food. She is a writer and editor specializing in health and cooking - and she runs her own cooking school in Sydney. She has written several best selling health books while raising two sons with her husband - it is this ability to combine real life and healthy living that has contributed to her success"--

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This entertaining compendium is a celebration of Japanese American history and heritage. While detailing favorite foods, customs, words, games, and holidays, it explores the painful history of immigration and WWII internment, with suggestions for connecting to your Japanese American community and passing on traditions across generations and into intermarried families. This revised edition has fresh interviews with Japanese Americans about their life experiences and explores contemporary Japanese pop culture like anime and J-pop, with information on traveling to visit your Japanese roots and lists of resources on the Web and social media. Gil Asakawa lives in Denver, Colorado, and is a nationally known journalist, editor, author, speaker, and blogger focusing on Japanese and Asian American issues.

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Sous-vide cooking, basically the process of vacuum-sealing foods in plastic bags and cooking at low temperatures, is a technique that, until now, has been much more widely used in Europe than in the United States. Here, finally, is an English translation of an excellent book on the subject from two pioneers of the technique, Joan Roca and Salvador Brugues, who have taken the process beyond its original purpose of food preservation to produce wonderful new recipes for restaurant use.There are detailed chapters on the equipment, materials and techniques on the general principles of sous-vide cooking with very precise cooking times and temperatures indicated for different applications, as well as a section of delicious recipes employing this new technique. Dozens of color photos illustrate the very detailed explanations.Sous-Vide Cuisine combines the artistry of the chef with the science of sous-vide. Not a detail is left un-reseached from the history, sanitation, product selection, storage, multiple cooking applications, HACCP guidelines, and plenty of recipes. This book is the standard by which all others have followed.

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Updated to include a number of new species not previously include, Seafood Handbook, Second Edition remains the only professional seafood reference guide. Easy to use and comprehensive, this book covers the sourcing, cooking, nutrition, product forms, names, and global supply information for more than 100 types of finfish and shellfish, with two oversized posters for quick reference. Professionals in the foodservice industry who need to make menu selections or purchase fish, and seafood buyers will benefit from this in-depth guide.

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Vegetarianism seems to be increasing in popularity and acceptance in the United States and Canada, yet, quite surprisingly, the percentage of the population practicing vegetarian diets has not changed dramatically over the past 30 years. People typically view vegetarianism as a personal habit or food choice, even though organizations in North America have been promoting vegetarianism as a movement since the 1850s. This book examines the organizational aspects of vegetarianism and tries to explain why the predominant movement strategies have not successfully attracted more people to adopt a vegetarian identity. Vegetarianism: Movement or Moment? is the first book to consider the movement on a broad scale from a social science perspective. While this book takes into account the unique history of North American vegetarianism and the various reasons why people adopt vegetarian diets, it focuses on how movement leaders' beliefs regarding the dynamics of social change contributes to the selection of particular strategies for attracting people to vegetarianism. In the context of this focus, this book highlights several controversies about vegetarianism that have emerged in nutrition and popular media over the past 30 years. Author note: Donna Maurer is a long-time vegetarian and freelance academic editor who also teaches online for the University of Maryland University College, where she is Adjunct Associate Professor of Sociology. She has co-edited three books on food and body weight issues (with Jeffery Sobal), including Eating Agendas: Food and Nutrition as Social Problems. She also serves on the Board of Directors of the Association for the Study of Food and Society.

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At a time when much of humanity is already but one failed harvest removed from starvation, we cannot afford to ignore any potential danger to food security, especially when that danger poses a threat to rice, the staff of life for so much of the world. Crop Ferality and Volunteerism brings together research pioneers from various disciplines including the crop, plant, and weed sciences to discuss crop ferality and volunteerism. The book provides thorough coverage of crop and plant molecular biology and genetics as it pertains to ferality and weeds. In an exhaustive effort to provide complete and highly useful coverage of this impending crisis, the authors go beyond the science of the problem to discuss the potential economic and social impact of crop ferality, particularly in relationship to rice. Readers will discover a wealth of well-organized and well-written material about the overall biology and management of weeds and weedy crops. Many examples of ferality are considered, because, as the editor states, readers will discover that there is no unified theory of ferality. Thanks to the incredible diversity of the plant kingdom, "Surprises abound in every chapter."

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This groundbreaking novel, set in New York City during the 1990s, is guaranteed to be unlike any literary experience you have ever had. Acclaimed Puerto Rican author Giannina Braschi has crafted this creative and insightful examination of the Hispanic-American experience, taking on the voices of a variety of characters–painters, poets, sculptors, singers, writers, filmmakers, actors, directors, set designers, editors, and philosophers–to draw on their various cultural, economic, and geopolitical backgrounds to engage in lively cultural dialogue. Their topics include love, sex, food, music, books, inspiration, despair, infidelity, jobs, debt, war, and world news. Braschi’s discourse winds throughout the city’s public, corporate, and domestic settings, offering an inside look at the cultural conflicts that can occur when Anglo Americans and Latin Americans live, work, and play together. Hailed by Publishers Weekly as “a literary liberation,” this energetic and comical novel celebrates the contradiction that makes contemporary American culture so wonderfully diverse. First published in Spanglish in 1998 to rave reviews, this is the first English publication of Yo-Yo Boing!

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Discover the weird and wonderful little creatures that make up 85 per cent of all animal life. This book brings you ants that farm fungi, flash-flirting fireflies and metamorphosis, among other astonishing facets of bug behaviour. Find out how bugs pollinate our food crops, clean up our environments and keep pests in check. We couldn't live without them! AGES: 8 plus AUTHOR: Elizabeth Cranford studied ecology and biodiversity at Victoria University in New Zealand. After many years as a researcher, she now works as a freelance editor and author of books and articles on ecology and natural history. She lives by the seaside in Adelaide with her daughter and golden retriever. SELLING POINTS: . Has an app with 50 videos of bugs in their private lives . Superb macrophotography and illustrations show bugs in fantastic detail . Packed with amazing facts . Did you know that there are more bugs on our planet than grains of sand on its beaches? . Ideal for home and school libraries

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Urban gardening and agriculture have become important elements of sustainable urban planning in the context of persistent urbanization amid limited resources. However, a consideration of the cultural-historical dimension has been lacking up to now. The editors present the first comprehensive outline of traditional forms of food production in cities to help preserve this valuable knowledge. On the basis of current research findings, they develop new perspectives and guidelines for recognizing traditional food production systems as an aspect of cultural heritage and for dealing with urban agriculture worldwide.

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Across North America, an agricultural renaissance is unfolding. A growing number of market gardeners are emerging to feed our appetite for organic, regional produce. But most of the available resources on food production are aimed at the backyard or hobby gardener who wants to supplement their family's diet with a few homegrown fruits and vegetables. Targeted at serious growers in every climate zone, Sustainable Market Farming is a comprehensive manual for small-scale farmers raising organic crops sustainably on a few acres. Informed by the author's extensive experience growing a wide variety of fresh, organic vegetables and fruit to feed the approximately one hundred members of Twin Oaks Community in central Virginia, this practical guide provides: * Detailed profiles of a full range of crops, addressing sowing, cultivation, rotation, succession, common pests and diseases, and harvest and storage * Information about new, efficient techniques, season extension, and disease resistant varieties * Farm-specific business skills to help ensure a successful, profitable enterprise Whether you are a beginning market grower or an established enterprise seeking to improve your skills, Sustainable Market Farming is an invaluable resource and a timely book for the maturing local agriculture movement. Pam Dawling is a contributing editor with Growing for Market magazine. An avid vegetable grower, she has been farming as a member of Twin Oaks Community in central Virginia for over twenty years, where she helps grow food for around one hundred people on three and a half acres, and provides training in sustainable vegetable production.

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NUTRITIONAL SCIENCE AND TECHNOLOGY Food science is a rapidly changing and complicated subject. This new series addresses the current state-of-the-art concepts and technologies associated with the industry and will cover new ideas and emerging novel technologies and processes. The book Nutritional Science and Technology: Concept to Application in the series, “Bioprocessing in Food Science,” is an excellent resource for any scientist, engineer, student, or other industry professional interested in this topic. It covers a wide range of topics, including human nutrition, technological processes, the health benefits of fermented foods, and food safety concerns. The content contributors and editors are experts in the field, and their primary goal is to provide extensive knowledge about recent technologies in nutritional science and technology to students, researchers, and industry professionals. Manufacturers are looking for new possibilities to occupy a growing share of the rapidly changing food market, and this book will enable them to make informed decisions about adopting appropriate processing technology, implementation, economics, and constraints of different technologies. The book also provides insights on advances in nutritional science and technology for healthy and safe nutrition, with maximum illustrations of how to ensure public health safety and adequate nutrition. Overall, this book is a comprehensive overview of this study area and a valuable resource for anyone interested in this field.

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Most governments attempt to target resources directly at the poor through a variety of measures including food and credit subsidies, job creation schemes and basic health and education projects. These measures are usually classified as being either promotional (to help raise welfare in the long term), or protectional (to support the poor in times of adverse shocks). However, for many Asian countries the reality of these poverty targeting measures has proved disappointing. Following a comprehensive overview by the editor, this book offers a detailed assessment of the results of directly channelling resources to the poor and extensively discusses the experience of five Asian countries - India, Indonesia, the People's Republic of China, the Philippines and Thailand. The authors demonstrate how in many cases these targeting measures have failed due to their high cost and errors of both undercoverage (where many of the poor are excluded) and leakage (when many of the better-off also benefit from these schemes). The authors conclude that whilst poverty targeting remains a critically important objective, past targeting errors must not be forgotten and improved methods of both identifying and reaching the poor must be implemented. Written by leading experts in the field and including analysis of original country surveys, this seminal text documents clearly the operation and success of aid schemes in Asia. This book will make a worthy addition to the literature on development, poverty reduction, social welfare and Asian studies. It will also be an important source of reference for academics and students of economic development, aid practitioners, government officials and development NGOs.

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Most governments attempt to target resources directly at the poor through a variety of measures including food and credit subsidies, job creation schemes and basic health and education projects. These measures are usually classified as being either promotional (to help raise welfare in the long term), or protectional (to support the poor in times of adverse shocks). However, for many Asian countries the reality of these poverty targeting measures has proved disappointing. Following a comprehensive overview by the editor, this book offers a detailed assessment of the results of directly channelling resources to the poor and extensively discusses the experience of five Asian countries - India, Indonesia, the People's Republic of China, the Philippines and Thailand. The authors demonstrate how in many cases these targeting measures have failed due to their high cost and errors of both undercoverage (where many of the poor are excluded) and leakage (when many of the better-off also benefit from these schemes). The authors conclude that whilst poverty targeting remains a critically important objective, past targeting errors must not be forgotten and improved methods of both identifying and reaching the poor must be implemented. Written by leading experts in the field and including analysis of original country surveys, this seminal text documents clearly the operation and success of aid schemes in Asia. This book will make a worthy addition to the literature on development, poverty reduction, social welfare and Asian studies. It will also be an important source of reference for academics and students of economic development, aid practitioners, government officials and development NGOs.

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Some foods, as well as contributing essential nutrients to the body, also contain additional components that improve disease resistance and general health status over and above that induced by ingestion of conventional foods. The so-called functional foods, and prebiotics and probiotics exemplify the relationship that exists between nutrition, the gut (the largest element of the body’s immune system) and its flora, immunology and health. This important book contains chapters covering the basic principles of nutrition, gut microecology and immunology, as well as chapters which discuss the way in which this knowledge may be used to explain the positive and negative effects of food consumption, metabolism, probiotics and prebiotics. Food hypersensitivity and allergic reactions, carcinogenesis, and the role of nutrition in the reduced immunity of the aged are also discussed in detail. The editors of this exciting and informative book, who between them have a vast wealth of knowledge of the area, have drawn together and carefully edited international contributions from many well known and respected workers in the area. Gut Flora, Nutrition, Immunity and Health provides essential information for a range of professionals including nutritionists, dietitians, food scientists, microbiologists, gastroenterologists, immunologists and all personnel working in the development and use of functional foods and supplements, prebiotics and probiotics. Libraries in universities and research establishments where these subjects are studied and taught, and pharmaceutical and food companies should have multiple copies of this very useful book on their shelves. Roy Fuller is a consultant in gut microecology, based in Reading, UK; Gabriela Perdigón is based at the Centro de Referencia para Lactobacillus (CERELA) and at the Faculty of Biochemistry, Chemistry and Pharmacy of Tucuman University, Argentina.

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The oldest surviving recipes in the world, dating from the mid-second millennium B.C.E., are here given their definitive transcription, translation, and commentary by a renowned Assyriologist and master chef. Examining each recipe in detail, Bottero identifies, insofar as we are able, the ingredients to be used, the methods of preparation, garnishment, and the presentation of the finished culinary delight. The series editor, Jerrold S. Cooper, also provides an English translation of the introduction and of the recipes.Winner of the 1996 Langhe Ceretto/Societa Editrice Internazionale Prize for food and wine culture.

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Bestselling author and award-winning chef Art Smith was cooking for celebrities but neglecting to take care of himself. His blood pressure and cholesterol levels were high, and his weight had ballooned to 325 pounds. But then, by changing his diet and starting an exercise routine while still enjoying his love of fine dining, he lost 50 pounds in just six months, and cured his health problems. Over time, while continuing to eat good, healthy food, he ended up losing 100 pounds. Oprah Winfrey was so impressed by Smith's health makeover through a better diet that she had him on a special show that explored how he reversed his diabetes. Eventually Smith became Winfrey's personal day-to-day chef, a position he held for ten years. Smith now cooks for the special events that she hosts all over the world. He is a contributing editor to "O Magazine" and has made numerous television appearances, including ABC's "Lady Gaga Thanksgiving Special" and "Top Chef Masters". In "Art Smith's Healthy Comfort", Smith shares easy recipes for delicious dishes that are a great part of a weight-loss plan that is actually enjoyable. He stresses the importance of celebrating food traditions while at the same time learning how to create new and healthier food options. In the book, he shares the tried-and-true recipes he has developed that are loved by his celebrity clients but that can be made by anyone. Smith gives you the tools to enjoy the delights of cooking and eating great food while embracing beloved celebrities' favorite healthy recipes that will help you lose weight. The book will contain 150 original recipes.

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This collection of essays and interviews by the editor of PAJ: A Journal of Performance and Art covers a wide range of current topics, such as avant-garde legacies, performance and ethics, art as spiritual practice, and the theater of food. The volume features individual commentaries on the plays of Wallace Shawn, The Wooster Group oeuvre, Robert Wilson and Gertrude Stein, and international theater, with extended reflections on performance in downtown New York City.

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Bianca Bridges is a food writer, social media specialist, and the founder and editor-in-chief at Breakfast London. Breakfast London scouts out the best flat whites, fluffiest stacks of pancakes, and perfectly poached eggs so you don't have to. Featuring established restaurants, independent cafes and off-the-track spots, they work with incredible partners and top London chefs to bring you the ultimate guide to where to go for breakfast and brunch. Visit breakfastlondon.co.uk or follow @breakfastlondon on Instagram. Alongside running Breakfast London, Bianca advises individuals and companies on social strategy, speaks on social panels, reviews eateries and develops vegan recipes for restaurants as well as her award-winning food blog prettyhungry.me. This is her first book.

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Award-winning celebrity chef, and former food editor at House Beautiful, Alex Hitz shares a spectacular array of seasonal classic-yet-contemporary comfort dishes hors d oeuvres, soups, salads, sauces, main dishes, sides, and desserts. Hitz has a penchant for crowd pleasers: Spiced Pecans, Best-Ever Gazpacho, Mini Crab Cakes with Mango Chutney, Mustard-Crusted Rack of Lamb, Perfect Pomme Puree, French Apple Tart, and Dark Chocolate Pots-de-Cremes. Hitz imparts cooking, serving, and entertaining secrets to ensure success for the amateur or experienced home cook alike, champions elegance and simplicity, and boldly encourages all who read and cook to celebrate with delicious food. Hitz s message is clear: whether it s a holiday or just another Tuesday, make every day a special occasion.

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Asha, the cook behind Food Fashion Party, believes that food is art and that cooks should always be experimenting with flavours. She invites both novice and experienced cooks to be bolder in the kitchen with recipes such as Orange-Cardamom Banana Bread, Yam and Potato Wedges with Cilantro Chutney, Feel Better Peppery-Cumin Lentil Soup, Shrimp and Mango Tacos, White Curry Pot Pie with Paratha and Wonton Dumplings with Minced Lamb and Sour Cream. With 37k Facebook likes and 53k Instagram followers, Asha and her recipes have achieved worldwide popularity. As editor of The Feed Feed, she has helped develop an international community of cooks. Whether readers are looking to take their cooking in a new direction or they are just starting out, everyone will want to try the exciting new flavour combinations in this incredible collection of recipes. This book includes 80 recipes and 60 photographs.

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From one of China's most celebrated and silenced literary authors, Murong Xuecun, Deadly Quiet City is an unforgettable collection of true stories from the early months of the COVID-19 outbreak in Wuhan. On 23 January 2020, Wuhan was placed in total lockdown. The city of eleven million – the centre of China’s coronavirus outbreak – was cut off from the world. As cherry blossoms fell on silent streets, people were left anxious and afraid, struggling to find medicine, food or information about the virus that had trapped them in their homes. In April 2020, Murong Xuecun bravely travelled to the locked-down city, covertly interviewing people from all walks of life on their experiences as the catastrophe unfolded. An exhausted doctor in a small hospital, battling the virus while sick. An illegal motorcycle taxi driver, ferrying people around the empty city. A citizen journalist fighting to reveal the truth of what happened during that endless spring. The result is eight stories that capture the voices and griefs of a city, and that Murong had to leave China in order to publish. Vivid and haunting, Deadly Quiet City is a unique piece of literary history that reveals so much about the lives of people, the pandemic and China today. Includes editor’s note from Professor Clive Hamilton, author of Hidden Hand.

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'If music be the food of love, play on,Give me excess of it'Separated from her twin brother Sebastian after a shipwreck, Viola disguises herself as a boy to serve the Duke Orsino. Wooing a countess on his behalf, she is stunned to find herself the object of her affections. Amorous intrigues, practical jokes, sexual confusion and riotous disorder ensue in this lyrical, hugely popular romantic comedy, which shows both the delights and the perils of desire. Used and Recommended by the National TheatreGeneral Editor Stanley WellsEdited by M. M. MahoodIntroduction by Michael Dobson

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Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to writeManufacturing Yogurt and Fermented Milks, 2nd Edition. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles.

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Bo Burlingham, the bestselling author of Small Giants, returns with Finish Big, an original guide to exiting your company successfully and gracefully."Finish Big is for all those founder/leaders who want to do more than take...it is for the ones who want to leave something behind." Simon Sinek, author of Start with Why and Leaders Eat Last"Practical and profound, fast-moving and thought-provoking, masterful in its clear prose and compelling stories- Bo Burlingham has once again done a tremendous service in deploying his craft." Jim Collins, author of Good to Great and co-author of Built to Last and Great by ChoiceNo two exit experiences are exactly alike. Some people wind up happy with the process and satisfied with the way it turned out, while others look back on it as a nightmare. The question I hope to answer in this book is why. What did the people with 'good' exits do differently from those who'd had 'bad' exits?'Bo Burlingham's first book Small Giants became an instant classic for its original take on a common business problem: how to handle the pressure to grow. Now he is back to tackle an even more common problem: how to exit your company well.Sooner or later, all businesses get sold, given away, or liquidated. Whatever your preferred outcome, if you start planning for it while you still have time and options, you can build a stronger, more resilient company with a higher market value. Unfortunately, most don't - and they pay a steep price for their procrastination.Through dozens of interviews with entrepreneurs across a range of industries, Burlingham identifies eight key factors that determine whether owners leave their businesses happily. He showcases the insights, exits and cautionary tales of entrepreneurs across an array of industries including manufacturing, food and services. Finish Big is an illuminating and inspirational guide to one of the most stressful, and yet potentially rewarding, processes business owners must go through. Bo Burlingham is the author of Small Giants: Companies That Choose to Be Great Instead of Big, a finalist for the Financial Times/Goldman Sachs Business Book of the Year in 2006. An editor at large at Inc., he has reported on the entrepreneurial revolution in America since the early 1980s and has witnessed up close the birth and development of the companies that have reshaped our world.

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Intensive systems require a high degree of technical and management skill, enabling fish to be produced on a predictable volume basis to correspond with the needs of modern food processing and distribution. Now available in paperback, Intensive Fish Farming explains, at a level suited to both the professional and the student, the environmental requirements of fish, the different husbandry systems used, the problems of reprduction, nutrition and disease control. The editors have assembled an international team of experts to provide one of the most authoritative and comprehensive reference works available in this field, meeting the needs of both the academic and commercial world. Separate chapters consider the different aspects of successful intensification operations drawing on examples from the marine farming industry of Japan and the freshwater farming industries of the USA and Israel. A concluding chapter highlights current world trends and future prospects. The overall emphasis of this exceptional text is on the technical and economic factors which determine success in this important growth area of food production.

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In the West, humans tend to separate themselves from nature, valuing nature only as a means of meeting their own needs and happiness. This domination of nature often fosters human oppression instead of freedom and progress, as those who ignore abuses of nature tend to disregard human injustice as well. Peter S. Wenz argues that this oppression involves such destructive forces as sexism, ethnic strife, and political repression, including repression of the nuclear power industry's victims. Catastrophes like the Holocaust and the Gulf War are the result. In contrast to the destructive "separate from nature" attitude, Wenz looks to various indigenous peoples as an example of societies where human beings revere nature for itself - societies where human beings flourish as individuals, in families, and in communities.Unlike societies dependent on commerce and industry, many indigenous peoples consider themselves part of a circle of life, reaping benefits far greater than the technological advances of the West. Wenz considers how to adopt the perspective of some indigenous cultures and how to make it work in our fast-food world. Additionally, he uses a trip to the World Uranium Hearings in Salzburg as a vehicle for understanding complex philosophical issues from consumerism to anthropocentrism. Peter S. Wenz, Professor of Philosophy and Legal Studies at the University of Illinois at Springfield, is the author of "Environmental Justice", "Abortion Rights as Religious Freedom" (Temple), and co-editor with Laura Westra of "Faces of Environmental Racism".

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Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory.This book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia.The new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development – he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.

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Gather round the table for a hearty helping of simple, delicious fixings. Each unfussy recipe comes together from whole food ingredients to make a rustic meal that’s meant to be shared. Feast on platters of Skillet Gnocchi with Italian Sausage, Fall-Apart Balsamic Beef Short Ribs or Perfect Slow-Roasted Salmon. Pair an entrée with any number of mouthwatering accompaniments like Charred Broccoli Salad, Black Bean Tostadas with Avocado Mash or Smashed Olive Oil Potatoes with Parmesan. With two or three stress-free dishes paired together, you’re in for a satisfying, well-balanced spread. Karen Tedesco is the former food editor of the Village Voice and the creator of Family Style Food. She’s well known for her commitment to wholesome family style dishes that are easy to share and that’s what this book is all about. From Mom’s Classic Italian Meatballs and Herby Spatchcocked Dijon Chicken to Roasted Pumpkin Ravioli with Greens and Parmesan Cream Sauce, Karen has recipes that will fill the bellies and hearts of your whole family. This book contains 60 recipes and 60 photographs.

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AS FEATURED ON THE OBSERVER '20 BEST FOOD BOOKS OF 2019''Veggies like you've never seen them before - Romy is a genius' Jamie Oliver'Romy cooks with complete heart and joy - her recipes are full of flavour, comfort and story. Everyone who loves vegetables will love this' Melissa Hemsley_________Delicious vegan recipes celebrating the zaika or 'flavours' of Indian cooking that bring a renewed spiced excitement to plant-based food.With a foreword by the Observer Food Monthly's editor, Allan Jenkins, ZAIKA celebrates the very best of Indian vegan cooking. With over 100 innovative and exciting curries, side dishes and drinks, vegan recipes have never been so inviting.Inspired by her heritage, Romy Gill has expertly written a recipe collection that delivers incredible flavour and is simple to make. These dishes can be made in a hurry for a quick supper or leisurely at the weekend. Most importantly, they are a celebration of great plant-based food and a timely reminder of the benefits of a vegan diet - both for our health and our planet.Fresh and original, this cookbook is a must-have for vegan and non-vegans alike._________'Romy's supreme skills as a chef are all tied into her generosity of soul. Now she's spreading the luck in her first book - I can't wait to cook from it' Sheila Dillon, BBC Radio 4'Romy's food is bold like her personality! Incredible flavours full of flair and zing. I'm a huge fan of Romy and her pop up are always sell out' Ching He Huang

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Justin Chapple may have trained at the French Culinary Institute, but he knows how people really cook at home. He grew up with a large family, first learning kitchen tricks from his grandmother who made do with whatever they had, and she made the food delicious. Now Justin is the host of Food & Wine’s award-nominated Mad Genius Tips video cooking series, and appears regularly on TODAY and other television shows as their resident kitchen hack expert. In his job as the Deputy Editor of the test kitchen, he’s often asked to take recipes from superstar chefs (think David Chang and Thomas Keller) and simplify them for home cooks. Now he is putting all of his expertise to good use in Just Cook It!, a collection of 125 mouthwatering recipes like Avocado Pizza with Dukka and Stovetop Mac-n-Cheese with Bacon Breadcrumbs, with Justin’s signature time-saving tips and hacks throughout.

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Although it is impossible to include in one volume the full breadth of ideas under discussion in the area of strategic management, the editors have selected contributions that offer interesting food for thought in three currently crucial strategic conversations: Strategy - demonstrates the diversity of research topics in strategy. Structure - addresses how organizational structure can help/hinder corporate strategy. Style - management or corporate--is not often discussed directly in strategic management literature, though its presence and effects are pervasive. Strategy, Structure and Style addresses another of the Strategic Management Society's primary concerns--how to build and maintain bridges between management theory and business practice.

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Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.

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Non-Toxic is an insightful, even-handed, evidence-based discussion about the environment in which we now find ourselves living, the environmental hazards around us, and ways in which we may better protect ourselves and our families from increased risk of illness and disease due to harmful chemical and radiation exposure. Espousing the principles developed by famed physician and author, Dr. Andrew Weil, and making them accessible for the general reader, the book takes account of the whole person, including all aspects of lifestyle, in offering guidance to living healthy in a chemical world. After a brief historical perspective and easily-understandable discussion of the anatomy, physiology, and defense mechanisms of the human body, the authors review common everyday chemicals and describe how our bodies protect us with many amazing defenses, both physical barriers and though metabolism. This book discusses issues surrounding clean water and air, and helps equip the reader to better understand daily risk exposures and encourages the reader to start making practical, positive changes immediately. Written by a physician board-certified in Integrative Medicine and a PhD toxicologist, the book is replete with relevant, cost-effective, and practical ways to reduce exposure and lower risk for the developing illness. Tips and recommendations are given for choosing and preparing foods, methods of cooking and cleaning, and how to choose safer household furnishings, toys, and personal care products. Throughout, the authors' goal is to help readers decode technical concepts such as understanding product labels, and wading through the confusing (and often misleading) waters of marketing terminology. Each chapter concludes with a list of references, documenting the clinical studies and other scientific evidence for the recommendations in the book. ABOUT THE SERIES: From series editor, Andrew Weil, one of the most iconic and trusted names in healthcare today, the Dr. Weil's Healthy Living Guides series discusses caring for common medical conditions and optimizing health from an integrative medical approach. Integrative medicine is defined as an evidence-based healing-oriented medicine that takes account of the whole person (body, mind, and spirit), including all aspects of lifestyle. It emphasizes the therapeutic relationship and makes use of all appropriate therapies, conventional, alternative, and complementary.

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The editors of Delish.com know one thing for sure: ANYONE can bake an amazing dessert. Crammed with surprising ideas for treats that are both fun and easy, the wildly popular brand’s second cookbook features 100 recipes: new classics and reader favourites that have been shared hundreds of thousands of times. You’ll find all the essentials (Snickerdoodles, Death By ChocolateBrownies, and Extra-Fluffy Vanilla Cupcakes), but also the crazy twists Delish is known for, like Crème Brûlée Cookies, Samoa Cheesecake Bars, and Moscow Mule Cupcakes - plus an entire chapter dedicated to over-the-top cookie cakes and skillet desserts. This indulgent book will appeal to food lovers who bake the way most of us do - sometimes with a boxed mix, sometimes from scratch; as therapy for a bad day; or to impress friends on Girls’ Night.

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The closest Italy comes to fast food, the panini is perfect for anytime dining: at home, for lunch at work or school, as a snack, or picnic fare. Located just steps from the Uffizi Gallery in Florence, Alessandro Frassica's 'Ino is celebrated for its gourmet panini — simple sandwiches that here are elevated to an art form. The choice and combination of ingredients, the quality of the bread, and attention to preparation are the hallmarks of Frassica's panini. Here this charismatic chef selects forty-five of his favourite vegetarian and vegan recipes, fully illustrated in colour, and adapted for easy preparation in the home kitchen.

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The closest Italy comes to fast food, the panini is perfect for anytime dining: at home, for lunch at work or school, as a snack, or picnic fare. Located just steps from the Uffizi Gallery in Florence, Alessandro Frassica's 'Ino is celebrated for its gourmet panini - simple sandwiches that here are elevated to an art form. The choice and combination of ingredients, the quality of the bread, and attention to preparation are the hallmarks of Frassica's panini. Here this charismatic chef selects forty-five of his favourite vegetarian and vegan recipes, fully illustrated in colour, and adapted for easy preparation in the home kitchen.

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From the bestselling and beloved author of Coming Clean, a brave and witty examination of how and why we try to control our bodies with food. Like most people, Kimberly Rae Miller does not have the perfect body, but that hasn't stopped her from trying. And trying. And trying some more. She's been at it since she was four years old, when Sesame Street inspired her to go on her first diet. Postcollege, after a brief stint as a diet-pill model, she became a health-and-fitness writer and editor working on celebrities' bestselling bios—sugarcoating the trials and tribulations celebs endure to stay thin. Needless to say, Kim has spent her life in pursuit of the ideal body. But what is the ideal body? Knowing she's far from alone in this struggle, Kim sets out to find the objective definition of this seemingly unattainable level of perfection. While on a fascinating and hilarious journey through time that takes her from obese Paleolithic cavewomen, to the bland menus that Drs. Graham and Kellogg prescribed to promote good morals in addition to good health, to the binge-drinking-prone regimen that caused William the Conqueror's body to explode at his own funeral, Kim ends up discovering a lot about her relationship with her own body. Warm, funny, and brutally honest, Beautiful Bodies is a blend of memoir and social history that will speak to anyone who's ever been caught in a power struggle with his or her own body—in other words, just about everyone.

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Camel meat has many benefits as a meat product. It has low fat content and is highly nutritious, and has potential to be used to combat hyperacidity, hypertension, pneumonia and respiratory disease. This book reviews up-to-date literature on camel meat and meat products, carcass and meat quality characteristics, muscle structure, post-mortem analysis and the nutritive value to humans. A comparatively small component of global meat consumption, camel meat has the potential to undergo an explosion of production worldwide, and currently farming for camel meat in Asia, Africa, Latin America and Australia is undergoing significant expansion. The potential of camel meat in helping to meet projected world food shortages, and being sustainably farmed, is also explored by the editors.

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In 1995, high-flying British journalist Toby Young left London for New York to become a contributing editor at Vanity Fair. Other Brits had taken Manhattan - Alistair Cooke, Tina Brown, Anna Wintour - so why couldn't he? Surely, it would only be a matter of time before the Big Apple was in the palm of his hand. But things did not go according to plan. Within the space of two years he was fired from Vanity Fair, banned from the most fashionable bar in the city and couldn't get a date for love or money. Even the local AA group wanted nothing to do with him. How To Lose Friends & Alienate People is Toby Young's hilarious account of the five years he spent steadily working his way down the New York food chain, from glossy magazine editor to crash-test dummy for interactive sex toys. But it's not just a collection of self-deprecating anecdotes. It's also a seditious attack on the culture of celebrity from inside the belly of the beast. Not since Bonfire of the Vanities has the New York A-list been so mercilessly lampooned - and it all really happened!

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As all book lovers know, a collection of books affords not only access to endless pleasure and knowledge, but also, when skilfully deployed around the home, the opportunity to create a multitude of decorative impressions, whether classically formal, strikingly colourful or apparently artless. In this beautifully illustrated guide - now published in paperback for the first time - the self-confessed bibliophile Leslie Geddes-Brown offers inspirational yet practical ideas about how to make the most of books in every room and forgotten nook of the house. In her introduction, Geddes-Brown emphasizes the versatility and lasting power of books, while subsequent chapters explore every conceivable option for storing and displaying them. 'Living with Books' shows how they can enhance the atmosphere of a home, making it a welcoming and memorable place. 'Working with Books' considers different ways of arranging essential reference books, from the library that is a paragon of order and logic to the seemingly chaotic piles of books an author might need constantly at their elbow or stacked about the floor. 'Designing for Books' explores stylish storage, shelving and lighting solutions, and provides tips on combining books with other objects to create effects that lift an interior out of the ordinary. Finally, 'Making the Most of Books' suggests ingenious ways in which to exploit to the full their enduringly irresistible appeal. From the dramatic impact of floor-to-ceiling shelves to the inviting ease of baskets of books by a cosy fireside; and from discreet shelves that blend into the background to a designer bookcase that becomes the focal point of a room, all the key aspects are considered. Lavishly illustrated throughout with photographs featuring homes from around the world and with an annotated directory of suppliers, this engaging guide will inspire all bibliophiles to get the best from their beloved books and transform any room into an alluring and magical place. AUTHOR: Leslie Geddes-Brown, former Deputy Editor of World of Interiors and Country Life magazines, was a leading writer on interior design, food and gardening. 160 colour illustrations

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While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and other minor components delivered by lipids is well known, as are the benefits and essentiality of long-chain omega-3 and omega-6 fatty acids. And now, with new research connecting lipids to heart health, mental health, and brain and retina development, the market has responded by providing health-conscious consumers with lipid foods, including spreads, breads, cereals, juices, and dairy products.Nutraceutical and Specialty Lipids and their Co-Products presents a thorough assessment of the current state of the chemistry, nutrition, and health aspects of specialty fats and oils. Fereidoon Shahidi, editor-in-chief of the Journal of Food Lipids and a past chair and co-founder of the Nutraceuticals and Functional Foods Division of the Institute of Food Technologists, brings together top researchers to address the potential application and delivery of lipids in functional foods. Sharing much of their own research, they offer an unparalleled view of the field that covers basic lipid chemistry, as well as the most progressive findings concerning the nutritional value of beneficial lipids. They include research on cereal grain, marine, fruit seed, and tree nut oils, as well as oilseed medicinals, fat replacers, and many other sources of lipids. They also consider stability issues and the latest tools being used for lipids purification. Covering the full range of these essential diet components, this cutting-edge volume serves to meet the needs of scientists and students in research and product development, as well as health and nutrition specialists.

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The editors of Bottom Line Inc. present Natural and Home Remedies for Aging Well, the best and most extensive book for mature men and women looking to make the most out of their lives with alternative and complementary practices, healing foods, and proper exercise.Americans spend a fortune each day on prescription drugs, and if you're over the age of 50 the cost and complications of conventional health treatments can be overwhelming. There are other options, more natural and simpler to use, that can empower you to take back the control of your own body, and restore your vitality. With insight from over 100 of the world's top health experts, this go-to guide provides easy access to the trusted collection of information that Bottom Line is known for, and offers advice on a vast array of topics, including: Over-the-counter and homemade remedies Foods that fight disease and ease pain Weight loss and exercise essentials Brain fitness and healthy sleeping habits Whether you're hoping to stay fit and lean, avoid or treat a condition, or simply wanting occasional substitutes to the traditional medical options, Bottom Line is here to help you confidentially take charge of your health!

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Alyse Whitney has been a Dip Queen for decades, making the writer, editor, Cosmopolitan food columnist, and TV host the perfect diplomat for this first-of-its-kind cookbook. Big Dip Energyoffers endless fun and easy ways to both entertain and enjoy solo with creative dips and dippers.Dip is the world’s universal love language, and dipficionada Alyse is here to teach you how to be fluent in Big Dip Energy. In this personality-filled, outrageously fun book, she shares her MVDs (most valuable dips and dippers), tips for dipceptively easy entertaining, and styling inspiration for the best #DipPics. Dip can turn any moment into a party, and helps turn strangers into friends as they gather ’round the bowl and dip into her twists on classics and innovative transformations of popular dishes to dips.There’s a diptionary to

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In Italy, Christmas is a thrilling time for young and old. It is celebrated for weeks, bringing families and friends together for spur of the moment gatherings, decorating the tree, or the traditional Christmas Day dinner. And with a pantry full of specially prepared foods, homemade gifts are always at the ready. Christmas at Last! shares these traditions and the holiday recipes that have passed from family-to-family for generations. Sixty-five recipes include the great Italian classics, as well as some with a Nordic influence (because we all know that Father Christmas lives among reindeer). Christmas will be better than ever with St. Lucy's Sweet Buns, Chocolate and Chili Pepper Truffles, Extra Simple Coffee Parfait and many more. Also included are instructions for traditional Italian holiday decorations such as string lanterns, garlands made from orange peel, and dried apple pot-pourri.

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The third book in the Backpack Explorer series from the Editors of Storey Publishing invites budding naturalists to head outside for a walk — in the woods, a park, or right in their backyard — to spot feathered friends. Backpack Explorer: Bird Watch leads kids aged 4 and up through the basics of birding, from identifying common birds to learning about habitat and migration and listening for bird songs. The pages are packed with prompts and activities, including 12 interactive field guides (for common birds, nests, eggs, tracks, and more), sensory scavenger hunts, activities such as building a bird nest, matching games, and simple discovery zone pages about food chains and the life cycle of birds. Equipped with a real magnifying glass, stickers, and a birding log for recording sightings and encounters, this book is the perfect take-along for any nature adventure. Also available in this series: Backpack Explorer: Beach Walk and Backpack Explorer: On the Nature Trail.

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Recreational or sport fishing is important for three major reasons: economic (it is a multi-billion dollar world industry); social (it is embedded in the cultures of many nations; ecological (it affects the environment and food webs in many ways). Recreational Fisheries covers a range of methods, case studies and perspectives on the multidisciplinary evaluation of the benefits and costs of sports fisheries. Tony Pitcher and Charles Hollingworth, the editors of this landmark publication, have drawn together chapters from more than 30 contributors from North America, Europe, Australia and South Africa, providing a truly international perspective on a global industry. Contents include detailed assessments, evaluations and survey mthods of sport fisheries in many countries. This book is an essential reference for anyone active in the management, assessment, policy making or development of sport and recreational fisheries worldwide. All fisheries scientists and managers will require a copy of this important publication. Environmental and aquatic scientists, ecologists and oceanographers will also find this book of great value in their work. Libraries in research establishments, laboratories and universities where fisheries and biological sciences are studied and taught should have multiple copies of this book. Covers a worldwide industry of great commercial importance. Internationally known editors and contributors from four continents. Uses case studies from around the globe to illustrate the subject. A core subject essential to fisheries scientists.

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