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Author: CQ Products Staff
Publisher:
Published: 2010
Total Pages: 0
ISBN-13: 9781563833830
DOWNLOAD EBOOKThe recipes, photos and activities in this book will help you create completely bogus foods to trick even the most suspicious guest.
Author: Larry Olmsted
Publisher: Algonquin Books
Published: 2017-10-03
Total Pages: 353
ISBN-13: 1616207418
DOWNLOAD EBOOK“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series “The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.
Author: Ann Reardon
Publisher: Mango Media Inc.
Published: 2021-06-15
Total Pages: 260
ISBN-13: 164250579X
DOWNLOAD EBOOKHow to Cook That Dessert Cookbook: Pastries, Cakes and Sweet Creations “How to Cook That is the most popular Australian cooking channel in all the world, and it’s not hard to see why.” ―PopSugar Editors' pick: Best Cookbooks, Food & Wine #1 Best Seller in Chocolate Baking, Confectionary Desserts, Pastry Baking, Garnishing Meals, Holiday Cooking, Main Courses & Side Dishes, Cookies, Cooking by Ingredient, and Pie Baking Offering a fun-filled step-by-step dessert cookbook, Ann Reardon teaches you how to create delicious and impressive pastries, cakes and sweet creations. Join food scientist Ann Reardon, host of the award-winning YouTube series How to Cook That, as she explores Crazy Sweet Creations. An accomplished pastry chef, Reardon draws millions of baking fans together each week, eager to learn the secrets of her extravagant cakes, chocolates, and eye-popping desserts. Her warmth and sense of fun in the kitchen shines through on every page as she reveals the science behind recreating your own culinary masterpieces. For home cooks and fans who love their desserts, cakes, and ice creams to look amazing and taste even better. Take your culinary creations to influencer status. You’ll also: Learn to make treats that get the whole family cooking Create baked goods that tap into beloved pop culture trends Impress guests with beautiful desserts Readers of dessert cookbooks like Dessert Person, Sally's Cookie Addiction, Tartine, Mastering the Art of French Cooking, Joshua Weissman: An Unapologetic Cookbook, or 100 Cookies will love How to Cook That: Crazy Sweet Creations.
Author: Tamara Honesty
Publisher: Taylor & Francis
Published: 2018-02-15
Total Pages: 319
ISBN-13: 1315450798
DOWNLOAD EBOOKThe Fake Food Cookbook: Props You Can’t Eat for Theatre, Film, and TV contains step by step instructions on how to create the most realistic prop food for a theatrical production. From appetizers such as oysters on a half shell and chicken wings, entrees such as lobster and honey-glazed ham, to desserts, breakfasts, and even beverages, every meal is covered in this how-to guide. Full color images of each step and finished products illustrate each recipe, along with suggestions for keeping the budget for each project low. Safety Data Sheets and links to informative videos are hosted on a companion website.
Author: Katy Beskow
Publisher: Hardie Grant Publishing
Published: 2020-07-09
Total Pages: 397
ISBN-13: 1787134903
DOWNLOAD EBOOKWe all love a takeaway. It’s one of life’s little pleasures, and a great way to try food from around the world in the comfort of our own homes. But when hankering after a plant-based treat, the takeaway menu isn’t always the easiest thing to navigate. Vegan Fakeaway offers 70 recipes that deliver fast, easy, vegan takeaway classics that will make sure that you’re able to indulge, whenever the craving strikes. Divided into chapters on American, Chinese, Indian, Italian and Middle Eastern classics you’ll find recipes which take just fifteen minutes to cook, slow-cooker recipes that do the hard work for you, and menus that will feed up to four people. From All-in-one biryani or Sesame spring rolls, to Sicilian-style pizza, Falafel flatbreads and Chilli burritos, there’s something for every Friday night feast. Using readily available ingredients, standard kitchen equipment and with tips on freezing, cost-saving and ditching single-use plastics, you can enjoy a fuss-free fakeaway with minimal effort and maximum flavour – all without leaving the house.
Author: Lori Rice
Publisher: National Geographic Books
Published: 2017-10-10
Total Pages: 0
ISBN-13: 1682680762
DOWNLOAD EBOOKDiscover new ways to savor your favorite beer with 60 traditional and inventive recipes. In the age of craft beer, the varieties seem endless. From floral IPAs to rich porters and stouts, and tart lambic ales to gluten-free options, there is a beer for every taste. Food on Tap is an accessible guide to using these delicious brews to add complex flavor and exciting twists to classic and new recipes such as: Sausage Crusted Helles and Kale Quiche Summer Saison Tomato Bisque Barleywine Beef Short Rib Stew Chocolate Pecan Coconut Porter Cake Beautiful original photography will have your mouth watering, so pour a draft and get ready to cook with beer.
Author: Warren Brown
Publisher: ABRAMS
Published: 2014-10-31
Total Pages: 457
ISBN-13: 1613127952
DOWNLOAD EBOOKThis tour of classic and curious cakes from all fifty states is “a sweet home-baked slice of Americana” (Publishers Weekly). In order to form a more perfect union of flour, eggs, butter, and sugar, CakeLove author Warren Brown offers his unique take on dessert recipes from all fifty states, plus Puerto Rico and Washington, DC. Starting his tour with the classic Baked Alaska, Brown explores America’s rich culinary history while updating regional treats like Louisiana King Cake, South Carolina’s Lady Baltimore Cake, and Florida’s Key Lime Pie. There are official state desserts, like Maryland’s Smith Island Cake and Massachusetts’ Boston Cream Pie, as well as unofficial favorites, like New York–style Cheesecake and St. Louis Gooey Butter Cake. Brown also includes more adventurous confections like Michigan’s Chocolate Sauerkraut Cake, and brand-new treats he’s created in honor of specific states, such as his California-inspired Avocado Cupcakes. With mouth-watering photos, informative sidebars, and an entire section devoted to the magic of buttercream frosting, United Cakes of America should take “that coveted guest-of-honor space on your baking shelf” (L.A. Weekly).
Author: Vani Hari
Publisher: Little, Brown
Published: 2015-02-10
Total Pages: 384
ISBN-13: 0316376450
DOWNLOAD EBOOKEliminate toxins from your diet and transform the way you feel in just 21 days with this national bestseller full of shopping lists, meal plans, and mouth-watering recipes. Did you know that your fast food fries contain a chemical used in Silly Putty? Or that a juicy peach sprayed heavily with pesticides could be triggering your body to store fat? When we go to the supermarket, we trust that all our groceries are safe to eat. But much of what we're putting into our bodies is either tainted with chemicals or processed in a way that makes us gain weight, feel sick, and age before our time. Luckily, Vani Hari -- aka the Food Babe -- has got your back. A food activist who has courageously put the heat on big food companies to disclose ingredients and remove toxic additives from their products, Hari has made it her life's mission to educate the world about how to live a clean, organic, healthy lifestyle in an overprocessed, contaminated-food world, and how to look and feel fabulous while doing it. In The Food Babe Way, Hari invites you to follow an easy and accessible plan that will transform the way you feel in three weeks. Learn how to: Remove unnatural chemicals from your diet Rid your body of toxins Lose weight without counting calories Restore your natural glow Including anecdotes of her own transformation along with easy-to-follow shopping lists, meal plans, and tantalizing recipes, The Food Babe Way will empower you to change your food, change your body, and change the world.
Author: Eden Finley
Publisher:
Published: 2021-10-17
Total Pages: 316
ISBN-13: 9780645146646
DOWNLOAD EBOOKMaddoxThe reason I rarely go home is three simple words: I'm a liar.When the pressure to marry my childhood sweetheart became too much, I told her I was gay and then fled to New York like my ass was on fire.Now, five years later and after a drunken encounter, I find myself invited to her wedding. And I have to bring my boyfriend-the boyfriend who doesn't exist because I'm straight.At least, I think I am. Meeting the guy I'm bribing to be my boyfriend for the weekend makes me question everything about myself.DamonWhen my sister asks me to pretend to be some straight guy's boyfriend, my automatic response is to say no. It's because of guys like him people don't believe me when I tell them I'm gay.But Maddox has something I need.After an injury that cost me my baseball career, I'm trying to leave my playing days behind and focus on being the best sports agent I can be. Forty-eight hours with my sister's best friend in exchange for a meeting with a possible client. I can do this.I just wish he wasn't so hot. Or that he didn't kiss like he means it.Wait ? why is the straight guy kissing me?
Author: Benjamin R. Cohen
Publisher: University of Chicago Press
Published: 2022-01-21
Total Pages: 332
ISBN-13: 0226816745
DOWNLOAD EBOOKBenjamin R. Cohen uses the pure food crusades at the turn of the twentieth century to provide a captivating window onto the origins of manufactured foods in the United States. In the latter nineteenth century, extraordinary changes in food and agriculture gave rise to new tensions in the ways people understood, obtained, trusted, and ate their food. This was the Era of Adulteration, and its concerns have carried forward to today: How could you tell the food you bought was the food you thought you bought? Could something manufactured still be pure? Is it okay to manipulate nature far enough to produce new foods but not so far that you question its safety and health? How do you know where the line is? And who decides? In Pure Adulteration, Benjamin R. Cohen uses the pure food crusades to provide a captivating window onto the origins of manufactured foods and the perceived problems they wrought. Cohen follows farmers, manufacturers, grocers, hucksters, housewives, politicians, and scientific analysts as they struggled to demarcate and patrol the ever-contingent, always contested border between purity and adulteration, and as, at the end of the nineteenth century, the very notion of a pure food changed. In the end, there is (and was) no natural, prehuman distinction between pure and adulterated to uncover and enforce; we have to decide. Today’s world is different from that of our nineteenth-century forebears in many ways, but the challenge of policing the difference between acceptable and unacceptable practices remains central to daily decisions about the foods we eat, how we produce them, and what choices we make when buying them.
