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Cooking the basics, with confidence! Have you always wanted to learn how to cook, but don't know where to start? Whether you're intimidated by complex recipes and glossy photographs, or you're a student moving out for the first time, this book will give you the tools you need to gain confidence in the kitchen, and experience the satisfaction of mastering a fundamental life skill. Written in a refreshingly direct and friendly style, this concise handbook covers all bases: equipment, weekly meal planners, how to follow a recipe, basic nutrition, popular cooking techniques and, of course, recipes! The recipes revolve around key ingredients - eggs, pasta, pulses, meats and stocks. With easy to follow instructions, you'll be whipping up full roast dinners, aromatic curries and deliciously sweet desserts, in no time at all. So why not take the first step? Start cooking today!

Take a culinary journey through the columns and kitchen of Chef Dez—popular food columnist, culinary instructor, and cooking show performer. Chef Dez on Cooking, Volume 3 is an informative collection of the popular food column "Chef Dez on Cooking," currently published across Canada and Washington State, along with over one hundred of his most popular and favorite recipes. From appetizers to salad dressings, sauces, side dishes, main courses, breakfasts, desserts, and healthy recipes, Chef Dez on Cooking, Volume 3 has something for everyone. It is the third book in the series following Chef Dez on Cooking, Volume 1 and Volume 2, which have received rave reviews. With food columns, culinary questions and answers accompanying each of the chapters, these cookbooks become valuable kitchen references with a refreshing perspective on the wonderful world of cuisine. Gordon Desormeaux's nickname became Dez and then Chef Dez as he entered his culinary career. Most notably known for his biweekly food column "Chef Dez on Cooking," Dez captures the reading audience of numerous communities across Canada and Washington State. His cooking shows and culinary classes are extremely informative, entertaining, and lighthearted, and they also reveal his passion for people, life, and food. Born and raised in the lower mainland of British Columbia, his recipes reflect the transformation of everyday ingredients into mouthwatering dishes that anyone would be proud to serve. "The essential reference for family favorites and specialty entertaining . . . always a crowd pleaser! I can't wait for Volume 3."—Gina S., Abbotsford, BC "Your fabulous cookbooks have literally changed my life and the way I cook. Your recipes are easy to follow and always a success. Thank you, Chef Dez, for your always positive attitude and wealth of knowledge. I can't even begin to list the things I have learnt from you. Looking forward to Volume 3."—Tammy C., Mission, BC "Finally . . . a cookbook that works . . . clear instructions and lots of helpful hints . . . doable recipes that taste great and come with a pinch of Chef Dez's talent and passion . . . even I can make food look and taste good!"—Gail M., Maple Ridge, BC "As one with a bookcase of cookbooks, I know that, ultimately, the always-urgent "what's for dinner?" will find its answer in only a handful of cookbooks, food-splattered from regular use. Chef Dez on Cooking, Volume 1 and 2 are included among those, so I'm beyond excited to add Volume 3 to the shelf! Congratulations, Dez, on your most recent accomplishment. Thank you, thank you, for helping all of us WOW our friends and loved ones with culinary delights."—Charlotte Lepp, Lepp Farm Market, Abbotsford, BC

This collection critically examines the role of food programming on European early television and the impact this might have had on food habits and identities for the European audiences. It foregrounds various food programme genres, from travelog, cooking show and TV cooking competition, to more artistic forms. For the first time, it examines in one place eight European countries, from Portugal to Czechoslovakia and Britain to France and Yugoslavia, to explore ways in which television contributed to culinary change, demonstrating differences and similarities in which early food programme in Europe shaped and promoted progress, modernity, gender and national identities in both Eastern and Western Europe. Featuring a number of archival images that illustrate early food programme visually, this collection complements other research into postwar food history, adding a perspective of visual medium that is often neglected. As such, it should be interesting for food and media historians as well as those interested in European postwar history and culture.

"Miss Leslie was one of the most important American cooking authorities of the 19th century. Her books on cooking are considered among the best ever produced in this country. Of the recipes in this volume she states that "a large number have been obtained from the South.....many were dictated by colored cooks, of high reputation in the art..." In the volume is buried a jewel: the text of her Indian Meal Book, previously published separately and containing 40 pages of American (Indian) corn recipes, the first such large collection for our native grain" -- Wine and Food Library Catalogue 2000 / Jan Longone, p. 11.

When learning a language, familiarity in the subject helps connect one language to another. The Russian Reader for Cooking provides the words and phrases in both English and Russian. Twenty-five chapters are divided into themes and topics related to cooking and food. Recipe directions along with easy questions and answers demonstrate the usage of these words and phrases. Supplementary resources include the Russian/English and English/Russian dictionaries. It might make you hungry or it might help Russian language learners like you improve their understanding in a familiar setting of the kitchen. The book is equipped with the audio tracks. The address of the home page of the book on the Internet, where audio files are available for listening and downloading, is listed at the beginning of the book on the copyright page.

During the Civil War, this edition of Florence Nightingale’s classic volume on nutrition for the military was published by the Army of Virginia, but the book was also published in the North by order of the surgeon general. The introduction of nutrition into American military food prevented some losses from malnutrition and poor sanitation and could have saved more if Nightingales recommendations had been more widely implemented. Her book contains recipes to maintain health and to feed hospital patients suffering from scarlet fever, typhoid, dysentery, and many medical conditions. It was based on her experience with soldiers in the Crimean War. Her attention to food as being linked to particular ailments and conditions was not a completely new idea, but in the armies, doctors usually assumed that invalids could eat the same ration given to men in the field. A healthy soldier could barely chew the hardtack supplied to troops, so it was impossible for a man suffering from a jaw wound. Nightingale’s recipes took this distinction into account, and they were designed to include specific nutrients she had come to recognize as important during her earlier wartime experiences, emphasizing meat and milk (for protein) and whole grains, fruits, and vegetables (for carbohydrates). Thirty-five years later, essentially similar recommendations would emerge in the first U.S. Family Food Guide (1916). This edition of Directions for Cooking by Troups, in Camp and Hospital was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.

This paper is a review of the World Bank s financed operations and selected interventions by other institutions on household energy access in an attempt to examine success and failure factors to inform the new generation of upcoming interventions

When learning a language, familiarity in the subject helps connect one language to another. The First German Reader for Cooking provides the words and phrases in both English and German. Twenty-five chapters are divided into themes and topics related to cooking and food. Recipe directions along with easy questions and answers demonstrate the usage of these words and phrases. Supplementary resources include the German/English and English/German dictionaries. It might make you hungry or it might help German language learners like you improve their understanding in a familiar setting of the kitchen. The book is equipped with the audio tracks. The address of the home page of the book on the Internet, where audio files are available for listening and downloading, is listed at the beginning of the book on the copyright page.

This publication--intended mainly for use by extension and home service leaders, teachers, suppliers of electric service, dealers in LP-gas, and others who work with consumers--discusses chiefly the fuel cost of operating ranges, refrigerators, and water heaters with electricity and LP-gas.

Reprint of the original, first published in 1867.

Health Benefits of Turmeric - Curcumin For Cooking and Health Table of Contents Preface Getting Started Chapter # 1: Intro Chapter # 2: Nutritional Facts Chapter # 3: Uses of Turmeric Chapter # 4: Storing Turmeric Recipes Chapter # 1: Eggless Egg Salad Chapter # 2: Sprouted Lentil Veggie Burger Chapter # 3: Orange Turmeric Cake Chapter # 4: Quick Curried Beef Chapter # 5: Beef Carry Chapter # 6: Tagine of Lamb & Apricots in Honey Sauce Health Benefits of Turmeric Chapter # 1: Introduction Chapter # 2: Inflammation and Oxidation Chapter # 3: Cystic Fibrosis Chapter # 4: Childhood Leukemia Chapter # 5: Cardiovascular Diseases Chapter # 6: Alzheimer’s disease Chapter # 7: Cancer Chapter # 8: A Super Spice Conclusion References Nature has given us cures to every disease known to man in one form or another yet we still choose to pick synthetic treatments full of side-effects over them. These cures are right in front of us but we fail to see them; turmeric is one of these cures hidden in plain sight. Everyone in the western world knows turmeric when it comes to making curries but it is probably the most underestimated and least popular spice when it comes to its medicinal uses. For starters, turmeric is a plant from which the spice of the same name is obtained. The most common form of turmeric is its powder form, which is of bright yellow color. The use of turmeric for flavoring, for cosmetic purposes and for medicinal uses goes back to the Vedic period in India and it is since then that it has had a massive impact over the region which explains its high demand in most Indian households. This book will tell you about the health benefits of turmeric and how it cures & help fight fatal ailments. After reading this book, you will be surprised about how little you knew about this super spice and how including it in your daily life can bring back your body from the verge of expiration.

The Magic of Sage For Cooking and Health Table of Contents Introduction How to Grow Sage Planting Sage Taking Care of Sage Pests Attacking Sage Harvesting and Storing Your Sage Leaves Sage as a Healer Sage Tooth Care Remedy Sage for Healing Cuts Sage for Hair Treatment Josna’s Rosemary and Sage Hair-Conditioner Knowing More about Coconut Oil Massage oil How to make Infused Oils The Slow Sun Method How to Make Desi ghee (Clarified Butter) for Infusions Quick kitchen Method: Sage in Cuisine Traditional Onion and Sage Sauce Conclusion Author Bio Introduction Just imagine that you are living in ancient times in the Mediterranean area. Naturally, you do not have access to state-of-the-art medicine. So you are going to be using nostrums, lotions, potions, concoctions, decoctions and other remedies handed down from your ancestors and which are supposed to heal all your ailments. That means the next time you feel weak, exhausted, or just need something to perk you up, the woman of the house is going to feed you with Sage tea. After that, she is going to feed you delicious dishes flavored with this culinary magical herb. Is it a wonder that Sage is one of the most popular of herbs, grown in our herbal gardens, with its lore of healing powers and culinary delights coming to us down the ages? Sage, like a number of very popular cooking herbs originated from the Mediterranean, although it found a home in colder climates, where the frost was not so harsh.e a number of very popular cooking herbs originated from the Mediterranean, although it found a home in colder climates, where the frost was not so harsh. This worldwide conquering of the Sage is due to the fact that traders from the West took it all over the East, and so did the gypsies. The gypsies who are very well-versed in herbal lore used (and still use) Sage extensively to keep them healthy. Apart from using Sage leaves to make their traditional delicious stuffings and sauces, Gypsy children were taught from a very young age to chew on Sage leaves. Not only did this keep their breath fresh, but also kept their mouth, chest, and throat infection free. Sage has a strong taste and is generally used to flavor the richer meats such as duck, pork and goose. Rosemary and sage – both of them go together mixed with thyme, marjoram and other herbs. In ancient times, sages – no pun intended – always advocated that people who were addicted to overeating, eat more Sage because this aided in the digestion of fats, and did not allow it to accumulate on your tummy, legs, hips and thighs. So I would not be surprised that Romans having their parties and bacchanalias would not enjoy such delicacies as larks and peacocks stuffed with Sage, and also – ahummmm, ah well, – dormice sprinkled with poppy seeds, honey, and sage. All these recipes are authentic recipes, taken from an ancient Roman book on Roman cuisine, during the times of Pompeii and Herculaneum. Since then, is it a surprise that for centuries Sage has been highly regarded as a delicious flavoring addition to your cuisine, as well as in medicine, as shown by a traditional saying, “why should a man die while Sage grows in his garden?” That is because it was considered to be a cure-all for a large number of ailments, from which mankind suffered periodically. It was also said that any person growing Sage in his garden would never fail in business. Well, there is some justification here. Plenty of Sage in his food, and he would be working with a clear head, enhanced concentration, The Latin name of sage is Salvia officinalis. The Sage that we use in cuisine is often dried or used fresh, like other members of the Labiateae family like mint. It is cultivated extensively in Yugoslavia, England, Spain, Portugal, Cyprus, England and the USA and Canada.

The Magic of Yogurt For Cooking and Beauty Table of Contents Introduction Shopping for Yogurt? Investing in a Yogurt Maker How to Make the Perfect Yogurt. How to Prevent the Yogurt from Getting Watery? Yogurt in Cuisine Yogurt – cucumber soup – Tarator Raita- Mishti doi (literally sweet yogurt ) Yogurt As Tenderizer Chicken In Yogurt Making Whey at Home Buttermilk or Lassi How Do You Make Traditional Buttermilk? Yogurt for Beauty Yogurt As a Hair Conditioner. Curing Dandruff Yogurt As a Facemask. Rosewater for Beauty How To Make Rose Water Conclusion Author Bio Introduction Nobody really knows who first discovered yogurt. Butter is supposed to have been discovered millenniums ago, when camel’s milk was placed in animal skin hides while being transported from one place to another by Arab or Turkish nomads. The ambulatory movement of the camel walking across the desert seem to have a churning effect on the hides, and in the evening, when the milk was taken out of the sack, two new products were discovered. Butter and buttermilk. This possibly apocryphal serendipity is on par with the supposed discovery of wine. Millenniums ago, a Greek slave was suffering from toothache, and that was so painful that she found an earthenware pitcher full of fermenting grape juice left by some other careless slave. All those bubbles made her think that it was poison, and she would rather drink that, than suffer the pain of a toothache. So she did drink of the juice of the grape and fell asleep. And the miracle of wine was discovered to gladden the hearts of generations. No wonder the Greeks had a God Bacchus – also known as Dionysus and the Roman equivalent Liber to whom you liberally paid libations, before you drank wine – for wine. But nobody has told us how yogurt was discovered and by whom. But in ancient Indian medicine texts, the mixture of honey with yogurt eaten every day is considered to be the food of the gods to keep you everlastingly healthy. Along with yogurt, the side products of bacterially fermented milk included buttermilk and butter. Every house proud woman made sure that she kept some yogurt back from yesterday’s batch to prepare today’s batch of yogurt. These cultures have enzymes and bacteria, which are extremely beneficial for your digestive system. The enzymes produce lactic acid. Lactic acid is what is going to ferment the lukewarm milk. It is also what makes your yogurt sour if you leave it in a warm place after the yogurt has been made. So the moment you see the yogurt set, put it in a cool place.

Health Benefits of Rosemary For Cooking and Health Table of Contents Preface Getting started Chapter # 1: Intro Chapter # 2: How is rosemary commonly used? Chapter # 3: Types of rosemary Chapter # 4: Selection, cultivation and storage tips Chapter # 5: Precautions Benefits of rosemary to the brain Chapter # 1: Enhances memory and concentration Chapter # 2: Provides neurological protection Chapter # 3: Helps against migraines Chapter # 4: Eases stress Benefits of rosemary to the body Chapter # 1: Fights cancer Chapter # 2: Protects from macular degeneration Chapter # 3: Improves hair growth Chapter # 4: Improves digestion Chapter # 5: Skin care Chapter # 6: Good source of Vitamin C Conclusion References Preface Herbs have been used as natural remedies to all sorts of health problems for centuries. The ancients Greeks in particular, put a lot of emphasis on the use of herbs in the treatment of a variety of medical conditions. To this day, Greek medicine is practiced by its advocates as an alternative to contemporary medicine. In fact, modern science has started to prove what the ancient herbalists used in their medicine is actually effective. One prominent herb that has been used in medicine since millennia is rosemary. More specifically known as Rosmarinus officinalis, it is a perennial, woody herb that is characterized by sweet-smelling, needle-shaped leaves and flowers whose color may be white, blue, pink or purple. This herb originates from the Mediterranean region and belongs to the family of mint. Although it is used frequently by many people in several roast dishes and various types of stuffing for its characteristic aroma and strong flavor, in particular, in Italian cuisine, it has an astonishing lot of health benefits, many of which have been proved by research and some which, scientists are still in the process of researching on. These health benefits concern both the human mind and body, ranging from mild health conditions to extremely severe ones. The aim of this book is to provide you with all the information required to get acquainted with this humble yet potent herb, and how to properly include it in your daily consumption so that you can avail its benefits to the fullest. Once you have finished reading, you will realize how simple it is to take advantage of the many health benefits of rosemary. Rosemary is an herb which is surprisingly understated, but once you've read of its benefits, you’ll be convinced that it deserves to stand beside the most renowned of herbal medicines!

Health Benefits of Fennel For Cooking and Healing Table of Contents Preface Getting Started Chapter # 1: Intro Chapter # 2: How is fennel commonly used? Chapter # 3: Types of fennel Chapter # 4: General tips about fennel Chapter # 5: Let no part go to waste! Chapter # 6: Fun ways to cook fennel Benefits of fennel to the brain Chapter # 1: Protects against brain degeneration Benefits of fennel to the body Chapter # 1: Fights cancer Chapter # 2: Boosts eyesight Chapter # 3: Helps in digestion Chapter # 4: Alleviates menstrual pain Chapter # 5: Fights inflammation Chapter # 6: Good for the skin Chapter # 7: Eases respiratory problems Chapter # 8: Counters anemia Chapter # 9: Acts as a diuretic Chapter # 10: Improves lactation Conclusion References Preface Spices are consumed throughout the world by culturally diverse populaces and in cuisines both Easter and Western. Aside from lending unique and delicious flavor to our food, these spices have some incredibly powerful health benefits that make their consumption ideal for boosting our health too. This ability of spices to make our food both tasty and healthy is the reason why they are found in all kinds of cuisine. There are dozens of spices that work wonders for one’s health; this book discusses in detail a truly beneficial little spice called fennel. This crispy and sweet tasting herb is used to enhance Mediterranean cooking and is frequently linked to Italian cuisine. It comes highly recommended as a part of your stock of fresh vegetables for the days between autumn and spring. The great thing is that the usefulness of this herb does not lie in its use as a spice alone, it has amazing health benefits that have been compounded by scientific research which has shown that this unordinary herb has extraordinary medical applications that range from mental to bodily. In fact, what is being proven by research today was already known in South Eastern cultures where it has been used as a digestive for centuries. This book aims to completely school you in the many health benefits of this herb and in ways to use it effectively to make it a part of your diet. Upon reaching the end, you will find that this apparently trivial herb can be extremely good for your health and doesn't disrupt you routine at all.

The Health Benefits of Avocado - For Cooking and Health Table of Contents Introduction Section 1: Avocado Chapter 1: What is Avocado? Chapter 2: History of Avocado Chapter 3: How to Choose the Right Avocado Chapter 4: Nutritional Breakdown of Avocados Section 2: Health Benefits of Avocados Chapter 5: Protection against diseases Chapter 6: Avocados for Weight Loss Chapter 7: Avocados for Skin and Hair: Section 3: Including Avocado In daily diet Chapter 8: Recipes for Avocado Section 4: Fun Facts about Avocado Section 5: Conclusion Introduction Health Benefits of Avocado The Pear Shaped Fruit You might have heard the name “Avocado” a thousand times and wonder what it is. Well for starters, avocado is a fruit that is pear shaped in appearance. If you’re into fruits and veggies and believe in natural ways of living an ailment free life, then this book is all you need. Even if you don’t like fruits, you should still know about this one. Being a nutritionist, I would crown this fruit as the “king of all fruits” because of its nutritional value and health benefits. The interesting thing is that all these benefits come with no side effects, which are quite frequent with the advertised pills and supplements. In our daily life we give value to things that are ready to eat or things that we can eat on the go. No wonder diseases like heart attack, high blood pressure, arthritis and obesity are so common in western lifestyle. Yes, I called obesity a disease. To you obesity might only mean having socially unacceptable outlook, but medicine people would tell you that obesity is the harbinger of countless diseases. The cure and control of all these things comes with one single fruit. Yes, you guessed it right. It’s avocado that promises you not only a healthy outlook but also a healthy inside too. Above all, the taste of this fruit is something that would surely tickle your taste buds. This book has been divided into four sections. The first section will inform you about avocado and tell you what it is, its history and its nutritional value. The second section of the book is about the health benefits of avocado. Different diseases that can be cured with the help of avocado have also been mentioned. The role of avocado in weight loss and nourishing of skin and hair has also been discussed. The third section lists some golden tips related to this fruit. The final section is left for conclusion.

Covering nearly seventy different herbs, this book details each plant’s specific role in several aspects of medieval society including cooking, healing, and pest control. Illustrated with 16th century prints which highlight the practical applications and symbolic significance of botanicals in the household as well as prints of the featured plants from a 15th century manuscript, this book provides a clear but thorough introduction to herbs and their diverse uses in medieval Europe.

Award-winning cookery writer and anti-poverty campaigner Jack Monroe is back with Cooking on a Bootstrap: a creative and accessible cookbook packed with affordable, delicious recipes, most of which are vegetarian. Winner of the Observer Food Monthly Best Food Personality Readers' Award 2018. Jack Monroe is a campaigner, food writer and activist, her first cookbook A Girl Called Jack, was a runaway bestseller. The sequel Cooking on a Bootstrap makes budget food fun and delicious, with 118 incredible recipes including Fluffy Berry Pancakes, Self-Love Stew, Marmite Mac ‘n’ Cheese and Hot Sardines with Herby Sauce. Chapters include Bread, Breakfasts, A Bag of Pasta and a Packet of Rice, Spuds and Eat More Veg. There are vegan, sweet and what Jack calls ‘contraband’ dishes here, as well as nifty money-saving tips. With her trademark humour and wit, Jack shows us that affordable, authentic and creative recipes aren't just for those with fancy gadgets or premium ingredients. Initially launching this book as a very limited black and white edition on Kickstarter, Jack reached the funding target in just one day. This beautiful edition contains illustrations and original full-colour photographs to really make your mouth water.