FoodChain - October 2015

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The Green Smoothie Prescription: A Complete Guide to Total Health

From the author of the international bestseller Green for Life and founder of RawFamily.com comes a comprehensive guide to the extraordinary healing capabilities of green smoothies, including nutrient rich recipes for improved health and wellness.

The Green Smoothie Prescription: A Complete Guide to Total Health
ISBN: 0062336525 | 2014 | EPUB | 208 pages | 620 KB

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Student Grub: Easy Recipes for Tasty, Healthy Food - Alastair Williams

Perfect for those new to the kitchen, this book is the starting point to a lifetime of eating well Clear away the clutter of carryout boxes and bring a new dawn to your dorm kitchen with this fresh edition of the Student Grub cookbook-the original (and best!) cookbook for university newbies. As essential in every student's kitchen as shot glasses and hangover cures, this easy-to-follow guide contains everything from basic recipes to world cuisine. Whether you need inspiration for a post-bar snack or want to impress your date with a three-course culinary spectacle, this book will help launch you into a lifetime of good food.

Student Grub: Easy Recipes for Tasty, Healthy Food
English | 2013 | ISBN: 1849534136 | 192 Pages | EPUB | 903 KB

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How to Cook Everything Fast: A Better Way to Cook Great Food, 2nd Edition - Mark Bittman

Homemade wonton soup in 30 minutes. Chicken Parmesan without dredging and frying. Fruit crisp on the stovetop. The secret to cooking fast is cooking smart-choosing and preparing fresh ingredients efficiently.

In How to Cook Everything Fast, Mark Bittman provides a game plan for becoming a better, more intuitive cook while you wake up your weekly meal routine with 2,000 main dishes and accompaniments that are simple to make, globally inspired, and bursting with flavor.

How to Cook Everything Fast is a book of kitchen innovations. Time management- the essential principle of fast cooking- is woven into revolutionary recipes that do the thinking for you. You'll learn how to take advantage of downtime to prepare vegetables while a soup simmers or toast croutons while whisking a dressing. Just cook as you read-and let the recipes guide you quickly and easily toward a delicious result.

Bittman overhauls hundreds of classics through clever (even unorthodox) use of equipment and techniques-encouraging what he calls "naturally fast cooking"-and the results are revelatory.

There are standouts like Cheddar Waffles with Bacon Maple Syrup (bold flavors in less time); Charred Brussels Sprout Salad with Walnuts and Gorgonzola (the food processor streamlines chopping); Spaghetti and Drop Meatballs with Tomato Sauce (no rolling or shaping); and Apple Crumble Under the Broiler (almost instant dessert gratification).

Throughout, Bittman's commonsense advice and plentiful variations provide cooks with freedom and flexibility, with tips for squeezing in further shortcuts, streamlined kitchen notes, and illustrations to help you prep faster or cook without a recipe. How to Cook Everything Fast puts time on your side and makes a lifetime of homemade meals an exciting and delicious reality.

How to Cook Everything Fast: A Better Way to Cook Great Food, 2nd Edition - Mark Bittman
2014 | ISBN: 0470936304 | English | 1056 Pages | EPUB | 2 MB

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Cheese and Microbes - Catherine Donnelly

A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development.

Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated.

Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety.

Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses.

Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties.

Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.

Cheese and Microbes - Catherine Donnelly
2014 | ISBN: 1555815863 | English | 350 Pages | PDF | 20 MB

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A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. This new work from Alícia Foundation, the culinary research center driven by famed chef Ferran Adrià, provides a clear and practical guide for any chef who wants to work with these texturing agents.

Collaboration between scientists, technicians, and chefs has resulted in unique and creative culinary uses for many commonly available food texturizing agents. The information in this book is a collection of years of culinary scientific research and the experiences of a diverse group of chefs who are eager to share their practical knowledge and recipes. The book discusses more than 20 carefully tested gelling, thickening, foaming, and emulsifying agents.

This book presents each texturizing agent in a simple and practical format. For each agent, the book includes a description of its principal characteristics, easy-to-follow instructions for use, helpful handling tips, and a sample recipe. The Annex includes tables listing all of the texturizing agents, summarizing the relative effectiveness of their gelling, thickening, emulsifying, or foaming properties. These tables can be used to compare the agents by category and functionality.



A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

English | ISBN: 1466565071 | 2014 | 360 pages | PDF | 4 MB

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Life Is a Banquet: A Food Lover's Treasury of Recipes, History, Tradition, and Feasts - Edward Blom

Swedish television personality and food historian Edward Blom is a cook with a big personality and a big passion. This to his culinary kingdom! Blom's expertise lies in the cultural history of food, and in Life Is a Banquet he throws open the archives and invites all to indulgence in the excesses of yesteryear's best recipes. These are Blom's favorites, each enlivened with his own personal slant.
Here is everything from the Bavarian Oktoberfest to the oysters of Grand Central Station, the tables of the nineteenth century elite to the precursor of the Smörgåsborg: the brännvinsbord. All made with the motto: elegant and in excess. Featuring 90 recipes, dazzling photographs, personal anecdotes, and highlights of culinary history, Life Is a Banquet is a cookbook like no other. Be amazed, be inspired, and be tempted to make food history!

Life Is a Banquet: A Food Lover's Treasury of Recipes, History, Tradition, and Feasts - Edward Blom
ISBN: 1629147001 | 2013 | EPUB | 192 Pages | 42 MB

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Chop Suey, USA: The Story of Chinese Food in America - Yong Chen

American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption.

Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.

Chop Suey, USA: The Story of Chinese Food in America
ISBN: 0231168926 | 2014 | EPUB | 312 pages | 22 MB

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BBC Good Food ME - November 2014: Eat out in the winter sunshine!

BBC Good Food ME - November 2014: Eat out in the winter sunshine!
English | 108 Pages | True PDF | 33 Mb

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Girls' Night: Over 1,000 Drinks for Going Out, Staying In and Having Fun! - Jaclyn Wilson Foley

Girls' Night: Over 1,000 Drinks for Going Out, Staying In and Having Fun! - Jaclyn Wilson Foley
Sourcebooks; 1 edition | September 1, 2006 | English | ISBN: 140220728X | 384 pages | PDF | 2 MB

Girls' Night is chock-full of cocktail recipes distinctly designed with women in mind. Featuring over 1,000 cocktails and a wealth of bartending tips, this book is sure to please ladies who love libations.

Featuring recipes from America's best bartenders, the readers of Bartender magazine and this book contains the best women's drinks served in professional bars. Recipes include:
- La Bomba
- Spring Fling
- Pink Cadillac with Hawaiian Plates
- Apple Puckerita
- Southern Lady

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The Cook's Illustrated Meat Book

It doesn t matter whether you ve got burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook s Illustrated understand that preparing meat doesn t start at the stove it starts at the store.

And that s where The Cook s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining).

Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sauting, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps (and what may happen if you don t).

425 bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you ll learn new (and better) ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. (See the full recipe list.)

The Cook s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques, whether you re slicing a chicken breast into cutlets or getting ready to carve prime rib. Eminently practical and truly trustworthy, The Cook s Illustrated Meat Book is the only resource you ll need for great results every time you cook meat.

The Cook's Illustrated Meat Book
ISBN: 1936493861 | 2014 | EPUB | 504 pages | 29 MB

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Mennonite Girls Can Cook

Mennonite Girls Can Cook is a blog about recipes, hospitality, relationships, encouragement and helping the hungry-and now it's a book, too! Like the blog, Mennonite Girls Can Cook-the book-is more than just recipes. It is about hospitality, versus entertaining; about blessing, versus impressing. It is about taking God's Bounty, and co-creating the goodness from God's creation into something that can bless family and friends, and help sustain health and energy. "No matter which way you look at it, wonderful things happen when people are given the opportunity to gather around the table-a chance to nurture and build relationships, fellowship and encourage one another and create a place of refuge for those who have had a stressful day." -Charlotte Penner

Mennonite Girls Can Cook
2011 | ISBN: 0836195531 | English | 208 pages | EPUB | 6 MB

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The 50 Best Glycemic Index Recipes: Tasty, fresh, and easy to make!

They're fast. They're flavorful. And they're right at your fingertips. The 50 Best Glycemic Index Recipes is an appetizing selection of delicious dishes that are as tasty as they are healthy. From Moroccan Couscous to Key-Lime Pie, there's plenty included so you can whip up satisfying and tasty snacks and meals. Enjoy! They're fast. They're flavorful. And they're right at your fingertips. The 50 Best Glycemic Index Recipes is an appetizing selection of delicious dishes that are as tasty as they are healthy. From Moroccan Couscous to Key-Lime Pie, there's plenty included so you can whip up satisfying and tasty snacks and meals. Enjoy!

The 50 Best Glycemic Index Recipes: Tasty, fresh, and easy to make!
eISBN: 1440534519, ASIN: B0062ACPY6 | 2011 | EPUB | 97 pages | 394 KB

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The 50 Best Italian Recipes: Tasty, fresh, and easy to make!

They're fast. They're flavorful. And they're right at your fingertips. The 50 Best Italian Recipes is an appetizing selection of delicious dishes that bring your restaurant favorites right to your kitchen. From Lobster Ravioli to Anisette Cookies, there's plenty included so you can whip up satisfying and tasty snacks and meals. Enjoy! They're fast. They're flavorful. And they're right at your fingertips. The 50 Best Italian Recipes is an appetizing selection of delicious dishes that bring your restaurant favorites right to your kitchen. From Lobster Ravioli to Anisette Cookies, there's plenty included so you can whip up satisfying and tasty snacks and meals. Enjoy!

The 50 Best Italian Recipes: Tasty, fresh, and easy to make!
ISBN: 1440534446, ASIN: B0063HJXNY | 2011 | EPUB | 73 pages | 351 KB

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Lorraine Pascale - Home Cooking Made Easy: 100 fabulous, easy to make recipes

Home Cooking Made Easy: 100 fabulous, easy to make recipes

TV chef Lorraine Pascale, author of the phenomenal bestseller Baking Made Easy, is back with her second cookery book - this time packed with simple and delicious recipes for relaxed home cooking that go far beyond baking. The queen of cookery is back with 100 scrumptious and seriously easy recipes, from cosy soups and roasts to delicious autumnal breads, in this beautifully photographed second book to accompany Lorraine's BBC2 prime time four-part autumn cookery series.

Lorraine Pascale - Home Cooking Made Easy: 100 fabulous, easy to make recipes
2011 | ISBN: 0007275927 | English | 256 pages | EPUB | 12 MB

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The Baking Bible: Rose Levy Beranbaum - Photography by Ben Fink

The Baking Bible

The latest and most comprehensive baking book yet from best-selling author and "diva of desserts" Rose Levy Beranbaum Legendary baker Rose Levy Beranbaum is back with her most extensive "bible" yet. With all-new recipes for the best cakes, pies, tarts, cookies, candies, pastries, breads, and more, this magnum opus draws from Rose's passion and expertise in every category of baking. As is to be expected from the woman who's been called "the most meticulous cook who ever lived," each sumptuous recipe is truly foolproof-with detail-oriented instructions that eliminate guesswork, "plan-aheads," ingenious tips, and highlights for success. From simple everyday crowd-pleasers (Coffee Crumb Cake Muffins, Gingersnaps, Gooseberry Crisp) to show-stopping stunners (Chocolate Hazelnut Mousse Tart, Mango Bango Cheesecake, White Christmas Peppermint Cake) to bakery-style pastries developed for the home kitchen (the famous French Kouign Amann), every recipe proves that delicious perfection is within reach for any baker.

The Baking Bible: Rose Levy Beranbaum - Photography by Ben Fink
ISBN: 1118338618 | 2014 | EPUB | 576 pages | 48 MB

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The Everything Busy Moms' Cookbook - Susan Whetzel

The Everything Busy Moms' Cookbook

Between running off to work, shuttling the kids to soccer practice, picking up the dry cleaning, and taking the dog for a walk, today's moms are busier than ever.

At the end of a long day, who has time-or energy-to stand over a hot stove for an hour? Now you don't have to! In The Everything Busy Moms' Cookbook, you'll find hundreds of quick and easy recipes that take the stress out of cooking.

The Everything Busy Moms' Cookbook - Susan Whetzel

2013 | 304 Pages | ISBN: 1440559252 | EPUB + MOBI | 3 MB + 1 MB

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Ditching Diets: How to Lose Weight in a Way You Can Maintain

I really love how this book talks about the brain and how to change your thinking. That was really helpful. I think this could be the perfect book for some people, but I was a little bugged that she tells you you can eat anything you want, but then goes on to say how you should avoid sugar and wheat. I understand her point; that you can know you can eat anything without eating it, but I don't think that's true for everyone. But like I said, I do get what she's saying and it might be the 'answer' for some people. I'd give it a shot, for sure.

Ditching Diets: How to Lose Weight in a Way You Can Maintain

Gillian Riley | English | January 29, 2013 | ISBN: 0956105114 | 138 pages | azw, epub, lrf, mobi | 3,4 mb

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Amazing 7 Minute Meals: Over 100 Recipes Ready in Less Than 7 Minutes Cooking Time

Were all strapped for time. More often than not, theres just not enough time in the day to spend hours putting together a meal. Fast food is no longer the answer.

Amazing 7-Minute Meals gives you the tools to create a variety of healthy dishes that can be tailored to anyones taste buds, giving you more free time in the process.

Amazing 7 Minute Meals: Over 100 Recipes Ready in Less Than 7 Minutes Cooking Time

2012 | English | ISBN: 1616088125 | 256 pages | EPUB | 28 MB

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Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads

Bread is one of the most fundamental parts of our diet, yet so many of us rely on bland grocery-store offerings when flavorsome breads can easily be made at home.

Della Fattoria Bread teaches readers to make the popular breads of this award-winning bakery.

More than an instructional guide, the book takes the fear out of bread baking,and encourages bakers to draw on their senses, experiences, and instincts.

Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads

English | 2014 | ISBN: 1579655319 | 336 pages | PDF | 66 MB

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