Download or read book The Little Book of Questions on Marzipan Sweets Q A Series written by Two Magpies Publishing and published by Read Books Ltd. This book was released on 2016-08-01 with total page 101 pages. Available in PDF, EPUB and Kindle. Book excerpt: Answer all your marzipan making and shaping questions in one handy Q&A book, with The Little Book of Questions on Marzipan Sweets. This book will guide you through the marzipan-making process, including a brief history of the sweet treats, what equipment you'll need, and essential shaping techniques. It also contains a wide variety of recipes to try, from traditional old-time recipes to creative modern twists. For marzipan-making novices, and even those with a little experience, The Little Book of Questions on Marzipan Sweets is simply a kitchen essential. The Little Book of Questions Series offers a collection of fun and unique practical guides on a wide range of subjects. These essential books contain a wealth of information and handy tips in an easy to digest Question and Answer format.
Download or read book The A Z of Marzipan Sweets written by Two Magpies Publishing and published by Read Books. This book was released on 2013-06 with total page 58 pages. Available in PDF, EPUB and Kindle. Book excerpt: From Almonds to Zest via Honey and Jam, the A-Z of Marzipan Sweets covers everything you need to know about making and shaping marzipan sweets at home. This little book contains a wide selection of recipes, from the old-time traditional recipes as well as creative modern variations. It also includes guidance on confectionery techniques and the best kind of equipment to use, alongside other handy hints. The A-Z of Marzipan Sweets is a kitchen staple for marzipan-making novices and experienced cooks alike. The A-Z series is a fresh and fun collection of books offering readers a wealth of information on a wide range of subjects. These essential practical guides are packed to bursting with useful tips and insider knowledge, in a handy easy to digest format.
Download or read book Ask a Manager written by Alison Green and published by Ballantine Books. This book was released on 2018-05-01 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the creator of the popular website Ask a Manager and New York’s work-advice columnist comes a witty, practical guide to 200 difficult professional conversations—featuring all-new advice! There’s a reason Alison Green has been called “the Dear Abby of the work world.” Ten years as a workplace-advice columnist have taught her that people avoid awkward conversations in the office because they simply don’t know what to say. Thankfully, Green does—and in this incredibly helpful book, she tackles the tough discussions you may need to have during your career. You’ll learn what to say when • coworkers push their work on you—then take credit for it • you accidentally trash-talk someone in an email then hit “reply all” • you’re being micromanaged—or not being managed at all • you catch a colleague in a lie • your boss seems unhappy with your work • your cubemate’s loud speakerphone is making you homicidal • you got drunk at the holiday party Praise for Ask a Manager “A must-read for anyone who works . . . [Alison Green’s] advice boils down to the idea that you should be professional (even when others are not) and that communicating in a straightforward manner with candor and kindness will get you far, no matter where you work.”—Booklist (starred review) “The author’s friendly, warm, no-nonsense writing is a pleasure to read, and her advice can be widely applied to relationships in all areas of readers’ lives. Ideal for anyone new to the job market or new to management, or anyone hoping to improve their work experience.”—Library Journal (starred review) “I am a huge fan of Alison Green’s Ask a Manager column. This book is even better. It teaches us how to deal with many of the most vexing big and little problems in our workplaces—and to do so with grace, confidence, and a sense of humor.”—Robert Sutton, Stanford professor and author of The No Asshole Rule and The Asshole Survival Guide “Ask a Manager is the ultimate playbook for navigating the traditional workforce in a diplomatic but firm way.”—Erin Lowry, author of Broke Millennial: Stop Scraping By and Get Your Financial Life Together
Download or read book Food Processing Technology written by P.J. Fellows and published by Elsevier. This book was released on 2009-06-22 with total page 932 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics
Download or read book Food Process Engineering and Technology written by Zeki Berk and published by Academic Press. This book was released on 2013-06-08 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. - Strong emphasis on the relationship between engineering and product quality/safety - Links theory and practice - Considers topics in light of factors such as cost and environmental issues
Download or read book Joy the Baker Cookbook written by Joy Wilson and published by Hachette Books. This book was released on 2012-02-28 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: Joy the Baker Cookbook includes everything from "Man Bait" Apple Crisp to Single Lady Pancakes to Peanut Butter Birthday Cake. Joy's philosophy is that everyone loves dessert; most people are just looking for an excuse to eat cake for breakfast.
Download or read book The Mystery of Numbers written by Annemarie Schimmel and published by Oxford University Press. This book was released on 1994-04-07 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Why is the number seven lucky--even holy--in almost every culture? Why do we speak of the four corners of the earth? Why do cats have nine lives (except in Iran, where they have seven)? From literature to folklore to private superstitions, numbers play a conspicuous role in our daily lives. But in this fascinating book, Annemarie Schimmel shows that numbers have been filled with mystery and meaning since the earliest times, and across every society. In The Mystery of Numbers Annemarie Schimmel conducts an illuminating tour of the mysteries attributed to numbers over the centuries. She begins with an informative and often surprising introduction to the origins of number systems: pre-Roman Europeans, for example, may have had one based on twenty, not ten (as suggested by the English word "score" and the French word for 80, quatrevingt --four times twenty), while the Mayans had a system more sophisticated than our own. Schimmel also reveals how our fascination with numbers has led to a rich cross-fertilization of mathematical knowledge: "Arabic" numerals, for instance, were picked up by Europe from the Arabs, who had earlier adopted them from Indian sources ("Algorithm" and "algebra" are corruptions of the Arabic author and title names of a mathematical text prized in medieval Europe). But the heart of the book is an engrossing guide to the symbolism of numbers. Number symbolism, she shows, has deep roots in Western culture, from the philosophy of the Pythagoreans and Platonists, to the religious mysticism of the Cabala and the Islamic Brethren of Purity, to Kepler's belief that the laws of planetary motion should be mathematically elegant, to the unlucky thirteen. After exploring the sources of number symbolism, Schimmel examines individual numbers ranging from one to ten thousand, discussing the meanings they have had for Judaic, Christian, and Islamic traditions, with examples from Indian, Chinese, and Native American cultures as well. Two, for instance, has widely been seen as a number of contradiction and polarity, a number of discord and antithesis. And six, according to ancient and neo-platonic thinking, is the most perfect number because it is both the sum and the product of its parts (1+2+3=6 and 1x2x3=6). Using examples ranging from the Bible to the Mayans to Shakespeare, she shows how numbers have been considered feminine and masculine, holy and evil, lucky and unlucky. A highly respected scholar of Islamic culture, Annemarie Schimmel draws on her vast knowledge to paint a rich, cross-cultural portrait of the many meanings of numbers. Engaging and accessible, her account uncovers the roots of a phenomenon we all feel every Friday the thirteenth.
Download or read book Eragon s Guide to Alaga sia written by Christopher Paolini and published by Doubleday Books. This book was released on 2009 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt: Greetings, Dragon Rider. It is a great honour to be chosen as a Rider. I have compiled these papers for you as an introduction to the most important peoples, places and things within Alagaësia. Study them most carefully, for some day your life may depend upon this information. Mine has, and more than once. Eragon Shadeslayer This is a full-colour extravaganza, an exploration deep into the world of Alagaësia, as told by Eragon himself, hero of ERAGON, ELDEST and BRISINGR. In fifteen lavishly illustrated spreads, the reader is invited to explore the landscape and cities of Alagaësia and its many races, including dragons, humans, Urgals, dwarves and elves. Each spread is filled with special effects and stunning examples of paper engineering and other elements.
Download or read book How to Read Literature written by Terry Eagleton and published by Yale University Press. This book was released on 2013-05-21 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: DIV A literary master’s entertaining guide to reading with deeper insight, better understanding, and greater pleasure /div
Download or read book Nutrition guidelines and standards for school meals written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2019-01-11 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt: Setting nutrition guidelines and standards has been recommended internationally to ensure that school meals are in line with children’s nutrition needs and adequate to their context. This report provides a descriptive overview of the situation of school meal nutrition guidelines and standards in 33 low and middle-income countries as reported through a global survey. The report identifies key aspects to consider for stakeholders who are planning to develop or update their guidelines and standards in the context of school meal programmes.
Download or read book Wine Microbiology written by Kenneth C. Fugelsang and published by Рипол Классик. This book was released on 2007 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bioeconomy written by Iris Lewandowski and published by Springer. This book was released on 2017-12-11 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is open access under a CC BY 4.0 license. This book defines the new field of "Bioeconomy" as the sustainable and innovative use of biomass and biological knowledge to provide food, feed, industrial products, bioenergy and ecological services. The chapters highlight the importance of bioeconomy-related concepts in public, scientific, and political discourse. Using an interdisciplinary approach, the authors outline the dimensions of the bioeconomy as a means of achieving sustainability. The authors are ideally situated to elaborate on the diverse aspects of the bioeconomy. They have acquired in-depth experience of interdisciplinary research through the university’s focus on “Bioeconomy”, its contribution to the Bioeconomy Research Program of the federal state of Baden-Württemberg, and its participation in the German Bioeconomy Council. With the number of bioeconomy-related projects at European universities rising, this book will provide graduate students and researchers with background information on the bioeconomy. It will familiarize scientific readers with bioeconomy-related terms and give scientific background for economists, agronomists and natural scientists alike.
Download or read book Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment written by Jeffrey Kornacki and published by Springer Science & Business Media. This book was released on 2010-05-19 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment provides proven approaches and suggestions for finding sources of microbiological contamination of industrially produced products. Industrial food safety professionals find themselves responsible for locating and eliminating the source(s) of food contamination. These are often complex situations for which they have not been adequately prepared. This book is written with them, the in-plant food safety/quality assurance professional, in mind. However, other professionals will also benefit including plant managers, regulatory field investigators, technical food safety policy makers, college instructors, and students of food science and microbiology. A survey of the personal and societal costs of microbial contamination of food is followed by a wide range of respected authors who describe selected bacterial pathogens, emerging pathogens, spoilage organisms and their significance to the industry and consumer. Dr. Kornacki then provides real life examples of in-plant risk areas / practices (depicted with photographs taken from a wide variety of food processing facilities). Factors influencing microbial growth, survival and death area also described. The reader will find herein a practical framework for troubleshooting and for assessing the potential for product contamination in their own facilities, as well as suggestions for conducting their own in-plant investigations. Selected tools for testing the environment and statistical approaches to testing ingredients and finished product are also described. The book provides suggestions for starting up after a processing line (or lines) have been shut down due to a contamination risk. The authors conclude with an overview of molecular subtyping and its value with regard to in-plant investigations. Numerous nationally recognized authors in the field have contributed to the book. The editor, Dr. Jeffery L. Kornacki, is President and Senior Technical Director of the consulting firm, Kornacki Microbiology Solutions in Madison, Wisconsin. He is also Adjunct Faculty with the Department of Food Science at the University of Georgia and also with the National Food Safety & Toxicology Center at Michigan State University.
Download or read book Il Viaggio Di Vetri written by Marc Vetri and published by Ten Speed Press. This book was released on 2008-10-01 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 1993, Marc Vetri boarded a plane with a note of introduction in one pocket and a few hundred dollars in the other. He landed in Bergamo, in northern Italy, where he spent the next eighteen months immersed in the soulful cooking and great-hearted hospitality of some of the region’s top chefs and restaurateurs. Four years later he was ready to open his restaurant, Vetri, in Philadelphia, where he continued to develop his style of authentic yet innovative Italian cuisine, gaining acclaim as one of the finest Italian chefs in the country. Il Viaggio di Vetri, Marc’s long-awaited debut cookbook, celebrates the core of great Italian cooking: a superb meal shared with family and friends. Chapters cover a full range of cold and hot appetizers; pastas and risottos; fish and shellfish; meat; poultry, game, and organ meats; vegetable side dishes; and desserts, giving the home cook more than 120 skillfully presented dishes to choose among, including: Foie Gras Pastrami with Pear Mostarda and Brioche Squid and Artichoke Galette Chestnut Fettuccine with Wild Boar Ragu Olive-Crusted Wild Bass with Confit of Leeks Pork Rib and Cabbage Stew Rustic Rabbit with Sage and Pancetta Fennel and Apricot Salad Mascarpone Custard with Puff Pastry and Figs Accompanying wine notes by sommelier Jeff Benjamin deliver lively lessons on both the classic and lesser known wines of Italy. Throughout, Marc Vetri shares tales of his cooking apprenticeship in Italy and, with generosity and passion, shows how to bring the lessons he learned there into the home kitchen.
Download or read book Whisky Science written by Gregory H. Miller and published by Springer. This book was released on 2019-06-10 with total page 533 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a book about the science behind whisky: its production, its measurement, and its flavor. The main purpose of this book is to review the current state of whisky science in the open literature. The focus is principally on chemistry, which describes molecular structures and their interactions, and chemical engineering which is concerned with realizing chemical processes on an industrial scale. Biochemistry, the branch of chemistry concerned with living things, helps to understand the role of grains, yeast, bacteria, and oak. Thermodynamics, common to chemistry and chemical engineering, describes the energetics of transformation and the state that substances assume when in equilibrium. This book contains a taste of flavor chemistry and of sensory science, which connect the chemistry of a food or beverage to the flavor and pleasure experienced by a consumer. There is also a dusting of history, a social science.
Download or read book Sweeteners and Sugar Alternatives in Food Technology written by Kay O'Donnell and published by John Wiley & Sons. This book was released on 2012-07-13 with total page 577 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Now in a revised and updated new edition which contains seven new chapters, part I of this volume addresses relevant digestive and dental health issues as well as nutritional considerations. Part II covers non-nutritive, high-potency sweeteners and, in addition to established sweeteners, includes information to meet the growing interest in naturally occurring sweeteners. Part III deals with the bulk sweeteners which have now been used in foods for over 20 years and are well established both in food products and in the minds of consumers. In addition to the "traditional" polyol bulk sweeteners, newer products such as isomaltulose are discussed. These are seen to offer many of the advantages of polyols (for example regarding dental heath and low glycaemic response) without the laxative side effects if consumed in large quantity. Part IV provides information on the sweeteners which do not fit into the above groups but which nevertheless may offer interesting sweetening opportunities to the product developer. Finally, Part V examines bulking agents and multifunctional ingredients which can be beneficially used in combination with all types of sweeteners and sugars.
