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Author: Conrad Riker Publisher: Conrad Riker ISBN: Category : Gardening Languages : en Pages : 163
Book Description
Are you tired of being in the dark about the real story of bananas? Do you want to know the truth behind their genetic makeup, nutritional value, and impact on our world? "Bananas Unpeeled: The Unfiltered Truth About Our Favorite Fruit" is your ultimate guide to understanding the fascinating world of bananas like never before. Are you curious about their genetic similarity and how it contributes to their unique properties? Do you wonder how human cultivation has shaped their nutritional content and physical characteristics over time? This book has the answers. Discover the role of bananas in human history, the economic and political effects of banana exports, and how this fruit has played a part in human civilization, migration, and cultural development. Get the inside scoop on the science of banana ripening, the cultural significance of bananas in different societies, and the environmental impact of banana cultivation. Learn about potential advancements in banana cultivation, including disease resistance and genetic modification, and understand the potential health risks associated with banana consumption, such as allergies and sugar content. If you want to uncover the fascinating world of bananas and understand their impact on our lives, cultures, and health, then "Bananas Unpeeled: The Unfiltered Truth About Our Favorite Fruit" is the book for you. Order your copy today and dive into the captivating world of bananas like never before. Remember, understanding is power, and with this book, you will have all the power you need to truly know the unfiltered truth about bananas.
Author: Conrad Riker Publisher: Conrad Riker ISBN: Category : Gardening Languages : en Pages : 163
Book Description
Are you tired of being in the dark about the real story of bananas? Do you want to know the truth behind their genetic makeup, nutritional value, and impact on our world? "Bananas Unpeeled: The Unfiltered Truth About Our Favorite Fruit" is your ultimate guide to understanding the fascinating world of bananas like never before. Are you curious about their genetic similarity and how it contributes to their unique properties? Do you wonder how human cultivation has shaped their nutritional content and physical characteristics over time? This book has the answers. Discover the role of bananas in human history, the economic and political effects of banana exports, and how this fruit has played a part in human civilization, migration, and cultural development. Get the inside scoop on the science of banana ripening, the cultural significance of bananas in different societies, and the environmental impact of banana cultivation. Learn about potential advancements in banana cultivation, including disease resistance and genetic modification, and understand the potential health risks associated with banana consumption, such as allergies and sugar content. If you want to uncover the fascinating world of bananas and understand their impact on our lives, cultures, and health, then "Bananas Unpeeled: The Unfiltered Truth About Our Favorite Fruit" is the book for you. Order your copy today and dive into the captivating world of bananas like never before. Remember, understanding is power, and with this book, you will have all the power you need to truly know the unfiltered truth about bananas.
Author: Jamie R Gandy Publisher: Pandalily Books ISBN: 9780999580400 Category : Languages : en Pages :
Book Description
Everyone knows banana, he's famous. But sometimes it's hard to be a banana. The stores, the jokes, the bruises! This is the unpeeled story.
Author: America's Test Kitchen Publisher: America's Test Kitchen ISBN: 1940352584 Category : Cooking Languages : en Pages : 321
Book Description
In this timely, unique cookbook, America's Test Kitchen tackles the monumental challenge of creating foolproof, great-tasting baked goods that contain less sugar and rely only on natural alternatives to white sugar. White sugar is one of the most widely demonized health threats out there, even more than fat, and consumers are increasingly interested in decreasing the amount of sugar they use and also in using less-processed natural sweeteners. But decreasing or changing the sugar in a recipe can have disastrous results: Baked goods turn out dry, dense, and downright inedible. We address these issues head-on with 120 foolproof, great-tasting recipes for cookies, cakes, pies and more that reduce the overall sugar content by at least 30% and rely solely on more natural alternatives to white sugar.
Author: Andrew Schloss Publisher: Chronicle Books ISBN: 081187835X Category : Cooking Languages : en Pages : 418
Book Description
This comprehensive grilling guide features 350 surefire recipes, hundreds of tips and techniques, as well as how-to illustrations and mouthwatering photos. Grilling is a science, and it’s only when you understand the science of grilling that you can transform it into an art. In Mastering the Grill, acclaimed cookbook authors and veteran grill masters go beyond the usual advice to teach you the secrets—and science—of grilling. This extensive guide explains numerous grill types and tools as well as the hows and whys of wood, charcoal, gas, and electric. A chapter on mastering ingredients teaches everything from the cuts of meat to the particulars of proteins, fats, produce, and more. The encyclopedic range of recipes covers meat, poultry, seafood, and vegetables—with everything from burgers, steaks, and ribs to lobster tails, turducken, eggplant rollatine, and grilled banana splits.
Author: Frances McCullough Publisher: Henry Holt and Company ISBN: 1466882921 Category : Cooking Languages : en Pages : 377
Book Description
Two seasoned food professionals--one a cookbook editor and the other a caterer--match wits here to solve the kitchen dilemme of the '90s: how to serve imaginative, lively food without spending hours fussing or compromising on soul-satisfying flavor. Their solution is just to look to the great cooks--from Julia Child to James Beard to Diana Kennedy--for the simple dishes that are hidden away in even the most complicated cookbooks. They've assembled a treasury of superb recipes that depend on perfectly balanced flavors. The range is broad, from favorite American classics like spoon bread, corn fritters, and the only really delicious oven-fried chicken to exotic new tastes like Moghul Lamb, Bangkok Chicken, and Pasta with Vodka. For each recipe the editors offer tips, variations, suggests, and down-to-earth commentaries about how to work with exciting new ingredients as well as giving their own tried-and-true favorite recipes, simple winners they've cooked for years to great applause. Altogether there are 119 master recipes with 81 variations and 34 Editors' Kitchen recipes, a true culinary gold mine. In their pursuit of the secrets of true flavor, Frances McCullough and Barbara Witt come up with some unusual approaches, rethinking some of our basic ideas about how to prepare roasted chicken and turkey (in a very hot oven), pasta (one method lets it sit in hot water off the flame), and baking potatoes (they're particularly wonderful baked to death). Here you'll find a lot of nitty-gritty information about entertaining, a refresher course on how to make a really good green salad, lists of canapes and tidbit desserts, a collection of quick breads, and microwave notes. In a warm, intimate, encouragingly frank style, McCullough and Witt constantly encourage cooks to improvise by offering a range of variations, to start them experimenting with foods and flavors to develop their own recipes. This is a unique, user-friendly book that works for beginners who are reasonably sophisticated eaters as well as for experienced cooks. It will become the contemporary cook's favorite sourcebook for distinctive food.
Author: Michael Pillay Publisher: CRC Press ISBN: 1439800189 Category : Science Languages : en Pages : 383
Book Description
With the current world population growth of 1.2%, the earth can expect to house 9-10 billion people by 2050. Food production, too, must increase to accommodate these numbers. Easy growing, high calorie, nutritious foods, such as bananas are the top priority as a solution to this imminent problem. The first comprehensive compendium on bananas in rec
Author: Food and Agriculture Organization of the United Nations Publisher: Food & Agriculture Org. ISBN: 9251304807 Category : Technology & Engineering Languages : en Pages : 351
Book Description
Complete absence or existence of limited quantified recipes has negatively impacted on optimal gains from dietary activities being promoted by the Ministry of Health (MoH) and Ministry of Agriculture, Livestock and Fisheries (MoALF) towards alleviating food and nutrition insecurity, and ultimately malnutrition. The lack of reliable quantified recipes in the country may have therefore led to incorrect nutrient intake estimations resulting in erroneous nutrient adequacy estimations in populations and eventually, inaccurate programming decisions. It is on this premise that Food and Agriculture Organization of the United Nations (FAO) supported the government in documenting commonly consumed recipes, which were quantified with ingredients, preparation methods and yield factors. This book is a detailed account of commonly consumed dishes featuring a diversity of mixed ingredient recipes from across Kenyan communities. These recipes were selected based on frequency of use and so the most commonly used recipes are featured. The book was developed side by side with the revised Kenya Food Composition Tables (KFCT) and so nutrient calculations for mixed recipes featured were drawn from the revised Kenya Food Composition Tables (KFCT), 2018. This first version of recipes book covers a total of 142 mixed recipes. The main components of the book include for each recipe a list of ingredients with household measures, the preparation and cooking method, cooking time, nutrient profile per 100g of recipe, servings and a photograph of the final dish. In addition, individual recipes have been grouped into broader categories for ease of reference. Recipes that are common among urban dwellers have also been captured. Recipes that apply to infants particularly have been indicated in the recipe introductions. Of note about infant recipes is that the information received during focus group discussions revealed that most of the recipes consumed by the entire family are also eaten by infants above 6 months and children. A full nutrient profile, nutrient calculations, yield factors and retention values are provided per recipe. Of note, the recipes in this book were developed to serve a minimum of four people. There is still room for continued review and inclusion of more recipes that will provide a wide representation of the Kenyan Cuisine, give correct information on the population diet, holistically tackle malnutrition, inform current programming and influence policies, and consequently address chronic and acute malnutrition in the country in a more sustainable way.
Author: Fatih Yildiz Publisher: Springer ISBN: 1493970186 Category : Science Languages : en Pages : 778
Book Description
The first edition of Minimally Processed and Refrigerated Fruits and Vegetables, edited by Robert C. Wiley and Fatih Yildiz, was published in 1994. At the time of publication, this was a new concept and was well-received by the scientific community. Minimally processed foods are whole plant tissues (the identity of the plant tissue is recognized by consumers), which may contain active enzymes, live tissues, and plant cells. These are some of the basics for the healthy food design. The overall function of these foods is to provide convenient (ready-to-serve, ready-to cook, free of any pesticides and contaminants),like-fresh products for food service and retail consumers. Minimally Processed and Refrigerated Foods (MPR) have been popular in many countries. The following are some of the advantages offered by MPR produce foods: 1. Ease of portion control in the food service industry 2. Lower transportation cost (all inedible portions of the produce are removed prior to transportation) 3. No waste is generated at the point of consumption 4. Utilization and recycling of the waste is much easier 5. Value-added new fruit and vegetable products and meal development is possible and easy 6. No requirement is needed for phytosanitary control during trade 7-No glycation end products formation during processing, 8.Degree of food processing is minimized for optimal health of human, the processing plant for MPR produce, which is not addressed in any other books on this topic, will be described in this second edition. Also, comparison of minimal processing technologies with other technologies was explained in the first publication and will be updated in this second edition. During the last 200 years the purpose of food processing was a-safety(sterilization, Pasteurization,1804 Nicholas Apert,Pasteur 1867), and b-prevention of deficiency diseases(Enrichments),but MPR foods provides a two new dimensions to food processing ; a-Prevention of chronic diseases(bioactive compounds) and b-Optimum health (functional foods,Superfoods,Neutraceuticals, and Medical foods) for human.
Author: Hamlyn Publisher: Hamlyn ISBN: 0600635872 Category : Cooking Languages : en Pages : 3365
Book Description
Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.
Author: Conrad Riker
Author: Conrad Riker
Author: Jamie R Gandy
Author: America's Test Kitchen
Author: Andrew Schloss
Author: Frances McCullough
Author: 
Author: Michael Pillay
Author: Food and Agriculture Organization of the United Nations
Author: Fatih Yildiz
Author: Hamlyn