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Author: Jill Davies Publisher: Longman Publishing Group ISBN: 9780582305731 Category : Cookery Languages : en Pages : 347
Book Description
This revised-edition text is designed for students studying food and nutrition at GCSE and A Level and for those following BTEC and teacher training courses.
Author: Jill Davies Publisher: Longman Publishing Group ISBN: 9780582305731 Category : Cookery Languages : en Pages : 347
Book Description
This revised-edition text is designed for students studying food and nutrition at GCSE and A Level and for those following BTEC and teacher training courses.
Author: UDUAK IKONO Publisher: Lulu.com ISBN: 1312474602 Category : Religion Languages : en Pages : 200
Book Description
The Seven Wings of Witchcraft is a spiritual classic anchored on divine inspiration. It demystifies mysterious witchcraft operations that have placed many a Christian and a vast majority of people under the binding siege of the adversary, and cogently proffers potent deliverance only in the able hands of the Almighty God. In it are stark revelations that the devil is the ruler of this world (John 12: 31), that the world lies in his power (1 John 5:19), and that he is - in consort with his human agents - the inventor and custodian of malevolent entities and activities that have twisted the divine plan for humanity. The book is a fountain of spiritual truth, bringing an enthusiastic and didactic discovery that will improve the reader's walk with God. In a true blend of spiritual depth, insight and simplicity, the book gives accurate information about the weapons of the enemy on the saved ones, and recommends practical spiritual guides on how to conquer them.
Author: K. B. Sherrington Publisher: Taylor & Francis ISBN: 1136367276 Category : Business & Economics Languages : en Pages : 336
Book Description
First Published in 1998. The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering. It will also be useful for courses in Home Economics, Food Science, Food Technology, Dietetics and Nutrition. Topics are introduced through clear, concise explanations supported by up-to-date data.
Author: Leslie Hammond Publisher: Quarry Books ISBN: 0760383804 Category : Cooking Languages : en Pages : 146
Book Description
Allergy-Proof Recipes for Kids shows you how to use naturally allergy-free ingredients and substitutes to add richness, texture, pizzazz and nutritional content to your kids’ meals without losing the “yummy” factor.
Author: Christine McFadden Publisher: Bloomsbury Publishing ISBN: 1472945956 Category : Cooking Languages : en Pages : 296
Book Description
Grains and pulses, nuts and seeds: recipes from breads and tortillas to pancakes and pies. In this timely new book Christine McFadden explores the way in which flour has been a staple part of our diet, and provides a comprehensive look at the alternatives to traditional wheat flour. With an increasing and at times bewildering choice of flours available online and in shops, this book follows a usable A–Z format, providing a CV of sorts for each flour (including plant source, gluten content, protein content, flavour profile and how best to use). Each of the flours featured is accompanied by suggested recipes from Christine's kitchen, and these recipes demonstrate the often underestimated ways in which flour is used. Flours range from cassava and quinoa to cricket flour and coffee flour, with delicious recipes such as cheddar and chilli cornbread (using amaranth flour), salted chocolate tart with buckwheat and walnut pastry, spicy onion pancakes (using moong dal) and spring lamb pot pies (with tradition plain wheat flour). Recipes are accompanied by beautiful photography to bring the dishes to life.
Author: Alison Clough-Halstead Publisher: Hodder Education ISBN: 1036005887 Category : Business & Economics Languages : en Pages : 1184
Book Description
This title has been submitted for endorsement by Eduqas. Build students' knowledge, develop their practical skills and equip them with the tools they need to succeed in Eduqas GCSE Food Preparation and Nutrition. Written by a leading author team, our new edition textbook has been specifically designed to provide comprehensive and engaging content to support all students to progress. - Easily deliver your course with structured and comprehensive coverage of the specification, supporting both specialist and non-specialist teachers - Enable students of all ability levels to progress, with clear layout, concise explanations, study tips and photographs, updated to ensure the content is contemporary and relevant - Build understanding of challenging areas, such as food science and application of knowledge, with revised coverage supported by pedagogy, using accessible language to break down key concepts - Develop students' culinary skills with engaging and cost-effective practical activities throughout - Consolidate learning and prepare for written assessment with short retrieval questions as well as exam practice questions, worked answers, mark schemes and commentary
Author: Sarah Lawson Welsh Publisher: Rowman & Littlefield ISBN: 1783486627 Category : Literary Criticism Languages : en Pages : 305
Book Description
How do diasporic writers negotiate their identities through and with food? What tensions emerge between the local and the global, between the foodways of the past and of the present? How are concepts of culinary ‘tradition’ and ‘authenticity’ articulated in Caribbean cookery writing? Drawing on a rich and varied tradition of Caribbean writings, Food, Text & Culture in the Anglophone Caribbean shows how the creation of food and the creation of narrative are intimately linked cultural practices which can tell us much about each other. Historically, Caribbean writers have explored, defined and re-affirmed their different cultural, ethnic, caste, class and gender identities by writing about what, when and how they eat. Images of feeding, feasting, fasting and other food rituals and practices, as articulated in a range of Caribbean writings, constitute a powerful force of social cohesion and cultural continuity. Moreover, food is often central to the question of what it means to be Caribbean, especially in diasporic and globalized contexts. Suitable for undergraduates, postgraduates and scholars, the book offers the first study of food and writing in an Anglophone Caribbean context.
Author: Jill Davies Publisher: Longman Publishing Group ISBN: 9780582331846 Category : Cookery Languages : en Pages : 353
Book Description
Jill Davies has revised this edition which is designed for students studying food and nutrition at GCSE and A level and for those following BTEC and teacher training courses. and stresses diet and its effect on overall health. It looks at the components of food and food types, as well as giving recipes arranged by food varieties. Information is presented in such a way that meals can be planned and recipes developed with various factors in mind, including dietary goals, different customs and religious beliefs and the function and interaction of certain foods types. Large summary tables are given for easy reference, on such topics as kitchen equipment, types of cheeses and the preparation of vegetables.
Author: Jill Davies
Author: Jill Davies
Author: Barbara Hammond
Author: UDUAK IKONO
Author: K. B. Sherrington
Author: Leslie Hammond
Author: Christine McFadden
Author: Alison Clough-Halstead
Author: Sarah Lawson Welsh
Author: Maria Matilda Ericsson Hammond
Author: Jill Davies