Author: Publisher:
ISBN:
Category : Engineering
Languages : en
Pages : 1050
Book Description
Pots and Pans
Author: Patricia HubbellPublisher: Harper Collins
ISBN: 0694010723
Category : Juvenile Fiction
Languages : en
Pages : 22
Book Description
For high-energy toddlers, here's a playful poem that celebrates the thrill of making noise.
Pot in Pans
Author: Robyn Griggs LawrencePublisher: Rowman & Littlefield
ISBN: 1538106981
Category : Cooking
Languages : en
Pages : 231
Book Description
Pot in Pans: A History of Eating Weed is a comprehensive history of cannabis as a unique culinary ingredient, from ancient India and Persia to today’s explosive new market. Cannabis, the hottest new global food trend, has been providing humans with nutrition, medicine, and solace – against all odds – since the earliest cavepeople discovered its powers. In colorful detail, the book explores the debate over the cannabis plant’s taxonomy and nomenclature, then follows as it co-evolves with humans throughout history, beloved by the masses, reviled by the elite, and shrouded in conflict and secrecy. The story is held together by the thread of the Islamic confection majoun, created to manipulate a band of twelfth-century fedayeen, a legend that later inspired Western intellectuals and literati to discover and enjoy hashish and majoun. It’s the story of how a U.S. drug czar got cannabis prohibited around the world and how some cultures worked around that. It’s the story of how a recipe for majoun made its way into the hands of Alice B. Toklas, an ex-pat in Paris, and then into the pages of a cookbook published in New York and London, leading to a major mix-up in a major motion picture that morphed majouninto the pot brownie and turned the pot brownie into a Western icon forevermore. From the rowdy band of artists, rebels, and intellectuals who partook of majoun’s charms and to an activist who made the pot brownie a symbol of compassion, it’s the story of how cannabis cookery and hash eating survived through decades of global prohibition and the birth of a skies-the-limit cannabis-infused food industry. Along the way, Robyn Griggs Lawrence explores the medicinal qualities of cannabis and its resurgence as a both a recreational drug and a respite from various illnesses and ailments. With recipes and stories throughout, this work is sure to entertain and inform readers about the history of cannabis as an edible ingredient in a variety of foods.
Flying Pans
Author: Bernard GuillasPublisher:
ISBN: 9780982428313
Category : Cooking
Languages : en
Pages : 0
Book Description
Presents a collection of recipes the authors discovered during their trips throughout the world.
Mining and Scientific Press
Author: 5000 Sheet Steel Products & who Make Them
Author: Sheet Steel Trade Extension CommitteePublisher:
ISBN:
Category : Sheet-steel industry and trade
Languages : en
Pages : 456
Book Description
Mining Engineers' Handbook
Author: Robert PeelePublisher:
ISBN:
Category : Mining engineering
Languages : en
Pages : 2550
Book Description
Transactions
Author: Massachusetts Horticultural SocietyPublisher:
ISBN:
Category :
Languages : en
Pages : 736
Book Description
The American Annual Cyclopedia and Register of Important Events of the Year ...
Author: Publisher:
ISBN:
Category : Encyclopedias and dictionaries
Languages : en
Pages : 820
Book Description
Hardware World
Author: Sheet Pan Suppers
Author: Molly GilbertPublisher: Workman Publishing
ISBN: 0761178422
Category : Cooking
Languages : en
Pages : 305
Book Description
It’s the one-pot meal reinvented, and what is sure to become every busy cook’s new favorite way of getting dinner on the table. It’s Sheet Pan Suppers—a breakthrough full-color cookbook with more than 120 recipes for complete meals, snacks, brunch, and even dessert, that require nothing more than a sheet pan, your oven, and Molly Gilbert’s inspired approach. The virtue of cooking on a sheet pan is two-fold. First there’s the convenience of cooking everything together and having just one pan to clean up. Then there’s the cooking method—roasting, baking, or broiling—three techniques that intensify flavors; in other words, food tastes better when cooked on a sheet pan (move over, slow cooker). But the real genius here is Molly Gilbert’s fresh, sophisticated approach. There are easy dinners for weeknight meals—Chicken Legs with Fennel and Orange; Soy-Mustard Salmon and Broccoli; Roasted Pork Tenderloin with Squash, Apples, and Onions. Special occasion meals—Rack of Lamb with Herby Bread Crumbs and Buttered Carrots; Asparagus and Black Cod in Parchment. Meatless meals—Israeli Couscous-Stuffed Peppers. Plus surprise extras, including in-a-snap party snacks—Baked Brie and Strawberries, Corn and Crab Cakes with Yogurt Aioli; quick brunch dishes like Greens and Eggs and Ham, and Baked Apricot French Toast; and, of course, dessert—Stone Fruit Slab Pie, Halloween Candy S’mores. Maximum ease, minimal cleanup, and mouthwatering recipes. In other words, a revelation that will change the way we cook.