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Author: Cristina Bendek Publisher: Charco Press ISBN: 191386734X Category : Fiction Languages : en Pages : 150
Book Description
Five hundred miles from mainland Colombia, grassroots resistance, sloppy vacationers, and a muddy history of conquest converge for Verónica, returning after living in Mexico City, ready to understand herself and the place she came from. San Andrés rises gently from the Caribbean, part of Colombia but closer to Nicaragua, the largest island in an archipelago claimed by the Spanish, colonized by the Puritans, worked by slaves, and home to Arab traders, migrants from the mainland, and the descendants of everyone who came before. For Victoria – whose origins on the island go back generations, but whose identity is contested by her accent, her skin colour, her years far away – the sunburnt tourists, sewage blooms, sudden storms, and ‘thinking rundowns’ where liberation is plotted and dinner served from a giant communal pot, bring her into vivid, intimate contact with the island she thought she knew, her own history, and the possibility for a real future for herself and San Andrés.
Author: Cristina Bendek Publisher: Charco Press ISBN: 191386734X Category : Fiction Languages : en Pages : 150
Book Description
Five hundred miles from mainland Colombia, grassroots resistance, sloppy vacationers, and a muddy history of conquest converge for Verónica, returning after living in Mexico City, ready to understand herself and the place she came from. San Andrés rises gently from the Caribbean, part of Colombia but closer to Nicaragua, the largest island in an archipelago claimed by the Spanish, colonized by the Puritans, worked by slaves, and home to Arab traders, migrants from the mainland, and the descendants of everyone who came before. For Victoria – whose origins on the island go back generations, but whose identity is contested by her accent, her skin colour, her years far away – the sunburnt tourists, sewage blooms, sudden storms, and ‘thinking rundowns’ where liberation is plotted and dinner served from a giant communal pot, bring her into vivid, intimate contact with the island she thought she knew, her own history, and the possibility for a real future for herself and San Andrés.
Author: Katie Chanez Publisher: Norwood House Press ISBN: 1684508401 Category : Juvenile Nonfiction Languages : en Pages : 34
Book Description
Crystals are made from particles that come together in a pattern. Diamonds and gems are crystals, and so are salt, sugar, and ice! Learn how to make a salt crystal by using basic household materials such as salt, string, and distilled water. Get ready to watch your crystal grow!
Author: Johan Wouters Publisher: Royal Society of Chemistry ISBN: 1849733503 Category : Medical Languages : en Pages : 407
Book Description
From crystal structure prediction to totally empirical screening, the quest for new crystal forms has become one of the most challenging issues in the solid state science and particularly in the pharmaceutical world. In this context, multi-component crystalline materials like co-crystals have received renewed interest as they offer the prospect of optimized physical properties. As illustrated in this first book_ entirely dedicated to this emerging class of pharmaceutical compounds_ the outcome of such endeavours into crystal engineering have demonstrated clear impacts on production, marketing and intellectual property protection of active pharmaceutical ingredients (APIs). Indeed, co-crystallization influences relevant physico-chemical parameters (such as solubility, dissolution rate, chemical stability, melting point, hygroscopicity, à) and often offers solids with properties superior to those of the free drug. Combining both reports of the latest research and comprehensive overviews of basic principles, with contributions from selected experts in both academia and industry, this unique book is an essential reference, ideal for pharmaceutical development scientists and graduate students in pharmaceutical science.
Author: Johan Wouters Publisher: Royal Society of Chemistry ISBN: 1849731586 Category : Health & Fitness Languages : en Pages : 407
Book Description
This book covers the hot topic of pharmaceutical salts and co-crystals focusing on the following essential aspects: an overview of fundamental aspects on salts and co-crystals, racemic resolution via diastereomer separation, optimization of relevant physico-chemical parameters, and strengthening of intellectual property.
Author: Naomi Duguid Publisher: Artisan ISBN: 1648291953 Category : Cooking Languages : en Pages : 739
Book Description
James Beard Award Finalist “[A] mesmerizing mix of recipes and food history.” —Publishers Weekly, STARRED REVIEW “Duguid has a scholar’s love of research, a cook’s hunger, and a journalist’s talent for storytelling. . . . The recipes are from all over the world and her knowledge is staggering. . . . Simply brilliant.” —Diana Henry, The Telegraph (U.K.), The Best Cookbooks to Buy in Autumn 2022 Naomi Duguid, who’s taken food lovers to many corners of the globe, now invites readers and cooks on a very different journey—a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food. Learn age-old techniques for making sauerkraut, miso, butter, prosciutto, kimchi, salt-fermented pickles, basturma, salt-preserved lemons, brined eggs, and much more. Create a vibrant “salt pantry” filled with enticing blends of salt and spices, and with easy condiments and preserves such as Spiced Green Mango Pickle and Dried Shrimp and Garlic Chutney. Read about essential salt-preserved flavorings such as soy sauce, fish sauce, pickled plums, salted anchovies, and salt cod. The wide range of international recipes that follow invite you to use this umami-rich larder of salt-preserved ingredients and salted flavorings to transform vegetables, soups, mains, pasta dishes, and desserts. Orange and Black Olive Salad balances tangy and salty. Black Bean Sauce adds intense flavor to stir-fries. Bacalao Tortilla is a nod to salt cod as a cornerstone of European kitchens. Shio Koji, a simple salt-fermented ingredient, flavors grilled vegetables and other foods with subtlety and power. Kebabs marinated with a blend of pomegranate molasses and fish sauce are a triumph of salty-sweet-tart umami. And there’s nothing like a layer of saltiness to bring out the best in sweets and desserts, from Creamy Candied Ginger and Miso Ice Cream to Yogurt Cake with Salted Lemon and Nuts, from Breton Salted-Butter Cake to Miso Cookies with Dark Chocolate Chips. Working with salt-preserved and salt-fermented ingredients not only opens up a rich new world of flavors and techniques but also offers cooks the gift of connecting with generations of culinary wisdom.
Author: Hannelore Derluyn Publisher: John Wiley & Sons ISBN: 1789451140 Category : Science Languages : en Pages : 276
Book Description
The crystallization of one or multiple salts in porous media (rocks, soils, building materials, etc.) is a subject of major interest in connection with numerous issues such as soil salinization, evaporation, CO2 injection into saline aquifers, the durability of building materials and the preservation of our cultural heritage. Salt Crystallization in Porous Media provides an interdisciplinary review of the key scientific knowledge required to understand this field of research, and illustrates the issues involved through a series of concrete examples. This book has been written for students completing their Master’s level degree or higher in the field, as well as researchers and engineers interested in this research. It may also be of interest to a wider readership, as certain sections can be used to illustrate basic concepts, reaching beyond the subject of salt crystallization itself.
Author: James Strawbridge Publisher: Chelsea Green Publishing ISBN: 1915294037 Category : Cooking Languages : en Pages : 290
Book Description
Understanding how to use salt can make or break a dish. Salt and the Art of Seasoning will not only help you master your use of seasoning, but it will allow you to reimagine how you cook, cure and work with salt in your kitchen – elevating your flavours to a whole new level. Includes over 100 salt-inspired recipes! Salt is extraordinary. A fundamental, ancient resource used for thousands of years around the world, it is the one essential ingredient that transforms all cooking: elevating flavours from good to great, to unforgettable. In this stunning new cookbook, chef, TV presenter, food photographer and sustainable living expert James Strawbridge shares with you the fundamentals of this artisan ingredient: from distinctive flavour notes and profiles of different salts found around the world, to brilliantly useful techniques – such as brining, baking, charring, fermenting and preserving. Inside, you’ll also find: • The Science of Taste • A Salt Sommelier’s Guide • How to measure ‘to taste’ and season correctly • Salt Craft – from curing to blocking to baking • Over 100 recipes – from drinks to desserts Salt and the Art of Seasoning will show you how to choose the right type of salt for the right type of dish, how to add it at the right time and in the right amount. James shares techniques such as using salt to pickle, cure and ferment as well as making your own flavoured or smoked salts to bring out all sorts of previously hidden flavours. James has also crafted salt-inspired recipes to help you use salt in more creative, healthy and delicious ways. Recipes include: • Brined chicken • Cornish salted sardines • European-style sour pickles • Native American cured fish • Kimchi fried rice • 8 essential flavoured salts • Smoked salted butter • Focaccia • Smoked toddy • And more! Salt and the Art of Seasoning takes you on an unforgettable journey exploring salt’s long role in food throughout the world and human history – while teaching you how to best use this fundamental spice tonight to make your meal sing.
Author: Mark Bitterman Publisher: Andrews Mcmeel+ORM ISBN: 1449483747 Category : Cooking Languages : en Pages : 304
Book Description
The James Beard Award-winning author of Salted presents more than sixty recipes showcasing a range of natural, healthful, hand-crafted salts. Today, our planet is home to hundreds of craft salts, each reflecting its own native ecology and culinary traditions. In terms of flavor, nutrition, and sustainability, these salts are a world apart from your typical iodized, kosher, or even industrially manufactured sea salt. Now salt expert Mark Bitterman offers a master class in craft salt—from rock salt and fleur de sel to the many smoked and infused varieties—in this unique and enlightening cookbook. Mark introduces the different varieties of craft salt with convenient charts that make it easy to find the right salt for the right food. The recipes cover everything from Meat, Poultry, and Seafood to Sweets, Cocktails, and more. You’ll enjoy mouthwatering dishes like Colorado Beef Burgers with Mesquite Smoked Salt; Truffle Salt Smashed Roasted Potatoes; and Salted Latte Ice Cream with Lemon Espresso Drizzle. Plus, Mark’s the tips, techniques, and suggestions will help you elevate your own favorite dishes with the magic of craft salt.
Author: Cristina Bendek
Author: Cristina Bendek
Author: Katie Chanez
Author: Johan Wouters
Author: Johan Wouters
Author: Naomi Duguid
Author: Hannelore Derluyn
Author: James Strawbridge
Author: Mark Bitterman
Author: Lloyd F. Christianson
Author: Marylou Morano-Kjelle