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Author: Elizabeth Fuller Whiteman Publisher: Forgotten Books ISBN: 9781527721609 Category : Cooking Languages : en Pages : 20
Book Description
Excerpt from Nuts and Ways to Use Them Blanching is a means of removing the skin from kernels of almonds and other nuts that have a smooth surface. Peanut skins slip off easily after the nuts are roasted, and other nut kernels that have a tender skin, such as pecans, hickory nuts, butternuts, black walnuts, and Persian (english) walnuts, do not need to be blanched for most uses. Only nuts with a smooth surface can be blanched satisfactorily. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Elizabeth Fuller Whiteman Publisher: Forgotten Books ISBN: 9781527721609 Category : Cooking Languages : en Pages : 20
Book Description
Excerpt from Nuts and Ways to Use Them Blanching is a means of removing the skin from kernels of almonds and other nuts that have a smooth surface. Peanut skins slip off easily after the nuts are roasted, and other nut kernels that have a tender skin, such as pecans, hickory nuts, butternuts, black walnuts, and Persian (english) walnuts, do not need to be blanched for most uses. Only nuts with a smooth surface can be blanched satisfactorily. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Jessie Pinning Rich Publisher: Forgotten Books ISBN: 9780267805525 Category : Cooking Languages : en Pages : 30
Book Description
Excerpt from Nuts and Their Uses as Food Nuts in general are rich in fat, contain large amounts of protein material, varying amounts of carbohydrates, and valu able mineral salts. The pecan contains the largest amount of fat of any of the food nuts (70 per cent). The pine nut, or Pignolia, has the largest amount of protein of the nuts (33? Per cent), and also a large amount of fat and mineral Salts The peanut is second in rank for its amount of protein. The almond, beechnut, chesnut, and Pistachio nut all contain more than. 20 per cent of protein. This places them among the high protein content foods. The chestnut and also the peanut con tain large amounts of starch and sugar. The chestnut shows as much as 41 per cent of carbohydrates. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Robin Robertson Publisher: Andrews McMeel Publishing ISBN: 0985466286 Category : Cooking Languages : en Pages : 278
Book Description
Think outside the jar with delicious nut butters! Nut Butter Universe is a culinary treasure filled with creative ways to make luscious, protein-rich recipes for breakfast, lunch, dinner, dessert, and snacks. These recipes use delectable butters made from cashews, Brazil nuts, macadamias, chestnuts, almonds, peanuts, and more. Just a small amount of nut butter can add great texture, flavor, and nutrition to your meals. Here are just a few of Robin's mouth-watering recipes, all enriched by delicious nut and seed butters: Artichoke Walnut Butter Bisque Roasted Tahini Cauliflower Pistachio Butter Biscotti Chestnut and Winter Vegetable Pot Pie Pecan Butter Waffles Penne with Avocado Cashew Cream Grilled Peanut Butter Banana Sandwich Pineapple Coconut Cheesecake Chocolate Macadamia Truffles Apple-Almond Butter Crumble There are recipes for making your own nut butters and options for those with nut allergies. The book also contains an informative Foreward by nutrition expert and bestselling author, Julieanna Hever, which explains the health benefits of nuts and nut butters. In addition, the recipes are clearly marked as being gluten-free or soy-free. Also includes helpful indexes, fun facts, and 8-page color photo insert.
Author: Jessie P. Rich Publisher: Forgotten Books ISBN: 9780260150110 Category : Reference Languages : en Pages : 824
Book Description
Excerpt from The Uses of the Peanut on the Home Table The peanut is not a nut. We have too often thought of the peanut as a part of' the circus or street parade, and have been misled by the latter half of its name and used it as we would nuts. The peanut is not a nut. It is a pea, and belongs to the same family as the common pea and bean. The term nut was applied to it on account of its flavor, which is similar to that of many of the true nuts. The object of this bulletin is to point out the true food value of the peanut and to show how it can be used in our dietary. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Mrs. Almeda Lambert Publisher: Forgotten Books ISBN: 9780666799944 Category : Cooking Languages : en Pages : 456
Book Description
Excerpt from Nut Cookery: Together With a Brief History of Nuts and Their Food Values This long-neglected article of diet some call shell fruit, but the common name is nuts. And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree yielding seed; to you it shall be for meat. Nuts, which are only the shelled fruit of a tree or seeds of a plant, are certainly included in man's original bill of fare. It is indeed strange that man should so lightly esteem and refuse to partake of these choice, God-given viands, which, judiciously used with grains and fruits, would supply all nature's requirements, and turn from the healthful diet to that which is less wholesome and more liable to disease such as flesh meats of all kinds. The probable reason for this is, first, they are usually eaten as desserts after one has already eaten a sufficient amount, or they are eaten as titbits between meals, and then, if indigestion follows, the nuts get the credit. Secondly, they are somewhat hard of mastication, and very few people of this generation have teeth sound enough to masticate them sufficiently for easy digestion. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Margaret Weidenhamer Publisher: Forgotten Books ISBN: 9780266833215 Category : Business & Economics Languages : en Pages : 108
Book Description
Excerpt from Homemakers' Use of and Opinions About Peanuts and Tree Nuts Homemakers were asked about their use of salted peanuts, peanuts roasted in shells, and the following tree nuts: Almonds, English walnuts, black walnuts, pecans, filberts (hazel nuts), cashews, and mixed nuts. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Arthur W. Wells Publisher: Forgotten Books ISBN: 9780365543312 Category : Technology & Engineering Languages : en Pages : 30
Book Description
Excerpt from The Storage of Edible Nuts The preliminary work was largely on pecans although one series of peanuts was included to represent a product of lower oil content. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Publisher: Forgotten Books ISBN: 9780365177968 Category : Literary Collections Languages : en Pages : 248
Book Description
Excerpt from Nuts and Nutcrackers Genius. His temple is not defrauded of its curls to grace a locket or a medallion; and his reward, instead of a supper at Lady Blessington's, is a voyage to Swan River. For my part, I prefer the boy Jones I like his singleness of purpose I admire his steady perseverance still, how ever, he had the misfortune to be born in England - his father lived near Wapping, and he was ineligible for a lion. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Sarah Britton Publisher: Clarkson Potter ISBN: 0804185395 Category : Cooking Languages : en Pages : 585
Book Description
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
Author: Arthur W. Wells Publisher: Forgotten Books ISBN: 9780331399950 Category : Technology & Engineering Languages : en Pages : 24
Book Description
Excerpt from Extending the Market Life of Packaged Shelled Nuts By Arthur W. Wells, plant physiologist, and Harlan R. Barber, junior chemist Biological Sciences Branch, Agricultural Marketing Service, U. S. Department of Agriculture, Pomona, Calif. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Elizabeth Fuller Whiteman
Author: Elizabeth Fuller Whiteman
Author: Jessie Pinning Rich
Author: Robin Robertson
Author: Jessie P. Rich
Author: Mrs. Almeda Lambert
Author: Margaret Weidenhamer
Author: Arthur W. Wells
Author: 
Author: Sarah Britton
Author: Arthur W. Wells