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Author: Harold McGee Publisher: ISBN: 9780865474529 Category : Cooking Languages : en Pages : 339
Book Description
Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster
Author: Harold McGee Publisher: ISBN: 9780865474529 Category : Cooking Languages : en Pages : 339
Book Description
Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster
Author: United States. Congress. Senate. Committee on Labor and Human Resources Publisher: ISBN: Category : Business & Economics Languages : en Pages : 368
Book Description
Abstract: The hearing examines the problems of contaminated poultry which tests show that well over half the raw chickesn in the U.S. are contaminated with a bacteria that claims 2,000 lives annually, makes 4 million people sick and results in $2 billion medical and lost work bills every year.
Author: Jane Eayre Fryer Publisher: Legare Street Press ISBN: 9781016507011 Category : Languages : en Pages : 0
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Dorothy Shawhan Publisher: Univ. Press of Mississippi ISBN: 1496814134 Category : Biography & Autobiography Languages : en Pages : 176
Book Description
Mississippi Chapter of The Wildlife Society Outstanding Book Conservationist Fannye Cook (1889-1964) was the most widely known scientist in Mississippi and was nationally known as the go-to person for biological information or wildlife specimens from the state. This biography celebrates the environmentalist instrumental in the creation of the Mississippi Game and Fish Commission (now called the Mississippi Department of Wildlife, Fisheries, and Parks) and the Mississippi Museum of Natural Science. To accomplish this feat, Cook led an extensive grassroots effort to implement game laws and protect the state's environment. In 1926 she began traveling the state at her own expense, speaking at county fairs, schools, and clubs, and to county boards of supervisors on the status of wildlife populations and the need for management. Eventually she collected a diverse group of supporters from across the state. Due to these efforts, the legislature created the Mississippi Game and Fish Commission in 1932. Thanks to the formation of the Works Progress Administration in 1935, Cook received a WPA grant to conduct a comprehensive plant and animal survey of Mississippi. Under this program, eighteen museums were established within the state, and another one in Jackson, which served as the hub for public education and scientific research. Fannye Cook served as director of the Mississippi Museum of Natural Science until her retirement in 1958. During her tenure, she published many bulletins, pamphlets, scientific papers, and the extensive book Freshwater Fishes of Mississippi.
Author: Harold McGee
Author: Harold McGee
Author: United States. Congress. Senate. Committee on Labor and Human Resources
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Author: 
Author: 
Author: Jane Eayre Fryer
Author: Dorothy Shawhan
Author: Buffalo Historical Society (Buffalo, N.Y.)
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Author: Great Britain. Civil Service Commission