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Author: Catherine Friend Publisher: Bold Strokes Books Inc ISBN: 1626396140 Category : Fiction Languages : en Pages : 307
Book Description
The ancient Chimú believed their people came from three eggs: the rulers from a gold egg, their wives from a silver, and the workers from a copper egg. Archaeologist Claire Adams receives a mysterious package that lures her to Peru in search of a treasure-filled tomb. She must find the tomb before looters do. She’s helped in her quest by old friends and by a strange connection to an ancient copper egg. Claire’s ex, Sochi Castillo, has her own plans for the tomb. She has two jobs—one within the law, one considerably outside it. If Claire finds the treasure first, Sochi is going to steal it. As Claire and Sochi are drawn into a web of intrigue, betrayal, and greed, they discover that love complicates everything.
Author: Catherine Friend Publisher: Bold Strokes Books Inc ISBN: 1626396140 Category : Fiction Languages : en Pages : 307
Book Description
The ancient Chimú believed their people came from three eggs: the rulers from a gold egg, their wives from a silver, and the workers from a copper egg. Archaeologist Claire Adams receives a mysterious package that lures her to Peru in search of a treasure-filled tomb. She must find the tomb before looters do. She’s helped in her quest by old friends and by a strange connection to an ancient copper egg. Claire’s ex, Sochi Castillo, has her own plans for the tomb. She has two jobs—one within the law, one considerably outside it. If Claire finds the treasure first, Sochi is going to steal it. As Claire and Sochi are drawn into a web of intrigue, betrayal, and greed, they discover that love complicates everything.
Author: Nick Korbee Publisher: HarperCollins ISBN: 0062476637 Category : Cooking Languages : en Pages : 586
Book Description
An appealing, stunningly designed full-color cookbook featuring more than 100 recipes for favorite food and drinks from the Egg Shop, New York City’s beloved all-hours brunch-and-cocktails hangout. For first-time restaurateurs Demetri Makoulis and Sarah Schneider and chef/partner Nick Korbee, eggs aren’t just an easy, protein-packed breakfast go-to, but an extraordinary complement to New York’s wealth of local produce and artisanal meats, grains, and cheeses. With Egg Shop anyone can create their delicious Egg Shop experience at home—whether it’s a quiet breakfast for one or a boozy brunch for twenty. Inside you’ll find proper egg-cooking techniques as well as instructions on incorporating eggs into super-delicious dishes from the health-conscious to the decadent, using fresh, delicious ingredients: homemade seeded rye bread, the best-quality bacon, and the perfect melting cheese. After mastering the most common and useful egg cooking methods (scrambled, poached, fried) Nick Korbee teaches you how to unlock egg superpowers—coddling them in Mason jars full of truffle oil and basting them with coffee-infused compound chocolate-bacon butter. Egg Shop includes flavorful favorites like Eggs Caviar, Classic Eggs Benedict, Pop’s Double Stuffed, Double Fluffed American Omelet, Egg Shop Egg Salad, and The Perfect Sunny Up. Nick shows how to build on those basics to create sandwiches, bowls, and other egg-citing dishes such as: Egg Shop B.E.C with Tomato Jam, Black Forest Bacon, and Sharp White Cheddar The "Fish Out of Water" Sandwich with Pickled Egg and Cognac-Cured Gravlax Green Eggs and Ham Sandwich with Double Cream Ricotta and Genovese Pesto The Spandexxx Break Bowl with Red Quinoa, Pickled Carrots, and Poached Eggs (every model’s favorite low-carb feast!) The California Breakfast Burrito and more! Infused with the creativity and playfulness that makes Egg Shop a one of a kind culinary treasure, Egg Shop is the home cook's perfect egg-scape.
Author: Publisher: ISBN: Category : Birds Languages : en Pages : 48
Book Description
One egg from each of 440 clutches of eggs of 19 species of Alaskan seabirds collected in 1973-76 was analyzed for organochlorine residues. Both frequency of occurrence and concentration of residues in the eggs differed geographically and by species, apparently reflecting non-uniform distribution of organochlorines in the environment, dissimilar feeding habits and migration patterns of the species, or metabolic differences among the species.
Author: Harold McGee Publisher: Appetite by Random House ISBN: 0449015998 Category : Cooking Languages : en Pages : 379
Book Description
A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish.
Author: Ronald Ross Watson Publisher: John Wiley & Sons ISBN: 0470376759 Category : Medical Languages : en Pages : 202
Book Description
Eggs and Health Promotion provides up-to-date research on the use of eggs in human health. This single, convenient reference deals with the role of eggs in diet, nutrition, and disease. The book also includes current scientific data on the use of eggs to produce and deliver drugs, nutrients, and immunotherapies in patients. Written by well-known and highly respected scientists, this book will be of interest to health practitioners and scientists; pharmacologists; and commercial egg producers. Dispelling misconceptions and covering significant recent advances in egg use, Eggs and Health Promotion makes an important contribution to the literature on the role of eggs in human health, nutrition, and disease treatment and prevention. Key chapters include the health implications and benefits of egg consumption, production of antibodies in eggs for medical use, veterinary drug residues, egg safety, and egg and health myths and misconceptions.
Author: Michael Zeece Publisher: Academic Press ISBN: 0128117265 Category : Technology & Engineering Languages : en Pages : 432
Book Description
Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of food Explains the functional properties contributed by proteins, carbohydrates and lipids in food Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) Describes the gut microbiome and influence of food components on its microbial population Reviews major food systems and novel sources of food protein
Author: Catherine Friend
Author: Catherine Friend
Author: Laura Vaccaro Seeger
Author: Nick Korbee
Author: Alice Medrich
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Author: 
Author: Harold McGee
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Author: Ronald Ross Watson
Author: Michael Zeece