June 2017
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Cookery for specific diets & conditionsGoodbye Gluten
Happy Healthy Delicious Eating with a Texas Twist
by Kim Stanford and Bill Backhaus
There are many gluten-free cookbooks on the market, but none like Goodbye Gluten! Roughly one-third of people in the U.S. are either gluten intolerant or have celiac disease, and for these people, eating gluten can make them sick--very sick. The engaging team of Kim Stanford and Bill Backhaus represents both these audiences, and together they have developed over 200 flavorful and tempting recipes for all types of dishes, from appetizers to desserts. Goodbye Gluten is both a cookbook and shopping guide for people who do not want gluten in their diets and are tired of missing out on their favorite foods. In each recipe the authors use everyday brand names that can be found at your local grocery store, which means you no longer have to check labels to decipher if a product is gluten-free. Another appeal of the book is its use of Texas and Tex-Mex flavors to add a kick to what can be bland fare. Goodbye Gluten makes it easy to live the gluten-free lifestyle, because it is not just a diet, but a lifestyle. With 30 color photos of the completed dishes, even the most dedicated bread-lover will want to get into the kitchen and start cooking.
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Health & wholefood cookeryMay 2020Pan casero sin gluten
by Juan C. Menéndez
Written in an easy and didactic way, it goes into depth in the features and peculiarities of the gluten-free ingredients and how to use them in gluten-free bakery: from flower and starch to unknown hydrocolloids, also dealing with yeast, fats, seeds, sugars, eggs or milk among others. The elaboration processes and techniques that are used in gluten-free breadmaking need a wide section: the different types of kneading, the shaping, the different types of fermentation, the timing, the piece cutting and the baking.
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Food & DrinkOctober 2021Treat Yourself Healthy
Delicious and comforting guilt-free snacks, sweets, cakes, pies and puddings.
by Bridget Foliaki-Davis
Award-winning author and nutrtionist Bridget Foliaki-Davis’ latest book shows you how to have your cake and eat it! Because diet food sucks, this is not a diet book. This is a book, a roadmap, on how to live. It’s filled with recipes on how to have optimum health, and still enjoy your food and treats while doing so. There is no need to suffer your way through cardboard-tasting gluten-free breads, tasteless sugar-free biscuits or miss out on the food that you love. Foods we remember from our childhood, which make us feel good, such as pavlova, sticky puddings, chocolate chip cookies, apple pie and custard. You don’t have to give up anything to get healthy; rather, you can relearn how to cook, so you can still enjoy these foods using ingredients that support and nurture your body. The worst thing you can do is deny yourself something you want. It only makes that which you deny yourself more desirable. This is not a cookbook about willpower, because willpower will not help you to lose weight, get healthy and stay healthy. Bridget is that rare author – not only does she know what you should be eating, but she also knows how to make it taste amazing. Treat Yourself Healthy shows how it’s possible to eat well yet still enjoy all those healthy treats you can’t give up!
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Food & DrinkNovember 2019Nahrungsmittelintoleranzen - na und?
Wir kochen wie die Weltmeister!
by Susanne Panhans
Do you know what it feels like to be lame, tired, overweight, no power, no fun, your child is suffering about the neurodermidis, you are getting old as fast as like you can't belive it?! Yes this is your thyroid, she is suffering about the wrong food. The hormons are running cazy, your skin and body is getting old - way to fast. When was the last time you had fun, when was the last time you played with your child /grand child's?! Do you really want to keep on watching your own sadly life and keep on suffering?! This is my why! I have food intolerances since more than 30 years and 4 intolerances of 5. I know how you feel. When I started changing my foodstyle, I started feeling better and became healthy and powerful again, became a very successfully sportshooter and won world- and european championship titles. https://www.youtube.com/channel/UCpYGa2e6fRebC0aSd3dMCSA I can show you how to do it. How to chance your foodstyle with your individual foodanalysis. Train your mindset, train your body and show you what delcious food will bring your horsepower on the street. You are more than welcome, please feel free to contact me :)
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Educational materialJuly 2013
Coeliac Disease and Gluten Intolerance
by Anne Vize
This book guides practitioners and carers through basic understanding of Coeliac disease.
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Food & DrinkFebruary 2017The Mountain Cafe Cookbook
A Kiwi in the Cairngorms
by Kirsten Gilmour
Legendary breakfasts to fuel days on the mountain; inventive, zesty salads and indulgent and luxurious cakes – these are all hallmarks of Aviemore's Mountain Cafe. Owner-chef Kirsten Gilmour draws on her Kiwi roots to turn out contemporary dishes with an antipodean love of fresh and bold favours, and in her debut cookbook she shares her secrets and inspirations with you. The Mountain Cafe Cookbook is packed full of Kirsten's irresistible recipes for the best-loved dishes and drinks at her Highland restaurant, alongside others drawn from her grandparents and infuenced by her travels around the world.This is not diffcult, fancy restaurant cooking, but gutsy, fresh, hearty food that will taste just as good from your kitchen as from hers. With vibrant photography by Paul Masson, The Mountain Cafe Cookbook has over 130 recipes including everything from Smoked Fish Chowder, Cider Sage Barbecue Chicken, Sloe Gin & Bramble Salmon Salad and Butternut Chilli & Coconut Fritters to Chocolate & Coconut Brioche, Cardamom Oranges, Badass Brownies and Passionfruit Melting Moments. All delicious and bursting with flavour.
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Agriculture & farmingJanuary 2010Cereals
Processing and Nutritional Quality
by Sewa Ram & B.Mishra
Cereals are the major sources of energy and provide proteins, dietary fibre, minerals, vitamins and other nutritional factors to the human beings. Among cereals, wheat, barley, rice and maize are the major sources of food and feed. There are large numbers of cereal based products being consumed across the world all of which have specific quality requirements. In addition cereals have been explored for their use in several industrial applications such as bio-fuels and biodegradable products. Therefore, improving quality of cereals for food, feed and industrial applications has paramount importance in world economy. However, the improvement in the processing and nutritional quality of cereals depends on understanding the chemical and the genetic constituents governing quality traits. Excellent progress has been made in understanding the chemical and molecular basis of cereal quality. The book contains detailed aspects of the quality requirements of different products of wheat, rice, maize and barley and also the chemical and molecular components governing these traits. The strategy to improve these cereals using markers assisted selection and transgenic approach has been discussed in greater detail in the book.
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Agriculture & farmingOctober 2020Food Product and Process Innovation (In 2 Parts)
by Hari Niwas Mishra
This book, which discusses the recent & emerging engineering & technological innovations for novel & convenience food products manufacturing and shelf life extension, will play an important role in development & commercial manufacture of such products. This book can be used as a comprehensive resource & reference book by the food processing professionals including scientists, technologists, researchers & students working in food processing industry, research institutions & universities. The book will be beneficial to all those interested in finding out the latest innovations in food processing, packaging and storage research & developments which have emerged and can be launched in the near future in the global market setting a new trend in the food industry
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April 2021Allunia
by Tiphs
Trapped in a meaningless life, Leah is still looking to find herself. One thing is certain: she would never have thought of dying by lightning. But now, she is dead for sure. And she is in Allunia.Hunted, embarked by a rebellious group, Leah finds herself in this strange place where ancestral magic and new technology are intimately linked and where souls tend to have mysterious powers that, when misused, lead to terrible consequences.
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Preserving & freezingJuly 2019Bakery and Confectionery Products
Processing,Quality Assessment,Packging and Storage Techniques
by Lakshmi Jagarlamudi
The first few chapters introduces the reader to the crop, its origin and distribution, varieties cultivated throughout the country and their characteristics. Later the trade of banana, both international and domestic, is explained along with the ways the fruit is consumed in different parts of the world. A exclusively deals with the nutritive and therapeutic values of banana followed by the post harvest aspects at length in seven chapters with all the latest scientific developments. The last three s explain about the processing and value addition including the waste/by-products utilization. The readers will find it comprehensive with all the information relevant to post harvest aspects of bananas and plantains.
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Food & DrinkOctober 2022Cuciniamo Naturale
55 Golose ricette green!
by Emanuele Giorgone
iFoodies is a new series from the publisher italiangourmet that chronicles the most successful trends in the 'food universe' through easy and affordable recipes. In Cuciniamo Naturale. the recipes are vegetable-based, prepared with readily available pulses, doughs with wholemeal flours such as millet flour or rice flour and desserts sweetened with agave or maple syrup. There is a wide variety of uses for legumes, risottos whipped without margarine, gluten-free cereal-based first courses such as lemon gnocchi or sweet potato ravioli. And of course, there is no shortage of seasonal vegetables, mushrooms, dried fruit and dates. All recipes are prepared using natural and unprocessed ingredients. This book offers an alternative to those who for health, belief, conviction or simply pleasure have decided to eat according to a precise standard, avoiding certain types of food. All the recipes proposed are therefore free - apart from meat - of gluten, shellfish, eggs, fish, soya, dairy products, sulphur dioxide and shellfish.The book is divided into 6 sections: appetisers, starters, creams and soups, first courses, main courses and desserts. The book contains 55 recipes divided into 6 sections: appetisers, starters, creams and soups, first courses, main courses and desserts. Each recipe contains nutritional information and various tips as well as an indication of which foods characterise it.
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2018The Date Puree Revolution
So Long, Refined Sugar! Hello, Date Puree!
by Madame Labriski
The healthy phenomenon from Québec : 60,000 copies sold! In this book, the author showcases the many culinary possibilities of date puree, while encouraging us to give free rein to our creativity in the kitchen. On the menu: cookies, bars, muffins, cakes, pies, smoothies, sauces, popsicles, coulis, frostings, breakfast puddings, granola, parfaits, protein snacks for athletes, and tips for hungry marathoners. The recipes are egg-free, gluten-free, and dairy-free.To learn more about this publisher, click here: http://bit.ly/2Y6OCcM
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Food & DrinkThe Raw Kitchen
Creative Raw Recipes for Any Occasion
by Olivia Scott
Discover 100+ mouth-watering raw recipes in The Raw Kitchen – all free of gluten, dairy and refined sugar – to nourish you from breakfast to dinner, drinks to desserts.Famous for her incredible raw cakes, author Olivia Scott of the Raw Kitchen café offers clear, step-by-step instructions and proves that you don’t have to spend all day in the kitchen to enjoy creative, delicious raw food that is full of colour and energy.
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Food & DrinkVINTAGE VEGAN
Recipes from the World’s First Vegan Restaurant
by Mrs Vera Richter
Before Deliciously Ella, there was Mrs Vera Richter, the trailblazing nutritional guru who opened the world’s first ever raw vegan restaurant. From dairy-free ice-cream to egg-free mayonnaise, gluten-free tamales to homemade almond milk, Vintage Vegan collects over 100 of her most mouth-watering recipes for you to recreate at home, so prepare to step away from the oven and back in time. Guaranteed to make you glow from the inside out – while shedding a few pounds in the process – Vintage Vegan provides a tantalizing taste of the Roaring Twenties that’s sure to leave you hungry for more.
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GastroenterologyJanuary 2009Fast Facts: Celiac Disease
by Geoffrey Holmes, Carlo Catassi, Alessio Fasano
Remarkable progress has been made in our knowledge of celiac disease, yet the diagnosis is often overlooked. The practical challenge for healthcare professionals is to identify the disease and offer patients a gluten-free diet that will restore most to full health and help to prevent further complications. Highly readable with informative illustrations, Fast Facts: Celiac Disease provides an up-to-date account of this common yet easily missed condition. It is an excellent clinical resource for the primary care team, gastroenterologists in training and anyone who wants to know more about this challenging disease. Table of contents: Definition Epidemiology Pathophysiology Clinical manifestations Diagnosis Non-malignant complications Dermatitis herpetiformis Malignant complications Management Future trends
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Food & DrinkNovember 2013EASY-TO-MAKE DOUGHNUTS
50 delectable recipes for plain, glazed, sugar-dusted and filled delights, in 200 step-by-step photographs
by Mowie Kay
Whether oozing with jam, coated in chocolate or simply dusted in sugar, there is nothing more satisfying than a fresh doughnut, eaten warm from the fryer. This collection of 50 recipes celebrates tastes from all around the world. Options include Chocolate Fudge Doughnuts, Baked Coffee Doughnuts, Lemon Doughnuts, Crullers, Oliebollen, Marbled Doughnuts and Pistachio Pockets. There are recipes for gluten-free, egg-free, and wholewheat doughnuts, as well as ideas for doughnut hole pops, doughnut croquembouche, and a doughnut and butter pudding.With such a diverse range of ideas, there is something for everyone in this charming cookbook. EASY-TO-MAKE DOUGHNUTS 50 delectable recipes for plain, glazed, sugar-dusted and filled delights, in 200 step-by-step photographs Mowie Kay CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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Food & DrinkWholehearted
Inspiring Real Food for Every Day
by Kelly Gibney
Inspiring real food for every day of the week from professional foodie, photographer and food stylist Kelly Gibney. Filled with over 100 inspiringly accessible wholefood recipes, Wholehearted is an indispensable tool for the everyday cook looking to create easy, tasty and nourishing meals. Author, photographer and food stylist Kelly Gibney’s goal is to show people that healthy food can be as full of joy and flavour as they are of nutrients. Wholehearted has recipes for every occasion; from energising breakfasts through to hearty dinners, refreshing drinks and decadent desserts. Wholehearted contains recipes to cater to everyone’s dietary requirements. An abundance of gluten-free, sugar-free, dairy-free, vegetarian and vegan options that run the gamut from breakfast through to dinner and dessert ensures that feeding yourself, your friends and your family with deliciously wholesome food never feels like a chore ever again.
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RomanceAugust 2015Eros Element
by Dominic, Cecilia
If love is the ivy, secrets are the poison. Aether Psychics, Book 1 After enduring heartbreak at the hands of a dishonest woman, Edward Bailey lives according to scientific principles of structure and predictability. Just the thought of stepping outside his strict routine raises his anxiety. Adding to his discomfort is Iris McTavish, who appears at his school’s faculty meeting in place of her world-famous archeologist father. Worse, the two of them are to pose as Grand Tourists while they search for an element that will help harness the power of aether. Iris jumps at the opportunity to prove her worth as a scholar—and avoid an unwanted marriage proposal—while hiding the truth of her father’s whereabouts. If her secret gets out, the house of McTavish will fall into ruin. Quite unexpectedly, Edward and Iris discover a growing attraction as their journey takes them to Paris and Rome, where betrayal, blackmail and outright theft threaten to destroy what could be a revolutionary discovery—and break their hearts. Warning: Allergen alert! This book was produced in a facility that handles copious amounts of wine, tea and baked goods. May contain one or more of the following: a spirited heroine, a quirky hero, clever banter, interesting facts both made-up and historical, and lots of secrets. It is, however, gluten free.
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Food & DrinkSeptember 2018Brick Lane Cookbook
by Dina Begum
Brick Lane is famous for many things: for being home to the biggest Bangladeshi community in the UK, for its curry houses and Bengali sweet shops, for its graffiti, its long-running market and its beigel shops. Now, its also increasingly well known for its thriving art and fashion scene and the incredible street food available there. Dina Begum has been a regular visitor since she was a little girl eating lamb kofta rolls with her dad at the Sweet & Spicy cafe. In her first book, she celebrates Brick Lane's diverse food cultures: from the homestyle Bangladeshi curries she grew up eating to her own luscious and indulgent cakes, from Chinese-style burgers to classic Buffalo wings, from smoothie bowls to raw coffee brownies. With contributions from street food traders and restaurants including Gram Bangla, Beigel Bake, Blanchette, Chez Elles, St Sugar of London, Cafe 1001 and Moo Cantina, the Brick Lane Cookbook is a culinary map of the East End's tastiest street and a snapshot of London at its authentic, multi-cultural best.
