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For Dummies by Brian K. Davidson, David Fouts, and Karen Meyers For Du-mies | 2010 | ISBN: 0470640189 | 336 pages | PDF | 6 MB
A practical, empowering guide to maintaining your weight after weight loss surgery Weight Loss Surgery Cookbook For Dummies is a book about food and maintenance: what foods to buy, how to prepare them, and how to enjoy a nutritious post-surgery diet.
It helps you solidify new eating habits and enjoy some new recipes, as well as better understand nutrition and your food intake so that you can maintain your weight long after surgery.
Features simple, delicious meals that conform to post-weight loss surgery requirements Offers easy-to-prepare recipes that are high in flavor and low in fat and calories, that you can eat immediately after your surgery and beyond Weight Loss Surgery Cookbook For Dummies makes it easy to shed the pounds and keep them off!
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Whether it is a Cheeseburger and Fries, Mexican or Chinese take-out, FOOD TECH host Bobby Bognar travels America deconstructing our favorite meals. Along the way he reveals the hidden world behind every bite, uncovers surprising history and sees first-hand how ingredients from around the globe come together to become the meals we love.
A cheeseburger and a side of fries--last year, Americans ate over 7 billion of them. And there's an amazing story behind every one. Any idea how they get the sesame seeds to stick to the bun? What does it take to stuff 20 tomatoes inside a ketchup bottle? And what's the secret to getting the dill in dill pickle chips? Host Bobby Bognar sets off on a quest to find out, as he travels the country to unearth the hidden mysteries inside our cheeseburger and fries. It's the science
behind perfectly melting cheese, the production of jet-black seeds that sprout into Spanish onions, and a French Fry factory where every day mountains of potatoes are sliced and diced in to 36 million French fries.
A cheeseburger and a side of fries--last year, Americans ate over 7 billion of them. And there's an amazing story behind every one. Any idea how they get the sesame seeds to stick to the bun? What does it take to stuff 20 tomatoes inside a ketchup bottle? And what's the secret to getting the dill in dill pickle chips? Host Bobby Bognar sets off on a quest to find out, as he travels the country to unearth the hidden mysteries inside our cheeseburger and fries. It's the science behind perfectly melting cheese, the production of jet-black seeds that sprout into Spanish onions, and a French Fry factory where every day mountains of potatoes are sliced and diced in to 36 million French fries.
Since an influx of Chinese immigrants to America in the mid 1800s, Americans have devoured Chinese take-out. But have you ever wondered what's really in an egg roll? What is the secret ingredient in beef and broccoli? And did you know a fortune cookie can actually make you rich? Host Bobby Bognar is off to the far reaches of America to find some ancient Chinese secrets. From the amount of salt in those hard to open soy sauce packets, to the waxing of Pekin Ducks, it's time for take out ...Chinese style.
From playgrounds to office cubicles, we love chowing down a meal from the lunch box. Ever wonder why a peanut butter sandwich sticks to the roof of your mouth? Did you know baby carrots might all be purple if it weren't for the Dutch? What mysterious filling other than vanilla creme used to be inside a Twinkie? Host Bobby Bognar seeks out the answers to these and other intriguing questions as he travels across America uncovering the secrets of our favorite lunch box treats. Along the way, he discovers everything from how the juice starts flowing into a juice box before it has a bottom to hold it...to the surprise that awaits us if we look inside a Goldfish cracker after we bite it.
With Americans eating more than 85 billion tortillas a year, Mexican Food is very popular. But did you know that a donkey is a key to great tequila? Ever wondered how many times they refry refried beans? And what do sound waves have to do with guacamole? Watch host Bobby Bognar as he travels south of the border to help an old artist make a classic Mexican cooking dish from volcanic rock. On the high seas, he'll try to keep his cookies in a rough and tumble hunt for mahi mahi. And he'll show us how a fruit that resembles a human brain becomes a classic Mexican after-dinner drink.
Nothing beats the taste of a Southern fried meal--and host Bobby Bognar traces its amazing journey to your plate. In Alabama, Bobby wades among 275,000 catfish during feeding time--and discovers how each fish scooped from the pond becomes a fillet within just one hour. At a Louisiana alligator farm, he dares to grab a gator from its holding tank, and learns how gators owe their survival--in part--to those who eat them. Did you know that one popular Southern favorite, rice, reaches your plate by falling from the sky? Or what it takes to extract frying oil from a lint-covered cottonseed? Or what makes the South's favorite spicy condiment, Tabasco sauce, so hot? And what do giant fans, fire and cannons have to do with putting peach cobbler on the table?
Introduction Southern Africa is an area of great beauty and stark contrasts. Diversity abounds in this region, which includes the countries of South Africa, Mozambique, Namibia, Botswana, Zimbabwe, Lesotho, and Swaziland. ...
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by Kari Cornell
Southern Africa is a diverse land. It is home to many groups of native Africans, each with its own traditions, culture, and foods, as well as European and Asian settlers that arrived in the 17th, 18th...
Southern Africa is a diverse land. It is home to many groups of native Africans, each with its own traditions, culture, and foods, as well as European and Asian settlers that arrived in the 17th, 18th and 19th centuries. The various cultures have combined to make eating in Southern Africa a delightful adventure.
by Kari Cornell
Focusing on the cuisine of several West African countries--including Nigeria, Cote D'Ivoire, Sierra Leone, and Ghana--this book describes why most meals cooked in West Africa are either soups or stews. With each recipe, you will get to know the traditions and cultures of these unique and intriguing countries.
Introduces the cooking and food habits of North Africa, and provides brief information on the geography, history, holidays, and festivals of the area
by Mary Winget, Habib Chalbi
The countries of North Africa--Morocco, Algeria, Tunisia, Libya, and Egypt--feature delicious cuisine, rich in colorful spices. A variety of different peoples brought a mosaic of customs, religions, ...
The countries of North Africa--Morocco, Algeria, Tunisia, Libya, and Egypt--feature delicious cuisine, rich in colorful spices. A variety of different peoples brought a mosaic of customs, religions, and foods to the area, but the Arabs had the greatest impact. A stopping point on the spice trade route between Europe and the Far East, North African cooks adopted many spices into their cuisine. With tasty dishes such as couscous, falafel, and hummus, this delightful sampling of North African foods will tempt your taste buds.
An introduction to the cooking of Thailand including such recipes as lemon chicken soup, satay, and Thai spring rolls. Also includes information on the history, geography, customs, and people of Thailand.
Most Thai consider food to be an art form, and the dishes they prepare are spicy and rich with a characteristic sweet/sour/salty taste that makes their cuisine unique. With flavors ranging from mild to searingly hot, Thai food is wonderful to smell, exciting to see, and delicious to taste.
An overview of South American cookery, including information about the continent's holidays and festivals. Features simple recipes, menu planning, and information about low-fat cooking and vegetarian options.
With twelve independent countries, the Falkland Islands, and French Guiana, the many cultures of South America feature a variety of dishes. Focusing on recipes from countries like Argentina, Brazil, and Chile, this delectable cookbook offers a sampling of tastes from across the continent.
Author(s): Kari A. Cornell, Merry Anwar, Publisher: Lerner Publications Company Date: 2004, Format: PDF, Language: English, ISBN10: 0822521571, Pages: 73, OCR: Y
Cooking the Indonesian Way serves up tantalizing recipes for pork sate, gado-gado, fried bananas, and more. Seasoned liberally with vibrant, color photographs and easy, step-by step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are vegetarian recipes, complete menu suggestions, and a cultural section highlighting the Indonesian people and their country, holidays, festivals - and, of course, their food. This book will show you how to treat yourself, your family, and your friends to delicious, authentic Indonesian meals.
Author(s): Ling Yu, Publisher: Lerner Publications Company, Date: 2002, Format: PDF
Language: English, ISBN10: 082250474X, Pages: 73, OCR: Y
Completely revised and updated. Cooking the Chinese Woy serves up tantalizing recipes for wonton, egg-flower soup, zesty stir-fries, and more. Seasoned liberally with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are new vegetarian recipes, complete menu suggestions, and an expanded cultural section highlighting the Chinese people and their country, holidays, festivals - and, of course, their food. This book will show you how to treat yourself, your family, and your friends to delicious, authentic Chinese meals
Revised and Expanded to Include New Low-Fat and Vegetarian Recipes
Author(s): Alphonse Bisignano, Publisher: Lerner Publications, Date:2001, Format: PDF Language: English, ISBN10: 0822541130, Pages: 73, Quality: Good
This appealing title for beginning cooks has been revised to include vegetarian recipes and low-fat suggestions in addition to pasta and pizza. The introductory section also has been expanded-it covers the land and its people, regional foods, holidays and festivals, and the market. The next section covers safety suggestions, utensils needed, cooking terms, ingredients, healthy-cooking tips, and a metric conversion chart. The remainder of the book is devoted to recipes, which are divided into dinner, supper, and holiday and festival food. Recipes for risotto, Bisignano spinach, bruschetta, and ossi dei morti (dead bone cookies) are among the 19 offerings. Full-page color photos of the food inspire novices to try their hands in the kitchen. The recipes have simple step-by-step instructions and some call for packaged items (hot cross buns uses refrigerator crescent rolls). Substitutions are suggested if the Italian ingredients are not available. For example, Bisignano recommends using long grain rice if arborio can't be found. A good offering for multicultural events that include food.
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