Download Clean Cooking Ebook, Epub, Textbook, quickly and easily or read onlineClean Cooking full books anytime and anywhere. Click GET BOOK button and get unlimited access by create free account.

Clean Cooking by Elisabeth Johansson

Title Clean Cooking
Author Elisabeth Johansson
Publisher Simon and Schuster
Release 2016-09-06
Category Cooking
Total Pages 160
ISBN 151070907X
Language English, Spanish, and French
GET BOOK

Book Summary:

Learn to both cook and eat clean with fresh fruit and vegetables, wholesome meats, and guilt-free desserts. Cooking without gluten, dairy products, and white sugar is not only easy; the results are also dizzyingly delicious. Clean cooking is a growing trend even among people who aren’t allergic to gluten, dairy products, or white sugar, and it boasts the benefits of slimming you down, giving you more energy, packing your body with nutrients, and making you feel healthier. This gorgeously photographed and styled cookbook embodies the gastronomical mantra of clean cooking and eating, featuring Elisabeth Johansson’s wonderfully fresh smoothies and juices; alternative breakfasts and snacks; new ways of baking bread; hearty vegetarian, seafood, and meaty meals; and sweet offerings that you can enjoy without a guilty conscience. Johansson offers more than 100 recipes for whole meals down to individual sauces and dressings: • Kombucha “sangria” and blueberry smoothie with coconut • Gluten-free hamburgers and “zero-waist” steaks • Carrot, parsnip, and zucchini “spaghetti” with king crab over green curry • Carnitas, guacamole, and mango salsa • Gluten-free scones with fig jam and “raw food” brownies • And many more! Packed with raw superfoods, an abundance of vegetables, and wholesome meat and seafood products, Clean Cooking will show you how to cook, eat, and feel healthy—while enjoying the entire ride there. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Title Food Preparation and Cooking
Author Ann Bulleid
Publisher Nelson Thornes
Release 1996
Category Cooking
Total Pages 113
ISBN 9780748725670
Language English, Spanish, and French
GET BOOK

Book Summary:

This book provides students with the best teaching programme for NVQ Catering and Hospitality - food preparation and cooking. Building on the proven success of the previous edition, it details the core units involved

A Text Book of Cooking by Carlotta Cherryholmes Greer

Title A Text Book of Cooking
Author Carlotta Cherryholmes Greer
Publisher Read Books Ltd
Release 2013-01-04
Category Cooking
Total Pages 452
ISBN 1447482697
Language English, Spanish, and French
GET BOOK

Book Summary:

Originally published in 1915, this classic work aims to lay the foundation for skill in cooking by directing the pupil to follow established recipes and to treat the process of cooking as experiments in a scientific study. Recipes and directions for cooking are supplemented by suggestions which assist the pupil to appreciate the significance of each step he takes and to observe the change that is taking place in the substances he is using. This is a fascinating read for anyone studying cookery with much of the information still useful and practical today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

Title SDG7 Ensure Access to Affordable Reliable Sustainable and Modern Energy
Author Godwell Nhamo
Publisher Emerald Group Publishing
Release 2020-08-04
Category Science
Total Pages 288
ISBN 1789738016
Language English, Spanish, and French
GET BOOK

Book Summary:

SDG7 visualizes a world in which energy is universally accessible, efficient and renewable in order to create sustainable, inclusive and resilient communities. This book explores the implementation challenges of SDG7, offers potential solutions, and maps out a way in which global energy systems might be transformed.

Water and Energy by Gustaf Olsson

Title Water and Energy
Author Gustaf Olsson
Publisher IWA Publishing
Release 2015-06-14
Category Science
Total Pages 496
ISBN 1780406932
Language English, Spanish, and French
GET BOOK

Book Summary:

Rapid and important developments in the area of energy - water nexus over the last two to three years have been significant. This new edition of Water and Energy: Threats and Opportunities is timely and continues to highlight the inextricable link between water and energy, providing an up-to-date overview of the subject with helpful detailed summaries of the technical literature. Water and Energy has been up-dated throughout and major changes are: new chapters on global warming and fossil fuels, including shale gas and fracking; the consequences of the Deepwater Horizon accident in the Mexican Gulf and the Niger Delta oil spills; new developments in hydropower; and continued competition between food, water and energy. Water and Energy Threats and Opportunities, 2e creates an awareness of the important couplings between water and energy. It shows how energy is used in all the various water cycle operations and demonstrates how water is used and misused in all kinds of energy production and generation.Population increase, climate change and an increasing competition between food and fuel production create enormous pressures on both water and energy availability. Since there is no replacement for water, water security looks more crucial than energy security. This is true not only in developing countries but also in the most advanced countries. For example, the western parts of the USA suffer from water scarcity that provides a real security threat. Part One of the book describes the water-energy nexus, the conflicts and competitions and the couplings between water security, energy security, and food security. Part Two captures how climate change, population increase and the growing food demand will have major impact on water availability in many countries in the world. Part Three describes water for energy and how energy production and conversion depend on water availability. As a consequence, all planning has to take both water and energy into consideration. The environmental (including water) consequences of oil and coal exploration and refining are huge, in North America as well as in the rest of the world. Furthermore, oil leak accidents have hit America, Africa, Europe as well as Asia. The consequences of hydropower are discussed and the competition between hydropower generation, flood control and water storage is illustrated. The importance of water for cooling thermal power plants is described, as this was so tragically demonstrated at the Fukushima nuclear plants in 2011. Climate change will further emphasize the strong coupling between water availability and the operation of power plants. Part Four analyses energy for water - how water production and treatment depend on energy. The book shows that a lot can be done to improve equipment, develop processes and apply advanced monitoring and control to save energy for water operations. Significant amounts of energy can be saved by better pumping, the reduction of leakages, controlled aeration in biological wastewater treatment, more efficient biogas production, and by improved desalination processes. There are 3 PowerPoint presentations available for Water and Energy - threats and opportunities, 2e. About the author Gustaf Olsson, Professor Em. in Industrial Automation, Lund University, Sweden Since 2006, Gustaf has been Professor Emeritus at Lund University, Sweden. Gustaf has devoted his research to control and automation in water systems, electrical power systems and process industries. From 2006 to 2008 he was part time professor in electrical power systems at Chalmers University of Technology, Sweden. He is guest professor at the Technical University of Malaysia (UTM) and at the Tsinghua University in Beijing, China and he is an honorary faculty member of the Exeter University in UK. Between 2005 and 2010 he was the editor-in-chief of the journals Water Science and Technology and Water Science and Technology/Water Supply, (IWA Publishing). From 2007 to 2010, he was a member of the IWA Board of Directors and in 2010 he received the IWA Publication Award. In 2012 he was the awardee of an Honorary Doctor degree at UTM and an Honorary Membership of IWA. Gustaf has guided 23 PhDs and a few hundred MSc students through their exams and has received the Lund University pedagogical award for distinguished achievements in the education". The Lund University engineering students elected him as the teacher of the year He has spent extended periods as a guest professor and visiting researcher at universities and companies in the USA, Australia and Japan and has been invited as a guest lecturer in 19 countries outside Sweden. He has authored nine books published in English, Russian, German and Chinese and and contributed with chapters in another 19 books as well as more than 170 scientific publications.

Solar Cooking by Patrick Sherwin

Title Solar Cooking
Author Patrick Sherwin
Publisher GoSun Books
Release
Category
Total Pages
ISBN
Language English, Spanish, and French
GET BOOK

Book Summary:

Solar power isn't only revolutionizing the energy industry. Now it's transforming cooking. A growing number of solar chefs have have embraced the only method of food prep that won't damage the environment and can cook a full meal in only 20 minutes, sizzling their food up to 550°F without the use of fuel. This book tells the history of solar cooking, how it protects the environment in precisely the ways traditional cooking harms it, and how mavericks are using it to make incredible food using zero carbon and free energy. It will also explain the mechanics behind solar cooking so that you can quickly enter the world of sun-powered food prep by making your own device or using those that are available on the market. This book also includes 97 recipes specifically design for solar cooking. You'll see that using the sun to cook requires no compromise on taste.

The Science of Good Cooking by Cook's Illustrated

Title The Science of Good Cooking
Author Cook's Illustrated
Publisher America's Test Kitchen
Release 2012-10-01
Category Cooking
Total Pages 504
ISBN 1936493462
Language English, Spanish, and French
GET BOOK

Book Summary:

Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.

Title The Food Lab Better Home Cooking Through Science
Author J. Kenji López-Alt
Publisher W. W. Norton & Company
Release 2015-09-21
Category Cooking
Total Pages 960
ISBN 0393249867
Language English, Spanish, and French
GET BOOK

Book Summary:

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Title Food Preparation and Cooking Levels 1 2
Author Roy Hayter
Publisher Macmillan International Higher Education
Release 1992-11-11
Category Cooking
Total Pages 284
ISBN 1349131814
Language English, Spanish, and French
GET BOOK

Book Summary:

Cooking School Text Book by Juliet Corson

Title Cooking School Text Book
Author Juliet Corson
Publisher
Release 1878
Category Cookery
Total Pages 245
ISBN
Language English, Spanish, and French
GET BOOK

Book Summary:

LEAVE A COMMENT