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CENTRE FOR NEWFOUNDLAND STUDIES TOTAL OF 10 PAGES ONLY MAY BE XEROXED (Without Author' s Permission) p CLASS ACTS: CULINARY TOURISM IN NEWFOUNDLAND AND LABRADOR by Holly Jeannine Everett A thesis submitted to the School of Graduate Studies in partial fulfillment of the requirements for the degree of Doctor of Philosophy Department of Folklore Memorial University of Newfoundland May 2005 St. John's Newfoundland ii Class Acts: Culinary Tourism in Newfoundland and Labrador Abstract This thesis, building on the conceptual framework outlined by folklorist Lucy Long, examines culinary tourism in the province of Newfoundland and Labrador, Canada. The data upon which the analysis rests was collected through participant observation as well as qualitative interviews and surveys. The first chapter consists of a brief overview of traditional foodways in Newfoundland and Labrador, as well as a summary of the current state of the tourism industry. As well, the methodology which underpins the study is presented. Chapter two examines the historical origins of culinary tourism and the development of the idea in the Canadian context. The chapter ends with a description of Newfoundland and Labrador's current culinary marketing campaign, "A Taste of Newfoundland and Labrador." With particular attention to folklore scholarship, the course of academic attention to foodways and tourism, both separately and in tandem, is documented in chapter three. The second part of the thesis consists of three case studies. Chapter four examines the uses of seal flipper pie in hegemonic discourse about the province and its culture. Fried foods, specifically fried fish, potatoes and cod tongues, provide the starting point for a discussion of changing attitudes toward food, health and the obligations of citizenry in chapter five. -
Vegetarian Nutrition Resource List April 2008
Vegetarian Nutrition Resource List April 2008 This publication is a compilation of resources on vegetarian nutrition. The resources are in a variety of information formats: articles, pamphlets, books and full-text materials on the World Wide Web. Resources chosen provide information on many aspects of vegetarian nutrition. Materials included in this list may also be available to borrow from the National Agricultural Library (NAL). Lending and copy service information is provided at the end of this document. If you are not eligible for direct borrowing privileges, check with your local library on how to borrow through interlibrary loan. Materials cannot be purchased from NAL. Contact information is provided if you wish to purchase any materials on this list. This Resource List is available from the Food and Nutrition Information Center’s (FNIC) Web site at: http://www.nal.usda.gov/fnic/pubs/bibs/gen/vegetarian.pdf. A complete list of FNIC publications can be found at http://www.nal.usda.gov/fnic/resource_lists.shtml. Table of Contents: A. General Information on Vegetarian Nutrition 1. Articles and Pamphlets 2. Books 3. Magazines and Newsletters 4. Web Resources B. Vegetarian Diets and Disease Prevention and Treatment 1. Articles and Pamphlets 2. Books 3. Web Resources C. Vegetarian Diets for Special Populations 1. Vegetarianism During the Lifecycle a. Resources for Pregnancy and Lactation b. Resources for Infants and Children c. Resources for Adolescents d. Resources for Older Americans e. Resources for Athletes D. Vegetarian Cooking and Foods 1. Books 2. Web Resources E. Resource Centers A. General Information on Vegetarian Nutrition 1. Articles and Pamphlets Vegetarian Nutrition Dietetic Practice Group Newsletter Full Text: http://www.andrews.edu/NUFS/vndpg.html Description: 18 articles from the Vegetarian Nutrition DPG Newsletter on many aspects of vegetarianism including articles on various diseases, education and essential nutrients. -
Quick from Scratch Soups & Salad Cookbook
QUICK FROM SCRATCH SOUPS & SALAD COOKBOOK PDF, EPUB, EBOOK Food & Wine Magazine | 192 pages | 07 Feb 2004 | American Express Food & Wine Magazine Corporation | 9780916103903 | English | none Quick from Scratch Soups & Salad Cookbook PDF Book Slow Cooker Cioppino Recipe Simmering the base of this rich stew in the slow cooker allows for ultimate flavor concentration. Item location: Caro, Michigan, United States. There are so many delicious soup recipes! Classic, comforting, and so delicious, this easy potato soup is the ultimate bowl of comfort food. Life more Currently. Email to friends Share on Facebook - opens in a new window or tab Share on Twitter - opens in a new window or tab Share on Pinterest - opens in a new window or tab Add to Watchlist. Trending Topics. Save Pin ellipsis More. It could be just going up for a hike by our home and picking up leaves, riding our bikes, or watching the sunset from our window. Both me and my husband work full time and so having the girls at home is a challenge. This Nut Roast recipe is packed with a deliciously sweet and savory blend of nuts, veggies, lentils, dried fruit and fresh herbs. I see earth in our skin and especially when I paint people. Detailed instructions on unfamiliar things like making yogurt and bread, grilling virtually every food imaginable, preparing and cooking freshly-caught fish and seafood, cutting up and boning meat, cooking in a Thermos and baking on the stove top, as well as lots of tips on how to do things more easily in a tiny, moving kitchen. -
JREV3.8FULL.Pdf
JAZZ WRITING? I am one of Mr. Turley's "few people" who follow The New Yorker and are jazz lovers, and I find in Whitney Bal- liett's writing some of the sharpest and best jazz criticism in the field. He has not been duped with "funk" in its pseudo-gospel hard-boppish world, or- with the banal playing and writing of some of the "cool school" Californians. He does believe, and rightly so, that a fine jazz performance erases the bound• aries of jazz "movements" or fads. He seems to be able to spot insincerity in any phalanx of jazz musicians. And he has yet to be blinded by the name of a "great"; his recent column on Bil- lie Holiday is the most clear-headed analysis I have seen, free of the fan- magazine hero-worship which seems to have been the order of the day in the trade. It is true that a great singer has passed away, but it does the late Miss Holiday's reputation no good not to ad• LETTERS mit that some of her later efforts were (dare I say it?) not up to her earlier work in quality. But I digress. In Mr. Balliett's case, his ability as a critic is added to his admitted "skill with words" (Turley). He is making a sincere effort to write rather than play jazz; to improvise with words,, rather than notes. A jazz fan, in order to "dig" a given solo, unwittingly knows a little about the equipment: the tune being improvised to, the chord struc• ture, the mechanics of the instrument, etc. -
VITALY PALEY BIO Chef/Owner - Headwaters, Imperial , the Crown & Paley’S Place
VITALY PALEY BIO Chef/Owner - Headwaters, Imperial , The Crown & Paley’s Place Critically-acclaimed chef, accomplished restaurateur, and noted cookbook author, Vitaly Paley has cemented himself as both a leader and a trailblazer in the American culinary scene. Through his award-winning food, creativity, and deep-rooted passion, it’s no wonder he is referred to as “The Dean of Chefs,” by the Portland, Ore. food community. With more than 25 years experience, a 2005 James Beard Award for “Best Chef Pacific Northwest,” and an April 2011 winning battle on Food Network’s “Iron Chef America” under his belt, the Russian-born and French-trained chef explores the historical significance of food and his heritage through diligent research. Vitaly believes cooking is as much about soul-searching and mood as it is about rigorous technique and constant repetition, “we’re always out there, putting our heart and soul on the plate,” said Vitaly on Oregon Public Broadcasting’s Think Out Loud. Vitaly has been instrumental in defining regional Northwest cuisine and is well-known for his clean preparations of local, sustainably-grown ingredients to produce seasonal, perfectly-executed dishes. In October 2016, Vitaly, along with his wife/partner, Kimberly Paley, opened Headwaters inside the historic Heathman Hotel. He is the third James Beard winning chef to take the helm of the property. The menu is the collaborative effort of Vitaly Paley and Executive Chef Tim Eckard, showcasing local ingredients from Oregon’s diverse bounty. Vitaly pays homage to the rich history of the location by reviving the iconic tea court, adding a Russian flare that speaks to his own heritage. -
Letha Yurko Griffin January 31, 2015
Letha Yurko Griffin January 31, 2015 Universities Attended: West Virginia University, summer school Ohio State University Degree: B.S., College of Biological Sciences Major: Microbiology Status: summa cum laude Ohio State University Degree: M.Sc., Department of Microbiology Field: Immunology Status: summa cum laude Ohio State University Degree: Ph.D., Academic Faculty of Microbial and Cellular Biology Field: Immunology Status: summa cum laude Ohio State University Degree: M.D., College of Medicine Status: summa cum laude Post Graduate Medical Training Intern, General Surgery, University of Michigan Hospital. Resident, Orthopaedic Surgery, University of Michigan Hospital. Certification: Certification, American Board of Orthopaedic Surgery, July, 1982 Recertification, American Board of Orthopaedic Surgery, July, 1994; July 2003; July 2014 Added Qualification in Sports Medicine, American Board of Orthopaedic Surgery, November 2011 Employment: July, 1978-September, 1979. Instructor, Department of Surgery, University of Michigan. September, 1979-August, 1981. Assistant Professor, Department of Orthopaedics, Division of Sports Medicine, University of Washington. September, 1979-August, 1981. Team Physician to Varsity Athletes, University of Washington. August, 1981-present. Clinical Staff, Peachtree Orthopaedic Clinic, P.A., Atlanta, Georgia. January, 1982-1984. Clinical Staff, Scottish Rite Sports Medicine Clinic, Atlanta, Georgia. 1 January, 1984-1993. Clinical Instructor, Emory University School of Medicine, Atlanta, Georgia. September, -
Located on Banff’S Busiest Downtown Corner, Our Elegant Log Cabin Interior Provides a Truly Unique, Canadian-Inspired Steakhouse Experience
LOCATED ON BANFF’S BUSIEST DOWNTOWN CORNER, OUR ELEGANT LOG CABIN INTERIOR PROVIDES A TRULY UNIQUE, CANADIAN-INSPIRED STEAKHOUSE EXPERIENCE. TABLE OF CONTENTS 1. OUR fooD 9-10. set MenUS GET TO KNOW OUR CHEF SPECIAL MENUS FOR YOUR EVENT 2-5. OUR SPaces 11. GROUP WIne PRIVATE ROOMS WITH FLOOR PLANS PRE-SELECTING WINES FOR YOUR EVENT 6. FUll RestaURant / PRIVate 12. WIne PAIRING booKING SPECIAL WINES FOR YOUR EVENT 7. WEDDINGS 13. F.A.Q. CELEBRATING YOUR SPECIAL DAY WITH THE MAPLE LEAF 14. banff HosPItalITY collectIVE 100% LOCALLY OWNED 8. HORS D’oeUVRes RECEPTION MENU OUR FOOD At The Maple Leaf, our aim is to elevate classic steakhouse dishes to something truly original. Our chefs sources the highest quality ingredients and complements these with classic Canadian flavours to give you a truly unique dining experience. Expand your tastes with our signature Wild B.C. Salmon poached in maple butter sauce or try our locally sourced Bacon-Wrapped Bison Tenderloin. Enjoy a classic cut of Alberta’s best beef or delicious fresh pasta – just make sure you save room for our famous Hot Chocolate Soufflé. From our kitchen to you- enjoy! 1 OUR SPACES WINE ROOM CAPACITY 18 - 23 THE WINE ROOM IS A STREET LEVEL PRIVATE ROOM WITH WINDOWS ON TWO SIDES LOOKING OUT ONTO BANFF’S MOST VIBRANT STREET. THE BACK WALL HOUSES A CUSTOM FLOOR TO CEILING WINE DISPLAY. WINE ROOM LAYOUT WINE ROOM LAYOUT GROUP OF 18 GROUP OF 23 PROUDLY SHOWCASING OUR 600 BOTTLE AWARD-WINNING WINE SELECTION. 2 OUR SPACES MOOSE ROOM CAPACITY 15-18 THE MOOSE ROOM EARNED ITS NAME FROM ITS FAMOUS MOOSE HEAD. -
002 Mermaid Menu Nov2019.Indd
APPETIZERS MAIN SELECTIONS TORTILLA SOUP 6.75 / 9.25 SPAGHETTINI & SPICY RED SAUCE crimini mushrooms, spinach, zucchini, SOUP & SIDE SALAD 12 parmesan, garlic 16 19 | 23 LOW-FAT TURKEY CHILI with chicken with shrimp monterey jack cheese, cheddar jalapeño corn bread 8 with side salad 12 ROTISSERIE HERB CHICKEN CRISPY CALAMARI crisp half chicken, roasted garlic mashed potatoes, sweet chili soy aïoli 12 lemon-glazed vegetables, natural chicken sauce 17 FLAT BREAD SAUTÉED SALMON FILET brie cheese, mozzarella, green apples, oregano, drizzled with honey 12 grilled olive oil broccollini and asparagus, quinoa, artichokes, SWEDISH MEATBALLS and tomato, lemon vinaigrette 23 Helen Corbitt’s recipe; light brown gravy, nutmeg, grilled bread 12 JUMBO SHRIMP COCKTAIL classic cocktail sauce, lemon, horseradish 15 CHEESE SELECTION assorted domestic and imported cheese, sundried fruit, apple, assorted crackers 19 SANDWICHES ENTREE SALADS Sandwiches are served on Empire artisan breads. Side Salad substitute 2.5 CRAB LOUIE ROAST TURKEY, BACON, NM CHICKEN SALAD WITH BACON jumbo lump crab, greens, tomato, avocado, SWISS & AVOCADO OR TUNA PECAN egg, cucumber, louie dressing 24 toasted whole wheat, lettuce, tomato, served with chips 14 mayonnaise, chips 14 BISTRO SALAD RED RIVER YAHOO oven-roasted turkey, goat cheese, apples, sun-dried fruits, 16 FAJITA WRAP oven-roasted turkey, bacon, cheddar, grilled egg bread, spiced pecans, spinach, light balsamic ancho chicken, pico de gallo, pepper jack cheese, avocado, cranberry jalapeño jelly 14 lettuce, spicy ranch -
Eat What We Grow
Eating What We Grow: Choosing and Preparing Vermont--Grown Fruits & Vegetables Acknowledgements Introduction Recipes and more Apples Asparagus Beets Blackberries & Raspberries Blueberries Broccoli Brussels Sprouts Cabbage Carrots Cauliflower Corn Cucumbers Eggplant Green Beans Greens for cooking Herbs Jerusalem Artichoke Kohlrabi Leeks Melons Peas Peppers Potatoes Pumpkins Rhubarb Root Vegetables Salad Greens Spinach Strawberries Tomatoes Winter Squash Zucchini/Summer Squash References Acknowledgments Authors: Linda Berlin, Nutrition Specialist, UVM Extension Sara Burczy, Nutrition and Food Specialist, UVM Extension Kelley Chaloux, Vermont Anti-Hunger Corps Member Heather Danis, EFNEP (Expanded Food and Nutrition Education Program) Coordinator, UVM Extension Dianne Lamb, Family Development and Nutrition Specialist, UVM Extension Diane Mincher, Nutrition and Food Safety Specialist, UVM Extension Karen Schneider, Food Safety Specialist, UVM Extension Dale Steen, Nutrition and Food Safety Specialist, UVM Extension Michele Wheeler*, Vermont Farm Share Program Coordinator, Northeast Organic Farming Organization - Vermont (NOFA-VT) Editor: Meg Ashman, Publications Editor, UVM Extension Graphic Designer: Robert Fardelmann, Graphics Director, UVM Extension Photographer: Laury Shea Recipe Support/Organization: Rose Goodman, Secretary, UVM Extension Proofreader: Cathy Yandow, Information Systems Assistant, UVM Extension * Special thanks to Michele Wheeler for her substantial contributions to this book. Michele coordinates the Vermont Farm Share Program, which provides low-income families with half-price memberships in Com- munity Supported Agriculture programs all across the state. Vermont Farm Share is sponsored by the Northeast Organic Farming Association of Vermont (NOFA-VT), a nonprofit membership organization of farmers, gardeners, and consumers. NOFA-VT works to promote a healthy, safe food system in Vermont. For more information about Farm Share or any other NOFA-VT programs, call 434-4122, or find them on the Web at www.nofavt.org. -
Publishing Co
PAGE STREET PUBLISHING CO. +WINTER 2015+ January-April + INSPIRING READERS TO DO THE THINGS THEY LOVE BETTER + DISTRIBUTED BY MACMILLAN PAGE STREET PUBLISHING JANUARY 2015 LAYFLAT PAPERBACK The Performance Paleo Cookbook Recipes for Training Harder, Getting Stronger and Gaining the Competitive Edge Stephanie Gaudreau COOKING / HEALTH & HEALING / GENERAL Fuel your next workout with Paleo dishes that are packed with Page Street Publishing | 1/6/2015 9781624141010 | $21.99 nutrients from the best superfoods, provided by Stephanie Trade Paperback | 224 pages | Carton Qty: 8.000 in W | 9.000 in H | 1.000 lb Wt Gaudreau of Stupid Easy Paleo, which gets over 35,000 hits a 80 color photos day. Other Available Formats: Ebook ISBN: 9781624141102 HighIntensity training is one of the most effective ways to train, but you also need to be eating the right foods to get the best results. The Performance MARKETING Paleo Cookbook gives readers 100 of the best Paleo recipes to supercharge l National Magazine Targets Prevention, Men's Health, Women's their path to fitness. Health, Health Magazine, Natural Health, Good Housekeeping, Woman's Day, Woman's World, Redbook, Ladies Home Stephanie Gaudreau is the creator of the popular Paleo blog, Stupid Easy Paleo. Journal Not only does she provide healthy, delicious recipes such as MochaRubbed Slow l National Television Targets Dr. Oz, Cooker Pot Roast, Warm Cinnamon Carrot Fries, Apricot Ginger Pork Tenderloin The Doctors, Today, Good Morning and Apple Pie Protein Shake, but she also describes in detail which meals to eat America, The Talk, Marie, Home & Family, The Better Show before and after your workouts to maximize the superfood benefits, and to l We will also target daily and weekly increase your strength and speed. -
Ed Whitacre Fascinated the February 4, 2014 Crowd with His Experiences at Both AT&T and GM
HEADLINES VOL 7, NO. 49 Winter, 2014 Headliners – A Family Tradition for New Club President Wallace M. Smith t’s not like running for president of the United serve the Club,” Smith said. “Hopefully my service can give IStates, of course. There’s no two- or even four-year a little back to a place that has been and is very special to struggle to win the attention of enough voters to gain the me.” office. “Since we office in the building (practicing law with “I received a call from Tom Granger, who told me his partners in Smith, Robertson, Elliott & Douglas, L.L.P.) the committee charged with selecting officers wanted me to we eat lunch in the club a lot and sometimes go up to the serve the year after Judge Sparks,” bar in the late afternoon with says new Headliners president clients.” Wallace Smith. The Press Box is also the And now, that year has location of dinners that Wallace come and Wallace has taken on and Lanette, his wife of 29 years, the mantle of leadership of a share every couple of weeks or place he loves most because of so, watching a program on the the friendliness and genuineness TV or visiting with another of the people who staff the couple. Lanette is a frequent club operation. patron for her own purposes, “There is so little turnover hosting bridal showers or other that they know you and you get celebrations. to know them by name. I’ve been There’s also another family a member of other clubs and it tradition these days: Wallace’s wasn’t that way. -
Magazine Summer 2013
Austi n ColleMagazigne Summeer 2013 In a fast-changing, complex world, we’re preparing the next generation to think critically and respond thoughtfully. Austin College’s new IDEA Center—Inquiry, Discovery, Entrepreneurship, and Access—will equip students to innovate and excel in the competitive environment of life’s laboratory. From student-faculty research to community outreach, our new science complex will be at the center of the search for knowledge. Thi nk So the journey begins ... ooff tthhee tthhaatt aa rrouee t ther e The IDEA Center The IDEA Center: Opening Fall Term 2013 Homecoming Weekend Tours, October 25-26 L .................................................... .................................................... From the President .................................................... NEXT STEPS At Commencement in May, amid the excitement of graduates and their Our challenge in this cycle of planning will be to craft a living and families, I was pleased to note that “First Lady Emerita” Sara Bernice learning educational template that guides students from where they Moseley attended her 60th Austin College graduation ceremonies. What actually begin as freshmen toward the ideal of the Austin College graduate an achievement! That recognition turned bittersweet in mid-July as we as someone who is prepared to offer something of genuine value to the mourned Mrs. Moseley's passing. (See the article on page 6.) world. And we want the template to be robust enough to serve as a guide She was such a significant figure in the life of Austin College and in for future development and leadership throughout life. shaping the ideals and spirit of campus life today. Personally, I That work before us is made all the more complicated by the fact that Aappreciated her as a model of grace, leadership, and savvy.