The Eden Diet: You Can Eat Treats, Enjoy Your Food, and Lose Weight (Audiobook)

The Eden Diet: You Can Eat Treats, Enjoy Your Food, and Lose Weight (Audiobook) by Rita M. Hancock Zondervan | 2010 | ISBN: no, ASIN: B0036UZC72 | MP3@64 kbps | 6 hrs 49 mins | 186 Mb
What if you could eat whatever you wanted - even chocolate cake - stay healthy, and lose weight? In The Eden Diet, Dr. Rita M. Hancock explains why traditional, restrictive diets cause you to fail at weight control 80% of the time. They cause you to block out your God-given internal sensations of hunger and eat according to unnatural, restrictive, human rules. That is not how God the Creator designed you to eat. You were made to eat when you feel hungry - not ignore those signals and eat for emotional or intellectual reasons.
Losing weight is as simple as only eating when you are hungry and then eating smaller amounts - of your favorite foods! Most importantly, The Eden Diet will teach you how to fight the temptation to eat when your body doesn't actually need food.

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Eating: A memoir

Eating: A memoir by Jason Epstein Knopf | 2009 | ISBN: 1400042968 | 192 pages | EPUB | 1.7 Mb
Former Random House editor Epstein (Book Business: Publishing Past, Present and Future) combines his literary lunches with a personal, tried-and-true collection of meals and recipes. The breezy memoir touches on mayonnaise-rich dishes he's eaten with famous friends and neighbors—Olaf Olafsen, Norman Mailer and Jane Jacobs—in between recollection of childhood visits to Maine and recent trips to Sag Harbor, Long Island. Accompanying the stories are recipes meant to resemble conversations, mixed in with peculiar advice on sourcing ingredients and detailed tips on technique.
Epstein—who readily admits he still doesn't think of Manhattan as home because of its lack of Ipswich clams—is most comfortable on the New England shore, if his recipes for salmon roe, lobster rolls and fried clams are any indication. While Epstein blends the down-home simplicity of chicken pot pie with the kind of dowdy French classics once served in lower Manhattan, his trips with chef Alice Waters to Craig Claiborne's lunch parties and suggestions for hard-to-find ingredients and out-of-print books cultivate a stuffy air of exclusivity, a tone tempered by the softer, improvisational voice from his kitchen. Be warned, the book's mouthwatering narrative recipes—from steak tartare enclosed in burnt hamburger crust to a simple braised duck with olives—might spur more than a couple of trips to the kitchen.

Eating: A memoir
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Confessions of a French Baker

Confessions of a French Baker
 Peter Mayle, Gerard Auzet, "Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes"
Knopf | 2005 | ISBN: 140004474X | 112 pages | EPUB | 3.82 mb

This petit but useful compendium contains centuries-old Provençal lessons in bread making as relayed to Francophile foodie and memoirist Mayle (A Year in Provence, etc.) by Auzet, an award-winning baker from Cavaillon, Provence. The collaboration between author and baker yields a mix of regional history, first-person essay and a portrait of a family boulangerie through the generations. The modest Auzet boils down his expertise to a few secrets: among them are that the exact combined temperature of the water, flour and kitchen air should be 56°C, and that a good kitchen scale is imperative. Traditional recipes for baguettes, batards and boules are simple, though, as with any bread made by hand, quite time consuming. To keep second-guessing to a minimum, Auzet offers helpful tips for testing both the dough's gluten and the bread's doneness. He also explains how these basic formulas can be amped up with a number of French flavors: olives, thyme, saffron, apricots, nuts and garlic. Additional chapters concern making breads with wine, olive oil and sweet yeast. For true authenticity, a suggested list of wine pairing is included at the end. Throughout, Auzet's suggestions are spot-on, making his "confessions" an invaluable contribution to aspiring boulangers and bread-lovers.

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Nutrition In Essence by Sarah Bearden

Nutrition In Essence by Sarah Bearden
Hodder Headline | English | 2007-09-28 | ISBN: 0340927305 | 160 pages | PDF | 12 MB
Are all fats bad* What about carbohydrates* In the age of fad diets that are confusing and often conflicting this book is a clear guide that introduces the fundamentals of nutrition in an accessible format. Information on the fundamentals of nutrition including food and food preparation vitamins and minerals is provided. Special topics are also addressed like digestion and using food to boost the immune system and age gracefully. Therapeutic recipes and sections addressing frequently asked questions complete this informative resource.

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Chinese Food Made Easy - Ching-He Huang

(Happy Chinese New Year)
Chinese Food Made Easy
Chinese Food Made Easy - Ching-He Huang
English | ISBN : 1435122631 | 2010 | 100 pages | PDF | 39.5MB
This's a must-read cookbook for all good cooks. Personally, i admire Ching-He Huang very much!!!

Ching-He Huang is one of the brightest stars in modern Chinese cooking in the UK. Each week in her new BBC2 series she re-invents the nation's favourite Chinese dishes, modernising them with fresh, easy to buy ingredients, and offering simple practical tips and techniques. These are brought together in this beautiful book to accompany the series. Drawing on the experiences of top chefs, her family and friends, growers and producers and celebrity enthusiasts Ching sets out to discover the best Chinese cooking in the UK today, introducing easy-to-make Chinese food to sometimes resistant Brits, and painting a picture of modern Anglo-Chinese life in the UK as she goes. Chinese Food Made Easy begins with some of the most familiar dishes from a Chinese takeaway menu - Sweet & Sour Prawns, Chicken with Cashew Nuts, Chop Suey and Cantonese Vegetable Stir Fry, each with Ching's special and imaginative twist. Later we explore spicy Szechuan food: Noodles, Dumplings and Dim sum; Seafood; Fast Food; Desserts and finally Celebratory Food, where Ching presents a complete banquet of dishes to celebrate the Chinese New Year. Ching's knowledge, charm and enthusiasm shine through as she shares the 'basic principles' of Chinese cooking including some of the simple techniques and tips taught by her Grandparents for tasty results. Using ingredients from high-street supermarkets and some imaginative suggestions for alternative ingredients, these classic Chinese dishes are updated, fresh and healthily prepared so that anyone can make and enjoy them.

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Everyday Chocolate - 120 Tasty Recipes

144 pages | Publisher: DayMaker; Countertop Inspirations edition (July 1, 2010) | English | ISBN-10: 1602609640 | PDF | 11,7 MB
This delightful book is chock-full of delectable recipes—cakes, pies, candies, and other confections—all featuring chocolate, chocolate, and more chocolate! Everyday Chocolate is a beautiful, 4-color book that offers 144 pages of delicious recipes as well as simple kitchen tips and inspiration from God’s Word. It’s great for anytime gifts and personal use!

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Chinese Food (Liu Junru)

Chinese Food
By Liu Junru Translated by William W. Wang
    * Publisher:   China Intercontinental Press
    * Number Of Pages:   160
    * Publication Date:   2005-02-22
    * ISBN-10 / ASIN:   7508506138
    * ISBN-13 / EAN:   9787508506135
    * Size: 19 mb
Description:
Part of the educational and beautifully produced Cultural China Series, this book focuses on the food in Chinese culture; as sustenance, but also as knowing what and how to eat are considered means of “fortune” by the Chinese. This book introduces the Chinese view of eating as fortune, examining regional foods and preparation in China, and how this this food culture has spread so widely around the world. In vivid color, with illustrations and photographs accompanying the text throughout.

Traditional Foods
Foods from Afar
Tools of the Trade
Eating,the Chinese Way
Home Gourmet for Everyone
Foods and Festivities
Delicacies from All Over
Dining with the Minorities
The Etiquettes of Dining
The Art of Tea
Wine,the Beverage of Romance
Five Tastes in Harmony
Chefs and Culinary Arts
Foods and Health
The“Forbidden”
When Festaurants Race

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Technology of Cheesemaking by Barry A. Law, Adnan Tamime
Wiley-Blackwell | 2010 | ISBN: 1405182989 | 512 pages | PDF | 15 MB


Now in a fully-revised and updated second edition, this book covers the science and technology underlying cheesemaking as practised today in the manufacture of hard, semi-soft and mould-ripened cheeses. Including three new chapters on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables.

Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.

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