Practical Guide to Using Herbs or Encyclopedia of Food and Color Additives

Practical Guide to Using Herbs

Author: Lorenz Editors

More than 300 delicious recipes shown step-by-step. A comprehensive botanical directory of 250 herbs, with details of their medicinal and culinary uses, and a practical guide to cultivation. How to enjoy the fresh flavour and fragrance of herbs in you.

Books about: Our Daily Meds or The Leadership Challenge

Encyclopedia of Food and Color Additives, Vol. 1

Author: George A Burdock

This 3-volume set provides all the answers to technical, legal, and regulatory questions in clear, nontechnical language. Information once scattered among the Code of Federal Regulations (CFR), other government and technical publications, or only available through the Freedom of Information Act, is made easily accessible. You will find descriptions of all substances listed in the Everything Added to Food in the U.S. (EAFUS) database, including categories and substances not considered to be "additives," such as corn oil. All data is clearly organized in alphabetical or numerical order, so having only minimal knowledge about any additive, you can locate it instantly. The Encyclopedia provides you with a quick, understandable description of what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used.
•What? FDA or PAFA name. List of Synonyms. Current CAS Number. Other CAS Numbers. Empirical Formula. Specifications.
•Where? Description. Natural Occurrence. Natural Sources.
•When? GRAS status. Regulatory Notes. Table of Regulatory Citations.
•How? Purity. Functional Use in Food.You get all this data, plus an index by CAS number and synonym to make your research even easier.

The Dromedary Cook Book or Remembering Recipes

The Dromedary Cook Book

Author: The Hills Brothers Company

The recipes contained in this volume showcase a variety of dried fruit and were selected from a prize contest held by The Hills Brothers Company in 1910.

Look this: The 7 Habits Of Highly Effective People or Perfect Phrases for Managers and Supervisors

Remembering Recipes

Author: Irene Palescandolo

My recollections of the first time I entered the spacious, bustling kitchen of Villa Joe's restaurant brings me back a long stretch of years. I was twenty years old when I stepped into the dynamic heart of the restaurant. I was simply dazzled by the abundance of food, cooked and uncooked, in escalating stages of preparation, all being assembled, concocted, confected into forms creatively visual and delectable. As a promising fashion designer I was enthralled by the scene so artistic in my eyes. I saw a palette of colors, the modeling of textures and contours as if designed and draped at a couturier's studio. I had a sixth sense I would like to be a part of this activity.

My husband Frank's mother was busy at the antipasto table sorting salad greens, chicory and arugula. Frank introduced me to her. I said, "Hello, may I help you?"

You may find yourself matching recipes with the lighthearted fables in my husband's memoir, A Remembrance of a Restaurant; A Decameron of Dining, or his other works, Under Blue Skies of Naples, Chez Dogs, and Naples of Salvatore DiGiacomo, which might grant a realized recipe added piquancy. For your convenience I have charted correspondences on the last page.