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Marine Algae
This book is divided into three thematic areas. The first covers a revision of the taxonomy of algae, based on the algae portal, as well as the general aspects of biology and the methodologies used in this branch of marine biology. The second subject area focuses on the use of algae in environmental assessment, with an intensive implementation in Western economies and some emerging economies. The third topic is the potential use of algae in various industries including food, pharmaceuticals, cosmetics, agricultural fertilizers, and the emerging biofuels industries.
Step by Step Cooking Japanese
Step-by-Step Cooking: Japanese introduces you to a delectable variety of Japanese culinary delights. The refreshingly light cuisine of this beautiful country is simply stunning, with its clean, fresh flavours. Recipes range from cleansing clear soups to slow-simmered vegetables, seafood and meat dishes as well as hearty rice and noodle dishes and decadent desserts. This exciting collection of classic Japanese recipes includes recipes for light soups and side dishes. Examples are Short-neck Clam Clear Soup to Cucumber and Octopus Salad, to hearty one-dish meals such as Chicken and Egg Rice and Suyaki Beef, to delectable traditional desserts such as Sweet Red Bean Balls and Candied Sweet Potatoes. Keiko Ishida shares the delights of replicating these perennial favourites in your home kitchen in simple step-by-step fashion.
Yoga Journal
For more than 30 years, Yoga Journal has been helping readers achieve the balance and well-being they seek in their everyday lives. With every issue,Yoga Journal strives to inform and empower readers to make lifestyle choices that are healthy for their bodies and minds. We are dedicated to providing in-depth, thoughtful editorial on topics such as yoga, food, nutrition, fitness, wellness, travel, and fashion and beauty.
Joy of Cooking
“Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat “Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of M...
Country Cooking
“Micky’s culinary trek around our beloved Philippines had her documenting the recipes and cooking traditions of numerous towns and cities she visited. . . . Country Cooking leaves an exciting trail that leads us to where Micky has set the table for us . . . to see, smell, feel, and savor the richness of the cuisine our Filipino kitchens so generously offer.” — Myrna Segismundo, author of Philippine Cuisine: Home-Cooking Wherever You Might Be
Seaweeds
Champions seaweed as a staple food while simultaneously explaining its biology, ecology, cultural history, and gastronomy.
Cooking Innovations
While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Although there are many books describing hydrocolloids and their industrial uses, Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification is the first scientific book devoted to the unique applications of hydrocolloids in the kitchen, covering both past uses and future innovations. Each chapter addresse...
