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Discovering Global Cuisines
For courses in International Cuisines and valuable as a reference volume With an emphasis on technique, Discovering Global Cuisines is designed to give students a more authentic look at international cuisines. Capturing the culture of each region, this experienced chef-educator explores the history, geography, and foods of the world. Author-tested recipes fill each chapter as the reader is invited to discover the tastes, flavor foundations, signature techniques and signature recipes for a given country. Offering accuracy, authenticity, and adaptability, this full color book provides a rich look at international cuisine and it's most popular and intriguing styles.
Gourmet Getaways
Cook your way across the U.S.A.! Foodies of all stripes and sensibilities—from budding chefs to kitchen divas—will flock to this where-to travel guide detailing fifty of America’s top recreational cooking programs. Gourmet Getaways is the essential guide to planning and getting the most out of a culinary vacation, whether one is a beginning cook or an accomplished gourmet. From well-known culinary schools to country inns, from a weekend to a week, it offers in-depth descriptions of a variety of cooking school getaway options, with additional information on accommodations and local attractions. Bonus features include recipes, cooking tips, and chef profiles. California’s COPIA in the Napa Valley, Wisconsin’s Destination Koehler, and Virginia’s Inn at Little Washington are just a few of the outstanding and eclectic getaways profiled. Whatever one’s skill level, budget, or schedule, Gourmet Getaways has everyone covered.
Northern Harvest
Pays tribute to the women behind the local, sustainable, and quality foods of northwestern Michigan. Northern Harvest: Twenty Michigan Women in Food and Farminglooks at the female culinary pioneers who have put northern Michigan on the map for food, drink, and farming. Emita Brady Hill interviews women who share their own stories of becoming the cooks, bakers, chefs, and farmers that they are today—each even sharing a delicious recipe or two. These stories are as important to tracing the gastronomic landscape in America as they are to honoring the history, agriculture, and community of Michigan. Divided into six sections, Northern Harvest celebrates very different women who converged in an...
Vegetarian Times
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Hmong Americans in Michigan
The Hmong people, originating from the mountainous regions of China, Vietnam, Thailand, and Laos, are unique among American immigrants because of their extraordinary history of migration; loyalty to one another; prolonged abuse, trauma, and suffering at the hands of those who dominated them; profound loss; and independence, as well as their amazing capacity to adapt and remain resilient over centuries. This introduction to their experience in Michigan discusses Hmong American history, culture, and more specifically how they left homelands filled with brutality and warfare to come to the United States since the mid-1970s. More than five thousand Hmong Americans live in Michigan, and many of t...
Cook More, Waste Less
An indispensable cookbook of delicious, flexible recipes, and easy, everyday solutions to reduce the amount of food waste you produce—for life. THE STATS ON FOOD WASTE ARE STAGGERING: currently one-third of all the food produced in the world is thrown away. Going zero-waste with food isn’t some-thing we’ll reach overnight, nor is it a hard and fast rule; but it’s something we should all be moving towards—to help the environment, and our own wallets too! Cook More, Waste Less uses recipe icons to guide you, and shows you how, for example, to cook a hearty Pot Roast and turn the leftovers into a Savory Pie, and then use the bones to make a stock to freeze for when you next make soup....
Supervision in the Hospitality Industry
Order of authors reversed on previous eds.
Leadership Craft, Leadership Art
Taylor leads readers through creativity and how it relates to leadership followed by the five stages of theory behind the idea: 1) preparation, 2) time-off (or incubation), 3) the spark, 4) selection, and 5) elaboration.
Granulated Metrial Gland Cells
1. 1 Historical Aspects and Terminology Granulated metrial gland (GMG) cells are readily identified by their cytoplasmic granules and were observed a number of years before the term "metrial gland" was introduced. A series of papers by Duval in 1891 provided a comprehensive description and a critical review of earlier studies of the placenta of rodents, but it was not until 1902 that the first convincing illustrations of GMG cells appeared in the literature (Jenkinson 1902). Jenkinson described "maternal glycogen cells" in the pregnant mouse uterus and noted that they contained cytoplasmic granules which stained with a variety of dyes. From his detailed description of the appearance and dist...
Food Culture in France
French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health. The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for. The French appreciation for seasonal food is illuminated in descriptions of shopping, cooking, and eating habits. All students of French culture and language and Francophiles will benefit from the overview presented here.
