Minggu, 31 Juli 2011

[P931.Ebook] Download Janeva's Ideal Recipes: A Personal Recipe Collection for the Ideal Protein Phase 1 Diet, by Janeva Caroline Eickhoff

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Janeva's Ideal Recipes: A Personal Recipe Collection for the Ideal Protein Phase 1 Diet, by Janeva Caroline Eickhoff

Janeva's Ideal Recipes: A Personal Recipe Collection for the Ideal Protein Phase 1 Diet, by Janeva Caroline Eickhoff



Janeva's Ideal Recipes: A Personal Recipe Collection for the Ideal Protein Phase 1 Diet, by Janeva Caroline Eickhoff

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Janeva's Ideal Recipes: A Personal Recipe Collection for the Ideal Protein Phase 1 Diet, by Janeva Caroline Eickhoff

Janeva's Ideal Recipes Cookbook for the Ideal Protein� Phase 1 diet includes 295 easy to follow recipes. Categories include Main Entrees, Breads & Muffins, Desserts, Salads & Soups, Pancakes & Waffles, Snacks, Veggies, Beverages, Smoothies and more. You will find recipes for popular favorites including pizza, ice cream, cupcakes, brownies, cookies, crackers, chips and many other foods you thought were off limits - all Phase 1 compliant! The cookbook includes 2 separate indexes: one index alphabetized by recipe category, and the other by Ideal Protein mixes to make meal planning easy. From front to back the cookbook is printed in full color with many recipe photos and a spiral binding that lays flat for optimal function in the kitchen.

  • Sales Rank: #608751 in Books
  • Published on: 2015
  • Binding: Spiral-bound
  • 96 pages

Most helpful customer reviews

22 of 22 people found the following review helpful.
Phenomenal Ideal Protein cookbook
By Shoppergirl
If you are doing Ideal Protein, this cookbooks is a MUST HAVE!!! It includes recipes for your protein and your veggies, as well as creative ways to use the IP packets to make your meals exciting again! I highly recommend it, and the best thing is, a portion of the proceeds goes to a charity, which Janeva supports.

14 of 14 people found the following review helpful.
This is a Keeper!
By Sharon A. Laffey
Janeva has done what I couldn't possibly do ... she has actually invented recipes using Ideal Protein packets. I'm sure she had to go through quite a few ruined packets to come up with the flavorful finished product. Hats off to this very special lady. I feel very privileged to have had the opportunity to get this Recipe book and I use it often. This is a bargain considering the work that went into it. Thank you Janeva.

9 of 10 people found the following review helpful.
A MUST HAVE item for anyone doing the Ideal Protein Diet!
By Sharon Rosenberg
I have probably purchased a hundred cookbooks in my lifetime and have never used one as much as I have used this one. It is open on the counter at all times. If you are doing the IP diet , you will be so thankful for this book! I make something from it daily and it never disappoints. There are many recipes using the IP packets but there are also a large number that don't. I am sure I will be making many of these recipes long into maintenance. Thank you Janeva! I owe a lot of my success on this diet to you .

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Sabtu, 23 Juli 2011

[Z719.Ebook] Free PDF The Cheesecake Bible: Includes 200 Recipes, by George Geary

Free PDF The Cheesecake Bible: Includes 200 Recipes, by George Geary

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The Cheesecake Bible: Includes 200 Recipes, by George Geary

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The Cheesecake Bible: Includes 200 Recipes, by George Geary

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The Cheesecake Bible: Includes 200 Recipes, by George Geary

The definitive book on luscious, decadent cheesecake by a master chef and baker.

Almost everyone relishes the creamy delight of a well-crafted cheesecake. But isn't a really good one available only in a bakery or restaurant? George Geary proves that home-made can be better than bakery-made, with 200 delectable cheesecakes that can easily be made in the home kitchen.

This decadent and delicious collection of prime cheesecake recipes written by baker extraordinaire Geary provides baking inspiration, from plain cheesecakes to others that are intensely rich.

This delightfully creamy dessert is actually easier to make than other traditional cakes, and it is incredibly impressive for family or guests. These recipes provide everything needed for a perfect cheesecake every time. And the wonderful array of flavors from classic vanilla to chocolate, citrus and nutty will delight all.

Among the easy-to-follow recipes:

    A World of Cheesecakes

  • New York-Style Cheesecake, English Toffee Cheesecake, Tiramisu Cheesecake
  • Chocolate Cheesecakes

  • Aztec Cheesecake, Rocky Road Cheesecake, White Chocolate Velvet Cheesecake
  • Fresh Fruit Cheesecakes

  • French Apple Cheesecake, Butterscotch Peach Cheesecake, Apricot Hazelnut Cheesecake
  • No-Bake Cheesecakes

  • Berry Berry Berry Cheesecake, Chocolate Mocha Chunk Cheesecake, Mint Cheesecake
  • Savory Cheesecakes

  • Mini Blue Cheesecakes, Creamy Crab Seafood Cheesecake, Triple-Pepper Cheesecake.

This comprehensive guide to baking the best cheesecakes, with its extensive how-to instructions, tips and techniques is ideal for the home cook.

  • Sales Rank: #23885 in Books
  • Brand: George Geary
  • Published on: 2008-10-10
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.00" h x .75" w x 7.00" l, 1.55 pounds
  • Binding: Paperback
  • 320 pages
Features
  • Is there anyone who doesn't relish the creamy delight of cheesecake? Most of us think that deli...
  • 320 pages, softcover
  • Dimensions: 10"H x 7"W

Review
When is a cheesecake more than just a cheesecake? This decadent and delicious collection of more than 200 recipes provides many of the answers. (Larry Cox Tucson Citizen 2008-12-24)

Good overview of basic techniques and frequently asked questions. Nice holiday section. And helpful suggestions about decorative garnishee, sauces and meal pairing. For intermediate bakers and cheesecake addicts who need help finding a cheesecake recipe to suit any occasion. (Nichole Aksamit Omaha World-Herald 2008-11-26)

Review
When is a cheesecake more than just a cheesecake? This decadent and delicious collection of more than 200 recipes provides many of the answers. (Larry Cox Tucson Citizen )

Basic techniques and frequently asked questions. Nice holiday section. And helpful suggestions about decorative garnishee, sauces and meal pairing. (Nichole Aksamit Omaha World-Herald )

About the Author

George Geary teaches baking and cooking techniques at more than 100 cooking schools across North America every year. He is a food journalist and the author of five cookbooks.

Most helpful customer reviews

12 of 12 people found the following review helpful.
Don't think twice about getting this cookbook!
By javajunkie
Ok, I bought this for my married daughter. Thanks to this book, cheesecakes have become her "trademark." She kept telling me about all the amazing cheesecakes she was making from here, and the accolades from whoever she makes it for. I was drooling, long distance.

I finally decided to buy myself one! What a fantastic cookbook! I just made the Lemon Curd Swirl Cheesecake for Easter, and everyone was raving over it. The crust is made out of Lemon Oreos, and is good as the cheesecake itself! My husband used to think he didn't like cheesecakes, but he is changing his mind big time!!!

I made the Cranberry Orange Cheesecake for Christmas - out of this world. The perfect sweet-tart combo.

Made the Milk Chocolate Cheesecake for company a couple months ago - they couldn't stop raving about it.

The appetizer cheesecakes are phenomenal, too.

Cheesecakes, I have decided, is the ultimate "make ahead" desert. Try baking a pie the "day before" - good luck. Cheesecakes actually MUST be made ahead, which is perfect for me.

George Geary is TOP NOTCH. He has been a visiting chef at the cooking school in my hometown, and he is fabulous.

I just bought one more copy, as a wedding shower present, along with a PUSH PAN, which i now prefer (and George Geary also prefers) over the spring form. They never leak, and never require any foil, etc.

28 of 28 people found the following review helpful.
The only cheesecake cookbook you'll ever need...
By C. Buonomo
I own at least three cheesecake cookbooks but this my favorite. The recipe instructions are clear and easy to follow even for those who are new to baking. Although not every recipe has a photo, the illustrations are stunning and you'll get a good idea of the finished products.
The book starts off with a great introduction that includes basic techniques and equipment, common ingredients and FAQ. Next are 200 recipes divided into twelve categories like Fresh Fruit, No-Bake and Savory Cheesecakes (you should never need another cheesecake recipe). Each recipe is accompanied by tips and variations as well as the author's valuable insights. Another plus for me is the baking technique does not require a waterbath which is tricky for a novice and can result in a soggy crust.
After searching everywhere online(including eBay) Amazon had the best price and you can even add a Fat Daddio cheesecake pan to your purchase to make sure you qualify for free shipping.

10 of 10 people found the following review helpful.
If you love cheesecakes...
By Vaneza218
If you enjoy baking cheesecakes then you will enjoy this book! I have tried the following recipes and they turned out great: tiramisu, banana split, mango, and pineapple!
Easy to follow recipe and it even has an introduction on how to properly bake the cheesecakes.
note: the book doesn't mention baking in a waterbath but I do to prevent cracking.

See all 60 customer reviews...

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Minggu, 17 Juli 2011

[Z208.Ebook] Free Ebook Under Pressure: Cooking Sous Vide (The Thomas Keller Library), by Thomas Keller

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Under Pressure: Cooking Sous Vide (The Thomas Keller Library), by Thomas Keller

Under Pressure: Cooking Sous Vide (The Thomas Keller Library), by Thomas Keller



Under Pressure: Cooking Sous Vide (The Thomas Keller Library), by Thomas Keller

Free Ebook Under Pressure: Cooking Sous Vide (The Thomas Keller Library), by Thomas Keller

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Under Pressure: Cooking Sous Vide (The Thomas Keller Library), by Thomas Keller

A revolution in cooking

Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture.

The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

  • Sales Rank: #44073 in Books
  • Brand: Artisan
  • Published on: 2008-10-15
  • Original language: English
  • Number of items: 1
  • Dimensions: 11.31" h x 1.15" w x 11.31" l, 4.65 pounds
  • Binding: Hardcover
  • 295 pages
Features
  • Artisan Publishers

Amazon.com Review
The ground-breaking under-pressure method, usually called sous vide, involves submerging food for minutes or even days in sealed, airless bags at precisely the temperature required to produce perfect doneness. Flavors and textures unattainable by other cooking methods can also be achieved.

The technique has been in the pipeline for awhile--one forerunner is the boil-in bag mom used to put veggies on the table--but has only recently attracted top chefs. One is Thomas Keller, famed chef-proprietor of The French Laundry and Per Se. His mightily sized, gorgeously produced Under Pressure explores every inch of sous vide, including the ramifications of using this precision-cooking technique (once time and temperature are established, best results follow automatically) on the craft of cooking, which has always meant a potentially rewarding engagement with the possibility of failure.

The book makes no bones about being addressed to professionals. Typical recipes, like Marinated Toy Box Tomatoes with Compressed Cucumber-Red Onion Relish, Toasted Brioche, and Diane St. Claire Butter, involve multiple preparations and dernier cri ingredients, and thus resist home duplication. There’s also the matter of the pricey equipment required--chamber vacuum packers and temperature-maintaining immersion circulators--not to mention the precautions required to ensure that foods, usually cooked at low temps, are safe to eat.

What the book does offer the home cook is, however, thrilling. It introduces something new under the sun--an exciting, transformative technique of great potential. Anyone interested in food and cooking--not to mention lovers of extraordinarily well produced books--will want to explore Under Pressure. --Arthur Boehm

From Publishers Weekly
The origins of sous vide cooking, or vacuum-packing foods and cooking them at precise, relatively low temperatures for long periods, may have been largely in frozen convenience foods, but it has become standard in top kitchens worldwide, notably Kellers own. Now, Keller aims to demonstrate the technique to a wider swath of cooks—not the masses, but at least those who can afford this lavish volume and the sous vide equipment. One need not cook the exact recipes (which are unaltered from the restaurants) to be inspired by Kellers careful yet whimsical creations, such as a cuttlefish tagliatelle with palm hearts and nectarine or squab with piquillo peppers, marcona almonds, fennel and date sauce. And Keller, with several of his chefs as well as curious cook Harold McGee, takes pains in the introduction to explain sous vide fundamentals, arguing persuasively that it is not a fad but an important technique that allows unparalleled control over how ingredients are heated and what flavors and textures result. Still, at least until the equipment is more affordable, most readers will admire this gorgeous book on their coffee tables, from the simple beauty of photos of ingredients in their natural states to plates with a courses elements so artfully arranged they would not be out of place in a modern art museum. (Dec.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From the Inside Flap
"Under Pressure," writes Harold McGee in his introduction to this, the first book written in English on cooking sous vide, introduces cooks to one of the most important culinary innovations of modern times.
An uncommonly grand claim coming from so precise a scientist and writer, but such is the power of this controversial method. Thomas Keller and his chefs, McGee continues, illustrate the powers of precision heating with dozens of dishes that wouldn t be as fine, or even conceivable, without it.
Sous vide method comprises a group of techniques that allows the cook to realize flavors and textures that no other cooking method can. By sealing food in plastic and submerging it at exact temperatures for minutes or for days food that is traditionally braised, sauteed, roasted, or poached we can attain astonishing results. The tough cuts of meat we once braised in simmering stock can now be cooked sous vide to a medium-rare pink, juicy and meltingly tender. Lamb loin, veal tenderloin, and other larger cuts of meat, difficult to cook evenly, emerge uniform throughout. Delicate fish is enhanced and the margin of error reduced. Vegetables and fruits, cooked in an oxygen-free environment, remain vividly colored. And, because the food is sealed in plastic, its flavor is never lost to the cooking water or the atmosphere. Carrots taste more like carrots, apples more like apples. Small amounts of herbs and other aromatics can have dramatic effects. Cold techniques are valuable as well. Marinades used with meats "en sous vide "are powerfully effective. Various fruits and vegetables, such as melons, cucumbers, and pineapple, become new when compressed.
"Under Pressure: Cooking Sous Vide "is an invaluable contribution to our culinary world at a time of unprecedented interest in food and cooking, both in the restaurant kitchen and at home. The most critical aspect of sous vide lies in discovering what combination of time and temperature achieves the most sublime results. The answers, as discovered and practiced during the past decade by the chefs of The French Laundry and per se, two of the most respected restaurants in the world, are all here, within the innovative recipes from Keller s landmark restaurants.
"Under Pressure "is a source of instruction, technique, and recipes for anyone who wants to experience the new ideas sous vide makes possible, inspiration for what is possible and what might be.

"

Most helpful customer reviews

0 of 0 people found the following review helpful.
a cookbook to read, not to try - insight into the professional cooking world
By Patricia
Keller wrotoe this for other professionals, and for home cooks who want to know more about the professional realm. The reader would likely NOT want to try these complex recipies at home. That said, I thought that the recipies seemed unappealing and overelaborated. I did, however, after reading, want to visit Keller's restaurant.

0 of 0 people found the following review helpful.
Gold standard for sous vide cooking
By Kevin Doyle
If you cook sous vide, you need to read this book. While much of it involves very high-end restaurant techniques that the average person would typically not use, The instruction in The way it all works is invaluable.

1 of 1 people found the following review helpful.
Great... Assuming you have unique ingredients in your kitchen
By Morganhorse
I love this book but it has a lot of uncommon ingredients and does not offer any suggestion how to substitute any of the items. I enjoy the book but do not think I will be able to prepare much from it. The book is really a high quality piece of art! The back does give a list of online stores that items can be found from.... But if one recipe needs a half dozen specialty items it will become a pricey meal.

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Kamis, 14 Juli 2011

[P235.Ebook] Free Ebook Nursing Ethics: Concepts, Trends and Practices, by Nisha Clement

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Nursing Ethics: Concepts, Trends and Practices, by Nisha Clement

Nursing Ethics: Concepts, Trends and Practices, by Nisha Clement



Nursing Ethics: Concepts, Trends and Practices, by Nisha Clement

Free Ebook Nursing Ethics: Concepts, Trends and Practices, by Nisha Clement

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Nursing Ethics: Concepts, Trends and Practices, by Nisha Clement

Nursing Ethics presents detailed explanations of the roles and responsibilities of nurses and the code of ethics they must follow at each level of the nursing pyramid. The comprehensive coverage includes a scrupulous study of the scope of ethics in specialized areas such as paediatric nursing, community health nursing and obstetrics and gynaecology. This book is an invaluable guide for the entire nursing community—students, teachers, researchers, practising nurses and managing nurses.

  • Sales Rank: #1325464 in eBooks
  • Published on: 2013-02-01
  • Released on: 2013-02-01
  • Format: Kindle eBook

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Selasa, 12 Juli 2011

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Jumat, 08 Juli 2011

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Ethics in Policy Analysis (Occupational Ethics Series)

  • Published on: 1600
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