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How Do I Keep My Food Allergic Child Safe?
How Do I Keep My Food Allergic Child Safe?
Keeping a food allergic child safe and included in the activities of childhood is not only possible, it’s fun! Learn how to live a life of vigilance, how to continue to participate in community activities, and how to recognize anaphylaxis should the unexpected happen!
Keeping a food allergic child safe and included in the activities of childhood is not only possible, it’s fun! Learn how to live a life of vigilance, how to continue to participate in community activities, and how to recognize anaphylaxis should the unexpected happen!
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I Know Where My Food Goes (Sams Science) Reviews
I Know Where My Food Goes (Sams Science)
Each Sam’s Science book explores an aspect of science through a conversation between young Sam and his mum. In this book, Sam and his mum delve into the soupy gloopy realm of digestion.
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When My World Was Very Small: A Memoir of Family, Food, Cancer and My Couch
When My World Was Very Small: A Memoir of Family, Food, Cancer and My Couch
In the whirlwind of life with three young sons, an active member in her tight-knit community, Ruth Rakoff felt in supreme control of her wide world. But when a routine mammogram revealed a tumor, that world rapidly shrunk down to the size of one breast.
And so begins the journey of biopsy, surgery, chemotherapy, all accompanied by tidal waves of anxiety and grief: how to tell the children? Should she consider having a healthy breast removed, in case the cancer returns? Will food ever taste good again? Amid all the worry and change, there is also overwhelming gratitude for a stalwart network of family and friends who strive to help and support, to comfort and delight — even as everyone longs for the old normal of daily life.
Through stories, confessions and anecdotes, Ruth Rakoff shows just what is at stake when cancer shows up at the party uninvited. There is no sugarcoating of either the physical or emotional pain of dealing with the disease or the effects of the poisons used to combat it. But for Rakoff, a life without laughter is not worth living. Brazen and irreverent, Ruth tells us that socks, no matter how luxurious, are not a cancer present. That no number of crystal-waving shamans can beat the healing power of good food, good friends and a raucous night on the town. And that just because you have cancer, you don’t have to be a better person.
Far more than just a recounting of disease and recovery, When My World Was Very Small is an intimate, colorful, one-of-a-kind memoir that celebrates life, love and family.
Sugar Was My Best Food: Diabetes and Me (Albert Whitman Prairie Books)
Diabetes brought big changes for 11-year-old Adair and his family. He learned to prick himself to test his blood-sugar level and got used to two insulin shots a day. For a while he was too weak to run track or ride his bike.
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My Southern Food: A Celebration of the Flavors of the South Reviews
My Southern Food: A Celebration of the Flavors of the South
- ISBN13: 9781401600006
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Every culture has its own unique flavor profile woven into the fabric of its history and traditions.
Deep in the South, food is the focal point of our memories, the centerpiece of every occasion. What began as a humble means of nourishment has evolved into a cultural art form embraced throughout the country.
Born-and-bred Southern belle Devon O’Day reminisces her way through this rich collection of the region’s signature dishes-sweet potato casserole, cornbread, country ham, and gumbo.
From Sunday dinner to Christmas morning brunch, My Southern Food chronicles the moments of life that happen around the dining room table, on the back porch, and any place you can balance a plate on your knees. This collection isn’t just a catalog of recipes; it’s an album of memories you’re sure to recognize.
The multi-talented Devon O’Day shares her rich Southern heritage in this collection of cherished regional cuisine. Raised in North Louisiana and settled in Nashville, Devon knows her way around a country kitchen. The recipes in My Southern Food reflect a lifetime of the places, people, and occasions that define Southern living. Devon journeys through this compilation of recipes with stories and anecdotes that enrich the experience of recreating her most treasured meals. You don’t have to be a Southerner to enjoy this cuisine. The appeal of these satisfying flavors is rooted in their simplicity. At the foundation of these recipes, you’ll find a spirited preparation of common foods. Immediately accessible to anyone longing for comfort, the meals in My Southern Food deliver a taste of something we’re all bound to savor.
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Essential Pepin: More Than 700 All-Time Favorites from My Life in Food
Essential Pepin: More Than 700 All-Time Favorites from My Life in Food
For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.
In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.
Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.
Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.
In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.
In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.
Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.
Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.
In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.
When the weather gets cooler in the fall, I make soup. I generally cook up a big batch and freeze some for whenever I need it. This one, with sausage, potatoes, and cabbage, is hearty and good for cold weather. It’s terrific served with thick slices of country bread, and if you have a salad as well, you’ve got a complete dinner.
Sausage, Potato, and Cabbage Soup
Serves 8
Ingredients
8 ounces mild Italian sausage meat
2 small onions, cut into 1-inch-thick slices (1 ½ cups)
6 scallions, trimmed (leaving some green) and cut into ½-inch pieces (1¼ cups)
6 cups water
1 pound potatoes, peeled and cut into ½-inch-thick slices
8 ounces savoy cabbage, cut into 1 ½-inch pieces (4 cups)
1¼ teaspoons salt
Crusty French bread
Break the sausage meat into 1-inch pieces and place it in a saucepan over high heat. Sauté, stirring and scraping the bottom of the pan with a wooden spoon to keep the meat from sticking, for 10 minutes, or until the sausage is well browned.
Add the onions and scallions and cook for 1 minute. Stir in the water, potatoes, cabbage, and salt and bring to a boil. Cover, reduce the heat to low, and cook for 45 minutes.
Serve the soup in bowls with chunks of crusty French bread.
Baker’s Wife Potatoes
This classic potato gratin is made in France in many places, as is the famous dauphinois gratin, which is made with cream, milk, and garlic. The dauphinois has many more calories than this one, which is flavorful and ideal with any type of roast, from a roast chicken to a leg of lamb.
The potatoes are sliced but not washed, which would cause them to lose the starch that binds the dish. A good chicken stock and a little white wine are added for acidity, and the gratin is flavored with thyme and bay leaves. It can be prepared ahead and even frozen.
Serves 8
Ingredients
2 pounds Yukon Gold potatoes
1 tablespoon peanut oil
4 cups thinly sliced onions (about 14 ounces)
6 large garlic cloves, thinly sliced (3 tablespoons)
3 cups homemade chicken stock (page 612) or low-salt canned chicken broth
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
½ cup dry white wine
3 bay leaves
2 fresh thyme sprigs
Preheat the oven to 375 degrees.
Peel the potatoes and cut them into ⅛-inch-thick slices.
Heat the oil in a large saucepan. When it is hot, add the onions and sauté them for 3 to 4 minutes. Add the remaining ingredients, including the potatoes, mixing gently, and bring to a boil. Transfer the mixture to an 8-cup gratin dish.
Bake for 50 minutes to 1 hour, until most of the moisture is absorbed and the potatoes are tender when pierced with a fork. Serve.
Chicken Legs with Wine and Yams
I love both yams and sweet potatoes and use them in different ways, sometimes in soup, sometimes simply split in half and roasted in the oven. You can use either sweet potatoes or yams in this casserole, which also includes mushrooms, chicken, and wine. This is a great dish for company. It can be prepared ahead and reheated–which makes it even better.
Serves 4
Ingredients
2 tablespoons olive oil
4 whole chicken legs (about 3 pounds total), skin removed, drumsticks and thighs separated
¼ cup chopped onion
4 large shallots (about 6 ounces), sliced (about 1½cups)
8 medium mushrooms (about 5 ounces), cleaned and halved
4 small yams or sweet potatoes (about 1 pound), peeled and halved lengthwise
1 cup dry white wine
8 large garlic cloves, crushed and chopped (2 tablespoons)
¾ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
Heat the oil in a large skillet. Add the chicken pieces in batches and sauté over medium-high heat until browned on all sides, about 10 minutes.
Add the onion and cook for 1 minute. Add the shallots, mushrooms, yams or sweet potatoes, wine, garlic, salt, and pepper. Bring to a boil, cover, reduce the heat, and boil very gently for 20 minutes.
Garnish with the parsley and serve.
For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.
In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.
Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.
Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.
In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.
In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.
Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.
Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.
In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.
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4 Datrex 2400 Calorie Emergency Food Bars (Pack of 4) for Survival Kits, Disaster Preparedness, Survival Gear, Survival Supplies, Schools Supplies, Disaster Kit. PACK OF 4
4 Datrex 2400 Calorie Emergency Food Bars (Pack of 4) for Survival Kits, Disaster Preparedness, Survival Gear, Survival Supplies, Schools Supplies, Disaster Kit. PACK OF 4
- PACK OF 4 They have a 5 year shelf life and are approved by the U.S. Coast Guard.
- Each package contains 12 individually wrapped bars containing 200 calories each — this prevents the loss of food by not having to break pieces off.
- High energy value. Ready to eat. Non thirst provoking.
- All natural ingredients.
PACK OF 4 – 10,000 kj. 2400 kcal per package.
High energy value. Ready to eat.
Non thirst provoking.
Small and lightweight.
All natural ingredients.
No preservatives.
Superior coconut flavor
Individual packs: 500g.
30 packs per case.
Tabletized and subpackaged for ease of rationing.
USCG, Canadian CoastGuard and EC approved
5 year shelf life.
PACK OF 4
Mainstay Emergency Food Rations. One Pack.
Mainstay Emergency Food Rations. One Pack.
- 5 year Shelf Life, Non-Thirst Provoking EXP DATE JAN 2012
- Withstands Temperatures of -40° F to 300°F (-40°C to 149°C)
- Ready to Eat: Each package contains 9 pre-measured 400 calorie meals.
- Allows for on-land emergency consumption in a high-stress active situation.
- Meets the US Coast Guard standards (160.046/23/0). It’s new modern packaging even meets the stringent guidelines set by the Department of Defense (SOLAS 74/83).
One pack contains 9 cubes. MainstayTM has emerged as a food product unlike any other. Before it came into the picture, emergency food bars were only being made for short-term use. MainstayTM is specially formulated for land-based high stress situations. Each package contains 9 pre-measured 400 calorie meals, which allows a person to get their full nutrition in a challenging situation. 5 year Shelf Life, Non-Thirst Provoking, Withstands Temperatures of -40° F to 300°F (-40°C to 149°C) Ready to Eat: Each package contains 9 pre-measured 400 calorie meals. Individualized Portions eliminate the messy breaking-up that occurs with other bars Allows for on-land emergency consumption in a high-stress active situation. Contains no cholesterol or tropical oils. Meets the US Coast Guard standards (160.046/23/0). It’s new modern packaging even meets the stringent guidelines set by the Department of Defense (SOLAS 74/83). Enriched with vitamins and minerals exceeding the RDA requirements. Pleasant lemon flavor which appeals to everyone. MainstayTM is Kosher and it meets the dictates for Halal.
Food Network Magazine Great Easy Meals: 250 Fun & Fast Recipes Reviews
Food Network Magazine Great Easy Meals: 250 Fun & Fast Recipes
What’s for dinner You’ll find all the answers you need in this eagerly awaited first cookbook from the best-selling Food Network Magazine.
Inspired by the magazine’s popular “Weeknight Cooking” section, this book is packed with great family recipes from Food Network Kitchens, plus dozens of tips from the chefs. With this book, you’ll be able to put fun new dinners on the table every night, along with dozens of simple sides and 10-minute desserts. And each recipe comes with a photograph, so you’ll see exactly what your dish will look like when you take it to the table.
Best of all, each chapter comes with an exciting mix-and-match feature that lets you write your own recipes and try new twists on your family’s favorite dishes. You’ll be able to make mac and cheese dozens of ways, throw together tasty new stir-fries, and reinvent chicken dinners again and again.
This is easy cooking at its best: Just look at the all-photo recipe index and see what grabs you. You’ll have dinner done in no time!
Look inside for 250 amazing (and amazingly easy!) recipes, plus sneak
peeks at the stars’ home kitchens, and a list of Food Network’s ultimate pantry essentials.
With this book, anyone can cook like a star!
Recipes include:
� Hoisin Chicken with Cucumber Salad
� Manchego-Stuffed Pork Burgers
� Apple-Cheddar-Squash Soup
� Garlic-Sesame Spinach
� Cold Curry-Peanut Noodles
My Weigh KD-7000 Digital Stainless-Steel Food Scale
My Weigh KD-7000 Digital Stainless-Steel Food Scale
- Automatic power off, AA Batteries (included)
- 0.1 oz / 1gram / 0.002lb / 0.001kg graduation
- Removable faceplate cover to protect the scale
- Stainless Steel Platform, Easy to clean, Durable, contemporary design
- Easy to read Large 5 digit backlit LCD display, HOLD, TARE, Beep & adding functions
The KD-7000 series are easy to clean and easy to use. Double-stopper protection, strong reinforced & removable Stainless Steel platform, Acrylic faceplate protector and modular construction make these scales extremely durable.
This scale includes a removable clear LCD cover that protects the buttons and LCD from damage (great for messy recipes, soapmaking or candlemaking) With a large 7 kg (15.4lb) capacity and precise 1 gram (0.1oz) readings this scale is an incredible value and is available at most scale retailers or through our online merchants.
The KD-7000 reads in Grams, Pound;Ounces, Ounces, Pounds, & Kilograms. This makes them perfect for Home, Office, Kitchen and thousands of other uses. These scales are extremely durable and versatile
My Foodie ABC: A Little Gourmet’s Guide (Cooking Food Childrensya)
A delightful educational tool that stresses the importance of having a healthy relationship with food, this board book teaches the letters of the alphabet to tots and other gastronomes in training. Stylish and dazzling illustrations that highlight terms such as Kobe beef, pomegranate, ice cream, and farmer’s market pair with fun foodie facts to make learning the alphabet easy and enriching. A complete introduction to the alphabet and gastronomical terms, this unique book also includes a pronunciation guide, making it an ideal companion for food aficionados.
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Food from My Heart: Cuisines of Mexico Remembered and Reimagined
Food from My Heart: Cuisines of Mexico Remembered and Reimagined
Lavish Praise for Food from My Heart “There’s as much for the serious reader in Zarela Martínez’s book Food From My Heart as for the serious cook. Martínez’s memoirs of growing up in Mexico…make great armchair reading…” —Los Angeles Times “Restaurateur Zarela Martínez does double duty in Food From My Heart, writing brilliantly about people and culture while demonstrating how to make quite fabulous dishes.” —Cosmopolitan “Zarela Martínez is an absolute genius with flavors and this book is a great guide to her talent. I count it as one of the most interesting and invaluable additions to my library, which dates almost forty years.” —Craig Claiborne Food and life are inseparable in Mexico—not just eating to live but eating to celebrate, to come together, to worship God and spirit. In Food From My Heart, Zarela Martínez describes the connection between Mexican culture and Mexican food—a collision of Old and New World ingredients, and the culinary influences of a constantly shifting ethnic mosaic. Through the telling of her own story, Martínez reveals the inextricable bond that exists between food and religion and the way Mexicans mark birth, death, marriage, and the daily business of living. Drawing upon the influences of friends, family, and traditional foods from many regions in Mexico, Martínez has created her own personal style of cooking: imaginative and highly flavorful, easy to prepare, and evocative of the classic Mexican cooking upon which it is based. It is all brought together—the traditional and the new—in the form of memoir, stories, and more than 175 recipes to create this unique cookbook.
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