Search results for: fortunately-the-milk-2

Fortunately the Milk

Author : Neil Gaiman
File Size : 26.83 MB
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"I bought the milk," said my father. "I walked out of the corner shop, and heard a noise like this: t h u m m t h u m m. I looked up and saw a huge silver disc hovering in the air above Marshall Road." "Hullo," I said to myself. "That's not something you see every day. And then something odd happened." Find out just how odd things get in this hilarious New York Times bestselling story of time travel and breakfast cereal, expertly told by Newbery Medalist and bestselling author Neil Gaiman and illustrated by Skottie Young.

Neil Gaiman Chris Riddell Box Set

Author : Neil Gaiman
File Size : 79.22 MB
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This exclusive box set contains the British editions of three bestselling Neil Gaiman classics in paperback, including the Newbery Medal and Carnegie Medal winner The Graveyard Book; Coraline; and Fortunately, the Milk, all illustrated by acclaimed artist Chris Riddell. The editions of Coraline, The Graveyard Book, and Fortunately, the Milk in this box set contain the illustrations from the British editions, which are both hilarious and moving. Acclaimed artist Chris Riddell has won the Kate Greenaway Medal twice, among other awards and honors. These paperbacks have never before been published in the United States and are available here only in this special box set.

The Nutritionist

Author : Robert Wildman
File Size : 65.39 MB
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Use this valuable book to make better food/diet/nutrition supplement choices for your clients (and yourself)! The Nutritionist provides an overview of the basic concepts involved in nourishing the human body in an organized and progressive first-person question-and-answer format. Its eminently readable style and easy-to-understand graphics will enhance your comprehension of applied nutrition topics such as energy nutrients, vitamins, and minerals as well as energy metabolism and body composition, exercise, heart disease, and cancers. Healthcare professionals, personal trainers, nutritionists, and lay readers will all find valuable, easily understood information in The Nutritionist. The book lays the foundation with a review of the basic concepts of body composition and related scientific concepts, which are invaluable in understanding the nutrition information that follows. It examines molecules, chemical reactions, energy, acids and bases (pH), free radicals and oxidation, and water solubility. With this foundation, concepts such as lipoproteins (LDL, HDL, blood cholesterol), antioxidants, energy, metabolism, body composition, exercise, heart disease, and cancer are easily understandable. This unique book’s first-person, question-and-answer style brings you quick access to current information about nutrition and: energy metabolism energy nutrients weight control body composition exercise vitamins and minerals nutrition supplements osteoporosis diabetes mellitus heart disease cancer and more! The Nutritionist provides straightforward answers to basic questions about the body and how to nourish it. Use it to make better choices for your clients and to help them reach the performance and health goals they set.

The South American Table

Author : Maria Baez Kijac
File Size : 58.53 MB
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This book has 450 authentic recipes from 10 countries for everything from tamales, ceviches, and empanadas that are popular across the continent to specialties that define individual cuisines.

The Science of Cooking

Author : Joseph J. Provost
File Size : 53.62 MB
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The Science of Cooking The first textbook that teaches biology and chemistry through the enjoyable and rewarding means of cooking The Science of Cooking is a textbook designed for nonscience majors or liberal studies science courses, that covers a range of scientific principles of food, cooking, and the science of taste and smell. It is accompanied by a companion website for students and adopting faculty. It details over 30 guided inquiry activities covering science basics and food-focused topics, and also includes a series of laboratory experiments that can be conducted in a traditional laboratory format, experiments that can be conducted in a large class format, and take-home experiments that can be completed with minimal equipment at the student’s home. Examples of these engaging and applicable experiments include fermentation, cheese and ice cream making, baking the best cookies, how to brown food faster, and analyzing food components. They are especially useful as a tool for teaching hypothesis design and the scientific process. The early chapters of the text serve as an introduction to necessary biology and chemistry fundamentals, such as molecular structure, chemical bonding, and cell theory, while food-based chapters cover: Dairy products (milk, ice cream, foams, and cheeses) Fruits and vegetables Meat and fish Bread Spices and herbs Beer and wine Chocolate and candies The Science of Cooking presents chemistry and biology concepts in an easy-to-understand way that demystifies many basic scientific principles. For those interested in learning more science behind cooking, this book delves into curious scientific applications and topics. This unique approach offers an excellent way for chemistry, biology, or biochemistry departments to bring new students of all levels and majors into their classrooms.

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File Size : 26.78 MB
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Quantitative Aptitude Quantum Cat

Author : Sarvesh K Verma
File Size : 77.68 MB
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1. ‘Quantum Cat’- the bestselling study guide for Management entrances 2. The entire syllabus has been divided into 21 Chapters 3. Every chapter is accompanied with CAT Test for quick revision of concepts 4. More than 400 Fundamental Concepts are provided for better understanding 5. More than 1000 Examples are provided with Use-Cases, Twists, Tricks Choices and Lateral Solutions 6. More than 5000 hand crafted problem are given for the practice 7. 2000 New MCQs have been provided for thorough practice Quantitative Aptitude is a core component for getting a winning CAT Score. Out of every section, Quantitative Ability is one of the most unpredictable and time consuming section. Quantitative Aptitude stems an important part of an individuals’ analytical and logical ability for solving complex problems, making it a filtering tool for qualifying CAT and other Management Entrances. The current edition of “Quantum Cat” has been designed by keeping in mind the needs of those who wish to enhance Quantitative Aptitude for CAT and other Management Examinations. The entire syllabus of Quantitative Aptitude section is divided into 21 Chapters and every topic has 2-3 levels of questions that help students to get prepared for the most difficult problems even beyond the CAT Level. At the end of every chapter there is ‘CAT Test’ that contains problems related to the topic that helps in the quick revision of the concepts. This edition has more than 400 Fundamental Concepts to remember, more than 1000 examples are used to give the conceptual clarity with the methods and tricks are used to solve the questions. With the solution oriented approach this book provides more than 5000 hand crafted problems with their respective solution. It also includes more than 2000 MCQs for thorough practice. This book provides the alternative and smarter solutions to get correct answers in lesser time to crack CAT. This book is highly useful for not only for management entrances but for other competitive examinations. With so many features this book is a complete preparatory guide for those who have aim to score high in CAT.

Die Sprache

Author : Wilhelm Havers
File Size : 22.40 MB
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"Festschrift für Prof. W. Havers": v. 1.

Dairy Microbiology

Author : Derek Bullock
File Size : 62.34 MB
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This comprehensive book provides a thoroughly updated and expanded treatment of dairy microbiology from basic information on dairy foods to special topics, including the microbiology of milk, producing animals, probiotics, and conversion of why into useful products. Applied Dairy Microbiology discusses the microbiology of the rumen and the role of microorganisms in milk synthesis explores the causes and contamination of raw milk which offers solutions to problems associated with raw mild, fluid milk products, concentrated and dried milk. A dairy is a building used for the harvesting of animal milk mostly from cows or goats but also from buffalo sheep horses or camels for human consumption. A dairy is typically located on a dedicated dairy farm or section of a multipurpose farm that is concerned with the harvesting of milk. Terminology differs between countries. For example a farm building where milk is harvesting is often called a milking Parlor. Milk and milk products occupy a more significant role in the human food profiles. The study of microorganisms that are associated with milk and milk products in all aspects is defined as Dairy Microbiology. Milk is described as a whole, fresh, clean, lacteal secretion obtained from the complete milking of healthy milch animal containing the minimum prescribed levels of fat and solids non-fat. The present book provides thorough coverage of dairy microbiology principles as well as practical applications including the latest developments in dairy starter cultures and genetic engineering techniques. The book also offers completely updated standards for good manufacturing practice, quality control and product development practices.

Milk

Author : Stuart Patton
File Size : 76.45 MB
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Milk is the one food that sustains life and promotes growth in all newborn mammals, including the human infant. By its very nature, milk is nutritious. Despite this, it has received surprisingly little attention from those interested in the cultural impact of food. In this fascinating volume, Stuart Patton convincingly argues that milk has become of such importance and has so many health and cultural implications that everyone should have a basic understanding of it. This book provides this much-needed introduction. Patton's approach to his subject is comprehensive. He begins with how milk is made in the lactating cell, and proceeds to the basics of cheese making and ice cream manufacture. He also gives extensive consideration to human milk, including breasts, lactation, and infant feeding. Pro and con arguments about the healthfulness of cows' milk are discussed at length and with documentation. Patton explores the growing gap between the public's impressions of milk, and known facts about milk and dairy foods. He argues that the layperson's understanding of milk has deteriorated as a result of propaganda from activists anxious to destroy milk's favorable image, misinformation in the media, and scare implications from medical research hypotheses. Stuart Patton is professor emeritus of food science at Pennsylvania State University.