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Steaming retains the food's tenderness, shape, colour and texture, as well as using little or no fat and preserving the vitamins which are usually lost through boiling. There is little chance of over-cooking steamed food, and this economical and space-saving method is ideal for students, singletons, families and large dinner parties alike. This best-selling title includes recipes that combine healthy, low-fat meal ideas with traditional, hearty fare. Cooking charts give steaming times for all kinds of foods, in additon to the many delicious recipes for eggs, vegetables, couscous, rice, pasta, fish, poultry, meat, desserts, parcels and wraps.
Author : Richard V. Bovbjerg Publisher : University Press of America Page : 278 pages File Size : 41,5 Mb Release : 2004 Category : History ISBN : 0761828508
Thrust into the position of captain by the necessity of war, Richard Bovbjerg, a young biologist, chronicles a fascinating look at the lives of men aboard a minesweeper, the YMS 353. Bovbjerg guides his crew from Miami, Florida through the South Pacific to the Philippines in the closing year of World War II. From their small wooden hulled boat, Bovbjerg and his crew experience the boredom of endless days at sea punctuated by kamikaze attacks, meetings with a Stone Age tribe in the South Pacific, shore leaves in pre-revolutionary Cuba, the creativity necessary to survive Navy bureaucracy, the terror of tropical typhoons among uncharted reefs, the endless terror of mines, and finally, miraculously, their survival without casualty. An intimate, gritty testimony to be shared by the captains and sailors of the Pacific minesweepers with their children and with all those interested in the daily realities of war, Steaming as Before provides a compelling account of war from life at the base in Miami to the liberation of Palau.
Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers. Provides the first comprehensive reference on steamed breads and steamed buns Features input from authors who are leading experts in steamed bread technology and pioneers in steamed bread research Contains important information on the ingredients, processing, and quality of this staple food of China, which is gaining popularity around the world Includes classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends
Colin Ward spent much of the 1970s and 1980s on the terraces of football grounds around the country, and following England across the continent. It was a time when passionate support of your team did not mean wearing the team shirt and subscribing to your club's TV station. Instead, it often meant having to defend your part of the stadium against attacks from opposition fans, confrontations with the police, and some decidedly hair-raising encounters. Although, post-Hillsborough, this seems like a vanished era, the world of the football hooligan still has the power to fascinate. No one has captured the atmosphere with the same authenticity as Ward, who reveals the truth behind the easy headlines: the camaraderie, the unexpected friendships between rival groups, the characters who attained near mythical status. Controversial, provocative and above all brilliantly told, Steaming Intakes the reader right to the heart of the action.
Steaming retains the food's tenderness, shape, colour and texture, as well as using little or no fat and preserving the vitamins which are usually lost through boiling. There is little chance of over-cooking steamed food, and this economical and space-saving method is ideal for students, singletons, families and large dinner parties alike. This best-selling title includes recipes that combine healthy, low-fat meal ideas with traditional, hearty fare. Cooking charts give steaming times for all kinds of foods, in additon to the many delicious recipes for eggs, vegetables, couscous, rice, pasta, fish, poultry, meat, desserts, parcels and wraps.
Steaming into a Victorian Future by Julie Anne Taddeo,Cynthia J. Miller Pdf
A popular sub-genre of fantasy and science fiction, steampunk re-imagines the Victorian age in the future, and re-works its technology, fashion, and values with a dose of anti-modernism. While often considered solely through the lens of literature, steampunk is, in fact, a complex phenomenon that also affects, transforms, and unites a wide range of disciplines, such as art, music, film, television, fashion, new media, and material culture. In Steaming into a Victorian Future: A Steampunk Anthology, Julie Anne Taddeo and Cynthia J. Miller have assembled a collection of essays that consider the social and cultural aspects of this multi-faceted genre. The essays included in this volume examine various manifestations of steampunk—both separately and in relation to each other—in order to better understand the steampunk sub-culture and its effect on—and interrelationship with—popular culture and the wider society. This volume expands and extends existing scholarship on steampunk in order to explore many previously unconsidered questions about cultural creativity, social networking, fandom, appropriation, and the creation of meaning. With a foreword by popular culture scholar Ken Dvorak, and an afterword by steampunk expert Jeff VanderMeer, Steaming into a Victorian Future offers a wide ranging look at the impact of steampunk, as well as the individuals who create, interpret, and consume it.
At the beginning of the 19th century, it took months to get from England to India, clear at the other end of the Empire. Better communications were imperative. This is the story of how it was done - laboriously, stubbornly, sometimes misguidedly - by several generations of entrepeneurs, engineers, inventors and military men, first with steamships and then by railway. It is a story full of colourful anecdotes and even more colourful characters, from Captain Charles Chesney (who tried - and failed - to establish a steamship route on the Euphrates River to the founder of the Orient Express (who rejoiced in the name of Georges Nagelmackers) to Major James Buster Browne, builder of a rail line across a Northwest Indian desert so inhospitable that 32 soldiers died there of heat stroke when their train broke down. The account spans roughly a century, from the first tentative use of steam engines in ships to the decline of the great age of railways following World War I.
Asian Noodle Manufacturing: Ingredients, Technology, and Quality is a comprehensive handbook for the manufacture of noodles that includes traditional styles and gluten free and whole grain varieties. The book is split into three main sections, with the first detailing the ingredients in noodles and information on how ingredient functionality affects their processing. The second section details the actual manufacture and quality assurance in producing noodle products, with the final section detailing advances in varieties of noodles. Particular attention is paid to gluten free and whole grain noodles, both of which are becoming increasingly popular around the world. Written by an expert with over twenty years of experience in the production and quality assurance of noodles, the book is essential reading for those in the food industry who are tasked with the development of new noodle based products. Contains coverage of ingredient functionality in noodle processing Presents sections on traditional noodles, along with whole grain and gluten free varieties Presents the latest developments in processing technology Discusses how ingredients affect processes Includes information on quality control
Easier Than a Steamed Turnip: Simple and Delicious Meatless Russian Recipes by Peter Vatrooshkin Pdf
A book of meatless Russian recipes. Salads, appetizers, soups, sauces, entrees, pastries, and beverages. Introduction with historical background. Brief discussion of ingredients used in traditional Russian cuisine as well as basic food safety rules.
