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Bear Cookin' The Original Guide to Bear Comfort Foods

Please DO feed the bears! Bear Cookin': The Original Guide to Bear Comfort Foods takes a good-natured approach to good eating presenting home-style recipes with a light-hearted touch. Aimed at husky hairy gay menand their admirersthe book presents convenient and satisfying recipes for anyone who loves to cookand eat! Bear Cookin' includes helpful hints tributes to favorite foods and meal suggestions for breakfast lunch dinnerand everything in betweenthat are guaranteed to please burly bears with big appetites. From lip-smacking snacks to belt-loosening main courses Bear Cookin’ is stuffed with easy-to-follow recipes for the hearty and delicious comfort foods bears crave: burgers meatloaf biscuits with sausage gravy pasta potatoes beans muffins and bread cheesecake puddings and pies and homemade ice cream. Collected from family and friends and perfect for summer picnic baskets or winter hibernation dinners these filling and flavorful recipes are presented with the love for good food that makes life worth living. Bear Cookin' includes recipes for: (Touch My) Monkey Bread What-A-Crock Pot Stew What’s It All About  Alfredo Polar Bear Chili Fur-ocious Pot Roast and odes to the wonders of Cool Whip® Bisquick® and Velveeta®! Bear Cookin': The Original Guide to Bear Comfort Foods also includes serving ideas and suggestions for making the best use of your cooking utensils. This book is a wonderful addition to any kitchenbear or otherwise! | Bear Cookin' The Original Guide to Bear Comfort Foods

GBP 36.99

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Diseases of Small Grain Cereal Crops A Colour Handbook

The small grain cereals wheat barley oats and rye are cultivated worldwide. They form the foundation of most agricultural systems and are essential in the manufacture of staple products such as bread pasta and fermented beverages. Reflecting the global and economic importance of cereal crops this book aims to make identification of diseases afflicting them easier. Covering 40-50 of the most important pathogens in Europe North America Japan and Australia the handbook contains superb color photographs accompanied by clear concise descriptions of diseases with advice on their control and is of use to plant health professionals growers farmers and students of agriculture. Diseases are illustrated at varying stages of development and entries follow an easy-to-use format. First the pathogens involved and their symptoms are described; next information on the disease cycle is given covering epidemiological features and the form taken by the pathogen in different climates. The section on economic significance deals with effects on yield and the ecosystem while that on control advises growers on measures and techniques to combat the outbreak of disease including the latest chemical treatments. For each disease detailed references provide a key to further reading. | Diseases of Small Grain Cereal Crops A Colour Handbook

GBP 175.00

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Fermented Foods Part I Biochemistry and Biotechnology

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered more high throughput biotechnologies are being used to promote the fermented food industries. As a result the microorganisms process biochemistry manufacturing and down-streaming processing as well as the bioactive metabolites released by the fermenting organisms and above all the healthy functions of these foods were extensively researched. The application and progress of biotechnology and biochemistry of traditional fermented food systems are different from each other as the microorganisms and the food matrices vary widely. Part I (Biochemistry and Biotechnology) of this book (Fermented Foods) discusses the general aspects of biochemistry and biotechnological application of fermented foods involving acetic acid bacteria lactic acid bacteria ethanolic yeasts and fungi in accelerating the many and variable functional factors in the fermented foods as well as metagenomics of fermented foods. The detailed technological interventions involved in different categories of fermented foods such as fermented cereals (bread and sourdough) fermented milk products (yogurt cheese) fermented sausages fermented vegetables (kimchi sauerkraut) fermented legumes (tempeh natto) and coffee and cocoa fermentations and fermented beverages (animal- and plant-based) with their potential and actual health benefits are discussed in Part II (Fermented Foods: Technological Interventions). | Fermented Foods Part I Biochemistry and Biotechnology

GBP 44.99

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Worship Liturgical Practices in Digital Worlds

A host of both very old and entirely new liturgical practices have arisen in digital mediation from the live-streaming of worship services and pray-as-you-go apps to digital prayer chapels virtual choirs and online pilgrimages. Cyberspace now even hosts communities of faith that exist entirely online. These digitally mediated liturgical practices raise challenging questions: Are worshippers in an online chapel really a community at prayer? Do avatars that receive digital bread and wine receive communion? @ Worship proposes a nuanced response to these sometimes contentious issues rooted in familiarity with and sustained attention to actual online practices. Four major thematic lines of inquiry form the structure of the book. After an introductory chapter the following chapters look at digital presence virtual bodies and online participation; ecclesial communities in cyberspace; digital materiality visuality and soundscapes; and finally the issues of sacramental mediation online. A concluding chapter brings together the insights from the previous chapters and maps a way forward for reflections on digitally mediated liturgical practices. @ Worship is the first monograph dedicated to exploring online liturgical practices that have emerged since the introduction of Web 2. 0. Bringing together the scholarly tools and insights of liturgical studies constructive theology and digital media theories it is vital reading for scholars of Theology and Religion with as well as Sociology and Digital Culture more generally. | Worship Liturgical Practices in Digital Worlds

GBP 38.99

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Tea as a Food Ingredient Properties Processing and Health Aspects

Tea is one of the most widely consumed beverages worldwide and tea extract has been used in a variety of food products including beverages bread cakes ice-cream wine biscuits dehydrated fruits and various meat and dairy products. In recent years there is growing consumer interest in the tea extract supplemented products. Tea as a Food Ingredient: Properties Processing and Health Aspects provides extensive scientific information on the properties of tea foods chemical properties formulations and tea as ingredient to develop new health foods. It describes tea food production chemical and physical properties sensory quality processing technology and health benefits. Early chapters present information relating to scientific studies on the health benefits of tea and the latter chapters focus on introducing tea products into foods which is the major focus of the entire book. Key Features: Covers broad areas such as chemical properties bioactive components and health benefits of tea-based foods Focuses on chemical properties of tea foods processing technologies functional food products and health benefits Explains how the addition of tea extract changes the properties of food and consumer sensory perception This book presents current and sound scientific knowledge on the nutritional value and health benefit of the different tea-based food products and will be beneficial for food science professionals as well as anyone with an interest in tea as a food ingredient and the benefits it can provide. | Tea as a Food Ingredient Properties Processing and Health Aspects

GBP 170.00

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Bitter Waters Life And Work In Stalin's Russia

One dusty summer day in 1935 a young writer named Gennady Andreev-Khomiakov was released from the Siberian labor camp where he had spent the last eight years of his life. His total assets amounted to 25 rubles a loaf of bread five dried herrings and the papers identifying him as a convicted ?enemy of the people. ? From this hard-pressed beginning Andreev-Khomiakov would eventually work his way into a series of jobs that would allow him to travel and see more of ordinary life and work in the Soviet Union of the 1930s than most of his fellow Soviet citizens would ever have dreamed possible. Capitalizing on this rare opportunity Bitter Waters is Andreev-Khomiakov's eyewitness account of those tumultuous years a time when titanic forces were shaping the course of Russian history. Later to become a successful writer and editor in the Russiangr ommunity in the 1950s and 1960s Andreev-Khomiakov brilliantly uses this memoir to explore many aspects of Stalinist society. Forced collectivization Five Year Plans purges and the questionable achievements of ?shock worker brigades? are only part of this story. Andreev-Khomiakov exposes the Soviet economy as little more than a web of corruption a system that largely functioned through bribery barter and brute force?and that fell into temporary chaos when the German army suddenly invaded in 1941. Bitter Waters may be most valuable for what it reveals about Russian society during the tumultuous 1930s. From remote provincial centers and rural areas to the best and worst of Moscow and Leningrad Andreev-Khomiakov's series of deftly drawn sketches of people places and events provide a unique window on the hard daily lives of the people who built Stalin's Soviet Union. | Bitter Waters Life And Work In Stalin's Russia

GBP 130.00

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