by
Manickavasagan, A.
Call Number
664.80462
Publication Date
2012
Summary
Of the many varieties of date palms, the species Phoenix dactylifera Linn. is cultivated extensively and traded and consumed worldwide. Dates: Production, Processing, Food, and Medicinal Values draws from a broad spectrum of contributors to present a comprehensive survey of this particular species. The book explores a range of essential facets of what many consider to be a wonder plant-from its cultivation to its potential for medicinal purposes. Divided into four parts, the book begins by examining cultural practices and their implications for date quality. The contributors discuss tissue culture studies, farm water management, mechanization approaches in pollination and harvesting operations, and marketing aspects. The second section focuses on postharvest operations such as drying and explores alternatives for methyl bromide fumigation and value-added products. It also reviews biofuel production from by-products and discusses the issue of waste generated from industry. The third part of the book highlights the physical, chemical, and structural characteristics of dates. It reviews fermentative products that use dates as substrate, discusses the fruits as a substitute for added sugar in food, and explores date palm feeding to livestock. The final section discusses the possibilities for nutritional and medicinal use and reviews the use of dates in indigenous medicine. Exploring essential properties and agricultural implications, this volume is a reliable resource for understanding the many aspects of the Phoenix dactylifera Linn.
Format:
Electronic Resources
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2.3370
by
Rinzler, Carol Ann.
Call Number
641.3
Publication Date
2009
Format:
Electronic Resources
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0.1414
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by
Davis, Jon.
Call Number
641.555
Publication Date
2016
Format:
Electronic Resources
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0.1231
by
Wizenberg, Molly.
Call Number
647.95797
Publication Date
2014
Format:
Electronic Resources
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0.1231
5.
by
Mitchell, Rosa.
Call Number
641.5
Publication Date
2012
Summary
A beautiful collection of traditional Italian recipes using ingredients fresh from an Australian farm.
Format:
Electronic Resources
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0.1231
by
Spengler, Robert N., III.
Call Number
641.013
Publication Date
2019
Summary
The foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in East Asia. The exchange of goods, ideas, cultural practices, and genes along these ancient routes extends back five thousand years, and organized trade along the Silk Road dates to at least Han Dynasty China in the second century BC. Balancing a broad array of archaeological, botanical, and historical evidence, Fruit from the Sands presents the fascinating story of the origins and spread of agriculture across Inner Asia and into Europe and East Asia. Through the preserved remains of plants found in archaeological sites, Robert N. Spengler III identifies the regions where our most familiar crops were domesticated and follows their routes as people carried them around the world. With vivid examples, Fruit from the Sands explores how the foods we eat have shaped the course of human history and transformed cuisines all over the globe.
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Electronic Resources
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0.1078
by
Januzewska, Renata.
Call Number
664.5
Publication Date
2018
Format:
Electronic Resources
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0.1078
by
Kenney, Matthew.
Call Number
641.6374
Publication Date
2012
Summary
Now you can enjoy one of the great tastes and textures in raw-raw chocolate. Raw chocolate can be made without a lot of fuss and with great results. This book features truffles, fudge, buttercups, fruit, smoothies, bonbons, and more. With cacao beans and health-promoting ingredients like goji berries and maca, raw chocolate is even healthy for you!
Format:
Electronic Resources
Relevance:
0.1078
by
Malouf, Nassim
Call Number
DVD 641.563 TOG VOL. 1
Publication Date
2009 2008 2007 2006 2005
Summary
Obesity is a major concern worldwide, not only because of the diminished fitness and motion, but because it leads to serious illnesses such as Diabetes and Heart Disease. This series will teach you how to prepare easy and healthy meals with the necessary intake of vitamins and minerals that give you the balance that you need to be healthy. Also, each episode includes dietary recommendations.
Format:
Other
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0.1078
by
Lawrence, Timothy W.
Call Number
641.812
Publication Date
2013
Summary
Petite Eats will inspire any host or hostess to throw a tasting party. Just as wine and beer tasting grow in popularity in homes and apartments across the country, tasting parties are gaining status as the new craze. Why not? With bite-sized treats, guests get to sample more food, and hosts get to showcase their culinary prowess with a wider range of hors d'oeuvres, desserts, and even miniature drinks. From classy avocado shrimp cups to sizzling bacon-wrapped jalape#65533;os, chicken wings with spicy maple sauce to coconut petite fours, home cook Timothy W. Lawrence shows how anyone can whip up an amazing spread of small treats for any gathering. Here's a sampling of the more than 50 recipes included: Lobster and Fruit Cocktails Satay Chicken Skewers Bacon-Wrapped Dates with Maple Sauce Bruschetta with Tomato and Basil Baked Caramelized Onion and Goat Cheese Quesadillas Pulled Pork Sliders Fried Stuffed Jalape#65533;os S'mores Bites Mini Parfaits Frozen Lime Cups Berry Turnovers Mini Chipwiches Pineapple Rum Cocktails Strawberry Banana Pineapple Smoothies Whether it's game night, a bridal shower, or a spur-of-the-moment get-together, Petite Eats makes entertaining fun and easy. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
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Electronic Resources
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0.1031
by
Wilson, Dede.
Call Number
641.853
Publication Date
2011
Summary
With a new cover, a new ISBN, paperback binding, and a great lower price: Unique field guide format to candy and confections recipes by baking and dessert expert Dede Wilson; 4-color throughout.
Format:
Electronic Resources
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0.1031
by
Gordon, Elizabeth.
Call Number
641.5631
Publication Date
2013
Summary
The definitive reference for recipes free of gluten, dairy, soy, nuts, and eggs.
Format:
Electronic Resources
Relevance:
0.0990
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