Its attachments and accessories make a stand mixer the quintessential food preparation machine-for everything from grinding meat to making pasta to kneading dough.The Mixer Bible has 300 recipes designed for the stand mixer and its attachments. These outstanding recipes range from appetizers to homemade sausages to divine baked desserts and treats. Here's a sampling:Appetizers Mediterranean Tart with Goat Cheese and Roasted Vegetables, Cheese Straws, Hot Spinach DipSoups Sweet Potato Soup, Coconut and Ginger Soup, Old Fashioned Chicken and Noodle SoupMain Dishes Turkey Pot Pie with an Herbed Crust, Herbed Cheese Ravioli, Scallops with Asian Noodle SaladSides Scalloped Potatoes with Caramelized Onions, Zucchini Pancakes, Butternut Squash CasseroleSausage Country Pork Sausage, Chicken and Apple Sausage, Chinese Pork Sausage with Five-Spice PowderPasta Lemon and Black Pepper Pasta, Pumpkin Pasta, Gluten-Free PastaBreads Cinnamon Rolls, Walnut Potica, Chocolate Chip Macadamia BreadCookies Best-Ever Chocolate Chip Cookies, Deluxe Lemon Bars, Pumpkin Spice CookiesDesserts Decadent Chocolate Mousse, Pear Frangipane Tart, Lemon Blueberry TrifleIce Creams Peach Sorbet, French Vanilla Ice Cream, Coconut Ice CreamSauces, Condiments and Extras Cinnamon Applesauce, Tomatillo Salsa, Whipped Horseradish Cream The Mixer Bible will become a standard cookbook reference for home cooks.

    Focusing on the role of managers within an organization, the volume emphasizes the development of computer-based Information Systems to support an organization's objectives and strategic plans. Focusing on the Systems Concepts, the Systems Approach is implemented throughout the text. The volume covers essential concepts such as using information technology to engage in electronic commerce, and information resources such as database management systems, information security, ethical implications of information technology and decision support systems with projects to challenge users at all levels of competence. For those involved in Management Information Systems.

    Over 80 delicious super-simple recipes that will save you both time and money.Cook delicious food for less. One Pound Meals became an instant bestseller and the biggest debut cookbook in 2017 with incredible 5-star reviews from his fans and readers. Now in Miguel Barclay's second book, the original One Pound Chef focuses on fresh and light food, all for £1 per person.Here are warm, delicious salads, light soups, nutritious stir-fries and lots of vegetarian meals. All follow Miguel's One Pound style of cooking - simple ingredients, straightforward recipes and mouthwatering meals - and now ready in minutes.With over 80 recipes that are easy to shop for - especially when short of time - Miguel will help you get the most out of your ingredients with his tasty and fast dishes. He will teach you how to shop savvy, buying fresh seasonal ingredients but also show you clever shortcuts with frozen versions when you are in a hurry.Perfect for summer, great for your pocket.'The feedback you gave me from One Pound Meals was that you guys loved the speed and simplicity of my recipes, so I turned this up a notch for you and have created over 80 super-fast recipes for this book. I've also devised more of my characteristic One Pound Meals shortcuts to get you cooking fun and exciting dishes every day of the week without spending hours in the kitchen.I was inspired by all the amazing food from around the globe, especially the street food in Thailand and the refreshing noodle and rice dishes from China. And then, from Europe, I've gone once again to the Mediterranean, taking inspiration from their simple rustic fish dishes that I love so much. These guys adore their food and live in glorious sunshine, so they know how to balance flavours to create light and uplifting summer dishes.My aim is to motivate you to cook as many recipes as possible by making them as irresistible as I can. I want you to keep cooking, discovering one recipe after another, using up ingredients as you go along.'Fast & Fresh recipes include:* Summer Chicken Pie* 5-Spice Baked Feta & Asparagus Salad* Goan Cauliflower Curry* Green Shakshuka * Smoky Fish Tacos* Baked Eggs & Asparagus* Falafel Burger* Butternut Gnocchi with Crispy Parma Ham & Feta* Goats' Cheese 'Scallops'* Mexican Tortilla Soup* Fisherman's Pie

    The books 217 notes deliver indispensable culinary truths, the highest standards of conduct, and timeless gems of cooking wisdom that have been taught and passed down by top chefs for generations. Whether the advice is philosophical (216. Food never lies, 10. Your soul is in the food, 20. Please, PLEASE slow down) or practical (67. Taste as you go, 111. Always let rice rest, 170. Cook bacon in a cold pan), "Notes on Cooking" offers a unique and invaluable apprenticeship. It is for the everyday cook wanting to improve, the seasoned expert looking to review the highest culinary standards, and the food lover seeking a fascinating glimpse into the pursuit of epicurean excellence. Until now, such enduring good advice especially this quick, efficient, and easy has rarely been found outside a professional kitchen. Includes an afterword by Dorothy Hamilton, founder & CEO of The French Culinary Institute, a recommended equipment list, an annotated reading list, and an index.

    One of Europe's oldest and most historic regions, it is rich with wonders including castles, wild white horses, Roman ruins, and Carcassonne, Europe's greatest fortified town. What really drew them to this area, however, was the locals' love of food and wine. As their visits to the region became longer and their dream of owning a home intensified, they began to discover another way of living--a slower one based on gastronomic pleasure and the really important things in life: hunting for mushrooms, morning trips to the bakery, long lunches, and heated debates about the best way to make cassoulet. Including mouthwatering recipes and delightful duotone drawings, this wonderful memoir is for the fans of Peter Mayle and Frances Mays

    The rotator cuff, a group of four, flat tendons that connect to the critical muscles that stabilize your shoulder, can cause a lot more problems than you might think. Consider a few of these statistics from the published literature: .It's simply just a matter of time until the majority of shoulders get a rotator cuff tear. According to Magnetic Resonance Imaging (MRI) scans, approximately 4% of people under forty years of age have a torn rotator cuff. After age sixty, however, 54% of people have one (Sher 1995). .Once the rotator cuff gets torn, it doesn't look good either. One study followed a group of patients with tears in their rotator cuffs and found that 80% of the them went on to either enlarge or turn into full thickness tears-in less than a two-year period (Yamanaka 1994). As you can tell, rotator cuff problems aren't just for elite athletes. Seriously consider investing just a few minutes a week doing the simple exercises in this book if you: .have been diagnosed with either a partial or full thickness rotator cuff tear (yes, many studies show that even full thickness tears can be helped with exercise!) .experience shoulder pain .do upper body weight lifting .have a job or play a sport where you do a lot of work with your arms above shoulder level .have been diagnosed with "impingement syndrome" .want a healthy and properly functioning rotator cuff So whether you already suffer from a rotator cuff problem, or simply want to prevent one, Treat Your Own Rotator Cuff will guide you step-by-step through an evidence-based program that can iron-plate your shoulders in just minutes a week. Jim Johnson, P.T., is a physical therapist who has spent over fifteen years treating both inpatients and outpatients with a wide range of pain and mobility problems. He has written many books based completely on published research and controlled trials including The Multifidus Back Pain Solution, Treat Your Own Knees, The No-Beach, No-Zone, No-Nonsense Weight Loss Plan: A Pocket Guide to What Works, and The Sixty-Second Motivator. His books have been translated into other languages and thousands of copies have been sold worldwide. Besides working full-time as a clinician in a large teaching hospital and writing books, Jim Johnson is a certified Clinical Instructor by the American Physical Therapy Association and enjoys teaching physical therapy students from all over the United States.

    Parts cover: Windows 8.1 Stuff Everybody Thinks You Already Know - an introduction to the dual interfaces, basic mechanics, file storage, and instruction on how to get the free upgrade to Windows 8.1.Working with Programs, Apps and Files - the basics of finding and launching apps, getting help, and printingGetting Things Done on the Internet - instructions for connecting a Windows 8.1 device, using web and social apps, and maintaining privacyCustomizing and Upgrading Windows 8.1 - Windows 8.1 offers big changes to what a user can customize on the OS. This section shows how to manipulate app tiles, give Windows the look you in, set up boot-to-desktop capabilities, connect to a network, and create user accounts.Music, Photos and Movies - Windows 8.1 offers new apps and capabilities for working with onboard and online media, all covered in this chapterHelp! - includes guidance on how to fix common problems, interpret strange messages, move files to a new PC, and use the built-in help systemThe Part of Tens - quick tips for avoiding common annoyances and working with Windows 8.1 on a touch device

    It was in search of the fabled Spice Islands and their cloves that Magellan charted the first circumnavigation of the globe. Vasco da Gama sailed the dangerous waters around Africa to India on a quest for Christians--and spices. Columbus sought gold and pepper but found the New World. By the time these fifteenth- and sixteenth-century explorers set sail, the aromas of these savory, seductive seeds and powders had tempted the palates and imaginations of Europe for centuries. "Spice: The History of a Temptation "is a history of the spice trade told not in the conventional narrative of politics and economics, nor of conquest and colonization, but through the intimate human impulses that inspired and drove it. Here is an exploration of the centuries-old desire for spice in food, in medicine, in magic, in religion, and in sex--and of the allure of forbidden fruit lingering in the scents of cinnamon, pepper, ginger, nutmeg, mace, and clove. We follow spices back through time, through history, myth, archaeology, and literature. We see spices in all their diversity, lauded as love potions and aphrodisiacs, as panaceas and defenses against the plague. We journey from religious rituals in which spices were employed to dispel demons and summon gods to prodigies of gluttony both fantastical and real. We see spices as a luxury for a medieval king's ostentation, as a mummy's deodorant, as the last word in haute cuisine. Through examining the temptations of spice we follow in the trails of the spice seekers leading from the deserts of ancient Syria to thrill-seekers on the Internet. We discover howspice became one of the first and most enduring links between Asia and Europe. We see in the pepper we use so casually the relic of a tradition linking us to the appetites of Rome, Elizabethan England, and the pharaohs. And we capture the pleasure of spice not only at the table but in every part of life. "Spice "is a delight to be savored.

    Founded in 1821 as the South Carolina Lunatic Asylum, it housed, fed and treated thousands of patients incapable of surviving on their own. The patient population in 1961 eclipsed 6,600, well above its listed capacity of 4,823, despite an operating budget that ranked forty-fifth out of the forty-eight states with such large public hospitals. By the mid-1990s, the patient population had fallen under 700, and the hospital had become a symbol of captivity, horror and chaos. Author William Buchheit details this history through the words and interviews of those who worked on the iconic campus.

    He has emphasized understanding the psyche through exploring the worlds of dreams, art, mythology, world religion and philosophy. Although he was a theoretical psychologist and practicing clinician, much of his life's work was spent exploring other realms, including Eastern and Western philosophy, alchemy, astrology, sociology, as well as literature and the arts. His most notable ideas include the concept of the Jungian archetype, the collective unconscious, and his theory of synchronicity.

    The calls to ban it were more or less instant.Re:cyclists is the tale of what happened next, of how we have spent two centuries wheeling our way about town and country on bikes--or on two-wheeled things that vaguely resembled what we now call bikes. Michael Hutchinson picks his way through those 200 years, discovering how cycling became a kinky vaudeville act for Parisians, how it became an American business empire, and how it went on to find a unique home in the British Isles. He considers the penny-farthing riders exploring the abandoned and lonely coaching roads during the railway era, and the Victorian high-society cyclists of the 1890s bicycle craze--a time when no aristocratic house party was without bicycles and when the Prince of Wales used to give himself an illicit thrill on a weekday afternoon by watching the women's riding-school in the Royal Albert Hall.Re:cyclists looks at how cycling became the sport, the pastime and the social life of millions of ordinary people, how it grew and how it suffered through the 1960s and '70s, and how at the dawn of the twenty-first century it rose again, much changed but still ultimately just someone careering along on two wheels.

    Medical professionals are now saying what Suzanne and millions of Somersizers already know—the best way to fight the growing obesity epidemic in this country is a diet higher in proteins and real fats, and lower in sugar and carbohydrates.

    However, he observed that fresh vegetables wetted and left outside in the Arctic winds froze in a way that maintained their integrity after thawing. As a result, he developed his patented Birdseye freezing process and started the company that still bears his name. Birdseye forever changed the way we preserve, store, and distribute food, and the way we eat. Mark Kurlansky’s vibrant and affectionate narrative reveals Clarence Birdseye as a quintessential “can-do” American inventor—his other patents include an electric sunlamp, a harpoon gun to tag finback whales, and an improved incandescent lightbulb—and shows how the greatest of changes can come from the simplest of ideas and the unlikeliest of places

    The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor - the tastes we crave - and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language - flavor - that evolved to guide our nutrition, not destroy it.With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We've been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.

    Eat More Better weaves science and humor into a definitive, illustrated guidebook for anyone who loves food. But this book isn’t for foodies. It’s for eaters. In the bestselling tradition of Alton Brown’s Good Eats and M.F.K. Fisher’s The Art of Eating, Pashman analyzes everyday foods in extraordinary detail to answer some of the most pressing questions of our time, including: Is a cheeseburger better when the cheese is on the bottom, closer to your tongue, to accentuate cheesy goodness? What are the ethics of cherry-picking specific ingredients from a snack mix? And what role does surface-area-to-volume ratio play in fried food enjoyment and ice cube selection? Written with an infectious blend of humor and smarts, Eat More Better is a tongue-in-cheek textbook that teaches readers to eat for maximum pleasure. Chapters are divided into subjects like engineering, philosophy, economics, and physical science, and feature hundreds of drawings, charts, and infographics to illustrate key concepts like The Porklift—a bacon lattice structure placed beneath a pancake stack to elevate it off the plate, thus preventing the bottom pancake from becoming soggy with syrup and imbuing the bacon with maple-based deliciousness. Eat More Better combines Pashman’s award-winning writing with his unparalleled field research, collected over thirty-seven years of eating at least three times a day. It delivers entertaining, fascinating, and practical insights that will satisfy your mind and stomach, and change the way you look at food forever. Read this book and every bite you take will be better.