Filename: poached.pdf
ISBN: 9781442467774
Release Date: 2014-04-08
Number of pages: 352
Author: Stuart Gibbs
Publisher: Simon and Schuster

Download and read online Poached in PDF and EPUB Twelve-year-old Teddy Fitzroy is the prime suspect when FunJungle's newly-acquired koala goes missing, thanks to a prank staged by middle school bully Vance Jessup.


Filename: poached.pdf
ISBN: 9781442467798
Release Date: 2014-04-08
Number of pages: 336
Author: Stuart Gibbs
Publisher: Simon and Schuster

Download and read online Poached in PDF and EPUB Teddy Fitzroy’s back for another zoo mystery—this time it’s a koala caper—in this action-packed follow-up to Belly Up that SLJ called a “whopper of a whodunit that delivers plenty of suspects, action, slapstick, gross bodily functions, red herrings, and animal trivia.” School troublemaker Vance Jessup thinks Teddy Fitzroy’s home at FunJungle, a state-of-the-art zoo and theme park, is the perfect place for a cruel prank. Vance bullies Teddy into his scheme, but the plan goes terribly awry. Teddy sneaks into the koala exhibit to hide out until the chaos dies down. But when the koala goes missing, Teddy is the only person caught on camera entering and exiting the exhibit. Teddy didn’t commit the crime—but if he can’t find the real culprit, he’ll be sent to juvie as a convicted koala-napper.

Lightly Poached

Filename: lightly-poached.pdf
ISBN: 9781447216773
Release Date: 2012-04-05
Number of pages: 160
Author: Lillian Beckwith
Publisher: Pan Macmillan

Download and read online Lightly Poached in PDF and EPUB ‘The Lord puts the salmon in the river like he puts the berries on the trees. They’re there for all of us, not just for the laird.’ The way the Bruachites saw it, poaching wasn’t a crime though you did have to keep an eye out for the local police. And it wasn’t just fishermen like Erchy and Hector who were experts – even a visiting vicar had been tempted by the fat salmon that filled the island’s streams and pools. Like Lillian Beckwith’s other books about life in the Hebrides, Lightly Poached is packed with the enchanting and hilarious adventures of her island friends. ‘A beautiful book this, smelling of earth and sea, carrying the atmosphere of the crofts, and forcing you to laugh aloud’ Oxford Mail ‘Delightfully tangy and stylish’ Sunday Express

Black Beans and Lamb Poached Eggs and Ham Revised Edition

Filename: black-beans-and-lamb-poached-eggs-and-ham-revised-edition.pdf
ISBN: 9781467713368
Release Date: 2013-08-01
Number of pages: 32
Author: Brian P. Cleary
Publisher: Millbrook Press

Download and read online Black Beans and Lamb Poached Eggs and Ham Revised Edition in PDF and EPUB Rhyming text introduces young readers to foods in the protein group, including meat, poultry, eggs, fish, nuts, seeds, and dry beans. Also introduces the health benefits of these foods and physical activity. This revised edition contains MyPlate information and recommendations.

Boiled poached and steamed foods

Filename: boiled-poached-and-steamed-foods.pdf
ISBN: UCSC:32106014871468
Release Date: 1972
Number of pages: 112
Author: Michael Field

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Filename: poached.pdf
ISBN: 0754814238
Release Date: 2004
Number of pages: 64
Author: Bridget Jones
Publisher: Lorenz Books

Download and read online Poached in PDF and EPUB Poaching is a simple and gentle technique which preserves the flavor, color and texture of the food. It is a healthy cooking method as there is no need for added fat and poaching minimizes the loss of healthy nutrients. This delightful book opens with an indispensable introduction to poaching, with essential advice on poaching techniques and essential equipment. The recipe section offers a fabulous selection of dishes from delicious breakfasts and brunches of hot fruit compote and eggs Benedict to tasty soups and light meals such as garlic and coriander soup, and quenelles of sole. It also features main courses such as roasted garlic, and aubergine custards with red pepper, and fillets of turbot with oysters. To finish, the delectable desserts include such delights as chocolate crepes with poached plums and port, and pears with ginger and star anise. Each dish is beautifully photographed and is accompanied by easy-to-follow instructions to ensure fantastic results every time. This is the perfect book for anyone who loves healthy food. Book jacket.

Poached Egg on Toast

Filename: poached-egg-on-toast.pdf
ISBN: 9781443402323
Release Date: 2012-01-24
Number of pages: 320
Author: Frances Itani
Publisher: Harper Collins

Download and read online Poached Egg on Toast in PDF and EPUB Frances Itani returns to her roots with a collection of over 20 remarkable short stories. Showcasing the range and depth of her work, these include selections from her previous three collections, as well as seven new stories. In the award-winning title story, “Poached Egg on Toast,” a small domestic drama balloons into a defining moment in a long-time marriage. “Accident” holds its dream-like spell over the reader as a woman struggles to make sense of what happened to her and her husband in a terrible car wreck. “In the Name of Love” explores a woman’s search for normalcy and connection in the midst of devastation during the 1990s Balkan War. A number of these stories showcase Itani’s ability to shine a clear light on what it feels like to be an outsider, displaced and disconnected from the world at hand. Others are about family life, the crises we must all face, and how a single, small moment can cause a seismic shift in our emotional landscape. Wickedly funny and unbearably sad, they leave us with a renewed sense of humanity.

The FunJungle Collection

Filename: the-funjungle-collection.pdf
ISBN: 1481462210
Release Date: 2015-11-03
Number of pages: 1008
Author: Stuart Gibbs
Publisher: Simon & Schuster Books for Young Readers

Download and read online The FunJungle Collection in PDF and EPUB Join FunJungle’s resident zoo sleuth, Teddy Fitzroy, as he solves mysteries and strives to protect the animals at the zoo with the first three funny and suspenseful novels of the bestselling FunJungle series from New York Times bestselling author Stuart Gibbs, now available together in one collectible boxed set! It all starts when the hippo goes belly up—and it’s a wild ride from there. When Teddy Fitzroy moved into FunJungle, the nation’s largest zoo, with his scientist parents, he expected things to be kind of quiet. There’d be the occasional elephant stampede and water balloon fight with the chimpanzees, of course, but when Henry the Hippo dies from not-so-natural causes, Teddy suspects foul play. And that was just the beginning. He begins to realize that the zoo is far more exciting than he thought it was, and soon the mysteries at FunJungle are piling up... This collectible boxed set includes hardcover editions of Belly Up, Poached, and Big Game.

A Poached Peerage

Filename: a-poached-peerage.pdf
ISBN: OCLC:746983671
Release Date: 2010
Number of pages:
Author: William Magnay

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Edible Coatings to Control the Growth of Listeria Monocytogenes on Poached and Deli Turkey Products and the Effect of Growth Conditions on the Pressure Resistance Inactivation and Recovery of Pathogens

Filename: edible-coatings-to-control-the-growth-of-listeria-monocytogenes-on-poached-and-deli-turkey-products-and-the-effect-of-growth-conditions-on-the-pressure-resistance-inactivation-and-recovery-of-pathogens.pdf
ISBN: OCLC:759841530
Release Date: 2011
Number of pages:
Author: Gregory Juck

Download and read online Edible Coatings to Control the Growth of Listeria Monocytogenes on Poached and Deli Turkey Products and the Effect of Growth Conditions on the Pressure Resistance Inactivation and Recovery of Pathogens in PDF and EPUB The relatively high prevalence of Listeria monocytogenes, E. coli O157:H7, and S. Typhimurium in various ready-to-eat (RTE) food products is of great concern to the food industry. The overall objective of this project was to assess the efficacy of edible coating and high hydrostatic pressure (HHP) processing technologies to enhance the safety of RTE turkey products. In the first phase of the study, we compared the antimicrobial efficacy of polysaccharide-based edible coatings (alginate, carrageenan, pectin, xanthan gum, and starch) incorporating nisin (500 IU/g), sodium lactate (SL, 2.4%), sodium diacetate (SD, 0.25%), and potassium sorbate (PS, 0.3%) and the commercial products, Novagard(TM) CB1 (0.25%) and Guardian(TM) NR100 (500 ppm) to inhibit L. monocytogenes on deli turkey. The coatings were applied onto the surface of deli turkey discs inoculated with ~ 3 log CFU/g of L. monocytogenes and stored at 4 ̊C for 30 days. The most effective treatments were alginate-based coatings supplemented with SL (2.4%)/PS (0.3%) which delayed growth of the pathogen with final counts reaching 1.2-5.6 log CFU/g lower than the control untreated samples. In the second part of the project, the influence of growth and recovery temperatures (15, 25, 35, and 40 ̊C), pressure levels (400 and 600 MPa), treatment temperatures (4, 20, and 40 ̊C) and recovery gaseous conditions (aerobic and anaerobic) on pressure resistance of Salmonella, E. coli O157:H7 and L. monocytogenes was investigated. Pressure inactivation of the bacterial pathogens was shown to increase as a function of the pressure levels and treatment temperatures. The temperature history and physiological age of the bacterial culture also influenced their pressure resistances. In general, early stage cells (representative of exponential phase) were more baro-resistant than late stage cells (representative of stationary phase) (P 0.05). Aerobic and anaerobic recovery conditions were not found to have any appreciable effect on bacterial recovery (P 0.05). In addition, recovery temperatures


Filename: fish.pdf
ISBN: 9781448146925
Release Date: 2012-05-01
Number of pages: 352
Author: Tom Aikens
Publisher: Random House

Download and read online Fish in PDF and EPUB We are constantly being told about the benefits of eating fish and seafood - high in protein, low in fat and rich in nutrients. Yet we also know that species like cod and tuna are in danger of extinction while unscrupulous trawlers are over-fishing waters around the world. In this stunning new collection of fish recipes, Tom Aikens takes readers with him on a voyage of discovery. Having travelled to fish markets and spoken to fishermen worldwide, his recipes include new takes on ever-popular fish, such as sea bass, scallops and oysters, as well as ideas for lesser known but underfished, species like megrim sole, ling and gurnard. While urging us to ensure that we eat only sustainably sourced, line and net-caught fish, Aikens organises the book by cooking method - frying, baking, poaching, grilling, marinating and steaming. Each chapter has a dazzling array of mouthwatering dishes - whole bream baked in sea salt and fennel seeds; deep fried squid with lime and Aioli; grilled sardines with thyme and garlic; scallops with pan-fried pork belly; crab salad with lemon and orange; barbecued mullet with dill. Beautifully illustrated with specially commissioned photography, including step-by-step photographs for techniques such as descaling and filleting, this is a mouthwatering cookbook written by a chef who is passionate about his work. It is destined to become an essential addition to any cook's kitchen.

Sam the Cooking Guy

Filename: sam-the-cooking-guy.pdf
ISBN: 9780470467947
Release Date: 2010-04-12
Number of pages: 272
Author: Sam Zien
Publisher: John Wiley & Sons

Download and read online Sam the Cooking Guy in PDF and EPUB Fast, simple, and really great meals for real people-from Sam the Cooking Guy On his popular television show, Sam Zien shows regular people how to make great meals that are long on taste and short on effort. Sam might not be Michelin rated, but his refreshing approach to cooking with basic ingredients, simple techniques, and equipment almost everyone has at hand makes cooking simple, fun, and satisfying. There's no foie gras, truffle oil, or papillote involved and it doesn't matter if you can't spell "hors d'oeuvre." There are no fancy techniques or rare ingredients here, just great tasting food that anyone can make. Awesome Recipes and Kitchen Shortcuts makes it even easier with simple tricks for preparing great meals on the fly. Turn a roast chicken from the corner deli into a fake pulled pork sandwich. Keep pre-cooked pasta in the freezer and bust out a tub of pre-made pesto for an instant Italian meal. Packed with simple cooking shortcuts that make great-tasting food simple-turn leftover roast beef into Shepherd's Pie or last night's French fries into this morning's Breakfast Burrito Includes shockingly good recipes like Cap'n Crunch Seared Tuna, Sam's Mexican Meatloaf, Blue Cheese Gnocchi with Bacon, and Piña Colada Pancakes! Based on simple ways to use easy-to-find ingredients, leftovers, and stuff that's in almost everyone's pantry Written by Sam Zien, host of the popular cooking show "Sam the Cooking Guy" and author of Sam the Cooking Guy: Just a Bunch of Recipes Keep it real and real simple with Sam's Awesome Recipes and Kitchen Shortcuts.

French Provincial Cooking

Filename: french-provincial-cooking.pdf
ISBN: 9781101501238
Release Date: 1999-02-01
Number of pages: 544
Author: Elizabeth David
Publisher: Penguin

Download and read online French Provincial Cooking in PDF and EPUB First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking. For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators. From the Trade Paperback edition.

Situational Prevention of Poaching

Filename: situational-prevention-of-poaching.pdf
ISBN: 9781136207686
Release Date: 2014-03-05
Number of pages: 232
Author: Andrew M Lemieux
Publisher: Routledge

Download and read online Situational Prevention of Poaching in PDF and EPUB For centuries, criminologists have looked for scientific ways to study, understand, and ultimately prevent crime. In this volume, a unique offense, poaching, is explored in various contexts to determine what opportunity structures favor this crime and how situational crime prevention may reduce its prevalence. The data sources used range from publically available secondary data about animal populations, to interviews with hunters, to actual law enforcement data collected inside protected areas. Various methods are utilized to look for patterns in poaching behaviour regarding where poachers strike, which species they target and their modus operandi. Collectively, the volume shows that principles of criminal opportunity theory and situational crime prevention are useful for studying and preventing poaching in a variety of contexts. The methods employed by each chapter are easily replicated and meant to stimulate empirical poaching research where data is available. While the theoretical grounding of this volume is drawn from criminology, it is written for a broad audience of academics, practitioners and those interested in wildlife conservation.

Under the Table

Filename: under-the-table.pdf
ISBN: 9781416565277
Release Date: 2009-04-14
Number of pages: 365
Author: Katherine Darling
Publisher: Simon and Schuster

Download and read online Under the Table in PDF and EPUB A Saveur magazine chef describes her haphazard experiences as a student at New York City's French Culinary Institute, a journey during which she and her classmates tackled a range of challenges from veal calves and fish heads to broken eggs and cutthroat teachers, in an account that is complemented by food lore and numerous recipes.