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Baking With Kids

Author: Leah Brooks
Publisher:
ISBN: 1592539777
Size: 53.63 MB
Format: PDF, Docs
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This guide to teaching children to bake will provide parents with an easy and safe curriculum for learning the ways of the kitchen and some delicious recipes their kids will love.

Celiac Disease For Dummies

Author: Ian Blumer
Publisher: John Wiley & Sons
ISBN: 9780470676288
Size: 12.32 MB
Format: PDF, Kindle
View: 1984
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Celiac Disease For Dummies is the ultimate reference for people with the disease and their family members. The book helps readers identify symptoms of the disease, and explains how doctors definitively diagnose celiac disease. It outlines how celiac disease affects the body, and what its consequences could be if untreated. The authors explain how celiac disease is treated, not only through the elimination of gluten from the diet, but with additional nutritional measures and alternative and complementary therapies. Written by two practicing physicians, the book also offers practical, helpful guidance for parents of children with celiac disease, whose treatment may be a particular challenge.

Low Protein Cookery For Phenylketonuria

Author: Virginia E. Schuett
Publisher: Univ of Wisconsin Press
ISBN: 9780299153847
Size: 58.24 MB
Format: PDF
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Much more than a cookbook, Low Protein Cookery for Phenylketonuria (PKU) is a practical and easy-to-use guide for those who must maintain a protein-restricted diet for treatment of PKU or similar inherited diseases of protein metabolism. It contains hundreds of helpful suggestions for managing the diet. This third edition of Low Protein Cookery for PKU appears exactly twenty years after the original 1977 publication and includes the 450-plus recipes and the hints from the 1988 second edition that have been used and enjoyed by families for nearly a decade. The major new feature of the third edition is entirely new nutrient calculations. The available food supply has changed significantly in the past fifteen years, and nutrient information is much better now. The nutrient calculations in this edition of the cookbook are based on the updated 1995 Low Protein Food List for PKU compiled by the author, which is the most widely used food list for the PKU diet in the United States. Some of the changes in nutrient values are subtle, others more significant; all reflect the best information currently available. Low Protein Cookery for PKU offers recipes that appeal to a wide range of ages, suit a wide range of individual diet requirements, and facilitate integration of the diet into normal family eating routines. Many of the recipes are suitable for the entire family; others include instructions for adapting the recipe to suit the needs of family members not on the diet, or are accompanied by recipes for the preparation of similar non-diet items. The recipes provide gram weights when appropriate, for greater accuracy in preparing the recipes and in maintaining the diet.

New York Magazine

Author:
Publisher:
ISBN:
Size: 33.67 MB
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New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.

Baking With Whole Grains

Author: Valerie Baer
Publisher: Good Books
ISBN: 9781561488193
Size: 79.42 MB
Format: PDF, Mobi
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Valerie Baer, author of Baking with Whole Grains is a genius baker and, equally, a genius teacher. This is a collection of 110 of her own scrumptious recipes—from yeast breads to pizza crusts, from pie crusts to crackers, from scones to crisps. Valerie’s instructions and tips make it possible for anyone to produce these unmatched flavors and textures in their own home kitchens. Includes full-color photos of Valerie in her wheat field and grinding grain, as well as her irresistible breads and sweets. Valerie Baer has developed recipes that turn into unforgettable baked wonders. But just as amazing as her recipes is her ability to explain how any one of us can make these delicious breads and desserts ourselves. She is a genius baker. She is equally a genius teacher. Valerie and her husband grow the soft-grain wheat she uses in her baking on the 6½-acre homestead where they’ve raised their five children. She grinds the wheat by hand when she’s ready to use it. Valerie began inviting friends into her own kitchen when they kept begging her to show them how she turned out such featherweight dinner rolls, tender pizza crusts, and tangy-sweet crisps and cobblers—always using whole grains. When her kitchen got too full of students, she began teaching classes at The Good Cooking Store in eastern Lancaster County, PA. The moment her classes for making Yeast Bread, Pie Crusts, and Scones with Jam are announced, they sell out. Here is a sampling of Valerie’s recipes, brought together for the first time in this book— • Yeast Breads (including Soft Garlic Knots, Sun-Dried Tomato Bread, Pita Bread. . .) • Pizza and Filled Things • Quick Breads (among them, Buttermilk Cinnamon Loaf and Sweet Potato Cornbread) • Muffins and Scones (including Strawberry Yogurt Scones, Apple Crumble Muffins. . .) • Cakes (how about Raspberry Lime Cake and Chocolate Cupcakes?!) • Cobblers and Crisps (Peach Kuchen, Pear Apple Crisp, and more) • Cookies and Bars (Fudge Nut Cookies, Cherry Almond Granola Bars, and more) • Pancakes, Waffles, and Other Breakfast Specialties (including Apple Oven Pancakes, Baked Apple Fritters, and Pancake Syrup) • Pies (of course, Pie Crust and Crumb Topping, Fresh Berry Crumb Pie, Cherry Pie, and more) • Crackers, Dips, and Spreads (among them, Sesame Crackers, Pesto Torte, and Perfect Salsa, Fresh or Canned) • Rescuing Bread Failures (by turning them into Mini-Pizzas, Grilled Cheese Sandwiches, Croutons, and more!) Valerie Baer is a total believer in the unmatched flavors and textures of whole-grain baking. And she knows why. Valerie is an unmistakable presence in this book, offering Tips and Hints at every turn. • When making Potato Dough Baked Goods—“I don’t bother with peeling the potatoes. The food processor takes care of the skins, and the bits that do get into the dough seem to disappear.” • When making Sticky Buns—“I don’t put parchment in the pan before making the Sticky Bun goo. I mix up the goo, spread it on the bottom of a 9” pan, and place the buns on top of the goo.” Valerie’s Tips alone are worth the price of the book. They are practical to the nth degree, and she states them so clearly that anyone can follow them. Baking with Whole Grains includes more than 110 recipes. The book has full color throughout, with photos of Valerie in her wheat field, grinding grain, and baking in her home kitchen, as well as photos of her irresistible breads and sweets. You can make these extraordinary recipes, too!

The Mother Daughter Cookbook

Author: Lynette Rohrer Shirk
Publisher: Houghton Mifflin Harcourt
ISBN: 0977266060
Size: 53.71 MB
Format: PDF, ePub
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Offers twenty-four recipes with cooking instructions divided equally between mother and daughter for party snacks, birthday treats, holiday desserts, and everyday fare.