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The Oil-Protein Diet Cookbook
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Dr. Johanna Budwig
This brilliant scientist has put together a wonderfully imaginative "cookbook" and practical guide for the use of oils in daily meal preparation. You'll discover over 500 delicious meal possibilities using the healing powers of flax oil.
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Fats That Heal, Fats That Kill
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by
Udo Erasmus
In Fats that Heal Fats that Kill, expert Udo Erasmus takes an in-depth look at the oil industry. Read about the politics of health and the way our bodies assimilate oil. Learn about modern healthful oils like flax, evening primrose and hemp.
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Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
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by
Jennifer McLagan
Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and you'll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort food recipes. Fat is hot, as public consciousness shifts away from fatphobia, and foodies embrace high-quality ...
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Infusions: Making Flavored Oils, Vinegars and Spirits
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Robin Davis, Melissa Sweet (Illustrator)
Over 40 recipes for making flavoured oils, vinegars, and spirits, and 36 labels with four different designs.
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A Calendar of Dinners with 615 Recipes
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by
Marion Harris Neil
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Food oils and their uses
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by
Theodore Weiss, J.
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Understanding Fats & Oils: Your Guide to Healing with Essential Fatty Acids
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Michael T Murray, N.D.
Your guide to healing with essential fatty acids.
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Choosing the Right Fats
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by
Udo Erasmus
In this book Udo Erasmus dispels many of the myths about fat--for example, that fats make you fat. He tells which oils to avoid and which ones can help normalize weight. He has advice for athletes who want to improve stamina and performance. Erasmus shares fifteen years experience working with oils, developing what he calls a practical ratio of ...
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A Dash of Elegance
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by
Charles Reavis, Tony Cenicola (Photographer)
Herb-infused oils and vinegars, are now available at supermarkets. But this guide gives ideas on preparing them yourself. Among the flavour combinations suggested are exotic ginger-spice oil, fruity blackberry vinegar, and spicy Jalapeno sherry.
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Essential Flavors: A 8the Simple Art of Cooking with Infused Oils, Flavored Vinegars, Essences
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by
Leslie Brenner, Katherine Kinsolving, Katharine Kinsolving
As cutting-edge chefs are distilling pure, intense flavors to use in dozens of dishes, the authors show how easy it is to make such infusions from herbs and spices, fruits, vegetables, wine and spirits. Includes more than 100 recipes. Two-color with illustrations.
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Clearly Delicious
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by
Elisabeth Lambert Ortiz
More than 200 recipes for practical pantry favorites and fantastic food gifts make Clearly Delicious a must for every cook. Full-color photographic sequences and concise text by international cooking expert Elisabeth Lambert Ortiz help the cooking adventurer transform ordinary ingredients into scrumptuous delights--perfect for storing in beautiful ...
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Complete Fats and Oils Book
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by
Lewis Harrison
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Fats and Oils Formulating and Processing for Applications, Third Edition: Formulating and Processing for Applications, Second Edition
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by
Richard D O'Brien
This title presents proven quality and process control procedures. In the interest of consumer health, many fats and oils processors continuously strive to develop healthier preparation procedures. Following in the footsteps of its previous bestselling editions, "Fats and Oils: Formulating and Processing for Applications, Third Edition" delineates ...
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Developments in the Analysis of Lipids
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by
John H Tyman (Editor), Michael H Gordon (Editor)
Describing the technology involved in modern lipid analysis, this volume contains essays on extractive and chromatographic methods, such as high-performance liquid chromatography, and spectroscopic and physical methods, such as nuclear magnetic resonance.
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Food Oils and Fats: Technology, Utilization and Nutrition
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by
Harry W Lawson, Alain De Cheveign (Editor), Stephen McAdams (Editor)
This basic reference provides comprehensive and detailed coverage of food oils and fats in a practical, how-to format. The book integrates all aspects of food oils and fats from chemistry to food processing to nutrition. Three in-depth sections discuss sources; physical and chemical properties, and processing; manufacturing techniques such as deep ...
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Deep-Fat Frying: Fundamentals and Applications
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by
Rosana G Moriera, Rosana G Moreira, Blumenthal
This book addresses a fundamental understanding of heat and mass (moisture and oil) transport mechanisms in the frying of foods and of the physical and chemical changes that occur in the product and oil during the process. Different types of fryers are described in detail, product quality attribute measurement on-line is assessed, modeling and ...
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A feast of oils : inspirational Mediterranean recipes for the healthy gourmet
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by
Mark Emmerson, Jeannette Ewin
The recipes in this book are provided by Mark Emmerson who uses oils in a variety of ways for infusions, dressings and marinades for fish and vegetarian dishes. It also includes advice on cooking methods and storage and a chapter on health by Jeanette Ewin.
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The Healthy Feast: Cooking Light with Mediterranean Oils
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by
Mark Emmerson, PH D Ewin, Jeannette Ewin
A restaurant chef and a nutritionist team up to bring you more than 50 recipes using healthful oils in incredibly flavorful, satisfying dishes that eliminate saturated fat from your diet.
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Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition
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by
Dimitrios Boskou (Editor), Ibrahim Elmadfa
This important resource concentrates mainly on two factors that influence the deterioration of a fat at elevated temperatures: the nature of the heated fat and the presence of oxidation retardants, especially those naturally occurring in oils or obtained from natural sources. Discussions include important biologically active ingredients present in ...
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Vitals Oils
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by
Liz Earle
Recent research has shown that oils - from peachnut to passion flower - have attributes which, when taken regularly and in the right way, can have remarkable therapeutic effects. Whether occuring naturally in the diet, taken as supplements or used as beauty preparations, this book provides a guide to their properties. Included in this book is a ...
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The Simon & Schuster pocket guide to oils, vinegars & seasonings
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by
Mark Lake, Judy Ridgway
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World Oilseeds
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by
D K Salunkhe, R N Adsule, J K Chavan
This is a single-volume source of information on the world's oilseeds including major, minor, unexploited and non-edible oilseeds. The book discusses composition, processing technologies and utilization, including current developments, in the processing of oilseeds into oil, protein products and other by-products. The authors present tabular data ...
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Chemistry of Oils and Fats Economic
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by
Frank Gunstone
The three major macronutrients are proteins, carbohydrates, and lipids (oils and fats). This book is devoted to lipids, which are an important part of life for all of us. What are these materials in molecular terms? Where do they come from? What happens to them between the harvesting of crops and the appearance of the oils and fats in different ...
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Oils & Vinegars
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by
Ann Creber
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Frying of Food
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by
A E Bender (Editor), J D Morton (Editor), G Varela (Editor)
This work sets out to provide a comprehensive review of the chemical, biochemical, physiological, and nutritional aspects of the frying of foods and establish a scientific basis by which to evaluate the effects of frying. The contributions cover a wide variety of topics, ranging from the chemical changes both in the fats and the foods that are ...
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