101 Cups of Water

101 Cups of Water PDF

Author: C.D. Baker

Publisher: WaterBrook

Published: 2008-01-15

Total Pages: 225

ISBN-13: 1601426941

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For every time you’ve tried too hard, fell too far, or struggled too much, the refreshing cups in this book–or reminders of God’s infinite grace and mercy–will renew you like cool, clear water after a long, dry walk on a dusty, pitted, uphill road. “I’ve been a believing Christian since childhood,” author C. David Baker explains, “but it’s my personal failures that have led me to the deep well of Grace.” David poured his dashed hopes, broken dreams, haunting doubts, and paralyzing fear down that well and found all that’s collected here, all he, like you, needs for living with peace, joy, and purpose: cool cups of relief, comfort, revival, and sustenance. Because Water Is Life. And 101 Cups of Water Will Quench Your Thirst.

Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate

Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate PDF

Author: Institute of Medicine

Publisher: National Academies Press

Published: 2005-06-18

Total Pages: 639

ISBN-13: 0309091586

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Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate The Dietary Reference Intakes (DRIs) are quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. This new report, the sixth in a series of reports presenting dietary reference values for the intakes of nutrients by Americans and Canadians, establishes nutrient recommendations on water, potassium, and salt for health maintenance and the reduction of chronic disease risk. Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate discusses in detail the role of water, potassium, salt, chloride, and sulfate in human physiology and health. The major findings in this book include the establishment of Adequate Intakes for total water (drinking water, beverages, and food), potassium, sodium, and chloride and the establishment of Tolerable Upper Intake levels for sodium and chloride. The book makes research recommendations for information needed to advance the understanding of human requirements for water and electrolytes, as well as adverse effects associated with the intake of excessive amounts of water, sodium, chloride, potassium, and sulfate. This book will be an invaluable reference for nutritionists, nutrition researchers, and food manufacturers.

The Joy of Home Winemaking

The Joy of Home Winemaking PDF

Author: Terry A. Garey

Publisher: Harper Collins

Published: 2012-07-24

Total Pages: 364

ISBN-13: 0062230166

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Port and sherries, whites, reds, roses and melomels—make your own wine without owning a vineyard! If you can follow a simple recipe, you can create delectable table wines in your own home. It's fun, it's easy-and the results will delightfully complement your favorite meals and provide unparalleled pleasure by the glass when friends come calling. You don't have tore-create Bordeaux in your basement to be a successful home vintner-you can make raisin wine and drink it like sherry, or use it to accent your Chinese cooking. Raspberry or apricot wine lend themselves to delicious desserts. And if you are interested in more exotic concoctions, rhubarb champagne is the ultimate treat. The Joy of Home Winemaking is your comprehensive guide to: the most up-to-date techniques and equipment readily available and affordable ingredients and materials aging, bottling, racking, blending, and experimenting dozens of original recipes for great-tasting fruit wines, spice wines, herb wines, sparkling wines, sherries, liqueurs even homemade soda pop! a sparkling brief history of winemaking helpful illustrations and glossary an extensive mail-order resource section Whether you prefer your wine dry of slightly sweet, The Joy of Home Winemaking has all the information you need to go from casual connoisseur to expert home vintner in no time.

Cooking with Seaweeds 101+ Ways

Cooking with Seaweeds 101+ Ways PDF

Author: Marcus Harrison

Publisher: Lulu.com

Published: 2015-10-13

Total Pages: 140

ISBN-13: 1326447343

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For a Limited time only - A Special Early-Bird launch discount price. For many people the nearest they get to seaweed as a food is the crispy fried side-dish served in Chinese eateries. However, that menu item is usually made from fried green cabbage or kale, and is about as far removed from the true vegetables of the sea and sea life as one could possibly get. Cooking with Seaweed is a cookery book designed for anyone wanting to explore the world of edible seaweeds - mainly in northern temperate Europe. Over one hundred recipes and ways of preparing edible seaweed are covered; ranging from the inclusion of seaweed in soups and salads, to meat dishes and breads.

New Cook Book

New Cook Book PDF

Author: Tricia Laning

Publisher: Meredith Books

Published: 2004-09

Total Pages: 460

ISBN-13: 9780696222122

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This book is published [2005?] word for word, as in the "Red plaid cook book", and the text appears just as in the original 1953 edition.

Mastering the Art of French Cooking, Volume 2

Mastering the Art of French Cooking, Volume 2 PDF

Author: Julia Child

Publisher: Knopf

Published: 2012-04-03

Total Pages: 649

ISBN-13: 0307958183

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The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic step-by-step French recipes for home cooks. Working from the principle that “mastering any art is a continuing process,” Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery. They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. From French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.

South

South PDF

Author: Sean Brock

Publisher: Artisan

Published: 2019-10-15

Total Pages: 377

ISBN-13: 1579657168

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Named a Best New Cookbook of Fall 2019 by the New York Times, Food & Wine, Epicurious, Grub Street, and more “I will keep this book forever in my collection because no one cooking today is doing more to help the Southern culinary flame burn brighter.” —New York Times “Masterful. . . . Mouthwatering, virtuosic.” —Publishers Weekly, starred review Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. Recipes can be mixed and matched to make a meal or eaten on their own. Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs and from tomato okra stew to biscuits. Regional differences are highlighted in recipes for shrimp and grits, corn bread, fried chicken, and more. Includes key Southern knowledge too: how to fry, how to care for cast iron, how to cook over a hearth, and more. This is the book fans of Sean Brock have been waiting for, and it’s the book Southern-food lovers the world over will use as their bible.

Food in Jars

Food in Jars PDF

Author: Marisa McClellan

Publisher: Running PressBook Pub

Published: 2012-05-22

Total Pages: 242

ISBN-13: 0762441437

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A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.

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