Rabu, 31 Maret 2010

[M541.Ebook] Ebook Download The Mayo Clinic Diet: Eat well, Enjoy Life, Lose Weight, by the weight-loss experts at Mayo Clinic

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The Mayo Clinic Diet: Eat well, Enjoy Life, Lose Weight, by the weight-loss experts at Mayo Clinic

From Mayo Clinic, a leading authority on health and nutrition, comes The Mayo Clinic Diet, designed to be the last diet you'll ever need. In two simple phases, you'll be on the road to a healthy weight for the rest of your life. Packed with lots of extra encouragement—meal planners, recipes, tips for overcoming challenges, starting an exercise plan, and much more—The Mayo Clinic Diet gives you everything you need in one book. Toss out the scales and calculators and pick up the foods you love. This is the diet you've been waiting for!

  • Sales Rank: #97747 in Books
  • Brand: Good Books
  • Published on: 2010-01-01
  • Original language: English
  • Number of items: 1
  • Dimensions: 7.50" h x .80" w x 9.37" l, 1.80 pounds
  • Binding: Hardcover
  • 256 pages
Features
  • ISBN13: 9781561486762
  • Condition: Used - Very Good
  • Notes: 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!

From Publishers Weekly
Just in time for New Year's resolutions, experts from the Mayo Clinic present a well-rounded plan for dieting right. Editor-in-chief Donald Hensrud, chair of the Mayo Clinic's Preventive and Occupational Medicine division, packs this straightforward guide with useful tips, concise lists, charts, and color photos. Eschewing fads and quick fixes, the diet sticks to an involved, long-term, but indisputable plan for those willing to make significant lifestyle changes. Part one, Lose It, includes a two-week intro program designed to result in six to 10 pounds of weight loss, provided readers take up five new habits, including eating breakfast and upping their intake of whole grains, while quitting five old habits, like eating in front of the TV. Part two, Live It, modifies those techniques to sustain one to two pounds of weight loss a week. Part three helps readers with immediate and long-term challenges like behavior modification and stress, as well as meal planning and eating out. Efficiently organized with convenient reference points, this is a worthy guide for any determined dieter. (Jan.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

I wanted a healthful, long-term plan, but I also needed to be bikini-readyin just six weeks. I gravitated to The Mayo Clinic Diet, the trusted hospital's first-ever weight-loss book, because it isn't a rigid eat-this-not-that meal plan, but more of a food-pyramid inspired puzzle.
-Amy Grippo, Marie Claire

"This diet is not a fad. You've had enough of those and know the results. Using clinically tested techniques, The Mayo Clinic Diet puts you in charge of making simple, pleasurable changes that will result in a weight you can maintain for the rest of your life."
-Donald Hensrud, M.D., diet expert at Mayo Clinic

About the Author
Mayo Clinic is the first and largest integrated, not-for-profit group practice in the world. Doctors from every medical specialty work together to care for patients, joined by common systems and a philosophy that the needs of the patient come first. Over 3,600 physicians and scientists and 50,000 allied staff work at Mayo, which has sites in Rochester, Minn.; Jacksonville, Fla.; and Scottsdale/Phoenix, Ariz. Collectively, Mayo Clinic treats more than 500,000 patients a year. For more than 100 years, millions of people from all walks of life have found answers at Mayo Clinic. Mayo Clinic works with many insurance companies, does not require a physician referral in most cases and is an in-network provider for millions of people.

Most helpful customer reviews

1214 of 1244 people found the following review helpful.
5-star and 1-star reviews are both right
By Mark Wilsonwood
Some reviewers give this book 5 stars, others give it 1. So how do you know whom to believe? I think I can help you.

This book is NOT for you if:
- You are looking for a magic weight loss plan, or a new theory of weight control
- You are looking for a lot of recipes

This book MIGHT be for you if:
- You subscribe to the old, tried-and-true formula for weight loss (eat fewer calories, exercise more), but need to know the details and need some help in getting, and staying, motivated.

The book is based on a version of the familiar food pyramid, and the diet can be summarized as: Eat a lot -- in fact as much as you want -- of fruits and vegetables (most of your favorites will be allowed, and you can eat them raw or cooked, and use fresh or frozen, and in some cases canned). Eat limited, though reasonable, amounts of carbs, protein and dairy, and fats. Exercise 30 minutes a day.

If you try it, good luck to you. I'm trying it, too; good luck to me as well.

11 of 11 people found the following review helpful.
Don't waste your money on the book.
By Linda Eckhardt
Cliche ridden, poorly organized, impossible to use in real life. Recipes make 8 servings. How many times do you see 8 member households on a diet? Calls for well-known processed foods disproven for health and wellness: egg beaters, nonfat milk, margarine. How far behind can Mayo be? The latest science shows butter to be a necessary and healthy part of a diet.Much needed for brain health.
This book has no central organizing principle. Different chapters are written by different "experts" who sometimes even contradict each other.
Do not buy this book. It is a waste of money. I couldn't find one page that gave me a suggested outline for what to eat that day. The book is a mess. Linda West Eckhardt, James Beard award winning cookbook author. Editor: Everybody Eats News

3 of 3 people found the following review helpful.
Eat Well. Enjoy Life. Lose Weight.
By Jennifer W Davis
If you are looking for a quick fix to lose lots of weight really fast, this is not the book for you. There is a quick start plan that is designed to help you lose up to 6-10 pounds in 2 weeks as a jump start to the diet. I really would not call this a diet. This book is more of a way to change your life to become more healthy, with weight loss included. This book is designed not only to help you lose weight, but to keep it off because it is designed to help you alter your life habits. There are 5 habits for you to add, 5 bad habits to break, and 5 healthy habits to adopt.

The information in this book is out there. Most of you may know some of this and some of it you want. Who really has the time to look all that stuff and figure out what to do and not to do? I don't. All the information I need is right in this book. This diet is not for everyone, it is not difficult, but you have to be willing to start making changes in your life and continue to stick with.

There are no counting calories, no food scales, etc. It trains you an easier way to track what you eat. There are some recipes, but not a lot. You don't have to deprive yourself, but you do have to make smart choices.

If you are looking for the secret pill or diet to make you lose lots of weight and not have to give up the way you are living now, surprise, there isn't one out there. If you are looking a way to motivate yourself, help find control, and some good tips, this is the book for you.

I just finished the book and I plan to start my changes next week. Fingers crossed for success. Good luck to you as well!

See all 671 customer reviews...

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[O853.Ebook] PDF Download Biblical Lachish: A Tale of Construction,Destruction,Excavation and Restoration, by David Ussishkin

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Biblical Lachish: A Tale of Construction,Destruction,Excavation and Restoration, by David Ussishkin

Biblical Lachish was one of the most important cities in the land of Israel for more than three thousand years. The special importance of Lachish, the large scale of the excavations and the unique discoveries make it a key site for the study of the history and archaeology of the Biblical period. This book summarizes in clear and simple language the history of Lachish and its archaeological findings.

  • Sales Rank: #182842 in Books
  • Published on: 2014-12-17
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.00" h x 7.50" w x 1.00" l,
  • Binding: Hardcover
  • 446 pages

About the Author
David Ussishkin was born in Jerusalem and completed his studies at the Hebrew University. Until his retirement he taught archaeology and ancient art at Tel Aviv University. His extensive research has included the survey of the Silwan necropolis in Jerusalem and excavations at Lachish, Jezreel, Megiddo and Betar, Bar-Kochba's last stronghold.

Most helpful customer reviews

1 of 1 people found the following review helpful.
This book is the best archaeological entertainment I can imagine for a lay person
By Bryan Chaffee
This book is the best archaeological entertainment I can imagine for a lay person! Writing is non-technical, the story of excavation is fascinating, and I can only thank Ussishkin for thinking of us regular folk.

2 of 2 people found the following review helpful.
Five Stars
By Amazon Customer
Great book which is well written. Excellent photography and history of the excavations at the site.

0 of 0 people found the following review helpful.
Five Stars
By Stephen D. Sebree
Excellent reference. Wonderful compilation of the excavations and written for the armchair archaeologist.

See all 4 customer reviews...

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Jumat, 26 Maret 2010

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  • Sales Rank: #2424774 in Books
  • Published on: 2005-03-31
  • Original language: Spanish
  • Dimensions: 11.00" h x 8.50" w x .75" l,
  • Binding: Paperback
  • 253 pages

Most helpful customer reviews

1 of 1 people found the following review helpful.
El Libro Practico De Los Generadores, Transformadores Y Motores Electricos / The Practical Book of Generators, Transformers and
By Pedro J. Montanez Colon
es un buen libro para todos aquellos que deseen adquirir conocimientos en electricidad y tambien sobre el funcionamiento de estos aparatos.

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Sabtu, 20 Maret 2010

[Q605.Ebook] Ebook 100 fiches pour comprendre la linguistique : 1er cycle universitaireFrom Bréal

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100 fiches pour comprendre la linguistique : 1er cycle universitaireFrom Bréal

  • Sales Rank: #12174768 in Books
  • Original language: French
  • Dimensions: 6.30" h x .43" w x 9.45" l,
  • Binding: Paperback

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Mastering the Art of French Cooking, Vol. 2: A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas, by J

The sequel to the classic Mastering the Art of French Cooking
Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that “mastering any art is a continuing process,” they continued, during the years since the publication of the now-celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking.
This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those 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.
Among its many treasures:
• the first authentic, successful recipe ever devised for making real French bread—the long, crunchy, yeasty, golden loaf that is like no other bread in texture and flavor—with American all-purpose flour and in an American home oven;
• soups from the garden, chowders and bisques from the sea—including great fish stews from Provence, Normandy, and Burgundy;
• meats from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery;
• chickens poached (thirteen ways) and sauced;
• vegetables alluringly combined and restored to a place of honor on the menu;
• a lavish array of desserts, from the deceptively simple to the absolutely splendid.

But perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie.
In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
And in this book, thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck, we are given instructions so clear, so carefully tested, that now any American cook can make specialties that have hitherto been obtainable only from France’s professional chefs and bakers.
With the publication of Volume Two, one can select from a whole new range of dishes, from the French bread to a salted goose, from peasant ragoûts to royal Napoleons. Each of the new master recipes is worked out, step by infallible step, with the detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking. And the many drawings—five times as many as in Volume One—are demonstrations in themselves, making the already clear instructions doubly clear.
More than a million American families now own Volume One. For them and, in fact, for all who would master the art of French cooking, Julia Child and Simone Beck open up new worlds of expertise and good eating. Bon appétit!

  • Sales Rank: #39618 in Books
  • Brand: Random House
  • Model: 978-0-394-72177-4
  • Published on: 1983-09-12
  • Released on: 1983-09-12
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.02" h x 1.35" w x 7.01" l, 2.38 pounds
  • Binding: Paperback
  • 648 pages

Review
As close to a divine text as you can get -- Matthew Fort Guardian It will gladden the heart of all good cooks ... An alchemist's stone which enables any cook to turn base ingredients to gold Sunday Times

From the Inside Flap
Here is the sequel to the great cooking classic. Each of the new recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. 5 times as many drawings as in Vol. I make the clear instructions even more so.

From the Back Cover
In all of our recipes, and especially in those for desserts and cakes, we have taken full advantage of modern mechanical aids wherever we have found them effective. While Volume I reflects France in the 1950s and the old traditions of French cooking, Volume II, like France herself, has stepped into contemporary life.

Most helpful customer reviews

4 of 4 people found the following review helpful.
Why this book is so good
By CTS
This book is justly famous.

I have a shelf full of cookbooks (literally) and like this one best for three reasons. First, the authors really did write their recipes with ordinary US supermarkets in mind. It is fairly easy to get the ingredients for any of the dishes. The authors also describe things very clearly so you can make something new and not be afraid.

But the very best thing of all is that the authors tell you _why_. Why a particular method works, why it's necessary, why some substitution won't work, and so on. They do this far better than any other book I've seen. This one is worth the cost.

3 of 3 people found the following review helpful.
It will take more than this, but.....
By TolkienFan
Anyone who reads learns quickly not to judge a book by its cover. And in this case it is doubly important because neither the look nor the title serve as any indication of what is inside this classic tome. It could be argued that it is impossible to "master the art..." by reading a book, and I would agree. What is important, however, is realizing the breadth of understanding that can be gained by a careful reading of this work. It is an important work not only because of its timeliness when it was in its infancy and first published, but because it shares a timeless look into the history of the culinary arts as seen through eyes shaded by French gastronomy.

I watched the movie "Julie & Julia", the theme from which was derived from the over five hundred recipes in this two volume set, and I also remember some of the episodes from Julia Childs early television career. I truly enjoyed the movie, but the early Julia Child television stuff was not something that modern television producers would consider a first class effort. I think, perhaps, that we become somewhat jaded by modern television and the almost universal accessibility of convenience based communication.

Thankfully, bound printed journals such as this do not suffer the decay that is so prevalent in today's digital world. You can be proud of the wonderful books that you own. You can read and re-read them and enjoy them for many years, then pass them down to others who are free to enjoy them too. "Mastering the Art of French Cooking" belongs to that very select group that I own...and will never part with. This set joins many others, but is one of a few that I really enjoy re-reading. Every time I take them from their place on the shelf and page through them, I learn something new. Gaining knowledge is in itself a good thing.

No, you will not become a master French chef by reading these volumes. You will, however, gain a terrific insight into French gastronomy and pick up some great tips. All of which will serve you well as you strive to prepare that special dish or try to understand the reasoning behind "mother sauces" and how it affects the homemade mac & cheese dish that your child relishes.

There are many reasons to read and own "Mastering the Art of French Cooking", but staying current with modern French cuisine is not one of them. If however, you love 'continental' cuisine or maybe just have an insatiable desire to better understand the history of gastronomy that pre-dates modern canned and packaged goodness, then this two volume set will serve you well. And, who knows, you too may be enticed to travel the road of Julie and prepare all five hundred plus recipes firmly embedded in "Mastering the Art of French Cooking" and in the history of food world wide.

Enjoy!

2 of 2 people found the following review helpful.
A WONDERFUL book!
By Roadie
If anyone on earth ever felt hesitant and unequipped to tackle the recipes in this masterpiece by Julia Child and her colleagues, they don't need to give it another thought. I was nervous and excited about the pending arrival of this book when I ordered it, and eagerly went through it when it finally arrived.....surprised and overjoyed at what I read.

While the recipes require your full attention, they are not as daunting as they may sound. In fact, I immediately saw a small collection of scattered recipes that I, a working mother, could easily and gleefully make on a day off or quiet weekend. The recipes are accompanied by a list of equipment you will need to make the recipe and very simple, thorough step-by-step instructions.

It does take a commitment of time to make many of the recipes, but you probably wouldn't have been looking for this book if you weren't willing to make the time to cook special choices from the book. You would have looked instead at the books featuring ten minute meals featuring minute rice and canned tuna.

I have to admit....I wouldn't utilize these recipes several times a week, or even a few times a week.But the book is a treasure and a gem for anyone looking for something special to make for a special day, a special gathering, or a special person.

The book also explains cooking terms, cooking equipment, and some things as simple as how to make a great omelet or poached egg. It would make a great gift for those rare and admirable souls that actually look forward to real cooking.

I recommend stepping out with confidence and joy and getting this book......because it is a great exercise in challenging yourself and exploring the wonderful and new! You won't fail. It's designed to help you succeed.

Not only will you triumph....but somewhere, silently, Julia will be cheering you on.

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[C489.Ebook] Ebook Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto, by Marc Vetri, David Joachim

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Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto, by Marc Vetri, David Joachim

Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes.

Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. 

Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.


From the Hardcover edition.

  • Sales Rank: #78002 in eBooks
  • Published on: 2015-03-17
  • Released on: 2015-03-17
  • Format: Kindle eBook

Review
“Marc Vetri is the smartest Italian cook in the United States right now, and this excellent tome is exactly what every cook needs to codify and catalog classic pasta-making techniques along with some delicious, progressive, and thoughtful innovations. Mastering Pasta is nothing short of the single most important book on handmade pasta I have ever read and I am maybe just a little jealous about it... In any case, you will be a better cook and live a much happier life just by holding this book in your hands, let alone learning these simple and delicious recipes."
—Mario Batali, chef, restaurateur, and author

“In my mind, Marc Vetri is one of the best pasta chefs on the planet. This is the pasta bible, written in the most beautiful way. Everyone needs a copy of this book on their shelf.”
—Jamie Oliver, chef, restaurateur, cookbook author, and media personality

“Marc Vetri is not your Nonna, but he’s the next best thing, marrying Old World technique with New World flavors. A thoroughly modern and mouthwatering pasta master class.”
—Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns

“Mastering Pasta is a true ode to one of the most beloved foods in the world. This is a cookbook that captures Marc Vetri’s passion for his craft and talent as a chef.”
—Nathan Myhrvold, author of Modernist Cuisine

“When it comes to pasta I have never had any better than those that come from the hands of Marc Vetri—and that includes dozens of trips to Italy.  I have said it for years that if there is one chef that could cook my last meal it would be Marc, and although I adore all his food, I think I would ask for ten courses of pasta because it is just that transcendent.  This book will become the bible of all things pasta and help all of us continue to understand the perfect marriage between different flours that help create its magic.  I'm sure Marc is not only proud of this masterpiece but also happy that chefs from around the globe will stop calling, texting, and emailing him for his fantastic recipes, techniques, and insight on all things pasta, since he put all the secrets right in this book!”
—Michael Symon, chef, restaurateur, television personality, and author

“I love Italian food but I am kind of a bozo in the kitchen. Marc’s cookbooks have been great guides for me and I know this book will help me step up my pasta-making skills. Alright, that’s enough. Quit reading this and go eat pasta!”
—Aziz Ansari, actor and comedian

“Early on in Mastering Pasta, Chef Vetri tells us that recipes need cooks. True, but as cooks we need chefs like Marc to push us in an uncompromising pursuit to fully understand, and ultimately find, the beauty in our food. He does that page after page.”
—Dr. Stephen Jones, director of the Bread Lab, Washington State University

About the Author

Marc Vetri is the chef and founder of Philadelphia’s Vetri Family of Restaurants, which operates a collection of the country’s most critically acclaimed Italian restaurants: Vetri, Osteria (Philadelphia and Moorestown, NJ), Amis, Alla Spina, Pizzeria Vetri, and Lo Spiedo. Classically trained in Bergamo, Italy, Vetri is known the world over for bringing a bold, contemporary sensibility to classic Italian cooking. He is a member of Food & Wine magazine’s 1999 “Best New Chefs” class and the 2005 winner of the James Beard Award for “Best Chef Mid-Atlantic.” He is also the author of two cookbooks, Il Viaggio di Vetri and Rustic Italian Food. Outside the kitchen, Vetri is the driving force behind the Vetri Foundation, a non-profit organization whose mission is to help kids experience the connection between healthy eating and healthy living. He lives in Philadelphia with his wife, Megan, and their three children. 

David Joachim has authored, edited, or collaborated on more than forty cookbooks, including the multi-award-winner The Science of Good Food and million-copy bestselling series A Man, A Can, A Plan. He writes a column for Fine Cooking magazine called “The Science Of . . .” and his writing and recipes have appeared in numerous magazines such as USA Today, Men’s Health, Better Homes & Gardens, Cooking Light, Women’s Health, Cook’s Illustrated, Fine Cooking, and Bicycling. He is also the co-founder of Chef Salt, a line of artisanal salt seasonings. Joachim lives in Center Valley, PA, and his favorite cooking tool is a leaf blower.

Excerpt. © Reprinted by permission. All rights reserved.
Pappardelle with Rabbit Ragù and Peaches

I’ve always been fascinated by the way fruits play so well in savory cooking. Porcini and peaches. Oxtail with Italian mustard fruits. Duck with grapes. When we started making
this rabbit ragù, it needed a little pop, but adding vinegar or lemon juice wasn’t enough. Fruit gave it so much more—acid, sugar, aroma, and something to bite into. Pappardelle
are traditionally cooked with a ragù made from game meats, and in Tuscany, the game is often wild hare or rabbit.

Pasta Swap For a ragù like this, I prefer a thicker noodle. That’s why I went with pappardelle. But square fazzoletti make a great substitute. They will wrap around the meat and sauce nicely and give you a big bite of pasta.

1 rabbit (about 3 lb/1.4 kg)
Kosher salt and freshly ground black pepper
3 tablespoons (45 ml) grapeseed or canola oil
1⁄3 cup (41 g) peeled and chopped carrot
1⁄3 cup (34 g) chopped celery
1⁄3 cup (56 g) chopped red onion
1⁄3 cup (79 ml) dry white wine
¾ cup (135 g) cherry tomatoes, halved
8 ounces (227 g) Egg Yolk Dough (page 26), rolled into sheets about 1⁄8 inch (3 mm) thick
¼ cup (60 ml) extra-virgin olive oil
6 tablespoons (85 g) unsalted butter
¼ cup (25 g) grated Parmesan cheese, plus some for garnish
2 ripe peaches, halved, pitted, and thinly sliced

Heat the oven to 350°F (175°C).

Rinse the rabbit and remove the innards and excess fat deposits. Reserve the innards for another use. Remove the hind legs and forelegs by driving your knife straight through the hip and shoulder joints. Cut each leg in half through the center joint. Snip through the breastbone with kitchen shears, and then cut the rabbit crosswise into 6 to 8 pieces. Season the rabbit pieces all over with salt and pepper.

Heat the grapeseed oil in a Dutch oven over medium-high heat. When the oil is hot, add the rabbit pieces, in batches if necessary to prevent crowding, and sear them, turning them once, until they are golden brown on both sides, about 5 minutes per side. Transfer the pieces to a platter as they are done.

Add the carrot, celery, and onion to the same pan and cook over medium heat until the vegetables are lightly browned, about 4 minutes. Pour in the wine and simmer, scraping
up any browned bits on the pan bottom, until the liquid evaporates, 2 to 3 minutes. Return the rabbit to the pan along with the tomatoes. Pour in enough water to come three-fourths of the way up the sides of the ingredients. Cover the pan and braise the rabbit in the oven until it is tender and the meat pulls easily away from the bone, 1 to 1½ hours.

Let the rabbit cool slightly in the pan, then shred the meat and discard the skin and bones. Pass the vegetables and braising liquid through a food mill fitted with the medium die, or pulse them briefly in a food processor just until the vegetables are finely chopped but not pureed. Return the ragù to the pan. If it is thin and watery, boil it over medium heat until it has reduced to a thick consistency similar to that of tomato sauce.

Return the shredded meat to the ragù. Taste it, adding salt and pepper until it tastes good to you. You should have about 2 cups (473 ml) ragù. Use it immediately, or transfer it to an airtight container and refrigerate it for up to 3 days or freeze it for up to 2 months. Reheat the ragù before proceeding with the recipe.

Lay a pasta sheet on a lightly floured work surface and trim the edges square. Cut the sheet crosswise into strips a little less than 1 inch (2.5 cm) wide, preferably with a fluted cutter. Repeat with the second sheet. Dust the strips with flour, cover them, and use them within 1 hour or refrigerate them for up to 4 hours. You can also freeze them in a single layer, transfer them to a zipper-lock bag, and freeze them for up to 1 month. Take the pasta straight from the freezer to the boiling pasta water.

Bring a large pot of salted water to a boil. Drop in the pappardelle and cover the pot to quickly return the water to a boil. Cook the pasta until it is tender but still a little chewy when bitten, about 2 minutes. Using a spider strainer or tongs, drain the pasta by transferring it to the pan of ragù. Reserve the pasta water.

Add the oil and butter to the pan and cook over medium-high heat, tossing and stirring vigorously, until the sauce reduces slightly, becomes creamy, and coats the pasta, about 1 minute. Add a little pasta water if necessary to create a creamy sauce. Remove the pan from the heat and stir in the Parmesan. Keep the pasta moving until pasta and sauce become one thing in the pan. Taste it, adding salt and pepper until it tastes good to you. Stir in the peaches.
Dish out the pasta onto warmed plates and garnish each serving with some Parmesan.

Most helpful customer reviews

53 of 55 people found the following review helpful.
One of the Best Pasta Books Out There
By Hunter Angler Gardener Cook
Marc Vetri is one of America’s best Italian chefs, and the Philly native’s latest book is a technique-driven walk through the process of making all kinds of pasta and gnocchi. Even though Vetri’s a chef and many of his recipes are derived from his restaurants, the book is firmly grounded as an instructional guide for the home cook. Mastering Pasta is a beautiful book, heavy on photos of the actual making of the shapes, which is key. I especially like the decision to show that homemade pasta is by nature a bit erratic: Not every strand of hand-cut tagliatelle will be the same width, and there will be little creases where you’d folded the dough over. Vetri’s recipes can get a bit esoteric, but he’s very good about offering alternatives if you can’t find sweetbreads or fresh porcini or snails.

My main beef with the book is Vetri’s basic dough. His batch is 395 grams, about 2 1/2 cups of various flours, moistened with 9 egg yolks, plus some water and olive oil. Sorry, but I can't see blasting through a whole carton of eggs for a batch of pasta that will serve 4 or 5 people. I mean I understand why Vetri does this: He runs a restaurant. He’s trying to make a plate of pasta a special thing on a menu in a lovely restaurant. And his dough is indeed wonderful. But it’s just too spendy for a Wednesday night. And, given that you can whip up a basic batch of pasta in an hour, it’s not crazy to think that some cooks might want to make pasta regularly, and not for special occasions. My advice: For day-to-day pasta making, use the Italian standard of 1 whole egg for every 100 grams of flour and you’ll be fine.

That said, I love this book. Vetri’s flavors and originality are remarkable. Hell, he’s even created a new pasta shape called “dove pasta,” which looks a bit like the eagle pattern you see in Southwest Indian weaving. I’ll definitely be making that. His technical sections are my favorite part of the book, and are useful no matter what you put on your pasta. His section on wheat is fascinating. What wheat you use actually matters, and they tell you why. Vetri shows you pasta shapes you’ve never seen before, combined with flavors you hadn’t thought of.

Bottom line: Buy this book if you’ve made pasta at least a few times before, and want to drill down deeply into the subject. Vetri is a master and it shows, and his recipes, instruction and flavors are top notch.

147 of 158 people found the following review helpful.
Best to Turn to Old Friends: Jim Beard and Marcella Hazan
By James Ellsworth
Mark Vetri is a talented professional chef. I am an advanced home cook. But when Mario Batali opined that this was 'the single most important book on handmade pasta I have ever read' and Jamie Oliver concluded 'Everyone needs a copy of this book on their shelves', I made the purchase. Okay...I've been making pasta at home for thirty years, I've attended a pasta class in Italy and I have owned and used 'Beard on Pasta' and 'The Essentials of Italian Cuisine' by Marcella Hazan for years. I am motivated to learn about pasta. But...what I expected from the promo for this book and what I found between the covers was disappointing. Bottom line: this book is a chef speaking to chefs. The fine first chapters on flours and making fresh and dried pasta dough will serve all-comers well, whether you are a beginner or are advanced. Unfortunately, that beginning gives way to a set of recipes that would challenge the home cook's pantry: 'Talleggio (that's a cheese) Ravioli with Radicchio, Honey and Walnuts,' 'Pea Agnolotti with Lardo,' 'Fig and Onion Caramella with Gorgonzola Fonduta...' Doppio Ravioli with Lamb and Polenta takes many steps and a good bit of time to prepare--assuming you have lamb and polenta on hand. Other enticing recipes call for foie gras terrine, octopus, scorpion fish, morel mushrooms, peekytoe crab--you get the idea. For sure, the book has beautiful pictures, is written intelligently and can provide 'inspiration'...but my inspiration was to find a high-end Italian restaurant and make a reservation!

So...does this book 'reinvent the wheel' as far as most of us are concerned? Purists may cringe when James Beard--responding to what his reader's pantries would have on hand, says 'all-purpose flour' works best in America. I order a well-known Italian-milled Doppio Zero by mail order...but Beard is not wrong. I began by using unbleached all-purpose flour in my noodles. (He also includes recipes using pasta flour blends of white and whole wheat, buckwheat...even yeasted noodles courtesy of Barbra Kafka. Here is also where I learned about gnocchi. But, maybe you want a recipe for Kreplach. Beard has it. Marcella offers a 115 page section devoted to pasta and sauces in 'Essentials': she is concise about explaining the use of doppio zero, semolina and other flours before also saying that she prefers to use unbleached all purpose flour for making pasta in America...even if she has other options. She provides fine instruction on mixing, rolling and shaping dough into pasta forms. She speaks to the importance of bronze dies on extruding machines, just as Chef Vetri does. Her sauces include the time-honoured, lip-smacking classics--and that makes all the difference in usability at home. These books will better serve beginning and advanced home chefs. But maybe readers are looking for recipes on the somewhat unrelated subject of risotto? Marcella's 17 pages of recipes will do for most of us. Both of these books would 'push Mr. Vetri's book off the shelf' in home kitchens...which is some different than concluding that everyone needs to have this book on their shelf.

3 of 3 people found the following review helpful.
Nice Italian Cookbook
By Chef Biswanger
Everything you ever wanted to know about pasta. Has very authentic recipes from all over Italy that yield great food. Try the egg yolk pasta that calls for 20 egg yolks for 3 cups of 00 flour! All that protein and fat from all those yolk make a silky smooth pasta that is like nothing else. Marc tells stories from youth in Italy growing up in small regional eateries, make this a "non-fiction novel". Very nice addition to your cookbook collection.

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Sabtu, 06 Maret 2010

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Equine Anesthesia: Monitoring and Emergency Therapy, 2e, by William W. Muir III DVM   PhD, John A. E. Hubbell DVM  MS  DACVADVM  MS

All veterinary team members involved in the everyday care of horses that require anesthesia or special emergency care will benefit from this reliable and inclusive resource. This text provides all of the information needed to prepare, conduct, and monitor the administration of drugs in order to produce safe and effective anesthesia, treat pain, respond to adverse effects, and perform and monitor emergency and critical care treatment. It is the most comprehensive and detailed book available on these subjects, addressing the needs and concerns of practitioners in both hospital and field settings.

  • Discusses all aspects of equine anesthesia, including history, physiology, pharmacology, drug dosages, patient preparation, induction-maintenance-recovery of anesthesia management of potential complications, and more.
  • Provides a detailed review of the respiratory and cardiovascular physiology of the horse.
  • Provides thorough coverage of preoperative pain management in horses.
  • Covers emergency medical care and managing anesthetic complications in both hospital and field situations.
  • Includes information on the latest anesthetic drugs, including safe and effective protocols for different procedures, and the most up-to-date monitoring techniques.
  • Each contributor is a recognized expert in his or her respective equine specialty, renowned for clinical as well as academic and research expertise.
  • A complete update of all drug information and pain management techniques.
  • The very latest research findings and clinical applications of anesthetic agents and techniques.
  • The most recent developments in post-anesthetic care and monitoring.
  • A chapter on intravenous anesthetic and analgesic adjuncts to inhalation anesthesia.
  • A chapter on anesthesia and analgesia for donkeys and mules.
  • A chapter on perioperative pain management.
  • Many new illustrations as well as tables, graphs, boxes, key points, and summaries that make information instantly accessible.

  • Sales Rank: #1173875 in Books
  • Brand: Brand: Saunders
  • Published on: 2008-12-22
  • Original language: English
  • Number of items: 1
  • Dimensions: 11.25" h x 9.00" w x .75" l, 3.05 pounds
  • Binding: Hardcover
  • 504 pages
Features
  • Used Book in Good Condition

Most helpful customer reviews

0 of 1 people found the following review helpful.
Five Stars
By Therese Bergstrom
Very good book.

0 of 1 people found the following review helpful.
Five Stars
By Bruno Trevisan
THANKS!!!

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Virology (3rd Edition), by Jay A. Levy, Heinz Fraenkel-Conrat, Oliver S. Owens

Focuses on the nature and history of viruses and viral diseases. The methods of stuyding and testing them, and their classifications.

  • Sales Rank: #2682750 in Books
  • Published on: 1994-01-23
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.79" h x 1.02" w x 8.19" l, 2.60 pounds
  • Binding: Hardcover
  • 480 pages

From the Publisher
A comprehensive introduction to the field of virology, this book covers the history and the evolution of the virus family and relates them in terms of genetic information and their relationship to the host.

About the Author
JAY A. LEVY MD, a keen AIDS and cancer researcher and an educator, is presently professor in the Department of Medicine and research associate in the Cancer Research Institute. He is head of the Laboratory for Tumor and AIDS Virus Research at UCSF (University of California in San Francisco). Dr. Levy co-discovered HIV in 1983 and also discovered a novel immune response that controls HIV infection through the production by CD8+ lymphocytes of an antiviral factor, CAF. He has published over 450 articles in virology and infectious diseases, particularly on HIV/AIDS. He is author or editor of 14 books on virology and immunology and is Editor-in-Chief of the highly cited journal, AIDS. Among Dr. Levy s publications are his acclaimed four volume series, The Retroviridae and his sole-authored book, HIV and the Pathogenesis of AIDS, now in its third edition (2007) and being translated into several languages. Dr. Levy is a Fellow of the American Academy of Arts and Sciences, the American Association for the Advancement of Science, and the American Academy of Microbiology.

Sidney M. Levy (Baltimore, Maryland) is an independent construction industry consultant with more than 30 years in the industry. He is the author of numerous books on construction methods and operations. Received the British Chartered Institute of Building Silver Metal for the 3rd edition of Project management in Construction in the category of Managing Construction.

Most helpful customer reviews

1 of 1 people found the following review helpful.
An excellent introduction to virology
By Michael Delander
For those who are seeking a basic understanding of virological principles at a biological level, this text provides a readable good basic framework. Topics range from plant and animal viruses, to sub-viral particles to the cellular effects of a viral infection. All in all, an excellent introduction for a new student of virology.

Source: Michael Delander author of Vitamin D Handbook: Structures, Synonyms and Properties.

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