Arguing that diets do not work, this book challenges beliefs about weight loss and offers advice on conquering bingeing, boosting metabolism, controlling food cravings, giving up yo-yo diets, and taking vitamins and minerals to lose weight and identify food allergies and intolerances.

26 Delicious Italian recipes from the gang at e-cookbooks.net – just a small sampling of the kind of free ebooks that members receive for a one-time-only investment of $12.97 (less than what one paper cookbook costs). You get the library for life ~ Over 100 Full-Size Cookbooks For One Low Price! Download entire cookbooks with just one click!

Are you a chili lover? If you are, then you are going to love 600 Recipes For Chili Lovers! Inside you’ll find every imaginable version of chili.

77 Appetizer recipes a small sampling of the kind of free ebooks.

26 Delicious Italian recipes from the gang at e-cookbooks.net – just a small sampling of the kind of free ebooks that members receive for a one-time-only investment of $12.97 (less than what one paper cookbook costs). You get the library for life ~ Over 100 Full-Size Cookbooks For One Low Price! Download entire cookbooks with just one click!

Oliver-Pyatt, a psychiatrist and expert on eating disorders, contends that the weight problem in the U.S. is compounded by America’s obsession with thin and beautiful superstars. She argues that dieting is the problem rather than a solution and stresses that sometimes dieting is unhealthy and can lead to other difficulties ranging from heart ailments and gallstones to tooth decay. Oliver-Pyatt believes that people must accept a more realistic individual weight and recognize that their happiness and success is not dependent on their physical appearance. Understanding these factors are the first steps toward successful weight management, and only then can people learn to manage food intake and exercise realistically. The advice is straightforward and sensible (how to plan for smart eating when you know that you’ll be going to a restaurant or eating with friends; how to discuss your issues with food with family so you can avoid unpleasant arguments at the dinner table; take the time to exercise, even simply walking to reduce your stress and help you maintain a healthy attitude). Oliver-Pyatt has double credibility as a medical doctor who struggled with weight problems as an adolescent and teen and knows firsthand how difficult it is to maintain a healthy weight. The book is a refreshing approach to weight management but is unlikely to take the place of specific diets. Furthermore, this reasonable approach may not be enough for people who have spent years fighting their weight or need to follow a specific diet in order to eat properly.

Setting the standard for menu management-newly updated

Management by Menu, Fourth Edition presents the menu as the central influence on all foodservice functions. This unique approach clearly outlines both the “big picture” behind a well-run foodservice operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service. Both students and working managers will come away from this book able to clearly develop a menu and effectively use it as a management tool.

Thoroughly updated with the latest changes affecting the industry, this Fourth Edition has also been revised to give readers a more hands-on learning experience. Sample menus, mini-case studies, self-test review questions, and other new features lead to greater interactivity and engagement with the material. Coverage of new, helpful technologies is now integrated throughout the book.This Fourth Edition also includes new coverage of:

* Nutrition, health, diets, and the new Food Pyramid, all appearing wherever relevant
* How the foodservice industry has advanced over the past ten years, including specific segments and demographic supporting data
* Innovative menu pricing strategies, featuring non-cost approaches such as pricing by sales potential or margin analysis
* Today’s menu building software, offering a variety of examples and tools
* Ethical leadership in restaurant management, discussed in an entirely new chapter
*  newly created Study Guide provides several additional resources to help readers review the material and exercises to test their knowledge of key topics and concepts A dynamic guide for today’s foodservice industry, Management by Menu, Fourth Edition sets the standard for understanding menu management.

11000 Recipes and cookbooks. Unfortunately for some our users in English.

250 bath body recipes
470+crockpot recipes
475 + gift basket ideas
Amish
BREAD
CAJUN
CAKES
CAMPING
cheese-cake
Chilli
CHINESE UNLEASHED
CHOCLATE TREATS/STUFFS
UNIVERSAL COFFEE RECIPES
HOW TO MAKE COOKIES
CRAFTS RECIPES
CRAFTS FOR TOTS
UNIVERSAL CRAFTS
CROCKPOT
HOTTEST TWINKIES DESSERT
DIABETIC DATE DAINTIES
GOURMET DIP MIX RECIPES
DOG TREATS/STUFFS
ALL DUTCH STUFFS
HOW TO MAKE EASTERS
COOK BOOK 1
FAIR CARNIVAL RECIPES
APRICOT YOGURT FONDUE
FRUGAL RECIPES
GIFT-JARS
GOURMET POPCORN
HOMEMADE KENTUCKY BEER
ICE-CREAM ALL TYPES
ITALIAN DISHES
HOW TO MAKE JAMS
HOW TO MAKE JELLY
HOW TO MAKE BEEF JERKY
HOW TO MAKE BEEF JERKY
ONLY FOR KIDS
MEDIEVAL FEAST
ALL MEXICAN MEALS
POULTRY RECIPES
PUDDING ALL TYPES
Ribs with Peanut Sauce
ROOT & SPRUCE BEER, SODA
MOUTHWATERING SALADS
SEA-FOODS OF ALL VARIETY
ALL KINDS OF SOUPS
Chick Peas With Spinach
MARGARITA
VEGGIE STUFFS
VODKA ALLTYPES
VARIOUS WHISKEY
CORNED VENISON BRINE
5338 Cajun Chicken Wings
BHEL,SEV,MASALA POORi
500 COOKING TIPS

This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption.

It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption are also addressed.

There is a focus throughout on those factors that influence the flavour and quality characteristics of the finished chocolate and that provide scope for process optimization and improvement. The book is designed to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where food science is studied and researched.