Hardcover with inside spiral binding that lays flat. 75 recipes from Chef Gorji’s collection of headline-making signature dishes. New Mediterranean Cuisine Cookbook Sizzles with Surprising Flavors and Savory Secrets Chef Gorji shows us how to add boldness to our cooking with reader-friendly recipes and simple culinary tips; how to use ingredients such as pomegranates, barberries and sumac to infuse dishes with freshness and flavor. Cook Restaurant Quality Dishes At Home Gorji also provides his personal list of favorite ingredients that comprise his essential building blocks of flavor—that he cooks with, so we can recreate them for our table. An engineer-turned-chef, he passionately blends science and Old World “hot and cold” theories, creating unexpected ways to combine ingredients. Often going against the grain of traditional culinary practices, he uses pure olive oil, not extra virgin, likes shorter cooking times, uses few spices and very little or no sugar. Few batters, coatings, or rubs. No tahini in that hummus. Instead, an imaginative, personal, and highly memorable take on enhancing natural flavors. Creative Chef Recipes From His Award-Winning Restaurant Menu His New Mediterranean Cuisine, featured at his intimate 10-table Canary By Gorji Restauant, in Dallas, Texas has been garnering critical acclaim for over a decade, he even earned the coveted “Texas Steak Cook-Off Championship“ award twice for his take on steak with pomegranates. His recipes have been published in magazines, blogs and TV. His Gorji Gourmet Foods line was developed from his restaurant recipes and are featured in “Zing! By Gorji.” They won “Best Pasta Sauce and Best New Product” at Zesfest 2015. Nancy Nichols, D Magazine, Dining Editor says, “What a splendid insight into the culinary creations of one of Dallas’ most talented chefs!”

Whether it's piquant chili con carne or watermelon soup, there's nothing quite like Texas cuisine. Now, Edible Communities celebrates the Lone Star State's culinary traditions through a close-up look at Dallas and Fort Worth. Here are recipes and specialties straight from the region's best chefs, growers, and food purveyors--farm-to-table fare like indigenous herbs and chiles; down-home grits, collard greens, and fried green tomatoes; mesquite-grilled meats; and fruit cobblers."

This book examines the development of innovative modern methodologies towards augmenting conventional plant breeding, in individual crops, for the production of new crop varieties under the increasingly limiting environmental and cultivation factors to achieve sustainable agricultural production, enhanced food security, in addition to providing raw materials for innovative industrial products and pharmaceuticals. This is Vol 7, subtitled Legumes, focuses on advances in breeding strategies using both traditional and modern approaches for the improvement of individual legume crops. Included in this volume are Adzuki bean, Black gram, Chickpea Cluster bean, Common bean, Cowpea, Faba bean, Hyacinth bean, Lentil, Mung bean, Pigeonpea and Soybean. This volume is contributed by 57 internationally reputable scientists from 9 countries. Each chapter comprehensively reviews the modern literature on the subject and reflects the authors own experience.

Modern information for ancient remedies! In a time where conventional medical treatments comes with serious side effects it’s time to look towards a more natural approach with thousands of years of historical backing and current scientific review. Join Dr. Josh Axe, Jordan Rubin, and Ty Bollinger as they team up to show you...

Continuing the magazine's respected series of topical books, Bon Appetit Every-Night Cooking offers recipes and ideas to help even the busiest cooks put together an appealing and imaginative dinner every night of the week. Bon Appetit Every-Night Cooking is for everyone who wants to serve dinners that make it look as if they were cooking all day, when nothing could be further from the truth. The editors of Bon Appetit start by providing tips on stocking the pantry, shopping, budgeting, storage, menu planning, and making dinner preparation as easy as possible to help save time. They present Dinner Plans--including Instant Stir-Fries, Main Course Salads, Quick Pastas, and Skillet Suppers--in a variety of styles, all with suggestions for variations and preparing ingredients ahead of time. Why not try Breakfast for Dinner, with ideas for omelets, pancakes, and French toast? Or a night of Big Sandwiches? Health Appreciation Night and Meatless Night offer plenty of flavor along with good nutrition. Got a crazy schedule? Maybe a Make-Ahead Casserole or Back-of-the-Stove Stew will fit right in. With so many options, preparing dinner after a long day will not only be less of a chore, it will be more delicious and fun.

The basic concept of this book is to examine the use of innovative methods augmenting traditional plant breeding towards the development of new crop varieties under different environmental conditions to achieve sustainable food production. This book consists of two volumes: Volume 1 subtitled Breeding, Biotechnology and Molecular Tools and Volume 2 subtitled Agronomic, Abiotic and Biotic Stress Traits. This is Volume 1 which consists of 21 chapters covering domestication and germplasm utilization, conventional breeding techniques and the role of biotechnology. In addition to various biotechnological applications in plant breeding, it includes functional genomics, mutations and methods of detection, and molecular markers. In vitro techniques and their applications in plant breeding are discussed with an emphasis on embryo rescue, somatic cell hybridization and somaclonal variation. Other chapters cover haploid breeding, transgenics, cryogenics and bioinformatics.

In our modern society, expectations are high, also with respect to our daily diet. In addition to being merely "nutritious", i.e. supplying a variety of essential nutrients, including macro-nutrients such as proteins or micro-nutrients such as minerals and vitamins, it is almost expected that a good diet offers further advantages - especially well-being and health and the prevention of chronic diseases, which are, as we generally tend to grow older and older, becoming a burden to enjoying private life and to the entire society. These additional qualities are often sought in diets rich also in non-nutritive components, such as phytochemicals. In contrast to drugs, which are taken especially to cure or ameliorate diseases, it is expected that a healthy diet acts in particular on the side of prevention, allowing us to become old without feeling old. In the present book, rather then trying to give an exhaustive overview on nutritional aspects and their link to well-being and health, selected topics have been chosen, intended to address presently discussed key issues of nutrition for health, presenting a reasonable selection of the manifold topics around diet, well-being, and health: from the antioxidants polyphenols and carotenoids, aroma-active terpenoids, to calcium for bone health, back to traditional Chinese Medicine.