Head in the Clouds, Feet on the Ground: Serials Vision and Common Sense is a compilation of presentations from the proceedings of the 13th annual North American Serials Interest Group, Inc. Conference held June 18-21, 1998, at the University of Colorado at Boulder. From this informative book, you will discover technology trends that will impact the relationship among authors, publishers, and libraries including the shift to digital masters; the rising importance of the web and its impact on the economics, manufacturing, and distribution of publishing; and the growth of the World Wide Web as the gateway to what people get from libraries. Through Head in the Clouds, Feet on the Ground, you will also find guidance in good design principals for your libraries Web page or Web site. Head in the Clouds, Feet on the Ground will help you discover why planning is the first step in web design as your consideration of your target audience as well as their preferences and technical level are very important to your design. Also discussed are such important issues as Hypertext Markup Language (HTML), designing interactive forms, pages with or without frames, and graphics animation. From Head in the Clouds, Feet on the Ground, you will gain valuable insight into many unique areas, such as: Neodata--the world’s largest magazine fulfillment center the astronomy World Wide Web infrastructure named Urania the current and future pricing of Scientific, Technical, and Medical (STM) information distribution how to use project teams to evaluate and implement new services for electronic serials discovering what you can do to help better prepare your library for the inevitable disaster learning how the steps your institution takes now can make the difference between prompt, effective action or unnecessary collection and equipment loss examining four issues raised by library consortia regarding electronic journals: pricing, authorization systems, integration, and permanent digital archives to help you meet the changing needs of your patrons the successes and failures that well-known print newspapers who have launched successful Web versions encountered along the way Through Head in the Clouds, Feet on the Ground you will find vision as well as common sense advice and practical methods to help you get your job done. You'll discover many practical insights on information delivery and use trends that will effect higher education, libraries, and publishing and examine evaluative criteria for online resources as well as other new library services. You will find each section of Head in the Clouds, Feet on the Ground practical and informative and discover that each idea or piece of advice can be incorporated into your own area of expertise. It is the editors hope that you gain vision and common sense from every word.
Head in the Clouds, Feet on the Ground: Serials Vision and Common Sense is a compilation of presentations from the proceedings of the 13th annual North American Serials Interest Group, Inc. Conference held June 18-21, 1998, at the University of Colorado at Boulder. From this informative book, you will discover technology trends that will impact the relationship among authors, publishers, and libraries including the shift to digital masters; the rising importance of the web and its impact on the economics, manufacturing, and distribution of publishing; and the growth of the World Wide Web as the gateway to what people get from libraries. Through Head in the Clouds, Feet on the Ground, you will also find guidance in good design principals for your libraries Web page or Web site. Head in the Clouds, Feet on the Ground will help you discover why planning is the first step in web design as your consideration of your target audience as well as their preferences and technical level are very important to your design. Also discussed are such important issues as Hypertext Markup Language (HTML), designing interactive forms, pages with or without frames, and graphics animation. From Head in the Clouds, Feet on the Ground, you will gain valuable insight into many unique areas, such as: Neodata--the world’s largest magazine fulfillment center the astronomy World Wide Web infrastructure named Urania the current and future pricing of Scientific, Technical, and Medical (STM) information distribution how to use project teams to evaluate and implement new services for electronic serials discovering what you can do to help better prepare your library for the inevitable disaster learning how the steps your institution takes now can make the difference between prompt, effective action or unnecessary collection and equipment loss examining four issues raised by library consortia regarding electronic journals: pricing, authorization systems, integration, and permanent digital archives to help you meet the changing needs of your patrons the successes and failures that well-known print newspapers who have launched successful Web versions encountered along the way Through Head in the Clouds, Feet on the Ground you will find vision as well as common sense advice and practical methods to help you get your job done. You'll discover many practical insights on information delivery and use trends that will effect higher education, libraries, and publishing and examine evaluative criteria for online resources as well as other new library services. You will find each section of Head in the Clouds, Feet on the Ground practical and informative and discover that each idea or piece of advice can be incorporated into your own area of expertise. It is the editors hope that you gain vision and common sense from every word.
Serials Vision and Common Sense : Proceedings of the North American Serials Interest Group, Inc. : 13th Annual Conference, June 18-21, 1998, University of Colorado, Boulder, Colorado
Serials Vision and Common Sense : Proceedings of the North American Serials Interest Group, Inc. : 13th Annual Conference, June 18-21, 1998, University of Colorado, Boulder, Colorado
Head in the Clouds, Feet on the Ground: Serials Vision and Common Sense is a compilation of presentations from the proceedings of the 13th annual North American Serials Interest Group, Inc. Conference held June 18-21, 1998, at the University of Colorado at Boulder. From this informative book, you will discover technology trends that will impact the relationship among authors, publishers, and libraries including the shift to digital masters; the rising importance of the web and its impact on the economics, manufacturing, and distribution of publishing; and the growth of the World Wide Web as the gateway to what people get from libraries. Through Head in the Clouds, Feet on the Ground, you will also find guidance in good design principals for your libraries Web page or Web site. Head in the Clouds, Feet on the Ground will help you discover why planning is the first step in web design as your consideration of your target audience as well as their preferences and technical level are very important to your design. Also discussed are such important issues as Hypertext Markup Language (HTML), designing interactive forms, pages with or without frames, and graphics animation. From Head in the Clouds, Feet on the Ground, you will gain valuable insight into many unique areas, such as: Neodata--the world's largest magazine fulfillment center the astronomy World Wide Web infrastructure named Urania the current and future pricing of Scientific, Technical, and Medical (STM) information distribution how to use project teams to evaluate and implement new services for electronic serials discovering what you can do to help better prepare your library for the inevitable disaster learning how the steps your institution takes now can make the difference between prompt, effective action or unnecessary collection and equipment loss examining four issues raised by library consortia regarding electronic journals: pricing, authorization systems, integration, and permanent digital archives to help you meet the changing needs of your patrons the successes and failures that well-known print newspapers who have launched successful Web versions encountered along the way Through Head in the Clouds, Feet on the Ground you will find vision as well as common sense advice and practical methods to help you get your job done. You'll discover many practical insights on information delivery and use trends that will effect higher education, libraries, and publishing and examine evaluative criteria for online resources as well as other new library services. You will find each section of Head in the Clouds, Feet on the Ground practical and informative and discover that each idea or piece of advice can be incorporated into your own area of expertise. It is the editors hope that you gain vision and common sense from every word.
“The bible of home canning, preserving, freezing, and drying.”—The New York Times For decades, Putting Food By has been the one-stop source for everything the home cook needs to know about preserving foods—from fruits and vegetables to meat and seafood. Now, this classic is fully up-to-date with the twenty-first-century kitchen. Whether you’re preserving to save money or to capture the taste of local, seasonal food at its peak, Putting Food By shares step-by-step directions to help you do it safely and deliciously. This fifth edition of Putting Food By includes: · Instructions for canning, freezing, salting, smoking, drying, and root cellaring · Mouthwatering recipes for pickles, relishes, jams, and jellies · Information on preserving with less sugar and salt · Tips on equipment, ingredients, health and safety issues, and resources
More than one hundred delectable and satisfying soup and bread pairings from beloved James Beard Cookbook Hall of Famer Beatrice Ojakangas When eating out, Beatrice Ojakangas’s mother told her, you could never go wrong ordering soup. And then, of course, there should be bread to go with it. Beatrice has been sampling soup ever since, and in The Soup and Bread Cookbook the James Beard Cookbook Hall of Famer takes us along on her “soup travels,” giving us delicious tastes from throughout the world and teaching us how to make them at home. International yet rooted in the rhythm of the Minnesota seasons—ranging from the cool, refreshing soups of summer to hearty winter fare—these soups, stews, and chowders take their inspiration from farmers’ markets and local organic grocery stores: real ingredients, always, and irresistible flavors. Whether it’s a basic broth or stock or a long-simmering vegetable-filled stew, there is a bread to go along—enough to fill a cookbook on their own, in fact. Here we have new potato spring pea soup together with chive-dill batter bread, or spicy mango melon soup with lemon poppy seed muffins, or super-simple salmon chowder with sour rye buns, or good old chicken and dumpling soup with Dutch raisin bread—or perhaps your craving is satisfied with Asian lemon-ginger soup with sesame sunflower breadsticks, or Avgolemono soup with pita bread, or Polish Easter soup with sourdough rye, or Brie and apple soup with fougasse. Whatever your palate desires, The Soup and Bread Cookbook will, as The Splendid Table suggests, “banish the Campbell’s from your cupboard forever.” Pull up a chair. Open the book. Soup’s on!
500 casseroles for every occasion—sweet and savory, hearty and light, homey and festive—from beloved James Beard Cookbook Hall of Famer Beatrice Ojakangas A good cook once said that a casserole is a blend of inspiration and what’s on hand. Add to that a generous helping of know-how, and you’ve got The Best Casserole Cookbook Ever. Call it a hotdish, covered dish, or casserole—in these pages, you’ll find one-dish meals for every season and any occasion, put together with James Beard Cookbook Hall of Famer Beatrice Ojakangas’s customary common sense and uncommon culinary flair. For breakfast, there are make-ahead strata and quiches or last-minute offerings like baked omelets and Eggs Florentine; for lunches and brunches, light fare or full-on midday meals; and for dinner a dizzying array of dishes, meaty or vegetarian, made with fresh ingredients or pantry staples—from Pork Chops with Apple Stuffing to Baked Spaghetti, Southwestern Beans, or Autumn Vegetable Stew. Leave room for dessert, because Ojakangas includes sweet casseroles like Mocha Fudge Pudding and Strawberry Rhubarb Crisp. And for appetizers and snacks there are dips, spreads, and slathers; mini quiches and omelet squares; and mushrooms au gratin, curried, or stuffed. You’ll even find bread here in casserole form, from sweet Cinnamon Bubble Bread to savory Cornmeal Spoon Bread and tender Sally Lunn. With an ever-reliable and inspired sense of how to create a delicious meal, Ojakangas has advice for both expert and novice about ingredients, equipment, and meals. Combine that with whatever you have in the pantry and fridge, and this cookbook is the perfect guide to everything that a casserole might be.
Drawing upon her rich knowledge of Scandinavian cuisine and culture, expert chef and veteran writer Beatrice Ojakangas presents a multitude of delicious yet remarkably simple recipes in this cookbook classic, available in paperback for the first time. Scandinavian Feasts features the cuisine of Denmark, Norway, Sweden, and Finland, and it includes menus made up of a bounty of appetizers, drinks, smorgasbord, meats, fish, soups, vegetables, desserts, and breads. Easily as engaging as the dishes themselves, each recipe comes with an introduction that explains the cultural importance of the feast and details its seasonal significance. During the long, dark Scandinavian winter, the meals tend to be hearty and substantial. In Sweden and western Finland, a traditional Thursday lunch consists of pea soup and pancakes. A typical winter dinner might include Danish crackling roast pork with sugar-browned potatoes topped off with an irresistible ice cream cake. Christmastime gatherings, in particular, are often a chance to celebrate with a cup of hot glogg or Swedish punch. When the winter is finally over, the seemingly endless summer days are savored along with the fresh fruits and vegetables that are hard to find after the short growing season. During the white nights of Sweden and Norway, it is customary to serve a midnight supper after a concert or the theater, while a special occasion such as a baptism or anniversary might call for a feast of dill-stuffed whole salmon followed by kransekake, a beautiful towering ring cake of ground almonds.No matter what your level of expertise as a cook, the recipes are easy to use. The ingredients are commonly found in most grocery stores. Scandinavian Feasts is sure to delight enthusiasts of Scandinavian culture and lovers of fine food everywhere.Beatrice Ojakangas is the author of two dozen cookbooks, including The Great Scandinavian Baking Book (1999), also published by the University of Minnesota Press. Her articles have been published in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television’s Baking with Julia Child and Martha Stewart’s Living. She lives in Duluth, Minnesota.
The Diet Digest book features the anti inflammation diet and the grain free diet. The book has grain free recipes for grain free cooking and recipes that call for anti inflammation foods. Each of these diets help to decrease inflammation since grains is one of the foods that can cause it. You will find it easy to practice anti inflammation and grain free cooking. You will find enough recipes in this anti inflammation food and grain free cookbook to plan a menu for a couple of weeks in advance. The first section of the Diet Digest book features these categories: Anti Inflammatory Diet, Inflammation Problems, The Anti Inflammation Diet, Tips for Cooking and Eating Right When on the Anti Inflammatory Diet, Delicious Anti Inflammatory Recipes, Grain Free Cooking, The Problem of Grains, Transitioning to a Grain Free Diet, A Question of Nutritional Balance, Grain Free Shopping and Cooking Tips, Reading the Recipe Key, Breakfast, Main Dishes, Baking and Desserts, Snacks, Salads, Soups and Sides, A 5-Day Grain Free Meal Plan. A sampling of the included recipes are: Roasted Winter Squash, Creamy Cauliflower Soup, Chicken Cracklings, Homemade Yogurt, Rye Style Flax Bread, No Flour Chocolate Lava Cake, Banana Coconut Muffins, Almond Coconut Chocolate Chip Cookies, No Rice Pad Thai, Pot Roast with Fresh Vegetables, Sweet Potato Breakfast Casserole, No Grain Granola, Banana Nut Breakfast Cereal, Baked Teriyaki Chicken, Black Bean Huevos Rancheros, Quinoa and Black Beans, Meat Beans and Rice, Grilled Chicken Cranberry Spinach Salad, Lime and Cilantro Tofu, Almond Cottage Cheese Pancakes, and Zucchini Pasta with roasted Sweet Potatoes and Coconut Pesto.
A Whole Foods Primer describes the special characteristics that consumers should seek when shopping so they can identify the peak of nutritional flavor and value in whole foods. It, also, provides instruction on the best cooking techniques and storage conditions to help minimize nutritional losses and the best methods to preserve fresh foods for future use. Useful tips and suggestions to increase the consumption of whole foods easily and to encourage experimentation with unfamiliar ones are included, as are practical resources for recipes and cookbooks.
Know which botanical medicines are effective—and which to avoid—in an instant Medicinal Herbs: A Compendium contains the profiles of about 200 important and commonly used medicinal herbs. This short, concise resource is translated, complete revised, and updated from the German compendium Arzneidrogenprofile (2000) and was largely edited by the late Varro E. Tyler before his death in 2001. With this guide, pharmacists and health practitioners will be able to quickly find information on medicinal plants and directions for their use. This compendium incorporates important botanicals from both European pharmacognosy and the North American medicinal herb market. Designed originally for pharmacists who need a succinct, easy-to-use manual for every day use, Medicinal Herbs can also benefit pharmacognosists, physicians specializing in natural treatments, midwives, physiotherapists, herbalists, and students of these disciplines. Included in the text are two tables for the medicinal plants—an English-to-Latin binomial list and a Latin binomial-to-English list—allowing readers who are not as familiar with English to more easily find what they need. Each herb’s profile in Medicinal Herbs has its own page which lists: its English name and Latin binomial the parts of the plant used for treatment areas of applications—what ailments are indicated and how the herb is to be used dosage for using herbal teas, tinctures, poultices, and more instructions for the duration of application and when to contact a medical practitioner comments on the use of the herb, its efficiency and safety, and any traditions or folklore on that herb contraindications—when not to use the herb adverse effects interactions with other drugs
It all began on the night of the Big Wind. A wild and savage night in January 1839 when a storm struck Ireland, leaving such suffering and devastation in its path that a mark remained on the minds and hearts of Irishmen, and the land itself, ever after. It was the night Sterrin O'Carroll, 'blossom of the storm', was born in Kilsheelin Castle. Growing up during Ireland's darkest hours, Sterrin forms a bond with a household servant called Young Thomas that deepens over the years into a forbidden love – a love as fierce and relentless as the storm that ushered her into the world. But their paths are divided by devastating events that change the course of Ireland's history. After the bitterness and the sorrow finally wane, Sterrin's indomitable spirit never weakens because, Thomas, like her beloved land, will return to her.
Beatrice Ojakangas, an authority on convection cooking and author of more than two dozen previous cookbooks, explains how to use your convection oven to achieve perfect results in dramatically less time than with a conventional oven. If you own a convection oven, but don’t really know how to use it, this book is for you. Cooking with Convection supplies more than 150 great recipes for snacks and appetizers; pizza and foccacia; soups; roast beef, lamb, pork and poultry; savory pies and tarts; casseroles and pasta; vegetables; yeast breads and quick breads; cakes, cookies, pies, and pastries; and much, much more. Try Melted Onion Tart with Parmigiano-Reggiano, Mexican Vegetable Tortilla Soup, Tandoori Salmon with Cucumber Sauce, Asian Spiced Roast Whole Chicken, and Cocoa Cake with Easy Buttercream Frosting, among so many imaginative and easy dishes. You will learn: *How to cook a whole meal in your oven–from meat to side dishes to dessert–all at the same time *How to cook multiple batches of cookies, cakes, and pies on three or even four oven shelves *How to roast and bake in a third less time than in a conventional oven while achieving even better results *How to calculate the correct temperature and timing for convection cooking if you are using a standard recipe By circulating hot air around food, convection ovens cook and brown food much more quickly and at a lower temperature than conventional ovens, while retaining food’s natural juiciness and flavor. With this book you will be able to save significant amounts of time and effort while turning out delicious dishes for everyday meals and easy entertaining.
Did you know that washing your teeth with charcoal was once believed to make them whiter? Or that Victorian ladies were encouraged to drink vinegar in order to appear pale and delicate? The Victorians may have given us the Industrial Revolution and advances in medicine and science, but they also relied on child labour and extolled the benefits of opium. From the strange to the downright unsavoury, learn 'What the Victorians Didn't Do For Us'.
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