Olive Oil
How Olive Oil Is Made
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Presto 114316 04820 PopLite Hot Air Corn Popper $29.99 Plug in Prestos PopLite and the party begins. In less than 2.5 minutes you will have up to 18 cups which is equal to two large bowlfuls of fluffy popcorn with virtually no unpopped kernels. And because the machine uses hot air instead of oil the resulting snack is healthier and lower in calories. Thats not to say you can nott add butter in fact the half cup measuring cup on top of the popper doubl… |
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Misto Olive Oil Sprayer … |
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OXO Good Grips Silicone Pastry Brush $5.75 Silicone Pastry Brush, Gaps In Center Bristles Hold Liquids For Easy Pickup & Release, Tapered Outer Bristles Glide Gently Over Pastries, Heat Resistant To 600 Degree Fahrenheit, Bristles Will Not Scorch, Clump Or Frizz, Easy To Clean…. |
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Sogno $6.85 Andrea Bocelli’s Sogno (“Dream”) is a pop album of entirely original compositions that evoke traditional and modern influences. Bocelli himself describes the CD as secular Italian traditional melodic music with a contemporary twist. The album’s 14 tracks include “The Prayer,” a Bocelli and Celine Dion duet produced by David Foster; “Come un Fiume Tu,” an intriguing collaboration with soundtrack ma… |
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Punch Drunk Love (Score) $9.29 By turns bold, sentimental, and decidedly loopy, director Paul Thomas Anderson’s Punch-Drunk Love has perceptively been described as a classic MGM musical without the songs. Which isn’t to say it lacks for music; Jon Brion’s glorious, stylistically baroque score matches Anderson’s cinematic verve at every turn. Brion variously revives vintage Hawaiian pop-kitsch and Conway Twitty at his early Elvi… |
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Popeye: Original Motion Picture Soundtrack $76.99 ORIGINAL 1980 SOUNDTRACK LP RECORD…. |
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StoneTech EX6-16 1-Pint Oil Stain Remover for Natural Stone $12.00 The StoneTech professional oil stain remover for natural stone is a superior, citrus solvent-based poultice especially formulated for removing stubborn oil-based stains. The stain remover easy to use, will not discolor natural stone, and produces no residue. The stain remover has the ability to pull out deep, stubborn stains, all while being VOC compliant. This natural citrus solvent is safe on fo… |
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StoneTech Professional Oil Stain Remover – 3 oz $3.50 DuPontTM StoneTech® Oil Stain Remover Ready Mix Poultice, 3 Oz. Where to Use Directions |
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Chic Olive Oil & Vinegar Kitchen Dispenser Decorative Bottles Set of 3 ~ Clear Glass Drop Bottles with Pour Spout and Black Metal Stand $29.95 Unique olive oil & vinegar dispenser jewel colored glass 3 bottle set. The oil vinegar bottles come with black iron stand and stainless spouts. Use to serve & store olive oil, balsamic vinegar or soy sauce. These beautiful jewel color glass gourmet vinegar oil bottles will add a little pizzazz to your kitchen. Chic and contemporary in design they are a delight to display and use. Whether you’re co… |
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Popeye $3.13 Nothing interests filmmaker Robert Altman more than a contained culture that mixes bare humanity with local eccentricity (think of his M*A*S*H and Nashville). So Altman’s Popeye (1980), based on the old comic strip, works best as a portrait of a busy, cluttered, cartoonish town called Sweethaven. But it is much less successful as a comprehensible story about the famous sailor with massive forear… |
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1,001 Foods To Die For $1.6 Every epicure seeks the very best-of-the-best foods the world has to offer, from extra-virgin olive oil and artisanal cheeses to rich, dark chocolate. 1,001 Foods To Die For is an essential list for food lovers, featuring luscious photographs and descriptions of must-eat foods from soup to nuts and from all over the world. This food bible includes everything from simple classics like foie gras and aged aceto balsamico to more exotic fare such as blowfish sushi or gratin Dauphinois. The book’s contributors include more than eighty renowned culinary professionals-chefs, writers, critics, and historians-who share their expert opinions on the delicious dishes and cuisines that must be experienced at least once in a lifetime. With lots of informational sidebars, and recipes for some of the featured dishes, 1,001 Foods To Die For is the ultimate culinary catalog for foodies everywhere. |
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1306 Establishments: States and Territories Established in 1306, Aachen, Guozijian, Certosa Di Padula $14.14 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Excerpt: Padula Charterhouse , in Italian Certosa di Padula (or Certosa di San Lorenzo di Padula ), is a large and famous Carthusian monastery, or charterhouse, located in the town of Padula , in the Cilento National Park (near Salerno ) in Southern Italy . It is a World Heritage site .The monastery is the second largest charterhouse in Italy after the one in Parma . Its building history covers 450 years, but the principal parts of the buildings are in Baroque style. It is a very large monastery, comprising 51,500 m² (12.7 acres), with 320 rooms and halls.History Padula Charterhouse was founded by Tommaso di San Severino on 27 April 1306 on the site of an earlier monastery. It is dedicated to Saint Lawrence , and its architectural structure supposedly recalls the griddle-iron upon which the saint was burnt alive.The monastery has the biggest cloister in the world, covering 12,000 m² (2.97 acres) and surrounded by 84 columns. A famous spiral staircase of white marble inside an annex leads to the large library.According to the strict Carthusian distinction between contemplation and work, there are two distinct places for these practices: on the one hand the peaceful cloisters, the library with its fine Vietri ceramic tiled floor, the chapels decorated with fine inlaid marble works and the cloister orchards; and on the other hand the large kitchen, the cellars with their enormous wine vats, the laundries, and the huge external yards, where there were people working in the stables, ovens, stores, and at the olive oil mill. The yards were used for productive activities and for trade between the charterhouse and the external world.The monastery also houses the archaeological museum of Western Lucania, which preserves a collection of all the finds unearthed in the excavations at |
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A Dying Light in Cordoba (Marcus Didius Falco Series #8) $1.99 In the dark of the night, a man is killed and Emperor Vespasian’s chief of spies is left for dead. Private eye Marcus Didius Falco agrees to investigate and the case draws him into the highly-lucrative–and deadly competitive–world of olive oil production. |
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A Meal to Die For: A Culinary Novel of Crime $0.99 Benny Lacoco is a “food fence”. A load of frozen shrimp falls off of a truck, or perhaps a few cases of olive oil or some nice expensive wine with an unpronounceable name comes into your possession, Benny is the guy who can move it for you. No questions asked. He’s well connected and a man of respect.But there is another side to Benny. He’s a gourmet cook who once aspired to be a renowned restaurateur…but business (and other matters equally unsavory) got in the way.Now Benny has been summoned to cook a special meal for some of his associates on the occasion of the big man being sent up the river. This gives Benny the chance to prepare the meal of his life, A MEAL TO DIE FOR, because word has it that someone in their midst is a rat, and some things just can’t be forgiven. From the abundant antipasto of chicken liver mousse, prosciutto wrapped asparagus, grilled sardines, and other delicacies to the creamy delight of crayfish bisque, three types of pasta, and main entrees of roasted lamb, baked snapper, and chicken with artichokes and sausage, we are treated to flashbacks of Benny’s life in a novel that blends the best of Big Night with Goodfellas. |
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A Poet?s Truth: Conversations with Latino/Latina Poets $17.95 Among students and aficionados of contemporary literature, the work of Latina and Latino poets holds a particular fascination. Through works imbued with fire and passion, these writers have kindled new enthusiasm in their compatriots and admiration in non-Latino readers. This book brings together recent interviews with fifteen Latino/a poets, a cross-section of Chicano, Puerto Rican, and Cuban voices who discuss not only their work but also related issues that help define their place in American literature. Each talks at length about the craft of his or her poetry—both the influences and the process behind it—and takes a stand on social and political issues affecting Latinos across the United States. The interviews feature both established writers published as early as the 1960s and emerging artists, each of whom has enjoyed success in other literary forms also. As Bruce Dick’s insightful questions reveal, the key threads linking these writers are their connections to their families and communities and their concern for civil rights—believing like Chicana writer Pat Mora that “the work of the poet is for the people.” The interviews also reveal diversity among and within the three communities, from Victor Hernández Cruz, who traces Latino collective identity to Africa and claims that all Latinos are “swimming in olive oil,” to Cuban writer Gustavo Perez Firmat, who considers nationality more important than ethnicity and says that “the term Latino erases [his] nationality.” The dialogues also offer new insights on the place of Chicano/a writings in the U.S.-Mexico borderlands, on the Puerto Rican/Nuyorican establishment, and on the anti-Castro stand of Cuban-born poets. As these writers answer questions about their work, background, ethnic identity, and political ideology, they provide a wealth of biographical, intellectual, and literary material collected here for the first time. A Poet’s Truth is a provocative and revealing book |
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A Practical Treatise On Olive Culture, Oil Making And Olive Pickling $18.75 Adolphe Flamant,Paperback, English-language edition,Pub by Nabu Press |
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A Practical Treatise On Olive Culture, Oil Making And Olive Pickling $12.19 This is an EXACT reproduction of a book published before 1923. This IS NOT an OCR’d book with strange characters, introduced typographical errors, and jumbled words. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. |
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A Practical Treatise On Olive Culture, Oil Making And Olive Pickling (1887) $23.15 This scarce antiquarian book is a selection from Kessinger Publishing’s Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world’s literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone! |
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A Practical Treatise On Olive Culture, Oil Making And Olive Pickling (1887) $14.38 This scarce antiquarian book is a selection from Kessinger Publishing’s Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world’s literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone! |
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A Practical Treatise On Olive Culture, Oil Making And Olive Pickling (1887) $25.64 This scarce antiquarian book is a selection from Kessinger Publishing’s Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world’s literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone! |
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A Practical Treatise on Olive Culture, Oil Making and Olive Pickling (1887) $11.23 This scarce antiquarian book is a selection from Kessinger Publishing’s Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world’s literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone! |
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A Treatise On Adulterations Of Food, And Culinary Poisons: Exhibiting The Fraudulent Sophistications Of Bread, Beer, Wine, Spirituous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, And Other Articles… $25.72 Friedrich Christian Accum,Paperback, English-language edition,Pub by Nabu Press |
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A Treatise on Adulterations of Food, and Culinary Poisons Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Empl $2.99 Friedrich Christian Accum,NOOK Book (eBook), English-language edition,Pub by MVB E-Books |
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AHAVA – Mineral Botanic Water Lily & Guarana Body Wash $22 This velvety cream body wash is enhanced with a unique combination of Water Lily to promote calmness and tranquility, and Guarana to gently stimulate the senses. Specially formulated with Olive and Apricot seed powder to provide a gentle exfoliation, rendering skin soft, smooth and hydrated. Paraben-free. SLS/SLES-free. Allergy tested. Approved for sensitive skin. Directions: Apply AHAVA Mineral Botanic Water Lily & Guarana Body Wash onto a wet washcloth or sponge. Lather well and wash body. Rinse off thoroughly. Net Weight: 17 oz./500 ml Ingredients: Aqua (Water), Sodium Trideceth Sulfate, Sodium Lauroamphoacetate, Cocamide MEA, Sodium Chloride, DMDM Hydantoin, Maris Sal (Dead Sea Water), Helianthus Annus (Sunflower) Seed Oil, Nylon 6, Paullina Cupana (Guarana) Seed Extract, Camellia Sinensis Leaf Extract, Lilium Candidum (Water Lily) Bulb Extract, Parfum (Fragrance), Tocopheryl (Vitamin E) Acetate, Prunus Armeniaca (Apricot) Seed Powder, Olea Europaea (Olive) Husk Powder, Cyamopsis Tetragonoloba (Guar) Gum, Guar Hydroxypropyltrimonium Chloride, Citric Acid, Iodopropynyl Butylcarbamate, PEG-5 Cocoate, PEG-8 Dicocoate, PEG-9, Methylisothiazolinone, Linalool, Hexyl Cinnamal, Citronellol, Limonene, Benzyl Salicylate, Butylphenyl Methylpropional. |
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ATOPALM – MLE Moisturizing Cleansing Wipes $12.99 Atopalm Moisturizing Cleansing Wipes are designed to cleanse and moisturize the complexion in one easy step. The soft, dense wipes perfectly remove makeup, debris, excess oil, and impurities, leaving the skin perfectly pure and ready for further treatment. Vitamin E conditions and provides antioxidant protection, and portulace oleracea extract diminishes redness, all while allantoin soothes and comforts stressed skin. Finally, olive, grape seed, and jojoba seed oils drench the skin in long-lasting moisture, making these cleansing wipes the perfect treatment at the end of the day. Directions: Remove wipe and gently massage over entire face and neck. Not to be used to remove eye makeup. No need to rinse. Make sure plastic cover is properly closed to prevent wipes from drying out. After use, dispose of properly, do not flush. Net Weight: 25 Wipes. Ingredients: Water/Aqua, Glycerin, Propanedoil, Myristoyl/Palmitoyl Oxostearamide/Arachamide Mea, Caprylic/Capric Triglyceride, Cetearyl Alcohol, Glycerl Sterate, Polyglyceryl-10 Distearate, Vitis Vinifera (Grape) Seed Oil, Soritan Stearate, Portulaca Oleracea Extract, Dimethicone, Hydrogenated Vetegable Oil, Olea Europaea (olive) Fruit Oil, Tocopheryl Acetate, Simmondsia Chinensis (jojoba) Seed Oil, Sodium Hyaluronate, Phytosterols, Carbomer, Caprylyl Glycol, 1,2-Hexanediol, Arginine, Stearic Acid, Allantoin, Fragrance, Tropolone, Xanthan Gum, Methylisothiazolinone, Methylchloroisothiazolinone. |
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ATOPALM – MLE Moisturizing Foot and Heel Balm $18 Atopalm Moisturizing Foot and Heel Balm is a lightweight yet rich moisturizing balm designed to hydrate, smooth, and soothe the feet and heels. Paraben-free and formulated with Atopalm’s exclusive MLE technology, Moisturizing Foot and Heel Balm is able to restore distressed, dry skin, leaving the feet and heels with a healthier and more youthful texture. Atopalm Moisturizing Foot and Heel Balm is clinically proven to soften and smooth feet after five to ten days of proper use. This is achieved using plant-derived ingredients found in Atopalm’s MLE technology, which work together to replenish the skin’s natural oils and moisture barrier. In addition to MLE, this foot cream also contains olive oil and extracts of grape seed, portulaca oleracea, and eucalyptus to reduce redness and discomfort while rejuvenating the entire foot area. With regular use, dry, cracked skin, feelings of stress, and other signs of overworked feet will be reduced or eradicated, allowing you to enjoy the beauty and comfort of healthfully moisturized feet and heels. Directions: Daily after shower or bath, apply liberally from toes to ankles. Massage into skin until balm is completely absorbed. Pay special attention to the extra dry and cracked areas. Can be used as often as necessary Net Weight: 4 oz./120 ml Ingredients: Aqua, Glycerin, Urea, Myristoyl/Palmitoyl Oxostearamide/Arachamide Mea, Sorbitan Stearate, Olea Europaea (Olive) Fruit Oil, Hydrogenated Vegetable Oil, Cetearyl Alcohol, Glyceryl Stearate, Vitis Vinifera (Grape) Seed Oil, Camellia Sinensis Seed Oil, Dimethicone, Portulaca Oleracea Extract, 1,2-Hexanediol, Caprylyl Glycol, Tropolone, Phytosterols, Potassium Sorbate, Arginine, Carbomer, Eucalyptus Globulus Leaf Oil, Stearic Acid. |
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Acad Mie Julian $34.3 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Alumni of the Académie Julian, Faculty of the Académie Julian, Fernand Léger, Alphonse Mucha, Cecilia Beaux, André Derain, Beatrice Wood, Les Nabis, William-Adolphe Bouguereau, Thomas Hart Benton, J. C. Leyendecker, Gutzon Borglum, Georges Emile Lebacq, Félix Vallotton, Jean Dubuffet, Charles Demuth, Sherry Edmundson Fry, Charles W. Bartlett, C. F. Goldie, Ernest Peixotto, Edward Clark Potter, Colin Campbell Cooper, Jules Joseph Lefebvre, Maurice Denis, René Schützenberger, Francis Cadell, Henrietta Rae, R. H. Ives Gammell, Pierre Bonnard, Adolphe Mouron Cassandre, Jean-Joseph Benjamin-Constant, William Mcgregor Paxton, Paul Sérusier, Frederick Ruckstull, Henri Bouchard, Jean-Paul Laurens, Alexander Rummler, Jenny Nyström, Kattingeri Krishna Hebbar, Thomas Dewing, Henri Chapu, Roland Hinton Perry, Amélie Beaury-Saurel, Frederick William Sievers, Paul Ranson, Anna BiliÅ?ska-Bohdanowicz, Gustave Boulanger. Excerpt: William-Adolphe Bouguereau (November 30, 1825 August 19, 1905) was a French academic painter. William Bouguereau (French pronunciation: , vill-yam boo-guh-roe) was a traditionalist whose realistic genre paintings and mythological themes were modern interpretations of Classical subjects with a heavy emphasis on the female human body. Although he created an idealized world, his almost photo-realistic style was popular with rich art patrons. He was very famous in his time but today his subject matter and technique receive relatively little attention compared to the popularity of the Impressionists. William-Adolphe Bouguereau was born in La Rochelle, France on November 30, 1825, into a family of wine and olive oil merchants. He seemed destined to join the family business but for the |
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Ajloun Governorate: Al Hashimiyya, Ajloun, Jordan $9.34 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Excerpt: Al Hashimiyya, Ajloun, Jordan – Wikipedia, the free encyclopedia Hashimiyya is located in the mountainous area that surrounds Ajloun. The town is situated on a ridge that leads eastward down to the floor of the Jordan Valley. The northern and eastern sides of Hashimiyya are bordered by small pockets of forest (Ras Al Khlail and Valley of the Wolves respectively). The climate is Mediterranean-like and similar to the nearby Ajloun Forest Reserve. Hashimiyya lies within the range of the Fertile Crescent making alluvial cultivation possible. Snow and rain are common in the winter months between December and February. The region around Hashimiyya has been settled since the Bronze Age, as evidenced by archeological excavations in nearby Pella and Abila. The Roman era saw increased settlement and population growth in the region as the Decapolis cities prospered. Though there is little archeological evidence of an ancient town on the site of modern Hashimiyya, the town does contain an ancient olive grove known locally as Al Maisor (). Furthermore, the village’s ancient name, Farah (), may be derived from Viera, a Roman town located in the area. Evidence from pottery found in the area indicates that there was a settlement on the site of modern Hashimiyya during Mamluk/Ayyubid period. During the Byzantine era the area around Hashimiyya was highly Christianized. Today, ruins from Byzantine churches are strewn throughout the Ajloun Governorate, most notably at Tell Mar Elias. Though Hashimiyya itself does not contain any churches the Haddad family of Christians still lives in the town. Oil Lamp from Mamluk/Ayyubid period found in HashimiyyaJordan’s 1967 war had a dramatic impact on the population of Hashimiyya. Before the war the town’s population was … More: |
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Algeria And Tunis In 1845 $19.43 General Books publication date: 2009Original publication date: 1846Original Publisher: H. Colburn Subjects: AlgeriaTunisiaHistory / GeneralHistory / Africa / GeneralHistory / Africa / NorthTravel / Africa / General Notes: This is a black and white OCR reprint of the original. It has no illustrations and there may be typos or missing text.When you buy the General Books edition of this book you get free trial access to Million-Books.com where you can select from more than a million books for free.Excerpt: CHAPTER IV. Susa — Ruins of Adrumetum — Tunisian Infantry — Ancient and modern harbours — Export trade — Soap manufactory — Oil mill — The camel’s revenge — Administration of justice- Prisoners — The Ka’id’s seal, and the forgery — The ” Saheb- el-taba” — Date palm — Monasteer — Mahometan sabbath — Tunny fishery — Lambtah — Incaltah — Cultivation of the olive — Longevity of the olive — Ruins of Thapsus — Arrival at Mahadeah. The Vice-ka’id, in the absence of his superior, who was at Tunis, received us, and whilst we were at breakfast with him, Mr. Carleton, the British consular agent, hearing of the arrival of two English travellers, did not wait for a letter of introduction to be delivered, but most hospitably insisted on our removing at once to his house. The afternoon was spent under the guidance of Mr. W. Carleton in visiting the town and its environs. Susa, a place of considerable trade, with a population of ten thousand inhabitants, occupies the site of the ancient Adrumetum, a city whose name frequently occurs in the history of Africa during the periods of the Carthaginian and Roman ascendancy. It was celebrated for the fertility of the surrounding country, one of the richest districts in a province to which was given the name of the granary of Rome. The town, nearly square, is enclosed by lofty battlemented walls, flanked with towers, on which are mounted a few light guns ; the kasbah |
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Analysis of sensory and non-sensory factors mitigating consumer behavior: A case study with extra virgin olive oil. $49.99 Metta. Santosa,NOOK Study eTextbook, English-language edition,Pub by ProQuest LLC |
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Analysis of sensory and non-sensory factors mitigating consumer behavior: A case study with extra virgin olive oil. $49.99 Metta. Santosa,NOOK Study eTextbook, English-language edition,Pub by ProQuest LLC |
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Analysis of sensory and non-sensory factors mitigating consumer behavior: A case study with extra virgin olive oil. $102 Metta Santosa,Paperback, English-language edition,Pub by BiblioLabsII |
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Anointing With Oil $11.81 Anointing with Oil takes a realistic and pragmatic approach to biblical anointing from the Old Testament through the New Testament. The book poses the question: If God said, “This shall be a Holy Anointing Oil unto me throughout your generations,” then why are churches still using plain olive oil for anointing? Anointing with Oil includes a chapter on the art of the apothecary and how to make the Holy Anointing Oil. Now, you can smell the fragrance as it was in the days of Exodus . . . . |
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Archipelago Botanicals – Elder & Olive Protective Hand Balm $22 Protect your family and your hands. Made with naturally antibacterial Orange Blossom and Sage Leaf, Protective Hand Balm protects hands, and keeps skin moisturized. Use frequently, especially after washing hands or dishes. Net Weight: 5.5 oz./162 ml Ingredients: Water(Agua), Cycolpentasiloxane,Caprylic/Capric Triglyceride,Carthamus Tinctorius (Safflower) Seed Oil, Dimethicone, Glycerine, Jojoba Esters, Stearic Acid, Cetearyl Alcohol, Glyceryl Stearate, Peg 40 Stearate, Phenoxyethanol, Camelia Sinensis (Green Tea) Extract, Olive (Olea Europaea) Oil, Saliva Officinalis (Sage) Extract, Citrus Medica Limonum (Lemon) Extract, Citrus Aurantium Dulcis (Orange) Flower Extract, Carbomer, Cofea Arabica (Coffee) Extract, Hydrolyzed Wheat Protein, Sambucus Nigra (Elder Flower) Extract, Tocopheryl Acetate (Vitamin E), Essential Oil Fragrance Blend (Parfum). |
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Asados / Grilling $64.36 Tempt guests with an elegant grilled entree of scallops brushed with spicy wasabi or Portobello mushrooms dressed with herb-infused olive oil. Indoor or outdoor grilling will be better than ever with these classic and innovative recipes. Color photos are featured throughout. |
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Atti Del 3O Convegno Nazionale Di Etnoarcheologia, Mondaino, 17-19 Marzo 2004 / Proceedings of the 3Rd Italian Congress of Ethnoarchaeology, Mondaino (Italy), 17-19 March, 2004 $139.98 Proceedings of the 3rd Italian Congress of Ethnoarchaeology held in Mondaino (Italy), 17-19 March, 2004. Contents: 1) Ethnoarchaeology: a new agency (S. di Lernia); Some brief notes on a survey of the Middle Indus Valley: the connection between petroglyphs, foundation myths and the ritual practices of the brok-pas (A. Benassi, I .E. Scerrato); Archetypal logic, rogations, ambarvalia, human sacrifices and Kyoto Protocols (G. Forni); Traditional tools and techniques to produce the metal vessels: the coppersmith from Roccagorga and the archaeometallurgy (C. Giardino); Wood locks with dropping pivots. an ethnoarchaeological example from north-western Italy (O. Musso); Purun Runa. a brief essay of Andean ethno-history (M.I. Pannaccione Apa); Wool and olive oil, a winning combination in the textile industry (M.R. Belgiorno); Women potters of Notse’ (Togo). Documents in the manufacturing of globe-shaped jars (G. Calegari); Basketry: craftsmanship, experimental archaeology and archaeology (E. Cristiani, C. Lemorini, M. Massussi, I. Piccoli); The end of the typical pottery manufacture of Barrama (Tunisia) (A. Depalmas, F. di Gennaro); The kiln of Montottone (central Italy) – an ethnoarchaeological research (L. Foglini); Ethnohistorical analogies and functional contexts: grinding/pounding tools from the site of Monte Loffa (Monti Lessini, Verona) (M. Migliavacca, A. Atzori, L. Longo); The Tamberma’ Culture between Togo and Benin. Warriors entrenched in clay castles (A. Priuli); Circulation of human groups patterns and raw material strategies in the hunter-gatherer’s society (M.F. Rolfo, A. Spera, G. Reddavide); The wedding trousseau: broom material productions intextile manufacture. The renewal of an ancient tradition (R. Agostino, M. Sica); Ethnoarchaeology of rock shelters (S. Biagetti, C. Delpino, M. Tarantini); Farming in hollow structures (F. Brescia, P. Cerino); What we can learn about the archaeological record combining quantitative |
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Authentication of Virgin Olive Oil using NMR and Isotopic Fingerprinting $49.11 M. Rosa Alonso-Salces, José M. Moreno-Rojas, Margaret V. Holland, Claude Guillou,Paperback,Series: Series: Food Science and Technology Series, English-language edition,Pub by Nova Science Publishers, Incorporated |
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B. Kamins Chemist Male – Bio-Maple Sea Protein Foaming Cleanser $27 This refreshing, oil-free daily foaming cleanser helps to purify pores and tone skin, ridding it of environmental impurities. Skin feels clean and moisturized, thanks to an infusion of pure Bio-Maple(TM) compound and seasilk proteins. Great for avoiding skin breakouts after physical activity. The result is a fresh, healthy-looking complexion. oil-free color-free Tested for purity. Dermatologist recommended. Not tested on animals. Net Weight: 7.14 oz. / 210 ml Directions: Wet face and apply a small amount of mousse in circular motion, avoiding eye area. Rinse thoroughly and repeat as needed. Ingredients: Water (Aqua), Sodium Lauroyl Sarcosinate, Disodium Laureth Sulfosuccinate, Glycerin, Bio-Maple (acer saccharum, maple isolate), Hydrolyzed Algae Extract, Disodium Cocoamphodipropionate, Cocoglucoside, Glyceryl Oleate, Polysorbate 80, Olive Oil PEG-7 Esters, Methylchloroisothiazolinone, Methylisothiazolinone, Parfum (Fragrance) |
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B. R. Cohn Winery $45.99 High Quality Content by WIKIPEDIA articles! B.R. Cohn Winery is a midsized boutique family winery in Sonoma Valley, California. Starting in the 1990s, B.R. Cohn was among the first companies involved in the re-emergence of artisan olive oil production in California. Today it produces flavored and unflavored oils, including an organic variety, balsamic vinegars and other unique gourmet foods. The company also produces vinegar on-site from cabernet, chardonnay, and sparkling wine (including pear chardonnay and a raspberry champagne flavors), using the French “Orleans” method whereby batches of vinegar are produced by adding a “mother” dose of old vinegar to fresh wine, then aging 18-22 months in oak barrels. It also bottles a 25, 15 and a 12 year-old balsamic vinegar imported from Modena, Italy. |
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BABOR – Body Line Thermal Lifting Bust & Body Cream $82 This Cream Is Based On The Effective Lifting Complex Formulated With Elsberries And Zeolite. BABOR Body Line Thermal Lifting Bust & Body Cream firms the skin and improves elasticity. Contains thermal water from Aachen, zeolite and Elsberry extract as well as a special active ingredients to firm the bust. Firms the skin Improves the skin’s elasticity with lasting effect Contains a special active ingredient that has a push-up effect and firms the skin of the bust Net Weight: 200 ml / 7 oz. Ingredients: Water (Aqua), Vitis Vinifera(Grape) Seed Oil, Persea Gratissima (Avocado) Oil, Squalane, Butyrospermum Karkii (Shea Butter), Ethylhexyl Ethylhexanoate, Potassium Cetyl Phosphate, Sambucus Nigra Flower Extract, Kigelia Africana Fruit Extract, Centalla Asiatica Extract, Ruscus Aculeatus Root Extract, Aesculus Hippocastantum (Hourse Chestnut) Seed Extract, Terminalia Catappa Leaf Extract, Hydrolyzed Yeast Protein,Calendula Officinalis Fllower Extract, Glycyrrhiza Glabra (Licorice) Extract, Hydrogenated Palm Glycerides, Tannic Acid, Pantholactone, PVP, Chlorphenesin, Butylene Glycol, Glycine Soja (Soybean) Protein, Propylene Glycol, Glycerin, Cetearyl Alcohol, Glyceryl Stearate, Olea Europaea (Olive) Fruit Oil, Tocopheryl Acetate, Zeolite ,Sorbus Torminalis Extract, Sorbus Aucuparia Fruit Extract, Panthenol, Biosaccharide Gum-1, Tocopherol, Caprylic/Capric Triglyceride, Ascobyl Palmitate, Ascorbic Acid, Fragrance (Parfum), Carbomer, Xanthan Gum, Citric Acid, Disodium EDTA, Dimethicone, Sodium Hydroxide, PEG-40 Hydrogenated Caster Oil, Alcohol, Phenoxyethanol, Methylparaben, Ethylparaben, Propylparaben, Butylparaben, Isobutylparaben, Potassium Sorbate. |
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BABOR – Nail Treatment Oil $13 An enriched conditioning oil for the nails and cuticle. BABOR Nail Treatment Oil prevents the cuticles form splitting. It contains natural care bonus that rich in sweet almond oil, avocado, olive, apricot and shambrilla oils, vitamin E, bisabolol and canola oil. Net Weight: 6 ml/0.19 oz. |
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Best Olive Oil Buys Around the World $13.52 Judy Ridgway,Paperback – NEW, English-language edition,Pub by Gardiner Press |
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Bliss – Softening Socks $48 Bliss prized posessession for at-home pedicures! ? Hydrates hardened hoofs with a self-activating gel lining ? Immediately softens tired treads and lasts for up to 50 uses ? Softens, smoothes, and pampers with olive oil, grapeseed oil, and vitamin E ? Makes an excellent gift! You’ll get a ‘kick’ out of this pair of toe de-toughing, sole-smoothing, hardened heel-helping softening socks. They’ll leave feet feathery soft and spotlight-ready in 20 minutes! Directions: Wear alone for 20 minute stints, or slip them on after slathering your soles with Bliss Foot Patrol. Repeat once or twice weekely. Net Weight: 50 Uses |
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Bread and Oil: Majorcan Culture’s Last Stand $18.99 Coarse bread bathed in olive oil, then rubbed with tomato or garlic and salt, is common to all the Mediterranean cultures from France to Algeria, from Morocco to Greece. On the island of Majorca, it is known as pa amb oli, bread and oil. Tomás Graves takes this healthy peasant staple as a starting point to explore not only Mediterranean cooking, agriculture, and traditions but also the historical crosscurrents that have rescued this simple dish from disappearing along with a way of life that had remained essentially unchanged since Roman times.     Pa amb oli has come to symbolize for Majorcans all that is still honest and valid in the island, which became a major tourist destination in the 1960s and has been looking for its soul ever since. Bread and Oil celebrates the Majorcan character as reflected in its eating habits—simplicity, serenity, resourcefulness, and no qualms about getting one’s hands oily. "Bread and Oil . . . explores local traditions—the cooks and the restaurants, the bakers and sausage makers, wine-growers—and the provenance of its flour and bread, olives and olive oil, and the sensational vegetables and fruits."—Independent |
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Bread and Oil: Majorcan Culture’s Last Stand $2.09 Coarse bread bathed in olive oil, then rubbed with tomato or garlic and salt, is common to all the Mediterranean cultures from France to Algeria, from Morocco to Greece. On the island of Majorca, it is known as pa amb oli, bread and oil. Tomás Graves takes this healthy peasant staple as a starting point to explore not only Mediterranean cooking, agriculture, and traditions but also the historical crosscurrents that have rescued this simple dish from disappearing along with a way of life that had remained essentially unchanged since Roman times.     Pa amb oli has come to symbolize for Majorcans all that is still honest and valid in the island, which became a major tourist destination in the 1960s and has been looking for its soul ever since. Bread and Oil celebrates the Majorcan character as reflected in its eating habits—simplicity, serenity, resourcefulness, and no qualms about getting one’s hands oily. "Bread and Oil . . . explores local traditions—the cooks and the restaurants, the bakers and sausage makers, wine-growers—and the provenance of its flour and bread, olives and olive oil, and the sensational vegetables and fruits."—Independent |
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Breakfast Book [By G. Hill]. $26.66 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:CHAPTER III. Sauces, Suitable For Breakfasts Generally And Cold Collations. ANCHOVY BUTTER. Take six Gorgona anchovies, pick the flesh from the bone, fins, etc., pound it as fine as possible, and mix with it an equal weight of fresh butter. This is very relishing, either served upon dry toast, or as a sauce to other preparations. CHUTNEY SAUCE. Take eight ounces each of tamarinds, minced apples, tomatoes, pulped medlars, sultana raisins, grocers’ currants, garlic bruised, ginger powdered, and brown sugar; the grated rinds and juice of four lemons, four ounces each of salprunella and red chillies bruised, a good handful of green mint chopped, and six pints of strong vinegar. Let thisbe all well mixed together. Keep it in a warm place for a month, and it will be fit for use; but age improves it COLD CURRY SAUCE. Pound the hard-boiled yolks of six eggs, and add gradually four large dessert-spoonfuls of olive oil, one dessert-spoonful of strong curry-powder, and a good bit of Cayenne pepper. Mix with it sufficient lemon- juice to make it of the proper consistency to pass through a tammy. A sauce enragee is like the foregoing, with the exception of the curry-powder and lemon-juice, a little saffron taking the place of the former, and more oil being used to give it the required moisture. These sauces are invaluable with devilled dishes. LOBSTER BUTTEE. Pound the eggs which are found under the tail of a hen lobster, and when they form a fine paste, mix with them an equal weight of very fresh butter, and pass it through a tammy. LOPRESTI SAUCE. Take six ounces each of the best mustard in powder and curry-powder, half an ounce of Cayenne pepper, four ounces of inustard-seed, three ounces of bruisedgarlic, eight ounces each of sliced shalots and salt; put it… |
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Breeding Plantation Tree Crops: Tropical Species $192.98 Tree species, spread across a wide range of genera, are indispensible to human life. Their breeding, poised to satisfy human needs, presents significant challenges. Tree crops face a variety of agronomic and horticultural problems in propagation, yield, appearance, quality, diseases and pest control, abiotic stresses and poor shelf-life. Additionally, shrinkage of cultivable land and the pressure of growing demand have resulted in growth of tree crops under marginal conditions that call for concerted efforts for their genetic improvement. Increased attention to the environment, sustainability and diet in recent years in turn magnifies the importance of study of these crops. With the use of modern molecular and biotechnological tools, the task of improving yield in tree crops is foremost in the acumen of future global agricultural research for sustainable production.This 2-volume book series deals with both tropical and temperate tree crop species, and represents an effort toward compilation of all available worldwide research on these subjects. This volume covers fruits and nuts (banana, mango, guava, papaya, grape, date palm, litchi, avocado, and cashew), oil crops (coconut, oil palm and olive), industrial crops (rubber) and beverages (coffee, tea and cocoa). The contributing authors are internationally-known specialists who provide first hand comprehensive knowledge. All contributory book chapters have been peer reviewed and revised accordingly. This book series is an indispensable reference for scientists, researchers, teachers, students, policy makers and planters.S. Mohan Jain, Plant Biotechnologist, University of Helsinki, Helsinki, FinlandP. M. Priyadarshan, Plant Breeder, Rubber Research Institute of India. |
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Carrier Oil $51.99 High Quality Content by WIKIPEDIA articles! Carrier oil, also known as base oil or vegetable oil, is used to dilute essential oils and absolutes before they are applied to the skin in massage and aromatherapy. They are so named because they carry the essential oil onto the skin. Carrier oils do not contain a concentrated aroma, unlike essential oils, though some, such as olive, have a mild distinctive smell. Neither do they evaporate like essential oils, which are more volatile. The carrier oils used should be as natural and unadulterated as possible. Organic oils should be used where possible. Cold-pressing and maceration are the two main methods of producing carrier oils. Mineral oil should not be used as it is not absorbed by the skin. Infused oils are a combination of a carrier oil and plant material and they can be either commercially or domestically prepared. A base oil, often sunflower, is placed in an airtight container with the appropriate plant material for a time. Calendula and carrot oils are produced in this way. |
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Caswell-Massey – 1752 Pre-Shave Oil (2 oz.) $16 Caswell-Massey 1752 Preshave Oil is a full-bodied blend of moisturizing natural oils (Olive, Castor & Sweet Almond) and extracts that prepare the beard for shaving, and help to protect against razor burn and ingrown hairs. Ideal for sensitive skin. The lightweight formula provides a thin, lubricating layer to hold in moisture so the blade can glide easily through your whiskers. Chamomile Oil soothes the skin and Rosemary and Sage Oil provide a mild antiseptic. Fragrance Family – floral, fruity citrus. Fragrance Note(s) – bergamot, mandarin, neroli, cassis, black pepper, coffee, tuberose, jasmine, rose, dianthus, orange blossom, musk, vanilla, patchouli, vetivert, and amber. Net Weight: 2 oz. Directions: Apply lightly before shaving. |
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Cities, Towns and Villages in Idlib Governorate: Ma’arrat Al-Numan, Idlib, Qunaya, Binnish, Mardikh, Sarmin, Jisr Ash-Shugur, Saraqib, Harem $10.46 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Ma’arrat Al-Numan, Idlib, Qunaya, Binnish, Mardikh, Sarmin, Jisr Ash-Shugur, Saraqib, Harem, Syria, Al-Bawabiya, Armanaz, Arihah, Sarmada, Ma’arrat Misrin, Kafr Nabl, Khan Shaykhun, Milles, Salqin. Excerpt: Al-Bawabiya Al-Bawabiya (Arabic : ) is a village about 35 kilometers (22 mi) from Aleppo , Syria , and about 1.5 kilometers (1 mi) off the road to Damascus . A hyperlinked version of this chapter is at Arihah Arihah (Arabic : ) is a Syrian city administratively belonging to Idlib Governorate . Arihah has an altitude of 587 meters. It has a population of 55,017. A hyperlinked version of this chapter is at Armanaz Armanaz (Arabic : ) is a small town located in Idlib Governorate of Syria in the north-west corner of the country, near the Syrian – Turkish Borders. Armanaz is famous for its olive “forests”, as well as its glass , olive oil and pottery industries. Coordinates : 36°05 N 36°30 E / 36.083°N 36.5°E / 36.083; 36.5 A hyperlinked version of this chapter is at Binnish Binnish (Arabic : ) is a Syrian city administratively belonging to Idlib Governorate . Binnish has an altitude of 351 meters and a population of 34,831. The city is situated on a hill; the thing that gives it a spectacular view.The word “Binnish” derives from the Aramaic language which possibly means “child of man”.The city is famous for olive, vine and fig trees besides its varied crops of all kinds. It has a big old mosque right at the centre which dates back to the Mamluk period (1250-1517) before the Ottomans. It has mild weather and hospitable people. Generally speaking, the people there are from all walks of life. The illiteracy rate is low compared to how it was three decades ago.The city is the home town of some contemporary intellectuals such as Omar Osman |
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Cocktail Garnishes, including: Arbequina, Hojiblanca, Bosana, Lucques, Aglandau, Salonenque, Picholine, Olivi re, Tanche, Bouteillan, Cailletier, Grossane, Germaine (olive), Sabine (olive), Cayon (olive), Gemlik Olive, Castile Soap, Termes, Olive Oil $15.44 Hephaestus Books,Paperback, English-language edition,Pub by Hephaestus Books |
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Colorescience – Global Corrector Kit $50 “For Flawless Skin Finish for Medium to Deep Complexion Shades Shades include: Tokyo – (Goldenrod) neutralizes redness, camouflages rosacea and blemishes. Calcutta – (Olive Green) – a color match for most “”Mediterranean”" or olive skin tones. This blender colore cancels out uneven skin tones. Hong Kong – (Bronze) – a glowing accent for dark complexions to shadow and highlight eyes and enhance cheekbones. Nairobi – (Orange) – brightens blue undertones on brown skin. Also a perfect blusher New York – (Deep Red) – disguises bluish imperfections and lightens dark circles. Camouflages green and black irregularities. Use separately or blended together to cover and camouflage imperfections, even out skin tones, disguise problems from dark circles to scars and varicose veins. Can also be used as shadow and blush tones for ALL complexions. Directions: Use to conceal, correct, highlight and add dimension. Or use to mix a custom blended foundation. Net Weight: 12 g / 0.42 oz. Ingredients: Titanium Dioxide, Zinc Oxide, Bisthmuth Oxychloride, Iron Oxide, Mica, Ethylhexyl Hydroxystearate, Benzoate, Carrot Seed Oil, (Beta Carotene), Stearic Acid, Dimethicone, Cyclopentasiloxane, Canana Odorata (Ylang Ylang), Santalum Album (Sandalwood), Rose Geranium, Phospolipids, Tocopheryl Acetate, Retinyl Palmitate” |
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Colorescience – Pressed Mineral Foundation $50 How to choose a foundation shades Jewel in the Crown! For All Skin Types! – Contains PURE pigment for great coverage and lasting sun protection. – Use a sponge for heavy or camouflage coverage, or for extra sun protection. – Use a professional brush for a light, natural look or to detain when highlighting and contouring. – One colore can be multipurpose. – Contains 2 spongs. Best used dry. Use the second sponge as an eraser if you overapply. – Nanotechnology mica vitamins. – Aromathnology of rose, geranium, lavender and sandalwood to sooth all skin types. Colorescience Pressed Mineral Foundation are available in 12 colores All Even – Medium-tone pale yellow foundation Light As a Feather – Fair foundation with a neutral base Perfekt – Apricot tone to brighten fair complexion & conceal redness, hyperpigmentation, and dark circles California Girl – Medium-tone warm (golden) foundation Not Too Deep – Rich neutral tones foundation for deep skin tones. Second Skin – mMedium-tone cool (rosy) foundation Savoir Faire – Fair foundation with a peach undertone All Dolled Up – Fair to medium-tone neutral foundation In the Wild – Soft golden-peach foundation Eye of the Tiger – Deep neutral foundation Girl from Ipanema – Rich golden foundation for medium to deep skins A Taste of Honey – Deep golden foundation for darker olive complexions Net Weight: 12g / 0.42oz Ingredients: Zinc Oxide, Titanium Dioxide, Iron Oxide, Bismuth Oxychloride, Mica, Octyl Hydroxystearate Benzoate, Dimethicone, Cyclomethicone, Carrot Oil, Melissa Officianalis Leaf Extract (Balm Mint), Canana Odorata (Ylang Ylang), Santalum Album (Sandalwood), Rose Geranium, Phospholipids, Retinyl Palmitate, Tocopheryl Acetate. May Contain: Manganese Violet, Carmine |
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Companies of Turkey by Industry: Banks of Turkey, Chemical Companies of Turkey, Clothing Companies of Turkey $32.56 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Banks of Turkey, Chemical Companies of Turkey, Clothing Companies of Turkey, Construction and Civil Engineering Companies of Turkey, Defence Companies of Turkey, Electronic Companies of Turkey, Engineering Companies of Turkey, Food Companies of Turkey, Manufacturing Companies of Turkey, Oil and Gas Companies of Turkey, Power Companies of Turkey, Shipbuilding Companies of Turkey, Steel Companies of Turkey, Supermarkets of Turkey, Telecommunications Companies of Turkey, Textiles Companies of Turkey, Transport Operators of Turkey, Turkish Record Labels, Wineries of Turkey, Opet, Turkish State Railways, Akbank, Ottoman Bank, Türk Telekom, Vakifbank, Arçelik, Migros Türk, Kalan Müzik, Central Bank of the Republic of Turkey, Dyo Boya Fabrikalari, Bosphorus Cymbals, Turkish Aerospace Industries, Türkiye Iş Bankasi, Grundig, Aegean Yacht, Poliya, Doublemoon, Havelsan, Istanbul Agop Cymbals, Koçbank, List of Banks in Turkey, Garanti Bank, List of Power Companies of Turkey, Ptt, Grgdn, Ülker, Aselsan, Hsbc Bank, Littlebig, Transvaro, Ziraat Bankasi, Petrol Ofisi, Tüpraş, Tisaş, Denizbank, Albaraka Türk, Petkim, Mavi Jeans, Botaş, Isdemir, Turkish Bank, Girsan, Mechanical and Chemical Industry Corporation, Kimetsan, Erdemir, Hitt Production, Enka Inşaat Ve Sanayi A.ş., Dia, Türkiye Petrolleri Anonim Ortakligi, Euphoriaelite Records, Adopen, Oypa, Eser, Türk Ekonomi Bankasi, Sümerbank, Bosphorus Gaz Corporation, Istanbul Plak, Kardemir, Vestel, Turksat, Çalik Enerji, Halk Bankasi, Şahinler Holding, Yapi Ve Kredi Bankasi, Harmanli Deri A.s, Gama Energy Inc., Gulsan, Kavaklidere, Ttnet, Aygaz, Stardium, Demirbank, 5m Inşaat Tekstil Ithalat Sanayi Ticaret Ltd Sti, Termes, Olive Oil, |
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Cooking Oil $70 Cooking oil is purified fat of plant origin, which is usually liquid at room temperature (Saturated oils such as coconut and palm are more solid at room tempurature than other oils). Some of the many different kinds of edible vegetable oils include: olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil and rice bran oil. Many other kinds of vegetable oils are also used for cooking. The generic term “vegetable oil” when used to label a cooking oil product refers to a blend of a variety of oils often based on palm, corn, soybean or sunflower oils. Oil can be flavored by immersing aromatic food stuffs such as fresh herbs, peppers, garlic and so forth in the oil for a period of time. However, care must be taken when storing flavored oils to prevent the growth of Clostridium botulinum (the bacteria that produces toxins that can lead to botulism). |
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Cooking Oils, including: Olive Oil, Palm Oil, Coconut Oil, Grape Seed Oil, Cooking Oil, Cottonseed Oil, Mustard Oil, Safflower, Sesame Oil, Peanut Oil, Poppyseed Oil, Walnut Oil, Dalda, Colza Oil, Pumpkin Seed Oil, Palm Kernel Oil, Rice Bran Oil, Smen $17.03 Hephaestus Books,Paperback, English-language edition,Pub by Hephaestus Books |
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Courage Flavorings Olive Oil $1.99 Clare Gordon-Smith, James Merrell (Photographer),Hardcover, English-language edition,Pub by Running Press Book Publishers |
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Dainties For Home Parties $11.34 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:SALAD DRESSINGS (all Recipes Will Serve Twenty-five Persons) Mayonnaise 6 egg yolks 3 cups olive-oil 2 teaspoonfuls salt 2 tablespoonfuls boil- $4 teaspoonful paprika ing water 6 tablespoonfuls lemon-juice Beat egg yolks until thick, add seasonings, and with dover egg-beater beat in the lemon-juice. Add oil, one teaspoonful at a time, beating vigorously after each addition of oil. As soon as mixture becomes slightly thickened add oil in larger quantity or pour in fine, steady stream, beating meanwhile. Add boiling water gradually at last to prevent separation. Half vinegar or tarragon vinegar and lemon-juice may be used. A few drops of onion-juice and one tea- spoonful of mustard are an improvement in meat or vegetable salads. Neither should be used in an all- fruit salad, but a little powdered sugar may be added. Mayonnaise that has separated may be brought again to the desired consistency by adding the mixture in spoonfuls to a freshly beaten egg yolk, beating after each addition. This rule makes a full quart. ChantiUy To one quart of mayonnaise add, before using, one cup of heavy cream, beaten stiff, with one-half tea- spoonful of salt or the stiffly beaten whites of three eggs. Russian To one quart of mayonnaise, seasoned with tarragon vinegar and mustard, add one cup of chili sauce, one- half cup of finely chopped peppers, two pounds of chopped capers, and one tablespoonful of minced chives. Parisian To one quart of mayonnaise, highly seasoned with tarragon vinegar, paprika, and mustard, add one cup of finely chopped red and green peppers, one-half cup each of chopped olives and pickles, one-quarter cup of minced parsley, two tablespoonfuls of minced chives, and one tablespoonful of horseradish. Jellied Mayonnaise To each cup… |
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Dainties For Home Parties $12.47 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:SALAD DRESSINGS (all Recipes Will Serve Twenty-five Persons) Mayonnaise 6 egg yolks 3 cups olive-oil 2 teaspoonfuls salt 2 tablespoonfuls boil- $4 teaspoonful paprika ing water 6 tablespoonfuls lemon-juice Beat egg yolks until thick, add seasonings, and with dover egg-beater beat in the lemon-juice. Add oil, one teaspoonful at a time, beating vigorously after each addition of oil. As soon as mixture becomes slightly thickened add oil in larger quantity or pour in fine, steady stream, beating meanwhile. Add boiling water gradually at last to prevent separation. Half vinegar or tarragon vinegar and lemon-juice may be used. A few drops of onion-juice and one tea- spoonful of mustard are an improvement in meat or vegetable salads. Neither should be used in an all- fruit salad, but a little powdered sugar may be added. Mayonnaise that has separated may be brought again to the desired consistency by adding the mixture in spoonfuls to a freshly beaten egg yolk, beating after each addition. This rule makes a full quart. ChantiUy To one quart of mayonnaise add, before using, one cup of heavy cream, beaten stiff, with one-half tea- spoonful of salt or the stiffly beaten whites of three eggs. Russian To one quart of mayonnaise, seasoned with tarragon vinegar and mustard, add one cup of chili sauce, one- half cup of finely chopped peppers, two pounds of chopped capers, and one tablespoonful of minced chives. Parisian To one quart of mayonnaise, highly seasoned with tarragon vinegar, paprika, and mustard, add one cup of finely chopped red and green peppers, one-half cup each of chopped olives and pickles, one-quarter cup of minced parsley, two tablespoonfuls of minced chives, and one tablespoonful of horseradish. Jellied Mayonnaise To each cup… |
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Desert Olive Oil Cultivation: Advanced Bio Technologies $75.95 Zeev Wiesman,Hardcover – New Edition, English-language edition,Pub by Elsevier Science |
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Desert Olive Oil Cultivation: Advanced Bio Technologies $78.95 For thousands of years arid and semi-arid regions have proven natural fertile environments for the production of olive oil. As the health benefits of olive oil have become more widely recognized, however, the resulting consumer demand has led to major changes in the olive oil industry – from crop cultivation to harvest and production.Desert Olive Oil Cultivation: Advanced Biotechnologies proposes environmentally sound biotechnological strategies to promote economical and cost effective olive oil production. Based on more than two decades of studies, this book examines how land, water and climate can be combined with Intelligent Clean Quality biotechnologies for cost effectivelye producing desert olive oil with unique health properties. Exploring the impact of orchard design; pre- and post-harvest advanced bio-methodologies such as image processing, low-resolution NRM, and quality analysis; Exploring the impact of orchard design, pre- and post-harvest advanced bio-methodologies, including image processing and low-resolution NRM and quality analysis, this book includes real-world test-case demonstrations of traditional vs. bio-olive oil production in desert conditions. It also presents information on the triglyceride composition and the high levels of antioxidant substances – including polyphenols, tocopherols, and phytosterols — being seen in olive trees grown in adverse conditions.This book is for food and crop scientists, researchers, food development specialists, and those interested in understanding the full potential of desert olive oil. Key Features: Address olive cultivation methods for semi-arid environments Closes the knowledge gap on the cultivation of olives in semi-arid environments Focuses on intensive cultivation using saline and municipal waste recycled irrigation water and their significant impact on the production and nutritional value of olive oil |
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Determinants of cholesterol and lipoprotein metabolism as influenced by dietary fatty acid profile and cholesterol status in the F1B golden-Syrian hamster. $49.99 Investigated first was the effect of cholesterol status and dietary fatty acid profile on the expression of genes regulating hepatic cholesterol and lipoprotein metabolism. F1B hamsters were fed for 12 weeks diets enriched in 10% (w/w) coconut, olive or safflower oil in combination with either 0.1% cholesterol (cholesterol-supplemented) or 0.01% cholesterol (plus 10 days prior to killing 0.15% lovastatin and 2% cholestyramine) (cholesterol-depleted). Cholesterol depletion resulted in significantly lower plasma non-high density lipoprotein (HDL) cholesterol, HDL cholesterol and triglyceride concentrations. This was associated with up-regulation of genes involved in cholesterol uptake and excretion, and reverse cholesterol transport, and down-regulation of genes involved in de novo lipoprotein and cholesterol synthesis. Coconut oil fed hamsters had significantly higher non-HDL cholesterol and triglyceride concentrations than olive and safflower oil fed hamsters but was not associated with changes in the expression of genes regulating cholesterol and lipoprotein metabolism. Next, the mechanisms by which n-3 PUFA, relative to n-6 PUFA, alter cholesterol and lipoprotein metabolism were assessed using the same hamster model as described. Cholesterol-supplemented hamsters fed fish oil, relative to safflower oil, had higher plasma non-HDL cholesterol and triglyceride concentrations which was associated with down-regulation of genes involved in hepatic cholesterol uptake, and triglyceride and cholesteryl ester synthesis, and up-regulation of genes involved in de novo lipoprotein synthesis. In contrast, cholesterol-depleted hamsters fed fish oil, relative to safflower oil, had lower plasma non-HDL cholesterol and triglyceride concentrations which was associated with lower hepatic SREBP-1 mRNA and protein levels. Independent of cholesterol status, hamsters fed fish oil, relative to safflower oil, had lower HDL cholesterol concentrations and was associated with lower hepatic |
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Determinants of cholesterol and lipoprotein metabolism as influenced by dietary fatty acid profile and cholesterol status in the F1B golden-Syrian hamster. $49.99 Investigated first was the effect of cholesterol status and dietary fatty acid profile on the expression of genes regulating hepatic cholesterol and lipoprotein metabolism. F1B hamsters were fed for 12 weeks diets enriched in 10% (w/w) coconut, olive or safflower oil in combination with either 0.1% cholesterol (cholesterol-supplemented) or 0.01% cholesterol (plus 10 days prior to killing 0.15% lovastatin and 2% cholestyramine) (cholesterol-depleted). Cholesterol depletion resulted in significantly lower plasma non-high density lipoprotein (HDL) cholesterol, HDL cholesterol and triglyceride concentrations. This was associated with up-regulation of genes involved in cholesterol uptake and excretion, and reverse cholesterol transport, and down-regulation of genes involved in de novo lipoprotein and cholesterol synthesis. Coconut oil fed hamsters had significantly higher non-HDL cholesterol and triglyceride concentrations than olive and safflower oil fed hamsters but was not associated with changes in the expression of genes regulating cholesterol and lipoprotein metabolism. Next, the mechanisms by which n-3 PUFA, relative to n-6 PUFA, alter cholesterol and lipoprotein metabolism were assessed using the same hamster model as described. Cholesterol-supplemented hamsters fed fish oil, relative to safflower oil, had higher plasma non-HDL cholesterol and triglyceride concentrations which was associated with down-regulation of genes involved in hepatic cholesterol uptake, and triglyceride and cholesteryl ester synthesis, and up-regulation of genes involved in de novo lipoprotein synthesis. In contrast, cholesterol-depleted hamsters fed fish oil, relative to safflower oil, had lower plasma non-HDL cholesterol and triglyceride concentrations which was associated with lower hepatic SREBP-1 mRNA and protein levels. Independent of cholesterol status, hamsters fed fish oil, relative to safflower oil, had lower HDL cholesterol concentrations and was associated with lower hepatic |
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Diachylon $38.99 High Quality Content by WIKIPEDIA articles! Diachylon, also rendered diachylum or diaculum, was originally a kind of medicament made of the juices of several plants (thus its name), but now commonly the name for lead-plaster, emplastrum plumbi-a plaster made of lead oxide boiled together with olive oil and water. It is applied to sheets of linen, and works as an adhesive plaster when heated. |
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Diet For The Sick $20.75 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:CHAPTER III. CLASSIFICATION OF FOODS—THEIR SOURCES—COMPOSITION- TABLES. Foods may be classified in various ways: a. According to Source, as animal, vegetable, and mineral (including oxygen for combustion). b. According to Chemical Composition, as organic and inorganic, the organic foods being further subdivided into nitrogenous and non-nitrogenous substances. c. According to Function, as tissue-formers, or bodybuilders; energy (or work and heat) producers; and regulators of body processes. Classification according to Chemical Composition r Nitrogenous—Proteins , 0 f Sugars Organic J [“Carbohydrates I [ Non-nitrogenous j [ Starches [Fats f Mineral Matter Inorganic … [ Water Classification according to Function I Proteins Tissue-formers or body-builders Mineral Matter [ Water J Carbohydrates Energy or Work and Heat Producers-! Fats I. Proteins /Mineral Matter Regulators of Body Processes i ,ir [ Water Important Sources of Proteins: Milk, eggs, meat, fish, cheese, beans, peas, lentils, some nuts and cereals. Important Sources of Fats: Olive oil, butter, cream, bacon and other fat meat, and nuts. Important Sources of Carbohydrates: Cereals, and cereal products; sago, tapioca; starchy vegetables, such as potatoes; sugar, honey, sweet dried fruits. Important Sources of Mineral Matter: a. Available in organic form: Nitrogen,—supplied by protein. Phosphorus,—in milk and cream, eggs (especially the yolk), meat, whole wheat, oatmeal, dried peas and beans. Iron,—in eggs (especially the yolk), meat, whole wheat, oatmeal, dried and fresh peas and beans, spinach, raisins and prunes. b. Available in organic or inorganic form: Calcium, in milk, dried beans and peas, oranges, spinach, tu… |
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Diet For The Sick $21.18 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:CHAPTER III. CLASSIFICATION OF FOODS—THEIR SOURCES—COMPOSITION- TABLES. Foods may be classified in various ways: a. According to Source, as animal, vegetable, and mineral (including oxygen for combustion). b. According to Chemical Composition, as organic and inorganic, the organic foods being further subdivided into nitrogenous and non-nitrogenous substances. c. According to Function, as tissue-formers, or bodybuilders; energy (or work and heat) producers; and regulators of body processes. Classification according to Chemical Composition r Nitrogenous—Proteins , 0 f Sugars Organic J [“Carbohydrates I [ Non-nitrogenous j [ Starches [Fats f Mineral Matter Inorganic … [ Water Classification according to Function I Proteins Tissue-formers or body-builders Mineral Matter [ Water J Carbohydrates Energy or Work and Heat Producers-! Fats I. Proteins /Mineral Matter Regulators of Body Processes i ,ir [ Water Important Sources of Proteins: Milk, eggs, meat, fish, cheese, beans, peas, lentils, some nuts and cereals. Important Sources of Fats: Olive oil, butter, cream, bacon and other fat meat, and nuts. Important Sources of Carbohydrates: Cereals, and cereal products; sago, tapioca; starchy vegetables, such as potatoes; sugar, honey, sweet dried fruits. Important Sources of Mineral Matter: a. Available in organic form: Nitrogen,—supplied by protein. Phosphorus,—in milk and cream, eggs (especially the yolk), meat, whole wheat, oatmeal, dried peas and beans. Iron,—in eggs (especially the yolk), meat, whole wheat, oatmeal, dried and fresh peas and beans, spinach, raisins and prunes. b. Available in organic or inorganic form: Calcium, in milk, dried beans and peas, oranges, spinach, tu… |
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Dips: Hummus, Tzatziki, Salsa, Eggplant Salads and Appetizers, Dip, Guacamole, Baba Ghanoush, Ranch Dressing, Chili Con Queso, Bagna C uda $11.17 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Hummus, Tzatziki, Salsa, Eggplant Salads and Appetizers, Dip, Guacamole, Baba Ghanoush, Ranch Dressing, Chili Con Queso, Bagna Càuda, Duqqa, Muhammara, Blue Cheese Dressing, Seven Layer Dip, Bigilla, Clam Dip. Excerpt: Syrian style Baba Ghanoush Baba Ghanoush , Baba Ghannouj or Baba Ghannoug (Arabic b b an j ) is an Arab dish of eggplant (aubergine) mashed and mixed with various seasonings. A popular preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is usually of an earthy light-brown color. It is popular in the Levant and Egypt . Around the world In some parts of the Levant, baba ghanoush is a starter or appetizer; in Egypt it is mostly served as a side-dish or salad. It is made of eggplant with finely diced onions, tomatoes, and other vegetables blended in. It is normally served with a dressing of oil and pomegranate concentrate. It is made of roasted, peeled, and mashed eggplant, blended with tahini , garlic , salt, and lemon juice and topped with olive oil . Cumin and chili powder can be added. A similar dish is known as mutabbal in the Levant. In the traditional method, the eggplant is first roasted in an oven for approximately 30 minutes. The softened flesh is scooped out, squeezed to remove excess water, and is then pureed with the tahini. There are many variants of the recipe, especially the seasoning. Seasonings include garlic, lemon juice, ground cumin , salt, mint , and parsley . When served on a plate or bowl, it is traditional to drizzle the top with olive oil . It is eaten in Turkey , where it is called patl can salatas (meaning “eggplant salad”). And, in |
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Don’t Get Too Comfortable: The Indiginities of Coach Class, The Torments of Low Thread Count, The Never-End ing Quest for Artisinal Olive Oil, and Other First World Problems $8.48 David Rakoff’s collection of autobiographical essays, Fraud, established him as one of our funniest, most insightful writers. In Don’t Get Too Comfortable, Rakoff journeys into the land of plenty that is contemporary North America. Rarely have greed, vanity, selfishness, and vapidity been so mercilessly and wittily portrayed. Whether contrasting the elegance of one of the last flights of the supersonic Concorde with the good times and chicken wings of Hooters Air, portraying the rarified universe of Paris fashion shows where an evening dress can cost as much as four years of college, or traveling to a private island off the coast of Belize to watch a soft-core Playboy TV shoot, where he is provided with his very own personal manservant, David Rakoff takes us on a bitingly funny grand tour of our culture of excess, delving into the manic getting and spending that defines the North American way of life… |
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Don’t Get Too Comfortable: The Indignities of Coach Class, the Torments of Low Thread Count, the Never-Ending Quest for Artisanal Olive Oil, and Other First World Problems $9.99 David Rakoff,NOOKbook (eBook), English-language edition,Pub by Knopf Doubleday Publishing Group |
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Don’t Get Too Comfortable: The Indignities of Coach Class, the Torments of Low Thread Count, the Never-Ending Quest for Artisanal Olive Oil, and Other First World Problems $14 David Rakoff,Paperback – Reprint, English-language edition,Pub by Knopf Doubleday Publishing Group on 09-12-2006 |
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Don’t Get Too Comfortable: The Indignities of Coach Class, the Torments of Low Thread Count, the Never-Ending Quest for Artisanal Olive Oil, and Other First World Problems $1.99 GQ writer-at-large David Rakoff is convinced that in our quest for the exquisite and superlative, we have descended into downright ridiculousness. His rundown of absurd “First World Problems” extends far beyond the tally of his subtitle; in fact, Rakoff finds time to take inventories of both Hooters Air and a remote cryogenics storage facility. Fashion-challenged readers will also enjoy his crisp critiques of Paris couture and Beverly Hills “re-facing” salons. |
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Don’t Get Too Comfortable: The Indignities of Coach Class, the Torments of Low Thread Count, the Never-Ending Quest for Artisanal Olive Oil, and Other First World Problems $0.99 GQ writer-at-large David Rakoff is convinced that in our quest for the exquisite and superlative, we have descended into downright ridiculousness. His rundown of absurd “First World Problems” extends far beyond the tally of his subtitle; in fact, Rakoff finds time to take inventories of both Hooters Air and a remote cryogenics storage facility. Fashion-challenged readers will also enjoy his crisp critiques of Paris couture and Beverly Hills “re-facing” salons. |
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Dressel 20 Inscriptions from Britain and the Consumption of Spanish Olive Oil: With a Catalogue of Stamps $119.98 Pedro Paulo A. Funari,Hardcover, English-language edition,Pub by British Archaeological Reports |
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Ducasse Flavors of France $1.5 The Barnes & Noble Review The legendary Alain Ducasse is the only chef to ever be simultaneously awarded three Michelin stars at two different restaurants, Alain Ducasse in Paris and Louis XV in Monte Carlo. This six-star chef has finally published his first American cookbook, and the coffee-table-size Ducasse Flavors of France is a visual as well as a culinary stunner. This is French cuisine at its best and most refined, with both classic dishes and innovative updates raised to the same sublime height. Though there are plenty of complex creations made with ingredients like truffles and foie gras, there are also simple, homey dishes to be found, from Fork-Mashed Potatoes with Olive Oil and Parsley to Rice Pudding with Marinated Strawberries and Orange Crisps. This is an absolutely gorgeous book that serious food lovers will treasure. — —Kate Murphy Zeman |
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Eating Napa & Sonoma: A Food Lover’s Guide to Local Produce & Local Dining $15.95 A complete guide to the best locally grown or locally produced foods in Napa and Sonoma Counties and environs, including San Francisco and the Bay area.Eating Napa & Sonoma is a complete guide to the places foodies love best: cheese makers, chocolatiers, wineries, olive oil presses, organic farms, cooking classes, herb farms, sausage makers, food and wine museums, orchards, specialty shops, ethnic grocery stores and neighborhoods, farmers markets, small specialty food producers of all sorts, and outstanding restaurants where chefs are passionate about using the freshest locally grown ingredients. If it is related to locally grown or locally produced food, this book will lead readers to it. A bonus section includes local food sites in San Francisco and the Bay Area. 100 black and white photos, index. |
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Economy of Tunisia: Tunisian dinar, International rankings of Tunisia, Central Bank of Tunisia, Bourse de Tunis, Tunisian duro, $8.78 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Excerpt: Tunisia is in the process of economic reform and liberalization after decades of heavy state direction and participation in the economy. Prudent economic and fiscal planning have resulted in moderate but sustained growth for over a decade. Tunisia’s economic growth historically has depended on oil, phosphates, agri-food products, car parts manufacturing, and tourism. In the World Economic Forum 2008/2009 Global Competitiveness Report, the country ranks first in Africa and 36th globally for economic competitiveness, well ahead of Portugal (43), Italy (49) and Greece (67). Current GDP per capita soared by 380% in the Seventies. But this proved unsustainable and it collapsed to a paltry 10% in the turbulent Eighties rising to a modest 36% in the Nineties signifying the impact of successful diversification. This is a chart of trend of gross domestic product of Tunisia (estimated) by the International Monetary Fund with figures in millions of Tunisian Dinars. For purchasing power parity comparisons, the US Dollar is exchanged at 0.44 Tunisian Dinars only. Average wages in 2007 hover around $16-19 per day. Growing foreign debt and the foreign exchange crisis in the mid-1980s. In 1986, the government launched a structural adjustment program to liberalize prices, reduce tariffs, and reorient Tunisia toward a market economy. Olive grove inSfax, TunisiaTunisia’s economic reform program has been lauded as a model by international financial institutions. The government has liberalized prices, reduced tariffs, lowered debt-service-to-exports and debt-to-GDP ratios, and extended the average maturity of its $10 billion foreign debt. Structural adjustment brought additional lending from the World Bank and other Western creditors. In 1990, Tunisia acceded to t… More: |
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Effect of varying the fatty acid composition of a carbohydrate-restricted diet on plasma fatty acid composition, blood lipids oxidative stress, inflammation and insulin sensitivity in men. $49.99 Background. Carbohydrate-restricted diets (CRD) consistently improve risk factors associated with Metabolic Syndrome (MetSyn). Recently, we showed that a saturated-fat rich hypocaloric CRD significantly reduced serum content of saturated fatty acids (SFA) and significantly increased arachidonic acid (AA) and the omega-6/omega-3 polyunsaturated (PUFA) ratio while significantly decreasing inflammation compared to a low-fat diet. This disconnect between dietary and circulating lipid lead us to explore how varying the fat composition of a CRD affects these variables, in addition to oxidative stress. Methods. Eight healthy weight-stable men (age 45 +/- 7.9 y, body fat 28.4 +/- 6.5%) were fed two eucaloric CRD varying in saturated fat and unsaturated fat with the same macronutrient distribution (12%en carbohydrate, 30%en protein, 58%en fat, 850 mg cholesterol) for 6 weeks each without weight loss. Similar foods were fed but CRD-SFA emphasized dairy fat while CRD-UFA emphasized olive oil, omega-3 fortified eggs, salmon, and walnuts. CRD-SFA provided almost twice as much SFA (86 g vs 47 g) and less monounsaturated fat (MUFA) and omega-6 and omega-3 PUFA than CRD-UFA, confirmed by chemical analysis. Fasting blood and 24 hr urine was analyzed at baseline and following each diet for fasting lipoproteins, insulin, glucose, inflammatory markers, fatty acid composition in plasma triacylglycerides (TAG), phospholipids (PL) and cholesteryl esters (CE), and urine 8-iso PGF2alpha. Results. Regardless of fat quality, both CRD significantly decreased TAG and insulin, and increased HDL-C and LDL particle size (P < 0.05). Despite increased total-cholesterol (TC) and LDL-cholesterol (LDL-C) after CRD-SFA, the TC/LDL-C ratio was not different between diets. Total plasma SFA in CE, PL, and TAG were unchanged after the CRD-SFA, and plasma PL and CE AA content was significantly increased. CRD-UFA significantly increased PL and CE EPA+DHA content and the PL omega-3 index. Inflammation was |
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Effect of varying the fatty acid composition of a carbohydrate-restricted diet on plasma fatty acid composition, blood lipids oxidative stress, inflammation and insulin sensitivity in men. $49.99 Background. Carbohydrate-restricted diets (CRD) consistently improve risk factors associated with Metabolic Syndrome (MetSyn). Recently, we showed that a saturated-fat rich hypocaloric CRD significantly reduced serum content of saturated fatty acids (SFA) and significantly increased arachidonic acid (AA) and the omega-6/omega-3 polyunsaturated (PUFA) ratio while significantly decreasing inflammation compared to a low-fat diet. This disconnect between dietary and circulating lipid lead us to explore how varying the fat composition of a CRD affects these variables, in addition to oxidative stress. Methods. Eight healthy weight-stable men (age 45 +/- 7.9 y, body fat 28.4 +/- 6.5%) were fed two eucaloric CRD varying in saturated fat and unsaturated fat with the same macronutrient distribution (12%en carbohydrate, 30%en protein, 58%en fat, 850 mg cholesterol) for 6 weeks each without weight loss. Similar foods were fed but CRD-SFA emphasized dairy fat while CRD-UFA emphasized olive oil, omega-3 fortified eggs, salmon, and walnuts. CRD-SFA provided almost twice as much SFA (86 g vs 47 g) and less monounsaturated fat (MUFA) and omega-6 and omega-3 PUFA than CRD-UFA, confirmed by chemical analysis. Fasting blood and 24 hr urine was analyzed at baseline and following each diet for fasting lipoproteins, insulin, glucose, inflammatory markers, fatty acid composition in plasma triacylglycerides (TAG), phospholipids (PL) and cholesteryl esters (CE), and urine 8-iso PGF2alpha. Results. Regardless of fat quality, both CRD significantly decreased TAG and insulin, and increased HDL-C and LDL particle size (P < 0.05). Despite increased total-cholesterol (TC) and LDL-cholesterol (LDL-C) after CRD-SFA, the TC/LDL-C ratio was not different between diets. Total plasma SFA in CE, PL, and TAG were unchanged after the CRD-SFA, and plasma PL and CE AA content was significantly increased. CRD-UFA significantly increased PL and CE EPA+DHA content and the PL omega-3 index. Inflammation was |
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Eggplant Dishes: Escalivada, Eggplant Salads and Appetizers, Ratatouille, Parmigiana, Moussaka, Baba Ghanoush, Imam Bay ld , Tumbet, Karn yar k $9.8 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Escalivada, Eggplant Salads and Appetizers, Ratatouille, Parmigiana, Moussaka, Baba Ghanoush, Imam Bay?ld?, Tumbet, Karn?yar?k, Rollatini, Tepsi Baytinijan, Eggplant Jam, Baingan Bartha. Excerpt: Many cuisines feature eggplant salads and appetizers. Baba ghanoush (Arabic bb anj) is a popular Levantine (Iraqi, Israeli, Jordanian, Lebanese, Palestinian and Syrian) dish of eggplant (aubergine) mashed and mixed with various seasonings. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Baba ghanoush is usually eaten as a dip with pita bread, and is sometimes added to other dishes. It is usually of an earthy light brown color. MutabbelSimilar to baba ganouj is another Levantine dish mutabbel (), which also includes mashed cooked aubergines and tahini, and mixed with salt, pepper, olive oil, and anar seeds. Moutabel is sometimes said to be a spicier version of baba ghannouj. In Armenia the dish is known as mutabal. The essential ingredients in Armenian mutabal are eggplant, tahini, garlic, lemon, and onion; and most Armenians also add cumin. In Turkey, the dish is commonly known as patlcan salatas (eggplant salad), also prepared with grilled eggplant, olive oil, lemon juice and garlic; sometimes, tahini, chopped tomato and green pepper as well. More frequently, eggplant is mixed with yoghurt, olive oil and garlic. Patlcan beendi is a similar dish which is served hot with meat and it includes cheese, milk and flour. An Israeli a variation of the salad is called salat atzilim (Hebrew ) and is made with mashed grilled aubergines with garlic and mayonnaise. In Greece and Cyprus, melitzanosalata is made with olive oil and lemon juice. Caponata is a Sicilian eggplant relish ma… More: |
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El Naturalista Ikebana N118 Sky $125 Ikebana, like all traditional Japanese arts, has its own symbolic language: by using natural and ephemeral elements, the concept of time becomes the essence of every creation. This ancient Japanese art of flower arranging based on the harmony between flowers and other natural elements. This El Naturalista thong creates harmony in every way. The El Naturalista Ikebana N118 is set in a pull-grain leather upper, crafted in a unique process, which provides a soft, rich feel and an attractive rustic look. It is also olive oil treated, which gives a smooth finish and protection from water, dirt, wear and tear. Beautiful layered leather creates a gorgeous flower deteail on the t-strap of this women’s shoe. The anatomically-correct insole made from recycled cork allows breathability and shoe hygiene and the footbed is contoured to the natural shape of the foot for lasting comfort. Recycled, high-quality rubber, which contains a scent of tea tree oil, is used for this unique outsole that reflects the inspiration of the El Naturalista Ikebana N118. |
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El Naturalista Ikebana N118 Sky $125 Ikebana, like all traditional Japanese arts, has its own symbolic language: by using natural and ephemeral elements, the concept of time becomes the essence of every creation. This ancient Japanese art of flower arranging based on the harmony between flowers and other natural elements. This El Naturalista thong creates harmony in every way. The El Naturalista Ikebana N118 is set in a pull-grain leather upper, crafted in a unique process, which provides a soft, rich feel and an attractive rustic look. It is also olive oil treated, which gives a smooth finish and protection from water, dirt, wear and tear. Beautiful layered leather creates a gorgeous flower deteail on the t-strap of this women’s shoe. The anatomically-correct insole made from recycled cork allows breathability and shoe hygiene and the footbed is contoured to the natural shape of the foot for lasting comfort. Recycled, high-quality rubber, which contains a scent of tea tree oil, is used for this unique outsole that reflects the inspiration of the El Naturalista Ikebana N118. |
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El Naturalista Ikebana N127 Brown $125 Ikebana, like all traditional Japanese arts, has its own symbolic language: by using natural and ephemeral elements, the concept of time becomes the essence of every creation. This ancient Japanese art of flower arranging based on the harmony between flowers and other natural elements. This El Naturalista thong creates harmony in every way. The El Naturalista Ikebana N127 is set in a pull-grain leather upper, crafted in a unique process, which provides a soft, rich feel and an attractive rustic look. It is also olive oil treated, which gives a smooth finish and protection from water, dirt, wear and tear. Thick and sturdy hand-stitched accents give this women’s shoe added style. Anatomically-correct insole made from recycled cork allows breathability and shoe hygiene and the footbed is contoured to the natural shape of the foot for lasting comfort. Recycled, high-quality rubber, which contains a scent of tea tree oil, is used for this unique outsole that reflects the inspiration of the El Naturalista Ikebana N127. |
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El Naturalista Ikebana N127 Green/Musgo/Prado $125 Ikebana, like all traditional Japanese arts, has its own symbolic language: by using natural and ephemeral elements, the concept of time becomes the essence of every creation. This ancient Japanese art of flower arranging based on the harmony between flowers and other natural elements. This El Naturalista thong creates harmony in every way. The El Naturalista Ikebana N127 is set in a pull-grain leather upper, crafted in a unique process, which provides a soft, rich feel and an attractive rustic look. It is also olive oil treated, which gives a smooth finish and protection from water, dirt, wear and tear. Thick and sturdy hand-stitched accents give this women’s shoe added style. Anatomically-correct insole made from recycled cork allows breathability and shoe hygiene and the footbed is contoured to the natural shape of the foot for lasting comfort. Recycled, high-quality rubber, which contains a scent of tea tree oil, is used for this unique outsole that reflects the inspiration of the El Naturalista Ikebana N127. |
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El Naturalista Ikebana N127 Mostaza $125 Ikebana, like all traditional Japanese arts, has its own symbolic language: by using natural and ephemeral elements, the concept of time becomes the essence of every creation. This ancient Japanese art of flower arranging based on the harmony between flowers and other natural elements. This El Naturalista thong creates harmony in every way. The El Naturalista Ikebana N127 is set in a pull-grain leather upper, crafted in a unique process, which provides a soft, rich feel and an attractive rustic look. It is also olive oil treated, which gives a smooth finish and protection from water, dirt, wear and tear. Thick and sturdy hand-stitched accents give this women’s shoe added style. Anatomically-correct insole made from recycled cork allows breathability and shoe hygiene and the footbed is contoured to the natural shape of the foot for lasting comfort. Recycled, high-quality rubber, which contains a scent of tea tree oil, is used for this unique outsole that reflects the inspiration of the El Naturalista Ikebana N127. |
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Essential Olive Oil Companion $1.99 The healthy benefits of olive oil have been enjoyed for centuries throughout the Mediterranean but only recently are they being appreciated worldwide. This fascinating and unique book, both a history and a practical compendium, includes 100 traditional and regional olive oil recipes. |
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Ethical Traceability and Communicating Food $146.48 Traceability – the ability to track a product from farm to plate – is now widely used in the food sector for a range of purposes: it allows companies to improve efficiency, facilitates product recall, and helps producers flag the specific characteristics of their goods. But traceability systems are mainly designed and used by the people directly involved in the food chain. The people at the end of the food chain – food consumers – have little say in which attributes are traced, and can rarely access the information stored in traceability systems.This book draws on philosophical discourses (like ethics, political philosophy and philosophy of law) around food ethics and empirical research in three important food chains (UK bread, Danish bacon and Greek olive oil) to argue that ethical traceability systems could be used to communicate food information to consumers, allowing them not only to make food choices consistent with their own values, but also to play a more informed role in the way food is produced and distributed. It will appeal to academics, students and policy makers with an interest in traceability, food ethics and food policy. |
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Exercises In Practical Physiological Chemistry $15.03 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:CHAPTER III. THE PROPERTIES AND DIGESTION OF THE FATS. 93. In four separate test tubes take 10 c.c. of water () ; 10 c.c. of water and 2 drops of 5 per cent. NaHO (7); 10 c.c. of water and 2 drops of oleic acid (c); 10 c.c. of water, 2 drops of oleic acid and 2 drops of 5 per cent. NaHO (d). To each add 2′5 c.c. of neutral olive oil or of melted fresh butter, shake each tube vigorously and place in the warm bath at 37C. Notice that in each tube the fat is broken up into fine droplets by the shaking, i.e. it is emulsified ; but that the emulsion lasts much longer in (d) than in the other tubes. Notk.—An emulsion is formed when the droplets of fat become covered with a layer of soap and also in certain other conditions. In (a), (b), and (c) soap is not formed, hut in (d) the alkali combines with the oleic acid to form a soap, which renders the emulsion permanent. In (b; the emulsion will be more permanent than in (a) if the oil is at all rancid, i.e. if it contains any fatty acid that has been formed by bacterial agency. 94. (a) Carefully allow a drop of neutral olive oil to fall gently on to the surface of some ‘25 per cent. Na2CO3 contained in a watch-glass. The drop of oil remains quite clear and forms a thin circular film on the surface. (i) Shake 5 c.c. of neutral oil with 2 drops (only) of oleic acid in a dry test tube. With a drop of thismixture repeat Ex. 94 (a) using a fresh watch-glass full of Na2CO3. The rancid oil slowly spreads out in an amoeboid fashion and becomes convertedinto a milky emulsion. (c) To the remainder of the mixture of oil and oleic acid add 10 more drops of oleic acid, shake well and repeat the experiment. The drop becomes white and opaque, but does not become emulsified. Notes 1.—It is absolutely essential that the oil be q… |
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Exercises In Practical Physiological Chemistry $13.62 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:CHAPTER III. THE PROPERTIES AND DIGESTION OF THE FATS. 93. In four separate test tubes take 10 c.c. of water () ; 10 c.c. of water and 2 drops of 5 per cent. NaHO (7); 10 c.c. of water and 2 drops of oleic acid (c); 10 c.c. of water, 2 drops of oleic acid and 2 drops of 5 per cent. NaHO (d). To each add 2′5 c.c. of neutral olive oil or of melted fresh butter, shake each tube vigorously and place in the warm bath at 37C. Notice that in each tube the fat is broken up into fine droplets by the shaking, i.e. it is emulsified ; but that the emulsion lasts much longer in (d) than in the other tubes. Notk.—An emulsion is formed when the droplets of fat become covered with a layer of soap and also in certain other conditions. In (a), (b), and (c) soap is not formed, hut in (d) the alkali combines with the oleic acid to form a soap, which renders the emulsion permanent. In (b; the emulsion will be more permanent than in (a) if the oil is at all rancid, i.e. if it contains any fatty acid that has been formed by bacterial agency. 94. (a) Carefully allow a drop of neutral olive oil to fall gently on to the surface of some ‘25 per cent. Na2CO3 contained in a watch-glass. The drop of oil remains quite clear and forms a thin circular film on the surface. (i) Shake 5 c.c. of neutral oil with 2 drops (only) of oleic acid in a dry test tube. With a drop of thismixture repeat Ex. 94 (a) using a fresh watch-glass full of Na2CO3. The rancid oil slowly spreads out in an amoeboid fashion and becomes convertedinto a milky emulsion. (c) To the remainder of the mixture of oil and oleic acid add 10 more drops of oleic acid, shake well and repeat the experiment. The drop becomes white and opaque, but does not become emulsified. Notes 1.—It is absolutely essential that the oil be q… |
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Extra Virgin: An Australian Companion to Olives and Olive Oil $8.4 Burr, With Michael Burr, Foreword by Stefano Manfredi,Paperback, English-language edition,Pub by Wakefield Press, WA |
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Extra Virginity: The Sublime and Scandalous World of Olive Oil $25.95 Tom Mueller,NOOK Book (eBook), English-language edition,Pub by Norton, W. W. & Company, Inc. on 12-05-2011 |
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Extra Virginity: The Sublime and Scandalous World of Olive Oil $25.95 Tom Mueller,Hardcover, English-language edition,Pub by Norton, W. W. & Company, Inc. |
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Extra Virginity: The Sublime and Scandalous World of Olive Oil $44.99 Tom Mueller,Compact Disc – Unabridged, English-language edition,Pub by Dreamscape Media |
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Eyewitness Companions: Olive Oil and Olives $1.99 Charles Quest-Ritson,Paperback,Series: Eyewitness Companions Series, English-language edition,Pub by DK Publishing, Inc. |
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Feast of the Olive: Cooking with Olives and Olive Oil $1.99 Maggie Blyth Klein, Mary Rich (Illustrator),Paperback – New and updated ed., Edition: 1, English-language edition,Pub by Chronicle Books LLC |
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Feet on the Street: Rambles Around New Orleans $12.5 In this savory and exuberant travelogue, New Orleans is experienced through the eyes, ears, and taste buds of Roy Blount, Jr. who writes The history around here is so thick you could pop it open with an oyster-knife, and oh, the aroma: fresh-ground coffee, yesterday’s fish, spilt beer, sloshed Tabasco, hot pastry, patchouli oil…and hints of some fortuitous compound…mule plop and olive salad? Divided into eight Rambles through different parts of the city, the book covers it all: the architecture, music, romance, historical characters (including Walt Whitman and Chuck Berry) and the food. Each Ramble closes with a lagniappe – an extra treat for the reader such as a riff on Gennifer Flowers or a meditation on naked dancing – that shows us why New Orleans, as Roy sees it, is a city like no other place in America, and yet (or therefore) the cradle of American culture. |
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Filippo Berio Mediterranean Olive Oil Cookbook $1.99 Steele,Hardcover, English-language edition,Pub by Random House Adult Trade Publishing Group |
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Flavoring with Olive Oil $0.99 Clare Gordon-Smith, James Merrell (Photographer),Paperback,Series: Flavoring Series, English-language edition,Pub by Ryland Peters & Small |
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Flavors of Olive Oil: A Tasting Guide and Cookbook $30 Deborah Krasner, Elizabeth Krasner (Illustrator), Ann Stratton (Photographer),Hardcover, English-language edition,Pub by Simon & Schuster |
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Flavors of the Mediterranean $9.19 Following his internationally best-selling book on olive oil with chef Jacques Chibois, author Olivier Baussan has teamed up with another talented chef, Jean-Marie Meulien, to give readers recipes full of the sunny tastes and aromas of the Mediterranean tradition. The authors first present the ingredients, condiments, and cooking methods common to the Mediterranean region, before laying out 90 recipes to suit every occasion. Through the different chapters– Seasonal Vegetables, Seafood, Market Produce, Meat and Game, and Garden and Orchard Produce–readers are treated to recipes ranging from olive soup with anchovies and three-pepper caviar to roast peaches with basil and lime-blossom juice. The table is set for unforgettable meals. |
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Flavors of the Mediterranean $3.99 Following his internationally best-selling book on olive oil with chef Jacques Chibois, author Olivier Baussan has teamed up with another talented chef, Jean-Marie Meulien, to give readers recipes full of the sunny tastes and aromas of the Mediterranean tradition. The authors first present the ingredients, condiments, and cooking methods common to the Mediterranean region, before laying out 90 recipes to suit every occasion. Through the different chapters–Seasonal Vegetables, Seafood, Market Produce, Meat and Game, and Garden and Orchard Produce–readers are treated to recipes ranging from olive soup with anchovies and three-pepper caviar to roast peaches with basil and lime-blossom juice. The table is set for unforgettable meals. |
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Flavouring with Olive Oil $1.99 Clare Gordon-Smith, James Merrell (Photographer),Hardcover,Series: Flavouring Series, English-language edition,Pub by Ryland Peters & Small |
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Flora of the Mediterranean: Olive, Castor Oil Plant, Pistacia Lentiscus, Sclerophyll, Fennel, Senecio Vulgaris, Aloe Vera, Malva Sylvestris $20.49 Source Wikipedia,Paperback, English-language edition,Pub by Books LLC, Wiki Series |
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Folk Remedy Encyclopedia: Olive Oil, Vinegar, Honey and 1,001 Other Home Remedies $0.99 Manufactured by FC&A Publishing,Paperback, English-language edition,Pub by FC&A Publishing |
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Fondues Made Easy $1.99 Fondue is back! So dig out those fondue sets from the sixties, set out the raw ingredients, invite the guests, light the flame under the fondue pot, and start dipping! It’s different, easy to prepare, fun for the family, and party guests do their own cooking. No wonder fondue is back in style! And just in time is the arrival of this fantastic new guide to cooking and eating fondue. Here are over 50 tantalizing recipes for sweet and savory fondues, including classic Cheese Fondue with olive and cheese straws; tempura vegetable kebabs cooked in Chili Oil Fondue; dried fig, apricot and mango skewers dipped in Mulled Wine Fondue, and heavenly Chocolate Fondue with chocolate chip biscotti, brownies, and other delectable dippers. Includes ideas for sure-to-impress parties and presentations, the basics on accoutrements, buying and storing, even a section on fascinating fondue traditions to really get you in the mood! |
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Food Recalls: 2007 Food Protein Contamination, 2008 Food Protein Contamination, 2008 Chinese Milk Scandal, Chinese Protein Adulteration $39.25 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: 2007 Food Protein Contamination, 2008 Food Protein Contamination, 2008 Chinese Milk Scandal, Chinese Protein Adulteration, 2007 Pet Food Recalls, Timeline of the 2007 Pet Food Recalls, International Reaction to the 2008 Chinese Milk Scandal, Peanut Corporation of America, Melamine, Irish Pork Crisis of 2008, Official Test Failures of the 2008 Chinese Milk Scandal, Odwalla, 2006 North American E. Coli Outbreak, Fonterra, Conagra Foods, Sanlu Group, Ica Meat Repackaging Controversy, White Rabbit Creamy Candy, Olive Oil Regulation and Adulteration, Timeline of the 2008 Chinese Milk Scandal, Mengniu Dairy, Castleberry’s Food Company, Pilgrim’s Pride, Topps Meat Company, Arla Foods, Hallmark/westland Meat Packing Company, Schwan Food Company, Jbs S.a., Yili Group, Hanwei Group, Bon Vivant Soup Company, Koala’s March, General Administration of Quality Supervision, Inspection and Quarantine, Hudson Foods Company, Yashili, List of Foodborne Illness Outbreaks, 2007 Vietnam Food Scare. Excerpt: The 2007 pet food recalls comprise the contamination and wide recall of many brands of cat and dog foods beginning in March 2007 and the ensuing developments involving the human food supply. The recalls in North America, Europe, and South Africa came in response to reports of renal failure in pets. Initially the recalls were associated with the consumption of mostly wet pet foods made with wheat gluten from a single Chinese company. After more than three weeks of complaints from consumers, the recall began voluntarily with the Canadian company Menu Foods on 16 March 2007, when a company test showed sickness and death in some of the test animals. Soon after, there were numerous media reports of animal deaths as a result of kidney failure. In the following weeks, several other companies who |
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Former Settlements in Oklahoma: Ghost Towns in Oklahoma, Blackburn, Oklahoma, Cayuga, Oklahoma, Avard, Oklahoma, Foss, Oklahoma $23.37 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Ghost Towns in Oklahoma, Blackburn, Oklahoma, Cayuga, Oklahoma, Avard, Oklahoma, Foss, Oklahoma, List of Ghost Towns in Oklahoma, Avoca, Oklahoma, Brinkman, Oklahoma, Boggy Depot, Oklahoma, Kosoma, Oklahoma, Autwine, Oklahoma, Chahta Tamaha, Indian Territory, Redden, Oklahoma, Ingalls, Oklahoma, List of Abandoned Communities in Oklahoma, Independence, Oklahoma, Alpha, Oklahoma, Avery, Oklahoma, Aaron, Oklahoma, Washunga, Oklahoma, Lenna, Oklahoma, Mount Olive, Oklahoma, Kiamichi, Oklahoma, America, Oklahoma, Sardis, Oklahoma, Eubanks, Oklahoma, Rodney, Oklahoma, Keokuk Falls, Oklahoma, Miller Court House, Oklahoma, Nolia, Oklahoma, Adamson, Oklahoma, Alluwe, Oklahoma, Lyceum, Oklahoma, Clarkson, Oklahoma, Grand, Oklahoma, Acme, Oklahoma, Numa, Oklahoma, Antioch, Oklahoma, Abbott, Oklahoma, Bathsheba, Oklahoma, Gee, Oklahoma, Cohn, Oklahoma, Crum Creek, Oklahoma, Slim, Oklahoma, Bailey, Oklahoma, Doby Springs, Oklahoma, Centralia, Oklahoma, Arthur, Oklahoma, Johns, Oklahoma, Charleston, Oklahoma, Piney, Oklahoma. Excerpt: Abandoned communities in Oklahoma no longer have permanent residents. Often no physical trace of the community remains. Many of these communities played important roles in the history, settlement, and growth of the state. Platted town sites organized by railroads, speculators, or the government during the opening of Oklahoma, many times, failed to prosper after initial settlement. Other communities grew up around rural schools, post offices, or general stores, and faded away when the attracting facilities closed. Several important Indian settlements developed around frontier forts, trading posts, Indian agencies, or where natural resources attracted permanent dwellings and dissolved when the Indian lands were opened. Oil bo… More: |
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French Sauces: Pistou, Bordelaise Sauce, Beurre Blanc, Beurre Noisette, Sauce Gribiche, Compound Butter, Sauce Vierge, Sauce Bourguignonne $10.46 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Pistou, Bordelaise Sauce, Beurre Blanc, Beurre Noisette, Sauce Gribiche, Compound Butter, Sauce Vierge, Sauce Bourguignonne, Sauce Africaine, Sauce Américaine, Beurre Noir, Brown Stock, Beurre à La Bourguignonne, Albufera Sauce, Venetian Sauce, Sauce Charcutière, Breton Sauce, Rouennaise Sauce, Nantua Sauce. Excerpt: Pistou sauce, or just pistou, is a cold sauce made from cloves of garlic, fresh basil, and olive oil. Some more modern versions of the recipe include grated parmesan, pecorino or similar hard cheeses. Traditionally, the ingredients are crushed and mixed together in a mortar with a pestle, (pistou means pounded in the Provençal language). It is often confused with pesto with which it shares some of the same ingredients, the key difference being absence of pinoli (pine nuts), from pistou. It is a typical condiment from the Provence region of France that can be served with pasta dishes or as a spread for bread. But it is most often associated with the Provencal dish Soupe au Pistou, a minestrone like summer soup that includes white beans, green beans, tomatoes, summer squash, potatoes, and vermicelli. These ingredients can be left out or replaced as long as the soup’s golden rule about summer vegetables is followed. Thus Pistou soup is not made with, for example, leeks. Some recipes incorporate the pistou into the soup just before serving. Others recommend offering the sauce at the table to be added after the soup is served. Both pistou and pesto probably share the same origins. The Roman poet Virgil describes a sauce of crushed herbs, garlic, salt, and olive oil. A version with pinoli emerged around Genoa to become pesto, while pistou evolved in the areas around Nice. Some regions, especially those closer to the Alps, substitute |
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From the Beginning to Baptism: $9.99 In From the Beginning to Baptism, Linda Gibler takes readers on a journey–from the depths of space and the beginning of time through sacred Scripture and church history–to discover the origins and creative power of water, oil, and fire. She traces the lives of those elemental entities through their cosmic history, to the point at which they are poured over the head and light the way of one being baptized. These elemental sources of all life are the substances through which new life in Christ begins in the sacrament of baptism. The journey through space and time, through the birth of the Universe and of life, and Gibler’s reflections on this drama, help readers to enter into the “cosmocentric spirituality” at the heart of all things. No one who reads this book will ever again look at a drop of water, an olive, or a candle with the same eyes. |
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From the Olive Grove: Mediterranean Cooking with Olive Oil $21.95 Helen Koutalianos, Anastasia Koutalianos,Paperback, English-language edition,Pub by Arsenal Pulp Press, Limited |
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From the Olive Grove: Mediterranean Cooking with Olive Oil $21.95 Helen Koutalianos, Anastasia Koutalianos,NOOK Book (eBook), English-language edition,Pub by Arsenal Pulp Press, Limited |
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