Pasta and Noodles in the US to 2013

Pasta and Noodles in the US to 2013 Review

Introduction

This databook provides key data and information on the pasta and noodles market in the US. This report is a comprehensive resource for market, category and segment level data including value, volume, distribution share and company & brand share. This report also provides expenditure and consumption data for the historic and forecast periods.

Scope

• Contains information on three categories: dried pasta/noodles, chilled fresh pasta and canned pasta & noodles
• Market,category and segment level information on value, volume, and expenditure & consumption, with historic (2003-2008) and forecast (2009-2013) data
• Category level company and brand share as well as distribution share information for 2007 and 2008
• Review of the top two companies within the pasta and noodles market, including company overview, key facts and business description

Highlights

The market for pasta and noodles in the US increased at a compound annual growth rate of 6.7% between 2003 and 2008.

The dried pasta/noodles category led the pasta and noodles market in the US, accounting for a share of 76.9%.

Leading players in the US pasta and noodles market include ConAgra Foods, Inc., Toyo Suisan Kaisha Ltd and Barilla Holding Società per Azioni.

Reasons to Purchase

• Develop business strategies by understanding the quantitative trends within the pasta and noodles market in the US
• Design effective marketing and sales strategies by identifying key market categories and segments
• Identify key players within the market to plan lucrative M&A, partnerships and agreements

Food Made Fast: Slow Cooker (Williams-Sonoma)

Food Made Fast: Slow Cooker (Williams-Sonoma) Review

Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients as the keys to cooking delicious meals with a minimum of time and effort. Dedicated to a single subject - from Soup to Pasta to Weeknight - each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. The recipes are both simple and inspired, making quick cooking a truly satisfying experience.

Pasta and Noodles Market in Spain to 2014

Pasta and Noodles Market in Spain to 2014 Review

Introduction

This databook provides key data and information on the pasta and noodles market in Spain. This report is a comprehensive resource for market, category and segment level data including value, volume, distribution share and company & brand share. This report also provides expenditure and consumption data for the historic and forecast periods.

Scope

• Contains information on three categories:dried pasta/noodles, chilled fresh pasta and canned pasta & noodles
• Market,category and segment level information on value, volume, and expenditure & consumption, with historic (2004-09) and forecast (2010-14) data
• Category level company and brand share as well as distribution share information for 2008 and 2009

Highlights

• The market for pasta and noodles in Spain increased at a compound annual growth rate of 4% between 2004 and 2009.
• The dried pasta/noodles category led the pasta and noodles market in Spain, accounting for a share of 82.8%.
• The leading players in the Spanish pasta and noodles market include Riso Gallo S.p.A, Gallina Blanca and Pastas Romero.

Reasons to Purchase

• Develop business strategies by understanding the quantitative trends within the pasta and noodles market in Spain
• Design effective marketing and sales strategies by identifying key market categories and segments
• Identify key players within the market to plan lucrative M&A, partnerships and agreements

Cooking

Cooking Review

In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success. COOKING is the only all-in-one instructional that details the techniques that cooks really need to master, teaches all the basic recipes, and includes hundreds of photos that illuminate and inspire. Cooking authority James Peterson's definitive, all-inclusive learn-to-cook cookbook. 600 hard-working recipes everyone should know how to make-from the perfect roasted chicken to bouillabaisse and apple pie. 1,500 instructional photos, showing exactly how recipes are made, teach food-literate novices to cook with confidence and more advanced cooks to expand their repertoire.James Peterson has more than 1 million cookbooks in print.Reviews

James Beard Foundation Cookbook Awards General Category Winner!

"It's heavy enough-and good enough-to warrant a permanent place within easy reach...The text is clear and easy to read. Peterson's ancillary material at the end of some recipes earns special merit as the most varied and interesting factoids in any books we've seen this year."-Washington Post

"Peterson'­s masterful survey of kitchen skills is a refreshing dose of tradition for anyone weary of quick-and-simple recipe books. . . . [Cooking] will reward those keen to absorb Peterson'­s deep knowledge of food and well-honed explanations for how best to prepare it."-Publishers Weekly

"Some cookbooks help you get dinner on the table tonight. Others help you become a better cook for the rest of your life-every recipe teaches you something funadmental. James Peterson's 560-page Cooking is a great choice for anyone who wants to become a smarter cook."-O, the Oprah Magazine

ABC News Web Video: How To Make James Peterson's Perfect Roast Chicken, from Cooking

"Easier to use than other cooking-school-in-a-book volumes . . . The step-by-step photographs are superb."-Boston Globe"This 558-page book contains virtually all the culinary knowledge that the average person needs to know."-New York Newsday"Peterson aims to cram an entire culinary education between these hefty covers, and he comes close."-Charlotte Observer"Huge and encyclopedic . . . it would be a fine gift for any good cook who wants to become even better."-Epicurious.com"Peterson distills a lifetime of thinking about food in Cooking. The book's instructions include invaluable frame-by-frame photographs."-New York Times Book Review"Know someone who'­s beyond cooking basics and wants to learn more? Give him or her this tome and let your chef wannabe learn the same way Peterson did: by cooking through this incredible book."-Chicago Tribune"His template for a European peasant-style soup was a wonder."-Los Angeles Times"An extraordinarily comprehensive book . . . best for the cook-to-be who really wants to get down to business."-San Jose Mercury News"Sure to inspire beginner and skilled cook alike."-Seattle Times"This marvelous author has another winner . . . this cookbook answers virtually every kitchen question."-St. Louis Post Dispatch"Lush photos and sophisticated recipes."-Denver Post"Cooking is Peterson'­s return to the most basic techniques, written from the perspective of teacher to student . . . colorful, step-by-step, photos accompany many of the recipes."-San Francisco Chronicle"For those who want a thorough knowledge of cooking fundamentals."-ivillage.com"Instructive and authoritative . . . [Peterson'­s] unwavering focus on what a student really needs to know has produced a superior textbook."-Booklist"Whether you'­re a seasoned chef or just starting out, James Peterson'­s Cooking will teach you more than a trick or two."-Parade"An intensive course for home cooks in the classic techniques that underlie good cooking, this is recommended for all cookery collections."-Library Journal, Starred Review"Soup whisperer James Peterson tells cooks how to simmer up greatness"-Pittsburg Post Gazette

"...very informative (and fun to read)"-Orange County Register

"The best new cookbook of the year"-Ashbury Park Press 

Read the full review in Library Journal

Read the full review in Publishers Weekly

The World's Healthiest Foods, Essential Guide for the Healthiest Way of Eating

The World's Healthiest Foods, Essential Guide for the Healthiest Way of Eating Review

George Mateljan's new book takes healthy eating to a whole new level. It presents a unique nutrient-rich approach to the "Healthiest Way of Eating" with 500 Mediterranean-style recipes, most of which take 7 minutes or less to prepare. This book answers the question about what to eat to keep healthy. It focuses on the World's Healthiest Foods, 100 delicious foods that are nutrient-rich, providing the maximum number of nutrients for the least amount of calories. The book is an inspiration not only for those who want to achieve vibrant health and energy but for those who also want a healthier way to lose weight by making the World's Healthiest Foods the foundation of their "Healthiest Way of Eating." The World's Healthiest Foods are among the most flavorful foods in the world - so you can now eat healthier without sacrificing taste! George also explains why it is not any more expensive to eat healthy. The book complements the material on the whfoods.org website with innovative new ways to maximize the nutritional value of the World's Healthiest Foods and minimize preparation time using quick and easy recipes that anyone can make.

The New Glucose Revolution for Diabetes: The Definitive Guide to Managing Diabetes and Prediabetes Using the Glycemic Index (Marlowe Diabetes Library)

The New Glucose Revolution for Diabetes: The Definitive Guide to Managing Diabetes and Prediabetes Using the Glycemic Index (Marlowe Diabetes Library) Review

The New Glucose Revolution for Diabetes is the first comprehensive guide to using the glycemic index to control type 1 diabetes, type 2 diabetes, prediabetes, and more. The book features the latest, most accurate information with new findings by the authors. It includes GI-based recipes and menus for type 1, type 2, prediabetes, gestational diabetes, and juvenile diabetes, as well as related conditions like obesity and celiac disease, plus practical dietary guidance on sugar, sweeteners, alcohol, snacking, and eating out.

Food for Life: How the New Four Food Groups Can Save Your Life

Food for Life: How the New Four Food Groups Can Save Your Life Review

Food for Life: How the New Four Food Groups Can Save Your Life Feature

• ISBN13: 9780517882016
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!

Citing overwhelming medical evidence previously downplayed by powerful lobby groups, Dr. Barnard reveals why a diet based on the new four food groups (grains, legumes, vegetables, and fruits) will sharply decrease the risk of cancer and heart disease and dramatically increase life expectancy. He also unveils a 21-day program for a smooth transition to the new way of eating healthfully. Line drawings.

Good Fish: Sustainable Seafood Recipes from the Pacific Coast

Good Fish: Sustainable Seafood Recipes from the Pacific Coast Review

Good Fish: Sustainable Seafood Recipes from the Pacific Coast Feature

• ISBN13: 9781570616624
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!

Wild salmon. Scallops. Black cod. Albacore tuna. These are some of the good fish. Yet making smart seafood choices has never been more confusing or more vitally important for our planet and our health. Chef and seafood advocate Becky Selengut "knows from good fish," and in a voice that's informed but also friendly and infused with her edgy wit, she untangles the morass of information around seafood, enabling the reader to make the best sustainable seafood choices. Find out how good fish are caught, what to avoid, what to look for when you buy seafood, how to store it at home, when it's in season, and questions you should ask your fishmonger before you pull out your wallet. The accompanying 75 recipes range from simple (think quick, weeknight suppers prepared by a busy mom or dad) to more complex (think experienced home cooks who want to wow friends at a dinner party). Fifteen pacific coast "good fish" are featured in the book, including finfish, shellfish, and littlefish. Selengut's spouse, a wine sommelier, contributes wine pairings — and occasionally beer and tequila pairings! — for each recipe. At a time when our oceans are being depleted of seafood at an alarming rate, Good Fish is an essential resource for anyone who wants to continue to enjoy seafood now and in the future.

The Fannie Farmer Cookbook: Anniversary

The Fannie Farmer Cookbook: Anniversary Review

Here is the great basic American cookbook—with more than 1,990 recipes, plain and fancy—that belongs in every household.

Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, it became the coobook that taught generations of Americans how to cook. Completely updating it for the first time since 1979, Marion Cunningham made Fannie Farmer once again a household word for a new generation of cooks.

What makes this basic cookbook so distinctive is that Marion Cunningham, who is the personification of the nineteenth-century teacher, is always at your side with her forthright tips and comments, encouraging the beginning cook and inspiring the more adventurous. She knows what today's cooks are looking for, and she has a way of instilling confidence and joy in the act of cooking.

In giving the book new life, Mrs. Cunningham has been careful always to preserve the best of the old. She has retained all the particularly good, tried-and-true recipes from preceding editions, retesting and rewriting when necessary. She has rediscovered lost treasures, including delicious recipes that were eliminated when practically no one baked bread at home. This is now the place to find the finest possible recipes for Pumpkin Soup, Boston Baked Beans, Carpetbag Steak, Roast Stuffed Turkey, Anadama Bread, Indian Pudding, Apple Pie, and all of the other traditional favorites.

The new recipes reflect ethnic influences—Mediterranean, Moroccan, Asian—that have been adding their flavors to American cooking in recent years. Tucked in among all your favorites like Old-Fashioned Beef Stew, New England Clam Chowder, Ham Timbales, and Chicken Jambalaya, you'll find her cool Cucumber Sushi, Enchiladas with Chicken and Green Sauce, or a layered dish of Polenta and Fish to add variety to your repertoire. Always a champion of old-fashioned breakfasts and delectable desserts, Mrs. Cunningham has many splendid new offerings to tempt you.

Throughout, cooking terms and procedures are explained, essential ingredients are spelled out, basic equipment is assessed. Mrs. Cunningham even tells you how to make a good cup of coffee and how to brew tea properly.

For the diet-conscious, there is an expanded nutritional chart that includes a breakdown of cholesterol and fat in common ingredients as well as in Fannie Farmer basic recipes. Where the taste of a dish would not be altered, Mrs. Cunningham has reduced the amount of cream and butter in some of the recipes from the preceding edition. She carefully evaluates the issues of food safety today and alerts us to potential hazards.

But the emphasis here is always on good flavor, fresh ingredients, and lots of variety in one's daily fare, which Marion Cunningham believes is the secret to a healthy diet. Dedicated to the home cooks of America, young and old, this thirteenth edition of the book that won the hearts of Americans more than a century ago invites us all—as did the original Fannie Farmer—to cherish the delights of the family table.

How Baking Works: Exploring the Fundamentals of Baking Science

How Baking Works: Exploring the Fundamentals of Baking Science Review

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop

The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features:

• An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods
• Practical exercises and experiments that vividly illustrate how different ingredients function   
• Photographs and illustrations that show the science of baking at work
• End-of-chapter discussion and review questions that reinforce key concepts and test learning

For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.

Pasta and Noodles in Poland to 2013

Pasta and Noodles in Poland to 2013 Review

Introduction

This databook provides key data and information on the pasta and noodles market in Poland. This report is a comprehensive resource for market, category and segment level data including value, volume, distribution share and company & brand share. This report also provides expenditure and consumption data for the historic and forecast periods.

Scope

• Contains information on three categories: dried pasta/noodles, chilled fresh pasta and canned pasta & noodles
• Market,category and segment level information on value, volume, and expenditure & consumption, with historic (2003-2008) and forecast (2009-2013) data
• Category level company and brand share as well as distribution share information for 2007 and 2008
• Review of the top two companies within the pasta and noodles market, including company overview, key facts and business description

Highlights

The market for pasta and noodles in Poland increased at a compound annual growth rate of 3.9% between 2003 and 2008.

The dried pasta/noodles category led the pasta and noodles market in Poland, accounting for a share of 85.1%.

Leading players in Polish pasta and noodles market include Maspex Wadowice Group, Malma Ltd. and Pasta Foods Ltd..

Reasons to Purchase

• Develop business strategies by understanding the quantitative trends within the pasta and noodles market in Poland
• Design effective marketing and sales strategies by identifying key market categories and segments
• Identify key players within the market to plan lucrative M&A, partnerships and agreements

The Eat-Clean Diet Cookbook 2: More Great-Tasting Recipes That Keep You Lean

The Eat-Clean Diet Cookbook 2: More Great-Tasting Recipes That Keep You Lean Review

The best-selling Eat-Clean Diet series has helped millions of people around the world lose weight and get healthy, one recipe and one meal at a time. Readers wanted more recipes and Tosca delivers with over 150 brand-new, mouthwatering recipes, all nutritious, easy-to-prepare and designed to help you shed unwanted fat and get the body of your dreams. Gorgeous full-color photos for each recipe throughout!

Betty Crocker The 300 Calorie Cookbook: 300 tasty meals for eating healthy every day (Betty Crocker Books)

Betty Crocker The 300 Calorie Cookbook: 300 tasty meals for eating healthy every day (Betty Crocker Books) Review

Betty Crocker The 300 Calorie Cookbook: 300 tasty meals for eating healthy every day (Betty Crocker Books) Feature

• ISBN13: 9780470080597
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!

A comprehensive collection of deliciously filling main dishes-all 300 calories or less!

Eating healthy and monitoring calories has never been easier-or more delicious-with this tempting collection of recipes from Betty Crocker. The 300 Calorie Cookbook offers slimmed-down versions of your favorite foods, with family-pleasing recipes for burgers, sandwiches, soups and stews, salads, main courses, even casseroles-all just 300 calories or less per serving.

Betty Crocker takes all the guesswork and effort out of calorie counting at mealtime by providing clear calorie counts, comparisons for food swaps, full nutrition information for each recipe, and calorie charts for common ingredients.

• With 300 low-calorie recipes, you'll never run out of tasty, satisfying meals that will still help you stay on track
• Offers a simple, fad-free way to control portion size-perfect for anyone looking to lose or maintain their weight with low-cal dishes or for people with diabetes and anyone who has to carefully monitor their calorie intake
• Forty inspiring full-color photos, proving that healthy cooking can be hearty and delicious

The 300 Calorie Cookbook offers easy solutions for anyone counting their calories, letting you watch your weight without sacrificing great taste or favorite family dishes.

Recipe Excerpts from Betty Crocker The 300 Calorie Cookbook

Chicken Quesadillas

Roasted-Vegetable Lasagna

Italian Steak and Vegetables

Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss, Revised Edition

Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss, Revised Edition Review

Hailed a "medical breakthrough" by Dr. Mehmet Oz, Eat to Live offers a highly effective, scientifically proven way to lose weight quickly. The key to Dr. Joel Fuhrman's revolutionary six-week plan is simple: health = nutrients / calories. When the ratio of nutrients to calories in the food you eat is high, you lose weight. The more nutrient-dense food you eat, the less you crave fat, sweets, and high-caloric foods.

Eat to Live has been revised to include inspiring success stories from people who have used the program to lose shockingly large amounts of weight and recover from life-threatening illnesses; Dr. Fuhrman's nutrient density index; up-to-date scientific research supporting the principles behind Dr. Fuhrman's plan; new recipes and meal ideas; and much more. This easy-to-follow, nutritionally sound diet can help anyone shed pounds quickly-and keep them off.

Nutrition Essentials for Nursing Practice

Nutrition Essentials for Nursing Practice Review

The Sixth Edition of this nursing-focused nutrition text has been updated to reflect the latest evidence-based practice and nutrition recommendations and streamlined to emphasize what the nurse really needs to know. Maintaining its nursing process focus and emphasis on patient teaching, this edition includes new features to help readers integrate nutrition into nursing care. These new features include Nursing Process tables, Case Studies for every chapter, and NCLEX style study questions for every chapter. Web addresses at end of each chapter will draw students to the most up-to-date and reliable resources on the Web.

Crazy Sexy Diet: Eat Your Veggies, Ignite Your Spark, and Live Like You Mean It!

Crazy Sexy Diet: Eat Your Veggies, Ignite Your Spark, and Live Like You Mean It! Review

Crazy Sexy Diet: Eat Your Veggies, Ignite Your Spark, and Live Like You Mean It! Feature

• ISBN13: 9781599218014
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!

On the heels of Kris Carr’s best-selling cancer survival guidebooks and her acclaimed TLC documentary comes her new journey into a realm vital to anyone’s health. Infused with her signature sass, wit and advice-from-the-trenches style, Crazy Sexy Diet is a beautifully illustrated resource that puts you on the fast track to vibrant health, happiness and a great ass!

Along with help from her posse of experts, Carr lays out the fundamentals of her Crazy Sexy Diet: a low-glycemic, vegetarian program that emphasizes balancing the pH of the body with lush whole and raw foods, nourishing organic green drinks, and scrumptious smoothies. Plus, she shares the steps of her own twenty-one-day cleanse, and simple but delectable sample recipes.

 

In ten chapters with titles such as, “pHabulous,” “Coffee, Cupcakes and Cocktails,” “Make Juice Not War,” and “God-Pod Glow,” Carr empowers readers to move from a state of constant bodily damage control to one of renewal and repair. In addition to debunking common diet myths and sharing vital tips on detoxifying our bodies and psyches—advice that draws both on her personal experience as a cancer survivor and that of experts—she provides helpful hints on natural personal care, how to stretch a dollar, navigate the grocery store, eating well on the run, and working through the inevitable pangs and cravings for your old not-so-healthy life.

 

Crazy Sexy Diet is a must for anyone who seeks to be a confident and sexy wellness warrior.

 

Including contributions by:

 

Dean Ornish, M.D. – author and founder and president of the Preventive Medicine Research Institute

Neal Barnard, M.D. – author, founder of Physicians Committee for Responsible Medicine(PCRM), author of Food for Life

Kathy Freston –  author of Quantum Wellness and health advocate
Alejandro Junger, M.D. – author of Clean: The Revolutionary Program to Restore the Body's Natural Ability to Heal Itself, and director of integrative medicine at Lenox Hill Hospital, NYC
Rory Freedman – coauthor of Skinny Bitch  and health advocate
Mark Hyman, M.D.– author of The UltraMind Solution and pioneer in functional medicine
Emily Deschanel – star of the Fox series Bones and health advocate
Sharon Gannon – author of Yoga and Vegetarianism, and cofounder of Jivamukti Yoga
Wayne Pacelle – president & CEO, The Humane Society of the United States
Stacy Malkan – author and cofounder of the Campaign for Safe Cosmetics
Dr. Lilli Link – specialist in raw foods and integrative nutrition  

Frank Lipman – author of Revive: Stop feeling Spent and Start Living Again and founder of the Eleven Eleven Wellness Center

 

Crazy Sexy tips for optimal health:

Flood your body with alkaline nutrients * Flush stored waste products and chemicals * Reduce or eliminate animal products * *Dump sugar, you’re sweet enough * Go gluten-free *Shake your booty * Wrangle the monkeys in your mind and turn down the stress * Install healthy boundaries so you don’t burn out * Kill your television and Detox your In Box (Facebook too!) * Take fun seriously * Build a wellness posse support system *Be a "prevention is hot" cheerleader!