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| bruster's vegan ice cream: Go Dairy Free Alisa Fleming, 2018-06-12 If ONE simple change could resolve most of your symptoms and prevent a host of illnesses, wouldn't you want to try it? Go Dairy Free shows you how! There are plenty of reasons to go dairy free. Maybe you are confronting allergies or lactose intolerance. Maybe you are dealing with acne, digestive issues, sinus troubles, or eczema—all proven to be associated with dairy consumption. Maybe you're looking for longer-term disease prevention, weight loss, or for help transitioning to a plant-based diet. Whatever your reason, Go Dairy Free is the essential arsenal of information you need to change your diet. This complete guide and cookbook will be your vital companion to understand dairy, how it affects you, and how you can eliminate it from your life and improve your health—without feeling like you're sacrificing a thing. Inside: • More than 250 delicious dairy-free recipes focusing on naturally rich and delicious whole foods, with numerous options to satisfy those dairy cravings • A comprehensive guide to dairy substitutes explaining how to purchase, use, and make your own alternatives for butter, cheese, cream, milk, and much more • Must-have grocery shopping information, from sussing out suspect ingredients and label-reading assistance to money-saving tips • A detailed chapter on calcium to identify naturally mineral-rich foods beyond dairy, the best supplements, and other keys to bone health • An in-depth health section outlining the signs and symptoms of dairy-related illnesses and addressing questions around protein, fat, and other nutrients in the dairy-free transition • Everyday living tips with suggestions for restaurant dining, travel, celebrations, and other social situations • Infant milk allergy checklists that describe indicators and solutions for babies and young children with milk allergies or intolerances • Food allergy- and vegan-friendly resources, including recipe indexes to quickly find gluten-free and other top food allergy-friendly options and fully tested plant-based options for every recipe |
| bruster's vegan ice cream: Prune Gabrielle Hamilton, 2014-11-04 NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review) |
| bruster's vegan ice cream: Eat Dairy Free Alisa Fleming, 2018-01-09 What’s the one thing that plant-based, paleo, and several whole food diets all agree on? Eating dairy free! For millions of people, this one simple change—cutting out milk and other dairy products—has resolved most, if not all, of their adverse health symptoms and helps to reduce the risk of many common medical concerns, including allergies, skin conditions, and even cancer. And it's easier than you might think. Eat Dairy Free is the cookbook you've been craving to enjoy a dairy-free diet without special substitutes. Alisa Fleming, author of the bestselling dairy-free guide and cookbook Go Dairy Free, shares more than 100 recipes for satisfying yet nutritious dairy-free breakfasts, lunches, dinners, snacks, and healthier desserts that use regular ingredients. Completely free of milk-based ingredients, including casein, whey, and lactose, these recipes are safe for those with milk allergies and other dairy-related health issues. And for those with further special diet needs, every recipe has fully tested gluten-free and egg-free options, and most have soy- and nut-free preparations, too. Inside, discover delectable dishes such as: • Mushroom-Pesto Pizza • Shake & Bake Buttermylk Chicken • Peanut Power Protein Bars • Chocolate Banana Split Muffins • Southwestern Sunrise Tacos • Mylk Chocolate Cupcakes • Cheesy Twice-Baked Potatoes • Strawberry Cheeseshakes Live well and eat dairy free! |
| bruster's vegan ice cream: The Perfect Scoop David Lebovitz, 2011-07-27 Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor imaginable is grist for the chill in The Perfect Scoop, pastry chef David Lebovitz’s gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas, and more. With an emphasis on intense and sophisticated flavors and a bountiful helping of the author’s expert techniques, this collection of frozen treats ranges from classic (Chocolate Sorbet) to comforting (Tin Roof Ice Cream), contemporary (Mojito Granita) to cutting edge (Pear-Pecorino Ice Cream), and features an arsenal of sauces, toppings, mix-ins, and accompaniments (such as Lemon Caramel Sauce, Peanut Brittle, and Profiteroles) capable of turning simple ice cream into perfect scoops of pure delight. From the Hardcover edition. |
| bruster's vegan ice cream: BraveTart: Iconic American Desserts Stella Parks, 2017-08-15 Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more. The most groundbreaking book on baking in years. Full stop. —Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic. |
| bruster's vegan ice cream: Annual Manual , 1999 |
| bruster's vegan ice cream: Atlanta , 2004-12 Atlanta magazine’s editorial mission is to engage our community through provocative writing, authoritative reporting, and superlative design that illuminate the people, the issues, the trends, and the events that define our city. The magazine informs, challenges, and entertains our readers each month while helping them make intelligent choices, not only about what they do and where they go, but what they think about matters of importance to the community and the region. Atlanta magazine’s editorial mission is to engage our community through provocative writing, authoritative reporting, and superlative design that illuminate the people, the issues, the trends, and the events that define our city. The magazine informs, challenges, and entertains our readers each month while helping them make intelligent choices, not only about what they do and where they go, but what they think about matters of importance to the community and the region. |
| bruster's vegan ice cream: Misty of Chincoteague Marguerite Henry, 2012-12-11 A Newbery Honor Book Rediscover award-winning author Marguerite Henry’s classic story about a wild horse’s gentle colt with this faux leather–bound anniversary edition. On an island of Chincoteague off the coasts of Virginia and Maryland lives a centuries-old band of wild ponies. Among them is the most mysterious of all, Phantom, a rarely seen mare that eludes all efforts to capture her—until a young boy and girl lay eyes on her and decide they can’t live without her. The frenzied roundup that follows on the next “Pony Penning Day” does indeed bring Phantom into their lives…in a way they never would have suspected. Phantom will forever be a creature of the wild. But her gentle, loyal colt Misty is another story altogether. |
| bruster's vegan ice cream: Dairy-Free and Gluten-Free Alisa Fleming, Hallie Klecker, 2013-01-01 |
| bruster's vegan ice cream: James Madison University College Prowler Off the Record Sylvia Florence, 2005-12 |
| bruster's vegan ice cream: A Passion for Bread Lionel Vatinet, 2013-11-05 In this charming and practical cookbook, Master Baker Lionel Vatinet shares his knowledge and passion for baking irresistible bread. A Passion for Bread brings a Master Baker's encyclopedic knowledge of bread, passed on from a long line of French artisan bakers, to the American home, with detailed instructions and dozens of step-by-step photographs. It covers everyday loaves like baguettes, ciabatta, and whole grain breads, as well as loaves for special occasions, including Beaujolais Bread, Jalapev±o Cheddar Bread, and Lionel Vatinet's celebrated sourdough boule. A chapter of delectable soup and sandwich recipes will inspire you to create the perfect accompaniments. The book offers a detailed introduction to bread baking, 65 recipes, and 350 full-color photographs. |
| bruster's vegan ice cream: I Love Macarons Hisako Ogita, 2013-01-18 “Beautiful photos that will make you drool. You’ll learn through all the step-by-step recipes and photos how to make your own taste of Paris at home.” —Make: Magazine Cute-as-can-be, buttery macarons capture the whimsy and elegance of Paris, where they’re traditionally served with tea or wrapped up in ribbon to give as a gift. But the secrets of making perfect macarons have long eluded home bakers—until now! In I Love Macarons, renowned Japanese pastry-maker Hisako Ogita brings her extensive experience to the art of baking macarons with fully illustrated foolproof step-by-step instructions. This charmingly designed guide is sure to have pastry lovers everywhere whipping up these colorful confections at home, using ordinary baking equipment and simple ingredients to create myriad flavors of perfection. “For those up for the challenge, Ogita’s book is the best possible preparation . . . Ogita’s love of macaroons comes across as magnificently sincere, as does her belief that perfection is within the reach of anyone with a mixer and a pastry bag.” —Boston.com “The recipes themselves are inspired, such as pistachio with bitter ganache filling and purple yam with chestnut cream, and there are lots of photos of the macaron making process, which is undoubtedly helpful for beginners.” —Fearless Fresh “Her book is the best because of the research and quality that it reflects on each page. She has refined the techniques for the home cook, and has majestically documented and photographed the steps to making a perfect macaroon.” —Cooking by the Book “A small, focused book by a Japanese pastry chef that fills a twee and tiny niche: French macarons.” —The New York Times |
| bruster's vegan ice cream: Jeni's Splendid Ice Creams at Home Jeni Britton Bauer, 2011-06-15 “Ice cream perfection in a word: Jeni’s.” –Washington Post James Beard Award Winner: Best Baking and Dessert Book of 2011! At last, addictive flavors, and a breakthrough method for making creamy, scoopable ice cream at home, from the proprietor of Jeni’s Splendid Ice Creams, whose artisanal scooperies in Ohio are nationally acclaimed. Now, with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbets—ones that are every bit as perfect as hers—in their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $50 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. Filled with irresistible color photographs, this delightful cookbook contains 100 of Jeni’s jaw-droppingly delicious signature recipes—from her Goat Cheese with Roasted Cherries to her Queen City Cayenne to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up. How cool is that? |
| bruster's vegan ice cream: Twist of Faith Anne Beiler, 2010-01-11 The secret ingredient is love. It was a short distance from Anne Beiler's little town in the heart of Mennonite country to her humble farmer's stand that would become the first Auntie Anne's Pretzel store. But it was a long life journey for Anne to get there. Twist of Faith is more than the inspiring story of building a successful business; it's a personal journey of faith and forgiveness. From the death of her young daughter to surviving the rigors of building a successful business to struggles with depression, Anne offers a deeply personal view of her life. She says, If you knew my life and understood where I came from, you would agree that Auntie Anne's, Inc. is a modern day business miracle. Twist of Faith is an inspiring look at the life of a woman who went from an 8th-grade Amish education to founding Auntie Anne's, Inc., the world's largest mall-based pretzel franchise. |
| bruster's vegan ice cream: Chocolate-Covered Katie Katie Higgins, 2015-01-06 From one of the top 25 food websites in America and the queen of healthy desserts,” Katie Higgins, comes Chocolate Covered Katie's first cookbook with 80 never-before-seen recipes, such as Chocolate Obsession Cake, Peanut Butter Pudding Pops, and Ultimate Unbaked Brownies (Glamour magazine)! What if you CAN eat all of your favorite desserts . . . and still be healthy and fit into your skinny jeans? Meet Katie: a girl who eats chocolate every day and sometimes even has cake for breakfast! When Katie's sugar habit went too far in college and left her lacking energy, she knew something needed to change. So she began developing her own naturally sweet recipes and posting them online. Soon, Katie's healthy dessert blog had become an Internet sensation, with over six million monthly visitors. Using only real ingredients, without any unnecessary fats, sugars, or empty calories, these desserts prove once and for all that health and happiness can go hand-in-hand-you can have your dessert and eat it, too! |
| bruster's vegan ice cream: 200 Chocolate Recipes Felicity Barnum-Bobb, 2008 Everyone needs to treat themselves from time to time, and there's no better way than with the world's most naughty-but-unbelievably-nice ingredient. From cakes and bakes to desserts and sweets, Hamlyn All Colour Cookbook: 200 Chocolate Recipes provides you with 200 irresistible recipes to satisfy every sweet tooth, including clever variations and new ideas. Every recipe is illustrated and includes clear step-by-step instructions, making them suitable for any cook. Whether indulging yourself on the sofa or stunning guests with these tantalising dishes, you'll never need another chocolate recipe book again. |
| bruster's vegan ice cream: The Imperfect Marriage Darryl Strawberry, Tracy Strawberry, 2015-02-24 From legendary baseball Hall of Famer and his wife comes a marriage guidebook for the not-so-perfect marriage—filled with extremely candid, practical, and biblically based principles—proven to make any relationship successful. Darryl and Tracy Strawberry admit they have “made every possible mistake you can make in marriage.” Together, this devoted couple has suffered through—and survived—adultery, addiction, financial destruction, and many other all-too-familiar struggles. A no-holds-barred account of their personal journey, The Imperfect Marriage provides a step-by-step program that will help you and your partner understand the key issues that could be causing damage in your relationship and recognize turning points on the journey toward marriage restoration. Darryl and Tracy Strawberry know firsthand what it takes to make it through the battle and how to come out victorious. Beginning with putting God at the center, their words will inspire you to transform your marriage into an enduring and vital relationship. The Strawberrys keep it real and preach it real. They deal with real people, real problems, and offer solutions for the present. Through candid anecdotes, a great deal of self-awareness, and a true sense of honesty, Darryl and Tracy offer the vision, encouragement, and practical advice that every healthy marriage needs in order to thrive. Whether you and your partner are looking to heal a broken relationship, or avoid the mistakes that doomed a past one, The Imperfect Marriage offers the guidance and “brutal honesty…[that] will be inspiring for many” (Publishers Weekly) and will help make your marriage a success. |
| bruster's vegan ice cream: 101 Thai Dishes You Need to Cook Before You Die Jet Tila, Tad Weyland Fukomoto, 2022-02-15 The Gold Standard for Authentic Thai Cuisine In this showstopping collection of must-try Thai dishes, culinary mastermind and bestselling author Jet Tila opens up the world of his Thai heritage for today’s home cooks with recipes that are authentic, accessible and ultra-craveable. Jet partners up with Tad Weyland Fukumoto, longtime friend and fellow chef, to channel their years of Southeast Asian culinary prowess into mouthwatering recipes, such as Street-Style Basil Pork, Glass Noodle Stir-Fry, Hung Lay Northern Pork Curry, New Thai BBQ Chicken, Fried Tilapia with Three-Flavor Sauce and so many more. They’ve tirelessly perfected these recipes to ensure that their flavors, techniques and quality rank number one across the board—the true gold standard. With dishes ranging from tantalizing classics and popular street foods to unsung heroes spanning the regions, this cookbook is your one-stop guide to the rich culinary traditions of Thailand. Jet also presents an exciting collection of plant-based takes on popular dishes to welcome everyone to the table and show the range of possibilities in the modern Thai kitchen. Fire up your wok and get hungry for 101 of the best damn Thai dishes you’ll ever have. |
| bruster's vegan ice cream: Incredible Vegan Ice Cream Deena Jalal, 2019-06-11 Your New Favorite Ice Cream Has Arrived Dig into FoMu Ice Cream’s most popular flavors without waiting in line for a cone. Signature scoops like Peanut Butter Mud Pie, Rockier Road, Matcha White Chocolate, and Avocado Lime are easy to whip up at home with a basic ice cream machine and a handful of fresh, wholesome ingredients. Made with a versatile, extra creamy coconut milk base, these vegan, allergy-friendly recipes are totally free of additives and preservatives. Thanks to honest ingredients like seasonal fruit and veggies, real vanilla bean, freshly ground spices, and homemade chocolate sauce, you can enjoy each melty spoonful to the fullest. Even with this super healthy profile, every recipe delivers mind-blowing flavor and an irresistibly smooth, thick texture. From Pumpkin Caramel to Cold Brew, your ice cream machine will be busy all year long. We dare you not to try them all! |
| bruster's vegan ice cream: The Reluctant Entertainer Sandy Coughlin, 2010-08-01 Hospitality can be a blessing to both the host and her guests, but for many women today, it simply doesn't happen. Feelings of inadequacy, unrealistic expectations, fear of failure, lack of time--all conspire to steal the joy that comes from opening one's home and sharing fellowship with others. In The Reluctant Entertainer, Sandy Coughlin relates to people in real ways about real meals that mortals cook, during which real conversations draw people together. Would-be hostesses will discover that true hospitality is not about being perfect, cooking a fancy meal, or spending a lot of money. Rather, it's about an open door and an open heart. |
| bruster's vegan ice cream: Saving Bobby Renee Hodges, 2018-05-01 When Renee Hodges invited her nephew, Bobby, to come stay with her for a few weeks so he could visit a doctor about his back pain, she knew he was recovering from an addiction to prescription painkillers. She believed that if he could address his back problems, he would have a better chance of staying clean—but she had no idea what a roller coaster ride she was getting on. Unlike other books about addiction, Saving Bobby begins after rehab is over. Told in part through journal entries, e-mails, and personal recollections, this raw, honest, deeply moving memoir—begun to keep the family accountable—describes the sixteen months that Hodges, her husband, and their community struggled alongside Bobby as he attempted to successfully re-enter the day-to-day world. Using a holistic and open approach, the shame and stigma associated with addiction was lessened—and ultimately, Bobby learned he had to save himself. A gripping and heartrending story of survival, Saving Bobby is an essential, timely read for those concerned about America’s most pressing epidemic. |
| bruster's vegan ice cream: Brand Hacks Emmanuel Probst, 2021-09-07 economics;consumer behavior;advertising;branding;brand advertising;advertising campaigns;consumer psychology;marketing;market research;digital marketing;fortune 500;business;business development;business analysis;ipsos;dr emmanuel probst; Every year, brands spend over $560 billion (and counting) to convince us to buy their products. Yet, as consumers we have become insensitive to most advertising. We easily forget brands and may switch to another product on a whim. There are ways for brands to break this cycle. Brands that succeed are the ones that help us find meaning. In this process, the brands become meaningful in and of themselves. Brand Hacks takes you on an exploratory journey, revealing why most advertising campaigns fail and examining the personal, social, and cultural meanings that successful brands bring to consumers’ everyday lives. Most importantly, this book will show you how to use simple brand hacks to create and grow brands that deliver meaning even with a limited budget. Brand Hacks is supported by in-depth research in consumer psychology, interviews with industry-leading marketers, and case studies of meaningful brands, both big and small. |
| bruster's vegan ice cream: Smokin' with Myron Mixon Myron Mixon, Kelly Alexander, 2011-05-10 The winningest man in barbecause shares the secrets of his success. Rule number one? Keep it simple. In the world of competitive barbecue, nobody’s won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s BBQ Pitmasters. Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, with great tips on • the basics, from choosing the right wood to getting the best smoker or grill • the formulas for the marinades, rubs, injections, and sauces you’ll need • the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’ with Myron Mixon will fire you up for a tasty time. |
| bruster's vegan ice cream: Busy Football Campbell Books, 2022 Push, pull and slide the tabs to play in the Busy Football match! Block the ball from entering the net, pass to your teammate and score the winning goal. Meet 12 famous football heroes too!Young children will love playing with this bright and colourful board book with gentle rhyming text, lots to spot and talk about, and wonderful illustrations by Jayri Gómez. Discover more activities in the Busy Book series: Busy Bikes, Busy Swimming and Busy Baking. |
| bruster's vegan ice cream: Four Ice Creams Rigby, 2004-08 |
| bruster's vegan ice cream: Vegan Ice Cream Jeff Rogers, 2014 More than 90 ice cream recipes using all-vegan ingredients, plus recipes for raw vegan ice creams and sauces-- |
| bruster's vegan ice cream: Danielle Walker's Against All Grain Celebrations Danielle Walker, 2016-09-27 NEW YORK TIMES BESTSELLER • 125 recipes for grain-free, dairy-free, and gluten-free comfort food dishes for holidays and special occasions NAMED ONE OF THE FIVE BEST GLUTEN-FREE COOKBOOKS OF ALL TIME BY MINDBODYGREEN When people adopt a new diet for health or personal reasons, they worry most about the parties, holidays, and events with strong food traditions, fearing their fond memories will be lost along with the newly eliminated food groups. After suffering for years with a debilitating autoimmune disease and missing many of these special occasions herself, Danielle Walker has revived the joy that cooking for holidays can bring in Danielle Walker's Against All Grain Celebrations, a collection of recipes and menus for twelve special occasions throughout the year. Featuring a variety of birthday cakes, finger foods to serve at a baby or bridal shower, and re-creations of backyard barbecue standards like peach cobbler and corn bread, Danielle includes all of the classics. There’s a full Thanksgiving spread—complete with turkey and stuffing, creamy green bean casserole, and pies—and menus for Christmas dinner; a New Year's Eve cocktail party and Easter brunch are covered, along with suggestions for beverages and cocktails and the all-important desserts. Recipes can be mixed and matched among the various occasions, and many of the dishes are simple enough for everyday cooking. Stunning full-color photographs of every dish make browsing the pages as delightful as cooking the recipes, and beautiful party images provide approachable and creative entertaining ideas. Making recipes using unfamiliar ingredients can cause anxiety, and while trying a new menu on a regular weeknight leaves some room for error, the meal simply cannot fail when you have a table full of guests celebrating a special occasion. Danielle has transformed her most cherished family traditions into trustworthy recipes you can feel confident serving, whether you’re hosting a special guest with food allergies, or cooking for a crowd of regular grain-eaters. |
| bruster's vegan ice cream: Beat the Crowd Kenneth L. Fisher, Elisabeth Dellinger, 2015-03-30 Train your brain to be a real contrarian and outsmart the crowd Beat the Crowd is the real contrarian’s guide to investing, with comprehensive explanations of how a true contrarian investor thinks and acts – and why it works more often than not. Bestselling author Ken Fisher breaks down the myths and cuts through the noise to present a clear, unvarnished view of timeless market realities, and the ways in which a contrarian approach to investing will outsmart the herd. In true Ken Fisher style, the book explains why the crowd often goes astray—and how you can stay on track. Contrarians understand how headlines really affect the market and which noise and fads they should tune out. Beat the Crowd is a primer to the contrarian strategy, teaching readers simple tricks to think differently and get it right more often than not. Discover the limits of forecasting and how far ahead you should look Learn why political controversy matter less the louder it gets Resurrect long-forgotten, timeless tricks and truths in markets Find out how the contrarian approach makes you right more often than wrong A successful investment strategy requires information, preparation, a little bit of brainpower, and a larger bit of luck. Pursuit of the mythical perfect strategy frequently lands folks in a cacophony of talking heads and twenty-four hour noise, but Beat the Crowd cuts through the mental clutter and collects the pristine pieces of actual value into a tactical approach based on going against the grain. |
| bruster's vegan ice cream: Memoirs of a Neurosurgeon James D. Geissinger, 2012-02 In reflecting upon my life as a neurosurgeon, perhaps the most salient feature is that period of history involved. Trained by men who studied under Harvey Cushing, considered the father of neurological surgery, we, as early third-generation neurosurgeons, were held to those rigid standards of academic achievement and physical endurance typical of that time. The reader first identifies with the young child who dreams of becoming a doctor, and then sets out on that long path. He then re-lives the experiences of the student of medicine, and later the rigorous demands placed upon the surgeon-in-training. During the later descriptions of the private practice of brain and spinal surgery, the book transitions into an educational experience. It presents to the reader a multitude of neurological disorders requiring surgical treatment, the relevant surgical anatomy and the operative techniques involved. Often interjected are the intangibles of surgical judgment and philosophy when confronting those in pain or critically ill. Of equal importance were the major scientific advancements which occurred during that period of medical history. No longer did we have to bore a hole in the skull, or inject noxious materials into the head or spinal canal to verify a diagnosis. Rather, we had been privileged to enjoy the development of such remarkable machines as the ultrasound, CAT, and MRI. Descriptions of these devices, among others, and their impact on medical practice should prove interesting to the inquisitive reader. After 21 years in practice, and probably at the height of my career as a surgeon, I contracted hepatitis B subsequent to an accidental needle puncture in the operating room. Forced to lay down the scalpel, I turned to my second childhood dream, cattle ranching, as an alternative vocation. This then becomes a secondary focus of the book. A medical colleague, after learning of my book, expressed an interest in learning the common denominator driving a man to both neurosurgery and ranching. One can summarize with the word, “counterpoise.” I had always strived to achieve a balance between the in-hospital, academic, precision-oriented work of the neurosurgeon and the outdoor, physically-demanding life of a rancher― consummating the total American dream. Analogous to surgery I have always enjoyed using my hands in the shop. Throughout the book sections have been devoted to various aspects of woodworking, and an effort not only to share my enthusiasm but also to expose underlying problems and pitfalls; challenges I have encountered in striving to become an artisan of fine furniture. The practice of medicine has undergone significant change during my lifetime. Not only have I witnessed a burgeoning, unsustainable increase in the cost of healthcare, but also major changes in the way in which medicine is being practiced in the new millennium. Having been a proud product of the “Lucky Few” generation, born between the years 1929 and 1945, I am rightfully able to compare today's practice of medicine with those of the latter half of the 20th century. |
| bruster's vegan ice cream: Her Daily Bread Kate Wood, 2021-12-14 “Kate’s heart for food and people warm every page… truly, a comforting read for anyone with an appetite for loving others well.”– Bob Goff, New York Times bestselling author of Dream Big and Live in Grace From the writer and photographer behind the award-winning Wood and Spoon blog comes a 365-day devotional, featuring daily reflections and 52 delicious recipes that will nourish the body and soul throughout the year. In the midst of her busy schedule, Kate Wood, award-winning blogger behind Wood and Spoon and mother of three, realized that she was surviving, but not thriving, and that what she needed more than another cup of coffee was real connection with herself, with others, and with God. At the table, there’s an invitation to serve, connect, and give deeply of ourselves, and Kate invites us to join her at that table through the pages of this daily devotional. Like a conversation with a good friend, each day offers the chance to reflect, go deeper into scripture, and receive the encouragement you need. Kate also shares treasured family recipes, including: • Mom’s Homemade Bread • Two-Bite Crab Cakes with Lemon Dill Aioli • Cheddar Cornmeal Chicken Pot Pie • Simple Pesto Risotto • Weekday Red Velvet Cake • Birthday Sprinkle Pancakes • Fluffernutter Pretzel Pie Find a comfy chair, grab a cup of coffee, and settle into these words that offer encouragement, connection, and hope. |
| bruster's vegan ice cream: Alabama Polytechnic Institute Ralph Brown Draughon, 1954 |
| bruster's vegan ice cream: Be the Bridge Latasha Morrison, 2019-10-15 NEW YORK TIMES BESTSELLER • ECPA BESTSELLER • “When it comes to the intersection of race, privilege, justice, and the church, Tasha is without question my best teacher. Be the Bridge is THE tool I wish to put in every set of hands.”—Jen Hatmaker WINNER OF THE CHRISTIAN BOOK AWARD® • Winner of the Christianity Today Book Award • A leading advocate for racial reconciliation calls Christians to move toward deeper understanding in the midst of a divisive culture. In an era where we seem to be increasingly divided along racial lines, many are hesitant to step into the gap, fearful of saying or doing the wrong thing. At times the silence, particularly within the church, seems deafening. But change begins with an honest conversation among a group of Christians willing to give a voice to unspoken hurts, hidden fears, and mounting tensions. These ongoing dialogues have formed the foundation of a global movement called Be the Bridge—a nonprofit organization whose goal is to equip the church to have a distinctive and transformative response to racism and racial division. In this perspective-shifting book, founder Latasha Morrison shows how you can participate in this incredible work and replicate it in your own community. With conviction and grace, she examines the historical complexities of racism. She expertly applies biblical principles, such as lamentation, confession, and forgiveness, to lay the framework for restoration. Along with prayers, discussion questions, and other resources to enhance group engagement, Be the Bridge presents a compelling vision of what it means for every follower of Jesus to become a bridge builder—committed to pursuing justice and racial unity in light of the gospel. |
| bruster's vegan ice cream: Black Trumpet Evan Mallet, 2016 At the renowned Black Trumpet restaurant, located in the historic seacoast city of Portsmouth, New Hampshire, Chef Evan Mallett and his staff reflect the constantly changing seasons of New England, celebrating the unique flavors and traditions of fished, farmed, and foraged foods in their ever-changing menus that rotate roughly every six weeks throughout the course of the year. From deep winter's comfort dishes to the first run of maple syrup during Mud Season; from the first flush of greens in early spring to the embarrassment of high summer's bounty and fall's final harvest Evan Mallett offers more than 250 innovative recipes that draw not only on classic regional foodways, but on the author's personal experiences with Mexican, Mediterranean, and other classic world cuisines.-- |
| bruster's vegan ice cream: Emma Amos Shawnya Harris, 2021 Born in Atlanta, Georgia, Emma Amos (1937-2020) was a distinguished painter and printmaker. She is best known for her bold and colorful mixed-media paintings that create visual tapestries in which she examines the intersection of race, class, gender and privilege in both the art world and society at large. This survey exhibition and catalogue, published and organized by the Georgia Museum of Art, include approximately 60 works from the beginnings of her career to the end of it, reflecting her experiences as a painter, printmaker, and weaver. Her large-scale canvases often incorporate African fabrics and semiautobiographical content, which are drawn from her personal odyssey as an artist, her interest in icons in art and world history and her sometimes tenuous engagement with these themes as a woman of color-- |
| bruster's vegan ice cream: Growing Up In North Carolina Andrew Dobelstein, 2021-04-16 Andrew Dobelstein tells about his many experiences as a professor of Social Work and an expert on social welfare policy in a down-to-earth, entertaining way. North Carolinians will especially appreciate his stories, but all readers will enjoy this memoir. |
| bruster's vegan ice cream: Ice Cream Travel Guide Jennifer Ng, 2016-05-22 A worldwide guide to ice cream destinations, a collection of stories, and inspired recipes based on 60 ice cream shops across eight countries. From California to Taiwan to Argentina to Italy. Jennifer Ng, a lifelong ice cream lover, chronicles visits to a dairy plant, the island where ice cream supposedly originated, and conversations with ice cream makers. She meets former pastry chefs, Gelato University students, and fellow ice cream lovers. Jennifer seeks to answer the question: why is ice cream so special for so many of us? |
| bruster's vegan ice cream: America's Most Wanted Recipes Ron Douglas, 2009-07-07 Ron Douglas reveals the secret recipes from America’s restaurants—The Cheesecake Factory, The Olive Garden, P.F. Chang’s, Red Lobster, and many more—and shows readers how to make them at home for a fraction of the price. The average American family eats out three or more times per week, which translates into hundreds of dollars spent on food each month. In these hard economic times, families simply can’t afford to keep paying these high prices. And Ron Douglas has spent the past five years of his life ensuring that we won’t have to. With the help of a test kitchen and more than 45,000 tasters, he uncovered the carefully guarded recipes of the most popular meals at restaurants across the country. With his easy-to-follow steps, families can now enjoy the meals they love most at a price they can actually afford. KFC’s Famous Fried Chicken, Chili’s Southwest Chicken Chili, Olive Garden’s Breadsticks, and Cheesecake Factory’s Oreo Cheesecake are just a few of the many famous and delicious recipes included. And because each recipe has been tested by Ron’s incredible network of tens of thousands of testers, they are indistinguishable from the originals. These best-kept secrets can save you thousands of dollars a year and will put delicious meals on the table that the whole family will enjoy. |
| bruster's vegan ice cream: The Real ACT (CD) 3rd Edition ACT, Inc., 2011-09-06 The Real ACT Prep Guide with CD is the only book with insider test-taking tips and strategy, practice, and insight from the makers of the ACT. This is the only guide that includes 5 previously administered, full-length ACT tests written by the actual test maker (including 2 NEW practice tests). Also included is ACT content and procedures you'll follow when actually taking the test, along with in-depth review of the optional Writing Test and how it is scored; examples of all the question types; and suggestions on how you might approach the questions. The supplemental CD features a complete electronic copy of Peterson's Cool Colleges 101 and additional online college planning resources from Peterson's. The only guide that includes 5 previously administered, full-length ACT tests written by the actual test maker (including 2 NEW practice tests) ACT content and procedures you'll follow when actually taking the test Valuable information about tuition payment plans All the question types you can expect to find on the ACT Suggestions on how you might approach the questions and Peterson's tried-and-true test-taking strategies and tips |
| bruster's vegan ice cream: Atlanta , 2004-12 Atlanta magazine’s editorial mission is to engage our community through provocative writing, authoritative reporting, and superlative design that illuminate the people, the issues, the trends, and the events that define our city. The magazine informs, challenges, and entertains our readers each month while helping them make intelligent choices, not only about what they do and where they go, but what they think about matters of importance to the community and the region. Atlanta magazine’s editorial mission is to engage our community through provocative writing, authoritative reporting, and superlative design that illuminate the people, the issues, the trends, and the events that define our city. The magazine informs, challenges, and entertains our readers each month while helping them make intelligent choices, not only about what they do and where they go, but what they think about matters of importance to the community and the region. |
| bruster's vegan ice cream: The New Scoop Alina Niemi, 2011-11-18 Be the boss of your ice cream! Learn to make dairy-free, vegan ice cream, sherbet, sorbet and frozen yogurt at home easily, with or without an ice cream machine (although a machine is recommended.) Use easy-to-find ingredients, and nondairy milks and sweeteners. Recipes in this cookbook include standard favorites, such as Chocolate, Vanilla, Strawberry, Mint Chocolate Chip, Mocha Almond Fudge, and Pumpkin Ice Creams. But there are also more unusual flavors, such as Tomato Basil and Black Sesame Ice Creams. There are also complete instructions for making yogurt at home, which you can then use to make frozen yogurts. And one entire chapter is dedicated to making Mochi Ice Cream, with step-by-step directions. Vegans and people with allergies, lactose intolerance, or food sensitivities will find this a useful resource. Anyone looking for healthier ice cream alternatives will find lots to satisfy them. Ice cream lovers with a sense of adventure can attempt some of the more unique ice cream flavors, such as: Taro Ice Cream Strawberry Basil Balsamic Ice Cream Papaya Frozen Yogurt Lychee No-jito Sherbet Chocolate Curry Ice Cream Cucumber Mint Frozen Yogurt Azuki Ice Cream Chocolate Lavender Ice Cream These healthier recipes are soy, coconut, rice, and nut milk based. They contain no cholesterol and are lower in saturated fat than their dairy counterparts. Stop paying ridiculous prices for mediocre non-dairy treats. Make your own delicious, creamy, dreamy concoctions at home with this cookbook. READER REVIEWS: I just made the fresh guava ice cream recipe out of my friend Alina's new vegan ice cream cookbook. I used my Mom's guavas and it came out wonderfully smooth and creamy. The fresh guava is subtle and fragrant. I am actually not missing the heavy cream I would usually be using. The recipes run the gamut from classic favorites (Mint Chocolate Chip) to intriguing, mind-bending combinations (Carrot Apple Coconut Curry). It is more than an ice cream cookbook. It it a passionate treatise on taking ice cream making to the level of a grand adventure. I wonder how many ice cream machines were sacrificed testing these more than 100 recipes. I will definitely be trying more soon. I have my eye on the lilikoi frozen yogurt recipe next since I have so many lilikoi right now. -Dorothy Arriola Colby This recipe book contains 15 chapters and an Index for a total of 208 pages. In the last chapter it contains the topic of TROUBLE SHOOTING. I'd welcome seeing that in any cookbook I buy and use. For the most part, I stay out of the kitchen. So I should probably stay out of the kitchen for sure. But these recipes for ice cream are fascinating, and the many pictures entice the reader into trying something new and different. Who are the readers of this book? Readers who are tired of ordinary ice cream, who have dietary problems that require different ingredients, or who are searching for a new experience in ice cream eating. For those readers I recommend this book. In the first chapters, you'll learn the difference between ice cream, sherbet, sorbet, granita, and frozen yogurt. The author then introduces you to the various kinds of milk you may want to try-coconut, soy, grain milks and the ingredients you may want to mix with the milk. You'll need fats, starches, sweeteners, agave nectar, maple syrup and others. And to insure edible results you'll need the right equipment in your kitchen. This can be as simple or as elaborate as you care to make it. And of course, you'll find dozens of recipes to tempt you. My advice is to read the book through carefully before you begin trying a recipe. Each success will lead to another. This book is a winner. Dorothy Francis www.dorothyfrancis.com KILLER IN CONTROL, 2011 (Five Star) DAIQUIRI DOCK MURDER, 2012 (Five Star) 4 Five Star mysteries on Amazon Kindle |
Bruster's Ice Cream
Bruster's scoops over 24 fresh, rotating flavors made daily in our ice cream shops. With 150 homemade ice cream flavors, including sherbets and sorbets, there's something for everyone …
Bruster's Menu | Brusters
Bruster’s carries over 24 ever-changing flavors made fresh in our ice cream shops daily. We have 150 recipes in rotation always made with premium ingredients.
Find a Bruster's Ice Cream Near You | Brusters
Find a Bruster's location near you using your zip code, city, or state. It won't be long before you're enjoying your favorite treat!
Flavors | Brusters
Our ice cream is made fresh right in the store. Learn about our assortments of ice cream, yogurt, sorbet, italian ice, sherbet, and non-dairy desserts!
Bruster's Sweet Rewards | Brusters
The Sweet Rewards Loyalty Program allows you to earn 1 point for every $1 spent (based on your total prior to tax) when you visit a participating location or order online at Brusters.com.
About Us | Brusters
Bruster’s story starts in 1989 with Bruce Reed, the “Bruce” in Bruster’s, and his passion to provide the community with fresh homemade ice cream. And since then, our commitment to deliver …
Bruster's Ice Cream Cakes & Pies | Brusters
Celebrate your next event, holiday or special occasion with a Bruster’s ice cream cake or pie in any flavor. With 150 recipes in rotation, you’ll have plenty of crowd-pleasing options.
Bruster's Jobs | Brusters
Love ice cream? Bruster's is hiring! Get a job at Bruster's - an ice cream and dessert shop. Fill out an application on our website today.
Bruster's Ice Cream | Williamsburg - Williamsburg, VA | Brusters
Welcome to Bruster's Ice Cream Williamsburg location! Our mission is to make the world a sweeter place, one scoop at a time. With over 24 ever-changing flavors handmade fresh in our …
Bruster's Ice Cream | Westgate - Glendale, AZ | Brusters
Enjoy Bruster's real ice cream, sundaes, splits, cakes, pies, blasts, shakes, freezes and more near you in Westgate, AZ.
Bruster's Ice Cream
Bruster's scoops over 24 fresh, rotating flavors made daily in our ice cream shops. With 150 homemade ice cream flavors, including sherbets and sorbets, there's something for everyone …
Bruster's Menu | Brusters
Bruster’s carries over 24 ever-changing flavors made fresh in our ice cream shops daily. We have 150 recipes in rotation always made with premium ingredients.
Find a Bruster's Ice Cream Near You | Brusters
Find a Bruster's location near you using your zip code, city, or state. It won't be long before you're enjoying your favorite treat!
Flavors | Brusters
Our ice cream is made fresh right in the store. Learn about our assortments of ice cream, yogurt, sorbet, italian ice, sherbet, and non-dairy desserts!
Bruster's Sweet Rewards | Brusters
The Sweet Rewards Loyalty Program allows you to earn 1 point for every $1 spent (based on your total prior to tax) when you visit a participating location or order online at Brusters.com.
About Us | Brusters
Bruster’s story starts in 1989 with Bruce Reed, the “Bruce” in Bruster’s, and his passion to provide the community with fresh homemade ice cream. And since then, our commitment to deliver …
Bruster's Ice Cream Cakes & Pies | Brusters
Celebrate your next event, holiday or special occasion with a Bruster’s ice cream cake or pie in any flavor. With 150 recipes in rotation, you’ll have plenty of crowd-pleasing options.
Bruster's Jobs | Brusters
Love ice cream? Bruster's is hiring! Get a job at Bruster's - an ice cream and dessert shop. Fill out an application on our website today.
Bruster's Ice Cream | Williamsburg - Williamsburg, VA | Brusters
Welcome to Bruster's Ice Cream Williamsburg location! Our mission is to make the world a sweeter place, one scoop at a time. With over 24 ever-changing flavors handmade fresh in our …
Bruster's Ice Cream | Westgate - Glendale, AZ | Brusters
Enjoy Bruster's real ice cream, sundaes, splits, cakes, pies, blasts, shakes, freezes and more near you in Westgate, AZ.
