First Cookbook

Put on your aprons – it's time to get cooking with the UK's best-selling children's cookery author! Based on a lifetime's experience creating child-friendly recipes, Annabel Karmel has put together the most fun and accessible first cookbook ever – it's a great way to get young children involved in the kitchen. Recipes include Monster Pizzas, Sticky Chicken and Teddy Bear Pasta, plus lots of tempting, easy-to-make treats like banana and blueberry loaf cake and oreo brownies. On the way, children will learn essential hands-on kitchen skills, from simple sandwich making all the way to cake baking. Each recipe is easy to follow, beautifully photographed, and features hilarious illustrations from Kate Greenaway Award-nominated artist Alex Willmore.

A Southern historian combs through Kentucky cookbooks from the mid-nineteenth century through the twentieth to reveal a fascinating cultural narrative. In Kentucky's Cookbook Heritage, John van Willigen explores the Bluegrass State's cultural and culinary history, through the rich material found in regional cookbooks. He begins in 1839, with Lettice Bryan's The Kentucky Housewife, which includes pre-Civil War recipes intended for use by a household staff instead of an individual cook, along with instructions for serving the family. Van Willigen also shares the story of the original Aunt Jemima—the advertising persona of Nancy Green, born in Montgomery County, Kentucky—who was one of many African American voices in Kentucky culinary history. Kentucky's Cookbook Heritage is a journey through the history of the commonwealth, showcasing the shifting attitudes and innovations of the times. Analyzing the historical importance of a wide range of publications, from the nonprofit and charity cookbooks that flourished at the end of the twentieth century to the contemporary cookbook that emphasizes local ingredients, van Willigen provides a valuable perspective on the state's social history.

A cookbook based on the author's fondness of geek culture and baking.

As the largest outdoor living history complex in the Northeast, Old Sturbridge Village has fostered the feel, and the flavors, of America's past for more than half a century. This third edition of the cherished The Old Sturbridge Village Cookbook—unique in presenting not only authentic mouthwatering recipes from the late-eighteenth and early nineteenth centuries, but also adaptations for cooking in modern kitchens—has been revised and updated with new information on early American foodways and tested, successful recipes for fireplace cooking. Learn how to preserve apples for year-round use, how salt-preserved meats were freshened, how Election Cake got its name, and how to select the best fish for dinner. With a range of delicious recipes from roasts and fricassees to pies and puddings, and with a beautiful, user-friendly new design, The Old Sturbridge Village Cookbook will be treasured by history buffs, cookbook collectors, and all food lovers with an interest in re-creating the best of early American cuisine.

The amount of data medical databases doubles every 20 months, and physicians are at a loss to analyze them. Also, traditional data analysis has difficulty to identify outliers and patterns in big data and data with multiple exposure / outcome variables and analysis-rules for surveys and questionnaires, currently common methods of data collection, are, essentially, missing. Consequently, proper data-based health decisions will soon be impossible. Obviously, it is time that medical and health professionals mastered their reluctance to use machine learning methods and this was the main incentive for the authors to complete a series of three textbooks entitled “Machine Learning in Medicine Part One, Two and Three, Springer Heidelberg Germany, 2012-2013", describing in a nonmathematical way over sixty machine learning methodologies, as available in SPSS statistical software and other major software programs. Although well received, it came to our attention that physicians and students often lacked time to read the entire books, and requested a small book, without background information and theoretical discussions and highlighting technical details. For this reason we produced a 100 page cookbook, entitled "Machine Learning in Medicine - Cookbook One", with data examples available at extras.springer.com for self-assessment and with reference to the above textbooks for background information. Already at the completion of this cookbook we came to realize, that many essential methods were not covered. The current volume, entitled "Machine Learning in Medicine - Cookbook Two" is complementary to the first and also intended for providing a more balanced view of the field and thus, as a must-read not only for physicians and students, but also for any one involved in the process and progress of health and health care. Similarly to Machine Learning in Medicine - Cookbook One, the current work will describe stepwise analyses of over twenty machine learning methods, that are, likewise, based on the three major machine learning methodologies: Cluster methodologies (Chaps. 1-3) Linear methodologies (Chaps. 4-11) Rules methodologies (Chaps. 12-20) In extras.springer.com the data files of the examples are given, as well as XML (Extended Mark up Language), SPS (Syntax) and ZIP (compressed) files for outcome predictions in future patients. In addition to condensed versions of the methods, fully described in the above three textbooks, an introduction is given to SPSS Modeler (SPSS' data mining workbench) in the Chaps. 15, 18, 19, while improved statistical methods like various automated analyses and Monte Carlo simulation models are in the Chaps. 1, 5, 7 and 8. We should emphasize that all of the methods described have been successfully applied in practice by the authors, both of them professors in applied statistics and machine learning at the European Community College of Pharmaceutical Medicine in Lyon France. We recommend the current work not only as a training companion to investigators and students, because of plenty of step by step analyses given, but also as a brief introductory text to jaded clinicians new to the methods. For the latter purpose, background and theoretical information have been replaced with the appropriate references to the above textbooks, while single sections addressing "general purposes", "main scientific questions" and "conclusions" are given in place. Finally, we will demonstrate that modern machine learning performs sometimes better than traditional statistics does. Machine learning may have little options for adjusting confounding and interaction, but you can add propensity scores and interaction variables to almost any machine learning method.

A collection of more than 120 recipes formulated to optimize brain health, boost memory, improve mood, sharpen the central nervous system, and more. Depression, ADHD, memory loss, agitation: These may seem like inevitable byproducts of modern lives spent multitasking, not getting enough sleep, and operating on digital overload. But while much of the brain’s work still remains a mystery, a growing body of scientific evidence suggests that the food you eat directly affects how well your brain functions. Brain health also plays a significant role in staving off diabetes, heart disease, and Alzheimer’s disease. In The Healthy Mind Cookbook, Rebecca Katz has harnessed the latest research on the brain to identify the foods that can improve the brain’s ability to control cognition, emotion, and physical function—all of which dictate memory and mood. She then translates the very best of brain science into the kitchen, using delicious nutrient-dense foods as a tool for promoting a healthy mind from childhood through the golden years. With a culinary pharmacy listing the benefits of key ingredients, complete nutritional details for each dish, and flavor-packed recipes for every meal of the day, including Avocado and Citrus Salad, Sweet Potato Hash, Turkish Lamb Sliders, and Chocolate Cherry Walnut Truffles, The Healthy Mind Cookbook will help lift the fog of everyday life so you can reach your full physical and mental potential.

This modern German-Californian cookbook from longtime Los Angeles chef and restaurateur Hans Röckenwagner features sections on bread-making (yes, pretzel bread!), holiday treats, and bar snacks, along with the most popular recipes from his several Los Angeles restaurants, including 3 Square Cafe on famed Abbot Kinney Boulevard and Cafe Röckenwagner in Brentwood. Hans Röckenwagner's background spans thirty years of cooking in Germany, Switzerland, Chicago, and Los Angeles. In the 1980s, he won international fame for his fine-dining restaurant in Santa Monica, Röckenwagner; today, he owns several LA-area bakery/cafes and a large wholesale bakery. Hans is known for his individuality, innovative dishes, and his craftsmanship in designing and building his restaurants (he is also a master woodworker). This is his second cookbook. Jenn Garbee is a food reporter and editor who has written for the Los Angeles Times, LA Weekly, Cooking Light, Saveur, and more. An expert recipe tester and developer, Jenn has a culinary degree from Le Cordon Bleu and has worked in professional kitchens across Los Angeles. She is also the author of Secret Suppers and the co-author of the 2015 St. Martin's Press book, Tomatomania! Wolfgang Gussmack has been Hans's chef de cuisine since 2012. A native of Graz, Austria, Wolfgang started his culinary career cooking spätzle for his family's restaurant and gasthaus. This experience earned him a spot in Austria's only two-star Michelin restaurant and subsequently led him to renowned kitchens in Italy and France before he came to Los Angeles. Photographer Staci Valentine is based in Los Angeles; her other cookbooks include The Perfect Peach.

An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.