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Milk, Sulphate, And Alby Starvation

Milk, Sulphate, And Alby Starvation

Martin Millar

Soft Skull Press
2009
nidottu
There's a megalomaniac professor digging a hole outside his flat. His small stake in the amphetamine market in Brixton is being threatened by a mysterious Chinese man. And the Milk Marketing Board has taken out a contract on his life. Welcome to the bizarre, obsessive world of Alby Starvation. Alby's doctor refuses to believe he's allergic to just about everything (which he is), especially milk. But when Alby soon discovers that his ongoing ailments are directly linked to the consumption of said product, he gives it up and is cured. Only thing is, he goes on to suggest this remedy to a number of other people suffering from milk allergies. In Millar's surreal backyard, the Milk Marketing Board sees sales slump to an alltime low. So there's only one thing left to do: put out a contract on Alby Starvation. Now Alby must save both his life and his precious comic collection. In Martin Millar's surreal tale of the urban counterculture--a world full of shoplifting, deaththreats, paranoia, and video game arcades--Alby's frantic struggle to avoid being shot falls somewhere between Irvine Welsh and Lock, Stock and Two Smoking Barrels.
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Milk Jar Cookies Bakebook

Milk Jar Cookies Bakebook

Courtney Cowan

Welcome Enterprises, Inc
2020
sidottu
Expert cookie baker and entrepreneur Courtney Cowan knows cookies are special-occasion desserts. Since 2013, Milk Jar Cookies has been L.A. s favorite way to soothe a bad day, extend a great date, thank a helpful neighbor, or just grab a little sweet treat. Thousands of Instagram followers, regular placement on nationwide Best Cookie lists, and an exclusive partnership with Williams Sonoma make Milk Jar Cookies a trusted name in homemade comfort. The Bakebook s cookie recipes include all of Milk Jar s specialty flavors, plus gluten-free variations, as well as easy recipes for homey cakes and pies; satisfying breakfast goodies; and impressive no-bake treats. Courtney proves to be the home baker s new best friend in the kitchen, with indispensable pro tips on baking technique and specialty ingredients and custom QR codes embedded throughout the book that take the reader to Milk Jar s curated Spotify playlists for the perfect soundtrack to any sweet gathering.
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Milk Into Cheese

Milk Into Cheese

David Asher

CHELSEA GREEN PUBLISHING CO
2024
sidottu
Longlisted for the André Simon Award for Food Books for 2024 “Essential reading for anyone wanting to learn all they can about the ways in which humans, and our domesticates, share this world with microbes.”—David Zilber, chef and food scientist; coauthor of The Noma Guide to Fermentation With recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high-quality results and perfect flavors for every season. Cheese is milk’s destiny. In Milk Into Cheese, cheesemakers at every scale will learn to produce a broad range of traditional cheeses, entirely naturally. Experienced educator, activist, and celebrated natural cheesemaker David Asher introduces the reader to the cultures and practices of cheesemakers, the role our agricultural practices play in making cheese, the biological evolution of cheese, and the transformation of milk into cheese through fermentation. A perfect companion to David’s The Art of Natural Cheesemaking, Milk Into Cheese expands the cheesemaker’s tool kit through an exploration of cheesemaking styles from around the world. These natural cheesemaking processes are made simple, in contrast to the complicated, controversial, and confusing world of industrial cheesemaking, with its reliance on freeze-dried cultures, chemical additives, and ever-expanding use of expensive technology. Milk Into Cheese also celebrates the world’s most delicious seasonal hand-made cheeses, including alpine, blue, and milled cheeses. Through gorgeous photography and detailed recipes, David prepares the reader for their own journey into traditional natural cheesemaking. He also shares simple recipes for fermented foods that complement and help us understand cheesemaking better, including pickles, sourdough bread, butter, and salami. For home, small-scale, and larger-scale cheesemakers, Milk Into Cheese delivers a sophisticated look at the biological science that informs—and the ecological principles that guide—natural cheesemaking. "An inspired how-to guide for the greatest of culinary transformations.”—Dan Barber, chef, Blue Hill “In detail and with great passion [Asher explains] the hows and whys of making cheese in traditional and simple ways, based on extensive and broad experience with the incredibly varied ways in which people have, do, and can work with milk.”—Sandor Ellix Katz, fermentation revivalist; author of The Art of Fermentation and other fermentation bestsellers
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Mila Has Two Beds

Mila Has Two Beds

Judith Koppens

Clavis Publishing
2020
sidottu
A sweet children's book that explains co-parenting and shared custody in such a positive way! Mila has two homes: some days she lives with Mommy and some days she lives with Daddy. Today she is going to her mommy’s house. Everything is a little different at Mommy’s than at Daddy’s. But Mommy and Daddy both think Mila is the sweetest girl in the whole world. A warm and simple story about a girl whose parents are divorced. For toddlers ages 30 months and up, with a focus on the child’s daily life. At Clavis, our focus is on what’s best for children. We believe that books play an important role in each new phase in life. Our toddler books are tailored for every stage from 0 to 3 and focus on the five most important themes in their life: daily life, skills, emotions, the world, and language development. The age range and theme of every book in our toddler series can be found on the back cover in the form of a colored train.
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Mila Wants to Go to School

Mila Wants to Go to School

Judith Koppens

Clavis Publishing
2020
sidottu
"A straightforward addition to back-to-school books." - School Library Journal Today Mila is going to school for the first time, and she can hardly wait to get there. But Daddy is being a real dilly-dally. Why is that? Mila doesn’t want to be late on her first day of school... An endearing and funny story about the first day of school. For toddlers aged 30 months and up, with a focus on the child’s emotions. At Clavis, our focus is on what’s best for children. We believe that books play an important role in each new phase in life. Our toddler books are tailored for every stage from 0 to 3 and focus on the five most important themes in their life: daily life, skills, emotions, the world, and language development. The age range and theme of every book in our toddler series can be found on the back cover in the form of a colored train.
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Mika and the Dragonfly

Mika and the Dragonfly

Ellen DeLange

Clavis Publishing
2021
sidottu
A sweet story about helping others and finding our own wings to fly. For little animal friends ages 5 years and up. Mika is very shy and doesn't have the courage to play with the other kids. She sits under her favorite tree and sees the dragonflies swoop by. Then she spots a truly beautiful one, but . . . this dragonfly is missing a wing. Maybe she can help it!
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Mila Misses Mommy

Mila Misses Mommy

Judith Koppens

Clavis Publishing
2021
sidottu
An endearing, simple story about emotions, starting school and missing your mommy or daddy. For toddlers ages 30 months and up, with a focus on the child's emotions. Mila has a tummy ache. She's at school but she doesn't really want to participate or play with the other kids in class. She doesn't feel like playing with puzzles or blocks. She doesn't even feel like eating snacks. Her teacher knows just what it is: "I think you miss your mommy, Mila." Luckily, Mila's friends, Sen and Liza, are there to cheer her up. With their help, Mila finds that she doesn't miss her mommy as much anymore.
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Mila and the Monsters

Mila and the Monsters

Judith Koppens

Clavis Publishing
2021
sidottu
An endearing and simple story about being a little bit afraid of the dark. For brave toddlers ages 30 months and up, with a focus on the child’s emotions. Mila is lying in her bed in Mommy’s house. It’s dark all around her. Very dark. Mommy forgot to check if there were any monsters! Daddy always checks, but this is Mommy’s house. Does Mommy have someone to chase away the monsters? Who could that be?
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Mila and Her Friends

Mila and Her Friends

Judith Koppens

Clavis Publishing
2022
sidottu
"A simple and fun story that beckons kids to imagine." - Kirkus Reviews Mila is at Daddy’s today. Sam and Liza, her new friends, come over to play. They pretend they’re monsters. Daddy cheerfully joins in. He gives them funny monster hair and makes delicious monster pancakes with strawberry jam. It’s so much fun! But then Sam’s and Liza’s mommies are suddenly at the door. What will they say of those little monsters? An endearing and simple story about having fun with your friends. For toddlers ages 30 months and up, with a focus on the child’s emotions.
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Mila's Magical Vacation

Mila's Magical Vacation

Ellen DeLange

Clavis Publishing
2023
sidottu
Let yourself be surprised by the unexpected…Mila’s beach vacation with her grandparents is going to be a little different this year. Unfortunately, Mila’s best friend can’t come along like she usually does. And one evening, Grandma and Grandpa’s puppy gets lost. What a mess! Just when everything seems to go wrong, something magical happens, and Mila finds out that when things don’t go as planned, some other surprises might come our way.A reassuring story about accepting that things don’t always go the way you plan and that they might just put unexpected things in your path. For adventurers ages 6 years and up.
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Milk Consumption & Health

Milk Consumption & Health

Nova Science Publishers Inc
2010
sidottu
Although there is no official definition of functional foods, it is generally considered that they are a group of foods which provide physiological benefits beyond those traditionally expected from food. Milk proteins have a great potential use as functional foods. Healthy foods, nutraceuticals and food for specified human use, are one of the fields in constant growth in the food industry, as well as an emerging field of medical interest. Many mainstream health and nutrition organisations world-wide recommend daily consumption of dairy products for optimal health. Nevertheless, the last decade or so has seen an increase in the number and variety of claims made against the inclusion of milk and/or its products in the diet. A single supplement cannot address all such matters, but the purpose of this book is to address in a scientific and objective manner the validity of some of these concerns. This book presents the views of some of the world's top nutrition scientists on this food that has served mankind for over 10,000 years. Milk is not a one-nutrient food, nor is its impact restricted to one condition such as osteoporosis. Its many bioactive components are only just beginning to be defined and explained. This new important book presents the latest research from around the world in this field.
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Milk Money

Milk Money

Kirk Kardashian

Dartmouth College Press
2012
sidottu
There's something un-American and illogical about a market system where the price of a product bears no relation to the cost of its inputs. Yet we have lived with such a scheme in the dairy industry for decades: retail milk prices have stayed the same, while milk prices paid to farmers have plummeted. The dairy business is at the heart of the culture and economy of Vermont, just as it is of many other states. That fact meant little to Kirk Kardashian until he started taking his daughter to daycare at a dairy farm a few miles from his Vermont home-a farm owned by the same family for generations, but whose owners were now struggling to make ends meet. Suddenly, the abstractions of economics and commodities markets were replaced by the flesh and blood of a farm family whom he greeted every day. In the tradition of Michael Pollan and Eric Schlosser, Kardashian asks whether it is right that family farmers in America should toil so hard, produce a food so wholesome and so popular, and still lose money. This gripping investigation uncovers the hidden forces behind dairy farm consolidation, and explains why milk-a staple commodity subject to both government oversight and industry collusion-has proven so tricky to stabilize. Meanwhile, every year we continue to lose scores of small dairy farms. With passion, wit, and humor, Milk Money shows where we are now, how we got here, and where we might be going.
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Milk Soapmaking

Milk Soapmaking

Anne L Watson

Shepard Publications
2024
nidottu
SPECIAL NOTE -- ANNE WILL PERSONALLY ANSWER ANY QUESTION OF YOURS AFTER READING THIS BOOK. ASK ON HER WEB SITE, AND YOU'LL NORMALLY HEAR BACK WITHIN HOURS Do you love the feel of milk soaps but shy away from the cost? Are you looking for a special kind of gift you can make yourself? Or do you already make soap and want to try something new?Anne L. Watson's "Smart Soapmaking" was the first book based on modern techniques that eliminate the drudgery and guesswork from home soapmaking. Now, by popular demand, she continues her soapmaking revolution with the first practical, comprehensive book on making milk soap from scratch.Experience the rich, soothing, luxurious feel of milk soap you've made yourself. Your skin will thank you for it. /////////////////////////////////////////////////Anne L. Watson is the first author to have introduced modern techniques of home soapmaking and lotionmaking to book readers. She has made soap under the company name Soap Tree, and before her retirement from professional life, she was a historic preservation architecture consultant. Anne and her husband, Aaron Shepard, live in Bellingham, Washington./////////////////////////////////////////////////"Beautiful in its simplicity. . . . A definitive book for experienced as well as beginning milk soapers." -- Rebekah Bailey, The Original Soap Dish, South Whitley, Indiana"An easy to read and understand book that will take the mystery out of milk-based soapmaking and debunk some of the myths surrounding it. It contains some great basic formulas to get you started making milk soaps of any kind, and fuel to let your imagination run wild when you are ready to formulate your own creations. A good source of information for new soapmakers, and also suitable for more experienced soapmakers who want to start making milk soaps but thought it would be too difficult." -- Amanda Guilfoyle, Bodelicious Bath & Body Products, Ipswich, Queensland, Australia"As always, Anne is up to her usual excellence. This book demystifies milk soapmaking so everyone can have the luxury of a truly decadent bar of soap *easily*. LOVE this book " -- Susan Kennedy, Oregon Trail Soaps, Rogue River, Oregon"If you have an interest in milk soaps, this is the book for you. . . . Debunks much of the popular wisdom that may have discouraged some soapmakers." -- Kevin M. Dunn, Author, "Scientific Soapmaking" and "Caveman Chemistry""As uber-soapmaker Anne L. Watson demonstrates, milk soaps made properly are rightfully] well-known for a quality of luxurious buttery softness that is undeniable. . . . Anne once again acquits herself ably as a scholar of the suds and a natural communicator." -- Wishing Willow (blog)"Enthusiastically recommended." -- Midwest Book Review, Feb. 2009, "Reviewer's Choice""Full of information that milk soapers, whether novice or experienced, could use to make better milk soaps. Anne writes in a conversational style that made me feel as though I were sitting down with her in her kitchen. . . . Anne details what seems to be everything there is to know about the subject. Rather than simply offering her opinions and favorite practices, Anne did extensive testing and experimenting, learning how to make the best milk soap bars that could be made. Soapmakers will be impressed with the amount and quality of Anne's research and observations. . . . That leaves the question: Can a neophyte made good cold-process milk soap? I now say yes, with the caveat they have 'Milk Soapmaking' in hand." -- Beth Byrne, "The Saponifier," Sept.-Oct. 2010
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Milk Production

Milk Production

Nova Science Publishers Inc
2012
sidottu
Milk is unarguably the most nutritious bio-fluid in all of nature. Milk sufficiency for neonatal brain, nervous and immune systems, and bone development and supportive tissue growth for even up to two years without a major need for alternative foods is an evolutionary proof for its irreplaceable role in human nutrition. Milk production in ruminants is a bio-complex process that necessitates conversion of least available plant materials into the most enriched available nutrients. This book presents current research in the study of milk production, with a particular focus on the biological components and nutritional quality of milk.
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Milk & Cardamom

Milk & Cardamom

Hetal Vasavada

Page Street Publishing Co.
2019
nidottu
Former MasterChef Season 6 contestant Hetal Vasavada, nostalgic for the desserts she grew up with, shares a versatile selection of classic Indian recipes and creative interpretations. These desserts are more than one-note sweet treats; they’re complex creations, relying on a wide variety of spices, nuts and fruits for incredible flavour. Readers will learn to work with superb combinations like pistachio and rose, chocolate and ginger, fennel and almond, citrus and sesame and more. Hetal makes it easy to create unbelievable treats with simple instructions and easy-to-find ingredients. Readers new to Indian sweets will be introduced to traditional rice puddings, lassis and biscuits. Those already familiar with the go-to treats will be delighted to discover Hetal’s riffs on the classics. She infuses European and American favorites with Indian flavors, as in Mango Lassi French Macaroons and Pomegranate Curd Brownies. She also creates fun twists on Indian desserts, such as Thandai Cake Rusks, which combine a popular Indian tea cookie with the amazing flavour of thandai, a spiced beverage popular during festival season. This book will have 73 recipes and 73 photographs.
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Milk Trains and Traffic

Milk Trains and Traffic

Jeff Wilson

KALMBACH MEDIA
2020
nidottu
Milk was once an important commodity for the railroads. Before refrigeration became mainstream, high-speed delivery was critical. Trains carried butter, milk and cheese from small town collecting stations and creameries to the production creameries in the big cities. In Milk Trains and Traffic, explore how these creameries operated, how dairy products were processed, and how everything evolved over time. Understand all the aspects of milk and dairy traffic through the use of photography in the only book on the market dedicated to milk trains and operations. This book is a key source for railfans and rail historians, as well as modelers who want to add creameries or milk platforms to their layouts.
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Milk Consumption

Milk Consumption

Nova Science Publishers Inc
2014
sidottu
Most Americans do not consume enough dairy products. The Dietary Guidelines for Americans, 2010 recommends 2 cup-equivalents per day for children aged 2 to 3 years, 2.5 for those aged 4 to 8 years, and 3 for Americans older than age 8. However, per capita dairy consumption has long held steady at about 1.5 cup-equivalents, despite rising cheese consumption. This stasis in per capita dairy consumption results directly from the fact that Americans are drinking progressively less fluid milk. Since 1970 alone, per capita fluid milk consumption has fallen from 0.96 cup-equivalents to about 0.61 cup-equivalents per day. The Federal Government encourages dairy consumption, including fluid milk, cheese, and yogurt, among other foods, through the Dietary Guidelines for Americans, 2010. Special emphasis is placed on fat-free and low-fat products. USDA further supports this message through programs like the National School Lunch Program (NSLP). The NSLP stipulates that schools must provide fluid milk and it must be low-fat or skim, rather than whole. Dairy farmers and fluid milk processors are also working to promote dairy products. The popular "Got Milk?" campaign, for one, encourages drinking fluid milk. This book examines trends in Americans' fluid milk consumption including average portion sizes and generational differences in the frequency of milk drinking, to investigate possible explanations for the continued decreases.
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