Macadamia Nut Cracking Device
Author | : Jason C. S. Chou |
Publisher | : |
Total Pages | : 210 |
Release | : 1987 |
Genre | : Macadamia nut |
ISBN | : |
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Author | : Jason C. S. Chou |
Publisher | : |
Total Pages | : 210 |
Release | : 1987 |
Genre | : Macadamia nut |
ISBN | : |
Author | : Benjamin G. Palmer |
Publisher | : |
Total Pages | : 136 |
Release | : 1996 |
Genre | : Macadamia nut |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 0 |
Release | : 1951 |
Genre | : Macadamia nut |
ISBN | : |
Author | : Rong Liu |
Publisher | : |
Total Pages | : 362 |
Release | : 1998 |
Genre | : Fracture mechanics |
ISBN | : |
The main consideration in recovering the macadamia kernal is to crack the spherical nutshell without damaging the kernal. Five mechanical cracking tools were tested, and the fracture mechanisms of nutshells, under various cracking loads, were studied. A classical theoretical approach and a numerical method were both used to investigate the influence of crack face closure on the stress intensity factor for a cracked spherical shell subjected to membrane forces and bending moments.
Author | : Jeff Keys |
Publisher | : Gibbs Smith |
Total Pages | : 234 |
Release | : 2006-06 |
Genre | : Cooking |
ISBN | : 9781586857714 |
Vintage Restaurant is renowned for its rustic elegance, including impeccably prepared and presented cuisine with a sophisticated flair that reflects the untamed beauty of the West. Fresh, in-season ingredients, local flavors, heirloom vegetables, and friendly atmosphere make Vintage the ultimate place to savor a meal after a hard day on the challenging slopes of Sun Valley. Now, experience the unforgettable cuisine of Vintage Restaurant in this new book, featuring classic yet innovative recipes for appetizers, entrees, pastas, salads, soups, and handcrafted desserts.
Author | : |
Publisher | : |
Total Pages | : 106 |
Release | : 1992 |
Genre | : Macadamia nut industry |
ISBN | : |
Author | : Lee Zalben |
Publisher | : Quirk Books |
Total Pages | : 122 |
Release | : 2005-10-01 |
Genre | : Cooking |
ISBN | : 9781594740565 |
In 1998, a cozy Greenwich Village sandwich shop named Peanut Butter & Co. was born—with a menu consisting entirely of peanut butter creations. The restaurant was an instant hit and launched its own brand of gourmet peanut butter available nationwide. Now president and founder Lee Zalben continues to spread the joy of peanut butter with The Peanut Butter & Co. Cookbook. Here are more than eighty gooey recipes for everything from decadent desserts (Chocolate–Peanut Butter Pie) to delicious, nutritious snacks (Frozen Dark Chocolate–Banana Bites) and sensational entrées (Sweet and Spicy Peanut Butter–Glazed Chicken Tenders). No peanut butter cookbook would be complete without sandwiches—here are recipes from the traditional (The Lunch Box Special) to the deliciously daring (Cookie Dough Surprise). With tempting full-color photographs, archival photos of PB&J ephemera, and tons of quirky facts, The Peanut Butter & Co. Cookbook is sure to answer every peanut butter craving!
Author | : Rebecca Buyers |
Publisher | : |
Total Pages | : 88 |
Release | : 1982 |
Genre | : Gardening |
ISBN | : 9780941034746 |
Author | : Christina Lane |
Publisher | : The Countryman Press |
Total Pages | : 538 |
Release | : 2015-02-07 |
Genre | : Cooking |
ISBN | : 158157617X |
Dessert for Two takes well-loved desserts and scales them down to make only two servings! Who doesn't love towering three-layer cakes with mounds of fluffy buttercream? Who can resist four dozen cookies fresh from the oven? Wouldn't you love to stick your spoon into a big bowl of banana pudding? But what about the leftovers? Dessert recipes typically serve eight to ten people. Finding the willpower to resist extra slices of cake can be difficult; the battle between leftover cookies and a healthy breakfast is over before it starts. Until now. Dessert for Two takes well-loved desserts and scales them down to make only two servings. Cakes are baked in small pans and ramekins. Pies are baked in small pie pans or muffin cups. Cookie recipes are scaled down to make 1 dozen or fewer. Your favorite bars—brownies, blondies, and marshmallow–rice cereal treats—are baked in a loaf pan, which easily serves two when cut across the middle. Newly married couples and empty-nesters will be particularly enthralled with this miniature dessert guide. To everyone who lives alone: now you can have your own personal-sized cake and eat it, too.
Author | : Elhadi M. Yahia |
Publisher | : Elsevier |
Total Pages | : 651 |
Release | : 2011-06-30 |
Genre | : Business & Economics |
ISBN | : 085709288X |
While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market. Confirmation of the health benefits of tropical and subtropical fruit may also promote consumption further. Tropical and subtropical fruits are particularly vulnerable to postharvest losses, and are also transported long distances for sale. Therefore maximising their quality postharvest is essential and there have been many recent advances in this area. Many tropical fruits are processed further into purees, juices and other value-added products, so quality optimization of processed products is also important. The books cover current state-of-the-art and emerging post-harvest and processing technologies. Volume 1 contains chapters on particular production stages and issues, whereas Volumes 2, 3 and 4 contain chapters focused on particular fruit.Chapters in Volume 3 of this important collection review factors affecting the quality of different tropical and subtropical fruits, concentrating on postharvest biology and technology. Important issues relevant to each specific product are discussed, such as postharvest physiology, preharvest factors affecting postharvest quality, quality maintenance postharvest, pests and diseases and value-added processed products, among other topics. Along with the other volumes in the collection, Volume 3 is an essential reference for professionals involved in the postharvest handling and processing of tropical and subtropical fruits and for academics and researchers working in the area Covers current state-of-the-art and emerging post-harvest and processing technologies Important issues relevant to each particular fruit are discussed, such as postharvest physiology, preharvest factors affecting postharvest quality and pests and diseases