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| digiorno rising crust pepperoni pizza instructions: Good and Cheap Leanne Brown, 2015-07-14 By showing that kitchen skill, and not budget, is the key to great food, Good and Cheap will help you eat well—really well—on the strictest of budgets. Created for people who have to watch every dollar—but particularly those living on the U.S. food stamp allotment of $4.00 a day—Good and Cheap is a cookbook filled with delicious, healthful recipes backed by ideas that will make everyone who uses it a better cook. From Spicy Pulled Pork to Barley Risotto with Peas, and from Chorizo and White Bean Ragù to Vegetable Jambalaya, the more than 100 recipes maximize every ingredient and teach economical cooking methods. There are recipes for breakfasts, soups and salads, lunches, snacks, big batch meals—and even desserts, like crispy, gooey Caramelized Bananas. Plus there are tips on shopping smartly and the minimal equipment needed to cook successfully. And when you buy one, we give one! With every copy of Good and Cheap purchased, the publisher will donate a free copy to a person or family in need. Donated books will be distributed through food charities, nonprofits, and other organizations. You can feel proud that your purchase of this book supports the people who need it most, giving them the tools to make healthy and delicious food. An IACP Cookbook Awards Winner. |
| digiorno rising crust pepperoni pizza instructions: Salt, Sugar, Fat Michael Moss, 2013-02-28 The No.1 New York Times Bestseller In China, for the first time, the people who weigh too much now outnumber those who weigh too little. In Mexico, the obesity rate has tripled in the past three decades. In the UK over 60 per cent of adults and 30 per cent of children are overweight, while the United States remains the most obese country in the world. We are hooked on salt, sugar and fat. These three simple ingredients are used by the major food companies to achieve the greatest allure for the lowest possible cost. Here, Pulitzer Prize-winning investigative reporter Michael Moss exposes the practices of some of the most recognisable (and profitable) companies and brands of the last half century. He takes us inside the labs where food scientists use cutting-edge technology to calculate the ‘bliss point’ of sugary drinks. He unearths marketing campaigns designed – in a technique adapted from the tobacco industry – to redirect concerns about the health risks of their products, and reveals how the makers of processed foods have chosen, time and again, to increase consumption and profits, while gambling with our health. Are you ready for the truth about what’s in your shopping basket? |
| digiorno rising crust pepperoni pizza instructions: The Skinnytaste Cookbook Gina Homolka, Heather K. Jones, R.D., 2014-09-30 Get the recipes everyone is talking about in the debut cookbook from the wildly popular blog, Skinnytaste. Gina Homolka is America’s most trusted home cook when it comes to easy, flavorful recipes that are miraculously low-calorie and made from all-natural, easy-to-find ingredients. Her blog, Skinnytaste is the number one go-to site for slimmed down recipes that you’d swear are anything but. It only takes one look to see why people go crazy for Gina’s food: cheesy, creamy Fettuccini Alfredo with Chicken and Broccoli with only 420 calories per serving, breakfast dishes like Make-Ahead Western Omelet Muffins that truly fill you up until lunchtime, and sweets such as Double Chocolate Chip Walnut Cookies that are low in sugar and butter-free but still totally indulgent. The Skinnytaste Cookbook features 150 amazing recipes: 125 all-new dishes and 25 must-have favorites. As a busy mother of two, Gina started Skinnytaste when she wanted to lose a few pounds herself. She turned to Weight Watchers for help and liked the program but struggled to find enough tempting recipes to help her stay on track. Instead, she started “skinny-fying” her favorite meals so that she could eat happily while losing weight. With 100 stunning photographs and detailed nutritional information for every recipe, The Skinnytaste Cookbook is an incredible resource of fulfilling, joy-inducing meals that every home cook will love. |
| digiorno rising crust pepperoni pizza instructions: Encyclopedia of Junk Food and Fast Food Andrew F. Smith, 2006-08-30 Eating junk food and fast food is a great all-American passion. American kids and grownups love their candy bars, Big Macs and supersized fries, Doritos, Twinkies, and Good Humor ice cream bars. The disastrous health effects from the enormous appetite for these processed fat- and sugar-loaded foods are well publicized now. This was particularly dramatically evidenced by Super Size Me (2004), filmmaker Morgan Spurlock's 30-day all-McDonald's diet in which his liver suffered the same poisoning as if he had been on an extended alcohol binge. Through increased globalization, American popular food culture is being increasingly emulated elsewhere in the world, such as China, with the potential for similar disastrous consequences. This A-to-Z reference is the first to focus on the junk food and fast food phenomena from a multitude of angles in addition to health and diet concerns. More than 250 essay entries objectively explore the scope of the topics to illuminate the American way through products, corporations and entrepreneurs, social history, popular culture, organizations, issues, politics, commercialism and consumerism, and much more. Interest in these topics is high. This informative and fascinating work, with entries on current controversies such as mad cow disease and factory farming, the food pyramid, movie tie-ins, and marketing to children, will be highly useful for reports, research, and browsing. It takes readers behind the scenes, examining the significance of such things as uniforms, training, packaging, and franchising. Readers of every age will also enjoy the nostalgia factor, learning about the background of iconic drive-ins, the story behind the mascots, facts about their favorite candy bar, and collectables. Each entry ends with suggested reading. Besides an introduction, a timeline, glossary, bibliography, resource guide, and photos enhance the text. Sample entries: A&W Root Beer; Advertising; Automobiles; Ben & Jerry's; Burger King; Carhops; Center for Science in the Public Interest; Christmas; Cola Wars; Employment; Fair Food; Fast Food Nation; Hershey, Milton; Hollywood; Injury; Krispy Kreme; Lobbying; Nabisco; Obesity; PepsiCo; Salt; Soda Fountain; Teen Hangouts; Vegetarianism; White Castle; Yum! Brands, Inc. |
| digiorno rising crust pepperoni pizza instructions: The Smitten Kitchen Cookbook Deb Perelman, 2012-10-30 NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny. —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers! |
| digiorno rising crust pepperoni pizza instructions: The Food Lab: Better Home Cooking Through Science J. Kenji López-Alt, 2015-09-21 A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award The one book you must have, no matter what you’re planning to cook or where your skill level falls.—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. |
| digiorno rising crust pepperoni pizza instructions: Pizza Czar Anthony Falco, 2021-05-18 In his comprehensive first book, legendary pizza czar Anthony Falco teaches you everything you need to know to make pizza wherever you are, drawing from his singular experience opening pizzerias around the globe If there’s one thing the entire world can agree on, it’s pizza. It just might be the world’s favorite food. In every climate, in every region, in every kind of kitchen, there’s pizza to be had, infused with local flavor. In this definitive book, filled with hacks, tips, and secret techniques never before shared, International Pizza Consultant Anthony Falco brings the world of pizza to your kitchen, wherever you are. After eight years at the famous Brooklyn restaurant Roberta’s, culminating with his position as Pizza Czar, Falco pivoted from the New York City food scene to the world, traveling to Brazil, Colombia, Kuwait, Panama, Canada, Japan, India, Thailand, and all across the United States. His mission? To discover the secrets and spread the gospel of making the world’s favorite food better. Now the planet’s leading expert pizza consultant, he can make great pizza 8,000 feet above sea level in Bogotá or in subtropical India, and he can certainly help you do it at home. An exhaustive resource for absolutely any pizza cook, teaching mastery of the classics and tricks of the trade as well as completely unique takes on styles and recipes from around the globe, Pizza Czar is here to help you make world-class pizza from anywhere on the map. Important Note: For a correction to the extra-virgin olive oil quantity in the recipe for Thin & Crispy Dough on page 57, and for instructions on using this book without a sourdough starter, see https://www.abramsbooks.com/errata/craft-errata-pizza-czar/* For corrections to the recipes for Thin & Crispy Dough on page 57 and Garlic, Caramelized Onion, Anchovy, and Breadcrumb Sicilian Pizza page 124, and for instructions on using this book without a sourdough starter, see https://www.abramsbooks.com/errata/craft-errata-pizza-czar/* |
| digiorno rising crust pepperoni pizza instructions: 5-Minute Energy Isadora Baum, 2018-10-09 Find more than 200 quick, easy, and effective ways to feel more energized all day long in this handy, take-anywhere guide in the popular 5-Minutes series. Work, family, volunteering, socializing—people today are busier than ever. Who couldn’t use a boost of energy to help you keep up with all those obligations and activities? With these 200+ simple, yet effective, exercises, you’ll find ways to instantly increase your energy to take on the day—from feeling more alert in the morning, to staving off the dreaded afternoon slump, to having enough momentum left over for the evening while still winding down for a restful night’s sleep. With fun exercises including striking up a conversation with a stranger, setting positive intentions, dancing while making dinner, and trying something new every day, you’ll find yourself tackling your to-do list with new drive! |
| digiorno rising crust pepperoni pizza instructions: Food Product Development: From Concept to the Marketplace I. Sam Saguy, Ernst Graf, 1990-10-31 Food Product Development presents in-depth, how to guidance to succe ssful food product development. Drawing on the practical experience of 19 industry experts, the book presents a broad overview of practical aspects of industrial food R&D today. In addition, it details how to c ontrol the many facets of food product development and successfully in tegrate the work of professionals from many diverse areas. |
| digiorno rising crust pepperoni pizza instructions: An Integrated Approach to New Food Product Development Howard R. Moskowitz, I. Sam Saguy, Tim Straus, 2009-06-24 Today's rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and market new products. This comprehensive volume integrates all aspects of the physical food and beverage product development cycle and provides perspectives on how to optimize each component of the new product equation in the food industry. It discusses both the technical and the marketing sides, emphasizing the necessity for a combined focus of both the product/process and the people/market. The inclusion of case studies makes the book suitable for a classroom text or a professional reference. |
| digiorno rising crust pepperoni pizza instructions: The Flippin' Awesome Backyard Griddle Cookbook Paul Sidoriak, 2018-06-05 Over fifty recipes, color photos, and pro tips—because nothing’s more fun than grillin’ up a mess of delicious eats in your own backyard. With the tips, techniques and recipes in this book, you can re-create the authentic restaurant-quality experiences of a classic diner or old-fashioned burger joint outdoors—in no time. Featuring color photos and clear step-by-step instructions, this book will have you quickly and easily cooking everyone’s favorite dishes like a pro, including: • Diner-Style Omelet • Buttermilk Pancakes • Smashed Burger • Cheesesteak Hoagie • Chicken Fajita Sandwich • Green Chile Turkey Melt • Bacon-Jalapeno–Wrapped Corn • Scallops with Asparagus • Asian-Seared Salmon • Grilled Pineapple with Ice Cream • and more! |
| digiorno rising crust pepperoni pizza instructions: Hooked Michael Moss, 2021-03-02 NEW YORK TIMES BESTSELLER • From the author of Salt Sugar Fat comes a “gripping” (The Wall Street Journal) exposé of how the processed food industry exploits our evolutionary instincts, the emotions we associate with food, and legal loopholes in their pursuit of profit over public health. “The processed food industry has managed to avoid being lumped in with Big Tobacco—which is why Michael Moss’s new book is so important.”—Charles Duhigg, author of The Power of Habit Everyone knows how hard it can be to maintain a healthy diet. But what if some of the decisions we make about what to eat are beyond our control? Is it possible that food is addictive, like drugs or alcohol? And to what extent does the food industry know, or care, about these vulnerabilities? In Hooked, Pulitzer Prize–winning investigative reporter Michael Moss sets out to answer these questions—and to find the true peril in our food. Moss uses the latest research on addiction to uncover what the scientific and medical communities—as well as food manufacturers—already know: that food, in some cases, is even more addictive than alcohol, cigarettes, and drugs. Our bodies are hardwired for sweets, so food giants have developed fifty-six types of sugar to add to their products, creating in us the expectation that everything should be cloying; we’ve evolved to prefer fast, convenient meals, hence our modern-day preference for ready-to-eat foods. Moss goes on to show how the processed food industry—including major companies like Nestlé, Mars, and Kellogg’s—has tried not only to evade this troubling discovery about the addictiveness of food but to actually exploit it. For instance, in response to recent dieting trends, food manufacturers have simply turned junk food into junk diets, filling grocery stores with “diet” foods that are hardly distinguishable from the products that got us into trouble in the first place. As obesity rates continue to climb, manufacturers are now claiming to add ingredients that can effortlessly cure our compulsive eating habits. A gripping account of the legal battles, insidious marketing campaigns, and cutting-edge food science that have brought us to our current public health crisis, Hooked lays out all that the food industry is doing to exploit and deepen our addictions, and shows us why what we eat has never mattered more. |
| digiorno rising crust pepperoni pizza instructions: Gino's Veg Italia! Gino D'Acampo, 2015-04-23 Healthy Italian recipes from Britain's favourite Italian chef. In his first meat-free cookbook, Gino D'Acampo brings together his favourite dishes. The Italian diet is one of the healthiest in the world. Based on simple fresh vegetables and crisp salads, and flavoured with herbs, oils and chilli, Italian food offers endless healthy recipes. From simple pasta and gnocchi, pizzas and breads, antipasti and salads, gratins and bakes, the possibilities are endless. And because the recipes use the freshest vegetables and salads, you can enjoy delicious Italian food without piling on the pounds. |
| digiorno rising crust pepperoni pizza instructions: No Gluten, No Problem Pizza: 75+ Recipes for Every Craving - from Thin Crust to Deep Dish, New York to Naples (No Gluten, No Problem) Kelli Bronski, Peter Bronski, 2019-11-05 Learn how to make the best gluten-free pizza you’ve ever had in this definitive guide—from the authors of the forthcoming Kids Cook Gluten-Free For Kelli and Peter Bronski, pizza is a passion. So when Peter was diagnosed with celiac disease, they set out on a mission—to master the art of gluten-free pizza-making themselves. With insights from the best pizzaioli from Naples to New York City and beyond—and more than a decade of gluten-free recipe experience—they tested over one thousand pies in pursuit of the perfect gluten-free pizza. Now, they deliver the spectacular result: Seventy-five recipes with all of the authentic flavor and texture of traditional pizza, but none of the gluten Every step of the process explained, from making the perfect flour blends to launching your pizza into the oven—and everything in between Fifteen (!) kinds of dough covering all the major pizza styles, including puffy Neapolitan, traditional New York, crispy Roman, buttery Chicago deep dish, and thick-crust Detroit and Sicilian pies You’ll find: Classic and creative flavor combinations, like Rustic Pepperoni, Thai Chicken, and Wild Mushroom Grain-free and nutrient-rich pizzas, like Pesto Farinata, Cauliflower and Zucchini Crusts, and Teff and Buckwheat Doughs Pizzas for every meal, like Chocolate-Hazelnut Dessert Pizza, Lox and Cream Cheese Breakfast Pizza Fried and filled pizzas, focaccia, and flatbreads, like Montanara Pizza, Calzones, Rosemary Focaccia, and Fig and Prosciutto Flatbread Everyone deserves great pizza—and with this book, you can finally have it! |
| digiorno rising crust pepperoni pizza instructions: Air Fryer Bucket List Recipe This, 2020-10-16 The ONLY kitchen gadgets food blog that caters for both metric and imperial readers. Featuring metric, imperial, Celsius and Fahrenheit. Kitchen gadget recipes has never tasted so good and this air fryer bucket list recipes ebook is another reader favourite. Sharing delicious easy air fryer bucket list worthy recipes that you can cook at home in your air fryer. Regardless of having the power air fryer oven, Philips air fryer, Gowise USA air fryer, Cosori air fryer, these recipes are easy to follow along and make in your brand of air fryer. Through this air fryer beginner cookbook, it can help both novice and experienced home cooks enjoy exciting new ways to use the air fryer. There are 25 incredibly easy air fryer beginner recipes in this ecookbook. Inspired by the idea of doing a bucket list of the must make air fryer recipes and converting it into an ebook for you. Work your way through our air fryer bucket list and learn new things to cook in the air fryer. Here are 10 reader favourites featured in the air fryer bucket list: · Air Fryer Breakfast Potatoes · Air Fryer Boiled Eggs · Air Fryer Bread Rolls · Air Fryer Roast Beef · Air Fryer Roast Pork · Best Ever Air Fryer Fries · Air Fryer Baby Potatoes · Air Fryer Roast Chicken Dinner · Air Fryer Carrots · Air Fryer Potato Wedges All the air fryer recipes featured are personally created by husband and wife duo Dominic and Samantha Milner. Dominic worked as a chef for more than a decade, before taking on the role as the personal chef to millions via the readers of Recipe This. Samantha is the personality behind the blog and together they make an amazing double act that is loved by their readers from around the world. Showing that using an air fryer is not as scary or difficult as you first thought, they have been showing people how to use the air fryer since 2011. Bonus Air Fryer Cooking Charts In the air fryer ecookbook you will also have the chance to download some free air fryer cooking charts that will help you further with your air fryer cooking. Ideal for learning cook times and temperatures and perfect for easy reference later. Recipe This Worldwide Recipe Conversions With a growing worldwide audience of air fryer readers, Recipe This made the decision to offer their recipes to everyone. In the air fryer recipe ebook you will see metric and imperial conversions in every recipe. They also include both Celsius and Fahrenheit. You also have a handy worldwide food conversion too. This includes food mentioned in recipes that carry a different name in the US to the UK. Making it easy for both US and UK readers to equally understand. Plus, plenty of food swaps if you can’t source ingredients locally. |
| digiorno rising crust pepperoni pizza instructions: The Easy Diabetes Cookbook Mary Ellen Phipps, 2020-12-22 In this incredible resource, diabetics will learn to manage their blood-sugar levels with healthy recipes that are low in sugars and balanced in carbs, fiber, fats and proteins. Mary Ellen Phipps, a registered dietician nutritionist who has had Type 1 diabetes since childhood, has a personal understanding of how eating while diabetic can feel restrictive and daunting, which is why her recipes not only regulate blood sugar levels and taste delicious, but shows diabetics how to enjoy their favorite foods in the way that is best for their bodies. Recipes cover every course from breakfast to dinner to dessert, so readers never have to scramble to find healthy, great tasting meals any time of the day. Tackle the morning with blood sugar balancing breakfasts like Blueberry Cheesecake Overnight Oats, nibble on safe snacks like No Bake Coconut Cashew Energy Bites, and enjoy filling dinners like 30-Minute Garlic Lamb Lollipops and Lemon Pepper Salmon. You’ll even be able to indulge in desserts like Crispy Pistachio Chocolate Bark and Peanut Butter Fudge Brownies with Mary’s expert techniques for creating low-sugar treats that still taste great! In addition to these tasty recipes, Mary also provides professional and personal tips for managing diabetes through food and lifestyle changes, so readers develop a new, all-encompassing approach to positively navigating their condition. |
| digiorno rising crust pepperoni pizza instructions: Baking Illustrated Cook's Illustrated Magazine, 2004 Have You Ever Devoted a Sunday Afternoon to baking bread only to turn out loaves that are misshapen and dense? Or struggled over piecrust, ending up with a dry and crumbly dough that was impossible to roll out? We have. And that's why we've tested and retested hundreds of recipes to give you the guidance and the confidence to make everything from the perfect zucchini bread -- one that your neighbors will actually want to eat -- to light and flaky croissants that are (almost) as good as what you will find on the streets of Paris. Packed with 350 recipes and 500 illustrations, Baking Illustrated brings you inside America's Test Kitchen, where the test cooks and editors have exhaustively examined every ingredient, technique, and piece of equipment that is critical to your baking success. Have you wondered how long you can keep that can of baking powder in your cabinet or what brand of chocolate will yield the best brownies or flourless chocolate cake? Or puzzled over the key to making pizza crust that is thin and crisp or cookies that bake evenly? The editors at Cook's Illustrated have pulled back the curtain on the seemingly complex world of baking to give you the answers to these and thousands of other questions. |
| digiorno rising crust pepperoni pizza instructions: Helping People Learn Joseph D. Novak, 2022-06-30 A science of education based on cognitive psychology and constructivist epistemology to aid development of successful educational programs. |
| digiorno rising crust pepperoni pizza instructions: Recipes and Everyday Knowledge Elaine Leong, 2018-11-28 Across early modern Europe, men and women from all ranks gathered medical, culinary, and food preservation recipes from family and friends, experts and practitioners, and a wide array of printed materials. Recipes were tested, assessed, and modified by teams of householders, including masters and servants, husbands and wives, mothers and daughters, and fathers and sons. This much-sought know-how was written into notebooks of various shapes and sizes forming “treasuries for health,” each personalized to suit the whims and needs of individual communities. In Recipes and Everyday Knowledge, Elaine Leong situates recipe knowledge and practices among larger questions of gender and cultural history, the history of the printed word, and the history of science, medicine, and technology. The production of recipes and recipe books, she argues, were at the heart of quotidian investigations of the natural world or “household science”. She shows how English homes acted as vibrant spaces for knowledge making and transmission, and explores how recipe trials allowed householders to gain deeper understandings of sickness and health, of the human body, and of natural and human-built processes. By recovering this story, Leong extends the parameters of natural inquiry and productively widens the cast of historical characters participating in and contributing to early modern science. |
| digiorno rising crust pepperoni pizza instructions: Jeff Koons Massimiliano Gioni, 2021 Edited by curator Masimilliano Gioni, this book focuses in particular on Koons' art as seen in relation to contemporary American culture. With his aesthetics of plenitude and his pop-up dreams of social mobility and acceptance, throughout his career Koons has composed a fantasy America [...] custom-made from art and schmaltz and emotions -to use Warhol's description of his own interpretation of American culture. Through the inclusion of source materials, personal recollections and biographical narratives, the book reads each of Koons' celebrated series through the prism of his biography and the ways in which his individual history intersects with that of his country and culture. Ranging from his upbringing in rural Pennsylvania to his fascination for popular culture and vernacular art, the publication composes an unconventional view of Jeff Koons and his work, retracing the personal influences and cultural histories that have shaped Koons's unique formal vocabulary. Published to accompany the major exhibition in Doha in March 2021, the catalogue features an interview with Jeff Koons by the curator, and essays by the well-known art critic Dodie Kazanjian and the Qatari-American writer and artist Sophia Al Maria. |
| digiorno rising crust pepperoni pizza instructions: Provecho Edgar Castrejón, 2021-10-12 The definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home ONE OF THE BEST COOKBOOKS OF THE YEAR: Boston Globe and Glamour • “The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way.”—Nisha Vora, creator of Rainbow Plant Life and author of The Vegan Instant Pot Cookbook Edgar Castrejón went vegan as a college student when he realized that following a plant-based diet made him feel better, but he worried he would no longer fit in back at the table with his family. As a proud first-generation Mexican American growing up in Oakland, Edgar had spent countless hours with his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through “las manos mágicas.” So Edgar began creating healthier, meatless variations on the dishes he grew up cooking and eating. Provecho features one hundred of Edgar’s ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, and feature Salvadoran and Colombian influences. And they’re all organized by how meals are approached in Edgar’s family: • La Mesa Llena (“The Full Table”): Mushroom Sancocho; No-Bake Enchiladas Verde with Jackfruit; Lentil-Cauliflower Empanadas • La Mesita (“The Small Table”): Sweet Potato and Kale Tacos; Quesadillas de Brócoli y Tofu; Vegan Queso Fundido • La Mañana Después de la Cruda (“The Morning After”): Burritos de Desayuno; “Huevos” Rancheros; Papas con Chorizo Vegano • Antojitos (“Little Cravings”): Vegan Chipotle Crema; Mi Tia Evelia’s Ceviche de Coliflor; Ensalada de Nopales • Bebidas (“Drinks”): Oat Milk Horchata; Jugo de Espinaca y Piña; Margarita Fuerte • Postrecitos (“Little Desserts”): Almond Milk Rice Pudding with Cashew Cream; Gelatina de Mango Coco; Apple Empanadas With Provecho, Edgar invites you to discover a whole new way to enjoy the flavors he has loved his entire life—and still wakes up craving every day. |
| digiorno rising crust pepperoni pizza instructions: Gun Violence and Mental Illness Liza H. Gold, M.D., 2015-11-17 Perhaps never before has an objective, evidence-based review of the intersection between gun violence and mental illness been more sorely needed or more timely. Gun Violence and Mental Illness, written by a multidisciplinary roster of authors who are leaders in the fields of mental health, public health, and public policy, is a practical guide to the issues surrounding the relation between firearms deaths and mental illness. Tragic mass shootings that capture headlines reinforce the mistaken beliefs that people with mental illness are violent and responsible for much of the gun violence in the United States. This misconception stigmatizes individuals with mental illness and distracts us from the awareness that approximately 65% of all firearm deaths each year are suicides. This book is an apolitical exploration of the misperceptions and realities that attend gun violence and mental illness. The authors frame both pressing social issues as public health problems subject to a variety of interventions on individual and collective levels, including utilization of a novel perspective: evidence-based interventions focusing on assessments and indicators of dangerousness, with or without indications of mental illness. Reader-friendly, well-structured, and accessible to professional and lay audiences, the book: * Reviews the epidemiology of gun violence and its relationship to mental illness, exploring what we know about those who perpetrate mass shootings and school shootings. * Examines the current legal provisions for prohibiting access to firearms for those with mental illness and whether these provisions and new mandated reporting interventions are effective or whether they reinforce negative stereotypes associated with mental illness. * Discusses the issues raised in accessing mental health treatment in regard to diminished treatment resources, barriers to access, and involuntary commitment.* Explores novel interventions for addressing these issues from a multilevel and multidisciplinary public health perspective that does not stigmatize people with mental illness. This includes reviews of suicide risk assessment; increasing treatment engagement; legal, social, and psychiatric means of restricting access to firearms when people are in crisis; and, when appropriate, restoration of firearm rights. Mental health clinicians and trainees will especially appreciate the risk assessment strategies presented here, and mental health, public health, and public policy researchers will find Gun Violence and Mental Illness a thoughtful and thought-provoking volume that eschews sensationalism and embraces serious scholarship. |
| digiorno rising crust pepperoni pizza instructions: I Will Survive Gloria Gaynor, 2014-03-11 I Will Survive is the story of Gloria Gaynor, America's Queen of Disco. It is the story of riches and fame, despair, and finally salvation. Her meteoric rise to stardom in the mid-1970s was nothing short of phenomenal, and hits poured forth that pushed her to the top of the charts, including Honey Bee, I Got You Under My Skin, Never Can Say Goodbye, and the song that has immortalized her, I Will Survive, which became a #1 international gold seller. With that song, Gloria heralded the international rise of disco that became synonymous with a way of life in the fast lane - the sweaty bodies at Studio 54, the lines of cocaine, the indescribable feeling that you could always be at the top of your game and never come down. But down she came after her early stardom, and problems followed in the wake, including the death of her mother, whose love had anchored the young singer, as well as constant battles with weight, drugs, and alcohol. While her fans always imagined her to be rich, her personal finances collapsed due to poor management; and while many envied her, she felt completely empty inside. In the early 1980s, sustained by her marriage to music publisher Linwood Simon, Gloria took three years off and reflected upon her life. She visited churches and revisited her mother's old Bible. Discovering the world of gospel, she made a commitment to Christ that sustains her to this day. |
| digiorno rising crust pepperoni pizza instructions: Principles and Applications of Modified Atmosphere Packaging of Foods R. T. Parry, 2012-12-06 Modified atmosphere packaging (MAP) has proved to be one of the most significant and innovative growth areas in retail food packaging of the past two decades. Bulk modified atmosphere packs have been an accepted form of packaging for meat and poultry in the USA since the early 1970s, but MAP is only now of being widely adopted. Today there is a substantial wholesale on the verge market for bulk packaged fresh vegetables and fruit, and the most significant retail MAP products are fresh pasta, pre-cooked poultry and sausage, and biscuits (a unique American product). The United Kingdom is the biggest single market for the modified atmosphere packaging of fresh chilled food products, accounting for about half of the total European market. A further quarter is represented by France. The success of MAP in both the British and French markets can be attributed to the large, highly sophisticated food retailing multiples and dense populations existing in both countries. |
| digiorno rising crust pepperoni pizza instructions: My Bread: The Revolutionary No-Work, No-Knead Method Jim Lahey, 2009-10-05 Jim Lahey’s breathtaking, miraculous, no-work, no-knead bread (Vogue) has revolutionized the food world. When he wrote about Jim Lahey’s bread in the New York Times, Mark Bittman’s excitement was palpable: “The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and it will blow your mind.” Here, thanks to Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques. The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic—no kneading necessary. The process couldn’t be more simple, or the results more inspiring. Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home. |
| digiorno rising crust pepperoni pizza instructions: Misery to Mirth Hannah Newton, 2018 Misery to Mirth aims to change our thinking about health in early modern England. Drawing on sources such as diaries and medical texts, it shows that recovery did exist as a concept, and that it was a widely-reported event. The study examines how patients, and their loved ones, dealt with overcoming a seemingly fatal illness.-- |
| digiorno rising crust pepperoni pizza instructions: The Book of Cheese Liz Thorpe, 2017-09-26 EXPLORE THE WORLD OF CHEESE BY ASKING YOURSELF ONE SIMPLE QUESTION: WHAT CHEESES DO I ALREADY LOVE? This is the first book of its kind to be organized not by country, milk type, or any other technical classification. The Book of Cheese maps the world of cheese using nine familiar favorites, what author Liz Thorpe calls the Gateway Cheeses. From basics like Swiss, blue, and cheddar, Liz leads the way to more adventurous types. Love Brie? Liz shows you how to find other Brie-like cheeses, from the mild Moses Sleeper to the pungent Fromage de Meaux. Her revolutionary approach allows food lovers to focus on what they really care about: finding more cheeses to enjoy. Complete with flavor and aroma wheels, charts guiding you through different intensities and availabilities, and gorgeous photography, this is the only book on cheese you will ever need. |
| digiorno rising crust pepperoni pizza instructions: Genre and Women's Life Writing in Early Modern England Michelle M. Dowd, Julie A. Eckerle, 2016-04-15 By taking account of the ways in which early modern women made use of formal and generic structures to constitute themselves in writing, the essays collected here interrogate the discursive contours of gendered identity in sixteenth- and seventeenth-century England. The contributors explore how generic choice, mixture, and revision influence narrative constructions of the female self in early modern England. Collectively they situate women's life writings within the broader textual culture of early modern England while maintaining a focus on the particular rhetorical devices and narrative structures that comprise individual texts. Reconsidering women's life writing in light of recent critical trends-most notably historical formalism-this volume produces both new readings of early modern texts (such as Margaret Cavendish's autobiography and the diary of Anne Clifford) and a new understanding of the complex relationships between literary forms and early modern women's 'selves'. This volume engages with new critical methods to make innovative connections between canonical and non-canonical writing; in so doing, it helps to shape the future of scholarship on early modern women. |
| digiorno rising crust pepperoni pizza instructions: Dear Gluten, It's Not Me, It's You Jenny Levine Finke, 2020-10 Is your body betraying you? Are you constantly feeling low on energy, chronically inflamed, or running for the toilet every time you eat? Have you been diagnosed with celiac disease, gluten sensitivity or an autoimmune disorder? Do you experience lingering symptoms despite your best effort to eat gluten free? In Dear Gluten, It's Not Me, It's You, Jenny Levine Finke shows you how to take control of your diet, kick gluten to the curb, restore your health, and live a life free from annoying and painful symptoms. Jenny gets it. She is a patient of celiac disease herself. She only felt marginally better after breaking up with gluten. Over the years she realized it was going to take more than simply swapping out wheat bread for gluten-free bread if she was going to heal her broken body. Consider Dear Gluten your transformational guidebook to eating gluten free AND healing your body. Jenny will help you see why gluten is up to no good, how to get all of gluten's sneaky bits out of your life, and other steps you can do to heal your body, restore your gut health, and live a symptom-free, healthy life. Goodbye, Gluten. Hello, healthy you! |
| digiorno rising crust pepperoni pizza instructions: The Besht I. Etkes, 2005 Now available in English, a provocative new biography of the founder of Hasidism |
| digiorno rising crust pepperoni pizza instructions: The Best of Artisan Bread in Five Minutes a Day Jeff Hertzberg, M.D., Zoë François, 2021-10-12 WITH A FOREWORD BY ANDREW ZIMMERN What Zoë and Jeff have done with the Artisan Bread in Five Minutes series is prove that the world’s easiest yeasted loaf, the most versatile bread dough recipe (even pizza!), can be taken in so many directions and have so many applications that it has created a series of hits. —From the Foreword by Andrew Zimmern From Jeff Hertzberg, M.D., and Magnolia Network's Zoë François, the authors of the Artisan Bread in Five Minutes a Day series, comes a collection of all time favorite recipes and techniques. With nearly one million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. But with five very different “Bread in Five” books to choose from, bakers have been asking: “Which one should I get if I want a little of everything: the best of European and American classics, whole-grain recipes, pizza and flatbread, gluten-free, sourdough, and loaves enriched with eggs and butter?” With The Best of Artisan Bread in Five Minutes a Day, Jeff and Zoë have chosen their absolute favorite 80 recipes from all five of their books, bringing them together into a single volume that is the only bread book a baker needs. In addition to old favorites, the book pulls in a few new tricks, tips, and techniques that Jeff and Zoë have learned along the way. With this revolutionary stored-dough technique—along with color and instructional black-and-white photographs—readers can have stunning, delicious bread on day one. The Best of Artisan Bread in Five Minutes a Day will make everyone a baker—with only five minutes a day of active preparation time. |
| digiorno rising crust pepperoni pizza instructions: New Orleans Cocktails Sarah Baird, 2017-02-07 N'awlins. Crescent City. The Big Easy. New Orleans is full of culture and at the heart of this culture…cocktails! Immerse yourself in the magic and mystery of the city with this fun and elegant new guide to the best bars and cocktails of New Orleans. Far more than just a cocktail recipe book, New Orleans Cocktails features signature creations by the best mixologists in the Big Easy, inspired by Crescent City musicians, writers, and revolutionaries alike featuring: - More than 100 of New Orleans' most exciting cocktails and bartender originals, including: New Orleans classics like the Sazerac (at the Sazerac Bar, of course) and Arnaud's twist on the French 75, drinks inspired by the city's history, like the absinthe-filled Jean LaFitte Cocktail - A Brief History of New Orleans cocktails - Soundtrack suggestions to transport you to the birthplace of Jazz - Bartending techniques and preparations to make exquisite cocktails at home - Tips for the first-time New Orleans visitor drinking their way around the city - Cocktail terminology for understanding what you hear and what you read - Iconic drinks like the Classic Hurricane that will transport you to Bourbon Street You'll also find invaluable insider tips from local bartenders, including a Q&A with Ann Tuennerman, founder of Tales of the Cocktail! Concoct your own authentic Mardi Gras celebration without ever leaving your zip code with this comprehensive guide to the art of New Orleans cocktail making. |
| digiorno rising crust pepperoni pizza instructions: Into the Vietnamese Kitchen Andrea Nguyen, 2006-10-01 An intimate collection of more than 175 of the finest Vietnamese recipes. When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, Into the Vietnamese Kitchen, an ambitious debut cookbook that chronicles the food traditions of her native country. Robustly flavored yet delicate, sophisticated yet simple, the recipes include steamy pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic bánh mì sandwiches; and an array of Vietnamese charcuterie. Nguyen helps readers shop for essential ingredients, master core cooking techniques, and prepare and serve satisfying meals, whether for two on a weeknight or 12 on a weekend. |
| digiorno rising crust pepperoni pizza instructions: Creole Italian Justin A. Nystrom, 2018 In Creole Italian, Justin A. Nystrom explores the influence Sicilian immigrants have had on New Orleans foodways. His culinary journey follows these immigrants from their first impressions on Louisiana food culture in the mid-1830s and along their path until the 1970s. Each chapter touches on events that involved Sicilian immigrants and the relevancy of their lives and impact on New Orleans. Sicilian immigrants cut sugarcane, sold groceries, ran truck farms, operated bars and restaurants, and manufactured pasta. Citing these cultural confluences, Nystrom posits that the significance of Sicilian influence on New Orleans foodways traditionally has been undervalued and instead should be included, along with African, French, and Spanish cuisine, in the broad definition of creole. Creole Italian chronicles how the business of food, broadly conceived, dictated the reasoning, means, and outcomes for a large portion of the nearly forty thousand Sicilian immigrants who entered America through the port of New Orleans in the nineteenth and early-twentieth centuries and how their actions and those of their descendants helped shape the food town we know today. |
| digiorno rising crust pepperoni pizza instructions: Delancey Molly Wizenberg, 2014-05-06 When Molly Wizenberg married Brandon Pettit, she vowed always to support him, to work with him to make their hopes and dreams real. She evinced enthusiasm about Brandon's enthusiasms: building a violin, building a boat, and opening an ice cream store--none of which came to pass. So when Brandon started making plans to open a pizza restaurant, Molly felt sure that the restaurant would join the list of Brandon's abandoned projects. When she finally realized that Delancey really was going to happen, that Brandon was going to change all of her assumptions about what their married life would be like, it was too late. She faced the first crisis in their young marriage. Opening a restaurant is not like hosting a dinner party every night. Molly and Brandon's budget was small, and the tasks at hand were often overhwelming. They had to find a space they could afford, gut renovate it themselves, find second-hand furniture and equipment, build what furniture they couldn't find, buy and install a wood-burning oven, pass health inspections, hire staff, and establish a billing and payroll system. They lost a financial partner. Their cook disappeared the day they opened. Still, their restaurant was a success, and Molly managed to convince herself that she was happy in their new life. Until Halloween night, when she was forced to admit she could no longer pretend. While Delancey is a funny and frank look at behind-the-scenes restaurant life, it is also a bravely honest and moving portrait of a tender young marriage and two partners who had to find out how to let each other go in order to come together-- |
| digiorno rising crust pepperoni pizza instructions: Developing New Food Products for a Changing Marketplace Aaron L. Brody, John B. Lord, 2007-11-05 Written by world class authorities, this volume discusses formulation, sensory, and consumer testing, package design, commercial production, and product launch and marketing. Offering the same caliber of information that made the widely adopted first edition so popular, the second edition introduces new concepts in staffing, identifying and measuring consumer desires, engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts. Applying insights from real life experience, contributors probe the retail environment, covering optimization, sensory analysis, package design, and the increasingly important role of the research chef or culinologist in providing the basic recipe. |
| digiorno rising crust pepperoni pizza instructions: The Cheese Chronicles Liz Thorpe, 2009-07-28 The Cheese Chronicles is an insider's look at the burgeoning world of American cheese from one lucky person who has seen more wedges and wheels, visited more cheesemakers, and tasted more delicious (and occasionally stinky) American cheese than anyone else. Liz Thorpe, second in command at New York's renowned Murray's Cheese, has used her notes and conversations from hundreds of tastings spanning nearly a decade to fashion this odyssey through the wonders of American cheese. Offering more than eighty profiles of the best, the most representative, and the most important cheesemakers, Thorpe chronicles American cheesemaking from the brave foodie hobbyists of twenty years ago (who put artisanal cheese on the map) to the carefully cultivated milkers and makers of today. Thorpe travels to the nation's cheese farms and factories, four-star kitchens and farmers' markets, bringing you along for the journey. In her quest to explore cheesemaking, she high-lights the country's greatest cheeses and concludes that today's cheesemakers can help provide more nourishing and sensible food for all Americans. Steve Jenkins, author of the celebrated Cheese Primer, calls this the best book about cheese you'll ever read. The Cheese Chronicles is a cultural history of an industry that has found breakout success and achieved equal footing with its European cousins. |
Frozen Pizza | It's Not Delivery, It's DiGiorno! | Official ... - goodNes
DIGIORNO®'s passion is amazing pizza. Discover what makes our pizzas so special & learn about our slice of history, from our Original Rising Crust frozen pizza to today.
All Our Products | Official DIGIORNO® - goodNes
Find all iconic DiGiorno pizza, crust and snack here. From the classics to the unexpected, Official DIGIORNO® has something for every taste!
Our Frozen Pizza Products | Official DIGIORNO® - goodNes
From the classics to the unexpected, DIGIORNO® has something for every taste! Enjoy our frozen pizza or snacks fresh from the oven, today!
DIGIORNO® FROZEN PIZZA COOKING INSTRUCTIONS - goodNes
Use DIGIORNO® frozen pizza cooking instructions to produce a perfect golden-brown crust! We also have tips for baking two DiGiorno pizzas at the same time. Learn more!
Where to Buy Our Frozen Pizza Products | Official DIGIORNO®
DiGiorno frozen pizza is never too far away. Our product locator can help you find your favorite DiGiorno product online or at a retailer near you. Learn more!
About Our Brand and History | Official DIGIORNO® - goodNes
WHAT MAKES IT DIGIORNO. OUR CRUST. OUR BAKERIES. OUR SAUCE. OUR CHEESE. OUR TOPPINGS. OUR CRUST. Our dough, made with US-sourced flour, rests for 30-90 …
Classic Thin Crust Pepperoni Pizza | Official DIGIORNO® - goodNes
A special edition of the classic pepperoni pizza with a thin crust. Enjoy this incredible edition of DIGIORNO today with your family!
Small Four Cheese Frozen Pizza | Official DIGIORNO® - goodNes
This 4 cheese pizza delivers on delicious every time… because IT'S NOT DELIVERY. IT’S DIGIORNO.
Loaded Ultra Thin Carnivore Frozen Pizza | Official DIGIORNO®
DIGIORNO® Loaded Ultra Thin Carnivore frozen pizza features pepperoni, sausage, ham, and beef loaded edge to edge on our thin crust. Try it today!
Frozen Classic Crust Supreme Pizza | Official DIGIORNO® - goodNes
DIGIORNO® Classic Crust Supreme Pizza features 1/2 pound of toppings & real cheese on our classic crust for a fresh baked taste, fresh baked aroma. Try our frozen pizzas!
Frozen Pizza | It's Not Delivery, It's DiGiorno! | Official ... - goodNes
DIGIORNO®'s passion is amazing pizza. Discover what makes our pizzas so special & learn about our slice of history, from our Original Rising Crust frozen pizza to today.
All Our Products | Official DIGIORNO® - goodNes
Find all iconic DiGiorno pizza, crust and snack here. From the classics to the unexpected, Official DIGIORNO® has something for every taste!
Our Frozen Pizza Products | Official DIGIORNO® - goodNes
From the classics to the unexpected, DIGIORNO® has something for every taste! Enjoy our frozen pizza or snacks fresh from the oven, today!
DIGIORNO® FROZEN PIZZA COOKING INSTRUCTIONS - goodNes
Use DIGIORNO® frozen pizza cooking instructions to produce a perfect golden-brown crust! We also have tips for baking two DiGiorno pizzas at the same time. Learn more!
Where to Buy Our Frozen Pizza Products | Official DIGIORNO®
DiGiorno frozen pizza is never too far away. Our product locator can help you find your favorite DiGiorno product online or at a retailer near you. Learn more!
About Our Brand and History | Official DIGIORNO® - goodNes
WHAT MAKES IT DIGIORNO. OUR CRUST. OUR BAKERIES. OUR SAUCE. OUR CHEESE. OUR TOPPINGS. OUR CRUST. Our dough, made with US-sourced flour, rests for 30-90 …
Classic Thin Crust Pepperoni Pizza | Official DIGIORNO® - goodNes
A special edition of the classic pepperoni pizza with a thin crust. Enjoy this incredible edition of DIGIORNO today with your family!
Small Four Cheese Frozen Pizza | Official DIGIORNO® - goodNes
This 4 cheese pizza delivers on delicious every time… because IT'S NOT DELIVERY. IT’S DIGIORNO.
Loaded Ultra Thin Carnivore Frozen Pizza | Official DIGIORNO®
DIGIORNO® Loaded Ultra Thin Carnivore frozen pizza features pepperoni, sausage, ham, and beef loaded edge to edge on our thin crust. Try it today!
Frozen Classic Crust Supreme Pizza | Official DIGIORNO® - goodNes
DIGIORNO® Classic Crust Supreme Pizza features 1/2 pound of toppings & real cheese on our classic crust for a fresh baked taste, fresh baked aroma. Try our frozen pizzas!
