Smoothies and Juices or The Hamburger

Smoothies and Juices

Author: Ed Marquand

Featured here are easy-to-prepare, healthful recipes for drinks that can be made using either a juicer or a blender. Smoothies are the fast food of the nineties. Healthy and delicious, they are a popular, drinkable combination of fruit or vegetable juice with a thickener like frozen yogurt, sherbet, or ice. This blended ambrosia can be an accompaniment to a meal, a healthy substitute for a fattening dessert, a light snack on the run, or even a meal by itself.

Table of Contents:

Introduction

Techniques

Fruit Juice Recipes

Apple-based Drinks

Pear-based Drinks

Melon-based Drinks

Citrus-based Drinks

Tropical Drinks

Berry and Stone Fruit-based Drinks

Vegetable Juice Recipes

Carrot-based Drinks

Tomato-based Drinks

Celery-based Drinks

Basic Equipment

Shopping for and Storing the Basic Ingredients

Supplements

Resource Guide

Index

Author Biography: Ed Marquand is a graphic designer. He lives in Seattle. Marsha Burns is a well-lnown photographer whose work has been widely exhibited. She is also the photographer of Abbeville's Home Spa and Wraps Around the World.

Look this: Classic Preserves or Tante Maries Cooking School Cookbook

The Hamburger: A History

Author: Josh Ozersky

What do Americans think of when they think of the hamburger? A robust, succulent spheroid of fresh ground beef, the birthright of red-blooded citizens? Or a Styrofoam-shrouded Big Mac, mass-produced to industrial specifications and served by wage slaves to an obese, brainwashed population? Is it cooking or commodity? An icon of freedom or the quintessence of conformity?

 

This fast-paced and entertaining book unfolds the immense significance of the hamburger as an American icon. Josh Ozersky shows how the history of the burger is entwined with American business and culture and, unexpectedly, how the burger’s story is in many ways the story of the country that invented (and reinvented) it.

 

Spanning the years from the nineteenth century with its waves of European immigrants to our own era of globalization, the book recounts how German “hamburg steak” evolved into hamburgers for the rising class of urban factory workers and how the innovations of the White Castle System and the McDonald’s Corporation turned the burger into the Model T of fast food. The hamburger played an important role in America’s transformation into a mobile, suburban culture, and today, America’s favorite sandwich is nothing short of an irrepressible economic and cultural force. How this all happened, and why, is a remarkable story, told here with insight, humor, and gusto.

Courtney Greene - Library Journal

Cultural historian Ozersky (food editor/online, New York magazine) examines the hamburger-the bellwether, and later stalwart, of the fast-food establishment in America-as a cultural signpost for American cultural and social values. He includes meaty research on the personalities (e.g., Ray Kroc, Dave Thomas) and the corporations (e.g., McDonald's, White Castle, Big Boy) that not only perfected the delivery of the assembly-line sandwich to the masses but also profited from their ability to connect to the power of the individuality, ingenuity, and ambition inherent in the American dream, even as the shape of that dream has shifted throughout the 20th century to today-where McDonaldization and gourmet Kobe beef burgers coexist. Compelling reading, this clearly written book will attract a wide range of readers, from those with an academic interest in popular culture, U.S. history, sociology, or company histories to those generally interested in the American sociocultural landscape and the origins of McDonald's. Recommended for academic and public libraries.