Here's How to Use General Finishes Milk Paint to Get a Professional, Durable Finish for Your Kitchen and Bathroom Cabinets "You've seen what a difference new-looking cabinets can make in a kitchen. You've devoured DIY Pinterest boards, watched dozens of how-to tutorials, and read blogs from other DIYs on how to paint your cabinets yourself. Yet you haven't gotten started because you are worried that if you make a mistake, it will look worse than when you started or start to peel after a short while. There is also conflicting information about what types of paint you should use. Do you need to prep your cabinets before painting, or can you skip that step, as some people suggest? Should you glaze? What about topcoat? That's where Rachel Elise Trimble's new book, The Confident DIY Painter, comes in. The book helps people, just like you learn how to use General Finishes paint to get a professional, durable finish for your kitchen and bathroom cabinets. Stop the overwhelming analysis paralysis of spending so much time on research and take the guesswork out of painting your cabinets by using General Finishes milk paints from a cabinet pro that paints everyday.
In today’s market, a large percentage of food consumed is eaten or purchased away from home which has created an increasing demand for healthful options across all segments of the food industry. Now, more than ever, your customers realize that diet plays an important role in maintaining good health. The completely revised, second edition of Culinary Nutrition for Food Professionals gives you all of the information you need to balance taste and health while maintaining your unique niche in today’s competitive marketplace. This book is oriented toward nutrition applications to foodservice including:<UL><LI>food science and nutrition science<LI>current dietary recommendations<LI>new food labeling regulations<LI>product selection<LI>menu planning for specific clientele and operational segments<LI>recipe development, nutrition analysis, and cooking techniques<LI>merchandising healthful options in the menu mix<LI>staff training<LI>agricultural, industry and current food safety issues<LI>marketing</UL>In addition, a one-of-a-kind chapter addresses fitness and diet needs for food professionals. It is designed as a guide for maintaining peak productivity at the work site. Culinary Nutrition for Food Professionals is recommended by the Educational Institute of the American Culinary Federation and has been endorsed by educators and other food professionals as a key textbook for both culinary and hospitality management programs. In addition, the book is a vital and current reference for foodservice managers, chefs, caterers, food product developers and retailers, restaurateurs, food writers, and health professionals. It is also a practical reference for individuals who wish to learn the professional approach to cooking for taste and health. Food professionals and educators are saying this about the revised second edition of Culinary Nutrition for Food Professionals: "This book will certainly be useful to all of us." —Julia Child, Cambridge, MA (From the Foreword) "This book should be part of any professional chef’s library. It is current and on target with the needs of the food service industry as it meets and adapts to the consciousness of today’s nutritionally aware customers. This book will also be an excellent tool to meet the needs of our young culinarians entering the profession. It is written in a style which is easy for the professional chef to follow." —Noel Cullen, EdD, CMC, AAC, Chairman, American Culinary Federation Educational Institute; and Associate Professor, School of Hospitality Administration, Boston University "In these times when the American public is examining their diet so closely, it is more important than ever that cooks and chefs move to increase both their knowledge of nutrition and its implications. Carol Hodges’ book is a comprehensible yet accessible look at the many aspects of diet and nutrition. It is an outstanding book for anyone who works with food to increase their education in a subject that is on the front line of the cooking profession." —Chris Schlesinger, Chef-Owner, East Coast Grill and The Blue Room, Cambridge, MA "To say I am impressed with the content of the book would be an understatement. It is, in my opinion, right on target with what every foodservice professional needs to know to adapt his or her recipes and menus to meet the changing needs of today’s customers. It is written at the level and in the vocabulary of a chef, foodservice manager, and other foodservice professionals." —Jeff Larson, CEC, Dean of Instruction, Northeast Metro Technical College, St. Paul, MN (From the Foreword) Special Note: This book is recommended by the American Culinary Federation and the international Association of Culinary professionals for meeting certification requirement
I have discovered a growing interest in bone cleaning, de-greasing and preservation by artisans, jewelry makers and collectors who use bone and skulls as a media for their crafts.Many of these people are new comers to bone work and lack the basic knowledge to produce grease free, sanitary products. In some cases, this can leave an artist creating a piece of art that in time can develop odors like rancid fat, turn dirty yellow and it may actually grow mold. I wrote this manual to provide easy to understand information geared to beginners as well as others who are looking for a better or new way to preserve skulls and bones with as little damage as possible. This book gives you the basics and more.
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