The Literacy Cookbook

Author: Sarah Tantillo
Publisher: John Wiley & Sons
ISBN: 1118331532
Size: 72.37 MB
Format: PDF, Mobi
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Proven methods for teaching reading comprehension to all students The Literacy Cookbook is filled with classroom-tested techniques for teaching reading comprehension to even the most hard-to-reach students. The book offers a review of approaches that are targeted for teaching reading, writing, speaking and listening skills. The book also includes information on how to connect reading, writing, and test prep. Contains accessible and easy-to-adopt recipes for strengthening comprehension, reading, writing, and oral fluency. Terrific resources are ready for download on the companion website. The materials in this book are aligned with the English Language Arts Common Core Standards The website includes an ELA Common Core Tracking Sheet, a handy resource when writing or evaluating curriculum.

The Information Literacy Cookbook

Author: Jane Secker
Publisher: Elsevier
ISBN: 1780631146
Size: 23.72 MB
Format: PDF, Kindle
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This book, aimed at an international audience, provides an overview of Information Literacy (IL) in practice; what it is, why it’s become so important in the library profession and demonstrates how librarians can cultivate a better understanding of IL in their own organisations. It uses the ‘Cookbook’ theme throughout to provide a more informal approach, which will appeal to practitioners, and also reflects the need to provide guidance in the form of recipes, tips for success, regional variations, and possible substitutions if ingredients aren’t available. This approach makes it easy to read and highly valuable for the busy information professional. It includes an overview of information literacy in higher education, the schools sector, public libraries, the health service and the commercial sector. It also includes contributions from international authors. Highly readable for busy information professionals Contains advice, case studies and examples of good practice particularly useful for practitioners Relevant to librarians from all sectors

Vegetable Literacy

Author: Deborah Madison
Publisher: Ten Speed Press
ISBN: 160774192X
Size: 39.90 MB
Format: PDF, ePub, Docs
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In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light. Destined to become the new standard reference for cooking vegetables, Vegetable Literacy, by revered chef Deborah Madison, shows cooks that vegetables within the same family, because of their shared characteristics, can be used interchangeably in cooking. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also an umbel. With stunning images from the team behind Canal House cookbooks and website, and 150 classic and exquisitely simple recipes, such as Savoy Cabbage on Rye Toast with GruyèreCheese; Carrots with Caraway Seed, Garlic, and Parsley; and Pan-fried Sunchokes with Walnut Sauce and Sunflower Sprouts; Madison brings this wealth of information together in dishes that highlight a world of complementary flavors.

Literacy And The Common Core

Author: Sarah Tantillo
Publisher: John Wiley & Sons
ISBN: 1118839080
Size: 55.31 MB
Format: PDF, Kindle
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Tools and Insights for Meeting and Exceeding the Common Core Standards Literacy and the Common Core offers K–12 teachers clear guidance on how to design units, lessons, and objectives to meet the Common Core State Standards in English Language Arts; it’s filled with practical strategies that teachers can use immediately to target key standards; and it describes how to analyze the standards to support instructional planning and curriculum development. This book aims to make life a little easier for everyone—teachers, school leaders, parents, and students—as we all strive to prepare students for college and the careers they most desire. The book includes practical tools, templates, and rubrics ready to be downloaded and customized to meet your needs. Additional resources may be found on the companion site, www.literacycookbook.com. Here are just a few of the essential topics addressed: Which standards to start with and how to tackle them How to bridge the gap when students are not on grade level How to engage and support parents How to teach students to write effectively How to translate the standards for actual use Take the recipes in this book, make them your own, and enjoy your new “Common Core Master Chef” status!

The Library Instruction Cookbook

Author: Ryan Sittler
Publisher: Assoc of College and Research
ISBN: 9780838985113
Size: 66.21 MB
Format: PDF, ePub, Mobi
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A collection of practical approaches to library instruction, covering library orientation, basic library skills, citing references, plagiarism, evaluating resources, developing specialized research skills, and using technology.

The Rda Workbook

Author: Margaret Mering
Publisher: ABC-CLIO
ISBN: 1610694902
Size: 62.85 MB
Format: PDF, Kindle
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Whether a library catalogs its own materials or not, librarians still need to have some understanding of RDA. Designed to be used by academic, public, and school librarians, this is the perfect introduction. • Focuses on the new RDA rules and conventions and their implementation, particularly in smaller libraries where there are no professional catalogers • Presents FRBR and other aspects of RDA's theoretical framework in understandable terms • Features a step-by-step guide to creating bibliographic records for print and electronic books, videos, and other formats • Includes quick guides, exercises, a glossary of terms, and a list of additional resources

The Greens Cookbook

Author: Deborah Madison
Publisher:
ISBN: 9781906502584
Size: 15.73 MB
Format: PDF, ePub, Docs
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The Greens Cookbook is a rarity; it is a book that created a revolution in cooking when it first appeared in 1987. It has now become a classic and had been unavailable in the UK for many years. Here are the recipes that helped to create the boldly original and highly successful Greens Restaurant on San Francisco Bay. Not only for vegetarians; it caters to everyone who seeks delight in cooking and eating. Using an extraordinary range of fresh ingredients in imaginative and delicious ways, The Greens Cookbook contains more than 260 recipes for all seasons, all occasions, and all tastes. From bright, simple salads to deliciously succulent frittatas, here is a provocative, sophisticated and varied fare, dedicated to elegance and balance, taste and texture, colour and freshness with recipes such as Mexican Vegetable Soup with Lime and Avocado, Artichoke and Fennel Stew, Wild Mushroom Ragout, Charcoal-Grilled Leeks, Red and Yellow Pepper Tart, Goat-Cheese Pizza with Red Onions and Green Olives, Blueberry Cream-Cheese Tart and Brazilian Chocolate Cake.The Greens Cookbook presents inspiring menus for spring, summer, autumn, winter; Everything from easy-to-prepare dishes for two to meals for large scale entertaining. It has the first ever guide to selecting wines with vegetable dishes, glossaries of unfamiliar ingredients and useful kitchen equipment.

The Vilna Vegetarian Cookbook

Author: Fania Lewando
Publisher: Schocken
ISBN: 0805243283
Size: 70.79 MB
Format: PDF, Mobi
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Beautifully translated for a new generation of devotees of delicious and healthy eating: a groundbreaking, mouthwatering vegetarian cookbook originally published in Yiddish in pre–World War II Vilna and miraculously rediscovered more than half a century later. In 1938, Fania Lewando, the proprietor of a popular vegetarian restaurant in Vilna, Lithuania, published a Yiddish vegetarian cookbook unlike any that had come before. Its 400 recipes ranged from traditional Jewish dishes (kugel, blintzes, fruit compote, borscht) to vegetarian versions of Jewish holiday staples (cholent, kishke, schnitzel) to appetizers, soups, main courses, and desserts that introduced vegetables and fruits that had not traditionally been part of the repertoire of the Jewish homemaker (Chickpea Cutlets, Jerusalem Artichoke Soup; Leek Frittata; Apple Charlotte with Whole Wheat Breadcrumbs). Also included were impassioned essays by Lewando and by a physician about the benefits of vegetarianism. Accompanying the recipes were lush full-color drawings of vegetables and fruit that had originally appeared on bilingual (Yiddish and English) seed packets. Lewando's cookbook was sold throughout Europe. Lewando and her husband died during World War II, and it was assumed that all but a few family-owned and archival copies of her cookbook vanished along with most of European Jewry. But in 1995 a couple attending an antiquarian book fair in England came upon a copy of Lewando's cookbook. Recognizing its historical value, they purchased it and donated it to the YIVO Institute for Jewish Research in New York City, the premier repository for books and artifacts relating to prewar European Jewry. Enchanted by the book's contents and by its backstory, YIVO commissioned a translation of the book that will make Lewando's charming, delicious, and practical recipes available to an audience beyond the wildest dreams of the visionary woman who created them. With a foreword by Joan Nathan. Full-color illustrations throughout. Translated from the Yiddish by Eve Jochnowitz. From the Hardcover edition.

Naturally Vegetarian

Author: Valentina Solfrini
Publisher: Penguin
ISBN: 1101983604
Size: 52.25 MB
Format: PDF, ePub, Docs
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A stunning seasonal Italian cookbook from the creator of the award-winning blog Hortus Cuisine, featuring 125 delicious all-vegetarian recipes from the author's family farm in northeastern Italy. As the daughter of an Italian farming family, Solfrini grew up eating fresh, local, seasonal foods, but when she moved to New York City to study design, she quickly felt the damaging effects that came with eating a new diet filled with processed foods, too much meat, and too few vegetables. When she returned to Italy, she embraced the seasonal, vegetable-friendly foods of her youth once more, and after eliminating meat from her diet, felt better than ever. Surrounded by the countryside and living on her family's farm, the inspiration to live naturally and healthfully was everywhere and she started her blog to show the world just how fresh, beautiful, and healthful vegetarian Italian cooking could be. Naturally Vegetarian is an extension of Hortus Cusine, and will be filled with more of Solfrini's arrestingly beautiful photography of rural Italian scenery, authentic tales of Italian farm life and customs through the ages, and more of the delicious vegetarian recipes her fans have come to know and love. Naturally Vegetarian will offer readers a glimpse of a year on an Italian farm and the recipes that come with the changing of the seasons. She also shares how to stock a whole foods Italian pantry, introducing them to new ingredients like chestnut flour, farro, and tomato passata, and the fundamental recipes and techniques for preparing and cooking fresh pasta. Filled with exquisite recipes like Creamy Sunchoke Soup with Golden Onions, Chickpea Crespelle with Spring Vegetable Ragu, Piadina Romagnola with Grilled Vegetables and Tomato Pesto, Pistachio and White Chocolate Tiramisu, and so many more, Naturally Vegetarian is a celebration of Italy's colors, smells, and flavors and will show readers a new side to the traditional Italian kitchen.

The Book Of Greens

Author: Jenn Louis
Publisher: Ten Speed Press
ISBN: 1607749858
Size: 29.16 MB
Format: PDF, ePub
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From one of Portland, Oregon’s most acclaimed chefs comes this encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day. For any home cook who is stuck in a “three-green rut”—who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects—The Book of Greens has the solution. Chef Jenn Louis has compiled more than 175 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers’ market, or use your old standbys in totally fresh ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves.