By Marcel Desaulniers
Who can resists the entice of chocolate? during this wealthy new cookbook, America's number one specialist, award-winning pastry chef Marcel Desaulniers, deals the largest and top choice of chocolate truffles on hand - dozens of really good treats of each kind, from brownies to cookies and puddings pops to pies. Going past traditional truffles, have a good time WITH CHOCOLATE comprises such decadent delights as Truffle Tart, Chocolate Peanut Butter and Jelly Sandwich Cookies, Chocolate Grasshopper Ice Cream Sandwich, Cocoa Roll, Chocolate Brioche French Toast, and extra. With specialist directions and an informative part on apparatus, materials and strategies, have fun WITH CHOCOLATE is a chocoholic's dream come precise - the final word must-have cookbook for each aficionado's shelf.
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By eating only animals that are raised sustainably and treated well—and those in moderation—we can protect our environment, our livestock and our The Reverend Jeffrey Hawkins teaches about sustainable agriculture—farming that endeavors to give animals both a healthy environment and a chance to contribute to sustaining the environment of the farm. 32 Vegetarianism health and support the small, sustainable farms that might be able to change the nature of American agriculture. A vegetarian alternative needs a name.
Cattle used to be raised on pasture year round, from birth to slaughter, where they fed off the natural grasses and hay that grew on the land. Cows are ruminants and are by nature vegetarians. In recent years, though, cattle production has become more centralized and most animals are now “finished” on feedlots. Finishing is the process of preparing animals for slaughter—the length of time an animal is finished depends on the practices of the farmer. The longer the finishing time, the higher the chance the animal is being raised on a factory farm.
As if that wasn’t bad enough, the real kicker comes when looking at gases besides carbon dioxide—gases like methane and nitrous oxide, enormously effective greenhouse gases with 23 and 296 times the warming power of carbon dioxide, respectively. If carbon dioxide is responsible for about one-half of human-related greenhouse gas warming since the industrial revolution, methane and nitrous oxide are responsible for another one-third. These super-strong gases come primarily from farmed animals’ digestive processes, and from their manure.