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MyMenu

MyMenu offers a variety of high quality frozen meals that can be found in one easy to shop isle.

 TitleAuthorDescription
The Frozen Water Trade: A True Story
Gavin WeightmanNow in paperback, the fascinating story of America's vast natural ice trade which revolutionized the 19th century.On February 13, 1806, the brig Favorite left Boston harbor bound for the Caribbean island of Martinique with a cargo that few imagined would survive the month-long voyage. Packed in hay in the hold were large chunks of ice cut from a frozen Massachusetts lake. This was the first venture of a young Boston entrepreneur, Frederic Tudor, who believed he could make a fortune selling ice to people in the tropics.Ridiculed at the outset, Tudor endured years of hardship before he was to fulfill his dream. Over the years, he and his rivals extended the frozen-water trade to Havana, Charleston, New Orleans, London, and finally to Calcutta, where in 1833 more than one hundred tons of ice survived a four-month journey of 16,000 miles with two crossings of the equator. The Frozen-Water Trade is a fascinating account of the birth of an industry that ultimately revolutionized domestic life for millions of people.
Food for Fifty (13th Edition)
Mary K. MoltThis classic book is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest techniques, this edition addresses safety and economic concerns, as well as the dining trends and expectations of today's consumer. Some new features include: New! Over 100 new recipes and recipe revisions.   New! Updated charts and tables.New! Expanded section on ways to make recipes more healthy.  New! Updated information on menu planning for special meals, events and receptions. New! Updated  information on recipe modification.     For professionals in Quantity Food Production and Foodservice Management.
The Frozen-Water Trade: A True Story
Gavin Weightmann February 13, 1806, the brig Favorite left Boston harbor bound for the Caribbean island of Martinique, with a cargo that few imagined would survive the month-long sea voyage. Packed in hay in the hold were large chunks of ice harvested from a frozen Massachusetts lake. This was the first venture of a young Boston merchant, Frederic Tudor, who imagined he could make a fortune selling ice to tropical countries. Ridiculed from the outset by fellow merchants, Tudor endured years of hardship before he was to fulfill his dream. Over 30 years, he and his rivals extended the 'frozen water trade' to Cuba, Charleston, New Orleans, New York, and London, and finally to Calcutta, when in 1833 more than one hundred tons of ice survived a four-month voyage of 16,000 miles with two crossings of the Equator. Tudor not only made a fortune, he founded a huge industry, which each winter employed thousands of men and horses to harvest millions of tons of ice. Thanks to his astonishing enterprise, iced drinks, chilled beer, and homemade ice cream became essential to the American way of life, and cooled the brows of communities throughout the world long before artificial refrigeration-after which the frozen-water trade melted away. In this fascinating book, Gavin Weightman reveals the forgotten story of America's vast natural ice trade, which revolutionized domestic life for millions of people.
Understanding Food: Principles and Preparation
Amy Christine BrownUNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the fourth edition gives you a thorough overview of the different dimensions of food principles--and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you read.
Progressive International Microwavable Omelet Maker
Progressive International® is your source for the widest range of functional, inventive, and fun kitchen tools and great ideas put into practice. Our in-house designers spend hours in the kitchen coming up with ways to improve on a variety of traditional tasks and tools. Established in 1973, our commitment to quality and service allows us to offer a broad selection of quality kitchenware and other household products. This microwavable omelet maker holds up to 4 eggs for a quick and easy omelet. Its non stick surface makes for easy cleaning.
Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
The Gardeners and Farmers of Centre Terre VivanteTypical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient.As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today."Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world.
Everything I Want To Do Is Illegal: War Stories From the Local Food Front
Joel SalatinDrawing upon 40 years' experience as an ecological farmer and marketer, Joel Salatin explains with humor and passion why Americans do not have the freedom to choose the food they purchase and eat. From child labor regulations to food inspection, bureaucrats provide themselves sole discretion over what food is available in the local marketplace. Their system favors industrial, global corporate food systems and discourages community-based food commerce, resulting in homogenized selection, mediocre quality, and exposure to non-organic farming practices. Salatin's expert insight explains why local food is expensive and difficult to find and will illuminate for the reader a deeper understanding of the industrial food complex.
250 Poems: A Portable Anthology
250 Poems offers a wide and well-balanced selection of chronologically arranged poems, supported by succinct, practical editorial features, at a great price. This volume in Bedford/St. Martin’s popular series of Portable Anthologies and Portable Guides offers the series’ trademark combination of high quality and great value for teachers of literature and their cost-conscious students.
Project Quality Management: Why, What and How
Kenneth H. RoseWinner of the 2006 Cleland Award for Literature from Project Management Institute (PMI). Quality is a much mentioned but little employed component of project success. There are many quality books, tools, and training courses on the market oriented toward the manufacturing domain, yet they provide little information of relevance to project managers who work with intellectual processes more than the action details of production. So where does a project manager go for guidance on integrating the quality demanded in project implementation? Right here! Project Quality Management by Kenneth Rose offers project managers a specific, succinct, step-by-step project quality management process not found anywhere else. It gives you an immediate hands-on capability to improve project implementation and customer satisfaction in any project domain and will help maintain cost and schedule constraints to ensure a quality project. This user-friendly guide presents tools and techniques that implement the general methods defined in A Guide to the Project Management Body of Knowledge-Third Edition (PMBOK) published by the Project Management Institute (PMI), and augments those methods with more detailed, hands-on procedures that have been proven through actual practice. Key Features: -Provides project managers an explicit step-by-step quality management process, along with a coherent set of quality tools organized and explained according to their application within this process that can be applied immediately in any project context -Introduces a Wheel of Quality that codifies in one complete image the contributing elements of contemporary quality management -Establishes a new quality tool, the pillar diagram, that provides a needed capability to identify root causes of undesirable effects -Includes a final walk-through of a practical exercise relevant to many project domains, which will help readers gain experience using the tools and techniques of this project quality management process before applying them to their own project work
Managing Quality (4th Edition)
Thomas Foster Managing Quality is a comprehensive introduction to the field of quality management that presents a supply chain theme as the unifying framework for quality improvement. Differing Perspectives on Quality; Quality Theory; Global Supply Chain Quality and International Quality Standards; Strategic Quality Planning; The Voice of the Customer; The Voice of the Market; Quality and Innovation in Product and Process Design; Designing Quality Services; Managing Supplier Quality in the Supply Chain; The Tools of Quality; Statistically Based Quality Improvement for Variables; Statistically Based Quality Improvement for Attributes; Six-Sigma Management and Lean Tools; Managing Quality Improvement Teams and Projects; Implementing and Validating the Quality System  For quality control managers and/or anyone interested in greater quality management. 
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Tags food frozen shopping
Address
,
USA
Web www.mymenu.com
Type Franchise