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Showing 1 through 25 of 356 results

The 4 Pillar Plan: How to Relax, Eat, Move and Sleep Your Way to a Longer, Healthier Life

by Dr Rangan Chatterjee

"Rangan's easy, common-sense plan can help everyone live a happier, healthier life" - Jamie Oliver"Rangan is revolutionizing the way we think about health, he will make you feel better than you have in years" - Amelia FreerUK Nielsen BestsellerAmazon No. 1 BestsellerA small change in the way you... RELAXEAT MOVE SLEEPcan make a BIG difference to your lifeTake 4 steps in the right direction with Dr Rangan's The Four Pillar PlanEveryone has the opportunity to live and feel better and in The Four Pillar Plan, Dr Rangan Chatterjee - BBC 1's Doctor in the House - creates an easily accessible plan for taking control of your health and your life.Everyday health revolves around Dr Chatterjee's four pillars: relaxation, food, movement and sleep. By making small, achievable changes in each of these key areas you can create and maintain good health - and avoid illness.It's not about excelling at any one pillar - what matters is the balance across all the things you do, including:· an electronic 'sabbath' once a week· aiming for 12 hours every day without food· exposure to sunlight first thing each morning· walking at least 10,000 steps a dayBased on cutting edge research and his own 17 years' experience as a doctor, this book contains fascinating case studies from real patients.Practical and potentially life-changing, The Four Pillar Plan is an inspiring and easy-to-follow guide to better health and happiness.

The 4-Week Body Blitz: Transform Your Body Shape with My Complete Diet and Exercise Plan

by Chloe Madeley

Chloe Madeley's 4-Week Body Blitz is an exercise and nutrition plan that shows you how to transform your body shape in just 28 days.Do you have a party dress to squeeze into next month? Is there a beach holiday on the horizon you want to get in shape for? If you have a short-term weight-loss goal, then this is the book for you!Chloe Madeley is a qualified personal trainer who specialises in body shape transformation. In the 4-Week Body Blitz, she lays out the exercises you need to do and the food you should eat every single day for four weeks in order to get yourself in shape. Follow Chloe's instructions and you will see a significant difference in how your body looks. What’s more, you don't need a gym membership or expensive equipment to follow Chloe's plan.This comprehensive, fully illustrated guide is full of delicious, easy recipes to fuel your exercise and aid your weight-loss.

5 Ingredients - Quick & Easy Food: The UK edition

by Jamie Oliver

Jamie's most straightforward cookbook yet . . . It's perfect for quick and easy meals for every day of the week. Even the busiest of us will be able to master dishes to bring the house down!Jamie's CHANNEL 4 series Quick and Easy Food is BACK on Monday nights at 8pm, find all the recipes . . . and more inside.__________'Our favourite new recipe book . . . Simple suppers from the nation's favourite chef' Sainsbury's Magazine__________With just FIVE ingredients that have maximum flavour and minimum fuss, you'll be cooking exciting food that's ready in less than 30 minutes. From this weeks episode . . . · CRISPY SKIN LEMON SOLE. The perfect summer supper . . . Grilled lemon sole with artichoke hearts, mellow courgettes, hot chilli's and fresh mint.· PAPPA AL POMODORO SOUP. A hearty Italian soup, perfect for midweek. Garlic and plum tomatoes, ciabatta, parmesan and basil.· CHICKEN NOODLE STIR-FRY. A super-easy, deliciously light dinner. Toasted peanuts, gnarly chicken breasts cooked in sticky black bean sauce on top of egg noodles and tender stem broccoli.· HONEY BERRY FILO SMASH. A sumptuous, simple dessert. Crushed raspberries rippled through coconut yoghurt with shards of filo pastry drizzled in layers of runny honey and pistachios. _________'This is Oliver's best book in years' The Sunday Times'Jamie Oliver returns with the second series, focussing on easy family-centric cooking . . . he's stripped back to basics and all the better for it.' The Sunday Telegraph

5 Ingredients - Quick & Easy Food: The UK edition

by Jamie Oliver

Jamie's most straightforward cookbook yet . . . It's perfect for quick and easy meals for every day of the week. Even the busiest of us will be able to master dishes to bring the house down!Jamie's CHANNEL 4 series Quick and Easy Food is BACK on Monday nights at 8pm, find all the recipes . . . and more inside.__________'Our favourite new recipe book . . . Simple suppers from the nation's favourite chef' Sainsbury's Magazine__________With just FIVE ingredients that have maximum flavour and minimum fuss, you'll be cooking exciting food that's ready in less than 30 minutes. From this weeks episode . . . · CRISPY SKIN LEMON SOLE. The perfect summer supper . . . Grilled lemon sole with artichoke hearts, mellow courgettes, hot chilli's and fresh mint.· PAPPA AL POMODORO SOUP. A hearty Italian soup, perfect for midweek. Garlic and plum tomatoes, ciabatta, parmesan and basil.· CHICKEN NOODLE STIR-FRY. A super-easy, deliciously light dinner. Toasted peanuts, gnarly chicken breasts cooked in sticky black bean sauce on top of egg noodles and tender stem broccoli.· HONEY BERRY FILO SMASH. A sumptuous, simple dessert. Crushed raspberries rippled through coconut yoghurt with shards of filo pastry drizzled in layers of runny honey and pistachios. _________'This is Oliver's best book in years' The Sunday Times'Jamie Oliver returns with the second series, focussing on easy family-centric cooking . . . he's stripped back to basics and all the better for it.' The Sunday Telegraph

Active Learning: Home Economics, Third Level (PDF)

by Edna Hepburn Mcallister Jean

Covering the Third Level Outcomes and Experiences for Home Economics from both the Technologies Faculty and the Health and Wellbeing Faculty, Active Home Economics is a toolkit of rich tasks, interdisciplinary project ideas and assessment approaches to support the implementation of Curriculum for Excellence. Designed to support the implementation of Curriculum for Excellence, Active Home Economics covers all the relevant Outcomes and Experiences for HE from the Technologies and Health and Wellbeing Faculties. It focuses on building skills - subject specific, literacy and numeracy and higher order thinking skills - as well as knowledge and understanding. Each double page spread contains rich tasks, cross curricular links, an extension exercise and applications to real life. At the end of each unit, there is an assessment checklist, a Think, Pair, Share form and a interdisciplinary project idea.With its emphasis on fostering creativity in HE class, Active Home Economics will inspire and motivate pupils.

The Advanced Art of Baking & Pastry

by R. Andrew Chlebana

The main goal of Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking and pastry student and professional. This is accomplished by providing theoretical information along with tested recipes and detailed step-by-step procedures. This approach to learning builds the student’s confidence and skills, as well as an increased understanding of the material. In addition, a supplemental recipe database will provide students with a foundation of recipes and techniques that they can then apply throughout their career. Professionals will also benefit from the wide variety of recipes and the techniques presented.

The Advanced Art of Baking & Pastry

by R. Andrew Chlebana

The main goal of Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking and pastry student and professional. This is accomplished by providing theoretical information along with tested recipes and detailed step-by-step procedures. This approach to learning builds the student’s confidence and skills, as well as an increased understanding of the material. In addition, a supplemental recipe database will provide students with a foundation of recipes and techniques that they can then apply throughout their career. Professionals will also benefit from the wide variety of recipes and the techniques presented.

Advanced Database Projects in Access 2007: Suitable for users of Office 2010 (New edition) (PDF)

by Ian Rendell

Advanced Database Projects in Access 2007 is designed to support your learning of the GCE Applied AS and A level ICT database units and the project coursework requirements of AS and A levels in ICT and computing. It also covers the database units of the IT specialised Diploma ensuring you have everything you need to produce a high-quality project. This book is aimed at a number of Advanced courses of study within the National Qualifications Framework currently available in schools and colleges, supported by AQA, OCR, Edexcel and WJEC. Advanced Database Projects in Access TM has been comprehensively revised and extended to cover the requirements of all GCE Applied A and AS Level ICT database units, in addition to the coursework requirements of A and AS Levels in both ICT and Computing, and the database requirements of the IT Specialised Diploma. The materials and approach used in the book should also be applicable to students on many courses in further and higher education where a study of databases through Microsoft Access TM is necessary. Microsoft Access TM is a popular choice of relational database software, allowing students to develop and customise systems for a real user.

All About Food (PDF)

by Helen Mcgrath

Provides a foundation for GCSE examinations in 'Home Economics: Food and Nutrition'. This edition includes chapters on designing and making food products and on food manufacture and processing, making it highly suitable for 'Design and Technology: Food Technology' at Key Stages 3 and 4. It covers the latest nutritional guidelines and includes many vegetarian and low-fat recipes, all manageable in a one-hour teaching session.

American Regional Cuisine

by The International Culinary Schools at The Art Institutes Michael F. Nenes

American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students.

Ancient Wine: The Search for the Origins of Viniculture (PDF)

by Robert G. Mondavi Patrick E. Mcgovern

The history of civilization is, in many ways, the history of wine. This book is the first comprehensive and up-to-date account of the earliest stages of vinicultural history and prehistory, which extends back into the Neolithic period and beyond. Elegantly written and richly illustrated, Ancient Wine opens up whole new chapters in the fascinating story of wine and the vine by drawing upon recent archaeological discoveries, molecular and DNA sleuthing, and the texts and art of long-forgotten peoples. Patrick McGovern takes us on a personal odyssey back to the beginnings of this consequential beverage when early hominids probably enjoyed a wild grape wine. We follow the course of human ingenuity in domesticating the Eurasian vine and learning how to make and preserve wine some 7,000 years ago. Early winemakers must have marveled at the seemingly miraculous process of fermentation. From success to success, viniculture stretched out its tentacles and entwined itself with one culture after another (whether Egyptian, Iranian, Israelite, or Greek) and laid the foundation for civilization itself. As medicine, social lubricant, mind-altering substance, and highly valued commodity, wine became the focus of religious cults, pharmacopoeias, cuisines, economies, and society. As an evocative symbol of blood, it was used in temple ceremonies and occupies the heart of the Eucharist. Kings celebrated their victories with wine and made certain that they had plenty for the afterlife. (Among the colorful examples in the book is McGovern's famous chemical reconstruction of the funerary feast--and mixed beverage--of "King Midas.") Some peoples truly became "wine cultures.? When we sip a glass of wine today, we recapitulate this dynamic history in which a single grape species was harnessed to yield an almost infinite range of tastes and bouquets. Ancient Wine is a book that wine lovers and archaeological sleuths alike will raise their glasses to.

Anorexia Nervosa and Recovery: A Hunger for Meaning

by Ellen Cole Esther D Rothblum Karly Way Schramm

Through the voices of twenty-one women, Karen Way presents the most objective, complete, and compassionate picture of what anorexia nervosa is about and, more importantly, of the complex individual variables and obstacles in the journey to recovery. From the premise that anorexia nervosa is an addiction--an obsession controlling all aspects of an individual’s life--and that complete recovery is possible by finding meaning in life, this enlightening book contrasts sharply to other books written on the subject by clinicians and theorists which merely speculate on the nature and etiology of anorexia nervosa. Anorexia Nervosa and Recovery lets the reader hear the personal struggles of women who have fought this powerful disease. They describe how anorexia controlled their lives and how, once they overcame their obsessions with food, weight, and thinness, they were able to lead fulfilling lives. This illuminating book encourages and inspires women who are in the throes of anorexia nervosa. They will recognize the emptiness in the voices and the descriptions of daily life. Therapists and clinicians who treat anorexic women will find intriguing chapters on events which trigger anorexia and what anorexics will do to maintain their strategies for coping. Concerned friends and family and others interested in understanding this controlling disease will be enlightened from this important and helpful book.

Anorexia Nervosa and Recovery: A Hunger for Meaning

by Ellen Cole Esther D Rothblum Karly Way Schramm

Through the voices of twenty-one women, Karen Way presents the most objective, complete, and compassionate picture of what anorexia nervosa is about and, more importantly, of the complex individual variables and obstacles in the journey to recovery. From the premise that anorexia nervosa is an addiction--an obsession controlling all aspects of an individual’s life--and that complete recovery is possible by finding meaning in life, this enlightening book contrasts sharply to other books written on the subject by clinicians and theorists which merely speculate on the nature and etiology of anorexia nervosa. Anorexia Nervosa and Recovery lets the reader hear the personal struggles of women who have fought this powerful disease. They describe how anorexia controlled their lives and how, once they overcame their obsessions with food, weight, and thinness, they were able to lead fulfilling lives. This illuminating book encourages and inspires women who are in the throes of anorexia nervosa. They will recognize the emptiness in the voices and the descriptions of daily life. Therapists and clinicians who treat anorexic women will find intriguing chapters on events which trigger anorexia and what anorexics will do to maintain their strategies for coping. Concerned friends and family and others interested in understanding this controlling disease will be enlightened from this important and helpful book.

Apple (Cross Section) (Large Print)

by Rnib

This is a labelled image of an apple shown in longitudinal cross section (cut through from top to bottom). There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. The image is in the centre of the page and shows the stem at the top centre, with the core and two pips (seeds) further down the page. To the left and right of the core the crisp and juicy flesh of the apple can be found. At the bottom of the image is part of the apples skin. Apples can grow from six to twelve centimetres in diameter.

Apple (Cross Section) (UEB Contracted)

by Rnib

This is a labelled image of an apple shown in longitudinal cross section (cut through from top to bottom). There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. The image is in the centre of the page and shows the stem at the top centre, with the core and two pips (seeds) further down the page. To the left and right of the core the crisp and juicy flesh of the apple can be found. At the bottom of the image is part of the apples skin. Apples can grow from six to twelve centimetres in diameter.

Apple (Cross Section) (UEB Uncontracted)

by Rnib

This is a labelled image of an apple shown in longitudinal cross section (cut through from top to bottom). There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. The image is in the centre of the page and shows the stem at the top centre, with the core and two pips (seeds) further down the page. To the left and right of the core the crisp and juicy flesh of the apple can be found. At the bottom of the image is part of the apples skin. Apples can grow from six to twelve centimetres in diameter.

Apple (UEB Uncontracted)

by Rnib

In the middle of the page is an image of a juicy green apple; it has a stalk and one leaf. There is a locator dot shown, which will be at the top left of the page when the image is the correct way up. The leaf, with its veins shown, is growing out to the left, in the top centre of the page. It is attached to the stalk of the apple. Below the stalk is the round fruit. It is the same size as a real apple. The little bit at the bottom centre of the fruit is what is left of the flower that it has grown from.

AQA GCSE Design and Technology: Food Technology (PDF)

by Jane Girt Jenny Hotson Garry Littlewood Julie Booker

Specifically written to cover the AQA GCSE Food Technology specification, our student book takes a focused look at food production and manufacturing processes, whilst providing comprehensive support for the Controlled Assessment. Clear learning objectives at the start of each chapter, helping students focus on what they need to know. Key terms reinforce learning, providing definitions of key words that students need to be familiar with. Includes a range of activities that develops design and making skills, encouraging students to apply concepts to real-life contexts.

AQA GCSE Food Preparation And Nutrition (PDF)

by Garry Littlewood Anita Tull

Written by experienced Food Preparation & Nutrition examiners and authors and endorsed by AQA, this comprehensive book covers all you will need know for the GCSE Food Preparation and Nutrition course.

AQA GCSE Food Preparation And Nutrition (PDF)

by Alexis Rickus Yvonne Mackey Bev Saunder

Develop your students' knowledge and food preparation skills for the new GCSE with a book that caters to all ability levels, offers detailed assessment guidance and draws on the expertise of the UK's leading Hospitality and Catering publisher. - Ensures your students understand even the most challenging topics, such as nutrition and food science, with clear, accessible explanations of all subject content and simple definitions of key words - Helps students apply their understanding of food, nutrition and healthy eating with engaging and cost-effective practical food preparation and cooking activities throughout - Supports all abilities and learning styles with varied activities that aid progression, including extension activities to challenge more able learners - Prepares students for Non-Exam Assessment with guidance on the Food Investigation and Food Preparation Assessment

AQA GCSE Food Preparation & Nutrition: Revision Guide (PDF)

by Anita Tull

Written by leading food author Dr Anita Tull, this revision guide provides you with reassuring support as you study through the course, and all the essential knowledge you need to revise for your written exam.

The Art of the Chocolatier: From Classic Confections to Sensational Showpieces

by Lucy Schaeffer Ewald Notter Joe Brooks

A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces. This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.

The Art of the Confectioner: Sugarwork and Pastillage

by Lucy Schaeffer Ewald Notter Joe Brooks

A gorgeous professional-level guide to the most challenging form of the confectioner's art A showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the Confectioner is the ultimate guide to working with sugar to create beautiful sugar and pastillage shapes, flowers, figurines, and breathtaking full-scale showpieces. Author and award-winning pastry chef Ewald Notter shares wisdom gained from more than 35 years in the pastry kitchen, and combines straightforward advice and step-by-step instructions with lessons on developing artistry and design skills. The book begins with a basic overview of sugar, including information on the equipment and ingredients needed to work with sugar and Isomalt. Subsequent chapters cover Pastillage, Sugar Casting, Sugar Pulling, Sugar Blowing, and New Trends in Sugarwork, and include detailed instructions on how to make everything from delicate flowers to whimsical blown sugar figurines. And the final chapter shows how readers can bring together all the skills learned throughout the book to create award-winning sugar and pastillage showpieces. From working with shapes and color and choosing a focus point to developing a sculpture based on a particular theme, Notter provides insights into all the tricks of the trade and expert advice on preparing for competitions. Throughout the book, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning showpiece beauty shots provide inspiration. The book includes hundreds of color photos as well as beautiful hand-painted watercolor illustrations by the author, and an Appendix of templates is provided to help readers replicate the showpieces shown throughout the book. For pastry students, aspiring confectioners, and professional pastry chefs looking to improve their skills for restaurant work or competition, The Art of the Confectioner is a must-have guide from one of the field's most well-known experts.

Atkins: Your personal guide to living a healthy low-carb and low-sugar lifestyle

by Colette Heimowitz

The key to weight loss is not how much you eat, it’s what you eat It’s the go-to diet for celebrities like Kim Kardashian, Jennifer Aniston and Alyssa Milano, it has been dubbed 'the perfect diet for those who love food' by Nigella Lawson and it’s the most famous and effective diet in the world. Atkins is back, and it’s easier and more flexible than ever, with delicious, satisfying recipes such as Portobello Pizza and Apple Crumble. Discovering a healthy, sustainable way of eating that you can live with beats yo-yo dieting which will leave you frustrated and discouraged. Atkins: Eat Right, Not Less offers choices and helps you find the level of carbohydrate consumption you will be able to sustain. By making small adjustments to the foods you already eat, you can ease into a healthier lifestyle while still making a huge impact on your health and weight.Beautifully illustrated and filled with 100 whole food recipes and simple solutions for eating the foods you love in a healthier way, this brand-new Atkins guide focuses on eating right – not less – to achieve weight management goals and improve your overall health. It includes three flexible and effective plans, so you can choose the right approach for you:- The original Atkins 20, for those who need a more structured programme- Atkins 40, a celebrity favourite and one of the Most Googled Diets of 2016- Atkins 100, the most flexible approach and the one that proves small changes can lead to big resultsWith step-by-step directions on each approach, as well as meal plans, shopping lists and 100 simple and delicious recipes, Atkins: Eat Right, Not Less has everything you need to kick-start your new lifestyle.

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