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The Lost Art of Feeding Kids
by Jeannie MarshallA lively story of raising a child to enjoy real food in a processed world, and the importance of maintaining healthy food cultures In Italy, children traditionally sat at the table with the adults eating everything from anchovies to artichokes. Their appreciation of seasonal, regional foods influenced their food choices and this passing down of traditions turned Italy into a world culinary capital. But now, parents worldwide are facing the same problems as American families with the aggressive marketing of processed foods and the prevalence of junk food wherever children gather. While struggling to raise her child, Nico, on a natural, healthy, traditional Italian diet, Jeannie Marshall, a Canadian who lives in Rome, sets out to discover how such a time-tested food culture could change in such a short time. At once an exploration of the U.S. food industry's global reach and a story of finding the best way to feed her child, The Lost Art of Feeding Kids will appeal to parents, food policy experts, and fans of great food writing alike.
Lost Restaurants of Jacksonville (American Palate)
by Dorothy K. FletcherThe city of Jacksonville has long enjoyed a wondrous array of restaurants with fine cuisine and unique atmospheres. Some of the greatest of those now exist only in memory. Le Chateau, with its elegant patio and seascapes, was a beacon of fine dining. The Rainbow Room at the George Washington Hotel offered a crowded dance floor with its dinner experience. The Green Derby was the hub of passion for fans of Florida and Georgia during one of the fiercest rivalries in college football. Join author Dorothy K. Fletcher as she recalls the history of the city's lost restaurants and reflects on a more gracious time in Jacksonville living.
Lost Restaurants of Sacramento and Their Recipes (American Palate)
by Maryellen Burns Keith BurnsFrom saloons and tamale vendors to greasy spoons and neon-lit drive-ins, Sacramento natives Maryellen Burns and Keith Burns trace the trends of California's capital city through 150 years of dining out. Share in the delicious anecdotes and recipes gathered from restaurant owners, employees and patrons as they recall Sacramento's favorite places to eat--a century of Hangtown Fry served at the Saddle Rock, crispy won ton dunked in red sauce at the Hong Kong Cafe, pineapple spare ribs with Mai Tais at Maleville's Coral Reef and burgers and sundaes devoured at Stan's Drive-In. Savor these stories of the ambiance, the service and the grub that created lasting memories and drew crowds, decade after decade, to Sacramento's iconic restaurants.
Love, Bake, Nourish: Healthier Cakes And Desserts Full Of Fruit And Flavor
by Amber Rose Amber HomanWe are all aware of the benefits of eating seasonally and healthily, and yet often this isn't something we consider when baking. Amber believes that cakes, bakes and puddings shouldn't be made with refined white flour and white sugar. She develops recipes using fruit and honey to give sweetness and ancient flours such as buckwheat, spelt and rye to give depth of flavour. Chapters are Seasonal Cakes; Puddings, including baked fruit, crumbles, pies, sponge and rice puddings; Tarts and Meringues; Small Bakes; Creams, Custards & Compotes; and Herbal Teas. Enjoy baking a Spiced Carrot Cake with a crumbly topping; make Berry Good Fairy Cakes for the kids, create a Coconut & Passionfruit Tart for a dinner party, or try the healthy Mince Pies with an orange zest pastry. Baking is always indulgent and comforting but, with Amber, it can be nourishing too.
Love, Bake, Nourish: Healthier Cakes And Desserts Full Of Fruit And Flavor
by Amber RoseWe are all aware of the benefits of eating seasonally and healthily, and yet often this isn't something we consider when baking. Amber believes that cakes, bakes and puddings shouldn't be made with refined white flour and white sugar. She develops recipes using fruit and honey to give sweetness and ancient flours such as buckwheat, spelt and rye to give depth of flavour. Chapters are Seasonal Cakes; Puddings, including baked fruit, crumbles, pies, sponge and rice puddings; Tarts and Meringues; Small Bakes; Creams, Custards & Compotes; and Herbal Teas. Enjoy baking a Spiced Carrot Cake with a crumbly topping; make Berry Good Fairy Cakes for the kids, create a Coconut & Passionfruit Tart for a dinner party, or try the healthy Mince Pies with an orange zest pastry. Baking is always indulgent and comforting but, with Amber, it can be nourishing too.
Low Acid Slow Cooking
by Dominique DevitoGastroesophageal reflux disease (acid reflux disease) is a condition that affects upwards to 20-percent of the population of industralized nations, and grumpy sufferers, forced to modify their diets, can now rest easy, because Ellen Brown has come up with more than 100 recipes that remove the acid but not the taste! Breakfast, lunch, dinner, snacks, appetizers, and dessert are all covered, and recipes include: No Problemo Salsa, Black Bean Soup, Chicken Breast & Prosciutto, Apple & Arugula Salad, Sweet Potato No-Fries, Breakfast Smoothie, and more!
Low Carb High Fat Bread: Gluten- and Sugar-Free Baguettes, Loaves, Crackers, and More
by Mariann AnderssonBread is such an integral part of our daily diet that it tends to be what we miss the most when embarking on a low carb high fat or gluten-free diet. After the initial excitement fades, it doesn't take long for the aroma of a freshly baked, warm-from-the-oven loaf to waft into our memory. At last, with Low Carb High Fat Bread, those following low-carb and gluten-free lifestyles can once again bite into delicious, crusty bread.LCHF breads are made with an egg base and contain vitamins, minerals, and protein. This makes LCHF bread highly nutritious, substantial, and satisfying for a hearty snack or even a light lunch. Plus, these recipes are quick and easy to make; simply mix the dough, shape, and bake.Low Carb High Fat Bread includes forty delicious recipes, including:Basil loafMonkey breadFoccacia with red onion and ParmesanCrispbreadHotdog and hamburger bunsTortillasIt's all here!LCHF bread is gluten- and sugar-free and is perfect for weight loss and health. With Low Carb High Fat Bread, everyone can indulge in a slice of warm, aromatic, and delectable bread.
The Low Carb High Fat Cookbook: 100 Recipes to Lose Weight and Feel Great
by Sten Sture SkaldemanThere are so many ways to lose weight: strict diets, exercise regimens, “miracle” pills, and weight loss programs. Faced with the healthy and unhealthy avenues on the road to becoming slim and trim, many feel like they have to sacrifice something (good food, energy, or time) to shed off pounds—but the LCHF diet proves that you won’t need to! The LCHF (Low Carb, High Fat) diet started in Sweden and is now taking America by storm. Just like the name suggests, it focuses on consumption of very low amounts of starches and sugars like bread, rice, pasta, potatoes, fruits, and desserts, and high amounts of proteins and natural fats like meat, fish, eggs, vegetables, cream, and butter. You can eat as much as you want, while decreasing your blood sugar and cholesterol and losing weight! This cookbook contains 100 recipes that will help those just starting this diet or those who have been on it for a while, with excellent ideas for healthy and satisfying meals like: - Shrimp, egg, and mayonnaise salads - Healthy sauces like hollandaise, béarnaise, and vinaigrettes - Cognac-marinated salmon - Baked chicken with salsa - Roasted pork with coleslaw - Lamb chops with bacon - Roasted Brazil nuts with strawberries marinated in lime juice - Fried apple slices with cinnamon and whipped cream Sten Sture Skaldeman, one of the first to follow this diet, also cites scientific studies and lists various online resources, which makes Low Carb High Fat Cookbook a great resource for anyone curious about this effective diet.
The Low GI Eating Plan for an Optimal Pregnancy: The Authoritative Science-based Nutrition Guide For Mother And Baby
by Jennie Brand-Miller Kate Marsh Robert MosesA scientifically proven, safe and effective program to help boost your chances of conceiving, ensure a healthy pregnancy, avoid gestational diabetes and give your baby the best possible start toward lifelong health. The Low GI Eating Plan for an Optimal Pregnancy—written by the world’s leading experts on the glycemic index (GI)—will help you to clearly understand the connection between the food you eat, your blood glucose levels, and your baby’s future health. The focus is on low GI carbohydrates—vital at this time, because reducing the GI of your diet is one of the safest and most effective ways to ensure that your baby grows at the optimal rate, without you gaining excessive body fat and without compromising nutrition during this important stage of life. This book will show you how to optimize your diet—pre-conception, during pregnancy, and once your child has been born—to ensure a healthy baby and a healthy mom, and includes: • What to be aware of once you're eating for two • How to ensure your weight gain is healthy • The importance of blood glucose in pregnancy (and why gestational diabetes is a big deal) • 8 guiding principles that make it easy to put everything into practice • The best foods to eat—as well as the ones to avoid • 50 delicious, quick, and easy low GI recipes, plus sample menu ideas • Helpful checklists and guidance on how to exercise safely. The Low GI Eating Plan for an Optimal Pregnancy is the only book specifically for pregnancy written by internationally recognized scientists qualified in nutrition, dietetics, and diabetes. It is an essential, authoritative guide for all mothers-to-be and new moms.
The Low GI Shopper's Guide to GI Values 2013
by Dr Jennie Brand-Miller Kaye Foster-PowellIn their groundbreaking books on the benefits of a low-GI diet, world-renowned researcher Jennie Brand-Miller and her team have changed the way the world thinks about food and nutrition. Eating according to the glycemic index has never been more popular than it is now-and it just got easier. From general health concerns to losing weight to managing chronic conditions such as diabetes and heart disease, the Shopper’s Guide has everything you need to know about managing your health through your eating habits. The GI tables-comprehensive lists of foods and their glycemic index values-are the key to unlocking the remarkable health benefits of a low-GI diet. This year’s edition of the Shopper’s Guide is an essential tool for your health and wellness.
The Low GI Slow Cooker: Delicious and Easy Dishes Made Healthy with the Glycemic Index
by Mariza Snyder Lauren Clum Anna V. ZulaicaHEALTHY, HASSLE-FREE LOW GI MEALSCooking dishes that score low on the Glycemic Index has never been easier-or more delicious. Make the recipes in this book by simply mixing the ingredients, tossing them into your slow cooker and coming back later to a ready-made meal. The Low GI Slow Cooker includes:* French Toast Casserole* Vegetable Frittata* Cheesy Broccoli Gratin* Smoky Turkey Chili* Chicken Sausage and Kale Soup* Pulled Pork Tacos* Lamb Stuffed Bell Peppers* Mushroom and Eggplant Lasagna* Duck Legs with Shiitake Mushrooms* Spiced Sockeye Salmon with Greens* Braised Beef Short Ribs* Berry Cobbler* Chocolate Peanut Butter CustardIf you want to get healthy and lose weight, while also lowering your risk of diabetes and heart disease, the recipes in this book are perfect for you. They minimize cholesterol and blood sugar reactions as well as the stress of cooking.
Lulu's Provençal table: The Food and Wine from Domaine Tempier Vineyard
by Richard Olney Alice WalkerRichard Olney responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also published by Grub Street) moved to Provence in 1961 and had the good fortune to befriend Lulu and Lucien Peyraud, the owners of the noted Domaine Tempier vineyard in Provence, not far from Marseilles. Lulus Provenal Table tantalizes the reader with Olneys descriptions of the regional food served as the vineyard meals at the domaine. Then he lovingly transcribes Lulu's recipes. She has an empathy with and understanding of Provenal ingredients that is inspirational. There is succulent Pot-Roasted Leg of Lamb with Black Olives served with Courgette Gratin, and Potato and Sorrel Gratin, delicious with just six ingredients. There are plenty of simple recipes, but the recipe for bouillabaisse is a fascinating 10 pages long. Her 150 recipes read like a roll call of the best of Provence tapenade, anchoiade, brandade, pissaladire, bagna cauda, sardines grilles, bouillabaisse, bourride, daurade au fenouil, daube, gigot la ficelle and ratatouille. Starting with aperitifs and amuse-gueule and finishing up with fruit desserts, hers is classic French country cooking, featuring everyday ingredients cooked with respect for their nature and flavor.
Lunch to Go (Fountas & Pinnell LLI Red #Level O)
by Elspeth LeacockFind out about the historic journey made by some of the foods that make it into your lunch bag.
Lust for Leaf: Vegetarian Noshes, Bashes, and Everyday Great Eats -- The Hot Knives Way
by Alex Brown Evan GeorgeIsa Moskowitz's Vegan With a Vengeance and Sarah Kramer's How It All Vegan! showed the world that plant-based cookbooks don't have to be full of sanctimonious text and wilted sprouts recipes. But why should vegans have all the fun? Food-blogging duo Alex Brown and Evan George--better known as Hot Knives--have shown their 60,000 monthly readers that vegetarians are "cheeky [and] over-the-top" too and "don't much care for established notions of propriety" (LA Weekly). This is the only cookbook you'll find with chapters called "Bro-tein" and "BBQ Mosh Pit," or filled with recipes for DIY Wieners and Patties, Sauce-y Explosions, Salsas that Hurt, Deep Sea Mushrooms, and Nachos that Cook Themselves. And don't forget dessert: try Hand-Cranked Cream Dreams and Booze You Can Eat.Hot Knives bring you vegetarianism with a new set of rules: "Enjoy your food, but party harder. Eat everything with your hands. Drink booze and fruit, not water. Make all of your junk food yourself. Cook at least half of everything you eat on an open fire. Switch to uppers, if possible."Urbanhonking.com/hotknives/
The Mac + Cheese Cookbook: 50 Simple Recipes from Homeroom, America's Favorite Mac and Cheese Restaurant
by Allison Arevalo Erin WadeA fun and playful cookbook featuring retro, decadent, and kid-friendly mac-and-cheese recipes from the popular Oakland restaurant Homeroom. Think Outside the Box! Macaroni and cheese is one of America's favorite comfort foods, beloved by kids and adults alike. But there's no need to rely on prefab mixes--all you need is a handful of kitchen staples, some tasty cheese, and a little insider advice courtesy of Homeroom restaurant. This perennially popular Oakland, California, eatery--with its entire menu devoted to mac and cheese--now shares its secrets for the best-ever mac recipes. These inventive dishes offer something for everyone: nostalgic homestyle recipes like Tuna Mac, international varieties like Sriracha Mac, decadent delights like Truffle Mac, and even the logic-defying Vegan Mac. You'll also find recipes for quick veggie sides like Brussels Sprouts with Bacon and old-school desserts like frozen Peanut Butter Pie. With a basics section on perfecting mac sauce, choosing the best noodles, and customizing add-ins and toppings, plus an emphasis on quality ingredients and simple techniques, this fun, playful cookbook shows cheese-loving readers how to take this comfort-food staple to creative new heights.
Mac 'N Cheese to the Rescue: 101 Easy Ways to Spice Up Everyone's Favorite Boxed Comfort Food
by Kristen KucharYOU ENJOY IT AS COMFORT FOOD. YOU'LL LOVE IT AS A CREATIVE MEAL!With just a few simple tricks, Mac n' Cheese to the Rescue transforms the classic, can't-fail box of noodles and sauce into 100 palate-pleasing dishes. It's that quick and easy to make amazing dishes like:* Broccoli Cheddar Soup*Swedish Meatballs n' Mac*Mini Mac Burgers*Mac Stuffed Peppers*BBQ Chicken Mac*Pasta Primavera*Cheesy Tuna Casserole*Beef n' Mac StroganoffBake mac n' cheese scrambled together with bacon n' eggs for a cheesy delicious omeletMake a Thai noodle bowl by spicing up mac n' cheese with peppers, peanuts and sweet chili sauceMelt ricotta and Parmesan into hot shells n' cheese and simmer in marinara for the ultimate cheese lover's treat
Macaron Fetish: 80 Fanciful Shapes, Flavors, and Colors to Take Macarons to the Next Level
by Kim H. Lim-ChodkowskiHave you ever seen those beautiful French macaron pastries in bakery windows and wished you could make them yourself? Now you can, with Kim H. Lim-Chodkowski's Macaron Fetish. Learn about the proper tools and ingredients for making macarons at home, followed by simple starting recipes like vanilla and coffee. Once you've gained your confidence, you can try out more complicated recipes.Here are recipes for all audiences, from children to connoisseurs. Tired of plain, round macarons? Make some cat-shaped pastries, or chicks and bunnies for Easter! Find the salted caramel too hum-drum? Test a muscat wine buttercream or nori seaweed, cashew, and sesame macaron shell.Recipes range from basic flavors--dark chocolate--to complex mixtures of complementary ingredients--black sesame, white sesame, and salted butter cream--both sweet and savory, and all are easy to make. Other exciting flavor combinations include:Orange blossom water and candied gingerBalsamic vinegar and white chocolateTabasco, espelette chili pepper, and dark chocolateChanterelle mushroom and pecanGaram masala, turmeric, and tunaTake up the macaron obsession and make exquisite macarons that will drive your friends crazy with envy!
The Macaroon Bible
by Dan CohenJust like the macaroons you grew up with, only way betterForget your mother’s macaroons—here are recipes updated for a new generation, with flavors such as Salted Caramel, Red Velvet, and Espresso. Author Dan Cohen, founder of Danny Macaroons, rose to fame selling his delicious macs in New York City restaurants, cafes, and food fairs by offering the beloved treats in varieties no one had ever thought of before: Guava, Eggnog, Peanut Butter & Jelly, Bourbon, Pistachio . . . the list goes on and on. It turns out these macaroons are easy to make at home, too. No fancy equipment or techniques necessary, and the classic recipe requires just five ingredients. Even non-bakers can make super-tasty macaroons at home, although more adventurous people might want to try whipping up some Chocolate-Banana-Nut or Tiramisu Macaroon Sandwiches. Another great thing about these recipes is that almost all of them are naturally gluten-free. The only challenge will be resisting them, because they’re so soft and yummy, you might not be able to stop yourself.
Mad Hungry Cravings: 173 Recipes For What You Want To Eat Right Now
by Lucinda Scala QuinnYour family has a hankering--a yen for chicken tikka masala or queso fundido, for shrimp pad thai or a Philly cheesesteak--and they want it bad. So you decide to eat out at a local ethnic or roadside restaurant, or do take-out. It's expedient, but is the food really that good? Really really good? Because Lucinda Scala Quinn's versions of all those dishes families crave will knock your socks off and prove beyond a doubt that the foods you love can be made better, faster, tastier, cheaper, and more healthfully at home.Lucinda Scala Quinn is all about smart strategies that simplify and make for great taste, so why outsource feeding our families when it takes less time, money, and effort to cook these favorite comfort foods ourselves? And why miss out on the untold gifts of sitting at home with your family around the dining room table? So next time there's a request for pulled pork or deep-dish pizza or chicken fettuccine Alfredo, or cold soba noodles or fried rice, forget about soggy takeout and overpriced restaurants--just crack open this book and you'll find simple recipes for all those dishes your family wants to eat, right now.
Madhouse Cookbook
by Jo PrattOh, how Jo Pratt's life has changed over the last few years! Gone are the days of spending a day or two preparing for elaborate dinner parties, using ingredients she hunted down in back-street markets and fancy deli shops. That was all pre-children - now things are very different. She's a busy mum who has to juggle work, children and all the associated chaos. She lives in a madhouse! Bestselling author Jo has devised a cookbook full of delicious and healthy food that addresses one of the most challenging problems experienced by busy parents: finding time to cook meals for their family. The recipes are simple, easy to shop for and quick to make, with shortcuts and prepare-ahead tips. But there's much more to the book than this - there are also Lifesaver mini-recipes that give you staples for your freezer and store cupboard, and Leftovers mini-recipes too, to show you how to be clever and get more value out of time spent in the kitchen. There are three chapters - 'Monday to Friday Survival', 'Busy Weekends' and 'Cling onto your Social Life'. These chapters feature recipes for every meal and eventuality, including weekday kids' teatime recipes that will go down a storm, dinners that will wow your friends, and Sunday lunches to make the most of those precious moments of relaxation with your family.
Maine Beer: Brewing in Vacationland (American Palate)
by Josh Christie&“Chronicles Maine&’s rather complicated relationship with alcohol over the years, and offers histories and profiles of more than 30 brewing companies.&” —The Ellsworth American In the nineteenth and twentieth centuries, Maine was a stronghold for the temperance movement, but the Pine Tree State emerged from Prohibition to create a beer culture that rivals any other in the United States. Early pioneers, like D. L. Geary, established the Northeast&’s love affair with English-style ales, and today&’s upstarts brew unique and inventive recipes. Maine brewers create beer for every palate, and Maine&’s unique flavors—like blueberries, potatoes and even oysters—are frequently featured. Maine beer expert Josh Christie discovers the story of brewing in Vacationland by exploring Maine&’s large breweries, like Shipyard; its local crafters, like Rising Tide; the budding cider, spirits and mead industries; and, of course, the best places to drink across the state. &“The book explores the history of beer and beer brewing in Maine, starting with the formation of the state and continuing to the present day.&” —Shelf Awareness
Make-Ahead Paleo: Healthy Gluten-, Grain- And Dairy-free Recipes Ready When And Where You Are
by Tammy CredicottIn today's fast-paced world, the family dinner can easily get swallowed up by work, errands, and kids' activities. But sitting down to a healthy home-cooked meal doesn't have to be a thing of the past. In Make Ahead Paleo, Tammy Credicott shows you how to eat well at home and on the run, without sacrificing flavor or good nutrition. Tammy offers up more than 100 flavorful recipes that are ready when you are, wherever you are, each one beautifully illustrated with a photo that will inspire you to start shopping and chopping: dishes such as Garlic Topped Flank Steak Roulade, Apricot Orange Pork Chops, Mushroom Meatballs, Apple Cider Chicken Thighs, Paleo English Muffins, Chocolate Chip Tahini Blondies with Toasted Coconut, and even Pumpkin Cardamom Pancakes. You'll be amazed at how easily, economically, and efficiently you can feed your family grain- and gluten-free meals using fresh, natural, whole-food ingredients.In Make Ahead Paleo, you'll find: Recipes and tips for whipping up freezable meals Inventory sheets to help you keep track of your frozen creations Delicious timesaving recipes for your slow cooker A busy work-week menu with full grocery list Recipes to take on the road One-pan meals you can make in your hotel room Sweet indulgences that freeze and travel wellMake Ahead Paleo is the perfect guide for cooks who don't have all day to slave over a hot stove but still want their meals to taste as if they did. Wherever your hectic life takes you, make it nutritious, make it flavorful, and make it ahead!
Make Your Own Soda: Syrup Recipes for All-Natural Pop, Floats, Cocktails, and More
by Anton Nocito Lynn Marie HulsmanSweet-tart lime. Bright cherry. Creamy vanilla. Natural sodas are vibrantly flavored with the zing of just-squeezed citrus juice, the sweetness of ripe berries, or the subtle perfume of fresh herbs. And with the popularity of countertop appliances that turn tap water into sparkling water, it's easier than ever to make the real thing in your own kitchen: simply mix a fresh soda syrup with bubbly water for a drink that's as sweet (or not) as you like--minus any artificial colors, flavors, or sweeteners. In Make Your Own Soda, you'll find 70 recipes for all-natural syrups with unique, artisanal flavors like pineapple, lemongrass, and hibiscus, as well as old-time favorites like ginger, sarsaparilla, and grape. You'll also find great ways to use homemade syrups to create soda fountain classics (Chocolate Egg Cream), great cocktails (Lovage Gin Fizz), and hot drinks (Hot Apple Spice Cup), all as delicious as they are distinctive.
Making The Most Of Your Pressure Cooker: How To Create Healthy Meals In Double Quick Time
by Carolyn HumphriesThis book will help you make the most of this invaluable and fuel-efficient kitchen appliance so that you can create really tasty meals in a fraction of the time with conventional methods. The result is that you'll save money, time and energy. But that's not all. Because pressure cooking is effectively steaming, it keeps in so much more of the natural goodness content of foods and is therefore much healthier too.In Making the Most of Your Pressure Cooker you'll discover how to pressure-cook complete meals, soups, desserts, vegetables and even preserves in double quick time.
Making Peace with Your Plate
by Robyn Cruze Espra AndrusAnorexia has the highest mortality rate of any mental illness. Binge-eating disorder (BED) and bulimia can also bring misery and death. Pushing the River, with its unique three-phase approach to eating, smashes the illusion of control, the power, and the lies of this deadly illness, providing a concrete plan for long-term recovery from the disease of disordered eating.