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Dr. Abravanel's Body Type Diet and Lifetime Nutrition Plan
by Elliot D. Abravanel Elizabeth King MorrisonThe unique body-typing program that teaches you how to: Lose weight Achieve your ideal body shape Target your trouble spots Boost your energy Eliminate food cravings forever Feel better than you ever thought possible Do you crave coffee and sweets--or a nice thick steak? Do you get love handles--or jiggly pockets on your thighs? Are you quick-tempered--or impatient and easily depressed? Believe it or not, your answers to these and other questions posed in this breakthrough book will help you discover which of the four basic "Body Type" categories you fall into--the first step toward determining what you need to do to lose weight and look and feel better than ever. More than just a diet, Dr. Abravanel's one-of-a-kind plan is a complete health, fitness, and nutrition program that first teaches you how to determine your body type and then custom-tailors a three-step weight-loss plan and exercise regimen just for you. Using the latest scientific research, Dr. Abravanel has revised and expanded this successful strategy to make it even more effective and easy to follow. This revolutionary program includes: A newly revised Body Type questionnaire you can do at home A detailed list of foods you should avoid--and those you must eat A four-week eating plan, complete with daily menus and recipes A guide to supplements, herbal remedies, and exercise routines for each Body Type A Long Weekend of Rejuvenation to purify your system and clear your mind Now, to find out which Body Type you fall into, turn to the first page. . . .
Food Security: From Excess to Enough (Point of View #9)
by Ralph C. MartinCanadians are failing to balance reasonable food consumption with sufficient and sustainable production. The modern agricultural system is producing more and more food. Too much food. The cost is enormous: excess nutrients are contaminating the air and water; soil is being depleted; species loss is plunging us toward the sixth extinction; and farmers, racking up debt, are increasingly vulnerable to economic and climatic shifts. At the same time, people are consuming too much food. Two-thirds of health-care costs in Canada can be attributed to chronic diseases associated with unhealthy eating. And then there is the waste — householders, food processors, distributors, wholesalers, and retailers collectively waste 40 percent of the food produced. A radical rethink is required. We need to move from excess to enough.
Ideal Plate Composition: Choose Food to Help You Be Your Best Self
by Wilma KirstenAt the heart of this book is the simple message that food is a powerful ally and best friend in our search for wellbeing. Food can be the tool that transforms people's lives, not just in the moment, but forever. For each person, and for their counterpart at home, turning to this book in a desperate search for clarity on a subject so overwhelmed by half-baked and sensational 'advice', there is a simple health strategy based on nothing other than food. Real, appetising, nutritious, easily accessible food. Whatever your issue - digestive problems, hormonal imbalances, weight concerns - or even if there is no issue, this book offers a unique opportunity for you to take charge of your health and to invest in a way of eating that will change your life for the better. Now and forever.
Enough for All: Foods of My Dry Creek Pomo and Bodega Miwuk People
by Kathleen SmithCelebrating Native California food gathering and preparation across the seasons, Kathleen Rose Smith reveals the practices handed down through generations of her Bodega Miwuk and Pomo ancestors, and shares how these traditions have evolved into the contemporary ways her family still enjoys wild foods. Her knowledge and personal reflections are expressed through recipes, stories, and artwork, recording not only the technical aspects of food gathering, but also the social and spiritual—inextricable elements of traditional California Indian food preparation. She explores relationships between people and nature, and the deep cultural knowledge—respect, thankfulness, joy, and sacrifice—that gives meaning and grace to these most ordinary aspects of daily life. Complete with family stories and photos, this elegant memoir illuminates a world of sustainable bounty—full of abalone, salmon, seaweed, and strawberries. It is at once a pleasure to read and a lesson in survival: the survival of the foods and of the people themselves.
High Spirits: The Legacy Bars of San Francisco
by J. K. DineenCommunity, heritage, architecture—oh yes, and stiff pours: these are the hallmarks of San Francisco's Legacy Bars. High Spirits leads readers on a neighborhood-by-neighborhood pub crawl in search of the city's most remarkable nightspots. Atmospheric photographs accompany descriptions of each bar's colorful history, unique architectural features, idiosyncratic owners, and quirky clientele. As we dip into one barroom after another, we see that these establishments function as unofficial cultural centers, offering kinship and continuity amid an ever-changing city; indeed, all of the bars shown are at least forty years old and sites of significant historic or cultural value as deemed by San Francisco Heritage. Whether we are following in the footsteps of Beat writers in North Beach's Vesuvio Café, tossing peanut shells on the floor of The Homestead in the Mission, or selecting jukebox songs (three for a quarter) at the Silver Crest Donut Shop in Bayview, High Spirits welcomes us as regulars at every spot, showing off the conviviality that makes San Francisco one of the great saloon towns.
Lost Restaurants of Memphis (American Palate)
by G. Wayne DowdyMemphis is well known for its cuisine, and there is no end to the iconic restaurants that hold a place in the hearts of locals. Johnny Mills Barbecue was home to the "barbecue king of Beale Street." Gaston's Restaurant was owned by John Gaston, the "prince of Memphis restaurateurs." Leonard's Pit Barbecue was operated by Leonard Heuberger, the man who invented the pulled pork sandwich. Gayhawk Drive-In was hugely popular with African Americans during segregation. Author G. Wayne Dowdy details the history of Memphis's most celebrated restaurants and the reasons they will live forever.
Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists (Anthropology and Material Culture)
by Richard WilkWinner of the Society for Economic Anthropology Annual Book Prize 2008. Belize, a tiny corner of the Caribbean wedged into Central America, has been a fast food nation since buccaneers and pirates first stole ashore. As early as the 1600s it was already caught in the great paradox of globalization: how can you stay local and relish your own home cooking, while tasting the delights of the global marketplace? Menus, recipes and bad colonial poetry combine with Wilk's sharp anthropological insight to give an important new perspective on the perils and problems of globalization.
The Metabolic Typing Diet: Customize Your Diet To: Free Yourself from Food Cravings: Achieve Your Ideal Weight; Enjoy High Energy and Robust Health; Prevent and Reverse Disease
by William L. Wolcott Trish FaheyCustomize Your Diet to Your Own Unique Body ChemistryFor hereditary reasons, your metabolism is unique. Cutting-edge research shows that no single diet works well for everyone-the very same foods that keep your best friend slim may keep you overweight and feeling unhealthy and fatigued. Now, William Wolcott, a pioneer in the field of metabolic research, has developed a revolutionary weight-loss program that allows you to identify your "metabolic type" and create a diet that suits your individual nutritional needs.In The Metabolic Typing Diet, Wolcott and acclaimed science writer Trish Fahey provide simple self-tests that you can use to discover your own metabolic type and determine what kind of diet will work best for you. It might be a low-fat, high carbohydrate diet filled with pasta and grains, or a high-fat, high-protein diet focused on meat and seafood, or anything in between. By detailing exactly which foods and food combinations are right for you, The Metabolic Typing Diet at last reveals the secret to shedding unwanted pounds and achieving optimum vitality with lasting results.The Metabolic Typing Diet will enable you to:Achieve and maintain your ideal weightEliminate sugar cravingsEnjoy sustained energy and enduranceConquer indigestion, fatigue, and allergiesBolster your immune systemOvercome anxiety, depression, and mood swingsFrom the Trade Paperback edition.
The Kripalu Kitchen: Nourishing Food for Body and Soul
by David Joachim Jeremy Rock SmithA lavishly illustrated cookbook featuring 125 delicious, easy-to-prepare, revitalizing, and detoxifying recipes from the executive chef at North America’s largest yoga-based healing and education center NAMED ONE OF THE “NEW COOKBOOKS TO BUY THIS SPRING” BY EPICURIOUS • “An eminently useful resource for those looking to expand their repertoire of healthy dishes.”—Publishers Weekly The Kripalu Center for Yoga & Health, nestled in the Berkshire mountains of western Massachusetts, attracts more than fifty thousand people a year. Guests flock there not only to deepen their yoga practice but also to experience the healing power of its famously delicious food. Now you can bring Kripalu’s most popular dishes to your own table.Kripalu’s longtime and popular executive chef, Jeremy Rock Smith, embraces a mindful approach to eating and a seasonal approach to cooking. In The Kripalu Kitchen, he offers 125 easy-to-follow mouthwatering recipes, dozens of variations, and countless smart eating strategies designed for a variety of dietary preferences—from vegan and vegetarian to gluten-free, grain-free, dairy-free, and sugar-free. The 5-ingredient and 30-minute recipes ensure that even the busiest of us can enjoy this phenomenal food. Inside you’ll discover • Bountiful breakfasts: from Coconut French Toast with Thai Ginger Maple Syrup to Vegan Ginger Scones • Restorative preparations: from Kripalu’s famed Morning Broth to the traditional south Indian porridge Upma • Satisfying suppers: from Linguine with Pumpkin Sage “Alfredo” and Kale Pesto to Mushroom Cheesesteaks • Decadent desserts: from Gluten-Free Salted Double Chocolate Chip Cookies to Gluten-Free Whole-Grain Vegan Brownies to Gluten-Free Vegan Swami Kripalu Birthday Cake Honoring the wisdom of Ayurvedic healing practices, The Kripalu Kitchen also includes a simple test to determine your personal nutrition profile, or dosha, and every recipe is marked to guide you toward the optimal diet for your type. More than just a healthy cookbook, The Kripalu Kitchen will revitalize your body and nourish your soul.
Eleven Madison Park: [A Cookbook]
by Daniel HummFrom the world’s #1 dining destination, New York’s three-Michelin-starred restaurant Eleven Madison Park, comes a limited edition, signed and numbered, two-volume collection of more than 100 stories and watercolors (volume 1), and more than 100 recipes and food photographs (volume 2), from celebrated chef Daniel Humm and restaurateur Will Guidara. Daniel Humm and his business partner, Will Guidara, have made an indelible mark on the global dining scene with their award-winning restaurants The NoMad and Eleven Madison Park, which recently claimed the number one slot on the World's 50 Best Restaurants list. In their latest impressive contribution to high-end cookbooks, Humm and Guidara reflect on the last eleven years at Eleven Madison Park, the period in which this singular team garnered scores of accolades, including four stars from the New York Times, three Michelin stars, seven James Beard Foundation awards, and for Chef Humm, the 2015 chefs’ choice award from a worldwide jury of his peers. In two highly appointed volumes, the authors share more than 100 recipes, stunning photographs, lush watercolor illustrations, and—for the very first time—personal stories from Chef Humm describing his unparalleled culinary journey and inspiration. Only 11,000 copies of this deluxe slipcase collection have been printed, and each edition is numbered and hand signed by the authors.
Cooking for Good Times: Super Delicious, Super Simple [A Cookbook]
by Paul Kahan Perry Hendrix Rachel HoltzmanCelebrated chef Paul Kahan's game plan and recipe repertoire of rustic, super-delicious, low-stress food to cook for gatherings.NAMED ONE OF FALL’S BEST COOKBOOKS BY THE NEW YORK TIMESChicago chef Paul Kahan is legendary for cooking up amazing food at home while everyone--including him--is hanging out in the kitchen, talking, and having a great time. Cooking for Good Times shares Kahan's best secrets for low-stress cooking for friends and family, using his program of twelve basic actions to mix and match (such as "Roast Some Roots, "Make Some Grains," "Braise a Pork Shoulder," and "Make a Simple Dessert"). In every chapter, Kahan gives six to eight customizations for each core recipe for ways to make dishes seem new. Simple recommendations for wine and beer styles to pour remove the fuss over beverage options. With recipes ranging from Roasted Chicken with Smashed Potatoes and Green Sauce to Farro with Roasted Cauliflower and Oranges and Steak with Radicchio and Honey-Roasted Squash, plus more than 125 mouth-watering photographs, Kahan's playbook is guaranteed to make hosting more relaxing, fun, and delicious.
You Suck at Cooking: The Absurdly Practical Guide to Sucking Slightly Less at Making Food: A Cookbook
by You Suck at CookingDo you crave food all the time? Do you think you might want to eat again in the future? Do you suck at cooking? Inspired by the wildly popular YouTube channel, these 60+ recipes will help you suck slightly less You already know the creator of the YouTube show You Suck at Cooking by his well-manicured hands and mysterious voice, and now you’ll know him for this equally well-manicured and mysterious tome. It contains more than sixty recipes for beginner cooks and noobs alike, in addition to hundreds of paragraphs and sentences, as well as photos and drawings.You’ll learn to cook with unintimidating ingredients in dishes like Broccoli Cheddar Quiche Cupcake Muffin-Type Things, Eddie’s Roasted Red Pepper Dip (while also learning all about Eddie’s sad, sad life), Jalapeño Chicken, and also other stuff. In addition, there are cooking tips that can be applied not only to the very recipes in this book, but also to recipes outside of this book, and to all other areas of your life (with mixed results). In the end, you just might suck slightly less at cooking.* *Results not guaranteed
My Weird School Fast Facts: Pizza, Peanut Butter, and Pickles (My Weird School Fast Facts #8)
by Dan GutmanThink fast with A.J. and Andrea from My Weird School!Did you know that the biggest chocolate bar weighed over 12,000 pounds? Did you know that you can stop yourself from crying while chopping onions by holding a slice of bread in your mouth?Learn more weird-but-true food facts with A.J. and Andrea from Dan Gutman’s bestselling My Weird School series. This highly illustrated series of nonfiction books features hundreds of hysterical facts, plus lots of photos and illustrations.Whether you’re a kid who wants to learn more about food or simply someone who wants to know the average cost of lunch in 1915, this is the book for you!With more than 23 million books sold, the My Weird School series really gets kids reading!
Shark's Fin and Sichuan Pepper: A Sweet-sour Memoir Of Eating In China
by Fuchsia DunlopThe modern classic that redefined the travel food memoir, with a new foreword from Bee Wilson. Fuchsia Dunlop, the first Westerner to train at the prestigious Sichuan Institute of Higher Cuisine, “has done more to explain real Chinese cooking to non-Chinese cooks than anyone” (Julia Moskin, New York Times). In Shark’s Fin and Sichuan Pepper, Dunlop recalls her rapturous encounters with China’s culinary riches, alongside her brushes with corruption, environmental degradation, and greed. The resulting memoir is a vibrant portrait of Chinese culinary culture, from the remote Gansu countryside to the enchanting old city of Yangzhou. The most talked-about travel narrative when it was published a decade ago, this reissue of Shark’s Fin and Sichuan Pepper remains a thrilling adventure that you won’t be able to put down.
Should We All Be Vegan?: A Primer For The 21st Century (The Big Idea Series #0)
by Molly WatsonAn insightful look at the arguments for and against universal adoption of a vegan diet and lifestyle. As concern grows over the environmental costs and ethical implications of intensive factory farming, an increasing number of people are embracing diets and lifestyles free from animal products. Should We All Be Vegan? gives a fluid and engaging account of the evolution of veganism. Over the course of four easily digestible chapters, food writer Molly Watson reveals the truth about veganism’s impact on our health, the planet, and the global economy. Chapters like “The Evolution of Veganism” and “Why Go Vegan Today?” examine the development of veganism from the earliest meat-free human diets to the rise in mainstream adoption of a plant-based diet and lifestyle today; “The Challenges of Veganism” surveys the nutritional and societal pitfalls of a vegan lifestyle; and, lastly “A Vegan Planet” envisions possible futures for veganism and their impact on the earth. Watson evaluates every angle of the debate on veganism in this primer, reviewing the evidence for its effects on health and assessing the ethics, environmental impact, and feasibility of adopting a vegan lifestyle worldwide.
The Food of Sichuan
by Fuchsia DunlopNamed one of the most anticipated cookbooks of Fall 2019 by Bon Appétit, Eater, Epicurious, and Literary Hub. An essential update of Fuchsia Dunlop’s landmark book on Sichuan cuisine, with 200 recipes and stunning photographs. Almost twenty years after the publication of Land of Plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 70 new recipes to the original repertoire and accompanying them with mouthwatering descriptions of the dazzling flavors and textures of Sichuanese cooking. Food of Sichuan shows home cooks how to re- create classics such as Mapo Tofu, Twice-Cooked Pork and Gong Bao Chicken, or a traditional spread of cold dishes, including Bang Bang Chicken, Numbing-and-Hot Dried Beef, Spiced Cucumber Salad and Green Beans in Ginger Sauce. With gorgeous food and travel photography and enhanced by a culinary and cultural history of the region, The Food of Sichuan is a captivating insight into one of the world’s greatest cuisines.
American Cuisine: And How It Got This Way
by Paul FreedmanWith an ambitious sweep over two hundred years, Paul Freedman’s lavishly illustrated history shows that there actually is an American cuisine. For centuries, skeptical foreigners—and even millions of Americans—have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation’s palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a completely novel history of the United States. From the colonial period until after the Civil War, there was a patchwork of regional cooking styles that produced local standouts, such as gumbo from southern Louisiana, or clam chowder from New England. Later, this kind of regional identity was manipulated for historical effect, as in Southern cookbooks that mythologized gracious “plantation hospitality,” rendering invisible the African Americans who originated much of the region’s food. As the industrial revolution produced rapid changes in every sphere of life, the American palate dramatically shifted from local to processed. A new urban class clamored for convenient, modern meals and the freshness of regional cuisine disappeared, replaced by packaged and standardized products—such as canned peas, baloney, sliced white bread, and jarred baby food. By the early twentieth century, the era of homogenized American food was in full swing. Bolstered by nutrition “experts,” marketing consultants, and advertising executives, food companies convinced consumers that industrial food tasted fine and, more importantly, was convenient and nutritious. No group was more susceptible to the blandishments of advertisers than women, who were made feel that their husbands might stray if not satisfied with the meals provided at home. On the other hand, men wanted women to be svelte, sporty companions, not kitchen drudges. The solution companies offered was time-saving recipes using modern processed helpers. Men supposedly liked hearty food, while women were portrayed as fond of fussy, “dainty,” colorful, but tasteless dishes—tuna salad sandwiches, multicolored Jell-O, or artificial crab toppings. The 1970s saw the zenith of processed-food hegemony, but also the beginning of a food revolution in California. What became known as New American cuisine rejected the blandness of standardized food in favor of the actual taste and pleasure that seasonal, locally grown products provided. The result was a farm-to-table trend that continues to dominate. “A book to be savored” (Stephen Aron), American Cuisine is also a repository of anecdotes that will delight food lovers: how dry cereal was created by William Kellogg for people with digestive and low-energy problems; that chicken Parmesan, the beloved Italian favorite, is actually an American invention; and that Florida Key lime pie goes back only to the 1940s and was based on a recipe developed by Borden’s condensed milk. More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything from tacos to sushi rolls. “Impeccably researched, intellectually satisfying, and hugely readable” (Simon Majumdar), American Cuisine is a landmark work that sheds astonishing light on a history most of us thought we never had.
The Inflammation Spectrum: Find Your Food Triggers and Reset Your System
by Will Cole Eve AdamsonFrom the international bestselling author of Ketotarian comes a revolutionary new plan to discover the foods your unique body loves, hates, and needs to feel great.In Dr. Will Cole's game-changing new book, readers will discover how inflammation is at the core of most common health woes. What's more, it exists on a continuum: from mild symptoms such as weight gain and fatigue on one end, to hormone imbalance and autoimmune conditions on the other. How you feel is being influenced by every meal. Every food you eat is either feeding inflammation or fighting it. Because no one else is you, the foods that work well for someone else may not be right for your body. At heart, The Inflammation Spectrum is about learning to love your body enough to nourish it with delicious, healing foods. You'll find insightful quizzes and empowering advice to put you on a path toward food freedom and overall healing, once and for all.
The Whole30 Friends & Family: 150 Recipes for Every Social Occasion
by Melissa Hartwig UrbanRecipes and menus for every social gathering you might encounter while doing the Whole30 such as birthday parties, backyard barbecues, baby showers, movie night, date night, game night, and more.One of the most asked questions from new Whole30'ers and long-time fans alike is, "How can I do the Whole30 and still be social?" It's easy enough to find a holiday-free 30 days, but other social occasions occur all the time--birthday parties, movie nights, Sunday brunch, baby showers, date nights, and more. These ongoing events leave people wondering how they can stick with their Whole30 but not feel left out of the fun. That's where The Whole30 Friends & Family comes in, with recipes and menus to help you get through any occasion. The book includes whole menus so you can offer to host yourself. Other times you might just want to bring a dish. Again, this book will come to the rescue. In addition, Whole30 co-creator and CEO Melissa Hartwig has packed the book with her signature no-nonsense tips on being social and sticking to the program. This book is a must-purchase companion for anyone doing a Whole30, whether they are a newcomer, or someone who has been doing Whole30 once or twice every year. Most important, these recipes and menus will help bring Whole30'ers closer together with friends and family.From a publicity and marketing perspective, this book has almost year-round appeal, from winter holiday parties to summer barbecues. In addition to the appeal to the public, this book should prove to be an excellent marketing tool for the growing team of Whole30 coaches around the country, as they're working on the front lines and are hearing what people struggle with the most. Author Melissa Hartwig is incredibly enthusiastic about this book and is convinced it will help grow the Whole30 fan base to new heights.
Duchess at Home: Sweet & Savoury Recipes from My Home to Yours
by Giselle CourteauA cookbook of delectable, comforting, French-inspired fare for home cooks and Francophiles everywhere, from the bestselling author of Duchess Bake Shop.In Duchess at Home--a beautiful new cookbook from the founder of Duchess Bake Shop--Giselle Courteau draws on her French and French Canadian heritage to share the food she loves to make most for her family at home. Warming soups and stews, hearty breads, and flavourful preserves fill the pages of this beautiful volume--plus, of course, plenty of recipes for her delicious sweets and desserts--from tourtière to tarte au fraises, and everything in between. With chapters for breakfast and lunch, French favourites and Quebecois cuisine, dishes for Christmas and special occasions, and even recipes inspired by the produce in Giselle's own garden, this is a cookbook that you'll turn to for inspiration all year long. Every recipe is quadruple tested, and completely achievable for home cooks. Even crafting a croquembouche becomes attainable with Giselle's careful step-by-step instructions, process photos, and templates! Cooks and bakers everywhere will enjoy cooking their way through every one of these 75 mouthwatering French-inspired recipes. With its thoughtful writing, stunning photography and design, and classic, fail-proof recipes, Duchess at Home welcomes you home to Giselle's kitchen--and is sure to become a mainstay in yours for many years to come.
BOSH!: How to Live Vegan
by Ian Theasby Henry David FirthFrom the international phenomenon and bestselling sensation Bosh!—”the vegan Jamie Olivers” (Times, UK)—comes this fully comprehensive guide to vegan living, whether you’re thinking about adopting a plant-based lifestyle or a committed vegan looking for new information and insights. Do you want to go vegan but have no idea where to start? BOSH!, the pioneers of simple, delicious plant-based cooking and the guys behind the biggest vegan video channel on the web, are here to help!BOSH!: How to Live Vegan covers all aspects of vegan living from plant-based food and wine to vegan toiletries, travel, and clothes. Henry and Ian address the benefits of veganism on our health and the planet and answer a variety of questions on living life without animal products. Should you be eating avocados? Is it okay to wear an old leather belt? What do you tell your friends when they offer you a glass of non-vegan wine?Pioneering a new way of thinking, BOSH! is helping to make a sustainable and ethical lifestyle accessible to everyone. Whether you’re a committed vegan, looking to improve your lifestyle, or starting out for the first time, this book has all the know-how and inspiration you need to pursue and enjoy a plant-based life.
Sourdough on the Rise: How to Confidently Make Whole Grain Sourdough Breads at Home
by Cynthia LairLearn how to make delicious whole grain sourdough breads--from Danish rye seed bread and English muffins, to focaccia and flapjacks--with recipes designed to build confidence and skill in home cooks.You'll begin by creating your own unique starter using flour, water, and warmth to attract wild yeast which develops into a dynamic, living ingredient for bread baking (detailed instructions on how to keep your starter lively for many years are included). Once your starter blossoms, you can begin baking a variety of internationally inspired breads. Fermented breads are remarkable for both their digestibility and health-giving properties. With recipes for twelve high-fiber, whole-grain sourdough breads, you'll find another two dozen recipes to accompany them. Slather a buttermilk biscuit with homemade Crème Fraîche Butter with Sea Salt or enjoy the naan you've just baked with Indian Spinach with Fried Paneer. Use your sourdough starter in the morning to whip up yogurt flapjacks served with Lemon Blackberry Sauce, or take an orange, pecan, and fig loaf and make Figgy French Toast. Whether a rustic boule or a stack of tortillas, all you need is basic kitchen equipment and a desire to bake bread the way it was originally done--using time and lively ingredients to create flavor.
Super Easy Soups and Stews: 100 Soups, Stews, Broths, Chilis, Chowders, and More!
by Abigail Gehring100 Delicious and Easy Recipes for Comforting Soups, Healing Broths, Game Day Chilies, and More! Soup has taken a new spot in the limelight with the popularity of healing bone broths and delicious Vietnamese pho. And everyone loves the humble classics—chicken noodle, broccoli and cheese, French onion. Hungry yet?Super Easy Soups and Stews offers 100 ridiculously easy recipes for all your favorite soups, stews, chilies, chowders, and more. Whether you like to prepare dinner on the stovetop or in your slow cooker, Instant Pot, pressure cooker, Dutch oven, or Ninja Foodi, there are plenty of delicious options here. Find recipes such as: Meatball Tortellini SoupBaked Potato SoupEgg Drop SoupBeef and Black Bean ChiliChickpea ChiliHarvest Corn ChowderMushroom StewAnd more! These recipes use ingredients that are inexpensive and easy to find at your local grocery store. You'll also find helpful ideas for freezing soups, time-saving tips for prepping ingredients, and handy substitutions to customize soups to your tastes and dietary needs. There are even some bonus bread and salad recipes to round out your meals!
The Acid Watcher Cookbook: 100+ Delicious Recipes to Prevent and Heal Acid Reflux Disease
by Jonathan Aviv Samara Kaufman AvivJonathan Aviv, renowned ENT physician and author of The Acid Watcher Diet, supplies readers with new recipes and advice on how to stay acid-free and reverse inflammation for optimal health.In The Acid Watcher Cookbook, Dr Jonathan Aviv widens the possibilities of what acid watchers can eat without repercussions. After hearing patients bemoaning the loss of vinaigrette, tomato sauce, ketchup, guacamole and other staples, Dr Aviv and co-author Samara Kaufmann Aviv developed an innovative method of cooking that combines acidic and alkaline foods so that acidity is neutralized.The 100 new Acid Watcher-approved recipes included in this comprehensive cookbook are delicious, safe and anti-inflammatory, allowing readers to reclaim the foods they love without risking their health. With recipes such as Cauliflower Pizza, Plant-Based Chilli, Butternut Squash 'Mac 'n' Cheese' and creative basics including Tahini Dressing, Beet Ketchup and Garlic Aioli, along with meal plans and food lists, The Acid Watcher Cookbook is a must-have for anyone with acid damage.
Sous Vide: Better Home Cooking: A Cookbook
by Hugh AchesonJust as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential.Whether he’s working with fire and a pan, your grandpa’s slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide—a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath—used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens.The beauty of sous vide is its ease and consistency—it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method’s creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish.Advance praise for Sous Vide“High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique. . . . [Hugh] Acheson writes with such charm that he can make warm water interesting.”—Publishers Weekly