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The 10 Pounds Off Gluten-Free Diet: The Easy Way to Drop Inches in Just 28 Days
by John Hastings"Considering a gluten-free diet? Here's a guide that covers it all, combining a weight loss plan from trusted health experts with delicious recipes from COOKING LIGHT.Simple, effective, and user-friendly, The 10 Pounds Off Gluten-Free Diet is packed with valuable information and unique features, including:A 28-day meal plan to help you lose a pound a week100+ gluten-free recipes approved by COOKING LIGHTA customizable fitness planA stay-on-track journalHandy shopping lists for a gluten-free kitchenBonus tips, easy-to-read charts, and moreReviewed by medical doctors and registered dieticians, this proven approach to going gluten-free guarantees you'll meet your weight loss goals, one pound at a time."
The 10 Pounds Off Paleo Diet: The Easy Way to Drop Inches in Just 28 Days
by John HastingsPaleo is the hottest diet trend right now, but for many people, the idea of giving up carbs, gluten and dairy is so overwhelming it's hard to know where to start. The revolutionary 10 Pounds Off: The Paleo Diet makes it easy to go Paleo step by step, and is geared to beginners who are looking for a simple, effective way to lose weight.Combining guidance from trusted health experts with delicious, guaranteed-to-work recipes from COOKING LIGHT, the 10 Pounds Off: The Paleo Diet offers a foolproof path to healthy weight loss.The book includes an easy to follow 28-day meal plan to help you lose a pound a week; more than 100 diet-specific COOKING LIGHT-approved recipes; detailed shopping lists; a do-anywhere fitness plan; stay-on-track journal; and hundreds of informative tips, charts and boxes presented in a fun, visually exciting package that will make losing weight easier and more fun than you ever thought possible. Plus, the information is reviewed by an independent expert advisory board to offer a scientifically sound approach and guarantee your weight loss is healthful and sustainable. Do the Diet with a friend or try it solo-the 10 Pounds Off Diet series will help you achieve your weight loss goals, one pound at a time.
ReMixology: Classic Cocktails, Reconsidered and Reinvented
by Julia Hastings-Black Michael TurbackHistory tells us that once a cocktail achieved prominence at the bar, the impulse to invent variations has been irresistible. ReMixology is a celebration of time-honored cocktails, the fascinating evolution of their formulas, and the inspiration they provide today’s craft bartenders. This book serves as a re-introduction to ten iconic potions, from the Manhattan to the Whiskey Sour, to the Old Fashioned to the Bloody Mary and more, and explores their progression and development in cocktail culture, and showcases a range of innovative and original, yet accessible interpretations that open the door to new possibilities in drinking and entertaining. Recipes will include: Manhattan Nouveau Bellini Savoy Champagne Cocktail Jamaican Coffee The Green Mary And More Each section will introduce a standard cocktail, offer details and insights about its genealogy, then follow with more than a dozen adaptations and variations gathered from the vintage cocktail era and from the expertise of working bartenders in progressive cocktail programs. Palate perspectives will be explored in lively headnotes, guiding the reader along the sensorial journey of 250 distinctive drinks, adapted to the home bar.
Cozimento Lento: Novas E Deliciosas Receitas Para Crockpots
by Sarah HatchCozimento lento é um movimento que tenta limpar o mundo de maus hábitos alimentares que tomou conta. Este é um gesto para ajudar cada um de nós a absorver os hábitos de cozinhar e comer esquecidas receitas tradicionais. Cozimento lento permitirá que você tenha as vantagens dos sabores das refeições e a habilidade de saber que você está fazendo algo que demoraria mais e não necessita de sua presença física. Se você está procurando pelas melhores receitas de cozimento lento para a Ação de Graças - não procure mais! Você com certeza vai adorar cada receita aqui do início ao fim, assim como vai se impressionar com os novos sabores e todas elas tem links clicáveis no índice, então é fácil de achá-las. Elas também tem instruções passo-a-passo para facilitar o preparo da sua receita favorita. O problema de usar os crockpots é que há literalmente milhares de receitas online. Você pode levar horas na internet procurando por pela refeição perfeita para agradar a todos, mas não ter sorte de realmente encontrar. Para sua sorte, este livro contém as melhores receitas de preparo lento que são garantidas em te dar água na boca. Se você está pronto para entrar em ação e mudar sua vida para melhor, este livro vai te guiar na direção certa!
Olla De Cocción Lenta (Recetas Frescas): Deliciosas comidas en cocción lenta (recetas frescas)
by Sarah HatchCocina a fuego lento es un movimiento que intenta limpiar al mundo de los hábitos de comida chatarra tan extendidos. Esto es una acción que pretende ayudar a cada uno de nosotros a aprender hábitos de cocina, y al mismo tiempo comer comidas tradicionales, tan olvidadas actualmente. La cocina a fuego lento te permitirá disponer de las ventajas del sabor en tus comidas junto a la habilidad de saber que estás haciendo algo que podría tomar mucho tiempo pero no necesariamente requerirá de tu presencia física. Si estás buscando las mejores recetas A Fuego Lento para hacerlas en Acción de Gracias, ¡no busques más! Ciertamente adorarás cada receta que aquí aparece desde la primera hasta la última dado que seguramente te sorprenderán con nuevos sabores y todas poseen enlaces cliqueables en el índice para que sea fácil encontrarlas. También cuentan con instrucciones paso a paso para hacerte fácil el cocinar tu receta favorita. El problema con usar estos utensilios es que hay literalmente miles de recetas en línea. Puedes pasar horas buscando por Internet la receta perfecta que complazca a todos, sin tener finalmente mucha suerte al lograrlo. Por suerte para ti este libro ccontiene las mejores recetas para ollas de cocción lenta, con garantía de que dejarás a tus papilas gustativas deseosas de más. ¡Si estás listo para actuar y cambiar tu vida para mejor, este libro será una guía definitiva en la dirección apropiada!
The FODMAP Friendly Kitchen Cookbook: 100 easy, delicious, recipes for a healthy gut and a happy life
by Emma HatcherChosen by the Telegraph and the Evening Standard as one of the best healthy eating books of 2017FODMAPs are a collection of molecules found in foods, that can cause issues for some people. A low-FODMAP lifestyle is the only diet recommended by the NHS to treat IBS and its associated symptoms. Emma Hatcher, creator of the blog She Can't Eat What?!, brings you 100 beautiful, healthy and delicious low FODMAP recipes.Emma Hatcher has suffered from a sensitive gut for as long as she can remember. After years of horrible symptoms and endless frustration trying different diets and cutting out various foods, her GP recommended the Low FODMAP Diet. FODMAP changed Emma's life and she has never looked back since. Emma's book, based on her hugely popular food and lifestyle blog She Can't Eat What?! will take the frustration out of living with IBS, Crohn's disease, coeliac's disease, food intolerances and many other digestive disorders. It is for anyone who suffers from bloating, tummy pains, digestive issues or feelings of heaviness and discomfort, and for anyone who wants to feel healthy and happy after eating.Backed by the official FODMAP Friendly team and with more than 100 quick, easy and modern recipes, diet information and personal stories for those that have run out of answers and feel 'they can't eat anything', Emma shows you how to create delicious meals and look after your gut in today's stress-filled, modern lifestyle.
The FODMAP Friendly Kitchen Cookbook: 100 easy, delicious, recipes for a healthy gut and a happy life
by Emma HatcherChosen by the Telegraph and the Evening Standard as one of the best healthy eating books of 2017FODMAPs are a collection of molecules found in foods, that can cause issues for some people. A low-FODMAP lifestyle is the only diet recommended by the NHS to treat IBS and its associated symptoms. Emma Hatcher, creator of the blog She Can't Eat What?!, brings you 100 beautiful, healthy and delicious low FODMAP recipes.Emma Hatcher has suffered from a sensitive gut for as long as she can remember. After years of horrible symptoms and endless frustration trying different diets and cutting out various foods, her GP recommended the Low FODMAP Diet. FODMAP changed Emma's life and she has never looked back since. Emma's book, based on her hugely popular food and lifestyle blog She Can't Eat What?! will take the frustration out of living with IBS, Crohn's disease, coeliac's disease, food intolerances and many other digestive disorders. It is for anyone who suffers from bloating, tummy pains, digestive issues or feelings of heaviness and discomfort, and for anyone who wants to feel healthy and happy after eating.Backed by the official FODMAP Friendly team and with more than 100 quick, easy and modern recipes, diet information and personal stories for those that have run out of answers and feel 'they can't eat anything', Emma shows you how to create delicious meals and look after your gut in today's stress-filled, modern lifestyle.
Duncan Hines: How a Traveling Salesman Became the Most Trusted Name in Food
by Louis HatchettDuncan Hines (1880--1959) may be best known for the cake mixes, baked goods, and bread products that bear his name, but most people forget that he was a real person and not just a fictitious figure invented for the brand. America's pioneer restaurant critic, Hines discovered his passion while working as a traveling salesman during the 1920s and 1930s -- a time when food standards were poorly enforced and safety was a constant concern. He traveled across America discovering restaurants and offering his recommendations to readers in his best-selling compilation Adventures in Good Eating (1935). The success of this work and of his subsequent publications led Hines to manufacture the extremely popular food products that we still enjoy today.In Duncan Hines, author Louis Hatchett explores the story of the man, from his humble beginnings in Bowling Green, Kentucky, to his lucrative licensing deal with Proctor & Gamble. Following the successful debut of his restaurant guide, Hines published his first cookbook, Adventures in Good Cooking (1939), at the age of 59 and followed it with The Dessert Book (1955). These culinary classics included recipes from many of the establishments he visited on his travels, favorites handed down through his family for generations, and new dishes that contained unusual ingredients for the era. Many of the recipes served as inspiration for mixes that eventually became available under the Duncan Hines brand.This authoritative biography is a comprehensive account of the life and legacy of a savvy businessman, American icon, and an often-overlooked culinary pioneer whose love of good food led to his name becoming a grocery shelf favorite. Hatchett offers insightful commentary into the man behind the cake mix boxes and how he paved the way for many others like him.
The Brain Gate: The Little-Known Doorway That Lets Nutrients in and Keeps Toxic Agents Out
by J. Robert HatherillIn this groundbreaking book, Dr Hatherill, a leading toxicologist, brings to light the latest discoveries of how the brain works, and explains exactly what we can do to preserve the brain's vital functions. This new science looks closely at the blood-brain barrier--literally the gateway to the brain, which determines what enters our brain and what doesn't. <P><P>Dr Hatherill's research into toxic substances and nutritional elements shows that what gets into our brain affects emotions, intelligence, disease, and overall well-being far more than scientists ever believed possible. Stress, cancer-fighting drugs, common medications, even the elements in processed foods, all allow harmful toxins to cross over and enter our brain and cause disease. <P><P> The book includes a comprehensive 'Six-Step Brain Purification Program', the only brain detox and nutrition plan that jump-starts optimum brain health. You will find the Top 10 substances that threaten the health of your brain, and learn what foods you can use to fight off such debilitating diseases as Alzheimer's and Parkinson's disease.
Feed These People: Slam-Dunk Recipes for Your Crew
by Jen HatmakerThe debut cookbook from inspiring and hilarious New York Times bestselling author and beloved podcaster Jen Hatmaker, jam-packed with easy recipes, big flavors, and Southern wit.With five children and a close-knit community of family and friends, bestselling author, podcaster, and inspirational speaker Jen Hatmaker has been sharing her love of cooking and food with her fans for years. Now she’s compiled all her favorite sure-thing recipes into one personal and highly entertaining cookbook, including chapters like Food for Breakfast (or brunch so you can drink), Food for Your Picky Spouse or Spawn, and Food for When You Have No More Damns to Give. This is real food for real people, with recipes like:Texas MigasGreen Chili Taco CupsRisotto with Whatever You HaveFriday Night Roast Chicken (on a Thursday)Peach Corn Cakes…and so much more!Paired with vibrant photography that’s as bold and lively as Jen herself, all recipes are sure to please, written for ordinary home cooks, and infused with personal notes, asides, and stories in her candid and irreverent style.
Home Made: A Story of Grief, Groceries, Showing Up--and What We Make When We Make Dinner
by Liz HauckA tender and vivid memoir about the radical grace we discover when we consider ourselves bound together in community, and a moving account of one woman&’s attempt to answer the essential question Who are we to one another?&“Liz Hauck reveals fascinating, sobering, and urgent truths about boyhood, inequality, and the power and promise of community.&”—Piper Kerman, New York Times bestselling author of Orange Is the New Black Liz Hauck and her dad had a plan to start a weekly cooking program in a residential home for teenage boys in state care, which was run by the human services agency he co-directed. When her father died before they had a chance to get the project started, Liz decided she would try it without him. She didn&’t know what to expect from volunteering with court-involved youth, but as a high school teacher she knew that teenagers are drawn to food-related activities, and as a daughter, she believed that if she and the kids made even a single dinner together she could check one box off of her father&’s long, unfinished to-do list. This is the story of what happened around the table, and how one dinner became one hundred dinners.&“The kids picked the menus, I bought the groceries,&” Liz writes, &“and we cooked and ate dinner together for two hours a week for nearly three years. Sometimes improvisation in kitchens is disastrous. But sometimes, a combination of elements produces something spectacularly unexpected. I think that&’s why, when we don&’t know what else to do, we feed our neighbors.&” Capturing the clumsy choreography of cooking with other people, this is a sharply observed story about the ways we behave when we are hungry and the conversations that happen at the intersections of flavor and memory, vulnerability and strength, grief and connection.
Gastropolis: Food and New York City (Arts and Traditions of the Table: Perspectives on Culinary History)
by Annie Hauck-Lawson Jonathan DeutschWhether you're digging into a slice of cherry cheesecake, burning your tongue on a piece of fiery Jamaican jerk chicken, or slurping the broth from a juicy soup dumpling, eating in New York City is a culinary adventure unlike any other in the world.An irresistible sampling of the city's rich food heritage, Gastropolis explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of cuisine combinations, such as Mt. Olympus bagels and Puerto Rican lasagna, the book describes the nature of food and drink before the arrival of Europeans in 1624 and offers a history of early farming practices. Essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. They share spice-scented recollections of Brooklyn, Queens, and the Bronx, and colorful vignettes of the avant-garde chefs, entrepreneurs, and patrons who continue to influence the way New Yorkers eat.Touching on everything from religion, nutrition, and agriculture to economics, politics, and psychology, Gastropolis tells a story of immigration, amalgamation, and assimilation. This rich interplay between tradition and change, individual and society, and identity and community could happen only in New York.
Gastropolis: Food & New York City (Arts and Traditions of the Table Perspectives on Culinary History)
by Hauck-Lawson, Annie S., and Jonathan Deutsch, eds. Foreword by Michael LomonacoThis irresistible sampling of NYC&’s rich food heritage takes readers on a cultural and historical journey from Brooklyn to the Bronx and beyond. Whether you're digging into a slice of cherry cheesecake, burning your tongue on a piece of Jamaican jerk chicken, or slurping the broth from a juicy soup dumpling, eating in New York City is a culinary adventure unlike any other in the world.Gastropolis explores the historical, cultural, and personal relationship between New Yorkers and the food they eat. Beginning with the origins of local favorites, such as Mt. Olympus bagels and Puerto Rican lasagna, the book looks back to early farming practices and the pre-European fare of the Leni Lenape. Essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. Touching on everything from religion to nutrition; agriculture to economics; and politics to psychology, Gastropolis tells a multifaceted story of immigration, amalgamation, and the making of New York&’s distinctively delicious flavor
The Watermelon Seed
by Kay HaugaardFollow the journey of a tiny black seed as it bursts into a fruit! Once all its petals have fallen, watermelons are ready to eat! Can you guess what bee-u-ti-ful insect helps the watermelon grow?
365 Easy One Dish Meals
by Natalie HaughtonA year's worth of simple, sumptuous recipes that are hassle free--minimizing cooking and clean-up; maximizing variety and appeal. Everything from hearty beef borscht to spicy Thai chicken noodles.
Slow & Easy: Fast-Fix Recipes for Your Electric Slow Cooker
by Natalie HaughtonMore than 250 recipes plus tricks of the trade to make the most of your slow cooker!Efficient and easy to use, slow cookers are an ideal way to get dinner on the table fast. This book provides expert advice on choosing the right slow cooker, tips on ideal foods for slow cooking, and of course, a wide range of great-tasting recipes.Whether you’re cooking for a family or preparing make-ahead appetizers for a party, you’ll find a huge range of hassle-free recipes highlighting the versatility of the slow cooker—with tempting dishes such as Hot Artichoke Dip, Sweet Corn Chowder, No-Fuss Lasagna, Turkey Mole, Hungarian Goulash, French Toast Casserole, and Chocolate Creme Brulee. All the recipes include straightforward instructions and call for basic, fresh ingredients, and most dishes require only one pot to prepare. Includes chapters on: Appetizers, Dips, and Drinks; Soups and Chowders; Pasta and Pasta Sauces; Chicken and Turkey; Beef, Pork, and Lamb; One-Pot Meals; Vegetables and Sides; Breakfast and Brunch; Preserves, Chutneys, and Salsas; and Great Slow Cooker Desserts
The Beginner's Guide to Everyday Vegan Cooking: The Ultimate Starter Handbook for New Vegans
by Bianca Haun Sascha NadererGoing vegan is not always easy—but The Beginner's Guide to Everyday Vegan Cooking is here to help! From the bloggers and foodie couple behind Elephantastic Vegan, Bianca Haun and Sascha Naderer bring seventy-five delicious plant-based recipes to the table. The Beginner's Guide to Everyday Vegan Cooking is for anyone thinking about transitioning to a vegan diet or having difficulties maintaining a vegan lifestyle. Bianca and Sascha combine their favorite easy recipes with their knowledge about how to handle difficult situations as a vegan. Readers will learn how to make easy vegan swapping alternatives and time-saving tricks, order at restaurants, and what to tell family and friends. The Beginner's Guide to Everyday Vegan Cooking is designed for daily use and all recipes are made from simple ingredients and instructions that any vegan can follow. Recipes include: Sunflower & Flaxseed BreadRed Mushroom SoupNo-Bake Lime Blueberry CheesecakeFancy Apple RosesStovetop Avocado PizzaAnd More! Vegan cooking doesn&’t have to be difficult, expensive, or time intensive to make easy, delicious, homemade food that anyone can enjoy!
Cravings Made Vegan: 50 Plant-Based Recipes for Your Comfort Food Favorites
by Bianca Haun Sascha NadererHave your cake (and veganize it, too)!Bianca and Sascha, bloggers and foodie couple behind Elephantastic Vegan and The Veginner’s Cookbook believe that any reason to adopt a vegan lifestyle is a great reason, and your decision to stop eating animal products will be one of the best of your life.But what about bacon?Vegans still love breakfast sandwiches. And popcorn chicken. And mac and cheese. And all the other comforting, delicious foods we grew up with. Don’t worry, having these cravings is completely normal and part of every vegan’s life. Cravings Made Vegan offers plant-based resources and guides for every meat eater, cheese lover, and milk drinker followed by a unique collection of fifty detailed recipes to create surprisingly delicious alternatives for all those non-vegan dishes you still hold dear.Recipes include melted cheese sandwiches, hearty sausages, baked almond feta, and a steaming hot chocolate fudge pudding that will make you forget about your pre-vegan life. Bianca and Sascha offer easy vegan swapping alternatives for all your favorite meat and dairy products and answers to every vegan’s most-asked questions: how to make food taste and look like it has eggs in it, how to make tofu not boring, and how to satisfy that bacon craving.
The Veginner's Cookbook: The Ultimate Starter Guide for New Vegans and the Veg-Curious
by Bianca Haun Sascha NadererFrom the bloggers and foodie couple behind Elephantastic Vegan, Bianca Haun and Sascha Naderer bring seventy-five delicious plant-based recipes to the table. The Veginner’s Cookbook is for anyone thinking about transitioning to a vegan diet or having difficulties maintaining a vegan lifestyle; Bianca and Sascha call them Veginners. In their debut cookbook, Bianca and Sascha combine their favorite easy recipes with their knowledge about how to handle difficult situations as a vegan. Readers will learn how to make easy vegan swapping alternatives and time-saving tricks, order at restaurants, and what to tell family and friends. The Veginner’s Cookbook is designed for everyday use and all recipes are made from simple ingredients and instructions that any Veginner can follow. Recipes include: Sunflower & Flaxseed Bread Red Mushroom Soup No-Bake Lime Blueberry Cheesecake Fancy Apple Roses Stovetop Avocado Pizza And More! Vegan cooking doesn’t have to be difficult, expensive, or time intensive to make easy, delicious, homemade food that anyone can enjoy!
The Everything Macro Diet Cookbook: 300 Satisfying Recipes for Shedding Pounds and Gaining Lean Muscle (Everything®)
by Tina HaupertStop counting calories and transform your body while eating all the foods you love with The Everything Macro Diet Cookbook! You can finally stop counting calories and start eating foods that bring you joy! With the macro diet, no food is off limits. You can eat just about anything, just in specific portion sizes and still lose weight and gain lean muscle. The Everything Macro Diet Cookbook is an introduction to this flexible diet that can help anyone lose weight without having to avoid your favorite foods that may contain fats or carbs. Based on the simple formula that balances the daily intake of protein, fat, and carbohydrates, the macro diet is gaining in popularity as people discover they can shed pounds without feeling deprived. The Everything Macro Diet Cookbook not only includes an introduction to the diet that is changing lives, but also 300 recipes for every meal and sample meal plans to make shopping and meal prep easier than ever! This book gives you all you need to transform your body while eating what you love!
Historic Austin Restaurants: Capital Cuisine through the Generations (American Palate)
by Melanie HauptAustin has staked its claim as the seat of innovative culinary movements, and its food culture mirrors the transformations taking place across the city. The evolution of the east side is reflected in joints like Franklin Barbecue, while landmarks like Scholz Garten, the oldest restaurant in the capital, testify to the contributions of the town's college presence and a healthy German influence. Joe's Bakery isn't just one of the town's most beloved Tex-Mex spots; it's the place where the real wheeling and dealing in Texas politics happens. Food writer Melanie Haupt samples Austin's iconic restaurants and the rich heritage that produced them.
The Cleanse Companion Cookbook
by Jeff Hauptman Bonnie NedrowWhether you are in great health and want to stay that way, or needing to heal from chronic illness, the The Cleanse Companion Cookbook will serve your body's needs. If you love delicious foods, this book will be your true companion for healthy nutritious meals.The Cleanse Companion Cookbook is intended as a reference for people on a detoxification program, providing the optimal foods to support naturopathic cleansing. Doctors around the country are using it for this and other health promoting purposes.It is an excellent book for folks suffering from diabetes, heart disease, osteoporosis, and any other chronic illness. It can be used to help families that need to be on special anti-inflammatory diets, as all the recipes are wheat, egg, dairy and nightshade free. These hypoallergenic recipes can help reduce inflammation so that your body can regain normal healthy functioning.The recipes are also perfect as a basic diet for healthy weight loss, or for optimal body composition programs, when you may not want to lose weight but you want more muscle.Best of all, The Cleanse Companion Cookbook has fabulous tasting recipes with the addition of sound advice on the health benefits of fruits, vegetables, grains and legumes as well as a variety of spices and herbs.
The Cleanse Companion Cookbook
by Jeff Hauptman Bonnie NedrowWhether you are in great health and want to stay that way, or needing to heal from chronic illness, the The Cleanse Companion Cookbook will serve your body's needs. If you love delicious foods, this book will be your true companion for healthy nutritious meals.The Cleanse Companion Cookbook is intended as a reference for people on a detoxification program, providing the optimal foods to support naturopathic cleansing. Doctors around the country are using it for this and other health promoting purposes.It is an excellent book for folks suffering from diabetes, heart disease, osteoporosis, and any other chronic illness. It can be used to help families that need to be on special anti-inflammatory diets, as all the recipes are wheat, egg, dairy and nightshade free. These hypoallergenic recipes can help reduce inflammation so that your body can regain normal healthy functioning.The recipes are also perfect as a basic diet for healthy weight loss, or for optimal body composition programs, when you may not want to lose weight but you want more muscle.Best of all, The Cleanse Companion Cookbook has fabulous tasting recipes with the addition of sound advice on the health benefits of fruits, vegetables, grains and legumes as well as a variety of spices and herbs.
A Taste for Purity: An Entangled History of Vegetarianism (Columbia Studies in International and Global History)
by Julia HauserIn nineteenth-century Europe and North America, an organized vegetarian movement began warning of the health risks and ethical problems of meat eating. Presenting a vegetarian diet as a cure for the social ills brought on by industrialization and urbanization, this movement idealized South Asia as a model. In colonial India, where diets were far more varied than Western admirers realized, new motives for avoiding meat also took hold. Hindu nationalists claimed that vegetarianism would cleanse the body for anticolonial resistance, and an increasingly militant cow protection movement mobilized against meat eaters, particularly Muslims.Unearthing the connections among these developments and many others, Julia Hauser explores the global history of vegetarianism from the mid-nineteenth century to the early Cold War. She traces personal networks and exchanges of knowledge spanning Europe, the United States, and South Asia, highlighting mutual influence as well as the disconnects of cross-cultural encounters. Hauser argues that vegetarianism in this period was motivated by expansive visions of moral, physical, and even racial purification. Adherents were convinced that society could be changed by transforming the body of the individual. Hauser demonstrates that vegetarians in India and the West shared notions of purity, which drew some toward not only internationalism and anticolonialism but also racism, nationalism, and violence. Finding preoccupations with race and masculinity as well as links to colonialism and eugenics, she reveals the implication of vegetarian movements in exclusionary, hierarchical projects. Deeply researched and compellingly argued, A Taste for Purity rewrites the history of vegetarianism on a global scale.
Wild Rice: An Essential Guide to Cooking, History, and Harvesting (Lyons Press Ser.)
by Susan Carol HauserThe Ojibwe people call wild rice "mahnomen," the good berry. Wild Rice elaborates on the many elements of that tradition, and brings it forward in fresh, delectable recipes. This comprehensive guide to Zizania palustris tells the story of North America's only native grain, from its emergence in the western Great Lakes area to its use in today's kitchens. The book demystifies the purchasing of wild rice-black or brown, long grain or short grain, lake rice or river rice, US rice or Canadian rice--clarifies cooking options, and proposes wild rice as a fast food (cook a full pound and freeze in small packets).The recipes range from simple soups to gourmet entrées and food for a crowd. Traditionally, wild rice was harvested from canoes and parched in iron kettles over open fires. Although these old ways are still practiced, much of today's wild rice is cultivated in flooded fields--rice paddies--in the Upper Midwest and in California, and is harvested with combines and processed with machinery. The question arises: Which is better-tasting and more nutritious--naturally occurring wild rice or cultivated wild rice?