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Honey & Oats
by Julie Hopper Jennifer Katzinger Charity BurggraafThis whole grain, low-sugar baking book is filled with 75 recipes for light, moist, and flavorful cakes, pies, scones, cookies, muffins, bars, and breads proves that baking with healthy ingredients doesn't have to mean sacrificing flavor or texture. Author Jennifer Katzinger created these classic baked-good recipes replacing sugar with honey, coconut palm sugar, maple syrup, and Sucanat; she uses oats and whole grains, such as teff, kamut, spelt, buckwheat, einkorn, barley, and whole-wheat flour to make delicious and more nutritious baked treats. For those who aren't quite ready to go "all the way," this book also provides recipe adaptations that incorporate some whole grains into their favorite baked goods. Katzinger also includes some gluten-free options.orite baked goods. An experienced gluten-free baker, Katzinger also includes some gluten-free options for bakers with dietary restrictions.
Hong Kong! (Recipe for Adventure Series #3)
by Giada De Laurentiis Francesca GambatesaWhen Zia Donatella comes to live with the Bertolizzi family, little do Alfie and his older sister Emilia know what's in store for them. Zia Donatella is determined to show the kids how a home-cooked meal is better than even the best take-out pizza or burrito. And when Zia's plan actually transports Alfie and Emilia to famous food cities around the world, they learn first-hand how food cannot only take you places but can also bring you back home. In the third book in the series, Zia's secret ingredient takes Alfie and Emilia to the other side of the world - Hong Kong! Ying and her family are convinced that Alfie and Emilia are the foreign exchange students scheduled to visit them, and the siblings soon find themselves helping out with the opening of the family's new restaurant. Between shopping at the markets, assisting in the kitchen, and trying to get back home, Alfie and Emilia discover the sights and sounds of the exotic and bustling city.
Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions
by Michael MossFrom the #1 bestselling and Pulitzer Prize-winning author of Salt Sugar Fat, the troubling story of how food companies have exploited our most fundamental evolutionary instincts to get us hooked on processed foods.Everyone knows how hard it can be to maintain a healthy diet. But what if some of the decisions we make about what to eat are beyond our control? Is it possible that processed food is addictive, like drugs or alcohol? Motivated by these questions, Pulitzer Prize-winning investigative reporter Michael Moss began searching for answers, to find the true peril in our food. In Hooked, Moss explores the science of addiction and uncovers what the scientific and medical communities--as well as food manufacturers--already know, which is that food can, in some cases, be even more addictive than alcohol, cigarettes, or drugs. Our bodies are hard-wired for sweets, so food manufacturers have deployed fifty-six types of sugar to add to their products, creating in us the expectation that everything should be cloying; we've evolved to prefer convenient meals, so three-fourths of the calories we get from groceries come from ready-to-eat foods. Moss goes on to show how the processed food industry has not only tried to deny this troubling discovery, but exploit it to its advantage. For instance, in a response to recent dieting trends, food manufacturers have simply turned junk food into junk diets, filling grocery stores with "diet" foods that are hardly distinguishable from the products that got us into trouble in the first place. With more people unable to make dieting work for them, manufacturers are now claiming to add ingredients that can effortlessly cure our compulsive eating habits. A gripping account of the legal battles, insidious marketing campaigns, and cutting-edge food science that have brought us to our current public health crisis, Hooked lays out all that the food industry is doing to exploit and deepen our addictions, and shows us what we can do so that we can once again seize control.
Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions
by Michael MossFrom the #1 New York Times bestselling author of Salt Sugar Fat comes a powerful exposé of how the processed food industry exploits our evolutionary instincts, the emotions we associate with food, and legal loopholes in their pursuit of profit over public health. <P><P>Everyone knows how hard it can be to maintain a healthy diet. But what if some of the decisions we make about what to eat are beyond our control? Is it possible that food is addictive, like drugs or alcohol? And to what extent does the food industry know, or care, about these vulnerabilities? <P><P>In Hooked, Pulitzer Prize–winning investigative reporter Michael Moss sets out to answer these questions—and to find the true peril in our food. Moss uses the latest research on addiction to uncover what the scientific and medical communities—as well as food manufacturers—already know: that food, in some cases, is even more addictive than alcohol, cigarettes, and drugs. Our bodies are hardwired for sweets, so food giants have developed fifty-six types of sugar to add to their products, creating in us the expectation that everything should be cloying; we’ve evolved to prefer fast, convenient meals, hence our modern-day preference for ready-to-eat foods. <P><P>Moss goes on to show how the processed food industry—including major companies like Nestlé, Mars, and Kellogg’s—has tried not only to evade this troubling discovery about the addictiveness of food but to actually exploit it. For instance, in response to recent dieting trends, food manufacturers have simply turned junk food into junk diets, filling grocery stores with “diet” foods that are hardly distinguishable from the products that got us into trouble in the first place. As obesity rates continue to climb, manufacturers are now claiming to add ingredients that can effortlessly cure our compulsive eating habits. <P><P>A gripping account of the legal battles, insidious marketing campaigns, and cutting-edge food science that have brought us to our current public health crisis, Hooked lays out all that the food industry is doing to exploit and deepen our addictions, and shows us why what we eat has never mattered more. <P><P><b>A New York Times Bestseller</b>
The Hot Belly Diet: A 30-Day Ayurvedic Plan to Reset Your Metabolism, Lose Weight, and Restore Your Body's Natural Balance to Heal Itself
by Suhas G. KshirsagarFrom an internationally recognized physician who combines Eastern and Western medicine, a groundbreaking diet and total body health plan centered on digestive balance and metabolic transformation.The complaints that Dr. Suhas hears on a daily basis, from high body weight, low energy, and poor sleep, to headaches, unexplained congestion, and depression, all have a surprising common denominator: a weak digestive “fire.” Drawing on traditional Indian practices and principles, The Hot Belly Diet shows you how to optimize your digestive powers to foster rapid weight loss and vibrant health. At the core of this three-phase diet that makes lunch the most important meal of the day is a dish called khichadi (pronounced kitch-a-de)—a completely nutritious but incredibly easy-to-make meal that helps clear out your “ama,” or the digestive sludge that antagonizes weight loss, provokes hormonal imbalances, and ultimately triggers inflammation—the root cause of virtually all disease. This unique book also explains what foods are incompatible (milk and eggs, for example), why the sensation of hunger is essential, and how to time your meals throughout the day to avoid snacking. The Hot Belly Diet changes your relationship with food to make healthy eating—and living—effortless. Whether you’re suffering from a chronic condition, looking to prevent future illness, or just want to feel your best every day, The Hot Belly Diet will re-establish your body’s natural balance, creating a thinner, healthier, and happier you.
Hot Off The Grill: The Healthy Exchanges Electric Cookbook
by Barbara Alpert Joanna M. LundThe newest book in the popular Healthy Exchanges series features 150 easy recipes for the electric grill. JoAnna Lund offers dozens of healthy and delicious ways to get out of "the grilling rut." Sizzling selections include... German Grilled Potatoes * Egg and Mushroom Sandwiches * Chicken Almondine Salad * New England Crab Cakes * Fried Apple Rings * Blueberry Thrill Snacks and many more And with the Healthy Exchanges seal, readers can be sure that these low-salt, low-fat, low-sugar foods have been taste-tested to perfection. Covering all three meals of the day, this book includes: € Recipe variations € Time-saving tips € Nutritional information € Diabetic exchanges € Weight-loss choices With delicious choices for the entire family, readers won't be able to get enough of their grills.
Hot Vegan: 200 Sultry & Full-Flavored Recipes from Around the World
by Robin RobertsonThe acclaimed chef presents “the most flavorful vegan cookbook in print [featuring] authentic, wonderfully spiced dishes from every continent” (Erik Marcus, Vegan.com).Explore the rich and diverse flavors of the world in 200 meatless, dairy-free, and egg-free recipes ranging from subtly spiced to full-on fiery. Drawing on the culinary traditions of the Americas, Europe, the Middle East, Africa, Asia, and beyond, Robin Robertson shares luscious and inventive offerings. Recipes include Tunisian Couscous, Sichuan Noodle Salad, Jambalaya, Penne Arrabbiata, Thai Coconut Soup, and Vindaloo Vegetables . . . all made using readily available ingredients, and easily adjusted to your taste—hot or not!“This book has the makings of another Robin Robertson classic. Her talent for adapting international cuisines for the everyday cook, and giving them her unique stamp, shines through in every recipe in this collection.” —Nava Atlas, The Vegetarian Family CookbookHot Vegan was previously published as Vegan Fire & Spice. This edition features a new title, cover, and a few new recipes.
Hot Vegan: 200 Sultry & Full-Flavored Recipes from Around the World
by Robin RobertsonThe acclaimed chef presents “the most flavorful vegan cookbook in print [featuring] authentic, wonderfully spiced dishes from every continent” (Erik Marcus, Vegan.com).Explore the rich and diverse flavors of the world in 200 meatless, dairy-free, and egg-free recipes ranging from subtly spiced to full-on fiery. Drawing on the culinary traditions of the Americas, Europe, the Middle East, Africa, Asia, and beyond, Robin Robertson shares luscious and inventive offerings. Recipes include Tunisian Couscous, Sichuan Noodle Salad, Jambalaya, Penne Arrabbiata, Thai Coconut Soup, and Vindaloo Vegetables . . . all made using readily available ingredients, and easily adjusted to your taste—hot or not!“This book has the makings of another Robin Robertson classic. Her talent for adapting international cuisines for the everyday cook, and giving them her unique stamp, shines through in every recipe in this collection.” —Nava Atlas, The Vegetarian Family CookbookHot Vegan was previously published as Vegan Fire & Spice. This edition features a new title, cover, and a few new recipes.
The House That Sugarcane Built: The Louisiana Burguières
by Donna McGee OnebaneThe House That Sugarcane Built tells the saga of Jules M. Burguières Sr. and five generations of Louisianans who, after the Civil War, established a sugar empire that has survived into the present. When twenty-seven-year-old Parisian immigrant Eugène D. Burguières landed at the Port of New Orleans in 1831, one of the oldest Louisiana dynasties began. Seen through the lens of one family, this book traces the Burguières from seventeenth-century France, to nineteenth- century New Orleans and rural south Louisiana and into the twenty-first century. It is also a rich portrait of an American region that has retained its vibrant French culture. As the sweeping narrative of the clan unfolds, so does the story of their family-owned sugar business, the J. M. Burguières Company, as it plays a pivotal role in the expansion of the sugar industry in Louisiana, Florida, and Cuba. The French Burguières were visionaries who knew the value of land and its bountiful resources. The fertile soil along the bayous and wetlands of south Louisiana bestowed on them an abundance of sugarcane above its surface, and salt, oil, and gas beneath. Ever in pursuit of land, the Burguières expanded their holdings to include the vast swamps of the Florida Everglades; then, in 2004, they turned their sights to cattle ranches on the great frontier of west Texas. Finally, integral to the story are the complex dynamics and tensions inherent in this family-owned company, revealing both failures and victories in its history of more than 135 years. The J. M. Burguières Company's survival has depended upon each generation safeguarding and nourishing a legacy for the next.
How the Other Half Ate
by Katherine Leonard TurnerIn the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, and size of their kitchens--along with their cultural heritage. How the Other Half Ate is a deep exploration by historian and lecturer Katherine Turner that delivers an unprecedented and thoroughly researched study of the changing food landscape in American working-class families from industrialization through the 1950s. Relevant to readers across a range of disciplines--history, economics, sociology, urban studies, women's studies, and food studies--this work fills an important gap in historical literature by illustrating how families experienced food and cooking during the so-called age of abundance. Turner delivers an engaging portrait that shows how America's working class, in a multitude of ways, has shaped the foods we eat today.
How to Cook Everything Fast: A Better Way to Cook Great Food
by Mark BittmanHomemade wonton soup in 30 minutes. Chicken Parmesan without dredging and frying. Fruit crisp on the stovetop. The secret to cooking fast is cooking smart--choosing and preparing fresh ingredients efficiently. In How to Cook Everything Fast, Mark Bittman provides a game plan for becoming a better, more intuitive cook while you wake up your weekly meal routine with 2,000 main dishes and accompaniments that are simple to make, globally inspired, and bursting with flavor. How to Cook Everything Fast is a book of kitchen innovations. Time management-- the essential principle of fast cooking-- is woven into revolutionary recipes that do the thinking for you. You'll learn how to take advantage of downtime to prepare vegetables while a soup simmers or toast croutons while whisking a dressing. Just cook as you read--and let the recipes guide you quickly and easily toward a delicious result. Bittman overhauls hundreds of classics through clever (even unorthodox) use of equipment and techniques--encouraging what he calls "naturally fast cooking"--and the results are revelatory. There are standouts like Cheddar Waffles with Bacon Maple Syrup (bold flavors in less time); Charred Brussels Sprout Salad with Walnuts and Gorgonzola (the food processor streamlines chopping); Spaghetti and Drop Meatballs with Tomato Sauce (no rolling or shaping); and Apple Crumble Under the Broiler (almost instant dessert gratification). Throughout, Bittman's commonsense advice and plentiful variations provide cooks with freedom and flexibility, with tips for squeezing in further shortcuts, streamlined kitchen notes, and illustrations to help you prep faster or cook without a recipe. How to Cook Everything Fast puts time on your side and makes a lifetime of homemade meals an exciting and delicious reality.
How to Cook Like a Southerner: Classic Recipes From the South's Best Down-Home Cooks
by Johnnie GabrielJohnnie Gabriel knows a thing or two about cooking for Southerners. The author of two cookbooks, Cooking in the South and Second Helpings, does it every day at Gabriel&’s, her restaurant and bakery in Marietta, Georgia. In How to Cook Like a Southerner, Gabriel isn&’t just sharing her recipes; she&’s taking her Southern expertise to the next level, offering step-by-step photos for 35 of the most iconic Southern dishes, curating and testing over one hundred recipes from some of the best and most gracious cooks in the South, and offering tips to help you dress up even the most basic recipes for special occasions.The art and science of cooking has come a long way, creating a gadget for everything from zesting fruit to cutting paper-thin slices of vegetables, but creating delicious Southern food for your family and friends doesn&’t require fancy gadgets and high-tech kitchen appliances. Johnnie Gabriel says all you need is a cutting board, a sharp knife, a rolling pin, and a seasoned cast iron skillet, just like her mama did. And because classic Southern dishes were created to use the meats and vegetables that were available in the region, the recipes in How to Cook Like a Southerner call for ingredients you can find at your local grocery store or farmers&’ market. No speciality stores or online searches needed.Making a homemade pie crust for the first time? Let Johnnie show you how. Do you wonder what the difference between a blond, peanut butter, and coffee roux is? How to Cook Like a Southerner will guide you through each level. Wanna learn the tricks Southern grandmothers use for creating the best fried chicken, cornbread, buttermilk biscuits, field peas with snaps, macaroni and cheese, fried green tomatoes, and country fried steak? They&’re all here.So stock up on cornmeal, buttermilk, and sugar and put on your favorite apron. It&’s time to learn How to Cook Like a Southerner.
How to Eat
by Nigella LawsonThrough her wildly popular television shows, her five bestselling cookbooks, her line of kitchenware, and her frequent media appearances, Nigella Lawson has emerged as one of the food world's most seductive personalities. How to Eat is the book that started it all--Nigella's signature, all-purposed cookbook, brimming with easygoing mealtime strategies and 350 mouthwatering recipes, from a truly sublime Tarragon French Roast Chicken to a totally decadent Chocolate Raspberry Pudding Cake. Here is Nigella's total (and totally irresistible) approach to food--the book that lays bare her secrets for finding pleasure in the simple things that we cook and eat every day.
How to Eat (Mindfulness Essentials)
by Thich Nhat Hanh Jason DeantonisHow to Eat is part of the Mindfulness Essentials Series by Zen Master Thich Nhat Hanh, illuminating the basics of mindfulness practice. <P> These short meditations cover everything from eating with others and enjoying our food to connecting with the Earth. Nhat Hanh inspires a joyful and sustainable relationship with all aspects of eating, including gardening, food shopping, preparing, serving, and even clearning up after a meal. How to Eat is a welcome reminder that the benefits of mindful eating are both personal and global.
How to Have the Wedding You Want (Updated)
by Christine EganThe updated edition of the only wedding guide that's on your side! Figure out what you want. Who to invite. Where to celebrate. What to wear. And those are just the big issues. You've got flowers, showers, music, and more...and you're wondering if you can get it done by your first anniversary, let alone the wedding. Figure out how to do it. With smart planning and budgeting, you can have the wedding you want--whether it's a white-lace extravaganza or a barefoot barbecue. And you don't even have to quit your job. Figure out how to deal with the people criticizing the decisions you made in Steps One and Two. Mom. Aunt Diane. The caterer. The etiquette experts. The pushy saleslady at the bridal shop. They all claim to have your interests at heart. And they're all driving you crazy... Finally! The book that understands what today's bride-to-be really needs: realistic strategies and creative options from women who've been there, strong support, diplomatic skills, and a great sense of humor. And what she doesn't need: more "expert advice." Have the wedding you want: special, meaningful, lots of fun, and perfectly suited to you and the one you adore. Because theme colors come and go, but love is forever.
How to Lead a Happier, Healthier, and Alcohol-Free Life: The Rise of the Soberista
by Lucy RoccaAre you worried about how much you're drinking? Trying to quit but worry about being seen as a killjoy or party pooper? This is the book for you, providing practical advice and strategies for quitting the booze and feeling great about it, while improving your life at the same time. Author Lucy Rocca, whose life was nearly ruined by the multiple bottles of wine she was consuming every evening, provides an in-depth look at how Western society has normalised binge drinking and why being sober is often associated with a boring lifestyle that so many people fear, yet how giving up alcohol can make your life incredible.
How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More. A Storey BASICS® Title (Storey Basics)
by Bill CollinsWhether you like your chocolate gooey and rich, creamy and smooth, or nutty and dark, this Storey BASICS® guide shows you how to make your favorite sweet treats right at home. Bill Collins provides illustrated step-by-step instructions for a variety of chocolate-making techniques, including tempering, thickening, sugar boiling, mold filling, piping, and more. You’ll soon be showcasing your confectioner’s skills in decadent chocolate-dipped fruits, indulgent nut barks, and fudges that melt in your mouth.
How to Make Frozen Yogurt: 56 Delicious Flavors You Can Make at Home. A Storey BASICS® Title (Storey Basics)
by Nicole WestonDon’t forget the sprinkles as you get ready to spin out your own homemade creamy, soft-serve style frozen yogurt. In this Storey BASICS® guide, Nicole Weston shares her unique technique for making smooth and delicious frozen yogurt using a simple meringue and an ice cream maker. With recipes for 56 irresistible flavors, Weston will inspire you to go beyond vanilla and chocolate and try your hand at making tropical coconut, dulce de leche, spiced pumpkin, candy cane, and many more frozen yogurt delights.
How to Make Maple Syrup: From Gathering Sap to Marketing Your Own Syrup. A Storey BASICS® Title (Storey Basics)
by Alison Anderson Steven AndersonThird-generation syrup makers Alison and Steven Anderson show you how to collect sap using a tree-friendly tubing system and then cook, package, and even market your own syrup. With expert advice for first-time bottlers, the Andersons share their passion with a contagious excitement that is as inspiring as a bowl of sugar on snow.
How To Make Sweets and Treats
by Diana Peacock Rebecca PeacockThis book will show you how to make all your favourite sweet treats and provide ideas for packaging them to give away as gifts. With detailed techniques you?ll be amazed how easy it is to make your own sweets. There are recipes for fudge, toffee, chocolates and traditional treats such as Turkish Delight, as well as hamper favourites such as liqueurs and sweet sauces.
How To Make Sweets and Treats
by Diana Peacock Rebecca PeacockThis book will show you how to make all your favourite sweet treats and provide ideas for packaging them to give away as gifts. With detailed techniques you’ll be amazed how easy it is to make your own sweets. There are recipes for fudge, toffee, chocolates and traditional treats such as Turkish Delight, as well as hamper favourites such as liqueurs and sweet sauces.
How To Make Wines at Home: Using wild and cultivated fruit, flowers and vegetables
by Kenneth HawkinsThis book covers the basics of making wine and how and what various types differ. The author shows you how to train your palate so that you are able judge the relative qualities of the wine you produce. It includes 55 recipes as well as instructions for racking, processing and maturing.
How to Use a Meat Cleaver: Secrets and Recipes from a Mob Family's Kitchen
by Renee Graziano Jennifer Graziano Lana GrazianoFood this good should be illegal. "Mob Wives," VH1's wildly successful hit show, follows the lives of six women affiliated with the mob. Now, show creator and Executive Producer Jennifer Graziano, star Renee Graziano, and their restaurateur sister, Lana Graziano, reveal their best-kept secrets yet. The Grazianos invite you into their world but this time through the kitchen door, with this full color cookbook featuring 100 of their favorite and most-coveted family recipes. From Lana's famous meatballs to Sunday Gravy to Lobster Arriagiatta, the secret recipes are on the table. Plus, the book is spiced throughout with personal never-before-told stories that will let you get to know the most famous real mob family a little better. Experience the Grazianos' lives from inside their kitchen where food and family are never far apart. Funny, outrageous, sentimental, and always authentic, the Grazianos leave you with the skills to talk the talk, cook pasta like there's no tomorrow, stir up a mean marinara--and use that meat cleaver to back it up.
Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Matt Armendariz Zoe Nathan Josh Loeb Laurel AlmerindaEverything in generosity is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica's favorite neighborhood bakery and breakfast spot, Huckleberry Bakery & Café. This irresistible cookbook collects more than 115 recipes and more than 150 color photographs, including how-to sequences for mastering basics such as flaky dough and lining a cake pan. Huckleberry's recipes span from sweet (rustic cakes, muffins, and scones) to savory (hot cereals, biscuits, and quiche). True to the healthful spirit of Los Angeles, these recipes feature whole-grain flours, sesame and flax seeds, fresh fruits and vegetables, natural sugars, and gluten-free and vegan options--and they always lead with deliciousness. For bakers and all-day brunchers, Huckleberry will become the cookbook to reach for whenever the craving for big flavor strikes.
Hudson Valley Food & Farming: Why Didn't Anyone Ever Tell Me That? (American Palate)
by Tessa EdickFarming has sustained the Hudson Valley for more than four hundred years. Family farms grow succulent fruits and wholesome vegetables, from corn and cabbage to apples and peaches. They raise cows, chickens and lambs and produce an array of cheese and other fresh products. Hudson Valley locavores are once again turning to neighborhood farms for the freshest foods--and in the process, they are revitalizing the local economy and preserving the rich lands that are their heritage. Author Tessa Edick and the FarmOn Foundation are at the heart of this local movement. Their work is so simple yet so impactful that you will wonder, "Why didn't anyone ever tell me that?" With stunning photographs and an insightful narrative, Edick introduces some of the most innovative and inspiring Hudson Valley farmers along with their delectable harvest.