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The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog
by Rien FertelIn the spirit of the oral historians who tracked down and told the stories of America's original bluesmen, this is a journey into the southern heartland (the Pork Belt) to discover the last of the great roadside whole hog pitmasters who hold onto the heritage and the secrets of America's traditional barbecue.Whole hog barbecue is a culinary art form that is both disappearing and experiencing a renaissance. In The One True Barbecue, Rien Fertel chronicles the uniquely southern art of whole hog barbecue--America's original barbecue--through the professional pitmasters who make a living firing, smoking, flipping, and cooking 200-plus pound pigs. More than one hundred years have passed since a small group of families in the Carolinas and Tennessee started roasting a whole pig over a smoky, fiery pit. Descendants of these original pitmasters are still cooking, passing down the recipes and traditions across generations to those willing to take on the grueling, dangerous task. This isn't your typical backyard pig roast, and it's definitely not for the faint of heart. This is barbecue at its most primitive and tasty. Fertel finds the gatekeepers of real southern barbecue to tell their stories and pays homage to the diversity and beauty of this culinary tradition. For anyone who has enjoyed the heavenly taste of tender, smoky, tangy whole hog, The One True Barbecue illuminates the origins and nuances of America's one true cuisine, and is an eye-opening and deeply enjoyable look at the fascinating and complex makeup of southern heritage and tradition.
Only in Naples: Lessons in Food and Famiglia from My Italian Mother-in-Law
by Katherine WilsonFull of lighthearted humor, sumptuous food, the wisdom of an Italian mother-in-law, and all the atmosphere of Elena Ferrante's Neapolitan Novels, this warm and witty memoir follows American-born Katherine Wilson on her adventures abroad. Thanks to a surprising romance--and a spirited woman who teaches her to laugh, to seize joy, and to love--a three-month rite of passage in Naples turns into a permanent embrace of this boisterous city on the Mediterranean.When I saw the sea at Gaeta, I knew that Naples was near and I was coming home."There is a chaotic, vibrant energy about Naples that forces you to let go and give in," writes Katherine, who arrives in the city to intern at the United States Consulate. One evening, she meets handsome, studious Salvatore and finds herself immediately enveloped by his elegant mother, Raffaella, and the rest of the Avallone family. From that moment, Katherine's education begins: Never eat the crust of a pizza first, always stand up and fight for yourself and your loved ones, and consider mealtimes sacred--food must be prepared fresh and consumed in compagnia. Immersed in Neapolitan culture, traditions, and cuisine, slowly and unexpectedly falling for Salvatore, and longing for Raffaella's company and guidance, Katherine discovers how to prepare meals that sing, from hearty, thick ragù to comforting rigatoni alla Genovese to pasta al forno, a casserole chock-full of bacon, béchamel, and no fewer than four kinds of cheeses. The secret to succulent, tender octopus? Beat it with a hammer. While Katherine is used to large American kitchens with islands and barstools, she understands the beauty of small, tight Italian ones, where it's easy to offer a taste from a wooden spoon. Through courtship, culture clashes, Sunday services, marriage, and motherhood (in Naples, a pregnancy craving must always be satisfied!), Katherine comes to appreciate carnale, the quintessentially Neapolitan sense of comfort and confidence in one's own skin. Raffaella and her famiglia are also experts at sdrammatizzare, knowing how to suck the tragedy from something and spit it out with a great big smile. Part travel tale, part love letter, Only in Naples is a sumptuous story that is a feast for the senses. Goethe said, "See Naples and die." But Katherine Wilson saw Naples and started to live. Advance praise for Only in Naples "In a world filled with food memoirs, this one stands out. Katherine Wilson gives us more than the fabulous food of Naples. She offers us a passport to an exotic country we would never be able to enter on our own."--Ruth Reichl, author of My Kitchen Year"Wilson has written a glorious memoir celebrating the holy trinity of Italian life: love, food, and family. Her keen eye and sense of humor take you through the winding streets of Naples at a clip, on a ride you hope will never end."--Adriana Trigiani, author of The Shoemaker's Wife "How lucky we are to get these hilarious and wise perceptions filtered through a sincerely loving eye."--Julie Klam, author of Friendkeeping "This thoroughly enjoyable love letter to Naples is a tribute to the author's irrepressible mother-in-law."--Luisa Weiss, author of My Berlin Kitchen and founder of The Wednesday Chef "Wilson's easygoing writing perfectly suits this tale of an innocent abroad, an American girl who discovers herself in the midst of a foreign culture that becomes, in the end, her own."--Kate Christensen, author of How to Cook a MooseFrom the Hardcover edition.
Ons Gunsteling Detox & Gewigsverlies Prutpot Resepte
by Vicky Wells Geoff Wells Corlia JonesOns is dol oor prutpot etes want hulle is maklik, gerieflik en lekker. Nog beter is prutpot etes wat jou help om gewig te verloor en gesond te word en bly. Jy sal vind dat wanneer jy 'n vegetariese or vegan dieet volg, jy 'n baie meer voedingstof-digte voedsel eet terwyl jou kalorieë baie laag gehou word. Dit is nie te sê dat ALLE vegan en vegetariese kos lae-kalorie is nie. Jy sal nogsteeds jou inname van vette en hoër kalorie kosse moet dophou, maar jy sal ook vind dat jy die "versadige" gevoel langer behou omdat jou liggaam meer van die noodsaaklike voedingstowwe opneem. Sommige van die resepte is goed vir detox en hulle is sodanig gemerk. Al die resepte Is vegetaries of vegan en meeste van hulle sal ook help met gewigsverlies. Party van die nagereg resepte is 'n bietjie hoër in kalorieë so gebruik dit spaarsamig.
The Ontario Craft Beer Guide
by Robin Leblanc Jordan St. JohnForget wine tours! This is the comprehensive guide to Ontario’s craft-beer revival and the brewers behind it. The renaissance of craft beer that has swept North America over the past thirty years has transformed the Ontario landscape, leaving over two hundred breweries, both great and humble, dotting the province. The diversity of craft beers we now enjoy is unprecedented in history and dazzling to behold. For the growing number of people who find their interest piqued, the sheer selection of brews can be intimidating. The Ontario Craft Beer Guide gives readers, whether bright-eyed beginners or aficionados of the highest calibre, a dependable field guide to the beers of Ontario. Noted experts Jordan St. John (Lost Breweries of Toronto) and Robin LeBlanc (The Thirsty Wench) tell the stories of some of Ontario’s most notable breweries and provide expert ratings for nearly a thousand beers.
The Ontario Craft Beer Guide: Second Edition
by Robin Leblanc Jordan St. JohnWith nearly one hundred new breweries, this second edition of The Ontario Craft Beer Guide is an indispensable field guide to the province’s beer. The explosion of craft beer variety in North America has created a climate of amazing quality and bewildering options for beer drinkers. Choosing a drink in that landscape can be intimidating, but in The Ontario Craft Beer Guide beer lovers have a concise and expertly curated guide to over one thousand offerings, with simple tasting notes, ratings, and brewery biographies. Let noted experts Jordan St. John and Robin LeBlanc guide you to your next favourite beer, from your new favourite brewery.
Opération séduction en cuisine - Recettes faciles pour faire succomber l'élue de votre cœur
by Marie-France Clermont Anna GreenLaissez Anna Green vous dévoiler ses astuces et partager avec vous son expérience en cuisine pour créer la soirée romantique parfaite pour vous et l'élue de votre cœur. Ces 50 recettes sont simples et faciles à suivre et ne nécessitent pas un placard plein d'ingrédients obscurs ou au nom douteux. Même si vous n'êtes pas un expert en cuisine, vous serez en mesure de créer des plats savoureux qui feront leur petit effet. Vous trouverez également avec les recettes des suggestions de menu pour vous éviter le casse-tête de trouver le service 3-plats idéal. Anna vous accompagnera avec humour tout au long de cette aventure et vous aurez l'impression d'avoir à vos côtés l'amie rêvée pour vous diriger et vous accompagner à chaque étape de cette soirée mémorable.
La Oración de mi COCINA
by María Luz GómezRecetas sencillas, sabrosas, y prácticas, útiles en cualquier cocina para amas de casa, y aficionados principiantes. <P><P>¡Señor! Bendice mi cocinita, y bendice mi trabajo en ella: cocinar, fregar, y limpiar. Sazona las comidas que preparo con tu bendición y tu Gracia, pero sobre todo con tu Amor. Mientras que yo con los míos comparto el pan que nos das, siempre te lo agradecemos puesto que te lo debemos. <P><P>Pero aparte del pan nuestro, yo te suplico algo más: que quien entre en mi cocina encuentre alegría y paz, rico alimento, buena acogida, ¡y eterna felicidad!.
Orange, Lavender & Figs: Deliciously Different Recipes from a Passionate Eater
by Fanny SlaterFrom the winner of The Rachael Ray Show's Great American Cookbook Competition, a compilation of sophisticated yet approachable recipes along with the heartwarming--and often humorous--tales that inspired them.Fanny Slater has been at home in the kitchen since before she could reach the stove. Standing on chairs to watch her parents form the perfect crab cake or whip up their famous brownie batter, Fanny developed a flair for cooking that has continued into adulthood. In a fun new cookbook packed with as much irresistible charm as the self-taught cook herself, Fanny--a homegrown food enthusiast and winner of The Rachael Ray Show's Great American Cookbook Competition--brings you on a journey through the mouth-watering foods of her childhood, updated with eclectic twists for the modern palate. From Fanny's sweet and savory Orange, Lavender and Fig Sandwich, to her tangy and crunchy Butternut Squash Tacos with Apple-Fennel Slaw, this unique book is filled with delicious, one-of-a-kind recipes. You'll love Fanny's quirky "Fanfare Tips," which range from wine pairings to presentation advice gleaned from years of catering, as well as "Flippidy Doos," which provide creative ways to pair leftovers. With her must-have recipes and whimsical anecdotes, Fanny's cookbook is a celebration of the stories, people, and ingredients that have guided her along the path to foodie stardom.
The Original White House Cook Book: Cooking, Etiquette, Menus and More from the Executive Estate - 1887 Edition
by F. L. Gillette Hugo Ziemann John MoellerInitially published in 1887, The Original White House Cook Book is a cooking compendium penned by F. L. Gillette and Hugo Ziemann. The book is comprised of recipes, cooking techniques, etiquette instruction, household care, and cleanliness tips used in the White House. This historic book includes recipes by the first ladies Martha Washington, Mary Todd Lincoln, and many others, as well as historic menus for special occasions like Grant’s Birthday and Washington’s Wedding.The book was compiled using the knowledge gained by Gillette in her years of cooking, as well as Ziemann’s term as a White House steward and caterer. It rapidly became a bestseller after its publication and an essential cookbook in kitchens across America.The Original White House Cook Book includes more than five hundred recipes for soups, meats, vegetables, pastas, desserts, sandwiches, and more. Additionally, it includes hundreds of tips and tricks as well as a foreword written by John Moeller, White House chef from 1992 to 2005.
Our Food: A Healthy Serving of Science and Poems
by Grace Lin Ranida T. McKneallyAward-winning author Grace Lin joins science writer Ranida T. McKneally to get kids talking about the science of food, the five food groups, and what a healthy meal looks like. Answering questions like "why are so many vegetables green?", "What's the difference between brown bread and white bread?", and "Why do beans make you gassy?", cheerful haiku poems and a simple Q&A format make this book a nutritious treat. The information in this book aligns with both the USDA's MyPlate guidelines and the Harvard School of Public Health's Healthy Eating Plate guidelines and back matter includes further information about healthy eating and nutritional guidelines, as well as a glossary.
Out of the Box Desserts: Simply Spectacular, Semi-Homemade Sweets
by Hayley ParkerMore than 100 sticky, gooey, sweet creations, as easy to make as they are delicious. Effortless, no-fail baking is within reach! By starting with cake or brownie mixes, ready-made dough and crusts, and other make-it-simple shortcut ingredients, these recipes and more can be whipped up in no time flat: Sticky Toffee Pudding Blondies Glazed Donut Pie No-Bake Oreo Fluff Pie Rainbow Poke Cake Hayley Parker took Pinterest by storm with her signature Brownie Bomb (cookie dough wrapped with fudge and dipped in chocolate). The recipe has been pinned more than a million times and is included here along with new, unpublished variations.
Outlander Kitchen: The Official Outlander Companion Cookbook
by Theresa Carle-SandersTake a bite out of Diana Gabaldon's New York Times bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from OutlanderKitchen.com founder Theresa Carle-Sanders! Claire Beauchamp Randall's incredible journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses, and taste is no exception. From Claire's first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate. Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie's incredible story through the flavors of the Scottish Highlands, the French Revolution, and beyond. Following the high standards for prodigious research and boundless creativity set by Diana Gabaldon herself, Carle-Sanders draws on the events and characters of the novels to deliver delicious and inventive dishes that highlight local ingredients and traditional cooking techniques. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today's modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht: * Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette * Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters * Soups & Stocks: Cock-a-Leekie Soup; Murphy's Beef Broth; Drunken Mock-Turtle Soup * Mains: Peppery Oyster Stew; Slow-Cooked Chicken Fricassee; Conspirators' Cassoulet * Sides: Auld Ian's Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash * Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona's Cinnamon Scones; Jocasta's Auld Country Bannocks * Sweets & Desserts: Black Jack Randall's Dark Chocolate Lavender Fudge; Warm Almond Pastry with Father Anselm; Banoffee Trifle at River Run With full-color photographs and plenty of extras--including cocktails, condiments, and preserves--Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget bon appétit. As the Scots say, ith do leòr!From the Hardcover edition.
Outlander Kitchen: The Official Outlander Companion Cookbook
by Theresa Carle-SandersTake a bite out of Diana Gabaldon's New York Times bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from OutlanderKitchen.com founder Theresa Carle-Sanders! Claire Beauchamp Randall's incredible journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses, and taste is no exception. From Claire's first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate. Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie's incredible story through the flavors of the Scottish Highlands, the French Revolution, and beyond. Following the high standards for prodigious research and boundless creativity set by Diana Gabaldon herself, Carle-Sanders draws on the events and characters of the novels to deliver delicious and inventive dishes that highlight local ingredients and traditional cooking techniques. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today's modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht: * Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette * Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters * Soups & Stocks: Cock-a-Leekie Soup; Murphy's Beef Broth; Drunken Mock-Turtle Soup * Mains: Peppery Oyster Stew; Slow-Cooked Chicken Fricassee; Conspirators' Cassoulet * Sides: Auld Ian's Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash * Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona's Cinnamon Scones; Jocasta's Auld Country Bannocks * Sweets & Desserts: Black Jack Randall's Dark Chocolate Lavender Fudge; Warm Almond Pastry with Father Anselm; Banoffee Trifle at River Run With full-color photographs and plenty of extras--including cocktails, condiments, and preserves--Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget bon appétit. As the Scots say, ith do leòr!From the Hardcover edition.
Outlander Kitchen: The Official Outlander Companion Cookbook
by Theresa Carle-SandersTake a bite out of Diana Gabaldon’s New York Times bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from OutlanderKitchen.com founder Theresa Carle-Sanders! Claire Beauchamp Randall’s incredible journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses, and taste is no exception. From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate. Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands, the French Revolution, and beyond. Following the high standards for prodigious research and boundless creativity set by Diana Gabaldon herself, Carle-Sanders draws on the events and characters of the novels to deliver delicious and inventive dishes that highlight local ingredients and traditional cooking techniques. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht: • Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette • Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters • Soups & Stocks: Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup • Mains: Peppery Oyster Stew; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet • Sides: Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash • Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks • Sweets & Desserts: Black Jack Randall’s Dark Chocolate Lavender Fudge; Warm Almond Pastry with Father Anselm; Banoffee Trifle at River Run With full-color photographs and plenty of extras—including cocktails, condiments, and preserves—Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget bon appétit. As the Scots say, ith do leòr!From the Hardcover edition.
Oxnard Sugar Beets: Ventura County's Lost Cash Crop (Lost)
by Jeffrey Wayne MaulhardtIn the early 1890s, farmers Albert Maulhardt and John Edward Borchard discovered Ventura County's favorable conditions for a highly profitable new cash crop: the sugar beet. Not long after inviting sugar mogul Henry T. Oxnard to the area, construction began on a $2 million sugar factory capable of processing two thousand tons of beets daily. The facility brought jobs, wealth and the Southern Pacific rail line. It became one of the country's largest producers of sugar, and just like that, a town was born. Despite the industry's demise, the city of Oxnard still owes its name to the man who delivered prosperity. A fifth-generation descendant, local author and historian Jeffrey Wayne Maulhardt details the rise and fall of a powerful enterprise and the entrepreneurial laborers who helped create a city.
Oysters
by Cynthia NimsFor oyster lovers everywhere, this luscious cookbook features recipes, shucking instructions, and the local farming success story of the many delicious oysters from the Pacific Coast. From Hangtown Hash with Fried Eggs to Half-Shell Oysters with Kimchi-Cucumber Relish, this gorgeous cookbook features 30 recipes, ideas for what to drink with oysters, and tips for buying, storing, and shucking to bring out the "oh!" in oysters. Since oysters are grown and harvested in some of the most beautiful environments on earth, the book is brimming with scenic as well as food photography. The delectable oysters grown along the West Coast--which include Pacific, Kumamoto, Olympia, and Eastern and European Flat species--are the stars of this beautiful cookbook celebrating oysters.From the Hardcover edition.
Oysters: A Celebration in the Raw
by Marion Lear SwaybillWinner of the 2017 Readable Feast People's Choice Cookbook of the Year A comprehensive visual celebration of one of the sea’s most delicious and fascinating creatures, featuring lush original photography, practical guidelines, and historical anecdotes For centuries, oysters have had the power to sustain and delight, inspiring writers and artists, lowly cooks and four-star chefs, laborers and gourmands, and everyone in between. A feast for the eyes and the palate, oysters also are rich in history and lore. In Oysters: A Celebration in the Raw, Marion Lear Swaybill presents a wide-ranging visual exploration of this iconic shellfish, including stunning portraits of more than fifty oyster varietals, the latest photographs from some of the country’s most renowned and beautiful oyster farms, and notable illustrations of oysters in art and culture, all alongside a lively and informative text. Acclaimed chef and restaurateur Jeremy Sewall provides personal insights, drawing on his New England lineage and his place in the forefront of the oyster revival. Overflowing with gorgeous original photography and fascinating anecdotes, Oysters: A Celebration in the Raw is the perfect book for oyster aficionados and newbies, foodies and chefs of all stripes, lovers of photography and art, the environment, history, and the sea.
PALEO: It's not a diet, it's a lifestyle
by Cassandra Rodriguez Tomas Pulido GalanDon't start a diet that will finish someday, start a lifestyle that lasts forever. Forget about counting calories, starving and tasteless food. Gain health, vitality, strength, improve your appearance, live better and longer. Question the established dogmas. Stand up to the food industry, Join the revolution. Welcome to the tribe.
Paléo: Régime Paléo
by Hanène Baatout Howard BensonVous aussi, vous pouvez perdre du poids avec le régime Paléo moderne Permettez-moi de vous poser quelques questions ... => Trouvez-vous que vous n'avez pas le temps de préparer des repas et des collations sains et délicieux? => Aimeriez-vous avoir plus d'énergie, être plus heureux et vous sentir plus sain chaque jour? => Voulez-vous une offre abondante de recettes délicieuses, rapides et faciles à portée de main? Saviez-vous que le régime Paléo est l'un des régimes alimentaires de la perte de poids les plus réussis car c’est LA SEULE approche nutritionnelle qui fonctionne avec votre génétique pour vous aider à rester mince, forte et énergique? Je parie que vous ne le savez pas, mais maintenant vous le savez! Dans le Guide essentiel du Régime Paléo, l’auteur Howard Benson vous montre les étapes nécessaires pour commencer le régime ... et surtout, le finir! Nous savons tous que les régimes peuvent être un frein, mais ce ne doit pas être le cas! Aussi connu comme la Diète Caveman, il peut être à la fois amusant et bénéfique, tout ce que vous devez faire est de suivre les étapes et avant que vous le sachiez, vous allez vous faire chouchouter par le régime Paleo comme personne d'autre!
The Paleo Comfort Food Bible: More Than 100 Grain-Free, Dairy-Free Recipes for Your Favorite Foods
by Anna ConradIf you think the increasingly popular caveman diet is good for your health but a bit depressing for your taste buds, this is the book that will change your perspective on the paleo diet forever. Now you can enjoy all your favorite comfort foods without sacrificing the terrific health benefits of a grain-free, dairy-free diet. From sweet potato casserole to crispy oven-fried onion rings, chicken and dumplings to spaghetti and meatballs, you’ll find healthy versions of all the foods you crave most.When chef and caterer Anna Conrad was asked to provide paleo recipes for a fitness group’s twenty-eight-day paleo challenge, she was a little skeptical. Could an athlete—or even an average person—really maintain a balanced body without any grains or dairy? Before agreeing to the job, she decided to follow the diet for two weeks to see how she felt. In that short amount of time, she lost eight pounds without feeling hungry or deprived, and her blood pressure, heart rate, and cholesterol all stayed within healthy limits. She gladly provided the recipes and now offers a paleo menu as a regular part of her catering business.In this book, she offers delicious comfort food recipes, including: Buffalo wings French onion soup Oven-fried green tomatoes Chicken enchiladas Shrimp scampi with pasta Spinach lasagna And more!
The Paleo Dessert Bible: More Than 100 Delicious Recipes for Grain-Free, Dairy-Free Desserts
by Anna ConradBy now we all know that the paleo diet yields amazing results for weight loss and overall well-being. But even the most health-conscious among us want to treat ourselves once in a while to something sweet and indulgent. What if we could indulge without cheating on the diet? In this book, readers will find more than one hundred recipes for amazing desserts that will leave you feeling satisfied, energized, and healthy.When chef and caterer Anna Conrad was asked to provide paleo recipes for a fitness group’s twenty-eight-day paleo challenge, she was a little skeptical. Could an athlete—or even an average person—really maintain a balanced body without any grains or dairy? Before agreeing to the job, she decided to follow the diet for two weeks to see how she felt. In that short amount of time, she lost eight pounds without feeling hungry or deprived, and her blood pressure, heart rate, and cholesterol all stayed within healthy limits. She gladly provided the recipes and now offers a paleo menu as a regular part of her catering business. In this book, she offers delicious dessert recipes, including: Almond butter pie Bread pudding Chewy chocolate cookies Chocolate fudge cake Lemon squares Pecan bars And more!
Paleo Diet per Principianti: La rivelazione di 40 Paleo ricette per il pranzo!
by The BlokeheadInsalata di pollo al curry Ingredienti: 4 petti di pollo 2 tazze di uva bianca 1/3 di tazza di maionese Paleo 1 cucchiaio colmo di curry in polvere 2 cucchiai colmi di miele (o più!) ½ tazza di mandorle a scaglie Sale marino (a piacere) pepe nero q.b. Procedimento: 1. Coprire la teglia con un foglio di alluminio. 2. Impostare la griglia al massimo e posizionarla in modo che il pollo sia a circa 5 cm dal calore. 3. Lavare il petto di pollo e togliere il grasso in eccesso. 4. Inserire i petti di pollo uno in fianco all'altro sulle teglie. 5. Cospargere a piacere con sale e pepe. Mettere il pollo in forno e cuocere per 14 minuti. 6. Girare con attenzione i petti di pollo, e rimettere di nuovo in forno a cuocere per altri 14 minuti. 7. Una volta che il pollo si è raffreddato, tagliare tutti e quattro i petti di pollo in piccoli cubi. 8. Posizionare pollo, uva e mandorle a scaglie nella vostra ciotola; mescolare tutto con un cucchiaio di legno. 9. In una ciotola a parte, mescolare la maionese Paleo con miele e curry. Una volta combinati per bene, aggiungerli al pollo, uva e mix di mandorle. 10. Mangiare subito o conservare in frigorifero. Acquistate il libro per avere altre ricette Paleo! Genere: Cucina/generale Altro genere: salute e benessere/generale
Paleo Green Smoothies
by Michelle FagoneDelicious green smoothies--free of gluten, dairy, and refined sugar!Think the Paleo diet and green smoothies don't mix? Well, think again! Now, you can enjoy the quick burst of energy that comes from the nutritious drink--without any of the gluten, dairy, or refined sugar! This book shows you how to create 150 green smoothie recipes that are specifically designed to complement the Paleo lifestyle. Whether you're interested in adding more greens into your diet or just need an extra boost of energy after an intense workout, these recipes have got you covered. Featuring step-by-step instructions and nutritional data, each page teaches you how to blend up a variety of Paleo green smoothies, including:Citrus Jump-Start SmoothieKale Yeah SmoothieMojito SmoothieSummer Squash SmoothieKey Lime Pie SmoothieYou don't have to miss out on these delicious, vitamin-packed drinks just because you're on the Paleo diet--with Paleo Green Smoothies, you can have healthy, flavorful smoothies at every meal!
The Paleo Journey: Recipes for Weight Loss, Allergies, and Superior Health?the Natural Way
by Simone McGrathEnthusiasm in "going paleo” continues to grow as more people embrace the diet our ancestors thrived on. However, choosing paleo is more than just a diet-it’s a lifestyle. And this is more than just a cookbook. In The Paleo Journey, Simone McGrath will teach you about various lifestyle components, such as the hard facts about the diet, what’s taboo, and what’s up for debate. It highlights the many benefits of the paleo lifestyle and addresses exercise, dining out, and stress factors, to name a few. There are more than eighty original recipes, including: Spinach and ’shroom soufflé Coconut crab cakes Pistachio pork Spicy roasted veggie chips Caramel crunch bites And so many more!Also contained in this book is a fourteen-day eating plan as well as many tasty and nutritious sections on breakfast, lunch, dinner, salads, sides, desserts as well as snacks and smoothies. It’s a complete go-to guide for anyone interested in the paleo lifestyle.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Paleo Monday to Friday: A Diet So Good You Can Take The Weekend Off
by Daniel GreenPaleo: Monday to Friday provides you with the perfect diet. The book is full of delicious, nutritious recipes, using only the fruits, veg, meat, seafood and nuts that our Paleolithic, hunter-gatherer ancestors thrived on when our species evolved. Plus it's written by top chef Daniel Green and with dishes like Salmon & Scallop Ceviche, Seared Honey-Glazed Pork and Kelftiko Greek Lamb, there's no compromise on taste or flavour at all. Additionally, every dish is designed to be low in fat so the weight will drop off effortlessly. All you need to do is follow it for 5 days a week and you can even have the weekend off and relax the rules a little and you will still see great results. This is the diet that Daniel has followed for over 25 years and it works. Low-fat, natural food is the key to losing weight and feeling fantastic and this book shows you just how easy and enjoyable it can be.