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Cook It Wild: Sensational Prep-Ahead Meals for Camping, Cabins, and the Great Outdoors: A Cookbook
by Chris Nuttall-SmithIn this game-changing camping cookbook, food writer and adventurer Chris Nuttall-Smith introduces an ingenious prep-ahead approach to eating outdoors, with 80 easy-to-make and wildly tasty recipes.&“Cook It Wild showed me I can enjoy our incredible planet and still have a killer meal at the end of the day.&”—Matty Matheson, chef, actor, and author of Matty Matheson: Home Style CookerySay goodbye to ho-hum canned beans and freeze-dried backpacking meals. With prep-ahead recipes and field-tested advice, flavor-packed dishes like herby lemon chicken, vegan dan dan noodles and even fire-baked pecan sticky buns become deliciously doable and fuss-free. Each recipe is divided into &“at home&” and &“at camp&” sections, so most of the cooking is done before your trip. Extraordinary outdoor eating is often as simple as dropping fully prepped ingredients into a pot or onto a grill. Just like that, you&’ll be feasting on showstopping sweet-tangy lemon ribs, sublime vegetarian pastas, or sizzling cumin lamb kebabs paired with puff-and-serve chapati. Plus, with fun and savvy camp kitchen advice, you&’ll learn everything you need to become a master outdoors cook, including which cheeses travel best, how to chill drinks when you don&’t have ice, how to pick (and use) a backpacking stove, and how to make great coffee in the wild! Whether your idea of wilderness is a beach, a mountain, a rushing river or your own backyard, you&’ll want to make these recipes for friends and family. For cooks and campers of every level, Cook It Wild turns outdoor mealtimes into a cause for celebration—and the highlight of every trip.
Cook Smart: 90 fast and fresh energy-saving recipes
by Dean EdwardsOver 90 quick, easy and affordable recipes for your microwave.The perfect companion to small and large kitchens alike, microwaves are one of the cheapest appliances to run and can deliver so much more than reheated food and ready meals. With a microwave, cooking a delicious dinner from scratch is as simple as pressing a button! With 90 recipes, including lightning lunches, speedy suppers, family dinners and more, Cook Smart: Microwave will help save you both time and money in the kitchen.CONTENTS INCLUDE: Start The Day RightIn-a-flash BLT; All-in-a-bowl shakshuka; Cinnamon French toast in a mugTake To WorkPimped-up instant ramen noodles; Smoky chickpea & chorizo couscous; On-the-fly Thai-style rice saladLightning Lunches'Tandoori' chicken naan wrap; 5-minute prawn laksa; Caprese meatball subSpeedy SuppersCreamy chorizo rigatoni; Microwave mac & cheese; Harissa salmon parcelsFamily DinnersPulled buffalo chicken baps; Chilli beef tacos; Minted lamb & feta meatballsLighter BitesBest-ever smoky beans on toast; Frittata for one; Zesty asparagus & peas with burrataOn the SideLoaded potato skins; Crispy poppadums with kachumber salad; Orange & honey glazed carrotsTime-Saver Meals & Cheat IngredientsCheese fondue; Store cupboard chickpea biryani; Ginger chicken udon noodlesSomething SweetPassion fruit & lime curd sponge; Chocolate & honeycomb mousse; Salted caramel millionaire's shortbread
Cook Smart: 90 fast and fresh energy-saving recipes
by Dean EdwardsOver 90 quick, easy and affordable recipes for your microwave.The perfect companion to small and large kitchens alike, microwaves are one of the cheapest appliances to run and can deliver so much more than reheated food and ready meals. With a microwave, cooking a delicious dinner from scratch is as simple as pressing a button! With 90 recipes, including lightning lunches, speedy suppers, family dinners and more, Cook Smart: Microwave will help save you both time and money in the kitchen.CONTENTS INCLUDE: Start The Day RightIn-a-flash BLT; All-in-a-bowl shakshuka; Cinnamon French toast in a mugTake To WorkPimped-up instant ramen noodles; Smoky chickpea & chorizo couscous; On-the-fly Thai-style rice saladLightning Lunches'Tandoori' chicken naan wrap; 5-minute prawn laksa; Caprese meatball subSpeedy SuppersCreamy chorizo rigatoni; Microwave mac & cheese; Harissa salmon parcelsFamily DinnersPulled buffalo chicken baps; Chilli beef tacos; Minted lamb & feta meatballsLighter BitesBest-ever smoky beans on toast; Frittata for one; Zesty asparagus & peas with burrataOn the SideLoaded potato skins; Crispy poppadums with kachumber salad; Orange & honey glazed carrotsTime-Saver Meals & Cheat IngredientsCheese fondue; Store cupboard chickpea biryani; Ginger chicken udon noodlesSomething SweetPassion fruit & lime curd sponge; Chocolate & honeycomb mousse; Salted caramel millionaire's shortbread
Cook Smart: 90 quick and easy energy-saving recipes
by Dean EdwardsCooking food quickly and efficiently, the air fryer is the hot new gadget if you want to save money, time and energy. A healthier alternative to frying, it gives you that all-important crunch with little to no oil.Discover how to make the most of your air fryer with more than 90 simple and delicious recipes to try at home. With dishes to suit every occasion, this book shares all the creative ways you can benefit from this awesome appliance.Contents Include:Chapter 1: Start The Day RightThrow it all in omelette; Baked chocolate chip protein oats; Sausage & cheese muffinChapter 2: Light LunchesAir fryer cheese & ham toastie; Roasted red repper & harissa soup; Spiced falafel wrapChapter 3: Crisp it UpHot honey buffalo wings; Cajun spiced cauliflower steak; Crispy oregano halloumi friesChapter 4: Family Favourites Festive mini chicken roasts; Onion bhaji burger; Spicy meatballs in tomato sauceChapter 5: Lighter BitesChilli cheese naan bread pizza; Gambas pil pil with smokey chorizo; Pizza roll-upsChapter 6: Something SaucyChicken curry in a hurry; Super easy mac & cheesy; Pork & black bean noodles Chapter 7: On The SideCreamy leek & cabbage gratin; Best ever roast potatoes; Garlic & parmesan broccoliChapter 8: Time Saver MealsThai sticky chicken thighs; Miso glazed aubergine; Red pesto chicken & mozzarella bakeChapter 9: Something SweetChocolate salted caramel pudding; Banana & chocolate chip muffins; Air fryer shortbread biscuits
Cook Smart: 90 quick and easy energy-saving recipes
by Dean EdwardsCooking food quickly and efficiently, the air fryer is the hot new gadget if you want to save money, time and energy. A healthier alternative to frying, it gives you that all-important crunch with little to no oil.Discover how to make the most of your air fryer with more than 90 simple and delicious recipes to try at home. With dishes to suit every occasion, this book shares all the creative ways you can benefit from this awesome appliance.Contents Include:Chapter 1: Start The Day RightThrow it all in omelette; Baked chocolate chip protein oats; Sausage & cheese muffinChapter 2: Light LunchesAir fryer cheese & ham toastie; Roasted red repper & harissa soup; Spiced falafel wrapChapter 3: Crisp it UpHot honey buffalo wings; Cajun spiced cauliflower steak; Crispy oregano halloumi friesChapter 4: Family Favourites Festive mini chicken roasts; Onion bhaji burger; Spicy meatballs in tomato sauceChapter 5: Lighter BitesChilli cheese naan bread pizza; Gambas pil pil with smokey chorizo; Pizza roll-upsChapter 6: Something SaucyChicken curry in a hurry; Super easy mac & cheesy; Pork & black bean noodles Chapter 7: On The SideCreamy leek & cabbage gratin; Best ever roast potatoes; Garlic & parmesan broccoliChapter 8: Time Saver MealsThai sticky chicken thighs; Miso glazed aubergine; Red pesto chicken & mozzarella bakeChapter 9: Something SweetChocolate salted caramel pudding; Banana & chocolate chip muffins; Air fryer shortbread biscuits
Cookie Queen: How One Girl Started TATE'S BAKE SHOP®
by Lowey Bundy Sichol Kathleen KingPerfect for dessert lovers and budding bakers, this is the true story of a girl who followed her dream to make the perfect chocolate-chip cookie--and, one day, founded world-renowned TATE'S BAKE SHOP®. Original cookie recipe included!Eleven-year-old Kathleen King was positively obsessed with baking the perfect chocolate chip cookie. She experimented over and over and over with different recipes--less flour, more butter, longer baking time--until she got it just right.Customers flocked to her family's farm stand on Long Island for Kathleen's enormous, buttery chocolate chip cookies. And when she grew up, Kathleen started a cookie company called TATE'S BAKE SHOP®. TATE'S grew into a multi-million-dollar empire and, today, they are a household name and their cookies are sold all over the country! Cookie Queen is the delicious true story of how a little girl's dream turned into an enormous cookie empire.
Cookie Table, The: A Steel Valley Tradition (American Palate)
by Alice J. CrosettoAll you need is love and cookies. Everyone loves cookies, but the people of the Steel Valley take this love to another level. Nowhere else in America will you behold hundreds--or even thousands--of cookies piled high for events of all kinds. This is the regionally famous cookie table. But how did this tradition start? Why do residents of the Pittsburgh and Youngstown areas always create them not just for weddings but for birthdays, graduations, fundraisers, community events, and so much more? How did this once quaint local custom become a social media phenomenon? How are the cookies made, and how is a cookie table organized? Join author and cookie table enthusiast Alice Crosetto on a delectable journey through this beloved Steel Valley tradition.
Cooking For One For Dummies
by Jennifer FisherServe yourself something amazing—you’re worth it Cooking For One For Dummies is full of recipes to inspire you to create delicious meals, without packing your fridge full of forgotten leftovers. Learn to make mug cakes in the microwave, teriyaki salmon, and everything in between, with easy-to-follow instructions. We also cover cooking basics, so you can build your skills and wow the person whose opinion matters most—you. Stock up on kitchen tools you need to home-chef successfully, figure out healthy grocery shopping for one, and follow dozens of fantastic recipes. It’s fun, it’s delicious, it’s healthy, and it’s efficient. Let’s start cooking for one. Cook over 100 delicious recipes designed for single servings Level up your cooking technique with step-by-step explanations Spice up leftovers for round two and plan your meals ahead of time Build good kitchen habits and use the right tools for the jobSingles who want to learn how to cook appropriate servings of delicious food will love this recipe book and solo cooking guide.
Cooking con Claudia: 100 Authentic, Family-Style Mexican Recipes
by Claudia RegaladoLearn how to cook 100 deliciously authentic Mexican recipes with YouTube's Claudia Regalado (a.k.a Cooking Con Claudia)Join YouTube&’s Claudia Regalado as she presents 100 Mexican recipes she and her family have enjoyed for years. Family favorites, new classics, delectable desserts, and so much more from Claudia&’s kitchen are present in the pages of this book.Whether you&’re looking to prepare the perfect tortillas from scratch, serve a delicious queso dip appetizer, or assemble everyone&’s favorite tacos, Claudia is here to help! With her authentic Mexican ingredients and expertise, Claudia will have you feeling like a Mexican cuisine expert in no time!Drinks, breads, soups, salsas, appetizers, dinners, and desserts—all are here!Also featured in this book are Claudia's kitchen essentials, including detailed breakdowns of equipment, ingredients, and techniques recommended for any Mexican kitchen. Cooking con Claudia will make you feel like you&’re right at home in Claudia&’s kitchen and at her family table.
Cooking for the Culture: Recipes And Stories From The New Orleans Streets To The Table
by Toya BoudyAn intimate celebration of New Orleans food and its Black culture from a born-and-raised local chef. Toya Boudy’s father grew up in the Magnolia projects of New Orleans; her mother shared a tight space with five siblings uptown. They worked hard, rotated shifts, and found time to make meals from scratch for the family. In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown. Driving the cookbook are her personal stories: from struggling in school to having a baby at sixteen, from her growing confidence in the kitchen to her appearances on Food Network. The cookbook opens with Sweet Cream Farina, prepared at the crack of dawn for girls in freshly ironed clothes—being neat and pressed was important. Boudy recounts making cookies from her commodity box peanut butter; explains the know-how behind Smothered Chicken, Jambalaya, and Red Gravy; and shares her original television competition recipes. The result is a deeply personal and unique cookbook.
Cooking with Friends
by Carley ShimkusEvery morning, millions of Americans start their day by watching their favorite FOX News hosts, correspondents, and special guests cooking together on America’s #1 cable morning show, FOX and Friends. Now, for the first time, fans will have access to the most memorable and delicious dishes from America’s best friends in one essential cookbook. With more than 75 mouthwatering, homespun recipes from the FOX family, Cooking with Friends is a keepsake and staple for any kitchen. From easy-to-make appetizers, to budget-friendly mains, to indulgent desserts, fans will finally be able to bring their favorite dishes from the show to their own tables. Inside the pages, fans will find the tried-and-true recipes from the most beloved FOX personalities, including Steve Doocy, Rachel Campos-Duffy, Pete Hegseth, Brian Kilmeade, Ainsley Earhardt, and Janice Dean.Author and FOX and Friends First co-host Carley Shimkus, lovingly known as the “foodie” inside the halls of FOX News, has curated the recipes, and has even added a few of her own. Growing up in a bicultural household with Puerto Rican and Polish-Lithuanian parents, Shimkus honed her palette on international cuisine. She was raised on her mother’s very famous Arroz con Frijoles, her grandmother’s Apple Cake, and her father’s Linguine with Clam Sauce, all of which are included in the book. A busy new mom, she invites fans to try her quick and easy Hummus Board and Garlic and Butter Board, BBQ Deviled Eggs, Diner-Style Burger, and her Tater Tot Casserole.With gorgeous photos of the recipes and special on-set moments from FOX and Friends, Cooking with Friends is the perfect companion from the FOX News family for their fans who hunger for more.
Cooking with Marshmello: Recipes with a Remix
by MarshmelloKick it in the kitchen with Marshmello!Grammy-nominated, chart-topping artist Marshmello has always had a passion for cooking. In the same way that music brings people together around a common love, he&’s found that food is an equally powerful way to bridge the cultural gaps between his fans and people all over the world.On his Cooking with Marshmello YouTube and TikTok channels, Mello has showcased just how diverse cooking can be. Now, in his first cookbook, he presents 75 super easy and seriously delicious recipes, from bingeable breakfasts to late-night treats.Cooking with Marshmello includes brand-new recipes inspired by his audiences around the world and a few fan-favorite recipes from his YouTube show. Satisfy all of your cravings with recipes like:Flamin&’ Hot Fried Mozzarella Onion RingsAir-Fried Spinach Artichoke Bread Bowl DipMatcha Bubble Tea Toasted Marshmello S&’Mores Pie (What would this book be if it wasn&’t loaded with marshmallows?)Marshmello makes cooking easy and fun, with QR codes that link to never-before-seen videos of him in the kitchen and a curated cooking playlist to keep the good vibes going. Along the way, he shows you his favorite Mello&’s Remixes—easy hacks to make your recipes big and bold. So dive into these pages and discover some of his favorite dishes. Let&’s get cooking!
Cooking with My Dad, the Chef: 70+ kid-tested, kid-approved (and gluten-free!) recipes for YOUNG CHEFS!
by Verveine Oringer Ken OringerMochi Waffles with Salted Caramel Sauce for breakfast. Ramen Cacio e Pepe for dinner. Triple Chocolate brownies for dessert. Verveine Oringer and her dad, James Beard Award-Winning chef and restaurateur Ken Oringer, share their favorite family recipes designed to help kids (and their families) cook like chefs, too!In this groundbreaking cookbook, 13-year-old Verveine Oringer and her dad, chef and restaurateur Ken Oringer, share over 70 kid-tested and kid-approved recipes that are doable, delicious, and also happen to be gluten free. After Verveine was diagnosed with celiac disease at age 10, she and her dad started exploring how to make gluten-free versions of their favorite dishes—and what naturally gluten-free ingredients they could use. From Miso-Banana Bread to Crispy, Cheesy Quesadillas to the best gluten-free Fresh Pasta you&’ll ever eat—plus a chapter of chef-y recipes thoughtfully explained by Ken—this book makes it easy (and fun!) for young chefs and their families to make restaurant-worthy food at home. Plus, each recipe has been kid tested and kid approved by America&’s Test Kitchen Kids&’ at-home kid recipe testers (15,000 families and counting!).
Cooking à la Heart, Fourth Edition (Fourth): 500 Easy And Delicious Recipes For Heart-conscious, Healthy Meals
by Linda Hachfeld Amy Myrdal MillerPromote heart health, support brain health, and reduce inflammation, with this comprehensive cookbook filled with 500 flexible, flavorful recipes and practical tips for healthy eating, including 50 color photos and illustrations The Mediterranean and DASH (Dietary Approaches to Stop Hypertension) eating patterns are scientifically proven to be the healthiest for our hearts, and they even have added brain health benefits. Combined, they make the MIND (Mediterranean-DASH Intervention for Neurodegenerative Delay) diet, which further reduces the risk of dementia and Alzheimer’s disease. Cooking a la Heart incorporates all three into one nourishing, wholesome, environmentally friendly cookbook with 500 delicious, health-promoting recipes for every meal (plus snacks and desserts), including: Spinach Scramble Pita Pockets • Turkey-Vegetable Soup • Cilantro-Lime Chicken & Corn Salad • A la Heart Mexican Inspired Mac & Cheese • Shrimp Tacos • Blueberry Crisp • Pumpkin Spice Ginger Bars an emphasis on plant-based ingredients, healthy fats, and thoughtful use of dairy, poultry, and lean red meat nutrition facts for calories, protein, total carbs, dietary fiber, added sugars, total fat, saturated fat, omega-3s, sodium, and potassium More than 35 color photographs show off how indulgent heart-healthy eating can truly be.With Cooking a la Heart, eating better isn’t difficult or boring—it’s an investment to keep you enjoying good food for many years to come.
Craft Beers: Fortification, Processing, and Production
by Suresh Kumar Gahlawat Manju Nehra Nishant GroverBeer is made up of various bioactive substances containing antioxidants and specific ingredients with potentially beneficial effects on the human body if consumed in moderation. During the production process, the addition of hops, cereals, and malt leads to an increased content of naturally occurring antioxidant compounds in beer, mainly phenolic compounds. This book presents information on the history, compositional analysis, and brewing process of craft beers. It covers aspects of fruit fortification to different craft brewed beers and how it will enhance the nutritional composition, antioxidant properties, color, and sensory attributes of beers. The alcohol industry continues to grow quickly worldwide, and this book provides relevant research literature about recent studies and experimentation in beer, which will be helpful to students, researchers, industrialists, producers, and many others. The incorporation of fruits for the fortification of beers is a topic of interest, resulting in the need for more innovative and effective methods and steps in the production of newer variants of beers.
Crafting Brewery Culture: A Human Resources Guide for Small Breweries
by Gary NicholasBrewery operations are defined by their most valuable assets: their employees. The importance of recruiting, developing, and supporting staff members cannot be overstated—how you support and empower your employees makes a significant difference in the long-term success of the company.This book will walk you through candidate selection and best practices for training new team members. It delves into professional development practices and how to build teams and fill in skill gaps. It shows how an operation driven by positive reinforcement, teamwork, and accountability can help employees learn from mistakes and grow in responsibility. It explains the difference between leadership and management and how to use each effectively to achieve a sustainable and growth-centered culture.A positive and resilient brewery culture will foster a resilient staff, one that will withstand changes and shocks to the business, while being flexible enough to sustain periods of growth and daily operational challenges. This book lays out the structural components behind such a cultural framework, strategies for breathing life into this framework, and a roadmap for implementing and maintaining it. Finally, the book's appendixes offer working templates for everything from interviews to training plans, and performance assessments to goal setting.Whether your brewery is looking at safety, quality, or financial targets, success doesn't come from what you measure. Success is about what your team does every single day. Build a culture, build a team, and build a successful future.
Crave: Bold Recipes That Make You Want Seconds
by Karen AkunowiczSpicy, sour, salty-sweet-crunchy, cold and creamy—100 recipes from award-winning chef Karen Akunowicz capture what you crave! Ask anyone what foods they crave, and most people will be able to reel off a list without hesitation. Cravings almost always have an emotional component, and in every case, there is a flavor, texture, or temperature combination that gives each dish what Akunowicz calls the “wow” factor. It’s what she strives for every time she creates new dishes for her restaurants, and it’s reflected in each of the recipes in Crave. As a chef with experience cooking many different cuisines—Italian, Middle Eastern, Chinese, Taiwanese, and Southeast Asian—Akunowicz has a unique take on cooking. Her recipes, organized by flavor and texture cravings, from Crispy & Crunchy or Hearty & Homey to Sweet & Luscious, include Tomato Salad with Toasted Sesame Vinaigrette, Chicken Cacciatore, Ginger Scallion Lobster, Smoky Eggplant Dip, and more. She’s a great teacher and makes it easy to bring the vibrancy of her cooking into your own home.
Craving Vegan: 101 Recipes to Satisfy Your Appetite the Plant-Based Way
by Sam TurnbullBestselling author Sam Turnbull is back with her next cookbook filled with incredible vegan eats that will satisfy all your cravings!A late-night snack, a comforting weekend brunch, or a quick hit of something sweet—Craving Vegan has something to satisfy every craving you might have. Sam Turnbull, bestselling author of Fuss-Free Vegan and Fast Easy Cheap Vegan, shares 101 drool-worthy vegan dishes in her third cookbook, overflowing with plant-based comfort food that hits the spot. Within the pages of this stunning cookbook you&’ll find:Chapters divided by cravings: You'll know where to turn when the need strikes: Eggy, Carby, Cheesy, Creamy, Crunchy, Spicy, Meaty, Chocolatey, and Sugary.Sam's signature style: Dishes are simple and creative—with flavor turned up to the max!Recipes that hit the spot: The Potato-Lover Pierogies will satisfy that carby craving, while others, like the Crunch Wrap Superior, will cover (almost) all your cravings (carby, cheesy, crunchy, spicy, AND meaty).Multi-craving comfort food: Stand-out recipes include Double-Potato Cheesy Gnocchi, Tofu Tikka Masala, Buttermilk Fried Oyster Mushrooms, and Almost Instant Chocolate Mousse. In Craving Vegan, Sam pulls out all the stops and shares tricks you will turn to again and again to create epic vegan meals. We&’re talking picture-perfect plant-based versions of Sunday morning eggs and gooey cheese, and even how to prepare the perfect vegan steak. The scrumptious recipes in Craving Vegan are proof that any dish you're craving can be vegan—and satisfying and delicious too!
Crayola: Cooking with Color
by Insight EditionsCook with the rainbow! Jump into the vivid greens, oranges, yellows, and more as you learn how to cook healthy with the all-new Crayola cookbook.Crayola: Cooking with Color is filled with over 40 recipes that will dazzle your plate and palate with a bright array of delicious foods that burst with color and flavor. Enjoy healthy and satisfying meals the whole family will love. With easy step-by-step instructions, home cooks of any level can create a medley of dishes inspired by Crayola&’s classic colors from appetizers to main dishes, drinks, and desserts. This book makes preparing healthy meals as a family easy and fun. 40+ FAMILY-FRIENDLY RECIPES: From breakfast to dinner to afternoon snacks and desserts, create vibrant, healthy, delicious dishes for every meal and occasion. COOK BY COLOR: Create delicious dishes inspired by a rainbow of Crayola color categories like Yummy Yellow, Totally Rad Red & Pink, Outstanding Orange, Bold Blue & Purple, and Great Greens. INSPIRED BY CRAYOLA CLASSICS: The Crayola collection of 64 creative colors inspires delicious dishes like Liquid Gold Creamy Corn Chowder, Bluetiful Mixed-Berry Crisp, Sheen Green Broccoli-Cheese Soup, and Mauvelous Cabbage and Chicken Stir-Fry. FOR ALL SKILL LEVELS: The easy-to-follow instructions help the whole family enjoy preparing colorful meals together. INSPIRING IMAGES: Full-color photography of finished recipes will help ensure success.
Cristy's Kitchen: More Than 130 Scrumptious and Nourishing Recipes Without Gluten, Dairy, or Processed Sugar0
by Cristina KisnerEnjoy an abundance of healthful gluten-free and dairy-free recipes—all inspired by a mother’s passionIn 2019, after a bankruptcy left her family with nothing, Cristy Kisner; her husband, Sebastian; and their five daughters moved from Peru to Roswell, Georgia, to give them a better future and to fulfill Cristy’s dream of opening a healthy café in the United States. When the Covid-19 lockdown came, they never closed their doors, working sixteen-hour days for a year. In March 2021, Brandon Stanton, the creator of Humans of New York, became a regular customer and fell in love with the food at the café and Cristy’s incredible story. He wrote about Cristy and sponsored a fundraiser, and her moving story went viral, allowing the family to stay afloat and continue to live their American dream. The food at Cristy’s Kitchen is gluten-free, dairy-free, organic, nourishing, and thoroughly tasty. Back in Peru, Cristy had developed her recipes after two of her daughters experienced medical issues ranging from allergic rhinitis to digestive problems to an autoimmune disease. They switched to organic ingredients; removed dairy, gluten, and processed foods from their diets; and got each diagnosis under control. Her daughters’ special packed lunches gained the attention of other parents, and Cristy started teaching classes on healthy food prep, which evolved into the dream of having her own bakery and café serving sweet and savory baked goods, prepared foods, and more, many inspired by favorite ingredients from her native Peru. Cristy provides helpful health information and sources on the more unusual ingredients in the book, including those she’s refined into her celebrated gluten-free baked goods. The delicious and healthful recipes in this book include favorites for breakfast, lunch, dinner, snacks, and desserts, including:Golden Milk PancakesSpiced Pumpkin Smoothie Bowl with Caramelized BananasPear, Spinach, and Fennel Soup with Chicken, Avocado, and Cashew ParmesanYucca Gnocchi with Carrot Greens PestoStuffed Poblanos with LambPaleo Molten Lava CakePassion Fruit Super Gummy CandiesThe incredible stories and recipes in Cristy’s Kitchen will inspire you to cook and eat more healthfully, cherish the blessings in your life—and understand the miracles that can happen when love and determination go hand in hand.
Critical Mapping for Sustainable Food Design: Food Security, Equity, and Justice (Routledge Studies in Food, Society and the Environment)
by Audrey G. Bennett Jennifer A. VokounThis book introduces critical mapping as a problematizing, reflective approach for analyzing systemic societal problems like food, scoping out existing solutions, and finding opportunities for sustainable design intervention. This book puts forth a framework entitled "wicked solutions" that can be applied to determine issues that designers should address to make real differences in the world and yield sustainable change. The book assesses the current role of design in attaining food security in a sustainable, equitable, and just manner. Accomplishing this goal is not simple; if it was, it would not be called a wicked problem. But this book shows how a particular repertoire of design tools can be deployed to find solutions and strategize the development of novel outcomes within a complex and interconnected terrain. To address the wicked problem of food insecurity, inequity, and injustice, this book highlights 73 peer-reviewed design outcomes that epitomize sustainable food design. This includes local and regional sustainable design outcomes funded or supported by public or private institutions and local and widespread design outcomes created by citizens. In doing so, this book sets the stage for an evidence-driven and evidence-informed design future that facilitates the designers’ visualization of wicked solutions to complex social problems, such as food insecurity. Drawing on an array of case studies from across the world, from urban rooftop farms and community cookers to mobile apps and food design cards, this book provides vitally important information about existing sustainable food design outcomes in a way that is organized, accessible, and informative. This book will be of great interest to academics and professionals working in the field of design and sustainable food systems. Students interested in learning about food and sustainability from across design studies, food studies, innovation and entrepreneurship, urban studies, and global development will also find this book of great use.
Critical Mapping for Sustainable Food Design: Food Security, Equity, and Justice (Routledge Studies in Food, Society and the Environment)
by Audrey G. Bennett Jennifer A. VokounThis book introduces critical mapping as a problematizing, reflective approach for analyzing systemic societal problems like food, scoping out existing solutions, and finding opportunities for sustainable design intervention.This book puts forth a framework entitled "wicked solutions" that can be applied to determine issues that designers should address to make real differences in the world and yield sustainable change. The book assesses the current role of design in attaining food security in a sustainable, equitable, and just manner. Accomplishing this goal is not simple; if it was, it would not be called a wicked problem. But this book shows how a particular repertoire of design tools can be deployed to find solutions and strategize the development of novel outcomes within a complex and interconnected terrain. To address the wicked problem of food insecurity, inequity, and injustice, this book highlights 73 peer-reviewed design outcomes that epitomize sustainable food design. This includes local and regional sustainable design outcomes funded or supported by public or private institutions and local and widespread design outcomes created by citizens. In doing so, this book sets the stage for an evidence-driven and evidence-informed design future that facilitates the designers’ visualization of wicked solutions to complex social problems, such as food insecurity. Drawing on an array of case studies from across the world, from urban rooftop farms and community cookers to mobile apps and food design cards, this book provides vitally important information about existing sustainable food design outcomes in a way that is organized, accessible, and informative.This book will be of great interest to academics and professionals working in the field of design and sustainable food systems. Students interested in learning about food and sustainability from across design studies, food studies, innovation and entrepreneurship, urban studies, and global development will also find this book of great use.
Cuando el cuerpo se rebela: Aprende cómo vivir plenamente con una enfermedad autoinmune
by María Real CapellUn libro práctico que nos da las claves para prevenir y tratar enfermedades autoinmunes. Entiende las principales causas que inflaman el sistema inmunológico para revertirlo con cambios cotidianos, factibles y sencillos. Entre el 10 y el 15 % de la población de España sufre una enfermedad autoinmune. El diagnóstico no es rápido ni fácil y puede convertirse en un calvario de años y años. Las enfermedades autoinmunes se dan cuando hay un fallo de reconocimiento en el sistema inmunitario y el cuerpo, por error, ataca a las estructuras endógenas y las destruye o cambia su funcionamiento. La medicina tradicional las trata con fármacos, pero se impone hacer una cura integral para que baje la inflamación del cuerpo y el paciente recupere la salud y la energía. María Real Capell, farmacéutica, nutricionista y psiconeuroinmunoendocrina, sufre alguna enfermedad autoinmune -sabe de primera mano lo inhabilitantes que pueden llegar a ser- y se ha especializado en este campo para dar a los pacientes las herramientas prácticas que les permitirán tener una vida llena de energía. Este libro pone luz sobre muchos conceptos importantes que pueden ser la clave para apagar ese fuego interno.
Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals
by Giulia ScarpaleggiaTuscan native and accomplished home cook Giulia Scarpaleggia shares the wholesome, comforting, and nostalgic recipes of cucina povera—Italian peasant cooking that is equal parts thrifty, nourishing, and delicious. The Italians call it l&’arte dell&’arrangiarsi—the art of making do with what you&’ve got. They&’ve been cooking this way for centuries, a unique approach to ingredients and techniques known as cucina povera, or peasant cooking, that results in the highest expression of what Italian food is all about—transforming simple components into unforgettably delicious and satisfying meals. It&’s also a way of cooking that, with some notable exceptions like minestrone, ribollita, and pasta e fagioli, is barely known outside of Italy. Author Giulia Scarpaleggia is all set to change that. She&’s a Tuscan home cook, food writer, and cooking teacher who is writing both to elevate the cucina povera of her native country and to honor the ingenuity and resourcefulness of the strong Italian women who came before her. In 100 recipes, beautifully photographed, Cucina Povera shows how to take the humblest of ingredients—beans and lentils; lesser-known cuts of meat; small, bony local fish; vegetables from the garden; rice and pasta; and leftovers—and make magic: Roasted Squash Risotto, Florentine Beef Stew, Chicken Cacciatore, Nettle and Ricotta Gnudi, Summer Borlotti Bean and Corn Soup, Sicilian Watermelon Pudding. And the author&’s favorite comfort food, pappa al pomodoro, aka leftover bread and tomato soup. Soul satisfying, super healthy, budget friendly, no waste, easy to make, and as authentic as a piping-hot rice ball from a street vendor in Rome, the cooking of Cucina Povera is exactly how so many of us want to eat today.
Curds of Prey: A Cheese Shop Mystery (Cheese Shop Mysteries #3)
by Korina MossIn Korina Moss's Curds of Prey, murder again comes to Yarrow Glen, and cheesemonger Willa Bauer must be the predator… before she becomes the prey.Yarrow Glen's favorite cheese shop, Curds & Whey, gets to be a part of the social event of the season: Summer Harrington’s wedding. Cheesemonger Willa Bauer is going all out for the wedding shower’s cheese bar. But the eagle-eyed Harrington family is proving to be a pain in her asiago. A last-minute tasting ends in disaster when one of Willa’s potential beaux, Roman, gets in a fight with the groom. Then the shower arrives, and while there’s anything but love in the air, there is plenty of cheese. Oh, and Roman... again. The day officially ends in disaster when Willa finds the groom—who also happens to be the mayor’s nephew—in the stable, dead as a dodo. At the mayor’s request, Willa must follow the trail of cheese curds to find a killer while continuing to walk a tightrope between two of Sonoma Valley’s most powerful families.