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Gastrointestinal Health: The Self-Help Nutritional Program That Can Change the Lives of 80 Million Americans
by Steven R. PeikinDo you suffer from heartburn? Is an ulcer bothering you? Are the difficult symptoms of irritable bowel syndrome compromising your life? If so, you are not alone. You are that one out of every three Americans that suffers from chronic digestive problems.Whether it's constipation, diarrhea, gas, hemorrhoids, ulcers, heartburn, colitis, gallstones, or one of the many other digestive tract problems, Dr. Steven Peikin's self-help nutritional program will help keep you out of the doctor's office—and feeling great. Based on the latest research and his own clinical experience, Dr. Peikin prescribes a healthy diet high in fiber and low in fat, spices, lactose, and caffeine. He provides a detailed list of "flag foods" to avoid in the case of specific problems; shows you how to use exercise, over-the-counter drugs, prescription drugs, and stress management to complement the program; and offers advice for coordinating the program with weight loss (or weight gain), working with medical professionals, and measuring progress."Highly recommended for its thorough coverage, sound advice, and healthy suggestions,"* Gastrointestinal Health—now revised and updated with the latest information on new drugs and research—is everything you need to know to find fast relief from a wide range of gastrointestinal difficulties.Library Journal
Gastronativism: Food, Identity, Politics (Arts and Traditions of the Table: Perspectives on Culinary History)
by Fabio ParasecoliThe Italian political right is outraged by halal tortellini and a pork-free lasagna served at the Vatican. In India, Hindu fundamentalists organize attacks on Muslims who sell beef. European anti-immigrant politicians denounce couscous and kebabs. In an era of nationalist and exclusionary movements, food has become a potent symbol of identity. Why has eating become so politically charged—and can the emotions surrounding food be redirected in a healthier direction?Fabio Parasecoli identifies and defines the phenomenon of “gastronativism,” the ideological use of food to advance ideas about who belongs to a community and who does not. As globalization and neoliberalism have transformed food systems, people have responded by seeking to return to their roots. Many have embraced local ingredients and notions of cultural heritage, but this impulse can play into the hands of nationalist and xenophobic political projects. Such movements draw on the strong emotions connected with eating to stoke resentment and contempt for other people and cultures.Parasecoli emphasizes that gastronativism is a worldwide phenomenon, even as it often purports to oppose local aspects and consequences of globalization. He also explores how to channel pride in culinary traditions toward resisting transnational corporations, uplifting marginalized and oppressed groups, and assisting people left behind by globalization. Featuring a wide array of examples from all over the world, Gastronativism is a timely, incisive, and lively analysis of how and why food has become a powerful political tool.
Gastronogeek: 42 Recipes from Your Favorite Imaginary Worlds
by Thibaud Villanova Maxime LéonardFrom Back to the Future to Superman, this cookbook combines gastronomy and geek culture with playful recipes from fifteen fandoms -- perfect for anyone looking to bring more magic and imagination into the kitchen.Presenting pop culture delicacies for both casual and devoted fans, this cookbook includes forty-two recipes to conjure up unbelievable three-course menus influenced by fifteen fandoms from science fiction, fantasy, manga, horror, and comics. Become a gourmet geek with this mouthwatering menu:A delicate "Impossible Soufflé" from Doctor Who"Sanji's Special Pork Steaks" from One PieceThe aptly named "Transylvanian Beef" from Dracula with roast beef, onions, and saffron potatoesA hearty "Vegetables of Yesteryear Pie" from The Lord of the RingsSpecialty sweets and desserts: "Martha Kent's Apricot and Almond Tart," "McFly Cheesecake," or the "Eye of Sauron Sabayon", and more!From comfort food to culinary classics, pop culture chef Thibaud Villanova's imaginative recipes are sure to amaze and delight everyone gathered around the table.
A Gastronomic Vade Mecum: A Christian Field Guide to Eating, Drinking, and Being Merry Now and Forever
by John Warwick MontgomeryVade-mecums are guide books you carry with you. They have been around forever and are common in Europe for all sorts of things. The Latin term literally means "go with me". Here, Dr. Montgomery invites you to go with him as he explores the literature of food and develops a theology of gastronomy. Along with being a theologian and philosopher, an attorney, a barrister, a French advocate, a teacher, a husband and many other things, Dr. Montgomery is a lover of fine dining and formally embraces its craft with care. In the age of the microwave, where food is either fast or frozen and almost always pre-prepared, he wants to introduce us to the glories of fine dining, where we can take joy in all our Father has provided to us beyond the simple requirements of sustenance. With Dr. Montgomery as your guide, you will meet great chefs, and travel across time and space with food as the focus, enjoying the views, flavors and smells (and recipes!) Everything Dr. Montgomery explores takes place in light of faith in a God who is now one of us, who made all the senses, loves variety, knows hospitality, and will culminate all of history in the best of wedding feasts to which every good meal points and of which every great meal participates.
The Gastronomical Arts in Spain: Food and Etiquette (Toronto Iberic)
by Frederick A. de Armas and James MandrellThe Gastronomical Arts in Spain includes essays that span from the medieval to the contemporary world, providing a taste of the many ways in which the art of gastronomy developed in Spain over time. This collection encompasses a series of cultural objects and a number of interests, ranging from medicine to science, from meals to banquets, and from specific recipes to cookbooks. The contributors consider Spanish cuisine as presented in a variety of texts, including literature, medical and dietary prescriptions, historical documents, cookbooks, and periodicals. They draw on literary texts in their socio-historical context in order to explore concerns related to the production and consumption of food for reasons of hunger, sustenance, health, and even gluttony. Structured into three distinct "courses" that focus on the history of foodstuffs, food etiquette, and culinary fashion, The Gastronomical Arts in Spain brings together the many sights and sounds of the Spanish kitchen throughout the centuries.
The Gastronomical Me
by M. F. K. FisherIn 1929, a newly married M.F.K. Fisher said goodbye to a milquetoast American culinary upbringing and sailed with her husband to Dijon, where she tasted real French cooking for the first time. "The Gastronomical Me" is a chronicle of her passionate embrace of a whole new way of eating, drinking, and celebrating the senses. As she recounts memorable meals shared with an assortment of eccentric and fascinating characters, set against a backdrop of mounting pre-war tensions, we witness the formation not only of her taste but of her character and her prodigious talent.
Gastronomy, Tourism and the Media
by Jennifer Laing Warwick FrostThis book examines and analyses the connections between gastronomy, tourism and the media. It argues that in the modern world, gastronomy is increasingly a major component and driver of tourism and that destinations are using their cuisines and food cultures in marketing to increase their competitive advantage. It proposes that these processes are interconnected with film, television, print and social media. The book emphasises the notion of gastronomy as a dynamic concept, in particular how it has recently become more widely used and understood throughout the world. The volume introduces core concepts and delves more deeply into current trends in gastronomy, the forces which shape them and their implications for tourism. The book is multidisciplinary and will appeal to researchers in the fields of gastronomy, hospitality, tourism and media studies.
The Gastroparesis Cookbook: 102 Delicious, Nutritious Recipes for Gastroparesis Relief
by Karen Frazier"[Karen] understands our issues and has come up with pleasing flavors and textures that are gentle on our tummies." – Colleen Beener, G-PACT Operations Director and Gastroparesis AdvocateWhile diet alone cannot cure Gastroparesis, carefully managing what you eat can help control your symptoms. The Gastroparesis Cookbook incorporates healthy, whole foods into Gastroparesis-friendly recipes, alongside tips and supportive stories from people managing Gastroparesis.Managing your meals with Gastroparesis is tasty and easy, with:Over 100 easy-to-prepare, nutritious Gastroparesis-friendly recipes, including several family-friendly and slow cooker versions.A simple two-week Gastroparesis meal plan for easing symptoms.Helpful cooking and shopping tips to cut down on prep time.Recipes for managing coexisting conditions like diabetes, GERD, IBS, and more.Real-life stories and advice from members of the Gastroparesis Patients Association for Cures and Treatments (G-PACT).Make the foods you eat count. The Gastroparesis Cookbook shows you how to eat smart every day, every meal.
The Gastroparesis Healing Diet: A Guided Program for Promoting Gastric Relief, Reducing Symptoms and Feeling Great
by Tammy ChangFrom a certified nutrition consultant, a customizable approach to overcoming symptoms of gastroparesis through a personalized nutritional program.With no identifiable cause, no known cure and life-sapping symptoms, gastroparesis can make you feel helpless. But you’re not! The Gastroparesis Healing Diet empowers you to tame your symptoms by taking total control of your diet.Featuring a step-by-step program that you personalize for your specific needs, this helpful handbook offers:• A guided elimination diet for identifying triggers• Carefully formulated yet amazingly delicious recipes• A plan to stock your pantry with nutrient-dense foods• Tips and tricks for dealing with flare-ups• Shared stories from others with gastroparesis• Advice on reducing stress and finding support
Gastrophysics: The New Science of Eating
by Charles SpenceThe science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more.Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.
Gastropolis: Food and New York City (Arts and Traditions of the Table: Perspectives on Culinary History)
by Annie Hauck-Lawson Jonathan DeutschWhether you're digging into a slice of cherry cheesecake, burning your tongue on a piece of fiery Jamaican jerk chicken, or slurping the broth from a juicy soup dumpling, eating in New York City is a culinary adventure unlike any other in the world.An irresistible sampling of the city's rich food heritage, Gastropolis explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of cuisine combinations, such as Mt. Olympus bagels and Puerto Rican lasagna, the book describes the nature of food and drink before the arrival of Europeans in 1624 and offers a history of early farming practices. Essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. They share spice-scented recollections of Brooklyn, Queens, and the Bronx, and colorful vignettes of the avant-garde chefs, entrepreneurs, and patrons who continue to influence the way New Yorkers eat.Touching on everything from religion, nutrition, and agriculture to economics, politics, and psychology, Gastropolis tells a story of immigration, amalgamation, and assimilation. This rich interplay between tradition and change, individual and society, and identity and community could happen only in New York.
Gastropolis: Food & New York City (Arts and Traditions of the Table Perspectives on Culinary History)
by Hauck-Lawson, Annie S., and Jonathan Deutsch, eds. Foreword by Michael LomonacoThis irresistible sampling of NYC&’s rich food heritage takes readers on a cultural and historical journey from Brooklyn to the Bronx and beyond. Whether you're digging into a slice of cherry cheesecake, burning your tongue on a piece of Jamaican jerk chicken, or slurping the broth from a juicy soup dumpling, eating in New York City is a culinary adventure unlike any other in the world.Gastropolis explores the historical, cultural, and personal relationship between New Yorkers and the food they eat. Beginning with the origins of local favorites, such as Mt. Olympus bagels and Puerto Rican lasagna, the book looks back to early farming practices and the pre-European fare of the Leni Lenape. Essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. Touching on everything from religion to nutrition; agriculture to economics; and politics to psychology, Gastropolis tells a multifaceted story of immigration, amalgamation, and the making of New York&’s distinctively delicious flavor
Gastropolitics and the Specter of Race: Stories of Capital, Culture, and Coloniality in Peru (California Studies in Food and Culture #76)
by María Elena GarcíaIn recent years, Peru has transformed from a war-torn country to a global high-end culinary destination. Connecting chefs, state agencies, global capital, and Indigenous producers, this "gastronomic revolution" makes powerful claims: food unites Peruvians, dissolves racial antagonisms, and fuels development. Gastropolitics and the Specter of Race critically evaluates these claims and tracks the emergence of Peruvian gastropolitics, a biopolitical and aesthetic set of practices that reinscribe dominant racial and gendered orders. Through critical readings of high-end menus and ethnographic analysis of culinary festivals, guinea pig production, and national-branding campaigns, this work explores the intersections of race, species, and capital to reveal links between gastronomy and violence in Peru.
Gateau: The Surprising Simplicity of French Cakes
by Aleksandra CrapanzanoJames Beard Award–winning writer Aleksandra Crapanzano shares the secrets of the cakes Parisians bake at home: the gâteau in its many splendors from the simplest yogurt cakes to deceptively easy bûches de Noël, from nut tortes to boozy flourless chocolate cakes, from yuzu madeleines to rum-soaked babas. When we think of French desserts, we tend to imagine ornate creations and confections. Perhaps we envision a tarte Tatin, but rarely a homemade cake, whipped up on a weeknight with little fuss. But that is exactly what Parisians make and eat. Gâteaux are simple, delicious cakes, both sweet and savory, served to family and friends. You might expect elaborate home baking to rival the extraordinary pa^tisseries in town. Who hasn&’t wondered if the French are born knowing how to make the exquisitely fine layers of puff pastry for a mille-feuille, or how to poach a soft meringue for an i^le flottante? As food-columnist Aleksandra Crapanzano spent time with Parisian friends who were cooking at home, navigating children and careers and gathering friends around their table at night, often impromptu, always delicious, she realized that the real magic is a certain savoir-faire, that distinctly French know-how that blends style and functionality in every aspect of life. Gâteau gets to the essence of Parisian home cooking. By and large, the French do not try to compete with their chefs, nor with their boulange`res and pa^tissie`res. But many Parisians are natural cooks, and Aleksandra has yet to meet a Parisian who didn&’t finish dinner with a little something sweet, effortlessly made and casually served. The trick is having an arsenal of recipes that, once mastered, become blueprints, allowing for myriad variations, depending on what&’s in season and what&’s in the cupboard. It is a practical approach, and the French are nothing if not practical. That is the savoir-faire—from tying a silk scarf just so to popping a ga^teau in the oven without anyone even noticing. When you know what you&’re doing, there&’s no need to overthink it. It looks easy because it is easy. While the Paris culinary world is experiencing a fresh vibrancy, certain traditions remain intact and may surprise in their modernity. For example, French cakes have less sugar. The pure taste of apples is not masked by cinnamon, and vanilla is never a given. A gateau may be lightly glazed, dusted with cocoa or confectioners&’ sugar, drizzled with rose water, but rarely heavily iced. A splash of brandy, a squeeze of lemon or a thin blanket of ganache elevates even the easiest of cakes in mere minutes. And then there are savory cakes made with cheese, herbs, ham, baked into a delicious loaf. These cakes salés are ideal for picnic lunches, accompanied by a salad and a glass of Sancerre. Gâteau includes cakes for birthdays, summer feasts and winter holidays, last-minute dinner parties and school lunches, as well beloved regional recipes and guest contributions from superstar Parisian bakers. Practical, simple, and filled with over 150 rigorously tested recipes and charming illustrations, Gâteau celebrates every day and sometimes fanciful French cakes in all their glory and is destined to become a classic.
Gâteaux en tasse végétaliens: 20 desserts délicieux, santés et rapides à faire au micro-ondes
by Kelli RaeVous n’avez que 5 minutes pour satisfaire votre dent sucrée ? Ce livre de recettes contient 20 recettes différentes de gâteaux en tasse. La plupart des recettes ne contiennent que 5 à 8 ingrédients, ce qui inclut des baies, de l’avoine, du chocolat, du beurre d’arachide, de la poudre protéinée, de la citrouille et bien plus. Tous les ingrédients sont peu dispendieux et sains. Ils peuvent être trouvés dans la section en vrac dans les supermarchés. Ces gâteaux sont parfaits si vous n’avez pas le temps de cuisiner et que vous désirez seulement en avoir une portion. Chaque recette prend un maximum de 4 à 5 minutes à préparer et à faire. Il s’agit d’un excellent choix si vous êtes pressé ou que vous mangez sur le pouce. Vous n’avez pas à les consommer tout de suite, vous pouvez les mettre dans un sac pour les manger en collation pendant la journée. Voici un exemple de recette : L’ultime de base 1 mesure de poudre protéinée ¼ c. à thé d’huile ¼ c. à thé de bicarbonate de soude 1 sachet de stévia Cannelle Préparation 1. Prendre une tasse à café régulière et ajouter les protéines, l’huile, le bicarbonate de soude et le stévia. 2. Mélanger lentement avec de l’eau, puis remuer. Répéter si nécessaire. Le mélange devrait être aussi épais qu’une préparation pour gâteau. 3. Saupoudrer de cannelle. 4. Mettre au micro-ondes pendant 2 minutes. 5. Laisser reposer pendant 1 minute. Achetez ce livre MAINTENANT pour satisfaire votre envie de sucre, tout en mangeant sainement ! Prenez votre exemplaire aujourd’hui en cliquant sur le bouton ACHETER MAINTENANT au haut de cet écran !
Gather: Memorable Menus for Entertaining Throughout the Seasons
by Georgeanne BrennanIn this beautifully photographed book, renowned cookbook author Georgeanne Brennan brings a refreshing feeling of seasonal simplicity to the art of entertaining year-round. She invites readers to consider any occasion to gather people to the table: honoring parents in the springtime, Chinese New Year in the winter, a summer solstice party, or Thanksgiving two ways (traditional and vegetarian). For each season Brennan offers four to five complete menus with a tantalizing array of starters, finger foods, entrees, and desserts. In addition to 90 recipes, Gather includes decorating and cooking tips for setting the mood and ideas for saving time. A Book Club Buffet, Movie Night, and A Wedding to Remember are some of the many gather opportunities, each with its custom menu-in this inspiring book.
GATHER: 100 Seasonal Recipes that Bring People Together
by Chris ViaudFrom James Beard nominee and Top Chef contestant Chef Chris Viaud comes GATHER, featuring recipes that not only bring friends and family together but keep them at the table. Whether you&’re hosting a cookbook club night in, or offering a housewarming gift to new neighbors, this mouth-watering cookbook will satisfy all cravings.To Chef Chris Viaud, food is a shared language that allows us to communicate with complete strangers, create lasting memories with friends and family, and get in touch with ourselves. It is the best way to nourish and expand a community. GATHER is a celebration of food&’s magical capacity to connect and transform. Featuring 100 recipes that focus on the innovative, accessible, and seasonal cuisine that earned Viaud a James Beard nomination and wowed the judges on Top Chef, this cookbook is centered around the incredible potential in gatherings of all sizes.Inside you&’ll find:100 seasonal appetizersBold and wholesome family-style entreesUnique, eye-catching cocktails perfect for entertainingElegant desserts for all cravingsStunning original photographyTips and techniques that promise to revolutionize your approach in the kitchen GATHER is perfect gift for:Mother&’s day or Father&’s day for the chefs in your lifeHost or hostess who enjoy entertainingHousewarming or new homeownersChristmas, birthdays, or other holidaysEasy to assemble and satisfying to serve, this repertoire is made for the heart of your home. Foster a deeper appreciation for every aspect of a meal, from those who cultivated the ingredients to the ones who sit beside us at the table. Feel good about what you put on your plate with GATHER.
Gather and Give: Sharing God’s Heart Through Everyday Hospitality
by Amy Nelson HannonNow more than ever, the world is hungry to gather and thirsty for connection.Many of us wish to share a meal, share our faith, and share our lives with others. We want to open our home to friends and neighbors for the sake of meaningful community, but we&’re overwhelmed with hospitality hang-ups. How do I extend an invitation? What will they think of my house or the food? Our welcome has been influenced by the messages of the world that tell us hospitality is about our ability to be, host, live, and cook a certain way.In Gather & Give, Amy Hannon inspires you to embrace the simple hospitality of the Bible that values connection more than perfection and people more than presentation. Amy shares scriptural principles and practical ideas to make everyday hospitality a natural, joy-filled part of your life. You will feel encouraged and equipped to view your home as:a holy wellspring of welcome to offer hope to a weary world;a strategic springboard for ministering to those around you; andthe perfect platform for influencing others for Christ.Find freedom in knowing that the hospitality of the Bible is uncomplicated and effortless, that a welcome can be used by God to share His love and hope with the world, and that there is abounding joy in following the Lord in His hospitality command. Whether preparing shrimp and grits for a crowd or picking up barbecue with new neighbors, you can invite with intention, plate with purpose, and love others well.
Gather and Graze: Globally Inspired Small Bites and Gorgeous Table Scapes for Every Occasion
by Mumtaz Mustafa Laura Klynstra"[This book] is a vibrant testament to the power of cross-cultural friendships in deepening our understanding of the world. As diverse backgrounds meld in the kitchen, each recipe becomes a dialogue, a celebration of unique cultural heritages, and a bridge between seemingly disparate worlds." —From the foreword by Sharmeen Obaid-Chinoy, Academy Award–winning director In Gather & Graze, authors Mumtaz Mustafa and Laura Klynstra celebrate the unity that can be found around a table as well as the universal comfort of a meal prepared slowly with love and attention—providing a path and a place for people to connect, exchange stories, and try new flavors. The spreads, boards, and tablescapes featured in this collection will remind you of happy times and relaxed meals with those you love. Gather & Graze revels in the coming together around a table of people from all backgrounds and presents internationally themed spreads built around more than 175 homemade recipes. The stunningly beautiful and creative spreads that grace the pages of this collection include, but are not limited to: Pakistani Street Food English High Tea New York City Brunch Sonoma Wine and Cheese Board Heartland Cookout Spanish Tapas Liege Waffle Board Pan-Asian Table Portuguese Pestiscos Moroccan Table Savor the multitude of spices, sweets, and flavors on this culinary global journey of shared stories and culture, and rejoice in the universality of one simple act—sharing food as a form of love.
Gather and Grill
by John Darin McLemore John Darin McLemore IIForeword by Steve DoocyTurn up the heat and crack open a cold one with this smokin’ hot, flavor-packed cookbook from Fox News’ favorite father-son duo, packed with more than 100 mouthwatering barbecue recipes for families to gather, grill, and enjoy together.Working in the grilling and smoking industry for a half century, John McLemore is a master of barbecuing and developing simple, delicious recipes. Now, for the first time, the bestselling cookbook author and nationally known personality teams up with his son, John II, to create this sensational cookbook that brings their homespun comfort food to the great American outdoors. In Gather and Grill, the McLemore Boys provide kickbutt, budget-friendly recipes for smoking, grilling, and frying, as well as tips on all your family’s cookout needs. Here are more than 100 classic barbecue recipes using rubs and seasonings that will have every member of the family licking their fingers in delight. Combining Southern charm and bold flavors, this father-son duo serves up DADGUM GOOD irresistible deliciousness with recipes such as:Reverse Seared Tomahawk Steaks3-Step Smoked BrisketFox & Friends Traditional Smoked RibsGood Ole Boy Chicken ThighsGrilled Pork Tenderloin SlidersSmoked Jalapeno Bacon Mac’n’CheeseJohnboy’s Smoked Bourbon Glazed SalmonHoney Glazed/Brown Sugar RibsRed, White, and Blue Chicken WingsIn addition to a wide variety of barbecue staples, the McLemore Boys offer healthy options, price-saving techniques, leftover masterpieces, and more to add spice to any cookout or gathering. Whether you’re a seasoned barbequer or just got your first grill, this cookbook offers straightforward recipes and helpful techniques everyone will find useful—after all, the McLemore Boys designed the grills and smokers, and will show you how to get the best out of them!Head outside, start the fire, and get ready for some of the tastiest finger-licking food you’ll ever make!
Gather, The Art Of Paleo Entertaining
by Bill StaleyThere are few joys in life quite like gathering friends and family around the table for a special meal. One of the best parts of making good food is being able to share it with others. With a little bit of thoughtful planning, it can be effortless to entertain your guests and host an incredible meal. However, the true art of paleo entertaining is creating a delicious and satisfying menu that will also promote good health. In Gather, the Art of Paleo Entertaining, Hayley and Bill show you how to orchestrate the perfect dinner party—whether you are planning an elegant holiday feast or hosting a casual brunch with friends. Gather, the Art of Paleo Entertaining includes: 17 elegant menu spreads 100 delicious dishes perfect for any party Over 300 beautiful color photos Tips and tricks to make entertaining fun and effortless Thoughtful ideas on how to prepare dishes while enjoying the party you're hosting Shortcuts and sequencing suggestions to time everything just right With sixteen creative occasions for gathering, the book acts as your guide to planning any type of menu. Each spread lays out the essential ingredients for success: carefully selected dishes, photos of each recipe, shopping lists for the meal, and even tips to streamline your meal preparations. Gather is filled with recipes of all types and a wealth of vibrant photos to inspire you long after your last bite. Regardless of your skill level in the kitchen, Gather brings all of the planning elements together to make entertaining fun, relaxing, and most importantly: delicious!
Gather at Home: Over 100 Simple Recipes, DIYs, and Inspiration for a Year of Occasions
by Monika HibbsPopular blogger and lifestyle influencer Monika Hibbs shares her favourite recipes and crafts to bring thoughtful touches to all of life's moments--big or small.Monika Hibbs has found joy in planning gatherings since she was a little girl, but it's not just the hallmark occasions she spends time thinking about. Over the years, she has learned just how important it is to slow down and savour life's simple, everyday moments, in addition to the holidays and milestones. In Gather at Home, Monika Hibbs shares her favourite relaxed and easy ways to make your everyday moments and seasonal celebrations special. Use Monika's collection of over 100 simple recipes, crafts, and do-it-yourself projects, conveniently divided by season, to turn your Friday family games night, Mother's Day brunch, holiday dinner, or outdoor evening barbecue into something memorable, and to create other effortless moments that your friends and family will cherish for years to come. You'll find breakfast, lunch, dinner, and dessert ideas to fit the mood of every season, as well as crafts and do-it-yourself projects you can easily get the kids involved with. Draw inspiration from the lush photography, and add Monika's extra-special touches to make every moment a well-crafted one that will show your family and friends just how much you care.
Gather Cook Feast: Recipes from Land and Water by the Co-Founder of Toast
by Jessica Seaton**SHORTLISTED FOR THE ANDRE SIMON PRIZE 2017**'Beautiful recipes deeply rooted in time and place - my favourite sort of food. Certain to become often used in my kitchen' Anna JonesA cookbook that celebrates seasonal eating, and the landscapes that produce it, from the co-founder of the lifestyle brand Toast.Gather, Cook Feast celebrates the connection between the food that we eat and the land where we live, in over 120 recipes. A seasonal feast of British food, Jessica Seaton is inspired by the food from our seas, our rivers, our farmland, our gardens and our wild places. Full of simple, seasonal and nourishing recipes like braised shortribs with horseradish, courgette fritters with minted yoghurt, mackerel escabeche with wild fennel and kale, and roast vegetable and barley salad with crisped artichokes, alongside puddings, preserves and cakes such as bay and bramble jelly pots, apple and walnut soft cake and rose macaroons, this is a book full of recipes to savour, to share, and to sustain.
Gather & Graze: 120 Favorite Recipes for Tasty Good Times
by Stephanie Izard Rachel HoltzmanFrom beloved Chicago restaurateur Stephanie Izard, named one of "10 Breakthrough Rock Star Chefs of 2016" by Rolling Stone, comes a cookbook with flavor and fun at the forefront, with more than 100 recipes and 100 photographs.Since becoming Top Chef's first female winner, Stephanie Izard opened three restaurants in Chicago, traveled around China, and became an Iron Chef. And now she's here to share her next adventure: a cookbook with recipes that hit all of the right salty, savory, tangy, and sweet notes. Her craveable, knockout food pairings--the ones her fans have been clamoring for--will surprise and delight any home cook: Banh Mi Burgers, Duck Breast with Brown Butter Kimichi, Roasted Shishito Peppers with Sesame Miso and Parmesan, and Sticky Sweet Potato Cake with Blueberry-Tomatillo Jam.
Gatherings: Casual-Fancy Meals to Share
by America's Test KitchenThe cooks of America's Test Kitchen share how they entertain at home, with 140 recipes from simple to showstopping and airtight planning strategiesToss out old rules of getting together and throw a dinner party so memorable and fuss-free that everyone will want to repeat it— even the hostIt's time to get excited about entertaining again. The cooks of America's Test Kitchen are shaking up the notion of what a dinner party is all about, stepping away from the test kitchen to reveal their favorite ways to entertain friends and family and sharing an all-new collection of personal recipes. After all, professional cooks want to chill out when hosting at home, just like everyone else.Be Casual (but Fancy): Grill expert Morgan Bolling transforms a grill-smoked pork butt into the star of a giant nacho spread. Avid gardener Jack Bishop showcases late-summer produce in a whole new light for a simple pasta and salad dinner. Matthew Fairman urges everyone to dig in with their hands to his Viet-Cajun shrimp boil.Get Playful: Stephanie Pixley's dumpling dinner easily morphs into a make-your-own-dumpling party. Amanda Luchtel's vegan-optional hot dog spread features smoked carrot dogs and loads of festive toppings. Mark Huxoll's hearty Oktoberfest is a blast any time of year.Go All Out: Joe Gitter pays homage to his heritage with a proper British picnic. Leah Colins does the same with her South Philly Nonna's Sunday porchetta abbondanza. Steve Dunn has a swooningly romantic dinner that starts with cocktails and smoked salmon kettle chip "blini" and ends with a make-ahead Napoleon that looks right out of a pastry shop.Up Your Game: Cooks share all their pro tips, too, including game plans to achieve each menu and advice on shopping, make ahead, setup, and serving—all the logistical info for a fun, hitch-free gathering.Mazimize Quality Fun Time: Discover the cooks' favorite store-bought hacks for pulling together pre-dinner nibbles (and desserts), for planning drink selection and quantities, and for responding creatively when asked, "What can I bring?"