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I'll Bring the Cake: Recipes for Every Season and Every Occasion
by Mandy MerrimanBaking with Blondie blogger Mandy Merriman takes the guesswork out of delicious and beautiful cakes—starting with boxed mixes and then adding flavorful ingredients and creative decorations—for occasion-worthy cakes any baker can make.I’ll Bring the Cake features stunning and mouthwatering cakes for any occasion or holiday, but there’s a twist—each gorgeous creation begins with a humble boxed mix. Starting from a mix takes the guesswork out of baking and ensures perfect results, leaving more time for getting creative with Mandy’s whimsical, jaw-dropping decorating ideas. Step-by-step photo tutorials accompany special holiday-themed decorating projects as well as an essential primer on stacking, filling, and frosting to get you started. And Mandy’s expert advice and tips set you up for success in every project. Standout flavor combinations include:Shamrock Shake Cake with Vanilla Mint ButtercreamRocket Pop Piñata Cake for the Fourth of JulyDouble Funfetti CakeBlueberry Shortbread Crumble CakeCaramel Apple Cider Cake with Apple FillingDark Chocolate Raspberry Cake Coconut Macadamia White Chocolate CakeCrème Brûlée Cake with Roasted Sugar Buttercreamand so many more…With beautiful visuals and dynamite flavors that any baker can master, this is an irresistible book for cake bakers of all stripes. After all, it’s not a party without cake, and whoever brings the cake is always welcome!
I'll Drink to That
by Rudolph ChelminskiEvery third week of November, wine shops around the world announce that the year¿s batch of Beaujolais Nouveau has arrived, and in a few weeks over 7 million bottles have been sold. This book transports you to a corner of France where the smallholder peasants who made Beaujolais wines on their farms battled against the contempt of the entrenched Burgundy and Bordeaux establishment. At the heart of this story is winegrower Georges Duboeuf, whose rise as the undisputed king of Beaujolais reads like a combination of suspenseful biography and armchair travel. ¿Paints a portrait of the inhabitants of a little-known corner of France, offering a witty, panoramic view of the history of French winemaking. ¿ Color photos.
I'll Drink to That!: Broadway's Legendary Stars, Classic Shows, and the Cocktails They Inspired
by Laurence MaslonBroadway has always raised a glass to celebrate itself—what&’s an opening night without popping the cork of a bottle of Champagne? I&’ll Drink to That! Broadway&’s Legendary Stars, Classic Shows, and the Cocktails They Inspired is a celebration of theatrical tradition, a souvenir of magic moments on stage, and a practical guide to concocting one-of-a-kind craft cocktail recipes inspired by the classics of the American stage. I&’ll Drink to That! expertly mixes clever cocktails that pay homage to unforgettable Broadway shows--such as the Rainbow High from Evita and the Sidecar Named Desire--with authentic recipes for drinks that played supporting roles in beloved shows--like the legendary Vodka Stinger from Company--and shakes it up with a history of the cocktail on Broadway, detailed by one of the leading musical theater historians, Laurence Maslon. Featured throughout are fantastic images—from intoxicating images of classic shows to portraits of effervescent stage celebrities to vintage liquor ads featuring Broadway stars. Of course, the drinks themselves get their own spotlight, photographed by the legendary Broadway photographer Joan Marcus at the iconic Sardi&’s restaurant, home to hundreds of opening nights over the past century. With drinks ranging from the South Pacific-inspired Bali Ha&’i Ma&’i Ta&’i to Mame&’s Cornhusker mint julep to the Hamilton My Shot, and illustrated with a wide range of rare drawings, posters, and advertisements,, I'll Drink to That! is the perfect gift for anyone who loves the theater, enjoys an elegant bend of the elbow, and wants to be part of a long and bubbly theatrical history. 30 DRINK RECIPES: Dozens of delicious drink recipes from pre-theater cocktails to cozy after-theater toddies to celebratory toasts guaranteed to earn a standing ovation! COCKTAILS WITH A TWIST: Clever takes on Broadways shows and show tunes, including the Toast of Mayfair (Cabaret), the Bloody Sweeney (Sweeney Todd), and the Dead Thing (Beetlejuice). STARS OF THE SHOW: Classic recipes for drinks that feature center stage in famous plays and musicals, such as the Vodka Stinger from Company and the Sazerac from State of the Union. BROADWAY&’S BUBBLY HISTORY: Dive deep into dozens of stories and anecdotes about how cocktails and drinking played a role in creating some of Broadway&’s greatest hits. PHOTOS BY A LEGEND IN A LEGENDARY PLACE: Drinks photographed by the legendary Broadway photographer Joan Marcus in Broadway&’s most famous theater restaurant, Sardi&’s.
Ill-Fated Fortune: A Magical Fortune Cookie Novel (Magical Fortune Cookie #1)
by Jennifer J. ChowThe first in the heart-warming and deliciously mysterious Magical Fortune Cookie series from Lefty Award-nominee Jennifer J. Chow.Felicity Jin grew up literally hanging onto Mom’s apron strings in their magical bakery in the quaint town of Pixie, California. Her mother’s enchanted baked goods, including puffy pineapple buns and creamy egg tarts, bring instant joy to all who consume them. Felicity has always been hesitant in the kitchen herself after many failed attempts, but a takeout meal gone wrong inspires her to craft some handmade fortune cookies.They become so popular that Felicity runs out of generic fortunes and starts making her own personalized predictions. When one customer’s ill-fated fortune results in his murder, Felicity’s suspiciously specific fortune has the police focusing on her as the main culprit. Now Felicity must find a way to turn her luck around and get cleared from suspicion.
I'll Have What She's Having
by Rebecca HarringtonA hilarious look at the eating habits of the fit and famous--from Gwyneth's goji berry and quail egg concoctions to Jackie Kennedy's baked potato and Beluga caviar regimen--Rebecca Harrington leaves no cabbage soup unstirred in her wickedly funny, wildly absurd quest to diet like the stars. Elizabeth Taylor mixed cottage cheese and sour cream; Madonna subsisted on "sea vegetables;" and Marilyn Monroe drank raw eggs whipped with warm milk. Where there is a Hollywood starlet offering nutritional advice, there is a diet Rebecca Harrington is willing to try. Facing a harrowing mix of fainting spells, pimples, and salmonella, Harrington tracks down illegal haggis to imitate Pippa Middleton, paces her apartment until the wee hours drinking ten Diet Cokes à la Karl Lagerfeld, and attempts something forbiddingly known as the "Salt Water Flush" to channel her inner Beyoncé. Rebecca Harrington risks kitchen fires and mysterious face rashes, all in the name of diet journalism. Taking cues from noted beauty icons like Posh Spice (alkaline!), Dolly Parton (Velveeta!), Sophia Loren (pasta!) and Cameron Diaz (savory oatmeal!), I'll Have What She's Having is completely surprising, occasionally unappetizing, and always outrageously funny.From the Trade Paperback edition.
I'll Never Be French (no matter what I do): Living in a Small Village in Brittany
by Mark GreensideIn a story that stands above the throngs of travel memoirs, full of gorgeous descriptions of Brittany and at times hysterical encounters with the locals, Mark Greenside describes his initially reluctant travels in this "heartwarming story" (San Francisco Chronicle) where he discovers a second life.When Mark Greenside—a native New Yorker living in California, political lefty, writer, and lifelong skeptic—is dragged by his girlfriend to a tiny Celtic village in Brittany at the westernmost edge of France in Finistère, or what he describes as "the end of the world," his life begins to change. In a playful, headlong style, and with enormous affection for the Bretons, Greenside shares how he makes a life for himself in a country where he doesn't speak the language or understand the culture. He gradually places his trust in the villagers he encounters—neighbors, workers, acquaintances—and he's consistently won over and surprised as he manages to survive day-to-day trials. From opening a bank account and buying a house to removing a beehive from the chimney, he begins to learn the cultural ropes, live among his neighbors, and make new friends. Until he came to this town, Greenside was lost, moving through life without a plan, already in his 40s with little money and no house. He lived as a skeptic who seldom trusts others and has an inclination to be alone. So when he settles into the rhythm of this new French culture—against the backdrop of Brittany's streets surrounded by gorgeous architecture and breathtaking landscapes—not only does he find a home and meaningful relationships in this French countryside, he finds himself. I'll Never Be French (no matter what I do) is both a new beginning and a homecoming for Greenside. It is a memoir about fitting in, not standing out; being part of something larger, not being separate from it; following, not leading. It explores the joys and adventures of living a double life. He has never regretted his journey and, as he advises to those searching for their next adventure, neither will you.
I'll Start Again Monday: Break the Cycle of Unhealthy Eating Habits with Lasting Spiritual Satisfaction
by Lysa TerKeurstHave healthy eating plans left you feeling defeated? Lysa TerKeurst offers a new perspective to all those stuck in the cycle of losing weight and then gaining it back, equipping you with the deeper spiritual and emotional motivation you need to make lasting changes.So often we characterize our food cravings as bad, especially when dieting has made us feel even more disappointed and discouraged. But the reality is we were made to crave. We just need to realize God created us to crave more of Him instead of misplacing that craving by overindulging in physical pleasures and unhealthy choices that will never truly satisfy.In the midst of her own personal struggle with this, New York Times bestselling author Lysa TerKeurst invites us to embrace a new outlook that leads to enduring change. In this newly revised and condensed version of Made to Crave, Lysa encourages you to:Break the cycle of "I'll start again Monday" and start taking steps toward consistency that lastsStop agonizing over numbers on the scale and make peace with your bodyReplace rationalizations that lead to failure with wisdom that leads to victoryReach your healthy goals and grow closer to God through the processThis is not a "how-to" book. This is not the latest and greatest dieting plan. This is the necessary resource to use alongside whatever healthy lifestyle plan you choose that will help you find your "want to" and lead to a spiritual satisfaction that goes far beyond the physical.
I'll Wait, Mr. Panda: (bilingual Edition)
by Steve AntonyMr. Panda shows that good things come to those who wait!Mr. Panda from Steve Antony's bestselling, funny manners book Please, Mr. Panda is back!This time, Mr. Panda's black-and-white animal friends are curious what he's making, but only one has the patience to stick around. An alpaca, an aardvark, rabbits, and a bird all wind up missing out. It's the penguin who declares, "I'll wait, Mr. Panda." The penguin is rewarded with a big SURPRISE: a giant doughnut!
Illness, Identity, and Taboo among Australian Paleo Dieters
by Catie GressierThis book explores the cultural and economic conditions fuelling the popularity of the polarizing Paleo diet in Australia. Based on ethnographic research in Melbourne and Sydney, Catie Gressier recounts the compelling narratives of individuals struggling with illness and weight issues. She argues that 'going Paleo' provides a sense of agency and means of resistance to the neoliberal policies and practices underpinning the growing prevalence of lifestyle diseases. From its nostalgic constructions of the past, to the rise of anti-elite sentiments inherent in new forms of health populism, Gressier provides a nuanced understanding of the Paleo diet's contemporary appeal.
The Illustrated Guide to Brewing Beer: A Comprehensive Handboook of Beginning Home Brewing (The\joy Of Ser.)
by Matthew SchaeferWhether you're an established beer snob or just want to try your hand at homebrewing, Basic Homebrewing will teach you everything you need to know to get started in this increasingly popular hobby. Learn all about beer and the few very simple components required to make it-malt, hops, yeast, and water. Easy to understand and beautifully illustrated, this book covers everything from the history of brewing, to basic methods and explanations of needed equipment and ingredients, to advanced brewing techniques and delicious recipes.
An Illustrated Guide to Cocktails: 50 Classic Cocktail Recipes, Tips, and Tales
by Orr ShtuhlShaken or stirred, on the rocks or straight up, every cocktail has a unique history. Bringing this rich lore to life, An Illustrated Guide to Cocktails showcases the often romantic origin of classic and modern mixed drinks and the fascinating characters who made them famous. From the crooked gangster who inspired the Jack Rose (a drink often served in Manhattan's gilded Astor mansion during the Jazz Age) to the legendary Margarita (associated with the Tijuana dancer now known by her stage name, Rita Hayworth), the spirited blend of alcohol and alchemy is showcased on each beautifully illustrated page. The drink recipes include favorite classics (such as Old Fashion, White Russian, Sidecar) alongside forgotten standards such as the Blood and Sand. With guides to various spirits, suggestions for stocking your home bar, and mixing tips and techniques, An Illustrated Guide to Cocktails brings the marvels of mixology to every home bartender.
Illustrated Step-by-Step Baking: Classic and Inspiring Variations to Hone Your Techniques
by Caroline BrethertonThe ultimate guide to classic bakes and modern favorites that doesn't just tell you what to do - it shows you.What's the difference between beating and folding? What should "soft peaks" look like? How do you line a pastry crust? When it comes to baking, knowing what an instruction means can be the difference between a showstopper and a soggy bottom. That's where Illustrated Step-by-Step Baking comes in.Each of the 80 classic recipes in this essential collection is fully illustrated, with photographs of every stage of the baking process. See what other baking books only tell you: how to knead the dough, rub together butter and flour, and create a pastry lattice to top a pie or tart. Then try your hand at more than 250 variations on those classics, or use them as inspiration to build on what you've learned and experiment with your own baking creations.If you're spoilt for choice, at-a-glance recipe choosers help you find the right recipe for any occasion, while tips on freezing help you to prepare your bakes ahead of time. With sweet and savory recipes that everyone will enjoy, it's time to roll up your sleeves, flour your work surface, and whip up something superb with Illustrated Step-by-Step Baking.
I'm a Vegetarian: Amazing Facts and Ideas for Healthy Vegetarians
by Ellen SchwartzWhether it's for health, humane, or taste reasons, many young people are vegetarians. This is the perfect book to help them be healthy ones. It provides a history of vegetarianism, advice on balancing one's diet, yummy food ideas, and, best of all, ways to cope with sticky situations. How do you handle the inevitable trips to the local burger joint? How do you resist Grandma's attempts to get you to try just a bit of her famous roast turkey? How do you respond to dire predictions that it's meat that makes you strong? For young people who are vegetarians, or for those who are thinking about making the switch, this is an invaluable resource.
I'm Dreaming of a Chocolate Christmas
by Marcel DesaulniersNo one knows chocolate like Marcel Desaulniers, whose bestselling, James Beard Award-winning Death by Chocolate and IACP Award-winning Desserts to Die For have made his name synonymous with luscious chocolate desserts. Now, with I'm Dreaming of a Chocolate Christmas, Desaulniers has created the ultimate holiday baking book for chocolate lovers everywhere. The chocolate treats and desserts you'll find inside are guaranteed to draw oohs and ahhs from your family and friends, and many are also straightforward to make-which means you'll have time to enjoy Christmas, too! If you've ever dreamed of an all-chocolate Christmas, this book can make your dream come true. Desaulniers gives you seventy-two seductive recipes for every holiday occasion-delectable gifts, tempting treat platters, dreamy breakfast nibbles, and, of course, lots of decadent desserts. Delight your faraway friends and family with treatsthat are perfect for shipping-nearly twenty inall, including Chocolate Fruitycakes, Chocolate Gingerbread Snowflakes, and Chocolate ButtonsUp ButterShots Bundt Cake. Put a smile on thekids' faces with tasty bites like Cranberry Choco-late Chip Oatmeal Cookies, Christmas Breakfast Chocolate Sour Cream Crumb Cake, and Choco-late Drop Peanut Butter Ice Cream Sandwiches. And indulge the grown-ups with sinful desserts such as Chocolate Mint Bourbon Cr+me Br l_e, White Chocolate Banana Walnut Christmas Log, and Chocolate Hazelnut Elagantes. Desaulniers and his elves tested all of the recipes in a home kitchen using ordinary equipment and supermarket ingredients to make sure that each one is foolproof. So whether you've been naughty or nice, you can tackle any of these recipes with confidence. Many are easy to prepare, and all are beautiful to behold and oh-so-delicious to eat. To make sure each sweet treat comes out just so, Desaulniers also provides "Chef's Touch" notes that detail techniques, variations, storage tips, and serving suggestions. With forty-eight enticing full-color photos, advice on equipment, and a chapter on packing and shipping holiday treats, I'm Dreaming of a Chocolate Christmas is sure to become an indispensable holiday companion.
I'm Dreaming of a Green Christmas: Gifts, Decorations, and Recipes that Use Less and Mean More
by Anna GettyThe author and green living expert shares savvy tips on how to celebrate Christmas in ways that are eco-friendly and cost-conscious.Anna Getty—a chef, writer, mother, and organic living expert—helps families reduce their carbon footprint and save money while enjoying the festive traditions of Christmas. Anna advises how to best choose a tree (real or fake?), mitigate the negative effects of holiday travel, recycle post-holiday, and more. Anna also shares favorite holiday recipes for organic appetizers and homemade craft ideas such as pinecone wreaths and recycled sweater pillows. With inspiring photographs, extensive resources, and advice from the “Lazy Environmentalist” Josh Dorfman, Seventh Generation’s Jeffrey Hollender, and other leading eco-experts, families might just find that these tips help them stay green all year long—the perfect New Year’s resolution!
Im Handumdrehen Kochen - Ohne Je Zuvor Ein Ei Gekocht Zu Haben
by Prasenjeet Kumar Samanta ZubrzyckaKurzfassung Sie haben noch nie ein Ei gekocht, möchten aber die Kunst des Kochens erlernen? Dann sollten Sie das Haus nicht ohne dieses Kochbuch verlassen. Das Buch von Prasenjeet Kumar, erzählt auf humorvolle Art und Weise über die Erfahrungen des Autors während seiner Studentenzeit in London. In dieser Zeit musste er sich damit auseinandersetzen, in der Stadt Essen zu finden und die Abenteuer der wundersamen Welt des Kochens auf sich zu nehmen. Das Buch ist einzigartig, da es anders als seine anderen Bücher, dem Motto nachgeht, dass keine Frage als "dumm" angesehen werden kann. Das Buch ist logisch strukturiert und die Lernstufen steigern sich von Kapitel zu Kapitel. Sie beginnen mit Grundkenntnissen wie dem Aufschlagen, Pochieren, Braten, Kochen und Schälen eines Eis (ja, das Schälen gehört ebenfalls zu den Grundkenntnissen!). Sie lernen mit Hähnchen, Gemüse und Fisch umzugehen und steigern sich zu komplizierteren Rezepten wie Käse-Omelettes, Gemüse-Gratins, gebackenem Hähnchen oder französischer Zwiebelsuppe. Die Steigerung der Fähigkeiten erfolgt Schrittweise. Sie lernen beispielsweise zuerst ein Ei zu kochen, dann ein Eier Sandwich zu machen und steigern sich dann dazu, ein Sandwich mit gegrillten Eiern zu machen. Ebenso lernen Sie zuerst Hähnchen zu kochen, dann die Zubereitung von Hühnerbrühe und schließlich die Zubereitung von Hühnersuppe mit Mais und paniertem Hähnchen ala KFC. Einzigartig ist auch das Konzept der "Planung und parallelen Bearbeitung", welche vielbeschäftigten Menschen die Zubereitung eines drei bis vier Gänge Menüs in weniger als 30 Minuten ermöglicht. Das Buch ist nett, unterhaltsam und leicht zu lesen. Alle Bilder wurden vom Autor selbst, bei Tageslicht, ohne zusätzliche Requisiten aufgenommen. Sie sollen dazu dienen, sich ein Bild vom dem Gericht zu machen, das zubereitet wird. Ob es also ein Kochbuch für eine gesunde Ernährung, alleinste
I'm Just Here For The Food: Food + Heat = Cooking
by Alton BrownBlending humor, wisdom, history, pop culture, science, and basic cooking knowledge, the host of Food Network's Good Eats presents an indispensable, innovative, and instructional cooking guide that features various cooking techniques accompanied by a "master" recipe for each technique, and provides a vast array of food-related tips and advice. 75,000 first printing.
I'm Just Here for More Food: Food x Mixing + Heat = Baking
by Alton BrownAlton Brown explores the science behind breads, cakes, cookies, pies, and custards, explaining it in his own inimitable style. Recipes cover all the basics, from pie crust to funnel cake to cheese souffle. The book also contains appendices and equipment lists. <P><P><i>Advisory: Bookshare has learned that this book offers only partial accessibility. We have kept it in the collection because it is useful for some of our members. Benetech is actively working on projects to improve accessibility issues such as these.</i>
I'm Just Here for the Food: Version 2.0
by Alton BrownEight years ago, Alton Brown set out to create a cooking show for a new generation. The result was Good Eats, one of Food Network's most popular programs. Four years ago, Brown set out to write a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting-edge graphics and a fresh take on preparing food, I'm Just Here For the Food became one of the bestselling cookbooks of the year—and received the James Beard Foundation/KitchenAid Book Award as best reference book. This year, to commemorate and celebrate this success story (more than 300,000 copies in print), STC is pleased to announce I'm Just Here For the Food: The Director's Cut. This special edition features 10 brand-new recipes, 20 pages of additional material, a jacket that folds out into a poster, and a removable refrigerator magnet—along with everything that made the original a classic instruction manual for the kitchen. Each of the book's 15 sections is a module on a given cooking method—from pan searing to pressure cooking, stewing to steaming—with a "master" recipe and a varied selection of recipes that epitomize the technique. The text is accented throughout with food facts, history and lore, and science.
"I'm, Like, SO Fat!"
by Dianne Neumark-SztainerIt's hard to decide which is more frightening the "food" teenagers enjoy, or the things they say about their bodies. Whether it's your son's passion for chips and soda or your daughter's announcement that she "feels fat," kids' attitude about how they look and what they should eat often seem devoid of common sense. In a world where television and school cafeterias push super-sized sandwiches while magazines feature pencil-thin models, many teens feel pressured to starve themselves and others eat way too much. Blending her experience as the mother of four with results from a survey of nearly 5,000 teens, Dr. Diane Neumark-Sztainer shows you how to respond constructively to "fat talk," counteract negative media messages, and give your kids the straight story about nutrition and calories, the dangers of dieting, and eating right when they're away from home. Full of examples illustrating the challenges teens face today, this upbeat and insightful book is packed with great ideas that will help kids everywhere feel better about their looks and make healthier choices about eating and exercise.
I'm Listening: The Butter Busters Cookbook Companion
by Pam MycoskieFrom the creator of Butter Busters: The Cookbook, which showed readers ways to enjoy the foods they love in low-fat versions, comes an all new guide featuring low-fat recipes, a new product and brand-name shopping guide, easy-to-follow seven-day meal plans, low-fat cooking tips, tricks, and techniques, exercise and weight loss strategies, and more.
I'm So Effing Hungry: Why We Crave What We Crave – and What to Do About It
by Amy ShahAmy Shah, MD, leading medical doctor and Instagram personality @fastingmd, shares her proven 5-step program for battling excessive hunger and food cravings by harnessing the power of psychobiotics and intermittent fasting.“My mission is to revolutionize the way we think about hunger and nutrition, and to help people manage hunger and cravings and break free from the tyranny of diets and battles with food. I’ve seen my program work for people all over the world. And it will work for you, too.” —from the introduction by Dr. Amy ShahDr. Amy Shah kept hearing the same complaints from her patients: “I feel hungry all the time, even when I just ate.” “My cravings are out of control.” They were white-knuckling it through yet another diet plan, only to feel depleted, frustrated, and really effing hungry.So she created I’m So Effing Hungry, a science-based plan designed to help you take charge of your health and your cravings, without feeling deprived. As Dr. Shah explains, cravings aren’t your fault—and eating a healthier diet isn’t just a matter of self-discipline or willpower. There are powerful biological forces at play in your body that govern your hunger levels and cravings.Drawing on the emerging science of psychobiotics—healthy gut bacteria that help improve mood and regulate hunger, weight, and cravings—Dr. Shah has created a 5-step plan to help you make peace with food and your body:STEP 1. REPLENISH: your body by eating more nourishing, mood-balancing foods.STEP 2. REWIRE: your brain to undo the addiction pathways and cravings for processed foods.STEP 3. RESET: your circadian rhythm to activate hunger hormones that reduce your appetite.STEP 4. REFRESH: with a good night’s sleep, using proven good sleep habits used by the U.S. military.STEP 5. RETRAIN: your body with exercise that regulates key neurotransmitters that influence our hunger response.Complete with more than thirty delicious recipes and peppered with easy Hunger Hacks and Cravings Crushers—like eating walnuts to reduce hunger and getting direct sunlight first thing in the morning—I’m So Effing Hungry is a complete guide to help you reframe decades-old dieting patterns and stop fighting the scale.
I'm So Effing Hungry: Why we crave what we crave - and what to do about it
by Amy ShahDr Amy Shah, leading medical doctor and Instagram personality @fastingmd, shares her proven 5-step programme for battling excessive hunger and food cravings by harnessing the power of psychobiotics and intermittent fasting.'My mission is to revolutionise the way we think about hunger and nutrition, and to help people manage hunger and cravings to break free from the tyranny of diets and battles with food. I've seen my programme work for people all over the world. And it will work for you, too.' Dr Amy ShahStop dieting, stop out-of-control cravings and start feeding your body what it really wantsDr Amy Shah kept hearing the same complaints from her patients: 'I feel hungry all the time, even when I just ate.' 'My cravings are out of control.' They were white-knuckling it through yet another diet plan, only to feel depleted, frustrated and really effing hungry.So she created I'm So Effing Hungry, a science-based plan designed to help you take charge of your health and your cravings, without feeling deprived. Cravings aren't your fault and eating a healthier diet isn't just a matter of self-discipline or willpower. There are powerful biological forces at play in your body that govern your hunger levels and cravings.Drawing on the emerging science of psychobiotics - healthy gut bacteria that improve mood and regulate hunger, weight and cravings - Dr Shah has created a 5-step plan to help you make peace with food andyour body:1. REPLENISH your body by eating more nourishing, mood-balancing foods.2. REWIRE your brain to undo the addiction pathways and cravings for processed foods.3. RESET your circadian rhythm to activate hunger hormones that reduce your appetite.4. REFRESH your body with a good night's sleep, with proven good-sleep habits.5. RETRAIN your body with exercise that regulates key neurotransmitters that influence your hunger response.Complete with more than thirty delicious recipes and peppered with easy Hunger Hacks and Cravings Crushers, I'm So Effing Hungry is a complete guide to helping you reframe decades-old dieting patterns and stop fighting the scale.
I'm So Effing Hungry: Why we crave what we crave - and what to do about it
by Amy ShahDr Amy Shah, leading medical doctor and Instagram personality @fastingmd, shares her proven 5-step programme for battling excessive hunger and food cravings by harnessing the power of psychobiotics and intermittent fasting.'My mission is to revolutionise the way we think about hunger and nutrition, and to help people manage hunger and cravings to break free from the tyranny of diets and battles with food. I've seen my programme work for people all over the world. And it will work for you, too.' Dr Amy ShahStop dieting, stop out-of-control cravings and start feeding your body what it really wantsDr Amy Shah kept hearing the same complaints from her patients: 'I feel hungry all the time, even when I just ate.' 'My cravings are out of control.' They were white-knuckling it through yet another diet plan, only to feel depleted, frustrated and really effing hungry.So she created I'm So Effing Hungry, a science-based plan designed to help you take charge of your health and your cravings, without feeling deprived. Cravings aren't your fault and eating a healthier diet isn't just a matter of self-discipline or willpower. There are powerful biological forces at play in your body that govern your hunger levels and cravings.Drawing on the emerging science of psychobiotics - healthy gut bacteria that improve mood and regulate hunger, weight and cravings - Dr Shah has created a 5-step plan to help you make peace with food andyour body:1. REPLENISH your body by eating more nourishing, mood-balancing foods.2. REWIRE your brain to undo the addiction pathways and cravings for processed foods.3. RESET your circadian rhythm to activate hunger hormones that reduce your appetite.4. REFRESH your body with a good night's sleep, with proven good-sleep habits.5. RETRAIN your body with exercise that regulates key neurotransmitters that influence your hunger response.Complete with more than thirty delicious recipes and peppered with easy Hunger Hacks and Cravings Crushers, I'm So Effing Hungry is a complete guide to helping you reframe decades-old dieting patterns and stop fighting the scale.
I'm So Effing Tired: A proven plan to beat burnout, boost your energy and reclaim your life
by Amy ShahExhaustion doesn't have to be your new normalAre you feeling overwhelmed, overstressed, and overtired? If so, you're not alone - and you don't have to settle for feeling this way. Inspired by her personal wellness journey, Dr. Amy Shah has created this program so that you can regain your energy and reclaim your life. The key is tapping into the powerful energy trifecta: the complex, interconnected relationship between your gut, your immune system, and your hormones. Drawing on the latest science and her work helping thousands of clients, Dr. Shah explains how to transform your life by changing:What You Eat: increase your fiber-rich, prebiotic vegetables, without giving up your wine and chocolate!?When You Eat: intermittent fasting - the right way - can revamp your energyWhy You're Stressed: discover simple exercises and herbs that ease anxietyIn just two weeks, you'll feel your energy surge. In three months, you'll feel like a whole new person. It's time to regain the energy you've lost, so you can get back to the life you want to live.