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The Lactose-Free Cookbook
by Sheri UpdikeThe first major lactose-free cookbook for millions of people worldwide who are lactose intolerant.
Ladies Who Drink: A Stylishly Spirited Guide to Mixed Drinks and Small Bites
by Anne Keenan Higgins Marisa BulzoneA perfect housewarming gift or entertaining guide for any gathering of your gal pals, this is a gloriously glamorous excursion into the world of cocktails. Ladies Who Drink is a one-of-a-kind cocktail book that brings together classic and modern drink recipes, small-bite pairings, entertaining ideas, and to-die-for original fashions presented in a gorgeous array of scenes by illustrator Anne Keenan Higgins. Broken down by occasions like game day, book club, barbeque, or Sunday brunch, as well as moods like April in Paris, seaside sunset, or Mardi Gras, Ladies Who Drink is a dazzling entertaining guide filled with ideas for all your fun-filled occasions.
Ladled
by Kimberly HarrisA hearty stew on a cold winter night; a light, clear soup as a start to a meal; a spicy pho soup to warm the body and soul...It's hard to imagine a more comforting, nourishing food than a homemade soup or stew. And it is even harder to find a food more steeped in history. The art of creating homemade stocks and soups has known no borders, leading to such delicacies as Scottish yellow broth, Vietnamese pho soup, Indian lentil soup, and English pea soup. But these types of tantalizing creations, once a part of most households, have been largely replaced with canned foods or overly salted and MSG-laden restaurant fare. With homemade soups and stews being nourishing, delicious, frugal, and simple to make, this has been a great loss indeed. Ladled: Nourishing Soups for All Seasons seeks to rekindle a love for making soups and stews at home, with instructions for every part of soup making. It details how to create a wide variety of stocks and how to salt a soup correctly. It describes how to create soups and stews both simple and complex, offers a detailed shopping guide that helps you find fresh ingredients, and breaks down all the healthy benefits of making your own homemade stocks. As a busy mother, Kimberly Harris shares many soups that are simple enough to enjoy on an everyday basis and shows you how to integrate this traditional art into a busy modern lifestlye.
Lady Bean and Family
by Gerald StriblingLady Bean and Family, the follow-up to Gerald and Usanna Stribling’s Mr Cabbage and Family, is an in-depth exploration of the world of leguminous plants, presenting a blend of historical, botanical, and culinary perspectives. This book details the development of beans throughout history, examining their botanical structure, emphasizing their nutritional importance and even discussing their sometimes surprising cultural role. The authors share expert knowledge on various aspects of bean cultivation and storage, highlighting different methods of preservation and discussing the health benefits and diverse uses of beans. The narrative takes readers on a global journey, culminating in an extensive collection of recipes that showcase beans in various forms. From savoury snacks popular in the Americas to traditional soybean-based dishes from China and Japan, and even classic French culinary delights, the book provides a wide array of options for cooking enthusiasts and food lovers. Ideal for readers with an interest in food history, botany, and gastronomy, Lady Bean and Family is an informative resource that offers a comprehensive look at one of the world’s most versatile and nutritious plant families.
Lady Miss Penny Goes To Lunch (Lady Miss Penny #1)
by Maya RodaleLearn to dine out like the (usually) well-behaved pup the Lady Miss Penny, as she shares her 10 Restaurant Rules in this delightfully unruly story of dinner dos and don'ts!The Lady Miss Penny loves doing all sorts of things with her best friend, Milady but she loves going out to eat the most! Lady Miss Penny knows just how to behave at a restaurant. She can SIT, STAY, and PLAY like the very best pup. But when Lady Miss Penny invites all her animal friends to dinner at the fancy restaurant, she has to teach them all the Restaurant Rules from scratch. And they're not very good at following the rules...Who knew table manners could be so fun? Lady Miss Penny's comical dos and don'ts are sure to bring giggles as kids learn to recite her catchy 10 Restaurant Rules!
Lady Penelope's Classic Cocktails
by Sarah Tomley ITV Ventures LimitedWhatever would we do without cocktails? Whether one is dying of boredom on a Sunday evening or racked with tension after a perilous mission, these little wonders hit the spot every time. Rather like those cheeky Tracy boys and their glorious Thunderbird machines.This priceless selection of drinks includes all my favourites, from the classic Cosmopolitan to Jeff Tracy's fabulous Tracy Island Iced Tea. Simply follow my tips for the final flourish in each case and you can be assured of impressing the highest of society with your savoir faire, even if you lack the services of a reliable man like Parker. It's so hard to find the staff nowadays.
The Lady & Sons Just Desserts: More than 120 Sweet Temptations from Savannah's Favorite Restaurant
by Paula DeenBestselling author and Food Network star of Paula&’s Home Cooking, Paula Deen, shares delicious dessert recipes from her world-famous restaurant, Savannah&’s The Lady & Sons.As the queen of Savannah&’s The Lady & Sons restaurant and star of the Food Network shows Paula&’s Home Cooking, Paula&’s Party, and Paula&’s Best Dishes, Paula Deen knows how to please a hungry crowd. In The Lady & Sons Just Desserts, Paula shares the down-home recipes that made her famous. Recipes include: -Her signature Gooey Butter Cake (with luscious variations) -Peach Cobbler -Turtle Cake -Sweet Baby Carrot Cake -Lemon Curd Pudding -Pecan Dreams -And more! These sensational delights are sure to be a hit everyone will enjoy!
The Lady & Sons Savannah Country Cookbook
by Paula DeenFrom one of the most frequently visited restaurants in Savannah, The Lady & Sons, comes this collection of down-home Southern family favorites. Paula H. Deen, the owner and proprieter, has created a friendly cookbook filled with hundreds of quick and easy recipes. Perfect for home entertainment, family picnics, or Sunday dinners, The Lady & Sons Savannah Country Cookbook completes any kitchen. "I tell Savannah-bound friends that if they want a short course in the meaning of Southern cooking--the flavors, the ambience, indeed the very heart of Southern cooking--they should drop in at The Lady & Sons."--from the introduction by JOHN BEHRENDT, author of Midnight in the Garden of Good and Evil" The recipes in this book are so wonderful, I almost ate the book!"--FANNIE FLAGG, author of Fried Green Tomatoes at the Whistle Stop Cafe. From the Trade Paperback edition.
The Lady & Sons, Too!: A Whole New Batch of Recipes from Savannah
by Paula H. DeenThe Lady & Sons, Too! is a brand-new collection of recipes from Paula Deen, owner of Savannah's Lady & Sons restaurant and one of QVC's all-time bestselling cookbook authors. In addition to featuring 315 new Southern recipes, this book has thirty-two more helpful kitchen hints from "the Lady" and a whole new chapter featuring introductions and recipes from some of Paula's friends in Savannah, including three recipes from John Berendt's mother! The Lady & Sons, Too! makes a tempting addition to any cookbook collection or a great gift for friends.From the Trade Paperback edition.
Ladybug, Muddle, and Thud: Iron Bug Triathlon
by John SandfordLadybug, Muddle, and Thud compete to make caramel apples with sprinkles—yummy! Discover what happens in a triathlon, while the group of insect friends make caramel apples in four easy steps. Guess which friend crosses the finish line first?
Lag tilbehøret fra bunnen av / Ditt eget hjemmelagde tilbehør: Fantastiske oppskrifter for friske smaker og en sunnere livsstil
by Amber RichardsDenne kokeboken gir deg alle de oppskrifter du kan drømme om for å lage dejlige sauser og tilbehør til enhver rett. Bruk ingredienser du allerede har i skapet til å lage smakfullt tilbehør fra bunnen av og uten en hel masse unødvendige tilsetningsstoffer. Enkle og gode oppskrifter gjør det lekende lett og gjøre en god rett enda bedre!
The Lagasse Girls' Big Flavor, Bold Taste--and No Gluten!: 100 Gluten-Free Recipes from EJ's Fried Chicken to Momma's Strawberry Shortcake
by Jessie Lagasse Swanson Jilly LagasseWhen you have to give up gluten, either for yourself or a family member, you may think you have to say good-bye to all of the comforting foods you love. It's hard enough adopting a new way of eating, but the idea of giving up your favorite fried chicken, mac 'n' cheese, or oatmeal raisin cookies is downright unfair and intimidating (and if your kids are the ones diagnosed, it can be even more difficult!). It's a story Jilly and Jessie Lagasse know well. With a father famous for his bold Creole cuisine, Jilly and Jessie grew up loving rich foods full of big flavor. When they learned they both had to eliminate gluten, the Lagasse girls made it their mission to demonstrate that "gluten-free" doesn't have to mean "flavor-free. " After years of gluten-free eating and experimentation, they're here to help you re-create classic recipes and all-time favorites made without gluten--without sacrificing any of the signature flavors that make them so irresistible. Using everyday ingredients you can find at most grocery stores, Jilly and Jessie share recipes for breakfasts, lunches (including hearty salads and soups), appetizers, mains, and, of course, scrumptious desserts. With dairy-free and quick-and-easy options as well, Jilly and Jessie make gluten-free eating simple and extraordinarily delicious--whether you're cooking for one or two, hosting a family get-together, or feeding the whole Little League team.
The Lahey Clinic Guide to Cooking Through Cancer: 100+ Recipes for Treatment and Recovery
by Lahey ClinicFrom one of the nation's leading cancer centers, a bright, flavorful cookbook to help patients and their caregivers. Just as it changes your physical condition and alters your mental outlook, cancer and its treatment will transform how you eat. Having a meal takes on new meaning and presents a new set of challenges. Dr. Keith Stuart, head of oncology at the world-renowned Lahey Clinic, along with Corrine Zarwan, MD, and the team at the Sophia Gordon Cancer Center understand well the difficulty their patients have in determining the kind of food they feel like eating and what will combat particular symptoms they may be experiencing. With recipes thoroughly tested by Dr. Stuart, Dr. Zarwan, and on-staff physicians, nurses, and nutritionists, Cooking Through Cancer is designed to address the most common symptoms of someone undergoing treatment--dry mouth, constipation, diarrhea, weight loss or excessive weight gain--and is organized and coded for easy identification of the right recipe for each need. Cooking Through Cancer is the first cookbook conceived of and produced by the team of a comprehensive cancer center that focuses on the nutritional needs of cancer patients. More than serving as a helpful reference guide for patients, this book is about finding enjoyment in something--good food--that cancer frequently ruins for people, and these meals are valuable tools for asserting control over that single, important aspect of your life and health.
Laid Out in Lavender (A Garlic Farm Mystery #3)
by Gin JonesMabel Skinner still hasn&’t acquired a taste for growing garlic, but the app developer-turned farmer does have a nose for rooting out killers . . . Dreaming she&’ll someday return to her less pungent life of computer coding, Mabel continues to honor her deceased aunt&’s legacy by running Skinner Farm. To make ends meet between harvests, she&’s renting out the property&’s mercifully downwind lavender field for summer weddings. Mabel&’s first clients are a retirement age couple celebrating their second chance at love in their later years. Hosting a rehearsal dinner with fresh foods seemed like a good idea to promote the farm—until the dead body of one of the wedding guests is discovered. The suddenly departed was the soon-to-be-ex-business partner of the groom, supposedly poisoned by goat cheese hors d&’oeuvres provided by Mabel&’s neighbor. Despite the tragedy and the scandal, the groom insists on keeping his wedding date. But with the adult children from the couple&’s previous marriages scheming to stop the new union, Mabel&’s farm is reeking with suspects. And if she doesn&’t uncover the murderer, her goat farming neighbor will get sent to the pen for life . . . &“Growing garlic might be my newest obsession thanks to Six Cloves Under!&” —Lynn Cahoon, New York Times bestselling author of the Farm-to-Fork mystery series
Lake Eden Cookbook: Hannah Swensen's Recipes From The Cookie Jar (Hannah Swensen)
by Joanne FlukeA tantalising collection of recipes from Joanne Fluke's bestselling Hannah Swensen series - plus a generous sprinkling of brand-new treats.Try this delicious collection of confections from Lake Eden, Minnesota's best-loved bakery. Complete with all delectable recipes from the first ten novels in the Hannah Swensen series plus a selection of never-before-published recipes. There's even a short story to go along with the delicious treats.Whether this is your first taste of Lake Eden, or you're back for another helping, you can now bring the irresistible flavours of The Cookie Jar into your very own kitchen!
Lake Erie Wine Country (Images of America)
by Jewel Leigh EllisIn 1818, Deacon Elijah Fay planted the first grape vines of the Lake Erie Wine Country, located in the Lake Erie Concord Grape Belt. Fay's relatives planted the premier Concord vineyards in Brocton, New York, where the mighty Concord grape thrived. Vineyards were planted along the shore of Lake Erie in both New York and Pennsylvania, attracting the likes of Dr. Charles Welch, who relocated his grape juice operations to Westfield, New York, in 1897. Regional wineries sprung up during the grape boom of the 19th century but went out of business due to Prohibition in 1919. While New York permitted commercial wineries after Prohibition, it was not until 1968 when wineries were allowed to reopen in Pennsylvania. Today, the Grape Belt spans almost 60 miles along the southern shore of Lake Erie. Quaint towns dot the Grape Belt, which is now home to the Grape Discovery Center and boutique wineries that welcome thousands of visitors each year.
The Lake Michigan Cottage Cookbook: Door County Cherry Pie, Sheboygan Bratwurst, Traverse City Trout, and 115 More Regional Favorites
by Amelia LevinThis collection of 118 recipes captures the evocative food experiences of the Lake Michigan region, an ultimate vacation destination with hundreds of miles of shoreline and rich food traditions reflecting the bounty of the area’s farms and the lake’s daily catch. Recipes include Helen Suchy’s Apple Cake from Door County, Homemade Sheboygan-Style Bratwurst, Chicago’s HBFC Original Fried Chicken Sandwich, Beach House Cheesy Potatoes from Northwest Indiana, and The Cook’s House Crispy Skinned Lake Trout from Traverse City. Delightful photographs of cottage life and classic destinations, along with profiles of favorite food purveyors, bring the lakeshore’s flavors and charm to you year-round, wherever you are. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
L'ALIMENTATION, LE GRAND DÉFI
by Enrique Pons Sintes S. CandalCe livre se base sur notre expérience personnelle, vécue par ma famille pendant la dernière année, par rapport aux produits alimentaires que nous avons trouvés dans la plupart des supermarchés et centres commerciaux. Notre famille est petite et elle est composée de trois personnes (deux adultes de plus de quarante-cinq ans et un jeune de quinze ans). Il s'agit de la typique famille moyenne, avec des études et intéressée par la santé et le bien-être. Nous ne savons pas comment, par accident, un beau jour, soudain nous avons décidé de faire un changement dans nos vies. Non pas parce que nous nous sentions mal ou excessivement obèses. Le thème économique n'a pas eu non plus d'influence. Simplement nous avons décidé de prendre plus soin de nous-mêmes et manger mieux. En faisant mémoire, nous nous souvenions que pendant notre enfance, et même pendant la jeunesse, les aliments étaient beaucoup plus savoureux, même si certaines fois plus laids et abîmés. Nous nous souvenions de la saveur des tomates, des pommes et de nombreux produits. Actuellement, ce n'est plus comme cela. Notre fils n'a pas connu ces sensations et ces saveurs se sont perdues dans le temps. Un jour, après avoir fait les courses dans un grand magasin (chaque semaine, comme d'habitude, nous achetons le jeudi ou le vendredi), nous avons commencé à parler sincèrement sur le sujet, du prix des fruits et des légumes qui avaient augmentés spectaculairement. Nous avons commencé à discuter sur la qualité des aliments, de plus en plus, sur de nombreux produits. Nous avons commencé par les fruits, après par les légumes, le poisson, la viande, les surgelés, etc. Très mécontents avec l'augmentation des prix, ceci a eu lieu pendant le printemps deux mille quinze. Cette conversation ou plutôt, ce mécontentement avec les prix et la qualité, nous a fait réfléchir sur comment les aliments ont changé depuis notre enfance jusqu'à
Lamb 101: Master Cooking Lamb with 101 Great Recipes (101 Recipes)
by Perrin DavisThe 101 series expands with an all-new, everything-you-need-to-know guide to making delicious lamb recipes. This cookbook features 101 delicious, diverse, and accessible recipes, all of which have been thoroughly kitchen tested. Lamb 101 also features a simple, contemporary-looking design that's as practical as it is elegant, with measures calculated using both traditional and metric quantities.Scattered throughout are beautiful full-color photographs that enhance the book's utility and visual appeal. Lamb 101 starts off with a detailed introduction that covers kitchen basics and provides plenty of helpful how-tos, insider tips, and keys to best results. The idea is to provide everything a reader needs to know in order to make these recipes successfully. The 101 recipes included feature a breadth of different dishes drawn from a wide range of culinary traditions, all of them featuring clear, straightforward directions, and all of them delicious. The 101 series is perfect both for beginners and more experienced cooks looking to broaden their kitchen horizons.
Lancaster Central Market Cookbook: 25th Anniversary Edition
by Phyllis GoodCentral Market, just off the main square in the city of Lancaster, Pennsylvania, is the oldest continually operating farmer’s market in the US. It absolutely bursts with life every Tuesday, Friday, and Saturday of the year, when it throws open its doors to its loyal shoppers. The stand holders are a mix of local organic farmers, truck-patch gardeners, bakers, butchers, cheese-makers, and cooks from local kitchens who bring their fully prepared foods to sell. Twenty-five years ago, a second-generation stand holder began writing down favorite recipes of the food she sold. She urged other stand holders to do the same (many did not cook from written recipes), and they brought together three hundred of their very best dishes. The collection became The Central Market Cookbook, and it sold wildly. New York Times-bestselling cookbook author Phyllis Good, who shops every week at Central Market, is the author of the cherished, and now updated, Lancaster Central Market Cookbook, 25th Anniversary Edition. The new book includes original favorites plus new recipes from today’s stand-holders. The 350-plus recipes range from pumpkin cream soup to Susquehanna Riverman’s Pot Pie, from lamb balls with sour cream and capers to scallops and pasta romano, from espresso mousse to strawberry snowbank pie. Whether you visit the market or not, you can now enjoy its delectable food!
Lance: The Making of the World's Greatest Champion
by John WilcocksonFew people know exactly how lance Armstrong became such an amazing force in cycling. Now, in Lance, John Wilcockson draws on dozens of interviews with those who know Armstrong best, to trace his remarkable life, both on and off the bike.<P><P> Family members—including his adoptive father, speaking publicly for the first time—recall Armstrong’s humble origins, the father he barely knew, and his single mom’s struggle for survival. His childhood friends and early mentors recall how he also excelled at other sports, including swimming, running, and triathlons.<P> Known for pushing his body to the extreme and intimidating his rivals, Armstrong accomplished extraordinary feats like winning the world’s professional roadrace championship at twenty-one and taking home the Tour de France trophy seven consecutive years in a row. But his many achievements have consistently been dogged by allegations of doping and secrecy.<P> In Lance, Wilcockson provides numerous details, many for the first time, of how Armstrong’s legendary training, near-fatal bout with cancer, and battles with the media drove him to reach the pinnacle of his sport.
Land and Wine: The French Terroir
by Charles FrankelFor centuries, France has long been the world’s greatest wine-producing country. Its wines are the global gold standard, prized by collectors, and its winemaking regions each offer unique tasting experiences, from the spice of Bordeaux to the berry notes of the Loire Valley. Although grape variety, climate, and the skill of the winemaker are essential in making good wine, the foundation of a wine’s character is the soil in which its grapes are grown. Who could better guide us through the relationship between the French land and the wine than a geologist, someone who deeply understands the science behind the soil? Enter scientist Charles Frankel. In Land and Wine, Frankel takes readers on a tour of the French winemaking regions to illustrate how the soil, underlying bedrock, relief, and microclimate shape the personality of a wine. The book’s twelve chapters each focus in depth on a different region, including the Loire Valley, Alsace, Burgundy, Champagne, Provence, the Rhône valley, and Bordeaux, to explore the full meaning of terroir. In this approachable guide, Frankel describes how Cabernet Franc takes on a completely different character depending on whether it is grown on gravel or limestone; how Sauvignon yields three different products in the hills of Sancerre when rooted in limestone, marl, or flint; how Pinot Noir will give radically different wines on a single hill in Burgundy as the vines progress upslope; and how the soil of each château in Bordeaux has a say in the blend ratios of Merlot and Cabernet-Sauvignon. Land and Wine provides a detailed understanding of the variety of French wine as well as a look at the geological history of France, complete with volcanic eruptions, a parade of dinosaurs, and a menagerie of evolution that has left its fossils flavoring the vineyards. Both the uninitiated wine drinker and the confirmed oenophile will find much to savor in this fun guide that Frankel has spiked with anecdotes about winemakers and historic wine enthusiasts#151;revealing which kings, poets, and philosophers liked which wines best#151;while offering travel tips and itineraries for visiting the wineries today.
Land Governance and Gender: The Tenure-Gender Nexus in Land Management and Land Policy
by Uchendu Eugene ChigbuThis book delivers new conceptual and empirical studies surrounding the design and evaluation of land governance, focusing on land management approaches, land policy issues, advances in pro-poor land tenure and land-based gender concerns. It explores alternative approaches for land management and land tenure through international experiences. Part 1 covers Concepts, debates and perspectives on the governance and gender aspects of land. Part 2 focuses on Tenure-gender dimensions in land management, land administration and land policy. It deals with land issues within the interface of theory and practice. Part 3 covers Applications and experiences: techniques, strategies, tools, methods, and case studies. Part 4 focuses on Land governance, gender, and tenure innovations. Case studies discussed include China, Ethiopia, Ghana, Lesotho, Germany, Mexico, Mozambique, Rwanda, South Korea, etc. Themes include Islamic tenure, reverse migration, matriarchy/matrilineal systems, structural inequality, tenure-responsive planning, land-related instabilities and COVID-19, urban-rural land concerns, women's tenure bargaining, tenure-gender nexus concerns in developing and developed countries. This book: · Includes theoretical or empirical studies on land governance and gender from a diverse group of countries. · Provides the basis for a new land administration theory to be set against conventional land administration approaches. · Offers, in an accessible manner, a range of new tools for design and evaluation of land management interventions. The book will be valuable for students and researchers in land governance, urban and rural planning, international development,natural resource management, agriculture, community development, and gender studies. It is also useful for land practitioners, including those working within international organizations.
Land Healer: How Farming Can Save Britain’s Countryside
by Jake Fiennes'Jake Fiennes is changing the face of farming in Britain... a revolutionising force' Isabella TreeOur relationship with our land is broken: we must heal it.Jake Fiennes is on a mission to change the face of the English countryside. As Conservation Manager at Holkham in Norfolk, one of the country's largest historic country estates, his radical habitat restoration and agricultural work has nurtured its species and risen its crop yields - bringing back wetlands, hedgerows, birds and butterflies over 25,000 acres of land.But this isn't rewilding - there is no 'wild' in Britain anymore. Mass farming, crop science and industrial chemicals have destroyed the majority of our natural landscape and wildlife over the last century. Land Healer is the story of Fiennes's ambition to bring back our flora and fauna - by reclaiming our traditions and trialling new experiments which could restore our symbiosis with our land, and save our shared future.Following the farming year and the natural cycle of the seasons, Land Healer chronicles a life of conservation lived at the edges, and is a manifesto for rethinking our relationship with the natural world before it's too late.
A Land Not Forgotten: Indigenous Food Security and Land-Based Practices in Northern Ontario
by Michael A. Robidoux Courtney W. MasonFood insecurity takes a disproportionate toll on the health of Canada’s Indigenous people. "A Land Not Forgotten" examines the disruptions in local food practices as a result of colonization and the cultural, educational, and health consequences of those disruptions. This multidisciplinary work demonstrates how some Indigenous communities in northern Ontario are addressing challenges to food security through the restoration of land-based cultural practices. Improving Indigenous health, food security, and sovereignty means reinforcing practices that build resiliency in ecosystems and communities. As this book contends, this includes facilitating productive collaborations and establishing networks of Indigenous communities and allies to work together in promotion and protection of Indigenous food systems. This will influence diverse groups and encourage them to recognize the complexity of colonial histories and the destructive health impacts in Indigenous communities. In addition to its multidisciplinary lens, the authors employ a community based participatory approach that privileges Indigenous interests and perspectives. "A Land Not Forgotten" provides a comprehensive picture of the food security and health issues Indigenous peoples are encountering in Canada’s rural north.