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The Jemima Code: 150 Timeless African American Cookbooks And Their Extraordinary Legacy
by Toni Tipton-MartinThe Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. <P><P>The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. <P><P>These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. <P>The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.
Jeni's Splendid Ice Cream Desserts
by Jeni Britton BauerIn Jeni’s Splendid Ice Cream Desserts, ice creams deliciously melt into hot brown Bettys, berry cobblers, sweet empanadas, and corn fritters. Her one-of-a-kind cakes and cookies are not only served with ice cream, they get crumbled on top and incorporated into the ice cream base itself. <P><P>Sundae combinations dazzle with bold and inspired sauces, such as Whiskey Caramel and Honey Spiked with Chilies. And Jeni’s crunchy “gravels” (crumbly sundae toppings)—such as Salty Graham Gravel and Everything Bagel Gravel—are unlike toppings anyone has ever seen before. <P>Store-bought ice cream can be used for all the desserts in the book, but it will be hard to resist Jeni’s breakthrough recipes for dairy-free ice cream, frozen custard, and soft-serve. <P>Thirty brand-new flavors, including Cumin & Honey Butterscotch and Extra-Strength Root Beer Ice Cream, attest to the magic of this unique and alluring collection.
Jeni's Splendid Ice Creams at Home: Enhanced Version
by Jeni Britton Bauer**In recognition of Quality, Excellence, and Design, this ebook has been granted a QED seal of approval from Digital Book World.**“Ice cream perfection in a word: Jeni’s.” –Washington PostJames Beard Award Winner: Best Baking and Dessert Book of 2011!At last, addictive flavors, and a breakthrough method for making creamy, scoopable ice cream at home, from the proprietor of Jeni’s Splendid Ice Creams, whose artisanal scooperies in Ohio are nationally acclaimed. <P><P>Now, with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbets—ones that are every bit as perfect as hers—in their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $50 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. <P>Filled with irresistible color photographs, this delightful cookbook contains 100 of Jeni’s jaw-droppingly delicious signature recipes—from her Goat Cheese with Roasted Cherries to her Queen City Cayenne to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up.How cool is that?
Jenna Rae Cakes and Sweet Treats: Over 100 Recipes for the Modern Baker
by Ashley Kosowan Jenna HutchinsonBeloved family-owned Canadian bakery Jenna Rae Cakes shares over 100 recipes for its most delectable--and most beautiful--sweet treats.Jenna Hutchinson was in the middle of applying to dental school when she saw an episode of Cake Boss and thought, I can do that! Little did she know, that moment would set her life off in a new direction, and she and her twin sister Ashley would go on to own one of Canada's most successful and celebrated bakeries, Jenna Rae Cakes. Now, in Jenna Rae Cakes and Sweet Treats, Jenna and Ashley reveal the tried and true recipes, flavours, and show-stopping designs that put them on the map. Inside you will find recipes for over 100 of the most vibrant and decadent cookie sandwiches, cupcakes, party squares, cakes, macarons, cream puffs, and more. Known for the long list of rotating flavour options they offer each day at the shop, Jenna Rae Cakes and Sweet Treats features all of their fan favourites, including Cotton Candy Cupcakes, Lemon Meringue Party Squares, Salted Caramel Macarons, Peanut Butter and Jam Cookie Sandwiches, Salted Dark Chocolate Espresso Cake, and many more. Dive in and let the mouthwatering photography inspire you to bake your very own Instagram-worthy treats with spectacular results. With Jenna and Ashley's insider tips, your baking will reach a colourful, flavourful, and stylish new level in no time.
Jenna Rae Cakes at Home: Our Favourite Recipes to Enjoy with Family and Friends
by Ashley Kosowan Jenna HutchinsonWith all kinds of sweet moments and everyday magic, Jenna Rae Cakes brings your at-home baking dreams to life!In the second book from celebrated Canadian bakery Jenna Rae Cakes, Jenna and Ashley offer vibrant recipes and inspiration to create new memories in the kitchen with family and friends. Drawing on time spent baking at home, Jenna and Ashley put their signature spin on their most beloved bakes. Think of all your classic favourites, then picture them sprinkled with a little Jenna Rae Cakes magic: Birthday batter waffles flecked with all the colours of the rainbow get piled high with a scoop of birthday batter whip on top, a simple loaf of bread turns psychedelic with its blue and pink swirls, and thumbprint cookies explode with Blue Razz flavour that will leave you wanting more.Known for their step-by-step approach that makes even the most elaborate presentations achievable, these recipes do not sacrifice style. With less time spent fussing over the baking, you&’ll have more time to turn your creations into cookie crumble, strawberry glazed, red velvet, cotton candy delights your friends and family will enjoy with their eyes as much as their taste buds. Even modest treats like Lemon Crinkle Cookies and Crispy Rice Squares will dazzle. And for those who want to level up, recipes for Strawberry Shortcake Cannoli or Lime Cheesecakes Danishes teach techniques that will make your baking look professional.Ashley and Jenna have written recipes for all the home bakers out there looking for ways to transform everyday moments and simple desserts from run of the mill to inspired, sweet favourites you&’ll find yourself returning to again and again. Take a look inside...you won&’t be disappointed!
Jennifer's Way: My Journey with Celiac Disease--What Doctors Don't Tell You and How You Can Learn to Live Again
by Jennifer EspositoAward-winning actress Jennifer Esposito tells a riveting personal story about her own journey and experience with chronic illness, and her long-awaited diagnosis: celiac disease. Armed with this knowledge, she vowed to rebuild her life to ensure her wellness, and she learned how to live again. The National Foundation for Celiac Awareness estimates that as many as 1 in 133 Americans has celiac disease, and 83% of people who have it are undiagnosed or misdiagnosed with other conditions. Jennifer received an accurate diagnosis only after decades of mysterious illnesses and misdiagnoses. Upon being diagnosed with celiac disease, she dedicated herself to advocacy through her nonprofit foundation for celiac education, Jennifer's Way. She also owns and operates a gluten-free bakery called Jennifer's Way in Manhattan. Jennifer, who starred in the Oscar-winning film Crash and CBS's Blue Bloods, will not let her diagnosis deter her--or anyone else--from living a successful and healthy life. She provides hope for all those who suffer. For anyone struggling with a chronic illness, Jennifer's Way is proof that there is a solution for what ails you, that you shouldn't stop until you find it, and that you can feel good again.
Jennifer's Way Kitchen: Easy Allergen-Free, Anti-Inflammatory Recipes for a Delicious Life
by Eve Adamson Jennifer EspositoJennifer Esposito, actress and owner of the beloved New York City-based Jennifer's Way Bakery, shares 100+ delicious, anti-inflammatory, allergen-free recipes that will help bring the joy back to eating for everyone.Crunchy pizza, warm toasted bread, soft chewy cookies-who doesn't love them? Do they love us back, though? Jennifer Esposito, health advocate, actress, and creator of Jennifer's Way Bakery, says they can.Clean, simple food is all we want or need. But how do we eat deliciously, not feel deprived, stay healthy, and beat the dreaded inflammation that plagues us all? The Jennifer's Way Kitchen cookbook is the answer everyone has been waiting for. It's full of easy-to-follow, mouthwatering recipes that will reduce inflammation-which is the single best thing anyone can do for his or her body.Jennifer Esposito struggled with her health her entire life and was finally diagnosed as a food-allergy sufferer with severe celiac disease. Now she opens up her kitchen to you and shares the cherished recipes that helped save her life and regain her health.The goal is to change the way you think about food. An avocado turns into a decadent chocolate mousse. A delicious, crunchy loaf of bread is made without any grains or allergens. And a head of cauliflower turns into that decadent pizza you thought you'd never have again. Whether you're a food-allergy sufferer, a celiac, someone looking to improve their health by beating inflammation, or just a lover of good healthy food, this book is for you. So let's get into the kitchen and take back your health.
Jeremy Pang's School of Wok: Delicious Asian Food in Minutes
by Jeremy PangAS SEEN ON TVCelebrate fast, furious and fresh Asian cooking with over 80 recipes from TV's Jeremy Pang and his award-winning cookery institution, School of Wok.Bringing together the best Asian flavours from across the continent, this book is a combination of quick-fire, easy meals that take minutes to cook up. Most recipes in the book utilise the 'wok clock' technique, where the ingredients are laid out in a clock formation in the order they will be cooked for complete simplicity. From quick weekday suppers to family feasts with a bit more flare, Jeremy Pang's School of Wok contains the tips and tricks you need to make the world of Asian cooking easily accessible so you never have to resort to a fakeaway ever again.Chapter one: ChineseIncluding General Tso's Chicken; Garlic & Vermicelli Steamed Prawns and Vegan Chow MeinChapter two: ThaiIncluding Steamed Fish with Lemon Grass & Lime Broth; Bangkok Crab Omelette and Green Chicken CurryChapter three: VietnameseIncluding Quick Chicken Pho; Sweet Potato & Prawn Fritters and Crispy Tofu in Tomato SauceChapter four: Singaporean & MalaysianIncluding Vegan Laksa; Malaysian Mixed Rice and Sesame Oil ChickenChapter five: Indonesian & PinoyIncluding Pinoy Garlic Butter Chilli Prawns; Coconut Spicy Squash Stew and Ben's Spicy Fried ChickenChapter five: Korean & JapaneseIncluding Kimchi Fried Rice, Korean Fried Chicken and Quick Vegan Ramen
Jeremy Pang's School of Wok: Delicious Asian Food in Minutes
by Jeremy PangAS SEEN ON TVCelebrate fast, furious and fresh Asian cooking with over 80 recipes from TV's Jeremy Pang and his award-winning cookery institution, School of Wok.Bringing together the best Asian flavours from across the continent, this book is a combination of quick-fire, easy meals that take minutes to cook up. Most recipes in the book utilise the 'wok clock' technique, where the ingredients are laid out in a clock formation in the order they will be cooked for complete simplicity. From quick weekday suppers to family feasts with a bit more flare, Jeremy Pang's School of Wok contains the tips and tricks you need to make the world of Asian cooking easily accessible so you never have to resort to a fakeaway ever again.Chapter one: ChineseIncluding General Tso's Chicken; Garlic & Vermicelli Steamed Prawns and Vegan Chow MeinChapter two: ThaiIncluding Steamed Fish with Lemon Grass & Lime Broth; Bangkok Crab Omelette and Green Chicken CurryChapter three: VietnameseIncluding Quick Chicken Pho; Sweet Potato & Prawn Fritters and Crispy Tofu in Tomato SauceChapter four: Singaporean & MalaysianIncluding Vegan Laksa; Malaysian Mixed Rice and Sesame Oil ChickenChapter five: Indonesian & PinoyIncluding Pinoy Garlic Butter Chilli Prawns; Coconut Spicy Squash Stew and Ben's Spicy Fried ChickenChapter five: Korean & JapaneseIncluding Kimchi Fried Rice, Korean Fried Chicken and Quick Vegan Ramen
Jeremy Pang's School of Wok: Simple Family Feasts
by Jeremy PangAS SEEN ON TVEasy feasting is back on the menu with this new collection from TV's Jeremy Pang. Bringing together the best flavours from across East and South East Asia, Jeremy Pang's Simple Family Feasts includes more than 80 irresistible recipes for the whole family to enjoy.Nine of the ten chapters in the book are dedicated to a different country in East and South East Asia, each one offering a range of dishes inspired by that particular cuisine. The recipes within those chapters can be enjoyed individually as a simple meal, built up with one or two other dishes or the whole chapter combined for a full-on banquet for friends and family.To simplify the cooking process, most of the recipes can be prepared using Jeremy's signature 'wok clock' technique, where the ingredients are laid out in a clock formation in the order they will be cooked. The new 'feasting wheels' will help you find a balance of colour, flavour and texture across dishes, as well as providing the order of preparation, so you have a clear process for building a delicious, crowd-pleasing feast.With food that everyone will love, Jeremy Pang's Simple Family Feasts will uncover new family favourites that you'll want to share again and again.
Jeremy Pang's School of Wok: Simple Family Feasts
by Jeremy PangAS SEEN ON TVEasy feasting is back on the menu with this new collection from TV's Jeremy Pang. Bringing together the best flavours from across East and South East Asia, Jeremy Pang's Simple Family Feasts includes more than 80 irresistible recipes for the whole family to enjoy.Nine of the ten chapters in the book are dedicated to a different country in East and South East Asia, each one offering a range of dishes inspired by that particular cuisine. The recipes within those chapters can be enjoyed individually as a simple meal, built up with one or two other dishes or the whole chapter combined for a full-on banquet for friends and family.To simplify the cooking process, most of the recipes can be prepared using Jeremy's signature 'wok clock' technique, where the ingredients are laid out in a clock formation in the order they will be cooked. The new 'feasting wheels' will help you find a balance of colour, flavour and texture across dishes, as well as providing the order of preparation, so you have a clear process for building a delicious, crowd-pleasing feast.With food that everyone will love, Jeremy Pang's Simple Family Feasts will uncover new family favourites that you'll want to share again and again.
Jerk from Jamaica: Barbecue Caribbean Style [A Cookbook]
by Ed Anderson Helen WillinskyWhen Helen Willinsky first published her classic Jamaican barbecue cookbook, "jerk" was a fightin' word to most people outside the Caribbean Islands. Not anymore. In love with fire and spice, barbecue fans and food lovers of all stripes have discovered the addictive flavors of Jamaican jerk seasoning and Caribbean cooking in general. Newly revised and bursting with island color, Helen's book provides a friendly introduction to this increasingly popular way to season and prepare meat, chicken, and fish. Rounded off with simple and authentic recipes for sides, drinks, and desserts, JERK FROM JAMAICA is a complete backyard guide to grilling and eating island-style. An updated, expanded, and repackaged version of the only authentic Jamaican jerk barbecue book, featuring chicken, pork, beef, lamb, goat, seafood, and more. Includes more than 100 recipes, with a dozen new ones from the author and other Jamaican food mavens like Enid Donaldson and the Busha Browne Company, plus a new foreword from Jamaican cookbook author Virginia Burke. Contains 50 full-color photos, both styled food and on-location shots from the markets and jerk pits of Jamaica. Previous edition sold more than 75,000 copies.Reviews"Get this first-rate cookbook in your hands and see if you can stop."--Houston Chronicle"Helen Willinsky makes a passionate case for the tropical taste with Jerk from Jamaica."--Boston Herald
Jerky: The Complete Guide to Making It
by Mary T. BellDon't pay a fortune for jerky at the convenience store-make it yourself with dozens of jerky recipes!If you buy a lot of beef jerky, if you hunt, fish, or hike, or if you're just looking for a healthy low-fat snack, this book is for you. Gourmet dehydrated meat is the most popular meat snack today. It's low in fat and calories and high in protein, making it a favorite among hikers, hunters, bikers, skiers, and those on the go. Make beef jerky, venison jerky, and much more-all without preservatives with names you can't pronounce.In this DIY guide to making your own jerky in an oven, smoker, or food dehydrator with beef, venison, poultry, fish, or even soy protein-ground or in strips-you'll learn the basics for concocting a simple teriyaki marinade as well as easy gourmet recipes for such exotic jerky delights as Bloody Mary, chicken tandoori, mole, Cajun, and honeyed salmon jerky. Discover the subtleties of cooking with jerky to make everything from slaw, hash, and backpacker goulash to cake and ice cream.This book is more than just instructions and recipes. Author Mary T. Bell makes sure to address safety concerns about dried meat. For a broader understanding, she has included a history of jerky. The jerkies and recipes for using them were taste-tested by family, restaurant staff, friends, and show audiences. So pick up a copy of Jerky now to create your own great-tasting meat snacks!Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods
by Taylor Boetticher Toponia MillerPerfect for home canners and preservers; hunters; followers of a Paleo, Keto, or high-protein diet; fans of dehydrators; or anyone looking to explore the centuries-old craft of drying meat, this beautifully photographed cookbook contains 40 easy-to-follow recipes for making and cooking with homemade jerky. From the IACP and James Beard Award-nominated authors of In the Charcuterie comes this concise guide to the art of making jerky at home. Approximately 40 recipes teach you how to make jerky and other dried meat dishes from a variety of proteins, including beef, pork, venison, and wild game. Clear step-by-step instructions plus beautiful and informative photographs show you how to butcher and season your meat, use a range of techniques and equipment, and even cook with your homemade jerky. These globally inspired recipes pull from Italian, French, Vietnamese, and Mexican culinary traditions, making this the perfect book for the modern meat enthusiast.
The Jerky Bible: How to Dry, Cure, and Preserve Beef, Venison, Fish, and Fowl
by Kate FiducciaThere is nothing like savory, chewy jerky to satisfy a hunger craving. This delicious treat has seen a resurgence as more and more people have been returning to the basics and adopting a self-sufficient lifestyle. Not only is homemade jerky much less expensive than the packaged kind, but it's also surprisingly simple to make, and it's much more flavorful. This incredibly hardy food has stood the test of time, and it's not hard to see why-it lasts long, tastes great, and travels well.In The Jerky Bible, Kate Fiduccia shows you how to create delicious jerky with instructive step-by-step photos that take you through the process. Inside, you'll learn how to utilize more than forty flavorful marinades to create a wide range of flavors including Caribbean marinade, sweet beer marinade, and Apple Valley marinade. In addition, readers will learn how to identify the best cuts for jerky, the process behind preparing it, the different types of equipment available for drying jerky, and how the process has changed over the years. Fiduccia offers a wide range of jerky recipes covering beef, pork, chicken, venison, turkey, game birds, and fish.Enjoy more than fifty recipes, such as: Aloha jerky Fast and easy teriyaki jerky Honey Lola sweet venison jerky Brian's hot-to-trot venison jerky On the range jerkySkip the junk food and start enjoying this delicious snack today!
Jerky Everything: Foolproof and Flavorful Recipes for Beef, Pork, Poultry, Game, Fish, Fruit, and Even Vegetables (Countryman Know How)
by Pamela BraunTry a variety of tasty jerky treats made with meat, veggies, tofu, and more! Jerky has been a vital source of sustenance for centuries. But what started out as an important food for travelers and a way to safely preserve meat in the days before refrigeration has become the health nut's favorite snack, the hiker and sportsman's manna, the dieter's delight, and a boon for gourmet food sellers. But why stop at beef, or even meat? Jerky Everything encompasses not only a variety of dried meat snacks but also veggie and fruit jerkies. Forget the ho-hum beef sticks of the past, Jerky Everything offers tasty dried treats for every palate, with flavors that range from orange beef to cheddar bacon to pina colada. Yes, you heard it here first--you can make yummy pineapple jerky at home! Recipes for meat jerkies make low-calorie, high-protein treats that curb hunger pangs. Recipes for fruit and veggie jerkies make wholesome treats that will help pick you up when your energy is waning. Homemade jerky is a thing apart from its store-bought equivalents; most of these recipes are even compatible with paleo, Atkins, and low-fat eating regimens.
Jerry Thomas' Bartenders Guide: How To Mix All Kinds Of Plain And Fancy Drinks
by Jerry ThomasCare for a Morning Glory Cocktail, a Blue Blazer, or a Philadelphia Julep? Recipes for these and hundreds of other tasty libations appear in this landmark volume. Originally published in 1862, Jerry Thomas' Bartenders Guide is widely considered by drink historians as the first serious American book on cocktails and punches. "A new beverage is the pride of the bartender, and its appreciation and adoption his crowning glory," declared Jerry Thomas (1830–85), the most famous bartender of his era. Known as "the father of American mixology," Thomas developed the showy techniques practiced at his saloons throughout California and New York. From hot whiskey toddies to wedding punch to "temperance drinks," this extensive compilation of timeless recipes will delight modern-day mixologists and their guests. "There are so many bartending recipes in this book, it's doubtful you'll need any other guide." — The Paperback Stash.
Jersey Shore Food History: Victorian Feasts to Boardwalk Treats (American Palate Ser.)
by Karen L Schnitzphan&“Chock full of photographs, the book dishes on food from the mid-1800s to the mid-1900s, all along the coast from Sandy Hook to Cape May.&” —RedBankGreen No trip to the Jersey Shore would be complete without indulging in the cuisine that helps make it famous. These foods we enjoy today are part of a long tradition beginning in the Victorian era, when big oceanfront hotels served elaborate meals. Diverse dishes and restaurants emerged during prohibition and the Great Depression, when fast food appeared and iconic boardwalk treats developed. Predating the farm to table movement, fancy and fast eateries have been supplied by local fishermen and farmers for decades. So whether you indulge in a tomato pie, pork roll or salt water taffy, take a mouthwatering historical tour and discover timeless treats from Sandy Hook to Cape May. &“Tells the story of the original farm and sea to table American destination. The book is filled with information about the way the NJ shore has eaten through history and the food establishments that have spanned generations, some still operating today.&” —NJ.com &“This book also gives us insights into the earliest days of Atlantic City&’s fine hotels. The Victorian era menus included in the volume are a treasure. I also loved her inclusion of such iconic former restaurants as Hackney&’s and Capt. Starn&’s and the still standing Knife and Fork Inn.&” —Atlantic City Central &“If you enjoy walking the Boardwalk for your pork roll and salt water taffy fix, or if you appreciate the history of the region&’s former great restaurants like Hackney&’s, Capt. Starn&’s and Zaberer&’s, this book will be an entertaining read.&” —Atlantic City Weekly
Jerusalem: A Cookbook
by Yotam Ottolenghi Sami TamimiA collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city--with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year--Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.have five bustling restaurants in London, UK. Ottolenghi is one of the most respected chefs in the world; his latest cookbook, Plenty, was a New York Times bestseller and one of the most lauded cookbooks of 2011. Jerusalem is his most personal, original and beautiful cookbook yet.
The Jerusalem Diet: The "One Day" Approach to Reach Your Ideal Weight--and Stay There
by Ted HaggardThe Jerusalem Dietis a remarkably simple and flexible plan that will transform your perspective on food, diets, and health. You’ll rediscover how to relax and enjoy life, moving steadily toward your ideal weight while still taking pleasure in the foods you love. SIMPLE: No expensive foods, supplements, or exercise equipment required. All you need is a good digital scale, a calendar, some basic food items available at any grocery store, and a willingness to “lighten up”–physically, spiritually, and emotionally. GUILT-FREE: This easy-to-follow plan frees you to stop counting calories, agonizing over menu choices, and pursuing extreme exercise programs. Instead, you’ll learn how to lose weight while still eating the foods you love and enjoying life to the fullest. LIFE-CHANGING:The Jerusalem Dietreenergizes not only your body but also your outlook on life. As you move toward your ideal weight–one day at a time, one pound at a time–you will feel better, look better, and live better. Developed by a busy pastor who loves food and admits to a lack of self-control when it comes to eating,The Jerusalem Dietis designed to work for anyone who can manage to stay on a diet for just 24 hours. If you want to shed pounds and keep them off–without starvation, deprivation, or frustration–this is the plan you’ve been waiting for.
Jeûne Intermittent: Recettes Simples Et Savoureuses Pour Perdre Du Poids Rapidement
by Sarah JohnsonDans ce livre, je vais vous expliquer ce qu'est le jeûne intermittent, quels en sont les avantages et vous donner un bref aperçu des différents types de jeûnes. Vous pourrez ainsi choisir celui qui convient le mieux à votre style de vie. Vous découvrirez qu’en bout de ligne, le jeûne intermittent n’est pas qu’un simple régime, mais un style de vie complet. À la fin de ce guide, vous comprendrez parfaitement comment l’incorporer à votre routine quotidienne. Il a été prouvé scientifiquement que le jeûne intermittent améliore le métabolisme tout en permettant de développer une masse musculaire maigre et de brûler de la graisse très rapidement. Croyez-moi, ce livre est un incontournable de la science du jeûne intermittent car il plonge au cœur d’une méthode qui, et j’en suis persuadée, change la vie à jamais.
Jew-Ish: A Cookbook
by Jake CohenA New York Times bestseller!A brilliantly modern take on Jewish culinary traditions for a new generation of readers, from a bright new star in the culinary world.When you think of Jewish food, a few classics come to mind: chicken soup with matzo balls, challah, maybe a babka if you&’re feeling adventurous. But as food writer and nice Jewish boy Jake Cohen demonstrates in this stunning debut cookbook, Jewish food can be so much more. In Jew-ish, he reinvents the food of his Ashkenazi heritage and draws inspiration from his husband&’s Persian-Iraqi traditions to offer recipes that are modern, fresh, and enticing for a whole new generation of readers. Imagine the components of an everything bagel wrapped into a flaky galette latkes dyed vibrant yellow with saffron for a Persian spin on the potato pancake, best-ever hybrid desserts like Macaroon Brownies and Pumpkin Spice Babka! Jew-ish features elevated, yet approachable classics along with innovative creations, such as: Jake&’s Perfect Challah Roasted Tomato Brisket Short Rib Cholent Iraqi Beet Kubbeh Soup Cacio e Pepe Rugelach Sabich Bagel Sandwiches, andMatzo Tiramisu. Jew-ish is a brilliant collection of delicious recipes, but it&’s much more than that. As Jake reconciles ancient traditions with our modern times, his recipes become a celebration of a rich and vibrant history, a love story of blending cultures, and an invitation to gather around the table and create new memories with family, friends, and loved ones.
The Jewelled Kitchen: A Stunning Collection of Lebanese, Moroccan and Persian Recipes
by Bethany KehdyBethany Kehdy offers up the enticing world of Middle Eastern and North African cooking in a stunning collection of over 100 delicious and evocative recipes.
Jewish Agricultural Utopias in America, 1880-1910
by Uri D HerscherBrook Farm, Oneida, Amana, and Nauvoo are familiar names in American history. Far less familiar are New Odessa, Bethlehem-Jehudah, Cotopaxi, and Alliance-the Brook Farms and Oneidas of the Jewish people in North America. <P><P> The wealthy, westernized leaders of late nineteenth-century American Jewry and a member of the immigrating Russian Jews shared an eagerness to "repeal" the lengthy socioeconomic history in which European Jews were confined to petty commerce and denied agricultural experience. A small group of immigrant Jews chose to ignore urbanization and industrialization, defy the depression afflicting agriculture in the late 1800s, and devote themselves to experiments in collective farming in America. <P><P> Some of these idealists were pious; others were agnostics or atheists. Some had the support of American and West European philanthropists; others were willing to go it alone. But in the farming colonies they founded in Oregon, Colorado, the Dakotas, Michigan, Louisiana, Arkansas, Virginia, and New Jersey, among other places, they were sublimely indifferent to the need for careful planning and thus had limited success. Only in New Jersey, close to markets and supporters in New York and Philadelphia, were colonization efforts combined with agro-industrial enterprises; consequently, these colonies were able to survive for as long as one generation.
A Jewish Baker's Pastry Secrets
by George Greenstein Elaine Greenstein Julia Greenstein Isaac BleicherThis follow-up to the author's James Beard award-winning Secrets of a Jewish Bakeris a charming collection of European-style bakery classics, such as coffee cake and strudel. George Greenstein has a gift for teaching home bakers to think, work, and bake like the pros with his evocative and tactile descriptions of baking. In A Jewish Baker's Pastry Secrets, he crafts master dough recipes for Jewish holiday baking and European classics, creating a comprehensive set of building blocks for both beginners and baking enthusiasts. Greenstein's expert guidance for making doughs like bundt, babka, strudel, gugelhopf, stollen, pressburger, puff pastry, and Danish create a jumping-off point for more than 200 variations of classic pastries, including napoleons, coffee cakes, and sweet buns. The book also offers an in-depth guide to ingredients and equipment, including both professional and home ovens, as well as 40 basic recipes for fillings, icings, and glazes. With Greenstein's steady guidance and familiar voice, home bakers and professionals alike will be encouraged to turn out flawless pastry creations for any occasion.