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Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table Perspectives on Culinary History)
by Hervé ThisA renowned chemist and cooking pioneer breaks down the properties and benefits of cooking with molecular gastronomy.1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese—these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Hervé This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious—and inevitable—extension of his earlier pioneering work in molecular gastronomy.Includes an appendix with representative selection of recipes, vividly illustrated in color.&“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France―and the world―cooks.&”—Gourmet&“[This] explores the science behind shape, consistency, odor, and color, giving readers the knowledge to create their own magnum opus in the kitchen.&”—Discover
Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History)
by Hervé ThisNote-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese—these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Hervé This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious—and inevitable—extension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.
Notes from Madras
by Colonel WyvernColonel Wyvern, stationed with the army in Madras during the height of British imperial rule, opened a cookery school upon his return to England and was a passionate enthusiast for both European and Indian cuisine. In these vivid, common-sense and entertaining writings, he gives advice on re-creating French classics in the steaming heat; describes tiffin parties and cooking while at camp; and laments the declining popularity of curry in the Raj, providing foolproof recipes for curry powder, tamarind chutney, korma and 'mulligatunny' soup. With devotees including Elizabeth David, Wyvern's unique brand of anglo-Indian cookery is still reflected in the way we eat today.
Notes from a Small Kitchen Island: ‘I want to eat every single recipe in this book’ Nigella Lawson
by Debora RobertsonDiscover the cookbook you'll never want to live without, filled with the secrets to creating delicious home-cooked meals every single day'I want to eat every single recipe in this book' NIGELLA LAWSON'There are wonderful tales and recipes here, and lots of wisdom. It's approachable, anchored in real life and a joy to read. I want more' DIANA HENRY'A wonderful book full of inspiring, simple and time-saving recipes. This should be an everyday book for everybody' TOM KERRIDGE_________Debora Robertson, home cook and renowned food writer, tells how, from the least promising of culinary starts, she learned to love cooking and transformed her cosy kitchen into the beating heart of her home.Through her stories and recipes, she will whisk you away to hot summers in Languedoc and balmy weeknights in London, revealing the life-changing dishes that made her. Bound together with life- and dinner-saving lessons, Debora has written the essential kitchen companion for every home cook.From the tastes of Debora's childhood to the recipes she discovered on her travels, to the food she cooks every day . . .· Leek and ham hock steamed pudding· Slow roast lamb with Durham salad· Meemaw's Texan margarita pie· The best recipe for roast chicken· Delicious plum cakeDebora will take you by the hand and tell you everything you'll ever need to know about cooking food you'll love time and time again._________'Foodies will love this joyful cookbook full of must-try recipes and funny anecdotes' GOOD HOUSEKEEPING
Notes from a Young Black Chef (Adapted for Young Adults)
by Joshua David Stein Kwame OnwuachiThis inspiring memoir, now adapted for young adults, chronicles Top Chef star and Forbes and Zagat 30 Under 30 phenom Kwame Onwuachi's incredible and odds-defying fame in the food world after a tough childhood in the Bronx and Nigeria.Food was Kwame Onwuachi's first great love. He connected to cooking via his mother, in the family's modest Bronx apartment. From that spark, he launched his own catering company with twenty thousand dollars he made selling candy on the subway and trained in the kitchens of some of the most acclaimed restaurants in the country. He faced many challenges on the road to success, including breaking free of a dangerous downward spiral due to temptation and easy money, and grappling with just how unwelcoming the world of fine dining can be for people of color.Born on Long Island and raised in New York City, Nigeria, and Louisiana, Kwame Onwuachi's incredible story is one of survival and ingenuity in the face of adversity.Praise for the adult edition of NOTES FROM A YOUNG BLACK CHEF"Kwame Onwuachi's story shines a light on food and culture not just in American restaurants or African American communities but around the world." --Questlove"Fierce and inspiring. . . . This rip-roaring tale of ambition is also a sobering account of racism in and out of the food industry." --New York Tiimes Book Review
Notes from a Young Black Chef: A Memoir
by Joshua David Stein Kwame Onwuachi“Kwame Onwuachi’s story shines a light on food and culture not just in American restaurants or African American communities but around the world.” —Questlove By the time he was twenty-seven years old, Kwame Onwuachi had opened—and closed—one of the most talked about restaurants in America. He had launched his own catering company with twenty thousand dollars that he made from selling candy on the subway, yet he’d been told he would never make it on television because his cooking wasn’t “Southern” enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age. Growing up in the Bronx, as a boy Onwuachi was sent to rural Nigeria by his mother to “learn respect.” However, the hard-won knowledge gained in Africa was not enough to keep him from the temptation and easy money of the streets when he returned home. But through food, he broke out of a dangerous downward spiral, embarking on a new beginning at the bottom of the culinary food chain as a chef on board a Deepwater Horizon cleanup ship, before going on to train in the kitchens of some of the most acclaimed restaurants in the country and appearing as a contestant on Top Chef. Onwuachi’s love of food and cooking remained a constant throughout, even when he found the road to success riddled with potholes. As a young chef, he was forced to grapple with just how unwelcoming the world of fine dining can be for people of color, and his first restaurant, the culmination of years of planning, shuttered just months after opening. A powerful, heartfelt, and shockingly honest story of chasing your dreams—even when they don’t turn out as you expected—Notes from a Young Black Chef is one man’s pursuit of his passions, despite the odds.“This is an astonishing and open-hearted story from one of the next generation’s stars of the culinary world. I am so excited to see what the future holds for Chef Kwame—he is a phoenix, rising into better and better things and showing us all what it means to be humble, hungry, and daring.” —José Andrés
Notes from the Larder
by Nigel SlaterFollowing on the success of Tender and Ripe, this companion to the bestsellingKitchen Diaries is a beautiful, inspiring chronicle of a year in food from beloved food writer Nigel Slater.In this companion to the bestselling Kitchen Diaries, Britain's foremost food writer returns with quietly passionate, idiosyncratic musings on a year in the kitchen, alongside more than 250 of his simple and seasonal recipes. Beloved author Nigel Slater shares his thoughts on topics as various as the kitchen knife whose every nick and stain is familiar, how to make a little bit of cheese go a long way when the cupboards are bare, and his reluctance to share desserts. Based on Slater's journal entries, Notes from the Larder is a collection of small kitchen celebrations, whether a casual supper of grilled lamb, or a quiet moment contemplating a bowl of cauliflower soup with toasted hazelnuts. Through this personal selection of recipes, Slater offers a glimpse into the daily inspiration behind his cooking and the pleasures of making food by hand.
Notes on a Banana: A Memoir of Food, Love and Manic Depression
by David LeiteA FINALIST FOR THE NEW ENGLAND BOOK AWARD FOR NON FICTIONA PASTE BEST BOOK OF THE YEARONE OF TIMEOUT NEW YORK’S BEST SUMMER BEACH READS OF 2017ONE OF REAL SIMPLE’S 25 FATHER’S DAY BOOKS THAT COVER ALL OF DAD’S INTERESTSThe stunning and long-awaited memoir from the beloved founder of the James Beard Award-winning website Leite’s Culinaria—a candid, courageous, and at times laugh-out-loud funny story of family, food, mental illness, and sexual identity.Born into a family of Azorean immigrants, David Leite grew up in the 1960s in a devoutly Catholic, blue-collar, food-crazed Portuguese home in Fall River, Massachusetts. A clever and determined dreamer with a vivid imagination and a flair for the dramatic, “Banana” as his mother endearingly called him, yearned to live in a middle-class house with a swinging kitchen door just like the ones on television, and fell in love with everything French, thanks to his Portuguese and French-Canadian godmother. But David also struggled with the emotional devastation of manic depression. Until he was diagnosed in his mid-thirties, David found relief from his wild mood swings in learning about food, watching Julia Child, and cooking for others.Notes on a Banana is his heartfelt, unflinchingly honest, yet tender memoir of growing up, accepting himself, and turning his love of food into an award-winning career. Reminiscing about the people and events that shaped him, David looks back at the highs and lows of his life: from his rejection of being gay and his attempt to “turn straight” through Aesthetic Realism, a cult in downtown Manhattan, to becoming a writer, cookbook author, and web publisher, to his twenty-four-year relationship with Alan, known to millions of David’s readers as “The One,” which began with (what else?) food. Throughout the journey, David returns to his stoves and tables, and those of his family, as a way of grounding himself.A blend of Kay Redfield Jamison’s An Unquiet Mind, the food memoirs by Ruth Reichl, Anthony Bourdain, and Gabrielle Hamilton, and the character-rich storytelling of Augusten Burroughs, David Sedaris, and Jenny Lawson, Notes on a Banana is a feast that dazzles, delights, and, ultimately, heals.
Nothing Bundt Trouble: A Bakeshop Mystery (A Bakeshop Mystery #11)
by Ellie AlexanderThis time, Torte’s pastry chef and amateur sleuth finds herself coming out of the oven and straight into the fire in Ellie Alexander's Nothing Bundt Trouble: A Bakeshop Mystery. Spring has sprung in Ashland, Oregon, and everything at Torte seems to be coming up buttercream roses. But just when Juliet Capshaw seems to have found her sweet spot—with her staff set to handle the influx of tourists for this year’s Shakespeare festival while she moves back into her childhood home—things take a dramatic turn. Jules discovers a long-forgotten dossier in her deceased father’s belongings that details one of the most controversial cases in Ashland’s history: a hit-and-run accident from the 1980s. Or was it? Now it’s up to Jules to parse through a whole new world of details from another era, from unraveling cassette tapes to recipes for Bundt cakes, before an old enemy brings the Capshaw “pastry case” to a modern-day dead end. The Bakeshop Mysteries are: “Delicious.”—RT Book Reviews “Marvelous.”—Fresh Fiction “Delectable.”—Portland Book Review
Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere)
by Diana KennedyInternational favorite dishes and personal stories from a celebrated food writer and foremost authority on traditional Mexican cooking.Diana Kennedy is the world&’s preeminent authority on authentic Mexican cooking and one of its best-known food writers. Renowned for her uncompromising insistence on using the correct local ingredients and preparation techniques, she has taught generations of cooks how to prepare traditional dishes from the villages of Mexico, and in doing so, has documented and helped preserve the country&’s amazingly diverse and rich foodways. Kennedy&’s own meals for guests are often Mexican, but she also indulges herself and close friends with the nostalgic foods in Nothing Fancy.This acclaimed cookbook—now expanded with new and revised recipes, additional commentary, photos, and reminiscences—reveals Kennedy&’s passion for simpler, soul-satisfying food, from the favorite dishes of her British childhood (including a technique for making clotted cream that actually works) to rare recipes from Ukraine, Norway, France, and other outposts. In her inimitable style, Kennedy discusses her addictions—everything from good butter, cream, and lard to cold-smoked salmon, Seville orange marmalade, black truffle shavings, escamoles (ant eggs), and proper croissants—as well as her bêtes noires—kosher salt, nonfat dairy products, cassia &“cinnamon,&” botoxed turkeys, and nonstick pans and baking sprays, among them. And look out for the ire she unleashes on &“cookbookese,&” genetically modified foods, plastic, and unecological kitchen practices! The culminating work of an illustrious career, Nothing Fancy is an irreplaceable opportunity to spend time in the kitchen with Diana Kennedy, listening to the stories she has collected and making the food she has loved over a long lifetime of cooking.&“Diana&’s recipe for her most personal cookbook includes equal parts passion, creativity, and humor, with a soupçon of provocation. I love the way she&’s so blunt in her comments about food and the food world, her bêtes noires, in this book—it&’s exactly the way we cooks talk to each other in private, and it rarely gets into our books.&” —Paula Wolfert, author of The Food of Morocco&“Nothing Fancy gives us access to the razor-sharp wit and wisdom of one of the great intuitive cooks of our time.&” —Zak Pelaccio, chef and owner of Fish & Game, Hudson, New York, and author of Eat With Your Hands &“Diana Kennedy is the most serious food writer in Mexico, but what many people won&’t know—until they read this book—is that she&’s an extraordinary cook of all sorts of cuisines. Cooking casually with her at home is to know her keen palate and deep understanding of how food works. It&’s also great fun.&” —Gabriela Cámara, chef and owner of Contramar, Mexico City, and Cala, San Francisco
Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere)
by Diana KennedyInternational favorite dishes and personal stories from a celebrated food writer and foremost authority on traditional Mexican cooking.Diana Kennedy is the world&’s preeminent authority on authentic Mexican cooking and one of its best-known food writers. Renowned for her uncompromising insistence on using the correct local ingredients and preparation techniques, she has taught generations of cooks how to prepare traditional dishes from the villages of Mexico, and in doing so, has documented and helped preserve the country&’s amazingly diverse and rich foodways. Kennedy&’s own meals for guests are often Mexican, but she also indulges herself and close friends with the nostalgic foods in Nothing Fancy.This acclaimed cookbook—now expanded with new and revised recipes, additional commentary, photos, and reminiscences—reveals Kennedy&’s passion for simpler, soul-satisfying food, from the favorite dishes of her British childhood (including a technique for making clotted cream that actually works) to rare recipes from Ukraine, Norway, France, and other outposts. In her inimitable style, Kennedy discusses her addictions—everything from good butter, cream, and lard to cold-smoked salmon, Seville orange marmalade, black truffle shavings, escamoles (ant eggs), and proper croissants—as well as her bêtes noires—kosher salt, nonfat dairy products, cassia &“cinnamon,&” botoxed turkeys, and nonstick pans and baking sprays, among them. And look out for the ire she unleashes on &“cookbookese,&” genetically modified foods, plastic, and unecological kitchen practices! The culminating work of an illustrious career, Nothing Fancy is an irreplaceable opportunity to spend time in the kitchen with Diana Kennedy, listening to the stories she has collected and making the food she has loved over a long lifetime of cooking.&“Diana&’s recipe for her most personal cookbook includes equal parts passion, creativity, and humor, with a soupçon of provocation. I love the way she&’s so blunt in her comments about food and the food world, her bêtes noires, in this book—it&’s exactly the way we cooks talk to each other in private, and it rarely gets into our books.&” —Paula Wolfert, author of The Food of Morocco&“Nothing Fancy gives us access to the razor-sharp wit and wisdom of one of the great intuitive cooks of our time.&” —Zak Pelaccio, chef and owner of Fish & Game, Hudson, New York, and author of Eat With Your Hands &“Diana Kennedy is the most serious food writer in Mexico, but what many people won&’t know—until they read this book—is that she&’s an extraordinary cook of all sorts of cuisines. Cooking casually with her at home is to know her keen palate and deep understanding of how food works. It&’s also great fun.&” —Gabriela Cámara, chef and owner of Contramar, Mexico City, and Cala, San Francisco
Nothing Fancy: Unfussy Food for Having People Over
by Alison RomanIt’s not entertaining. It’s having people over. The social media star, New York Times columnist, and author of Dining In helps you nail dinner with unfussy food, unstuffy vibes, and the permission to be imperfect. NAMED ONE OF FALL’S BEST COOKBOOKS BY The New York Times • Food & Wine • Eater • Food52 • Bon Appétit • Epicurious • Chowhound • Forbes • Grub Street “Nothing Fancy delivers what those of hoping to up our dinner party game are looking for: It’s utterly current and distinctly doable.”—Eater An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends—either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes—heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats—is for gatherings big and small, any day of the week. Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With Nothing Fancy, any night of the week is worth celebrating.Advance praise for Nothing Fancy“Ms. Roman offers recipes in Nothing Fancy that are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy. . . . They work, and not only for company . . . squash scattered with spiced pistachios or pasta with chorizo bread crumbs and broccoli rabe could appear anytime. For dinner parties, she provides cocktail recipes, extra snacks and pep talks so urgent and encouraging that having people over for leg of lamb and tiramisù suddenly seems like a bucket-list event.”—Julia Moskin, The New York Times
Nothing More Comforting: Canada's Heritage Food
by Dorothy DuncanNothing More Comforting is a reflection of our society: an eclectic mix of many different cultures and traditions. Dorothy Duncan – with her extensive knowledge of heritage foods – has chosen her favourite "Country Fare" columns from the popular Century Home magazine for this wonderful book on Canada’s heritage cuisine. Each chapter focuses on one particular food or ingredient followed by historical facts and traditional recipes for you to try at home. Fast food restaurants and instant foods will never replace our seasonal and regional specialties: maple syrup, fiddleheads, rhubarb (pie plant to our ancestors), asparagus, corn on the cob, Saskatoon berries and McIntosh apples. The recipes in this book take advantage of Canada’s unique foods, creating a taste that is distinctly Canadian. Nothing More Comforting will provide the avid as well as the armchair cook with interesting food facts and new recipes to try.
Nourish
by Christine Bailey Penny Brohn Cancer CareGood nutrition is vital for people undergoing cancer treatment, but so often the side-effects of the treatment make food unappealing and eating becomes a struggle. In Nourish you'll find easy-to-follow recipes designed specifically for cancer patients (and their families). The focus is on nutritious food that can be easily tolerated - and can help to alleviate common symptoms and side-effects, and form a crucial part of any cancer treatment programme. The role of nutrition is explained and the introduction outlines clear advice on cancer-fighting foods and how to tackle side-effects. For many suffering with cancer, eating little and often is important, so Nourish includes plans based on eating small meals six times a day. There are more than 75 recipes presented in four chapters - 'Drinks, Juices, Smoothies, Shakes & Teas', 'Soups, Light Meals & Snacks', 'Main Meals' and 'Desserts & Baked Treats' - as well as a chapter with recipes that are helpful for common side-effects. All the recipes are delicious yet simple to make, and many can be made in advance to make mealtimes hassle-free.Whether you are undergoing treatment, have opted to eat healthier as a preventative measure or are supporting someone through cancer and wish to provide nourishing dishes for them, this book will be your culinary guide.
Nourish & Glow: Naturally Beautifying Foods And Elixirs (Pretty Zen #0)
by Jules Aron75 recipes for beauty from the author of Zen and Tonic. Beautiful radiance is more than skin deep. What we eat directly affects the appearance of our complexion and determines how we age. Diets rich in protein, healthy fats, and good carbohydrates, such as fresh fruit and vegetables, not only yield beautiful skin, but also have protective and preventative qualities that slow the aging process. With guidance from holistic health coach Jules Aron, eating for beauty is simple and pleasurable—a great experience inside and out. Seventy-five simple, fun recipes include: Rejuvenating Hibiscus Rose Tonic Energizing Raw Chocolate Beauty Bites Detoxifying Honeydew and Cucumber Gazpacho Green Goddess Frozen Pops Lavishly illustrated with color photographs, Nourish and Glow lets you indulge in snacks, soups, salads, and desserts you can feel good about.
Nourish Me Home: 125 Soul-Sustaining, Elemental Recipes
by Cortney BurnsNourish Me Home features 110 recipes in 6 chapters that pay homage to the seasons and the elements of water, fire, air, and ether. The curious, creative, fearless Cortney Burns—formerly of Bar Tartine—is back with a personal cookbook project about nostalgia, immigration, and her own uniquely delicious recipesCortney Burns's cooking always includes layered flavors and textures, surprising ingredients, and healthful twists, and her recipes range from weeknight turn-tos such as salads, soups, and vegetable-forward mains to the homemade liqueurs and ferments she's famous for.• Teaches readers how to convert their own experiences and sense of place into kitchen inspiration and development of a personal cooking style• Recipes cover mains to drinks and desserts to condiments, such as sauces and pickled fruits• Complete with hand-drawn illustrations and 100 vibrant photographsAs in Bar Tartine, the pantry of preserved foods forms the backbone of this cookbook, adding all the physical and mental health benefits of fermented foods and streamlining cooking. The focus here is on healthy, vegetable-forward recipes, emphasizing techniques for turning proteins into side dishes or seasonings, rather than the main event. • A groundbreaking project that connects seasonal cooking to raising one's personal vibration• Perfect for home cooks, those dedicated to mindfulness, fans of Cortney Burns and Bar Tartine, foodies, professional chefs, and restaurateurs• Add it to your collection of books like Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat, Six Seasons by Joshua McFadden, and Dining In by Alison Roman
Nourish: Discover God's Perfectly Balanced Plan for Your Body and Soul
by Katie FarrellNOURISH will provide you with encouragement and practical knowledge for living a healthy lifestyle, both physically and spiritually. NOURISH is not another health or diet book; the message of this book is unique as it addresses all three aspects of health: spirit, soul, and body. The practical and spiritual tools provided in this book are what sets it apart from the rest of its kind. Too many people give up on their journey to health because they have a plan that addresses only the physical aspect of health. However, this book encourages the reader to first pursue health at a heart level, bringing lasting change that comes from the inside out.In this book, you will discover how the health of your soul is the foundation to your overall health. Katie shares how to renew your mind and study God's word, which will change the perspective on how you see yourself, making loving yourself (and your body) possible.You will learn how to replace lies with the truth and shift your focus from what the world says to what God's Word says. In addition to the spiritual truths, you will learn how to nourish your body with clean eating foods and get practical tools that make healthy living enjoyable and maintainable.NOURISH will provide you with encouragement and practical knowledge for living a healthy lifestyle, in addition to providing a balance of spiritual and physical nourishment. This book will inspire you to get healthy from the inside out.
Nourish: Mind, Body & Soul
by Amber Rose Holly Davidson Sadie Frost Amber HomanWe get so much more out of life when we feel positive and energised and therefore it is such a shame when the everyday pressures of life build up and we find ourselves doing almost anything simply to get by and end up a long way from the ideal that we still wistfully have in mind. Full of the wisdom and good nourishment that helped Sadie, Holly and Amber through their own personal struggles and setbacks, Nourish promises to restore you to the path of complete well-being. With Amber's delicious food to nourish the body, Holly's exercises to strengthen it and Sadie's beauty recipes to soothe the skin and yoga and meditation routines to still the mind, this beautiful book is the perfect antidote to the stresses and strains of modern life, proving that there is always a way to stay nourished and happy.
Nourish: Mind, Body And Soul
by Amber Rose Holly Davidson Sadie FrostWe get so much more out of life when we feel positive and energised and therefore it is such a shame when the everyday pressures of life build up and we find ourselves doing almost anything simply to get by and end up a long way from the ideal that we still wistfully have in mind. Full of the wisdom and good nourishment that helped Sadie, Holly and Amber through their own personal struggles and setbacks, Nourish promises to restore you to the path of complete well-being. With Amber's delicious food to nourish the body, Holly's exercises to strengthen it and Sadie's beauty recipes to soothe the skin and yoga and meditation routines to still the mind, this beautiful book is the perfect antidote to the stresses and strains of modern life, proving that there is always a way to stay nourished and happy.
Nourish: Simple Recipes to Empower Your Body and Feed Your Soul: A Healthy Lifestyle Cookbook
by Gisele BündchenWorld-renowned model and wellness advocate Gisele Bündchen presents 100 delicious and approachable recipes based on everyday ingredients. The cookbook focuses on kickstarting and maintaining a healthy lifestyle while finding balance and intention. Superstar model and philanthropist Gisele Bündchen believes wellness begins with food. At home she chooses lean, healthy proteins and nutrient-rich vegetables; she also believes in eating with flexibility (pizza night with the kids!). This means recipes that are gluten free and rely on body-fueling ingredients like almond flour, avocado oil, and dates. In her cookbook, Gisele provides thoughtful guidance on how to create a routine filled with positive intention, nourishing food, and gratitude to support a healthy lifestyle. The first part of her cookbook walks readers through adjusting to this new mindset and offers practical guidance. Many of the recipes include suggestions for light and hearty pairings, as well as tips for making meals &“kid friendly&”: • Everyday Fruits: Papaya-Almond Smoothie; Acai Bowls; Banana Ice Cream• Breakfast + Breads: Brazilian Cheese Bread (Pão de Queijo); Veggie Frittata; Coconut Milk Two Ways• Salads: Steak Salad; Beet and Arugula Salad with Herby Goat Cheese• Soups: Sneeze-Be-Gone Soup; Ramen-Style Soup with Vegetables• Everyday Vegetables: Summer Rolls with Ginger-Cashew Dipping Sauce; Pizza Night; Pesto Chicken Wrap• Favorite Proteins: Grilled Ribeye with Chimichurri; Sheet Pan Squash and Chickpeas; Chicken Meatballs• Crunchies + Condiments: Maple-Harissa Cashews; Tamari Dressing 3 Ways• Sweets: Pecan Bars; Banana Dream Pie; Carrot Muffins From breaking cycles to journaling and setting intentions, minimizing waste, meal planning, and preparing healthful meals for your kids, Nourish is as much about living with mindfulness as it is about cooking.
Nourish: The Definitive Plant-Based Nutrition Guide for Families--With Tips & Recipes for Bringing Health, Joy, & Connection to Your Dinner Table
by Reshma Shah R.D. Brenda DavisAn evidence-based, practical resource that explores the many benefits of a plant-based diet and provides parents with the tools they need to feed their families for health and with joy.While nearly all parents agree that a nutritious diet is important for children to thrive, most feel that their children are not eating a healthy diet. This is not surprising, given the demands of busy families and confusing, conflicting research about what diet is really best for health. Nourish offers the solution parents have been waiting for when it comes to deciding what and how to feed their families. Authors Reshma Shah, MD, a plant-based pediatrician and affiliate clinical instructor at Stanford University School of Medicine, and Brenda Davis, RD, a world-renowned expert and pioneer in plant-based nutrition, will empower parents to become the experts of nourishing their families. Parents will learn: How a diet centered around plants can optimize health, prevent chronic disease, care for our planet, and be an act of radical compassion. Nutrition specifics for all the stages of childhood—from pregnancy and breastfeeding all the way through adolescence. Tips, strategies, and mouthwatering recipes to bring all of this information to their dinner tables as they transition to plant-based eating.
Nourished Planet: Sustainability in the Global Food System
by Barilla Center for Food and Nutrition Danielle NierenbergMangos from India, pasta from Italy, coffee from Colombia: Every day, we are nourished by a global food system that relies on our planet remaining verdant and productive. But current practices are undermining both human and environmental health, resulting in the paradoxes of obesity paired with malnutrition, crops used for animal feed and biofuels while people go hungry, and more than thirty percent of food being wasted when it could feed the 795 million malnourished worldwide.In Nourished Planet, the Barilla Center for Food & Nutrition offers a global plan for feeding ourselves sustainably. Drawing on the diverse experiences of renowned international experts, the book offers a truly planetary perspective. Essays and interviews showcase Hans Herren, Vandana Shiva, Alexander Mueller, and Pavan Suhkdev, among many others.Together, these experts plot a map towards food for all, food for sustainable growth, food for health, and food for culture. With these ingredients, we can nourish our planet and ourselves.
Nourished: A Memoir of Food, Faith & Enduring Love (with Recipes)
by Lia HuberA noted entrepreneur, food writer, and recipe developer serves up an evocative adventure story abouther quest to find healing, meaning, and a place at the table. Hunger comes to us in many forms, writes Lia Huber—we long to be satisfied not just physically, but emotionally and spiritually as well. Nourished invites readers on Huber’s world-roaming search to find the necessary ingredients to nurture all three. She begins her quest with an Anthony Bourdain moment in a Guatemalan village: she's slipping fresh vegetables into a communal pot of soup she's cooking up for chronically undernourished children. Village grannies look on disapprovingly... until the kids come back for more. From there, Huber takes readers to the Greek island of Corfu, where she learns the joys of simple food and the power of unconditional love; to a Costa Rican jungle house (by way of an 8,000-mile road trip), where she finds hope and healing; and finally to California's wine country, where she steps into the person she was meant to be and discovers her calling to nourish others.
Nourished: The Plant-based Path to Health & Happiness
by Pamela WasabiA guide to a plant-based diet, with recipes included, that &“explores the relationship between the foods we consume and the way we feel&” (Matthew Kenney, author of Cooked Raw). Are you ready for the benefits of eating clean? Are you seeking a happy, health-filled life? Nourished, by plant-based chef and holistic nutrition expert Pamela Wasabi, invites you to discover a new love for and understanding of your body, and the importance of nourishment through plant-based eating. Pamela shows readers how learning to cook helped her overcome medical challenges and put her on the path to health through clean eating diet recipes and plant-based nutrition. Find life-enhancing nourishment for both the body and the spirit and learn: How to find peace within and let go of strict forms of dieting, perfection, and restrictionsHow to invite nourishment into your lifeHow every symptom or food issue we deal with is an invitation to get to know ourselves betterInspiration to be softer and more loving, and have unconditional acceptance for who we areAn appreciation for the joys of a plant based nutrition lifestyleHow to be mindful and present about our choices when it comes to food and healthHow to embark on a path of health and happinessPlus a selection of favorite clean eating diet recipes
Nourishing Baby Food Cookbook: Recipes and Stage-by-Stage Advice to Achieve Super Nutrition for Babies
by Yaffi LvovaSimple recipes and super nutrition for babies ages 6 to 18 months and beyondCultivate your little one's love of food and give them a nutritious start with Nourishing Baby Food Cookbook. Full of science-backed recommendations and easy-to-make recipes, this cookbook supports popular approaches like stage-by-stage purees and baby-led weaning. The evidence-based approach will help you make confident nutrition choices in your baby's formative months—and make meals that the whole family can enjoy as they grow into toddlerhood.Deliver super nutrition for babies with:Super tasty recipes—Whip up 90+ smooth and chunky purees, finger foods, toddler treats, and family meals, all organized by age and stage.Age-specific info—Find timely tips on issues like teething, using sippy cups, selective eating, and more in a book that grows with your baby, chapter by chapter.Healthy baby practices—Breathe easy thanks to health and safety guidelines for minimizing allergies, avoiding age-inappropriate foods, and even storing leftovers.Foster optimal nourishment for your little one with this cookbook and guide to simple, super nutrition for babies and toddlers.