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The New High Protein Diet Cookbook
by Dr Charles Clark Maureen Clark'We've all heard of Jen and Madonna using high-protein diets to lose weight. It's a tricky one to follow safely, but with Dr Clark's sensible approach us mere mortals can do it too.' New WomanThe New High Protein Diet works. It is medically based and scientifically proven, and once you've tried the diet you'll want this brilliant recipe book to help you keep to your healthy new lifestyle. This cookbook is packed with ideas, ranging from breakfast on the run to quick and easy dinners to Sunday lunch. Bread and biscuits will no longer prove your downfall and you'll continue to feel full of energy and vitality as you keep to your low-carb lifestyle. It's easy once you realise how many choices and variations there are available. The low-carb recipes make use of delicious fresh ingredients, and are also very easy to follow. And the great news is that even though these low-carb meals are part of a diet, none will be cordon bleu size portions. The book includes:--Why low-carb?--The New High Protein Diet principles--Good carbs and bad carbs--Shopping lists--The recipes
The New High Protein Healthy Fast Food Diet
by Dr Charles Clark Maureen Clark'We've all heard of Jen and Madonna using high-protein diets to lose weight. It's a tricky one to follow safely, but with Dr Clark's sensible approach us mere mortals can do it too.' New WomanDo you ever eat take-away Indian, Thai or Chinese food? Do you usually resort to sandwiches at lunchtime? Does your busy lifestyle mean you nip into M&S to buy ready-made meals? Well, if you do, you are like most people. But if you're used to living like this it can be difficult trying to follow a low-carb diet. Until now. In this brilliant book Dr Charles Clark provides not only the groundrules for his bestselling New High Protein Diet but, because he understands how busy people actually shop and eat, he incorporates convenience and fast foods into it. Analysing over 200 types of fast and convenience foods to help you choose the most suitable options, this is essential reading for everyone who wants to be slim, healthy, but realistic about their lifestyle.
The New Hilton Head Metabolism Diet: Revised for the 1990's and Beyond
by Peter M. MillerDespite an increasing interest in health, a growing number of people in this country are overweight. In this updated edition, Dr. Miller incorporates the newest scientific findings to teach readers how to lose weight permanently. Includes all-new menu plans based on new foods and new research.
New Hip And Thigh Diet Cookbook
by Patricia Bourne Rosemary ConleyEat your way to diet success with over 100 superb recipes.The Hip and Thigh Diet has revolutionized the eating habits of successful slimmers across the world. Now, with this enticing new cookbook you can eat well and healthily and keep those unwanted pounds and inches at bay. Over 100 brand-new, mouthwatering recipes are included to help you cook for all the family, and any occasion.Family favourites, re-created the Conley wayQuick and simple recipes in under 30 minutesImpressive but easy entertainingRobust recipes for everyday useSpicy new dishes for vegetarians and vegansSumptuous desserts and party foodPacked with gastronomical delights from the exotic to the economical, there has never been a tastier way to stay slim.
The New Homemade Kitchen: 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More
by Joseph ShuldinerRevive the lost arts of fermenting, canning, preserving, and creating your own ingredients. The Institute of Domestic Technology Cookbook is a collection of 250 recipes, ideas, and methods for stocking a kitchen, do-it-yourself foodcrafting projects, and cooking with homemade ingredients. The chapters include instructions on how to make your own food products and pantry staples, as well as recipes highlighting those very ingredients—for example, make your own feta and bake it into a Greek phyllo pie, or learn how to dehydrate leftover produce and use it in homemade instant soup mixes. • Each chapter includes instructions to make your own pantry staples, like ground mustard, sourdough starter, and miso paste.• Complete with recipes that utilize the very ingredients you made• Filled with informative and helpful features like flavor variation charts, extended tutorials, faculty advice, and instructional line drawingsAlso included are features like foodcrafting charts, historical tidbits, 100+ photos and illustrations, how-tos, and sidebars featuring experts and deans from the Institute, including LA-based cheese-makers, coffee roasters, butchers, and more.From the Institute of Domestic Technology, a revered foodcrafting school in Los Angeles, each chapter is based on the school's curriculum and covers all manners of techniques—such as curing, bread-baking, cheese-making, coffee-roasting, butchering, and more.• Complete with beautiful food photography, this well-researched and comprehensive cookbook will inspire chefs of all levels.• Great gift for foodcrafters, food geeks, food pioneers, farmers' market shoppers, as well as people who feel nostalgic for a slower way of life• Add it to the collection of books like Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat; The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; and The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making by Alana Chernila
The New Housekeeper's Manual (American Antiquarian Cookbook Collection)
by Catharine Esther Beecher Harriet Beecher StowePublished in 1873 in New York, The New Housekeeper&’s Manual was written by Catharine Esther Beecher and her sister Harriet Beecher Stowe, two of the most influential women writers and activists of their time. Both women exerted profound influence on American letters and on the shape of American domestic life and educational reform. The book combines two works by the sisters in one volume. The American Woman&’s Home: Or Principles of Domestic Science describes kitchen and home design, coping with kitchen appliances and newly invented gadgets, cooking healthful food and drink, caring for the sick with medical recipes, and gardening with plants and domestic animals. The Handy Cook-Book is a &“complete, condensed guide to wholesome, economical, and delicious cooking with nearly 500 choice and tested recipes.&” The authors assert that their extensive manual was designed specifically for middle-class housewives, versus others written for women with money and servants. It includes housekeeping information and dishes for every occasion that the practical-minded housewife might need. The New Housekeeper&’s Manual was well received and had over 25 printings in 25 years. This edition of The New Housekeeper&’s Manual was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes
The New Housekeeper's Manual: Embracing A New Revised Edition Of The American Woman's Home; Or, Principles Of Domestic Science, Being A Guide To Economical, Healthful, Beautiful, And Christian Homes; Together With The Handy Cook-book: A Complete Condensed (American Antiquarian Cookbook Collection)
by Catharine Esther Beecher Harriet Beecher StowePublished in 1873 in New York, The New Housekeeper&’s Manual was written by Catharine Esther Beecher and her sister Harriet Beecher Stowe, two of the most influential women writers and activists of their time. Both women exerted profound influence on American letters and on the shape of American domestic life and educational reform. The book combines two works by the sisters in one volume. The American Woman&’s Home: Or Principles of Domestic Science describes kitchen and home design, coping with kitchen appliances and newly invented gadgets, cooking healthful food and drink, caring for the sick with medical recipes, and gardening with plants and domestic animals. The Handy Cook-Book is a &“complete, condensed guide to wholesome, economical, and delicious cooking with nearly 500 choice and tested recipes.&” The authors assert that their extensive manual was designed specifically for middle-class housewives, versus others written for women with money and servants. It includes housekeeping information and dishes for every occasion that the practical-minded housewife might need. The New Housekeeper&’s Manual was well received and had over 25 printings in 25 years. This edition of The New Housekeeper&’s Manual was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes
New Indian Basics: 100 Traditional and Modern Recipes from Arvinda's Family Kitchen
by Preena Chauhan Arvinda ChauhanWelcome Arvinda and Preena, the mother-daughter duo behind Arvinda&’s premium Indian spice blends, into your kitchen with their decades of experience, vibrant recipes, and cooking wisdom! Learn the basics of both classic and modern Indian cuisine in this timeless book that you will return to again and again.In New Indian Basics, Preena Chauhan and Arvinda Chauhan—the masters behind Arvinda&’s Indian spice blends—present a collection of flavorful, accessible recipes and kitchen wisdom gained from a lifetime of personal and professional experience teaching Indian cooking, where spices take center stage. With their clear instructions and signature warmth, this mother-daughter duo will guide you to flawless renditions of Indian dishes, both traditional and modern, with absolute ease. Here, you&’ll find recipes perfect for all meals and all home cooks, whatever the time of day or level of experience. Chapters like Indian Brunch & Eggs are full of modern dishes like Chai-Spiced Apple Buckwheat Pancakes with Maple Cream or Indian-Style Baked Eggs in a richly spiced tomato sauce. Indian Street Foods & Savory Appetizers will make traditional snacks, like Chaat Papri, your new go-to nibble. And whether you&’re looking for vegetarian or meat mains, you&’ll find options to excite your palate, from a classic Butter Chicken or Channa Masala to a celebratory Vegetable Biryani with Saffron & Nuts or a Mapled Tandoori Salmon with Mint. There are many accompaniments that go along with a full Indian meal, so there are chapters dedicated to these components such as chutneys, pickles, raitas, and masalas to help you build your pantry, rice dishes, and, of course, flatbreads, like homemade Naan. And don&’t forget about dessert! Preena and Arvinda share a full chapter on exquisite mithai, traditional sweets, and modern desserts as well. With this focus on the many expansive regions that make up India&’s culinary fabric, you&’ll be enticed to learn about beloved specialties and new flavor profiles. No matter the recipe, Preena and Arvinda use their many years as educators to walk you through every step. In addition to their vibrant recipes, Preena and Arvinda include helpful resources like a spice glossary, a guide to different lentils and beans, a mini workshop on the best way to cook basmati rice, and information on how to serve—and eat—an Indian meal. They even suggest ways to put it all together with their celebratory and seasonal Indian menus. With a wealth of incredible recipes, knowledge, and gorgeous photography, New Indian Basics is sure to become a food bible in your kitchen.
The New Indian Slow Cooker
by Neela PanizThe newest book in Ten Speed's best-selling slow cooker series, featuring more than 60 fix-it-and-forget-it recipes for Indian favorites. The rich and complex flavors of classic Indian dishes like Lamb Biryani, Palak Paneer, and chicken in a creamy tomato-butter sauce can take hours to develop through such techniques as extended braising and low simmering. In The New Indian Slow Cooker, veteran cooking teacher and chef Neela Paniz revolutionizes the long, slow approach to making Indian cuisine by rethinking its traditional recipes for the slow cooker. She showcases the best regional curries, dals made with lentils and beans, vegetable and rice sides, as well as key accompaniments like chutneys, flatbreads, raita, and fresh Indian cheese. Using this fix-it-and-forget-it approach, you can produce complete and authentic Indian meals that taste like they came from Mumbai, New Delhi, and Bangalore, or your favorite Indian restaurant. Featuring both classic and innovative recipes such as Pork Vindaloo, Kashmiri Potato Curry, Date and Tamarind Chutney, and Curried Chickpeas, these full-flavor, no-fuss dishes are perfect for busy cooks any day of the week.From the Trade Paperback edition.
The New Irish Table: Recipes from Ireland's Top Chefs
by Leslie Conron Carola Neven MaGuire Darina Allen Kevin Dundon Catherine FulvioSet your holiday table with tradition and warmth. Ten award-winning chefs dismantle the stereotype of Irish cuisine being a boil, a fry, or soda bread. Highlighting fresh, local, and seasonal ingredients from provinces across the Emerald Isle, this beautiful, photo-illustrated collection offers inspirational Irish recipes. An Irish meal must nourish the soul as well as the body, teasing each of the senses. Home cooks are invited into each featured chef's restaurant and/ or home to experience recipes that utilize fresh fish, lamb, beef, pork, fruits, and vegetables, and of course, Ireland's renowned cheeses.Starred-studded contributors include Kevin Dundon (host of PBS's Kevin Dundon's Modern Irish Table), Darina Allen (founder of the Ballymaloe Cookery School), and Neven Maguire (celebrity chef and TV personality).Celebrating the new Irish food culture, this compilation emphasizes local resources, simple fare, and the highest standards, proving that Ireland is a modern food destination.
The New James Beard
by James BeardAn absolutely essential 1,000-recipe cookbook by this classic American chef. The emphasis here is on light and healthy eating, and, as usual, delicious taste with wonderful new dishes and variations of old favorites. Every recipe has been newly created or freshly reworked. Includes Southern Fried Chicken and Old-Fashioned Pot Roast, Snow Peas Sauteed with Cucumbers, new ideas on menu planning. Illustrated throughout.
New Jersey Fresh: Four Seasons from Farm to Table (American Palate)
by Rachel WestonNew Jersey's bounty is ripe for the picking. The state boasts thousands of thriving farms, hundreds of CSAs, dozens of community farmers' markets and countless residents dedicated to the locavore lifestyle. Jersey food writer and chef Rachel J. Weston takes a seasonal tour of the state, showcasing the bounty that its down-to-earth farmers, creative artisan producers and innovative chefs produce for their patrons throughout the year. See how globally inspired cuisine representing New Jersey's diverse population is created and adapted using locally sourced products. Savor a juicy August peach, pucker up for a tart cranberry in October and nourish body and soul with local bok choy, asparagus and tomatoes. With local recipes for every season, this book shows why New Jersey is the Garden State.
New Jersey Wineries (Images of America)
by Jennifer Papale RignaniNew Jersey, the fifth-largest wine-producing state in the country, has been making wine since 1864. While perhaps not as well known as other wine-producing states, New Jersey is home to many premier varieties. Award-winning chardonnay, syrah, marechal foch, viognier, traminette, merlot, cabernet, and dozens of others are produced in the state. Particularly unique to New Jersey wineries is an array of fruit wines, such as raspberry, cherry, and blueberry, which are exported all over the world. Because of the climate and conditions of the state, New Jersey wines are most often compared by viticulturists and enologists to the wines of France and Italy. From Cape May County up to the northernmost tip of Sussex County, New Jersey wineries offer more than 200 varieties of wine.
The New Joys of Jell-O Recipe Book
by General Foods CorporationIf you're new or a pro to the world of Jell-O Gelatin, you'll love THE NEW JOYS OF JELL-O Recipe Book. Start at the beginning of this book with the very fast and easy-to-make recipes and work your way to the more intricate recipes. The chapter, "Basic Preparation Hints," is divided into three sections--definitions, techniques, and tips--to help you make the recipes in this book in the best way possible. Throughout the book you'll find helpful hints--little suggestions to help you make even the simplest recipe turn out perfectly professional.
New Junior CookBook
by Betty CrockerAll new recipes are age-appropriate, kid-tested and kid-tasted. Recipes use short ingredient lists and easy step-by-step instructions. Written and designed to appeal to 8- to 12-year-old children who are just beginning to cook on their own, as well as those who have some cooking experience. Cooking Basics chapter covers all the things children need to know such as kitchen safety, menu-planning, basic nutrition information, and how to read food labels. New illustrations and new features make this a must-have reference cookbook for kids and their parents to use together. Simply delicious recipes kids will have fun preparing and the whole family will enjoy eating. Yummy recipes include: Farmhouse Breakfast Pizza, Sun-Up Sandwiches, Fast Fixin’ Fajitas, Mighty Melts, Ooey Gooey Fudge Sauce, Raining Berries Turnovers. Includes recipes for special celebrations and diabetic exchanges.
The New Keto-Friendly South Beach Diet: Rev Your Metabolism and Improve Your Health with the Latest Science of Weight Loss
by Arthur AgatstonBoost your metabolism and burn 100-500 more calories per day by putting your body into fat burning mode with a new science-backed update to this proven diet. The New Keto-Friendly South Beach Diet combines the good fats and healthy carbs of the world-famous heart-healthy program with the advanced nutrition science of keto-all in a doctor-approved plan that is easier than strict keto diets. The original South Beach Diet defined the cutting edge of healthy weight loss. Now the creator of the classic plan combines his signature diet with the latest, most cutting-edge advances in healthy eating that are the basis for the ketogenic diet. With a new emphasis on good carbs, healthy fats, and quality proteins, The New Keto-Friendly South Beach Diet takes the powerful fundamentals of the original South Beach Diet and adds the fat-burning principles of keto. Dr. Arthur Agatston cuts through the confusion around keto and low carb diets and gives readers a step-by-step 28-day eating plan that increases satisfaction, decreases appetite, and makes it easy to lose weight and keep it off. He also explains why strict ketosis is not necessary to achieve results; the effectiveness of intermittent fasting; and the relationship between yo-yo-dieting and sugar addiction. This plan offers the benefits of keto and low carb without the pitfalls. As this new book reveals, you can boost your metabolism and put your body safely into fat-burning mode with a diet that's more flexible and more sustainable than traditional keto. And that's not all: in addition to long-term weight loss, the South Beach Keto-Friendly plan can boost mental sharpness, reduce inflammation and pain, increase your energy, and improve diabetes and heart health. Includes around 100 recipes, full-color photos, and an easy-to-follow 28-day meal plan.
The New Kindred Spirits: Over 2,000 All-New Reviews of Whiskeys, Brandies, Liqueurs, Gins, Vodkas, Tequilas, Mezcal & Rums from F. Paul Pacult's Spirit Journal
by F. Paul PacultThe All-New Bible of Spirits In 2008, F. Paul Pacult published the second edition of his groundbreaking book of reviews, Kindred Spirits. In the dozen years since, interest in distilled spirits has exploded, and craft distilleries have popped up around the country and the world. Now, in The New Kindred Spirits, Pacult provides a new and comprehensive compilation of more than 2,400 detailed evaluations of whiskeys, brandies, vodkas, tequilas, rums, gins, and liqueurs—an indispensable reference for any spirits enthusiast or professional. The New Kindred Spirits is essential for: Consumers who are just beginning their personal adventure in spirits and want the dependable tutelage of the expert whom Imbibe Magazine recently called "…an all-knowing spirituous oracle, a J.D. Power of liquor." Seasoned spirits consumers looking to expand their repertoire and in need of a reliable, highly detailed purchasing guide. Industry insiders who would like to increase their knowledge about all spirits categories—and see what the competition is up to. Retailers looking for both a trusted guide to help their clientele make buying decisions, and an educational textbook for their sales staff. Restauranteurs/bar owners/bartenders who sell spirits and need to know more about them in a time of increasingly knowledgeable customers. Journalists, educators and other writers who regularly or occasionally cover or teach distilled spirits and mixology. New in this edition, The New Kindred Spirits will also cover the craft distiller explosion—wherein thousands of small, independent distillers burst onto the scene—through hundreds of reviews of craft spirits. The world's most respected and trusted spirits authority, F. Paul Pacult is a critic, journalist, and the creator of F. Paul Pacult's Spirit Journal, which provided meticulous and unbiased spirits reviews for twenty-eight years. But whether reviewing old standby spirits or up-and-comers, readers can count on Paul's steely, unemotional critic's eye, just as they have since 1991. More comprehensive than ever before, The New Kindreds Spirits remains true to the guiding principles of careful judgment, no advertising allowed, occasional wisecracks, and totally unbiased opinions.
The New Kosher: Simple Recipes to Savor & Share
by Kim KushnerA collection of over 100 quick & easy, tasty, and healthy Kosher recipes from around the world that will please everyone at your table. Kosher cooking has been redefined for the modern family. The New Kosher by author and cooking teacher Kim Kushner is filled with healthy recipes, exquisite flavors, and a fresh sensibility for the modern lifestyle. Emphasizing fast, easy, and delicious dishes for everyday meals and special occasions, this is your comprehensive guide to kosher cooking. Looking for a modern twist on a traditional dish? Try Kim&’s sticky date and caramel challah bread pudding, homemade challah with za&’atar everything topping, 5-minute sundried tomato hummus or Mediterranean-inspired lentil, carrot and lemon soup. Trying to find a new family favorite? Whip up some coconut-banana muffins with dark chocolate, penne with lemon zest, pine nuts and Parmesan &“pesto,&” easy dill chicken and stew or a crispy rice cake with saffron crust. Need a dessert everyone will love? You can&’t go wrong with recipes like deconstructed s&’mores, crunchy-chewy-nutty &“health&” cookies, miniature peanut butter cups and dark chocolate bark with rose petals, pistachios and walnuts. Warmly written with personal narratives and detailed nuance, Kim&’s recipes reflect her experience as a generous instructor who loves to teach and a mom who cooks tasty and nourishing fare for a big family.&“An inventive gourmet approach to kosher cooking, spiced up with Middle Eastern and North African influences.&”—USA Today
New Larousse Gastronomique
by HamlynLarousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.
New Larousse Gastronomique
by HamlynLarousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.
The New Laurel's Kitchen
by Carol L. Flinders Brian Ruppenthal Laurel RobertsonAlmost every recipe from the original edition has been revised and over 150 completely new recipes have been added. The spirit of the book is as warm as the first edition. Illustrated.
The New Lean for Life
by Cynthia Stamper Graff M. D. Réginald Allouche4 Weeks to Lose the Weight.4 Phases to Keep It Off.The Lean for Life program has been used for over 40 years in Lindora Clinics to help over 500,000 people lose millions of pounds.Now this classic bestseller has been completely revised and updated based on groundbreaking new research about the brain's role in weight loss. The New Lean for Life uses a revolutionary "smart carb" program coupled with powerful behavioral modification to shrink fat cells while stabilizing blood sugar, reducing inflammation and establishing new habits that will sustain a leaner, healthier you. The easy-to-follow daily plans anticipate your thoughts, needs and cravings before they hit so that you are sure to stay on track and succeed. Results are quick--you'll experience rapid weight loss in just 4 weeks--and lasting. And best of all, you won't feel hungry or deprived!Now it's your turn to join the Lean for Life movement.
The New Livestock Farmer: The Business of Raising and Selling Ethical Meat
by null Rebecca Thistlethwaite null Jim DunlopIncludes information on cattle, pigs, poultry, sheep, and goats, and exotics like bison, rabbits, elk, and deer and offers a clear, thorough, well-organized guide to a subject that will become increasingly important as the market demand for pasture-raised meat grows stronger.How can anyone from a backyard hobbyist to a large-scale rancher go about raising and selling ethically produced meats directly to consumers, restaurants, and butcher shops? With the rising consumer interest in grass-fed, pasture-raised, and antibiotic-free meats, how can farmers most effectively tap into those markets and become more profitable? The regulations and logistics can be daunting enough to turn away most would-be livestock farmers, and finding and keeping their customers challenges the rest.Farmer, consultant, and author Rebecca Thistlethwaite (Farms with a Future) and her husband and coauthor, Jim Dunlop, both have extensive experience raising a variety of pastured livestock in California and now on their homestead farm in Oregon. The New Livestock Farmer provides pasture-based production essentials for a wide range of animals, from common farm animals (cattle, poultry, pigs, sheep, and goats) to more exotic species (bison, rabbits, elk, and deer).Each species chapter discusses the unique requirements of that animal, then delves into the steps it takes to prepare and get them to market. Profiles of more than fifteen meat producers highlight some of the creative ways these innovative farmers are raising animals and direct-marketing superior-quality meats.In addition, the book contains information on a variety of vital topics:• Governmental regulations and how they differ from state to state;• Slaughtering and butchering logistics, including on-farm and mobile processing options and sample cutting sheets;• Packaging, labeling, and cold-storage considerations;• Principled marketing practices; and• Financial management, pricing, and other business essentials.This book is must reading for anyone who is serious about raising meat animals ethically, outside of the current consolidated, unsustainable CAFO (Concentrated Animal Feeding Operations) system.&“[This] is what my father Wendell Berry would call the best of books because it is a tool. It fills a cultural need, and will give beginning farmers just the information they need, just the way they need it.&”—Mary Berry, executive director, The Berry Center&“Great practical advice on choosing the species to raise, humane treatment, and marketing. Informative chapters on processing, regulations, and starting a business.&”—Temple Grandin, author of Humane Livestock Handling and Improving Animal Welfare: A Practical Approach
New Low-Carb Diet
by Laura LamontLow-carb diets work - if the international success of the Dukan and Atkins diets has taught us anything, it's that. But they're usually hard to stick to and often unhealthy. Here Laura Lamont, a qualified nutritional therapist who introduced us to the revolutionary "Zero Noodles", brings us a healthy new take on low-carb dieting. Laura explains how eating a nutritionally sound combination of controlled amounts of complex carbohydrates, protein and "good" fats (in foods such as avocados, salmon and flaxseed) at the right times of day can bring about healthy, long-lasting weight loss. Now there's no need to deprive yourself of any food group - and you don't even have to give up bread! Working with clients at her weight-loss clinic, Laura discovered that including protein and healthy fats in every meal helps to boost metabolism, stabilize blood sugar levels and curb cravings, leading to effective weight loss that could see you shedding at least a kilo a week. The book includes information on the nutritional science behind the diet, as well as practical charts to help you identify which foods you should be eating, and meal plans. There are more than 75 mouth-watering recipes for breakfasts, lunches, dinners - and even desserts! And each recipe comes with a nutritional analysis. Successfully tried and tested and drawing on the latest scientific research, The New Low-Carb Diet is the 21st-century way to eat well, lose weight and feel healthier than ever.
The New Low-Carb Diet Cookbook
by Laura LamontLow-carb diets work! Just look at the continued sales of the venerable Atkins diet and of the upstarts, Wheat Belly and Paleo. Even so, low-carb diets are hard to stick to and often unhealthy. Laura Lamont, a qualified nutritional therapist who introduced the UK to the revolutionary Shirataki Noodle, brings us a healthy new take on low-carb dieting. Lamont explains how eating a nutritionally sound combination of controlled amounts of complex carbohydrates, protein, and "good" fats (in foods such as avocados, salmon and flaxseed) at the right times of day can bring about healthy, long-lasting weight loss. Now there's no need to deprive yourself of any food group - and you don't even have to give up bread! Working with clients at her weight-loss clinic, she discovered that including protein and healthy fats in every meal helps to boost metabolism, stabilize blood sugar levels and curb cravings, leading to effective weight loss that could see you shedding at least a kilo a week. The book includes information on the nutritional science behind the diet, as well as practical charts to help you identify which foods you should be eating, and meal plans. There are more than 75 mouth-watering recipes for breakfasts, lunches, dinners - and even desserts! And each recipe comes with a nutritional analysis. Successfully tried and tested and drawing on the latest scientific research, The New Low-Carb Diet is the 21st-century way to eat well, lose weight and feel healthier than ever.