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New York a la Cart: Recipes and Stories from the Big Apple's Best Food Trucks
by Siobhan Wallace Alexandra PenfoldDivided into neighborhood sections (Uptown, Midtown, Downtown, the Boroughs, etc. ) New York a la Cart will spotlight the best of the Big Apple's cart cuisine, profiling 50 vendors and including their most popular recipes. There are terrific "only in New York" stories here: the IBM exec who quit his six-figure job to flip Belgian waffles, the banquet hall chef who followed his dreams from Bangladesh to 46th Street, the second generation souvlaki masters carrying on their family traditions, among many others. With full-color photos that capture the local color as well as the delicious food, New York a la Cart is a celebration of the food-cart scene #151; but most importantly, offers more than 60 recipes so that readers can make their favorite street food at home.
New York Bartender's Guide: 1300 Alcoholic and Non-Alcoholic Drink Recipes for the Professional and the Home
by Sally Ann BerkNewly revised and expanded, The New York Bartender's Guide includes even more tips, trends, and tasty recipes from the hottest bars in New York City. Featuring more than 1,300 alcoholic and non-alcoholic drink recipes, there's something here for everyone, whether it's the hottest vodka cocktail or the most traditional egg cream. Find out the latest trends from top bartenders, get tips on how to serve drinks either professionally or at home, and make some of the most delicious potables New York City has to offer.
New York City Coffee: A Caffeinated History (American Palate)
by Erin MeisterThis colorful history explores New York&’s coffee culture from the brew&’s initial arrival in the 1600s to today&’s artisanal connoisseurs. The coffee industry was made for New York: complex, diverse, fascinating and full of attitude. Since arriving in seventeenth-century New Amsterdam, coffee held patriotic significance during wartime, fueled industrial revolution and transformed the city's foodways. The New York Coffee Exchange opened tumultuously in the Gilded Age. Alice Foote MacDougall founded a 1920s coffeehouse empire. In the same decade, Brooklyn teenager William Black started Chock Full o&’Nuts with $250 and a dream. Today, third wave coffeeshops like Joe and Ninth Street Espresso offer single origin pour overs and push the limits of latte art. Through stories, interviews and photographs, author and coffee professional Erin Meister shares Gotham&’s caffeinated past and explores the coffee-related reasons why the city never sleeps.
New York in a Dozen Dishes
by Robert SietsemaJoin New York City's most intrepid eater--Robert Sietsema, pioneer of outer-boroughs dining--in an urban adventure like none other. Through essays on the city's defining dishes, some familiar, others obscure, Robert paints a portrait of New York's food landscape past and present, and shares a life spent uncovering the delicious foods of the five boroughs. Gobble up a century of New York pizza, from the coal-fired pies of a thriving Little Italy to the slice joints of a burgeoning rock 'n' roll East Village. Discover Katz's Delicatessen as Robert did, on a foray into the hardscrabble Lower East Side of the 1970s. Take Robert's hand and he'll bring you through the Mexican taquerias of Bushwick--with their papalo leaves and piled-high sandwiches--then visit the underground Senegalese dining scene hidden in plain sight in 1990s Times Square. See the evolution of New York fried chicken from Harlem's spare, ancient style to the battered-and-brined birds of hipster Brooklyn. Hunt with Robert for Hangtown fry and a vanishing Chinese-American cuisine, and follow him as he ferrets out the city's most elusive foods, including the Ecuadorian guinea pig.
The New York Times Book of Wine: More Than 30 Years of Vintage Writing
by Howard G. GoldbergThe best on wine from the New York Times! The newspaper of record has always showcased the writing of some of the worlds most respected wine experts, and these 125 articles from its archives feature such esteemed names as Eric Asimov, Frank Prial, Florence Fabricant, and R. W. Apple Jr. They cover everything from corkscrews and winespeak to pairing wine with food, wines from the Continent and South of the Border, and restaurant experiences. This is the ideal gift book for wine lovers.
The New York Times Cooking No-Recipe Recipes: [A Cookbook]
by Sam SiftonThe debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. You don&’t need a recipe. Really, you don&’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You&’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S&’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.
The New York Times Essential Book of Cocktails (Second Edition): Over 400 Classic Drink Recipes With Great Writing from The New York Times
by Steve ReddicliffeTop 4 Finalist for the Best New Cocktail or Bartending Book in Tales of the Cocktail Foundation's 17th Annual Spirited Awards.This updated edition contains more than 400 classic and contemporary craft cocktail recipes, paired with exceptional writing and the authoritative voice of The New York Times.Cocktail hour is one of America&’s most popular pastimes and a favorite way to entertain. What better place to find the secrets of craft cocktails than The New York Times? Steve Reddicliffe, the &“Quiet Drink&” columnist for The Times, brings his signature voice and expertise to this collection of delicious recipes from bartenders from around the world, with a special emphasis on New York City.This informative guide includes:Classics such as the Martini, Manhattan, Old Fashioned, and Negroni, served both straight up and with modern twistsNew imaginative favorites inspired by the craft-distilling boomAuxiliary recipes for signature ingredients, including brandied cherries and brown-butter bourbon, plus recipes for cordials, shrubs, bitters, and moreNew chapters on non-alcoholic drinks, bourbon cocktails, and vermouth cocktailsA complete guide to home entertaining, setting up your personal bar, and how to build your own cocktail encyclopediaEngaging essays from the biggest names in cocktail writingOriginal interviews with ten bartenders and spirits professionals, including Ivy Mix of Leyenda in Brooklyn, Sother Teague of Amor y Amargo in Manhattan, and Victoria Eady Butler, master blender of Uncle Nearest bourbonReddicliffe has carefully curated this essential collection, with memorable writing from famed New York Times journalists like Craig Claiborne, Toby Cecchini, Eric Asimov, Rosie Schaap, Robert Simonson, Melissa Clark, William L. Hamilton, Jonathan Miles, Amanda Hesser, William Grimes, and many more. Discover over 400 recipes and the wit and wisdom of decades of this venerable paper&’s best cocktail coverage.
The New Yorker's Guide to LA, The Angeleno's Guide to NYC
by Henry OwensThis comparative travel guide answers the oft-posed question, "Which city is better: LA or New York?"The short answer: Who cares?! It turns out the cities' similarities are what make it impossible to choose. The New Yorker's Guide to LA, The Angeleno's Guide to NYC -- colorful and comprehensive -- is as much a love letter to these two cities as it is a practical travel guide. By highlighting the parallels between the two places, it will help you get up to speed in New York City or settle into the groove of Los Angeles.Featuring a mirrored design, this book shows which neighborhoods correspond in each city, which pizza places and taco stands can't be missed, and how to seamlessly switch from navigating the MTA to driving on the 405. Covering art, culture, shopping, food, and more, it highlights the similarities while breaking down the nuanced differences in each city. It's practical, must-have guide for tourist and native alike.
The New You and Improved Diet: 8 Rules to Lose Weight and Change Your Life Forever
by Keri GlassmanWith the abundance of conflicting advice out there, it's easy to see why people struggle with dieting. Dieters want clarity, they want to be told what to do. Women's Health contributing editor and author of The O2 Diet and The Slim Calm Sexy Diet Keri Glassman gives readers the be-all-end-all: 8 simple rules to lose the weight for good. While what we eat is very important (and The New You and Improved Diet includes a step-by-step, 8-week meal plan, full of real foods that are nutrient dense and antioxidant rich)—that's just one part of a successful weight-loss strategy. Keri walks readers through the other all-important rules to get stronger, calmer, healthier, more balanced and yes, thinner. Each rule is connected to and supports the others. The more you sleep, the more energy you have at the gym, the more weight you lose. The more you choose nutrient-dense food, the more focused your workouts become, the deeper you sleep. Using common-sense wisdom and easy, practical application, The New You and Improved Diet shows you how to make connections between these rules to totally reset your body's compass. Including a cleanse to jumpstart the diet, detailed menus, recipes, and tons of simple tips to stay on track, Keri walks readers through the only 8 rules they'll ever need to know to find their best body ever.
Newcity's Best of Chicago 2012
by The Editors of NewcityBest of Chicago is the definitive guide to America's third-largest city, created each year, for nineteen years running, by Chicago's only locally owned and operated alternative weekly, Newcity.Unlike other city guides that trot out the same-old same-old tourist traps, Best of Chicago is equally a resource for visitors, newcomers and lifelong Chicagoans. Readers will still learn the basics like who has the best hotdog, but so too, the best place to nonchalantly check out the opposite sex. Sure, Best of Chicago will tell readers who has the best holiday-themed theatrical production. But it also has the best hipster-free bar in Wicker Park. The best Middle Eastern restaurant, the best Montreal-style poutine in Chicago, the best place to drink in the forest preserves, the best unrecognized landmark to Chicago's gay community, the best place to meet strangers over breakfast, and so on, through more than 500 entries.Entries are organized in five broad categories, including City Life, Culture & Nightlight, Food & Drink, Goods & Services, and Sports & Recreation. And not only will readers discover places to go in Chicago, but they'll learn about the city's history while enjoying a laugh or two throughout.
The Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other
by Sarah Copeland“A guide to nurturing your marriage through food . . . The book has everything a couple needs to build a life together in the kitchen.” —Relish DecorThis cookbook is an indispensable reference for modern couples looking to spend quality time together in the kitchen. Inside are more than 130 recipes for both classic and contemporary cooking that are perfect for day-to-day à deux and special occasions with family and friends. More than a collection of recipes, The Newlywed Cookbook is also a guide to domestic bliss. Author Sarah Copeland, a newlywed herself, knows that sourcing, cooking as well as sharing food together at the table makes for a happy couple! This beautiful and sophisticated contemporary cookbook is the new go-to for brides and grooms.“What’s better for couple’s cooking than a book based solely on recipes for newlyweds? Check out Sarah Copeland’s inventive, easy-to-execute dishes that are perfect for a pair.” —Brides“Celebrates the joy of cooking for two, but the recipes aren’t necessarily scaled that way, making enough for dinner guests, leftovers or simply to satisfy bigger appetites. The savory recipes span the globe, with influences from Asia, the Mediterranean and the Mideast, among other places.” —Columbia Daily Tribune“It aims to inspire you to bring the love of your relationship and to translate it into the food you prepare together. While none of the recipes are difficult by any means, they’re all dishes that you’d be proud to put on your table, whether that table belongs to a newlywed couple or not.” —The Huffington Post
The Newlywed Cookbook
by Robin MillerStart your life together with exquisite food from simple recipes. With more than 200 delicious recipes and easy-to-follow instructions, this is the cookbook for any newlywed couple. Author Robin Miller is renowned for her friendly expert guidance, and she has specially crafted these easy, delicious recipes to cook together. Enjoy: Intimate, candlelight meals Hosting your first dinner party Breakfasts in bed and picnic lunches Special occasion meals: family holidays, in-law visits, anniversary dinners And more!
Newlywed Entertaining: Recipes for Celebrating with Friends & Family
by Williams SonomaInspired recipes and practical advice, including menus, food and beverage pairings, decor and presentation, ensure couples will be hosting friends and family with warmth and style for many years to come. Introduction features Strategies for Stress-Free Hosts, Wine & Beer for Parties, Casual & Outdoor Parties and Formal Parties to help you get your party started. Newlywed Entertaining includes192 easy-to-follow recipes, with full-color photographs and step-by-step instructions. Recipes are divided by Daytime Dishes, Alfresco, Dinner Parties, Holiday Celebrations and Cocktail Parties. Recipe highlights include Fresh Canapés, Tiny Cheese Popovers, Guacamole, Oyster Mignonette, Chili con Carne, Cumin-Crusted Halibut with Grilled Tomatillo Salsa, Summer Ceviche with Avocado, Warm Kale Salad with Crispy Bacon & Egg, Fish Tacos, Cider-Brined Spice-Rubbed Turkey, Tandoori-Style Chicken Kebabs, Beef Tenderloin with Wild Mushrooms, Caramel- Nut Tart, Fruit Desserts Four Ways, Savory Bread Pudding with Aged Gouda, Pitcher Martinis, Cherry Rum Punch, Artisanal Cocktails and much more!
The Newlywed Kitchen
by Ali Basye Lorna YeeAccording to marriage counselors, cooking together is one of the biggest complaints newlyweds bring to the table; with more than 80 recipes, this accessible book makes the kitchen a happy place for couples.From the editor of Seattle Bride and one of the Northwest's up-and-coming chefs and food writers comes a cookbook for newlyweds aimed at helping couples forge good cooking habits that will last a lifetime. Offering more than 80 recipes that gradually increase in complexity, The Newlywed Kitchen serves as the building blocks for beginner cooks as well as a guide on how to happily and peacefully cook a meal together. The book is cleverly divided into categories such as 'Carry Me Over the Threshold Starters and Snacks,' 'Who Gets the Remote Control: Comforting Pastas for Lazy Nights In,' and 'Happily Ever After Desserts and Sweets' with plenty of mouth-watering pictures. Also includes stories from happily married foodies to inspire and guide newlyweds to a lifetime of delicious meals together.
The Newlywed Table: A Cookbook to Start Your Life Together
by Maria ZizkaIf cooking for someone is an act of love, then what better way for a newlywed couple to express their love than to cook with each other? Author Maria Zizka offers 100 recipes for classic and modern recipes to build a young couple’s cooking repertoire. Couples will not only learn to cook as a team while creating meals to nourish themselves and friends and family but will master key culinary lessons in the process. Recipes such as Leek and Goat Cheese Tart and Spring Vegetable Curry with Rice Noodles are easy weeknight dinners, Seafood Stew with Saffron Broth and Whole Side of Salmon with Herb Sauce are made for entertaining, and One-Bowl Brownies and Birthday Cake will become beloved desserts. Zizka teaches readers how to store food properly and repurpose leftovers and explains topics newlywed couples will surely want to master: how to set up a pantry, set a table, plan a dinner party, create a signature cocktail, and cook together for a lifetime.
Newt: A Cookbook for All
by Newt NguyenNewt's relatable charm and uproarious cooking videos have taken the internet by storm and now, he invites you to step into his world, where cooking is an adventure. His debut cookbook is for everyone, with more than 75 beginner friendly, hugely satisfying recipes.Best known for putting out hilarious cooking videos of bussin recipes to his more than 15 million followers online, Newt actually comes from very humble beginnings. His journey, from his tiny mobile-home kitchen, equipped with just a plug-in toaster oven and gas burner, to becoming a major TikTok sensation, is a testament to his unwavering belief: everyone, regardless of kitchen size, budget, or culinary experience, cook a mouthwatering masterpiece. If you're not already following Newt, you're missing out—but you can catch up with his cookbook of more than 75 flavor-packed recipes. You’ll find not some of Newt’s favorites and greatest and most viral hits, all shared with Newt’s signature humor and constant encouragement: Opening Acts: Starters and sides, like Bang-Bang Shrimp, Cheesy Garlic BreadFine, I’ll Eat My Vegetables: For the nutrition, like Chili Oil BroccoliniFried Chimken: A chapter dedicated to Newt’s first love, fried chicken.Put Down the Chopsticks: Foods you can eat without any utensils, like Spam Musubi or Quesabirria TacosMe Hangry: Quick yet filling meals, like Chicken Adobo and Beef Udon Kiss the Chef: Rizzed up date-worthy fare, including Red Wine Braised Shortribs Missing Home: Vietnamese dishes Newt grew up eating, like Pho and Braised Fish (Ca Kho To).Room for Dessert: “Not too sweet” ends to the meal, like Vietnamese Coffee Tiramisu Justice for the Support: Basic kitchen staples no one should go without, like Garlic Confit and Orange Salsa (Very Spicy)As Newt instructs, instead of relying on cup ramen to survive, take his hand. Walk through these recipes with him and learn how to cook.
Next-Generation Plant-based Foods: Design, Production, and Properties
by David Julian McClements Lutz GrossmannThe creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the environment and biodiversity. In addition, consumers are adopting plant-based diets for ethical and health reasons. As a result, many food companies are developing plant-based analogs of animal-based foods like dairy, egg, meat, and seafood products. This is extremely challenging because of the complex structure and composition of these animal-based foods.Next-Generation Plant-based Foods: Design, Production and Properties presents the science and technology behind the design, production, and utilization of plant-based foods. Readers will find a review of ingredients, processing operations, nutrition, quality attributes, and specific plant-based food categories such as milk and dairy products, egg and egg products, meat and seafood products, providing the fundamental knowledge required to create the next generation of healthier and more sustainable plant-based food alternatives.
The Next Supper: The End of Restaurants as We Knew Them, and What Comes After
by Corey MintzA searing expose of the restaurant industry, and a path to a better, safer, happier meal.In the years before the pandemic, the restaurant business was booming. Americans spent more than half of their annual food budgets dining out. In a generation, chefs had gone from behind-the-scenes laborers to TV stars. The arrival of Uber Eats, DoorDash, and other meal delivery apps was overtaking home cooking.Beneath all that growth lurked serious problems. Many of the best restaurants in the world employed unpaid cooks. Meal delivery apps were putting restaurants out of business. And all that dining out meant dramatically less healthy diets. The industry may have been booming, but it also desperately needed to change.Then, along came COVID-19. From the farm to the street-side patio, from the sweaty kitchen to the swarm of delivery vehicles buzzing about our cities, everything about the restaurant business is changing, for better or worse. The Next Supper tells this story and offers clear and essential advice for what and how to eat to ensure the well-being of cooks and waitstaff, not to mention our bodies and the environment. The Next Supper reminds us that breaking bread is an essential human activity and charts a path to preserving the joy of eating out in a turbulent era.
Next-Year Country: A Study of Rural Social Organization in Alberta (Social Credit in Alberta #3)
by Jean BurnetIn this study of the problems of social organization in a rural community of Alberta, a drought-afflicted wheat-growing area centring round the town of Hanna is described as it appeared to the sociologist in 1946.Dr Burnet examines geographical and economic conditions in Hanna, and shows how farming practices, ways of living, and modes of tenure brought into the area from more humid regions proved ill adapted to the dry belt and delayed economic adjustment. In turn, the difficulties in the realm of economics had adverse social and cultural consequences in both the households and the community as a whole.The Hanna area was chosen for study, though not altogether typical, because it revealed more clearly than other areas not so severely hit by the drought of the 1930s the kind of disturbances within the Alberta social structure which made possible the rise of the Social Credit movement.
Niagara Food: A Flavourful History of the Peninsula's Bounty
by Tiffany MayerA look at the history and culture of food, wine, and culinary culture in southern Ontario's Niagara region. The Niagara region has a unique culinary history and tradition. From its mild microclimate that supports the cultivation of tender fruits -- peaches, cherries, and more -- to its role as the birthplace of the Canadian wine industry and home to a new generation of trailblazing chefs and restaurateurs, the Niagara region boasts a food and wine heritage that rivals any in North America. Niagara food writer, advocate, and activist Tiffany Mayer provides a thoughtful look at the many elements of Niagara's culinary past and present, including the planting of the first orchards and vineyards, the rise and fall of the local canning industry, the artisans responsible for crafting the region's most beloved food products, and the Greenbelt Act, which protects more than a million acres of the area's most precious agricultural land.
N'ice Cream: 80+ Recipes for Healthy Homemade Vegan Ice Creams
by Virpi Mikkonen Tuulia TalvioFrom Saveur Award-winning Finnish author Virpi Mikkonen and Tuulia Talvio, a gorgeous book of decadent, easy--and healthy!--vegan ice cream recipesJust in time to beat the summer heat, N'ice Cream offers 80 decadent and healthy ice cream recipes made from all-natural, wholesome vegan ingredients like fruits, berries, and plant-based milks and nuts--as the authors say, "no weird stuff." Get ready to have your ice cream and eat it too.Award-winning Finnish author Virpi and coauthor Tuulia show that making your own ice cream can be easy and good for you at the same time. These recipes can be made with or without an ice cream maker, and include foolproof instant ice creams that can be savored right away. As Tuulia and Virpi say, people deserve to eat goodies without feeling crappy afterwards, and now they can; all the recipes are dairy-free, gluten-free, and refined-sugar-free, and many are nut-free and raw as well.These delicious recipes include creamy ice creams, soft serves, and milkshakes; fresh sorbets and popsicles; party fare like ice cream cakes, sauces, and more. Enjoy light, summery treats like Coconut Water Coolers and Apple Avocado Mint Popsicles, or relish more decadent fare like the Dreamy Chocolate Sundae and Mint Chocolate Ice Cream Sandwiches. The book itself is gorgeously designed with mouth-watering photographs.Perfect for those who want to devour summer treats without guilt, N'ice Cream is about to make your summer a whole lot more delicious.
Nice Cream : 56 Recettes Végétaliennes de Crèmes Glacées à la Banane à Savourer Sans Culpabiliser
by Kelli RaeEtes-vous à la recherche d'un moyen sain et facile de déguster une crème glacée ? Ce livre est bien fourni avec 56 recettes de crèmes glacées à la banane à déguster sans culpabiliser. La nice cream est une gâterie simple et saine, idéale pour les journées chaudes d'été ou tout simplement pour un dessert sucré. La nice cream est un excellent substitut à la crème glacée, mais beaucoup plus sain. La crème glacée à la banane est faible en calories, en gras et toutes ces recettes sont végétaliennes. Elles sont toutes saines et minimalistes, parfaites pour toute perte de poids ou régime sain. En quelques minutes, vous pourrez déguster un dessert sans gluten, adapté à la diète paléo ou sans produits laitiers. Tout ce dont vous avez besoin est un mixeur ou un blender, quelques minutes et juste quelques ingrédients. Dans ce livre, vous trouverez les meilleures saveurs telles que le chocolat menthe, la pâte à biscuits, le chocolat, la menthe poivrée et bien plus encore. On m'a récemment diagnostiqué une hypothyroïdie. J'ai donc cherché ces recettes pour mon mode de vie vegan et sans gluten. Si elles fonctionnent pour vous aussi, je suis très contente ! Ceci dit, n'hésitez pas à remplacer n'importe quel ingrédient. Si vous avez des questions, je serais ravie d'avoir de vos nouvelles. Bonne lecture ! Quelques Astuces Voici quelques conseils qui vous aideront à réaliser la crème glacée parfaite à la banane. - Les bananes mures permettent d’avoir de meilleurs résultats. Heureusement, chez plusieurs marchands de fruits et légumes, les bananes mures sont bon marché. - Il vaut mieux peler les bananes avant de les mettre au congélateur. C'est BEAUCOUP plus difficile de le faire une fois qu’elles sont congelées. - Servez immédiatement pour obtenir une consistance yaourt glacé. Si vous préférez une consistance plus crème glacée, mettez le mél
Nice Cream-Ricette Vegane: 56 ricette di gelato alla banana da mangiare senza sensi di colpa
by Beatrice Lungu Kelli RaeSiete alla ricerca di un modo sano e semplice per assaggiare il gelato? Questo libro contiene 56 ricette di gelato, da mangiare senza farvi venire i sensi di colpa. Il piacere della crema è una delizia semplice e salutare, da realizzare nelle giornate torride dell'estate oppure , semplicemente, un dolce al cucchiaio da offrire agli ospiti. Il dolce al cucchiaio (crema) è un meraviglioso sostituto del gelato ma molto più salutare. Il gelato alla banana ha poche calorie, un basso contenuto di grassi,e come tutte le ricette contenute in questo libro, è un gelato adatto per vegani. Tutte le ricette hanno un sapore sano e naturale e sono raccomandate per chi vuole perdere peso o per chi segue un programma di salute. In pochi minuti potete avere un dolce senza glutine, stile paleo e senza latticini. Quello che vi serve è un robot da cucina o un frullatore, pochi ingredienti e pochi minuti. In questo libro troverete i vostri sapori preferiti come il cioccolato alla menta, biscotti, cioccolato, menta piperita e molti altri. Recentemente mi è stato diagnosticato un basso livello di tiroide e ho effettuato varie ricerche adattando queste ricette al mio stile di vita vegano e senza glutine. Sarò felice se saranno del tuo gradimento! Sentitevi liberi di sostituire qualsiasi ingrediente. Se avete delle domande, mi piacerebbe sentirle. Godetevelo!
Nice Girls Finish Fat: Put Yourself First and Change Your Eating Forever
by Karen R. KoenigFrom a therapist and expert in emotional eating, the first book to explore the link between weight gain and women who do too much, complete with proven techniques for dropping pounds. Many women put too much on their plates, both literally and figuratively. In Nice Girls Finish Fat, psychotherapist Karen R. Koenig explains the link between the two and gives overweight women detailed advice on how to lose their extra baggage—both emotional and physical—by becoming more assertive in every aspect of life. For the millions of overweight women in America, diet and exercise just aren’t cutting it. That’s because many of these women have emotional issues buried deep beneath those stubborn pounds, issues that must be dealt with first if weight loss plans are to succeed. In this illuminating book, based on decades of professional experience, Karen Koenig offers on-the-page psychotherapy to help readers attack the roots of their food problems. With her engaging personal style, she teaches women about the biological connections between repressed emotions and eating, revealing the ways many women use food to stuff their anger, control their aggression, and assuage their feelings of guilt—all in the pursuit of being “nice.” Giving “good girls” permission to love themselves first, Koenig offers thought-provoking quizzes and questions to help readers identify and overcome the habits that have been holding them back. Empowering readers to gain the confidence they need to lose weight, Nice Girls Finish Fat not only shows women how to stop obsessing about food and develop healthy eating habits, it teaches readers skills to improve every aspect of their lives.
Nick Nairn's New Scottish Cookery
by Nick NairnIn the culinary world, Scotland is renowned for the quality of its ingredients. Whether its wild salmon, organically reared beef, raspberries, shellfish or even whisky, Scottish produce is full of depth and flavour. Combine these ingredients with Scotlands top chef Nick Nairn and the results are outstanding. A self-taught cook, Nick has been a long-time champion of fresh Scottish produce, but his cooking also takes its influences from all over the world. In New Scottish Cookery, Nick combines the very best fresh Scottish ingredients with a myriad of international flavours, to create a mouth-watering collection of recipes destined to become the Scottish classics of the future. Containing the signature dishes that have made Nicks reputation from his bestselling Wild Harvest books, as well as over 80 new recipes, the book is a celebration of good quality, great-tasting food. Beautifully illustrated with 100 colour photos and including a useful guide to where to buy the best Scottish ingredients, Nick Nairns New Scottish Cookery will delight food lovers everywhere.