- Table View
- List View
Provisions: The Roots of Caribbean Cooking--150 Vegetarian Recipes
by Michelle Rousseau Suzanne RousseauA lush, modern vegetarian cookbook celebrating the bold flavors and unique ingredients of the Caribbean In Provisions, Michelle and Suzanne Rousseau share 150 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people--particularly the women--for centuries. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters' fond food memories and fascinating glimpses of the islands' histories, bringing the region's culinary past together with creative recipes that represent the best of Caribbean food today.With a modern twist on traditional island ingredients and flavors, Provisions reinvents classic dishes and presents innovative new favorites, like Ripe Plantain Gratin, Ackee Tacos with Island Guacamole, Haitian Riz Djon Djon Risotto, Oven-Roasted Pumpkin Flatbread, and Caramelized Fennel and Grilled Green Guava with Mint. Stunning full-color photographs showcase the variety of these dishes: hearty stews, easy one-pot meals, crunchy salads, flavorful pickles, preserves, and hot sauces, sumptuous desserts, cocktails, and more. At once elegant, authoritative, and accessible, Suzanne and Michelle's recipes and stories invite you to bring fresh Caribbean flavors to your table.
The Prudhomme Family Cookbook
by Paul PrudhommeSuper-bestselling Chef Paul Prudhomme and his 11 brothers and sisters remember--and cook--the greatest native cooking in the history of America, garnered from their early years in the deep south of Louisiana. The Prudhomme Family Cookbook brings the old days of Cajun cooking right into your home.
Prune: A Cookbook
by Gabrielle HamiltonFrom Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLYA self-trained cook turned James Beard Award-winning chef, Gabrielle Hamilton opened Prune on New York's Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant's kitchen binders. It is written to Gabrielle's cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks--a head's up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune's most requested recipes--Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa'd Egg, Roasted Capon on Garlic Crouton, Prune's famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled "Garbage"--smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune's. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it.From the Hardcover edition.
Psicología de la Salud
by Connor Whiteley¿Cuán eficaces son los programas de promoción de la salud? ¿Existen explicaciones sociales para los problemas de salud? ¿Cuál es el modelo biopsicológico de salud y bienestar? Estas son sólo algunas de las preguntas interesantes e importantes que exploraremos en este libro mientras exploramos qué es la psicología de la salud y cómo nos afecta. Así que, únanse a mí mientras exploramos juntos el fascinante mundo de la psicología de la salud en este libro con un tono de conversación intrigante que claramente desglosa y evalúa críticamente conceptos y teorías para que todos puedan disfrutar de las maravillas de la psicología.... ¡y no tengan un dolor de cabeza al final!
The Psoriasis AIP Cookbook: Recipes to Improve Skin Health with the Paleo Autoimmune Protocol
by Chelsea Lye RNT, CNP, RYTHealing recipes to help relieve psoriasis Discover how simple dietary changes can ease inflammation and reduce the symptoms of psoriasis. Paleo autoimmune protocol (AIP) certified coach Chelsea Lye knows exactly what it's like to deal with the discomfort caused by autoimmune disorders—and how food can help. Drawing on both her personal and professional experience, she has created this straightforward guide and cookbook that makes the AIP diet accessible to anyone. This book demonstrates how to effectively identify and eliminate potentially problematic ingredients in an effort to help reduce psoriasis flare-ups. Start things off with a two-week introductory plan or jump straight into creating personalized menus with this cookbook's full range of flavorful, nutrient-rich recipes. This AIP cookbook features: Psoriasis explained—Learn all about what psoriasis is, what causes it, and how diet can make symptoms better or worse. A proven approach—Try an effective diet that works by strategically removing common inflammatory ingredients and carefully reintroducing them to identify specific sensitivities. Satisfying recipes—Enjoy health-conscious eating with help from great-tasting recipes, like rich and creamy Healing Seafood Chowder or tantalizingly sweet Honey-Glazed Pineapple. Put an end to psoriasis symptoms with this easy-to-follow AIP cookbook.
Psoriasis and Psoriatic Arthritis: Pathophysiology, Therapeutic Intervention, and Complementary Medicine
by Siba P. Raychaudhuri Smriti Raychaudhuri Debasis BagchiPsoriasis is a life-long chronic autoimmune disease characterized by thick scaly skin lesions and often associated with severe arthritis. In psoriasis, lesions skin cells, keratinocytes, grow too quickly, resulting in thick, white, silvery or red patches on skin. Normal skin cells grow gradually and flake off about every four weeks, but psoriasis causes new skin cells to move rapidly to the surface of the skin in days rather than weeks. Psoriasis symptoms often appear on the elbows, scalp, feet, knees, hands, or lower back, or as flaking or patches on the skin. It is most common in adults, but teenagers and children can also suffer from psoriasis. Psoriasis is not only a skin condition; it is a chronic disease of the immune system. Chronic psoriasis is associated with other health conditions such as psoriatic arthritis, several inflammatory disorders, type 2 diabetes, and cardiovascular disease. This book provides extensive coverage of psoriasis and psoriatic arthritis. It features information on epidemiology and etiology of psoriasis, pathogenesis, genetics of psoriasis, clinical manifestations, and treatment options using cutting-edge drugs including adalimumab and tofacitinib. Natural phytochemicals and nutraceuticals have demonstrated efficacy in ameliorating psoriasis. The book dedicates comprehensive coverage of nutraceutical therapeutic options including antioxidants, bioactive peptides, carotenoids, alpha lipoic acid, curcumin, and whey protein. These inexpensive natural therapeutics are not associated with any known adverse side effects.
Psoriasis Cookbook + Meal Plan: A Complete Guide to Relief With 75 Anti-Inflammatory Recipes
by Kellie Blake RDN, LD, IFNCPSoothe skin and relieve inflammation with nourishing meals Discover how the power of food can help manage chronic psoriasis with this cookbook and meal plan. For those who have just been diagnosed or have been coping with psoriasis for some time, these healthy meal plans and easy-prep recipes make it simple to start relieving symptoms from the inside out. Smart food choices—Learn all about how food can affect psoriasis and which dietary changes can help address its root causes. Psoriasis diet plans—Get started with four weekly meal plans, designed to bring relief by removing common dietary triggers. Wholesome recipes—Explore recipes made with easy-to-find ingredients, plus information about the nutrients found in each dish and their healing qualities. Fight skin inflammation naturally through a nutritious diet with the Psoriasis Cookbook and Meal Plan.
The Psoriasis Diet Cookbook: Easy, Healthy Recipes to Soothe Your Symptoms
by Kellie Blake RDN, LD, IFNCPA delicious dietary approach to soothing psoriasis The standard processed and refined American diet has been shown to contribute to and even exacerbate symptoms of psoriasis. If you are dealing with this complex condition, The Psoriasis Diet Cookbook is filled with simple, stress-free recipes like Blueberry-Spinach Salad and Black Bean Burgers that allow you to reprioritize health and enjoy your food. Each recipe includes a label for quick reference, making menu selections and cooking easier. The Psoriasis Diet Cookbook is based on maximizing whole, savory ingredients and minimizing the intake of triggering foods to restore gut health and reduce irritation. Use these delectable, anti-inflammatory techniques as a valuable tool in your toolbox for pacifying the symptoms of psoriasis. Inside this soothing diet cookbook you'll find: More than skin deep—Learn about the autoimmune condition with lifestyle habits, lists of healthy foods to eat, and ones that can directly cause inflammation. Attention to details—Nutritional info at the recipe level—including Gluten-Free, Dairy-Free, Nightshade-Free, Vegetarian, and Vegan labels—makes menu selections and cooking easier. Fast and easy—Accessible ingredients and comprehensive instructions will make meal preparation one less thing you need to worry about. Discover one of the most powerful, yet simple, weapons in the fight against psoriasis—nutrition—with this informative cookbook.
Psychology of Eating: From Biology to Culture to Policy
by Emily Crews Splane Neil E. Rowland Anaya MitraThe Psychology of Eating is the essential multidisciplinary introduction to the psychology of eating, looking at the biological, genetic, developmental, and social determinants of how humans find and assimilate food.Thoroughly revised and updated, this new, third edition brings multifaceted expertise to the topic of normal and dysfunctional food intake, juxtaposing ‘normal’ eating, eating in environments of food scarcity, and the phenomenon of ‘abnormal’ eating prevalent in many modern-day developed societies. The book includes some discussion of eating disorders but takes a much broader approach to the psychology of eating. Key updates in this edition include: A new discussion of food allergies. A fully updated chapter on eating disorders, which includes discussion of binge-eating. Greater focus on junk food addition and updated information on epigenetics and the microbiome Featuring student-friendly materials such as learning objectives, talking points, glossaries, and self-assessment questions, this book is essential reading for students of psychology, eating behavior, or health sciences. It will also be useful reading for professionals in health psychology and anyone supporting those with eating disorders and obesity.
Psychology Of Eating
by Emily Crews Splane Neil RowlandPsychology of Eating provides a multi-disciplinary overview to the study of eating; it examines current research in biology, nutrition, psychology, and more. The text's balance of major theories, historical and current research, and real-life examples enables students to understand and interact with the material presented.
Psychology of Eating: From Biology to Culture to Policy
by Emily Splane Neil Rowland Anaya MitraThe Psychology of Eating is the essential multi-disciplinary introduction to the psychology of eating, looking at the biological, genetic, developmental, and social determinants of how humans find and assimilate food. Thoroughly revised and updated, the new edition brings multi-faceted expertise to the topic of normal and dysfunctional food intake, juxtaposing "normal" eating, eating in environments of food scarcity, and the phenomenon of "abnormal" eating prevalent in many modern-day developed societies. Eating disorders are not a focus, but also emerge from, this approach. Key features include: A new expanded section considering the roles of business and government in creating and potentially solving the issue of "abnormal" eating Learning objectives, talking points, and end-of-chapter glossaries Chapter-by-chapter self-assessment questions. With questions of food production, food choice, and environmental sustainability becoming more critical in an increasingly populated world, this is crucial reading for undergraduate courses in Psychology and other disciplines with a holistic and critical thinking approach to the psychology of food intake.
Psychology Today: Breaking the Bonds of Food Addiction
by Susan McQuillanFinally, freedom from food addiction! From Alpha Books and Psychology Today magazine comes expert advice that explains the whys and hows of food obsession and compulsive overeating. Readers will gain the background and tools needed to fashion a plan for happier, healthier living and help themselves out of compulsive overeating-starting right now. It also shows readers how to work out individual food issues, move beyond addiction, and maintain a healthy, lifelong relationship with food. More than 135 million Americans are estimated to be either overweight or obese American Journal of Clinical Nutrition reported that Americans spend nearly $45 billion annually on weight-loss products and services and the American Dietary Association indicates that 65% of all women are currently dieting or plan to start a diet in 2004
Psychology Today: Secrets of Successful Weight Loss
by Diana BurrellPsychology Today-changing the way readers think about losing weight. Written in the popular yet authoritative style of Psychology Today magazine, this groundbreaking book offers much more than a weight-loss program. It offers an understanding of the personal and social forces conspiring against healthy weight loss, conditions that make losing weight more difficult, an overview of every method-from Atkins to bariatric surgery-and sound advice on the importance of exercise and lifestyle changes.
A Pub For All Seasons: A Yearlong Journey in Search of the Perfect British Local
by Adrian Tierney-Jones"A hymn to the unique charms of the British pub ... Elegiac, moving and as satisfying as a cool pint of Harvey's Best on a hot Summer's day." Henry Jeffreys"Adrian Tierney-Jones doesn't just visit pubs - he inhabits them and gives them a voice, allowing them to tell us how they act as the cornerstones of culture and community." Pete BrownEver since he was old enough to enjoy them, award-winning journalist and beer-expert Adrian Tierney-Jones has been visiting and drinking in pubs all over the country.As the world opened up post-Covid and we were all finally able to return to our locals, Adrian's love for this British institution burned even brighter and he promised himself he would travel around the UK in search of the best pub he could find.The story of one man through the year and his travels to all corners of the country, A Pub For All Seasons follows Adrian as he visits far-flung corners of the country. From mellow, gentle pubs in autumn and dim, cosy spots in winter to bright, lively bars in spring and wondrous, buzzing gardens in summer, Adrian speaks to locals and landlords, hears unique sounds and stories, and samples food, drink and atmosphere. He watches the wild and beautiful similarities, differences between pubs, and notices how they all shift, tonally, throughout the year.And what started as a simple quest to find a nice place to sit and drink, ends up revealing to Adrian so much more: the secret to what truly makes the perfect British local across the four seasons.
A Pub For All Seasons: A Yearlong Journey in Search of the Perfect British Local
by Adrian Tierney-Jones"A hymn to the unique charms of the British pub ... Elegiac, moving and as satisfying as a cool pint of Harvey's Best on a hot Summer's day." Henry Jeffreys"Adrian Tierney-Jones doesn't just visit pubs - he inhabits them and gives them a voice, allowing them to tell us how they act as the cornerstones of culture and community." Pete BrownEver since he was old enough to enjoy them, award-winning journalist and beer-expert Adrian Tierney-Jones has been visiting and drinking in pubs all over the country.As the world opened up post-Covid and we were all finally able to return to our locals, Adrian's love for this British institution burned even brighter and he promised himself he would travel around the UK in search of the best pub he could find.The story of one man through the year and his travels to all corners of the country, A Pub For All Seasons follows Adrian as he visits far-flung corners of the country. From mellow, gentle pubs in autumn and dim, cosy spots in winter to bright, lively bars in spring and wondrous, buzzing gardens in summer, Adrian speaks to locals and landlords, hears unique sounds and stories, and samples food, drink and atmosphere. He watches the wild and beautiful similarities, differences between pubs, and notices how they all shift, tonally, throughout the year.And what started as a simple quest to find a nice place to sit and drink, ends up revealing to Adrian so much more: the secret to what truly makes the perfect British local across the four seasons.
Public Anchovy #1: A Deep Dish Mystery (Deep Dish Mysteries #3)
by Mindy QuigleyPublic Anchovy #1 is the third book in Mindy Quigley's delectable Deep Dish Mystery series, set in a Wisconsin pizzeria.While Geneva Bay’s upper crust gets ready to party down at a Prohibition-themed fundraiser, pizza chef Delilah O’Leary is focused on seeing her struggling restaurant through the winter slow season. The temperature outside is plummeting, but Delilah’s love life might finally be heating up, as hunky police detective Calvin Capone seems poised to (finally) make a move.But Delilah’s hopes of perfecting a new “free-from” pizza recipe for a charity bash are dashed when a dead body crashes the party. Soon, Capone, Delilah, and her entire staff are trapped in an isolated mansion and embroiled in a dangerous game of cat and mouse.To catch an increasingly-desperate killer, Delilah will have to top all of her previous crime-solving accomplishments, and a few pizzas, too.
The Public Health Effects of Food Deserts: Workshop Summary
by Institute of Medicine National Research Council of the National AcademiesThis report from the January 2009 workshop examines neighborhoods and communities that have limited access to affordable and nutritious foods, and describes several approaches to measuring food deserts and their impact on public health. Researchers from the US and Britain evaluate different interventions to ameliorate food desert conditions and identify current research gaps and needs. No index is provided. Annotation ©2010 Book News, Inc. , Portland, OR (booknews. com)
Public Health Nutrition
by Lenore Arab John M. Kearney Michael J. Gibney Barrie M. MargettsAs an academic subject, nutrition has grown enormously in recent years and with it the need for specialist textbooks on the subject.<P><P> In response to this need, a decision was taken by The Nutrition Society to produce a ground-breaking series of four textbooks, of which Public Health Nutrition is the third. The books in the series:Provide students with the required scientific basis in nutrition, in the context of a systems and health approach.Enable teachers and students to explore the core principles of nutrition and to apply these throughout their training to foster critical thinking at all times. Each chapter identifies the key areas of knowledge that must be understood and also the key points of critical thought that must accompany the acquisition of this knowledge.Are fully peer reviewed to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective and is applicable for use by nutritionists and on nutrition courses throughout the world.Public Health Nutrition is an essential purchase for students majoring in nutrition and dietetics. Public health nutrition as a subject is growing immensely in importance, taking into account the real potential to reduce the burden of non-communicable chronic disease through diet. Professionals in nutrition, dietetics, food science, medicine, community health care and many related health care areas will all find much of great use within the book's covers. Libraries in all universities, medical schools and establishments teaching and researching in these subject areas should have several copies on their shelves.OTHER BOOKS IN THE NUTRITION SOCIETY TEXT BOOK SERIES:Introduction to Human Nutrition: ISBN 0 632 05624 XNutrition & Metabolism: ISBN 0 632 05625 8Clinical Nutrition: ISBN 0 632 05626 6
Public Health Nutrition: Essentials for Practitioners
by Jessica Jones-SmithNutrition is a fundamental building block for optimal health. In this essential textbook, Jessica Jones-Smith presents readers with a balanced introduction to the field of public health nutrition. Examining common nutrition-related problems in both high- and low-income countries, Jones-Smith allows students to draw connections between the principles and realities of public health nutrition. She also describes the fundamental tools of public health nutrition, from nutrition assessment to program monitoring and evaluation, as well as current and future solutions for public health nutrition's most pressing issues.Covering fundamental topics while helping students build the knowledge and skills foundational to public health nutrition research and practice, the book addresses • nutrition surveillance• dietary assessment methods• program planning and program evaluation• environmental and underlying determinants of nutrition-related diseases in high-, middle-, and low-income countries• monitoring and evaluation in nutrition programs• nutrition epidemiology• community health assessment• nutrition-related policies and programs, with a particular focus on WIC in the United States and cash transfer programs in low- and middle-income countries• leading causes of disease and death• obesity• stunting• nutrition transitionsThe text also provides a much-needed resource for established researchers and practitioners of public health nutrition. Each chapter is authored by preeminent experts in the field, and the book includes aids for classroom learning, including case studies, learning objectives, and review questions. A rigorous introduction to foundational knowledge, Public Health Nutrition concludes with a discussion of current and future solutions for pressing health issues.Contributors: Jeanne Barcelona, Alexandra L. Bellows, Sara Bleich, Melissa Chapnick, Damien de Walque, Rachael Dombrowski, Jess Fanzo, Lia C.H. Fernald, Susan E. Filomena, Johannah Frelier, Valerie M. Friesen, Melissa Hidrobo, Paul Gertler, Lora Iannotti, Scott Ickes, Lindsay M. Jaacks, Jessica Jones-Smith, A. Gita Krishnaswamy, Noel Kulik, Mduduzi N.N. Mbuya, Kimberly Morland, Lynnette M. Neufeld, Vanessa Oddo, Cynthia Ogden, Colin Rehm, Scott Richardson, Sarah Ross-Viles, Marie Ruel, Julie Ruel-Bergeron, Garrison Spencer, Marie Spiker, Andrew Thorne-Lyman, Alison Tumilowicz, Kelsey Vercammen, Marissa Zwald
Public Health Nutrition: From principles to practice
by Mark LawrenceA ground breaking text in the developing field of public health nutrition.'from the foreword by Basil S. Hetzel At last! A book that approaches public health nutrition in a scholarly, scientific and evidence based manner that at the same time delivers the practical competencies and skills required by the professional Public Health Nutritionist.'Elizabeth Belton, Senior Lecturer, School of Life Sciences, The Robert Gordon University.How can the nutritional health of populations be improved through action at local, national and global levels? The work of public health nutritionists is to bring population-wide perspectives to the relationship between food and health. Systematically drawing on international research, in Public Health Nutrition leading international practitioners present both the theoretical underpinnings and applied nature of the field of public health nutrition. The book is peer reviewed and divided into four sections:* Principles - presents conceptual frameworks, solutions, responsibilities and outcome measures, philosophical and evidential dimensions, standards and dietary guidelines.* Populations - explores groups for whom nutrition is especially relevant, providing analysis of the food and health relationship from physiological, social, cultural, political and economic perspectives. * Priorities - examines key issues including vulnerable populations, obesity, indigenous nutrition, international nutrition, the nutritional transition, food system trends and sustainability.* Practices - covers professional skills for public health practitioners including monitoring the food and nutrition situation of populations, physical activity, research skills, project management, professional practice, health promotion and communication, policy and politics.Public Health Nutrition is an essential resource for public health practitioners, researchers and administrators, as well as students of nutrition, dietetics and public health wishing to obtain advanced and specialised competencies.
Public Health Nutrition (Second Edition)
by Ailsa A. Welch John M. Kearney Judith L. Buttriss Susan A. Lanham-NewIn this second edition of the bestselling title from the acclaimed Nutrition Society Textbook series, Public Health Nutrition has been extensively revised to ensure that it reflects the latest evidence-based knowledge and research. Ground-breaking and comprehensive in both its scope and approach, Public Health Nutrition has been fully updated by an expert editorial team to cover the most recent changes in the field. It now offers a structured overview of the subject’s core concepts and considers public health nutrition tools and the application of intervention strategies. Divided into five key sections, Public Health Nutrition contains a wealth of information, including: Public health nutrition concepts and assessment tools, and their application in light of the latest evidence. Case studies to illustrate how best to apply the theory and evidence to policy and practice. An examination of nutrition throughout the lifecycle, and the relationship between diet and disease, including in relation to obesity, diabetes, cancer, as well as mental health. The impact of environmental factors on public health. Public health strategies, policies and approaches. With a clear and concise structure, Public Health Nutrition is an essential purchase for students of nutrition, dietetics and other healthcare areas, as well as an invaluable practical guide for health professionals working within public health. A supporting companion website featuring multiple-choice, short answer, and essay style questions is available at www.wiley.com/go/buttriss/publichealth
Public Welfare-Oriented Production of Food: Substantially New Impulses for a Sustainable Agro-Food Sector
by Albert SundrumFood is a means of life. The way it is produced affects us all. Largely unnoticed by the public, a system of the agricultural and food industry has developed in recent decades that supplies us with an abundance of food at excessively low prices. However, the undesirable side effects and external costs of this system have long been ignored. Enormous environmental and climate impacts, loss of biodiversity, animal welfare problems and the continuing death of farms only inadequately describe the true extent of the harmful effects. In the interests of the public welfare, these can no longer be tolerated. However, the complexity of the issues and the diversity of vested interests stand in the way of simple solutions. This professional book provides a comprehensive systemic analysis from very different perspectives and explains how this development has come about. It shows what fundamental changes are needed in all areas in order to find a way out of the destructive pursuit ofcost minimisation through evidence-based quality production. Professionals in the agricultural and food industry and the scientific disciplines involved, including veterinary medicine, as well as decision-makers in political institutions, professional associations and NGOs can use this knowledge to redesign the food sector for the future.
Puddin': Luscious and Unforgettable Puddings, Parfaits, Pudding Cakes, Pies, and Pops: A Cookbook
by Clio Goodman Adeena SussmanThe classic American treat finally gets its due: foolproof pudding recipes, from irresistible standards to inventive modern twists, by the chef and owner of New York City's popular pudding destination. Puddin' shares Clio Goodman's secrets for re-creating--and improving on--your sweetest childhood memories. From grown-up renditions of snack-time favorites like Butterscotch Pudding (spiked with whiskey) to party-ready showstoppers like Banana Upside-Down Cake with Malted Pudding and summertime crowd-pleasers like Peanut Butter Fudge Pops and Peach Melba Parfaits, Puddin' serves up luscious and decadent recipes for your every dessert whim. Along the way, Clio offers suggestions for adapting her pudding recipes--all of which are naturally gluten-free--for vegan and low-fat variations. And because creamy pudding just begs for a companion, Puddin' also includes recipes for homemade toppings, such as Salted Caramel Sauce, Marshmallow Crème, and Brownie Crumbs, that can be mixed and matched with the puddings of your choice or incorporated into one of Clio's signature parfaits. These surprisingly easy-to-execute pudding creations are destined to become staples of your dessert repertoire. Puddin' is a celebration of an American classic.
Puddings: Over 100 Classic Puddings from Cakes, Tarts, Crumbles and Pies to all Things Chocolatey
by Johnny ShepherdJohnny Shepherd is the artisan pudding master of The Pudding Stop and The Pudmobile in St Albans. He creates baking favourites using only the best local, seasonal and organic ingredients he can find. After competing on THE GREAT BRITISH BAKE OFF, Johnny decided to pursue his passion and talent for baking by bringing his grandfather's old business back to life. Johnny now does a thriving trade and was shortlisted for the BBC's Food and Farming Awards in 2012. Food critic Charles Campion said that 'the pudmobile is a shrine to pudding' and chef Valentine Warner declared Johnny's custard tart was the best he'd ever eaten.This new cookbook is full of family favourites; delicious puddings to bring back fond memories and guarantee that someone will lick the baking bowl clean. Indulge yourself with Proper Custard and Sticky Toffee Pudding, delight in a Lemon and Polenta Cake and evoke the warm comforts of childhood with a homely Bread and Butter pudding. Inspired by generations of British family baking, this is the perfect book for all of those who crave the tradition and nostalgia of classic puddings.
Puddings: Over 100 Classic Puddings from Cakes, Tarts, Crumbles and Pies to all Things Chocolatey
by Jonathan Shepherd Johnny ShepherdJohnny Shepherd is the artisan pudding master of The Pudding Stop and The Pudmobile in St Albans. He creates baking favourites using only the best local, seasonal and organic ingredients he can find. After competing on THE GREAT BRITISH BAKE OFF, Johnny decided to pursue his passion and talent for baking by bringing his grandfather's old business back to life. Johnny now does a thriving trade and was shortlisted for the BBC's Food and Farming Awards in 2012. Food critic Charles Campion said that 'the pudmobile is a shrine to pudding' and chef Valentine Warner declared Johnny's custard tart was the best he'd ever eaten.This new cookbook is full of family favourites; delicious puddings to bring back fond memories and guarantee that someone will lick the baking bowl clean. Indulge yourself with Proper Custard and Sticky Toffee Pudding, delight in a Lemon and Polenta Cake and evoke the warm comforts of childhood with a homely Bread and Butter pudding. Inspired by generations of British family baking, this is the perfect book for all of those who crave the tradition and nostalgia of classic puddings.