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Punch
by David WondrichAn Authoritative, historically informed tribute to the punch bowl, by the James Beard Award-winning author of Imbibe!. Replete with historical anecdotes, expert observations, notes on technique and ingredients, and of course world-class recipes, Punch will take readers on a celebratory journey into the punch bowl that starts with some very lonely British sailors and swells to include a cast of lords and ladies, admirals, kings, presidents, poets, pirates, novelists, spies, and other colorful characters. It is a tale only David Wondrich can tell-and it is sure to delight, amuse, and inspire the mixologist and party-planner in everyone.
The Punch Bowl: 75 Recipes Spanning Four Centuries of Wanton Revelry
by Dan SearingThis unique guide showcases 75 irresistible punch recipes: 50 vintage classics and 25 from todays most accomplished bartenders. From Scorpion Punch to Rocky Mountain Punch, these single-bowl concoctions are perfect for any large party, whether casual backyard gathering or elegant holiday soirée. Featuring gorgeous photos of vintage bowls, glasses, and ladles, this fascinating cocktail companion also recounts the centuries-old history of punch.
Punch Bowls and Pitcher Drinks: Recipes for Delicious Big-Batch Cocktails
by Clarkson PotterStir up delicious fit-for-a-crowd cocktails.Find inspiration in fresh fruit, smoky spices, and potent spirits, and mix a bowl or pitcher of punch for any occasion or season. Whether it's a drink served in champagne flutes at a holiday party or in Mason jars and paper cups in the backyard, you'll take cocktail hour to a whole new level with every one of these drinks:* CLASSIC COCKTAILS, such as Pimm's Punch* SANGRIAS AND CHAMPAGNE-BASED PUNCHES, such as Meyer Lemon Drop Champagne Punch* TROPICAL DRINKS, such as Kumquat-Tangerine Smash* HEIGHT OF SUMMER, such as Watermelon-Tequila Punch* FIRESIDE COCKTAILS, such as Aztec Chocolate Punch* NONALCOHOLIC PUNCHES, such as Mixed Berry LemonadeFrom the Hardcover edition.unch, Tropicolada Punch, Kumquat-Tangerine Smash* LAZY SUNDAYS: Rose Geranium Punch, Strawberry-Meyer Lemon Sparkler with Lavender, Pink Grapefruit-Pomegranate Punch* HEIGHT OF SUMMER: Watermelon-Tequila Punch, Spiked Pineapple Agua Fresca with Sage and Serrano, Spiked Spa Water* FIRESIDE COCKTAILS: Boozy Eggnog, Cranberry-Ginger Punch, Aztec Chocolate Punch* NON-ALCOHOLIC PUNCHES: Mixed Berry Lemonade, Sparkling Peach Blossom Punch, Peppermint Stick Ice Cream PunchFrom the Hardcover edition.
Puncheons and Flagons: The Official Dungeons & Dragons Cocktail Book [A Cocktail and Mocktail Recipe Book] (Dungeons & Dragons)
by Andrew Wheeler Official Dungeons & Dragons LicensedComplement any game night with 75 deliciously clever Dungeons & Dragons-themed cocktails and bar bites to sustain any group of players for any time of day.&“This book is all around beautiful! The photos are gorgeous, the recipes are well written and easy to follow, plus the lore behind each item puts me directly into the D&D universe.&”—Chef Mike Haracz, host of Heroes&’ Feast Entertain fabulously while you adventure in your next D&D campaign! Puncheons & Flagons is a delightful and fun-filled cocktail and snacks book filled with fare that would be served up at your character&’s favorite tavern, inn, or market along the Sword Coast. All seventy-five dishes, created by a professional recipe developer, are easy to prepare and provide everything you need for hosting and entertaining with D&D flair.Dishes are organized by in-world drinking establishment and by base ingredient with options for every occasion—especially game nights!—including:• Adventurous cocktails such as Necromancer and Hand of Vecna• Batch cocktails such as Candlekeep Tea and Faerie Fire• Nonalcoholic concoctions such as Mourning Cup and Baldurian Tonic• Tasty morsels such as Luiric Rarebit and High Sun FlorentinesDrink up!
Pup-Approved Dog Treat Recipes: 80 Homemade Goodies from Paddington's Pantry
by Cayla GallagherThis is the only doggie cookbook you need to have the most fun with your best friend! Based on the popular YouTube series Paddington's Pantry, the author has created brand new recipes to share, with the help of her own two pups, Paddington and Treacle. This bookincludes an illustrated &“safe for dogs&” guide that has been veterinarian-approved so you can be sure you&’re giving your fur baby only the safest goodies. Helpful hints are sprinkled throughout the pages to add relevant recipe tips, special substitution suggestions, and more! Starting with the fundamentals like easy KONG fillings and training treats, recipes are then organized seasonally, and include: Fresh Fruit ParfaitsMini Blueberry MuffinsPaw Print CookiesHealthy Green Bean CrispsPaddington&’s Sweet Potato and Chicken TwistsToo Hot for Walkies Fruity Frozen TreatsPup-kin Spice CupcakesApple and Oat TrufflesPeanut Butter and Beet StarsCatch of the Day Salmon FishcakesAdvent Calendar for DogsMany more! You'll not only get to know Paddington and Treacle through this adorable homage pet lovers anywhere will adore, but also learn some super-simple recipes to keep in your back pocket!
Pure Adulteration: Cheating on Nature in the Age of Manufactured Food
by Benjamin R. CohenBenjamin R. Cohen uses the pure food crusades at the turn of the twentieth century to provide a captivating window onto the origins of manufactured foods in the United States. In the latter nineteenth century, extraordinary changes in food and agriculture gave rise to new tensions in the ways people understood, obtained, trusted, and ate their food. This was the Era of Adulteration, and its concerns have carried forward to today: How could you tell the food you bought was the food you thought you bought? Could something manufactured still be pure? Is it okay to manipulate nature far enough to produce new foods but not so far that you question its safety and health? How do you know where the line is? And who decides? In Pure Adulteration, Benjamin R. Cohen uses the pure food crusades to provide a captivating window onto the origins of manufactured foods and the perceived problems they wrought. Cohen follows farmers, manufacturers, grocers, hucksters, housewives, politicians, and scientific analysts as they struggled to demarcate and patrol the ever-contingent, always contested border between purity and adulteration, and as, at the end of the nineteenth century, the very notion of a pure food changed. In the end, there is (and was) no natural, prehuman distinction between pure and adulterated to uncover and enforce; we have to decide. Today’s world is different from that of our nineteenth-century forebears in many ways, but the challenge of policing the difference between acceptable and unacceptable practices remains central to daily decisions about the foods we eat, how we produce them, and what choices we make when buying them.
Pure Artistry: Extraordinary Vegan & Gluten-Free Cakes
by Emily Lael AumillerAt her celebrated bakery Lael Cakes, Emily Lael Aumiller creates stunning special-occasion cakes that are as pleasing to the taste buds as they are to the eye—and they&’re also all vegan and gluten-free! As more people are becoming aware of their dietary restrictions, Emily&’s exquisite cakes provide a solution that leaves everyone happy while dismissing the idea that vegan and gluten-free desserts are by nature unattractive. Pure Artistry includes recipes for staple cakes (like Mexican Chocolate, Lemon-Poppy, and Classic Red Velvet) plus icings and fondant, how-tos on cake construction, and information on necessary ingredients and tools. The truly extraordinary feature of the book is the gorgeous cake designs, which are organized by mood—classical, classical whimsy, modern, and modern whimsy. These teach the reader foundational decorating techniques, like making sugar flowers, while inspiring bakers with photography that is gorgeous enough to stand on its own.
Pure Beef
by Lynne CurryOC Leaping in sales by thirty percent each year, artisan beefOCoincluding natural, organic, and especially grassfedOCois captivating everyoneOCOs attention. With all of these new choices on the market, "Pure Beef" answers home cooksOCO most pressing questions: Which beef should I buy? Where can I buy it? How should I cook it? Featuring an engaging beef cooking tutorial and a cook-friendly beef cut chart, "Pure Beef" instructs anyone how to grill, roast, stew, simmer, and saut(r) every cut of beef to their liking. With chapters organized by cooking methods and corresponding beef cuts, its 140 recipes are customized for leaner, heat-sensitive grassfed beef and model a healthful and sustainable approach to meat eating. A groundbreaking guide to artisan beef, this cookbook offers everyone the benefits of an informative and delicious ranch-to-table dining experience complete with a full-color photo recipe insert and landscape images throughout. OCO"
Pure Beef: An Essential Guide to Artisan Meat With Recipes for Every Cut
by Lynne Curry"Leaping in sales by thirty percent each year, artisan beef-including natural, organic, and especially grassfed-is captivating everyone's attention. With all of these new choices on the market,Pure Beefanswers home cooks' most pressing questions: Which beef should I buy? Where can I buy it? How should I cook it? Featuring an engaging beef cooking tutorial and a cook-friendly beef cut chart,Pure Beefinstructs anyone how to grill, roast, stew, simmer, and sauté every cut of beef to their liking. With chapters organized by cooking methods and corresponding beef cuts, its 140 recipes are customized for leaner, heat-sensitive grassfed beef and model a healthful and sustainable approach to meat eating. A groundbreaking guide to artisan beef, this cookbook offers everyone the benefits of an informative and delicious ranch-to-table dining experience complete with a full-color photo recipe insert and landscape images throughout. "
Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut
by Lynne CurryWith less total fat, more heart-healthy omega-3 fatty acids and more antioxidant vitamins than its grain-fed counterpart, it's no wonder grass-fed beef is leaping in sales. In Pure Beef, author Lynne Curry answers every home cook's most important questions about this leaner variety of meat, including how to choose, where to buy and how to prepare it. Featuring a cooking tutorial and an informative beef cut chart, this essential guide explains the difference between grass-fed and grain-fed meat and offers instructions for how to grill, roast, stew, simmer and sauté every cut of artisan beef to perfection. Chapters are organized by cooking methods and corresponding beef cuts, and feature 140 mouthwatering recipes for everyday favorites--from shepherd's pie to pot roast--as well as global cuisine, including Korean barbecue and Turkish kabobs. This cookbook also includes a full-color photo recipe insert and landscape images throughout.
Pure Beef
by Lynne Curry"Leaping in sales by thirty percent each year, artisan beef--including natural, organic, and especially grassfed--is captivating everyone's attention. With all of these new choices on the market, Pure Beef answers home cooks' most pressing questions: Which beef should I buy? Where can I buy it? How should I cook it? Featuring an engaging beef cooking tutorial and a cook-friendly beef cut chart, Pure Beef instructs anyone how to grill, roast, stew, simmer, and sauté every cut of beef to their liking. With chapters organized by cooking methods and corresponding beef cuts, its 140 recipes are customized for leaner, heat-sensitive grassfed beef and model a healthful and sustainable approach to meat eating. A groundbreaking guide to artisan beef, this cookbook offers everyone the benefits of an informative and delicious ranch-to-table dining experience complete with a full-color photo recipe insert and landscape images throughout."
Pure Beef
by Lynne Curry"Leaping in sales by thirty percent each year, artisan beef--including natural, organic, and especially grassfed--is captivating everyone's attention. With all of these new choices on the market, Pure Beef answers home cooks' most pressing questions: Which beef should I buy? Where can I buy it? How should I cook it? Featuring an engaging beef cooking tutorial and a cook-friendly beef cut chart, Pure Beef instructs anyone how to grill, roast, stew, simmer, and sauté every cut of beef to their liking. With chapters organized by cooking methods and corresponding beef cuts, its 140 recipes are customized for leaner, heat-sensitive grassfed beef and model a healthful and sustainable approach to meat eating. A groundbreaking guide to artisan beef, this cookbook offers everyone the benefits of an informative and delicious ranch-to-table dining experience complete with a full-color photo recipe insert and landscape images throughout."
Pure Charcuterie: The Craft & Poetry of Curing Meats at Home (Urban Homesteader Hacks)
by Meredith Leigh&“Combines the worlds of ethical meat production with innovative ingredients and techniques . . . a must-own for amateur and professional butchers alike.&”—Chef Clark Barlowe, Heirloom Restaurant, Charlotte, NC Cured meat products arose from the need for preservation, in a time when cooking and refrigeration were not always available. Today, charcuterie is an embodiment of art in the kitchen, combining precision, balance, patience, and creativity; an economy of ingredients, as poetry is an economy of words. The confluence of these elements, along with the purest of ingredients, can enable anyone to craft cured meats in their home. Pure Charcuterie is a practical and artistic look at the techniques for curing meat at home both as a creative hands-on craft and as a fantastic and sustainable way to preserve highly valuable food. This accessible, beautiful, visual guide walks the reader through the process of making charcuterie, including: Sourcing ingredients Clear explanations of charcuterie technique Creative recipes balancing tradition and invention Smoking meats and building your own smoker The analogies drawn between art and food, along with creative and accessible photographic discussions of charcuterie technique, make this book an essential primer on the basics of charcuterie: the mystery, the science, the art, and the technique. Ideal for home cooks working in small spaces, Pure Charcuterie is a must-have for experienced and new cooks alike—and any home artisan. &“I don&’t know of anyone that can make a description of making mortadella sound poetic, funny, emotionally engaging and most importantly, to the point.&”—Rey Tagle, home charcuterie master &“Takes the reader on a meaty, and yet artistic journey into the wonderful world of curing meats.&”—Hank Will, editorial director, Mother Earth News
Pure Delicious: More Than 150 Delectable Allergen-Free Recipes Without Gluten, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Shellfish, or Cane Sugar
by Heather ChristoAs a chef, former caterer, and much-loved food blogger, Heather Christo's life revolves around food, so when she and her daughters were diagnosed with severe food allergies, she thought her life--and career--were over. With ingredients like gluten, dairy, nuts, and even cane sugar and black pepper permanently off the menu, Heather had to teach herself to cook all over again. Much to her surprise, however, she discovered that taking control of her family's diet and wellness led to a new sense of empowerment, bringing her family closer together than ever before while permanently banishing the ill health that had been their "normal" for years.
Pure Dessert: True Flavors, Inspiring Ingredients, and Simple Recipes
by Alice MedrichA refreshing change in every respect When you are working with great ingredients, you want to keep it simple. You don’t want to blur flavor by overcomplicating. This is why Pure Dessert, from the beloved Alice Medrich, offers the simplest of recipes, using the fewest ingredients in the most interesting ways. There are no glazes, fillings, or frostings—just dessert at its purest, most elemental, and most flavorful. Alice deftly takes us places we haven’t been, using, for example, whole grains, usually reserved for breads, to bring a lovely nutty quality to cookies and strawberry shortcake. Pound cake takes on a new identity with a touch of olive oil and sherry. Unexpected cheeses make divine soufflés. Chestnut flour and walnuts virtually transform meringue. Varietal honeys and raw sugars infuse ice creams and sherbets with delectable new flavor. Inspired choices of ingredients are at the heart of this collection of entirely new recipes: sesame brittle ice cream, corn-flour tuiles with tangy sea salt and a warming bite of black pepper, honey caramels, strawberries with single-malt sabayon. To witness Alice’s idea-stream as she describes how she arrived at each combination is to instantly understand why three of her books have won Best Cookbook of the Year. She’s an experimenter, tinkerer, and sleuth, fascinated with trial and error, with the effects of small changes in recipes, exploring combinations tirelessly and making remarkable discoveries. Does cold cream or hot cream do a better job coaxing out the flavor of mint leaves or rose petals? Why is it that dusting a warm brownie with spices gives it an enticing aromatic nose, whereas putting the spice in the batter blurs the chocolate flavor? Do cooked strawberries or raw make for the better sorbet? Loaded with advice and novel suggestions, with great recipes and eye-catching, full-color photographs that show off these simple, straightforward desserts, Pure Dessert is an education and a revelation. Thank you, Alice!
Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest
by Kurt Beecher Dammeier Laura Holmes HaddadThe creator of the award-winning Beecher’s Handmade Cheese in Seattle, Kurt Beecher Dammeier knows that great food begins with the highestquality ingredients prepared simply,so their natural, intense flavors shine through. In this, his first cookbook, you’ll discover that meals based on great raw materials require fewer ingredients,take less time to prepare, are healthier for you and your family, and taste phenomenal. InPure Flavor,Kurt shares more than 125 favorite recipes from his popular gourmet food shops and restaurant. This is fresh food that celebrates the quintessentially American flavors of the Pacific Northwest region that Kurt calls home. He shows you how pan-searing locally grown broccoli brings out its unique flavor, how an outstanding aged American Cheddar turns a bowl of tomato soup into ameal to remember, how a simple marmalade sauce can effortlessly enliven pork chops, and how asplash of light vinaigrette punctuated with lemon and basil makes any fresh fish shine. Here are recipes for everything from a winning weekend breakfast dish of Apple-Hazelnut Waffles with Northwest Berry Syrup to hearty dinners like Dungeness Crab Mac & Cheese. Kurt knows where to find plump Washington cherries, crunchy Oregon hazelnuts,and fresh Puget Sound salmon and encourages home cooks to explore the culinary bounties of their area. He even includes helpful sidebars that demystify food terms, explaining the difference between Dungeness and peekytoe crabs,farmed and wild salmon, and “natural”and “organic. ” Whether it’s the sweet-tart bite of a juicy blackberryor the pungent tang of awonderful blue cheese, natural and fresh flavors can be discovered anywhere. With stunning photography and irresistible recipes,Pure Flavorwill inspire you to seek out America’s pure flavors, wherever you live.
Pure Food
by Veronica BosgraafBring more whole, real ingredients into your kitchen and replace processed foods with the 120 plant-based recipes in Pure Food. A busy mother of three who was frustrated with trying to find healthy, organic snacks for her kids, Veronica Bosgraaf decided to make one herself, the Pure Bar. Now nationally available and widely beloved, the bar kick started a nutrition overhaul in Veronica's home. Clean foods and a new, simple way of cooking and eating replaced anything overly processed and loaded with sugar. Organized by month to take advantage of seasonal produce, Pure Food shares Veronica's easy vegetarian recipes, many of which are vegan and gluten-free, too. * January: Lemon Ricotta Pancakes, Winter Garlic and Vegetable Stew, Chocolate Rice Pudding * April: Asparagus with Turmeric-Spiced Almonds, Egg Noodles with Wild Mushrooms and Spring Greens, Roasted Cauliflower with Quinoa and Cashews * July: Watermelon Mint Salad, Grilled Garlic and Summer Squash Skewers with Chimichurri, The Perfect Veggie Burger * November: Caramelized Pear Muffins, Parsnip and Thyme Cream Soup, Wild Rice and Pecan Stuffing With 18 color photographs and tips for "cleaning" your kitchen and lifestyle--from drying your own herbs to getting rid of chemical cleaners--Pure Food shows the simple steps you can take to make your cooking and living more healthful.
Pure Food: Theoretical and Cross-Cultural Perspectives (Anthropology of Food & Nutrition #12)
by Paul Collinson Helen MacbethIn presenting a variety of theoretical and cross-cultural perspectives on pure food, this volume demonstrates similarities and variations in cultural beliefs, behaviours and practices in different societies. These in turn highlight that pure food is a common issue for humanity, whatever the society, whatever the era. As a subject with much contemporary and cross-disciplinary relevance, Pure Food will appeal to students and academics involved in any food-related discipline, to professional practitioners promoting healthier foods and nutrition and to general readers with an interest in food.
Pure Food: A Chef's Handbook for Eating Clean, with Healthy, Delicious Recipes
by Kurt Beecher Dammeier2017 Gourmand Award Winner of &“US National Cookbook of the Year&” You are what you eat. And what you're eating isn't good. With the proliferation of artificial additives, hormones, antibiotics, and the thousand other man-made substances and chemical cocktails lurking in our grocery bags, eating healthy, natural foods is trickier than ever. It's no coincidence that America's health is flagging, with obesity and type 2 diabetes now at epidemic levels. Taking control of your diet doesn't have to be a challenge. Pure Food will show you how easy—and how much healthier—it is to cook clean, delicious foods. Kurt Beecher Dammeier, chef, restaurateur, food entrepreneur, retailer, and educator has spent the past 30 years of his life working to rid his own diet of food additives, and nearly 20 creating and selling pure, unadulterated foods through his Seattle-based family of food businesses (including Beecher's Handmade Cheese, Pasta & Co, and Bennett's Restaurant). In Pure Food, Kurt shares his own story, as well as providing a roadmap for readers to forge a diet based on pure, additive-free foods. Part handbook and part cookbook, Pure Food contains more than 70 delicious and natural recipes for pure living. Unlike most cookbooks, Pure Food's recipes are organized in threads—which start with a primary meal component like chicken, and progress through a series of dishes that use the primary ingredient in different ways—to help you get the most from your cooking. Make Braised Beef Chuck Roast for Sunday supper, followed up by Monday night Beef Chili, and Beef and Mushroom Lasagna to use up the leftover roast on Tuesday. It also contains an assortment of sauces and sides, from Red Fresno Sriracha and 4 Year Flagship Aioli to Red Cabbage Peperonata and Wilted Collard Greens. And leave room for dessert, like Apple Pear Crisp and Beecher's No-Bake Super-Light Cheese Cake. Whether you're a serial dieter or trying for the first time to improve the way you eat, Pure Food will revolutionize how you approach food and lead you down the path to a healthier life.
Pure Heart: A Spirited Tale of Grace, Grit, and Whiskey
by Troylyn Ball Bret WitterThere is nothing stronger than a mother’s love . . . except a good glass of moonshine.The mountains of North Carolina are rich—lush with the greens and blues of the seven-mile views and bursting with a culture where the ways of Old Appalachia meet the new South. This is the heart of moonshine country, where they practice an art passed down from generation to generation, crafted not only out of pride and ingenuity, but also out of a daring to push the boundaries of the law to create a product that has come, in many ways, to symbolize America.Troy Ball is a classic Southern belle, with an easy charm, impeccable manners, a wide smile, and golden-blond hair. But beneath that crisp white blouse and strand of pearls is a streak of tenacity a mile wide. In the early 2000s, Troy and her husband, Charlie, left their native Texas for the up-and-coming town of Asheville, North Carolina, because the climate was better for the health of their two severely ill, special-needs sons. Troy found there something the dedicated mom never expected: time for herself. And then along came Forrest Jarrett, an Appalachian raconteur with a pickup truck, a thousand stories to tell, and a sip or two of white squeezings, aka moonshine, to share with the newcomer. What followed was a surprising friendship and a five-year journey into the heart of distilling old-fashioned corn whiskey. Stretching back to Colonial times and forward to today and the Byzantine laws Troy had to navigate to become the first female legal moonshiner in the history of the South, this a true moonshine-making odyssey that will touch your soul. When the real estate crash wiped out her family financially and threatened the safety of her children, Troy realized that moonshine was more than a hobby . . . her world-class whiskey (and newfound friends) could save her family, too. Pure Heart is a story of dedication, inspiration, and days spent in a run-down shack in the company of some of the finest and funniest good-old boys you’d ever want to meet. It is the story of how a strong woman used grit and determination to launch a thriving business, and what a mother will do to help her children. It is also about sharing a drink with friends—and all that is great about the South.
Pure Juice: Fresh & Easy Recipes
by Sarah CadjiWhen, what, and how to juice Juice may be the magic bullet to health--it packs a huge punch of nutrition in every delicious sip. To get the most from juicing, certain vegetables and fruits are better drunk at different times of day. Pure Juice shows readers how to most effectively juice--with dozens of delicious recipes. From revitalizing morning juices to midday energy shots to restorative nutrient-dense drinks in the evening, these recipes are pure, concentrated, and healthy.
The Pure Package
by Jennifer IrvineLove food but hate dieting? This weight loss gourmet eating plan will work for you...just like it has for the stars in the know.If you think a healthy, balanced diet means bland and tasteless food then you would be wrong. With over 70 tried-and-tested recipes THE PURE PACKAGE will help you to create healthy and delicious meals that can be adapted to suit a variety of needs. Whether you want to get fit, lose weight or simply detox, THE PURE PACKAGE will provide you with the nutritional know-how and guidance to achieve a healthy eating plan. With snacks and treats, delicious dinners, light lunches and nutritious breakfast ideas, together with weekly shopping lists, handy tips and straightforward substitutions, you will be able to cook healthy, gourmet food with a difference. THE PURE PACKAGE plan is easy, enjoyable, stress free - and effective in helping you break old habits and achieve your goals.
Pure Package: The Balance Diet
by Jennifer IrvineFrom the founder of The Pure Package, the gourmet diet food delivery service, and author of the hugely successful THE DIET FOR FOOD LOVERS, comes this delicious collection of recipes designed to be healthy, nutritious and quick. Ideal for people who lead busy lives but still want to eat and feel healthy, this book will provide all the tips, tricks and know-how needed to whip up meal after meal with minimal fuss.Jennifer Irvine launched The Pure Package in 2003 from her kitchen, and the concept has grown to become an award-winning business while still maintaining the personal touch, which ensures its recipes are developed with real people in mind. Jennifer grew up on her parents' farm in Ireland where she developed her passion for food, by cooking and growing fresh produce. Jennifer believes that you can reach your health goals while indulging in delicious, convenient food, and in this book she tells you how.
The Pure Package
by Jennifer IrvineLove food but hate dieting? This weight loss gourmet eating plan will work for you...just like it has for the stars in the know.If you think a healthy, balanced diet means bland and tasteless food then you would be wrong. With over 70 tried-and-tested recipes THE PURE PACKAGE will help you to create healthy and delicious meals that can be adapted to suit a variety of needs. Whether you want to get fit, lose weight or simply detox, THE PURE PACKAGE will provide you with the nutritional know-how and guidance to achieve a healthy eating plan. With snacks and treats, delicious dinners, light lunches and nutritious breakfast ideas, together with weekly shopping lists, handy tips and straightforward substitutions, you will be able to cook healthy, gourmet food with a difference. THE PURE PACKAGE plan is easy, enjoyable, stress free - and effective in helping you break old habits and achieve your goals.
Pure Package The Balance Diet: Quick And Easy Recipes To Feel Healthy And Slim
by Jennifer IrvineFrom the founder of The Pure Package, the gourmet diet food delivery service, and author of the hugely successful THE DIET FOR FOOD LOVERS, comes this delicious collection of recipes designed to be healthy, nutritious and quick. Ideal for people who lead busy lives but still want to eat and feel healthy, this book will provide all the tips, tricks and know-how needed to whip up meal after meal with minimal fuss.Jennifer Irvine launched The Pure Package in 2003 from her kitchen, and the concept has grown to become an award-winning business while still maintaining the personal touch, which ensures its recipes are developed with real people in mind. Jennifer grew up on her parents' farm in Ireland where she developed her passion for food, by cooking and growing fresh produce. Jennifer believes that you can reach your health goals while indulging in delicious, convenient food, and in this book she tells you how.