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Recipes from My Home Kitchen: Asian and American Comfort Food from the Winner of MasterChef Season 3
by Christine HaIn her kitchen, Christine Ha possesses a rare ingredient that most professionally-trained chefs never learn to use: the ability to cook by sense. <P><P> After tragically losing her sight in her twenties, this remarkable home cook, who specializes in the mouthwatering, wildly popular Vietnamese comfort foods of her childhood, as well as beloved American standards that she came to love growing up in Texas, re-learned how to cook. <P><P>Using her heightened senses, she turns out dishes that are remarkably delicious, accessible, luscious, and crave-worthy. Millions of viewers tuned in to watch Christine sweep the thrilling MasterChef Season 3 finale, and here they can find more of her deftly crafted recipes.
Recipes from the Grandmothers: Gifts From The Grandmother (The Wisdomkeeper Collection #1)
by John WisdomkeeperIt is traditional for First Nation’s people to give thanks, and acknowledge our relationship, to the plants, animals, birds and creatures from the water, to show respect for their giving their spirits in order for others to survive. Traditionally elders say prayers to commemorate this sacrifice at a feast gathering. During these gatherings the people share their recipes and often demonstrate the preparation and cooking of food. Elders would pass on ancient food gathering and preparation guides to the younger members of the tribe. Because of this tradition of passing on the wisdom of the tribe from generation to generation, First Nation’s people became increasingly skilled in the art of drying and preparing foods, herbs and berries with each passing generation. The Medicine men and women of the tribes were gifted healers trained by generations of ancestors in the art of using the gifts of Mother Earth to heal the people of their tribes. The recipes in this collection were shared with me by Grandmothers from many cultural backgrounds.
Recipes from the Herbalist's Kitchen: Delicious, Nourishing Food for Lifelong Health and Well-Being
by Brittany Wood NickersonAuthor and herbalist Brittany Wood Nickerson understands that food is our most powerful medicine. In Recipes from the Herbalist’s Kitchen she reveals how the kitchen can be a place of true awakening for the senses and spirit, as well as deep nourishment for the body. With in-depth profiles of favorite culinary herbs such as dill, sage, basil, and mint, Nickerson offers fascinating insights into the healing properties of each herb and then shares 110 original recipes for scrumptious snacks, entrées, drinks, and desserts that are specially designed to meet the body’s needs for comfort, nourishment, energy, and support through seasonal changes. Foreword INDIES Gold Award Winner IACP Cookbook Awards Finalist
Recipes from the Night Kitchen
by Sally NirenbergMealtime, anytime, nothing could be more satisfying than a bowl of homemade soup. Be it a steaming bowl of Minestrone to take the bite out of a winter day or a delicate Raspberry Lime Soup for sultry summer nights when appetites are flagging, these eighty enticing recipes for soups, stews, and chilies are simple for even the novice cook, and creatively appealing to the experienced chef. Anyone with a deep pot and a ladle can make sumptuous meals of a rich Curried Chicken Stew or a refreshing chilled Breakfast Fruit Soup in about half an hour. From warm, comforting classics like Matzo Ball Soup, New England Clam Chowder, and Beef Stew to elegant meal openers like Carrot with Ginger Cream or Avocado Gazpacho, there's a taste for every season, a treat for every palate.
Recipes from the Old Mill: Baking With Whole Grains
by Sarah MyersSimple grains yield rich breads that range from the mystically light to the substantially chewy. These breads offer incontestable food value and flavor; they will satisfy and delight those sensitive to nutritional concerns. The very act of bread baking itself provides a welcome diversion from the computer screen or office -- and a gratifying result, no matter one's other occupations! <P><P>Two sisters, whose family has operated a mill for two generations producing stone-ground flours, bring these recipes from the family and neighbors in West Virginia. Here are more than 180 recipes for a multitude of breads, sweet rolls, international grain dishes, and desserts. Each recipe is explained in thorough detail for a novice as well as an experienced baker. <P><P>Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. <P><P>Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables
by Andrea ChesmanSweet winter squashes, jewel-toned root vegetables, and hearty potatoes make local eating easy and delicious in the colder months of autumn and winter. Whether these vegetables are gathered straight from the garden, from a well-tended root cellar, or the market, their delectable flavors and nutritional benefits pack a powerful punch. With more than 250 easy-to-follow recipes that include Celery Root Bisque, White Lasagna with Winter Squash, and Thai Cabbage Salad, this collection will inspire you to explore the deliciously versatile world of root-cellar vegetables.
Recipes from the Spanish Kitchen
by Nicholas ButcherLearn to make the dishes of Spain, and get a taste of its unique culture and history. This blend of cookbook and travelogue focuses on the traditional cooking of Spain. It starts with a journey through the country, region by region—followed by chapters on tapas, salads, soups, vegetables, eggs, rice, sauces, fish and shellfish, meat, poultry, and game, and puddings. With vibrant flavors and uncomplicated ingredients, Spanish cuisine has its roots firmly in home cooking and has developed out of the ingenious use of local raw ingredients: olives, almonds, saffron, garlic, paprika—together with magnificent fish, shellfish, and charcuterie. The author&’s enthusiasm for Spanish cooking permeates every page as he explores his favorite dishes, the culture and history behind them, and how best to recreate them. Their origins lie in the authentic cuisine of the Spanish cities, towns and countryside. From the bustling capital Madrid and Basque seaside towns to rustic Andalucia, he highlights the pillars of Spanish cooking, and the culture in which the food is grown, prepared, and eaten.
Recipes from the White Hart Inn
by William VerrallWilliam Verral, the redoubtable eighteenth-century landlord of the White Hart Inn in Lewes, Sussex, trained under a continental chef and was determined to introduce the 'modern and best French cookery' to his customers. Gently mocking Englishmen who eat plain mutton chops or only possess one frying-pan, he gives enthusiastic advice on must-have kitchen gadgets and describes enticing dishes such as truffles in French wine and mackerel with fennel. This selection also includes the recipes that the poet Thomas Gray scribbled in his own well-thumbed copy of Verral's Complete System of Cookery, which was one of the best-loved food books of its time.
Recipes from the World of H.P Lovecraft: Recipes inspired by cosmic horror
by Olivia Luna EldritchImmerse yourself in the black seas of infinity that is Lovecraft's World like never before with these diverse cuisines inspired by its places, characters and a pantheon of alien deities.The H.P. Lovecraft Cookbook is bursting with photos of many of the recipes, along with extraordinary illustrations and extracts from the original tales. This book offers something for everyone: featuring easy to prepare vegan, vegetarian and seafood dishes, that are delicious enough to wake the tentacled Elder God Cthulhu from his slumber with ingredients readily found on our world.So go ahead, journey through Arkham all the way to R'lyeh while you prepare a banquet fit for the Ancient Ones with recipes that capture the piquancy of Lovecraft's most vivid tales.
Recipes from the World of H.P Lovecraft: Recipes inspired by cosmic horror
by Olivia Luna EldritchImmerse yourself in the black seas of infinity that is Lovecraft's World like never before with these diverse cuisines inspired by its places, characters and a pantheon of alien deities.The H.P. Lovecraft Cookbook is bursting with photos of many of the recipes, along with extraordinary illustrations and extracts from the original tales. This book offers something for everyone: featuring easy to prepare vegan, vegetarian and seafood dishes, that are delicious enough to wake the tentacled Elder God Cthulhu from his slumber with ingredients readily found on our world.So go ahead, journey through Arkham all the way to R'lyeh while you prepare a banquet fit for the Ancient Ones with recipes that capture the piquancy of Lovecraft's most vivid tales.
Recipes from the World of Tolkien: Inspired by the Legends
by Robert Tuesley AndersonEver wondered what Lembas Bread, Cram, or Beorn's Honey Cakes might taste like?From Crickhollow Apple Loaf, Pippin's Minas Tirith Lunch, and Brandywine Fish Pie to Dwarven Spiced Pickled Beetroot, Westfarthing Fairings, and Beorn's Twice-Baked Cakes, Recipes from the World of Tolkien includes over 75 mouth-watering recipes that will take you on a journey through Middle-earth, delivering a treat for your taste buds and your imagination.Immerse yourself in Tolkien's epic fantasy world with recipes inspired by its places and characters. Whether it's breakfast or second breakfast, elevenses or afternoon tea, lunch or dinner - cook up a feast fit for orcs and elves alike.This collection of delicious recipes also features stunning illustrations and artwork throughout, as well as short feature essays that explore the compelling role of food in Tolkien's works. This is the perfect, must-have addition to any Tolkien fan's bookshelf.This work is unofficial and is not authorized by the Tolkien Estate or HarperCollins Publishers.
Recipes from the World of Tolkien: Inspired by the Legends
by Robert Tuesley AndersonEver wondered what Lembas Bread, Cram, or Beorn's Honey Cakes might taste like?From Crickhollow Apple Loaf, Pippin's Minas Tirith Lunch, and Brandywine Fish Pie to Dwarven Spiced Pickled Beetroot, Westfarthing Fairings, and Beorn's Twice-Baked Cakes, Recipes from the World of Tolkien includes over 75 mouth-watering recipes that will take you on a journey through Middle-earth, delivering a treat for your taste buds and your imagination.Immerse yourself in Tolkien's epic fantasy world with recipes inspired by its places and characters. Whether it's breakfast or second breakfast, elevenses or afternoon tea, lunch or dinner - cook up a feast fit for orcs and elves alike.This collection of delicious recipes also features stunning illustrations and artwork throughout, as well as short feature essays that explore the compelling role of food in Tolkien's works. This is the perfect, must-have addition to any Tolkien fan's bookshelf.This work is unofficial and is not authorized by the Tolkien Estate or HarperCollins Publishers.
Recipes from the World of Tolkien: Inspired by the Legends (Literary Cookbooks)
by Robert Tuesley AndersonThese Lord of the Rings-themed recipes are sure to satisfy Hobbits, Elves, Dwarves...and humans too! If you&’ve ever wondered what a Hobbit, an Elf, or a Dwarf might eat in a day&’s meals, this cookbook is for you! Whip up some tasty fare with recipes that cover all six mealtimes from the realm of J.R.R. Tolkien. Divided by the time of day, these recipes use modern ingredients and culinary techniques, and American measurements. A great resource for Lord of the Rings parties, this book is a perfect way to experience real food that tastes like a fantasy!This work is unofficial and is not authorized by the Tolkien Estate or HarperCollins Publishers.
Recipes to Reconnect: Food and conversations to re-establish the relationship between nature, food and self
by Anna BoglioneWe have lost touch with the planet that feeds us and its relationship to our health, happiness and climate. Through thought-provoking conversations with inspiring thinkers and writers, and seasonal recipes created by leading chefs, Recipes to Reconnect provides a blueprint for a better way of eating and living.Organised seasonally, each conversation is paired with a selection of recipes, carefully created by chefs in response to the ideas discussed. Themes explored include gut health, rewilding, mushrooms, farming, microbes, soil, fasting, sleep and mental health.Among the recipe and conversation pairings, Harry Boglione's discussion of regenerative farming is followed by Jeremy Lee's foraged dishes, Isabella Tree and Hugh Fearnley-Whittingstall are paired on the theme of rewilding, Rachel de Thample's fermented recipes respond to Dr Alanna Collen's discussion of microbes, Simon Rogan's mushroom recipes are inspired by Merlin Sheldrake's passion for fungi and following Charlie Morley's interview on lucid dreaming are Skye Gyngell's recipes, all designed to enable good sleep.
Recipes to Reconnect: Food and conversations to re-establish the relationship between nature, food and self
by Anna BoglioneWe have lost touch with the planet that feeds us and its relationship to our health, happiness and climate. Through thought-provoking conversations with inspiring thinkers and writers, and seasonal recipes created by leading chefs, Recipes to Reconnect provides a blueprint for a better way of eating and living.Organised seasonally, each conversation is paired with a selection of recipes, carefully created by chefs in response to the ideas discussed. Themes explored include gut health, rewilding, mushrooms, farming, microbes, soil, fasting, sleep and mental health.Among the recipe and conversation pairings, Harry Boglione's discussion of regenerative farming is followed by Jeremy Lee's foraged dishes, Isabella Tree and Hugh Fearnley-Whittingstall are paired on the theme of rewilding, Rachel de Thample's fermented recipes respond to Dr Alanna Collen's discussion of microbes, Simon Rogan's mushroom recipes are inspired by Merlin Sheldrake's passion for fungi and following Charlie Morley's interview on lucid dreaming are Skye Gyngell's recipes, all designed to enable good sleep.
#RecipeShorts: Delicious dishes in 140 characters
by Andrea Stewart#Recipe Shorts is a collection of fast, fun and easy recipes. Based on the premise of twitter, the recipes are short and concise, written in 140 characters, or less.
#RecipeShorts: Delicious dishes in 140 characters
by Andrea Stewart#Recipe Shorts is a collection of fast, fun and easy recipes. Based on the premise of twitter, the recipes are short and concise, written in 140 characters, or less.
RecipeTin Eats Dinner: 150 Recipes For Fast, Everyday Meals
by Nagi MaehashiNEW YORK TIMES BESTSELLER! This instant classic from popular website RecipeTin Eats features nearly 400 pages of foolproof recipes, full-color photographs, and links (just follow the QR code) to step-by-step videos for every delicious dish. "It’s one of those books that you can’t even flick through without getting almost unbearably hungry: cosy comfort is offered on every page; basic (in the sense that it welcomes the novice) but never boring." -- Nigella Lawson Millions of people around the world open Nagi Maehashi’s digital “recipe tin” every day to discover new meals and cooking inspiration. In RecipeTin Eats Dinner: 150 Recipes for Fast Everyday Meals, she brings us the ultimate curation of new and favorite dishes—from comfort food (yes, cheese galore), to fast and easy food for weeknights, twists on Mexican, French, and Italian classics, hearty dinner salads, Asian soups and noodles, and more. Sauces, sides, and sweet endings pair perfectly with dozens of selections. And the invaluable chapter,“What Do I Do With a Piece of . . .” makes cooking protein from your fridge—whether it’s chicken, steak, or salmon—effortless. With gorgeous photography, and readily available ingredients and instructions written specifically for the North American kitchen, this is a must-have for everyone from beginners to expert cooks. After all, we all need dinner!
Reclaiming Body Trust: A Path to Healing & Liberation
by Hilary Kinavey Dana SturtevantA holistic and powerful framework for accepting and liberating our bodies, and ourselves.Have you ever felt uncomfortable or not &“at home&” in your body? In this book, the founders of Body Trust, licensed therapist Hilary Kinavey and registered dietician Dana Sturtevant, invite readers to break free from the status quo and reject a diet culture that has taken advantage and profited from trauma, stigma, and disembodiment, and fully reclaim and embrace their bodies. Informed by the personal body stories of the hundreds of people they have worked with, Reclaiming Body Trust delineates an intersectional, social justice−orientated path to healing in three phases: The Rupture, The Reckoning, and The Reclamation. Throughout, readers will be anchored by the authors&’ innovative and revolutionary Body Trust framework to discover a pathway out of a rigid, mechanistic way of thinking about the body and into a more authentic, sustainable way to occupy and nurture our bodies.
Reclaiming the Black Body: Nourishing the Home Within
by Alishia McCulloughAn essential exploration of the overlooked impact of disordered eating among Black women—and a prescriptive road map to returning to wholeness within our bodies, from the clinical therapist who founded Black and Embodied Counseling and Consulting PLLC&“Lights a radical path away from trauma and blame toward healing, self-acceptance and, ultimately, joy.&”—Linda Villarosa, author of Pulitzer Prize finalist Under the Skin: The Hidden Toll of Racism on Health in AmericaFood has always been a political tool for the oppressor—and the Black body has always been one of its many battlegrounds.Licensed mental health therapist, somatic healer, and eating disorder specialist Alishia McCullough understands that for far too many Black women, racial trauma&’s seismic impact has disrupted their most essential relationship: the one they have with their bodies—and by extension, with their food. African Americans are disproportionately impacted by disordered eating behaviors, yet their experiences are frequently neglected by doctors and mental health experts. As a result, our most vulnerable communities are forced to navigate systems primed to dismiss their needs, leaving them without proper care, or often even the language they need to identify what&’s wrong. McCullough&’s groundbreaking work radically validates the lived experiences and generational traumas of BIPOC communities. As part of a steadily growing movement among clinicians to &“decolonize therapy,&” her deeply affirming approach seeks to understand disordered eating patterns by examining the psychological wounds left by centuries of racism. Weaving together crucial history, compelling client stories, guided meditation, journal prompts, and McCullough&’s own journey with disordered eating behaviors, Reclaiming the Black Body offers readers a safe space to feel seen—and a powerful pathway to healing. This revealing, potentially life-saving book illuminates the way home, back to the safety and comfort found within our bodies.
Reclaiming Wellness: Ancient Wisdom for Your Healthy, Happy, and Beautiful Life
by Jovanka CiaresIf you’ve ever felt left out of “elite” healthcare regimes or thought that being healthy shouldn’t be expensive, this book is for you. Reclaiming Wellness explores today’s most effective wellness practices — and their multicultural sources — in a way that makes overall health accessible to all. The book provides:practical, affordable, delicious, and fun ways to incorporate plant-based whole foods into even the most time-crunched routinelazy-proof means of movement that feel more like self-love than dreaded exercisetechniques of mindfulness, meditation, and visualization that make them meaningful everyday toolsways to experience nature, music, and community to heal and connect
Recommended Dietary Allowances (10th edition)
by Subcommittee on the Tenth Edition of the RDAs National Research CouncilSince its introduction in 1943, "Recommended Dietary Allowances" has become the accepted source of nutrient allowances for healthy people. These Recommended Dietary Allowances (RDAs) are used throughout the food and health fields. Additionally, RDAs serve as the basis for the U.S. Recommended Daily Allowances, the Food and Drug Administration's standards for nutrition labeling of foods. The "10th Edition" includes research results and expert interpretations from years of progress in nutrition research since the previous edition and provides not only RDAs but also "Estimated Safe and Adequate Daily Dietary Intakes" - provisional values for nutrients where data were insufficient to set an RDA. Organized by nutrient for ready reference, the volume reviews the function of each nutrient in the human body, sources of supply, effects of deficiencies and excessive intakes, relevant study results, and more. The volume concludes with the invaluable "Summary Table of Recommended Dietary Allowances," a convenient and practical summary of the recommendations.
Reconcíliate con el pan
by John Douillard¿Llevas una dieta libre de gluten y lácteos? Es probable que no sea necesario. Eliminar el trigo y los productos lácteos de tu dieta es sólo una solución temporal: Reconcíliate con el pan brinda un acercamiento clínicamente probado para reincorporar estos alimentos de manera natural y sana. Con el respaldo de más de 600 estudios científicos y su experiencia como médico Ayurveda, el doctor John Douillard ha descubierto cómo un colapso en la digestión puede dañar la pared intestinal y filtrar los alimentos no digeridos y las toxinas ambientales en el sistema linfático del cuerpo, causando síntomas de "cerebro de pan" y alergias alimentarias. La causa más común de los malestares o trastornos digestivos es el abuso de ingredientes procesados en los alimentos; por ejemplo, aquellos encontrados en el pan dulce. Los panes que contienen azúcar refinada, conservadores y químicos artificiales provocan trastornos tales como la inflamación en nuestro tracto digestivo. En cambio, los que son de harina integral nos aportan una cantidad de fibra útil para regularnos. Entre muchas cosas, este libro te ayudará a: -Regresar a un sistema digestivo sano. -Limpiar los ganglios linfáticos congestionados relacionados con los síntomas de la intolerancia alimentaria. -Seguir los ciclos circadianos digestivos naturales. -Equilibrar tu nivel de azúcar en la sangre. -Adoptar técnicas de ejercicio y de desintoxicación probadas para reiniciar la digestión y lograr una salud y vitalidad óptimas.
Recovering Our Ancestors' Gardens: Indigenous Recipes and Guide to Diet and Fitness (At Table)
by Devon A. Mihesuah2020 Gourmand World Cookbook Award Winner of the Gourmand International World Cookbook Award, Recovering Our Ancestors&’ Gardens is back! Featuring an expanded array of tempting recipes of indigenous ingredients and practical advice about health, fitness, and becoming involved in the burgeoning indigenous food sovereignty movement, the acclaimed Choctaw author and scholar Devon A. Mihesuah draws on the rich indigenous heritages of this continent to offer a helpful guide to a healthier life.Recovering Our Ancestors&’ Gardens features pointed discussions about the causes of the generally poor state of indigenous health today. Diminished health, Mihesuah contends, is a pervasive consequence of colonialism, but by advocating for political, social, economic, and environmental changes, traditional food systems and activities can be reclaimed and made relevant for a healthier lifestyle today. New recipes feature pawpaw sorbet, dandelion salad, lima bean hummus, cranberry pie with cornmeal crust, grape dumplings, green chile and turkey posole, and blue corn pancakes, among other dishes. Savory, natural, and steeped in the Native traditions of this land, these recipes are sure to delight and satisfy. This new edition is revised, updated, and contains new information, new chapters, and an extensive curriculum guide that includes objectives, resources, study questions, assignments, and activities for teachers, librarians, food sovereignty activists, and anyone wanting to know more about indigenous foodways.
Recovering Our Ancestral Foodways: Indigenous Traditions as a Recipe for Living Well
by Mariaelena HuambachanoBased on over ten years of fieldwork in Peru and Aotearoa New Zealand, Recovering Our Ancestral Foodways explores how Quechua and Māori peoples describe, define, and enact well‑being through the lens of foodways. By analyzing how these two Indigenous communities operationalize knowledge to promote sustainable food systems, physical and spiritual well‑being, and community health, Mariaelena Huambachano puts forth a powerful philosophy of food sovereignty called the Chakana/Māhutonga. She argues that this framework offers a foundation for understanding the practices and policies needed to transform the global food system to nourish the world and preserve the Earth. One of the key features of this book is the development of the author’s original research methodology—the Khipu Model—which will serve as a vital resource for future research on Indigenous ways of knowing.