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The Swift Diet
by Mark Hyman Kathie Madonna Swift Joseph HooperThe microbiome is about to be the hottest thing in health. New research, for example, shows that lean people have different gut bacteria than heavier people. The Swift Diet will be the first to show women how they can tap into that research to lose weight permanently by eating to change their gut bacteria. But the promise doesn't stop there--the Diet also helps heal the bloating, gas, constipation, and digestive distress that so often go with carrying extra weight. These four weeks of meal plans, recipes, and lifestyle changes will: * Help you to lose weight permanently * Banish the gas/bloat * Regulate digestion * Clear your skin * Help you to concentrate better * Increase your energy * Eliminate stomach pain With its groundbreaking message and simple eating plan, The Swift Diet will be the one that finally heals your belly and gets the weight off-- permanently.
Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee
by Bee WilsonBad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways--padded, diluted, contaminated, substituted, mislabeled, misnamed, or otherwise faked. Swindled gives a panoramic view of this history, from the leaded wine of the ancient Romans to today's food frauds--such as fake organics and the scandal of Chinese babies being fed bogus milk powder. Wilson pays special attention to nineteenth- and twentieth-century America and England and their roles in developing both industrial-scale food adulteration and the scientific ability to combat it. As Swindled reveals, modern science has both helped and hindered food fraudsters--increasing the sophistication of scams but also the means to detect them. The big breakthrough came in Victorian England when a scientist first put food under the microscope and found that much of what was sold as "genuine coffee" was anything but--and that you couldn't buy pure mustard in all of London. Arguing that industrialization, laissez-faire politics, and globalization have all hurt the quality of food, but also that food swindlers have always been helped by consumer ignorance, Swindled ultimately calls for both governments and individuals to be more vigilant. In fact, Wilson suggests, one of our best protections is simply to reeducate ourselves about the joys of food and cooking.
The Swine Flu Affair: Decision-Making on a Slippery Slope
by Richard E. NeustadtIn 1976, a small group of soldiers at Fort Dix were infected with a swine flu virus that was deemed similar to the virus responsible for the great 1918-19 world-wide flu pandemic. The U.S. government initiated an unprecedented effort to immunize every American against the disease. While a qualified success in terms of numbers reached—more than 40 million Americans received the vaccine—the disease never reappeared. The program was marked by controversy, delay, administrative troubles, legal complications, unforeseen side effects and a progressive loss of credibility for public health authorities. In the waning days of the flu season, the incoming Secretary of what was then the Department of Health, Education and Welfare, Joseph Califano, asked Richard Neustadt and Harvey Fineberg to examine what happened and to extract lessons to help cope with similar situations in the future.
The Swing!: Lose the Fat and Get Fit with This Revolutionary Kettlebell Program
by Tracy ReifkindJoin the kettlebell revolution and swing your way into a fitter, trimmer body—one you’ll keep forever. Self-made fitness guru Tracy Reifkind has a self-made physique, working off 120 pounds after harnessing the extraordinary power of kettlebells (as featured in Timothy Ferriss’s The 4-Hour Body). Now, Tracy delivers a power-packed exercise, diet, and lifestyle program for rapid but sustainable weight loss: The Swing! Reifkind’s program promises dramatic results in just two half-hour sessions each week—that’s just four hours a month! There are no gimmicks here: Reifkind offers strong coaching on developing a winning mindset and a protein-focused, transformational eating plan, and reveals the evidence of her own low-cost, no-gym-membership success story. The Swing! packs the power to teach, to inspire, and to help you break through to your real, ideal body.
Swirl, Sip and Savor
by Carol FriebergThis cookbook celebrates the Northwest's red-hot wine scene by pairing vintages from local winemakers with their favorite small plate dishes. The Pacific Northwest is a region that's become increasingly known not only for its breathtaking scenery, but also for its maverick winemakers and award-winning wines. Each spring, summer, and fall, wine lovers flock to the region to sip world-class wines. Swirl, Sip and Savor includes small plate recipes from 100 wineries in Oregon, Washington, and British Columbia. Each recipe has been selected by a regional winery (winemaker and/or chef) and accompanies a suggested wine pairing from their vineyards. Recipes range from simple starters and finger foods to more sophisticated small plates. With beautiful color photographs throughout and profiles of the region's top wineries, Swirl, Sip & Savor is for home cooks who want to enjoy the very best of the Northwest's food and wine.
Swiss Cooking
by Anne MasonHome cooking of Swiss that you won't be able to find at restaurants. Most of recipes are from the countryside style of cooking rather than the modern style.
The Swiss Secret to Optimal Health
by Thomas Rau Susan M. WylerNow in paperback: a world-renowned physician shares the secrets that draw international clients to his clinic. For almost 50 years, people have traveled to the Paracelsus Clinic in the Swiss Alps. There, Dr. Thomas Rau's unique diet rejuvenates his clients, while preventing and curing illness. Lauded as "the Mozart of medicine," Dr. Rau is the world's foremost practitioner of biological medicine. At last, he reveals his unique Swiss health plan- a proven program based on the latest medical research that will: ? Purify the body ? Regulate pH balance ? Strengthen the immune system ? Encourage healing ? Prevent illness ? Help readers feel young and energetic-in body and mind Proven effective time and again, Dr. Rau's program can reduce or even eliminate a lifetime of toxins, alleviate chronic conditions like allergies, arthritis, and diabetes, and promote weight loss and overall well-being. With Dr. Rau's Swiss program, everyone can begin to enjoy the numerous health benefits of the Swiss Secret.
The Switch: Ignite Your Metabolism with Intermittent Fasting, Protein Cycling, and Keto
by Mr. James W. ClementHow can you lose dramatic weight, ease chronic conditions, and stay healthier longer? Flip the switch on your metabolism with intermittent fasting, protein cycling, and keto! Within each of us is an ancient mechanism that eliminates toxic materials, initiates fat burning, and protects cells from becoming dysfunctional—or turning cancerous. It&’s called autophagy, and when it&’s turned on, the complex operation not only can slow down the aging process, it can optimize biological function as a whole, helping to stave off all manner of diseases and affording us the healthy life spans we never thought possible. It&’s the body&’s ultimate switch to life. So how can we positively activate this switch? How frequently should we fast and for how long? Which foods dial up autophagy or, conversely, turn it down? How much exercise and what types are recommended? What&’s the sweet spot between intermittent fasting, protein cycling, and ketogenic eating? Backed by a wealth of scientific data and featuring a gallery of guidelines to follow for lasting results, The Switch decodes the science of autophagy and teaches you how to control it and maximize its profound impact.
Sydney Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the Land Down Under
by Trevor FelchSydney Cocktails is an elegant collection of over 100 recipes inspired by the land down under.These signature drink recipes from Sydney hotspots pay homage to the flavor capital of Australia. With over 100 recipes and dozens of bartender profiles, you can drink like a local whether you&’re just visiting or entertaining at home. From Polynesian tiki bars to 70s-inspired retro lounges,locals and tourists alike will discover new watering holes that are sure to satisfy all tastes. With the best signature creations by prominent mixologists in the area, this book offers a detailed rundown of the best locations Sydney has to offer.Within the gorgeous, die-cut covers, you'll find: More than 100 essential and exciting cocktail recipes, including recipes for bespoke ingredients and other serving suggestionsInterviews with the city&’s trendsetting bartenders and mixologistsBartending tips and techniques from the experts - Food and drink hotspots across the cityAnd much more!Golden beaches, aqua seas, glamorous nightlife--nowhere does it quite like Sydney. Enjoy this multicultural craft cocktail scene without ever leaving your zip code with Sydney Cocktails.
Sylvia's Table: Fresh, Seasonal Recipes from Our Farm to Your Family
by Carole Lalli Liz NeumarkEvery year children flock to the Sylvia Center at Katchkie Farm in upstate New York to learn firsthand about where fresh food comes from--how to grow it, how to harvest it, and how to use it to prepare great-tasting meals. Now Sylvia's Table brings these lessons and recipes straight from the farm to your kitchen in a deliciously unique cookbook for families. From Homemade Apple Roll-Ups to Butternut Squash Bread Pudding and from Spinach and Strawberry Salad to Grilled Tamarind Turkey Burgers and Baked Sweet Potato Fries, here are almost two hundred recipes that you and your family will enjoy. Featuring recipes from "the friends of Katchkie Farm"--chefs like Michael Romano of Union Square Cafe and Jonathan Waxman of Barbuto; culinary experts including Food & Wine's Dana Cowin; cookbook authors Giuliano Bugialli, Rozanne Gold, Deborah Madison, and, Sara Moulton; and many others--this is a family cookbook guaranteed to be loved by cooks (and kids) of all ages.From the Hardcover edition.or you to bring the delights of the farm to your family table.
Syndrome X: Overcoming the Silent Killer That Can Give You a Heart Attack (Contemporary Endocrinology Ser. #12)
by Gerald Reaven Barry Fox Terry Kirsten StromMillions of Americans follow the "best" medical advice every day to prevent heart attacks -- eating the standard low-fat, high-carbohydrate diet so widely recommended by doctors -- but in fact they are placing themselves at greater risk for heart disease. In Syndrome X: Overcoming the Silent Killer That Can Give You a Heart Attack, Dr. Gerald Reaven, the world-renowned physician who identified and named this silent killer, explains why the standard heart-healthy diet can be dangerous and lays out a simple six-step program to reduce the risk of heart disease for everyone. The problem stems from a little-known cluster of metabolic abnormalities known as Syndrome X. The insulin resistance that lies at the heart of the syndrome can turn normal rules of good health upside down and dramatically increase the risk of heart disease. Fortunately, Syndrome X can be cured. This important book explains how to identify the disorder and provides a program of diet and exercise (plus medication when necessary) that can render Syndrome X harmless. Tested in carefully controlled research settings and in practice, this remarkable new approach has the ability to reduce the risk of heart attacks and heart disease for all of us. Dr. Reaven shows how eating a diet relatively high in "good" fats (40 percent of calories) can dramatically lower the risk of heart disease if you have Syndrome X. The approach seems paradoxical: Everyone "knows" that fat is bad, so how can more fat possibly lead to better health? The answer lies in the type of fat and the body chemistry of the people who consume it. If you have the abnormal metabolism called Syndrome X, eating a low-fat, high-carbohydrate diet to lower your LDL and blood fats won't protect you. In fact, doing so will increase the odds of heart disease. Millions of Americans have the potentially deadly, yet easily identifiable signs of Syndrome X -- but few cases are detected in time, because most physicians don't know what to look for. This trailblazing book will change that, making doctors and patients aware of the problem -- and its easy solution, an integrated program of diet and exercise that simultaneously reduces all the risk factors for heart disease, including Syndrome X. Dr. Reaven's discovery of Syndrome X has shown us that the standard approach to preventing heart disease is dangerous for many of us. Now, his safe, proven new approach explains how millions can drastically reduce their risk of heart disease. His program works not only for those who have Syndrome X, but also for anyone who simply wants to reduce the risk of heart disease.
Syria: Recipes from Home
by Itab Azzam Dina Mousawi'Syrian cuisine deserves a high place in our culinary knowledge and Itab and Dina, with their brilliant recipes and fascinating stories, are the perfect authors to do this' Ruth Rogers'So much more than a cookbook' Evening Standard'I give this to everyone as a present... and it's always a total hit. The recipes are easy to follow, beautifully presented and perfect for anyone keen to experiment with oh-so-trendy Middle Eastern flavours.' Harriet Addison, The TimesSyria has always been the marketplace for the most delicious ingredients from East and West, a meeting-point for travellers and traders, where spices and sweetness collide. Nothing unites and inspires Syrians as much as food. Even now, in possibly the country's darkest hour, Syrian families in tiny flats from Beirut to Berlin are searching out the best tomatoes, lemons, pomegranates and parsley to recreate the taste of home.Friends and passionate cooks Itab and Dina met Syrian women in the Middle East and Europe to collect together the very best recipes from one of the world's greatest food cultures. They spent months cooking with them, learning their recipes and listening to stories of home. From hot yoghurt soup with turmeric to cherry meatballs, this is a delicious celebration of the unique taste, culture and food of Syria - and a celebration of everything that food and memory can mean to an individual, to a family and to a nation.
Syrup to No Good (Maple Syrup Mysteries #2)
by Catherine Bruns"With romance, recipes, and a murderer on the loose, this book will delight fans of Joanne Fluke, Jenn McKinlay, or Laura Childs." —BooklistSpring has finally come to Sugar Ridge, Vermont, and with it the end of syrup-making season. But Leila Khoury, new owner of Sappy Endings Farm, won't be making like molasses any time soon. Her best friend Heather's wedding is coming up, and Leila will do anything to make sure it lives up to all her sweetest dreams.Even with Leila's own romantic past stirring up trouble, everything is going to plan until the bridal shower ends up with a body count.Heather's rich and backstabbing aunt had a whole orchard of enemies, so Leila will have her work cut out for her. Can she tap the killer before Heather's dream wedding becomes a nightmare?Includes delicious Middle Eastern recipes!
The T-Factor Fat Gram Counter (Revised and Updated)
by Jamie Pope Martin Katahn<P> This is the book that made publishing history and started a revolution in the way Americans think about what they eat. Now, for the first time, it is available in a trade edition, with larger, more readable type. <P> The T-Factor Fat Gram Counter grew out of The T-Factor Diet, the first popular diet book to show that fat was (and is) the major culprit in the American diet. All calories, Dr. Martin Katahn told us, are not created equal: his metabolic studies showed that the fat we consume in our food, as opposed to the carbohydrate and protein, is converted most efficiently to body fat and may lead to such conditions as cancer, hypertension, heart disease, and diabetes. The T-Factor Fat Gram Counter tells you everything you need to know to cut the hidden fat out of your food. It also provides a brief overview of vital diet and exercise principles, and target levels of fat consumption for men and women at varying body weights. Once you understand the role of dietary fat, you are liberated forever from the need to cut calories or even restrict your overall intake of food. Spend a few minutes a day checking the fat levels in various foods and making sensible choices, and you are well on your way to a longer, happier, and healthier life.
T.O.s Finding Fitness
by Terrell Owens Buddy Primm Courtney ParkerAt the top of his game and his sport, Dallas Cowboys' wide receiver Terrell Owens has a phenomenal body: Muscle & Fitness magazine said this when they chose T. O. for the cover, but anyone who's ever seen him play knows he has the best physique in football. Strong, fast, agile, and focused -- when T. O. takes the field, he's in complete control. Such mastery might seem out of reach for an ordinary athlete or someone just starting to think about getting in shape, but T. O. believes that everyone is c...
T.O.'s Finding Fitness: Making the Mind, Body, and Spirit Connection for Total Health
by Jerry Rice Terrell Owens Buddy Primm Courtney ParkerAt the top of his game and his sport, Dallas Cowboys' wide receiver Terrell Owens has a phenomenal body: Muscle & Fitness magazine said this when they chose T.O. for the cover, but anyone who's ever seen him play knows he has the best physique in football. Strong, fast, agile, and focused -- when T.O. takes the field, he's in complete control. Such mastery might seem out of reach for an ordinary athlete or someone just starting to think about getting in shape, but T.O. believes that everyone is capable of finding their ideal body. Whether you want to slim down or bulk up, develop explosive speed or increase your endurance, define your abs or fine-tune your form, T.O.'s Finding Fitness will unlock your potential with a diet and exercise plan tailored to your fitness goals. Inside T.O.'s Finding Fitness, Owens shares complete workout routines for beginner, intermediate, and advanced levels, all of which can be done using his T.O. Super Strong Man Bands, free weights, or his own strength-training stretches. Photographs, easy-to-follow instructions, and helpful tips from Buddy Primm (T.O.'s personal trainer) guarantee results. Along with plans for general fitness and weight loss, there are separate guides designed to enhance your performance in football, baseball, golf, martial arts, tennis, and basketball. And whether you're looking for the winning catch, the lightning-fast serve, or the money shot at the buzzer, or you just want to keep up with the kids and power through an afternoon at the office, you need the right fuel to stay at the top of your game. T.O. helps you make the right eating decisions with meal plans detailing his choices both in and out of season. Finally, as any athlete learns, just knowing what to do isn't always enough. T.O. realizes how hard it can be to stick to a routine, so over the years he has figured out how to motivate himself and make every day count. His approach has given him the crucial mental edge on his competitors and kept him fired up through setbacks and injuries. Get inspired today: take control, make the mind-body-spirit connection, and find your own best body.
T-Shirt Swim Club: Stories from Being Fat in a World of Thin People
by Ian Karmel Alisa KarmelComedian Ian Karmel, with help from his sister, Dr. Alisa Karmel, opens up about the daily humiliations of being fat and why it&’s so hard to talk about something so visible.&“As charming and funny as it is poignant and thoughtful.&”—Roxane Gay, author of Hunger: A Memoir of (My) BodyIan Karmel has weighed eight pounds and he has weighed 420 pounds and right now he&’s almost exactly in between the two, but this book is not a weight-loss book. It&’s about being a fat person in a skinny world. It&’s about gym class and football practice, about chicken wings and juice cleanses, about airplane seats and roller coasters, about fat jokes and Jabba the Hutt, about crying in the Big and Tall section and the joys of being a sneakerhead, about prediabetes and gout, and about realizing that you actually don&’t want to eat yourself to death and hoping it&’s not too late.This book also includes a &“What Now?&” section from Ian&’s sister, Alisa, who herself cycled through so many fad diets that she eventually pursued a master&’s in nutrition and a doctorate in psychology with the goal of changing the contemporary narrative around fatness.Ian and Alisa Karmel grew up fat. As kids, they never talked about it. They were too busy fighting over the last SnackWell&’s Devil&’s Food cookie. Now, decades later, having both turned into fat adults who eventually figured out how to get their health under control, they are finally ready to unpack the impact that their weight has had on them.For them, the T-Shirt Swim Club is meant to be a place of support for anyone who struggles with weight issues. A place of care and candor, free of shame. A place to not deny or avoid the emotions you feel, the experiences you go through, the embarrassment, the anger, the resentment. T-Shirt Swim Club is about being a fat person and how the world treats fat people—but also an acknowledgment that maybe it doesn&’t always have to feel quite so lonely.
The Tabasco Cookbook
by Paul Mcilhenny John Besh Barbara Hunter"Tabasco sauce is an indispensable ingredient, and always on my kitchen counter. I am a loyal Fan."Pierre FraneyThe world would be a much blander place without that familiar little red bottle with the white diamond label.Ever since Edmund McIlhenny introduced his soon-to-be-famous pepper sauce in 1868, raw oysters and Bloody Marys have depended on that definitive dash to make them complete. Now, Paul McIlhenny unbottles the authoritative cookbook on this very special sauce. It's no surprise that a generous amount of Tabasco sauce adds heat and bite to foods, but The Tabasco Cookbook reveals that a judicious amount will add "roundness" to flavors in a multitude of ways.Tempting recipes range from contemporary offerings such as Potato, Artichoke, and Leek Soup, Devil's Chicken, and Lemon Sesame Asparagus to a host of Tabasco Classics -- regional favorites such as Eula Mae's Cajun Seafood Gumbo, Grillades for Brunch, Shrimp Creole, and Dirty Rice. Each recipe is rated from (gives flavors a lift) to (not for the meek) according to its piquancy level, and simple tips on using Tabasco sauce to heighten the flavor of everything from popcorn to polenta are sprinkled throughout the pages.The Tabasco Cookbook is filled with vignettes describing the venerable history of the pepper sauce and the family-run company behind it, as well as bits of trivia and lore revealing elusive facts, such as what a "petit baton rouge" is (page 130). With more than thirty-five duotone photographs from the McIlhenny archives, The Tabasco Cookbook brings to life the history behind one of America's most classic ingredients.So don't just reach for the Tabasco sauce when you're thinking "hot": Tabasco sauce is the perfect solution whenever flavors need a lift.
A Table: Recipes for Cooking and Eating the French Way
by Rebekah PepplerMastering the Art of French Cooking meets Dinner: Changing the Game in a beautifully photographed, fresh approach to French cooking and gathering, with 125 simple recipes.À Table: Recipes for Cooking and Eating the French Way is an alluring, delicious invitation to the French table from Paris-based American food writer and stylist, Rebekah Peppler. It is both a repertoire-building cookbook and a stylish guide that will make readers feel as though they are traveling through France with a close friend.New York Times contributing writer Rebekah Peppler shares 125 elegant, "new French" recipes that reflect a modern, multicultural French table. With approachable recipes, a conversational tone, and aspirational photography, À Table contains secrets for cooking simple, sophisticated meals and recreating the magic and charm of French life anywhere in the world.125 ACCESSIBLE RECIPES: Included are classics such as Ratatouille and Crème Brûlée; regional dishes, such as Basque Chicken, Niçoise (for a Crowd), and Alsatian Cheesecake; as well as recipes born of the melding of the cultures and flavors that help define contemporary French eating, from Bigger Bánh Mì and Lamb Tagine to Green Shakshuka.USEFUL ADVICE: Guidance on shopping, stocking the pantry, and preparing the table, as well as stories on French food culture, make this not just a recipe-driven cookbook but also a chic guide to modern French living.FOREVER CHIC: French food and the French lifestyle will never go out of style. À Table offers a window into an enviable way of life and is filled with inspiring, useful tips—perfect for Francophiles and anyone who likes to cook and eat good food.Perfect for:• Home cooks looking for accessible recipes, relying less on fancy techniques and more on ease and accessibility.• Fans of Rebekah Peppler's work, including her James Beard Award-nominated book, Apéritif, and regular writing in the New York Times.• People of all ages who like to plan unfussy meals with delicious food and minimal prep.
The Table Comes First: Family, France, and the Meaning of Food
by Adam GopnikNever before have we cared so much about food. It preoccupies our popular culture, our fantasies, and even our moralizing--"You still eat meat?" With our top chefs as deities and finest restaurants as places of pilgrimage, we have made food the stuff of secular seeking and transcendence, finding heaven in a mouthful. But have we come any closer to discovering the true meaning of food in our lives? With inimitable charm and learning, Adam Gopnik takes us on a beguiling journey in search of that meaning as he charts America's recent and rapid evolution from commendably aware eaters to manic, compulsive gastronomes. It is a journey that begins in eighteenth-century France--the birthplace of our modern tastes (and, by no coincidence, of the restaurant)--and carries us to the kitchens of the White House, the molecular meccas of Barcelona, and beyond. To understand why so many of us apparently live to eat, Gopnik delves into the most burning questions of our time, including: Should a Manhattanite bother to find chicken killed in the Bronx? Is a great vintage really any better than a good bottle of wine? And: Why does dessert matter so much? Throughout, he reminds us of a time-honored truth often lost amid our newfound gastronomic pieties and certitudes: What goes on the table has never mattered as much to our lives as what goes on around the table--the scene of families, friends, lovers coming together, or breaking apart; conversation across the simplest or grandest board. This, ultimately, is who we are. Following in the footsteps of Jean Anthelme Brillat-Savarin, Adam Gopnik gently satirizes the entire human comedy of the comestible as he surveys the wide world of taste that we have lately made our home. The Table Comes First is the delightful beginning of a new conversation about the way we eat now.
The Table Comes First
by Adam GopnikOur modern society is very particular about what constitutes good food: local, seasonal, organic produce that doesn't overly impact on the environment. But throughout history every generation has believed that it alone knows the true value of food, and looked with distaste on the culinary practices of its predecessors. Not so long ago eating food from around the world was the mark of the cultural sophisticate. In The Table Comes First Adam Gopnik envisions a new 'physiology of taste' which will enable us to dispense with this moralising attitude and concentrate on the pleasure principle: food is to be enjoyed, and to help us enjoy life in turn. Above all the dining table should be the heart of the family, the place where all real family begins. To show this we are taken through the courses, from starters to desserts, from the establishment of the first restaurants in Paris in the early 19th century to the green movement of the present day, in a witty and erudite narrative interspersed with delightful anecdotes, ranging from making soufflés for Derrida (hint: the perfect soufflé is determined by the ineffable 'zone' between peaks and troughs) to hunting the lost recipe for 'Steack Boston'.
Table for Two: Recipes for the Ones You Love
by Bre GrahamWhether it's your Mum, your best friend, or your significant other, sweep the person you love off their feet with failsafe recipes for show-off meals for two.Table for Two is food writer Bre Graham's first cookbook, showcasing recipes to cook for the people you love. Food to make your heart beat faster, things to risk looking silly eating like spaghetti twirled straight from your fork onto your white t-shirt, super quick to whip up things, and alcohol-infused everything. These dishes are for the days when you want to set the table for two and focus on someone special.From uncomplicated-but-outstanding in Part I, to over-the-top-but-no-stress cooking in Part II, Table for Two helps you impress at breakfast, lunch, aperitivo, dinner, and dessert. With illustrated essays on topics like the simple pleasure of a delivery pizza, and breathtaking, multi-course menus catering for special occasions, Table for Two guides you through the moments you want to say: "I love you, let me feed you something that will make you feel good."
A Table in Venice: Recipes From My Home
by Skye McAlpineA love letter to the storied city of Venice, with 100 irresistible recipes, 150 sumptuous photos, and evocative essays that will bring the beauty of its cuisine into home kitchens everywhere.Charming, illusive, and endlessly mysterious, Venice is a top travel destination that is accessible to all, yet seems almost to belong to another world and time. To find the true heart of this fabled city, to find real Venetians and experience the local fare, you need a guide. Skye McAlpine has lived in Venice for most of her life. Born in London, her family moved there when she was six years old. Traveling by gondola, enjoying creamy risi e bisi (Venetian-style rice and peas) for lunch, splashing through streets that flood when the tide is high--this is her everyday life. Daily rhythms are established by markets, mealtimes, and afternoon spritzes. Like other regions of Italy, Venice has its own distinct cuisine. As an ancient maritime city, it is at once local and global, combining risotto and zabaione custard with exotic spices and ingredients from neighboring countries. From Rum and Raisin Bread, Thick Hot Chocolate with a Dollop of Zabaione, and Focaccia with Gorgonzola and Walnuts, to Ravioli with Pumpkin and Truffle Filling, Risotto with Zucchini Flowers and Scampi, and Chocolate and Amaretto Roulade, Skye's cookbook has traditional Venetian food covered.A Table in Venice takes readers to this city to share in cooking traditional Venetian dishes using the methods and styles Skye learned from her neighbors and friends. The stunning photography and beautiful storytelling will bring this lovely city to life like never before.
A Table in Venice: Recipes From My Home
by Skye McAlpineLearn how to cook traditional Italian dishes as well as reinvented favorites, and bring Venice to life in your kitchen with these 100 Northern Italian recipes. Traveling by gondola, enjoying creamy risi e bisi for lunch, splashing through streets that flood when the tide is high—this is everyday life for Skye McAlpine. She has lived in Venice for most of her life, moving there from London when she was six years old, and she’s learned from years of sharing meals with family and neighbors how to cook the Venetian way. Try your hand at Bigoli with Creamy Walnut Sauce, Scallops on the Shell with Pistachio Gratin, Grilled Radicchio with Pomegranate, and Chocolate and Amaretto Custard.
Table Lands: Food in Children's Literature (Children's Literature Association Series)
by Kara K. Keeling Scott T. PollardFood is a signifier of power for both adults and children, a sign of both inclusion and exclusion and of conformity and resistance. Many academic disciplines—from sociology to literary studies—have studied food and its function as a complex social discourse, and the wide variety of approaches to the topic provides multidisciplinary frames for understanding the construction and uses of food in all types of media, including children’s literature. Table Lands: Food in Children’s Literature is a survey of food’s function in children’s texts, showing how the sociocultural contexts of food reveal children’s agency. Authors Kara K. Keeling and Scott T. Pollard examine texts that vary from historical to contemporary, noncanonical to classics, and Anglo-American to multicultural traditions, including a variety of genres, formats, and audiences: realism, fantasy, cookbooks, picture books, chapter books, YA novels, and film. Table Lands offers a unified approach to studying food in a wide variety of texts for children. Spanning nearly 150 years of children’s literature, Keeling and Pollard’s analysis covers a selection of texts that show the omnipresence of food in children’s literature and culture and how they vary in representations of race, region, and class, due to the impact of these issues on food. Furthermore, they include not only classic children’s books, such as Winnie-the-Pooh, but recent award-winning multicultural novels as well as cookbooks and even one film, Pixar’s Ratatouille.