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The Raw Food Lifestyle: The Philosophy and Nutrition behind Raw and Live Foods
by Ruthann RussoFinally, a book that provides a clear and comprehensive overview of what it means to "go raw. " If you're considering switching to raw food, or if you're already part of this healthy, vital movement, The Raw Food Lifestyle is the new "bible" that will show you how raw food can transform your life and outlook.
The Raw Milk Revolution
by David E. GumpertBeginning in 2006, the agriculture departments of several large states-with backing from the U. S. Food and Drug Administration-launched a major crackdown on small dairies producing raw milk. Replete with undercover agents, sting operations, surprise raids, questionable test-lab results, propaganda blitzes, and grand jury investigations, the crackdown was designed to disrupt the supply of unpasteurized milk to growing legions of consumers demanding healthier and more flavorful food. The Raw Milk Revolution takes readers behind the scenes of the government's tough and occasionally brutal intimidation tactics, as seen through the eyes of milk producers, government regulators, scientists, prosecutors, and consumers. It is a disturbing story involving marginally legal police tactics and investigation techniques, with young children used as political pawns in a highly charged atmosphere of fear and retribution. Are regulators' claims that raw milk poses a public health threat legitimate? In assessing the threat, The Raw Milk Revolution reveals that the government's campaign, ostensibly designed to protect consumers from pathogens like salmonella, E. coli 0157:H7, and listeria, was based in a number of cases on suspect laboratory findings and illnesses attributed to raw milk that could well have had other causes. David Gumpert dares to ask whether regulators have the public's interest in mind or the economic interests of dairy conglomerates. The Raw Milk Revolution provides an unsettling view of the future, in which nutritionally dense foods may be available largely through underground channels.
The Raw Transformation
by David Wolfe Wendy RudellThis visually lively gourmet raw food recipe book provides all the information you need for increasing your health and well-being through a raw foods diet. The recipes will motivate anyone who wants to have more energy, vitality, and abundant health without feeling deprived of their former cuisine. In addition, the book introduces readers to the ways that we can transform our physical bodies and our consciousness through a combination of living foods, yoga, meditation, breath work, and much more.The first third of the book introduces raw cuisine, giving information on nutrition and the benefits of adopting this lifestyle. It connects raw food to other modalities, to enable the whole process of physical, emotional, and spiritual transformation.The next two thirds of the book features over 300 raw food recipes that are surprisingly diverse and easy to make. These recipes include entrees such as Indian Vegetable Curry and Pad Thai, desserts such as Banana Coconut Cream Pie, and a wide variety of salads, breads, crackers, side dishes, shakes, smoothies, soups, dressings, marinades, dips, and much more. Unlike many natural foods recipe books, this one uses only familiar, easy-to-find ingredients.The book ends with a list of sources for blenders, juicers, kitchen gadgets, organic and specialty foods, as well as health retreat centers. It also includes a glossary and recommended reading list.
The Raw Truth, 2nd Edition
by Jeremy A. SafronWhether you're just discovering raw foods or already well-versed in kimchee and wheatgrass, this revised edition of The Raw Truth combines a wealth of raw foods know-how with a diverse array of delicious recipes. This essential reference offers an extensive primer on the benefits of raw foods, the four living food groups (fresh, sprouted, cultured, and dehydrated), specialty ingredients, and helpful kitchen tools. Raw foods pioneer Jeremy A. Safron explains in simple terms how life promotes life with a raw diet. When vital enzymes essential to digestion have not been destroyed by heat or processing, the uncooked foods provide our bodies with energy and nutrition quickly and efficiently. This leads to enhanced vitality, increased detoxification, and improved well-being. But these foods don't merely offer health-giving properties--they also form the basis of recipes that are easy to make and packed with flavor. Safron shares his take on simple smoothies and drinks like Thin Mint and Mellow Melon, quick soups like Tom Yum and Cucumber-Dill, hearty entrées like Falafel, Lasagna, and Thai Curry, and rich desserts like Coconut Custard and Carob-Hazelnut Torte. Many of these recipes are customer favorites from Safron's Raw Experience restaurants, which were renowned for their creative menus and valued as education centers for the global raw movement. With nearly 200 recipes and information on transitioning to a raw foods diet, The Raw Truth is a comprehensive guide to a vibrant, healthy, and sustainable lifestyle.From the Trade Paperback edition.
The Raw and the Cooked: Adventures of a Roving Gourmand
by Jim HarrisonJim Harrison is one of this country's most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. For more than twenty years, he has also been writing some of the best essays on food around, now collected in a volume that caused the Santa Fe New Mexican to exclaim: "To read this book is to come away convinced that Harrison is a flat-out genius — one who devours life with intensity, living it roughly and full-scale, then distills his experiences into passionate, opinionated prose. Food, in this context, is more than food: It is a metaphor for life." From his legendary Smart and Esquire columns, to present-day pieces including a correspondence with French gourmet Gerard Oberle, fabulous pieces on food in France and America for Men's Journal, and a paean to the humble meatball, The Raw and the Cooked is a nine-course meal that will satisfy every appetite. "Our 'poet laureate of appetite' [Harrison] may be, but the collected essays here reflect much more." — John Gamino, The Dallas Morning News "[A] culinary combo plate of Hunter S. Thompson, Ernest Hemingway, Julian Schnabel, and Sam Peckinpah...." — Jane and Michael Stern, The New York Times Book Review "Jim Harrison is the Henry Miller of food writing. His passion is infectious." — Jeffrey Trachtenberg, The Wall Street Journal
The Rawvolution Continues: The Living Foods Movement in 150 Natural and Delicious Recipes
by Matt Amsden Janabai AmsdenFrom the owners of L.A.'s premier raw food café comes a gorgeous, four-color cookbook, featuring 150 delicious pure food recipes.World renowned raw food chefs Matt and Janabai Amsden and their café, Euphoria Loves RAWvolution, have been at the center of the health food community in L.A. for the last decade. In 2006, Matt published his first cookbook, RAWvolution, and in 2011, they opened the RAWvolution Cafe in New York City's East Village. Their food is wildly popular among celebrities; Orlando Bloom, Pamela Anderson, Susan Sarandon, Alicia Silverstone, and Cher are among the many who swear by RAWvolution. Representing ELR's unique aesthetic with a cool, hippy chic design, The RAWvolutiuon Continues is the perfect guide for raw foodies or anyone who wants to incorporate aspects of the pure food diet into their lives. It includes an introduction outlining Matt and Janabai's philosophy, an explanation of the raw food movement, and tips on how to stock your raw food pantry. From recipes for breakfasts, smoothies, and soups, to appetizers, entrees, desserts, and kids' meals, you'll also find sample menus, tips on how to travel and eat raw, a comprehensive glossary of terms, and Matt and Janabai's hopes for the future of the raw food movement. With benefits including greater energy and focus, weight loss, increased vitamin intake, and improvement in overall health, The RAWvolution Continues is the perfect kitchen companion for vegetarians, vegans, and raw foodies everywhere.
The Reach of a Chef
by Michael RuhlmanThe acclaimed author of The Soul of a Chef explores the allure of the celebrity chef in modern America Michael Ruhlman has enjoyed a long love affair with cooking and food. His explorations of kitchens and the professionals who call them home led Anthony Bourdain to call him "the greatest living writer on the subject of chefs-and on the business of preparing food. " But even his vast experience couldn't have prepared him for the profound shift that has occurred in the chef's place in society. Beginning at Per Se, the newest and most expensive of Manhattan's four-star restaurants, Ruhlman takes readers into some of America's most illustrious-and most innovative-kitchens. Throughout his travels, he seeks new trends and phenomena, like Las Vegas's recent elevation to the country's food Gomorrah with the addition of Picasso and Aureole to the Strip's already formidable selection, and returns to legendary haunts like The French Laundry, Le Bernardin, and Café Gray to see what's changed. A dispatch from a new world where chefs are celebrities and culinary school classes are burgeoning, The Reach of a Chef looks at the state of professional cooking in the post-Child, Food Network era. In the end, an audience who loves to talk about, read about, and dine in the finest restaurants in America gets an in-the-trenches look at the professionals whose very life's work is to feed us.
The Reach of a Chef
by Michael RuhlmanThe author of The Soul of a Chef looks at the new role of the chef in contemporary culture For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruhlman has been described by Anthony Bourdain as ?the greatest living writer on the subject of chefs?and on the business of preparing food.? In The Reach of a Chef, Ruhlman examines the profound shift in American culture that has raised restaurant cooking to the level of performance art and the status of the chef to celebrity CEO. Bibliophiles and foodies alike will savor this intimate meeting with some of the most famous chefs in the kitchens of the hottest restaurants in the world.
The Reading Cure: How Books Restored My Appetite
by Laura Freeman'Freeman's pleasure in the food of literature ... is infectious. The Reading Cure will speak to anyone who has ever felt pain and found solace in a book' Bee WilsonAt the age of fourteen, Laura Freeman was diagnosed with anorexia. But even when recovery seemed impossible, the one appetite she never lost was her love of reading. Slowly, book by book, Laura re-discovered how to enjoy food - and life - through literature.
The Reading Cure: How Books Restored My Appetite
by Laura FreemanAt the age of fourteen, Laura Freeman was diagnosed with anorexia. She had seized the one aspect of her life that she seemed able to control, and struck different foods from her diet one by one until she was starving. But even at her lowest point, the one appetite she never lost was her love of reading.As Laura battled her anorexia, she gradually re-discovered how to enjoy food - and life more broadly - through literature. Plum puddings and pottles of fruit in Dickens gave her courage to try new dishes; the wounded Robert Graves' appreciation of a pair of greengages changed the way she thought about plenty and choice; Virginia Woolf's painterly descriptions of bread, blackberries and biscuits were infinitely tempting. Book by book, meal by meal, Laura developed an appetite and discovered an entire library of reasons to live.The Reading Cure is a beautiful, inspiring account of hunger and happiness, about addiction, obsession and recovery, and about the way literature and food can restore appetite and renew hope.Read by Laura Freeman(p) Orion Publishing Group 2018
The Real Cost of Cheap Food (Routledge Studies in Food, Society and the Environment)
by Michael CarolanThis thought-provoking, accessible book critically examines the dominant food regime on its own terms, by seriously asking whether we can afford cheap food and by exploring what exactly cheap food affords us.The author shows why today's global food system produces just the opposite of what it promises. The food produced under this regime is in fact exceedingly expensive. Many of these costs will be paid for in other ways or by future generations and cheap food today may mean expensive food tomorrow. By systematically assessing these costs the book delves into issues related, but not limited to, the food system, the environment, sustainable development, health, and social justice. In this new edition the author brings all data and citations fully up to date. Increased coverage is given to many topics including climate change, vertical agriculture, global pandemics, geopolitical instability, agriculture 4.0, alternative proteins, and food justice. Detailing the numerous ways that our understanding of food has narrowed, such as its price per ounce, combination of nutrients, yield per acre, or calories, the book argues for a more contextual view of food when debating its affordability. Expanding an innovation introduced in the second edition, concrete case studies of collective mobilization can be found throughout all chapters to support a narrative that balances being critical with being hopeful.This book is essential reading for those interested in critical food studies, food and agriculture, and a sustainable and socially just food system.
The Real Deal About Your Meal: Power-Up Your Plate For A Healthy Body And Blissful Living
by Yogesh Singh&‘Exercise is king. Nutrition is queen. Put them together and you've got a kingdom.&’― Jack LalanneThere is an undeniable growth in the number of health-conscious people entering the gyms with a bottle of protein shake in their hands, preparing themselves for an intense workout. While exercise is paramount for a healthy body, one cannot deny that diet, too, is of equal importance for one&’s well-being. But unfortunately, people fall prey to unhealthy diets and other misinformation rampant on social media, which can be detrimental to their health.Today, health has been reduced to a number on the scale, but it is much more than what you weigh. In a world of weight-loss pills and detox teas that do not have enough scientific evidence, this approachable guide offers inspiration and practical tips to maintain overall health while nourishing your mind, body, and soul.From the ins and outs of superfoods, microgreens, and diet plans, The Real Deal about Your Meal provides a practical approach to holistic wellness. This book is a Lilliputian effort to explore the colossal characteristics and benefits of various foods that are in abundance on this planet. This educational and informative compendium will take you on a journey of transition and ensure a healthy, joyful, and disease-free life.
The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian
by Ann GentryWith three bustling restaurants located throughout the Los Angeles area, Real Food Daily boasts a loyal clientele of ravenous vegetarian diners and health-conscious celebrities, trendsetting young hipsters and members of Southern California's culinary community at large. After 10 successful years as a cherished destination for lovers of delicious and naturally wholesome cuisine, this eclectic hot spot continues to thrive under the stewardship of its pioneering founder, Ann Gentry, who raises the standards and expectations of nutritious, meat-free cooking through her unique brand of California cuisine. In THE REAL FOOD DAILY COOKBOOK, you'll find recipes for 150 of the restaurants' most popular dishes, such as Lentil-Walnut P?¢t?©; Country-Style Miso Soup; Tuscan Bean Salad with Herb Vinaigrette; Southern-Style Skillet Cornbread; Tofu Quiche with Leeks and Asparagus; Acorn Squash Stuffed with Sweet Rice, Currants, and Vegetables; and Coconut Cream Pie with Chocolate Sauce. After years of getting floods of recipe requests from her loyal customers, Ann is delivering in full force, not only to her patient fans, but to everyone who yearns for delicious, healthful, real food in their daily lives.
The Real Food Dietitians: 100 Easy & Delicious Mostly Gluten-Free, Grain-Free, and Dairy-Free Recipes for Every Day (A Cookbook)
by Jessica Beacom Stacie HassingEnjoy healthy and delicious food every night of the week with these 100+ approachable comfort food recipes perfect for any budget or dietary restriction.Comfort food that is actually healthy—gluten-free, grain-free, dairy-free, and more—and easy to make sounds almost too good to be true. But now, with The Real Food Dietitians: The Real Food Table, you can make all your favorite meals right in your home without sacrificing any of the flavors you love. As busy moms, authors Jessica Beacom and Stacie Hassing know how challenging it can be to get dinner on the table on a busy weeknight, much less a meal that helps you feel better inside and out by accommodating food allergies, sensitivities and fighting inflammation. That&’s why they wrote The Real Food Dietitians: The Real Food Table, to help you make mealtime a delicious, easy, and healthy experience! This cookbook delivers more than 100 recipes for all meals of the day, including: -Entrées like the Easier-than-Ever Slow Cooker Baby Back Ribs and Buffalo Chicken Stuffed Spaghetti Squash -Snacks like Sticky Teriyaki Chicken Wings and Baked Sweet Potato Fries with Chipotle-Lime Aioli, -Drinks including Summer Strawberry Wine Sangria -Healthy desserts like the gluten- and dairy-free Peanut Butter Swirl Brownies -Recipes for quick and easy pantry essentials, like the Quick Pickled Carrots or Cucumbers and Honey Mustard Dressing -And more—this cookbook has it all! The Real Food Dietitians: The Real Food Table is full of recipes with short, accessible, and budget-friendly ingredient lists, so you can put healthy and delicious dinners on the table without spending hours in the kitchen.
The Real Food Grocery Guide: Navigate the Grocery Store • Ditch Artificial and Unsafe Ingredients • Bust Nutritional Myths • Select the Healthiest Foods Possible
by Maria MarloweLearn how to understand food labels and cut through the myths, hype, and misleading information on “healthy” food choices in order to make the best choices.The Real Food Grocery Guide helps you navigate every aisle of the grocery store by clearly outlining what foods are truly the healthiest, the freshest, and the most economical—and which ones belong in the garbage rather than your grocery cart. Now you will finally know for certain whether fat-free and gluten-free are actually healthier, what hidden meanings you’re missing in food labels, and if organic vegetables and grass-fed meat are worth the extra cost.The Real Food Grocery Guide is the most comprehensive and actionable guide to grocery shopping and healthy eating available, with advice on: What to eat for health, balanced weight, and longevityHow to shop to save a significant amount of time and moneyHow to decipher food “buzz words” (like natural, grass-fed, wild, organic, gluten-free, etc.): know which to buy and which to leave on the shelfHow to select the most nutritious and delicious produce, every time (no more getting home with brown avocados or tasteless melon)Why the quality of animal products such as meat, fish, eggs, and dairy is crucial—and how to choose the healthiest kindsHow to store fresh food properly so it will stay fresh longerWhy calorie counting is futile—and what you should look for instead to determine the healthiness of any foodHow to decipher what a food label is really sayingHow to avoid being duped by sneaky food industry claims and choose the best packaged products every timeStop guessing when you’re in the grocery store. Grab The Real Food Grocery Guide and get the real facts on what labels are telling you. No spin.Praise for The Real Food Grocery Guide“If you want a reliable, useful and easy to follow guide to food choices that will bring you greater health and happiness, you’ve found it in Maria Marlowe’s Real Food Grocery Guide.” —John Robbins, author of Diet for a New America and The Food Revolution“Maria busts through sneaky marketing terms and buzz words on packages, while showing you that it doesn’t need to be difficult or expensive to fill up your kitchen with the most nutritious foods.” —Vani Hari, New York Times–bestselling author and founder of FoodBabe.com
The Real Food Revival
by Ann Clark Espuelas Sherri Brooks VintonSay good-bye to flavorless tomatoes, mealy apples, and "mystery meats." Say hello to the way food used to taste-and still can. The Real Food Revival is a book of celebration and indulgence, an ode to culinary delight, and an indispensable reference guide for food lovers everywhere. It takes you through the delicious process of filling your pantries (and tummies) with Real Food. Simply put, Real Food is: delicious, produced as locally as possible, sustainable, affordable, and accessible. In The Real Food Revival, readers will learn how to find Real Food wherever they shop, and how to navigate the jargon-organic, eco-friendly, fresh, fresh-frozen, cage-free, GMO-free, fair-trade, grass-fed, grain-finished-in order to make meaningful choices. The book also informs readers about alternative Real Food sources such as CSAs (Community Supported Agriculture systems), direct-from-the-farm, and the Internet.
The Real Food Revolution: Healthy Eating, Green Groceries, And The Return Of The American Family Farm
by Tim RyanToday a buck gets you a quick burger (or two), but what’s the real cost of that meal? The rates of chronic disease—specifically diseases like diabetes, caused by our lifestyles—have grown exponentially in recent years, edging medical expenses ever higher while threatening to give America its first generation to actually live shorter lives than their parents. Unfortunately finding good nutrition is no walk in the park, with more and more Americans living in cities, far from a farmer’s field. To overcome distance and undercut price, we rely on industry to put dinner on the table— yet this system has valued efficiency and short-term profits over our own health and the health of our environment.So how do we keep America thriving?Congressman Tim Ryan may have a soft spot for chicken wings and ice cream, but he also knows the joy of farm-fresh produce and the feel of soil between his fingers. Here he presents easy, actionable steps that anyone can take, from starting an herb garden on your windowsill to helping implement food education in your child’s school to petitioning your elected officials. Ryan also introduces some of the current food revolutionaries, who are shining examples of people who saw a problem with how we think about food today, rolled up their sleeves, and raised a crop of positive change.The commonsense ideas in these pages come big (replacing dilapidated neighborhoods with farms) and small (sitting down for a fresh, healthy meal with your family), and each will help you improve the quality of life for you and future generations.
The Real Girl's Kitchen
by Haylie DuffThough she is best known as an actress, Haylie Duff feels quite at home in her kitchen. When she started serving up easy and elegant recipes, kitchen tips, and entertaining advice on her blog, Real Girl's Kitchen, the site quickly grew into a destination for fans and foodies alike. Now everyone's favorite recipes—along with dozens of new dishes—are available in a gorgeous, hand-held cookbook. The Real Girl's Kitchen covers it all: breakfasts, salads, soups, appetizers, snacks . . . even recipes for your "cheat days"! Haylie tackles everything from healthful green smoothies, to drinks for an impromptu gathering, to whipping up an impressive meal for a date. Each recipe is accompanied by full-color photos, along with a personal story from Haylie's life. The Real Girl's Kitchen shows readers not only how to eat to live, but how to love to eat along the way.
The Real Jerk
by Ed Pottinger Lily PottingerThere's a Jamaican phrase, "Out of many, one people," that is reflected in the style of cooking from the Carib-bean: distinct, bold flavors coming together to create an electric experience. Such is the case with The Real Jerk. This is new Caribbean cuisine, cooking borne out of tradition, steeped in history, and brought into a new world where styles and tastes fuse to become something entirely different.The Real Jerk: New Caribbean Cuisine includes such favorite recipes as jerk chicken, curry goat, oxtail, shrimp creole, and ackee and codfish (Jamaica's national dish). There are also vegetarian dishes, a chapter with kids' favorites, desserts, soups and salads, and all things Caribbean.Alongside the recipes and menu suggestions are stories about the tales behind the traditions, the history of the hearth, and anecdotes about Caribbean living, whether in the islands, or on the mainland, all surrounded by black-and-white photographs and illustrations, and full-color images of the best Caribbean cooking to be had this side of the islands.Let The Real Jerk transport you to new Caribbean cuisine: a blend of tastes and cultures unlike any you've visited before.Lily and Ed Pottinger are the proprietors of The Real Jerk, Toronto's premier Caribbean restaurant. They first opened the restaurant in 1984 and have since consistently topped "favorite" and "best of" lists.
The Real Me: Fashion, Fitness and Food Tips for Real Women – From Me to You
by Vicky Pattison'I believe in grafting hard, training right, eating well . . . and having a good time!'WORK HARDVicky Pattison knows that achieving your dreams takes hard work, hustle, a sense of humour and a killer outfit. And now she's sharing her insider secrets for the first time: how to dress for success, how to eat well and keep healthy on the go and how to stay true to yourself when the going gets tough.PLAY HARDBut Vicky wouldn't be Vicky if she didn't also know how to cut loose and have fun. The Real Me has everything you and your squad need for an epic night out or the ultimate girls' night in. And for the morning after, there's honest and hilarious advice on curing a hangover . . . and a broken heart.The Real Me is packed with recipes, fashion and beauty tips, training programmes and straight-talking advice on dealing with everything from job interviews to first dates. This is the ultimate guide to living life to the full, the Vicky Pattison way.'I'm finally proud of myself and happy with who I am inside and out, and I want every woman in the world to feel like that too.' Vicky x
The Real Meal Revolution 2.0: The upgrade to the radical, sustainable approach to healthy eating that has taken the world by storm
by Jonno ProudfootThe original book, The Real Meal Revolution, promoting a diet low in carbohydrates and unafraid of healthy fats has sold hundreds of thousands of copies all over the world, inspiring a profound and widespread change in eating habits and improved health for thousands. The Real Meal Revolution 2.0 provides the distillation of three years of data analysis from 120,000 online users and thousands of success stories, combined with the latest nutritional science and behavioural research. The result is a cutting-edge, four-phase approach that isn't simply about losing weight - it's about being healthy, happy and absolutely awesome!· Achieve your awesome weight quickly and without compromise· Save money by avoiding expensive supplements and medication· Conquer the weight-loss plateau and other pitfalls of dieting· Discover non-food related weight-loss techniques to make part of your daily routine· Enjoy supposedly taboo foods while maintaining a healthy lifestyle If you want sustainable weight loss (without cravings or side effects), boundless energy, improved blood readings, bulletproof gut health, increased mental focus, enhanced athletic performance and better sleep, then The Real Meal Revolution 2.0 is for you.www.realmealrevolution.com
The Real Meal Revolution: Low Carb Cooking
by Jonno ProudfootThe Real Meal Revolution: Low Carb Cookery is the go-to resource for anyone who wants to cook better low-carb foods right now and for many years to come. It is a book that will teach you the fundamentals behind making any dish delicious by honing in on classic flavour combinations, basic cooking techniques and affordable, readily accessible ingredients. Low-carb eating is currently on trend but this is not a book that follows the eating trends of 'right now'. It is a book packed with lessons to last a lifetime. And every single recipe is low carb.This timeless and comprehensive guide to cooking well and eating healthily showcases classic flavour combinations; foolproof methods to bring out the best in any ingredients; foods that will help to ensure good health for life.This book comprises: 300 low-carb recipes; 20-40 cooking lessons; over 120 colour photographs; brief and to-the-point dietary advice.
The Real Meal Revolution: The Radical, Sustainable Approach to Healthy Eating
by Tim Noakes Sally-Ann Creed Jonno ProudfootWe've been told for years that eating fat is bad for us, that it is a primary cause of high blood pressure, heart disease and obesity. The Real Meal Revolution debunks this lie and shows us the way back to restored health through eating what human beings are meant to eat. This book will radically transform your life by showing you clearly, and easily, how to take control of not just your weight, but your overall health too through what you eat. And you can eat meat, seafood, eggs, cheese, butter, nuts . . . often the first things to be prohibited or severely restricted on most diets. This is Banting, or Low-Carb, High-Fat (LCHF) eating, for a new generation, solidly underpinned by years of scientific research and by now incontrovertible evidence. This extraordinary book, already a phenomenal bestseller, overturns the conventional dietary wisdom of recent decades that placed carbohydrates at the base of the supposedly healthy-eating pyramid and that has led directly to a worldwide epidemic of obesity and diabetes. Both a startling revelation, and as old as humanity itself, it offers a truly revolutionary approach to healthy eating that explodes the myth, among others, that cholesterol is bad for us. This is emphatically not just another unsustainable, quick-fix diet or a fad waiting to be forgotten, but a long-delayed return to the way human beings are supposed to eat.
The Real Mrs Beeton: The Story of Eliza Acton
by Delia Smith Sheila HardyEliza Acton is the forgotten hero of our culinary past. A debt of gratitude to her is what Delia Smith, Elizabeth David and Mrs Beeton have in common. She was the original and best; the first cook to write recipes in a clear, modern format, one of the few Victorian ladies whose legacy has lasted well into the twenty-first century and whose recipes are still used in thousands of kitchens today. In this absorbing first biography, Sheila Hardy creates a richly painted narrative of how a young woman produced the first cookery book for general use and changed history. She provides a rich background to Eliza's success, not only as the little-known mother of modern cookery, but as a poet and a campaigner for healthy eating. She introduced us to curry, chorizo and gluten-free diets 150 years before they became fashionable. She knew Charles Dickens, and her family life was possibly an inspiration for several of his plots. She had a fascinating career, and this brilliantly researched biography is a must for anyone interested in food and cookery, or simply as an insight into the life of a modern lady who was years ahead of her time.
The Real Paleo Diet Cookbook: 250 All-New Recipes from the Paleo Expert (Paleo Ser.)
by Loren Cordain&“This book is beautifully illustrated, and the recipes are nothing short of delicious and fun to prepare. This is really the gourmet Paleo Diet.&”—Jack Challem, bestselling author of The Inflammation Syndrome It&’s official—the real Paleo Diet is back. Loved for its simplicity, health benefits, and because it really works, the diet has been widely imitated since its release. Yet no one knows this plan better than Loren Cordain, its creator. As an expert in evolutionary medicine, Cordain realized we had moved away from the foods we were designed to eat—lean proteins, fruits, and vegetables—while modern staples such as sugar, salt, and carbohydrates were creating a host of 21st-century health issues, including obesity and heart disease. By eating the right food, people are healthier. But can eating Paleo be tasty? In this all-new cookbook with 250 recipes and 75 photos, Cordain makes eating Paleo a pleasure, not a burden. Ranging from Cucumber Aqua Fresca to Fruit-Stuffed Top Loin Roast with Brandy Sauce, the recipes satisfy even the most finicky. This is the book the Paleo community has been waiting for—scientific accuracy combined with great taste. &“The cookbook for the Paleo gourmet! These recipes are delicious, healthy, and visually stunning, with innovative flavor combinations and use of spices. More importantly, this book presents clearly and concisely which foods belong on the Paleo diet and which do not, along with why. Even experienced Paleo chefs will find that these recipes expand and enliven the Paleo palate.&”—Lynda Frassetto, MD