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The WI Cookbook: The First 100 Years
by Mary GwynnAs the Women's Institute turns 100, this beautifully packaged book, curated by food journalist Mary Gwynn, brings together the 100 best loved members' recipes nationwide. Organised decade by decade, and setting each recipe in its historical and social context, it spans everything from jams and preserves to main courses, puddings and bakes. Nostalgic favourites like Toad in the Hole and Kedgeree feature alongside contemporary hits such as Lamb Pot Roast with Nettle Champ and Italian Lamb with Roasted Sweet Peppers. Here are recipes created during the war to make the most of limited supplies (like Stuffed Cod Steak and Apple and Fig Roll) and ideas to overcome the challenges of food rationing (like Elderberry and Apple Jelly and Corned Beef Hash) to current day recipes such as Venison Steaks with Quick Bearnaise Sauce and finally the WI's own signature cake: The Centenary Fruit Cake from North Yorkshire. Fully illustrated from the archives of the WI, alongside beautiful food photography, this gorgeous cookbook will prove a firm favourite with keen cooks of all ages.
The Wacky Ways Some Foods Grow (Fountas & Pinnell Classroom, Guided Reading Grade 4)
by Davia LukeSOME SURPRISING PLANTS We all know that fruits and vegetables grow on trees or plants. But some foods grow in very strange ways. Check out the wacky ways these foods go from seeds to the supermarket. NIMAC-sourced textbook
The Wagamama Cookbook
by Hugo ArnoldTrue to the 'positive eating, positive living' ethos of Wagamama's idiosyncratic chain of noodle restaurants, this official collection of recipes shares the secret of the hallmark culinary minimalism that has won it instant cult status worldwide. The distinctive Wagamama flavour originates from the traditional 200-year-old ramen (noodle) shops of Japan which guarantee nourishment with ingredients that cleanse and nurture the mind and body. Suitable for meat-eaters, seafood lovers and vegetarians alike, the 120 recipes have been specially created by the people behind Wagamama's unique house style and concentrate on cooking fresh, quality ingredients in a way that retains maximum flavour and nutrition. With mouth-watering recipes for appetisers and side dishes, hearty soups and stir-fries, and exotic sweet-rice desserts and juices, plus hints and tips on ingredients, equipment, cooking techniques and structuring a meal, this unique collection means that the stylish Wagamama experience is now yours to take home.Whether you want to impress the health-conscious dinner guest or simply feed family and friends good, wholesome meals, this book allows you to recreate the best of Japanese cooking with a selection of delicious, low-fat, one-pot meals which are easy on your time and budget as well as your waistline.
The Wagamama Cookbook (Wagamama Titles)
by Hugo ArnoldTrue to the 'positive eating, positive living' ethos of Wagamama's idiosyncratic chain of noodle restaurants, this official collection of recipes shares the secret of the hallmark culinary minimalism that has won it instant cult status worldwide. The distinctive Wagamama flavour originates from the traditional 200-year-old ramen (noodle) shops of Japan which guarantee nourishment with ingredients that cleanse and nurture the mind and body. Suitable for meat-eaters, seafood lovers and vegetarians alike, the 120 recipes have been specially created by the people behind Wagamama's unique house style and concentrate on cooking fresh, quality ingredients in a way that retains maximum flavour and nutrition. With mouth-watering recipes for appetisers and side dishes, hearty soups and stir-fries, and exotic sweet-rice desserts and juices, plus hints and tips on ingredients, equipment, cooking techniques and structuring a meal, this unique collection means that the stylish Wagamama experience is now yours to take home.Whether you want to impress the health-conscious dinner guest or simply feed family and friends good, wholesome meals, this book allows you to recreate the best of Japanese cooking with a selection of delicious, low-fat, one-pot meals which are easy on your time and budget as well as your waistline.
The Wagamama Cookbook (Wagamama Titles)
by Hugo ArnoldTrue to the 'positive eating, positive living' ethos of Wagamama's idiosyncratic chain of noodle restaurants, this official collection of recipes shares the secret of the hallmark culinary minimalism that has won it instant cult status worldwide. The distinctive Wagamama flavour originates from the traditional 200-year-old ramen (noodle) shops of Japan which guarantee nourishment with ingredients that cleanse and nurture the mind and body. Suitable for meat-eaters, seafood lovers and vegetarians alike, the 120 recipes have been specially created by the people behind Wagamama's unique house style and concentrate on cooking fresh, quality ingredients in a way that retains maximum flavour and nutrition. With mouth-watering recipes for appetisers and side dishes, hearty soups and stir-fries, and exotic sweet-rice desserts and juices, plus hints and tips on ingredients, equipment, cooking techniques and structuring a meal, this unique collection means that the stylish Wagamama experience is now yours to take home.Whether you want to impress the health-conscious dinner guest or simply feed family and friends good, wholesome meals, this book allows you to recreate the best of Japanese cooking with a selection of delicious, low-fat, one-pot meals which are easy on your time and budget as well as your waistline.
The Wahls Protocol Cooking for Life: The Revolutionary Modern Paleo Plan to Treat All Chronic Autoimmune Conditions
by Eve Adamson Terry WahlsThe cookbook companion to the groundbreaking The Wahls Protocol, featuring delicious, nutritionally dense recipes tailored to each level of the Wahls Paleo Diet. The Wahls Protocol has become a sensation, transforming the lives of people who suffer from autoimmune disorders. Now, in her highly anticipated follow-up, Dr. Wahls is sharing the essential Paleo-inspired recipes her readers need to reduce and often eliminate their chronic pain, fatigue, brain fog, and other symptoms related to autoimmune problems, neurological diseases, and other chronic conditions, even when physicians have been unable to make a specific diagnosis. Packed with easy-to-prepare meals based on Dr. Wahls’s pioneering therapeutic lifestyle clinic and her clinical research, in a simple format readers can customize to their own needs and preferences, this cookbook features breakfasts, smoothies, skillet meals, soups, wraps, salads, and snacks that are inexpensive to prepare, nourishing, and delicious. With strategies for cooking on a budget, reducing food waste, celebrating the holidays without compromising health, and helpful tips from fellow Wahls Warriors, The Wahls Protocol Cooking for Life will empower readers to make lasting changes and finally reclaim their health.From the Trade Paperback edition.
The Wahls Protocol: A Radical New Way to Treat All Chronic Autoimmune Conditions Using Paleo Principles
by Eve Adamson Terry WahlsAn integrative approach to healing chronic autoimmune conditions by a doctor, researcher, and sufferer of progressive multiple sclerosis (MS) whose TEDx talk is already a web sensation <p><p> Like many physicians, Dr. Terry Wahls focused on treating her patients' ailments with drugs or surgical procedures--until she was diagnosed with multiple sclerosis (MS) in 2000. Within three years, her back and stomach muscles had weakened to the point where she needed a tilt-recline wheelchair. Conventional medical treatments were failing her, and she feared that she would be bedridden for the rest of her life. <p> Dr. Wahls began studying the latest research on autoimmune disease and brain biology, and decided to get her vitamins, minerals, antioxidants, and essential fatty acids from the food she ate rather than pills and supplements. Dr. Wahl's adopted the nutrient-rich paleo diet, gradually refining and integrating it into a regimen of neuromuscular stimulation. First, she walked slowly, then steadily, and then she biked eighteen miles in a single day. In November 2011, Dr. Wahls shared her remarkable recovery in a TEDx talk that immediately went viral. Now, in The Wahls Protocol, she shares the details of the protocol that allowed her to reverse many of her symptoms, get back to her life, and embark on a new mission: to share the Wahls Protocol with others suffering from the ravages of multiple sclerosis and other autoimmune conditions.
The Waldorf Astoria Bar Book
by Frank CaiafaFrank Caiafa—bar manager of the legendary Peacock Alley bar in the Waldorf Astoria—stirs in recipes, history, and how-to while serving up a heady mix of the world’s greatest cocktails. Learn to easily prepare pre-Prohibition classics such as the original Manhattan, or daiquiris just as Hemingway preferred them. Caiafa also introduces his own award-winning creations, including the Cole Porter, an enhanced whiskey sour named for the famous Waldorf resident. Each recipe features tips and variations along with notes on the drink’s history, so you can master the basics, then get adventurous—and impress fellow drinkers with fascinating cocktail trivia. The book also provides advice on setting up your home bar and scaling up your favorite recipe for a party. Since it first opened in 1893, the Waldorf Astoria New York has been one of the world’s most iconic hotels, and Peacock Alley its most iconic bar. Whether you’re a novice who’s never adventured beyond a gin and tonic or an expert looking to expand your repertoire, The Waldorf Astoria Bar Book is the only cocktail guide you need on your shelf.
The Walking Bread
by Rick GrainsFrom the creators of BAKING BAD and GAME OF SCONES comes the ghoulishly funny spoof cookbook THE WALKING BREAD, inspired by the hit television series that viewers have been hungrily devouring for the past five years. Fans of the show will be dying to get their hands, and jaws, on this new pun-tastic, post-apocalyptic instalment that features edible recipes inspired by key moments on the show, such as Carol's Tough Nut Cookies and Rick's Ribs. Don your apron (and your eye patch) and prepare for the very best of dystopian cooking.
The Walking Bread; The Bread Will Rise!: A Cookbook and a Parody
by Hallee BridgemanWhile confronting and redeeming a recent popular secular phenomenon, Hallee Bridgeman, A.K.A. "Hallee the Homemaker" finds every grain of truth in her second whole food, real food cookbook with in-depth analysis and amazing recipes of yeast breads, quick breads, sourdoughs, and breads using grains other than wheat. The Walking Bread is a cookbook wrapped in a parody surrounded by a comedy with a tongue firmly inserted into a cheek -- but the recipes are "dead serious" and may leave readers searching for all the tasty bread crumbs. "I am the bread of life. Your fathers ate the manna in the wilderness, and are dead. This is the bread which comes down from heaven, that one may eat of it and not die. I am the living bread which came down from heaven. If anyone eats of this bread, he will live forever; and the bread that I shall give is My flesh, which I shall give for the life of the world." John 6:48-51 Readers, bakers, homemakers, and cooks all over the world will find themselves slathering the good stuff atop the muffins or corn bread; speeding through the quick breads; and going ape of over the banana bread. These bread recipes are so good, so healthy, and so easy you will want to pass them down from generation to generation.
The Walking Dead: The Official Cookbook and Survival Guide
by Lauren WilsonBased on AMC&’s hit series, this post-apocalyptic cookbook features tips on hunting and foraging plus recipes inspired by or featured on the show.The Walking Dead: The Official Cookbook and Survival Guide details the skills and recipes you need to eat—while avoiding being eaten—should you find yourself caught in a walker apocalypse. The book features recipes for meals featured on the show, plus food and drinks inspired by key characters and locations. It also shares expert information on foraging, hunting wild game, food preservation, and outdoor cooking. Featuring familiar treats like Carl&’s pudding, Carol Peletier&’s baked goods, and Hershel&’s spaghetti, this is the ultimate gift for fans and walker-wary survivalists alike.
The Wall Street Diet: The Surprisingly Simple Weight Loss Plan for Hardworking People Who Don't Have Time to Diet
by Heather BauerThe Wall Street Diet helps readers lose weight, keep it off, and still keep up with their busy lives.Heather Bauer knows there aren't enough hours in the day for you to focus on the details of a complicated weight loss plan. A registered dietitian with a thriving practice in New York City, her clients have high-pressure jobs in high-profile fields: CEOs, Wall Street brokers, producers, doctors, lawyers, editors--fast-track workers at every level. These time-starved professionals don't have time to count calories or weigh food, but with Bauer's breakthrough weight loss plan they've been able to shed their extra pounds and enjoy a healthy new lifestyle.The Wall Street Diet provides a framework of simple but powerful strategies that will keep you on track, all the time. The first diet to address real-life obstacles, it gives specific, proactive ways to gain control over situations that can spell diet disaster. And because The Wall Street Diet understands that the real secret to losing unwanted pounds is making sound decisions every day about what you love to eat, it will become a seamless part of your lifestyle, not an add-on project to your already full schedule.Is "weight loss" on your to-do list?The Wall Street Diet will show you how to: Master the ins and outs of eating out. Discover the art of strategic snacking. Trim the fat from your business trips. Overcome jet lag-induced overeating. Avoid tempting hotel food. Be a savvy eater in any situation.It's your own personal business plan for diet success.
The Wanderlust Kitchen: A spiritual guide to healing recipes from around the world
by Samantha DormehlDiscover how different cultures enjoy the abundance of the earth in an epic food journey to inspire you to a healthier way of livingDo you love food and have a taste for adventure? This indispensable guide to food as medicine for body and soul is filled with bold and beautiful travel photography and over 150 delicious, anti-inflammatory recipes inspired by global cuisines.Learn all about incorporating adaptogens into your diet, intermittent fasting, practicing the art of fermentation, creating healing elixirs and so much more. This book is a spiritual guide to cooking, plotting a map to improved health and vitality.
The War Against Viruses: How the Science of Optimal Nutrition Can Help You Win
by Aileen Burford-MasonIn March 2020, the World Health Organization designated the viral disease COVID-19 a pandemic. Dr. Aileen Burford-Mason’s new book, The War Against Viruses, explains how we can help reduce the risk and severity of COVID-19 infection. But it goes beyond this, showing how staying well in general, and avoiding winter colds and flus in particular, is possible with optimal nutrition. When operating efficiently, the immune system represents biological teamwork at its best: a symphony of protective cells and biomolecules acting together to rapidly recognize potentially harmful microbes and eliminate them. The orchestration of this complex system depends on a continuous and ample supply of essential components—vitamins, minerals, beneficial fats and other nutrients—to function properly. But a growing body of research shows that the nutritional content of our food has sharply declined over the course of the last century. As the use of high-yield industrial farming practices has increased, so the nutritional content has decreased. The War Against Viruses shows how without a rounded intake of essential nutrients our immune response may be compromised, especially during emergencies. The book provides evidence-based advice on how to recognize gaps in our nutritional arsenal. Dr. Burford-Mason creates a personal supplement regime that can overcome potential dietary shortfalls by strengthening our immune response to infection, thus helping to reduce the potential for lethal illness.
The Warrior Diet
by Ori HofmeklerAlong with the many benefits of leisure-class living comes obesity and its attendant ailments. In The Warrior Diet, Ori Hofmekler looks not forward but backward for a solution-to the primal habits of early cultures such as nomads and hunter-gatherers, the Greeks, and the Romans. Based on survival science, this book proposes not ordinary dietary changes but rather a radical yet surprisingly simple lifestyle overhaul.Drawing on both scientific studies and historical data, Hofmekler argues that robust health and a lean, strong body can best be achieved by mimicking the classical warrior mode of cycling--working and eating sparingly (undereating) during the day and filling up at night. Specific elements from the Warrior Diet Nutritional Program (finding ideal fuel foods and food combinations to reduce body fat) to the Controlled Fatigue Training Program (promoting strength, speed, and resilience to fatigue through special drills), literally reshape body and mind. Individual chapters cover warrior meals and recipes; sex drive, potency, and animal magnetism; as well as personalizing the diet for women. Featuring forewords by Fit for Life author Harvey Diamond and Fat That Kills author Dr. Udo Erasmus, The Warrior Diet shows readers weary of fad diets how to attain enduring vigor, explosive strength, a better appearance, and increased vitality and health.From the Trade Paperback edition.
The Water Prescription: For Health, Vitality, and Rejuvenation
by Christopher VaseyA guide to how water can prevent and treat disease as well as rejuvenate the body and mind• Shows the role water deficiency plays in a large number of diseases and other health disorders• Explains how to determine the quality and quantity of water that is best for you and the time during the day it is best to drink• Includes 10 water cures for profound physical rehydration, toxin removal, and remineralizationDrinking sufficient quantities of water is a necessity for optimal physical functioning, but it can also play a major role in the prevention and treatment of many diseases. Chronic fatigue, depression, eczema, rheumatism, gastric disorders, high or low blood pressure, high cholesterol, obesity, and urinary infections are but a few of the many disorders that can result from not drinking enough water--and which can be treated by raising our intake of this vital liquid.The physical assaults that our bodies endure from pollution, stress, overly rich and processed foods (often containing too much salt), and alcohol and tobacco have dramatically increased our daily need for water over what our ancestors required. Christopher Vasey explains not only why water is so essential to our health but also what quantities we should drink and when. He also discusses the qualities of different types of water and demonstrates which will best address certain conditions. In addition, he provides 10 water cures that will rehydrate the deepest levels of the body, remove toxins, and restore vital minerals.
The Water, Energy, and Food Security Nexus in Asia and the Pacific: Central and South Asia (Water Security in a New World)
by Benno Böer Zafar AdeelThis open access book considers that the Central and South Asian region sits at the middle of geographical, geopolitical, economic and historical cross-roads. Since the independence of the Central Asian states in the 1990s, following the demise of the Soviet Union, and emergence of regional trade and political ties means that the region’s evolution has also been subject to common drivers – external and internal, opening up some new opportunities. The long-term social and economic success of the region depends on how water, energy, and food security is achieved at a regional scale that combines Central Asia and South Asia, which are typically treated separately in policy and scholarly works. This book considers how securing the “Nexus” of water, energy, and food resources serves as a starting point for utilizing emerging region-wide opportunities. It does so by identifying the present state of play, deeply analyzing cross-cutting drivers (e.g., climate change, poverty, environmentalcrises and urbanization) and offering insights into possible solutions.The book offers an in-depth rationale for why dealing with this region as a whole makes sense; it is then divided into four sections: The first section, entitled “A Regional Overview,” establishes the basic facts around the state of water, energy, and food resources; this section is meant to serve as the foundation upon which further exploration and analysis is built. The second section turns its attention to “Regional Issues” and unpacks the Nexus into water–energy and water–food relationships. It also investigates how regional trade and coping mechanisms for environmental crises might inform the policies on the Nexus. The section includes a sampling of success and failure stories around implementation of the Nexus policies and strategies in the Central and South Asian region. The third section undertakes an analysis of the “Cross-Cutting Themes for Nexus Security” by investigating all the major drivers of policy and development strategies in the region: climate change, urbanization, poverty, sharing of resources across borders, and gender-based disparities. The fourth and final section uses the discussion throughout the book to formulate “An Integrated Narrative” around the Nexus. It explores how the new global development framework in the form of Sustainable Development Goals might offer a new perspective for achieving the Nexus security in the region. There is an argument that the Nexus security ties in with achievement of long-term peace and security. A final wrap-up chapter gazes into the crystal ball to test out some future scenarios – both positive and negative.
The Water, Energy, and Food Security Nexus in Asia and the Pacific: East and Southeast Asia (Water Security in a New World)
by Makoto Taniguchi Benno Böer Eunhee Lee Lawrence Surendra Jong Ahn ChunThis Open Access book undertakes a comprehensive analysis of the water, energy, and food (WEF) security nexus with a regional focus on East and Southeast Asia. Individual chapters of this book provide interesting nexus dimensions of the region and explore socioeconomic implications of the nexus approach with a special focus on the cross-cutting issues, including climate change, gender, and trans-boundary cooperation. It also discusses innovative approaches, advanced nexus solutions, and various future scenarios. Finally, it suggests that an improved nexus understanding based on scientific evidence is a key element to achieve the Sustainable Development Goals (SDGs). With explosive population growth and economic development, countries in East and Southeast Asia are witnessing competitive consumption of WEF resources across various sectors and across borders. The diverse range of geographical, political, and economic conditions combined with climatechange and urbanization is posing a new set of challenges in the region. The long-term security of WEF, therefore, would need an integrated nexus approach through an enhanced understanding how the interactions between WEF resources are shaped by environmental, economic, social, and political changes in the region. This book is a highly recommended source of information and inspiration for policy makers, research communities and practitioners dealing with any aspect of water, energy, and food security in East and Southeast Asia.
The Water, Energy, and Food Security Nexus in Asia and the Pacific: The Pacific (Water Security in a New World)
by Benno Böer Andrew Dansie Heidi K. AllewayThis open access book considers the water, energy, food (WEF) nexus in the Pacific region. The region comprises seventeen sovereign countries and seven territories spread across the Pacific Ocean, a blue expanse that covers a fifth of the world’s surface area but contains only 0.5% of the population—or 44.5 million people. The uniqueness of the Pacific and the need for a Pasifika-led approach to sustainability across environmental, societal and economical spheres requires this blue continent to be considered in a separate volume under the ‘Water Security in a New World’ series.This Pacific volume is focussed on water, energy and food security in Pacific Island Countries and Territories (PICTs) and the challenges produced by the impacts of anthropogenic climate change and human population pressures. The diversity of culture, traditional knowledge and ways of life across the Pacific are united by similar geographies and opportunities to apply a ‘Pacific specific’ WEF nexus approach; a coordinated approach to manage water, energy and food that is centred on active decision making across the three sectors to increase the security of each. Importantly, a WEF nexus approach builds on national and international efforts to date in the Pacific which include Integrated Water Resource Management, Ridge to Reef, Source to Sea, UNESCO Biosphere Reserves, Integrated Coastal Zone Management and other similar approaches.In this book, contributions by authors from governments, regional bodies, multilateral agencies, and academia describe water security and its intersectionality with both the energy and food sectors, highlighting the significance of both land and marine food systems and connectivity between water and energy in a Pacific-focussed context. It is demonstrated that these systems cannot be separated from the challenges associated with healthy environments and functioning ecological services, transport, and waste that are unique to this vast archipelagic region. To achieve meaningful change, it is essential that solutions are cognizant of the world’s colonial past and the global inequalities that persist today. The path forward for water and food systems is one that is Pasifika-led and builds on traditional knowledge and local capacity. National energy demands must consider the future with solutions comprising both WEF-integrated approaches and new energy technologies to hasten the transition away from fossil fuels. Globally, major greenhouse gas emitters both past and present need to step up for the environmental and economic benefit of all by rapidly reducing greenhouse gas emissions and supporting Pasifika leadership on highly ambitious net zero goals.This book is a highly recommended source of information and inspiration for policy makers, decision makers, research communities and practitioners dealing with any aspect of water, energy, or food security in the Pacific.
The Waterfall Diet: Lose up to 14 pounds in 7 days by controlling water retention
by Linda LazaridesDo you eat next to nothing and exercise for hours every week, but find it impossible to lose weight? Do your friends seem to eat what they like, but if you so much as look at a cake you pile on the pounds? If so, your problem may not be too much fat but too much fluid. THE WATERFALL DIET is a revolution in dieting. Linda Lazarides reveals that many women who are trying to lose weight (40% of the female population) would lose weight more effectively if they controlled fluid retention. Linda shows you how to easily identify if fluid retention is your problem and help you to safely lose a stone in seven days. This revised and updated edition focuses more attention to the health benefits of dealing with water retention, which is a major cause of high blood pressure as well as overweight. It is also more practical, as the author proves a 7-day menu plan and provides clearer instructions on how to follow the diet. The new edition will also include a section on water retention in pregnancy and testimonials and feedback from followers of THE WATERFAL DIET.
The Waterfall Diet: Lose up to 14 pounds in 7 days by controlling water retention
by Linda LazaridesDo you eat next to nothing and exercise for hours every week, but find it impossible to lose weight? Do your friends seem to eat what they like, but if you so much as look at a cake you pile on the pounds? If so, your problem may not be too much fat but too much fluid. THE WATERFALL DIET is a revolution in dieting. Linda Lazarides reveals that many women who are trying to lose weight (40% of the female population) would lose weight more effectively if they controlled fluid retention. Linda shows you how to easily identify if fluid retention is your problem and help you to safely lose a stone in seven days. This revised and updated edition focuses more attention to the health benefits of dealing with water retention, which is a major cause of high blood pressure as well as overweight. It is also more practical, as the author proves a 7-day menu plan and provides clearer instructions on how to follow the diet. The new edition will also include a section on water retention in pregnancy and testimonials and feedback from followers of THE WATERFAL DIET.
The Watermelon Seed
by Kay HaugaardFollow the journey of a tiny black seed as it bursts into a fruit! Once all its petals have fallen, watermelons are ready to eat! Can you guess what bee-u-ti-ful insect helps the watermelon grow?
The Way Home: A Celebration of Sea Islands Food and Family with over 100 Recipes
by Kardea BrownThe breakout star of Food Network’s hit show Delicious Miss Brown celebrates the Gullah/Geechee culinary traditions of her family in this spectacular cookbook featuring 125 original mouthwatering recipes and gorgeous four-color photos.In April 2015, Kardea Brown made a leap of faith, quitting her job as a social worker in New Jersey to pursue a career in the food industry. She opened the New Gullah Supper Club, a restaurant and social destination centered around the food she grew up eating at her grandmother’s house on South Carolina’s Wadmalaw Island.After an appearance on Food Network, Kardea caught the attention of executives at the cooking channel and over the course of nearly four hardworking years became a star—sparring with chefs on hit shows like Beat Bobby Flay and hosting Cupcake Championship. Viewers fell in love with her Southern warmth, love of family, and awe-inspiring New Gullah meals, and Kardea quickly landed her own show, the top-rated Delicious Miss Brown.In this, her first cookbook, Kardea shares her multi-generational “passed down” recipes and innovative takes on Gullah classics with home cooks everywhere. “Gullah” and “GeeChee” refer to a distinct group of African Americans living in the coastal areas of South Carolina and Georgia who have preserved much of their West African language, culture, and cuisine. The Way Home is an unabashed love letter to her family’s roots, packed with dishes that combine West African herbs, spices, and grains with traditional Southern cooking. “Gullah people laid the foundation for Southern cooking. Before farm-to-table was a fad, it was what Gullah people did,” Kardea explains. “I want to show the world that soul food is not monolithic. It’s so much more than fried chicken and vegetables cooked in pork. It’s seasonal, fresh and delicious! ”Filled with more than 100 mouth-watering recipes for starters, main courses, sides, desserts, and more, The Way Home brings a taste of the Lowcountry South home, offering flavor-packed dishes everyone will enjoy such as:She-Crab SoupSeafood Potato SaladCrabcake BenedictSmoked Pasta SaladSavory Bread PuddingPeach Dump CakeBlood Orange SalmonSmothered ChickenLow Country SpaghettiSweet Potato CheesecakeKardea flavors her recipes with cherished family anecdotes, memories, and helpful tips. A perfect blend of the modern and the traditional, The Way Home honors her proud heritage and shows off her own signature class and sass. The result is a marvelous, big-hearted collection of recipes and stories that will nourish you, body and soul.
The Way Kitchens Work: The Science Behind the Microwave, Teflon Pan, Garbage Disposal, and More
by Ed SobeyHow does a microwave heat food? Why is only one side of aluminum foil shiny? and Is it better to use cold or hot water in a garbage disposal? are among the questions answered in this guide that reveals the hidden science of the kitchen and its trappings. Profiling more than 50 common appliances and utensils, this handbook describes each item's history, reveals interesting trivia about the piece, and discusses the technology involved. In addition to featuring the original patent blueprints and photographs of the "guts" of the culinary tools, this guide recounts quirky side stories such as the role a waffle iron played in Nike's inception and the real reason why socialite Josephine Cochran invented the dishwasher in 1886. Those whose stovetop skills are still in development will appreciate the information on the invention and use of the smoke detector and hand-held fire extinguishers.
The Way We Ate
by Paul Wagtouicz Noah FecksFrom the food photographers and creators of the popular blog The Way We Ate comes a lavishly illustrated journey through the rich culinary tradition of the last American century, with 100 recipes from the nation's top chefs and food personalities.The blog The Way We Ate, launched in 2011 by Noah Fecks and Paul Wagtouicz as a retrospective look at every issue of Gourmet ever printed, has been called "a great visual archive of American food trends" (Saveur), and "like Julie & Julia, only a tad more epic" (The Daily What). In their gorgeous debut, they join today's most renowned chefs to produce a collaborative look at a century of American culture as seen through the lens of today's cutting-edge kitchen talent. Featuring one recipe per year from 1901 to 2000, The Way We Ate captures the arc of the twentieth century through the foods that reflect each moment in time. Each dish is paired with a full-color photograph and styled with its particular year in mind. Fecks and Wagtouicz have assembled a dream team to pull it off--a mélange of high-profile chefs, food industry bigwigs, and up-and-coming names in the foodie world whose talents reflect an impressive geographical, cultural, and culinary diversity. From modern twists on memorable classics like 1950s-style meatloaf, to original recipes based on historically monumental (or personally significant) events--such as the Food Network Star winner Justin Warner's take on the 1924 invention of frozen food, and Chez Panisse founder Jeremiah Tower's decadent version of the lamb dish served to first-class passengers on the last evening of the Titanic's final voyage--the book's eclectic smorgasbord is brought to life with the help of Jacques Pépin, Marcus Samuelsson, Melissa Clark, Andrew Carmellini, Daniel Boulud, Ruth Reichl, Michael White, José Andrés, and other outstanding chefs. An innovative work of history and cookbook like no other, The Way We Ate is the story of a nation's cravings--and how they continue to influence the way we shop, cook, eat, and talk about food today.