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Zero Belly Smoothies: Lose up to 16 Pounds in 14 Days and Sip Your Way to A Lean & Healthy You!
by David ZinczenkoNEW YORK TIMES BESTSELLER * Lose up to 16 Pounds in 14 Days with Zero Belly Smoothies! Watch the pounds disappear--with the press of a button! That's all it takes to blend up a Zero Belly Smoothie, a unique mix of supernutrients that will flatten your gut, boost your metabolism, heal your digestive system, and turn off your fat genes for good. With fat-burning proteins and a specially selected array of high-powered fruits and vegetables, Zero Belly Smoothies--based on the New York Times bestseller Zero Belly Diet--are the fastest and most delicious ways ever created to sip off the pounds! Inside you'll find a complete shopping guide, a bonus cleanse program, and more than 100 intensely flavorful recipes, including tasty green drinks, fresh and fruity smoothies, nutty, chocolatey shakes, and savory surprises. Zero Belly Smoothies will help you * Lose up to 16 pounds in 14 days. * Melt away stubborn fat, from your belly first. * Put an end to bloating and discomfort. * Detox from unhealthy foods so you enjoy all-day energy. * Turn off your fat storage genes and make long-term weight loss effortless. * Look and feel younger and healthier than ever! You'll be stunned and inspired by the results of an amazing 500-person test panel--men and women who lost weight quickly, and with ease, following the original Zero Belly diet, which included many of these Zero Belly Smoothies. In just the first 14 days Bob McMicken, 51, lost 16.3 pounds. Kyle Cambridge, 28, lost 15 pounds. Martha Chesler, 54, lost 11 pounds. Matt Brunner, 43, lost 14 pounds. Focusing your weight-loss efforts on drinks will help you quickly strip away flab in a number of ways. Here's what makes Zero Belly Smoothies so effective: 1. They take the stress out of cooking and eating well. Studies have shown that the more diverse your diet, the more likely you are to experience weight gain. In fact, those who ate the widest range of foods showed a 120 percent greater increase in waist circumference compared with those who had the least diversity. In other words, people who have the best success at weight loss pick a set number of foods and tend to stick to them. Zero Belly Smoothies allow you to do exactly that. 2. They crowd out the junk in your diet. Zero Belly Smoothies come in all different flavors--chocolatey, fruity, green, and even savory--but they all have one thing in common: no added sugars. In a 2015 study in Sweden, researchers followed 42,400 men over the course of 12 years. They found that men who consumed at least two servings per day of sweetened beverages had a 23 percent higher risk of heart failure compared with those who did not. 3. They battle food allergies and reduce inflammation. What's also unique about Zero Belly Smoothies is that they are vegan: no milk, no yogurt, no whey protein. Plant-based protein powders are a low-sugar, high-fiber alternative to popular dairy-based supplements. A study by the University of Tampa that compared plant protein with whey found it to be equally as effective at changing body composition and boosting muscle recovery and growth! 4. They make you feel fuller longer! Studies show that high-protein smoothies are highly effective at rushing nutrients to your muscles and that blended fruit drinks, which include all the fiber, will actually keep you fuller longer than fruit juices.From the Trade Paperback edition.
The Zero-Mile Diet Cookbook
by Carolyn HerriotIn her bestselling book The Zero-Mile Diet (Harbour, 2010), gardening activist Carolyn Herriot inspired readers to put organic homegrown fruits and vegetables on the table, using time-saving, economical and sustainable methods.Now Herriot is back with even more ideas to cook up fresh food from the garden throughout the year. The Zero-Mile Diet Cookbook is filled with vegetarian dishes that are neither complicated nor time-consuming. With recipes like Fennel, Chard and Goat Cheese Pie, Fresh Mint Tabouleh and Fresh Raspberry Cordial, discover simple yet satisfying ways to enjoy vibrant vegetables, flavourful herbs and fabulous fruits that have been grown in your own garden.Carolyn Herriot shares her conviction that there is a more healthful and natural way to eat and live by connecting the garden to the kitchen. A comprehensive chapter on food preservation-drying, canning, pickling, freezing and fermenting-will help readers get year-round nourishment from a seasonal harvest.Join Carolyn in her Zero-Mile kitchen to make the shift to more sustainable living-deliciously!
Zero Proof: 90 Non-Alcoholic Recipes for Mindful Drinking
by Elva Ramirez90 spirit-free cocktail recipes from leading and lauded mixologists across the country More than 100 years after Prohibition was enacted, bartenders are actually excited about people not drinking again. From Dry January and alcohol-free bars opening around the country to people interested in abstaining from drinking for better health, the no-proof movement is one of today's fastest-growing lifestyle choices, as consumers become more mindful and re-examine their relationship to alcohol. The no-proof drinker could be anyone, and even traditional bars have taken note with no-alcohol offerings. What do the world's most talented bartenders concoct when they can't use booze? This book answers that question with 90 lush and sophisticated recipes that take the craft to new heights. Veteran reporter Elva Ramirez interviewed the biggest names in cocktails and collected recipes for vibrant no-proof drinks from the world's top bars in Paris, London, and New York. This is the start of a new era in no-proof drinking. Find recipes from renowned bars all over the world, including Death & Co in Denver and NYC, Employees Only, The Aviary NYC, Broken Shaker in LA, Everleaf Drinks in London, Little Red Door in Paris, and many more.
Zero Sugar
by Catherine ProctorA no-sugar diet is not as simple as cutting out all cakes and sweets. You may think that you don't eat a lot of sugar, but what most of us don't realise is the huge amount of hidden sugar we are eating in processed foods. Zero Sugar explains why processed sugar, especially fructose, is so addictive and so bad for us, and explains how to recognise and avoid hidden sugar in foods. While dietary recommendations for consumption of added sugar are a maximum of 6 teaspoons a day for women and 9 teaspoons a day for men, the average person actually consumes approximately 40 teaspoons per day! The good news is that going 'zero sugar' does not mean going hungry. By switching from foods high in sugar to a diet based on nutritious whole foods and healthy fats, you will actually feel fuller for longer and food cravings will disappear. Zero Sugar makes reducing your sugar intake both tasty and achievable, by providing appealing substitutes for foods that are traditionally high in sugar. Whether you want to totally cut all sugar from your diet or just reduce your consumption, Zero Sugar will help you break your addiction to sugar. Break your addiction to sugar with the help of Zero Sugar, the pocket guide you can take with you when shopping and eating out.
Zero Sugar Cookbook
by David ZinczenkoLose up to a pound a day with more than 100 mouthwatering recipes for sugar-free meals, drinks, snacks, and desserts, based on the cravings-busting, fat-melting science from Zero Sugar Diet. With Zero Sugar Diet, #1 New York Times bestselling author David Zinczenko continued his twenty-year mission to help Americans live their happiest and healthiest lives, uncovering revolutionary new research that explained why you can’t lose weight—showing that it’s not your fault! The true culprit is sugar—specifically added sugars—which food manufacturers sneak into almost everything we eat, from bread to cold cuts to yogurt, peanut butter, pizza, and even “health” foods. Now, with Zero Sugar Cookbook, Zinczenko shows how you, too, can melt away belly fat, boost your energy levels and metabolism, improve your gut health, and take control of your health. Inside you’ll discover: Belly-Filling Breakfasts Enjoy quick and delicious morning meals to supercharge your day. Skinny Soups and Salads Slim down one taste at a time. Indulgent Pizza and Pasta Craft hearty Italian classics made healthier at home. All-American Classics Make your favorite go-to comfort foods—and watch the pounds melt away. 10-Minute Meals Whip up the quickest, easiest, tastiest meals for when you want something satisfying—fast. And Delicious Desserts! Cap your amazing meals with insanely decadent post-dinner delights. “I’ve lost 15 pounds thanks to Zero Sugar, and my friends and family have all lost weight. Easy and delicious, these recipes really work!”—Barbara Skarf, Southfield, Michigan “I lost 10 pounds and have a flatter tummy! And the best part is, I don’t need sugar and I don’t crave desserts.”—Lisa Gardner, Elgin, South Carolina “I have type 2 diabetes, and Zero Sugar changed my life!”—David Menkhaus, Liberty Township, Ohio
Zero Sugar Diet: The 14-Day Plan to Flatten Your Belly, Crush Cravings, and Help Keep You Lean for Life
by David Zinczenko Stephen PerrineLose up to a pound a day and curb your craving for sweets with delicious recipes and simple, science-based food swaps from David Zinczenko, Good Morning America’s health and wellness editor and bestselling author of Zero Belly Diet, Zero Belly Smoothies, and Eat This, Not That!With Zero Sugar Diet, #1 New York Times bestselling author David Zinczenko continues his twenty-year mission to help Americans live their happiest and healthiest lives, uncovering revolutionary new research that explains why you can’t lose weight—and shows that it’s not your fault! The true culprit is sugar—specifically added sugars—which food manufacturers sneak into almost everything we eat, from bread to cold cuts to yogurt, peanut butter, pizza, and even “health” foods. Until now, there’s been no way to tell how much added sugar you’re eating—or how to avoid it without sacrifice. But with the simple steps in Zero Sugar Diet, you’ll be able to eat all your favorite foods and strip away unnecessary sugars—losing weight at a rate of up to one pound per day, while still enjoying the sweeter things in life. By replacing empty calories with essential ones—swapping in whole foods and fiber and swapping out added sugars—you’ll conquer your cravings and prevent the blood sugar surge that leads to some of the worst health scourges in America today, including abdominal fat, diabetes, heart disease, cancer, liver disease, fatigue, and tooth decay. And all it takes is 14 days. You’ll be stunned by the reported results: Lisa Gardner, 49, lost 10 pounds Tara Anderson, 42, lost 10 pounds David Menkhaus, 62, lost 15 pounds Ricky Casados, 56, lost 12 pounds You, too, can melt away belly fat, boost your energy levels and metabolism, and take control of your health and your life, armed with a comprehensive grocery list of fresh produce, proteins, whole grains, and even prepared meals, accompanied by two weeks’ worth of fiber-rich breakfast, lunch, dinner, and snack recipes and real-life results from successful Zero Sugar dieters. The fat-burning formula for long-term weight loss and optimal health is at your fingertips. Join in the crusade and say goodbye to added sugars—and goodbye to your belly—with Zero Sugar Diet!
Zero Sugar / One Month: Reduce Cravings - Reset Metabolism - Lose Weight - Lower Blood Sugar
by Becky GillaspyExperience the benefits of eliminating sugar from your dietIt&’s no secret that cutting sugar from your diet can yield overall improvements in your longterm wellness. But that knowledge does little to prevent us from wanting to eat it, and many of us might find ourselves turning to sugar more than we would like. Removing sugar from your diet requires action, and that requires motivation and a new perspective. This 30-day handbook gives you those necessary elements. Whether you&’re looking to eliminate sugar from your diet altogether, or achieve a new relationship with less dependence on it, this guide is for you. Zero Sugar / One Month provides quick-reference guides that share the ground rules, what to eat when sugar is off the table, how to temptation-proof your life, and a timeline of what to expect. Each day offers timely tips, targeted action steps, and fun and inspiring testimonials to guide you through emotional ups and downs, build confidence, and keep you moving forward one day at a time. You can do it!
The Zero-Waste Chef: Plant-Forward Recipes and Tips for a Sustainable Kitchen and Planet
by Anne-Marie BonneauA sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef.In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has learned that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, while one person eliminating all their waste is great, if thousands of people do 20 percent better it will have a much bigger impact on the planet. The good news is you likely already have all the tools you need to begin to create your own change at home, especially in the kitchen.In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less--you can, for example, banish plastic wrap by simply inverting a plate over your leftovers--and, finally, the recipes and strategies to turn them into more sustainable, money-saving cooks.Rescue a loaf from the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save five bucks (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they become waste--including end-of-recipe tips on what to do with your ingredients next--Bonneau lays out an attainable vision of a zero-waste kitchen.
The Zero-Waste Chef: Plant-Forward Recipes and Tips for a Sustainable Kitchen and Planet
by Anne-Marie BonneauA sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef.In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but thousands of people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers. Rescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.
Zero Waste Cooking For Dummies
by Rosanne RustYour recipe for saving the planet (and some money too!) If you’re like many of us, you waste your fair share of food. And you may think that food waste is an inevitable part of modern life. But in Zero Waste Cooking For Dummies, you’ll learn a little about sustainability in agriculture and where your food comes from, and how to organize your kitchen for less waste. With food waste in mind, you’ll also learn how to meal plan and shop within your budget.And ultimately, you’ll learn how to use every last bit of what’s in your fridge, freezer, and cupboard to make delicious meals, save money, and do your part for the environment. In this book, celebrated dietitian and internationally recognized author Rosanne Rust walks you through every step of transforming how you plan your meals, shop for groceries, store your food, cook your food, and deal with leftovers. Whether you’re more experiences or the type of cook who can burn water, you’ll find tips and strategies that help you buy, use, and waste less food. Zero Waste Cooking For Dummies offers: Dozens of recipes for delicious entrees, appetizers, breakfasts, soups, salads, and more Meal planning ideas that make grocery shopping a breeze, save you real money, and help you make the most of what you have in your kitchen Tips and tricks for how to use leftovers, how to craft new dishes with leftover ingredients so you don’t need to throw anything away, and more This book is a must-read for any homemaker, home cook or anyone looking for ways to save a little money, reduce their carbon footprint, and make some awesome, nutritious meals.
The Zero-Waste Kitchen: Delicious Recipes and Simple Ideas to Help You Reduce Food Waste
by Charmaine YabsleyThis book will help you save money, buy less and do your bit for the environment – just through loving your leftovers! It’s your essential guide to shopping smarter and making meals that go the extra mile.Trying to be more sustainable and eco-friendly in the kitchen may seem like a daunting task, but with a little bit of help and encouragement you can dramatically reduce your food waste. Not only does this help your budget, as you don’t have to buy so much food, but it can also help to save the planet – because when you’re using up your leftovers rather than throwing them away, you reduce your carbon footprint.The Zero-Waste Kitchen includes:Meal-planning hacksSimple ways to store your food for maximum freshnessIdeas for growing vegetables and fruit from the scraps you usually throw awayAn A–Z guide to common leftovers and how they can be used in the kitchen and beyondEasy-to-follow recipes for using up ingredients that tend to go to wasteAnd much, much more!
Ziggy Marley and Family Cookbook: Delicious Meals Made With Whole, Organic Ingredients from the Marley Kitchen
by Ziggy Marley"[Ziggy's] first collection of recipes pays homage to the flavors of his youth and the food he loves to cook for his wife and five children."--People.com"Ziggy’s cookbook is designed to nourish the body, mind, and soul."--Food & Wine"With a health-focused approach, Ziggy Marley reveals memories and food traditions in his new family cookbook."--Ebony"The easy directions will have you heading to the kitchen to try these recipes yourself."--San Francisco Chronicle"Ziggy rolls up his sleeves to produce Vegetarian Hash, dumplings, Jerk Chicken, Tofu in Coconut Curry, Fish Soup, Caribbean Salsa, Hempseed Pesto, Date and Kale Smoothie, Frittata, Mancakes, Mama Carmelita's flan and even offers the best recipe for baking Stout Gingerbread. Simply explained, gluten-free, organic fruits and vegetables combine to make healthy, vegetarian, vegan and non-vegetarian meals."--The New York Beacon"The book features updated versions of favorite Jamaican and Rastafarian-inspired meals from those closest to him. Along with Marley's own creations, like the sublime Coconut Dream Fish and aforementioned Mancakes, recipes include his wife Orly's morning oatmeal, his sister Karen's lentil soup, recipes from his daughter Judah and mother-in-law, fresh juices like those his father enjoyed and contributions from several renowned chefs."--Parade"Ziggy Marley and Family Cookbook is a medley of lively recipes like Roasted Yam Tart and Coconut Dream Fish."--Family Circle"Filled with enticing photos, the book includes the recipes of Marley and those close to him, including sister Karen and daughter Judah. It's a celebration of food and family. Containing meat and fish dishes, as well as vegan and vegetarian creations, it draws not only from the Jamaican and Rastafarian cultures that nurtured Marley, but also his wife Orly's Israeli-Iranian roots."--The Mercury NewsEight-time Grammy winner, author, philanthropist, and reggae icon Ziggy Marley's first cookbook, Ziggy Marley and Family Cookbook: Delicious Meals Made with Whole, Organic Ingredients from the Marley Kitchen, is inspired by the Jamaican meals Ziggy enjoyed while growing up--with an updated healthy spin. Ziggy was raised with both traditional Jamaican food and the more natural "ital" food of his family's Rastafari culture. The cookbook, including fifty-four recipes, features contributions from family members including Ziggy's wife Orly, sister Karen, and daughter Judah, as well as several renowned chefs.Many of the recipes are vegetarian, vegan and/or gluten-free, from delicious and savory egg dishes, to healthy, nourishing juices, soups, and salads, to classic Jerk Chicken and fish recipes. The Ziggy Marley and Family Cookbook brings new organic and nutritious recipes to kitchens around the world, intended to promote healthy living with a touch of culture, comfort, and love.From the introduction by Ziggy Marley:"I first started dabbling in the kitchen as a teenager. I enjoyed making cornmeal porridge, and it helped me to begin appreciating the idea of nourishment, the idea that food can make your body feel better. I would make Irish moss and some of my dad's juices...Our Rasta culture was different than regular Jamaican culture. We used to have both sides then, because my auntie would cook the more traditional Jamaican food. On the other side, our Rasta culture drew us to a different way of eating. My father would always have a lot of juices and greens and nuts. We were introduced to ital food--fresh, organic, and nutritious, less salt.”
Ziggy's Perfect Pickles (Fountas & Pinnell Classroom, Guided Reading Grade 1)
by Sarah Chapman George DoutsiopoulosNIMAC-sourced textbook
Zinc Clinical and Biochemical Significance
by Stephen C. CunnaneIn keeping with the etiology theme, it also became apparent that the clinical aspects needed to be strictly separated from the animal aspects of zinc metabolism, a separation that has never previously been attempted. Although this division, like the separation of primary from secondary zinc depletion, may be somewhat arbitrary, it is the author‘s impression that current knowledge of the truly clinical aspects of zinc metabolism is too often confused with its effects in animals. The two will frequently be similar, but not always. In this book, therefore, animal studies are considered in part 2 (Biochemistry. Only a handful of references to animal studies has been included in part 1 (Clinical). The purpose of this separation is to clearly distinguish animal from human, experimental from clinical. Too many of the animal studies have involved severe and prolonged zinc deficiency or other exaggerated nutritional conditions that cannot be realistically applied in the clinical setting. Furthermore, animal studies are mainly or primary (dietary) zinc depletion, whereas in humans, secondary zinc depletion is more prevalent and has a more diverse etiology.
Zinfandel: A History of a Grape and Its Wine
by Charles L. SullivanThe Zinfandel grape--currently producing big, rich, luscious styles of red wine--has a large, loyal, even fanatical following in California and around the world. The grape, grown predominantly in California, has acquired an almost mythic status--in part because of the caliber of its wines and its remarkable versatility, and in part because of the mystery surrounding its origins. Charles Sullivan, a leading expert on the history of California wine, has at last written the definitive history of Zinfandel. Here he brings together his deep knowledge of wine with the results of his extensive research on the grape in the United States and Europe in a book that will entertain and enlighten wine aficionados and casual enthusiasts. In this lively book, Sullivan dispels the false legend that has obscured Zinfandel's history for almost a century, reveals the latest scientific findings about the grape's European roots, shares his thoughts on the quality of the wines now being produced, and looks to the future of this remarkable grape. Sullivan reconstructs Zinfandel's journey through history--taking us from Austria to the East Coast of the U. S. in the 1820s, to Gold Rush California, and through the early days of the state's wine industry. He considers the ups and downs of the grape's popularity, including its most recent and, according to Sullivan, most brilliant "up. " He also unravels the two great mysteries surrounding Zinfandel: the myth of Agoston Haraszthy's role in importing Zinfandel, and the heated controversy over the relationship between California Zinfandel and Italian Primitivo. Sullivan ends with his assessments of the 2001 and 2002 vintages, firmly setting the history of Zinfandel into the chronicles of grape history.
Zingerman's Bakehouse
by Amy Emberling Frank CarolloThis is the must-have baking book for bakers of all skill levels. Since 1992, Michigan's renowned artisanal bakery, Zingerman's Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. It's no wonder Zingerman's is a cultural and culinary institution. Now, for the first time, to celebrate their 25th anniversary, the Zingerman's bakers share 65 meticulously tested, carefully detailed recipes in an ebook featuring more than 50 photographs and bountiful illustrations. Behind-the-scenes stories of the business enrich this collection of best-of-kind, delicious recipes for every "I can't believe I get to make this at home!" treat.
Zingerman's Celebrate Every Day: A Year’s Worth of Favorite Recipes for Festive Occasions, Big and Small
by Amy Emberling Lindsay-Jean Hard Lee Vedder Corynn CosciaThis fun, spirited, and visually rich cookbook from the beloved Zingerman's Bakehouse contains a full gamut of recipes to mark life events, seasonal holidays, and celebrations, from birthdays and weddings to tailgating, Passover, Mardi Gras, Pi Day, and more!The first Zingerman's Bakehouse cookbook was lauded by bakers of all levels for its carefully selected recipes that yield delicious results. Zingerman's Celebrate Every Day brings that same depth of knowledge, clear instructions, fun spirit, and range of favorite recipes. Within these pages are 80 meticulously tested, delicious, and fun recipes, with more than 100 photographs and spunky sidebars.The cookies, brownies, cakes, pastries, pizzas, sweet and savory pies, soups, and stews in Zingerman's Celebrate Every Day are specially curated for the large and small events that add color and texture to our lives. Whether you're looking for a Pavlova for Passover or the perfect Kentucky Derby watch-party pie, this book is a resource and an inspiration.BELOVED DESTINATION BAKERY: Zingerman's huge following brings more than 3,500 guests a week from around the United States and the world to the Bakeshop in Ann Arbor. Customers also eagerly order direct through their catalog and wholesale channels in Ohio, Indiana, and Michigan.A COLLECTION OF FAVORITE AND MOST-REQUESTED RECIPES: The Bakeshop listens to its audience, and many of these recipes are included because they are most loved and sought after by their brick-and-mortar, catalog, and baking-class customers.EXCLUSIVE CONTENT: Most of these recipes have never been published, and many are favorite seasonal offerings from the Bakehouse, making this recipe book the only resource on beloved Zingerman's holiday specialties.WELL-TESTED RECIPES: The Bakeshop teaches their classes from many of the recipes that appear in this book, so they're already formulated and tested to perfection, with accessibility for the beginner baker kept in mind.A VALUE-DRIVEN BRAND THAT CARES: Zingerman's Bakehouse is working towards a zero-waste status through the use of recycled and compostable materials, energy-efficient equipment, and composting. Zingerman's Community of Businesses was founded on the basis of teaching, opportunity, and training people up from any position into leadership.Perfect forZingerman's Bakehouse and University of Michigan fansAmateur bakers who are looking to elevate their holiday bakingAnyone who loves to celebrate major and minor life events and special occasions year-roundExcellent gift for foodies
Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More (Guides To Good Eating Ser.)
by Ari WeinzweigHailed by the New York Times, Esquire, and the Atlantic Monthly as one of the best delicatessens in the country, Zingerman's is a trusted source for superior ingredients -- and an equally dependable supplier of reliable information about food. Now, Ari Weinzweig, the founder of Zingerman's, shares two decades of knowledge gained in his pursuit of the world's finest food products. In this fascinating resource guide, he tells you everything you need to know about how to choose top-quality basics that can transform every meal from ordinary to memorable: oils, vinegars, and olives; bread, pasta, and rice; cheeses and cured meats; seasonings like salt, pepper, and saffron; vanilla, chocolate, and tea. How do you tell the difference between a great aged balsamic vinegar and a caramel-flavored impostor? How do you select an extraordinary olive oil from the bewildering array of bottles on the grocery shelf? Which Italian rice makes the creamiest risotto (and what are the tricks to making a terrific one)? Is there a difference between traditionally made pastas and commercial brands? How do English and American Cheddars compare? How do you make sense of the thousands of teas in the world to find one you love? What should you look for on the label of a good chocolate? In Zingerman's Guide to Good Eating, Ari Weinzweig provides the answers -- and includes approximately 100 recipes, many collected from artisan food makers, from Miguel's Mother's Macaroni to "LEO" (lox, eggs, and onions) to Funky, Chunky Dark Chocolate Cookies. This book is not only an indispensable guide to pantry essentials, it's an enthralling read. You'll visit artisan food producers, learn fascinating facts, find sources for the best brands and food suppliers, and get valuable advice that will change the way you cook forever.
Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More [A Baking Book]
by Zoë FrançoisThe expert baker and bestselling author behind the Magnolia Network original series Zoë Bakes explores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more. &“Zoë&’s relentless curiosity has made her an artist in the truest sense of the word.&”—Joanna Gaines, co-founder of Magnolia Cake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In Zoë Bakes Cakes, bestselling author and expert baker Zoë François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil&’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë&’s expert knowledge to guide you, anyone can make these delightful creations. Featuring everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.
Zoë Bakes Cookies: Everything You Need to Know to Make Your Favorite Cookies and Bars [A Baking Book]
by Zoë FrançoisNEW YORK TIMES BESTSELLER • The expert baker and author behind Zoë Bakes Cakes and Zoë Bakes on the Magnolia Network takes us through her life with 75 cookies and bars from her Vermont roots and Midwestern living.&“A magical book for every cookie lover.&”—Dorie Greenspan, James Beard Award–winning and New York Times bestselling authorThere are countless ways to make a cookie. Whether it&’s thin and crispy or soft and cakey, everyone has a different version they crave. In Zoë Bakes Cookies, Zoë François shares the classic cookie recipes every home baker wants to master and adds in some personal favorites from different eras in her life.She takes you through recipes from her hippie days in Vermont, with Ultra-Peanut Butter Cookies and Coconut Oatmeal Raisin Cookies. You get a chance to step into Bubbe and Granny&’s kitchens, where Zoë has adapted their recipes like Lemon Lavender Shortbread Cookies and Chocolate Caramel Matzo. You'll find old favorites from her college cookie cart days, with recipes like Zoë's Perfect Chocolate Chip Cookies and Smash Cookies. She has you covered beyond cookies as well, with Blueberry Gooey Butter Bars and Cocoa Nutella Brownies—you&’ll have plenty to bring to your next potluck or holiday cookie swap.With her easy-to-follow recipes, Zoë shows you how to make delicious cookies that touch on nostalgia while also helping you alter them to fit your ideal cookie needs today.
Zoe's Ghana Kitchen: Traditional Ghanaian Recipes Remixed For The Modern Kitchen
by Zoe Adjonyoh"I believe we are on the cusp of an African food revolution. There is a longing to try something that is actually new, not just re-spun, and African cuisines are filling that gap. It's the last continent of relatively unexplored food in the mainstream domain. For too long Africans have kept this incredible food a greedy secret." - Zoe Adjonyoh Ghanian food is always fun, always relaxed and always tasty! From Pan-roasted Cod with Grains of Paradise and Nkruma (Okra) Tempura to Coconut & Cassava Cake and Cubeb Spiced Shortbread, this is contemporary African food for simply everyone. If you're already familiar with good home-cooked Ghanaian food, you'll find new ways to incorporate typical flavours - such as plenty of fresh fish and seafood, hearty salads and spices with a kick. If you're new to it, you'll no doubt be surprised and delighted at the relative ease of cooking these tempting dishes. Most of the ingredients are easy to come by at supermarkets or local shops, and the recipes are super flexible - you can take the basic principles and adapt them easily to what you have available in your cupboard or fridge. Zoe's Ghana Kitchen will help you bring something truly exciting and flavour-packed to the kitchen. Get ready to bring African food to the masses.
Zoe's Ghana Kitchen
by Zoe Adjonyoh'Zoe's Ghana Kitchen introduces you to dishes - sweet with peanuts and hot with chillies - that have big flavours and are satisfyingly no-nonsense. Cooking out of it has left me yearning for pork ribs in sticky plantain sauce and lamb and peanut butter stew as well as simple grilled fish. And I had no idea how easy it was to pair smoked fish with yams, squash and ginger. Chalé, the basic hot tomato sauce (spiked with ginger and a little curry powder), which is used as the base for many of the recipes, is a godsend.' - Diana Henry"I believe we are on the cusp of an African food revolution. There is a longing to try something that is actually new, not just re-spun, and African cuisines are filling that gap. It's the last continent of relatively unexplored food in the mainstream domain. For too long Africans have kept this incredible food a greedy secret." - Zoe Adjonyoh Ghanian food is always fun, always relaxed and always tasty! From Pan-roasted Cod with Grains of Paradise and Nkruma (Okra) Tempura to Coconut & Cassava Cake and Cubeb Spiced Shortbread, this is contemporary African food for simply everyone. If you're already familiar with good home-cooked Ghanaian food, you'll find new ways to incorporate typical flavours - such as plenty of fresh fish and seafood, hearty salads and spices with a kick. If you're new to it, you'll no doubt be surprised and delighted at the relative ease of cooking these tempting dishes. Most of the ingredients are easy to come by at supermarkets or local shops, and the recipes are super flexible - you can take the basic principles and adapt them easily to what you have available in your cupboard or fridge. Zoe's Ghana Kitchen will help you bring something truly exciting and flavour-packed to the kitchen. Get ready to bring African food to the masses.
Zoe's Ghana Kitchen: An Introduction to New African Cuisine – From Ghana With Love
by Zoe AdjonyohRemix classic Ghanaian dishes for the modern kitchen in a cookbook that is "bright, bold, and bursting with flavor" (Bryant Terry) and &“provides a new perspective and a sense of wonder for Ghanaian cooking&” (Sicily Sierra) Celebrated cook and writer Zoe Adjonyoh passionately believes we are on the cusp of an African food revolution. First published to widespread acclaim in the United Kingdom, Zoe&’s Ghana Kitchen began as a pop-up restaurant in London featuring dishes such as Pan-Roasted Cod with Grains of Paradise, Nkruma (Okra) Tempura, Cubeb-Spiced Shortbread, and Coconut and Cassava Cake. Soon those dishes evolved into this tempting and celebratory cookbook, newly revised and updated for American cooks. Join Zoe as she shares the beauty of Ghana&’s markets, culture, and cuisine, and tells the evocative story of using these tastes and food traditions to navigate her own identity. Whether you are familiar with the delights of Ghanaian cuisine or new to the bold flavors of West Africa, this book contains inspiration for extraordinary home cooking, in dishes such as: Simple Fried PlantainsRed Red StewRed Snapper and Yam CroquettesBofrot DoughnutsNkatsenkwan (Peanut Butter Stew with Lamb)Jollof Fried ChickenGhana-fied Caesar Saladand more With flexible recipes for hearty salads, quick and wholesome dinners, flavorful feasts, and much more, Zoe&’s Ghana Kitchen brings truly exciting and flavor-packed dishes into your kitchen. This is contemporary African food for simply everyone.
Zombie Baseball Beatdown
by Paolo BacigalupiThe apocalypse begins on the day Rabi, Miguel and Joe are practicing baseball near their town's local meatpacking plant and nearly get knocked out by a really big stink. Little do they know the plant's toxic cattle feed is turning cows into flesh-craving monsters... ZOMBIES!!!The boys decide to launch a stealth investigation into the plant's dangerous practices, unknowingly discovering a greedy corporation's plot to look the other way as tainted meat is sold to thousands all over the country. With no grown-ups left they can trust, Rabi and his friends will have to grab their bats to protect themselves (and a few of their enemies) if they want to stay alive...and maybe even save the world.In this inventive, fast-paced novel that strikes a pitch-perfect tone for reluctant readers, National Book Award finalist and Printz Award-winning author Paolo Bacigalupi effectively uses humour and high-intensity action to take on hard-hitting themes - from food safety to racism and immigration - and creates a zany, grand-slam adventure that will get kids thinking about where their food comes from.
Zombie Cupcakes: From the Grave to the Table with 16 Cupcake Corpses
by Zilly RosenLearn how to bake and decorate your own spooky treats for Halloween—or any occasion—with these 16 macabre cupcake recipes.Conjuring up her inner George A. Romero, professional cake designer Zilly Rosen focuses her creative attention on crafting a legion of edible undead inside Zombie Cupcakes: From the Grave to the Table with 16 Cupcake Corpses. With a nod to Romero’s zombie franchise, Rosen offers instructions for crafting 16 terrifying treats, including:* Toxic Bite* Zombie Rising* Keep an Eye Out* Destroy the Brain* And moreReaders can raise their own macabre multitude of Zombie Cupcakes creations from the undead with an average creation time of less than one hour. Each Zombie Cupcakes design includes a full-color photograph of the zombie creation at hand, as well as an illustrated instructional overview and a convenient sidebar list of every item you will need to complete the cupcake.