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Why We Age: from Healthy Aging
by Andrew WeilAll living beings grow from young to old. From Dr. Andrew Weil’s bestselling and authoritative guide—this companionable and easily digestible selection explains exactly what causes bodies to age. Covering inflammation and oxidization as well as the role played by genetics and free radicals, Dr. Weil reveals just how ill-advised the obsession with life extension is, and demonstrates in no uncertain terms the urgent need to focus on improving the quality of the life we do have to live by minimizing the distress caused by disease and by aging naturally and gracefully.
Why We Cook: Women on Food, Identity, and Connection
by Lindsay GardnerJoin the conversation . . .With more than one hundred women restaurateurs, activists, food writers, professional chefs, and home cooks—all of whom are changing the world of food. Featuring essays, profiles, recipes, and more, Why We Cook is curated and illustrated by author and artist Lindsay Gardner, whose visual storytelling gifts bring nuance and insight into their words and their work, revealing the power of food to nourish, uplift, inspire curiosity, and effect change.&“Prepare to be blown away by Lindsay Gardner&’s illustrations. Her gift as an artist is part of this fluid conversation about food with some of the most intriguing women, and you&’ll never want it to end. Why We Cook highlights our voices and varied perspectives in and out of the kitchen and empowers us to reclaim our place in it.&” —Carla Hall, chef, television personality, and author of Carla Hall&’s Soul Food&“Why We Cook is a wonderful, heartwarming antidote to these trying times, and a powerful testament to unity through food.&” —Anita Lo, chef and author of Solo and Cooking Without Borders&“This book is a beautiful object, but it&’s also much more than that: an essay collection, a trove of recipes, a guidebook for how we might use food to fight for and further justice. The women in its pages remind us that it&’s in the kitchen, in the field, and around the table that we do our most vital work as human beings—and that, now more than ever, we must.&” —Molly Wizenberg, author of A Homemade Life and The Fixed Stars
Why We Get Fat: And What to Do About It
by Gary TaubesNATIONAL BESTSELLER • &“Taubes stands the received wisdom about diet and exercise on its head.&” —The New York TimesWhat&’s making us fat? And how can we change? Building upon his critical work in Good Calories, Bad Calories and presenting fresh evidence for his claim, bestselling author Gary Taubes revisits these urgent questions. Featuring a new afterword with answers to frequently asked questions.Taubes reveals the bad nutritional science of the last century—none more damaging or misguided than the &“calories-in, calories-out&” model of why we get fat—and the good science that has been ignored. He also answers the most persistent questions: Why are some people thin and others fat? What roles do exercise and genetics play in our weight? What foods should we eat, and what foods should we avoid? Persuasive, straightforward, and practical, Why We Get Fat is an essential guide to nutrition and weight management.Complete with an easy-to-follow diet. Featuring a new afterword with answers to frequently asked questions.
Why We Love Beer: All You Need to Know About Beer History, Flavors, Types of Beer, and More
by Fabio Petroni Pietro Fontana Giovanni RuggieriIllustrated Guide to Beer Brewing CultureLearn about the origin of one of the world’s most beloved alcoholic drinks with Why We Love Beer. With a collection of beer history facts, recipes, and recommendations to choose from, you too can brew amazing drinks passed down from centuries of distilling experts.A beer-making book for hop lovers everywhere. So many people enjoy beer, but little do they know about the beer ingredients that go into their favorite drink. But what if you could understand how to make the types of beer that have influenced millions all over the world? Featuring recipes from beer capitals such as Belgium, Ireland, and the United States, Why We Love Beer explores the art of beer and brewing for you to try at home. With easy-to-follow instructions and exciting recommendations, you’ll be able to make and taste hops like you’ve never experienced before.Learn how to be a professional brewmaster. Everything you need to recreate iconic beer recipes is available in this impactful beer-making book, including facts to enhance your new skills. Dive into the brewing culture that has shaped the drink that we know and love today through informative beer history facts to take inspiration from. From the first hop garden to modern advances, you’ll not only find a new appreciation for international beer, but also enjoy a glass of delicious history.Inside Why We Love Beer, you’ll find:The science behind beer ingredients and how they impact your flavorsTypes of fermentation that work best for certain homebrew beerWhich brewing supplies and techniques to useRecommendations for the most delicious beer snacksBeautiful photos of beer ingredients, processes, and finished drinks to tryVivid beer photos to take inspiration fromIf you enjoyed books like Doctors and Distillers, Clanlands, or The Beer Lover’s Guide to Cider, then you’ll want to read Why We Love Beer.
Why We Love Coffee: Fun Facts, History, and Culture of the World's Most Popular Drink
by Luigi Odello Fabio Petroni Giovanni RuggieriA Brewer’s Coffee Culture GuideIf you’re looking to put your at-home barista skills to the test, this encyclopedic coffee recipe book is for you. By learning the origin of coffee and its evolution over the years, you’ll be brewing high-quality drinks from all over the world without having to leave your kitchen.From coffee beans to extraordinary flavors. Being hundreds of years old, coffee has influenced civilizations and inspired many makers to discover new recipes for millions to enjoy. Yet what if there was a way to experience the best natural coffee flavors in the world by making them yourself? Why We Love Coffee is a visual collection of coffee facts and recipes that not only teach you how to recreate beloved coffee blends, but taste them like a professional coffee enthusiast.Learn the language of coffee for amazing creations.Why We Love Coffee explores how coffee culture has experimented with different flavors and techniques over the years to create extraordinary drinks that millions of people enjoy today. Each chapter goes into the science of coffee ingredients and infusion, and how they can enhance your senses for the best tasting results. So, if you love home coffee and want to grow your tastes and skills beyond anything you’ve experienced before, this coffee book will transform you from a coffee lover to a flavor expert.Inside Why We Love Coffee, you’ll also learn:How the coffee capitals of the world grow and harvest their coffee beansEffective methods for roasting and grinding coffeeHow to detect coffee ingredients through color and aromaRecommendations for brewing equipmentRecipes for coffee appetizers and entreesSo, if you liked How to Make the Best Coffee at Home, The Home Cafe, or Baker Bettie’s Better Baking Book, then you’ll want to own Why We Love Coffee.
Why We Love Dogs, Eat Pigs, and Wear Cows: An Introduction to Carnism
by Melanie Joy&“An absorbing examination of why humans feel affection and compassion for certain animals but are callous to the suffering of others.&” —Publishers WeeklyWhy We Love Dogs, Eat Pigs, and Wear Cows offers an absorbing look at what social psychologist Melanie Joy calls carnism, the belief system that conditions us to eat certain animals when we would never dream of eating others. Carnism causes extensive animal suffering and global injustice, and it drives us to act against our own interests and the interests of others without fully realizing what we are doing. Becoming aware of what carnism is and how it functions is vital to personal empowerment and social transformation, as it enables us to make our food choices more freely—because without awareness, there is no free choice. &“An important and groundbreaking contribution to the struggle for the welfare of animals.&” —Yuval Harari, New York Times–bestselling author &“An exposé of the ideas, prejudices, and numbing of men and women who block out the unsavory details of what is involved in the creation and consumption of animal-based foods.&” —Spirituality & Practice &“With eloquence and humility, Melanie Joy appeals to the values that all of us already have and have always had. She reminds us of who we are.&” —Jonathan Safran Foer, New York Times–bestselling author &“Melanie Joy examines the psychological props that make it possible for us to adore some animals and eat others—and kicks them all aside.&” —Peter Singer, professor of bioethics at Princeton University and author of Animal Liberation Now
Why We Love Dogs, Eat Pigs, and Wear Cows: An Introduction to Carnism
by Melanie Joy John RobbinsIn this paperback edition is a foreword by activist and author John Robbins and a reader's group study guide. This groundbreaking work, voted one of the top ten books of 2010 by VegNews Magazine, offers an absorbing look at why and how humans can so wholeheartedly devote ourselves to certain animals and then allow others to suffer needlessly, especially those slaughtered for our consumption. <P><P> Social psychologist Melanie Joy explores the many ways we numb ourselves and disconnect from our natural empathy for farmed animals. She coins the term "carnism" to describe the belief system that has conditioned us to eat certain animals and not others. <P><P> In Why We Love Dogs, Eat Pigs, and Wear Cows Joy investigates factory farming, exposing how cruelly the animals are treated, the hazards that meatpacking workers face, and the environmental impact of raising 10 billion animals for food each year. Controversial and challenging, this book will change the way you think about food forever.
Why We Love Tea: A Tea Lover's Guide to Tea Rituals, History, and Culture
by Gabriella LombardiThe Perfect Gift for Tea LoversFrom recipes and advice on tea-making to the history and significance of tea, this informative guide has something for every tea loverFull of exclusive recipes, this is the perfect gift for the foodie in your life. Why We Love Tea goes beyond the art of tea into real advice on tea-making. A selection of unique recipes, along with advice on pairing tea and food, completes this gorgeous book—a must-have for any tea lover. Curious about the culture around drinking tea? Perfect for travel and history lovers, Why We Love Tea dives into the practice of tea ceremony and meditation in different cultures. From the origins of tea to drinking etiquette in other parts of the world, this guide illuminates tea’s important historical role in our lives.Inside, you’ll find:A careful examination of 50 grand cru teas—including some of the best-known varieties available—with descriptions of appearance, color, smell, taste and specific brewing instructionsA selection of exclusive tea recipes, along with advice on what to eat with each teaIlluminating full color photos of different types of tea, tea-making ceremonies, and methods of brewing teaIf you liked The World Atlas of Coffee, The Art of Tea, or Teaspiration, you’ll love Why We Love Tea.
Why We Need Water (Pictureback(R))
by Cynthia Ines MangualAn all-new storybook, with over 30 stickers, Based on Netflix's Waffles + Mochi, which is prodcued by President Barack and Michelle Obama&’s production company, Higher Ground! Before Waffles and Mochi can make a special meal for their friends, they need to learn about a very important ingredient—water. Follow them around the world as they learn how necessary water is and the different ways it can be used. Children ages 3 to 7 who love Netflix's new show about friendship and fun-filled eating will enjoy this full-color storybook that includes over 30 stickers. Join Waffles and Mochi for global adventures that reveal the stories behind our food. Produced by President Barack and Michelle Obama&’s Higher Ground and streaming on Netflix, Waffles + Mochi is an entertaining mix of puppetry, animation, celebrity chefs, and famous guest stars. This delightful new show introduces young children and their families to a world of cooking and fearless eating.
Why Weight?: A Workbook for Ending Compulsive Eating
by Geneen RothPut an end to bingeing and dieting-forever!With the publication of her ground-breaking books, Feeding the Hungry Heart, and Breaking Free From Compulsive Eating, Geneen Roth has helped hundred of thousands of people win their battle against the destructive binge-diet cycle. Now this remarkable companion workbook shows compulsive eaters-in a constructive, non-judgmental way-how to stop using food as a substitute for handling difficult emotions or situations . . . and how to enjoy eating and still lose weight naturally. By using the liberating exercises and techniques developed by Geneen Roth in her highly succesful Breaking Free® workshops, dieters, who've tried every conceivable diet-losing weight again and again, only to gain it back-and bingers, who are harming their health, can learn wholesome, beneficial ways to achieve their goals. This proven program offers reassuring guidlines on:* Letting food become a source of pleasure rather than anxiety* Kicking the scale-watching the habit-forever!* Recognizing the difference between physical and emotional hungers* Learning to say no* Listening to, and trusting, your body's hunger and fullness signals* Distinguishing forbidden foods from those you truly want* Uncovering the conflicts that stand between your desire to lose weight and your urge to eat compulsively* Discovering other pleasures besides food
Why Women Need Fat
by Lassek William D.The groundbreaking discovery that shows why women need fat to lose fat. Why do women struggle so much with weight? Can women ever lose weight and keep it off? In this research-driven and counterintuitive book, an anthropologist and a public health doctor team up to answer those questions. Blending anecdotal evidence with hard science, they explain how women's weight is controlled by evolution-but more important- they reveal how a change in diet three decades ago may be the reason women today are bigger than their grandmothers were. Explaining why fat (both in our diet and in our body) is crucial to long-term health, the authors show not only why women tend (and need) to get heavier after having their first child, but also destroy cultural myths like "all fat is bad for you. " Providing a plan that can help any woman achieve a natural, healthy weight- without dieting- Why Women Need Fat not only gives women the tools they need to shed weight, but also a better understanding of why those last five pounds seem impossible to lose. .
Why You Eat What You Eat: The Science Behind Our Relationship With Food
by Rachel HerzAn eye-opening exploration of the psychology of eating in today’s unprecedented North American pantry of abundance, access, and excess. In Why You Eat What You Eat, acclaimed neuroscientist Rachel Herz examines the sensory, psychological, neuroscientific, and physiological factors that influence our eating habits. Herz, who’s been praised for her “ability to cite and explain academic studies in a conversational manner” (Washington Post), uncovers the fascinating and surprising facts that influence food consumption—such as why bringing reusable bags to the grocery store encourages us to buy more treats, how our beliefs can affect how many calories we burn, why TV influences how much we eat, and how what we see and hear changes how food tastes—and reveals useful techniques for improving our experience of food, such as how aromas can help curb cravings and tips on how to resist repeated trips to the buffet table. Why You Eat What You Eat presents our relationship to food as a complicated recipe, whose ingredients—taste, personality, and emotions—combine to make eating a potent and pleasurable experience. Herz weaves curious findings and compelling facts into a narrative that tackles important questions, revealing how psychology, neurology, and physiology shape our relationship with food, and how food alters the relationship we have with ourselves and each other.
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.
Wic Food Packages: Time For A Change
by Institute of Medicine of the National AcademiesThe Special Supplemental Nutrition Program for Women, Infants, and Children (the WIC program) has promoted the health of low-income families for more than 30 years by providing nutrition education, supplemental food, and other valuable services. The program reaches millions of families every year, is one of the largest nutrition programs in the United States, and is an important investment in the nation’s health. The U.S. Department of Agriculture charged the Institute of Medicine with creating a committee to evaluate the WIC food packages (the list of specific foods WIC participants obtain each month). The goal of the study was to improve the quality of the diet of WIC participants while also promoting a healthy body weight that will reduce the risk of chronic diseases. The committee concluded that it is time for a change in the WIC food packages and the book provides details on the proposed new food packages, summarizes how the proposed packages differ from current packages, and discusses the rationale for the proposed packages.
WIC Nutrition Risk Criteria: A Scientific Assessment
by Committee on Scientific Evaluation of WIC Nutrition Risk CriteriaThis book reviews the scientific basis for nutrition risk criteria used to establish eligibility for participation in the U.S. Department of Agriculture's Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). The volume also examines the specific segments of the WIC population at risk for each criterion, identifies gaps in the scientific knowledge base, formulates recommendations regarding appropriate criteria, and where applicable, recommends values for determining who is at risk for each criterion. Recommendations for program action and research are made to strengthen the validity of nutrition risk criteria used in the WIC program.
The Wicca Cookbook, Second Edition
by Tara Seefeldt Jamie WoodThe spiritual tenets of Wicca are steeped in an inherent reverence for nature and stewardship of the environment. In fact, Wiccan practitioners have been living--and cooking--green since ancient times. In the decade since the first edition of the The Wicca Cookbook cast its spell over culinary history buffs and adventurous cooks everywhere, many readers have asked "What makes a cookbook Wiccan?" The tenth anniversary edition answers that question and more, bringing fresh dimensions to this heady witches' brew with new rituals and delicious recipes. More than 100 dishes, many historically authentic, all meticulously researched, emphasize the use of organic ingredients at their seasonal peak and celebrate all the major pagan holidays: enjoy Stuffed Nasturtiums, Goddess Athena Pitas, and Deva Saffron Bread for the Spring Equinox; serve Elder Flower Chicken, Lilith's Lily Fair Soup, and Wild Woman White Sage Jelly during the Summer Solstice; and Cupid's Cold Slaw, Imbolc Moon Cookies, and Snowflake Cakes make delightful Candlemas treats. Nature-honoring dishes, eco-friendly living tips, and an inclusive message of spirituality make The Wicca Cookbook a unique contribution to the culinary world and a magickal tribute to the pagan spirit.
The Wickaninnish Cookbook: Rustic Elegance on Nature's Edge
by Wickaninnish InnFrom the Wickaninnish Inn--the award-winning Relais & Châteaux property in Tofino, British Columbia--comes a rustically luxurious cookbook to celebrate their sensational west coast cuisinePerched between the majestic old-growth forests of Tofino and the vast expanse of the Pacific Ocean, the Wickaninnish Inn is a destination like no other. In this evocative cookbook, the "Wick," as it is affectionately known, welcomes you into the warmth to share the celebrated cuisine of Inn's The Pointe Restaurant. Since the Wick first opened in 1996, it has been regarded for its rustic elegance, warm hospitality, and incredible west coast cuisine. This cookbook highlights the innovative dishes (and the stories behind them) that have made The Pointe a destination dining experience like no other, and paints a vivid picture of spectacular natural surroundings, west coast life, and scenic ocean-to-table dining. Memorable recipes from the Wick are coupled with signature recipes from current and former chefs--Warren Barr, Rod Butters, Matthias Conradi, Mark Filatow, Justin Laboissiere, Duncan Ly, Andrew Springett, and Matt Wilson--and combine cutting edge techniques with fresh, seasonal ingredients, to create a distinctly contemporary, west coast cookbook. Inside you will find both sophisticated and accessible recipes that speak to the Inn's longstanding commitment to farm- and ocean-fresh ingredients, and strike a harmonious balance between the bounties of land and sea that surround the Inn. The Wickaninnish Cookbook offers a chance to visit life on nature's edge, and discover dishes from one of the most prestigious kitchens in Canada.
Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Won the Biggest, Baddest BBQ Competition in the World (Wicked Good)
by Andy Husbands Chris Hart Andrea Pyenson“The audacious and tasty recipes showcase everything from the modern classics to serious in-your-face barbeque . . . a must for every grill aficionado.” —Chris Schlesinger, coauthor of The Thrill of the GrillHow did two guys from Boston win hundreds of barbecue ribbons, thirty Kansas City Barbecue Society championships, and the biggest prize of them all, the Jack Daniel’s World Championship Invitational Barbecue? By standing over glowing coals and smoking barrels for days on end to develop barbecue recipes not just good, but “wicked good” as they say in New England.Award-winning chefs Andy Husbands and Chris Hart reveal their secrets to competition-winning barbecue—from the actual recipe that won the Jack Daniel’s World Championship Invitational, to the 25-Step Championship Chicken that melts in your mouth and the American Royal First Place Beef Brisket, king of them all, hardest to master and unforgettable to eat when it’s done right.Wicked Good Barbecue ain’t your daddy’s barbecue. It’s just the best you’ve ever tasted. So if you want to cook competition-worthy chow, and you think you’ve got what it takes or want inspiration from the best; crack this book, pick up your tongs, and fire away. Wicked Good Barbecue is your guide to fun, fearless, and fantastic barbecue no matter where you’re from.“Live fire cooking at its wicked BEST! The IQUE team will raise your BBQ IQ.” —Carolyn Wells, PhB, Executive Director and co-founder, Kansas City Barbeque Society“Their prose exudes energy and confidence, and that makes this an entertaining read . . . fervent BBQ diehards with their eyes on a championship will believe their prayers have been answered.” —Library Journal
Wicked Good Burgers: Fearless Recipes and Uncompromising Techniques for the Ultimate Patty (Wicked Good)
by Andy Husbands Chris Hart Andrea Pyenson“The expanded concept of the burger is explored in amazing detail from the grinding and cooking, to the bun, fries, sauces, and condiments.” —Jasper White, James Beard Award-winner, chef/partner Summer Shack RestaurantsWicked Good Burgers ain’t your daddy’s patty on a bun. The upstart Yankee team that revolutionized barbecue with their upset win at the Jack Daniel’s World Championship Invitational turns their talents to burgers. Wicked Good Burgers fearlessly incorporates new techniques, inspirations, and ingredients to take the burger to the next level—whether it’s the Meatloaf Burger on Pretzel Bread with Cabernet Mustard or the Island Creek Burger with Oysters and homemade cocktail sauce. You’ll learn the art and science of freshly grinding meats—from beef to lamb to goat—for the ultimate juicy burger as well as cooking methods such as smoking, grilling, griddling, and sous vide that impart distinctive flavor.“Andy Husbands and Chris Hart provide every secret you’ll need to become an expert and champion burger cook.” —Danny Meyer, James Beard Award-winner and founder of Shake Shack“Andy and Chris’s reverence for the once-humble burger is both mouthwatering and fun. They bring a gourmet sensibility without getting too serious.” —Charles M. Storey, senior vice president, marketing, Harpoon Brewery
The Wicked Good Ketogenic Diet Cookbook: Easy, Whole Food Keto Recipes for Any Budget
by Amanda C. HughesComplete keto for waistline and budget watchers. The Wicked Good Ketogenic Diet Cookbook is the perfect balance of health and budget. It's packed with easy to prepare, whole food, low-carb, high-fat recipes that are both yummy and affordable. A collection of helpful tips and tricks show you how to start and stick with the ketogenic diet, and you'll discover it's not just a diet—it's a healthy, weight-reducing way of life. The Wicked Good Ketogenic Diet Cookbook offers: Crave-worthy and Keto—175 ketogenic diet recipes have never tasted this good—from Lemon-Lavender Ricotta Pancakes to Spicy Stuffed Salmon Florentine, and more. Lose Weight, Save Money—Smart tips show you how to make the ketogenic diet more affordable and a useful key helps you estimate recipe costs. All You Need to Know—You get comprehensive information on the differences between keto and paleo diets and everything else you need to know to stick with the ketogenic diet. Savor the simple, clean, affordable recipes in The Wicked Good Ketogenic Diet Cookbook and see how wicked good it feels follow the ketogenic diet.
The Wicked Healthy Cookbook: Free. From. Animals.
by David Joachim Chad Sarno Derek Sarno Woody HarrelsonHi, we're Chad and Derek. We're chefs and brothers who craft humble vegetables into the stuff of food legend. Everything we create is a bold marriage of delicate and punchy flavors, and crunchy textures-all with knife-sharp attention to detail. We're proud graduates of the University of Common Sense who simply believe that eating more veg is good for you and good for the planet.THE WICKED HEALTHY COOKBOOK takes badass plant-based cooking to a whole new level. The chefs have pioneered innovative cooking techniques such as pressing and searing mushrooms until they reach a rich and delicious meat-like consistency. Inside, you'll find informative sidebars and must-have tips on everything from oil-free and gluten-free cooking (if you're into that) to organizing an efficient kitchen.Celebrating the central role of crave-able food for our health and vitality, Chad and Derek give readers 129 recipes for everyday meals and dinner parties alike, and they also show us how to kick back and indulge now and then. Their drool-inducing recipes include Sloppy BBQ Jackfruit Sliders with Slaw, and Grilled Peaches with Vanilla Spiced Gelato and Mango Sriracha Caramel. They believe that if you shoot for 80% healthy and 20% wicked, you'll be 100% sexy: That's the Wicked Healthy way.
The Wicked Healthy Cookbook
by Chad Sarno Derek Sarno'Chad and Derek just created the next required reading in plant-based cooking . . . Make your life easier, tastier, and Wicked Healthy with the Sarno boys' Michelle and Matt, New York Times bestselling authors of the Thug Kitchen series'Whether you are going the whole vegan hog, or trying it a few days a week, this book is the perfect inspiration' The LadyHi, we're Chad and Derek. We're brothers who craft humble vegetables into the stuff of food legend. Everything we create is a bold marriage of delicate and punchy flavours, crunchy textures, and all with knife-sharp attention to detail. We're proud graduates of the University of Common Sense who simply believe that eating more veg is good for you and good for the planet.THE WICKED HEALTHY COOKBOOK presents a delicious game plan endorsed by every doctor and health organisation in the world: eat more plants. Chefs Chad and Derek Sarno are among the world's foremost authorities on plant-based cooking and here they share their secrets for making killer meals.Celebrating the central role of beautiful, crave-able food for our health and vitality, Chad and Derek provide 129 recipes for everyday meals and fancy dinner parties alike and also show us how to kick back and indulge with drool-inducing recipes like:Sloppy BBQ Jackfruit Sliders with SlawNew England Style "Lobstah" RollsGrilled peaches with Vanilla Spiced GelatoMango Sriracha Caramel. 'Derek and Chad deliver you a world of flavors, textures, and downright sexy food! These plant-pushers know their stuff. Learn from them and feel better because of them. Cook the future-of-food now!' Jane Land and Matthew Glover, founders of Veganuary
The Widow Clicquot: The Story of a Champagne Empire and the Woman Who Ruled It
by Tilar J. MazzeoVeuve Clicquot champagne epitomizes glamour, style, and luxury. In The Widow Clicquot, Tilar J. Mazzeo brings to life--for the first time--the fascinating woman behind the iconic yellow label: Barbe-Nicole Clicquot Ponsardin, who, after her husband's death, defied convention by assuming the reins of the fledgling wine business they had nurtured together. Steering the company through dizzying political and financial reversals, she became one of the world's first great businesswomen and one of the richest women of her time. As much a fascinating journey through the process of making this temperamental wine as a biography of a uniquely tempered woman, The Widow Clicquot is the captivating true story of a legend and a visionary.
Wie man Schmerzen & Krankheiten Natürlich Heilt: Für Mehr Energie & Gesundheit
by Melanie MansonMöchten Sie allgemeine Beschwerden, Entzündungen, Sodbrennen, Depressionen und Schmerzen lindern? Seit langem werden natürliche Heilmethoden zur Behandlung einer Reihe von Krankheiten wie Depressionen, Arthritis, Sodbrennen, chronischen Schmerzen und vielen anderen Beschwerden eingesetzt! Die Anwendung natürlicher Heilmethoden hilft auch bei chronischen Krankheiten, Entzündungen und zur Stärkung des Immunsystems, für mehr Energie, Konzentration, allgemeine Zufriedenheit und vieles mehr! Erfahren Sie hier die Geheimnisse, die Naturheilkundler nutzen, um sich gesünder zu fühlen als je zuvor! Mit jahrzehntelang erprobten Strategien zeigt Ihnen dieses E-Book die schnellsten und effektivsten Wege, um die natürliche Heilkraft zu nutzen, und um Ihr Wohlbefinden zu steigern! Sie werden lernen, wie Sie sich in nur wenigen Wochen besser fühlen können. Darüber hinaus verbessern Sie buchstäblich jeden einzelnen Aspekt Ihres Lebens. Möchten Sie wissen, wie andere Menschen mit chronischen Krankheiten und Beschwerden umgehen? Auch Sie können die Geheimnisse kennenlernen, um glücklicher und gesünder zu sein. In diesem Handbuch lernen Sie bewährte Techniken – ganz ohne teure Ergänzungen oder Kurse. Enthaltene Leistungen: - Heilungsmethoden. - Weniger Stress - Mehr Energie - Besser schlafen - Krankheiten heilen - Ernährung - Alles, was Sie wissen müssen + UND NOCH VIELES MEHR! Wenn Sie Ihre Gesundheit verbessern, Beschwerden heilen oder Ihr Wohlbefinden erhöhen möchten, dann ist dieser Ratgeber genau das Richtige für Sie. --> Scrollen Sie zum oberen Rand der Seite und klicken Sie auf den Button "In den Warenkorb", um diesen Ratgeber jetzt zu kaufen
Wieners Gone Wild!: Out-of-the-Ballpark Recipes for Extraordinary Hot Dogs
by Holly Schmidt Allan PennAuthors Holly Schmidt and Allan Penn reinvent the classic hot dog with 40 creative, inspired, and easy-to-make recipes.