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Canal House Cooking Volume N° 1: Summer (Canal House Cooking #1)
by Christopher Hirsheimer Melissa HamiltonEighty-one delicious triple-tested recipes specially designed for summer come together in a vibrantly illustrated cookbook as beautiful as it is functional. CANAL HOUSE COOKING, VOLUME N° 1, SUMMER is a collection of our favorite summer recipes, ones we cook for ourselves all through the long lazy months. We are home cooks writing about home cooking for other home cooks. We cook seasonally because that&’s what makes sense. In midsummer, we buy boxes of tomatoes to dress as minimally as we do in the heat. And in the height of the season, we preserve all that we can, so as to save a taste of summer. We make jarfuls of teriyaki sauce for slathering on chicken. We love to cook big paellas outdoors over a fire for a crowd of friends. We are crazy for ripe melons in late summer. And we churn tubs of ice cream for our families. If you cook your way through a few of our recipes, you&’ll see that who we are comes right through in these pages. With a few exceptions, we use ingredients that are readily available and found in most markets in most towns throughout the United States. All the recipes are easy to prepare (some of them a bit more involved), all completely doable for the novice and experienced cook alike. Cook all summer long with Canal House Cooking!
Canal House Cooking Volume N° 2: Fall & Holiday (Canal House Cooking #2)
by Christopher Hirsheimer Melissa HamiltonAutumn recipes from Sourdough-Sage Stuffing to Grand Marnier Soufflé: &“Well suited to the home cook who revels in the simple pleasures of the table&” (Saveur). CANAL HOUSE COOKING, VOLUME N° 2, FALL & HOLIDAY is filled with recipes that will make you want to run into the kitchen and start cooking. It is a collection of our favorite fall and holiday recipes. We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare, and completely doable for the novice and experienced cook alike. Foods of the holidays are classics, tied to tradition and memory. We cook our grandmothers&’, aunts&’, and mothers&’ recipes to bring them to life and invite the people we miss to the table again. For us, it wouldn&’t be a holiday without Neenie&’s Sourdough-Sage Stuffing, or Jim&’s Roast Capon, or Peggy&’s Grand Marnier Soufflé. But no matter what your menu, the most important thing is to join together for a meal and share the intimacy of the table. Canal House Cooking, Volume N° 2, Fall & Holiday is the second book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking! 72 delicious triple-tested recipes
Canal House Cooking Volume N° 2: Fall & Holiday (Canal House Cooking #2)
by Christopher Hirsheimer Melissa HamiltonAutumn recipes from Sourdough-Sage Stuffing to Grand Marnier Soufflé: &“Well suited to the home cook who revels in the simple pleasures of the table&” (Saveur). CANAL HOUSE COOKING, VOLUME N° 2, FALL & HOLIDAY is filled with recipes that will make you want to run into the kitchen and start cooking. It is a collection of our favorite fall and holiday recipes. We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare, and completely doable for the novice and experienced cook alike. Foods of the holidays are classics, tied to tradition and memory. We cook our grandmothers&’, aunts&’, and mothers&’ recipes to bring them to life and invite the people we miss to the table again. For us, it wouldn&’t be a holiday without Neenie&’s Sourdough-Sage Stuffing, or Jim&’s Roast Capon, or Peggy&’s Grand Marnier Soufflé. But no matter what your menu, the most important thing is to join together for a meal and share the intimacy of the table. Canal House Cooking, Volume N° 2, Fall & Holiday is the second book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking! 72 delicious triple-tested recipes
Canal House Cooking Volume N° 3
by Christopher Hirsheimer Melissa HamiltonCANAL HOUSE COOKING VOLUME, N° 3, WINTER & SPRING is a collection of our favorite winter and spring recipes, ones we cook for ourselves, our friends, and our families all during the cold winter months and straight through the exciting arrival of spring. It's filled with recipes that will make you want to run into the kitchen and start cooking.We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. We make jars of marmalade for teatime and to gift to our friends. We warm and nourish ourselves with hearty soups and big pots of stews and braises. We roll out pasta and make cannelloni for weekend or special occasion gatherings.We roast root vegetables in the winter and lamb in the spring.Canal House Cooking, Volume N° 3, Winter & Spring is the third book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking!59 delicious triple-tested recipes
Canal House Cooking Volume N° 3: Winter & Spring (Canal House Cooking #3)
by Christopher Hirsheimer Melissa HamiltonFrom winter stews to spring salads: &“Halfway between a cookbook and a food magazine . . . irresistible seasonal recipes&” (O, The Oprah Magazine). CANAL HOUSE COOKING VOLUME, N° 3, WINTER & SPRING is a collection of our favorite winter and spring recipes, ones we cook for ourselves, our friends, and our families all during the cold winter months and straight through the exciting arrival of spring. It&’s filled with recipes that will make you want to run into the kitchen and start cooking. We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. We make jars of marmalade for teatime and to gift to our friends. We warm and nourish ourselves with hearty soups and big pots of stews and braises. We roll out pasta and make cannelloni for weekend or special occasion gatherings.We roast root vegetables in the winter and lamb in the spring.Canal House Cooking, Volume N° 3, Winter & Spring is the third book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking! 59 delicious triple-tested recipes
Canal House Cooking Volume N° 4: Farm Markets & Gardens (Canal House Cooking #4)
by Christopher Hirsheimer Melissa HamiltonMake the most of fresh vegetables with these easy-to-prepare recipes from the cookbook authors with &“a cult following among the fooderati&” (Bon Appétit). CANAL HOUSE COOKING, VOLUME N° 4, FARM MARKETS & GARDENS is a collection of some of our favorite summer recipes, the ones we cook for ourselves, our friends, and our families. They&’ll make you want to run straight to the kitchen or out to the grill and start cooking. We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. In the summer, we forsake the convenience of the supermarket to live in the season by shopping at farmers&’ markets and roadside tables, and gathering the very freshest vegetables from our own gardens. The way we cook couldn&’t be simpler—slicing big, juicy tomatoes for lunch, preserving tomatoes for later; grilling vine-wrapped whole fish or a peppercorn-rubbed beef tenderloin for dinner; roasting chickens then slathering them with fresh herb butter; cooking corn into succotash; and turning ripe summer fruit into jams, jellies, and cobblers.Canal House Cooking, Volume N° 4, Farm Markets & Gardens, is the fourth book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking! 67 delicious triple-tested recipes
Canal House Cooking Volume N° 4: Farm Markets & Gardens (Canal House Cooking #4)
by Christopher Hirsheimer Melissa HamiltonMake the most of fresh vegetables with these easy-to-prepare recipes from the cookbook authors with &“a cult following among the fooderati&” (Bon Appétit). CANAL HOUSE COOKING, VOLUME N° 4, FARM MARKETS & GARDENS is a collection of some of our favorite summer recipes, the ones we cook for ourselves, our friends, and our families. They&’ll make you want to run straight to the kitchen or out to the grill and start cooking. We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. In the summer, we forsake the convenience of the supermarket to live in the season by shopping at farmers&’ markets and roadside tables, and gathering the very freshest vegetables from our own gardens. The way we cook couldn&’t be simpler—slicing big, juicy tomatoes for lunch, preserving tomatoes for later; grilling vine-wrapped whole fish or a peppercorn-rubbed beef tenderloin for dinner; roasting chickens then slathering them with fresh herb butter; cooking corn into succotash; and turning ripe summer fruit into jams, jellies, and cobblers.Canal House Cooking, Volume N° 4, Farm Markets & Gardens, is the fourth book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking! 67 delicious triple-tested recipes
Canal House Cooking Volume N° 5: The Good Life (Canal House Cooking #5)
by Christopher Hirsheimer Melissa HamiltonTriple-tested recipes for dozens of luxuriously tasty treats. CANAL HOUSE COOKING VOLUME , N° 5, THE GOOD LIFE is a collection of some of our favorite recipes, the ones we cook for ourselves, our friends, and our families during the fall and right through the holiday season. These are recipes that will make you want to restock your pantry and refrigerator and start cooking. We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. In this volume we toast to the good life with ice-cold flutes of grower Champagne and cook lots of big, delicious food. We assemble our version of smørrebrød that glorious array of Danish open-faced sandwiches—with smoked, cured, and pickled fish. We turn out classic pâtés and terrines; top buckwheat blini with smoked salmon and trout roe; tuck black truffles under the skin of our roasted chicken; make our own sausages to serve with big spoonfuls of creamy polenta; and fill crêpes with savory and sweet fillings. We fry apple fritters in the fall and decorate sugar cookies for the holidays.Canal House Cooking, Volume N° 5, The Good Life, is the fifth book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year longwith Canal House Cooking! 67 delicious triple-tested recipes
Canal House Cooking Volume N° 5: The Good Life (Canal House Cooking #5)
by Christopher Hirsheimer Melissa HamiltonTriple-tested recipes for dozens of luxuriously tasty treats. CANAL HOUSE COOKING VOLUME , N° 5, THE GOOD LIFE is a collection of some of our favorite recipes, the ones we cook for ourselves, our friends, and our families during the fall and right through the holiday season. These are recipes that will make you want to restock your pantry and refrigerator and start cooking. We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. In this volume we toast to the good life with ice-cold flutes of grower Champagne and cook lots of big, delicious food. We assemble our version of smørrebrød that glorious array of Danish open-faced sandwiches—with smoked, cured, and pickled fish. We turn out classic pâtés and terrines; top buckwheat blini with smoked salmon and trout roe; tuck black truffles under the skin of our roasted chicken; make our own sausages to serve with big spoonfuls of creamy polenta; and fill crêpes with savory and sweet fillings. We fry apple fritters in the fall and decorate sugar cookies for the holidays.Canal House Cooking, Volume N° 5, The Good Life, is the fifth book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year longwith Canal House Cooking! 67 delicious triple-tested recipes
Canal House Cooking Volume N° 6: The Grocery Store (Canal House Cooking #6)
by Christopher Hirsheimer Melissa HamiltonEasy-to-source recipes from the home cooks of Canal House, which &“has garnered quite the following among the farm-to-table set with an eye for beauty&” (Food52). CANAL HOUSE COOKING, VOLUME N° 6, THE GROCERY STORE is a collection of our favorite recipes, the ones we cook for ourselves, our friends, and our families, using the best that grocery stores have to offer. It is filled with recipes that will make you want to run straight to the grocery store to stock up and start cooking. We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. Good cooking relies on good shopping, so we buy smoked fish to make a delicious creamy stew, and plump organic chickens to roast right on the oven rack over potatoes and vegetables. Bunches of fat local asparagus go into our shopping cart—we cook them simply and bathe them in a luscious lemon-butter sauce. We choose hearty escarole and tender young spinach and stock up on bags of frozen peas and fava beans to use in so many ways. We buy succulent rhubarb for an early spring tonic or for an Easter dessert, roasted and spooned over crisp meringues.Canal House Cooking, Volume N° 6, The Grocery Store, is the sixth book of our award-winning series of seasonal recipes. We publish three volumes per year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking! 95 delicious triple-tested recipes
Canal House Cooking Volume N° 6: The Grocery Store (Canal House Cooking #6)
by Christopher Hirsheimer Melissa HamiltonEasy-to-source recipes from the home cooks of Canal House, which &“has garnered quite the following among the farm-to-table set with an eye for beauty&” (Food52). CANAL HOUSE COOKING, VOLUME N° 6, THE GROCERY STORE is a collection of our favorite recipes, the ones we cook for ourselves, our friends, and our families, using the best that grocery stores have to offer. It is filled with recipes that will make you want to run straight to the grocery store to stock up and start cooking. We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. Good cooking relies on good shopping, so we buy smoked fish to make a delicious creamy stew, and plump organic chickens to roast right on the oven rack over potatoes and vegetables. Bunches of fat local asparagus go into our shopping cart—we cook them simply and bathe them in a luscious lemon-butter sauce. We choose hearty escarole and tender young spinach and stock up on bags of frozen peas and fava beans to use in so many ways. We buy succulent rhubarb for an early spring tonic or for an Easter dessert, roasted and spooned over crisp meringues.Canal House Cooking, Volume N° 6, The Grocery Store, is the sixth book of our award-winning series of seasonal recipes. We publish three volumes per year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking! 95 delicious triple-tested recipes
Canal House Cooking Volume N° 7
by Christopher Hirsheimer Melissa HamiltonThe Canal House Cooking series is a seasonal collection of our favorite recipes--home cooking by home cooks for home cooks. With a few exceptions, we use ingredients that are readily available and found in most markets in most towns throughout the United States. All the recipes are easy to prepare, all completely doable for the novice and experienced cook alike. We want to share with you as fellow cooks, our love of food and all its rituals. The everyday practice of simple cooking and the enjoyment of eating are two of the greatest pleasures in life.This volume celebrates the bounty of fall and the festive holiday season with delicious Italian dishes, some classic, some reinterpreted Canal House style.
Canal House Cooking Volume N° 7: La Dolce Vita (Canal House Cooking #7)
by Christopher Hirsheimer Melissa HamiltonThe Canal House Cooking series is a seasonal collection of our favorite recipes—home cooking by home cooks for home cooks. With a few exceptions, we use ingredients that are readily available and found in most markets in most towns throughout the United States. All the recipes are easy to prepare, all completely doable for the novice and experienced cook alike. We want to share with you as fellow cooks, our love of food and all its rituals. The everyday practice of simple cooking and the enjoyment of eating are two of the greatest pleasures in life.This volume celebrates the bounty of fall and the festive holiday season with delicious Italian dishes, some classic, some reinterpreted Canal House style.
Canal House Cooking Volume N° 8: Pronto! (Canal House Cooking #8)
by Christopher Hirsheimer Melissa HamiltonPour some prosecco and cook up some delicious antipasti, pizzas, pastas, Italian sweets, and more—with simple recipes from two James Beard Award–winning authors.Canal House Cooking Volume No. 8:Pronto!, the newest addition to the Canal House Cooking series, is a delightful cookbook devoted to Italian home cooking. It&’s filled with seventy-seven delicious, fast, easy, fresh Italian recipes, including ones for antipasti, pizzas, pastas, grilled meats and fish, and simple Italian sweets. It&’s a collection of some of our favorite recipes, the ones we cook for ourselves, our friends, and our families all year long, Pronto! will make you want to roll up your sleeves, pour yourself a glass of prosecco or Sangiovese, and start cooking. Renowned home cooks Christopher Hirsheimer and Melissa Hamilton, 2013 James Beard Foundation Award winners, have been inspiring cooks of all kinds—from the novice and passionate alike, to even the restaurant chef—since the debut of their award-winning cookbook series began with their simple but elegant and delicious recipes for cooking at home.Canal House Cooking Volume No. 8: Pronto!, is the eighth book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook your way through the fall and holidays with Pronto!, and all year long with Canal House Cooking!Buon Appetito!
Canal House Cooking Volumes 1–3: Summer, Fall & Holiday, and Winter & Spring (Canal House Cooking #1)
by Christopher Hirsheimer Melissa HamiltonA collection of the first three volumes in Canal House Cooking&’s seasonal recipes series, for the novice and experienced cook alikeIncluding Canal House favorites for every season, Canal House Cooking Volumes One Through Three collects the recipes we cook for ourselves throughout the year. In summer, we make jarsful of teriyaki sauce for slathering on chicken. We love to cook big paellas outdoors over a fire for a crowd of friends. We are crazy for ripe melons, and we churn tubs of ice cream for our families. In the fall and holiday seasons, we cook our grandmothers&’, aunts&’, and mothers&’ recipes to bring them to life, and invite the people we miss to the table again. For us, it wouldn&’t be a holiday without Neenie&’s Sourdough-Sage Stuffing, or Jim&’s Roast Capon, or Peggy&’s Grand Marnier Soufflé. And in winter and spring we make jars of marmalade for teatime and to give to our friends. We warm and nourish ourselves with hearty soups and big pots of stews and braises. We roll out pasta and make cannelloni for weekend or special-occasion gatherings. Cook all year long with Canal House Cooking!
Canal House Cooking Volumes 1–3: Summer, Fall & Holiday, and Winter & Spring (Canal House Cooking #1)
by Christopher Hirsheimer Melissa HamiltonA collection of the first three volumes in Canal House Cooking&’s seasonal recipes series, for the novice and experienced cook alikeIncluding Canal House favorites for every season, Canal House Cooking Volumes One Through Three collects the recipes we cook for ourselves throughout the year. In summer, we make jarsful of teriyaki sauce for slathering on chicken. We love to cook big paellas outdoors over a fire for a crowd of friends. We are crazy for ripe melons, and we churn tubs of ice cream for our families. In the fall and holiday seasons, we cook our grandmothers&’, aunts&’, and mothers&’ recipes to bring them to life, and invite the people we miss to the table again. For us, it wouldn&’t be a holiday without Neenie&’s Sourdough-Sage Stuffing, or Jim&’s Roast Capon, or Peggy&’s Grand Marnier Soufflé. And in winter and spring we make jars of marmalade for teatime and to give to our friends. We warm and nourish ourselves with hearty soups and big pots of stews and braises. We roll out pasta and make cannelloni for weekend or special-occasion gatherings. Cook all year long with Canal House Cooking!
Canal House Cooking Volumes 4–6: Farm Markets and Gardens, The Good Life, and The Grocery Store (Canal House Cooking)
by Christopher Hirsheimer Melissa HamiltonVolumes four through six in Canal House Cooking&’s seasonal recipes series, including mouthwatering dishes for the novice and experienced cook alikeCanal House Cooking Volumes Four Through Six is a collection of some of our favorite recipes, the ones we cook for ourselves, our friends, and our families during the summer, fall, and right through the holiday season. They&’ll make you want to run straight to the store, market, kitchen, or out to the grill and start cooking. In Farm Markets and Gardens we live in the season by shopping at farmers&’ markets and roadside tables, and gathering the very freshest vegetables from our own gardens. Join us as a &“salt-and-pepper cook,&” making simple yet intensely flavorful dishes such as tomato salad and berry cobbler. In The Good Life we toast the good life and cook lots of big, delicious food. We turn out classic pâtés and terrines; top buckwheat blini with smoked salmon and trout roe; tuck black truffles under the skin of our roasted chicken. We fry apple fritters in the fall and decorate sugar cookies for the holidays. Finally, good cooking relies on good shopping, so in The Grocery Store we buy smoked fish to make a delicious creamy stew. Bunches of fat local asparagus go into our shopping cart—we cook them simply and bathe them in a luscious lemon-butter sauce. We choose hearty escarole and tender young spinach and stock up on bags of frozen peas and fava beans to use in so many ways. We buy succulent rhubarb for an early spring tonic or for an Easter dessert, roasted and spooned over crisp meringues.
Canal House Cooking Volumes 4–6: Farm Markets and Gardens, The Good Life, and The Grocery Store (Canal House Cooking)
by Christopher Hirsheimer Melissa HamiltonVolumes four through six in Canal House Cooking&’s seasonal recipes series, including mouthwatering dishes for the novice and experienced cook alikeCanal House Cooking Volumes Four Through Six is a collection of some of our favorite recipes, the ones we cook for ourselves, our friends, and our families during the summer, fall, and right through the holiday season. They&’ll make you want to run straight to the store, market, kitchen, or out to the grill and start cooking. In Farm Markets and Gardens we live in the season by shopping at farmers&’ markets and roadside tables, and gathering the very freshest vegetables from our own gardens. Join us as a &“salt-and-pepper cook,&” making simple yet intensely flavorful dishes such as tomato salad and berry cobbler. In The Good Life we toast the good life and cook lots of big, delicious food. We turn out classic pâtés and terrines; top buckwheat blini with smoked salmon and trout roe; tuck black truffles under the skin of our roasted chicken. We fry apple fritters in the fall and decorate sugar cookies for the holidays. Finally, good cooking relies on good shopping, so in The Grocery Store we buy smoked fish to make a delicious creamy stew. Bunches of fat local asparagus go into our shopping cart—we cook them simply and bathe them in a luscious lemon-butter sauce. We choose hearty escarole and tender young spinach and stock up on bags of frozen peas and fava beans to use in so many ways. We buy succulent rhubarb for an early spring tonic or for an Easter dessert, roasted and spooned over crisp meringues.
Canal House Cooking Volumes 7–8: La Dolce Vita and Pronto! (Canal House Cooking)
by Christopher Hirsheimer Melissa HamiltonCanal House Cooking&’s seasonal recipe series feature mouth-watering Italian cuisine from two James Beard Award–winning authors. The Canal House Cooking series is a seasonal collection of our favourite recipes—home cooking by home cooks. With a few exceptions, we use ingredients that are readily available and found in most markets in most towns throughout the United States. All the recipes are easy to prepare, all completely doable for the novice—and well worth it for the experienced cook. La Dolce Vita celebrates the bounty of fall and the festive holiday season with delicious Italian dishes, including traditional classics and our own Canal House inspirations. Pronto! is filled with seventy-seven delicious, fast, and easy Italian recipes, including antipasti, pizzas, pastas, grilled meats and fish, and simple Italian sweets. It&’s a collection that will make you want to roll up your sleeves, pour yourself a glass of Sangiovese, and start cooking!
Canal House: Recipes to Rely On
by Christopher Hirsheimer Melissa HamiltonLearn to cook well with this Joy of Cooking for the Instagram generation from James Beard Award-winning cookbook studio Canal House, "the 1600 Pennsylvania Avenue of the food world" (Bon Appetit), with 300 simple recipes to rely on for the rest of your life.Canal House's Melissa Hamilton and Christopher Hirsheimer are home cooks writing about home cooking for other home cooks. From a lifetime of making dinner every single night, they've edited their experience down to the essentials: 300 simple and genius recipes that reveal the building blocks of all good cooking, and are guaranteed to make you a better cook.Each chapter of Cook Something helps you master a key ingredient or powerful technique, moving from simple (a perfect soft-boiled egg, and how to make it uncommonly delicious) to ambitious (a towering chocolate souffle). Recipes for salad dressings, sauces, braises, roasts, meatballs, vegetables, and even perfect snacks and sweets help novice and experienced cooks alike reach for the perfect dish for any occasion. Inside, you'll find:Poached salmon with lemon-butter sauceFettucine with ragu bologneseOven-braised chicken with gnocchiFrench onion soupCanal House's classic vinaigretteClassic Italian meatballsCaramelized apple galetteAnd so much more. Filled with step-by-step photographs and indispensable kitchen wisdom, it is a perfect gift for beginners and an ideal reference for confident cooks.Cook. Cook something. Cook something for yourself. Cook something for others. It will satisfy you more than you know.
Cancer Diet for the Newly Diagnosed: An Integrative Guide and Cookbook for Treatment and Recovery
by Tamar Rothenberg MS, RDNKeep your body nourished after a cancer diagnosisEating a wholesome, nutrient-rich diet is essential to helping your body handle illness. This cancer cookbook empowers you with a complete collection of easy recipes that take the guesswork out of what to eat during cancer treatment. Each recipe is designed to be healthy and balanced, tasty, and simple to make, so you can focus on your recovery.What sets this cancer diet cookbook apart:Nutritional knowledge—Learn all about nutrition and cancer, and how the meals you eat can help you maintain your strength, soothe your body, and even improve overall treatment outcomes.Combat symptoms—Discover which healing foods are best for the side effects and symptoms you may experience during treatment, whether you're fighting fatigue, nausea, or changes in taste.Range of recipes—From Baked Pears with Greek Yogurt for breakfast to a dinner of Sesame Miso Chicken, find a variety of delicious dishes all designed to be nutritious, easy to prepare, and comforting.Discover how healthy eating can aid your cancer recovery with this cookbook for the newly diagnosed.
Cancer Nutrition and Recipes For Dummies
by Christina T. Loguidice Maurie Markman Carolyn LammersfeldFight cancer from the inside outCancer treatments such as surgery, chemotherapy, and radiation can be as hard on the body as the disease itself, and detailed nutritional advice is usually not part of the program. Yet eating the right foods can actually help lessen the strength of some of the most powerful symptoms of cancer and the side effects of treatment, allowing the patient to better fight the disease. Now, Cancer Nutrition & Recipes For Dummies is your trusted, informative guide to fighting cancer from the inside out.Designed for cancer patients and their families, Cancer Nutrition & Recipes For Dummies focuses on foods best tolerated during--and that can ease side effects of--cancer treatment. It also offers advice for menu planning, nutritional analysis, diabetic exchanges, and much more.Serves as a guide for cancer nutrition before, during, and after treatmentGives you a wealth of easy, immediate steps to speed up the healing process through dietOffers advice on treatment as well as solutions to common side effects like dehydration, fatigue, and nauseaEnables cancer patients to put their strongest foot forward when starting treatmentCancer Nutrition & Recipes For Dummies targets those dealing with cancer and the loved ones who take care of them, aiding both parties in alleviating some of the side effects of the cancer treatment through change in diet.
Cancer Prevention and Management through Exercise and Weight Control
by Anne Mctiernan“..it is increasingly clear that cancer is also a disease of inertia. In this book, a broadly multidisciplinary group presents the evidence and provides the recommendations. … The antidote to diseases of inertia is movement — let’s move!” John Potter, M.D.,Ph.D., from the Foreword The American Cancer Society estimates that a third of all cancer deaths could be prevented through avoidance of obesity and the rejection of sedentary lifestyles. The World Health Organization also supports this claim. Additionally, these and other organizations now recognize the role that activity can play in improving the quality of life for cancer patients. Cancer Prevention and Management through Exercise and Weight Control provides us with the support necessary to make a call to action. It brings together the contributions of world-class researchers to lay out the evidence and a plan of attack for coping with this crisis. The text begins by focusing on the research methods used in assessing the complex associations between activity, energy balance, and risk and prognosis. In comprehensive literature reviews, the authors consider the role of physical activity in the incidence of individual cancers, then explore the mechanisms that might explain this connection. They continue with a look at the relation between weight and cancer incidence, including a consideration of genetics. Research is also provided linking physical activity and weight control to a cancer patient’s quality of life and prognosis. The work concludes with ideas on how a plan of action might be implemented at the individual, clinical, and public health levels. It also provides guidance on incorporating exercise and diet recommendations into clinical oncology practice.
Cancer and Vitamin C (Oxidative Stress and Disease #48)
by Qi Chen Margreet C.M. VissersVitamin C may offer significant therapeutic benefits in the treatment of cancer. This book includes chapters by a group of leading scientific researchers documenting the ways cancer can be affected by high doses of ascorbate. After an initial chapter providing a historical perspective, subsequent chapters focus on cancer cell death, reprogramming of somatic cells, recent case studies, and other ways vitamin C can improve outcomes of therapy. Features Includes chapters from a team of leading international scholars Reviews the history of beneficial uses of vitamin C in the treatment of cancer Summarizes recent case studies Discusses how vitamin C may synergistically affect other cancer treatment methods
Cancer, Cocaine and Courage: The Story of Dr. William Halsted
by Arthur J. Beckhard William D. CraneOriginally published in 1960 by co-authors Arthur J. Beckhard and William D. Crane, this is the story of Dr. William Halsted (1852-1922), an American surgeon who emphasized strict aseptic technique during surgical procedures and an early champion of newly discovered anesthetics. He introduced several new operations, including the radical mastectomy for breast cancer and along with William Osler (Professor of Medicine), Howard Atwood Kelly (Professor of Gynecology) and William H. Welch (Professor of Pathology), was one of the “Big Four” founding professors at the Johns Hopkins Hospital.Throughout his professional life, he was addicted to cocaine and later also to morphine, which were not illegal during his time. The addictions were a direct result of Halsted’s use of himself as an experimental subject, in investigations on the effects of cocaine as an anesthetic agent.A fascinating read.