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Change Your Diet, Change Your Mind: A powerful plan to improve mood, overcome anxiety and protect memory for a lifetime of optimal mental health
by Dr Georgia EdeAre you struggling with attention problems, mood swings, food obsession, or depression? Whatever the issue, you have far more control than you realize. In Change Your Diet, Change Your Mind, Dr Georgia Ede reveals that the most powerful way to change brain chemistry is with food - because that's where brain chemicals come from in the first place. In this provocative, illuminating guide, Dr Ede explains why nearly everything we think we know about brain-healthy diets is wrong. The truth is that meat is not dangerous, vegan diets are not healthier, and antioxidants are not the answer. Change Your Diet, Change Your Mind will empower you to:- Understand how unscientific research drives fickle news headlines and dietary guidance- Evaluate yourself for signs of insulin resistance - the silent metabolic disease that robs your brain of energy- Improve your mental health with a personalized plan to suit your own food preferences and health goalsDrawing on a wide range of scientific disciplines, including biochemistry, neuroscience, and botany, Dr Ede will ignite your curiosity about the fascinating world of food and its role in nourishing, protecting, and energizing your brain.
Change Your Diet, Change Your Mind: A powerful plan to improve mood, overcome anxiety and protect memory for a lifetime of optimal mental health
by Dr Georgia EdeAre you struggling with attention problems, mood swings, food obsession, or depression? Whatever the issue, you have far more control than you realize. In Change Your Diet, Change Your Mind, Dr Georgia Ede reveals that the most powerful way to change brain chemistry is with food - because that's where brain chemicals come from in the first place. In this provocative, illuminating guide, Dr Ede explains why nearly everything we think we know about brain-healthy diets is wrong. The truth is that meat is not dangerous, vegan diets are not healthier, and antioxidants are not the answer. Change Your Diet, Change Your Mind will empower you to:- Understand how unscientific research drives fickle news headlines and dietary guidance- Evaluate yourself for signs of insulin resistance - the silent metabolic disease that robs your brain of energy- Improve your mental health with a personalized plan to suit your own food preferences and health goalsDrawing on a wide range of scientific disciplines, including biochemistry, neuroscience, and botany, Dr Ede will ignite your curiosity about the fascinating world of food and its role in nourishing, protecting, and energizing your brain.
Change Your Food, Change Your Mood: A Nutrition-Based Approach to Reducing Stress, Banishing the Blues, and Feeling Great
by Janet MaccaroCould how you feel be linked to your last meal? You bet! Nutritionist Maccaro empowers you to fight back against stress, depression, anxiety, anger, and addiction by replenishing your body with foods and supplements that enhance your mood. Learn how to stock your kitchen with brain-balancers, hormone-helpers, stress-busters, sleep-enhancers, energy-boosters, and more!
Change Your Schedule, Change Your Life: How to Harness the Power of Clock Genes to Lose Weight, Optimize Your Workout, and Finally Get a Good Night's Sleep
by Deepak Chopra Dr Suhas Kshirsagar Michelle D. SeatonAn eye-opening handbook from a leading Ayurvedic physician that blends cutting-edge science on "clock genes" with ancient eastern wisdom to help us understand how to harness the power of chronobiology to effortlessly lose weight, sleep better, exercise stronger, reduce stress, and boost our wellbeing."It’s not you, it’s your schedule." Does it sound like magic? It’s not. We’ve all heard of circadian rhythms—those biological processes that give us jet lag and make us night owls or early birds. But few of us know just how profoundly these diurnal patterns affect our overall health.Bad habits like skipping meals, squeezing in workouts when it’s convenient, working late into the night to maximize productivity and then trying to "catch up" on sleep during the weekend disrupt our natural cycles. A growing body of research on chronobiology reveals just how sensitive the human body is to these rhythms all the way down to the genetic level. Our "clock genes" control more than we realize, and small changes can make the difference between battling our bodies, and effortlessly managing weight, sleep, stress, inflammation, and more.Marrying ancient Ayurvedic wisdom with the latest scientific research, Dr. Suhas Kshirsagar’s holistic step-by-step 30-day plan gives you the tools—and the schedule—you need to transform your life. With diagnostic quizzes to determine your specific mind-body type, you will learn to adapt you schedule for effortless wellness for life.
Changing Normal: How I Helped My Husband Beat Cancer
by Marilu HennerNew York Times bestselling author, memory expert, radio host, and beloved actor Marilu Henner delivers an intimate account of how she and her husband stood together in the face of cancer and triumphed—without chemotherapy or radiation.Marilu Henner was moving on with her life after a divorce when her old college classmate Michael Brown, whom she had not seen in over twenty years, called her out of nowhere. Within days of their first meeting in 2003, they were planning a life together, and soon they were inseparable as Michael became ever more integrated into Marilu’s family. But after only months they were thrown the ultimate curveball: Michael was diagnosed with bladder cancer, and then lung cancer. Marilu refused to lose the love of her life so easily. With the knowledge she had gained on her own health journey, chronicled in several of her bestselling books, Marilu set about finding a path for Michael that would use the best of Eastern and Western medicine to beat his cancers and return Michael to optimal health. Michael eschewed most traditional treatments and with Marilu’s help—aided by knowledgeable and sympathetic doctors—he forged his own path. In this moving and informative book, Marilu tells the story of their fast-paced romance and how this contrasted with the day-to-day battle for Michael’s life. Michael tells the story from his point of view: the search for the cause of his cancer, the mental anguish he felt as he realized how responsible he was for his condition, the physical and mental hardships that he had to overcome, and the triumph of love that made it all worthwhile. Not a “how-to” book in the traditional sense, Changing Normal is a book of empowerment, a call for all those facing similar challenges to take responsibility for their lives, to search for the causes of their illness and address them directly. Written with an engaging voice, a sense of humor, and life-changing wisdom, Changing Normal is a personal and touching look at how Marilu and Michael faced down a cancer diagnosis and came out the other side happier, healthier, and more in love than ever.
Changing Seasons Macrobiotic Cookbook
by Wendy Esko Aveline KushiRooted in centuries-old principles, the macrobiotic diet consists of simple yet highly nutritious foods such as whole grains, vegetables, and beans, selected and prepared in harmony with the seasons. From lightly sautéed spring greens and sea vegetables and refreshing summer salads, to harvest vegetables and hearty winter stews, The Changing Seasons Macrobiotic Cookbook provides hundreds of easy-to-follow and flavorful recipes for complete and balanced macrobiotic meals. A combination of great taste and whole foods, this is traditional macrobiotic cooking at its best.
Changing the Food Game: Market Transformation Strategies for Sustainable Agriculture
by Lucas SimonsBy 2050, the world’s population is estimated to grow to 10 billion. To feed everyone, we will have to double our food production, to produce more food in the next 40 years than in the whole of the last 6,000. Changing the Food Game shows how our unsustainable food production system cannot support this growth. In this prescient book, Lucas Simons argues that the biggest challenge for our generation can only be solved by effective market transformation to achieve sustainable agriculture and food production. Lucas Simons explains clearly how we have created a production and trading system that is inherently unsustainable. But he also demonstrates that we have reason to be hopeful – from a sustainability race in the cocoa industry to examples of market transformation taking place in palm oil, timber, and sugarcane production. He also poses the question: where next? Provocative and eye-opening, Changing the Food Game uncovers the real story of how our food makes it on to our plates and presents a game-changing solution to revolutionize the industry.
Changing the Game: Sustainable Market Transformation Strategies to Understand and Tackle the Big and Complex Sustainability Challenges of Our Generation
by Lucas Simons Andre NijhofWe are at the beginning of the sustainability era. The biggest challenge of our generation is to reach the Sustainable Development Goals. For this we must be willing to understand and change the root causes that create these challenges in the first place. The system itself needs to change. But how to do that? This ground-breaking book Changing the Game reveals the missing insights and strategies to actually achieve system change. The authors Lucas Simons and André Nijhof bring decades of real life and academic experience, and state that most of the sustainability challenges are actually caused by the same system failures, every time. Therefore, the way to accelerate and manage system change is also similar every time – if you know where to look and how to act. The theory of sustainable market transformation and system change is described in a compelling and easy to understand eight-step approach applied to eight different sectors. The authors, together with respected sector experts, describe the drivers, triggers and dominant thinking in each of these sectors as well as the strategies needed to move towards higher levels of sustainability. This book is highly accessible and engaging, and is perfect for use by professionals, leaders and students for understanding how to move markets to a more sustainable future.
Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms
by Greg Marley*Winner, International Association of Culinary Professionals Jane Grigson Award*Finalist, International Association of Culinary Professionals in the Culinary History categoryThroughout history, people have had a complex and confusing relationship with mushrooms. Are fungi food or medicine, beneficial decomposers or deadly &“toadstools&” ready to kill anyone foolhardy enough to eat them? In fact, there is truth in all these statements. In Chanterelle Dreams, Amanita Nightmares, author Greg Marley reveals some of the wonders and mysteries of mushrooms, and our conflicting human reactions to them.With tales from around the world, Marley, a seasoned mushroom expert, explains that some cultures are mycophilic (mushroom-loving), like those of Russia and Eastern Europe, while others are intensely mycophobic (mushroom-fearing), including, the US. He shares stories from China, Japan, and Korea-where mushrooms are interwoven into the fabric of daily life as food, medicine, fable, and folklore-and from Slavic countries where whole families leave villages and cities during rainy periods of the late summer and fall and traipse into the forests for mushroom-collecting excursions.From the famous Amanita phalloides (aka &“the Death Cap&”), reputed killer of Emperor Claudius in the first century AD, to the beloved chanterelle (cantharellus cibarius) known by at least eighty-nine different common names in almost twenty-five languages, Chanterelle Dreams, Amanita Nightmares explores the ways that mushrooms have shaped societies all over the globe.This fascinating and fresh look at mushrooms-their natural history, their uses and abuses, their pleasures and dangers-is a splendid introduction to both fungi themselves and to our human fascination with them. From useful descriptions of the most foolproof edible species to revealing stories about hallucinogenic or poisonous, yet often beautiful, fungi, Marley&’s long and passionate experience will inform and inspire readers with the stories of these dark and mysterious denizens of our forest floor.
Character Cake Toppers: Over 65 designs for sugar fondant models
by Maisie ParrishLearn how to make amazing fondant cake topper designs, with over sixty-five ideas for sugar characters, bases, and accessories.Whether it’s a pirate with his treasure chest and parrot, or a kitten with a comfy cushion and a ball of yarn to play with, each cake topper design has three unique features for you to make—use these individually or mix and match from different designs to create your own unique cake toppers!Basic cake decorating techniques are explained with clear illustrated step-by-step instructions, so everyone can make fun cake toppers for birthdays, weddings and any occasion!
Charcoal: New Ways to Cook with Fire
by Joann Cianciulli Josiah CitrinCalifornia-cool grilling wisdom from one of the most renowned chefs in Los Angeles.Josiah Citrin is one of the biggest names in the L.A. food world and his restaurant, Mélisse, is a temple for fine dining. But his hot new restaurant, Charcoal Venice, is devoted to the kind of cooking he does at home for his friends and family--backyard cookouts where a pile of coals and seasonal ingredients are all a home cook needs to create an unforgettable meal. In Charcoal, Citrin presents completely fresh ways to cook with fire and charcoal, not only grilling over the coals, but cooking inside them and finding inventive methods for searing and smoking. Whether Citrin's grilling barbecue classics like J1-Marinated Skirt Steak and Salt-Baked Whole Maine Lobster or West Coast-inspired vegetable sides like his signature Cabbage Baked in Embers, charcoal is the dynamic center of this cookbook. Unlike other grilling books, vegetables get equal billing with meat. For Citrin, the color, texture, and flavors of vegetables are endlessly inspiring. With almost 100 recipes for savory main dishes and sides, as well as desserts and even cocktails, Charcoal shows that the satisfaction of smoky flavor and a good char knows no bounds. It is a celebration of the universal human craving to gather together and cook over a live fire.
Charcuterie For Dummies
by Mark LaFayThe world of charcuterie is at your fingertips Even if you’ve never cooked a slab of bacon in your life, you can prepare sausage and cured meats at home! In Charcuterie for Dummies, you’ll learn everything you could possibly need to get started, from choosing the right gear and finding quality raw ingredients, all the way through taking your parties to the next level with epic charcuterie boards. Salami, bacon, prosciutto, and good-old-fashioned sausage are all on the menu with Charcuterie for Dummies. Author and meat master Mark LaFay will help you keep things safe and sanitary, equip you with some seriously awesome recipes, and teach you a thing or two about which beers and wines to serve up with your meat. Choose a chapter and get started! Get started curing meats at home with the highest quality raw ingredients, equipment, and recipes Make everything from sausage and bacon to prosciutto, salami, and more Learn how to pair your homemade meats with jams, nuts, cheeses, and pickles for epic charcuterie boards Take your new hobby to the next level with more advanced recipes and beverage pairings Whether you’re a total beginner or coming in with some previous knowledge, Charcuterie for Dummies will unleash your culinary creativity!
Charcuterie For Dummies
by Mark LaFayThe world of charcuterie is at your fingertips Even if you’ve never cooked a slab of bacon in your life, you can prepare sausage and cured meats at home! In Charcuterie for Dummies, you’ll learn everything you could possibly need to get started, from choosing the right gear and finding quality raw ingredients, all the way through taking your parties to the next level with epic charcuterie boards. Salami, bacon, prosciutto, and good-old-fashioned sausage are all on the menu with Charcuterie for Dummies. Author and meat master Mark LaFay will help you keep things safe and sanitary, equip you with some seriously awesome recipes, and teach you a thing or two about which beers and wines to serve up with your meat. Choose a chapter and get started! Get started curing meats at home with the highest quality raw ingredients, equipment, and recipes Make everything from sausage and bacon to prosciutto, salami, and more Learn how to pair your homemade meats with jams, nuts, cheeses, and pickles for epic charcuterie boards Take your new hobby to the next level with more advanced recipes and beverage pairings Whether you’re a total beginner or coming in with some previous knowledge, Charcuterie for Dummies will unleash your culinary creativity!
Charcuterie and French Pork Cookery
by Jane GrigsonEvery town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigson's Charcuterie and French Pork Cookery is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.
Charcuterie by Occasion: 50 Versatile Seasonal Spreads
by Alejandra Diaz-Imlah Jamison Diaz-ImlahBring the life to the party with 50 charcuterie boards that are beautifully designed with holidays, celebrations, and everything in between in mind.Sweet and savory, bold and spicy--whatever you need, a charcuterie board has you covered. Charcuterie by Occasion guides you through the entertaining season with themed charcuterie boards for every celebration. Incorporate seasonal flavors, colors, and textures as you learn to make exquisite boards that truly pop.Inside you'll find boards inspired by:Christmas, Thanksgiving, Halloween, Hanukkah, New Year's Eve, Fourth of July, Valentine's Day, and moreBridal showersBachelorette and bachelor partiesSpring, summer, autumn, and winterBaby showersAnd more!Offering simple and creative recipes for beginners and experienced entertainers, these recipes are sure to wow your guests. From bite-sized appetizers to show-stopping cheese platters, every recipe is carefully crafted to help you create an unforgettable spread. Start entertaining like a pro with Charcuterie by Occasion!
Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
by Michael Ruhlman Brian Polcyn Yevgenity Solovyev<P>An essential update of the perennial bestseller. <P>Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. <P>Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience "became a fascination that transformed into a quest" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. "My Polish grandma made kielbasa every Christmas and Easter," he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. <P>Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. <P>Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. <P>Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.
Charcutería: The Soul of Spain
by Jeffrey Weiss“Brings to life—with real heart, history and technique—an astonishing look at the legacy of Spain’s flavorful meats.” —José Andrés, 2011 “Outstanding Chef,” James Beard FoundationCharcutería: The Soul of Spain is the first book to introduce authentic Spanish butchering and meat-curing techniques to the American market. Included are more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes.Author Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spain’s unique cuisine and its history of charcutería, which is deservedly becoming more celebrated on the global stage. While Spain stands porky cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the charcuterie traditions of Spain are perhaps the least understood of this trifecta. Americans have most likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimentón-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamón, the acorn-scented, modern-day crown jewel of Spain’s charcutería legacy.Charcutería: The Soul of Spain is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish culinary traditions. The author has amassed years of experience working with the cured meat traditions of Spain, and this book will surely become a standard guide for both professional and home cooks.“A lovely, loving, fascinating, and, most all, useful book all lovers of the craft should be grateful for.” —Michael Ruhlman, James Beard Award-winning author of Ruhlman’s Twenty
Charles Dickens's A Christmas Carol: A Book-to-Table Classic (Puffin Plated)
by Charles DickensPuffin Plated: A Book-to-Table Reading Experience.A deluxe, full-color hardback edition of the perennial Christmas classic featuring a selection of recipes for your holiday table from Giada de Laurentiis, Ina Garten, Martha Stewart, and Trisha Yearwood!Have your book and eat it, too, with this clever edition of Charles Dickens's A Christmas Carol featuring delicious recipes from celebrity chefs. Plan your perfect Christmas feast with a carefully curated menu of holiday dishes, from succulent baked ham to smashed root vegetables. And top it all off with fruitcake cookies and pecan pie. Celebrate the holiday with a good meal and a good book!Book includes full, unabridged text of Charles Dickens' A Christmas Carol, interspersed with recipes, food photography, and special food artwork.
Charleston Beer: A High-Gravity History of Lowcountry Brewing (American Palate)
by Timmons Pettigrew Chrys RynearsonIn a town that prides itself on buying local and all things Lowcountry, it's no surprise that artisanal "craft" beer has taken the Holy City by storm. With four established breweries, dedicated retail stores and bars, a home brewing club and the annual Brewvival festival, craft beer culture is booming. But behind the modern ales, lagers and stouts that connoisseurs know and love is a barrelful of Charleston beer history that has been brewing for centuries. From the first brewery that opened its doors in 1732 through Prohibition and the recent "Pop the Cap" legislation that allowed high gravity beer to once again flood the streets, Charlestonians have embraced beer wholeheartedly. Join local writer and beer bard Timmons Pettigrew as he recounts the incredible and mouthwatering history of Charleston beer, pint by frosty pint.
Charlie Palmer's American Fare: Everyday Recipes from My Kitchens to Yours
by Charlie PalmerAward-winning chef and restaurateur, Charlie Palmer, is back with a book about favorite American recipes he loves to share with family and friends.Palmer has been at the forefront of great American food since the '80s. Fresh local ingredients, bursts of flavor, and preparation with ease have been the hallmark of his cooking over the years, and this collection includes the best recipes he cooks at home and his restaurants.Included will be over 100 recipes that any cook can make with ease-from Charlie's Famous Corn Chowder with Shrimp to Cheese Strata to Prosciutto-Wrapped Zucchini to Baked Lemon Chicken; plus snacks like Crispy Chickpeas and desserts like Double-Trouble Chocolate Chip Cookies, Lemon Shortbread and Fig Crostata. Along with personal reflections on food and family from one of America's own top chefs, this cookbook will help every family with delicious, easy dinner ideas.
Charlie Trotter
by Chicago Tribune StaffBursting onto the Chicago fine-dining scene in 1987, Charlie Trotter's restaurant soon became a local icon and eventually a national landmark. From his initial rise to culinary stardom to his untimely death in November 2013, Charlie Trotter was one of Chicago's most distinguished and high-profile chefs. Trotter, more than any of his peers, ushered in a new type of dining experience-the "New American" gourmet cuisine that has proliferated across the country-by never offering the same menu twice, and creating multi-course meals from scratch each day using boutique ingredients, including a rare all-vegetable degustation.Drawn from 26 years of Chicago Tribune articles, profiles, and reviews, Charlie Trotter offers a comprehensive account of the restaurant that put Chicago at the center of the American culinary world and chronicles the events and tributes surrounding Trotter's decision to close his eponymous restaurant in 2012. Employing both the fine-tooth comb of local journalism and the acerbic wit of high-stakes restaurant criticism, Charlie Trotter gives readers an intimate portrayal of the lightning-rod figure who for years was synonymous with Chicago fine dining, revealing the inner workings of both the man and his landmark restaurant.
Charlie's Secret Chocolate Book
by Roald DahlAre you a fan of Roald Dahl and Charlie and the Chocolate Factory? Then this is a delicious treat for you! For inside this book are some very special secrets about Charlie and Mr Willy Wonka, some extracts from the original Charlie manuscript, which Roald Dahl decided should be taken out before it was published, and lots of mouth-watering chocolate fun.
Charlotte Crosbys 30-Day Blitz: Workouts, Tips and Recipes for a Body You'll Love in Less than a Month
by Charlotte CrosbyLet Charlotte Crosby, the nation's favourite TV star and number 1 bestelling author of ME ME ME and BRAND NEW ME, help you kick start the year with her 30-DAY BLITZ.Over-indulged at Christmas? Too many nights getting mortal taken their toll? We've all been there and reality star Charlotte Crosby knows only too well how this can leave us looking and feeling less than our best. The 30-DAY BLITZ is Charlotte's tried-and-tested plan for getting back on track. Featuring a unique daily exercise plan created by Charlotte's own trainer, David Souter, plus sixty easy-to-prepare recipes to fit a busy lifestyle and a food plan to ensure all the vitamins and nutrients you need for the energy to get out there and smash the new year, Charlotte's 30-DAY BLITZ will leave you not only looking better but feeling better too.
Charlotte Crosby’s 30-Day Blitz: Workouts, Tips and Recipes for a Body You’ll Love in Less than a Month
by Charlotte CrosbyLet Charlotte Crosby, the nation's favourite TV star and number 1 bestelling author of ME ME ME and BRAND NEW ME, help you get ready for summer with her 30-DAY BLITZ.Over-indulged at Christmas? Too many nights getting mortal taken their toll? We've all been there and reality star Charlotte Crosby knows only too well how this can leave us looking and feeling less than our best. The 30-DAY BLITZ is Charlotte's tried-and-tested plan for getting back on track. Featuring a unique daily exercise plan created by Charlotte's own trainer, David Souter, plus sixty easy-to-prepare recipes to fit a busy lifestyle and a food plan to ensure all the vitamins and nutrients you need for the energy to get out there and smash the new year, Charlotte's 30-DAY BLITZ will leave you not only looking better but feeling better too.What readers are saying about 30 DAY BLITZ:'Lovely recipes and easy to follow exercises you can do without having to join a gym. Absolutely love this book!''As always, Charlotte doesn't disappoint. Definitely worth the money. Lovely recipes, easily changed to suit your taste''Love this guide, so user friendly and easy to follow. Great to try new healthy food'
Charlottesville Beer: Brewing in Jefferson's Shadow (American Palate)
by Lee Graves Jennifer PullingerPossibly the region’s first craft brewer, Thomas Jefferson grew hops and created his own small-batch brews at his home at Monticello. His brewing, however, was only the beginning. Charlie Papazian got his start homebrewing at the University of Virginia and went on to become a founder of the craft brewing movement. The city was not spared the fervent debate over prohibition, and the area went dry well in advance of the country in 1907. The Brew Ridge Trail set the standard for regional attractions focused on brewery destinations and sees thousands trek through the beautiful countryside enjoying libations. National award–winning breweries like Devils Backbone, Starr Hill and Three Notch’d elevated Charlottesville to a center of craft beer. Author Lee Graves offers a history and guide to brewing in scenic Charlottesville.