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Feeding Tiny Bellies: Over 100 Baby-Led Weaning, Toddler, and Family Recipes: A Cookbook
by Lily PayenA unique baby-led weaning cookbook from Lily Payen of Feeding Tiny Bellies, with over 100 easy recipes for feeding little ones and beyondLily Payen, the mama behind the popular baby-led weaning website Feeding Tiny Bellies, knows how challenging it can be to start feeding solids to your baby. When Lily was a new parent faced with offering solids to her baby for the first time, she was lost on where to start, what to feed him, and how to balance making meals for the entire family. Through trial and error—and two more babies—Lily figured out what worked and what didn't. She created her website, and now, this cookbook, to help other parents and caregivers make meals they can feel confident about serving to their little ones. The 100+ simple recipes—from Strawberry Oatmeal Bars to Avocado Chicken Salad to Parmesan-Crusted Salmon—are designed for babies six months of age who are beginning solids, and each recipe includes tips for modifying and safely serving portions for babies.Lily guides you through the weaning journey, addressing the most commonly asked questions and providing advice for parents of picky eaters, children with allergies, and more. This book is your one-stop shop for creating delicious recipes that the whole family will love.
Feeding You Lies: How to Unravel the Food Industry's Playbook and Reclaim Your Health
by Vani HariThis follow-up to New York Times bestseller The Food Babe Way exposes the lies we've been told about our food--and takes readers on a journey to find healthy options.There's so much confusion about what to eat. Are you jumping from diet to diet and nothing seems to work? Are you sick of seeing contradictory health advice from experts? Just like the tobacco industry lied to us about the dangers of cigarettes, the same untruths, cover-ups, and deceptive practices are occurring in the food industry. Vani Hari, aka The Food Babe, blows the lid off the lies we've been fed about the food we eat--lies about its nutrient value, effects on our health, label information, and even the very science we base our food choices on. You'll discover: • How nutrition research is manipulated by food company-funded experts • How to spot fake news generated by Big Food • The tricks food companies use to make their food addictive • Why labels like "all natural" and "non-GMO" aren't what they seem and how to identify the healthiest food • Food marketing hoaxes that persuade us into buying junk food disguised as health foodVani guides you through a 48-hour Toxin Takedown to rid your pantry, and your body, of harmful chemicals--a quick and easy plan that anyone can do. A blueprint for living your life without preservatives, artificial sweeteners, additives, food dyes, or fillers, eating foods that truly nourish you and support your health, Feeding You Lies is the first step on a new path of truth in eating--and a journey to your best health ever.
Feeding Your Child - The Brazelton Way
by T. Berry Brazelton Joshua SparrowA wise new guide from America's most trusted pediatrician
Feeding Your Child for Lifelong Health
by Susan RobertsHow the new science of "metabolic programming" can help you: Maximize your baby's IQ and development / Prevent allergies and obesity / Prevent or cure picky eating / Teach your child to enjoy healthy foods / Protect against family health problems AND make mealtimes a pleasure for you and your child! In this groundbreaking book, two leading pediatric nutritionists--and experienced parents!--introduce exciting new research into "metabolic programming" and make it accessible and practical for every busy parent. They explain: How the foods you choose can optimize your baby's future development, IQ bone strength, and immunity / The eight key nutrients to focus on / Scientifically based "smart strategies" for working with your child's inborn instincts to build healthy eating habits / Food solutions for common problems--including colic, constipation, poor sleep, and hyperactivity / How to prevent or deal with food allergies or obesity / Easy ways to adapt family meals for kids--with menus and portion sizes for every stage from birth through age six, plus essential tips for food safety. What's more, you can teach your child to enjoy these healthy foods and banish food battles and picky eating forever. (From the Trade Paperback edition.)
Feeding a Family: A Real-Life Plan for Making Dinner Work
by Sarah Waldman40 seasonal meals, 100 recipes, and loads of tips and strategies to make weeknight dinners work Reclaim the family dinner! In Feeding a Family, nutritionist and mom Sarah Waldman lays out all the tools you need to break out of the mealtime rut and turn dinner into a nutritionally fulfilling and happy occasion—despite busy schedules, long work days, and picky eaters. Through forty complete meals, you’ll discover hearty dinners the whole family will love, including: · A meal for using up the best summer garden produce: Make-ahead Zucchini, Beef, and Haloumi Cheese Skewers with Chimichurri Sauce paired with Tomato, Peach, and Red Onion Panzanella and Lemon-Blackberry Custard · A cozy and comforting dinner for a frenzied fall day: Creamy Tomato and Spinach Soup with Grilled Cheese Croutons and Pear Pie in Cornmeal Crust · The perfect meal for the busiest night of the week: Slow Cooker Indian Butter Chicken with Sweet Peas and Lemon-Pecan Shortbread Cookies · A warming (and fun) winter meal: One-pot Slurpee Noodle Bowls with simple Chocolate, Peanut Butter, and Date Truffles for dessert · Sunday suppers for when you have a bit more time to play in the kitchen, such as Homemade Pasta with Heirloom Tomato Sauce and Pavlova with BlueberriesWith suggestions for including older kids in mealtime prep, tips for feeding baby, and ideas for extending ingredients for “tomorrow’s dinner,” Feeding a Family is a playbook that includes the whole family.
Feeding a Yen
by Calvin TrillinCalvin Trillin has never been a champion of the "continental cuisine" palaces he used to refer to as La Maison de la Casa House--nor of their successors, the trendy spots he calls "sleepy-time restaurants, where everything is served on a bed of something else." What he treasures is the superb local specialty. And he will go anywhere to find one.As it happens, some of Trillin's favorite dishes--pimientos de Padrón in northern Spain, for instance, or pan bagnat in Nice or posole in New Mexico--can't be found anywhere but in their place of origin. Those dishes are on his Register of Frustration and Deprivation. "On gray afternoons, I go over it," he writes, "like a miser who is both tantalizing and tormenting himself by poring over a list of people who owe him money." On brighter afternoons, he calls his travel agent. Trillin shares charming and funny tales of managing to have another go at, say, fried marlin in Barbados or the barbecue of his boyhood in Kansas City. Sometimes he returns with yet another listing for his Register--as when he travels to Ecuador for ceviche, only to encounter fanesca, a soup so difficult to make that it "should appear on an absolutely accurate menu as Potage Labor Intensive."We join the hunt for the authentic fish taco. We tag along on the "boudin blitzkrieg" in the part of Louisiana where people are accustomed to buying boudin and polishing it off in the parking lot or in their cars ("Cajun boudin not only doesn't get outside the state, it usually doesn't even get home"). In New York, we follow Trillin as he roams Queens with the sort of people who argue about where to find the finest Albanian burek and as he tries to use a glorious local specialty, the New York bagel, to lure his daughters back from California ("I understand that in some places out there if you buy a dozen wheat-germ bagels you get your choice of a bee-pollen bagel or a ginseng bagel free").Feeding a Yen is a delightful reminder of why New York magazine called Calvin Trillin "our funniest food writer."From the Hardcover edition.
Feeding the Body, Nourishing the Soul: Essentials Of Eating For Physical, Emotional And Spiritual Well-being
by Deborah KestenFeeding the Body, Nourishing the Soul leads us back to a deeper and healthier relationship to eating by drawing on ancient food wisdom from the world's religions and cultures. From Jewish dietary laws and the communion of Christianity to the food-based spiritual practices of Islam, Hinduism, and the Japanese tea ceremony, among many others, author Deborah Kesten shows how to create a more satisfying, spiritually oriented approach to food. Also includes cutting-edge scientific research on the life-giving properties of food, and fascinating insights from more than 45 scientists and spiritual teachers, including Jon Kabat-Zinn and Larry Dossey, to focus our attention on how to prepare both food and your state of mind so that you are nourished optimally.
Feeding the Dragon: A Culinary Travelogue Through China with Recipes
by Mary Kate Tate Nate TateThis beautifully illustrated cookbook and travelogue features 100 authentic recipes gathered from Shanghai to Xinjiang and beyond.Mandarin-speaking American siblings Mary Kate and Nate Tate traveled more than 9,700 miles through China, collecting stories, photographs, and lots of recipes. In Feeding the Dragon, they share what they saw, learned, and ate along the way. Highlighting nine unique regions, this volume features Buddhist vegetarian dishes enjoyed on the snowcapped mountains of Tibet, lamb kebabs served on the scorching desert of Xinjiang Province, and much more presented alongside personal stories and photographs.Recipes include Shanghai Soup Dumplings, Pineapple Rice, Coca-Cola Chicken Wings, Green Tea Shortbread Cookies, and Lychee Martinis. Feeding the Dragon also provides handy reference sidebars to guide cooks with time-saving shortcuts such as buying premade dumpling wrappers or using a blow-dryer to finish your Peking Duck. A comprehensive glossary of Chinese ingredients and their equivalent substitutions complete the book.
Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling
by Nick Fauchald Joe CarrollJoe Carroll makes stellar barbecue and grilled meats in Brooklyn, New York, at his acclaimed restaurants Fette Sau and St. Anselm. In Feeding the Fire, Carroll gives us his top 20 lessons and more than 75 recipes to make incredible fire-cooked foods at home, proving that you don’t need to have fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats. Feeding the Fire teaches the hows and whys of live-fire cooking: how to create low and slow fires, how to properly grill chicken (leave it on the bone), why American whiskey blends so nicely with barbecued meats (both are flavored with charred wood), and how to make the best sides to serve with meat (keep it simple). Recipes nested within each lesson include Pulled Pork Shoulder, Beef Short Ribs, Bourbon-Brined Center-Cut Pork Chops, Grilled Clams with Garlic Butter, and Charred Long Beans. Anyone can follow these simple and straightforward lessons to become an expert.
Feeding the Frasers: Family Favorite Recipes Made to Feed the Five-Time CrossFit Games Champion, Mat Fraser
by Sammy MonizBased on Sammy Moniz's popular Instagram page, Feeding the Frasers is a book that any CrossFit aficionado—or just someone curious about how to cook with whole foods without sacrificing the world—will want to get their hands on.Filled with 100 terrific recipes of high quality delicious food that promote balance, togetherness, indulgence, and athletic recovery. Sammy Moniz is well known in the CrossFit community as an activist, and she is also the wife of five time champion Mat Fraser, the winningest athlete in CrossFit history and one of the most beloved. This is her cookbook where she shares the secrets behind feeding the greatest champion of the sport.
Feeding the Hungry Ghost
by Ellen KannerA combination of writing about food and food traditions, descriptions of cultural and religious traditions where food is central (from Haiti soup night to a recipe for a dish to break the fast of Ramadan). The book is broken into parts: seeds; flowering; harvest; compost. She includes Judeo-Christian, Haitian, Turkish, Muslim, African, Mexican, traditions, both religious and secular, around food and how people use food to soothe, celebrate, commemorate, grieve, and connect with each other. The author is active in the sustainable eating movement and writes regularly for the Huffington Post (meatless Monday blog); Gourmet; and local Miami newsletters.
Feeding the Other: Whiteness, Privilege, and Neoliberal Stigma in Food Pantries (Food, Health, and the Environment)
by Rebecca T. De SouzaHow food pantries stigmatize their clients through a discourse that emphasizes hard work, self help, and economic productivity rather than food justice and equity.The United States has one of the highest rates of hunger and food insecurity in the industrialized world, with poor households, single parents, and communities of color disproportionately affected. Food pantries—run by charitable and faith-based organizations—rather than legal entitlements have become a cornerstone of the government's efforts to end hunger. In Feeding the Other, Rebecca de Souza argues that food pantries stigmatize their clients through a discourse that emphasizes hard work, self help, and economic productivity rather than food justice and equity. De Souza describes this “framing, blaming, and shaming” as “neoliberal stigma” that recasts the structural issue of hunger as a problem for the individual hungry person.De Souza shows how neoliberal stigma plays out in practice through a comparative case analysis of two food pantries in Duluth, Minnesota. Doing so, she documents the seldom-acknowledged voices, experiences, and realities of people living with hunger. She describes the failure of public institutions to protect citizens from poverty and hunger; the white privilege of pantry volunteers caught between neoliberal narratives and social justice concerns; the evangelical conviction that food assistance should be “a hand up, not a handout”; the culture of suspicion in food pantry spaces; and the constraints on food choice. It is only by rejecting the neoliberal narrative and giving voice to the hungry rather than the privileged, de Souza argues, that food pantries can become agents of food justice.
Feeding the Whole Family
by Cynthia LairFor nearly 15 years, Cynthia Lair's iconic cookbook Feeding the Whole Family has been the source for parents who want to cook one healthy meal for the entire family, including babies. Feeding the Whole Family starts with the basics of creating a whole foods diet, from understanding grains and beans to determining what meats are acceptable to eat. Lair then applies these lessons to cooking for young children and babies aged six months and older. In each recipe, Lair offers special instruction on how to adapt it so that younger children can enjoy the dish while parents can eat a more complicated version. All recipes utilize easy-to-find ingredients, are simple to follow, and will be enjoyable for both child and parent. With a new foreword by Mothering magazine's editor and founder Peggy O'Mara, Feeding the Whole Family is a necessary staple for all families.
Feeding the Whole Family: More than 200 Recipes for Feeding Babies, Young Children, and Their Parents
by Cynthia LairFor nearly 15 years, Cynthia Lair's iconic cookbook Feeding the Whole Family has been the source for parents who want to cook one healthy meal for the entire family, including babies. Feeding the Whole Family starts with the basics of creating a whole foods diet, from understanding grains and beans to determining what meats are acceptable to eat. Lair then applies these lessons to cooking for young children and babies aged six months and older. In each recipe, Lair offers special instruction on how to adapt it so that younger children can enjoy the dish while parents can eat a more complicated version. All recipes utilize easy-to-find ingredients, are simple to follow, and will be enjoyable for both child and parent. With a new foreword by Mothering magazine's editor and founder Peggy O'Mara, Feeding the Whole Family is a necessary staple for all families.
Feeding the World Well: A Framework for Ethical Food Systems
by Alan M. GoldbergLeading experts reveal ways that the future of food production for the world's burgeoning population can (and must) be both sustainable and ethical.In the United States, food is abundant and cheap but loaded with hidden costs to the environment, human health, animal welfare, and the people who work in our food systems. The country's current food production systems lack diversity in crops and animals and are intensified but not sustainable, inhumane in the treatment of animals, and inconsiderate of labor. In order to feed the world's rapidly growing population with high-quality, ethically produced food, new food production systems are urgently needed. These new systems must be genetically diverse and environmentally sustainable, and they need to follow internationally recognized animal welfare and labor practices.Feeding the World Well examines these costs of cheap food while presenting a unique framework for ethical food systems: the Core Ethical Commitments, which are designed to guide consumers in choosing foods that are aligned with their values while helping producers enhance the ethics of their practices and products. Edited by Alan M. Goldberg, the volume features contributions from leading ethicists and food systems experts. Addressing complex issues such as climate change, worker exploitation, obesity, antibiotic resistance, wasted food, and biotechnology, the book discusses the fundamental forces that have shaped, and will continue to shape, our food systems. It also describes some of the approaches that food companies and nonprofit organizations are using to address the ethical challenges facing these food systems. Finally, the book explains what the Core Ethical Commitments are (and what they are not), how they were developed, and how they might be used by food system actors.By bringing together an all-star group of contributors from academia and industry, Feeding the World Well sets a new course for food production and how it is evaluated. By including the voices of industry leaders alongside those of researchers and regulators, the book prepares the food production industry for a world in which "ethical" or "sustainable" production practices are not only trendy but necessary to ensure that we can feed the world's growing population. Conceived as a textbook for food studies courses, this volume will appeal to anyone who is strongly interested in food, including conscious consumers, food industry leaders, researchers, and policy makers.Contributors: Anne Barnhill, Martin W. Bloem, Jonathan Bloom, Nicole M. Civita, Claire Davis, Michiel van Dijk, Adele Douglass, Shauna Downs, Kevin Esvelt, Ruth Faden, Jessica Fanzo, Evan Fraser, Maisie Ganzler, Tara Garnett, Sara Glass, Alan M. Goldberg, Christopher Good, Meredith Kaufman, Gillian Kelleher, Frederick L. Kirschenmann, Herman B. W. M. Koëter, Jennifer Kuzma, Kees van Leeuwen, Robert Martin, Anne E. McBride, Suzanne McMillan, Tom Morley, Marion Nestle, Peter O'Driscoll, Lance B. Price, Marie Luise Rau, Bernard Rollin, Yashar Saghai, Susan A. Schneider, Ellen K. Silbergeld, Paul B. Thompson, Paul Willis, Sylvia Wulf
Feel Better in 5: Your Daily Plan to Feel Great for Life
by Rangan ChatterjeeIt only takes five minutes to start changing your life. For good. Everyone wants to be healthy. But thanks to the unceasing distractions in modern life, virtually everyone also struggles to maintain this priority. And thanks to a flood of conflicting opinions and complicated programs, figuring out how to be healthy can be overwhelming. But what if all it took to make a real difference was five minutes of your day? If you've ever struggled to prioritize your health, or started an intensive plan only to stop days, weeks, or months later, it's not your fault—behavioral science shows that most plans simply aren't built to last. Already a #1 bestseller in the UK, Feel Better in 5 outlines a daily five-minute plan that is easy to follow, easy to maintain, and requires minimum willpower. From Dr. Rangan Chatterjee, a pioneer in the emerging field of progressive medicine and star of BBC's Doctor in the House, Feel Better in 5 draws on his 20 years of experience, including real-life case studies from his medical practice, to identify simple, effective strategies that will help you become healthier, happier, and less stressed. Inside, discover: A strength workout that you can do anywhere Gut-boosting snacks you can eat on the go Yoga moves to relax and stay supple Breathing exercises to calm the mind To get healthy and stay that way, you need a program that doesn't force you to shape your life around its demands. Feel Better in 5 gives you a program that shapes itself around your life. It is your daily five-minute prescription for a happier, healthier you.
Feel Good Kitchen: 80 plant-based recipes to boost your mood and nourish your brain
by Amy LanzaBoost your brain health and your happy hormones with these 80 joyful, plant-based recipes!These delicious, nutritionist-approved recipes, designed for a Healthy Brain and Happy Mind, are guaranteed to make you feel good, inside and outEating for a Healthy Brain is all about focusing on key wholefoods that are seen to increase brain function, and improve memory and focus.Start the day right with Brain Food Granola or Matcha Pistachio Creamy OatsFor lunch try Avocado, Strawberry and Chickpea Salad or Nutty Orange Slaw with Smoky WalnutsEnd the day with Creamy Arrabbiata Beans or Sesame-Crusted Tofu Noodle Salad with Satay SauceFood can be a huge factor in maintaining our mental health and a Happy Mind. The gut and brain are connected via the happy hormone serotonin, and there are many foods that nourish that link.Bring fun and colour to the table with Rainbow Wraps or Tofu-Halloumi Glow BowlsShare crowd-pleasing One-Pan Courgette Lasagne or Crispy Cauliflower Nuggets with TzatzikiPursue pleasure with Chocolate Banoffee Caramel Slices or Pear and Walnut Streusel Muffins
Feel Good Smoothies: 40 Smoothies to Power Your Body and Mind
by Sandra WuWhen you need a quick, brain-powering meal or a delicious way to repair and relax, blend up one of these 40 nutrient-rich smoothies to boost your day.There's nothing easier than whipping up a delicious smoothie. It's a foolproof way to get the vital nutrients your body needs in a drinkable, no-fuss meal.This colorful book takes a casual approach to smoothies—there's no need to buy supplements, powders, or mixes. Every smoothie recipe in this book relies on the magical flavors and health benefits of ingredients you can find in any grocery store or specialty market.From perfect breakfast boosts to relaxing tropical blends, post-workout cooling drinks, and treat-yourself desserts without the guilt, there are endless ways to sip your way to feeling good. Each recipe has a little badge that notes its main benefit: Digestion, Relax, Energy, Immunity, and more.You'll also find a handy guide to the main ingredients found in this collection so you can build up your blending skills and imagine up your own drinks.CREATIVE RECIPES: You'll find a variety of tasty flavor combinations and unique recipes, like Matcha Avocado Frappé, Mango Turmeric Lassi, and Blueberry Cheesecake.EASY TO MAKE: Included is a smoothie making guide and helpful prep and storage tips so you can make the best drinks again and again.COLORFUL GIFT: A beautiful package with dynamic illustrations throughout makes this a fun gift for smoothie lovers, those looking for easy breakfast ideas, college grads, and anyone interested in healthy eating.Perfect for:• Fans of smoothies• Health food shoppers• People interested in easy self-improvement• Healthy-ish readers• Busy people looking for easy recipes
Feel Good: Quick and easy recipes for comfort and joy
by Melissa Hemsley'Not just good food, great food, to brighten every day.' - Nadiya Hussain'Melissa's food is delicious, adventurous and always makes me smile! I always have her books to hand.' - Dr Rupy Aujla'This is a beauty; full of life-affirming food.' - Thomasina Miers-100 delicious recipes for fuss-free healthy cooking.Melissa Hemsley, bestselling author of Eat Happy and co-author of The Art of Eating Well, brings simple, nutritious recipes to help you feel your best, whether it's a quick dinner after a long day, cook-ahead lunches to see you through the week or easy one-tin traybake for a cosy night in.Find energising veg dishes, flexible meat and fish recipes, flavour-packed feasts to share with friends, and easy snacks and desserts.Many recipes take less than half an hour, and all use readily available ingredients.Includes Mushroom and Aubergine Pancakes with Sesame Sauce, Halloumi and Chickpea Rainbow Salad, Mum's Filipino Chicken with Mango-Tomato Salsa and Three-Ingredient Chocolate Pots.
Feel Great, Lose Weight: Simple Habits for Lasting and Sustainable Weight Loss
by Rangan ChatterjeeWeight loss isn't a race. It isn't one size fits all. Everyone wants fast results, but when it comes to losing weight with crash diets, what goes down nearly always comes back up. And weight-loss programs designed to fit "everyone" are often too broad and restrictive to fit into the complicated lives of real people. Drawing on twenty years of experience, Dr. Rangan Chatterjee-BBC personality and author of the bestselling Feel Better in 5-has created a conscious, compassionate, sustainable approach to weight loss that goes far beyond fad diets to find the individual strategies that will work for you. Packed with quick and easy interventions, this book will help you: Understand the effects of what, why, when, where and how we eat Discover the root cause of your weight gain Nourish your body to lose weight without crash diets or grueling workouts Build a toolbox of techniques to help you weigh less while living more Feel Great, Lose Weight is a new way to look at weight loss-a 360-degree view that goes beyond calories to see the bigger picture, including not just physical but also mental and environmental factors. With Dr. Chatterjee's guidance and encouragement, you'll turn simple and sustainable lifestyle changes into a more energized, confident, and healthier you.
Feel-Good Fitness: Fun Workout Challenges to Inspire Your Fitness Streak
by Alysia MontañoFeel-Good Fitness from pro runner and Olympic athlete Alysia Montaño offers a YEAR of fun and fresh fitness challenges that will build your strength and endurance.Alysia’s fitness challenges will make you smile while you sweat because Alysia’s not your typical fitness trainer. She’s a mom of two who knows real workouts don’t require a pricey gym membership. With Alysia’s practical workout program, you can get fit in 30-60 minutes a day while tackling achievable fitness challenges. Each challenge takes on a different goal over 3-4 weeks, which means you’ll achieve new fitness with every new program and never get bored—all while building confidence.But make no mistake—these aren’t fluffy workouts! Feel-Good Fitness is packed with the same badass exercises that helped Alysia win 7 U.S. national running championship titles, place 5th at the 2012 Summer Olympics, and qualify for the 2016 Rio Olympic Trials. With her unmatched spunk and athleticism, Alysia makes the challenge of getting fit fun, rewarding, and totally achievable.
Feelgood Family Food
by Dean EdwardsDean Edwards’ fail-safe recipes and down-to-earth style have made him a firm favourite with the millions of viewers who watch him cooking up a storm every week on ITV’s Lorraine. As a busy working dad, he’s all too familiar with the never-ending challenge of getting wholesome, tasty, fuss-free meals on the table – the hectic demands of family life mean our wells of inspiration can often run dry! But now Dean’s here to help us shake things up and get mealtimes back on track with his new collection of nourishing everyday recipes that the whole family will enjoy. Whether you’re searching for a quick breakfast idea for when you’re late for the school run, a one-pot dinner to save on the washing-up or even a guilt-free version of the family’s favourite takeaway, here you'll find easy-to-follow recipes, using simple-to-find ingredients. The results are so delicious you’ll forget they’re good for you too. Try a warming one-pot winner like Chicken and Sweet Potato Tagine, a twist on a family favourite like Caribbean Cottage Pie, or a melt-in-your-mouth treat like Raspberry Cheesecake Pots. Feel-good Family Food is all about appetizing ingredients, healthy meals and happy, well-fed families, so tuck in!
Feeling Good about the Way You Look
by Sabine WilhelmIn a society where a blemish or "bad hair" can ruin an otherwise perfect day and airbrushed abs dominate the magazine rack, many of us feel ashamed of our bodies. If dissatisfaction with your looks is a distressing preoccupation, this compassionate book offers a way to break free from the mirror. Harvard psychologist Sabine Wilhelm leads you through a step-by-step program that helps you fight the urge to spend hours "fixing" your skin and hair, working out, or shopping for flattering clothes. Reality-check exercises based on cognitive-behavioral therapy demonstrate how to identify unfounded beliefs about your appearance. Once you understand the negative thoughts and feelings that distort your self-image, you'll be able to shed lengthy grooming rituals and overcome the embarrassment that keeps you from enjoying life. With Dr. Wilhelm's expert guidance, you'll learn to replace self-doubt and insecurity with confidence and a positive outlook. Whether you've spent thousands on plastic surgery or avoid trips to the beach, dating, or socializing, you owe yourself this opportunity to make peace with your looks. If you or someone you care about is struggling with a body image problem, effective care is finally at hand.
Feels Like Home: A Song for the Sonoran Borderlands
by Linda Ronstadt Lawrence DownesA San Francisco Chronicle Bestseller2023 Southwest Book of the Year Selection"The arid land that starts in Arizona and stretches into Mexico's west coast is Ronstadt's foothold in the world. It's a story she has told through music, and now wants to tell through food."—The New York Times"The book is many things at once. It’s a portrait of a place, the Sonoran Desert, and it’s a genealogy of sorts, an archival romp through Ronstadt’s family history."—Vogue"An album of loves for the high desert of Sonora and Ronstadt's hometown of Tucson."—NPRRock and Roll Hall of Famer Linda Ronstadt takes readers on a journey to the place her soul calls home, the Sonoran Desert, in this candid new memoir.In Feels Like Home, Grammy award-winning singer Linda Ronstadt effortlessly evokes the magical panorama of the high desert, a landscape etched by sunlight and carved by wind, offering a personal tour built around meals and memories of the place where she came of age. Growing up the granddaughter of Mexican immigrants and a descendant of Spanish settlers near northern Sonora, Ronstadt’s intimate new memoir celebrates the marvelous flavors and indomitable people on both sides of what was once a porous border whose denizens were happy to exchange recipes and gather around campfires to sing the ballads that shaped Ronstadt’s musical heritage. Following her bestselling musical memoir, Simple Dreams, this book seamlessly braids together Ronstadt’s recollections of people and their passions in a region little understood in the rest of the United States. This road trip through the desert, written in collaboration with former New York Times writer Lawrence Downes and illustrated throughout with beautiful photographs by Bill Steen, features recipes for traditional Sonoran dishes and a bevy of revelations for Ronstadt’s admirers. If this book were a radio signal, you might first pick it up on an Arizona highway, well south of Phoenix, coming into the glow of Ronstadt’s hometown of Tucson. It would be playing something old and Mexican, from a time when the border was a place not of peril but of possibility.
Felidia: Recipes from My Flagship Restaurant
by Lidia Matticchio Bastianich Tanya Bastianich Manuali Fortunato NicotraThe first restaurant cookbook from the best-selling author, beloved and award-winning TV chef, and hugely successful restaurateur--115 recipes from her acclaimed and much-loved New York eatery.Ever since it first opened its doors on Manhattan's Upper East Side in 1981, Lidia Bastianich's Felidia has been one of New York City's most beloved restaurants. Now, in her first restaurant cookbook, the revered chef, author, and television personality--along with the restaurant's longtime Executive Chef, Fortunato Nicotra--shares the recipes that have made Felidia a dining destination. Here are dishes from across the restaurant's forty-year history: Eggplant Flan with Tomato Coulis; Linguini with White Clams and Broccoli; Short Ribs Braised in Barolo; delectable desserts such as Almond and Chocolate Tart Caprese and Open Cannoli; and cocktails such as Passion Fruit Spritz and Frozen Peach Bellini. Here too are Chef Fortunato's personal favorite recipes, advice on setting up a home bar, a fascinating look at Felidia's history, and much more. Filled with the same warmth and wisdom that are the hallmark of all of Lidia's cookbooks, Felidia is the next-best thing to a table at the restaurant.