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Intervallfasten: Kalorienarme Low Carb Rezepte für eine schlanke Figur
by Dion WilsonIch und viele meiner Bekannten haben ein strenges Fastenprotokoll befolgt und viele positive Ergebnisse erzielt. Einige Leute sagen, es sei das Beste, was ihnen je passiert ist. Andere wiederrum sind der Meinung, dass es den Aufwand nicht wert sei. Dieses Buch erklärt sieben verschiedene Gründe, warum Sie fasten sollten und welche Vorteile sich daraus ergeben. Sind Sie übergewichtig, leiden Sie unter hohem Blutdruck oder haben Sie einfach nicht genügend Zeit, um alle 2-3 Stunden zu essen? Trifft diese Beschreibung auf Sie zu, dann könnte Fasten die Antwort für die Förderung Ihrer Gesundheit und Ihres Wohlbefindens sein. Dieses Buch wird Ihr erster Schritt in die richtige Richtung sein. Das Fasten hat enorm viele Vorteile. Jeder Mensch sollte fasten, um für sich herauszufinden, wie es seine Gesundheit verändern kann. Also machen Sie sich bereit, eine Menge neuer Dinge über das Fasten zu lernen. Diese Dinge werden Ihnen helfen, ein erstaunlich gutes Leben zu leben, wenn es um körperliche und geistige Gesundheit geht. Worauf warten Sie noch? Warten Sie nicht länger! Scrollen Sie nach oben und klicken Sie auf die Schaltfläche „Jetzt Kaufen“, um die Reise in das Leben Ihrer Träume zu beginnen!
How to Reduce Your Child's Sugar Intake: A Quick and Easy Guide to Improving Your Family's Health
by Dr Val WilsonSugar is everywhere. Do your children beg you to buy unhealthy sugary snacks at the supermarket, and kick up a tantrum if you refuse? Perhaps you crave sweet treats, bread, pasta and sauce-laden food yourself. Do you notice lethargy and mood swings in your children as a result of blood glucose spikes and dips? If the answer to any of these questions is yes, your family's health is at risk. Dr Val Wilson can help. Having lived with Type 1 diabetes for more than four decades, her relationship with sugar has at times been very unhealthy, but today she is well in control of her sugar intake. How to Reduce Your Child's Sugar Intake is packed with recent scientific research and nutritional information to help you understand addiction to sugar and conquer it. It provides simple, actionable advice and delicious recipes to help you break free from the mental, physical and emotional traps of old eating patterns.This book shows the way to a sustainable, healthy lifestyle. It will enable you and your family to enjoy dramatically improved health and mood, increased energy levels and weight loss.
Front of the House, Back of the House: Race and Inequality in the Lives of Restaurant Workers (Latina/o Sociology #10)
by Eli Revelle WilsonHow workers navigate race, gender, and class in the food service industryTwo unequal worlds of work exist within the upscale restaurant scene of Los Angeles. White, college-educated servers operate in the front of the house—also known as the public areas of the restaurant—while Latino immigrants toil in the back of the house and out of customer view.In Front of the House, Back of the House, Eli Revelle Yano Wilson shows us what keeps these workers apart, exploring race, class, and gender inequalities in the food service industry.Drawing on research at three different high-end restaurants in Los Angeles, Wilson highlights why these inequalities persist in the twenty-first century, pointing to discriminatory hiring and supervisory practices that ultimately grant educated whites access to the most desirable positions. Additionally, he shows us how workers navigate these inequalities under the same roof, making sense of their jobs, their identities, and each other in a world that reinforces their separateness. Front of the House, Back of the House takes us behind the scenes of the food service industry, providing a window into the unequal lives of white and Latino restaurant workers.
The Cider Revival: Dispatches from the Orchard
by Jason Wilson“From unraveling the history of the apple to exploring the intricacies of flavor, [Wilson] reveals the love and labor that goes into a timeless beverage.” —Bianca Bosker, New York Times–bestselling author of Cork DorkCider is the quintessential American beverage. Drank by early settlers and founding fathers, it was ubiquitous and pervasive, but following Prohibition when orchards were destroyed and neglected, cider all but disappeared. In The Cider Revival, Jason Wilson chronicles what is happening now, an extraordinary rebirth that is less than a decade old.Following the seasons through the autumn harvest, winter fermentation, spring bottling, and summer festival and orchard work, Wilson travels around New York and New England, with forays to the Midwest, the West Coast, and Europe. He meets the new heroes of cider: orchardists who are rediscovering long lost apple varieties, cider makers who have the attention to craftsmanship of natural wine makers, and beverage professionals who see cider as poised to explode in popularity. What emerges is a deeply rewarding story, an exploration of cider’s identity and future, and its cultural and environmental significance. A blend of history and travelogue, The Cider Revival is a toast to a complex drink. “Cider is America’s great forgotten beverage. Jason Wilson’s lively, anecdote-filled, passionate paean to what he says should properly be considered ‘apple win’ will go a long way toward giving this immensely varied and complex libation the recognition and appreciation it deserves.” —Colman Andrews, cofounder of Saveur and author of The British Table
Godforsaken Grapes: A Slightly Tipsy Journey through the World of Strange, Obscure, and Underappreciated Wine
by Jason WilsonThere are nearly 1,400 known varieties of wine grapes in the world—from altesse to zierfandler—but 80 percent of the wine we drink is made from only 20 grapes. In Godforsaken Grapes, Jason Wilson looks at how that came to be and embarks on a journey to discover what we miss. Stemming from his own growing obsession, Wilson moves far beyond the “noble grapes,” hunting down obscure and underappreciated wines from Switzerland, Austria, Portugal, France, Italy, the United States, and beyond. In the process, he looks at why these wines fell out of favor (or never gained it in the first place), what it means to be obscure, and how geopolitics, economics, and fashion have changed what we drink. A combination of travel memoir and epicurean adventure, Godforsaken Grapes is an entertaining love letter to wine.
It’s Always Been Ours: Reclaiming the Story of Black Women’s Bodies
by Jessica WilsonReclaim ownership of your health, rewrite the narrative surrounding body image and restore your right to healing, safety and self-love.For too long Black women have been left out of discussions about body image, food, health and wellness. By bringing the bodies of Black women centre stage, eating disorder specialist Jessica Wilson asks us to reimagine the ways we think about, discuss and tend to our bodies.This book is a call for body liberation now. It&’s Always Been Ours pushes back against some of the unhealthy ideals within the wellness movement. Seamlessly blending stories of clients, friends and celebrities, Jessica reveals how a fixation on thin, white women negatively impacts how Black women exist within our bodies. Jessica urges us to reject a diet culture that disproportionately harms Black women. She offers, instead, a politics of body liberation that prioritizes Black women&’s physical and psychological needs.With just the right mix of wit, levity and wisdom, Jessica shows us how a radical reimagining of body narratives is a prerequisite to wellbeing for everyone. It&’s Always Been Ours is a love letter that celebrates Black women&’s bodies and shows us a radical and essential path forward to rediscovering vulnerability and joy.
Joy the Baker Cookbook: 100 Simple and Comforting Recipes
by Joy WilsonJoy the Baker Cookbook includes everything from "Man Bait" Apple Crisp to Single Lady Pancakes to Peanut Butter Birthday Cake. Joy's philosophy is that everyone loves dessert; most people are just looking for an excuse to eat cake for breakfast.
Joy the Baker Homemade Decadence
by Joy WilsonJoy Wilson believes that everything is better with pie. And caramel. And definitely ice cream. Her world is pretty sweet: she dabbles daily in butter and sugar as her blogging alter ego, Joy the Baker. Her new book, Joy the Baker Homemade Decadence, is packed with 125 of Joy's favorite, supereasy, most over-the-top, totally delicious treats, such as Dark Chocolate, Pistachio, and Smoked Sea Salt Cookies; Butterscotch Cream Pie with Thyme-Marshmallow Meringue; Mint Chocolate Chip Cake; and Strawberry Cheesecake Ice Cream. After all, every day is an opportunity for sweets.
Joy the Baker Over Easy: Sweet and Savory Recipes for Leisurely Days
by Joy WilsonHere are 125 recipes to tackle any brunch craving—from juices and coffees, to breads, eggs, pancakes, sandwiches, salads, and definitely bacon.
Bear Wants More
by Karma WilsonWhen springtime comes, in his warm winter den a bear wakes up very hungry and thin!. . . Bear finds some roots to eat, but that's not enough. He wants more! With his friends' help, he finds some berries, clover, and fish to eat, but that's not enough. Bear wants more! How Bear's friends help him to finally satisfy his HUGE hunger in a most surprising way will enchant young readers. Karma Wilson's rhythmic text and Jane Chapman's vibrant illustrations make Bear Wants More a perfect springtime read-aloud. Other books about Bear are available from Bookshare.
Only in Naples: Lessons in Food and Famiglia from My Italian Mother-in-Law
by Katherine WilsonFull of lighthearted humor, sumptuous food, the wisdom of an Italian mother-in-law, and all the atmosphere of Elena Ferrante's Neapolitan Novels, this warm and witty memoir follows American-born Katherine Wilson on her adventures abroad. Thanks to a surprising romance--and a spirited woman who teaches her to laugh, to seize joy, and to love--a three-month rite of passage in Naples turns into a permanent embrace of this boisterous city on the Mediterranean.When I saw the sea at Gaeta, I knew that Naples was near and I was coming home."There is a chaotic, vibrant energy about Naples that forces you to let go and give in," writes Katherine, who arrives in the city to intern at the United States Consulate. One evening, she meets handsome, studious Salvatore and finds herself immediately enveloped by his elegant mother, Raffaella, and the rest of the Avallone family. From that moment, Katherine's education begins: Never eat the crust of a pizza first, always stand up and fight for yourself and your loved ones, and consider mealtimes sacred--food must be prepared fresh and consumed in compagnia. Immersed in Neapolitan culture, traditions, and cuisine, slowly and unexpectedly falling for Salvatore, and longing for Raffaella's company and guidance, Katherine discovers how to prepare meals that sing, from hearty, thick ragù to comforting rigatoni alla Genovese to pasta al forno, a casserole chock-full of bacon, béchamel, and no fewer than four kinds of cheeses. The secret to succulent, tender octopus? Beat it with a hammer. While Katherine is used to large American kitchens with islands and barstools, she understands the beauty of small, tight Italian ones, where it's easy to offer a taste from a wooden spoon. Through courtship, culture clashes, Sunday services, marriage, and motherhood (in Naples, a pregnancy craving must always be satisfied!), Katherine comes to appreciate carnale, the quintessentially Neapolitan sense of comfort and confidence in one's own skin. Raffaella and her famiglia are also experts at sdrammatizzare, knowing how to suck the tragedy from something and spit it out with a great big smile. Part travel tale, part love letter, Only in Naples is a sumptuous story that is a feast for the senses. Goethe said, "See Naples and die." But Katherine Wilson saw Naples and started to live. Advance praise for Only in Naples "In a world filled with food memoirs, this one stands out. Katherine Wilson gives us more than the fabulous food of Naples. She offers us a passport to an exotic country we would never be able to enter on our own."--Ruth Reichl, author of My Kitchen Year"Wilson has written a glorious memoir celebrating the holy trinity of Italian life: love, food, and family. Her keen eye and sense of humor take you through the winding streets of Naples at a clip, on a ride you hope will never end."--Adriana Trigiani, author of The Shoemaker's Wife "How lucky we are to get these hilarious and wise perceptions filtered through a sincerely loving eye."--Julie Klam, author of Friendkeeping "This thoroughly enjoyable love letter to Naples is a tribute to the author's irrepressible mother-in-law."--Luisa Weiss, author of My Berlin Kitchen and founder of The Wednesday Chef "Wilson's easygoing writing perfectly suits this tale of an innocent abroad, an American girl who discovers herself in the midst of a foreign culture that becomes, in the end, her own."--Kate Christensen, author of How to Cook a MooseFrom the Hardcover edition.
The Way of Chai: Recipes for a Meaningful Life
by Kevin WilsonIn this celebration of the comfort and community to be found in a warm, well-made cup of chai, Kevin Wilson offers readers his famous chai recipes alongside meditations on how to live a simple yet full life.Dubbed &“the CEO of Chai&” by Bon Appétit magazine, Kevin Wilson is an expert on all things chai. When Wilson was a teenager, his family in Sri Lanka applied to come to America, but his was the only visa approved. A world away from his country and so many of his loved ones, he stayed connected to his culture and his family through chai. One day Wilson made a TikTok about how to make the perfect cup of chai—carefully crushing cardamom, cloves, peppercorns, and cinnamon bark, boiling them in milk, adding tea leaves, and stirring until he saw what he describes as &“the color of a happy brown boy.&” The video went viral and earned Wilson many fans who come for the useful guidance on how to make chai but stay for his wise meditations on how the perfect &“cuppa&” can soothe and sustain us—even in the most trying of times. In this book, Wilson shares his most popular recipes and introduces readers to making chai as a spiritual practice that involves patience and attunement to meld just the right combination of spices. In The Way of Chai Wilson beautifully describes how something as simple as a well-made cup of tea can bring us solace amid our struggles. While a steaming cup of chai can&’t solve everything, it can help us tap into the power of patience, clarity, and intention.
Dieta Paleo: Plano De Refeições Com Dieta Paleo De 7 Dias Para Iniciantes
by Kim WilsonA dieta Paleo pode ser simples, mas isso não significa que você tem que comer uma refeição chata! O café da manhã é bem fácil ao fazer uma dieta Paleo. Com bastante ovos e carnes, fazer uma mistura é simples. Um cafá da manhã da dieta Paleo não é diferente de qualquer outro prato Paleo. A chave para planejar seu café da manhã Paleo é determinar como analisar os grupos alimentares que você deve evitar e aqueles que são permitidos. Depois, você pode trabalhar na criação de receitas. Junto com toda essa sabedoria Paleolítica, há um arquivo virtual de receitas Paleo, com pratos para café da manhã, almoço, jantar e todo o resto! Cassidy não só destaca quais ingredientes são bons para todas essas refeições, como também por que eles são bons. Você ficará impressionado com a dedicação desta autora com os detalhes. Se você nunca ouviu falar da Dieta Paleo antes, você só precisa deste livro. Não espere mais para descobrir SUA CHAVE para uma vida nova e melhor
Regime Paleo : Plan De Repas Du Régime Paleo Sur 7 Jours Pour Les Débutants
by Kim WilsonRégime paléo : Plan de repas du régime paléo sur 7 jours pour les débutants par Kim Wilson Plan de repas du régime paléo sur 7 jours pour les débutants Le régime paléo est peut-être simple mais cela ne signifie pas que vous devez consommez un repas ennuyeux ! Le petit-déjeuner est assez simple quand on suit un régime paléo. Avec plein d’oeufs et de viande, il est facile de faire un mélange. Le petit-déjeuner d’un régime paléo n’est pas vraiment différent des autres plats paléo. La clé pour planifier votre petit-déjeuner paléo est de déterminer comment analyser les groupes d’aliments que vous devriez éviter et ceux qui sont autorisés. Ensuite, vous pouvez vous amuser à créer des recettes. Parallèlement à tous ces noyaux de sagesse paléolithique se trouve une archive virtuelle de recettes paléo qui couvre le petit-déjeuner, le déjeuner, le dîner et tout ce qu’il y a entre les deux ! Cassidy non seulement souligne les ingrédients qui sont bons pour tous ces repas, mais aussi pourquoi il sont bons.Vous serez étonné par le souci du détail de cet auteur. Si vous n’avez jamais entendu parler du régime paléo de votre vie auparavant, ce livre est tout ce qu’il vous faut. N’attendez plus pour découvrir VOTRE CLÉ d’une vie nouvelle et meilleure !
Unprocessed: How the Food We Eat Is Fuelling Our Mental Health Crisis
by Kimberley WilsonWe all know that as a nation our mental health is in crisis. But what most don't know is that a critical ingredient in this debate, and a crucial part of the solution - what we eat - is being ignored.Nutrition has more influence on what we feel, who we become and how we behave than we could ever have imagined. It affects everything from our decision-making to aggression and violence. Yet mental health disorders are overwhelmingly treated as 'mind' problems as if the physical brain - and how we feed it - is irrelevant. Someone suffering from depression is more likely to be asked about their relationship with their mother than their relationship with food.In this eye-opening and impassioned book, psychologist Kimberley Wilson draws on startling new research - as well as her own work in prisons, schools and hospitals around the country - to reveal the role of food and nutrients in brain development and mental health: from how the food a woman eats during pregnancy influences the size of her baby's brain, and hunger makes you mean; to how nutrient deficiencies change your personality.We must also recognise poor nutrition as a social injustice, with the poorest and most vulnerable being systematically ignored. We need to talk about what our food is doing to our brains. And we need decisive action, not over rehearsed soundbites and empty promises, from those in power - because if we don't, things can only get worse.
Alimentos Genéticamente Modificados: Qué necesita saber para proteger a usted mismo, a su familia y a nuestro planeta
by Kimberly A. Wilson Martin Teitel Ralph NaderThe book that exposes the threat to our food supply from genetic engineering • Is both an exposé and educational primer on this controversial technology that is already a part of every American’s diet • Explains the dangers of these foods to ourselves and our environment in easily understood terms • Includes a comprehensive guide to actions you can take to safeguard your food supply This book is both an exposé and educational primer on this controversial technology that is already a part of every American’s diet. Genetic engineering has far outrun the science that must be its first governing discipline. Corporate promoters, such as the Monsanto Corporation, are racing to be first in their markets, while playing a guessing game with the environment and their customers on farms and in grocery stores. This is why they cannot answer the many central questions raised in this book. As authors Martin Teitel and Kimberly Wilson point out, the very techniques used to change the genetic material in traditional food plants may change the function of other genes in ways that we cannot foresee. Costly mistakes of past and current technologies--from motor vehicles to atomic power reactors--should give us pause.
Genetically Engineered Food: What You Need to Know to Protect Yourself, Your Family, and Our Planet
by Kimberly A. Wilson Martin Teitel Ralph Nader• The book that takes a comprehensive look at the threat to our food supply from genetic engineering. • 15,000 copies sold in the first six months. • Includes new studies about the dangers of genetically engineered food. • Refutes the "feed the poor" propaganda spread by agribusinesses. • Is both an expose and educational primer on this controversial technology that is already a part of every American's diet. • Explains the dangers of these foods to ourselves and our environment in easily understood terms. Picture a world?• Where the french fries you eat are registered as a pesticide, not a food. • Where vegetarians unwittingly consume fish genes in their tomatoes. • Where corn plants kill monarch butterflies. • Where soy plants thrive on doses of herbicide that kill every other plant in sight. • Where multinational corporations own the life forms that farmers grow and legally control the farmers' actions. That world existsThese things are all happening, and they are happening to you. Genetically engineered foods--plants whose genetic structures are altered by scientists in ways that could never occur in nature--are already present in many of the products you buy in supermarkets, unlabeled, unwanted, and largely untested. The threat of these organisms to human and environmental health has caused them to be virtually banned in Europe, yet the U.S. government, working hand-in-hand with a few biotech corporations, has actively encouraged their use while discouraging labeling that might alert consumers to what they are eating. The authors show what the future holds and give you the information you need to preserve the independence and integrity of our food supply. What can you do? First, inform yourself. Genetically Engineered Food: Changing the Nature of Nature is the first book to take a comprehensive look at the many ramifications of this disturbing trend. Authors Martin Teitel and Kimberly Wilson explain what genetic engineering is and how it works, then explore the health risks involved with eating organisms never before seen in nature. They address the ecological catastrophe that could result from these modified plants crossing with wild species and escaping human control altogether, as well as the economic devastation that may befall small farmers who find themselves at the mercy of mega-corporations for their livelihood. Taking the discussion a step further, they consider the ethical and spiritual implications of this radical change in our relationship to the natural world, showing what the future holds and giving you the information you need to act on your own or to join others in preserving the independence and integrity of our food supply.
The Alkaline 5 Diet: Lose Weight, Heal Your Health Problems and Feel Amazing!
by Laura WilsonThis incredibly easy-to-follow diet allows you to eat five meals a day without restricting calories, and create the best health you've ever had! Written by ultra-marathoner and health coach Laura Wilson, who has used these principles to turn her own health around, this plant-based diet is grounded in solid science.Simple, satisfying, sustainable, super-healthy, and systematized, The Alkaline 5 Diet harnesses the healing power of alkaline foods, providing you with all the nutrients you need. It will give you:• consistent and easy fat loss – no more yo-yo dieting!• healing of health issues and reversal of disease• greatly increased energy throughout the day• better mental clarity• natural beauty – great skin, hair, eyes and nails• improved athletic performance and enduranceA diet that you can follow for 21 days or 21 years, The Alkaline 5 Diet makes it possible to eat big, delicious meals and get into the best health and shape of your life. You really can have it all!
The Art of Eating Through the Zombie Apocalypse: A Cookbook and Culinary Survival Guide
by Lauren WilsonJust because the undead's taste buds are atrophying doesn't mean yours have to!You duck into the safest-looking abandoned house you can find and hold your breath as you listen for the approaching zombie horde you've been running from all day. You hear a gurgling sound. Is it the undead? No-it's your stomach.When the zombie apocalypse tears down life and society as we know it, it will mean no more take out, no more brightly lit, immaculately organized aisles of food just waiting to be plucked effortlessly off the shelves. No more trips down to the local farmers' market. No more microwaved meals in front of the TV or intimate dinner parties. No, when the undead rise, eating will be hard, and doing it successfully will become an art.The Art of Eating through the Zombie Apocalypse is a cookbook and culinary field guide for the busy zpoc survivor. With more than 80 recipes (from Overnight of the Living Dead French Toast and It's Not Easy Growing Greens Salad to Down & Out Sauerkraut, Honey & Blackberry Mead, and Twinkie Trifle), scads of gastronomic survival tips, and dozens of diagrams and illustrations that help you scavenge, forage, and improvise your way to an artful post-apocalypse meal. The Art of Eating is the ideal handbook for efficient food sourcing and inventive meal preparation in the event of an undead uprising.Whether you decide to hole up in your own home or bug out into the wilderness, whether you prefer to scavenge the dregs of society or try your hand at apocalyptic agriculture, and regardless of your level of skill or preparation, The Art of Eating will help you navigate the wasteland and make the most of what you eat.
The Walking Dead: The Official Cookbook and Survival Guide
by Lauren WilsonBased on AMC&’s hit series, this post-apocalyptic cookbook features tips on hunting and foraging plus recipes inspired by or featured on the show.The Walking Dead: The Official Cookbook and Survival Guide details the skills and recipes you need to eat—while avoiding being eaten—should you find yourself caught in a walker apocalypse. The book features recipes for meals featured on the show, plus food and drinks inspired by key characters and locations. It also shares expert information on foraging, hunting wild game, food preservation, and outdoor cooking. Featuring familiar treats like Carl&’s pudding, Carol Peletier&’s baked goods, and Hershel&’s spaghetti, this is the ultimate gift for fans and walker-wary survivalists alike.
Putting the Tea in Britain: The Scots Who Made Our National Drink
by Les WilsonFrom the Indian Mutiny to the London Blitz, offering a ‘nice cup of tea’ has been a stock British response to a crisis. But tea itself has a dramatic, and often violent, history. That history is inextricably interwoven with the story of Scotland. Scots were overwhelmingly responsible for the introduction and development of the UK’s national drink, and were the foremost pioneers in the development of tea as an international commodity. This book reveals how Darjeeling, Assam, Ceylon and Africa all owe their thriving tea industries to pioneering work by Scottish adventurers and entrepreneurs. It’s a dramatic tale. Many of these men jeopardised their lives to lay the foundation of the tea industry. Many Scots made fortunes – but it is a story with a dark side in which racism, the exploitation of native peoples and environmental devastation was the price paid for ‘a nice cup of tea’. Les Wilson brings the story right up to date, with a look at the recent development of tea plantations in Scottish hills and glens.
30-Minute Asian Meals
by Marie WilsonThis compendium of quick and easy Asian recipes is chock-full of healthy and flavorful variations on new and traditional foods. Each of the over 250 recipes included take no longer than 30 minutes to cook-the same amount of time it takes to make rice!With chapters organized by country or region, and opening with a brief history and description of the food, 30 Minute Asian Recipes provides an accessible and enjoyable glimpse into the mysteries of Asian cuisine.
The Good For Your Health All Asian Cookbook
by Marie WilsonThe Good for Your Health All Asian Cookbook presents over 220 exciting Asian dishes - from eleven Asian countries, from Japan to Pakistan - that are low in fat and cholesterol, low in salt, and low in calories. Very little oil or fat is used in the recipes, and salt and MSG have been wholly eliminated. Instead, generous use is made of Asia's miracles of flavor and aroma: garlic and fresh ginger root to maintain full-bodied richness; spices and herbs, to add zest; rice wines, lemon juice and vinegar, to provide the sultry pungency of sweet-and-sour dishes; and peppers and chiles, for those who like a little more "heat" in their lives.From Japan's simple "Broiled Fish with Sesame Seeds" and China's delectable"Pot Stickers" to Thailand's never-fails-to-please "Hot and Sour Shrimp Soup" and India's mouth-watering "Chicken with Spices" This cookbook has a recipe for every palate and for every occasion.
The Alaska from Scratch Cookbook: Seasonal. Scenic. Homemade.
by Maya WilsonFrom Alaska from Scratch blogger Maya Wilson comes a beautifully scenic cookbook celebrating Alaska and its ocean-to-table, homemade food culture.When Maya Wilson and her three kids transplanted to Alaska in 2011, she didn’t know what to expect. But what she ended up finding was home—and she turned her love for the gorgeous landscapes and fresh cuisine into the now hugely popular blog Alaska from Scratch. Maya’s first book is filled with 75 delicious, family-friendly recipes that are based on the seasonality of Alaska. There’s an abundance of wild berries, so summer recipes are full of them, and to get through the cold winters, she includes hearty soups and pot pies. Her recipes—sheet pan balsamic chicken, coffee chocolate chip banana bread, and Kenai cheeseburgers—are created for busy families like hers. And of course, she incorporates plenty of the seafood Alaska is famous for: halibut poached in Thai curry, a salmon superfood salad, and local recipes like reindeer sausage and moose shepherd’s pie.
Once-a-Month Cooking Family Favorites: More Great Recipes That Save You Time And Money From The Inventors Of The Ultimate Do-ahead Dinnertime Method
by Mimi Wilson Mary Beth LagerborgMimi Wilson and Mary Beth Lagerborg are back with a brand new book that features their Once-A-Month Cooking ™ technique guaranteed to save time and money. Filled with all-new cycles - two one-month cycles, two two-week cycles, and three specialty cycles: gourmet, summer, and gluten-free – their trademark method remains the same: You shop for an entire cycle all at once, buying in bulk and saving money. You do all the food prep for the cycle the next day, freezing and refrigerating what needs to be kept cold, stocking the pantry when appropriate. Then, as the family assembles for mealtime, you do some quick finishing and it's ready - fast and delicious! Once-a-Month Cooking™ Family Favorites has something for every kind of eater and includes such soon-to-be favorites as:-Adobe Chicken-Baked Mediterranean Cod-Chicken Wild Rice Soup-County-Style Ribs-Texas-Style LasagnaWith the perfect plan in hand and bulk shopping at economically-friendly prices, the Once-A-Month Cooking ™ technique is a surefire way to get a delicious dinner on the table fast so that you can spend more time with your family!