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GAPS Stories: Personal Accounts of Improvement and Recovery Through the GAPS Nutritional Protocol
by Medinform PublishingDr. Natasha Campbell-McBride created the term GAPS (Gut and Psychology Syndrome or Gut and Physiology Syndrome) in 2004 to describe the plethora of health problems that stem from an unhealthy gut. Since developing the GAPS nutritional protocol, Dr. McBride has received letters from GAPS sufferers all over the world: stories written by real people who have overcome their real health problems. Every one of these people has learned valuable lessons on their healing journey: lessons they are keen to pass to others who may be struggling through the same difficulties. These stories can be utilized as case studies for how to progress through personal healing and how to deal with problems that one may have to face along the way. There is nothing more valuable than real life experience! Those who have lived through something, fought the battle and won, know what is true and what is false, what works and what doesn't. Many of these stories are humbling--the kinds of horrific problems that people have had to deal with are hard to imagine for the majority of us--yet told with humor and grace!
Cooking for Geeks: Real Science, Great Cooks, and Good Food (2nd Edition)
by Jeff PotterWhy do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks?More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake some things at 350°F/175°C and others at 375°F/190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if we overclock an oven to 1,000 F/540 C? Author and cooking geek Jeff Potter provides the answers to these questions and more, and offers his unique take on recipes -- from the sweet (a patent-violating chocolate chip cookie) to the savory (slow-cooked brisket).This book is an excellent and intriguing resource for anyone who enjoys cooking or wants to experiment in the kitchen.Discover what type of cook you are and calibrate your tools Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook. Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, and chemist Hervé.
Put Your Heart in Your Mouth: Natural Treatment for Atherosclerosis, Angina, Heart Attack, High Blood Pressure, Stroke, Arrhythmia, Peripheral Vascular Disease
by Dr Natasha Campbell-McBrideIf you stop any person on the street and ask them what causes heart disease, you know what their answer will be: butter and eggs, meat and fat. This infamous Diet-Heart Hypothesis was proposed in 1953, and it took scientists all over the world a few decades to prove it wrong. The trouble is that while science was beginning to cast doubt upon its basic tenets, the Diet-Heart Hypothesis was giving rise to a powerful and wealthy political and commercial machine with a vested interest in promoting it—by means of anti-fat and anti-cholesterol propaganda presented relentlessly and with increasing intensity. In this book Dr. Campbell-McBride tackles the subject of CHD (Coronary Heart Disease), caused by atherosclerosis, a disease of the arterial wall that leads to narrowing and obstruction of the arteries. She maintains that conventional medicine does not actually know the cause of atherosclerosis or how to cure it, and explores in this book what it is, what causes it, and how to prevent and reverse it. She dispels the myth of the Diet-Heart Hypothesis, and explains that cholesterol is not the enemy but an integral and important part of our cell membranes.
diario de mi detox: Una guía prActica para llevar una vida s
by Cecilia Ramirez HarrisUna guía practica con todos los secretos del proceso de desintoxicación con jugos de frutas y verduras, creada por la experta en salud Cecilia Ramírez Harris. Esta es la edición blanco y negro con bellas fotografías insertadas. • Descubre todos los pasos a seguir antes y después del «detox» • Recibe las herramientas necesarias para comenzar un nuevo estilo de vida lleno de salud, vitalidad y energía • Aprende como sacarle provecho a los vegetales y las frutas para beneficiar tu salud y • Aprende a controlar tu peso de manera inteligente y saludable Este libro incluye todo lo que necesitas saber para comenzar tu detox, tales como la lista de compras, el equipo necesario, recetas para hacer los jugos verdes, recetas para hacer batidos nutritivos. Cecilia también te presenta elementos claves para desintoxicar tu mente y tus emociones.
Forks Over Knives: Delicious, Whole-Food, Plant-Based Recipes to Cook Every Day
by Darshana Thacker Brian WendelThe first four-color Forks Over Knives cookbook: head chef Darshana Thacker offers 150 delicious, all-new, easy-to-prepare whole-food, plant-based recipes for internationally inspired meals.The 2011 documentary Forks Over Knives ignited a revolution, empowering people to live healthier and happier lives. The film revealed the indisputable link between the average American diet—heavy in meat, dairy, and refined foods—and heart disease, stroke, cancer, and diabetes. It also showed how, by focusing on a whole-food, plant-based diet, these chronic illnesses could not only be prevented, but sometimes even reversed. Through its meal plans, website, and New York Times bestselling cookbooks, Forks Over Knives has proven that a diet based on fruits, vegetables, tubers, whole grains, and legumes isn’t just good for you, it tastes good too.Now, Forks Over Knives shows you how to take your whole-food kitchen to the next level, adding international flair to every meal. Forks Over Knives: Flavor! showcases dozens of recipes—all exclusive to this book—accompanied by eighty gorgeous photographs that capture the flavors of cuisines from around the world, including:Black Bean Chilaquiles with Fire-Roasted Tomatillo SalsaMoo Shu Vegetable Wraps with Hoisin SaucePolenta Pizza with Summer Garden VegetablesPersian Yellow Split Pea and Eggplant StewThai Red Curry Noodles with Stir-Fry VegetablesGerman Marble Cake with RaspberriesSure to please health-conscious eaters and the most discriminating palates, these oil-free, plant-based riffs on culinary favorites teach readers new techniques and introduce them to heady spice blends and a wide range of ethnic traditions from around the globe. Convenient, affordable, and wildly creative, Forks Over Knives: Flavor! is a must-have for the health-conscious cook.
Mi ayuno intermitente: Gana salud y pierde peso sin sufrir
by Cecilia Ramirez HarrisUna tendencia de salud que cada dia tiene más seguidores, el ayuno, basado en restringir calorias de una forma muy diferente a las dietas, brindándole al cuerpo la oportunidad de regenerarse, desintoxicarse y repararse. «El ayuno intermitente es una práctica esencial que recomiendo para comenzar un estilo de vida saludable… Cecilia Ramírez Harris abarca todo lo que necesitas saber para incorporar el ayuno en tu vida y responde a las preguntas más comunes…».—Tony Robbins, autor best seller #1 del New York Times de Desata tu poder ilimitado. «Mi ayuno intermitente proporciona herramientas poderosas que te permiten tomar medidas en respuesta a nuestro entorno amenazante. Cecilia Ramírez Harris ha hecho un trabajo magnífico en la creación de un programa sencillo sobre el ayuno intermitente que seguramente allanará el camino hacia la salud».—Doctor David Perlmutter, autor best seller #1 del New York Times de Cerebro de pan y Más allá de tu cerebro. El ayuno ha sido parte esencial de muchas civilizaciones hasta el día de hoy, además a través de la historia se ha utilizado como método curativo para un sinnúmero de condiciones de salud. El interés creciente que existe por el ayuno en la actualidad ha dado vida a Mi ayuno intermitente, dirigido a quienes buscan respuestas a sus condiciones de salud, a su obesidad, y se ven atrapadas en un estilo de vida que no les permite salir adelante. También es la respuesta que la autora ofrece a todos los que al finalizar el detox con jugos verdes, basados en su primer libro El diario de mi detox, se preguntan cuál es el siguiente paso. Además encontrarás: • Qué es el ayuno y cómo implementarlo• Diferentes tipos de ayuno y sus implicaciones• Nuestra obsesión con la comida• Qué es la resistencia a la insulina• El mito de las calorías• La pérdida de peso, y mucho más. El ayuno no es una píldora mágica que hará desaparecer tus problemas de salud y sobrepeso, pero puede ser la respuesta que necesitas si estás cansado de dietas imposibles de mantener a largo plazo. Una técnica milenaria adaptada a nuestros días para quienes quieren recuperar o mantener su salud a la vez que pierden exceso de peso de una forma rápida, segura y fácil. A trend of health that each day has more followers, fasting, based on restricting calories in a very different way to diets, giving the body a chance to regenerate, detoxify and repaired. This book briefly describes the various types of fasting, however, focuses primarily on Intermittent Fasting, what is about, their scientific implications and how can be implemented. It also includes a chapter in which the author recounts his own experience when performing Intermittent Fasting. Addresses issues such as: What to do after detoxing What is fasting Our obsession with food What is insulin resistance? The calories myth Weight loss My own Intermittent Fasting A millenary technique adapted to our time for those who want to restore or maintain their health and, at the same time, lose excess weight in a safe, fast and easy way.
Ricardo: Ultimate Slow Cooker
by Ricardo LarrivéeCanada’s most successful celebrity chef shows us how to make fun, delicious, anything-but-dull slow cooker food!Ricardo proves that the slow cooker is simply the most useful kitchen tool ever. It can cook virtually anything. This amazing collection of recipes, initially published in Slow Cooker Favourites and Slower Is Better, shows you the incredible versatility of this humble appliance. Recipes for the comforting (Lentil Stew with Poached Eggs; Flemish Carbonnade), the unconventional (cheesecake and crème brûlée) and the completely fabulous (Veal Cheeks with Figs; Apple and Mustard Ham) vie for your attention alongside tips for winter and summer entertaining, ideas for vegetarian meals, reimagined French classics like duck confit and cassoulet, special brunches and amazing desserts. Over 130 recipes, gorgeous photographs and a fun design make this a cookbook to treasure. Economical, energy- and time-saving, easy to use and always ready when you are, the slow cooker, with Ricardo’s help, finally takes its place front and centre in your kitchen.
Nutrition Essentials: A Personal Approach (Second Edition)
by Wendy J. Schiff<p>Nutrition Essentials: A Personal Approach is the nutrition book that is all about YOU! <p>The personalized, consumer focus gives plenty of practical examples to help students learn about choosing foods and making decisions that are good for their health. <p>The proven successful digital program including Connect, NutritionCalc Plus, LearnSmart and SmartBook gives students access to one of the most effective and successful adaptive learning resources available on the market today.</p>
Guide to Cooking for Children with Diabetes (The Everything®)
by Leslie Young Moira McCarthyAll parents want their children to eat well—but for children with diabetes, eating well is not just a preference, it’s a requisite. When to eat, what to eat, and how much to eat are critical considerations—all day, every day. But with a little knowledge and planning, you can whip up meals that are as good for your child as they are good to eat, including:Ultimate Grilled Cheeseburger SandwichMultigrain Pancakes and Vanilla SmoothiesBaked Potato Chips and Creamy Spicy DipTaco SaladGrilled Ranch ChickenLobster SaladChocolate Cheesecake MousseWith this cookbook, you can meet the dietary challenges of diabetes with delicious—and doable—meals. From bag lunches and after-school snacks to birthday treats and holiday feasts, children with diabetes can enjoy mealtime as much as kids everywhere—every day of the year!
The DASH Diet for Hypertension: Lower Your Blood Pressure in 14 Days - Without Drugs
by Thomas J. Moore Mark JenkinsMore than 50 million Americans suffer from high blood pressure, and most of them control it by taking prescription drugs with potentially dangerous side effects. But there is a natural, affordable, and easy-to-manage alternative to medication: the DASH (Dietary Approaches to Stop Hypertension) diet. Developed by a world-class team of doctors and nutritionists, the DASH diet is clinically proven to lower blood-pressure levels and thereby reduce the risk of heart failure, stroke, and kidney disease. Now, with The DASH Diet for Hypertension, readers can benefit from: A hearty and healthful selection of DASH menus, recipes, even grocery lists DASH weight-loss and exercise programs for everyday living The science behind DASH, including calorie worksheets and a formula to calculate body-mass ...and much more from this revolutionary program, which is recommended by the American Heart Association; the National Heart, Lung, and Blood Institute; the American Society for Hypertension; and other leading medical authorities.
Post Weight Loss Surgery Cookbook (The Everything )
by Jennifer Heisler Christine Ren FieldingIf you're contemplating weight loss surgery (WLS), then you probably already know that the truly hard work will begin after the operation. That is when you have to deal with the emotions that come after WLS, getting enough exercise to keep off the weight, and eating the correct portions of nutritious, low-fat foods. Luckily, The Everything Post Weight Loss Surgery Cookbook can guide you through it all--from watching for medical complications and changing your wardrobe to whipping up delicious meals. Inside you'll find 150 tempting recipes like:Very Berry SmoothieBBQ Pulled ChickenTequila Lime London BroilCreamy White Chicken ChiliItalian CheesecakeSeared Scallops with Apricot Orzo Salad In this helpful manual, surgical nurse Jennifer Whitlock Heisler presents you with all the facts you need to recover from WLS the healthy way. Whether you're questioning what comes next or dealing firsthand with complications, you'll find comfort and practical advice in this one-stop resource.
Gluten-Free for Good: Simple, Wholesome Recipes Made from Scratch
by Samantha SeneviratneNo meal should be defined by what's not there. Gluten-Free for Good has 100 easy, healthful gluten-free recipes that are so delicious you'll never miss the gluten.Here are dishes you may have thought you'd never enjoy again--not without resorting to expensive packaged gluten-free foods that aren't as delicious or healthful as the real thing. These quick-cooking meals are for any time of day, all made from scratch without hard-to-digest processed additives like xanthan or guar gum. Recipes include: Miso Shrimp with Snap Peas Roast Chicken with Whole-Grain Sausage Stuffing Leek and Carrot Brown Rice Risotto White Pizza with Blistered Tomatoes Spanish Tortilla Parmesan Cheese Crackers Loaded Oat Bars Upside-Down Skillet Plum Cake Carrot Cake with Coconut Cream Cheese Frosting Blondie Bars The best way to eat more of what you love is to cook real foods at home. With inspiring photographs and a simple pantry primer, Gluten-Free for Good shows how cooking gluten-free can be seamless, instinctive, and appealing.
Baby Bowl: Home-Cooked Meals for Happy, Healthy Babies and Toddlers
by Kim McCoskerMealtime is a somewhat easy and simple process during the first four to six months of a baby’s life. But soon, as babies start making the transition from breast milk and formula to solid foods, parents find themselves asking some difficult questions: • When do I introduce solid food to my baby? • Which foods are the most appropriate for what age? • Should I follow a particular feeding schedule? • How much food should I make for my baby? How do I prepare it? • What do I feed a sick baby? • Is it ok to give my baby food in the car? If so, what? From the co-author of the internationally bestselling 4 Ingredients series, Kim McCosker, comes the definitive book on cooking for babies. BABY BOWL: Home-Cooked Meals for Happy, Healthy Babies and Toddlers answers all of these questions, and is the ultimate guide to helping parents establish healthy eating habits during this transitory time rather than relying on expensive jars of prepared baby food. A devoted Mum of three boys, Kim McCosker has built the 4 Ingredients franchise on the idea that it is possible to prepare simple, healthy, cost-effective meals at home for any size family. BABY BOWL provides fast and easy-to-follow recipes, organized by age (4 months to a year old), for simple, healthy, allergy-aware, cost-conscious purees, snacks and meals made from the freshest ingredients. It also and provides: • Essential advice on nutritional value • Allergy icons, indicating what each recipe is ‘free-from’ eg., Gluten free, Lactose free • Tips on whether to freeze, cooking times, and how to serve • A chapter dedicated to THERMO-friendly recipes • Example menu planners for baby’s first month on solids BABY BOWL is the new baby food bible proving that it is easier than you think! This smorgasbord of delicious meals and snacks for babies and toddlers will keep you out of the baby food aisle for good.
Steak Revolution: All Cuts, All Ways -- Perfect Every Time
by Rob FiringSteak isn’t what it used to be! <P><P>Take backyard and cottage steak grilling to a whole new dimension. With expert tips and tricks on butchering, trimming and grilling basics, as well as details about different kinds of steak including butcher’s cuts, you’ll cook a perfect, juicy steak exactly right, every time. Steak Revolution is a journey into the sublime: whole bone-in rib-eye cooked with chili paste and its own rendered fat, hanger steak with cheater’s tzatziki, wood-grilled flat iron, Brazilian-style skewered picanha, orange-squeezed grilled culotte and a hundred more tantalizing, mouth-watering steak recipes that will thrill the grill and that speak to the steadily emerging taste for better—and more affordable—cuts of steak.
Cooking in Color: Adrian Harris and Jeremy Inglett of The Food Gays
by Jeremy Inglett Adrian HarrisAdrian Harris and Jeremy Inglett are the irreverent and irresistible duo behind the Food Gays, a blog and brand that promotes colorfully vibrant cooking. Think of the Food Gays as today’s Ina and Jeffrey Garten—if they were young gay men! The Food Gays reflect how so many millennials want to eat and cook today—food full of global flavors, veggie rich, and most of all, uncomplicated. From appetizers to desserts (but hold those big Sunday roasts—that’s not their speed), this book comprises 90-plus recipes and a gorgeous photo for each one. Fans who love the flavors and aesthetics behind cookbooks from Donna Hay, Yotam Ottolenghi and of course, Ina Garten, will love the Food Gays—and will relate to them.Not everyone can see a pretty picture and replicate it, but Harris and Inglett threw themselves into recipe development and food photography with their blog in 2012, and their creativity and social media numbers soared. Now, with over 60,000 Instagram followers, partnerships with powerful brands like Cuisinart, Happy Planet and Urban Cultivator, as well as recipe development for publications like Martha Stewart Living and Food & Wine, and a new deal with Gusto (the TV division of Canada’s Bell Media), they support themselves solely through content creation and food photography. Notable fans of the Food Gays include Gwyneth Paltrow, Jesse Tyler Ferguson, Zac Posen and Nigella Lawson!Harris and Inglett develop recipes that are joyful to behold and downright delicious. They strive for balance, so while their repertoire includes a fabulous collection of plant-forward dishes such as Roasted Five-Spice Cauliflower; Blackberry, Brie and Arugula Crostini with Honey and Lavender; and Blistered Tomato Soup, they also can’t resist comfort-food riffs like oozy Mac and Cheese Eggs Benny; tangy, Sweet and Sticky Chicken with Basil and Lime; creamy No Bake Boozy Blueberry Cheesecake; and a whole lot more.
Instant Favourites: Over 125 easy recipes for your electric pressure cooker
by Mia Bachmaier Mike McCollFast, no-fuss (and quick clean-up) recipes for the millions of people who are obsessed with the new pressure cooker that Bon Appetit says “will change your life—no joke” Pioneered in Canada, new programmable electric pressure cookers, like the Instant Pot, are safe, easy to use and so popular that they are quickly becoming a staple in kitchens around the world. Food cooks more quickly—soups are ready in minutes, not hours, and still have that long-simmered flavour. One-pot meals are a breeze and weeknight dinners are fast and simple without the morning hassle of a slow-cooker. Plus, everything tastes better because with a sealed pot and no little evaporation, flavour stays in your food. Instant Favourites features more than 100 recipes from morning to night including soups, sides, mains, pasta, desserts, sides plus vegan/vegetarian options for Meatless Mondays. With stunning photography, Instant Favourites also has tips and tricks from two professional chefs (and busy parents) for getting the most out of your pressure cooker.
Eating Rome: Living the Good Life in the Eternal City
by Elizabeth Helman MinchilliElizabeth Minchilli has been eating her way through Rome since she was 12 years old. Eating Rome, based on her popular blog Elizabeth Minchilli in Rome, is her homage to the city that feeds her, literally and figuratively. Her story is a personal, quirky and deliciously entertaining look at some of the city's monuments to food culture. Join her as she takes you on a stroll through her favorite open air markets; stop by the best gelato shops; order plates full of carbonara and finish the day with a brilliant red Negroni. Coffee, pizza, artichokes and grappa are starting points for mouth-watering stories about this ancient city. Illustrated with Minchilli's beautiful full-color photos and enriched with her favorite recipes for Roman classics like vignarola, carciofi alla romana and carbonara, Eating Rome is the book that you want if you are planning your first trip to Rome or if you have been to Rome a dozen times. And even if you just want to spend a few hours armchair traveling, Elizabeth Minchilli is the person you want by your side.
My Calabria: Rustic Family Cooking from Italy's Undiscovered South
by Rosetta Costantino Janet FletcherRecipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native and "bountiful good cook" (The Atlantic). <p><p> At the tip of Italy's "boot" lies Calabria. It is a beautiful, mountainous region populated by fishermen and small farmers. Rosetta Costantino grew up in this rugged landscape—her father a shepherd and wine maker and her mother his tireless assistant. <p> When her family immigrated to California, they re-created a little Calabria on their property, cooking with eggplant, tomatoes, and peppers from their garden, fresh ricotta made from scratch, and pasta fashioned by hand. A frugal people, Calabrians are master preservers, transforming fresh figs into jam, canning fresh tuna in oil, and sun-drying peppers for the winter. Now Rosetta shares her family's story and introduces readers to the fiery simplicity of Calabrian food. The first cookbook of a little-known region of Italy, My Calabria celebrates the richness of the region's landscape and the allure of its cuisine. This is a cookbook for our time: a reminder of how ingenious and resourceful cooks can create a gorgeous local cuisine.
Italian Artisanal Gelato According to Donata Panciera: Manual for gelato makers, confectioners, cooks and enthusiasts
by Donata PancieraThis volume is the indispensable and trusty friend of gelato makers that helps them to create and make gelato of excellence. The technique explained is a schematic and simple manner takes into account both the products and the places where gelato makers may be working. The 130 recipes are a panorama of top quality artisanal gelato.
Healthy Heart: Antioxidants: Anti Inflammatory Omega 3 Rich Cookbook
by Jessica CarterWhat is changing is our understanding of how nutrients like omega-3 fatty acids and antioxidants are responsible for the health-promoting properties of functional foods -- and what you can do to maximize their effectiveness. Looking for your meal ticket to health? You might be wise to go for some omega-3 fatty acids served up with a side of antioxidants. The good news is, it can be as tasty as it is healthy Omega-3 fatty acids are some of the promising functional foods when it comes to your heart health. A landmark 2006 study of the effects of fish on human health demonstrated that a modest intake of fish reduces the risk of dying from a heart attack by a whopping 36%. Following an anti-inflammatory diet can help counteract the chronic inflammation that is a root cause of many serious diseases, including those that become more frequent as people age. It is a way of selecting and preparing foods based on science that can help people achieve and maintain optimum health over their lifetime." The material provided in this book is for information and educational purposes only and is not a substitute for medical treatment or diagnosis. Information provided is not intended for the purpose of disease diagnosis or treatment. Individuals desiring help for specific health problems should seek advice from qualified professionals.
The Physiology of Taste
by Jean Anthelme Brillat-SavarinA masterpiece on the subject of cooking as an art and eating as a pleasure, this 1825 classic on the joys of food and drink was written by a French politician and man of letters whose true passion centered on gastronomy. Includes recipes for pheasant, Swiss fondue, and other dishes. 41 illustrations.
Food, Cookery, and Dining in Ancient Times: Alexis Soyer's Pantropheon
by Alexis Soyer"Tell me what thou eatest," Alexis Soyer declared in a familiar refrain, "and I will tell thee who thou art." In his book Pantropheon, originally published in 1853, the flamboyant Frenchman (and world's first celebrity chef) ventures to answer that question as he presents a wealth of entertaining and enlightening information on what food the people of ancient civilizations ate and how they prepared it.Describing the culinary achievements of the Greeks, Romans, Assyrians, Egyptians, and Jews, Soyer covers such topics as the mythological origin of specific foods (pomegranates and eels, for example); agricultural, milling, and marketing practices; descriptions of seasonings, pastries, and exotic dishes; the treatment of dinner guests; as well as suggestions for serving pigeon, peacock, wild boar, camel, elephant, flamingo, and other wildlife.Enhanced by 38 illustrations depicting food-related objects and antiquity's gastronomic wonders, this witty and literal study of epicurean delights will charm history buffs and food enthusiasts alike.
Long Island Seafood Cookbook
by Jean Joyce J. George FrederickNoted gourmet and seafood authority presents more than 400 recipes covering chowders (mussel chowder, oyster chowder, etc.), clams (stuffed clams, soft shell clams Newburg, etc.), flounder (cebiche, cider flounder, etc.), crab (crab curry, crab soup, baked crab, etc.). ... and many more, including bouillabaisse, fish pies, and numerous tasty sauces.
Cooking for Absolute Beginners
by Muriel Cortland Fitzsimmons FitzsimmonsWhich is the best cookbook for a beginner? Over the years, many beginning cooks have found this cookbook to be their favorite. It assumes no previous cooking knowledge at all, and it takes absolutely nothing for granted. Complete, well-organized, and extremely thorough, this cookbook progresses slowly and clearly so that you know exactly what to do every step of the way.Even before the first recipe appears, there are pages of important information you need to know: a long list of definitions, tables of measurements and equivalents, and commentary on stoves and kitchen tools. The simplest meal is breakfast, so the first recipes are for preparing fresh and stewed fruits, breakfast cereals, coffee and tea, eggs, breakfast meats, and toast. Then the author tells you how to have a complete meal ready on time and all about seasonings.The meat of the book is next: chapters on buying and cooking meats, fish and seafood, poultry and game, vegetables from artichokes to turnips, and how to make basic sauces, soups, cereal products, casseroles, salads and salad dressings, breads and biscuits, desserts (pies, cookies, cake, and more), and some jams and jellies.Most cooks only learn the basics of cooking when it's absolutely necessary -- after a recipe fails because the cook was unclear about what to do. This book teaches you the essentials of cooking at the beginning and gets you started in the right direction. Beginners will find it invaluable, and experienced cooks will learn a few things from it as well -- things they should have learned when they were beginners.
Culinaria Italy: A Celebration of Food and Tradition
by Claudia PirasA fascinating journey through Italy's culinary traditions, with authentic and inspiring recipes.