- Table View
- List View
The New Granville Island Market Cookbook
by Carol Jensson Judie GlickVancouver's Granville Island Public Market, established in 1979, is one of Canada's largest and most popular public markets. Featuring over fifty food retailers, day vendors, and crafts, the Public Market is the main draw at Granville Island. Galleries, retail shops, a live theatres, and a hotel, an art school as well as a functioning cement company make Granville Island one of the biggest tourist attractions in a city that is regularly ranked as one of the world's top destinations by Condé Nast Traveler.The New Granville Island Market Cookbook features a bounty of recipes using fresh produce, gourmet meats, wild seafood, artisanal cheeses, and other goods found at this or any public market offering quality, healthful food products. Full-color throughout, the book also includes lively food photos, market snapshots, and profiles of the market's dedicated vendors. Taking off from the original best-selling Granville Island Market Cookbook in 1985, this brand new book comments on changes to food culture since the first edition, and features such market-fresh recipes as barbecued leg of lamb, penne with spot prawns, Niçoise sandwich, orange and pomegranate salad, and roasted figs.This beautiful cookbook offers readers delectable, fresh, and healthy recipes for every month of the year while providing vibrant and engaging portraits of life "at the market."Judie Glick and Carol Jensson were among Granville Island's first merchants, Judie as co-owner of the Fraser Valley Juice and Salad Bar and Carol as owner of the Blue Parrot coffee bar. Carol is now a food stylist for Vancouver's film industry, while Judie (co-author of the original Granville Island Market Cookbook) has been writing about food since 1968.
The New Old Bar
by Dan Smith Steve McdonaghThe New Old Bar is a collection of 200 great classic cocktail recipes that takes the fear out of entertaining and demystifies the party-throwing experience. Much more than an assortment of vintage cocktails (plus 25 terrific small dishes to enjoy while you drink them), The New Old Bar is a how-to manual on bringing mid-century cocktail culture to your home bar.Authors Steve McDonagh and Dan Smith comprise the Chicago restaurant and catering duo known as The Hearty Boys, who were the winners of the very first series of The Next Food Network Star. The Hearty Boys have catered events for President Barack Obama, and they have fed notables from Oprah Winfrey to Hillary Clinton.In this fun and beautifully photographed book, McDonagh and Smith tell readers about the proper tools needed for hosting successful cocktail parties, including vital information on bar setup, equipment needs, and proper shaking and blending techniques.The Hearty Boys have charmed the country with their breezy, insouciant take on food and entertaining, and now they bring the same warmth, humor, and easy expertise to the world of classic cocktails. Drink up!
The New Rules of Lifting for Life
by Alwyn Cosgrove Lou SchulerA customizable fitness program created for middle aged adults who want to lose weight, revitalize energy, and build habits for increased longevity. Today's exercising adults are caught in a bind: Those who take it seriously and work out aggressively can end up with chronic aches and injuries because they don't know how to adjust their programs as they get older. And those who take it easy may end up with overfed, underdeveloped, injury-prone bodies. Lou Schuler and Alwyn Cosgrove, fitness experts and authors of The New Rules of Lifting series, know all too well that these readers need a program of their own. That's because they are just like these readers. So they set out to create a new template for exercise, one that delivers real results but is flexible enough to accommodate individual limitations. The New Rules of Lifting for Life offers a six-month plan that integrates total-body strength, endurance, mobility, balance, coordination, and athleticism. The workouts are challenging and, in conjunction with the suggested diet modifications, will help readers change the way their bodies look, feel, and perform. And not just temporarily-- The New Rules of Lifting for Life will allow you to enjoy productive and pain-free workouts for many years to come.
Nigellissima: Easy Italian-Inspired Recipes
by Nigella LawsonNigella, who studied Italian at Oxford, indulges her personal passion for Italy, where she lived, worked and cooked when she was in her 20s, before she was a busy TV star, wife and mother. Nigellissima inspires readers to bring the spirit of Italy into the kitchen--without needing to source inaccessible ingredients or totally restock the pantry--with her quick, easy recipes and simple techniques that elevate everyday eating into no-fuss feasts. Nigellissima shows readers how a weeknight dish can be a faithful interpretation of traditional Italian fare without involving numerous steps or ingredients. For example, a lemon, some oil, crushed red pepper flakes and dried oregano can add fire and life to a number of dishes. Or if a recipe calls for the juice of a lemon, use the zest, too, as that's where all its force and fragrance lies. Here are recipes like Italian Roast Chicken with Peppers and Olives; Shortcut Sausage Meatballs; Spaghetti with Tuna, Lemon and Arugula; and Nutella Cheesecake--all that can be rustled up pronto!
No Happy Cows: Dispatches from the Frontlines of the Food Revolution
by John RobbinsPioneering food activist and bestselling author John Robbins (Diet for a New America, The Food Revolution) is back with a wide-ranging collection of essays on the state of food politics today. Here John has gathered and updated his most-talked-about Huffington Post blog posts and mixed them together with some brand new writing on our food future. As ever, John's wise, clear voice cuts right through all the noise with its incisive commentary about what we should (and shouldn't) eat and why.
No Need to Knead: Handmade Artisan Breads in 90 Minutes
by Suzanne DunawayA James Beard Award nominee: &“This year&’s best bread book . . . produces fantastic results! . . . It should be a mandatory purchase for its pizza dough alone&” (Salon). Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavor than most breads. Her ingredients are simply flour, water, yeast, salt—and passion. She uses no preservatives or additives of any kind. The recipes are her own creations, developed over years of trial and error. You will find focaccia, ciabatta, pane rustico, and pizza as well as breads from around the world such as baguette, sourdough flapjacks, blini, muffins, corn bread, brioche, African Spiced bread, kulich, and kolaches. In addition many of the basic bread doughs are fat-free, sugar-free, and dairy-free making then perfect for people on strict dietary or allergy regimes. There are also dozens of recipes for dishes you can make with bread: soufflés, soups, salads, and even desserts such as chocolate bread pudding. Plus, fun recipes to make with children. Suzanne Dunaway was the owner and head baker of Buona Forchetta Handmade Breads in Los Angeles, hailed as one of the seven best bakeries in the world by W Magazine. Gourmet called her breads &“addictive.&” &“If kneading makes you need a sit down and need a rest, then this book will encourage you back into the kitchen. A great bread making class for all of us lazy bread makers.&” —Foodepedia &“Fabulous.&” —The Telegraph
North African Cookery
by Arto der HaroutunianMore than 300 recipes from Tunisia, Morocco, and more: &“A tour of North Africa for the traveler, the chef, the shopper and the taste buds.&” —Glasgow Herald Arto der Haroutunian takes adventurous cooks on a tour of Morocco, Algeria, Tunisia, and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using such classic ingredients as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and &“gazelle horns&” filled with almonds, sugar and orange blossom water, provide a feast for both the imagination and the palate. Tunisian cuisine is perhaps the hottest of the region, due in large part to the popularity of the chili paste harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco&’s great forte is its tagines and sauces—with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. From simple street fare to elaborate banquet food, this collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients, and the comforting, elemental flavors of various spices and seasonings.
Norwegian Cakes and Cookies: Scandinavian Sweets Made Simple
by Sverre SaetreNorway's most acclaimed pastry chef, Sverre Sætre, brings his latest tempting dessert discoveries to the table with recipes for everything from decadent cakes, tarts, and puddings to candied fruits, chocolate confections, and cookies. <P><P>Sætre's desserts are anchored in Norwegian tradition, such as Fyrstekake (layers of rich butter pastry with a marzipan filling), Kokosboller (chocolate-coconut truffles), and Tilslørte bondepiker (sweet fruit compote with whipped cream), but his creative twists make each sweet dish original.Sætre applies his years of professional expertise and his personal creative flair to this culinary collection, using wonderful ingredients in exciting ways to create new and delicious flavors. From sweet and simple fruit-based confections to more complex pastries and chocolates, Norwegian desserts have never been so exciting.Each of the fifty recipes is accompanied by the luscious photography of Christian Brun, and Sætre also includes a chapter on essential basics such as pie and tart crusts, vanilla custard, and dark chocolate glaze, with useful tips for beginning and expert bakers alike.
Not-So-Humble Pies
by Kelly JaggersIt's pie-all grown up! Pomegranate. Fresh figs. Sea salt. Forget apples and blueberries. Today's trendy ingredients are unique, modern, and indulgent-and now you can find them in the pie plate in your kitchen! With more than 100 sweet and savory pie recipes-and extra recipes for crusts and toppings-Not-So-Humble Pies uses these fresh flavors to turn a simple dessert into something deliciously sophisticated. And these dressed-up pies look as good as they taste, so get ready to serve up a slice of the following: Blood Orange Curd Pie Cardamom and Saffron Chiffon Pie Apple, Brie, and Bacon Tart Chocolate Acai Chiffon Pie Pear Gorgonzola Tart With these mouthwatering recipes-and impressive ingredients-it's as easy as pie to turn modest standbys into not-so-humble standouts.
Not-So-Humble Pies: An iconic dessert, all dressed up
by Kelly JaggersIt's pie--all grown up!Pomegranate. Fresh figs. Sea salt.Forget apples and blueberries. Today's trendy ingredients are unique, modern, and indulgent--and now you can find them in the pie plate in your kitchen! With more than 100 sweet and savory pie recipes--and extra recipes for crusts and toppings--Not-So-Humble Pies uses these fresh flavors to turn a simple dessert into something deliciously sophisticated. And these dressed-up pies look as good as they taste, so get ready to serve up a slice of the following:Blood Orange Curd PieCardamom and Saffron Chiffon PieApple, Brie, and Bacon TartChocolate Acai Chiffon PiePear Gorgonzola TartWith these mouthwatering recipes--and impressive ingredients--it's as easy as pie to turn modest standbys into not-so-humble standouts.As featured on RecipeGirl!
Not So Humble Pies
by Kelly JaggersIt's pie-all grown up! Pomegranate. Fresh figs. Sea salt. Forget apples and blueberries. Today's trendy ingredients are unique, modern, and indulgent-and now you can find them in the pie plate in your kitchen! With more than 100 sweet and savory pie recipes-and extra recipes for crusts and toppings-Not-So-Humble Piesuses these fresh flavors to turn a simple dessert into something deliciously sophisticated. And these dressed-up pies look as good as they taste, so get ready to serve up a slice of the following: Blood Orange Curd Pie Cardamom and Saffron Chiffon Pie Apple, Brie, and Bacon Tart Chocolate Acai Chiffon Pie Pear Gorgonzola Tart With these mouthwatering recipes-and impressive ingredients-it's as easy as pie to turn modest standbys into not-so-humble standouts.
Not Your Mother's Make-Ahead and Freeze Cookbook
by Jessica FisherOur mothers--and grandmothers--put up food in the freezer to economize on time and money. In a recessionary environment and in a world of dual-job families, there's even more reason to do so today. But we don't have the same tastes as our moms. We eat a wider range of foods, drawing on a variety of ethnic and global cuisines, we include more produce and grains in our diets, and we use fewer processed and fatty foods. Jessica Fisher's Not Your Mother's Make-Ahead and Freeze Cookbook is the perfect guide for economical home cooks with any or all of these new tastes in foods that take well to freezing. Competing books on freezing sell strongly and steadily. Typically, they are based on a very specific plan--cooking for a family of four for a month ahead in an afternoon of work in the kitchen, for example. They offer orderly plans with decent, if largely unimaginative, food. Not Your Mother's Make-Ahead and Freeze Cookbook offers two advantages over these books. First, Fisher lays out lots of easy-to-follow guidelines for diverse families with varying needs and desires, taking into account how long you want to spend in the kitchen--there are 2-hour, 4-hour, and daylong plans--as well as how far out ahead you want to cook for, the size of your household, the size of your freezer, your budget, and even your taste for one-dish meals versus multi-course meals. The emphasis is on facilitating flexibility without sacrificing clarity and ease-of-use. Second, Fisher's 200 recipes deliver flavorful and healthy food in abundance. She takes readers beyond mom's beef-pork-chicken triumvirate, with lots of ideas for lamb, fish, shellfish, and vegetarian main courses. There are homey and family-friendly dishes, like Cheddar Cheese Soup with Zucchini, Broccoli, and Carrots, or Crumb-Topped Cod Fillets, fancy dishes for company, like Seasoned Steak with Gorgonzola Herb Butter, and lots of globally inspired creations like Salsa Verde Beef, Red Lentil Dahl, and Hoisin-Glazed Salmon. While the emphasis is on dinner, there are breakfast and brunch recipes, too, and plenty of ideas for breads, quick breads, and desserts that freeze well. Ample sidebars address such matters as finding good freezer bags and containers, labeling frozen food, whether to invest in a new freezer, and how to thaw safely. The author's story--cooking for a family of eight, including six home-schooled children under ten, and serving as the creator and writer of the popular blogs Life as Mom and Good Cheap Eats--fits the topic and the book perfectly. Fisher is a woman who knows all about budgeting time and money efficiently, at the same time serving up delicious food with warmth, love, and an appreciation for the pleasures of the table.
Notes from the Larder
by Nigel SlaterFollowing on the success of Tender and Ripe, this companion to the bestsellingKitchen Diaries is a beautiful, inspiring chronicle of a year in food from beloved food writer Nigel Slater.In this companion to the bestselling Kitchen Diaries, Britain's foremost food writer returns with quietly passionate, idiosyncratic musings on a year in the kitchen, alongside more than 250 of his simple and seasonal recipes. Beloved author Nigel Slater shares his thoughts on topics as various as the kitchen knife whose every nick and stain is familiar, how to make a little bit of cheese go a long way when the cupboards are bare, and his reluctance to share desserts. Based on Slater's journal entries, Notes from the Larder is a collection of small kitchen celebrations, whether a casual supper of grilled lamb, or a quiet moment contemplating a bowl of cauliflower soup with toasted hazelnuts. Through this personal selection of recipes, Slater offers a glimpse into the daily inspiration behind his cooking and the pleasures of making food by hand.
Nothing More Comforting: Canada's Heritage Food
by Dorothy DuncanNothing More Comforting is a reflection of our society: an eclectic mix of many different cultures and traditions. Dorothy Duncan – with her extensive knowledge of heritage foods – has chosen her favourite "Country Fare" columns from the popular Century Home magazine for this wonderful book on Canada’s heritage cuisine. Each chapter focuses on one particular food or ingredient followed by historical facts and traditional recipes for you to try at home. Fast food restaurants and instant foods will never replace our seasonal and regional specialties: maple syrup, fiddleheads, rhubarb (pie plant to our ancestors), asparagus, corn on the cob, Saskatoon berries and McIntosh apples. The recipes in this book take advantage of Canada’s unique foods, creating a taste that is distinctly Canadian. Nothing More Comforting will provide the avid as well as the armchair cook with interesting food facts and new recipes to try.
Now Eat This! Italian
by Rocco DispiritoWeight-conscious food lovers no longer need to deprive themselves of the ever-popular cuisine of Italy. Award-winning celebrity chef and #1 New York Times bestselling author Rocco DiSpirito's latest Now Eat This! book is the solution . In his signature style, DiSpirito has recreated 100 classic Italian recipes to be healthy and low in calories and fat-yet still full of flavor. After travelling to Italy and perfecting the dishes side-by-side with the chefs who make them best-the Italian mamas-he offers sinful pastas, sauces, and desserts you never thought you could eat while keeping healthy, including: Spaghetti with My Mama's Meatballs, Mozzarella en Carozza, Chicken Parmigiana, Hand-Torn Pasta alla Bolognese, Sausage and Peppers, Classic Cannoli, Chocolate and Hazelnut Espresso Budino, and much more! NOW EAT THIS! ITALIAN proves that Italian food doesn't have to be calorie-packed to be delicious. All under 350 calories, these full-flavor, low-fat recipes are sure to indulge your appetite without packing on the pounds.
Nutrient Power
by William J. WalshPsychiatry has made great advances in the past fifty years but needs a new direction. Today's emphasis on psychiatric drugs will not stand the test of time. Recent advances in epigenetics and the molecular biology of the brain have provided a roadmap for the development of effective, natural, drug-free therapies that do not produce serious side effects. Psychiatric medications have served society well over the last fifty years, but the need for drug therapies will fade away as science advances. Nutrient Power presents a science-based nutrient therapy system that can help millions of people diagnosed with mental disorders. This approach recognizes that nutrient imbalances can alter brain levels of key neurotransmitters, disrupt gene expression of proteins and enzymes, and cripple the body's protection against environmental toxins. The author's database containing millions of chemical factors in blood, urine, and tissues has identified brain-changing nutrient imbalances in patients diagnosed with attention-deficit/hyperactivity disorder (ADHD), autism, behavior disorders, depression, schizophrenia, and Alzheimer's disease. This book describes individualized nutrient therapy treatments that have produced thousands of reports of recovery. Walsh's approach is more scientific than the trial-and-error use of psychiatric drugs and is aimed at a true normalization of the brain. Depression, schizophrenia, and ADHD are umbrella terms that encompass disorders with widely differing brain chemistries and symptoms. Nutrient Power describes nutrient therapies tailored to specific types. Other book highlights include the Walsh Theory of Schizophrenia, a new way to look at autism, a promising new treatment for Alzheimer's, and recommendations for reducing crime and violence.
Nutrition: The most important information you need to improve your health (The Everything® Healthy Living Series)
by Adams MediaIn today’s busy world with no time for meal plans, food shopping, and label reading, ensuring proper nutrition as a priority has become increasingly difficult. The Everything® Healthy Living Series is here to help. These concise, thoughtful guides offer the expert advice and the latest medical information you need to improve your health.Protein is one of the most important elements of a healthy diet. It can aid digestion, regulate blood sugars and hunger, and improve energy levels. Here you’ll find expert advice in selecting and preparing the best protein-packed food, how to incorporate protein into your daily diet, and the many benefits of this powerful nutrient.
Nutrition: The most important information you need to improve your health (The Everything® Healthy Living Series)
by Adams MediaIn today’s busy world with no time for meal plans, food shopping, and label reading, ensuring proper nutrition as a priority has become increasingly difficult. The Everything® Healthy Living Series is here to help. These concise, thoughtful guides offer the expert advice and the latest medical information you need to improve your health.Recent diet trends have targeted carbohydrates and sugar as the ultimate enemies. However, you can learn how to choose good carbohydrates, avoid refined sugars, and add fiber to your diet to achieve optimal health, lasting energy, and a slimmer waistline.
Nutrition and Metabolism in Sports, Exercise and Health
by Jie KangA key determinant of successful athletic performance is the high-level energy transformation which begins with combustion of the food that we eat. By developing a sound understanding of good nutrition we can improve athletic performance, help maintain good health and prevent disease. This clear and comprehensive introduction to nutrition in sport, exercise and health goes further than any other textbook in integrating key nutritional facts, concepts and dietary guidelines with a thorough discussion of the fundamental biological science underpinning our physiological and metabolic processes. By clearly explaining how nutrients function within our biological system, the book helps students to develop a better understanding of the underlying mechanisms, which, in turn, will help the student to apply their knowledge in practice. The book includes in depth discussion of key contemporary topics within nutrition including: nutrient bioenergetics nutrition and metabolic disease nutritional ergogenic aids nutrition for special populations nutritional assessment. Each chapter includes useful pedagogical features, including case studies, review questions, definitions of key terms, and practical laboratory exercises – such as techniques for assessing nutritional status, body composition and physical activity patterns. A companion website offers additional teaching and learning features, such as PowerPoint slides, multiple-choice question banks and web links. As the most up-to-date introduction to sport and exercise nutrition currently available, this book is essential reading for all students of sport and exercise science, kinesiology, physical therapy, nutrition, dietetics or health sciences. Visit the companion website at www.routledge.com/cw/kang
Nutrition and Wellness for Life: Student Workbook
by Dorothy WestActivities review culinary terminology and chapter content. The workbook also helps students apply what they have learned as they buy, prepare, and store foods. A wide variety of activities are provided for various learning styles. The text provides the information students will need to complete many of the activities. Other activities will require creative thinking and research beyond the textbook.
Nutrition & Wellness for Life
by Dorothy WestExplores strategies for staying physically active through the life span,considerations when selecting various nutrition and wellness products and services and the special needs of the competitive athlete.
Nutritional Foundations and Clinical Applications: A Nursing Approach (Fifth Edition)
by Michele Grodner Sara Long Roth Bonnie C. WalkingshawThe 5th edition of the Nutritional Foundations and Clinical Applications, A Nursing Approach offers you a comprehensive, first-hand account of the ways in which nutrition affects the lives of nursing professionals and everyday people.
The Official High Times Cannabis Cookbook: More Than 50 Irresistible Recipes That Will Get You High
by Elise Mcdonough Sara RemingtonThis first-ever cookbook from High Times magazine--the world's most trusted name when it comes to getting stoned--is the deliciously definitive guide to cannabis-infused cooking. Easy, accessible recipes and advice demystify the experience of cooking with grass and offer a cornucopia of irie appetizers and entrees, stoner sweets, cannabis cocktails, and high-holiday feasts for any occasion, from Time Warp Tamales and Sativa Shrimp Spring Rolls to Pico de Ganja Nachos and Pineapple Express Upside-Down Cake. Delectable color photos and recipes inspired by stoner celebrities such as Snoop Dogg, Cheech and Chong, and Willie Nelson will spark the interest of experienced cannabis cooks and "budding" chefs, whether they're looking for the perfect midnight munchie or just to take dinner to a higher level.
Old-Fashioned Fruit Garden: The Best Way to Grow, Preserve, and Bake with Small Fruit
by Jo Ann GardnerJo Ann Gardner and her husband, Jigs, have been farming for nearly four decades, specializing in fruit, dairy, and herb products. Jo Ann herself makes and sells seventy-five cases of jams, jellies, and preserves a year. She knows her subject well-and this breezy, delightful reissue of her classic text is a testament to the continued relevance of her years of gardening knowledge. Whether an old hand or a novice, you'll find The Old-Fashioned Fruit Garden enlightening and informative, not to mention enjoyable. In this updated and full-color edition of The Old-Fashioned Fruit Garden, Jo Ann takes you back to the basics.
The Omega-3 Effect: Everything You Need to Know About the Super Nutrient for Living Longer, Happier, and Healthier
by William Sears James SearsWe all want to live as healthfully as possible. In THE OMEGA-3 EFFECT, Dr. William Sears turns his attention to the critical role that omega-3s play in the body. Dr. Sears takes readers through each body system-including the brain, heart, joints, skin, and immune system-and demonstrates how omega-3s are essential to each. THE OMEGA-3 EFFECT also offers tips on what foods and supplements readers should incorporate into their diet, as well as several delicious recipes. Written in the wise, accessible tone that has made his books long-term bestsellers, Dr. Sears offers a practical and science-based approach to living a more healthful life.