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Einkorn: Recipes for Nature's Original Wheat
by Carla Bartolucci Clay MclachlanDiscover the ancient grain with tremendous flavor that is a true gift for many who suffer from gluten sensitivity. The only wheat in existence that has never been hybridized or modified, einkorn grew thousands of years ago in the Fertile Crescent. Carla Bartolucci came across it when searching for an alternative grain for her daughter Giulia, who was diagnosed with gluten sensitivity in 2008. Einkorn has remained unaltered for thousands of years, which allows many, including Giulia--who suffered from mood swings, asthma, and digestive problems--to eat wheat without symptoms. Amazed by her daughter's health transformation, Carla became a champion of this little-known, nutrient-packed grain. Einkorn shares 100 delicious recipes for working with the grain and its flour in a wide variety of flavorful dishes, such as Yogurt Blueberry Muffins, Spinach Lasagna Bolognese, Neapolitan Pizza Margherita, and Soft & Chewy Ginger Cookies--as well as sourdough and yeasted breads like Classic French Boule and buttery Sweet Potato Rolls. This book also explores einkorn's history, unique genetics, and superior nutrient content, while sharing Carla's tips for using it to its full baking and cooking potential. With eighty-five beautiful color photographs, Einkorn will introduce home cooks to a delicious ancient grain that can transform the way they eat for the better by adding more nutrition and flavor to the foods they love.
Waiting at Joe's
by Deeny Kaplan LorberThey’ve served the rich, the famous, and the infamous, ranging from Madonna and Al Capone to Amelia Earhart and Bill Clinton. They’ve escorted patrons to their cars during the cocaine wars and sent trays of food from the kitchen to high profile patrons via Secret Service agents. They work at the second-highest grossing restaurant in the United States--one of the most coveted jobs in the business. They are the waiters of Joe’s Stone Crab, a one-of-a-kind South Florida landmark.Joe’s Stone Crab opened in Miami Beach in 1913 as a modest restaurant situated behind the apartment of owners Joe and Jennie Weiss. Miami Beach, not yet a city, could be accessed only by ferry. Stone crabs weren’t even on the menu. A lot has changed in the past century: Joe’s Stone Crab boasts locations in Chicago and Las Vegas, and people travel across the globe to dine on its signature stone crabs, a delicacy often mimicked but never matched by countless other restaurants.Throughout its history, Joe’s has never accepted reservations. The anticipation and camaraderie in waiting two to three hours for a table has become as much a part of the dining experience as the exquisite food. Along the way, Joe’s has gained a reputation for excellent service provided by its extremely dedicated, talented, and loyal wait staff.A chance to serve at Joe’s is one of the most sought-after jobs in the restaurant business. Staff members are paid extremely fair wages, compensated with retirement packages, and receive generous time off. It’s not unusual to encounter a waiter who has been at Joe’s for fifteen or twenty years. Some have stayed on for upward of thirty, forty, and even fifty. Bonds between coworkers are strong, and some are so proud of their home-away-from-home that some waiters even request to be buried in the front courtyard at Joe’s for all of eternity.By giving voice to these unsung individuals, Deeny Kaplan Lorber reveals the inner workings of Joe’s in this collection of fascinating, intimate vignettes. Go behind the scenes of a thriving business that treats both staff and customers like family. For one hundred years, Miami natives and tourists alike have waited and dined alongside celebrities including Frank Sinatra, Muhammad Ali, Dan Marino, and Jennifer Lopez. There’s no other place in the world quite like Joe’s Stone Crab; this is the story of the waiters, not the wait.
The Great Florida Craft Beer Guide
by Mark DeNoteOnce considered a wasteland by beer connoisseurs, Florida recently awakened to the craft beer phenomenon. Finally, “good beer” can be found throughout the state, and enthusiasts are flocking to tasting rooms to meet friends for a pint or fill their growlers. The Great Florida Craft Beer Guide is all you need to find local, distinctive beer wherever you are in the Sunshine State.Longtime craft beer columnist Mark DeNote takes you on a tour from Destin to Key West, from award-winning breweries to hidden tasting rooms, from hefeweizens and pale ales to saisons and stouts. Through exclusive interviews with brewers and owners, he shares the stories of their foundings, their brewing philosophies and methods, and insider tips about each brewery’s staple and seasonal beers. DeNote not only provides unparalleled access to the breweries but also offers an enlightening history of Florida brewing that includes forgotten establishments like Jacksonville Brewing Company, Orlando’s Atlantic, and Miami’s Flamingo.Whether you’re a local or a tourist, a newbie or a beer snob, The Great Florida Craft Beer Guide is essential reading. Turn the page and pour a cold one!
¡No más migrañas! (Colección Vital): Un plan de 8 semanas para recuperar el control de tu salud, sanar tu cuerpo y de
by Stephanie WeaverNo vivas un día más con dolores de cabeza cegadores o vértigo. ¡Tu asesor de bienestar personal está aquí! Un plan de 8 semanas para recuperar el control de tu salud, sanar tu cuerpo y despedirte del dolor de cabeza. Las personas que no tienen migrañas o ataques de Ménière no lo comprenden: nunca han experimentado episodios de malestar que escapan de su control y no viven con la frustración de ver sus vidas entorpecidas por el dolor de cabeza o el vértigo. Si estás cansado de asumirte como un «paciente», o si te preocupa tomar demasiados medicamentos para tratar de aliviar el malestar, este libro es para ti. Stephanie Weaver, especialista certificada en nutrición y salud pública, nos ayuda a comprender la naturaleza de los precursores o estímulos del malestar relacionados con la alimentación y el estilo de vida al tiempo que nos invita a descubrir las listas de compras incluidas en su libro, los cuadros de seguimiento de síntomas y el plan de recetas extensamente probadas que podemos incorporar a lo largo de 28 días. ¡No más migrañas! transformará nuestra sensación integral de bienestar e iluminará una senda hacia esa vida plena, sin dolor o incertidumbre ante la enfermedad, que todos merecemos. La crítica ha dicho... «Una guía fundamental para los pacientes con migraña y sus familias.» Mark Hyman, autor de La solución del azúcar en la sangre. «La sabiduría alimenticia de Weaver es auténtica y deliciosa. Este libro está lleno de información maravillosa para hacer que tu cuerpo trabaje a tu favor, y no en tu contra.» Amie Valopone, autora del bestseller Eating Clean.
Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook
by Martha Hall FooseGifted chef and storyteller Martha Hall Foose invites you into her kitchen to share recipes that bring alive the landscape, people, and traditions that make Southern cuisine an American favorite. Born and raised in Mississippi, Foose cooks Southern food with a contemporary flair: Sweet Potato Soup is enhanced with coconut milk and curry powder; Blackberry Limeade gets a lift from a secret ingredient-cardamom; and her much-ballyhooed Sweet Tea Pie combines two great Southern staples-sweet tea and pie, of course-to make one phenomenal signature dessert. The more than 150 original recipes are not only full of flavor, but also rich with local color and characters. As the executive chef of the Viking Cooking School, teaching thousands of home cooks each year, Foose crafts recipes that are the perfect combination of delicious, creative, and accessible. Filled with humorous and touching tales as well as useful information on ingredients, techniques, storage, shortcuts, variations, and substitutions, Screen Doors and Sweet Tea is a must-have for the American home cook-and a must-read for anyone who craves a return to what cooking is all about: comfort, company, and good eating.From the Hardcover edition.
Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat
by Martha Stewart Living MagazineThe perfect cupcake for every occasion.Swirled and sprinkled, dipped and glazed, or otherwise fancifully decorated, cupcakes are the treats that make everyone smile. They are the star attraction for special days, such as birthdays, showers, and holidays, as well as perfect everyday goodies. In Martha Stewart's Cupcakes, the editors of Martha Stewart Living share 175 ideas for simple to spectacular creations-with cakes, frostings, fillings, toppings, and embellishments that can be mixed and matched to produce just the right cupcake for any occasion. Alongside traditional favorites like yellow buttermilk cupcakes swirled with fluffy vanilla frosting and devil's food cupcakes crowned with rich, dark chocolate buttercream, there are also sweet surprises such as peanut butter and jelly cupcakes, dainty delights like tiny almond-cherry tea cakes, and festive showstoppers topped with marizpan ladybugs or candy clowns. The book features cupcakes for everyone, every season, and every event: Celebrations (monogram heart cupcakes perfect for an elegant wedding); Birthdays (starfish-on-the-beach cupcakes sure to be a hit at children's parties); Holidays (gumdrop candy ghouls and goblins ideal for Halloween revelers); and Any Day (red velvet cupcakes with cream cheese frosting for a picnic, or caramel-filled mini chocolate cakes for grown-up gatherings). In singular Martha Stewart style, the pages are both stunning in design-with a photograph of each finished treat-and brimming with helpful how-to information, from step-by-step photographs for decorating techniques to ideas for packaging and presenting your cupcakes. Whether for any day or special days, the treats in Martha Stewart's Cupcakes will delight one and all.From the Trade Paperback edition.
Culinary Essentials (Culinary Essentials Ser.)
by McGraw-Hill Staff Johnson and Wales University StaffCulinary Essentials offers all the ingredients for a successful foodservice training program!
The Ultimate Book of Modern Juicing: More than 200 Fresh Recipes to Cleanse, Cure, and Keep You Healthy
by Mimi KirkThe most current and comprehensive juicing guide available Step aside, Juicing Bible and Big Book of Juices: Mimi Kirk is back with the most current and fresh guide to juicing yet. With more than 200 recipes, handy advice on how to get the most from your juicing, and an eye toward taste, health, and cost, The Ultimate Book of Modern Juicing is the only book on the topic you'll ever need. Kirk has been juicing vegetables and fruits for more than 40 years, yet she doesn't look a day over 50. (And yes, those two things are connected.) She recently became more interested in how to use juicing to feel and look even better. Her discoveries--genuinely up-to-the-minute--are shared here, along with vibrant photographs of her creations. The Ultimate Book of Modern Juicing is a must-have for everyone interested in or committed to the juicing lifestyle.
Fast Metabolism Food Rx: 7 Powerful Prescriptions to Feed Your Body Back to Health
by Haylie PomroyWANT TO FEEL GREAT, DISEASE-PROOF YOUR BODY, AND LIVE AT YOUR IDEAL WEIGHT? THEN, EAT YOUR MEDICINE Haylie Pomroy, celebrated nutritionist, and #1 New York Times bestselling author of The Fast Metabolism Diet, shares a food prescription for the 7 most common ways your metabolism misfires and leads to exhaustion, excess weight, and illness. With her targeted eating plans you can feed your body back to a vibrant, energetic, and thriving state. When multiple health challenges threatened the author's life, it set her on an investigative journey that was life-changing--and lifesaving. In this book, she shares her personal story for the first time, as well as the powerful food programs she created based on the methods and philosophies that saved her life and helped her thrive. For decades now, these same food therapies have provided profound clinical results in her clinics where she's treated thousands of others.Our bodies are always talking, communicating their needs. We just need to learn how to listen. Sometimes they whisper to us--our energy is off, we just don't feel right, we have indigestion or IBS, or our body shape is morphing in ways we don't recognize or like. Sometimes our bodies speak up and change our biochemistry in order to get our attention, by pushing our cholesterol a little higher, making us irritable, reactive, or 'foggy.' At other times our bodies are screaming for help, we have become pre- or full-blown diabetic and our immune systems are confused and attacking us. Every one of these health signals hides a specific problem, and for which food, not drugs, is the answer. So, if you're suffering from GI issues, fatigue, out of whack hormones, mood and cognition difficulties, elevated cholesterol, blood sugar control problems, or an autoimmune problem, Food Rx has the solution for you.From the Hardcover edition.
The Men's Health Big Book of Food & Nutrition: Your completely delicious guide to eating well, looking great, and staying lean for life! (Men's Health)
by Editors of Men's HealthIn the aisles of the grocery store, the menus of chain restaurants, even in one's own refrigerator, confusion about how to eat right reigns: Is low-carb good or is carbo-loading the better way to go? Fat-free or sugar-free? And when did those dreaded eggs become a health food? Americans are hungrier than ever for clear-cut answers to their most perplexing food questions, but a private nutritionist or a membership in a diet club are expensive luxuries. What you really need is an authoritative, encyclopedic source at your fingertips. The Men's Health Big Book of Nutrition is the ultimate guide to shopping, dining, and cooking for bigger flavor-and a leaner body. It answers the ongoing demand for definitive information about the food we eat and taps into a readership hungry for final-word answers. Filled with easy-to-swallow eating strategies--and backed by groundbreaking studies and interviews with the world's most authoritative nutrition researchers--The Men's Health Big Book of Food & Nutrition will help you discover just how easy it is to unlock the power of food and stay healthy for life.
Dieta Keto: Recetas fáciles con 5 ingredientes
by Jen FishComidas bajas en carbohidratos y altas en grasas en menos de 30 minutos Recetas cetogénicas simples y prácticas que se ajustan a tu ocupado estilo de vida Encontrar recetas para la dieta cetogénica o dieta Keto que no te tomen mucho tiempo puede resultar difícil. Sólo pregúntale a Jen Fisch, autora del popular blog Keto In The City y madre soltera de una adolescente. Jen sabía que la única forma de mantener su alimentación cetogénica con una agenda tan apretada era mediante la preparación de recetas fáciles con sólo 5 ingredientes comunes. Ahora, en Recetas Keto: Recetas fáciles con 5 ingredientes, Jen comparte sus combinaciones favoritas para el desayuno, la comida, la cena y mucho más, de modo que todos podamos no solo acceder, sino mantener un estado de cetosis, sin importar cuán saturada esté la agenda. Con más de 130 recetas sencillas, muchas de las cuales puedes preparar en una sola olla o en menos de 30 minutos, este recetario de 5 ingredientes es la clave para llevar una dieta keto sin complicaciones. 5 ingredientes para cocinar sin estrés Una sola olla para limpiar al instante Ahorra tiempo preparando comidas en 30 minutos o menos Las recetas incluyen: Ensalada de lechuga y tocino Sopa de brócoli y queso Calabacín gratinado al horno Camarones con mantequilla de ajo Barbacoa de res Bomba de pastel de queso con moras ¡Y mucho más!
Clean Snacks: Paleo Vegan Recipes With Keto Options
by Arman LiewFrom Keto Crack Bars to Vegan Zucchini Tots, 75 simple and guilt-free snacks With more than 200,000 followers, Arman Liew’s popular Instagram, @TheBigMansWorld, features foolproof recipes designed for keto, paleo, and/or vegan diets. His popular no-bake banana bread, 4-ingredient pumpkin energy bites, coconut crunch bars, and more, are presented with his signature cheeky Australian attitude as well as mouth-watering photographs. These satisfying snacks include: • Baked Veggie Chips • Sweet Potato Pizza Crusts • No Churn Coffee Ice Cream • Keto Blueberry Muffins It all adds up to irresistible!
Maroon Nation: A History of Revolutionary Haiti (Yale Agrarian Studies Series)
by Johnhenry GonzalezA new history of post‑Revolutionary Haiti, and the society that emerged in the aftermath of the world’s most successful slave revolution Haiti is widely recognized as the only state born out of a successful slave revolt, but the country’s early history remains scarcely understood. In this deeply researched and original volume, Johnhenry Gonzalez weaves a history of early independent Haiti focused on crop production, land reform, and the unauthorized rural settlements devised by former slaves of the colonial plantation system. Analyzing the country’s turbulent transition from the most profitable and exploitative slave colony of the eighteenth century to a relatively free society of small farmers, Gonzalez narrates the origins of institutions such as informal open-air marketplaces and rural agrarian compounds known as lakou. Drawing on seldom studied primary sources to contribute to a growing body of early Haitian scholarship, he argues that Haiti’s legacy of runaway communities and land conflict was as formative as the Haitian Revolution in developing the country’s characteristic agrarian, mercantile, and religious institutions.
America's Most Wanted Recipes At the Grill: Recreate Your Favorite Restaurant Meals in Your Own Backyard! (America's Most Wanted Recipes Series)
by Ron DouglasRon Douglas fires up his outrageously successful America's Most Wanted Recipes series in this essential guide to recreating the most popular grilled dishes from the country's most famous restaurants.When it's grilling season, Ron Douglas, the New York Times bestselling author of America's Most Wanted Recipes, likes to do it up big. Not just a few burgers on the grill, but steaks, seafood, corn on the cob, and of course his favorite restaurant remakes. So if you've ever wanted to make the savory grilled dishes from your favorite restaurants in the comfort of your own backyard--and save money in the process--then you're in for a treat! Inside America's Most Wanted Recipes At the Grill, you'll find more than 150 copycat recipes from the most popular restaurants in the US, including Applebee's Riblets with Honey Barbecue Sauce, California Pizza Kitchen's Jamaican Jerk Chicken Pizza, the Cheesecake Factory's SkinnyLicious Grilled Chicken, Famous Dave's Pit Barbeque Ribs, KFC's Honey BBQ Sauce, TGI Friday's Jack Daniels Grill Glaze, and much, much more. Every dish has been tested and tweaked to taste just like the original. You'll impress your friends and family with these copycat versions--or by putting a healthy twist on them and preparing the dishes exactly to your liking. Also included in the book is a special grilling guide to help home chefs become the grill master their guests will be raving about all year long. So fire up the grill and get ready to taste your favorite restaurant dishes at home!
The Language of Food: A Linguist Reads the Menu
by Dan Jurafsky2015 James Beard Award Nominee: Writing and Literature category Stanford University linguist and MacArthur Fellow Dan Jurafsky dives into the hidden history of food. Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange--a sharing of ideas and culture as much as ingredients and flavors--lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.
Candy Is Magic: Real Ingredients, Modern Recipes
by Jami CurlThis game-changing candy cookbook from the owner of Quin, a popular Portland-based candy company, offers more than 200 achievable recipes using real, natural ingredients for everything from flavor-packed fruit lollipops to light-as-air marshmallows.Chai Tea Lollipops, Honey and Sea Salt Marshmallows, Chocolate Pretzel Caramels, Cherry Cola Gumdrops—this is not your average candy, or your average candy book. Candy-maker extraordinaire Jami Curl breaks down candy making into its most precise and foolproof steps. No guess work, no expensive equipment, just the best possible ingredients and stop-you-in-your-tracks-brilliant flavor combinations. She begins with the foundations of candy; how to create delicious syrups, purees, and “magic dusts” that are the building blocks for making lollipops, caramels, marshmallows, and gummy candy. But even more ingeniously, these syrups, purees, and magic dusts can be used to make a myriad of other sweet confections such as Strawberry Cream Soda, Peanut Butter Hot Fudge, Marshmallow Brownies, and Popcorn Ice Cream. And what to do with all your homemade candy? Jami has your covered, with instructions for making candy garlands, tiny candy-filled pinatas, candy ornaments, and more—you are officially party ready. But this is just the tip of the deliciously sweet iceberg--packed with nearly 200 recipes, careful step-by-step instruction, tips for guaranteed success, and flavor guides to help you come up with own unique creations—Candy is Magic is a candy call to action!
Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook
by Carla Lalli MusicA modern approach to cooking at home, with more than 70 innately flexible recipes.The indispensable recipes and streamlined cooking techniques in Where Cooking Begins are an open invitation to dive into Carla Lalli Music’s laid-back cooking style. The food director at Bon Appetit, her intuitive recipes are inspired by the meals she makes at home for her family and friends and the joy she takes in feeding them. Here, too, is her guide to the six essential cooking methods that will show you how to make everything without over-complicating anything—and every recipe includes suggestions for swaps and substitutions, so you’ll never feel stuck or stymied. Where Cooking Begins is also the first recent cookbook to connect the way we shop to the way we cook. Music’s modern approach—pick up your fresh ingredients a few times a week, and fill your pantry with staples bought online—will make you want to click on a burner and slide out a cutting board the minute you get home. The no-fail techniques, textured recipes, and strategies in Where Cooking Begins will make you a great cook.
Punch Bowls and Pitcher Drinks: Recipes for Delicious Big-Batch Cocktails
by Clarkson PotterStir up delicious fit-for-a-crowd cocktails.Find inspiration in fresh fruit, smoky spices, and potent spirits, and mix a bowl or pitcher of punch for any occasion or season. Whether it's a drink served in champagne flutes at a holiday party or in Mason jars and paper cups in the backyard, you'll take cocktail hour to a whole new level with every one of these drinks:* CLASSIC COCKTAILS, such as Pimm's Punch* SANGRIAS AND CHAMPAGNE-BASED PUNCHES, such as Meyer Lemon Drop Champagne Punch* TROPICAL DRINKS, such as Kumquat-Tangerine Smash* HEIGHT OF SUMMER, such as Watermelon-Tequila Punch* FIRESIDE COCKTAILS, such as Aztec Chocolate Punch* NONALCOHOLIC PUNCHES, such as Mixed Berry LemonadeFrom the Hardcover edition.unch, Tropicolada Punch, Kumquat-Tangerine Smash* LAZY SUNDAYS: Rose Geranium Punch, Strawberry-Meyer Lemon Sparkler with Lavender, Pink Grapefruit-Pomegranate Punch* HEIGHT OF SUMMER: Watermelon-Tequila Punch, Spiked Pineapple Agua Fresca with Sage and Serrano, Spiked Spa Water* FIRESIDE COCKTAILS: Boozy Eggnog, Cranberry-Ginger Punch, Aztec Chocolate Punch* NON-ALCOHOLIC PUNCHES: Mixed Berry Lemonade, Sparkling Peach Blossom Punch, Peppermint Stick Ice Cream PunchFrom the Hardcover edition.
Tap, Taste, Heal: Use Emotional Freedom Techniques (EFT) to Eat Joyfully and Love Your Body
by Marcella FrielA step-by-step guide to help you stop yo-yo dieting and binge eating, overcome sugar addiction, and heal your relationship with your food and your lifeFor many who struggle with food, mindful eating alone is not the answer. In Tap, Taste, Heal, natural foods chef and mindful eating mentor Marcella Friel teaches you the neurological repatterning tool of Tapping (also known as Emotional Freedom Techniques or EFT) to help you resolve the traumas that have caused you to reach for those foods you hate to love to eat. Let Friel’s step-by-step Tapping instructions and links to online Tapping demonstrations take you deeper than weight loss and help you accept, honor, and nourish your entire being, whatever the number on the scale.
The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss
by Eve Adamson Rania BataynehAnyone who has tried to slim down is used to adding (calories, points, fat grams, net carbs) and subtracting (pounds, inches, dress sizes). But all that diet math rarely results in long-lasting weight loss. To be successful on The One One One Diet, readers only need to count to one: one protein, one carb, and one fat at every meal. For over 12 years, nutritionist Rania Batayneh has used this plan with more than 800 clients, and they've collectively dropped thousands of pounds permanently.The One One One Diet isn't another get-slim-quick fad, but rather gives readers the tools to eat healthfully for life. As long as readers stick to the ratio, nothing is off limits. Craving pizza? The crust (carb), sausage (protein), cheese (fat), and free veggies combine for a balanced, satisfying meal. Holiday family meals? Roast beef (protein), mashed potatoes (carb), gravy (fat), and green beans (free veggies) are on the table. The plan is perfectly adaptable to every lifestyle, food preference, cuisine, and personality.To illustrate how flexible and delicious this plan can be, Rania shares 75 recipes that she developed for her healthy meal catering service. Dishes such as Sumac-Infused Chicken Wraps, Butternut Squash Chickpea Curry, and Zucchini Chip Muffins are fast and easy to make and definitely don't taste like diet food. With The One One One Diet, readers will enhance overall wellness, lower cholesterol and blood pressure, increase energy and alertness, and reach their goal weight for good.
Food Hydrocolloids as Encapsulating Agents in Delivery Systems
by Adil Gani F. A. Masoodi Umar Shah Shah AsimaThis book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydrocolloids as Encapsulating Agents in Delivery Systems briefly describes various emerging biomaterials including food gums, starches, beta glucans, and proteins for their potential role as wall material in the development of nutraceutical delivery systems. Further, it describes different techniques of fabrication of nanodelivery systems. Features: Provides an introduction to food hydrocolloids as encapsulating agents Covers starches and their derivatives as delivery systems Includes gum-based delivery systems Discusses the classification, isolation, and purification of protein delivery systems This book would be helpful to food scientists and pharmaceutical scientists working in areas including nanotechnology, polymer chemistry, and nutraceutical delivery, as well as regulators and government researchers in US FDA, USDA, and UK FSA regulatory agencies.
Eat Like You Give a Fork: The Real Dish on Eating to Thrive
by Mareya IbrahimEighty recipes support eight essential nutritional strategies to help you look and feel amazing "Ibrahim's thoughtful recipes and sense of humor ("Greens are your new friends with bennies") keep this book entertaining and accessible." —Publishers Weekly“This is a book you can use in your healing journey without any boring meals." —Daniel Amen, MD, co-author of The Daniel PlanRemake your kitchen, your taste buds, your body, and your energy level with honest, transparent and easy-to-understand recipes. Core meal planning and preparation techniques from Ibrahim's Facebook Live show save time, money and sanity. These forking delicious recipes make healthy eating simple and quick to table.The 8 essential strategies are:-Reset Your Taste Buds-Stock Your Real Kitchen-Get Up on Greens-Take a Vegan Fast Break-Go Gluten-Free Super Grains-Fill in with Good Fat-Become Real Dense-Live the 90/10 RuleChef Mareya has a fresh voice and a great palate that shines in recipes such as:-Zucchini Noodles with Romesco Sauce-Umami Bone Broth-You Glow Smoothie-Overstuffed Sweet Potatoes with Chipotle Lime Yogurt
Meals to Come: A History of the Future of Food (California studies in Food and Culture)
by Warren BelascoBelasco explores a fascinating array of material ranging over two hundred years--from futuristic novels and films to world's fairs, Disney amusement parks, supermarket and restaurant architecture, organic farmers' markets, debates over genetic engineering, and more. Placing food issues in this deep historical context, he provides an innovative framework for understanding the future of food today.
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.
Surf Survival: The Surfer's Health Handbook
by Mark Renneker Andrew Nathanson Clayton EverlineThree expert physicians/surfers trained in emergency medicine, sports medicine, and family medicine explain everything you need to know to stay safe in the water. Whether you’re a novice or an expert, an SUPer or a bodyboarder, Surf Survival is the only book that every surfer must have in his or her backpack, car, and beach house. This practical handbook explains everything from how to reduce a shoulder dislocation to understanding waves and currents, from how to treat jellyfish stings to how to apply a tourniquet. Whether you are surfing a crowded beach in California or a remote island in Indonesia, be prepared to handle surfing-related emergencies from hypothermia and drowning to wound care and infections. Topics include: • Fitness for surfers • Prevention and rehabilitation of common overuse injuries • Wilderness first aid • Surviving the sun • Surf-travel medicine • Surviving big surf • SUP • Surfer's ear • And much, much more! Written by three expert physician surfers, packed with color photos and illustrations, this is the authoritative medical guide for surfers and watermen.