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Get the Salt Out: 501 Simple Ways to Cut the Salt Out of Any Diet
by Ann Louise GittlemanIn this day and age, when fat is blamed for all our health problems, it's often easy to forget that salt can also be a dietary culprit. While salt is necessary for both bodily and cellular function, and is certainly crucial to the satisfying taste of some of our favorite foods, recent research shows that its excess consumption can also lead to hypertension, strokes, and a variety of cardiovascular problems. In Get the Salt Out, nationally recognized nutritionist Ann Louise Gittleman reveals 501 ways to avoid excess salt intake by serving a variety of delicious low-sodium foods, taking advantage of tasty salt substitutes and steering clear of many surprising hidden sources of salt. She provides more than fifty delicious recipes for low-sodium foods, which will add healthful new staples to the diet of anyone who wants to "get the salt out. " Other features include: ¸ Advice on how to use herbs effectively to reduce sodium intake ¸ Tips for reading labels to expose salt where it is hidden in ingredient lists, as well as other points of supermarket salt savvy ¸ Ways to reduce the salt level in your water ¸ Advice for avoiding salt when you eat out ¸ Tips for dealing with stress and other impediments you may face in your efforts to get the salt out ¸ A week-long menu plan ¸ A resource section Get the Salt Out has all the tips, menu plans and recipes to help you enjoy real foods again and create meals that both your taste buds and your body can truly savor!
The Great Redwall Feast
by Brian JacquesThe inhabitants of Redwall Abbey are planning a fantastic feast. Will it be ready in time, will it be kept a secret from the guest of honor the Abbot. Can the rewallers keep the Abbot busy while the feast is getting ready, and will Bungo the pesky troublesome mole ruin the Abbot's cake? Find out in this delightful rhyme from Redwall.
Growing and Cooking with Mint: Storey's Country Wisdom Bulletin A-145 (Storey Country Wisdom Bulletin Ser.)
by Glenn AndrewsSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Growing & Using Lavender: Storey's Country Wisdom Bulletin A-155
by Patricia R. BarrettSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Growing & Using Oregano: Storey's Country Wisdom Bulletin A-157 (Storey Country Wisdom Bulletin Ser.)
by Sara PitzerSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Growing & Using Rosemary: Storey's Country Wisdom Bulletin A-161 (Storey Country Wisdom Bulletin Ser.)
by Bertha ReppertSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Healing the Hungry Self: The Diet-free Solution to Lifelong Weight Management
by Deirdra PriceDivided into four sections devoted to the physical, emotional, mental, and spiritual "selves," Healing the Hungry Self shows readers how shaping new behaviors leads to healthier eating while avoiding unhealthy dieting. It explains the difference between physical and emotional hunger, and how attitudes, thoughts, and feelings affect our eating choices. Dr. Price gives directions for reversing eating rituals, recognizing danger zones, using alternatives to food to cope with emotions, and accepting our bodies the way they are. This comprehensive workbook includes: Real-life stories, Checklists and questionnaires, A variety of exercises, Charts for keeping a daily routine. For those who starve themselves to lose weight, find themselves eating all day long, or turn to food for comfort or relief, Healing the Hungry Self offers a way to create a permanent change in their minds and bodies. Deirdra Price is a clinical psychologist with extensive credentials and training. Dr. Price conducts seminars nationally, speaking at high schools, colleges, hospitals, and businesses.
The Homebrewers' Recipe Guide: More Than 175 Original Beer Recipes Including Magnificent Pale Ales, Ambers, Stouts, Lagers, And Seasonal Brews, Plus Tips From The Master Brewers
by Patrick Higgins Maura Kate Kilgore Paul HertleinGreat beers to make at home, including more than 175 original beer recipes ranging from magnificent pale ales to ambers, stouts, lagers, and seasonal brews, plus tips from master brewers.If you’re into homebrewing, then you know that you can never have enough recipes. The Homebrewer’s Recipe Guide will slake your thirst for more than 175 different beers in a variety of styles, whether you prefer a classic lager, a brown ale, a fruity brew, or a flavored stout. Among the original recipes are:-Any Pub in London Bitter, a classic ale with a strong hop flavor-Viennese Spiced Porter, a rich creamy porter with a hint of vanilla-Golden Pils, a beer less dry than the classic pilsner-Holiday and seasonal beers like Firecracker Red (with its cinnamon kick), the Great Pumpkin Ale, and Holiday Prowler Beer—the perfect gift-Brewery Copycats—re-create your favorite tastes-Foods featuring homebrew as an ingredient, like Red-Hot Rack of Ribs, Frijoles Borrachos, and classic Oatmeal Beer BreadRich quotations from Hemingway, Shakespeare, Joyce, and others celebrate memorable libations, special drinking spots, and other bits of beer and tavern lore and legend. Created by experienced homebrewers and filled with helpful tips, The Homebrewer’s Recipe Guide is a must-have reference for both novice and expert alike.
The Inn at Little Washington Cookbook: A Consuming Passion
by Patrick O'ConnellThis cookbook is the distillation of a life's work by a self-taught American chef who learned to cook by reading cookbooks and went on to become one of the world's most renowned chefs. O'Connell began his career with a catering business in an old farmhouse, cooking on a wood stove with an electric frying pan purchased for $1.49 at a garage sale. (The pan was used for boiling, sautéeing and deep frying for parties of up to 300 guests.) This experience sharpened his awareness of how much could be done with very little. The catering business evolved into a country restaurant and Inn which opened in 1978 in a defunct garage and which is now America's only 5 star Inn. Craig Claiborne raves, "the most magnificent inn I've ever seen, in this country or Europe, where I had the most fantastic meal of my life."This is not a typical "Chef's Cookbook" filled with esoteric, egomanical, and impossibly complicated recipes which only a wizard with a staff of eighty would ever attempt to produce. Rather, the recipes assembled here make up a practiced, finely honed repertoire of elegant, simple and straight-forward dishes. Everyday ingredients are elevated to new heights through surprising combinations and seductive presentations. []A Consuming Passion[] propels the home cook into a new world of American Haute Cuisine and provides the formulas for reproducing it at home. Careful and detailed instructions, all written by the author, assure success.NOTE: This edition does not include photos.
The Joy of Home Winemaking
by Terry A. GareyPort and sherries, whites, reds, roses and melomels—make your own wine without owning a vineyard!If you can follow a simple recipe, you can create delectable table wines in your own home. It's fun, it's easy-and the results will delightfully complement your favorite meals and provide unparalleled pleasure by the glass when friends come calling. You don't have tore-create Bordeaux in your basement to be a successful home vintner-you can make raisin wine and drink it like sherry, or use it to accent your Chinese cooking. Raspberry or apricot wine lend themselves to delicious desserts. And if you are interested in more exotic concoctions, rhubarb champagne is the ultimate treat.The Joy of Home Winemaking is your comprehensive guide to:the most up-to-date techniques and equipmentreadily available and affordable ingredients and materialsaging, bottling, racking, blending, and experimentingdozens of original recipes for great-tasting fruit wines,spice wines, herb wines, sparkling wines, sherries, liqueurseven homemade soda pop!a sparkling brief history of winemakinghelpful illustrations and glossaryan extensive mail-order resource sectionWhether you prefer your wine dry of slightly sweet, The Joy of Home Winemaking has all the information you need to go from casual connoisseur to expert home vintner in no time.
Kid Smart: Raising A Healthy Child
by Cheryl TownsleyAs I watch adults and children go through the check-out lane at grocery stores, I am continually amazed and aghast at the con¬tents of their carts. Their carts are piled high with packaged foods, sugared snacks and sodas, and many other non-food items. Occasionally I will see a head of iceberg lettuce or a few bananas peeping over the piles of “other stuff.” I look from the cart to the child and then to the adult. The face of such food choices is always apparent.
La Cucina Siciliana di Gangivecchio/Gangivecchio's Sicilian Kitchen: Recipes from Gangivecchio's Sicilian Kitchen
by Wanda TornabeneTucked away on a remote Sicilian mountainside is Gangivecchio--once a Roman outpost, then a fourteenth-century Benedictine abbey, now a world-class restaurant and inn.Poached Lemon-flavored Ricotta Gnocchi with Sage Butter. Arancine (the sublime rice croquettes of Sicily) Stuffed with Bechamel, Ham, and Mozzarella. Veal and Pumpkin stew. Sofficini (elegant little pastries, filled with warm lemon cream, that defy description.) These are just a few of the spectacular dishes prepared at Gangivecchio for anyone lucky enough to dine at this magical spot, with its roaring fireplace, blossoming orchards, roaming animals, and acres of wild poppies. For anyone not able to make this incredible journey, Wanda and Giovanna now have prepared La Cucina Siciliana di Gangivecchio, the ultimate country cookbook, with recipes culled from generations, handed down as part of the extraordinary and charming history of the family, the town, and the island of Sicily itself.From the Hardcover edition.
Land and Wine: The French Terroir
by Charles FrankelFor centuries, France has long been the world’s greatest wine-producing country. Its wines are the global gold standard, prized by collectors, and its winemaking regions each offer unique tasting experiences, from the spice of Bordeaux to the berry notes of the Loire Valley. Although grape variety, climate, and the skill of the winemaker are essential in making good wine, the foundation of a wine’s character is the soil in which its grapes are grown. Who could better guide us through the relationship between the French land and the wine than a geologist, someone who deeply understands the science behind the soil? Enter scientist Charles Frankel. In Land and Wine, Frankel takes readers on a tour of the French winemaking regions to illustrate how the soil, underlying bedrock, relief, and microclimate shape the personality of a wine. The book’s twelve chapters each focus in depth on a different region, including the Loire Valley, Alsace, Burgundy, Champagne, Provence, the Rhône valley, and Bordeaux, to explore the full meaning of terroir. In this approachable guide, Frankel describes how Cabernet Franc takes on a completely different character depending on whether it is grown on gravel or limestone; how Sauvignon yields three different products in the hills of Sancerre when rooted in limestone, marl, or flint; how Pinot Noir will give radically different wines on a single hill in Burgundy as the vines progress upslope; and how the soil of each château in Bordeaux has a say in the blend ratios of Merlot and Cabernet-Sauvignon. Land and Wine provides a detailed understanding of the variety of French wine as well as a look at the geological history of France, complete with volcanic eruptions, a parade of dinosaurs, and a menagerie of evolution that has left its fossils flavoring the vineyards. Both the uninitiated wine drinker and the confirmed oenophile will find much to savor in this fun guide that Frankel has spiked with anecdotes about winemakers and historic wine enthusiasts#151;revealing which kings, poets, and philosophers liked which wines best#151;while offering travel tips and itineraries for visiting the wineries today.
Let's Eat!
by Ana Zamorano Julie VivasEnjoying the tempting dishes that his mother prepares every day, from chick pea soup and empanadas to sardinas and roast pollo, Antonio helps his other family members prepare a feast when his mother has a baby.
Let's Find Out About Ice Cream (Let's Find Out Bks.)
by Mary Ebeltoft ReidLet's Find Out About Ice Cream (Let's Find Out Books)
Lick the Sugar Habit
by Nancy AppletonAre you a sugarholic? As Americans, we consume on average 150 pounds of sugar a year, and that's as bad for you as it sounds. Sugar upsets body chemistry and devastates the endocrine and immune systems, leading to a host of diseases and conditions including hypoglycemia, diabetes, osteoporosis, arthritis, cancer, heart disease, headaches, allergies, asthma, obesity, periodontal disease, tooth decay, and more. A sugarholic since childhood, Dr. Nancy Appleton cured herself of chronic illnesses by changing her diet. In Lick the Sugar Habit, she explains how it worked for her, and how it can help you too through a variety of simple techniques, and mouth-watering, healthful recipes. Are you a sugarholic? Answer the questionnaire to find out Test yourself for food allergies caused by sugar End sugar-related calcium loss, heartburn, and indigestion--without drugs! Follow one of three detailed food plans to east yourself into a low-sugar life Through a variety of simple techniques, learn how to banish sugar cravings Savor healthy, hearty dishes like Hot Asparagus Soup, Persian Lamb and Bean Stew, and Savory Pepper Pilaf. Choose from an entire chapter of easy-to-prepare recipes
Making Gingerbread Houses: Storey Country Wisdom Bulletin A-154 (Storey Country Wisdom Bulletin Ser.)
by Rhonda Massingham HartSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Una manera sencilla de estar sano - coma sano, viva sano, y ¡siéntase estupendo!
by Julie Massoni Valeria Lissbeth Aguirre Sánchez¿Por lo regular se siente sin energía y sin ánimo, pero su especialista le ha dicho que no hay nada malo con su salud? ¿Ha probado con diferentes tipos de dietas y ejercicios, pero no puede perder peso? ¿Sufre de artritis, pero no le gusta tomar medicina para aliviar el dolor? Si respondió “sí” a cualquiera de las preguntas anteriores, estará de acuerdo que no existe una píldora mágica o una pócima que arreglen esos problemas; la buena noticia es que existe algo que usted puedes hacer para cada uno de los casos y además prevenir muchos otros problemas de salud. Lamentablemente, muchos problemas de salud se cree que son consecuencia “normales por la edad” o “enfermedades comunes” cuando, en realidad, son señales del cuerpo diciendo que no está funcionando de la mejor forma. Yo sufría con dolores de cabeza, problemas digestivos e infecciones crónicas recurrentes. Después de muchas visitas al doctor y exámenes de sangre, quedaba sorprendida cuando me decían que no había nada malo en mi… pero sabía que algo no marchaba bien. La primera vez que visité a un neurópata (poco después de los 20 años) pude confirmar que tenía candidiasis sistémica. Al hacer los cambios necesarios a mi dieta y estilo de vida, comencé a notar cambios muy rápido y al fin pude disfrutar de buena salud. Además, soy vegetariana desde hace 30 años y desde entonces no he querido cambiarlo. El cambio drástico en mi salud y el interés entre la relación dieta y enfermedad, me inspiraron a estudiar neuropatía y, de manera posterior, convertirme en neurópata en 1991. La información que les proporciono a ustedes en este libro, no está guiada para curar una enfermedad en específico, pero lo encamina a favorecer su salud y bienestar de manera general. Si está listo para empezar a sentirse “más que bien” y busca realizar los cambios necesarios, entonces acaba de dar el primer paso
Maui Onion Cookbook
by Barbara SantosJust what makes the world's sweetest onion so darn sweet? Is it because it grows in only one place on Earth? Is it the rich, volcanic soil? Is it the altitude? Is it the continuous fog and extra-long growing time? No one really knows for sure. But there is one thing we do know, this glorious garden bulb, cultivated exclusively on the slopes of Haleakala, will grace any dish you care to try. Much more than a holiday souvenir, the MAUI ONION COOKBOOK is a compilation of recipes gathered from every corner of the island. Professional chefs, creative citizens, and local characters from the best restaurants, hotels, and hang-outs have contributed to this delightful compendium of culinary magic. Thanks to the increasing availability of exotic ingredients in mainstream supermarkets, most of these recipes are well within reach of any mainland cook. So don't be afraid to try the Macadamia Nut-Crusted Brie with Maui Onion and Oven-Dried Tomato Relish, the Maui Onion Souffl?© with Red Pepper Sabayon, or Snorkel Bob's Caesar Salad. These island secrets are now at your fingertips.From the Trade Paperback edition.
Moosewood Restaurant Low-Fat Favorites
by Moosewood CollectiveThis is the low-fat book cooks who care about wholesome, vegetarian-inspired food have been waiting for. Each of the more than 280 recipes are as delicious and trustworthy as those in the Moosewood Collective's previous books, and vibrant flavors and generous portions are still a hallmark of every dish. Because the Collective's primary goal is always to make great tasting food they resisted the notion of doing a low-fat book until they were convinced they could make low-fat dishes as flavor-packed as their regular favorites. "We've mostly been interested in gourmet cuisine at Moosewood Restaurant, not deprivation diet food," say the authors. "So, it's a happy surprise that the dishes we created for this cookbook don't come off as merely healthful diet foods. The food is exciting, ethnically diverse, and satisfyingly delicious. Moosewood Restaurant Low-fat Favorites is as much a celebration of the pleasures of eating as it is about low-fat cooking."In Moosewood Restaurant Low-fat Favorites the Collective emphasizes a few changes in basic cooking techniques to apply to everyday recipes and they offer tips and ideas for sustaining a low-fat lifestyle. They bake rather than fry, replace high-fat ingredients with healthy substitutes (no artificial ingredients allowed!), and use butter and oil very moderately. What is lost in fat is gained in bold, intense flavors. "When fashioning low-fat recipes, taking a nip here, a tuck there, we sometimes need to add a little embroidery, an embellishment such as extra herbs, spices, fruit or vegetable purée, vinegar, sun-dried tomatoes, dried mushrooms, miso, soy sauce, or garlic," explain the cooks at Moosewood Restaurant. "Our gingerbread gets extra flavor and moisture from chunks of pear rather than from butter and egg yolks. Two small calamata olives enliven the Caesar Salad Dressing. A little sauerkraut adds interest to an Italian mushroom stew."Fat will not be missed in mouthwatering recipes like Guacamole with Asparagus, Chinese Orzo Vegetable Salad, Spring Vegetable Paella, Indian Potato Pancakes, and Creamy Dairyless Rice Pudding. Along with those creative dishes, one of the most appealing parts of Moosewood Restaurant Low-fat Favorites is finding low-fat variations on familiar favorites such as Macaroni and Cheese, Shephard's Pie, and Dark Chocolate Pudding. An added bonus is that the Moosewood Collective has made sure that the ingredients used in the recipes throughout the book are very accessible--easily found in most well-stocked supermarkets. In the nutritional, glossary, and guide sections of Moosewood Restaurant Low-fat Favorites the Collective gives explanations of nutritional terms, instructions for how to glean the information you need from nutrition labels, a brief overview of vitamins and minerals, and guides to ingredients and cooking techniques. These three important sections, combined with the deliciously appetizing recipes, are a wealth of encouragement for low-fat eating and living a healthy lifestyle. The fourteen chapters range from savory soups and main course salads to creative side dishes and aromatic Mediterranean and Asian-inspired dishes. With chapters which range from healthy breakfasts and lunch foods to a collection of fish recipes and more than twenty truly delectable desserts, Moosewood Restaurant Low-fat Favorites is sure to set the kitchen standard not only for health-conscious cooks, but also for those who have come to rely on the Moosewood Collective's easy, earthy approach to cooking.
More Taste Than Time
by Annie BellThis is the essential cookery book for the host or hostess who wishes to entertain in style, using the freshest and best seasonal produce, but who doesn't want to spend long in the kitchen. Reflecting Annie Bell's expert knowledge of quality ingredients there are chapters designed to cover every occasion. Whether it's breakfast and brunch for close friends, a formal dinner party or an informal barbecue or summer buffet, all can be catered for in less than thirty minutes. With the emphasis on the use of fresh seasonal produce and drawing from cuisines around the world, the recipes are original and vibrant: dishes such as Salmon Teriyaki, Spaghettini with Roasted Tomato Sauce and Orange Custard Tart show that fast food can combine speed of preparation with great taste and style.
My Life as a Male Anorexic
by Michael KrasnowMy Life as a Male Anorexic is a uniquely male point of view of anorexia nervosa. It is the autobiographical account of a young man’s ongoing struggle with anorexia. Michael shared his story as part of the featured health segment “Men Dying to be Thin” on WSVN Channel 7 News in Miami, Florida, in May 1997.Michael Krasnow has had anorexia since 1984, and he chronicles his daily struggles, feelings, and experiences in this book. He writes in a relaxed, easygoing manner that makes the book appealing to all readers. While ignoring statistics and not pretending to be an expert on the disorder, Michael simply tells readers what his life is like and how anorexia has affected--even controlled--it. As of today, Michael has maintained his weight at 75 pounds on a 5-foot, 9-inch frame.Anyone who suffers, or anyone who knows someone who suffers from, anorexia will learn that male anorexia is a serious problem and that there needs to be psychological and medical help for the boys and men who struggle with anorexia. As Michael begins his book, “For years, anorexia existed, but very few people knew of it. Women who suffered from it did not realize that they were not alone. Eventually, as more became known and anorexia became more publicized, a greater number of women came forward to seek help, no longer feeling that they would be considered strange or outcasts from society. Maybe with the publication of this book, more men with the problem will realize that they are not alone either, and that they do not suffer from a ‘woman’s disease.’They can come forward without worrying about embarrassment.”Michael’s story will baffle, frustrate, sadden, and irritate readers, whether they are interested in the human side of Michael’s story, whether they are workers in the medical field--psychologists, psychiatrists, doctors, nurses, aides, social workers, mental health counselors--or whether they are teachers, coworkers, friends, or relatives of a male with anorexia. My Life as a Male Anorexic begins to shed light on the little-known or discussed problem of male anorexia nervosa.
My Very Own Mother's Day: A Book of Cooking and Crafts
by Robin WestThere are all kinds of ways to show your mother how much you love her. This Mother's Day, make her a bouquet of Fancy Flowers or string together some Oodles-of-Noodles Jewelry. Then whip up a Dirty but Delicious Shake or a Delights of the Garden Quiche. Mother's Day will be here before you know it, so get started! Safe cooking tips, a glossary of cooking terms, a recipe index and a complete index add to the usefulness of this book.
The New Anti-Aging Revolution
by Ronald Klatz Robert GoldmanThis book details a program to significantly slow the biological aging process by using diet, exercise, hormonal supplements, etc.
The New Hilton Head Metabolism Diet: Revised for the 1990's and Beyond
by Peter M. MillerDespite an increasing interest in health, a growing number of people in this country are overweight. In this updated edition, Dr. Miller incorporates the newest scientific findings to teach readers how to lose weight permanently. Includes all-new menu plans based on new foods and new research.