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Good Luck Life: The Essential Guide to Chinese American Celebrations and Culture
by Rosemary GongGood Luck Life is the first book to explain the meanings of Chinese rituals and to offer advice on when and how to plan for Chinese holidays and special occasions such as Chinese weddings, the Red Egg and Ginger party to welcome a new baby, significant birthdays, and the inevitable funeral. Packed with practical information, Good Luck Life contains an abundance of facts, legends, foods, old-village recipes, and quick planning guides for Chinese New Year, Clear Brightness, Dragon Boat, Mid-Autumn, and many other festivals.Written with warmth and wit, Good Luck Life is beautifully designed as an easily accessible cultural guide that includes an explanation of the Lunar Calendar, tips on Chinese table etiquette for dining with confidence, and dos and don'ts from wise Auntie Lao, who recounts ancient Chinese beliefs and superstitions. This is your map for celebrating a good luck life.
Good Medicine: Safe, Natural Ways to Solve Over 75 Common Health Problems
by Patrick HolfordThis fascinating, practical book is for everyone who values a natural approach to health. Good Medicine covers over 75 of the most common health problems and offers simple things you can do to prevent or reverse that health condition. They are all tried and tested and have been proven to work, both in clinical research but also in practice, with people like you. Each condition includes the following information:* Five or six good medicine solutions - how each solution works and what you need to do* Best and worst foods - which foods you should eat and those you should avoid* Best supplements - the most appropriate supplementsYou will also find revealing case studies and general advice on the habits that will help you stay healthy, from reducing your stress level to improving your diet and how to monitor which changes make the biggest difference to you. Covering everything from everyday ailments such as the common cold to more serious illnesses, this comprehensive book is the perfect guide to natural approaches to health.
Good Medicine: Safe, natural ways to solve over 75 common health problems
by Patrick Holford BSc, DipION, FBAThis fascinating, practical book is for everyone who values a natural approach to health. Good Medicine covers over 75 of the most common health problems and offers simple things you can do to prevent or reverse that health condition. They are all tried and tested and have been proven to work, both in clinical research but also in practice, with people like you. Each condition includes the following information:* Five or six good medicine solutions - how each solution works and what you need to do* Best and worst foods - which foods you should eat and those you should avoid* Best supplements - the most appropriate supplementsYou will also find revealing case studies and general advice on the habits that will help you stay healthy, from reducing your stress level to improving your diet and how to monitor which changes make the biggest difference to you. Covering everything from everyday ailments such as the common cold to more serious illnesses, this comprehensive book is the perfect guide to natural approaches to health.
Good Mood Food: Unlock the power of diet to think and feel well
by Natalie Savona Charlotte WattsThe ultimate guide to using the power of food to improve your mood, energy and mental wellbeing, with over 70 specially selected recipes.This brilliantly accessible diet book explains how you can use simple steps in your nutrition to manage any mood disorder.Each chapter explains how to use diet to combat the most common issues that affect people of all ages. Looking at all the ways in which disordered mood can manifest, Good Mood Food discusses specific body mechanisms, underlying causes, symptoms, nutrient needs and recipes that support these for each category: improve your energy levels, focus, resist cravings, reduce anxiety, get more sleep, tackle depression and achieve balanced hormones.Each chapter also features 6-8 recipes that are perfect to combat each issue and ends with diet plans to help you work mood-boosting ingredients into your diet every day. Drawing on the latest research into the human microbiome, mental health, and links between the gut and the brain, this book will be the perfect companion for anyone who wants to understand a little more about how what they eat affects how they feel - and what to do about it.
Good Morning Paleo: More Than 150 Easy Favorites to Start Your Day, Gluten- and Grain-Free
by Jane BarthelemyStart your day the Paleo way A good breakfast has long been touted as the secret to a great day. But if you're following a Paleo diet, traditional favorites like English muffins, yogurt, oatmeal, toast with jam, and treats like pancakes, waffles, and blueberry muffins are off the menu. Now, Jane Barthelemy, the author of Paleo Desserts, has whipped up more than 150 healthy, luscious, low-carb replacements free of gluten, grain, dairy, and refined sugar. Created to give you greater energy without hunger pangs, feelings of deprivation, or a crash later in the day, these recipes are nutrient-dense and see of the sugar and chemicals that trigger cravings and weight gain. You'll find everything from homemade staple ingredients, such as non-dairy milks and nut butters, to grain-free breads, cereals, and muffins, as well as smoothies, egg- and meat-based hearty breakfasts, and grab-n-go goodies--and they're all made with real foods: fresh vegetables, tart fruits, unprocessed meats, nuts, eggs, and refined oils. With recipes for Paleo versions of your favorite breakfasts, including: English Muffins Banana Bread High-Protein Chia-Crunch Granola Chocolate Brownie Superfood Waffles Blueberry Lemon Muffins Bacon Cauliflower Hash with Eggs Cauliflower Tater Tots Cowboy Baked Eggs Mushroom Cheese Souffle Spinach and Feta Quiche Wild Salmon Cakes with Sour Cream and many more With egg-free, tree nut-free, and meat-free options, as well as recipes that work with diabetic- and candida-friendly diets, Good Morning Paleo will give you healthy, nutritious fuel to keep you going strong throughout your day.
Good Old Dog: Expert Advice for Keeping Your Aging Dog Happy, Healthy, and Comfortable
by Nicholas H. DodmanAn empathetic, understanding, and informative guide to living with aging dogs and how to make their days better, safer, and more appreciated by both owners and pets. The human-animal bond is never stronger or more tender than when your dog’s muzzle turns gray and the spring in their step begins to diminish. After spending the better part of a decade or more with this beloved member of your family, making sure your canine friend ages comfortably and contentedly is a natural priority. And no one knows how to ensure healthy aging better than the renowned faculty of the Tufts Cummings School of Veterinary Medicine, who treat more than eight thousand older dogs annually. Good Old Dog brings their renowned expertise into your living room, providing you with essential advice on nutrition, health, and caretaking to see your dog through the golden years.“ A timely and complete reference for every owner who wants to take the best possible care of their well-loved older dog.” —Dr. Nick Trout, veterinary surgeon and author of Tell Me Where It Hurts “Everyone with an aging dog should have this book.” —Stanley Coren, PhD, FRSC, author of The Modern Dog
Good Spirits
by A. J. RathbunRecipes, revelations, refreshments, and romance, shaken and served with a twist by spirits expert, AJ Rathbun.
Good Stock: Life on a Low Simmer
by Bob Spitz Sanford D'Amato Kevin J. MiyazakiGood Stock is the story of Sanford "Sandy" D'Amato's journey from young Italian kid who loved to cook to unknown culinary student with a passion for classical French cuisine to one of the most respected chefs and restaurateurs in the country. Featuring more than 80 recipes and full-color photography throughout, Good Stock weaves together memoir and cookbook in an beautiful and engaging package.Sanford, the restaurant D'Amato opened in 1989 and sold to his longtime chef de cuisine in December 2012, has been one of the highest-rated restaurants in America over the past 20 years, earning accolades from Bon Appétit, Gourmet, Food & Wine, Esquire, Wine Spectator, Zagat Guide, and the James Beard Foundation. D'Amato has cooked for the Dalai Lama and the 2002 Salt Lake City Olympics, and was one of 12 chefs chosen by Julia Child herself to cook for her 80th birthday celebration. The story of Sanford and Sandy D'Amato is in part the story of America's embrace of fine dining and its acceptance of chefs as master craftsmen.Over the past quarter century, America has seen a rise in the prominence of "celebrity chefs," to the extent that it's difficult to remember a time when becoming a chef was considered a backup plan more than a craft. That transformation began in the 1970s, right around when Sanford D'Amato was studying at the fabled Culinary Institute of America. This was a time when American cooks were by and large being frozen out by French chefs who didn't believe the Americans had what it took to create great cuisine. D'Amato, through persistence, skill, and the help of his mentor, Chef Peter Von Erp, became the first American cook at Le Veau d'Or and worked under Chef Roland Chenus through the groundbreaking opening of Le Chantilly. Soon the heyday of classic French cuisine began to waned, as rising chefs like D'Amato began leading the spread "New American" dining.To D'Amato, though, the Midwest always signified home. His culinary inventiveness was inspired in part by his childhood home, located above his grandparents' grocery store on the lower east side of Milwaukee. It was a small apartment constantly filled with the sights of carefully prepared delicacies, the smells of rich foods on the simmer, and the many tastes of generations-old Italian recipes. Drawing on this influence, as well as his rigorous training in classic French technique, D'Amato eventually opened Sanford in the same space his grandparents' grocery store occupied.In telling his story, D'Amato studs his narrative with 80 of his favorite recipes. The book features both personal photos from his background and career as well as beautiful images of finished recipes.Readers of Good Stock will come to believe, as D'Amato does, that to create great food, it doesn't matter if you're preparing a grilled hot dog or pan-roasted monkfish-- what matters is that you treat all dishes with equal love, soul, and respect, and try to elevate each dish to its ultimate level of flavor. Good Stock combines Midwestern charm with international appeal as the perfect book for aspiring chefs, culinary students, and foodies everywhere.
Good Sugar, Bad Sugar: How to Power Your Body and Brain with Healthy Energy
by Christopher VaseyA guide to replacing bad sugars in your diet with good sugars for physical, emotional, and mental healing and more energy • Explains how to easily replace bad sugars, including white sugar and artificial sweeteners, with good sugars, such as those in fruit, honey, and whole grains • Explores the difference between fast sugars and slow sugars and the regulating role of proteins to slow down the body&’s use of sugar • Reveals the harmful effects of bad sugars, including hypoglycemia, diabetes, obesity, cavities, thickened blood, acid-alkaline imbalances, hyperactivity of glands, mood swings, phobias, depression, and delusional states One of the most valuable nutritive substances we can consume, sugar supplies the essential energy the body and brain need to function. But there are good and bad, healthful and harmful forms of sugar. Good sugars are those found naturally occurring in foods such as fruits, honey, maple syrup, and whole grains. These unrefined sugars not only provide energy but also trace elements, minerals, and vitamins--nutrients crucial to helping the body process sugar. Bad sugars are those that are man-made or refined, such as white sugar, white flour, and artificial sweeteners. Pervasive in the modern diet, bad sugars are difficult for the body to metabolize and lead to a host of health issues, including tooth decay, type 2 diabetes, brain fog, mood swings, and weight gain. In this practical guide, Christopher Vasey, N.D., explains how to successfully replace bad sugars with good sugars as well as how to reduce sugar cravings and break your sugar addiction. He reveals how refined sugars not only cause well-known, sugar-related health issues such as obesity but also lead to acid-alkaline imbalances, hyperactivity of glands and organs, chronic fatigue, nutrient deficiencies, thickened blood, and mental disorders such as fits of rage, phobias, depression, and confused states akin to dementia--conditions uncommon before white sugar was introduced into the world&’s food supply more than 200 years ago. Vasey describes how sugar, in the form of glucose, works in the body and explores the difference between &“fast&” sugars and &“slow&” sugars, emphasizing the importance of slow sugars for ensuring a constant energy level all day long. He looks at the glycemic index with regard to good and bad, fast and slow sugars and the regulating role of proteins to slow down the body&’s use of sugar. He explains how dehydration and imbalance in the body&’s pH level can trigger bad-sugar dependency and provides steps to correct both issues. Offering a path out of sugar addiction and easy steps to power your brain and body with healthy energy, Vasey gives you with the tools to take ownership of your own health.
Good Taste
by Alain DucasseA memoir and manifesto from the world's most Michelin starred chef, Alain Ducasse, with introductions by internationally renowned writer Jay McInerney and chef Clare Smyth. At twelve years old, Alain Ducasse had never been to a restaurant. Less than fifteen years later, he received his first Michelin star. Today he is one of just two chefs to have been awarded twenty-one stars. Now, for the very first time, Ducasse shares a lifetime of culinary inspirations and passions in a book that is part memoir and part manifesto. Good Taste takes us on a journey from his childhood, where he picked mushrooms with his grandfather on a farm in Les Landes, to setting up groundbreaking schools and restaurants across the world. He is now taking off his chef's whites and passing on what he knows to the next generation. Ducasse writes a poignant ode to the humble vegetables that have inspired his entire cuisine and to the masters that guided him along the way, from Paris to New York to Tokyo. As he looks to the future, he reflects on just what 'good taste' means.
Good Taste: Simple, Delicious Recipes for Family and Friends
by Jane GreenA lush and gorgeous guide to all things food and entertaining from Jane Green, New York Times bestselling author of Jemima J, The Beach House, and Falling. Jane Green's life has always revolved around her kitchen... ... from inviting over friends for an impromptu brunch; to wowing guests with delicious new recipes; to making sure her ever-on-the-move family makes time to sit down together. For Jane, food is enjoyable because of the people surrounding it and the pleasures of hosting and nourishing those she cares about, body and soul. Now, Jane opens wide the doors of her stunning home to share tips on entertaining, ideas for making any gathering a cozy yet classy affair, and some of her favorite dishes, ranging from tempting hors d'oeuvres like Sweet Corn and Chili Soup, to mouthwatering one-pot mains like Slow-Braised Onion Chicken, to sinfully satisfying desserts like Warm Chocolate and Banana Cake. This book is Jane's perfect recipe for making a wonderful life complete with friends, loving family, and moments filled with good food, good times, and, of course, Good Taste.From the Hardcover edition.
Good Things (At Table Ser.)
by Jane GrigsonThe reason for reissuing this book is because it is Jane Grigsons celebration of the seasons and the foods they bring and seasonality is now the top priority of all those who take their eating and cooking seriously. She says in the Introduction to the original edition published in 1971, I feel that delight lies in the seasons and what they bring usthe strawberries that come in May and June straight from the fields, the asparagus of a special occasion, kippers from Craster in July and August, the first lamb of the year from Wales, in October the freshest walnuts from France where they are eaten with new cloudy wine. This is good food..The encouragement of fine food is not greed or gourmandise; it can be seen as an aspect of the anti-pollution movement in that it indicates concern for the quality of environment. This is not the limited concern of a few cranks. Small and medium-sized firms, feeling unable to compete with the cheap products of the giants, turn to producing better food.People in many parts of the country run restaurants specializing in locally produced food, salmon from the Tamar, laver and sewin from the Welsh sea, snails from the Mendips, venison from the moors of Inverness. I notice in the grocers shops in our small town the prominence given to eggs direct from the farm. How prophetic she was when she pointed out to us the importance of locally-produced, fresh food and she wrote those words 35 years ago! The book is divided into sections covering Fish kippers, lobster, mussels and scallops, trout; Meat and Game meat pies, salting meat, snails, sweetbreads, rabbit and hare, pigeon, venison; Vegetables asparagus, carrots, celery, chicory, haricot beans, leeks, mushrooms, parsley, parsnips, peas, spinach, tomatoes; Fruit apple and quince, gooseberries, lemons, prunes, strawberries, walnuts. And importantly the book contains the recipe for her famous curried parsnip soup.
Good Things to Eat: The First Cookbook by an African-American Chef
by Rufus EstesThe first cookbook to be written and published by a black chef includes nearly 600 mouth-watering recipes: chicken gumbo, chestnut stuffing with truffles, cherry dumplings, southern style waffles, and scores of other dishes from haute cuisine to family-style meals.
Good Veg: Ebullient Vegetables, Global Flavors—A Modern Vegetarian Cookbook
by Alice HartFor years, chef and cookbook author Alice Hart has been crafting—and sharing—“recipes for giving pleasure.” Now, Good Veg showcases ebullient vegetables, fruits, and grains—in inventive, reliable dishes to sustain you (and family and friends) all day, through every season. Hart’s food surprises and thrills through contrasts (think crisp and soft, sweet and sour, chile heat and refreshing herb):Roasted Carrot Soup with Flatbread RibbonsChickpea Crepes with Wild GarlicBrown Rice Bibimbap Bowls with Smoky PeppersToasted Marzipan Ice CreamPlus, her thoughtfully organized chapters help you find just the right dish:Mornings • Grazing • Quick • Thrifty • Gatherings • Grains • Raw-ish • Afters • Pantry“The time is right for a book packed to the rafters with ideas and a rainbow of colors, so you never need wonder what to cook for any occasion.”—Alice Hart
Good Vibes Baking: Bakes To Make Your Soul Shine and Your Taste Buds Sing
by Sandro FarmhouseLick the spoon, feel the vibes, and bake with joy with the runaway star of GBBO 2022, Sandro FarmhouseSandro is on a mission to share his love of baking in this indulgent and uplifting book of baked goods. A firm believer in the positive, mood-boosting, delectable, and therapeutic effects of home baking, his debut cookbook encourages you to loosen up and pick up the whisk and bake again. While not all are showstoppers-though you'll find recipes for some of his most famous awe-inspiring baked goods-these recipes are carefully curated, mood-boosting antidotes to every mood or occasion. Whether you're feeling ready to romance, celebrate, commiserate, or simply indulge, there are over 100 recipes to elevate your baking skills and lift your spirits, too.
Good and Cheap: Eat Well on $4/Day
by Leanne BrownA perfect and irresistible idea: A cookbook filled with delicious, healthful recipes created for everyone on a tight budget. While studying food policy as a master’s candidate at NYU, Leanne Brown asked a simple yet critical question: How well can a person eat on the $4 a day given by SNAP, the U.S. government’s Supplemental Nutrition Assistance Program informally known as food stamps? The answer is surprisingly well: Broiled Tilapia with Lime, Spicy Pulled Pork, Green Chile and Cheddar Quesadillas, Vegetable Jambalaya, Beet and Chickpea Salad—even desserts like Coconut Chocolate Cookies and Peach Coffee Cake. In addition to creating nutritious recipes that maximize every ingredient and use economical cooking methods, Ms. Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, like spice oil and tzatziki; and how to make fundamentally smart, healthful food choices. The idea for Good and Cheap is already proving itself. The author launched a Kickstarter campaign to self-publish and fund the buy one/give one model. Hundreds of thousands of viewers watched her video and donated $145,000, and national media are paying attention. Even high-profile chefs and food writers have taken note—like Mark Bittman, who retweeted the link to the campaign; Francis Lam, who called it “Terrific!”; and Michael Pollan, who cited it as a “cool kickstarter.” In the same way that TOMS turned inexpensive, stylish shoes into a larger do-good movement, Good and Cheap is poised to become a cookbook that every food lover with a conscience will embrace.
Good and Simple
by Melissa Hemsley Jasmine HemsleyDiscover how simple and delicious eating well can be. Jasmine and Melissa Hemsley are revolutionizing how we eat. Experts on wholesome, nutritious cooking and living a healthy, fashionable lifestyle, the sisters teach people how to enjoy real food to feel happier and more energized. Their simple philosophy of eliminating gluten, grains, and refined sugars, while focusing on maximizing nutrition has revolutionized the way people think of "diet." And, the best part is, preparing such meals is easy and fun.Good + Simple has 140 beautiful recipes that are so tasty you'll forget that they're designed with nourishment in mind. Dishes such as Roasted Squash Soup with Coriander Pesto, Green Goddess Noodle Salad, Cauliflower Rice 3 Ways, Roasted Chicken Thighs with Watercress Salsa Verde, Shrimp and Arugula with Zucchini Noodles, and Cannellini Vanilla Sponge Cake with Chocolate Avocado Frosting are packed with healthful, whole ingredients and taste wonderful. Also included is lots of helpful information from the sisters on making first steps and maintaining a healthy lifestyle; you'll find an at-a-glance guide to their principles of eating well, ten recipes to get you started, basic pantry ingredients to have on-hand, their signature bone both recipe, and much more.With 140 vibrant photographs, tips on transforming leftovers, stocking your fridge and freezer, meals on the run, advice on mindful eating, and a one-week body reset plan, as well as two weekly meal plans, Good + Simple is the perfect book for any home cook who loves food and wants to eat well every day.
Good and Simple: Recipes to Eat Well and Thrive
by Melissa Hemsley Jasmine HemsleyDiscover how simple and delicious eating well can be. Jasmine and Melissa Hemsley are revolutionizing how we eat. Experts on wholesome, nutritious cooking and living a healthy, fashionable lifestyle, the sisters teach people how to enjoy real food to feel happier and more energized. Their simple philosophy of eliminating gluten, grains, and refined sugars, while focusing on maximizing nutrition has revolutionized the way people think of "diet." And, the best part is, preparing such meals is easy and fun.Good + Simple has 140 beautiful recipes that are so tasty you'll forget that they're designed with nourishment in mind. Dishes such as Roasted Squash Soup with Coriander Pesto, Green Goddess Noodle Salad, Cauliflower Rice 3 Ways, Roasted Chicken Thighs with Watercress Salsa Verde, Shrimp and Arugula with Zucchini Noodles, and Cannellini Vanilla Sponge Cake with Chocolate Avocado Frosting are packed with healthful, whole ingredients and taste wonderful. Also included is lots of helpful information from the sisters on making first steps and maintaining a healthy lifestyle; you'll find an at-a-glance guide to their principles of eating well, ten recipes to get you started, basic pantry ingredients to have on-hand, their signature bone both recipe, and much more.With 140 vibrant photographs, tips on transforming leftovers, stocking your fridge and freezer, meals on the run, advice on mindful eating, and a one-week body reset plan, as well as two weekly meal plans, Good + Simple is the perfect book for any home cook who loves food and wants to eat well every day.
Good for You: Bold Flavors with Benefits100 recipes for gluten-free, dairy-free, vegetarian, and vegan diets
by Akhtar NawabGood for You: Bold Flavors with Benefits is a cookbook that infuses clean eating with rich flavor.Award-winning chef Akhtar Nawab presents 100 healthful and hearty recipes that satisfy every appetite. Inspired by his Indian heritage, Kentucky upbringing, and professional experience cooking in Mexican and Italian restaurants, these recipes are as unique as they are delicious.• Great for gluten-free, dairy-free, vegetarian, and vegan diets• Wholesome, accessible recipes that pack serious flavor into every bite• Covers basic building blocks—like vegan soubise and gluten-free bread—as well as more advanced recipes and techniquesWith bright, enticing photography, Good for You is a delicious pick for both amateur and seasoned home cooks.Recipes include Blueberry Ginger Smoothie, Gazpacho with Poached Shrimp, Fish Tacos with Pistachio Mole, and Dark Chocolate Almond Butter Cups with Sea Salt. • This book is for anyone who wants to eat well and feel good.• Akhtar Nawab is the chef behind Alta Calidad and Alta Calidad Taqueria in New York, and Otra Vez in New Orleans• Perfect for home cooks who want to take their clean eating to the next level with interesting spices, marinades, and methods• You'll love this book if you love books like The Skinnytaste Cookbook: Light on Calories, Big on Flavor by Gina Homolka; Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat; and The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page and Andrew Dornenburg.
Good for You: Easy, Healthy Recipes for Every Day (Williams-Sonoma)
by Dana JacobiThis cookbook of nourishing recipes offers easy ways for home cooks to create wholesome meals based on vegetables, fruits, whole grains, and legumes. Focus on plant-based ingredients to build your meals, and you&’ll discover that eating well has never been so simple! Packed with more than 80 recipes, this book offers easy ways to put nutritious meals on the table any time of day. It also features a comprehensive visual gallery of beneficial foods—a rainbow of vegetables, fruits, whole grains, and legumes—that serve as building blocks for a healthy lifestyle, with ideas for adding lean protein, low-fat dairy, and nuts and seeds to round out the meal. For easy planning, recipes are organized by course and feature short ingredient lists and sensible prep times, making them achievable any day of the week. Some recipes, such as Bulgur Salad with Peppers, Chickpeas & Pistachios; Sicilian-Style Shrimp with Cauliflower & Almonds; Cashew Chicken Lettuce Tacos; and Roasted Sweet Potatoes with Cumin & Cilantro offer a simple ethnic twist. Others, like Swiss Chard & Onion Frittata; Barley Risotto with Chicken, Mushrooms & Greens; and Three Berry Cobbler are healthy versions of favorite comfort foods. Still others, such as Whole-Wheat Waffles with Honeyed Strawberries; Beet & Watercress Salad with Farm Eggs; and Pan-Grilled Radicchio with Salsa Verde, combine naturally nutritious raw ingredients into tempting dishes. Special sections throughout the book offer quick ideas for using super foods, such as strawberries, kale, chiles, melons or winter squash, in quick meals or snacks. Williams Sonoma Goodfor You proves that healthy meals are a pleasure to be savored.
Good for Your Gut: A Plant-Based Digestive Health Guide and Nourishing Recipes for Living Well
by Desiree NielsenA gut-friendly, plant-based approach to digestive health with delicious recipes you can feel good about eating.Understanding how our gut impacts our overall well-being has grown to the point that better digestive health is essential for everyone—not just for those with digestive conditions. A well-functioning gut means a healthy body and a healthy life. Registered dietitian Desiree Nielsen explains the gut health and mind-body connection and guides you toward a deeper understanding of what it means to be healthy, with strategies to heal your gut when it&’s imbalanced. In Good for Your Gut, you&’ll discover how to fuel gut health with anti-inflammatory plant-based foods and lifestyle strategies—from movement to managing stress—for a truly holistic approach to health and wellness. Featuring over 90 beautifully illustrated plant-based recipes created to protect, heal, or soothe your gut, with meal plans for each core area of digestive health. All the recipes are packed with flavour and delicious to eat, even if you don&’t have tummy troubles, and are ideal for a healthy plant-forward lifestyle. Inside you&’ll find delicious, gut-friendly recipes including:• Pumpkin Oat Pancakes• Chickpea Umami Burgers• Lentil Walnut Loaf• Sticky Sesame Tofu with Bok Choy• Spiced Tahini Roasted Squash• Amazing Seeded Grain-Free Bread• Matcha Chocolate Cups• Lemon Olive Oil Cake Along with expert advice and the latest research, Good for Your Gut is packed with information on the bestfoods to improve your digestion and the most effective ways to support your gut health.
Good to Eat: Real food to nourish and sustain you for life
by David Atherton'"Good to eat" recipes indeed, as well as lots of things which are "good to know". David wears his knowledge lightly - about the science and nutrition of food - so that the focus can remain on making the food delicious. It's all there, though, for those who want the 'why's as well as the yums...' Yotam Ottolenghi 'Revitalise your diet and feel well-fed at the same time.' Dan Lepard'Good to Eat is full of tasty morsels of both knowledge and recipes that you and all your gut microbes will love! A fantastic book.' Tim Spector100 fresh, healthy pescatarian recipes'People often think that healthy eating means restricting foods or counting calories. But for me this form of 'healthy eating' was not sustainable. Plus, it was dull. I hated cutting out the food I loved best - bread, cake, pizza, Yorkshire puddings! That realisation changed how I approached food. Food should be healthy, but so should our relationship with food. So instead of depriving myself of my favourite dishes, I found new, easy ways to make them better for me.' - David AthertonGOOD TO EAT is a book that indulges our craving for baked goods, filling foods and sustaining meals but leaves us feeling good. With a few simple tweaks - like using root veg to minimise the use of sugar or trying a plant-based alternative - you can enjoy what you love to eat while nourishing your body. Food is one of the longest relationships of our lives and what we put on the plate should be more important than what we are leaving off it.With 100 exciting new recipes from the 2019 Great British Bake Off winner GOOD TO EAT promises fresh and filling suppers, sweet treats with a healthy spin, hearty salads to pick and mix, soups and more. David will leave you eating and living well.
Good to Eat: Real food to nourish and sustain you for life
by David Atherton'"Good to eat" recipes indeed, as well as lots of things which are "good to know". David wears his knowledge lightly - about the science and nutrition of food - so that the focus can remain on making the food delicious. It's all there, though, for those who want the 'why's as well as the yums...' Yotam Ottolenghi 'Revitalise your diet and feel well-fed at the same time.' Dan Lepard'Good to Eat is full of tasty morsels of both knowledge and recipes that you and all your gut microbes will love! A fantastic book.' Tim Spector100 fresh, healthy pescatarian recipes'People often think that healthy eating means restricting foods or counting calories. But for me this form of 'healthy eating' was not sustainable. Plus, it was dull. I hated cutting out the food I loved best - bread, cake, pizza, Yorkshire puddings! That realisation changed how I approached food. Food should be healthy, but so should our relationship with food. So instead of depriving myself of my favourite dishes, I found new, easy ways to make them better for me.' - David AthertonGOOD TO EAT is a book that indulges our craving for baked goods, filling foods and sustaining meals but leaves us feeling good. With a few simple tweaks - like using root veg to minimise the use of sugar or trying a plant-based alternative - you can enjoy what you love to eat while nourishing your body. Food is one of the longest relationships of our lives and what we put on the plate should be more important than what we are leaving off it.With 100 exciting new recipes from the 2019 Great British Bake Off winner GOOD TO EAT promises fresh and filling suppers, sweet treats with a healthy spin, hearty salads to pick and mix, soups and more. David will leave you eating and living well.
Good to the Grain: Baking with Whole-Grain Flours
by Kim Boyce Amy ScattergoodThe James Beard Foundation Award-winning cookbook “that explores the landscape of whole-grain flours, with deliciousness as its guiding principle” (The Oregonian).Baking with whole-grain flours used to be about making food that was good for you, not food that necessarily tasted good, too. But Kim Boyce truly has reinvented the wheel with this collection of seventy-five recipes that feature twelve different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else. When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef’s flair. Plus, there’s a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours.“This is the book we’ve been waiting for. A cookbook that takes all those incredible flours with names like amaranth and kamut that have started appearing in stores, and tells us what to do with them.” —Kitchn“Thanks to Kim Boyce’s Good to the Grain, we’ve got a whole new range of flavors to play with—she’s inspired us to put a little whole wheat into our cookies, a little spelt in our cake, and to always remember to make our food taste, above all, more of itself.” —Food52
Good, Better, Best Wines, 2nd Edition: A No-nonsense Guide to Popular Wines
by Carolyn Evans HammondDrink up this snobbery-free guide to quickly finding which wines are worth your money. Buying a popular wine should be simple, not pretentious and expensive. In this completely revised second edition, wine expert Carolyn Evans Hammond compares the bestselling wines in North America by price (up to $15) in many wine styles, including Chardonnay, Pinot Grigio, Sauvignon Blanc, Cabernet Sauvignon, Merlot, and Pinot Noir. The listings reveal the distinct smell, flavor, and texture for each wine as well as the alcohol content by volume to help you choose the right wine for you. Whether you&’re rushing to find the right wine for a summertime backyard BBQ, New Year&’s Eve celebration, or a dinner party or you&’re planning the wine choices for an upcoming wedding or other fancy soirée, this book gives you everything you need to know to make the perfect selection. Every bottle or box of wine is shown in vivid color, and because this guide is also small enough to pop in your pocket and take with you anywhere, you can easily find the wines that suit whatever occasion calls for wine. In this way, this book can also help you look like a wine expert at any event you host. You&’ll never make a bad wine choice again and you&’ll never spend more than you want—all thanks to this guide and Carolyn&’s extraordinary wine knowledge. &“They&’re big, they&’re out there, but they&’re not all the same. This book cuts a sure course through the ocean of popular wines. Carolyn&’s enthusiasm and stylistic panache tells you what you need to know—and fast.&” — Andrew Jefford, columnist for Decanter and chairman of the 2018 Decanter World Wine Awards