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How to Raise an Intuitive Eater: Raising the next generation with food and body confidence
by Sumner Brooks Amee SeversonChildren are born intuitive eaters in a society where diet culture dominates. Parents are concerned about how to best feed their children, and nearly everyone is offering solutions on how to tackle the childhood obesity epidemic. But these solutions miss the most important thing: a healthy relationship with food.The absence of this healthy relationship can lead to disastrous consequences: weight cycling, low self-esteem and eating disorders can result from this fear-based approach to food that has become the norm for us all.How to Raise an Intuitive Eater is a compassionate guide for parents to help improve the health, happiness and wellbeing of their children. Based on their experiences working with parents and children, Sumner Brooks and Amee Severson understand that parents want their kids to live their best lives in the bodies they were born to have.
How to Raise an Intuitive Eater: Raising the next generation with food and body confidence
by Sumner Brooks Amee SeversonChildren are born intuitive eaters in a society where diet culture dominates. Parents are concerned about how to best feed their children, and nearly everyone is offering solutions on how to tackle the childhood obesity epidemic. But these solutions miss the most important thing: a healthy relationship with food.The absence of this healthy relationship can lead to disastrous consequences: weight cycling, low self-esteem and eating disorders can result from this fear-based approach to food that has become the norm for us all.How to Raise an Intuitive Eater is a compassionate guide for parents to help improve the health, happiness and wellbeing of their children. Based on their experiences working with parents and children, Sumner Brooks and Amee Severson understand that parents want their kids to live their best lives in the bodies they were born to have.(P) 2022 Dreamscape Media
How to Reduce Your Child''s Sugar Intake: A Quick and Easy Guide to Improving Your Family''s Health
by Val WilsonSugar is everywhere. Do your children beg you to buy unhealthy sugary snacks at the supermarket, and kick up a tantrum if you refuse? Perhaps you crave sweet treats, bread, pasta and sauce-laden food yourself. Do you notice lethargy and mood swings in your children as a result of blood glucose spikes and dips? If the answer to any of these questions is yes, your family''s health is at risk. Dr Val Wilson can help. Having lived with Type 1 diabetes for more than four decades, her relationship with sugar has at times been very unhealthy, but today she is well in control of her sugar intake. How to Reduce Your Child''s Sugar Intake is packed with recent scientific research and nutritional information to help you understand addiction to sugar and conquer it. It provides simple, actionable advice and delicious recipes to help you break free from the mental, physical and emotional traps of old eating patterns.This book shows the way to a sustainable, healthy lifestyle. It will enable you and your family to enjoy dramatically improved health and mood, increased energy levels and weight loss.
How to Reduce Your Child's Sugar Intake: A Quick and Easy Guide to Improving Your Family's Health
by Dr Val WilsonSugar is everywhere. Do your children beg you to buy unhealthy sugary snacks at the supermarket, and kick up a tantrum if you refuse? Perhaps you crave sweet treats, bread, pasta and sauce-laden food yourself. Do you notice lethargy and mood swings in your children as a result of blood glucose spikes and dips? If the answer to any of these questions is yes, your family's health is at risk. Dr Val Wilson can help. Having lived with Type 1 diabetes for more than four decades, her relationship with sugar has at times been very unhealthy, but today she is well in control of her sugar intake. How to Reduce Your Child's Sugar Intake is packed with recent scientific research and nutritional information to help you understand addiction to sugar and conquer it. It provides simple, actionable advice and delicious recipes to help you break free from the mental, physical and emotional traps of old eating patterns.This book shows the way to a sustainable, healthy lifestyle. It will enable you and your family to enjoy dramatically improved health and mood, increased energy levels and weight loss.
How to Relax: Scientific Body Control
by William H. Miller“Little Bill” Miller—one of the country’s foremost relaxation experts—has been paid as high as $100 an hour for his services. Jittery business men…harassed war wives…Army aviation cadets—thousands of people, young and old, have benefited—both in mind and body—from “Little Bill’s” training! Famous college and professional teams have engaged his services.This famous “One Hundred Dollar Course” is now set forth in book form. Sprinkled with personal anecdotes, HOW TO RELAX tells how great performers have learned to relax and conserve their energies. And it tells how you can develop this same vital energy-hoarding quality that lies dormant within you!Here are described specifically all of Miller’s exercises—for relaxation in the office, in the kitchen, one the bowling alley, the golf course, the tennis court, on the great professional and college playing fields and in our military training camps.Use this formula by one of the country’s foremost relaxation experts, and it will teach you how to give more at the right time, less at the wrong time, and reap greater results and rewards!William H. Miller is a former business man to whom body control became a religion. He resigned to preach his faith full time and as a result the “Miller Method” has hundreds of thousands of disciples in all walks of life and in every branch of sport. This is one of the few systems which has clearly demonstrated that a loose, energy-conserving body means a keener mind in the “clutch.”“He has relaxed more than 10,000 people, aged 5 to 75, has loosened up college football and basketball teams, a professional baseball club, Army aviation cadets.”—TIME Magazine
How to Repair Food
by John Bear Tanya Zeryck Marina BearTHE BEST-LAID PLANS OFTEN GO AWRY ... especially in the kitchen. When you're faced with one of those inevitable cooking calamities--be it a sinking souffle, salty soup, or stuck-together pasta--How to Repair Food has the answers and advice you need to get your meal back on track. First published in 1970 and now with more than 100,000 copies in print, this kitchen classic has been completely revised and updated to serve a new generation of home cooks. NEW TO THE THIRD EDITION: " Hints on lowering fat and sodium. " Ways to integrate wholesome and organic ingredients. " Tips for reducing kitchen waste. " Ideas for coping with holiday and other special-occasion dinner debacles. Filled with witty, accessible, and often ingenious solutions to mishaps that befall even the best of cooks, the alphabetical listings (from Abalone to Zucchini) are designed to rescue any dish from the brink of disaster.
How to Roast Everything: A Game-Changing Guide to Building Flavor in Meat, Vegetables, and More
by America'S Test KitchenWith over 175 foolproof recipes covering everything from simple roast chicken and pork loin to top sirloin roast, rack of lamb, and lobster, this authoritative volume offers a master class in the timeless art and science of roasting.Roast: It's at once a verb and a noun, a technique and a cut of meat, and a concept so familiar and seemingly simple that it has rarely been explored in a single volume. In How to Roast Everything, America's Test Kitchen expertly demonstrates the scope and versatility of roasting, exploring the many ways to coax big, bold flavor out of poultry, meat, seafood, fruits, and vegetables alike. Why do some recipes need a roasting rack and some don't? How do you take the temperature of a bone-in roast? Why roast fresh fruit? How (and why) do you tie up a tenderloin? These kitchen-tested recipes offer all the necessary answers and insights. With dozens of enticing flavor variations, clever tips, and masterful prep tricks spread across the information-packed pages, this book will quickly transform even novice home cooks into roasting experts. And while this collection offers plenty of stately centerpieces like Crown Roast of Pork and Butterflied Turkey with Cranberry-Molasses Glaze, it also proves that roasting suits every meal. With weeknight-friendly options like Pan-Roasted Chicken with Shallot-Thyme Sauce and Oven-Roasted Salmon Fillets with Tangerine and Ginger Relish and crowd-pleasing one-pan meals like Roasted Halibut with Red Potatoes, Corn, and Andouille and Pepper-Crusted Pork Tenderloin Roast with Asparagus and Goat Cheese, there is no shortage of accessible, family-friendly dishes to choose from.
How to Roast a Lamb: New Greek Classic Cooking
by Michael PsilakisA rising star in the food world, Michael Psilakis is co-owner of a growing empire of modern Mediterranean restaurants, and one of the most exciting young chefs in America today. In How to Roast a Lamb, the self-taught chef offers recipes from his restaurants and his home in this, his much-anticipated first cookbook. Ten chapters provide colorful and heartfelt personal essays that lead into thematically related recipes. Gorgeous color photography accompanies many of the recipes throughout. Psilakis's cooking utilizes the fresh, naturally healthful ingredients of the Mediterranean augmented by techniques that define New American cuisine. Home cooks who have gravitated toward Italian cookbooks for the simple, user-friendly dishes, satisfying flavors, and comfortable, family-oriented meals, will welcome Psilakis's approach to Greek food, which is similarly healthful, affordable, and satisfying to share any night of the week.
How to Sell a Poison: The Rise, Fall, and Toxic Return of DDT
by Elena ConisThe story of an infamous poison that left toxic bodies and decimated wildlife in its wake is also a cautionary tale about how corporations stoke the flames of science denialism for profit.The chemical compound DDT first earned fame during World War II by wiping out insects that caused disease and boosting Allied forces to victory. Americans granted it a hero&’s homecoming, spraying it on everything from crops and livestock to cupboards and curtains. Then, in 1972, it was banned in the US. But decades after that, a cry arose to demand its return. This is the sweeping narrative of generations of Americans who struggled to make sense of the notorious chemical&’s risks and benefits. Historian Elena Conis follows DDT from postwar farms, factories, and suburban enclaves to the floors of Congress and tony social clubs, where industry barons met with Madison Avenue brain trusts to figure out how to sell the idea that a little poison in our food and bodies was nothing to worry about.In an age of spreading misinformation on issues including pesticides, vaccines, and climate change, Conis shows that we need new ways of communicating about science—as a constantly evolving discipline, not an immutable collection of facts—before it&’s too late.
How to Sell: Recipes for Retail
by John HoernerWhether it's ideas or products, in our business or for someone else, we all need to be able to sell. This book guides us through invaluable tips from John Hoerner, who has over 50 years' experience as a retailer. Divided into chapters covering all aspects of retail, John’s wisdom is summarised in short incisive quotes, including: advice on handling customers, stores, buyers, suppliers, stock management, marketing and PR, strategy, investment and people. How To Sell is an authoritative guide to becoming the best retailer you can be.
How to Set a Table: Inspiration, Ideas, and Etiquette for Hosting Friends and Family
by PotterThis hip, fabric-covered guide includes creative ways to style a table--whether for a sit-down dinner, cocktail party, brunch buffet, picnic in the park, and other fun get-togethersWhether you live in a small apartment or sprawling suburban kitchen, How to Set a Table features stylish, modern ideas for welcoming family and friends in your home. This gift book, wrapped in a pretty, printed fabric, serves as a practical step-by-step guide to entertaining--with extra information on etiquette, place setting basics, centerpieces, mixing and matching, essential glassware, and napkin folds. With unexpected ideas for using all the great tableware you can find at flea markets, chain stores, or around the house, How to Set a Table updates a classic topic for a new generation of hosts.
How to Share an Egg: A True Story of Hunger, Love, and Plenty
by Bonny ReichertA moving culinary memoir about the relationship between food and family—sustenance and survival—from a chef, award-winning journalist, and daughter of a Holocaust survivor.&“Beautifully written, heartbreaking and hopeful.&”—Ruth Reichl, New York Times bestselling author of The Paris NovelWhen you&’re raised by someone who once survived on potato peels and coffee grounds, you develop a pretty healthy respect for food.Bonny Reichert avoided everything to do with the Holocaust until she found herself, in midlife, suddenly typing those words into an article she was writing. The journalist had grown up hearing stories about her father&’s near-starvation and ultimate survival in Auschwitz-Birkenau, but she never imagined she would be able to face this epic legacy head-on. Then a chance encounter with a perfect bowl of borscht in Warsaw set Bonny on a journey to unearth her culinary lineage, and she began to dig for the roots of her food obsession, dish by dish. Stepping into the kitchen to connect her past with her future, the author recounts the defining moments of her life in a poignant tale of scarcity and plenty: her colorful childhood in the restaurant business, the crumbling of her first marriage and the intensity of young motherhood, her decision to become a chef, and that life-altering visit to Poland. Whether it&’s the flaky potato knishes and molasses porridge bread she learned to bake at her baba Sarah&’s elbow, the creamy vichyssoise she taught herself to cook in her tiny student apartment, or the brown butter eggs her father, now 93, still scrambles for her whenever she needs comfort, cuisine is both an anchor and an identity; a source of joy and a signifier of survival. How to Share an Egg is a journey of deep flavors and surprising contrasts. By turns sweet, salty, sour, and bitter, this is one woman&’s search to find her voice as a writer, chef, mother, and daughter. Do the tiny dramas of her own life matter in comparison to everything her father has seen and done? This moving exploration of heritage, inheritance, and self-discovery sets out to find the answer.
How to Share an Egg: A True Story of Hunger, Love, and Plenty
by Bonny ReichertA moving culinary memoir about the relationship between food and family—and sustenance and survival—from a chef, award-winning Canadian journalist, and daughter of a Holocaust survivor.When you&’re raised by someone who once survived on potato peels and coffee grounds, you develop a pretty healthy respect for food.Bonny Reichert avoided everything to do with the Holocaust until she found herself, in midlife, suddenly typing those words into an article she was writing. The journalist had grown up hearing stories about her father&’s near-starvation and ultimate survival in Auschwitz-Birkenau, but she never imagined she would be able to face this epic legacy head on. Then a chance encounter with a perfect bowl of borscht in Warsaw set Bonny on a journey to unearth her culinary lineage, and she began to dig for the roots of her food obsession, dish by dish. Tracing the defining moments of her life, from her colorful childhood in the restaurant business to the crumbling of her first marriage and the intensity of young motherhood, her decision to become a chef and that life-altering visit to Poland, the author recounts a tale of scarcity and plenty, stepping into the kitchen to connect her past to her future. Whether it's the flaky potato knishes and molasses porridge bread she learned to bake at her Baba Sarah&’s elbow, the creamy vichyssoise she taught herself to cook in her tiny student apartment, or the brown butter eggs her father, now 93, still scrambles for her whenever she needs comfort, cuisine is both an anchor and an identity; a source of joy and a signifier of survival.How to Share an Egg is a journey of deep flavors and surprising contrasts. By turns sweet, salty, sour, and bitter, this is one woman's search to find her voice as a writer, chef, mother and daughter. Do the tiny dramas of her own life matter in comparison to everything her father has seen and done? This moving exploration of heritage, inheritance, and self-discovery sets out to find the answer.
How to Slice an Onion: Cooking Basics and Beyond—Hundreds of Tips, Techniques, Recipes, Food Facts, and Folklore
by Bunny CrumpackerIf you can slice an onion, you can cook almost anything. That's the first premise of this book. There are dozens more, all underlining the happy thought that cooking is easier than they tell you it is.The recipes and tips here--and there are many--are simple: it's flavor that counts, not a list of ingredients longer than a kitchen cabinet can bear. The methods are uncomplicated (mix vegetables and olive oil right in the roasting pan; why bother with a bowl?). Kitchen mythology, we learn, is one thing, and food history another. Mythology: the need for expensive slot-top box holders for knives. History: Did you ever wonder who Granny Smith was?How to Slice an Onion demystifies the culinary arts, making cooking simple for the beginner and opening new possibilities for the experienced cook. It's a kitchen companion, a friend at hand when you stand at the stove, a fascinating and amusing look at the history of the food we eat, and a charming guide to the fundamentals and finer details of good home cooking.For the beginner, the accomplished chef, and even for those who just like to read about food, this book is a good friend to have in the kitchen.
How to Sous Vide: Easy, Delicious Perfection Any Night of the Week: 100+ Simple, Irresistible Recipes
by Daniel ShumskiOnce used only by professional chefs, sous vide—a technique in which food is sealed in a bag and then cooked in a bath of warm, circulating water—is now taking off with home cooks. The reason is simple—you can pick up a top-rated circulator (the device needed to cook sous vide) for about a hundred bucks, and in no time start enjoying perfectly cooked steaks, custardy eggs, vegetables at the peak of flavor and bite, and more. But you will need help, which is where Daniel Shumski comes in. Just as he tamed the once intimidating pressure-cooker-on-steroids in his bestselling How to Instant Pot, Shumski now offers How to Sous Vide, a friendly, rigorously tested guide that demystifies cooking sous vide at home. First, Shumski gives readers all the knowledge they need to start—how to use the circulator, set up a water bath, seal food inside the bag, and dial in precise cooking times and temperatures for every ingredient. Following are delicious, inventive recipes, plus amazing hacks (how to sous vide cold-brew coffee!), that take full advantage of this revolutionary technique: Carnitas-Style Pork Shoulder, Miso-Butter Carrots, Chili-Garlic Shrimp—even incredible desserts cooked in a jar, like Berry-Chocolate Cheesecake and Salted Dulce de Leche. And suddenly you&’re cooking at a whole new level
How to Start a Home-based Personal Chef Business (Home-Based Business Series)
by Denise VivaldoFrom estimating your start-up costs and finding clients to cooking for special needs and staying profitable, this book takes you through every aspect of setting up and running a thriving home-based personal chef business. Whether you&’re just starting to learn the trade or are an experienced chef looking to be your own boss, each chapter will guide you on how to build your own successful personal chef business.
How to Store Your Home-Grown Produce: Canning, Pickling, Jamming, and So Much More
by John Harrison Val HarrisonDid your tomato plant produce twice as many tomatoes as you'd planned? Grow too much cabbage? Harvest too many blueberries? If so, here is practical advice on how to bottle, dry, freeze, and even salt home-grown fruits and vegetables. Discover extra storage space in your home or learn how to convert a shed or garage to store your tasty products. Learn how to make chutneys from fruit; pickles from cucumbers; and ciders, jams, and even ketchup from your garden! There is even advice here on drying foods, with instructions on how to store them in oil as well as ways to freeze and blanch your fruits and vegetables.
How to Survive Christmas: The hilariously funny guide to surviving the festive holiday season from the Sunday Times bestselling author of Rivals
by Jilly Cooper OBEThe witty and irreverent guide to surviving the festive season from the Sunday Times bestselling author of Rivals, now a major series streaming on Disney+.‘Being prepared is the secret to a more harmonious Christmas. If Joseph had booked a room in advance, Jesus would not have been born in a stable.’ Christmas is looming. Will your mother-in-law present you with yet another hideous jersey this year? How are you going to cope with Granny's dog or the ghastly in-laws? Has the row about where to spend the holiday already started, and it's only August?Jilly Cooper has the answer to everything. Whether you should seek refuge in the cooking sherry or suggest a wholesome family walk, Jilly offers, in her own irrepressible style, sound but often hilarious advice about how to get through the roller-coaster ride we call Christmas.Praise for Jilly Cooper'There is no one else like Cooper' Guardian'The Jane Austen of our time' HARPERS & QUEEN'The funniest and sharpest writer there is' Jenny Colgan'Jilly Cooper is the very best' Daily Mail‘Jilly is a genius’ Clare Pooley‘No one else can make me laugh and cry, sometimes at the same time, quite like Jilly Cooper’ Gill Sims‘Jilly Cooper's non-fiction is just as entertaining as her novels’ Pandora SykesJilly Cooper, Sunday Times bestseller, May 2024
How to Talk about Wine: Discover the Secrets of Wine Ten Minutes at a Time
by Bernard KlemWhat is terroir? How do grapes become wine? What are tannins? This delightful portable guide has the answers to these questions and much more. Bernard Klem has whipped up a fun, easily digestible handbook that explains everything the novice needs to know to speak intelligently about wine at the store, restaurant, or table. From bottles and labels to the oenophiles lingo, it describes wine essentials, including: smell, taste, color, and effervescence. The left-hand side of each page features basic terminology, while the right-hand side uses more advanced language. For a tasty finale, theres practical information about matching wine with food, shopping for wine, and even what wine to bring as a guest. Its the witty, wise Wine 101 that every would-be expert should have!
How to Tap Your Hidden Sources of Energy
by Elmer WheelerEVERYONE HAS A PLIMSOLL MARKThe white line you see on cargo ships and many ocean liners is called the Plimsoll Mark and tells when the ship is being overloaded. If a load is too heavy, it causes the ship to sink past its white line, and that ship is in a dangerous state.People have Plimsoll Marks beyond which nerves crack and pep, vitality, vim, and vigor are drowned. A person who has sunk over his own Plimsoll Mark also is in danger.The favorite expression of Modern Man is "I'm bushed." Of Modern Woman, it is "I'm worn to a frazzle." Had each been aware of his own Plimsoll Mark, neither would have had use for such common expressions.The purpose of this book is to help people find their Plimsoll Marks in life, and in so doing forestall premature old age, needless worry, fatigue, lack of pep, vitality and vigor to carry on.By following a few common sense rules, plus some new scientific discoveries, anyone can learn how to remain above his personal Plimsoll Mark and prolong his life's span...and add happiness and success. As you will see, it is a simple matter to calculate and determine your own Plimsoll Mark--the point beyond which you should never sink.--Elmer Wheeler
How to Taste: A Guide to Discovering Flavor and Savoring Life
by Mandy NaglichA Spirited Awards Finalist for Best New Book on Drinks Culture and HistoryPerfect for foodie fans of Salt, Fat, Acid, Heat as well as Cork Dork and The Flavor Equation, this instant classic is both a sumptuous behind-the-scenes tour and a fun, appetizing, and informative how-to that covers everything from wine and cheese to ice cream and honey, tea, chocolate, and even water, from the science of taste and the rituals of creating a fine-tuned palate, to plucking flavor descriptions from the tip of your tongue, and learning how appreciating food can help you appreciate life.You love to eat. But do you know how to taste?On a delectable sensory romp through the science of flavor, award-winning professional taster Mandy Naglich, one of less than 100 Advanced Cicerones in the world, gives you a seat at the table in the elite world of master tasters—scientists, professional tasters, sommeliers, umami ushers and more—divulging the secrets behind their perfected palates so you, too, can become a super taster.Whether it&’s a meaningful meal or a favorite nostalgic road trip snack, we know what we like to eat. But even when it comes to the most vivid and memorable dishes it&’s tough to say what exactly makes them so delicious. Now award-winning expert, certified food and beverage taster and lifestyle journalist Mandy Naglich reveals how to hone your tasting superpowers like a pro.Take a seat beside highly-trained cheese analysts, world-class sommeliers, competitive whiskey tasters, internationally recognized chefs, and sensory scientists as experts divulge the secrets to discerning the notes in a range of ingredients, from a dab of honey to a spoonful of olive oil—and even a sip of mineral water.Discover why a James Beard award-winner was visibly nervous before a blindfolded taste test on Top Chef Masters, and how coffee farmers base growing practices on the palate of one world-renowned authority. Learn why your taste buds respond to variables such as food temperature and background music. What the flavor distinction is between a pomme fruit and a stone fruit, how to judge the acidity of anything, from a cup of tea to a square of dark chocolate—and how understanding flavor can impact the way you understand the world.A rich journey for the flavor-obsessed, this instant classic is both a practical guide and a sumptuous meditation on how to savor all things delicious—on the plate and in life.
How to Taste: The Curious Cook's Handbook to Seasoning and Balance, from Umami to Acid and Beyond--with Recipes
by Becky SelengutThis engaging and approachable (and humorous!) guide to taste and flavor will make you a more skilled and confident home cook.How to Taste outlines the underlying principles of taste, and then takes a deep dive into salt, acid, bitter, sweet, fat, umami, bite (heat), aromatics, and texture. You'll find out how temperature impacts your enjoyment of the dishes you make as does color, alcohol, and more. The handbook goes beyond telling home cooks what ingredients go well together or explaining cooking ratios. You'll learn how to adjust a dish that's too salty or too acidic and how to determine when something might be lacking. It also includes recipes and simple kitchen experiments that illustrate the importance of salt in a dish, or identifies whether you're a "supertaster" or not. Each recipe and experiment highlights the chapter's main lesson. How to Taste will ultimately help you feel confident about why and how various components of a dish are used to create balance, harmony, and deliciousness.
How to Use a Meat Cleaver: Secrets and Recipes from a Mob Family's Kitchen
by Renee Graziano Jennifer Graziano Lana GrazianoFood this good should be illegal. "Mob Wives," VH1's wildly successful hit show, follows the lives of six women affiliated with the mob. Now, show creator and Executive Producer Jennifer Graziano, star Renee Graziano, and their restaurateur sister, Lana Graziano, reveal their best-kept secrets yet. The Grazianos invite you into their world but this time through the kitchen door, with this full color cookbook featuring 100 of their favorite and most-coveted family recipes. From Lana's famous meatballs to Sunday Gravy to Lobster Arriagiatta, the secret recipes are on the table. Plus, the book is spiced throughout with personal never-before-told stories that will let you get to know the most famous real mob family a little better. Experience the Grazianos' lives from inside their kitchen where food and family are never far apart. Funny, outrageous, sentimental, and always authentic, the Grazianos leave you with the skills to talk the talk, cook pasta like there's no tomorrow, stir up a mean marinara--and use that meat cleaver to back it up.
How to Wean Your Baby: The step-by-step plan to help your baby love their broccoli as much as their cake
by Charlotte Stirling-ReedTHE SUNDAY TIMES BESTSELLER'Charlotte gave me the confidence and knowledge to love every single step of the weaning journey' Joe Wicks'Charlotte really is a font of knowledge when it comes to weaning.'Jools Oliver'We've loved Charlotte's approach to weaning. Skye loves her food and we are so grateful for that!'Ella MillsThe easy weaning plan to ensure your baby becomes a happy and adventurous little eater.In this beautiful, full-colour book, expert nutritionist Charlotte Stirling-Reed reveals her renowned method that has helped thousands of parents wean their babies confidently.Based on a vegetable first approach, the perfect way to develop healthy eating habits and to tackle fussy eating before it begins, you'll be hand-held through the first 30 days of weaning as well as given lots of delicious recipes all the family can enjoy.Packed with tried and tested tips, as well as the latest evidence-based guidance, How to Wean Your Baby will fully equip and empower you to take this exciting next step.
How to Win a Cowboy's Heart Cookbook
by Kathy Lynn WillsThis fun cookbook is full of charming cooking tips and advice for catching your man’s heart—through his stomach. The belly-filling recipes will satisfy the hardest working ranch hands, cowboys, farmers, and western-loving city folks. The recipes are organized into meals from the first date and “Hand Holdin’ in the Parlor” to when it’s time for “Impressin’ the In-laws.” The shopping list for a well-stocked western pantry will set you up for serving tasty grinds such as Sweet Potato Pancakes, All-Day Red Beans, Smothered Yardbird, Cowboy Cottage Pie, and Stewed Fruit with Sugar Dumplings when that dinner bell rings.