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The Herbfarm Cookbook
by Jerry TraunfeldNot so long ago, parsley was the only fresh herb available to most American cooks. Today, bunches of fresh oregano and rosemary can be found in nearly every supermarket, basil and mint grow abundantly in backyards from coast to coast, and garden centers offer pots of edible geraniums and lemon thyme. But once these herbs reach the kitchen, the inevitable question arises: Now what do I do with them? Here, at last, is the first truly comprehensive cookbook to cover all aspects of growing, handling, and cooking with fresh herbs.Jerry Traunfeld grew up cooking and gardening in Maryland, but it wasn't until the 1980s, after he had graduated from the California Culinary Academy and was working at Jeremiah Tower's Stars restaurant in San Francisco, that he began testing the amazing potential of herb cuisine. For the past decade, Jerry Traunfeld has been chef at The Herbfarm, an enchanted restaurant surrounded by kitchen gardens and tucked into the rainy foothills of the Cascade Mountains, east of Seattle. His brilliant nine-course herb-inspired menus have made reservations at the Herbfarm among the most coveted in the country. Eager to reveal his magic to home cooks, Jerry Traunfeld shares 200 of his best recipes in The Herbfarm Cookbook. Written with passion, humor, and a caring for detail that makes this book quite special, The Herbfarm Cookbook explains everything from how to recognize the herbs in your supermarket to how to infuse a jar of honey with the flavor of fresh lavender. Recipes include a full range of dishes from soups, salads, eggs, pasta and risotto, vegetables, poultry, fish, meats, breads, and desserts to sauces, ice creams, sorbets, chutneys, vinegars, and candied flowers. On the familiar side are recipes for Bay Laurel Roasted Chicken and Roasted Asparagus Salad with Fried Sage explained with the type of detail that insures the chicken will be moist and suffused with the flavor of bay and the asparagus complemented with the delicate crunch of sage. On the novel side you will find such unusual dishes as Oysters on the Half Shell with Lemon Varbana Ice and Rhubarb and Angelica Pie. A treasure trove of information, The Herbfarm Cookbook contains a glossary of 27 of the most common culinary herbs and edible flowers; a definitive guide to growing herbs in a garden, a city lot, or on a windowsill; a listing of the USDA has hardiness zones; how to harvest, clean, and store fresh herbs; a Growing Requirements Chart, including each herb's life cycle, height, pruning and growing needs, and number of plants to grow for an average kitchen; and a Cooking with Fresh Herbs Chart, with parts of the herb used, flavor characteristics, amount of chopped herb for six servings, and best herbal partners. The Herbfarm Cookbook is the most complete, inspired, and useful book about cooking with herbs ever written. -8 pages of finished dishes in full color -16 full-page botanical watercolors in full color
Herbivoracious: A Flavor Revolution, with 150 Vibrant and Original Vegetarian Recipes
by Michael NatkinVegetarian recipes from a food blogger with “a talent for enticing and boldly flavored creations, in recipes that are colorful, thoughtful, and fresh” (Heidi Swanson, New York Times–bestselling author of Super Natural Cooking).In Herbivoracious: A Vegetarian Cookbook for People Who Love to Eat, food blogger Michael Natkin offers up 150 exciting recipes (most of which have not appeared on his blog) notable both for their big, bold, bright flavors and for their beautiful looks on the plate, the latter apparent in more than 80 four-color photos that grace the book. An indefatigable explorer of global cuisines, with particular interests in the Mediterranean and the Middle East and in East and Southeast Asia, Natkin has crafted, through years of experimenting in his kitchen and in loads of intensive give-and-take with his blog readers, dishes that truly are revelations in taste, texture, aroma, and presentation. You’ll find hearty main courses, ranging from a robust Caribbean Lentil-Stuffed Flatbread across the Atlantic to a comforting Sicilian Spaghetti with Pan-Roasted Cauliflower and around the Cape of Good Hope to a delectable Sichuan Dry-Fried Green Beans and Tofu. An abundance of soups, salads, sauces and condiments, sides, appetizers and small plates, desserts, and breakfasts round out the recipes. Natkin, a vegetarian himself, provides advice on how to craft vegetarian meals that amply deliver protein and other nutrients, and the imaginative menus he presents deliver balanced and complementary flavors, in surprising and utterly pleasing ways. The many dozens of vegan and gluten-free recipes are clearly noted, too, and an introductory chapter lays out the simple steps readers can take to outfit a globally inspired pantry of seasonings and sauces that make meatless food come alive.
The Herbivorous Butcher Cookbook: 75+ Recipes for Plant-Based Meats and All the Dishes You Can Make with Them
by Aubry Walch Kale Walch75 vegan recipes for meat alternatives and tasty dishes from cult favorite vegan "butcher" shop The Herbivorous Butcher. Think of any go-to American meat-focused cookbook. Now, imagine it vegan. From the Guamanian brother-sister duo behind the acclaimed and beloved vegan "butcher" shop, The Herbivorous Butcher, here are 75 innovative recipes for plant-based meats and standout vegan dishes. These are butcher shop classics (but so much healthier) such as Pork Chops, Ground Beef, and Chicken Cutlets that taste and chew as good as the real thing—perfect for vegans as well as anyone who wants to eat less meat. Use these base recipes (or store-bought substitutes) to prepare super-tasty, hearty dishes that are—yep—totally vegan: Cherry-Glazed Rib Rack, Nashville Hot Popcorn Chicken, Kale's Very Fine Lasagna, BLT Couscous Crust Quiche, and more. With a chapter on bases, "butters," and sauces that will elevate your vegan dishes, plus beautiful photography and entertaining stories, this book is a glimpse of the future—and the future tastes delicious. AUTHORS WITH SERIOUS KNOW-HOW: Siblings Aubry and Kale Walch opened The Herbivorous Butcher in 2016, which quickly gained a cult following in their local Minneapolis and beyond. Their products are now sold in regional Whole Foods locations, and they ship a wide range of products to all 50 states and Puerto Rico. Their fans have been ardently asking for their recipes—and here they are, for the first time, in this book. EAT LESS MEAT: Whether for health, political, or environmental convictions, more and more people are eating less meat and embracing alternative proteins. The Herbivorous Butcher Cookbook offers achievable recipes for making meat substitutes at home, as well as recipes for delicious dishes using those homemade meat substitutes (or store-bought substitutes if you’re in a pinch!). RECIPES MADE AT HOME FROM REAL INGREDIENTS: These recipes were originally developed in home kitchens by home cooks using widely available ingredients, such as vital wheat protein and soy. Perfect for:Vegans, vegetarians, and those looking to consume less meatEnvironmentalistsFans of The Herbivorous Butcher shop and products
Herbs: Delicious Recipes and Growing Tips to Transform Your Food
by Judith HannHerbs have a transformative power – they can lift a dish from ordinary to sublime. Written by a true herb aficionado, this beautiful book is an ode to enjoying herbs all year round. In each seasonal chapter, Judith Hann skillfully weaves together guidance growing – whether you have a full herb garden or simple pots on the windowsill – with delicious, imaginative recipes - 120 recipes in all. Find dish inspiration for more common herbs and discover how to use those herbs that aren't so readily available in the supermarket. Judith shares recipes that have been tried and tested at her herb cookery school – from simple herb sauces and salads to more ornate dishes, such as Guinea Fowl with Lovage and Lime, or Spare Ribs with Plum, Chilli and Sage Sauce. It also includes herb features, which provide a wealth of further quick recipes and ideas for: • Pestos, made with a variety of herbs • Herb syrups and sugars • Herb ices • Preserving recipes with herb flavourings • Herb cheeses, and many more Full of anecdotes, this is a wonderfully personal account of a love affair with herbs, as well as an indispensable guide on how to make the most of them every day.
Herbs And Natural Supplements: An Evidence-based Guide
by Marc Cohen Lesley BraunHerbs and Natural Supplements, 4th Edition: An evidence-based guide is an authoritative, evidence-based reference. This two-volume resource is essential to the safe and effective use of herbal, nutritional and food supplements. The second volume provides current, evidence-based monographs on the 132 most popular herbs, nutrients and food supplements. Organised alphabetically, each monograph includes daily intake, main actions and indications, adverse reactions, contraindications and precautions, safety in pregnancy and more.
Herbs and Spices (Self-Sufficiency)
by Linda Gray&“Breaks down multi-use plants, herbs and spices into an easy-to-understand mini-encyclopedia with charming and detailed illustrations.&” —Food & Dining Magazine This clear and concise directory provides all the essential information readers need to grow, use, and store a wide selection of flavor-enhancing herbs and spices. Some herbs are annuals, some are perennials, and some can be grown indoors—but all of those highlighted here can be grown either in pots or directly in the soil. Each individual plant profile includes detailed growing advice. Home and garden expert Linda Gray tells how to prepare the soil, when to sow and plant out, and when to harvest and gather. Linda also examines the culinary uses of each herb and spice, and explores other uses from medicinal remedies to insect repellents and sleep remedies. Tips on container growing and hints on how to store the harvest make Self Sufficiency: Herbs and Spices an indispensable guide. &“Beautifully presented with colorful illustrations and diagrams, this is a gorgeous herb and spice directory for beginner gardeners.&” —The Rural &“Beautifully illustrated throughout, thoroughly &‘user friendly,&’ compact and expertly organized.&” —Midwest Book Review
Herbs Demystified: A Scientist Explains How the Most Common Herbal Remedies Really Work
by Holly PhaneufThe scores of books on herbs already available generally restate old, often outdated lore about herbs. Now, Herbs Demystified does something entirely different: It is the first book to explain exactly what herbs actually do inside our bodies and how they achieve their effects. Biochemist Holly Phaneuf covers 100 of the most popular herbs-astragalus, black cohosh, chamomile, echinacea, garlic, gingko, ginseng, milk thistle, pine bark extract, saw palmetto, valerian, and many others. Phaneuf's introductory overview lays out the basic chemical principles that underlie the journey herbal molecules make in our bodies. Then, for each of the herbs, she covers its history and folklore; explains what the herb really does-its evidence of action; its good uses and not so good uses, including the forms in which it is typically available and commonly reported dosages; interesting facts and the bottom line. Like no other herb book before, Herbs Demystified allows readers to custom-fit an herb to one's own particular concern, therefore minimizing trial and error.
Herbs for Health: How to use natural herbal remedies for all the family (Wellbeing Quick Guides)
by Liz EarleLiz Earle provides an accessible and complete guide to the healing and health-giving properties of traditional natural remedies.Best selling beauty and wellbeing writer Liz Earle's fully revised and updated quick guide to healing herbs and natural remedies, including:- An introduction to herbal remedies and medicine- A complete A-Z of herbs and their uses- A remedy finder for specific conditions and how to treat them, from allergies to cellulite and travel sickness- Tips on how to incorporate healing and delicious herbs such as bay, mint and thyme into your everyday cooking- A how-to-guide to growing herbs in the garden and indoors
Herbs & Spices: Over 200 Herbs and Spices, with Recipes for Marinades, Spice Rubs, Oils, and Mor
by Jill NormanThe first illustrated guide to cover the whole spectrum of herbs and spices for culinary use. Herbs & Spices is an indispensable reference that shows how to prepare fresh and dried herbs, how to use herbs and spices in cooking, and details everything that other books on the subject leave out. Containing a unique collection of recipes, from herb and spice mixes to rubs, pastes, salsas, and marinades, these authentic formulas will encourage cooks to think creatively and experiment on their own. Grouped by aroma and taste, with step-by-step preparation techniques and beautiful full-color photography, this book describes 60 herbs and the benefits of using them fresh or dried, and focuses on 60 spices from around the world, with a look at the early spice trade and how cross-cultural fusion has impacted on contemporary cooking.
Herbs, Spices & Flavourings
by Tom StobartTom Stobarts award-winning Herbs Spices and Flavourings has long been recognized as the authoritative work on the subject. It is a truly amazing source of information covering, alphabetically, over 400 different herbs, spices, and flavorings found throughout the world and based on the extensive notes he made on his travels in 70 countries. Each entry carries detailed descriptions of the origin, history, magical, medicinal, scientific and culinary uses, together with a thorough assessment of tastes and effects of cooking, freezing and pickling. The author assigns the scientific, botanical, native and popular names for given plants and ingredients making exact identification easy and clearing up any confusions which may exist on differing countries names and usages. No other work in print has ever covered with such exhausting precision this important subject making this work of reference essential for all cooks, gardeners and horticulturists.
Here Comes the Fudge (A Candy-Coated Mystery #9)
by Nancy CocoFudge shop owner Allie McMurphy never expected her maid of honor duties to include clearing the groom of murder . . . THE BODY OF A CRIME It&’s late spring on picturesque Mackinac Island, Michigan. Allie is prepping her Historic McMurphy Hotel and Fudge Shop for the start of the tourist season and her best friend Jenn&’s wedding. But when Jenn&’s fiancé Shane, a crime scene investigator on the island, misses a dinner date, the two friends go looking for him. Led by Allie&’s bichonpoo Mal into an alley, they come upon Shane standing over a body with a bloody knife in his hand. Shane won&’t say what&’s happened, just tells them to call 911. As the CSI is taken into custody by his colleagues, including Allie&’s beau Rex Manning, the fudge maker vows to prove her friend&’s fiancé is not a killer—before the ceremony turns into a jailhouse wedding . . . Praise for Nancy Coco and the Candy-Coated Mysteries &“An easy romantic read complete with fudge recipes that make it even sweeter.&” —Kirkus Reviews &“Full of disguises, danger, and one determined amateur sleuth.&” —Fresh Fiction &“A fun and fast-paced cozy mystery.&”—Criminal Element Help support pet adoption—see details inside.
Here Let Us Feast: A Book of Banquets
by M. F. Fisher"M.F.K Fisher’s latest excursion into the art or science of gastronomy is more an anthology of the finest writing on the subject than strictly a text of her own composition . . . A royal feast, indeed!" —The New York TimesBetty Fussell—winner of the James Beard Foundation’s journalism award, and whose essays on food, travel, and the arts have appeared in The New York Times, The New Yorker, Saveur, and Vogue—is the perfect writer to introduce M.F.K Fisher’s Here Let Us Feast, first published in 1946. The author of Eat, Live, Love, Die has penned a brilliant introduction to this fabulous anthology of gastronomic writing, selected and with commentary from the inimitable M.F.K. Fisher.The celebrated author of such books as The Art of Eating, The Cooking of Provincial France, and With Bold Knife and Fork, Fisher knows how to prepare a feast of reading as no other. Excerpting descriptions of bountiful meals from classic works of British and American literature, Fisher weaves them into a profound discussion of feasting.She also traces gluttony through the Old and New Testaments of the Bible, and claims that the story of a nation's life is charted by its gastronomy. M.F.K. Fisher has arranged everything perfectly, and the result is a succession of unforgettable courses that will entice the most reluctant epicure.
Here We Go Again: Recipes and Inspiration to Level Up Your Leftovers
by Tiffani ThiessenStretch your budget and avoid food waste by remixing leftovers into family-favorite weeknight meals with the help of this smart guide to everyday cooking. Leftovers can be so much more than the sum of their parts. Yesterday&’s dinner, last week&’s baking experiment, snack drawer remnants, and cheese drawer bits and bobs are all an opportunity to create something new and delicious. And the holidays—they&’re a leftovers goldmine! Here We Go Again is dedicated to the recipes your leftovers deserve, whether they're the classics in your rotation, the dishes that maybe didn't hit the spot the first time around, or those last-ditch meal efforts you throw at your kids, only to have half the macaroni still left in the pot. They're also perfect for ingredients that would otherwise be trash-bound—those carrots threatening to go soft, the bunches of kale from the overenthusiastic farmers' market haul, that half a loaf of bread getting harder by the day, the nubbins of cheese that don't seem good for anything other than late-night snacking. Or the dreaded 1 cup of sour cream or buttermilk inevitably left in the back of the fridge from when you made something else with it. Or maybe it's the chicken breasts or steaks you stocked up on when they were on sale and are now sitting in your freezer, waiting for an invitation to be used. And of course, it's all the food staring back at you from your fridge after a holiday meal (and worked way too hard on to throw away!) These are the dishes that we need right now—and in so many ways. We need to get food on the table, every meal, every day. We need to use the food that we have because we don't always know when we'll get to the store or how much we need to make our budget stretch. And above all else we need to take care of ourselves and our families with food that tastes good.
Heritage
by Sean Brock Peter Frank EdwardsNew York Times best sellerWinner, James Beard Foundation Award, Best Book of the Year in American CookingWinner, IACP Julia Child First Book Award Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.
Heritage Baking: Recipes for Rustic Breads and Pastries Baked with Artisanal Flour
by Ellen King Amelia Levin“[This] lavishly illustrated labor of love is a must-have for any baker who seeks to create honest, authentic and flavorful breads and pastries.” —Stanley Ginsberg, award-winning author of The Rye BakerHere is a go-to resource for bakers of all skill levels who love new information and techniques that lead to better loaves and more flavor. These forty-five foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of artisanal flours that are now readily available to home bakers. These flours add layers of flavor and texture, and combined with a natural starter and long fermentation, make these baked goods enjoyable even by those who have difficulty with gluten. In-depth master tutorials to starter, country loaves, and adjusting recipes for different flours are paired with step-by-step photography sequences that help visual learners get these fundamentals just right. Including recipes for one-of-a-kind rolls, scones, muffins, coffee cake, cookies, brownies, and more, this is a new take on baking for the home baker’s cookbook canon.“Ellen King is one of my favorite bakers, and Hewn is a gem—there’s nowhere else you can get such good bread made with flour that been so thoughtfully sourced and handled. Here, Ellen shows you how to do it.” —Mark Bittman, #1 New York Times bestselling author“Why on earth pick up a bag of flour with strange sounding names such as Red Fife, Turkey Red, or Marquis? Allow Ellen King of renowned Hewn Bakery to explain how these heritage varieties add complexity and mesmerizing flavor to your baking.” —Maria Speck, award-winning author of Simply Ancient Grains
Hero Dinners: Complete One-Pan Meals That Save the Day
by Marge Perry David BonomAn NPR Best Book of the YearA one-stop resource for amazingly delicious complete meals made in just a single skillet or sheet pan, created by the food-world favorite husband-and-wife team who develop recipes for all the major magazines.Even if you love to cook, the last thing you want to do at the end of a long day is wash a sink full of pots and pans. Hero Dinners gives you the superpower to make delicious, well-balanced meals using fresh, wholesome ingredients—all in just one sheetpan or skillet. The wizardry behind these complete meals is in super smart, innovative—and simple!—techniques that ensure you won’t end up with muddled flavors and textures. With these inventive recipes, you’ll maximize the impact of each and every ingredient and flavor. And every recipe truly makes a complete meal, including protein and a vegetable or grain—and usually both.In clear, easy-to-follow instructions, cooking experts Marge Perry and David Bonom show you how to magically elevate commonplace ingredients into delicious meals you’ll make again and again. Sometimes the “magic” lies in respecting the inherently good flavors of the ingredients, as in bronzino roasted with orange slices, drizzled with a simple caper vinaigrette and accompanied by crisp roast potato slices layered with tomato and fennel. Other times, savvy use of interesting condiments, such as Moroccan harissa paste or pomegranate molasses, lend robust flavor with very little work.Hero Dinners includes 100 one-pan meals you can feel good about eating and feeding to your family, including:Ancho Chili Chicken Pot Pie with Cornbread Biscuit ToppingPeruvian Chicken with Purple Potatoes, Brussels Sprouts and Aji Verde SauceSalmon with Ginger Tomato Jalapeno Sauce and Zucchini CouscousSheetpan Ooey Gooey Mac and CheeseSouthern Style Smothered Pork Chops with Collard Greens and GritsRigatoni with Meat SauceLemon Chicken with Orzo and ArtichokesSheetpan Pizza with Soft Eggs, Asparagus, and PeasGochujang Skirt Steak with Scallion Polenta and BroccoliApricot Honey Glazed Spareribs with Smash-Roasted PotatoesSkillet Lasagna with Caramelized Onions and SpinachA mouthwatering color photo accompanies every recipe, and the book is peppered with dozens of incredibly useful tip boxes to help cooks shave time or calories; learn about ingredients and substitutions; and get even more efficient in the kitchen. Hero Dinners is your powerful everyday mealtime solution: armed with the recipes in this book, you truly do make Hero Dinners.
Heroes' Feast: The Official D&D Cookbook (Dungeons & Dragons)
by Kyle Newman Jon Peterson Michael Witwer Official Dungeons & Dragons Licensed80 recipes inspired by the magical world of Dungeons & Dragons &“Ready a tall tankard of mead and brace yourself for a culinary journey to match any quest!&”—Tom Morello, Rage Against the Machine From the D&D experts behind Dungeons & Dragons Art & Arcana comes a cookbook that invites fantasy lovers to celebrate the unique culinary creations and traditions of their favorite fictional cultures. With this book, you can prepare dishes delicate enough to dine like elves and their drow cousins or hearty enough to feast like a dwarven clan or an orcish horde. All eighty dishes—developed by a professional chef—are delicious, easy to prepare, and composed of wholesome ingredients readily found in our world.Heroes&’ Feast includes recipes for snacking, such as Elven Bread, Iron Rations, savory Hand Pies, and Orc Bacon, as well as hearty vegetarian, meaty, and fish mains, such as Amphail Braised Beef, Hommlet Golden Brown Roasted Turkey, Drow Mushroom Steaks, and Pan-Fried Knucklehead Trout—all which pair perfectly with a side of Otik&’s famous fried spiced potatoes. There are also featured desserts and cocktails—such as Heartlands Rose Apple and Blackberry Pie, Trolltide Candied Apples, Evermead, Potion of Restoration, and Goodberry Blend—and everything in between, to satisfy a craving for any adventure.
Heroes' Feast Flavors of the Multiverse: An Official D&D Cookbook (Dungeons & Dragons)
by Kyle Newman Jon Peterson Michael Witwer Sam Witwer Official Dungeons & Dragons LicensedExplore the cuisines of the Dungeons & Dragons multiverse with more than 75 delectable new recipes from the New York Times bestselling authors of Heroes&’ Feast.&“Celebrate with delicious game-inspired recipes to feed your fantasy, fill your hearts, and swell your bellies.&”—Todd Stashwick, actor, Star Trek: PicardNever adventure on an empty stomach! From the D&D experts behind the bestselling Heroes&’ Feast comes Heroes&’ Feast Flavors of the Multiverse, a mouthwatering cookbook stuffed with eclectic fare for solo adventurers and party quests alike. This culinary tour presents original recipes inspired by regions and settings from across the Forgotten Realms and beyond. All seventy-six dishes, developed by a professional chef from one of the country&’s top test kitchens, are delicious, easy to prepare, and composed of ingredients readily found in our world.The immersive recipes in Heroes&’ Feast Flavors of the Multiverse are perfect for sharing and entertaining. Dishes are organized by location with options for every occasion—especially game nights!—including• otherworldly appetizers such as Talyth and Goldenstars• savory main courses such as Steak of the Deep and Eldeen Banquet• alcoholic and non-alcoholic beverages such as Elverquist and Kaeth• and desserts such as Green Ice Rime and Vada&’s Vanilla Bean BunsAdventure has never tasted so good!
Hershey's Easy Baking
by Hershey Foods CorporationThese easy recipes will delight dessert lovers. Butterscotch, chocolate, white chocolate, and all sorts of combinations make this a book no cook should be without. Blondies, chocolate-cherry bars, giant chocolate chip cookies, macaroons ... mmmm!!!
Het alkalische dieet Kookboek
by Adidas WilsonZure en alkalische niveaus worden in uw lichaam aangegeven via pH-schalen. De alkalische waarden in uw bloed moeten idealiter op of tussen de pH-waarden van 7,35 - 7,45 worden gehandhaafd. Met een bereik van 7,35 is je lichaam zeer zuur en vatbaar voor verschillende ziekten. Consumptie van zeer zure voedingsmiddelen spant mineralen zoals calcium, magnesium, kalium en natrium uit de botafzettingen door de zuurniveaus te reguleren. Een van de beste boeken die je op Amazon vindt. Goede gezondheid begint met kennis, dit boek zal helpen om het zuurgehalte te verlagen en iedereen op weg naar gewichtsverlies te helpen.
Het Behandelen van Suikerziekte: de Geheimen om Diabetes te Overwinnen & Af te Vallen door middel van Dieet
by Sally NumendZou u in staat willen zijn om diabetes te kunnen helpen behandelen en de ziekte, het ongemak, de ontstekingen, de pijn en depressies te kunnen verminderen? Al sinds mensenheugenis zijn natuurlijke genezingsmethoden gebruikt om allerlei aandoeningen te behandelen! Deze natuurlijke genezingsmethoden kunnen ook helpen om chronische ziekten en ontstekingen te overwinnen en uw immuunsysteem, energie, concentratievermogen, algeheel welzijn en nog veel meer te verbeteren. In dit boek krijgt u een introductie van de geheimen die de professionals van de natuurlijke geneeswijzen gebruiken om zich gezonder dan ooit te voelen. Met tientallen jaren ervaring in het testen van deze methoden, zal dit ebook u de snelste en meest effectieve manier laten zien waarop deze natuurgeneeswijzen uw gezondheid naar een hoger niveau brengen. U zal leren hoe u zich beter kunt gaan voelen binnen een paar weken tijd. En niet alleen dat, maar u zal ieder aspect van uw leven kunnen gaan verbeteren. Wilt u weten hoe mensen omgaan met chronische ziekten en aandoeningen? U kunt ook deze geheimen te weten komen die u in staat stellen gelukkiger en gezonder te worden. Deze gids zal u de weg wijzen in deze bewezen technieken zonder het gebruik van dure supplementen of andere cursussen. De inhoud bevat onder andere: - Behandel Diabetes type I en type II - Remedies - Overwin Chronische Ziekten - Krijg meer Energie - Verbeter uw Slaap - Wordt allerlei Aandoeningen de Baas - Voeding - Wat u Moet Weten En nog veel meer! Als u gezonder wilt worden, ziektes wilt genezen, of een betere concentratie en welzijn wilt hebben dan is deze gids voor u. Disclaimer: De auteur en de eigenaren van de auteursrechten doen geen beloftes en geven geen garanties wat betreft de nauwkeurigheid, volledigheid of toereikendheid van de inhoud van dit boek, en doen met nadruk afstand van iede
Hey Ho Let's Dough!: 1! 2! 3! 40 Vegan Pizza Recipes Unrelated to the Ramones
by Joshua PloegWhen you don’t wanna go down to the pizzeria, whip up these vegan pizzas. Automne Zingg—mastermind behind Comfort Eating with Nick Cave, Defensive Eating with Morrissey, and Enter Sandwich—has illustrated pizza-themed boys-from-Queens homages, as they eat pizza, sneer at pepperoni, and play pizza guitars. Joshua Ploeg’s recipes wittily incorporate vaguely familiar lyrics and humor. Pizzas range from traditional marinara with vegetables and veggie sausage (Texas Chain Sauce Massacre) and white sauce specials (Carbonara Not Glue), to variations like Beet on the Brat, Havana Pizza Affair, Thyme Bomb. “Well, I’m Against It,” comments Johnny, but you’ll find a pineapple pizza recipe in here as well. Pizza is deconstructed, reconstructed, and, like the best bands, turns into something far better than the sum of its parts.
Hey There, Dumpling!: 100 Recipes for Dumplings, Buns, Noodles, and Other Asian Treats
by Genevieve Ko Kenny LaoKenny Lao loves dumplings. Growing up, his fondest memories were the dumpling parties that filled his house with friends and family. Everyone gathered in the kitchen and took a place in line to create the dumplings: making fillings, stuffing and wrapping, and all the way down to the stove for pan-frying and steaming. In Dumplings!, Lao brings the party to you, showing you how easy it is to make delicious dumplings. With more than 100 recipes, there is no shortage of dishes. Lao embraces all flavors in his succulent dumpling creations: Classic Pork and Napa Cabbage, Szechuan Chicken, Barbecued Pork and Collards, Chicken and Thai Basil, Vegetarian Edamame, and more. The book is also filled with recipes for noodles, salads, soups, sweets, and drinks—all the necessary ingredients to complement the main event. Dumplings! is the go-to guide for throwing a killer party with flavorful dumplings.
Hey, Waitress! The USA from the Other Side of the Tray
by Alison OwingsContaining lively, personal portraits of waitresses from many different walks of life, this book is the first of its kind to show the intimate, illuminating, and often shocking behind-the-scenes stories of waitresses' daily shifts and daily lives.
Heydays at The June Motel: Beach Town Classics
by Freddy Laliberté Evan Baulch Katie Laliberté Emma BaulchElevate your summer entertaining with beach town classics from Heydays at The June Motel. Located on the shores of Lake Huron in beautiful Sauble Beach, Ontario, Heydays at The June Motel is a retro-inspired restaurant that offers guests a chance to experience the good old days of summer. Serving reinvented coastal classics and elevated comfort food, Heydays is a place to come together with friends and family over a glass of rosé and fresh oysters while the sun goes down and a warm breeze blows in off the water. This collection of over 120 recipes offers home cooks a delectable range of mouth-watering dishes to savour and share—from their signature buttered Hot Lobster Rolls and Charred Broccoli Caesar Salad to Old Bay Fried Chicken and béchamel-covered Classic Mac and Cheese. Written with humour and warmth, and filled with absolutely stunning photography, Heydays at The June Motel: Beach Town Classics invites readers to take home the beach and create summer memories that will last a lifetime.