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Miss Beecher's Domestic Receipt Book: Designed As a Supplement to Her Treatise on Domestic Economy
by Catharine BeecherPublished in 1846 in New York, Miss Beecher&’s Domestic Receipt Book was written by Catharine Esther Beecher, one of the most influential women writers and social activists of her time. This best-selling cookbook had over 25 printings, and it included detailed recipes that were created to make life easier and improved for the average housewife, simultaneously celebrating women&’s work as an art form. The &“original&” recipes have all been tested by respected housewives and include directions for royal crumpets, sassafras jelly, rice griddle cakes, codfish relish, mutton hash, and mock turtle soup, as well as practical advice for setting the table, butchering a pig, handling the issue of alcohol in the home, and basting techniques. Throughout the book, Beecher emphasizes that a variety of healthy, nutritious foods should be provided for optimal family well-being. With the original receipts and useful and practical information provided in Miss Beecher&’s Domestic Receipt Book, it is no surprise that Beecher became one of the most influential writers and social activists of her time. She continues to be studied and valued today. This edition of Miss Beecher&’s Domestic Receipt Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Miss Beecher's Domestic Receipt-Book
by Catharine Beecher1846 gem gives recipes for rice griddle cakes, royal crumpets, sassafras jelly, pickled nasturtiums, codfish relish, mutton hash, mock turtle soup, much more. Readers also learn how to cut up a hog, make "crayons" for blackboards, prepare tables for dinner parties. New Introduction by cookbook authority Jan Longone. 40 black-and-white figures.
Miss Charming's Guide for Hip Bartenders and Wayout Wannabes
by Cheryl CharmingMiss Charming's Guide for Hip Bartenders and Wayout Wannabes is a new approach to the top-selling bartending category, providing readers with all of the insider tips they need to become a top-shelf bartender-at home or as a career. <br><br>Packed full of fun illustrations, hints, tricks, tips and recipes, Miss Charming's Guide for Hip Bartenders and Wayout Wannabes is a one-stop reference for readers looking for a fun-filled, practical guide on how to tend bar full time, part time or party time!
Miss Dahl's Voluptuous Delights: Recipes for Every Season, Mood, and Appetite
by Sophie Dahl“Sophie has a great style of cooking and recipes you really want to eat.” —Jamie Oliver, New York Times bestselling author of Five Ingredients: MediterraneanFood is meant to be enjoyed, and Sophie Dahl would have it no other way. Growing up in a family of true food lovers, she began cooking at a young age and never looked back. Miss Dahl's Voluptuous Delights presents nearly one hundred of her tried-and-true recipes, organized around the four seasons and using the freshest ingredients available. Accented with her stories about how she came to know these foods and why she loves them, Miss Dahl's Voluptuous Delights provides a complete picture of what a meal should provide. From lemon-scented summer stews, to crisply burnished pies, to salads and soups for breezy lunches, to decadent desserts, Sophie Dahl cooks food that is indulgent, delicious, and wholesome.
Miss Ella of Commander's Palace: I Don't Want A Restaurant Where A Jazz Band Can't Come Marching Through
by Ella Brennan Ti MartinIn this culinary memoir, readers get a personal tour of the storied New Orleans restaurant with the woman who put it—and Creole cuisine—on the map. Meet Ella Brennan: mother, mentor, blunt-talking fireball, and matriarch of a New Orleans restaurant empire. Ella is famous for bringing national attention to Creole cuisine, and her unique vision is best summed up in her own words: "I don&’t want a restaurant where a jazz band can&’t come marching through." In this candid autobiography, Ella shares her life story from childhood in the Great Depression to opening acclaimed eateries. When the Brennans launched Commander&’s Palace, it became the city&’s most popular restaurant. Many of the city&’s most famous chefs such as Paul Prudhomme, Emeril Lagasse, Troy McPhail, and many others, got their start there. Miss Ella of Commander&’s Palace describes the drama, the disasters, and the abundance of love, sweat, and grit it takes to become the matriarch of New Orleans&’ finest restaurant empire.
Miss Hope's Teatime Treats
by Hope and GreenwoodCelebrate taking tea in all its guises. In this charming cookbook, Miss Hope treats you to an array of recipes for teatime delights, from Potted Prawns and Scotch Eggs, to Marmalade Cake, Sea Salt Millionaire's Shortbread and Custard Tarts, all washed down with the perfect tipple such as a Sparkling Jasmine Tea or an Earl Grey Vodka.There's also an insight into the art of teatime etiquette, including how to make edible garnishes and the all-important table decorations. Exquisitely designed with full-colour photography and all the charm and appeal of the Hope and Greenwood brand, this little gem of a book epitomises the beloved British tradition of afternoon tea.
Miss Kay's Duck Commander Kitchen: Faith, Family and Food - Bringing Our Home to Your Table
by Kay RobertsonMiss Kay has been cooking since she was a little girl, and has perfected her skills through years of practice. Since family is so important to the Robertson clan, the stars of the hit TV seriesDuck Dynasty, this cook book is organised around family members and the friends they love. Packed with more than 100 great recipes - from crawfish pie and sausage gumbo to banana pudding and buttery biscuits, many of them illustrated in full colour - this is the perfect introduction to Southern-style cuisine. The recipes will also be accompanied by tales from around the kitchen table and insider stories from the Robertson family, including the favourite meals of all the gang. It builds up to the perfect package for anyone who wants to bring a bit of backwoods country food and drink to their home - a heartwarming, mouthwatering treat.
Miss Kay's Duck Commander Kitchen: Faith, Family, and Food--Bringing Our Home to Your Table
by Chrys Howard Kay RobertsonThe sassy, country-cookin' matriarch of the Robertson clan and star of A&E's Duck Dynasty dishes up her fabulous recipes and stories in this irresistible family cookbook.From fried chicken to fried frog legs, sausage gumbo to crawfish étouffée, and buttery biscuits to red beans and rice, Miss Kay is a master of the back-country, home-cooked meal. She has been cooking ever since she was a little girl and has perfected her skills through years of practice on the Robertson clan. Now she shares her mouth-watering meals, drinks, desserts, and more, and her love shows in every recipe. Since family is of utmost importance to the Robertsons, each section of Miss Kay's Duck Commander Kitchen is organized around different family members and special events, featuring insider stories and colorful dinner table conversations that will keep you laughing. Miss Kay also reveals the favorite recipes of each of the Robertson men--and their wives--as well as the famous meals she cooks for extended family, friends, and church members. In addition to more than 100 recipes, beautiful full-color photos and family pictures make this book a feast for the eyes as well as the taste buds. And true to their faith, you'll find scriptures sprinkled throughout Miss Kay's Duck Commander Kitchen. With a backwoods country flair, the cookbook that Duck Dynasty fans have been waiting for is finally here. And true to her down-home style, Miss Kay doesn't disappoint: "Food is the language, and I know how to speak it!"
Miss Leslie's New Cookery Book (American Antiquarian Cookbook Collection)
by Eliza LeslieThis nineteenth-century American cookbook is a comprehensive guide to traditional American cooking by one of the era’s more prolific food writers.Originally published in 1857, Miss Leslie’s New Cookery Book set a new standard in American cookbook publishing. This comprehensive recipe collection of over 650 pages with 1,000 recipes contains dishes ranging from American fried chicken and southern veal stew to continental favorites like Italian pork and West Indian fried bananas. Every recipe was tested by the author, and all were original to the book. Leslie was a marvelous food writer whose strongly stated opinions about cooking techniques and ingredients provided sensible advice to American cooks who had long suffered from the poor directions in continental cookbooks and from the differences in European kitchens and utensils. Her publisher proclaimed this “the most complete Cook Book in the world.” This edition of Miss Leslie’s New Cookery Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Miss Leslie's New Cookery Book (American Antiquarian Cookbook Collection)
by Eliza LeslieThis nineteenth-century American cookbook is a comprehensive guide to traditional American cooking by one of the era’s more prolific food writers.Originally published in 1857, Miss Leslie’s New Cookery Book set a new standard in American cookbook publishing. This comprehensive recipe collection of over 650 pages with 1,000 recipes contains dishes ranging from American fried chicken and southern veal stew to continental favorites like Italian pork and West Indian fried bananas. Every recipe was tested by the author, and all were original to the book. Leslie was a marvelous food writer whose strongly stated opinions about cooking techniques and ingredients provided sensible advice to American cooks who had long suffered from the poor directions in continental cookbooks and from the differences in European kitchens and utensils. Her publisher proclaimed this “the most complete Cook Book in the world.” This edition of Miss Leslie’s New Cookery Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Miss MacDonald Has a Farm
by Kalee GwarjanskiIn this female-forward spin on the traditional children's song "Old MacDonald", readers can join Miss MacDonald on her vegetable farm and see all the work that goes into growing healthy and delicious produce."Miss MacDonald has a farm,She loves things that grow!"E-I-E-I-GROW! With a "weed-weed" here and a "pick-pick" there, young readers can follow Miss MacDonald as she tends to her vegetable farm. It's a rollicking, rhyming read-aloud that ends in a community feast and celebrates themes of healthy eating, plant-based meals, local produce, gardening, seasons, and female farmers.
Miss Magenta, Sweet Inventor: Genie Street: Ladybird Read it yourself
by Richard DungworthMiss Magenta Sweet Inventor is book five of Ladybird's Genie Street fiction series. This exciting new ebook contains two short chapter stories for independent readers who are ready and want to read real fiction for the first time. In Miss Magenta Sweet Inventor, Tom and Daisy are needed urgently in Lampland! Miss Magenta has been kidnapped by the evil Count Sourtooth. Tom and Daisy journey to Lampland and must try to help Miss Magenta escape, but will they succeed before Count Sourtooth and his evil goblins see them? In the second story - Mr Moley, Robot Goalie - Tom and Daisy find themselves at a football match in Lampland, but the players are all robots! Genie Street is the next step up from Ladybird's Read it yourself Level 4. With short chapters, simple vocabulary and a clear layout, these ebooks will encourage and build confidence when reading. Other stories in this series include Mrs Kramer Dragon Tamer, Mr Chan Rocket Man, Mrs Greene Mermaid Queen and Dr Singh Pirate King.
Miss Mary Bobo's Boarding House Cookbook: A Celebration of Traditional Southern Dishes that Made Miss Mary Bobo's an American Legend
by Pat MitchamoreDive into the history of Miss Mary Bobo&’s Boarding House and enjoy a celebration of traditional southern recipes with her delectable dishes that made her an American legend. Shortly before noon, about sixty guests gather on the front porch and lawn of Miss Mary Bobo's Boarding House in Lynchburg, Tennessee for a mid-day dinner. Each table is cared for by a Lynchburg hostess, a lady from the town who sees to it that the bowls and platters are kept full, that everyone meets each other at the table, that the conversation is always flowing, and that everyone has a grand time. The dinner bell is rung and as each name is called, diners follow their hostess to the dining table.Now you can give your guests the same delicious southern dishes served at Miss Mary Bobo's Boarding House. None are difficult to cook, but all are best when prepared by caring hands and served with friendship, a recipe that all boarding houses have found to be foolproof! In Miss Mary Bobo&’s Boarding House Cookbook, you&’ll discover delicious dishes including…Unforgettable Ham Balls, Miz Bobo&’s Cabbage Relish, Miss Mary&’s Famous Chicken and Pastry, Moore County Mushroom Soup and more Miss Mary Bobo&’s Boarding House Cookbook is the perfect collection of recipes to entertain guests, bring family and friends together, and of course, enjoy some good old-fashioned Southern cooking.
Miss Tiny Chef
by Linda NabasaMiss Tiny Chef is only eight years old. She does things other little girls wouldn’t do. Armed with a talking mingling stick that shares all its great recipes with her, Kasini stirs up a special surprise meal for mummy. Raymond Diby (illustrator), Ruramai Musekiwa (designer), Nabeela Kalla (editor).
Miss Vickie's Real Food Real Fast Pressure Cooker Cookbook
by Vickie SmithAn all-new collection of super-easy, super-tasty recipes from the queen of the pressure cooker and best-selling author of Miss Vickie&’s Big Book of Pressure Cooker RecipesMillions of people every year visit Vickie Smith's MissVickie.com, the number one website for pressure cooker recipes. With more than 1,000 delicious pressure cooker recipes, Miss Vickie's site has something for everyone. Pressure cookers are more popular than ever, and Miss Vickie&’s first book was hugely popular. Now, she's back with this new collection of mouthwatering recipes, more than 200 in all! Focused on affordable meals that are super-simple to prepare, this book serves as a perfect companion to Miss Vickie's Big Book of Pressure Cooker Recipes.Includes 215 pressure cooker recipes that are easy to make and even easier to affordFeatures 28 gorgeous full-color photosAuthor Vickie Smith is the first name in pressure cooker recipes and has a huge following onlineWhether you've just started using your pressure cooker or you've been doing it for years but need new recipes, this is the perfect quick-and-easy pressure cooker book for you.
Mission Vegan: Wildly Delicious Food for Everyone
by Danny Bowien JJ Goode EdD.From the author of The Mission Chinese Food Cookbook, a fresh take on vegan cooking that emphasizes freewheeling exploration and big flavorAs cofounder and chef of the famous Mission Chinese Food restaurants in San Francisco and New York, Danny Bowien has a reputation for inventive meat dishes like Chongqing Chicken Wings and Kung Pao Pastrami. Yet eight years ago, he became a dad, got sober, and quietly began to train his gift for creating exhilarating food on meat-free, dairy-free dishes. Soon, much of the Mission menu was vegan—not that anyone noticed. They were too busy eating it up.That’s the kind of food you’ll find in Mission Vegan: fun, original, wildly flavorful dishes that’ll thrill devotees of Danny’s lamb ma po tofu, lifelong vegans, and everyone in between. His approach reflects the same “uniquely American” perspective--a blend of his particular upbringing and his boundless curiosity and enthusiasm--that has made him one of the country’s most influential chefs. It all adds up to a book where pasta pomodoro shares a chapter with chewy Korean buckwheat noodles topped with neon-pink dragonfruit ice; where one fried rice is inspired by veggie sushi hand rolls and another is a mash-up of his favorite Thai takeout and Jose Andres’ Spanish tortilla; and where kimchi is made kaleidoscopically with habanero, with pineapple, and with the seasoning packets from instant ramen. And while these are all dishes that have appeared, or could appear, on Mission’s menu, the recipes are all geared for the home cook, delivering restaurant-quality impact without restaurant-level effort. Keeping the emphasis on the fun of cooking and experimenting in the kitchen, Mission Vegan represents a journey-in-progress, a chef’s mission to find inspiration, joy, and flavor in food, no matter where life takes you.
Mission: My Life, My Recipes, and Making the Impossible Easy
by Robert Irvine Brian O'ReillyThe star of Food Network's Dinner: Impossible, Chef Robert Irvine shares the adventurous story of his life, his thoughts on cooking, and his favorite recipesThere are few chefs on the planet who do what Irvine does, flying around the world at a moment's notice to cook for heads of state, royalty, and celebrities. Irvine reveals his fascinating past and unorthodox culinary training. His career as a world-renowned chef began at the age of fifteen when he was discovered by Prince Charles while cooking in the mess halls of the British Royal Navy.In Mission: Cook! Irvine tells the wild stories of his career, from studying under the best European chefs to cooking for three thousand refugees on a beach while civil war raged in South Yemen to preparing an Oscars feast while coordinating the biggest chefs in the business. Sprinkled throughout are Irvine's most incredible recipes from his travels around the world, including Roasted Duck with White Bean Ragout, Truffle Oil, and Shaved Parmesan Cheese; Tea-Smoked Chicken; Lobster Risotto with Clams; and his ethereal Windsor Angel Food Cake. Easy to prepare and deliciously satisfying, these are dishes that everyone will savor.Irvine's candid stories and behind-the-scenes look at the creation of his Food Network TV show Dinner: Impossible prove that the life of a celebrity chef is anything but ordinary. As is Mission: Cook!—a unique and fascinating look into the mind and life of one of the world's hottest chefs.
Mississippi Current Cookbook: A Culinary Journey down America's Greatest River
by Regina Charboneau Harriet BellDiscover the diverse food and culinary traditions from the ten states that border America&’s most important river--and the heart of American cuisine--with 200 contemporary recipes for 30 meals and celebrations, and more than 150 stunning photographs. Starting at the river&’s source in Minnesota, renowned chef/restaurateur Regina Charboneau introduces readers to a Native American wild rice harvest dinner, a Scandinavian summer&’s end crayfish party, and a Hmong Southeast Asian New Year&’s Eve buffet. Next the book moves to the river&’s middle region, from Hannibal to New Madrid, featuring a dinner to honor the man most associated with the Mississippi--Mark Twain. Recipes are supplied for imaginative menus for such occasions as a St. Louis Italian spread featuring the city&’s famous toasted ravioli, a farmer&’s market lunch, and an Arkansas farm supper influenced by the vast farmlands on both sides of the Mississippi. The lower region, from Beale Street to the Bayous of the Gulf of Mexico, gives an insight into the author&’s river roots in Natchez. Included are biscuits, shrimp, smoked tomatoes over creamy grits, a New Orleans-style Reveillon dinner, and a blessing of the fleet dinner inspired by the Vietnamese fisherman who shrimp at the mouth of the river.Scattered throughout are intriguing sidebars on such topics as how the paddlewheel steamboat came to ply the waters of the Mississippi, the traditional canoe method of harvesting Minnesota wild rice, and the 3,000 mile River Road lining the waterway. Throughout are stunning photographs of local scenery, dishes, and ingredients taken by renowned photographer Ben Fink on the magnificent American Queen riverboat and at farms, historic homes, and towns along the length of the river.
Mississippi Vegan: Recipes and Stories from a Southern Boy's Heart
by Timothy PakronCelebrate the gorgeous and delicious possibilities of plant-based southern cuisine.Inspired by the landscape and flavors of his childhood on the Mississippi gulf coast, Timothy Pakron found his heart, soul, and calling in cooking the Cajun, Creole, and southern classics of his youth. In his debut cookbook, he shares 125 plant-based recipes, all of which substitute ingredients without sacrificing depth of flavor and reveal the secret tradition of veganism in southern cooking. Finding ways to re-create his experiences growing up in the South--making mud pies and admiring the deep pink azaleas--on the plate, Pakron looks to history and nature as his guides to creating the richest food possible. Filled with as many evocative photographs and stories as easy-to-follow recipes, Mississippi Vegan is an ode to the transporting and ethereal beauty of the food and places you love.
Mister Dash and the Cupcake Calamity
by Monica KullingMr. Dash may not have a pedigree (he can count five different breeds of dogs as family), but from his furry head to his wagging tail, he is a gentleman. His fine manners make him a perfect companion to Madame Croissant. Their life together is graceful and civilized, what with walks in the park, stamp-collecting, and a passion for flowers.Mr. Dash is also in charge of delivering Madame Croissant's world-famous cupcakes. All is well until Daphne, Madame Croissant's rather lively niece, arrives to turn the cupcake world upside down. Filled with humour, this delectable story will appeal to dog-lovers AND cupcake-lovers the world over.
Mister Jiu's in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food [A Cookbook]
by Brandon Jew Tienlon HoThe acclaimed chef behind the Michelin-starred Mister Jiu&’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. &“Brandon Jew&’s affection for San Francisco&’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.&”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.
Mistletoe, Moussaka, and Murder (A Kebab Kitchen Mystery #5)
by Tina KashianNot even her impending nuptials can keep Lucy Berberian, manager of her family-owned Kebab Kitchen, from the Jersey Shore&’s annual Polar Bear Plunge. But her dive into the icy ocean is especially chilling when she finds a fellow swimmer doing the dead man&’s float—for real . . . Who would kill a man in cold blood during Ocean Crest, New Jersey&’s most popular winter event? When Lucy learns the victim is Deacon Spooner, the reception hall owner who turned up his nose—and his price—at her wedding plans, she can&’t help wondering who wouldn&’t kill the pompous caterer . . . Perhaps the culprit is the wedding cake baker whose career Deacon nearly destroyed? Or the angry bride whose reception he ruined? With her maid of honor, Katie, busily planning Lucy&’s wedding without her, Lucy will have to get to the bottom of this cold-hearted business in time for Kebab Kitchen&’s mouthwatering Christmas celebration—and before her hometown&’s holiday spirit washes out to sea . . . Recipes included! &“With a warm cast of characters and an ingenious main character, this is a series that will prove delightful for cozy fans.&” —Parkersburg News & Sentinel on Stabbed in the Baklava &“Clever and charming . . . A culinary delight that will have readers salivating over the food and hungry for literary answers.&” —RT Book Reviews, 4 Stars, on Hummus and Homicide
Misunderstood Vegetables: How To Fall In Love With Sunchokes, Rutabaga, Eggplant And More
by Becky SelengutGo from “what the heck is this” to “how does it taste so good” in this celebration of misfit vegetables. Maybe you just discovered celery root (a lumpy, softball-sized bulb), at the grocery store. Or perhaps you received watermelon radishes in a CSA package. Did a parsnip catch your eye at the farmers’ market? Even vegetables you think you know, like cabbage or brussels sprouts, will reveal next-level flavor with the right recipe. Becky Selengut has made it her mission to take less popular—or even outright scorned vegetables like beets and okra—and cook them into irresistible dishes. It’s all about knowing how to cook or serve them and what herbs and spices to incorporate. In Misunderstood Vegetables, Selengut highlights 25 vegetables, with recipes alongside history, step-by-step preparation, and storage tips. Organized by season, recipes include Feta and Citrus Salad, Charred Chard with Spicy Chile Oil, and Celery Root Gratin. A must-have for the plant-curious, this cookbook will have readers seeking out unusual and underused produce like never before.
Mit Nahrung Heilen: Durch Eine Neue Ernährung Krankheiten Heilen, Gesünder Sein und Gewicht Verlieren
by Maria SoaresWürden Sie gerne Krankheiten, Unwohlsein, Schmerzen und Depressionen beseitigen? Für eine sehr lange Zeit schon wurden natürliche Heilmethoden verwendet, um eine Vielzahl von Leiden zu heilen! Der Gebrauch von natürlichen Heiltechniken wird Ihnen auch mit chronsichen Krankheiten, Entzündungen, Ihrem Immunsystem, Energiehaushalt, Ihrer Konzentrationsfähigkeit, allgemeinem Glücksgefühl und viel mehr helfen! Wir stellen Ihnen die natürlichen Geheimnisse vor, die Fachleute verwenden, damit wir uns gesünder denn je zuvor fühlen! Voll mit Jahrzehnten von getesteten Strategien wird Ihnen dieses eBook den schnellsten und effektivesten Weg zeigen, um mit natürlichen Heilmethoden Ihr Wohlsein aufzupolieren. Sie werden lernen, wie sie ihren Gesundheitszustand in gerade ein paar Wochen verbessern können. Nicht nur dass, aber Sie werden auch jeden anderen Aspekt Ihres Lebens verbessern können. Wollen Sie wissen, wie man mit chronischen Krankheiten und Gebrechen klarkommt? Die Geheimnisse dafür können Sie auch lernen, wodurch sie gesünder und glücklicher sein werden! Dieser Leitfaden vermittelt Ihnen nachgewiesene Techniken, die ganz ohne den Einsatz von teuren Ergänzungsmitteln oder Kursen auskommen. Was ist inkludiert: -Heilmittel -Das Überkommen chronischer Krankheiten -Der Erhalt von mehr Energie -Tieferer und erholsamerer Schlaf -Gebrechen überwinden -Ernährung -Was Sie wissen sollten Und viel mehr! Wenn Sie gesünder sein, Gebrechen heilen oder ihre Leistungsfähigkeit und ihr allgemeines Wohlsein verbessern wollen, dann ist dieser Ratgeber für Sie!
Mitahara: Food Wisdom From My Vegetarian Indian Kitchen
by Rujuta DiwekarDiscover a holistic approach to food with India’s leading nutritionist Rujuta Diwekar. In this book, she embarks on a year-long journey with her readers, highlighting the rich tapestry of seasonal eating – how, by following simple recipes, one can embrace the abundant variety of nature's harvests across different seasons. In this book, food is not just about balanced nutrition but also mindful eating, which incorporates the healing properties of ingredients, freshness and diversity through seasonal and regional variations, sustainability, and even community building and spirituality. The book is a reflection not only of Rujuta’s food wisdom and philosophy, where she emphasizes Indian culinary traditions are as much about the nourishment of the body as the mind and the soul. The book includes anecdotes drawn from the author’s personal journey as well as core Indian and yogic food wisdom to help the reader make lifestyle changes that are easy and seamless, paving the way to incorporating clean and healthy food practices forever. It is also a holistic expression of nuances of regional cuisines and seasonal traditions that could cultivate a deep appreciation for natural rhythms and diversity found within the Indian culinary landscape.