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Nourishing Broth: An Old-Fashioned Remedy for the Modern World
by Sally Fallon Morell Kaayla DanielThe follow-up book to the hugely best-selling NOURISHING TRADITIONS, which has sold over 500,000 copies, this time focusing on the immense health benefits of bone broth by the founder of the popular Weston A Price Foundation. NOURISHING BROTH: An Old-Fashioned Remedy for the Modern World NOURISHING TRADITIONS examines where the modern food industry has hurt our nutrition and health through over-processed foods and fears of animal fats. NOURISHING BROTH will continue the look at the culinary practices of our ancestors, and it will explain the immense health benefits of homemade bone broth due to the gelatin and collagen that is present in real bone broth (vs. broth made from powders). NOURISHING BROTH will explore the science behind broth's unique combination of amino acids, minerals and cartilage compounds. Some of the benefits of such broth are: quick recovery from illness and surgery, the healing of pain and inflammation, increased energy from better digestion, lessening of allergies, recovery from Crohn's disease and a lessening of eating disorders because the fully balanced nutritional program lessens the cravings which make most diets fail. Diseases that bone broth can help heal are: Osteoarthritis, Osteoporosis, Psoriasis, Infectious Disease, digestive disorders, even Cancer, and it can help our skin and bones stay young.In addition, the book will serve as a handbook for various techniques for making broths-from simple chicken broth to rich, clear consommé, to shrimp shell stock. A variety of interesting stock-based recipes for breakfast, lunch and dinner from throughout the world will complete the collection and help everyone get more nutrition in their diet.
Nourishing Dance: An Essential Guide on Nutrition, Body Image, and Eating Disorders
by Monika SaigalNourishing Dance: An Essential Guide on Nutrition, Body Image, and Eating Disorders is written with an insider’s understanding of the unique needs and pressures of the dance world and the expertise of an eating disorder specialist, dietitian, clinician, and educator. This much-needed resource provides research-based, practical approaches to help dancers fuel optimally, nourish a peaceful relationship with food, and nurture more positive and resilient body image.Under-fueling, body dissatisfaction, eating disorders, and disordered eating are far too common among dancers. Despite the prevalence of these issues in dancers across genres, and their negative impacts on dancers’ physical and mental health and performance, they have not been adequately addressed in the dance community. Improving dancers’ health and well-being is necessary for both dancers and the art form to thrive, and everyone involved in the training and care of dancers can play an important role in this mission.Nourishing Dance provides essential information on nutrition, body image, and eating disorder prevention to help parents, teachers, staff, choreographers, leadership, athletic trainers, coaches, and healthcare professionals contribute to making the dance world a healthier and safer place for dancers.
Nourishing Diets: How Paleo, Ancestral and Traditional Peoples Really Ate
by Sally Fallon MorellSally Fallon Morell, bestselling author of Nourishing Traditions, debunks diet myths to explore what our ancestors from around the globe really ate--and what we can learn from them to be healthy, fit, and better nourished, today The Paleo craze has taken over the world. It asks curious dieters to look back to their ancestors' eating habits to discover a "new" way to eat that shuns grains, most dairy, and processed foods. But, while diet books with Paleo in the title sell well--are they correct? Were paleolithic and ancestral diets really grain-free, low-carb, and based on all lean meat? In Nourishing Diets bestselling author Sally Fallon Morell explores the diets of our primitive ancestors from around the world--from Australian Aborigines and pre-industrialized Europeans to the inhabitants of "Blue Zones" where a high percentage of the populations live to 100 years or more. In looking to the recipes and foods of the past, Fallon Morell points readers to what they should actually be eating--the key principles of traditional diets from across cultures -- and offers recipes to help translate these ideas to the modern home cook.
Nourishing Fats: Why We Need Animal Fats for Health and Happiness
by Sally Fallon MorellBestselling author Sally Fallon Morell predicted the rise of bone broth, an old-fashioned remedy turned modern health craze, in her recent hit NOURISHING BROTH. Now, Sally explains the origins of, and science behind, the next movement in the wellness world--healthy fats. In the style of her beloved cult classics NOURISHING TRADITIONS and NOURISHING BROTH, NOURISHING FATS supports and expands upon the growing scientific consensus that a diet rich in good fats is the key to optimum health, and the basis of a sustainable, long-term diet. Sally has been giving the clarion call for these facts for many years and now the American public is finally is catching up. In NOURISHING FATS Sally shows readers why animal fats are vital for fighting infertility, depression, and chronic disease, and offers easy solutions for adding these essential fats back into readers' diets. Get excited about adding egg yolks and butter back into your breakfast, because fat is here to stay!
Nourishing Life: Foodways and Humanity in an African Town (Food, Nutrition, and Culture #7)
by Arianna HuhnIn this accessible ethnography of a small town in northern Mozambique, everyday cultural knowledge and behaviors about food, cooking, and eating reveal the deeply human pursuit of a nourishing life. This emerges less through the consumption of specific nutrients than it does in the affective experience of alimentation in contexts that support vitality, compassion, and generative relations. Embedded within central themes in the study of Africa south of the Sahara, the volume combines insights from philosophy and food studies to find textured layers of meaning in a seemingly simple cuisine.
Nourishing Life: Foodways and Humanity in an African Town (Food, Nutrition, and Culture #7)
by Arianna HuhnIn this accessible ethnography of a small town in northern Mozambique, everyday cultural knowledge and behaviors about food, cooking, and eating reveal the deeply human pursuit of a nourishing life. This emerges less through the consumption of specific nutrients than it does in the affective experience of alimentation in contexts that support vitality, compassion, and generative relations. Embedded within central themes in the study of Africa south of the Sahara, the volume combines insights from philosophy and food studies to find textured layers of meaning in a seemingly simple cuisine.
Nourishing Meals: 365 Whole Foods, Allergy-Free Recipes for Healing Your Family One Meal at a Time
by Tom Malterre Alissa SegerstenFrom two popular bloggers and leaders in the functional medicine movement, here's the ultimate guide to eating healthfully as a family--a simple, practical cookbook that shows how easy it is to ditch processed foods one meal at a time with 365 delicious, whole food-based, allergen-free recipes that the entire family will love. It can be daunting to live a whole foods lifestyle in today's busy world--even more so to prepare plant-rich, allergen-free meals that'll get the whole family around the table. Popular blogger Ali Segersten and functional medicine expert Tom Malttere are a team devoted to teaching their children--and readers--the importance of living a whole foods lifestyle. Nourishing Meals makes it easy and fun with dishes that burst with flavor, such as their Cherry Pecan Salad, Butternut Squash and Pinto Bean Enchiladas, Chipotle-Lime Roasted Chicken, and Banana Coconut Cream Pie. Every recipe in the book is free of the most common allergens: gluten, soy, eggs, and dairy, as well as refined sugar. And these dishes are designed to appeal to everyone, including vegan, vegetarian, seafood, and meat-eaters. In addition to wonderful food, Ali and Tom offer easy, doable steps to help you change your family's health, tips for making the transition easier, and ways to get the kids excited about wholesome foods. They map out the best foods and recipes for every stage of having a family, from pre-conception and pregnancy through each year of a child's life. And they explain in accessible terms what makes their recipes so effective for achieving optimal health. Originally self-published with an avid following, this edition will feature more than 30 new recipes, and many of the original recipes have been updated. This new edition will also include 100 beautiful all-new food photos featured in two inserts. With an easy, tasty recipe for every day of the year, it's never been simpler to adopt a healthy, whole foods lifestyle!
Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats (Revised 2nd Edition)
by Sally Fallon Mary Q EnigRecalling the culinary customs of our ancestors and looking ahead to a future of robust good health for young and old, Nourishing Traditions offers modern families a fascinating guide to wise food choices and proper preparation techniques. Nutrition researcher Sally Fallon unites the wisdom of the ancients with the latest independent and accurate scientific research. The revised and updated Second Edition contains over 700 delicious recipes that will please both exacting gourmets and busy parents. Book jacket.
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
by Sally Fallon Mary EnigA full-spectrum nutritional cookbook with a startling message animal fats and cholesterol are vital factors in the human diet, necessary for reproduction and normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Includes information on how to prepare grains, health benefits of bone broths and enzyme-rich lacto-fermented foods.
Nourishing Wisdom: A Mind-Body Approach to Nutrition and Well-Being
by Marc David"Marc David eloquently describes the importance of addressing the emotional and spiritual aspects of our lives in order to truly nourish ourselves." --Dean Ornish, M.D. Combining the principles of nutritional awareness, personal growth, and body psychology, Nourishing Wisdom provides practical methods for redefining the role food plays in our lives. Line drawings.From the Trade Paperback edition.
Nourishing the Nation: Food as National Identity in Catalonia (New Directions in Anthropology #44)
by Venetia JohannesIn the early twenty-first century, nationalism has seen a surprising resurgence across the Western world. In the Catalan Autonomous Community in northeastern Spain, this resurgence has been most apparent in widespread support for Catalonia’s pro-independence movement, and the popular assertion of Catalan symbols, culture and identity in everyday life. Nourishing the Nation provides an ethnographic account of the everyday experience of national identity in Catalonia, using an essential, everyday object of consumption: food. As a crucial element of Catalan cultural life, a focus on food provides unique insight into the lived realities of Catalan nationalism, and how Catalans experience and express their national identity today.
Nourishment: What Animals Can Teach Us about Rediscovering Our Nutritional Wisdom
by Fred Provenza&“Nourishment will change the way you eat and the way you think.&”—Mark Schatzker, author of The Dorito Effect&“[Provenza is] a wise observer of the land and the animals [and] becomes transformed to learn the meaning of life.&”—Temple GrandinReflections on feeding body and spirit in a world of changeAnimal scientists have long considered domestic livestock to be too dumb to know how to eat right, but the lifetime research of animal behaviorist Fred Provenza and his colleagues has debunked this myth. Their work shows that when given a choice of natural foods, livestock have an astoundingly refined palate, nibbling through the day on as many as fifty kinds of grasses, forbs, and shrubs to meet their nutritional needs with remarkable precision.In Nourishment Provenza presents his thesis of the wisdom body, a wisdom that links flavor-feedback relationships at a cellular level with biochemically rich foods to meet the body&’s nutritional and medicinal needs. Provenza explores the fascinating complexity of these relationships as he raises and answers thought-provoking questions about what we can learn from animals about nutritional wisdom.What kinds of memories form the basis for how herbivores, and humans, recognize foods?Can a body develop nutritional and medicinal memories in utero and early in life?Do humans still possess the wisdom to select nourishing diets or has that ability been hijacked by nutritional &“authorities&”?Is taking supplements and enriching and fortifying foods helping us, or is it hurting us?On a broader scale Provenza explores the relationships among facets of complex, poorly understood, ever-changing ecological, social, and economic systems in light of an unpredictable future.To what degree do we lose contact with life-sustaining energies when the foods we eat come from anywhere but where we live?To what degree do we lose the mythological relationship that links us physically and spiritually with Mother Earth who nurtures our lives?Provenza&’s paradigm-changing exploration of these questions has implications that could vastly improve our health through a simple change in the way we view our relationships with the plants and animals we eat.&“Nourishment is a conversation between science, culture, and a greater spiritual or cosmological umbrella.&”—Montana Public Radio
Novel Food Fermentation Technologies
by Brijesh K. Tiwari K. Shikha OjhaNovel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for the production of bioactives from various food matrices, including food processing by-products and waste. Readers are provided with a close look at thermal and non-thermal technologies applicable to fermented food products. The text covers immobilization, microencapsulation technologies, and novel preservation techniques for cultures in fermentation. In-depth studies of high pressure processing, pulsed electric field, power ultrasound and gamma irradiation in fermentation are provided in addition to novel thermal and non-thermal technologies and process analytical techniques. A wide variety of fermented products are covered, including meat, marine-based, grain-based, dairy, and vegetable-based products. Current technologies for extraction of bioactives are examined, as are current innovations in fermented food packaging. Readers are presented with current and future challenges in food fermentation as well. As a comprehensive reference for food fermentation, this work provides up-to-date insights into emerging fermentation technologies which facilitate the processing of wholesome and safe food products.
Novel Food Grade Enzymes: Applications in Food Processing and Preservation Industries
by Abhishek Dutt Tripathi Kianoush Khosravi-Darani Suresh Kumar SrivastavaThis book covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications, and downstream processing strategies. The broad focus of this book is on the application of various classes of enzymes in dairy, fruits and vegetables, cereals and oilseeds, meat and poultry, and brewing and food packaging industries. Certain recent areas such as nanotechnological perspective in enzyme immobilization, infusion strategies as well as its efficient usage in food packaging and preservation are some of the salient highlights of this book. This book also discusses the aspects related to application of enzymes in functional food development and shelf life extension of various commodities food products. This book is beneficial for researchers, students, entrepreneurs, and industry experts in broad disciplines such as food processing, food biotechnology, food microbiology, biochemistry, agriculture, biotechnology, biochemical engineering, and bioprocess technology.
Novel Physical Processing of Starch-Based Products: Strategy for Structure Control
by Enbo Xu Dandan Li Yang TaoFrom the perspective of physical action and materials science, this book reviews the structural modification of starch and evaluates novel physical processing of starch-based products.The contributors systematically explain the multi-scale structures of starches and explore various treatments of starch and starch-based materials, including hydrothermal treatment, high-pressure treatment, extrusion treatment, electric field treatment, microwave treatment, ultrasonic treatment, cold plasma treatment, and 3D printing. By thoroughly analyzing and summarizing the structural control of starch, they aim to obtain starch-based products with better physicochemical properties and texture. Furthermore, their industrial applications for future food supply are also demonstrated.This book will benefit researchers and graduate students in the fields of starch, starch-based materials, and food and non-food processing.
Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers
by Julia TurshenSmall Victories, one of the most beloved cookbooks of 2016, introduced us to the lovely Julia Turshen and her mastery of show-stopping home cooking, and her second book, Feed the Resistance, moved a nation, winning Eater Cookbook of the Year in 2017. In Now & Again, the follow-up to what Real Simple called "an inspiring addition to any kitchen bookshelf," more than 125 delicious and doable recipes and 20 creative menu ideas help cooks of any skill level to gather friends and family around the table to share a meal (or many!) together. This cookbook comes to life with Julia's funny and encouraging voice and is brimming with good stuff, including: • can't-get-enough-of-it recipes • inspiring menus for social gatherings, holidays and more • helpful timelines for flawlessly throwing a party • oh-so-helpful "It's Me Again" recipes, which show how to use leftovers in new and delicious ways • tips on how to be smartly thrifty with food choicesNow & Again will change the way we gather, eat, and think about leftovers, and, like the name suggests, you'll find yourself reaching for it time and time again.
Now Eat This! 100 Quick Calorie Cuts at Home / On-the-Go (Now Eat This!)
by Rocco DispiritoFirst there was Now Eat This! Then there was the Now Eat This! Diet. Now, there's the ultimate companion book to help readers lose weight and keep it off: NOW EAT THIS! QUICK CALORIE SOLUTIONS. In this book, Rocco DiSpirito explains what he does to reduce the calories in recipes without compromising flavor-the tricks of the trade behind the low-calorie recipes he develops. He shows readers how to remove 100 calories from any dish, any time, offering tips on various substitutions so that readers can learn to adapt recipes themselves to reduce calories. He even shows you how to reduce the caloric content of your favorite restaurant foods; for example, omitting cheese from your Double Whopper or ordering skim milk with only one squirt of flavoring in your Starbucks coffee. NOW EAT THIS! QUICK CALORIE SOLUTIONS is the perfect complement to the Now Eat This! Diet and cookbook, and also includes calorie saving shopping and cooking tips.
Now Eat This! Diet: Lose Up to 10 Pounds in Just 2 Weeks Eating 6 Meals a Day! (Now Eat This!)
by Rocco DispiritoAward-winning celebrity chef Rocco DiSpirito changed his life and his health- without giving up the foods he loves or the flavor. He has lost more than 20 pounds, participated in dozens of triathlons, and-after an inspirational role as a guest chef on The Biggest Loser- changed his own diet and the caloric content of classic dishes on a larger scale. In The Now Eat This! Diet, complete with a foreword by Dr. Mehmet Oz, DiSpirito offers readers a revolutionary 2-week program for dropping 10 pounds quickly, with little effort, no deprivation, and while still eating 6 meals a day and the dishes they crave, like mac & cheese, meatloaf, BBQ pork chops, and chocolate malted milk shakes. The secret: Rocco's unique meal plans and his 75 recipes for breakfast, lunch, dinner, dessert, and snack time, all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. Now readers can eat more and weigh less- it's never been so easy!
Now Eat This! Italian
by Rocco DispiritoWeight-conscious food lovers no longer need to deprive themselves of the ever-popular cuisine of Italy. Award-winning celebrity chef and #1 New York Times bestselling author Rocco DiSpirito's latest Now Eat This! book is the solution . In his signature style, DiSpirito has recreated 100 classic Italian recipes to be healthy and low in calories and fat-yet still full of flavor. After travelling to Italy and perfecting the dishes side-by-side with the chefs who make them best-the Italian mamas-he offers sinful pastas, sauces, and desserts you never thought you could eat while keeping healthy, including: Spaghetti with My Mama's Meatballs, Mozzarella en Carozza, Chicken Parmigiana, Hand-Torn Pasta alla Bolognese, Sausage and Peppers, Classic Cannoli, Chocolate and Hazelnut Espresso Budino, and much more! NOW EAT THIS! ITALIAN proves that Italian food doesn't have to be calorie-packed to be delicious. All under 350 calories, these full-flavor, low-fat recipes are sure to indulge your appetite without packing on the pounds.
Now Eat This!: 150 of America’s Favorite Comfort Foods, All Under 350 Calories
by Rocco DispiritoFRIED CHICKEN, MACARONI AND CHEESE, BROWNIES, AND 147 OTHER FAVORITE RECIPES UNDER 350 CALORIES In this delectable cookbook, award-winning chef Rocco DiSpirito transforms America's favorite comfort foods into deliciously healthy dishes-all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. What's more, Rocco provides time-saving shortcuts, helpful personal advice, and nutritional breakdowns for each recipe from a board-certified nutritionist. So prepare your favorite foods without the guilt. Finally, a world-class chef has made healthy food taste great! <P> <i>Advisory: Bookshare has learned that this book offers only partial accessibility. We have kept it in the collection because it is useful for some of our members. To explore further access options with us, please contact us through the Book Quality link on the right sidebar. Benetech is actively working on projects to improve accessibility issues such as these. </i>
Now You Know What You Eat
by Valorie FisherFrom peanut butter and jelly sandwiches to macaroni and cheese, Valorie Fisher explores the science behind our most delicious dishes!Valorie Fisher dives deep into the science of what we eat and where ingredients come from by exploring what happens behind the scenes of favorite, everyday foods like pizza, honey, milk, maple syrup, vegetable soup, and more! With the help of bold, eye-catching yet simple graphics, inquisitive minds will love discovering what makes popcorn pop, why bread rises, and how bees make honeycomb. With this book peppered with facts like how many eggs a hen lays in a year and how many gallons of sap it takes to make one gallon of syrup, readers will be fascinated by all the amazing things they never knew about the food they eat! Now You Know What You Eat also includes a glossary, and a graphic about the food groups, as well as an introduction to vitamins and minerals. With a growing focus on STEM for this early age group, this book encourages readers to ask their own questions about the world around them, and to fall in love with discovering the answers!
Noções Básicas para um Estilo de Vida Vegano e Saudável Como Viver Sem Carne e Sem Laticínios
by Lewis Haas Arthur de Lima SilvaUm Guia Simples para Veganos Principiantes – Aprenda como o veganismo pode transformar sua vida HOJE! "Noções Básicas para um Estilo de Vida Vegano e Saudável" é um guia que vai lhe trazer felicidade e saúde ao longo da vida. Se você for um vegano novato inseguro, um vegetariano em cima do muro ou um onívoro veg-curious, esse livro vai eliminar suas dúvidas. Você vai descobrir que pode obter bastante proteína, se encaixar em qualquer evento social, aprender a amar espinafre e apreciar pizzas, nachos, brownies e mais—sem absolutamente nenhum produto animal. Até mesmo veganos experientes podem descobrir algumas dicas novas! O veganismo não é só mais um plano alimentar popular, e o mundo está começando a entender o porquê. O veganismo é útil para aqueles que desejam viver uma vida mais saudável, perder peso, reduzir os riscos de doenças crônicas e muito mais. Uma dieta livre de produtos de origem animal também significa viver uma vida mais verde e mudar o mundo para melhor — um prato de cada vez. No entanto, uma das maiores razões para se tornar vegano é acabar com o antiético abate de animais para consumo humano. Um Estilo de Vida Vegano e Saudável - Tenha uma Dieta livre de Carne e Laticínios
Nuestras Recetas Favoritas de Cocción Lenta para Desintoxicar y Perder Peso
by David Arieta Galván Geoff Vicky WellsAmamos las comidas en cocción lenta porque son fáciles, prácticas y sabrosas. Aún mejores son las que ayudan a perder peso y recuperar la salud. Descubrirás que cuando llevas una dieta vegetariana o vegana, estarás comiendo mucho más alimento densamente nutritivo mientras mantienes tus calorías muy bajas. Eso no quiere decir que TODA la comida vegana y vegetariana sea baja en calorías. Aun necesitarás observar tu ingesta de grasas y los alimentos altamente calóricos, pero también descubrirás que conservas la sensación de "estar lleno" por más tiempo porque tu cuerpo está obteniendo más nutrientes de los que necesita. Algunas de las recetas son buenas para desintoxicar y se indican como tales. También todas las recetas son vegetarianas o veganas y la mayoría de ellas te ayudarán a perder peso. Algunos de los postres son un poco altos en calorías así que utilízalos con moderación. Querrás agregar este recetario a tu colección. Aquí está la lista de deliciosas y nutritivas recetas que encontrarás en este libro: Recetas de Desayunos Avena con Manzana y Canela* Budín de Pan para Desayunar* Quinoa y Canela* Desayuno de Avena, Fruta y Nueces* Cereal Caliente Multigrano* Avena con Arándanos en un Noche* Pastel de Pera y Chai para Desayunar** Risotto Especiado para Desayunar* Recetas de Almuerzo/Cena Estofado Cosecha de Otoño* Espinaca Baby y Frijoles Blancos* Frijoles Horneados Vegetarianos/Veganos Básicos Estofado de Frijoles Negros* Sopa Desintoxicante de Brócoli y Coliflor* Sopa de Zapallo y Chirivía* Sopa de Col y Manzana* Guarnición de Col y Manzana* Frijoles Horneados con Maple Canadiense* Curry de Garbanzo con Espinaca y Col Rizada* Estofado de Tubérculos en Trozos* Estofado de Curry y Coco* Frijoles y Vegetales al Curry* Frijoles Pintos Fáciles* Estofado Robusto de Lenteja y Cebada* Cacerola de Frijoles Italian
Nuestro frugal verano en Charente
by Gloria Cifuentes Dowling Sarah Jane ButfieldConozca a Sarah Jane, una mujer famosa por sus desastres culinarios que intenta alimentar a su familia en circunstancias extremas en una zona campestre de Francia. La vida frugal no era parte del plan cuando Sarah Jane llegó desde Australia y comenzó la restauración de su pintoresca casa de campo en Charente. Sin embargo, cuando las circunstancias de la vida la tomaron por sorpresa, el desafío estaba planteado: cómo sobrevivir en Francia, junto a su familia, con poco dinero y dos perros pastores australianos. La respuesta llegó de la mano de 5 pollos, 4 patos y un huerto casero. El plan de economía consistió en ahorrar dinero por cualquier medio posible para invertirlo en la renovación de la casa de campo. Con un verdadero estilo "La vida de los Good", al igual que el programa de TV de los años 70, Sarah Jane enfrenta de lleno el desafío criando unos cuantos animales y transformando un jardín que más bien parecía un pastizal en un pequeño huerto o granja francesa. En Francia es famosa la tradición familiar de aprovechar el producto de pequeños huertos caseros para obtener alimentos saludables, simples y de bajo costo. En este libro encontrará más de 30 recetas para una gran variedad de alimentos y bebidas, incluyendo un detalle mes a mes de cómo Sarah y su familia transformaron un jardín abandonado en el frugal pero productivo huerto casero de una expatriada.
Nueva Salsa: Recipes to Spice It Up
by Rafael Palomino Arlen Gargagliano“This collection tackles a whole new world of salsa, showcasing it as not only a condiment but also as a side dish and dessert.” —Tampa Bay TimesBelieve it or not, salsa beats ketchup as the number 1 condiment. Its number 1 for flavor, variety, and spice, too. And salsas are fast and easy to make at home. Nueva Salsa offers over sixty irresistible ways to get those taste buds dancing, from traditional, tomato-based versions such as Roasted Poblano Chiles, Tomato and Avocado to Asian-inspired salsas such as Kimchee and Mango. Ingredients like wasabi, guava, and manchego cheese are now easily found in local markets and create new and unusual salsa sensations. In the sweet not heat department, there’s decadent Dulce de Leche Fruit Salsa and fruity Three Berry Aguardiente, the perfect complement to a savory entre, buttery shortbread, or a good old bowl of vanilla ice cream. It only takes a few minutes to add that little chispa to any dish, or turn ordinary tortilla chips into a uniquely tasty treat with Nueva Salsa, the next wave in salsa flavor.“Handsomely produced, fresh and to the point, it offers 63 recipes in eight categories of salsa: fruit, tropical, new exotics, tomato, vegetable, chile, bean and dessert.” —Chicago Tribune“That basic tomato and onion idea is here, but there are a hundred others and those others will have you chopping, mixing and dipping . . . Salsa recipes are short, often sweet, sometimes hot, and always intense in flavor.” —Cooking by the Book