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Pete the Cat and the Perfect Pizza Party (Pete The Cat)
by Kimberly and James DeanPete the Cat invites his friends to a pizza party wherein they add different toppings to their pizza.
Pete the Cat and the Perfect Pizza Party (Pete the Cat)
by Kimberly Dean James DeanA groovy New York Times bestseller!From the bestselling Pete the Cat series, it’s a groovy pizza party that you don’t want to miss!It’s a party, a party, a perfect pizza party!That’s what Pete thinks as he piles the pie high with his favorite topping—pepperoni. But then his friends come over and add their own toppings to the pizza. Will Pete’s perfect pizza be ruined? There’s only one way to find out!In this picture book full of fun alliteration and tasty foods by the New York Times bestselling team of Kimberly and James Dean, Pete and the gang learn that the best kind of pizza is one you share with your friends.Don't miss Pete's other adventures, including Pete the Cat: I Love My White Shoes, Pete the Cat: Rocking in My School Shoes, Pete the Cat and His Four Groovy Buttons, Pete the Cat Saves Christmas, Pete the Cat and His Magic Sunglasses, Pete the Cat and the Bedtime Blues, Pete the Cat and the New Guy, Pete the Cat and the Cool Cat Boogie, and Pete the Cat and the Missing Cupcakes.
Pete the Cat's Groovy Bake Sale (My First I Can Read)
by Kimberly Dean James DeanPete the Cat whips up something extra cool in the next Pete the Cat My First I Can Read tale from New York Times bestselling author-illustrator James Dean!The school's bake sale is a day away! Pete tries to make something yummy for his friends. But he seems to be only making a giant mess! Will Pete have something delicious in time for the bake sale? Beginning readers will love Pete's adventure in the kitchen in this My First I Can Read story, complete with original illustrations from the creator of Pete the Cat, James Dean. My First I Can Read books are perfect for shared reading with a child.
Pete the Cat: Pete's Big Lunch (I Can Read! #My First Shared Reading)
by James DeanPete the Cat is hungry. What should he make for lunch? Pete decides to make a sandwich! But this isn't an ordinary sandwich. . . . Pete has some pretty groovy ideas about what should go inside. And the bigger this sandwich gets, the more ideas Pete has! But what happens if Pete's sandwich gets too big for him to eat?
Peter Callahan's Party Food: Mini Hors d'oeuvres, Family-Style Settings, Plated Dishes, Buffet Spreads, Bar Carts
by Kate Spade Peter CallahanAt once practical and imaginative, a guide to serving food in style—at any kind of celebration Venerated caterer Peter Callahan compiles his 30 plus years of entertaining experience for serving visually stunning and palate-electrifying food in new ways. You’re invited into his world of whimsy and wit as he shares brand-new signature hors d'oeuvres and expands his repertoire for the first time to offer ideas for tablescapes, buffets, seated dinners, and bars. Peter brilliantly breaks down his high-end serving style with simplifications and shortcuts, enabling you to throw the coolest of parties—regardless of your skill level, the size of the crowd, the venue, or the theme. Along with stories about and amazing re-creations of actual events, the 100 original party tricks and recipes in this book will help you set the scene for a beautiful, conversation-filled gathering—every time.
Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads
by Peter ReinhartPeter Reinhart's Artisan Breads Every Day distills the renowned baking instructor' s professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and bake with ease. Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step--from preparation through pulling pans from the oven-a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries-and all with little hands-on time. America's favorite baking instructor and innovator Peter Reinhart offers new time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of: Sourdough Baguettes * 50% and 100% Whole Wheat Sandwich Loaves * Soft and Crusty Cheese Bread * English Muffins * Cinnamon Buns * Panettone * Hoagie Rolls * Chocolate Cinnamon Babka * Fruit-Filled Thumbprint Rolls * Danish * Best-Ever Biscuits Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.From the Hardcover edition.
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
by Ron Manville Peter ReinhartIn this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had.We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor. From the Hardcover edition.
Petit Appetit: Eat, Drink, and Be Merry
by Lisa BarnesDelicious organic recipes from an award-winning organic-foods cookbook author and nutrition expert. As kids get older, parents get busier, and they all need simple, creative, healthy ideas and recipes for school lunches, snacks, drinks and the seemingly endless round of parties, playdates, and special occasions. This all-new collection of recipes from Petit Appetit is just what they need. These nutritious, organic, and easy-to-prepare snacks, drinks, and celebration foods are the perfect alternative to processed store-bought items laden with high fructose corn syrup, trans fats, additives, and preservatives. Chef and mother Lisa Barnes? simple, delicious recipes enable parents to think ?outside the bag? (of processed chips, crackers, and cookies) and learn how to create new family favorites with healthy, organic ingredients. Petit Appetit: Eat, Drink, and Be Merry features: ? Expert advice, tips, and stories ? Nutritional, dietary, and allergy information Throughout ? Best methods for packing and storage ? More than 150 recipes .
Petit Appetit: Eat, Drink, and Be Merry
by Lisa BarnesDelicious organic recipes from an award-winning organic-foods cookbook author and nutrition expert. As kids get older, parents get busier, and they all need simple, creative, healthy ideas and recipes for school lunches, snacks, drinks and the seemingly endless round of parties, playdates, and special occasions. This all-new collection of recipes from Petit Appetit is just what they need. These nutritious, organic, and easy-to-prepare snacks, drinks, and celebration foods are the perfect alternative to processed store-bought items laden with high fructose corn syrup, trans fats, additives, and preservatives. Chef and mother Lisa Barnes? simple, delicious recipes enable parents to think ?outside the bag? (of processed chips, crackers, and cookies) and learn how to create new family favorites with healthy, organic ingredients. Petit Appetit: Eat, Drink, and Be Merry features: ? Expert advice, tips, and stories ? Nutritional, dietary, and allergy information Throughout ? Best methods for packing and storage ? More than 150 recipes
Petit-déjeuner: les meilleures recettes !
by Jacob Mills Maïlys MarquayDans ce livre de recettes de petit-déjeuner, vous ne trouverez que les meilleures recettes du monde. Préparez-vous à découvrir des recettes succulentes qui vous donneront envie de les faire encore et encore. Elles ont toutes été testées et sont parfaitement adaptées à la cuisine maison. Prendre un petit-déjeuner bon et équilibré vous boostera pour la journée ! Ce livre a été spécialement écrit afin que vous puissiez tester une nouvelle recette tous les jours, mais aussi pour que vous puissiez entamer une vie saine sans sauter le repas le plus important de la journée ! Ce livre vous apprendra à faire les bons choix pour un petit-déjeuner sain. Vous aurez également une multitude de recettes pour plusieurs semaines ! Ce livre regorge d'idées : recettes sans gluten, recettes énergisantes pour les personnes actives, recettes végétariennes, recettes de smoothies et milk-shakes originales pour les personnes pressées. Toutes ces recettes sont simples et réalisables dans votre cuisine. Ne vous souciez plus de votre régime, tout ce dont vous avez besoin se trouve dans ce livre ! Et même vos enfants s'en lècheront les doigts ! Tous les ingrédients sont naturels et faciles à trouver dans le commerce. De plus, vous pourrez les substituer selon vos besoins et goûts.
Petite Eats: Appetizers, Tasters, Miniature Desserts, and More
by Timothy W. LawrencePetite Eats will inspire any host or hostess to throw a tasting party. Just as wine and beer tasting grow in popularity in homes and apartments across the country, tasting parties are gaining status as the new craze. Why not? With bite-sized treats, guests get to sample more food, and hosts get to showcase their culinary prowess with a wider range of hors d'oeuvres, desserts, and even miniature drinks. From classy avocado shrimp cups to sizzling bacon-wrapped jalapeños, chicken wings with spicy maple sauce to coconut petite fours, home cook Timothy W. Lawrence shows how anyone can whip up an amazing spread of small treats for any gathering. Here’s a sampling of the more than 50 recipes included: Lobster and Fruit Cocktails Satay Chicken Skewers Bacon-Wrapped Dates with Maple Sauce Bruschetta with Tomato and Basil Baked Caramelized Onion and Goat Cheese Quesadillas Pulled Pork Sliders Fried Stuffed Jalapeños S’mores Bites Mini Parfaits Frozen Lime Cups Berry Turnovers Mini Chipwiches Pineapple Rum Cocktails Strawberry Banana Pineapple Smoothies Whether it's game night, a bridal shower, or a spur-of-the-moment get-together, Petite Eats makes entertaining fun and easy.
Petite Treats: Adorably Delicious Versions of All Your Favorites from Scones, Donuts, and Cupcakes to Brownies, Cakes, and Pies
by Morgan Greenseth Christy BeaverADORABLY DELICIOUSThe collection of recipes in this one-of-a-kind book shows how to bake perfectly sized handheld delights-ideal for a sweet snack, teatime treat or dainty dessert. For hip bakers looking to dazzle guests, nothing will impress more than when whipping up miniature versions of classic bites like:* Banana-Blueberry Muffins* Glazed Pumpkin Scones* Lemon Zest Coffee Cakes* Chocolate Stout Cupcakes* Blackberry-Lime Pies* Boston Cream Whoopie Pies* Jelly Donuts* Black Forest Cakes* TiramisuFull of mouthwatering baked goods, Petite Treats is packed with sweets that are as irresistible to the eye as they are to the palate. Thanks to these tiny portion sizes, you can enjoy all your favorite treats while keeping indulgence in check. With gorgeous full-color photos and easy-to-follow step-by-step instructions, Petite Treats proves that good things really do come in small packages.
Petits-déjeuners végétaliens
by Gaëlle Guilleaume Heather HopePRÉPAREZ DE DÉLICIEUX PETITS-DÉJEUNERS QUI CHANGERONT VOTRE HYGIÈNE DE VIE, CHOUCHOUTEZ VOTRE SYSTÈME DIGESTIF ET ENTRAÎNEZ VOS AMIS DANS LA RÉVOLUTION La meilleure manière de commencer toute journée est de déguster un petit-déjeuner qui vous rechargera le corps et l'esprit tout en respectant vos restrictions alimentaires. Et c'est là qu'intervient The Essential Kitchen Series grâce aux 30 recettes étonnantes contenues dans le livre « Petits-déjeuners végétaliens ». Celles-ci raviront les mangeurs les plus difficiles et les palais les plus affinés. Adieu les céréales froides du matin ! Désormais, vous pourrez, sans le moindre effort, transformer votre petit-déjeuner en un festin de saveurs. Vous êtes pressé ? Emportez votre hygiène de vie avec vous et soyez fiers de vos choix. APPRENEZ À MAÎTRISER LES PLATS VÉGÉTALIENS Par où commencer ? Vous trouverez très facilement la réponse à cette question dans les premières pages de ce livre de recettes unique en son genre. Il deviendra votre arme secrète et vous permettra de vous entraîner et de perfectionner vos techniques à chaque nouvelle recette. Afin même de vous en rendre compte, vous aurez transformé les repas les plus banals en de spectaculaires créations. Amusez-vous, tentez de nouvelles expériences et lâchez-vous : votre palais vous en remerciera. NE PASSEZ PAS À CÔTÉ DES SAVEURS Nous n'insinuons pas que vous avez besoin de changer toutes vos habitudes alimentaires, mais voulons simplement vous encourager à en essayer d'autres, tellement savoureuses que vous serez ravis d'avoir sauté le pas. Découvrez, comme des milliers d'autres personnes avant vous, qu'une hygiène de vie végétalienne peut être enrichissante, fun et surtout délicieuse. Si vous êtes déjà végétalien, ce livre viendra alors compléter votre collection de recettes. En tout cas, si vous songez à acheter cet
Peyton Picks the Perfect Pie: A Thanksgiving Celebration
by America's Test Kitchen KidsThis humorous and heart-warming story from the creators of the #1 New York Times Bestseller The Complete Cookbook for Young Chefs celebrates the love of cooking and helps children overcome their fear of trying new foods and includes an ATK recipe for the perfect pie.Peyton is particular. But she's not picky. Grownups use that word a lot. Picky. Picky. Picky. It's never a good thing. And it's not fair. Peyton likes dogs and cats, scooters and bikes, pools and beaches. And Peyton likes to try new things. She recently mastered long division in math class and loves to practice the saxophone--as long as her adorable dog Mila doesn't howl! But Peyton is particular when it comes to food. Peyton doesn't like it when two foods touch on her plate. Peyton doesn't like green foods. Or orange foods. Or red foods. Peyton doesn't like foods that are gooey or gummy, sticky or slimy, frosted or flaky. And Peyton most definitely doesn't like chunky or lumpy foods. Thanksgiving is our most universal holiday, beloved by adults and children. But Thanksgiving can also be a challenge for young eaters who struggle with new tastes and new experiences. Peyton is the hero of this food lover's tale and she is determined to confront her fear of new foods by finding a Thanksgiving pie she truly likes, even if it's flaky, lumpy, or chunky.
Pflanzliche Lebensmittelalternativen: Eigenschaften, Formulierung, Verarbeitungsmethoden und Herstellung
by David Julian McClements Lutz Grossmann Anja Maria WagemansDie Entwicklung pflanzlicher Lebensmittelalternativen ist eines der am schnellsten fortschreitenden Gebiete in unserem modernen Ernährungssystem. Viele Verbraucher*innen reduzieren den Konsum von tierischen Lebensmitteln und greifen vermehrt zu pflanzlichen Alternativen. Die Lebensmittelindustrie greift dieses Konsummuster auf und bietet zunehmend innovative pflanzliche Alternativprodukte an. Die Entwicklung und Herstellung dieser alternativen Lebensmittel geht jedoch mit großen Herausforderungen einher, da viele tierische Lebensmittel aus sehr komplexen Strukturen mit hochfunktionellen Inhaltsstoffen bestehen. Eine wissenschaftliche Herangehensweise ist daher eine wesentliche Voraussetzung, um pflanzliche Lebensmittelalternativen mit einer hohen Verbraucherakzeptanz und hohem Nährwert zu entwickeln.Dieses Fachbuch beschreibt die Wissenschaft und Technologie von pflanzlichen Lebensmittelalternativen. Leser*innen erhalten einen Überblick über die verwendeten Zutaten und Verarbeitungsprozesse sowie über die wichtigsten Ernährungs- und Qualitätsmerkmale spezifischer pflanzlicher Lebensmittelkategorien wie Alternativen zu Milch und Milchprodukten, Eiern und Eiprodukten sowie Fleisch und Meeresfrüchten. Fachkräfte mit Bezug zur Lebensmitteltechnologie können dieses grundlegende Wissen nutzen, um die nächste Generation gesünderer und nachhaltigerer pflanzlicher Lebensmittelalternativen herzustellen.
PhanFood: From the Kitchen Pot to the Tour Lot (Excelsior Editions)
by Taraleigh Weathers Pete MasonLike the band they follow from city to city, Phish fans have their own history of creativity, which in turn follows them wherever they go—even into the kitchen. Edited by Taraleigh Weathers (Healthy Hippie Magazine) and Pete Mason (Phanart: The Art of the Fans of Phish), PhanFood bring together many of the recipes that Phish fans have made and shared over the years. Included are appetizers, salads, soups, sandwiches, entrees, desserts, drinks (with and without alcohol), and a variety of other concoctions that Phish fans enjoy while they are in the lots, at the site, or just sitting at home waiting for the next tour to be announced. PhanFood is also a wholly nonprofit endeavor, with all net profits being donated to regional food banks and charities in the cities where Phish plays. A cookbook by Phish fans and for Phish fans (as well as anyone else who likes good, healthy food), PhanFood aims to benefit the Phish community and to give back to the communities Phish fans visit as they follow the band to the next great show!Taraleigh Weathers is a graduate of the Institute for Integrative Nutrition and the publisher and editor of Healthy Hippie Magazine. She lives in Burlington, Vermont.Peter Mason is a Special Education teacher and the author of Phanart: The Art of the Fans of Phish. He lives in Albany, New York
Pharmaceutical and Nutraceutical Potential of Cyanobacteria
by Maulin P. Shah Pradeep Verma Michael J. Betenbaugh Muhammad Aamer MehmoodCyanobacteria are the extraordinary microbes that are believed to have started life on Earth. It's been billions of years since they colonized this planet. Now, the question arises, what has made them so successful? The answer to this question lies in their remarkable potential to survive unfavorable environments, their substantial ability to fix the atmospheric carbon through photosynthesis, and their amazing secondary metabolites having antioxidant, osmo-protectants, and stress-tolerance abilities. Research on cyanobacteria has shown that these secondary metabolites and the substantial photosynthetic rates of cyanobacteria can be exploited for environmental, industrial, nutraceutical, and pharmaceutical applications. This book “Pharmaceutical and Nutraceutical Potential of Cyanobacteria” is a collection of 14 book chapters that have covered almost all aspects related to the opportunities, challenges, and potential applications whileemploying cyanobacteria as feedstock for various industrial and environmental applications with a special focus on pharmaceutical and nutraceutical applications. Some sections have also covered the enhanced biosynthesis, extraction, storage, and marketing of the cyanobacterial bioactive compounds (phycobilins, carotenoids, fatty acids, amino acids), and applications of cyanobacteria as food/feed of the future. We believe that this book will provide substantial learning opportunities to the readers including graduate students, academicians, phycologists, policymakers, environmental entrepreneurs, and industrialists. This book could be included in SDG 12 publications.
Pharmaceuticals to Nutraceuticals: A Shift in Disease Prevention
by Dilip Ghosh R. B. SmartaRecently, there has been a fundamental shift in the global health and wellness industry from disease treatment to preventing chronic diseases. The use of nutraceuticals and functional foods in prevention efforts could lead to a decreased dependency on drugs. The pharmaceutical industry recognizes this shift; however, serious concerns have arisen regarding the claimed efficacy, quality, and safety of products used as medical foods. This book examines the consumer and industry mindshift, including the scientific evidence of these foods as effective adjuncts to pharmacotherapy during all stages of treatment of various diseases, thus indicating that pharmaceuticals and nutraceuticals can and should coexist. It details quality, safety, and efficacy of foods, drugs, and nutrients; marketing and product positioning; regulatory perspectives; biomarkers and metabolites; probiotics; food/drug interactions; and future industry trends. In addition, food bioactives represent diet-based molecules that perform physiological roles related to disease prevention and treatment. As such, a considerable overlap exists between food bioactives and drugs—this book presents the case for comparing and contrasting foods versus drugs in several models of health and disease.
Pharmacotherapy of Cachexia
by Akio Inui Karl G. Hofbauer Stefan D. Anker Janet R. NicholsonAlthough a wealth of information can be found scattered throughout periodicals and research papers, tracking down the most effective treatment for a heterogeneous syndrome such as cachexia can be problematic. Edited by experts in the field, with contributions from a multidisciplinary panel, Pharmacotherapy of Cachexia is the first book devoted sole
Pharmacotherapy of Obesity: Options and Alternatives
by Ulrich Keller Karl G. Hofbauer Olivier BossPrimarily intended for physicians and health care professionals who are treating obese patients, this book explores current and future options for drug treatment of obesity puts them into perspective against available alternative treatments. Distinguished scientists and clinical investigators provide reviews of each individual topic, covering a wide range of subjects from pathophysiology of obesity to the benefits of weight loss. The core sections on pharmacotherapy deal with currently available drugs and drugs in pre-clinical development. These sections are complemented with sections on non-drug treatment and general therapeutic aspects. This design provides an integrated view of therapeutic approaches to the treatment of obesity and its associated syndromes.
Pheno-phospholipids and Lipo-phenolics: Novel Structured Antioxidants
by Mohamed Fawzy RamadanNatural phenolics are powerful bioactive compounds, but their use as antioxidant agents in lipid-based foodstuffs and cosmetics is limited due to their hydrophilic traits. A promising technique to overcome low solubility of phenolics is to increase their hydrophobicity by grafting with lipophilic moiety to form lipid-enriched phenolics (lipo-phenolics). Another way to enhance the amphiphilic traits of phenolics is by lipophilization with phospholipids in a suitable solvent to form phenolics-enriched phospholipids (pheno-phospholipids). Both functionalized phenolics (phenolipids) exhibit high bioavailability and antioxidative potential. Functional phenolics-enriched phospholipids (pheno-phospholipids) play an important role in enhancing the functional properties of both phenolic compounds and phospholipids in food for their use in nutrition and health. Phenolipids have also found applications on an industrial scale, likely due to low costs, the availability of starting material and safety. Recent advances in the field of lipophilization allow accessing molecules with high potency and targeted action covering a wide spectrum of bioactivities. Owing to their cost and availability, phenolipids find applications in niche sectors such as cosmetics and pharmaceutics as well as in the novel food. This book reports on the chemistry, preparation, and functionality of lipid-enriched phenolics (lipo-phenolics), broadening their applications in food, pharmaceuticals and cosmetics. The strategies of the lipophilization of phenolics, the effect of modification on the biological properties and potential applications of the resulting lipo-phenolics are reviewed. The text also discusses the preparation, physicochemical characteristics and functional properties of phenolipids and phytosomes, including the latest developments and their current industrial status.
Phil Vickery's Essential Gluten Free
by Phil VickerySince Phil Vickery published his first gluten-free book in 2009, the number of people opting to go gluten-free has risen dramatically - 13% of the UK population now say they avoid gluten; in Finland the number of coeliacs has more than doubled in 20 years and in Italy it has doubled since 2007. A notoriously restrictive diet, it can seem the end of exciting food, but Phil uses his Michelin-starred cooking talents and simple, honest ingredients to create dishes that everyone in the family can eat - including the pizza, bread, pasta, cakes and biscuits that you thought you would never enjoy again. The 175 delicious recipes take their inspiration from cuisines around the world and range from Lasagnette with Asparagus and Tomatoes to Easy Pad Thai Noodles and American-style Pancakes with Pears and Almonds.
Phil Vickery's Essential Gluten Free
by Phil VickerySince Phil Vickery published his first gluten-free book in 2009, the number of people opting to go gluten-free has risen dramatically - 13% of the UK population now say they avoid gluten; in Finland the number of coeliacs has more than doubled in 20 years and in Italy it has doubled since 2007. A notoriously restrictive diet, it can seem the end of exciting food, but Phil uses his Michelin-starred cooking talents and simple, honest ingredients to create dishes that everyone in the family can eat - including the pizza, bread, pasta, cakes and biscuits that you thought you would never enjoy again. The 175 delicious recipes take their inspiration from cuisines around the world and range from Lasagnette with Asparagus and Tomatoes to Easy Pad Thai Noodles and American-style Pancakes with Pears and Almonds.
Phil Vickery's Ultimate Diabetes Cookbook: Delicipis Recipes To Help You Achieve A Healthy Balanced Dite
by Phil VickeryWinner - Gourmand World Cookbook Awards: Best World Gourmand Cookbook Health and Nutrition 2017 Being diagnosed with Type 2 Diabetes needn't mean an end to enjoying food. In his bestselling gluten-free cookbooks, Phil Vickery showed it's possible to overcome dietary restrictions and still eat well. Now he's turned his attention to creating recipes that will help diabetics take control of their diet and lower their blood sugar levels, with the endorsement of Diabetes UK. Organised into Breakfasts, Light Bites, Soup & Lunch, Main Meals, Sweet Things & Drinks and Sides & Dressings, the recipes are accompanied by nutritional analysis and at-a-glance `traffic light' labelling. They include delicious dishes such as Squash, Feta & Hazelnut Salad and Roast Butterfly Chicken with Pomegranate, Lemon, Garlic & Mint, and cakes and desserts such as Banana Pinenut Cake and Easy Chocolate Mousse. With advice on achieving (and maintaining) a healthy weight, practical tips on eating less refined carbohydrates, smaller portions, and nutrient dense ingredients, Phil makes eating sensibly easier and more appealing than ever.
Phil Vickery's Ultimate Diabetes Cookbook: Supported by Diabetes UK
by Phil VickeryWinner - Gourmand World Cookbook Awards: Best World Gourmand Cookbook Health and Nutrition 2017 Being diagnosed with Type 2 Diabetes needn't mean an end to enjoying food. In his bestselling gluten-free cookbooks, Phil Vickery showed it's possible to overcome dietary restrictions and still eat well. Now he's turned his attention to creating recipes that will help diabetics take control of their diet and lower their blood sugar levels, with the endorsement of Diabetes UK. Organised into Breakfasts, Light Bites, Soup & Lunch, Main Meals, Sweet Things & Drinks and Sides & Dressings, the recipes are accompanied by nutritional analysis and at-a-glance `traffic light' labelling. They include delicious dishes such as Squash, Feta & Hazelnut Salad and Roast Butterfly Chicken with Pomegranate, Lemon, Garlic & Mint, and cakes and desserts such as Banana Pinenut Cake and Easy Chocolate Mousse. With advice on achieving (and maintaining) a healthy weight, practical tips on eating less refined carbohydrates, smaller portions, and nutrient dense ingredients, Phil makes eating sensibly easier and more appealing than ever.