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Antioxidants in Sport Nutrition
by Manfred LamprechtAntioxidant use in sports is controversial due to existing evidence that it both supports and hurts athletic performance. This book presents information on antioxidants, specifically for athletes, and their roles in sports nutrition. It stresses how antioxidants affect exercise performance, health, and immunity. Chapters cover oxidative stress; basic nutrition for athletes; major dietary antioxidants; sports supplements; performance/adaptation to exercise; antioxidants role in health and immunity; reviews on vitamins C, E, beta-carotene, and minerals in sports nutrition; and roles polyphenols play in high-performance sport.
Antioxidants in Vegetables and Nuts - Properties and Health Benefits
by Gulzar Ahmad Nayik Amir GullThis book covers the nutritional and nutraceutical profiles of a wide range of popularly consumed vegetables and nuts. The first half of the book focuses on popular vegetables, and describes how higher vegetable consumption reduces the risk of diseases ranging from diabetes to osteoporosis, diseases of the gastrointestinal tract, cardiovascular diseases, autoimmune diseases and cancer. The book also includes an interesting section on the antioxidant potential of mushrooms. In turn, the second half discusses the nutritional value of various nuts. Nuts are nutrient-dense foods with complex matrices rich in unsaturated fats, high-quality protein, fiber, minerals, tocopherols, phytosterols and phenolics. The respective chapters illustrate how the consumption of nuts could ward off chronic diseases like hypertension, cancer, inflammation, oxidative stress, high blood pressure, coronary heart disease etc. In order to effectively promote vegetable and nut consumption, it is necessary to know and understand the nutritional and nutraceutical profiles of vegetables & nuts. Given its scope, the book will be of interest to students, researchers, food scientists, olericulturists, dietitians and agricultural scientists alike. Those working in the vegetable and nut processing industries, horticultural departments and other agricultural departments will also find the comprehensive information relevant to their work.
Antioxidants: How to live younger for longer by finding the right nutrients for you (Wellbeing Quick Guides)
by Liz EarleLiz Earle explains how these nutrients protect against cancer, heart disease and ageing and shows you how supplements and delicious recipes can bring them into your diet today.Bestselling beauty and wellbeing writer Liz Earle's fully revised and updated quick guide to antioxidants, including:- The science behind antioxidants and how they work- Their effect on ageing and age-related disorders- The dangers of free radicals and how to avoid them- Easy ways to add antioxidant nutrients into your diet- A sensible and safe guide to choosing your supplements
Antipasti
by Joyce Goldstein Pablo Nobile Jeffrey MeiselWith growing numbers of restaurants specializing in "small plates," the antipasto is back in style. These little dishes of savory appetizers or small first courses (perfect cocktail food) whet the appetite, enticing the palate for the meal to comeand can even become the meal itself. In Antipasti, Joyce Goldstein reveals the history of antipasti and a host of very delicious recipes. What could be better suited to a La Dolce Vita-inspired event replete with sparkling Bellinis than sun-dried tomato-topped crostini, little panzerotti (pastries stuffed with Gruyre and ham), or prosciutto-wrapped shrimp? For easier fare, a snap to prepare, there is an entire chapter on Shop and Serve antipasti--molto tasty recipes that use high quality store-bought foods such as roasted peppers, olives, soft creamy cheeses, and crusty artisan breads that anyone can throw together for a last minute appetizer or elegant snack. Whether it's bite-sized pieces of Parmigiano-Reggiano cheese drizzled with balsamic vinegar to serve before a dinner party or a more substantial first course of roasted duck breast salad, Antipasti welcomes everyone to the table.
Antipasti Ideen
by Gabriele NapolitanoViele traditionelle italienische Antipasti als Vorgeschmack eines Mittags bzw. Abendessen in orginal italienischer Art.
Antoni in the Kitchen
by Antoni PorowskiNEW YORK TIMES BESTSELLER!*One of Food & Wine’s Essential New Cookbooks for Fall**One of Eater's Best Fall Cookbooks 2019**One of Amazon's Best Cookbooks for Fall 2020*"Antoni has a love of food equal to my own. From his Johnny's Queso Blanco (you can never go wrong with melted cheese) to his Polish Hangover Soup (I'm sure this will come in very handy) and all of his desserts, I can't wait to explore the mind and creativity of this extremely hot chef."—Chrissy TeigenAntoni Porowski, the food and wine guru on Netflix's sensation Queer Eye, meets people where they live—literally. With appealing vulnerability, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from Food & Wine and Bon Appétit to GQ and the New York Times, which noted his dishes prove that “sometimes simple is anything but simplistic.”Some of the recipes in this book are weeknight healthyish meals, while others are perfect for off-the-cuff entertaining. Elevated yet simple, they’re often composed of fewer than five ingredients. Whether Bastardized Easy Ramen; Malaysian Chili Shrimp; Roasted Carrots with Carrot-Top Pesto; or Salty Lemon Squares, all are visual stunners and can be carried off with panache, even by beginners.
Antoni: Let's Do Dinner
by Antoni PorowskiIn the follow-up to his New York Times bestseller Antoni in the Kitchen, Queer Eye star Antoni Porowski shares exuberantly easy dinners for every night of the weekLet&’s Do Dinner is an invitation into Antoni&’s easy kitchen. Dinner with Antoni means satisfying meals full of clean protein and loads of vegetables, with splurges of carbs and decadence. Simple, yes, but always special. Antoni keeps shopping lists short and steps and pans to a minimum. Pulled chicken nachos, pasta carbonara with scallions and peas, or pan-seared steak with harissa butter and crispy potatoes—it&’s all good for post-work evenings or casual entertaining. Antoni shows how to crank the flavor, make exciting suppers from pantry staples, create new takes on classics by swapping in one surprising ingredient, and build a rousingly flavored vegan grain bowl. Plus, he lets you in on the secret weapons in every kitchen that get great food on the table fast.
Anxiety & Depression: Eat Your Way to Better Health (The Medicinal Chef)
by Dale PinnockIn this title, Dale clearly explains how you can alleviate the symptoms of anxiety and depression by changing the way you eat.He unpicks the physiology and anatomy of anxiety and depression to show how diet can beneficially affect the hormones that alter mood. And don't think, in order to improve how you feel from day to day that you will be eating salad and tofu for ever.On the contrary, if starting your day with a Toasted muffin with smoked salmon, spinach and hollandaise sounds good, then this is the diet for you. Or try a sinus- (and mind-) clearing Salmon, avocado and wasabi wrap for lunch.A fabulous Thai-style seafood noodle soup or fish pie will also help you maintain a healthy mindset, while Chocolate crunch pots will put a smile on your face as it also works to help relieve your symptoms.
Anxiety, Gut Microbiome, and Nutraceuticals: Recent Trends and Clinical Evidence (Nutraceuticals)
by Yashwant V. Pathak, Sarvadaman Pathak, and Con StoughHealthy gut function is associated with normal central nervous system (CNS) function. Hormones, neurotransmitters, and immunological factors released from the gut are known to send signals to the brain either directly or via autonomic neurons. Recently, studies have emerged focusing on variations in the microbiome and the effect on various CNS disorders, including, but not limited to anxiety, depressive disorders, schizophrenia, and autism. Anxiety, Gut Microbiome, and Nutraceuticals: Recent Trends and Clinical Evidence is focused on understanding the role of gut microbiomes on anxiety and how it can be treated using various nutraceuticals. It covers recent trends and clinical evidence in application of nutraceuticals in treating anxiety and related disorders.Key Features Explains various factors related to anxiety and anxiety-related disorders including pathophysiological and pharmacological factors Discusses the pharmacology behind anxiety and related disorders Explores the role of gut microbiota and its relationship with anxiety and related disorders Describes different nutraceuticals and classes of nutraceuticals which can be useful to treat anxiety and related disorders In recent years, there has been an increased interest in nutraceuticals and their applications in treating many diseases and disorders. The market has grown tremendously, and this book focuses on the many clinical studies reporting on the usefulness of nutraceuticals in treating such health conditions.
Anxiety-Free with Food: Natural, Science-Backed Strategies to Relieve Stress and Support Your Mental Health
by Liana Werner-Gray&“Liana&’s recipes are packed with antioxidants, magnesium, and healthy omega fats to help reduce stress and defeat anxiety.&” — Mark Hyman, M.D., New York Times best-selling author of Food: What the Heck Should I Eat?Release stress and anxiety naturally with this simple yet comprehensive nutrition guide that supports your mental health from Liana Werner-Gray, author of Cancer-Free with Food.Eat your way to calm . . .If you're feeling anxious, stressed, or depressed, you're not alone. The world may be in turmoil-but inside, we can feel unwavering peace. We can support our mental and physical health by avoiding anxiety-inducing ingredients and choosing foods and supplements that support our microbiome, address nutritional deficiencies, and balance our hormones.Liana Werner-Gray, nutritionist and author of The Earth Diet and Cancer-Free with Food, offers this simple guide to all the scientifically backed, nutrient-rich foods and supplements you need to support your emotional wellness. She offers 100+ delicious gluten-free, soy-free, refined sugar-free, and dairy-free recipes that both nourish the body and support optimal brain function. With Liana's easy strategies based on nutritional neuroscience, you'll feel empowered to take control of your mental well-being.Remember, life is meant to be enjoyed. Let your first step toward an anxiety-free life start with your next meal!
Anxious Eaters: Why We Fall for Fad Diets (Arts and Traditions of the Table: Perspectives on Culinary History)
by Janet Chrzan Kima CargillWhat makes fad diets so appealing to so many people? How did there get to be so many different ones, often with eerily similar prescriptions? Why do people cycle on and off diets, perpetually searching for that one simple trick that will solve everything? And how did these fads become so central to conversations about food and nutrition?Anxious Eaters shows that fad diets are popular because they fulfill crucial social and psychological needs—which is also why they tend to fail. Janet Chrzan and Kima Cargill bring together anthropology, psychology, and nutrition to explore what these programs promise yet rarely fulfill for dieters. They demonstrate how fad diets help people cope with widespread anxieties and offer tantalizing glimpses of attainable self-transformation. Chrzan and Cargill emphasize the social contexts of diets, arguing that beliefs about nutrition are deeply rooted in pervasive cultural narratives. Although people choose to adopt new eating habits for individual reasons, broader forces shape why fad diets seem to make sense.Considering dietary beliefs and practices in terms of culture, nutrition, and individual psychological needs, Anxious Eaters refrains from moralizing or promoting a “right” way to eat. Instead, it offers new ways of understanding the popularity of a wide range of eating trends, including the Atkins Diet and other low- or no-carb diets; beliefs that ingredients like wheat products and sugars are toxic, allergenic, or addictive; food avoidance and “Clean Eating” practices; and paleo or primal diets. Anxious Eaters sheds new light on why people adopt such diets and why these diets remain so attractive even though they often fail.
Any Way You Slice It (Katie Kazoo Switcheroo #9)
by Nancy KrulikKatie, who has never cooked a thing alone, switches into Louie the chef at a pizza parlor sponsoring a pizza-eating contest.
Anything That Moves
by Dana GoodyearNew Yorker writer Dana Goodyear combines the style of Mary Roach with the on-the-ground food savvy of Anthony Bourdain in a rollicking narrative look at the shocking extremes of the contemporary American food world. A new American cuisine is forming. Animals never before considered or long since forgotten are emerging as delicacies. Parts that used to be for scrap are centerpieces. Ash and hay are fashionable ingredients, and you pay handsomely to breathe flavored air. Going out to a nice dinner now often precipitates a confrontation with a fundamental question: Is that food? Dana Goodyear's anticipated debut, Anything That Moves, is simultaneously a humorous adventure, a behind-the-scenes look at, and an attempt to understand the implications of the way we eat. This is a universe populated by insect-eaters and blood drinkers, avant-garde chefs who make food out of roadside leaves and wood, and others who serve endangered species and Schedule I drugs--a cast of characters, in other words, who flirt with danger, taboo, and disgust in pursuit of the sublime. Behind them is an intricate network of scavengers, dealers, and pitchmen responsible for introducing the rare and exotic into the marketplace. This is the fringe of the modern American meal, but to judge from history, it will not be long before it reaches the family table. Anything That Moves is a highly entertaining, revelatory look into the raucous, strange, fascinatingly complex world of contemporary American food culture, and the places where the extreme is bleeding into the mainstream.
Anything You Can Cook, I Can Cook Vegan
by Richard MakinThis vibrant and refreshingly witty cookbook demonstrates how to make simple yet undeniably delicious vegan meals. Whip up a variety of comfort-food classics from fluffy pancakes to cheesy chicken parmesan using all plant-based ingredients. You won&’t believe your taste buds while you enjoy recipes such as Blueberry and Cornflake Muffins, Tempeh Nuggets, and Burrito Bowls with Sofritas. Explore more than 100 recipes, tips on stocking a plant-powered pantry, and a recipe-finder quiz that will help you figure out what to make for dinner, a party, or yourself. Enjoy the many flavorful options in a vegan diet with Anything You Can Cook, I Can Cook Vegan! 100+ RECIPES: Expert author Richard Makin's light-hearted approach and detailed recipes ensure you&’ll never get bored and will have a meal ready for any occasion RECREATE COMFORT FOODS: From fried eggs to tres leches cake -- learn to make the foods you thought you could never have in a plant-based diet GREAT FOR EVERY SKILL LEVEL: Helpful labels define the difficulty of each recipe and a thorough Plant-Powered Pantry list will set you up for success INSPIRING IMAGES: Full-color photography of finished recipes will help ensure success.
Anything's Pastable: 81 Inventive Pasta Recipes for Saucy People
by Dan PashmanA BEST COOKBOOK OF THE YEAR: Wired, Food & Wine, Epicurious, & EsquireWinner, 2025 Libby Award for Best Cookbook of the YearThe innovative James Beard Award–winning podcaster who changed the way you think about pasta shapes with his invention of the viral sensation cascatelli now does the same for pasta sauces in this fun and charmingly obsessive cookbook, which includes a foreword from bestselling author J. Kenji López-Alt.When Sporkful podcast host Dan Pashman launched cascatelli, a new pasta shape he invented that he designed to hold tons of sauce, stay on the fork, and be incredibly satisfying to bite into, it went viral and was named one of TIME Magazine’s Best Inventions of the Year. VICE called him "a modern pasta legend."But as Dan was flooded with pictures of what people were making with his pasta, he was disappointed to see how limited the dishes were: tomato sauce, meat sauce, mac and cheese, over and over. A few party animals made pesto.So Dan set out to revolutionize people’s conceptions of pasta sauces, just as he did with pasta shapes. He traveled across Italy and worked with an all-star team of recipe developers in the US to create a new kind of pasta sauce cookbook for people bored with the old standbys. That’s why there’s no 3-hour marinara recipe or fresh pasta made from scratch in this book. No photos of nonnas caked in flour or the hills of Tuscany. Instead it’s time to show the world—Anything’s Pastable.Here you’ll enjoy dishes inspired by a range of ingredients and cuisines:Kimchi CarbonaraCacio e Pepe e Chili CrispKeema BologneseMapo Tofu CascatelliShakshuka and ShellsSmoked Cheddar and Chicken Manicotti “Enchiladas”Linguine with Miso Clam SauceShrimp and Andouille Mac and CheeseLesser-known Italian pasta dishes with a twist:Spaghetti all’Assassina (spicy pasta pan fried until charred and crispy crunchy)Ciceri e Tria (chewy fresh pasta with crispy fried pasta in a light chickpea broth)Cavatelli with Roasted Artichokes and Preserved LemonCreste di Gallo with Fava Beans and Dandelion GreensPasta FrittataFun and delicious concoctions that may—or may not—be how they do it in Italy:Spinach Artichoke Dip Lasagna PinwheelsPasta Pizza (the “crust” is fettucine fused together)Roman Cafeteria Hot Dog Pasta Salad with Canned VeggiesWith an incredible array of recipes, Dan showcases the limitless pastabilities when you really know how to use your noodle.
Aperitif: A Spirited Guide to the Drinks, History and Culture of the Aperitif
by Kate HawkingsForget the crass cocktail – the chic aperitif is the choice of the discerning drinker.From Campari to Champagne via vermouth, pastis, sherry and much more, shrewd boozehounds are falling for the particular charms of the aperitif. Call them sharpeners, snifters, apéros or noggins, made light and gentle or strong and stiff, these are drinks to refresh the palate, gladden the heart and kick-start the appetite before lunch or dinner.In Aperitif drinks writer Kate Hawkings romps through the history of how these drinks came into being across the great nations of Europe and beyond. Covering the key wines and spirits that are drunk as aperitifs – what each one is, what to look for and how best to serve it – Kate looks at all manner of booze, explaining the role that each has played in the development of aperitif culture.With over 30 recipes plus many other easy-serve suggestions, Aperitif guides you through the wonderful world of this most civilised of drinking habits.
Aperitivo: Drinks And Snacks For The Dolce Vita
by Kay Plunkett-HoggeLet's be honest: who doesn't want to be a little bit Italian? To glide through Rome on a Vespa like Marcello Mastroianni, wearing an impeccable suit? Or sit in St Mark's Square in Venice at dusk, nibbling cicchetti and sipping an Aperol spritz? This is la dolce vita, and this is aperitivo - Italy's take on drinks and small snacks.Aperitivo brings together 80 recipes from across Italy, and tells the stories behind the food and the drinks that shape the aperitif hour. The book opens with the aperitivi themselves - Campari and Aperol - as well as recipes for classic Italian cocktails (including the perfect Negroni) and a guide to Italian wine. Kay then introduces simple recipes for Antipasto and Pinzimonio; Tramezzini; Bruschette and Crostini; Seafood; Meat and Fowl; Vegetables, Dairy and Eggs; Bread and Baking; and Dolci. So let's cinch in our waists, pop on some cat's eye sunglasses, and make like Sophia Loren. It's time for Aperitivo.
Aperitivo: Drinks and snacks for the Dolce Vita
by Kay Plunkett-HoggeLet's be honest: who doesn't want to be a little bit Italian? To glide through Rome on a Vespa like Marcello Mastroianni, wearing an impeccable suit? Or sit in St Mark's Square in Venice at dusk, nibbling cicchetti and sipping an Aperol spritz? This is la dolce vita, and this is aperitivo - Italy's take on drinks and small snacks.Aperitivo brings together 80 recipes from across Italy, and tells the stories behind the food and the drinks that shape the aperitif hour. The book opens with the aperitivi themselves - Campari and Aperol - as well as recipes for classic Italian cocktails (including the perfect Negroni) and a guide to Italian wine. Kay then introduces simple recipes for Antipasto and Pinzimonio; Tramezzini; Bruschette and Crostini; Seafood; Meat and Fowl; Vegetables, Dairy and Eggs; Bread and Baking; and Dolci. So let's cinch in our waists, pop on some cat's eye sunglasses, and make like Sophia Loren. It's time for Aperitivo.
Apex Legends: The Official Cookbook
by Tom Grimm Jordan AlsaqaPick your recipe. Round up your squad. Show everyone your legendary culinary skills.Let Mirage and Pathfinder introduce you to the vast culinary expanse of the Outlands with Apex Legends™: The Official Cookbook. In these pages, the varied planets and fan-favorite Legends at the edge of the Frontier inspire appetizing, easy-to-make recipes. These experienced chefs will take you through 65 recipes from Solace to Boreas, including Pathfinder&’s Leviathan Stew, Vantage&’s Gran Abuela&’s Flan, and Lifeline&’s &“Pas Me Dat Suga&” Cookies. With in-universe recipes, step-by-step instructions, and beautiful full-color photography, this book gives the Apex Games a whole new flavor. It&’s an essential addition to every fan&’s collection—when you serve up Salvonian&’s Warrior Feast, they&’ll call you a Legend. 65+ LEGENDARY RECIPES: From enticing appetizers to hearty spreads that can feed the entire squad, you&’ll have plenty of memorable meals to celebrate like a champion. THE FIRST-EVER APEX LEGENDS COOKBOOK: Equal parts delicious, decadent, and fun! You can create famous foods straight from the Legends and mouthwatering recipes inspired by the immersive Outlands. AN IMMERSIVE EXPERIENCE: Simple step-by-step instructions, stunning full-color photography, and captivating lore bring the Apex Legends universe into your kitchen. A MUST-HAVE COLLECTIBLE: Created in collaboration with the team at Respawn, this collection of in-universe lore and delicious recipes is the perfect gift for die-hard Apex Legends fans and newcomers alike.
Apician Morsels: Or, Tales of the Table, Kitchen, and Larder
by Dick SecundusPublished in 1829 in New York, Apician Morsels, or Tales of the Table, Kitchen, and Larder is an entertaining culinary miscellany that combines cooking history, lore, anecdotes, and witticism, all with a humorous flair. While Dick Humelbergius Secundus is the listed author (a tongue-in-cheek allusion to a 16th century annotator), the tome is believed to have been written by English novelist William Beckford. Continuing the jesting nature of the book, the title page proclaims to &“[a]lways breakfast as if you did not intend to dine; and dine as if you had not broken your fast.&” Furthermore, Apician Morsels explores oddities and fascinating lore such as the history of the toothpick, Roman customs on eating and drinking, and quirky antiquarian books on cooking, and warns about avoiding the most frightful of dining situations: eating alone at one&’s own home. This edition of Apician Morsels, or Tales of the Table, Kitchen and Larder 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 life 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 includes approximately 1,100 volumes.
Apician Morsels: Or, Tales of the Table, Kitchen, and Larder
by Dick SecundusPublished in 1829 in New York, Apician Morsels, or Tales of the Table, Kitchen, and Larder is an entertaining culinary miscellany that combines cooking history, lore, anecdotes, and witticism, all with a humorous flair. While Dick Humelbergius Secundus is the listed author (a tongue-in-cheek allusion to a 16th century annotator), the tome is believed to have been written by English novelist William Beckford. Continuing the jesting nature of the book, the title page proclaims to &“[a]lways breakfast as if you did not intend to dine; and dine as if you had not broken your fast.&” Furthermore, Apician Morsels explores oddities and fascinating lore such as the history of the toothpick, Roman customs on eating and drinking, and quirky antiquarian books on cooking, and warns about avoiding the most frightful of dining situations: eating alone at one&’s own home. This edition of Apician Morsels, or Tales of the Table, Kitchen and Larder 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 life 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 includes approximately 1,100 volumes.
Apocalypse Cakes: Recipes for the End
by Shannon O'MalleyWe are besieged with talk of crisis, meltdown, earthquakes, sink holes, global warming, bailouts, and more. Once you realize there's not a whole lot of time left, grab a Bundt pan and whip up your own scrumptious Fallen Angel Food Cake--or one of the other 29 apocalyptic cakes in this irreverent cookbook--and indulge in your final days. Each full-color dessert photograph is accompanied by a short hilarious description.
Apotheke: Modern Medicinal Cocktails
by Christopher Tierney Erica BrodDiscover the techniques behind crafting your favorite concoctions from this first and only compilation of the renowned Formula List creations from Apotheke, the original New York City cocktail apothecary that applies mixology to the world of plant science wellness.With its 1800s-Parisian-absinthe-den vibe combined with an air of opium-den secrecy, Apotheke is a unique urban apothecary that provides a multi-sensory experience for its clientele. Talented botany-minded mixologists, dressed in lab coats labeled “Dispensing Chemist,” experiment behind the glowing marble bar with local and exotic herbs, botanicals, and tinctures. Much like herbalists and apothecaries have done for thousands of years, they balance science, art, and flavor cultivating healing ingredients in boundary-shattering cocktail formulas that offer the amazing healing power of plants. In Apotheke, the creators of the popular speakeasy with locations in Manhattan and Los Angeles share their holistic approach to drinking well, delving into the use of alcohol as medicine, the story of the establishment’s creation, and exploring the signature house-made ingredients; local and organic botanicals, tinctures, and produce; and ancient healing herbal combinations that have put the storied speakeasy on the map.With a beautiful design that echoes the award-winning décor of their establishments, this modern wellness handbook also features the first-ever compilation of fifty of Apotheke’s renowned Formula List creations to recreate the flavorful medicinal mixology of Apotheke at home, with recipes such as Kale in Comparison, Forlorn Dragon, Sitting Buddha, and Paid Vacation.Cheers to good health!
Appalachian Appetite: Recipes from the Heart of America
by Susi Gott SeguretAppalachian Appetite is a groundbreaking, influential cookbook featuring over 100 recipes that represent an innovative take on tradition, with contributions and stories from this mountain region's best chefs, restaurants, and citizens. From Asheville, NC to Nashville, TN; Oxford, MS to Millinocket, ME, when asked which cuisine most typifies America, chefs are bound to tell you it stems from the South, the heartbeat of which is Appalachia. Hailing from the very depths of Appalachia in western North Carolina, author and chef Susi Gott Séguret honed her culinary skills in France earning a diploma in Gastronomy and Taste from the Cordon Bleu and the Université de Reims. This unique combination is highlighted in Appalachian Appetite as (says Fred Sauceman, author of Buttermilk & Bible Burgers) "the loving product of that convergence." Appalachian Appetite is filled with recipes straight from the heart of Appalachia. As Dr. Jean Haskell, co-editor of Encyclopedia of Appalachia says, the book brings together “the region’s music, food, stories, and its great chefs and home cooks.” Recipes featured include: ● Tennessee Corn & Truffle Flan ● Ramp & Nettle Quiche ● Venison Country-Style Steak ● Cast Iron Trout, Smoked Grits, Farm Egg, & Potlikker Jus ● Bourbon-Marinated Flank Steak with Blueberry Barbecue Sauce ● Southern Sweet Potato Praline Spoonbread An inspired collection from chef Susi Gott Séguret, Appalachian Appetite brings together the beloved recipes of the region for, as proclaims Jess McCuan, former Business Editor for The San Francisco Chronicle and Founding Editor of The Asheville Scene “an authoritative and colorful guide.”
Appalachian Cooking: New And Traditional Recipes
by John TullockMore than 100 recipes from Southern Appalachia's culinary renaissance The southern Appalachian Mountains are rich with produce, including wild ramps, corn, berries, and black walnuts. Drawing from these natural resources and fusing traditions of Native Americans and Scots-Irish settlers, the people of the region have developed a unique way of cooking. These foodways run in John Tullock’s blood. As a child growing up on an East Tennessee farm, Tullock helped his grandmother make biscuits and can pickles, and walked to town with his grandfather to trade fresh eggs for coffee. In Appalachian Cooking, he shares these memories and recipes passed down over generations, as well as modern takes on classic dishes. Recipes include: Sweet Onion Upside-Down Corn Bread Fried Green Tomatoes Skillet Braised Pork Chops Blackberry Crumble Vibrant watercolor illustrations throughout remind us that beautiful produce is often the best culinary inspiration.