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Secrets of the World’s Best Grilling: A Video and Recipe Master Class with Steven Raichlen
by Steven Raichlen“Whenever I need a barbecue recipe, I reach for Steven’s books for inspiration.” –Thomas Keller “The gladiator of grilling.” –Oprah “One of America’s grilling masters.” –Emeril LagasseTake your grilling to the next level with bold and authentic international recipes from America’s bestselling, award-winning grilling authority, Steven Raichlen. In this multi-touch book made with iBooks Author and specially designed for the iPad, the man Esquire called “America’s Master Griller” has gathered the most eye-popping, jaw-dropping, most guaranteed-to-wow recipes from his extensive travels around Planet Barbecue. Mouthwatering photographs plus step-by-step slide shows and video bring smoke, spice, and sizzle from faraway places right to your backyard. Includes: - Instructional videos that have you grilling side-by-side with Steven Raichlen—each chapter begins with a video showing a recipe preparation from start to finish. - Photo slideshows throughout breaking down the techniques with step-by-step instructions.- Stunning color photographs. Learn how to make a sensational Spiessbraten from the Rhine-Palatine region of Germany. Curried pork kebabs from Cape Town, South Africa. From Buenos Aires, a chimichurri-topped strip steak. Gaucho-Style Beef Ribs straight out of Brazil. Lamb on a Shovel from Australia. Mussels Grilled on Pine Needles from the western coast of France. It’s a travelogue and cookbook all rolled into one. Millions of grillers have honed their skills with Steven Raichlen as their guide. Now, in his primer on live-fire cooking from around the world, he’s taking it up a notch. Fasten your seatbelts and join him on a rip roaring tour of the world’s barbecue trail. Note: Secrets of the World’s Best Grilling, available only in the iBookstore, contains a selection of recipes published in the print edition of Planet Barbecue!, along with video content exclusive to this interactive edition. About the Author: Steven Raichlen’s bestselling, award-winning Barbecue! Bible® cookbooks have over 4 million copies in print, with translations in 17 languages. His articles have appeared in The New York Times, Esquire, Bon App?tit, and dozens of other publications. His popular television series, Primal Grill and Barbecue University, air on PBS and are available on DVD; he also hosts a French-language grilling show called Le Maitre du Grill. A former Bon Appetit Cooking Teacher of the Year, Raichlen is the founder of Barbecue University at the Broadmoor resort in Colorado Springs. He lives and grills in Coconut Grove, Florida, and on Martha’s Vineyard, Massachusetts. To find out more about Steven Raichlen and sign up for his newsletter, please visit him at barbecuebible.com. Barbecue! Bible is a registered trademark of Steven Raichlen and Workman Publishing Company, Inc.
Seductions of Rice: A Cookbook
by Naomi Duguid Jeffrey AlfordWith a depth of passion and experience, and an ability to embrace and convey richness of place and taste, the authors of the groundbreaking Flatbreads and Flavors and the later award-winning Hot Sour Salty Sweet embarked on a far-reaching excursion to find the world's most essential and satisfying food. Along the way, they experienced firsthand dozens of varieties of rice, offering unimaginable subtleties of taste, as well as a staggering array of foods to accompany them, all providing a simple way to get flavor and variety on the table.Seductions of Rice is the glorious result: two hundred easy-to-prepare dishes from the world's great rice cuisines, illuminated by stories, insights, and more than two hundred photographs of people, places, and wonderful food. Cherished dishes--Chinese stir-frys, Spanish paellas, Japanese sushi, Indian thorans, Thai salads, Turkish pilafs, Italian risottos--are shared not just as recipes, but as time-honored traditions.Seductions of Rice will change the way we eat, the way we prepare and appreciate our food. It's as easy as putting a pot of rice on to cook!
See It, Cook It: Easy-to-Do, Fool-Proof Recipes for the Would-Be Gourmet
by Oliver BrachatIf you’ve ever shown even the slightest interest in cooking, you’ve probably accumulated quite a wealth of cookbooks over the years--some that you probably haven’t even opened more than once or twice. This cookbook, however, is too useful to ever begin gathering dust in your home. With over 50 stunning photographs, just flipping through the pages is akin to touring a gallery of food-based art. See It, Cook It’s mouth-watering entries range from pumpkin soup, to quiche, to classic crème brulée. The book is divided into starters, main courses, and desserts. Each recipe includes a gorgeous double-page spread with photographs of the raw ingredients required, a shot of the completed dish, and charming hand-written cooking instructions. Some fan favorites are: * Indian pineapple curry * Spaghetti pizza * Ratatouille-paella * Raspberry cupcakes * And mushroom risotto! The recipes are simple yet creative--perfect for impressing guests, or having an effortlessly delicious dinner with your family. Gorgeous images, delectable food, and delicious fun!
See Mix Drink: A Refreshingly Simple Guide to Crafting the World's Most Popular Cocktails
by Brian D. MurphyHave you tried mixing a Mojito? What about a Rusty Nail? Or a Cosmopolitan? With See Mix Drink, the first-ever cocktail book to offer instruction through info-graphics, making the drinks you love at home is as easy as, well, See, Mix, Drink. This unique, illustrated guide graphically demonstrates how to make 100 of today's most popular cocktails. For each drink, color-coded ingredients are displayed in a line drawing of the appropriate glassware, alongside a pie chart that spells out the drink's composition by volume for intuitive mixing. No other cocktail book is this easy or fun. Instantly understandable 1-2-3 steps show exactly how each drink is prepared, and anecdotes, pronunciation guides, and photographs of the finished drinks will turn newbie bartenders into instant mixologists.
See You At Harry's
by Jo KnowlesStarting middle school brings all the usual challenges -- until the unthinkable happens, and Fern and her family must find a way to heal. Twelve-year-old Fern feels invisible. It seems as though everyone in her family has better things to do than pay attention to her: Mom (when she's not meditating) helps Dad run the family restaurant; Sarah is taking a gap year after high school; and Holden pretends that Mom and Dad and everyone else doesn't know he's gay, even as he fends off bullies at school. Then there's Charlie: three years old, a "surprise" baby, the center of everyone's world. He's devoted to Fern, but he's annoying, too, always getting his way, always dirty, always commanding attention. If it wasn't for Ran, Fern's calm and positive best friend, there'd be nowhere to turn. Ran's mantra, "All will be well," is soothing in a way that nothing else seems to be. And when Ran says it, Fern can almost believe it's true. But then tragedy strikes- and Fern feels not only more alone than ever, but also responsible for the accident that has wrenched her family apart. All will not be well. Or at least all will never be the same.
See You on Sunday: A Cookbook for Family and Friends
by Sam SiftonFrom the New York Times food editor and former restaurant critic comes a cookbook to help us rediscover the art of Sunday supper and the joy of gathering with friends and family &“A book to make home cooks, and those they feed, very happy indeed.&”—Nigella Lawson&“People are lonely,&” Sam Sifton writes. &“They want to be part of something, even when they can&’t identify that longing as a need. They show up. Feed them. It isn&’t much more complicated than that.&” Regular dinners with family and friends, he argues, are a metaphor for connection, a space where memories can be shared as easily as salt or hot sauce, where deliciousness reigns. The point of Sunday supper is to gather around a table with good company and eat.From years spent talking to restaurant chefs, cookbook authors, and home cooks in connection with his daily work at The New York Times, Sam Sifton&’s See You on Sunday is a book to make those dinners possible. It is a guide to preparing meals for groups larger than the average American family (though everything here can be scaled down, or up). The 200 recipes are mostly simple and inexpensive (&“You are not a feudal landowner entertaining the serfs&”), and they derive from decades spent cooking for family and groups ranging from six to sixty.From big meats to big pots, with a few words on salad, and a diatribe on the needless complexity of desserts, See You on Sunday is an indispensable addition to any home cook&’s library. From how to shuck an oyster to the perfection of Mallomars with flutes of milk, from the joys of grilled eggplant to those of gumbo and bog, this book is devoted to the preparation of delicious proteins and grains, vegetables and desserts, taco nights and pizza parties.
Seed Activism: Patent Politics and Litigation in the Global South (Food, Health, and the Environment)
by Karine E. PeschardHow lawsuits around intellectual property in Brazil and India are impacting the patentability of plants and seeds, farmers&’ rights, and the public interest.Over the past decade, legal challenges have arisen in the Global South over patents on genetically modified crops. In this ethnographic study, Karine E. Peschard explores the effects of these disputes on people&’s lives, while uncovering the role of power—material, institutional, and discursive—in shaping laws and legal systems. The expansion of corporate intellectual property (IP), she shows, negatively impacts farmers&’ rights and, by extension, the right to food, since small farms produce the bulk of food for domestic consumption. Peschard sees emerging a new legal common sense concerning the patentability of plant-related inventions, as well as a balance among IP, farmers&’ rights, and the public interest.Peschard examines the strengthening of IP regimes for plant varieties, the consolidation of the global biotech industry, the erosion of agrobiodiversity, and farmers&’ dispossession. She shows how litigants question the legality of patents and private IP systems implemented by Monsanto for royalties on three genetically modified crop varieties, Roundup Ready soybean in Brazil and Bt cotton and Bt eggplant in India. Peschard argues that these private IP systems have rendered moot domestic legislation on plant variety protection and farmers&’ rights. This unprecedented level of corporate concentration in such a vital sector raises concerns over the erosion of agricultural biodiversity, farmers&’ rights and livelihoods, food security, and, ultimately, the merits of extending IP rights to higher life forms such as plants.
Seed Libraries: And Other Means of Keeping Seeds in the Hands of the People
by Cindy ConnerHistorically, seed companies were generally small, often family-run businesses. Because they were regionally based, they could focus on varieties well-suited to the local environment. <P><P>A Pacific Northwest company, for example, would specialize in different cultivars than a company based in the Southeast. However the absorption of these small, independent seed businesses into large multinationals, combined with the advancement of biotechnology resulting in hybrids and GMO seeds, has led to a serious loss of genetic diversity. The public is now at the mercy of the corporations that control the seeds.In the past few years, gardeners have realized the inherent danger in this situation. A growing movement is striving to preserve and expand our stock of heritage and heirloom varieties through seed saving and sharing opportunities. Seed Libraries is a practical guide to saving seeds through community programs, including: Step-by-step instructions for setting up a seed library A wealth of ideas to help attract patrons and keep the momentum going Profiles of existing libraries and other types of seed saving partnershipsWhoever controls the seeds controls the food supply. By empowering communities to preserve and protect the genetic diversity of their harvest, Seed Libraries is the first step towards reclaiming our self-reliance while enhancing food security and ensuring that the future of food is healthy, vibrant, tasty, and nutritious.Cindy Conner is a permaculture educator, founder of Homeplace Earth and producer of two popular instructional gardening DVDs. She is also the author of Grow a Sustainable Diet.
Seed Money: Monsanto's Past And Our Food Future
by Bartow J. ElmoreAn authoritative and eye-opening history that examines how Monsanto came to have outsized influence over our food system. Monsanto, a St. Louis chemical firm that became the world’s largest maker of genetically engineered seeds, merged with German pharma-biotech giant Bayer in 2018—but its Roundup Ready® seeds, introduced twenty-five years ago, are still reshaping the farms that feed us. When researchers found trace amounts of the firm’s blockbuster herbicide in breakfast cereal bowls, Monsanto faced public outcry. Award-winning historian Bartow J. Elmore shows how the Roundup story is just one of the troubling threads of Monsanto’s past, many told here and woven together for the first time. A company employee sitting on potentially explosive information who weighs risking everything to tell his story. A town whose residents are urged to avoid their basements because Monsanto’s radioactive waste laces their homes’ foundations. Factory workers who peel off layers of their skin before accepting cash bonuses to continue dirty jobs. An executive wrestling with the ethics of selling a profitable product he knew was toxic. Incorporating global fieldwork, interviews with company employees, and untapped corporate and government records, Elmore traces Monsanto’s astounding evolution from a scrappy chemical startup to a global agribusiness powerhouse. Monsanto used seed money derived from toxic products—including PCBs and Agent Orange—to build an agricultural empire, promising endless bounty through its genetically engineered technology. Skyrocketing sales of Monsanto’s new Roundup Ready system stunned even those in the seed trade, who marveled at the influx of cash and lavish incentives into their sleepy sector. But as new data emerges about the Roundup system, and as Bayer faces a tide of lawsuits over Monsanto products past and present, Elmore’s urgent history shows how our food future is still very much tethered to the company’s chemical past.
Seed Sovereignty, Food Security
by Vandana ShivaIn this unique anthology, women from around the world write about the movement to change the current, industrial paradigm of how we grow our food. As seed keepers and food producers, as scientists, activists, and scholars, they are dedicated to renewing a food system that is better aligned with ecological processes as well as human health and global social justice. Seed Sovereignty, Food Security is an argument for just that--a reclaiming of traditional methods of agricultural practice in order to secure a healthy, nourishing future for all of us. Whether tackling the thorny question of GMO safety or criticizing the impact of big agribusiness on traditional communities, these women are in the vanguard of defending the right of people everywhere to practice local, biodiverse, and organic farming as an alternative to industrial agriculture.Contents* Seed Sovereignty, Food Security VANDANA SHIVA * Fields of Hope and Power FRANCES MOORE LAPPÉ & ANNA LAPPÉ * The Ethics of Agricultural Biotechnology BETH BURROWS * Food Politics, the Food Movement and Public Health MARION NESTLE * Autism and Glyphosate: Connecting the Dots STEPHANIE SENEFF * The New Genetics and Dangers of GMOs MAE-WAN HO * Seed Emergency: Germany SUSANNE GURA * GM Soy as Feed for Animals Affects Posterity IRINA ERMAKOVA & ALEXANDER BARANOFF * Seeds in France TIPHAINE BURBAN * Kokopelli vs. Graines Baumaux BLANCHE MAGARINOS-REY * If People Are Asked, They Say NO to GMOs FLORIANNE KOECHLIN * The Italian Context MARIA GRAZIA MAMMUCINI * The Untold American Revolution: Seed in the US DEBBIE BARKER * Reviving Native Sioux Agriculture Systems SUZANNE FOOTE * In Praise of the Leadership of Indigenous Women WINONA LADUKE * Moms Across America: Shaking up the System ZEN HONEYCUTT * Seed Freedom and Seed Sovereignty: Bangladesh Today FARIDA AKHTER * Monsanto and Biosafety in Nepal KUSUM HACHHETHU * Sowing Seeds of Freedom VANDANA SHIVA * The Loss of Crop Genetic Diversity in the Changing World TEWOLDE BERHAN GEBRE EGZIABHER & SUE EDWARDS * Seed Sovereignty and Ecological Integrity in Africa MARIAM MAYET * Conserving the Diversity of Peasant Seeds ANA DE ITA * Celebrating the Chile Nativo ISAURA ANDALUZ * Seed Saving and Women in Peru PATRICIA FLORES * The Seeds of Liberation in Latin America SANDRA BAQUEDANO & SARA LARRAÍN * The Other Mothers and the Fight against GMOs in Argentina ANA BROCCOLI * Seeding Knowledge: Australia SUSAN HAWTHORNE
Seed by Seed: The Legend and Legacy of John "Appleseed" Chapman
by Esme Raji Codell<p>His real name was John Chapman. He grew apples. <p>But wait. So what? Why should we remember him? And read about him? And think about him? And talk about him today, more than two hundred years after he was born? Why should we call him a hero? <p>Esme Raji Codell and Lynne Rae Perkins show us, in eloquent words and exhilarating pictures, why Johnny Appleseed matters now, perhaps more than ever, in our loud and wired and fast-paced world.</p>
Seed by Seed: The Legend and Legacy of John Appleseed Chapman (Into Reading, Read Aloud Module 5 #1)
by Lynne Perkins Esmé CodellNIMAC-sourced textbook
Seed to Plate, Soil to Sky: Modern Plant-Based Recipes using Native American Ingredients
by Lois Ellen FrankThis enriching cookbook celebrates eight important plants Native Americans introduced to the rest of the world: corn, beans, squash, chile, tomato, potato, vanilla, and cacao—with more than 100 recipes. When these eight Native American plants crossed the ocean after 1492, the world&’s cuisines were changed forever. In Seed to Plate, Soil to Sky, James Beard Award-winning author and chef Lois Ellen Frank introduces the splendor and importance of this Native culinary history and pairs it with delicious, modern, plant-based recipes using Native American ingredients. Along with Native American culinary advisor Walter Whitewater, Seed to Plate, Soil to Sky shares more than 100 nutritious, plant‑based recipes organized by each of the foundational ingredients in Native American cuisine as well as a necessary discussion of food sovereignty and sustainability. A delicious, enlightening celebration of Indigenous foods and Southwestern flavors, Seed to Plate, Soil to Sky shares recipes for dishes such as Blue Corn Hotcakes with Prickly Pear Syrup, Three Sisters Stew, and Green Chile Enchilada Lasagna, as well as essential basics like Corn Masa, Red and Green Chile Sauces, and Cacao Spice Rub. The &“Magic 8&” ingredients share the page—and plate—to create recipes that will transform your world.
Seed, Soil, Sun: Earth's Recipe for Food
by Cris Peterson David R. LundquistSeed, Soil, Sun. With these simple ingredients, nature creates our food. Once again, noted author Cris Peterson brings both wonder and clarity to the subject of agriculture, celebrating the cycle of growth, harvest, and renewal. Using the corn plant as an example, she takes the reader through the story of germination and growth of a tiny corn seed into a giant plant reaching high into the air, with roots extending over six feet into the ground. This American Farm Bureau Foundation's Agriculture Book of the Year also discusses the make-up of soil and the amazing creatures who live there--from microscopic one-celled bacteria to moles, amoebas, and earthworms. David Lundquist's stunning photographs bring an immediacy and vibrancy to the seemingly miraculous process.
Seeds
by Annabel SoutarPart courtroom drama and part social satire, Seeds presents an intelligent portrait of farming and scientific communities in conflict and at the same time penetrates the complex science of genetically modified crops. The play documents the 2004 Supreme Court of Canada showdown between Saskatchewan farmer Percy Schmeiser and biotech multinational Monsanto Inc., a David-and-Goliath struggle that cast Schmeiser as the small-farmer underdog fighting the unscrupulous major corporation. Monsanto accused him of growing their genetically patented Round-up Ready canola seeds on his property without paying the licensing fee they require. Through a suspenseful labyrinth of legal conflicts regarding patent rights, scientific showdowns about GM food and property clashes between farmers and the biotechnology industry, Seeds asks the essential question: "Can you patent a living thing?" Or as Schmeiser famously asked, "Who owns life?"A most interesting aspect of the play is the ambiguity around the hero Percy Schmeiser. Is he a victim or an opportunist and self-publicist? Certainly, he's no innocent; as he keeps telling us, he's an experienced politician, in fact an ex-mayor. He's a believer who knows how to frame his beliefs to advantage. He can be grand and he can be petty - and as such he is antihero as much as hero.Named the top play of the decade by Rover Arts in its review of English theatre in Montreal between 2000 and 2010, Seeds takes us back to the seminal moment when a single farmer stood up to international agribusiness and almost won.Cast of 4 women and 3 men.
Seeds of Resistance: The Fight to Save Our Food Supply
by David Talbot Mark SchapiroSun. Soil. Water. Seed. These are the primordial ingredients for the most essential activity of all on earth: growing food. All of these elements are being changed dramatically under the pressures of corporate consolidation of the food chain, which has been accelerating just as climate change is profoundly altering the conditions for growing food. In the midst of this global crisis, the fate of our food has slipped into a handful of the world’s largest companies. Food Chained will bring home what this corporate stranglehold is doing to our daily diet, from the explosion of genetically modified foods to the rapid disappearance of plant varieties to the elimination of independent farmers who have long been the bedrock of our food supply.Food Chained will touch many nerves for readers, including concerns about climate change, chronic drought in essential farm states like California, the persistence of the junk food culture, the proliferation of GMOs, and the alarming domination of the seed market and our very life cycle by global giants like Monsanto.But not all is bleak when it comes to the future of our food supply. Food Chained will also present hopeful stories about farmers, consumer groups, and government agencies around the world that are resisting the tightening corporate squeeze on our food chain.
Seeing Me Naked
by Liza PalmerElisabeth Page is the daughter of Ben Page, yes, that's right, THE world famous novelist. And yes, she's also the sister of Rascal Page, world famous novelist in his own right. So what does Elisabeth do? Much to her family's disappointment, Elisabeth is a pastry chef. And a pretty damn good one, at Beverly, the hottest restaurant in LA. The last relationship Elisabeth had was with Will, a man she grew up with and whose family ran in the same social circles as her family. But Will's constant jaunts around the world have left her lonely and brokenhearted in L.A. That is until Daniel Sullivan bids on one of Elisabeth's pastry tutorials at a charity auction. Daniel is everything her family is not: a basketball coach, a non-intellectual, his family doesn't summer on Martha's Vineyard, and the only metaphors he uses are about passing the ball and being a team player. But somehow they fit. Between her family, Will, and the new cooking show that Elisabeth is recruited to star in, Elisabeth's life is suddenly incredibly new and different--the question is, can she embrace being happy or has her family conditioned her to think she's just not good enough?Liza Palmer expertly depicts a woman trying to come to terms with professional success, personal success, and finally dealing with a family that might love her from the bottom of their heart but doesn't necessarily have her best interest always at heart.
Seeking Sicily: A Cultural Journey Through Myth and Reality in the Heart of the Mediterranean
by John KeaheySicily is the Mediterranean's largest and most mysterious island. Its people, for three thousand years under the thumb of one invader after another, hold tightly onto a culture so unique that they remain emotionally and culturally distinct, viewing themselves first as Sicilians, not Italians. Many of these islanders, carrying considerable DNA from Arab and Muslim ancestors who ruled for 250 years and integrated vast numbers of settlers from the continent just ninety miles to the south, say proudly that Sicily is located north of Africa, not south of Italy. Seeking Sicily explores what lies behind the soul of the island's inhabitants. It touches on history, archaeology, food, the Mafia, and politics and looks to nineteenth- and twentieth-century Sicilian authors to plumb the islanders' so-called Sicilitudine. This "culture apart" is best exemplified by the writings of one of Sicily's greatest writers, Leonardo Sciascia. Seeking Sicily also looks to contemporary Sicilians who have never shaken off the influences of their forbearers, who believed in the ancient gods and goddesses.
Seeking the South: Finding Inspired Regional Cuisines
by Rob NewtonA modern-day Southern cookbook that celebrates the region's growing diversity, from chef and restaurateur Rob Newton."There's no genre of American cuisine as storied as Southern," says Rob Newton. In his debut cookbook, Newton brings to life the regional distinctions and new influences that make up the changing face of Southern cuisine--a category of cooking as cutting-edge as any other in the world. As Southern regions' demographics shift and food cultures bump up against one another, Chef Newton reveals just how diverse Southern cuisine really is. As Newton explains, the pork and beans he grew up eating in the mountains of the Ozarks is very different from the shellfish-heavy food of the Lowcountry or the Cajun-influenced fare along the Gulf Coast. And though often overlooked, historically underrecognized populations have constantly reimagined what the Southern table looks like with their culinary contributions: Enslaved African cooks perfected fried chicken, Middle Eastern communities helped introduce spices such as sumac to the Mississippi Delta, and Korean and Mexican immigrants continue to reinvent the grilled meats and pickled vegetables that Southerners know and love.In Seeking the South, Newton brings his unique perspective to show readers there's much more to the food below the Mason-Dixon Line than meets the eye. Crisscrossing the South (the Upper and Deep South, Gulf Coast, Coastal Plains and Piedmont, and Lowcountry and Southeast Coast), Newton shares more than 125 recipes as old and familiar as Pork Hocks with Hominy, and as current as Okra with Sichuan Peppercorn and Black-Eyed Pea Falafel. To Newton, Southern cuisine delights because it is delicious and, above all, endlessly dynamic. In this cookbook, he brings this exciting evolution of flavors to your table.
Seeking the Straight and Narrow: Weight Loss and Sexual Reorientation in Evangelical America
by Lynne GerberLosing weight and changing your sexual orientation are both notoriously difficult to do successfully. Yet many faithful evangelical Christians believe that thinness and heterosexuality are godly ideals—and that God will provide reliable paths toward them for those who fall short. Seeking the Straight and Narrow is a fascinating account of the world of evangelical efforts to alter our strongest bodily desires. Drawing on fieldwork at First Place, a popular Christian weight-loss program, and Exodus International, a network of ex-gay ministries, Lynne Gerber explores why some Christians feel that being fat or gay offends God, what exactly they do to lose weight or go straight, and how they make sense of the program’s results—or, frequently, their lack. Gerber notes the differences and striking parallels between the two programs, and, more broadly, she traces the ways that other social institutions have attempted to contain the excesses associated with fatness and homosexuality. Challenging narratives that place evangelicals in constant opposition to dominant American values, Gerber shows that these programs reflect the often overlooked connection between American cultural obsessions and Christian ones.
Seinfeld: The Official Cookbook
by Insight EditionsA Simon & Schuster eBook. Simon & Schuster has a great book for every reader.
Seis Semanas Para ¡Ay Dios Mio!
by Venice A. FultonAY DIOS MÍO! ¡UN PLAN DE DIETA QUE REALMENTE FUNCIONA! Si crees que has fracasado con todas las dietas que has ensayado hasta el momento, piénsalo de nuevo: lo que falló fue la dieta, no fallaste tú. Es hora de olvidarte de todos esos clichés de pérdida de peso y de escuchar la verdad: * Saltarse el desayuno puede ser saludable * Ciertas frutas bloquean instantáneamente la pérdida de grasa * Las comidas pequeñas y frecuentes suelen hacer que acumules libras * Los jugos y los batidos te llevan a comer en exceso * El ejercicio es algo que tiene que ver con mucho más que la cantidad de ejercicio que haces o qué tanto de esfuerzas en hacerlo * Los carbohidratos del brócoli pueden ser peores que los carbohidratos de las bebidas carbonadas Con base en un plan original diseñado por el experto en nutrición y entrenador personal Venice A. Fulton para su lista de clientes exclusivos, SEIS SEMANAS PARA ¡AY DIOS MÍO! es un sistema innovador que utiliza una mezcla exacta de nutrición, bioquímica, genética y psicología para producir resultados asombrosos. Autoritario, escrito en términos claros, entretenido, este libro combina años de éxito en la alfombra roja con estrategias frescas y novedosas que ayudan a cualquiera a adelgazar y mejorar su estado físico ¡sin demora!
Selbstgemacht! Saucen, Süßes und mehr...
by Amber Richards Beatrice RueckertSelbstgemacht! Saucen, Süßes und mehr... ist Ihr ultimatives Kochbuch mit über 300 Rezepten zu gesünderen Gerichten mit mehr Geschmack und weniger Kosten! Verwenden Sie nie wieder minderwertige, hochverarbeitete und überteuerte Saucen für Ihre Gerichte! Von kulinarischen Meisterwerken zu Familienklassikern, von Hausmannskost zu Knabbereien, in diesem wunderschön gestalteten E-Book finden Sie fantastische Rezepte für frischen Geschmack und eine gesündere Lebensweise! Die Resultate liegen auf der Hand: vollkommen neue köstliche Aromenswelten, die Ihre Geschmacksnerven kitzeln und Ihre Kreativität entfachen – ganz ohne künstlichen Beigeschmack oder die Nebenwirkungen gekaufter Saucen. Kochen macht viel Arbeit – warum also sollten Sie sich mit Gekauftem zufriedengeben, das Ihre Leidenschaft für köstliche und gesunde Gerichte eindämmt? Laden Sie sich jetzt Selbstgemacht! Saucen, Süßes und mehr... herunter und entdecken Sie auf jeder Seite eine neue Welt von kulinarschen Genüssen!
Self-Care All-in-One For Dummies
by The Experts at DummiesTake charge of your personal health and well-being with this trusted, all-in-one guide to self-care There's an old saying that goes, "You can't pour from an empty cup." It means that you can't take care of others unless you take care of yourself. And it's never been truer than it is today. In Self-Care All-in-One For Dummies, you’ll master the fundamentals of making sure that your cup is always full, so you can give to others without draining your reserves of energy and health. From mindfulness to resilience, fitness, and clean eating, this comprehensive resource takes a holistic look at what it means to take care of yourself and offers you a how-to guide to healthy and fulfilling behaviors. In this book, you'll find: Concrete strategies for incorporating self-care practices into your busy, everyday life Discussions of how to manage stress and maintain a mindful and calm demeanor and attitude in the face of modern challenges An emphasis on being kind and gentle with yourself, ensuring that you don’t hold yourself to an impossible or unrealistic standard We're all looking to improve our lives, lift our spirits, and increase our well-being. Self-Care All-in-One For Dummies proves that, while perfection may be out of reach for all of us, you can make meaningful progress toward happiness and fulfilment by taking small, manageable steps towards a calmer, more grounded you.
Self-Harm Behavior and Eating Disorders: Dynamics, Assessment, and Treatment
by Ph. D. Leigh Cohn Randy A. Sansone John L. Levitt M. A. T.The number of eating disorders patients presenting with symptoms of self-harm is growing quickly, and yet there is surprisingly little known about this unique population. Self-Harm Behavior and Eating Disorders explores the prevalent but largely uncharted relationship between self-injury behaviors and eating disorders symptoms. In the first major book to focus on this area, a renowned group of international scholars and practitioners addresses the subject from a variety of theoretical and practical perspectives. The book is categorized into sections covering epidemiology, psychodynamics, assessment, and a final section covering potential treatment options, including dialectical behavioral therapy, cognitive therapy, interventions strategies, group therapy, and pharmacological approaches. This unrivaled collection of case studies, theoretical exploration, and practical application forms a benchmark for the field, and offers a stepping-stone for new research and innovative treatment strategies. In an area with little available information, previously spread out among diffuse sources, this volume represents the state-of-the-field resource for anyone working with complex eating disorders patients.