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The Ecstasy of Surrender: 12 Surprising Ways Letting Go Can Empower Your Life
by Judith OrloffAre you longing for your life to be easier and more fun? Would you like to stop pushing, micromanaging, and forcing things so you can relax? What if you could enjoy what you have instead of always lusting for 'more'? What if you could live in 'the zone', propelled by powerful currents toward the right people and opportunities? What if you could stop worrying about money and live with more emotional ease in the moment? If you answer 'yes' to all these questions and desire lasting positive change, then prepare to experience the ecstasy of surrender. The art of letting go, Dr Judith Orloff explains, is the secret key to manifesting power and success in all areas of life, including work, relationships, sexuality, radiant ageing and health and healing. In our superconnected world where emails and text messages constantly interrupt us, it's easier to let go than you think. Once embraced, surrendering removes roadblocks and the exhaustion that comes from 'trying too hard' – and it helps you achieve goals more effortlessly and brings ongoing happiness. With her stunning gift for storytelling coupled with her unique, results-oriented approach to physical, emotional and spiritual health – marrying neuroscience, psychiatry, intuitive medicine, energy techniques, and more – Judith provides a powerful, practical and accessible map for anyone who is longing to be happier but who feels stuck, burned-out, tense, worried or afraid to let go.
The Eczema Relief Diet & Cookbook: Short-Term Meal Plans to Identify Triggers and Soothe Flare-Ups
by Christa BieglerNo-itch kitchen: histamine-free meals to eat well and feel goodWhether you're newly diagnosed or interested in learning more about eczema for a family member or friend, The Eczema Relief Diet & Cookbook has what you're looking for. The straightforward recipes and easy-to-follow meal plans make understanding this condition more manageable than you thought.This book features tons of delicious recipes, like Fluffy Waffles and Easy Pesto Pasta, with accessible ingredients that take different dietary requirements into consideration and help you ease eczema flares. There's also helpful information on what foods your body reacts to, topical support alternatives, and stress management routines so you can respond to the condition from all angles.The Eczema Relief Diet & Cookbook includes:Mealtime relief—Use a comprehensive 4-week meal plan to facilitate your diet.75 satisfying recipes—Enjoy various choices for the three main meals of the day, plus snacks, desserts, and popular side dishes.Get the facts—Learn about the causes of eczema and helpful ways to tackle it that go beyond diet.Discover how to get soothing relief from eczema—one tasty meal at a time.
The Edible City: Toronto's Food From Farm To Fork (uTOpia)
by Nicole Brossard Susanne De LotbiniIf a city is its people, and its people are what they eat, then shouldn't food play a larger role in our dialogue about how and where we live? The food of a metropolis is essential to its character. Native plants, proximity to farmland, the locations of supermarkets, immigration, the role chefs can and should play in society - how a city nourishes itself makes a statement about the kind of city it is.With a cornucopia of essays on comestibles, The Edible City considers how one city eats. It includes dishes on peaches and poverty, on processing plants and public gardens, on rats and bees and bad restaurant service, on schnitzel and school lunches. There are incisive studies of food-security policy, of feeding the needy and of waste, and a happy tale about a hardy fig tree.Together they form a saucy picture of how Toronto - and, by extension, every city - sustains itself, from growing basil on balconies to four-star restaurants. Dig into The Edible City and get the whole story, from field to fork.
The Edible Cookie Dough Cookbook: 75 Recipes for Incredibly Delectable Doughs You Can Eat Right Off the Spoon
by Olivia Hops“The first cookbook to focus exclusively on this quickly growing craze of a dessert . . . The author knows her dough.” —CT InsiderLooking for a sure-to-please dessert, birthday party treat, or potluck bring-along that can be ready in ten minutes with minimal clean up? Edible cookie dough is what you need, and Olivia Hops—dough expert and owner of Unbaked, the famous LA cookie dough bar—has exactly what you’re looking for.The Edible Cookie Dough Cookbook is the first cookbook to focus exclusively on this trendy concoction. With step-by-step instructions, Olivia serves up fifty-five scrumptious doughs, each one completely safe to eat raw—right off the spoon, from a bowl, or out of a cup.Just a few of the sweet-tooth-satisfying cookie doughs you’ll find here:GingerbreadSnickerdoodleChocolate Chip and Chocolate ChunkLemon CookieWhite Chocolate ChaiPina ColadaSalted CaramelEdible Mud Pie and Brownie BattersIf that’s not enough for you, Olivia also serves up twenty recipes for special treats you can make with cookie dough, from a chocolate chip cookie dough cheesecake to cookie dough sandwiches, which are like an ice cream sandwich, but better.With tips and tricks for how to serve edible cookie dough—mixed into an ice cream cone, anyone?—and how to create your own signature cookie dough recipes, The Edible Cookie Dough Cookbook will keep your sweet tooth satisfied.
The Edible Flower Garden
by Rosalind CreasyA comprehensive guide to selecting and growing flowers that can be used for cookery, both as garnishes and as ingredients.
The Edible Flower: A Modern Guide to Growing, Cooking and Eating Edible Flowers
by Jo Facer Erin BuntingOn a seven-acre small holding in rural Northern Ireland, organic gardener Jo Facer and head chef Erin Bunting run fork-to-fork supper club, organic small-holding and fledgling cooking and growing school, The Edible Flower. In their first cookbook, learn to grow and cook edible flowers with Jo and Erin's delicious recipes inspired by the seasonal produce they grow in their kitchen garden and the wild food they forage from their local shores and hedgerows. Feast, celebrate and bring people together with over 50 recipes for small plates, mains, desserts, baking, snacks and drinks, at once fresh and flavourful and absolutely stunning to serve. Recipes include: Ribboned Courgette & Avocado Salad with Poppy Seeds & Calendula, Pot Marigold Soda Bread,Lilac Panna Cotta with Strawberries,Rice with Lemon Verbena, Cardamom & Edible Flower Petals,Marigold Petal Pasta,Courgette Flower Tacos,Carnation and Blackberry Cooler,Slow Roast Lamb with Lavender, Lemon & Apricots, Blackberry & Sweet Geranium Tart,Vietnamese Summer Rolls with Violas,Aubergine Katsu Curry with Pickled Magnoliaand many more ...
The Edible French Garden
by Rosalind CreasyHighlights the vegetables of French cuisine such as endive, shallots, and celery. Advice on growing and cooking with classic French vegetables.
The Edible Garden
by Alys FowlerIn this timely new book, BBC star and Gardening World's thrifty and resourceful Alys Fowler shows that there is a way to take the good life and re-fashion it to fit in with life in the city. Abandoning the limitations of traditional gardening methods, she has created a beautifully productive garden where tomatoes sit happily next to roses, carrots are woven between the lavenders and potatoes grow in pots on the patio. And all of this is produced in a way that mimics natural systems, producing delicious homegrown food for her table. And she shares her favorite recipes for the hearty dishes, pickles and jams she makes to use up her bountiful harvest, proving that no-one need go hungry on her grow-your-own regime.Good for the pocket, good for the environment and hugely rewarding for the soul, The Edible Garden urges urbanites everywhere to chuck out the old gardening rules and create their own haven that's as good to look at as it is to eat.
The Edible Garden: Grow Your Own Vegetables, Fruits & Herbs No Matter Where You Live
by The Editors of Country Gardens MagazineA seasonal guide to crops with descriptions of varieties for each, including when and how to plant. All the basics you need to start, from tools and containers to seeds and soil. Simple recipes that show how to use your crop yield—and what to do when your garden produces more than you ever expected! Covers a wide range of topics, including: Starting from Seed: Save money by growing from seeds—including those you save yourself from your everyday meals. Making the Plan: How to assess the space at hand and plan to use it most efficiently, including seasonal tips for various environments. Organic Solutions: Raise the healthiest food and protect the environment with these handy hints, including all-natural, chemical-free pest repellants, weed control, and soil enrichment. Container Gardening: Grow food for your table on a balcony, patio, or other small space. Special tips on how to grow some basics even if you&’ve only got a window box to work with. Raised-Bed Gardens: All the rage in suburban front and back yards, rooftops, and community gardens, this results-intensive gardening method yields amazing harvests. Yard-to-Table: Recipes for your backyard bounty focusing on just-picked delights such as fresh tomato and arugula salad, crispy zucchini fritter, and cool cucumber sangria.
The Edible Herb Garden
by Rosalind CreasyNow from the doyenne of edible landscaping comes a comprehensive and accessible guide to cultivating and cooking herbs.If you have only one book on growing, harvesting and cooking with herbs, this should be it. Creasy takes you from seeds to stove top, from preparing soil to elegant dining, with easy-to-follow instructions and inspirational, imaginative ideas for every step of the way, with a complete "Resources" section.There's information on how to design and grow an herb garden just about anywhere - from a spacious country plot to a small city balcony, from California to Maine and anywhere in between.
The Edible Herb Garden
by Rosalind CreasyLearn how to grow hardy and fragrant herbs then use them create delicious meals with this beautifully illustrated herb gardening and cooking book. Author Rosalind Creasy takes you from seeds to stove top, from preparing soil to elegant dining, with easy-to-follow instructions and inspirational, imaginative ideas for every step of the way, with a complete "Resources" section. There's information on how to design and grow an herb garden just about anywhere--from a spacious country plot to a small city balcony, from California to Maine and anywhere in between. With vivid photographs you'll tour various gardens Creasy has created, plus the garden of herb luminary Carole Saville, among others.The comprehensive, fully illustrated "Encyclopedia of Culinary Herbs" section illustrates how to grow and use more than two dozen herb varieties. It includes both old favorites--basil, rosemary, sage, and the like--as well as more exotic herbs from around the world, including salad burnet, lemon verbena, and Mexican tarragon.In the "Favorite Herb Recipes" section you'll find delicious recipes as well as instructions for accompaniments--herb blends and butters, vinegars and teas; main dishes from cuisines around the world; and even cocktails and desserts
The Edible Pepper Garden
by Rosalind CreasyWith gorgeous, four-color photographs, and simple yet authoritative text, award-winning author Rosalind Creasy offers four new volumes in her popular Edible Garden series, each featuring helpful hints, expert gardening techniques, delicious recipes, and interviews with master gardeners and renowned chefs. From sweet peppers to four-alarm spicy ones, here are all the essentials on growing your own private pepper garden, including basic gardening tips and mouth-watering recipes for both the hot pepper lover and the faint of heart.
The Edible Pepper Garden
by Rosalind CreasyThe Edible Pepper Garden acquaints the pepper novice with the numerous members of the Capsicum annum species-from the pea-sized, blazing-hot chiltepin to the eight-inch sweet banana pepper-and gives the chile initiate inspiration and suggestions to expand their pepper repertoire. With stunning photography and extensive definitions and explanations, Rosalind Creasy, the doyenne of edible landscaping, has taken the American fascination with peppers and made it accessible to the home gardener and home chef alike. Creasy takes us on a tour of two of her own extremely successful pepper gardens-the first yielded twenty-one varieties of hot and sweet peppers! She provides variety-specific growing information along with culinary and preparation suggestions.
The Edible Salad Garden
by Rosalind CreasyCreasy shows readers how to grow favorite salad greens and vegetables then prepare them using delicious and unique recipes. Over 90 color illustrations.
The Edible South
by Marcie Cohen FerrisIn The Edible South, Marcie Cohen Ferris presents food as a new way to chronicle the American South's larger history. Ferris tells a richly illustrated story of southern food and the struggles of whites, blacks, Native Americans, and other people of the region to control the nourishment of their bodies and minds, livelihoods, lands, and citizenship. The experience of food serves as an evocative lens onto colonial settlements and antebellum plantations, New South cities and Civil Rights-era lunch counters, chronic hunger and agricultural reform, counterculture communes and iconic restaurants as Ferris reveals how food--as cuisine and as commodity--has expressed and shaped southern identity to the present day.The region in which European settlers were greeted with unimaginable natural abundance was simultaneously the place where enslaved Africans vigilantly preserved cultural memory in cuisine and Native Americans held tight to kinship and food traditions despite mass expulsions. Southern food, Ferris argues, is intimately connected to the politics of power. The contradiction between the realities of fulsomeness and deprivation, privilege and poverty, in southern history resonates in the region's food traditions, both beloved and maligned.
The Editor: How Publishing Legend Judith Jones Shaped Culture in America
by Sara B. FranklinLegendary editor Judith Jones, the woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—finally gets her due in this &“surprising, granular, luminous, and path-breaking biography&” (Edward Hirsch, author of How to Read a Poem).At Doubleday&’s Paris office in 1949, twenty-five-year-old Judith Jones spent most of her time wading through manuscripts in the slush pile and passing on projects—until one day, a book caught her eye. She read it in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of a culture-defining career in publishing. During her more than fifty years as an editor at Alfred A. Knopf, Jones nurtured the careers of literary icons such as Sylvia Plath, Anne Tyler, and John Updike, and helped launched new genres and trends in literature. At the forefront of the cookbook revolution, she published the who&’s who of food writing: Edna Lewis, M.F.K. Fisher, Claudia Roden, Madhur Jaffrey, James Beard, and, most famously, Julia Child. Through her tenacious work behind the scenes, Jones helped turn these authors into household names, changing cultural mores and expectations along the way. Judith&’s work spanned decades of America&’s most dramatic cultural change—from the end of World War II through the civil rights movement and the fight for women&’s equality—and the books she published acted as tools of quiet resistance. Now, based on exclusive interviews, never-before-seen personal papers, and years of research, her astonishing career is explored for the first time in this &“thorough and humanizing portrait&” (Kirkus Reviews).
The Edna Lewis Cookbook
by Edna Lewis Evangeline PetersonEdna Lewis was recently honored with the issuance of a postal stamp by the US Post Office. She is renowned as one of the greatest American chefs and as an African-American woman who almost single handedly revived a forgotten world of refined Southern cooking.Another celebrated American chef, James Beard, remarked: &“Edna Lewis makes me want to go right into the kitchen and start cooking.&” Lewis won many industry awards and was often referred to as &“the Grande Dame of Southern Cooking&” and the &“South&’s answer to Julia Child.&”Lewis (1916-2006) also had a remarkable life story. She was born and grew up in rural Virginia in an area called Freetown. She learned to cook from an extended family that included grandparents who had been enslaved.The Edna Lewis Cookbook, Lewis&’s first book, published in 1972, contains over 100 recipes, arranged in menu form and organized according to the season of the year: Spring, Summer, Autumn, and Christmas. With its focus mostly although not exclusively on Southern food, it began the revival of true Southern cooking.Lewis went on to publish three more books: The Taste of Country Cooking (1976), In Pursuit of Flavor (1988), and The Gift of Southern Cooking, co-authored with Scott Peacock (2003).Her menus and recipes were featured in a variety of publications, including the New York Times, the New York Times Magazine, the Washington Post, Gourmet, Food & Wine, Cook&’s, House & Garden, and Redbook, among others.This edition of The Edna Lewis Cookbook marks the 100th Anniversary of Miss Lewis&’s birth.Evangeline Peterson studied with Edna Lewis and assisted her in compiling The Edna Lewis Cookbook.
The Effortless Sous Vide Cookbook: 140 Recipes for Crafting Restaurant-Quality Meals Every Day
by Carey CopelingThe Effortless Sous Vide Cookbook serves easy, everyday recipes for restaurant-quality mealsIt's easy to make perfectly cooked food with your sous vide, but finding the right recipes to do it night after night can be tricky. The Effortless Sous Vide Cookbook serves well-rounded, restaurant-quality meals for easy, everyday cooking. Featuring 140 no-fuss recipes, plus an overview of basic practices and new sous vide cooking techniques, The Effortless Sous Vide Cookbook transforms every kitchen into a Michelin-star restaurant.The Effortless Sous Vide Cookbook includes:Over 140 Weeknight Recipes for making vegetables, fish and seafood, red meat, poultry, dessert, and even drinks!Sous Vide 101 covering the basic sous vide practices along with new techniquesQuick Reference Guides featuring helpful charts to help you gage timing, temperature, and power to your modelSous vide cookbook recipes include: Vegetable Halloumi Kebabs, Seared Wasabi Ahi Tuna, Rosemary Veal Chop, Peanut Chicken Satay, Duck Confit, Salted Caramel Cheesecake, Espresso Martini, and much more!Make perfectly cooked meals a staple at your table with The Effortless Sous Vide Cookbook.
The Egg Cookbook: The Creative Farm-to-Table Guide to Cooking Fresh Eggs
by Healdsburg PressThe real chicken-and-egg problem: What to do with eggs once they're in your kitchen?If you are looking for a fresh, nutritious, and creative approach to the almighty egg, The Egg Cookbook is for you. With The Egg Cookbook you'll get more than 110 unique recipes that let the egg shine—from savory to sweet, and from breakfast to dinner. The Egg Cookbook is also your guide to the amazing culture surrounding the world's most versatile ingredient, with a useful primer on raising chickens and understanding egg types, so you can take your egg appreciation (and savings) to the next level. The Egg Cookbook offers a fresh approach to preparing eggs, with:More than 110 elegant recipes, including Baked French Toast, Ratatouille with Poached Eggs, and Vanilla Bean PuddingA basic guide to 10 classic egg recipes, from fried eggs to the perfect scrambleEgg dishes from around the world, from frittatas and quiche to tortilla patatas and meringuesQ&A to find out whether raising chickens is right for you, from the editors of The Egg CookbookThe Egg Cookbook guide to more than 50 chicken breedsDetailed information on the different types of eggs, from free range to organicThe Egg Cookbook makes it easy for egg lovers to enjoy fresh and creative recipes from their home kitchen.
The Egg White Cookbook: 75 Recipes for Nature's Perfect Food
by Margaret Blackstone Barbara LeopoldThe egg white is low in carbs, calories, and fat and contains almost all of the protein available in the egg. The 75 recipes cover every meal, also included are surprising uses,facts,and lore, about the incomparable egg.
The Elderberry Book: Forage, Cultivate, Prepare, Preserve (Homegrown City Life)
by John MoodyYour go-to guide for everything from cultivation to wine-making with one of humanity's oldest plant friendsSpanning history and geography, The Elderberry Book takes you on an adventure, deepening your appreciation of a plant that has played a crucial role across the world for thousands of years. Through this fun, inspirational, and educational resource, discover:Elderberry's amazing historyCultivating and foraging, from the balcony to the backyardVarious traditional food and medicine preparationsSimple wine-making techniquesTraditional crafts and tools.This is the definitive guide to the many uses of elderberry. No matter where you are, one of humankind's oldest plant friends can provide you with anything from syrup, to wine, to dyes, to so much more!Once a staple in homes across the world, and found along every highland, highway, and hedgerow, the forgotten elderberry is making a comeback. Its popularity as medicine is surging, its choice as an edible landscaping plant is growing, and its use for wine-making and crafts is being rediscovered.
The Electric Pressure Cooker Cookbook for Two: 125 Easy, Perfectly-Portioned Recipes for Your Electric Pressure Cooker and Multicooker
by Erica AcevedoServe up family-style meals at a table for two with perfectly-portioned recipes from The Electric Pressure Cooker Cookbook for Two. Even with the convenience of your electric pressure cooker, cooking for two works best with properly scaled recipes. The Electric Pressure Cooker Cookbook for Two uses the ease and speed of your electric pressure cooker for making perfectly-portioned meals to satisfy the appetites of any hungry duo. Perfect for anyone who needs recipes in smaller quantities, this electric pressure cooker cookbook serves family favorite meals without wasting food or leaving your fridge full of leftovers. With over 100 quick and easy recipes, plus an overview on how to get the most out of your electric pressure cooker, The Electric Pressure Cooker Cookbook keeps taste buds happy and Tupperware empty. Take the guesswork out of cutting recipes in half. The Electric Pressure Cooker Cookbook for Two will help you create full meals for the two of you, with: Over 100 recipes for every meal that include realistic prep and cook times, as well as clear directions for pressure level and release An overview of electric pressure cooking and how to choose the right pressure cooker for your needs and habits, plus an in-depth look at the primary steps used in electric pressure cooking Helpful time-saving extras such as pantry must-have's, recipe labels for Paleo, Vegan/Vegetarian, 15-Minute, 30-Minute, 5-Ingredient, and One Pot Meals, and much more Leave leftovers for emergencies, and keep meals fresh with The Electric Pressure Cooker Cookbook for Two.
The Electric Pressure Cooker Soup Cookbook: 100 Fast and Flavorful Recipes
by Karen Lee YoungThe wait for a bowl of soup is over—100 soup cookbook recipes for your electric pressure cooker From fresh vegetable soups in the springtime to hearty chowders mid-winter and all the seasons in between, a tasty bowl of soup is hard to beat year-round. The Electric Pressure Cooker Soup Cookbook is your one-stop shop for easy one-pot dinner and lunch ideas. The easy-to-use pressure cooker makes preparation and cleanup a breeze—cooking is as easy as setting it and forgetting it. Whether it's comforting classics like Old-Fashioned Chicken Noodle Soup or more exotic crowd-pleasers like Moroccan-style Harira Soup, recipes cover just about every corner of the globe. The Electric Pressure Cooker Soup Cookbook also has options for gluten and dairy-free, vegan, and freezable soups you can enjoy later. This standout soup cookbook includes: Soup to nuts—The 100 recipes in this soup cookbook features comforting classics, newly reimagined versions of fan favorites, and internationally inspired soups. Minimal effort—Spend less time actively cooking in the kitchen, and let the electric pressure cooker do all of the hard work! Broth and stocks—Use the step-by-step instructions for whipping up broths like mushroom, chicken, dashi, and others. Get ready to enjoy savory soups in a flash with this extensive soup cookbook.
The Elegant Economist
by Eliza ActonBefore Mrs Beeton there was Eliza Acton, whose crisp, clear, simple style and foolproof instructions established the format for modern cookery writing, leading to her being called 'the best writer of recipes in the English language' by Delia Smith. Including such English classics as suet pudding, raspberry jam, lemonade and 'superlative mincemeat' as well as evocatively-named creations like 'Threadneedle Street Biscuits', 'Baron Liebig's Beef Gravy' and 'Apple Hedgehog', these recipes advocate using the best produce available to create wholesome, inexpensive dishes that are still a pleasure to cook and eat today.
The Elements Of Taste
by Gray Kunz Peter KaminskyFour-star chef Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at how the dynamic of great taste is achieved. By putting into plain language the thoughts that a chef has when he or she creates a recipe, The Elements of Taste has forged a revolutionary approach to cookbook writing. Every dish in this book is conceived according to the interplay of fourteen categories of taste. Describing the heat, the texture, the timing of taste as you bite through these mouthfuls, the authors go beyond merely telling the home chef how to put together these dishes. In clear, concise language they explain how each flavor fits into the total taste experience. More than a primer of flavor, this is a practical and seductive introduction to the world of taste, including over 130 recipes by one of the acknowledged masters of contemporary cuisine. When you have cooked through this book, you will be able to look into your own pantry or refrigerator to create your own four-star meals.