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The Farm Table: [A Cookbook]
by Julius RobertsEnjoy the comforts of the English countryside with 100 seasonal recipes to savor throughout the year and thoughtful essays about living farm-to-table—from British chef-turned-farmer Julius Roberts.&“A heartwarming and uplifting book. The recipes are utterly gorgeous.&”—Nigel Slater&“Julius is a true artist and his talents are an inspiration.&”—Courteney CoxProfessionally trained chef Julius Roberts left a busy and frantic London restaurant life to pursue his dream of living sustainably on a small farm in the English countryside. The Farm Table transports us to his farmstead, taking us through a calendar year with diary entries and images grounded in the natural world. We take joy in reading about new goats and sheep being born, learn to grow some vegetables, and forage for simple herbs and flowers, all while discovering Julius's outstanding recipes.Broken into sections based on the season, The Farm Table encourages cooking with seasonality in mind through scrumptious recipes to inspire joy and confidence in the kitchen.Recipes include:• Fall: Braised Pumpkin with Sage and Hazelnuts; Plum and Fig Leaf Jam• Winter: Chicory Tart Tartin with Thyme and Cheese; Slow Cooked Squid with Saffron and Chickpeas• Spring: Spicy Green Salad with Nuts and Pecorino; Barbequed Wild Quail with Garlic Butter and Tahini Sauce• Summer: Squash Blossom Ravioli; Fire Grilled Plums with Brandy, Labneh, and MintCombining honest tales from farming life, delicious home-cooked recipes, and stunning photography of the Dorset countryside and coast, The Farm Table encourages us to embrace the pace of a slower life, take inspiration and delight from nature, and always gather around the table to enjoy the journey.
The Farm on the Roof: What Brooklyn Grange Taught Us About Entrepreneurship, Community, and Growing a Sustainable Business
by Anastasia Cole PlakiasThe founders of Brooklyn Grange, the world's largest green rooftop farm, share their inspirational story of changing the world through entrepreneurship. In their effort to build the world's first and largest commercial green rooftop farm, the founders of Brooklyn Grange learned a lot about building and sustaining a business while never losing sight of their mission--to serve their community by providing delicious organic food and changing the way people think about what they eat. But their story is about more than just farming. It serves as an inspirational and instructional guide for anyone looking to start a business that is successful while making a positive impact. In The Farm on the Roof, the team behind Brooklyn Grange tell the complete story of how their "farmily" made their dream a reality. Along the way, they share valuable lessons about finding the right partners, seeking funding, expanding, and identifying potential sources of revenue without compromising your core values--lessons any socially conscious entrepreneur can apply toward his or her own venture. Filled with colorful anecdotes about the ups and downs of farming in the middle of New York City, this story is not just about rooftop farming; it's about utilizing whatever resources you have to turn your backyard idea into a sky-high success.
The Farm to Table Cookbook
by Ivy ManningThe farm-to-table movement is flourishing. Farmers markets and greenmarkets are popping up in cities and neighborhoods across the country. Shoppers are no longer restricted to the same 30 items in the produce section of the Kroger or Safeway. This cookbook invites you try Escarole Caesar Salad, a Dandelion Greens-Italian Sausage-Fontina Cheese Pizza, and Kohlrabi Salad with Pea Shoots. Farmers markets also introduce cooks to artisan cheesemakers, and the recipe for End of Summer Quiche plays up the tangy character of locally made goat cheese. Ivy Manning, cooking teacher, chef, and writer--has gathered many of the recipes in her book from leading restaurants in Portland and Seattle that are notable practitioners of fresh local ingredients. Organized by seasons. each section also has an illustrated produce primer that introduces and explains the culinary qualities of spring greens, heirloom tomatoes (summer); pears and (fall), and winter squash.
The Farm to Table French Phrasebook: Master the Culture, Language and Savoir Faire of French Cuisine
by Victoria MasFrench culinary phrases, foodie terms, and cultural tips come together in the ultimate food-lover&’s guide pays des délices. Everyone can tell the difference between Brie and Caembert, but few know their Valençay from Pélardon. Luckily, The Farm to Table French Phrasebook serves up the vital French expressions other guides leave off the plate. From the specialty vocabulary of chefs in gourmet restaurants to slang terms rarely heard outside a country market, here&’s everything the reader needs for a gourmet tour of France (or the local bistro!). A comprehensive language guide for food lovers, this indispensable companion also offers a fascinating history of French eats, complete with delicious facts about the cuisines of every region from Alsace&’s pinot gris to Normandy&’s Pot-au-feu. This beautifully illustrated book is perfect to take along for a day of sampling gourmet local specialties, or it makes a great present for the Francophile in your life.The Farm to Table French Phrasebook opens a bountiful world of food that you won&’t find in any textbook or classroom:• Navigate produce markets, charcuteries and patisseries• Prepare meals the French way with delicious, authentic recipes• Speak the lingo of Paris&’s top restaurants and bistros• Pair regional wines with delightful cheeses• Master the proper table etiquette for dining at a friend&’s house
The FarmMade Cookbook: Traditional Recipes from America's Farmers
by Patti Johnson-Long FarmMadeA regional journey to unearth classic Americana farm fare. Ancestral in nature, we all long to &“get back to our roots.&” Nostalgia is real for present-day farm pilgrims, one or two generations removed from the farm. It&’s a longing we all experience while driving in the countryside or chatting it up at our local farmers&’ market. A longing that compels us to want to be a farmer . . . or at the very least cook like one! A time capsule of food, craft, and tradition, The FarmMade Cookbook shares seventy-five multi-generational recipes from farms all over the country. Hailing from New England, the Deep South, the Midwest, Southwest, and Northwest, each authentic farm-made recipe represents its region&’s unique farming culture. Recipes are paired with each farm&’s unique story of resilience and connection with the land, resulting in a tangible agrarian gift to us all.
The Farmer and the Chef: Farm Fresh Minnesota Recipes and Stories
by Bruce Miller Minnesota Farmers Union Claudine Arndt Katie CannonOver 90 recipes reflecting Minnesota&’s revered farm-to-table values.The Farmer and the Chef: Farm Fresh Minnesota Recipes and Stories is a collection of farmer-forward writings and chef-driven recipes, giving readers an inside look into the life of food and farming in the Land of 10,000 Lakes. Expansive stretches of Minnesota farmland and rural communities mix with urban farms and vibrant cities to yield unique food partnerships and delicious farm-to-table fare. Recipes from breakfast to dessert, accompanied by stunning photography and farmers&’ real-life stories, showcase the struggles and triumphs of Minnesota farmers, as well as the bounty they harvest. Highlights include organic steel cut oatmeal with black currant blueberry jam, North Shore bouillabaisse, grilled hanger steak with swiss chard and tomato, and cherry-glazed madeleines.
The Farmer's Cookbook: A Back to Basics Guide to: Making Cheese, Soups and Stews, Curing Meat, Preserving, Baking Bread, Fermenting, Pies and Cookies, and More (The Handbook Series)
by Marie W. LawrenceMore and more cooks are turning to their own gardens or to local farmers' markets to find inspiration for their meals. Eating fresh, local produce is a hot trend, but lifelong Vermonter Marie Lawrence has been cooking with produce from her gardens, buying milk from the farmers up the road, and lavishing her family and lucky friends with the fruits of her kitchen labor since she was a kid. In this book she includes recipes for everything from biscuits and breads to pies and cookies, soups and stews to ribs and roasts. Also included are instructions for making cheese, curing meats, canning and preserving, and much more.Organized by month to coordinate with a farmer's calendar, cooks will find orange date bran muffins and old fashioned pot roast in January, hot spiced maple milk and fried cinnamon buns in March, mint mallow ice cream in July, Vermont cheddar onion bread in October, and almond baked apples with Swedish custard cream in December. Other recipes include grilled chicken with peach maple glaze, veggie tempura, raspberry chocolate chip cheesecake, and dozens of other breads, salads, drinks, and desserts that are fresh from the farmer's kitchen.
The Farmer's Kitchen Handbook: More Than 200 Recipes for Making Cheese, Curing Meat, Preserving, Fermenting, and More (Handbook Series)
by Marie W. LawrenceMore and more cooks are turning to their own gardens or to local farmers' markets to find inspiration for their meals. Eating fresh, local produce is a hot trend, but lifelong Vermonter Marie Lawrence has been cooking with produce from her gardens, buying milk from the farmers up the road, and lavishing her family and lucky friends with the fruits of her kitchen labor since she was a kid. In this book she includes recipes for everything from biscuits and breads to pies and cookies, soups and stews to ribs and roasts. Also included are instructions for making cheese, curing meats, canning and preserving, and much more.Organized by month to coordinate with a farmer's calendar, cooks will find delicious recipes including orange date bran muffins and old fashioned pot roast in January, hot spiced maple milk and fried cinnamon buns in March, mint mallow ice cream in July, Vermont cheddar onion bread in October, and almond baked apples with Swedish custard cream in December. Other recipes include grilled chicken with peach maple glaze, veggie tempura, raspberry chocolate chip cheesecake, and dozens of other breads, salads, drinks, and desserts that are fresh from the farmer's kitchen.In addition to the recipes, readers will find old-fashioned household hints, a harvest guide, and a place to record your own favorite family recipes. Whether you have your own farm and garden or support your local farmers' market, this book will make seasonal cooking a true pleasure.
The Farmer's Wife Baking Cookbook
by Lela NargiA collection of classic baking recipes from an early twentieth-century magazine serving American farm kitchens, updated for the contemporary home cook.Long before the Internet and high-speed travel connected us all, The Farmers Wife magazine gave hard-working rural women a place to find and share advice about everything from raising chickens to running a farm kitchen. One of the magazines most popular offerings was advice on baking, providing farm family recipes for making everything from basic bread to much-loved holiday desserts. The elaborate cakes and company pies, the dainties and muffins for club luncheons, the rich breads for a warming breakfast or a lunch-bucket sandwich, the profusion of pies for threshing parties, the specialties like Cornish Pasties and Danish Kranse—all are here, inviting readers everywhere to recreate the fragrant kitchens and delectable tastes of farm days gone by. Adapted for the needs of the modern kitchen, these classic recipes preserve the flavor of a life dedicated to feeding not just the family, but the nation. They offer readers nostalgia and the chance to bake in a tradition unmatched since the 1930s.
The Farmer's Wife Canning & Preserving Cookbook
by Lela NargiThe spiced peaches and icebox pickles, dilly beans and tomatoes in every shape and form, the blackberry jam and hot pepper jelly--it’s summer, and a whole world of summers past, in a jar. Pack the pantry the way Grandma did, and put away the sweetest fruits and preserves, the most tender savory vegetables, the taste of the sunny day and the scent of the crisp harvest air, with more than 250 blue-ribbon canning and preserving recipes culled from TheFarmer’s Wife magazine. A reliable resource for the farm wife, the new mother, the suburban transplant, the magazine shared recipes that made the kitchen sing and the family sigh with contentment. Along with instructions for canning and preserving fruits and vegetables from your garden or the farmer’s market, this wonderful cookbook, like an old family friend, offers recipes for using the tomato sauce, raspberry jam, peaches, and other tasty fruits and vegetables that you’ve “put by.”
The Farmer's Wife Comfort Food Cookbook
by Lela NargiThe very notion of comfort food could have begun in the farm kitchen, with its rich aromas of bubbling stew and apple pie, its stock of fresh eggs and butter and bacon, its warming custard on a cold winters night or cool spoonful of home-churned ice cream on a steaming Fourth of July. Culled from the pages of The Farmers Wife, the beloved magazine published and pored over throughout Americas heartland for forty-six years, the recipes in this cookbook allow today's cook to recreate all the comforting tastes of the farm kitchen--and to create new memories of food that means home. With straightforward directions and wholesome ingredients to suit the busiest farm wife--or twenty-first-century cook--these hearty soups, casseroles, roasts, pot pies, desserts, and refreshing beverages conjure all the sweet and savory comforts of country cooking at its best.Here’s a sampling of the recipes you’ll find inside: • Mammy’s Corn Bread • Clam Chowder • Deviled Eggs • Macaroni and Cheese • French Stew • Chili Con Carne • Boston Baked Beans • Pot Pie • Escalloped Tuna and Peas • Southern Fried Chicken • Fried Green Tomatoes • Rhubarb Brown Betty • Flapper’s Pudding • Ginger Ale
The Farmer, the Gastronome, and the Chef: In Pursuit of the Ideal Meal
by Daniel J. PhilipponThe role of food writing in the sustainable food movement At turns heartfelt and witty, accessible and engaging, The Farmer, the Gastronome, and the Chef explores how Wendell Berry, Carlo Petrini, and Alice Waters have changed America&’s relationship with food over the past fifty years. Daniel Philippon weighs the legacy of each of these writers and activists while planting and harvesting vegetables in central Wisconsin, speaking with growers and food producers in northern Italy, and visiting with chefs and restaurateurs in southeastern France. Following Berry, Petrini, and Waters in pursuit of his own &“ideal meal,&” Philippon considers what a sustainable food system might look like and what role writing can play in making it a reality. Warning of the dangers of &“agristalgia,&” Philippon instead advocates for a diverse set of practices he calls &“elemental cooking,&” which would define sustainable food from farm to table, while also acknowledging the importance of seeking social justice throughout the food system. A rigorous yet generous appraisal of three central figures in the sustainable food movement, The Farmer, the Gastronome, and the Chef demonstrates how the written word has the power to change our world for the better, one ideal meal at a time.
The Farmers Market Cookbook: The Ultimate Guide to Enjoying Fresh, Local, Seasonal Produce
by Julia Shanks Brett Grohsgal&“Clear and instructive, its recipes [are] delicious . . . Along with all those wonderful fruits and vegetables, this book belongs in your market tote.&”—Adam Rapoport, Editor in Chief, Bon Appétit Farmers&’ markets and CSAs are among the best places to find high-quality, diverse, and exciting vegetables and fruits. But the rich array of unusual varieties can be confusing and overwhelming. From detailed produce descriptions to storage tips, preparation techniques, and over two hundred flavorful recipes, The Farmers&’ Market Cookbook has the answer to every prospective locavore&’s perennial question, &“What do I do with this?&” Featuring a range of traditional favorites alongside innovative creations showcasing the stunning flavors of heirloom fruits and vegetables, this guide to seasonal eating will help you engage your powers of creativity, learning, and experimentation. Recipes include: Garlic scape vichyssoise Potato fennel &“risotto&” Beef roulade with cilantro mojo Cantaloupe salsa Eating locally cultivates appreciation for those who grow our food. Full of practical insights from field to fork, The Farmers&’ Market Cookbook celebrates the small farmer&’s labor of love with recipes that showcase every crop at its best—essential reading for anyone who wants to appreciate fresh food at its best. &“[Shanks and Grohsgal&’s] collective wisdom on culinary techniques and fresh produce has helped to create a highly targeted guide with dozens of seasonal recipes that maximize freshness and flavor.&”—T. W. Barritt, author of Long Island Food: A History from Family Farms & Oysters to Craft Spirits &“In this handy guide/cookbook, Shanks and Grohsgal offer practical tips on how to store and prepare your farmers market and CSA veggies.&”—Boston Herald
The Farmers' Market Cookbook
by Nina Planck&“A celebration of [fruit] and vegetable treasures . . . packed with clear, concise recipes, written in a no–nonsense style&” (Farmers Weekly). No one knows fresh vegetables like Nina Planck. She grew up in Virginia, picking tomatoes, corn, beans, melons, and more on the family farm, and selling it all at nascent farmers&’ markets. From the age of nine, she&’s answered every question urban—and country—eaters have about produce. In 1999, Nina found herself living in London and, homesick for local food, she started London&’s first farmers&’ market. In The Farmers&’ Market Cookbook, Nina explains what the farmer knows about every vegetable from asparagus to zucchini—and what the cook needs to know. In more than thirty chapters, each dedicated to cooking with the freshest fruits and vegetables, Nina offers simple and delicious recipes for beef, pork, chicken, and fish, as well as a passel of ideas for perfect side dishes, soups, and desserts—all with produce in the lead role. Try Roast Pork Chops with Apple & Horseradish Stuffing, Blueberry & Almond Crisp, and Risotto with Oyster Mushrooms. Nina also offers tips only farmers would know, kitchen strategies, options for a surplus, advice on what to buy at the market and when, what to look for in an eggplant or a blueberry, and how to keep it all fresh. As informative as it is beautiful, The Farmers&’ Market Cookbook is perfect for any cook who has stared helplessly at fresh produce, praying for inspiration. Foreword by Nigel Slater, English food writer, journalist, and broadcaster.
The Farmers' Market Cookbook
by Nina PlanckFrom the founder of London&’s first farmer&’s market, a guide to fresh produce—with recipes included—to make the most of your delicious fruits and veggies! Nina Planck grew up in Virginia, picking tomatoes, corn, beans, melons, and more on the family farm, and selling the fresh produce at farmers&’ markets. As an adult, she found herself living in London and—homesick for local food—she started London&’s first farmers&’ market in 1999. In The Farmers&’ Market Cookbook, Nina explains what the farmer knows about every vegetable from asparagus to zucchini—and what the cook needs to know. In more than thirty chapters, each dedicated to cooking with the freshest fruits and vegetables, Nina offers simple and delicious recipes for beef, pork, chicken, and fish, as well as a passel of ideas for perfect side dishes, soups, and desserts—all with produce in the lead role. Try roasted pork chops with apple and horseradish stuffing, blueberry almond crisp, and risotto with oyster mushrooms. Nina also offers tips only farmers would know, kitchen strategies, options for a surplus, advice on what to buy at the market and when, what to look for in an eggplant or a blueberry, and how to keep it all fresh. The Farmers&’ Market Cookbook is perfect for any cook who has stared helplessly at fresh produce, praying for inspiration. Includes a foreword by Nigel Slater Note: Some recipe information in this book appears in metric versions
The Farmette Cookbook
by Imen Mcdonnell"The Farmette Cookbook documents Imen McDonnell's extraordinary Irish country cooking journey, which began the moment she fell in love with an Irish farmer and moved across the Atlantic to County Limerick. This book's collection of 125 recipes and colorful stories chronicles nearly a decade-long adventure of learning to feed a family (and several hungry farmers) while adjusting to her new home (and nursing a bit of homesickness). Along the way she teaches us foundational kitchen skills and time-honored Irish traditions, sharing wisdom from her mother-in-law and other doyennes of Irish cooking. We learn the ritual of Sunday lunch, pudding, and tea. We go along with her on wild crafting walksuthe country version of foraging for wild edibles. We visit her local fishmonger to see what we can create with his daily catch from the sea. Along the way we see how she's deviated from classic Irish recipes to add contemporary or American twists. The Farmette Cookbook is a compilation of tried-and-true recipes with an emphasis on local, fresh ingredients and traditional Irish kitchen skills, which for Imen have healed homesickness and forged new friendships. "
The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha : A Cookbook
by Kathryn Lukas Shane PetersonAn authoritative and easy-to-use guide to fermentation with 100 recipes for fermented foods and drinks.Fermented and live-culture foods are beloved for their bold and layered flavors as well as their benefits for gut health and boosting immunity, but until now, there hasn't been a book that is both authoritative and easy to use. The Farmhouse Culture Guide to Fermenting provides you with the history, health information, and safest methods for preserving, along with 100 recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, kombucha, and even mead. With trusted authors Kathryn Lukas, founder of mega brand Farmhouse Culture, and master fermenter and best-selling author Shane Peterson and their thoroughly tested recipes, this is the fermentation book that every home fermenter needs--whether you are about to make your first batch of pickles or have been preserving foods for decades.
The Farmstand Favorites Cookbook: Over 300 Recipes Celebrating Local, Farm-Fresh Food (Farmstand Favorites #10)
by Anna Krusinski Catarina Astrom Avis RichardsThe Farmstand Favorites Cookbook highlights the wide range of fruits, vegetables, and other goods available from local farmers markets. With over 300 easy-to-prepare recipes featuring local produce such as apples, pumpkins, berries, tomatoes, garlic, honey, maple syrup, cheese and other dairy products, this book is the ultimate source for the freshest recipes to pair with fresh food.Featuring tasty and stress-free recipes, including a few all-American favorites, such as:* Broiled Sirloin with Spicy Mustard and Apple Chutney* Strawberry-Blueberry Muffins* Braised Chicken with Apples and Tarragon* Spiced Egg Nog French Toast* Cheesy Fiesta Soup* Roast Turkey with Honey Cranberry Relish* Hot Maple Apple Cider* Pumpkin Curry Soup* Blackberry Pudding* Honey Walnut Pumpkin Pie* Quinoa and Pumpkin Seed Salad* Spicy Maple Chicken Wings* Maple Nut Fudge* Cheesy Mexican CasseroleThe Farmstand Favorites Cookbook shows how you can reap the benefits of locally-grown foods that provide healthful nutrients for your family, as well as a connection to the earth and your community.More than ever, we strive for a better understanding of where our food comes from, and for many of us this means shopping at a farmers market or farmstand. By supporting your local farmers and producers, you are also supporting a livelihood which is vital for a healthy, sustainable future. The Farmstand Favorites Cookbook is your guide.
The Farmstead Creamery Advisor
by Gianaclis CaldwellThere has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has doubled in recent years, and many of the industry's newcomers are "farmstead" producers- those who work only with the milk of their own animals. Today, more than ever before, the people who choose to become farmer-cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream. Few career choices lead to such extremes of labor, emotion, and monetary challenge. InThe Farmstead Creamery Advisor, respected cheesemaker, instructor, and speaker Gianaclis Caldwell walks would-be producers through the many, and often confusing, steps and decisions they will face when considering a career in this burgeoning cottage industry. This book fills the gap that exists between the pasture and cheese plate. It goes far beyond issues of caring for livestock and basic cheesemaking, explaining business issues such as: Analyzing your suitability for the career Designing and building the cheese facility Sizing up the market Negotiating day-to-day obstacles Ensuring maximum safety and efficiency Drawing from her own and other cheesemakers' experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker,The Farmstead Creamery Advisorwill also appeal to the many small and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.
The Farmstead Egg Guide & Cookbook
by Terry GolsonA James Beard Award-nominated food writer “offers an instructive guide to raising hens as well as a delightful collection of egg recipes” (Publishers Weekly).From the cities to the suburbs, backyards are filled with the sounds of clucking like never before as more people invest in having a closer connection to the food they eat and discover the rewards (and challenges) of raising chickens and cultivating their own fresh eggs. Whether you’ve embraced the local food movement or just love that farm-fresh flavor, The Farmstead Egg Guide & Cookbook is the perfect book for you and your flock. Inside, you’ll find expert advice on caring for your chickens, along with 100 delicious and diverse recipes. You’ll notice a difference in your scrambled eggs, omelets, and quiches, as well as in savory and sweet soufflés, tarts, puddings, and pies. With The Farmstead Egg Guide & Cookbook, you’ll never run out of delectable ways to enjoy your eggs for any meal of the day. This book will inspire you so that you to have the freshest and best eggs on your table and, if you’re game, the experience of keeping hens in your backyard.“Golson provides a full-circle cookbook for those who won’t end up caring if the chicken or egg came first. This comprehensive volume is recommended for all collections, especially those with a community interest in urban farming.” —Library Journal (starred review)
The Fast 800 Easy: 150 Deliciously Simple Recipes For More Plant-based Eating
by Justine Pattison Dr Dr Clare BaileyNEW COMPANION RECIPE BOOK TO THE INTERNATIONAL NUMBER ONE BESTSELLER Following Dr Michael Mosley&’s No 1 bestselling Fast 800 and the Fast 800 Recipe Book, this fabulous new cookbook features 130 super-simple recipes to help you through your 800-calorie fasting days. It can be a challenge to prepare meals on fasting days. You may not be a confident cook. Or perhaps you find it difficult having to work with food when you are trying to eat less. Enter this new range of quick, tasty recipes by Dr Clare Bailey, GP, and acclaimed food writer Justine Pattison. All the dishes can be made with just 7 ingredients or less. There are options to adapt meat dishes for vegetarians, and the other way round; plus easy additions to enable you to boost recipes either for non-fast days or for feeding the whole family. With Fast 800 Easy Recipes, everyone can now get the full health benefits of Dr Mosley&’s intensive weight-loss programme. Science shows that this regime can not only help you prevent or reverse Type 2 diabetes, but bring down blood pressure and cholesterol and improve your mood too. Easy. INCLUDES 8 WEEKS OF CALORIE-COUNTED MEAL PLANS
The Fast 800 Easy: Quick and simple recipes to make your 800-calorie days even easier (The Fast 800 Series)
by Justine Pattison Clare Bailey Mosley130 brand-new, easy-to-follow recipes to cook up at home, any day of the week.Following their bestselling Fast 800 Recipe Book, Dr Clare Bailey Mosley and Justine Pattison return with a fabulous new cookbook, featuring super-simple recipes to enable you to eat well with minimum prep time on your fasting days. All of the dishes in this book are based on the Mediterranean style of eating, now proven to revolutionise your health, and many can be thrown together from freezer or store-cupboard staples. There are numerous vegetarian options, plus simple ways to expand meals for non-fast days or when you are eating with friends or family. With everything from salads and wraps to winter stews and curries, The Fast 800 Easy will help you rustle up delicious, nutritious meals in minutes. This is food that tastes so good you won't feel the low calorie count.*INCLUDES 8 WEEKS OF CALORIE-COUNTED MEAL PLANS*Make your 800-calorie days even easier with The Fast 800 Easy.'One word - brilliant! I lost 28lb in 9-10 weeks and 7 inches off my waist. Also dropped 2 clothes sizes. Love this programme!' - Anne
The Fast 800 Easy: Quick and simple recipes to make your 800-calorie days even easier (The Fast 800 Series)
by Justine Pattison Clare Bailey Mosley130 brand-new, easy-to-follow recipes to cook up at home, any day of the week.Following their bestselling Fast 800 Recipe Book, Dr Clare Bailey Mosley and Justine Pattison return with a fabulous new cookbook, featuring super-simple recipes to enable you to eat well with minimum prep time on your fasting days. All of the dishes in this book are based on the Mediterranean style of eating, now proven to revolutionise your health, and many can be thrown together from freezer or store-cupboard staples. There are numerous vegetarian options, plus simple ways to expand meals for non-fast days or when you are eating with friends or family. With everything from salads and wraps to winter stews and curries, The Fast 800 Easy will help you rustle up delicious, nutritious meals in minutes. This is food that tastes so good you won't feel the low calorie count.*INCLUDES 8 WEEKS OF CALORIE-COUNTED MEAL PLANS*Make your 800-calorie days even easier with The Fast 800 Easy.'One word - brilliant! I lost 28lb in 9-10 weeks and 7 inches off my waist. Also dropped 2 clothes sizes. Love this programme!' - Anne
The Fast 800 Keto Recipe Book: Delicious low-carb recipes, for rapid weight loss and long-term health (The Fast 800 Series)
by Kathryn Bruton Clare Bailey MosleyFrom satisfying savoury dishes to indulgent treats, the meals are quick and simple to make, and rich in protein, fibre and essential nutrients. There are four weeks of menu plans - with options for intermittent fasting - plus an index by calories, and lots of advice and tips to help keep you motivated and reach your goals.Whether you are embarking on an intensive weight-loss programme to bring your blood pressure, blood sugars and cholesterol down, or you simply want to get in better shape, physically and mentally, The Fast 800 Keto Recipe Book will inspire you to embrace a whole new way of eating.
The Fast 800 Keto Recipe Book: Delicious low-carb recipes, for rapid weight loss and long-term health (The Fast 800 Series)
by Kathryn Bruton Clare Bailey MosleyFrom satisfying savoury dishes to indulgent treats, the meals are quick and simple to make, and rich in protein, fibre and essential nutrients. There are four weeks of menu plans - with options for intermittent fasting - plus an index by calories, and lots of advice and tips to help keep you motivated and reach your goals.Whether you are embarking on an intensive weight-loss programme to bring your blood pressure, blood sugars and cholesterol down, or you simply want to get in better shape, physically and mentally, The Fast 800 Keto Recipe Book will inspire you to embrace a whole new way of eating.