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The Female Factor: Making women’s health count – and what it means for you
by Dr Hazel WallaceA DEEP DIVE INTO WOMEN'S HEALTH** Is heart disease a 'male' disease?** Are certain vitamin and mineral requirements particularly important at certain points of women's lives?** Can I stay active during pregnancy?** Why are women more likely to experience stress-related conditions?** How does sleep affect my overall health?** What can I eat to ease my menopausal transition? The male body has always been the default body in clinical medicine, making the assumption that women are just smaller versions of men. This could not be more wrong. This bold, comprehensive guide to understanding women's health shakes up the narrative for women of all ages. The Female Factor provides methods to protect and maximise your health in positive, affirming steps. Spanning nutrition, movement, mood, sleep and 50 balanced and delicious recipes, this is a blueprint to understanding and aligning your wellbeing, your hormones and your body, both in the short-term and long-term, filled with practical and insightful information to harness throughout the course of your life.
The Fermentation Kitchen: Recipes for the Craft Beer Lover's Pantry
by Gabe TothFermented foods are experiencing a resurgence in popularity due to their bold flavors and purported health benefits. Brewer and distiller Gabe Toth has dedicated 15 years to learning and experimenting with the fundamentals of fermented vegetables, condiments, sausage, dairy, meat, bread, vinegar, kombucha, and other live-culture foods. In The Fermentation Kitchen, he distills the essential lessons into easy to follow information that is both technical and practical.Part how-to guide, part cookbook, and part reference manual, The Fermentation Kitchen is a wide-ranging introduction to fermentation for brewers, food enthusiasts, and home fermentationists, who want to go beyond just recipes to understand what's happening as their food is transformed. Enough chemistry and microbiology is included to provide a thorough understanding of what's happening during food transformation which, when paired with a focus on methods and recipes to illustrate techniques, will allow the reader to explore fermentation with greater creativity.The overarching aim of The Fermentation Kitchen is to provide readers with the tools they need to improvise and adapt their new knowledge to safely create novel flavors and unique fermented foods that reflect their own creativity, using beer when possible.
The Fermentation Kitchen: Recipes, Techniques, and Science for Everyday Preserving
by Sam CooperThe Fermenter’s Almanac is a comprehensive guide that explores the fascinating world of fermentation, showcasing a wide range of authentic and adapted techniques using seasonal and homegrown ingredients.This book aims to bridge the gap between professional kitchens and home kitchens, providing readers with practical knowledge and inspiring recipes to unlock incredible flavors, enhance nutrition, improve gut health, and foster a deeper connection to food.The health benefits of fermented foods have long been celebrated, and this title provides an introduction to wild cultures and how to harness them in your home kitchen. Delving into the historical roots of fermentation, The Fermenter’s Almanac will explore traditional methods from across cultures and continents.With step-by-step instructions and photography, this practical guide to fermentation takes a seasonal approach, ensuring that your cabinets are stocked with gut-boosting bacteria all year round, along with recipes on how best to utilize them in your everyday.
The Fermented Man: A Year on the Front Lines of a Food Revolution
by Derek DellingerFermentation is all the rage in health and fitness circles, but can a person live for one year on nothing but fermented foods? One brave homebrewer tries to find out. On January 1, 2014, homebrewer and writer Derek Dellinger began a journey that would change nearly everything he thought he knew about fermented food and beverage--and as a beer expert, he knew a lot. For an entire year, Dellinger would eat or drink only products that had been created by microbes. Exploring the vast world of fermentation, Dellinger became the living embodiment of its cultural and nutritional power--he became the Fermented Man. In this entertaining and informative narrative, Dellinger catalogs his year spent on this unorthodox diet, revealing insights about the science of fermentation, as well as its cultural history, culinary value, and nutritional impact along the way. He goes beyond yogurt and sauerkraut to show us how fermentation occurs in a wide range of foods we might never have expected, and is at the root of many unique delicacies around the world. From foraging for living bacteria in the modern American grocery store, to sampling mucousy green Century Eggs in Chinatown, to an epic winter quest to Iceland for rotten shark meat, Dellinger investigates a realm of forgotten foods that is endlessly complex and surprisingly flavorful. And despite our collective aversion to bacteria, Dellinger's experience and research reveals that it is these same microbes that may hold the key to our health and diets. With bonus recipes for readers who are eager to get off the page and into the kitchen, The Fermented Man is an adventure story, culinary history, and science project all in one.
The Ferryman's Daughter: The gripping new family saga of strength, family and hope for fans of Josephine Cox and Sheila Newberry
by Juliet Greenwood'I absolutely loved it. Hester is one heck of a woman!' Heidi Swain'A charming book seasoned with romance and a sprinkling of danger' Western MailCan Hester help her family escape desperate poverty and fulfil her dreams?1908: Hester always loved her mother best, her father had always been a hard man to like, spending more time (and money) in the local than with his family. After her mother's sudden death, followed by an injury forcing her father to give up his job as the ferryman, Hester is placed in the position of care-giver for her young brother and sister. As the years pass Hester must row the ferry night and day to keep them all from starvation, while her hopes of working in a kitchen and one day becoming a cook, slip further and further away. But just how far is Hester willing to go to make her dream a reality? And as the threat of war comes ever closer to the Cornish coast, will it bring opportunities or despair for Hester and her family?A gripping family saga perfect for fans of Sheila Newberry, Glenda Young and Mollie Walton. Escape to the Cornish coast and discover a strong woman who will do anything for her family and for her dreams... Readers are already falling in love with Hester:'This was a superb read, and I thoroughly enjoyed every moment' Being Anne'A sublime novel, written deftly, and with a keen attention to detail' Netgalley reviewer'Lovely family saga book' Netgalley reviewer
The Fertility Diet: How to Maximize Your Chances of Having a Baby at Any Age
by Sarah DobbynIt's common knowledge that diet and exercise have profound effects on your health. Can they affect your ability to get pregnant, too? Until now, the answer to that question was a qualified "Maybe." Today, it's "Yes!" thanks to exciting findings from a landmark long-term study of female nurses. As described in The Fertility Diet, ten simple changes in diet and activity can have profound effects on fertility. You can increase your chances of getting pregnant with such simple strategies as:
The Fertility Kitchen: The Essential Guide to Supporting your Fertility
by Charlotte Grand' Charlotte Grand gives sensible practical advice' Dr Clare Bailey'Full of insightful information, valuable health hacks and delicious recipes' Dr Mark SurreyThe Fertility Kitchen is the go-to nutrition and lifestyle cookbook for anyone who wants to become pregnant - whether they are just starting to think about having a baby, have been trying for a while, are navigating infertility or exploring assisted conception. In today's fast-paced society, we are so used to getting what we want, when we want it. For women suffering with infertility it can be the first time they find themselves in a situation they have little control over: they can feel powerless. The Fertility Kitchen will help to reclaim some of that lost power.Part one of The Fertility Kitchen is based around the three 'pillars' of 'Fertility', 'Food', and 'Life', that sit at the heart of everything Charlotte is passionate about, giving a framework for an achievable life-style change. Charlotte shares her expertly tailored, nutrient-rich fertility nutrition and lifestyle plan, covering stress, movement, sleep, and social connection.Part two will help readers put this plan into practice with over 60 original flavour-packed yet simple recipes that embrace everything that's good for fertility. Charlotte explains the food philosophy that she teaches her clients, the foundations of good nutrition and its importance for optimal fertility. She addresses the key areas of health that can affect fertility, enabling readers to personalise their diet to suit their unique needs, as well as outlining the impact lifestyle can have on fertility, giving readers the strategies to achieve balance across all aspects of their life.
The Fertility Kitchen: The Essential Guide to Supporting your Fertility
by Charlotte Grand' Charlotte Grand gives sensible practical advice' Dr Clare Bailey'Full of insightful information, valuable health hacks and delicious recipes' Dr Mark SurreyThe Fertility Kitchen is the go-to nutrition and lifestyle cookbook for anyone who wants to become pregnant - whether they are just starting to think about having a baby, have been trying for a while, are navigating infertility or exploring assisted conception. In today's fast-paced society, we are so used to getting what we want, when we want it. For women suffering with infertility it can be the first time they find themselves in a situation they have little control over: they can feel powerless. The Fertility Kitchen will help to reclaim some of that lost power.Part one of The Fertility Kitchen is based around the three 'pillars' of 'Fertility', 'Food', and 'Life', that sit at the heart of everything Charlotte is passionate about, giving a framework for an achievable life-style change. Charlotte shares her expertly tailored, nutrient-rich fertility nutrition and lifestyle plan, covering stress, movement, sleep, and social connection.Part two will help readers put this plan into practice with over 60 original flavour-packed yet simple recipes that embrace everything that's good for fertility. Charlotte explains the food philosophy that she teaches her clients, the foundations of good nutrition and its importance for optimal fertility. She addresses the key areas of health that can affect fertility, enabling readers to personalise their diet to suit their unique needs, as well as outlining the impact lifestyle can have on fertility, giving readers the strategies to achieve balance across all aspects of their life.
The Fiber Effect: Stop Counting Calories and Start Counting Fiber for Better Health
by Nichole Dandrea-RussertThe Fiber Effect presents a whole new way in thinking about diet and nutrition by focusing on fiber intake.Want to lose weight? Eat more fiber. Looking to lower your cholesterol? Eat more fiber. Need to reduce your risk of colon cancer? Eat more fiber. Want to prevent diabetes? Eat more fiber. Want to stop overeating? Eat more fiber. Bottom line? Eat more fiber!The food we eat is what powers our bodies—the better we eat, the better we look, feel and perform. Yet less than five percent of Americans are getting the recommended amount of fiber per day—a vital nutrient that can do many things from regulating blood sugar to lowering cholesterol to creating a healthy gut.The Fiber Effect includes:-A detailed overview of the vital role fiber plays in our body-Helpful tables that lay out what to eat and when-40 delicious fiber-filled recipes that anyone can enjoy-Weekly meal plans to create a complete, fiber-rich diet-Tips and tricks to help anyone increase their fiber intakeThe Fiber Effect is your guide to meeting your daily fiber needs and so much more. Because foods rich in fiber typically contain a wealth of other healthy nutrients, increasing your fiber intake means increasing the overall quality of your diet. That&’s the fiber effect—better health through fiber.
The Fiber Fueled Cookbook: Inspiring Plant-Based Recipes to Turbocharge Your Health
by Will BulsiewiczNew York Times bestselling author Dr. Will Bulsiewicz offers a groundbreaking cookbook packed with delicious plant-based recipes, as well as a targeted plan for overcoming food sensitivities.Leading gastroenterologist Dr. Will Bulsiewicz, or &“Dr. B,&” introduced readers to the wonders of fiber with the New York Times bestseller Fiber Fueled—a guide to optimizing the gut microbiome, sharpening immunity, lowering cholesterol, and promoting weight loss through a diet rich in diverse fruits, vegetables, nuts, seeds, and legumes. Rather than restriction, Dr. B&’s solution is abundance and variety. Now he applies all the principles of the Fiber Fueled diet in a cookbook that&’s as beautiful as it is practical. This must-have cookbook will inspire you with deeply flavorful, satisfying plant-based recipes that make the Fiber Fueled lifestyle delicious and inviting. But The Fiber Fueled Cookbook is also a revolutionary treatment program for food sensitivity sufferers who have struggled to get a handle on their symptoms. In it you will learn the GROWTH strategy, a groundbreaking approach that helps readers break down what&’s causing their GI problems, and discover real solutions that are personalized to their individual needs. Whether you are well on your plant-based path, or excited to get started, the 100+ irresistible recipes in this book, including Lemon Lentil Salad, Cheezy Broccoli Potato Soup, Maple Peanut Granola, and Chocolate Cookie Milk, will get you ready to embrace the power of being Fiber Fueled!
The Fiber35 Diet: Nature's Weight Loss Secret
by Brenda WatsonIt's time to revolutionize the way you think about dieting! Bestselling author Brenda Watson shares the remarkable secret that helped her take charge of her health and change her life forever. Now you can do the same! The Fiber35 Diet will show you how to lose weight and improve your health by taking advantage of the extraordinary health benefits of fiber. In recent decades, a change has taken place in America. In contrast to the fiber-rich fruits, vegetables, legumes, and whole grains once prevalent in our diet, we now consume an overwhelming number and amount of processed foods filled with refined sugars and harmful trans fats. As a result, we have almost completely stripped our diet of what is quite possibly the most beneficial nutrient on the planet. In addition to helping prevent many of the major diseases of our time -- including diabetes, heart disease, and cancer -- fiber helps to increase satiety, reduce hunger, and actually decrease caloric intake. The Fiber35 Diet will show you how getting 35 grams of fiber every day is the key to losing weight and staying healthy for life. Unlike many of the low-carbohydrate, high-protein diets that currently saturate the market, the Fiber35 Diet is based on scientifically verified techniques clinically proven to help you lose weight. Most important, this diet corrects one of the most dangerous falsehoods of our time: that carbohydrates are bad. The Fiber 35 Diet teaches you a lifetime eating system that helps you shed pounds safely and effectively. This book includes: Straightforward, easy-to-understand concepts that have been researched in detail and clinically proven. A personalized weight loss formula based on how many pounds you want to lose. Recommendations about dietary supplements and nutritious food choices. Healthful and fiber-rich recipes for breakfast, lunch, dinner, and snacks. A comprehensive strength and cardio training program designed to help you maintain your ideal body weight. Twenty years ago, author Brenda Watson was overweight, chronically tired, and battling constant health problems. Today she inspires hundreds of thousands of people just like you with her story of personal transformation. By starting the Fiber35 Diet, you are taking the first step on your own journey.
The Fibromyalgia Healing Diet
by Christine Craggs-HintonFibromyalgia is a painful, chronic condition which can result in symptoms such as fatigue, pain, insomnia, IBS or depression. However debilitating your symptoms, eating the right foods can stimulate healing at a fundamental level. The Fibromyalgia Healing Diet gives nutritional advice based on sound research on how to address dietary imbalances, including information about osteoporosis, the importance of vitamin D, and the correct balance of carbohydrates, protein and fat for people with fibromyalgia. The author writes as someone with fibromyalgia, and this book explains exactly what it means to have the condition, as well as why diet is such an important aspect of treatment. There is advice on essential nutrients and on substances to avoid as well as supplements to help. There is a simple, achievable detox programme and a wealth of delicious, easy to cook recipes to help you treat the cause of the condition, not just the symptoms, and to reclaim your life.
The Fibromyalgia Healing Diet
by Christine Craggs-HintonFibromyalgia is a painful, chronic condition which can result in symptoms such as fatigue, pain, insomnia, IBS or depression. However debilitating your symptoms, eating the right foods can stimulate healing at a fundamental level. The Fibromyalgia Healing Diet gives nutritional advice based on sound research on how to address dietary imbalances, including information about osteoporosis, the importance of vitamin D, and the correct balance of carbohydrates, protein and fat for people with fibromyalgia. The author writes as someone with fibromyalgia, and this book explains exactly what it means to have the condition, as well as why diet is such an important aspect of treatment. There is advice on essential nutrients and on substances to avoid as well as supplements to help. There is a simple, achievable detox programme and a wealth of delicious, easy to cook recipes to help you treat the cause of the condition, not just the symptoms, and to reclaim your life.
The Field Guide to Peppers: 400 Varieties - Where They Come From - How Hot They Are
by Dave DeWitt Janie LamsonThe essential guide for pepper enthusiasts! A little spice can really take a meal to the next level—but with so many peppers to choose from, how do you pick one capsicum from another? In The Field Guide to Peppers, Dave DeWitt and Janie Lamson give expert advice on popular varieties like ancho, cayenne, jalapeño, serrano, and more. The 400 profiles in this fiery guide include all the major types of peppers, and each page features a color photograph along with all the details a pepperhead needs to know: common name, origin, source, pod length and width, plant height, color, harvest, and heat level, ranging from sweet to superhot.
The Fighter's Body: An Owner's Manual
by Loren W. Christensen Wim DemeereYou have an owner's manual for your car, your stereo and even your blender, so why not your body? The Fighter's Body is exactly that, an owner's manual for your body, the most complex piece of equipment you will ever own. As a martial artist, you have special needs. Have you ever wondered how that latest fad diet might affect your performance on the mat? Ever wanted to take off a few extra pounds? How about putting on muscle without slowing down? Make weight for a tournament? Lose 5 pounds fast? Eat better? Change weight classes? Confused about supplements, vitamins and protein shakes? Can't make sense of the food pyramid? Don't know where to start? Start here. Author Loren Christensen and personal trainer Wim Demeere combine their knowledge of martial arts, weight training, nutrition, diet and exercise to answer your questions and put you on the road to becoming the best martial arts athlete you can be. This book will answer your questions about important topics including: why some diets are harmful for martial artists; how to calculate your protein needs for training; when and how to use supplements; how to eat at fast food places and not ruin your diet; why it's okay to splurge on 'Dirt Day'; how to safely make weight for a tournament; why HIIT training is essential to weight loss; what to eat on competition days; and, how to create a plan that works and stick to it.
The Fighter's Kitchen: 100 Muscle-Building, Fat Burning Recipes, with Meal Plans to Sculpt Your Warrior
by Chris AlgieriFeaturing 100 muscle-building, fat-burning recipes with meal plans to sculpt your warrior body.Ever wonder how professional MMA fighters in the UFC prepare their bodies for fights?Well, you might be surprised to know it&’s as much about what happens in the kitchen as it is about what happens in the gym! The real training often starts in the kitchen, where the right meals at the right times can give fighters everything they need to be ready for their next match. Through phased weekly meal plans and expert insight on how and when to take full advantage of your body's muscle-building capabilities, you'll find yourself looking ready to step into the ring!What are you waiting for? Dive right in to discover:- 100 delicious recipes featuring easily-accessible everyday kitchen ingredients - Healthy meal plans to tailor to your specific dietary needs and goals- Top tips and expert guidance from a certified sports nutritionistProfessional bodybuilders fuel their bodies with specific nutrients delivered at precise intervals to achieve their sculpted physiques, and now you can, too! The Fighter&’s Kitchen provides expert guidance on what to eat and when to eat it, and helps you understand how your body uses what you eat to burn fat and aid weight loss, as well as build lean strong muscle.Having successfully sold 3,000 copies in its first 3 months, The Fighter&’s Kitchen is the only full-color book of its kind, with delicious recipes that have a specific focus on building muscle and burning fat. Still need convincing? Check out these riveting reviews below! &“Chris has been my in-camp nutritionist for two-plus years and has worked with me for five training camps in a row. With his help and cooking skills, I&’ve been able to train harder and make weight easier. I was instantly amazed with how much food I was able to eat and still lose weight. Many of the recipes in this book are not only healthy, but they also look and taste great!&” — Daniel Jacobs, current IBF world middleweight boxing champion and former WBA world middleweight boxing champion &“This book helped me lean up and perform better during training and competition without feeling like I&’m on a diet or having cravings. The recipes Chris give you are simple, delicious, and nutritious. It&’s an easy-to-follow lifestyle and the results have been amazing for me—and they&’ll be tremendous for you.&” — Aung La Nsang, professional MMA fighter and current ONE world middleweight champion and ONE world light heavyweight champion &“Chris Algieri is one of the biggest and most fit boxers at his weight class and is a world champion. He makes me confident that not only will I make weight, but I will also perform at my peak performance. He made specific adjustments for my body type and has a great understanding of individual needs. This book will be a great resource for anybody.&” — Dennis Bermudez, retired UFC fighter &“Chris has helped me with my diet for my entire 10-year career in mixed martial arts. He has helped with my day-to-day nutrition in and out of fight camps, my weight-cut protocol, and my rehydration program for after weigh-ins, which to me are the most important. Chris doesn&’t only tell you what to eat and when to eat it, but he also breaks down how every person&’s body is different and reacts to certain foods different and he explains why I should eat certain foods and why eating them at a specific time is so important. Having him on my team absolutely gave me a tremendous advantage over my competition. I wouldn&’t trust anyone else with my diet.&” — Ryan LaFlare, retired UFC fighter &“I&’ve been an athlete my entire life, but nutrition has always overwhelmed me. We live in a culture of fad diets. Consumers are taught to believe you need to starve in
The Filipino-American Kitchen
by Brian Briggs Michael Lande Jennifer M. AranasContaining over 100 traditional and modern adaptations of Filipino recipes, this cookbook is perfect for Americans with little to no experience with Filipino cuisine, and for Filipino-Americans interested in learning new adaptations of traditional dishes. A comprehensive guide, The Filipino-American Kitchen includes a brief culinary history of the Philippines, a list of Filipino ingredients used in the recipes, and a guide to navigating Asian grocery stores. There is also a resource section for ordering ingredients online or directly from stores, followed by 10 chapters of recipes organized by course, with main courses organized by food type. Anyone interested in Filipino cooking will find this book an invaluable resource.
The Filipino-American Kitchen
by Brian Briggs Michael Lande Jennifer M. AranasContaining over 100 traditional and modern adaptations of Filipino recipes, this cookbook is perfect for Americans with little to no experience with Filipino cuisine, and for Filipino-Americans interested in learning new adaptations of traditional dishes. A comprehensive guide, The Filipino-American Kitchen includes a brief culinary history of the Philippines, a list of Filipino ingredients used in the recipes, and a guide to navigating Asian grocery stores. There is also a resource section for ordering ingredients online or directly from stores, followed by 10 chapters of recipes organized by course, with main courses organized by food type. Anyone interested in Filipino cooking will find this book an invaluable resource.
The Filipino-American Kitchen
by Brian Briggs Michael Lande Jennifer M. AranasSelected as a semifinalist in the 2007 IACP Cookbook AwardsIn The Filipino-American Kitchen, Chicago-based chef and teacher Jennifer Aranas introduces the exotic flavors of her ancestral Filipino homeland, taking readers on a gastronomic tour--from sweet and spicy to smoky and tangy--while transforming delicious native recipes into easy-to-make meals.Even if you're an experienced Filipino cook, you will discover new favorites among this collection of over 100 recipes, which includes everything from appetizers to desserts. The recipes combine Filipino classics with New World variations, reflecting the author's Filipino-American roots. She offers innovative interpretations of native recipes such as Duck Adobo, Green Papaya and Jicama Salad, Salmon Kilaw, Lamb Casoy, and Ambrosia Shortcake, alongside traditional favorites such as Crispy Lumpia Egg Rolls, Hearty Paella, Pancit Noodles and Sweet Halo-Halo Sundaes.The "Basics" chapter introduces the building blocks of Filipino cuisine, showing you step-by-step how to create authentic Filipino flavors. A detailed buying guide leads you through the bustling Asian market, demystifying the flavor essentials--such as coconut, palm vinegar, shrimp paste and calamansi lime--that set the food of the Philippines apart from its Asian neighbors.With this cookbook at your side, you can share these mouthwatering Filipino dishes with your friends and family.
The Finger Lakes Drinking Guide: The Ultimate Companion to Upstate New York's Wineries, Breweries, Cideries, and Distilleries
by Michael TurbackNew York State&’s Finger Lakes region attracts over 25 million visitors every year, making it the state&’s second-largest tourist destination behind New York City. Besides its beautiful lakes, stunning foliage, and welcoming people, the Finger Lakes has long been known as one of the country&’s – let alone world&’s – greatest winemaking regions. And, beyond Rieslings and Chardonnays, IPAs, ciders, gins, and whiskeys have risen the ranks in central New York.The Finger Lakes Drinking Guide is a comprehensive guidebook to every major winery, brewery, cidery, and distillery in New York State&’s Finger Lakes region. At the heart of this book are true pioneers – friends and neighbors, many of whom author Michael Turback has come to know during his nearly three decades as a restaurateur in Ithaca, NY.The book features almost 200 establishments, including detailed maps and photos, lively profiles on purveyors, addresses and contract information for each location, focusing on each producer's specialties, with personal interviews that highlight the identity and personality of each winery, brewery, cidery, and distillery within.Whether you are a local or a visitor to the FLX region – or a reader with a reverence for artisanal wines, beers, ciders, and spirits – this guide will enlighten and entertain even the most seasoned drinker.
The Fire Island Cookbook
by Mike Desimone Jeff JenssenElegant summer meals for any day of the year In The Fire Island Cookbook, food, wine, and travel writers Mike DeSimone and Jeff Jenssen have put together a mouthwatering collection of meals using seasonal produce, one for each weekend from Memorial Day through Labor Day. Each of the fourteen menus is influenced by the authors' travels in Italy, France, Spain, Greece, Mexico, and Hungary, and includes course-by-course wine pairings. Every chapter features recipes for a full menu from appetizer to dessert, with wines to match. While some dishes are designed to be prepped in the morning, ignored all day while the cooks are at the beach, and then grilled and arranged as guests arrive, others are a little more elaborate, perfect for the weekend that would otherwise be ruined by rain. Meals can be prepared by one or two dedicated chefs, or divided up among everyone, with each person contributing a course. Wherever your dream vacation house, occasional weekend destination, or home, and whatever time of year, you are sure to enjoy this fantastic collection of recipes. So slip away, feel the cool spray against your skin, taste the salt in the air, and dream of a delicious, beautiful, and relaxing dinner with friends and family.
The Fire Island Cookbook
by Mike Desimone Jeff JenssenElegant summer meals for any day of the year In The Fire Island Cookbook, food, wine, and travel writers Mike DeSimone and Jeff Jenssen have put together a mouthwatering collection of meals using seasonal produce, one for each weekend from Memorial Day through Labor Day. Each of the fourteen menus is influenced by the authors' travels in Italy, France, Spain, Greece, Mexico, and Hungary, and includes course-by-course wine pairings. Every chapter features recipes for a full menu from appetizer to dessert, with wines to match. While some dishes are designed to be prepped in the morning, ignored all day while the cooks are at the beach, and then grilled and arranged as guests arrive, others are a little more elaborate, perfect for the weekend that would otherwise be ruined by rain. Meals can be prepared by one or two dedicated chefs, or divided up among everyone, with each person contributing a course. Wherever your dream vacation house, occasional weekend destination, or home, and whatever time of year, you are sure to enjoy this fantastic collection of recipes. So slip away, feel the cool spray against your skin, taste the salt in the air, and dream of a delicious, beautiful, and relaxing dinner with friends and family.
The Fire of Peru: Recipes and Stories from My Peruvian Kitchen
by Jenn Garbee Ricardo Zarate&“The godfather of Peruvian cuisine&” captures the flavors and excitement of his native food, from rustic stews to specialty dishes to fabulous cocktails. Lima-born Los Angeles chef and restaurateur Ricardo Zarate delivers a standout cookbook on the new &“it&” cuisine—the food of Peru. He perfectly captures the spirit of modern Peruvian cooking, which reflects indigenous South American foods as well as Japanese, Chinese, and European influences, but also balances that variety with an American sensibility. His most popular dishes range from classic recipes (such as ceviche and Pisco sour) to artfully crafted Peruvian-style sushi to a Peruvian burger. With 100 recipes (from appetizers to cocktails), lush color photography, and Zarate&’s moving and entertaining accounts of Peru&’s food traditions and his own compelling story, The Fire of Peru beautifully encapsulates the excitement Zarate brings to the American dining scene. &“Ricardo is a great chef and a person with a point of view in his cooking. When you taste his food, you not only taste Peru, but you taste an unmistakable flavor that is totally him.&”—Roy Choi, chef and author of L.A. Son &“Not your usual crop of Tex-Mex recipes at all! You will enjoy The Fire of Peru with both the food and the insights into Peruvian culture. Our world is far broader than we often imagine.&”—HuffPost
The Firefighter's Thanksgiving
by Maribeth BoeltsThis rhyming picture book pays tribute to firefighters on Thanksgiving Day.It’s Thanksgiving Day at Station 1, and Firefighter Lou has planned a fabulous meal for everyone. But each time the alarm sounds, the firefighters run to an emergency, leaving behind half-peeled potatoes, unbaked bread, and melting ice cream. Then, at the biggest fire of the day, one of the firefighters gets hurt. Will they still be able to find a way to celebrate Thanksgiving?
The First American Cookbook: A Facsimile of "American Cookery," 1796
by Amelia SimmonsThis facsimile of the first American-written cookbook published in the United States is not only a first in cookbook literature, but a historic document. It reveals the rich variety of food Colonial Americans enjoyed, their tastes, cooking and eating habits, even their colorful language.Author Amelia Simmons worked as a domestic in Colonial America and gathered her cookery expertise from firsthand experience. Her book points out the best ways of judging the quality of meats, poultry, fish, vegetables, etc., and presents the best methods of preparing and cooking them. In choosing fish, poultry, and other meats, the author wisely advises, "their smell denotes their goodness." Her sound suggestions for choosing the freshest and most tender onions, potatoes, parsnips, carrots, asparagus, lettuce, cabbage, beans, and other vegetables are as timely today as they were nearly 200 years ago.Here are the first uniquely American recipes using corn meal -- Indian pudding, "Johnny cake," and Indian slapjacks -- as well as the first recipes for pumpkin pudding, winter squash pudding, and for brewing spruce beer. The words "cookie" and "slaw" made their first published appearance in this book. You'll also find the first recommended use of pearlash (the forerunner of baking powder) to lighten dough, as well as recommendations for seasoning stuffing and roasting beef, mutton, veal, and lamb -- even how to dress a turtle.Along with authentic recipes for colonial favorites, a Glossary includes definitions of antiquated cooking terms: pannikin, wallop, frumenty, emptins, and more. And Mary Tolford Wilson's informative Introductory Essay provides the culinary historical background needed to appreciate this important book fully.Anyone who uses and collects cookbooks will want to have The First American Cookbook. Cultural historians, Americana buffs, and gourmets will find this rare edition filled with interesting recipes and rich in early American flavor.