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The Measure of My Powers: A Memoir of Food, Misery, and Paris
by Jackie Kai EllisFor fans of Eat Pray Love, Wild, and H is for Hawk, The Measure of My Powers is the story of one woman's search for self-love, experienced through food and travel."With searing vulnerability and unflinching honesty, Jackie Kai Ellis takes us on an intense and immersive journey from her darkest moments to the redemption she finds through her love of food, Paris, and ultimately, herself."--Jen Waite, bestselling author of A Beautiful, Terrible ThingOn the surface, Jackie Kai Ellis's life was the one that every woman--herself included--wanted. She was in her late twenties and married to a handsome man, she had a successful career as a designer, and a home that she shared with her husband. But instead of feeling fulfilled, happy, and loved, each morning she'd wake up dreading the day ahead, searching for a way out. Depression clouded every moment, the feelings of inadequacy that had begun in childhood now consumed her, and her marriage was slowly transforming into one between two strangers--unfamiliar, childless, and empty. In this darkness, she could only find one source of light: the kitchen. It was the place where Jackie escaped, finding peace, comfort, and acceptance.This is the story of how, armed with nothing but a love of food and the words of the great 20th century food writer M.F.K. Fisher, one woman begins a journey--from France to Italy, then the Congo and back again--to find herself. Along the way, she goes to pastry school in Paris, eats the most perfect apricots over the Tuscan hills, watches a family of gorillas grazing deep in the Congolese brush, has her heart broken one last time on a bridge in Lyon, and, ultimately, finds a path to life and joy.Told with insight and intimacy, and radiating with warmth and humor, The Measure of My Powers is an unforgettable experience of the senses.
The Meat Cookbook: Know the Cuts, Master the Skills, over 250 Recipes
by Nichola FletcherA meat feast awaits! Become an expert on buying, preparing and cooking meat.From discovering why cuts matter to learning how to recognize top-quality meat, this is your one-stop, practical guide. It contains everything you&’ve ever wanted to know about meat.Inside the pages of this meat recipe book, you&’ll find: • A comprehensive course in preparing and cooking meat with over 250 recipes. • Recipes feature timing and temperature charts to help you create the perfect flavor, plus help you choose which herbs go with different dishes. • A unique &“How to Butcher&” section provides illustrated step-by-steps and focuses on cuts of meat that can be easily butchered at home. • Expert advice from butchers on the best cooking techniques, as well as tips on how to use a meat thermometer, how to test for &“doneness&” and how to experiment with flavor pairings. Whether you want to learn how to slow-cook for maximum flavor or create the perfect Sunday roast, this cookbook has all the answers for meat lovers eager to try working with different meats and cuts. Get the best from your meat with step-by-step preparation and cooking techniques, and learn key home butchery skills, like needling, frenching, rolling and tying.Find out everything there is to know about well-raised meat — where to buy it and why it tastes better. Cook more than 250 of the world's best poultry, pork, beef, lamb and game dishes like Jamaican Jerk Chicken, Portuguese Pork with Clams, Kerala Beef and Barbecued Moroccan Lamb. With The Meat Cookbook, you&’ll become a connoisseur in no time!
The Meat Crisis: Developing more Sustainable and Ethical Production and Consumption (Earthscan Food and Agriculture)
by John Webster Joyce D'SilvaMeat and dairy production and consumption are in crisis. Globally, 70 billion farm animals are used for food production every year. It is well accepted that livestock production is a major contributor to greenhouse gas emissions. The Food and Agriculture Organization of the United Nations (FAO) predicts a rough doubling of meat and milk consumption in the first half of the 21st century, with particularly rapid growth occurring in the developing economies of Asia. What will this mean for the health and wellbeing of those animals, of the people who consume ever larger quantities of animal products, and for the health of the planet itself? The new edition of this powerful and challenging book explores the impacts of the global growth in the production and consumption of meat and dairy, including cultural and health factors, and the implications of the likely intensification of farming for both small-scale producers and for animals. Several chapters explore the related environmental issues, from resource use of water, cereals and soya, to the impact of livestock production on global warming and issues concerning biodiversity, land use and the impacts of different farming systems on the environment. A final group of chapters addresses ethical and policy implications for the future of food and livestock production and consumption. Since the first edition, published in 2010, all chapters have been updated, three original chapters re-written and six new chapters added, with additional coverage of dietary effects of milk and meat, antibiotics in animal production, and the economic, political and ethical dimensions of meat consumption. The overall message is clearly that we must eat less meat to help secure a more sustainable and equitable world.
The Meat Free Monday Cookbook
by Paul McCartney Stella McCartney Mary McCartney RIGG/MCCARTNEYIn 2009, Paul, Stella and Mary McCartney launched the Meat Free Monday campaign as a simple and straightforward idea to show everyone the value of eating less meat - and to make it easier for us all to do so. The Meat Free Monday Cookbook is for everyone who shares the campaign's aims and consists of menus for each of the 52 weeks of the year - two main dishes, plus four other ideas for each meal of the day. Packed with recipes such as Spiced Pumpkin Pancakes, Roasted Halloumi Wrap, Pilau Rice with Cashews and Watermelon Granita, as well as vibrant spring soups, inventive summer salads, appetising autumn bakes and comforting winter stews, it includes contributions from Paul and Stella McCartney as well as from celebrity and chef supporters of the campaign such as Skye Gyngell, Giorgio Locatelli, Theo Randall, Yotam Ottolenghi, Bryn Williams, Twiggy and Vivienne Westwood.
The Meat Free Monday Cookbook
by Paul McCartney Stella McCartneyIn 2009, Paul, Stella and Mary McCartney launched the Meat Free Monday campaign as a simple and straightforward idea to show everyone the value of eating less meat - and to make it easier for us all to do so. The Meat Free Monday Cookbook is for everyone who shares the campaign's aims and consists of menus for each of the 52 weeks of the year - two main dishes, plus four other ideas for each meal of the day. Packed with recipes such as Spiced Pumpkin Pancakes, Roasted Halloumi Wrap, Pilau Rice with Cashews and Watermelon Granita, as well as vibrant spring soups, inventive summer salads, appetising autumn bakes and comforting winter stews, it includes contributions from Paul and Stella McCartney as well as from celebrity and chef supporters of the campaign such as Skye Gyngell, Giorgio Locatelli, Theo Randall, Yotam Ottolenghi, Bryn Williams, Kevin Spacey, Twiggy and Vivienne Westwood.
The Meat Hook Meat Book: Buy, Butcher, and Cook Your Way to Better Meat
by Michael Harlan Turkell Tom MylanBuying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale—and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world—start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak—the be-all and end-all of grilling one-upmanship—and a cooler full of ice-cold cheap beer).This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.
The Meat Lover's Meatless Celebrations: Year-Round Vegetarian Feasts (You Can Really Sink Your Teeth Into)
by Kim O'DonnelKim O'Donnel knows meat eaters. In fact, she is one. As a voice for the Meatless Monday campaign, she's been cooking up delicious you-won't-miss-the-meat fare for the vegetarian-curious-but-vegan's-too-crazy crowd. With a focus on holidays (or any celebration), O'Donnel's versatile recipes ensure that eaters of all dietary stripes will leave the table satisfied. Cast aside those fears of cardboard tofurkey and gray starches. Instead, revel in dishes that inspire, surprise, and are so tasty, "meatless" is an afterthought (with allergy- and animal- free options, to boot). "I can't think of amore cordial or welcoming tone with which to invite possibly skeptical meat eaters into the world of delicious, accessible plant-based cooking. "-Mollie Katzen, author of Moosewood Cookbook
The Meat Lover's Meatless Cookbook
by Kim O'DonnelFrom a noted food blogger (the "Washington Post" and True/Slant)?this kitchen companion to the ?Meatless MondaysOCO campaign teaches die-hard carnivores that veggies are real food, too"
The Meat Lover’s Slow Cooker Cookbook: Hearty, Easy Meals Cooked Low and Slow
by Jennifer OlveraCalling all lovers of shanks and shoulders, rumps and roasts! Bring everyone to the table with The Meat Lover's Slow Cooker Cookbook for meals featuring delicious, tender meat—even on your busiest days.For years, food writer and recipe developer Jennifer Olvera dedicated her weekends to making stovetop meals for the week—until the slow cooker revolutionized her weeknight dinners. She began converting her favorite recipes to the slow cooker and found herself being asked for those recipes again and again.In The Meat Lover's Slow Cooker Cookbook Jennifer has handpicked her most-requested recipes that will surely become mainstays in your home, too.This slow cooker cookbook offers:VARIETY—From sliders and stews to roasts and ribs, more than 100+ thoughtfully selected family slow cooker recipes cover a wide range of meaty mainstays.FLEXIBILITY—Spend a little extra prep time to achieve the deepest flavor, or skip the prep to get cooking right away.CUSTOMIZATION—Pair your protein with the perfect side—whether you're craving nourishing greens or classic baked beans, you'll find plenty of options to choose from.AFFORDABILITY—Let the slow cooker make edible magic of cheap cuts of meat.The Meat Lover's Slow Cooker Cookbook is your complete resource for hearty slow cooker recipes that deliver the quality (and quantity!) that your family craves.
The Meat Paradox: Eating, Empathy, and the Future of Meat
by Rob PercivalFrom a vital new voice in food ethics comes a smart, nuanced investigation into the current meat debate.Our future diet will be shaped by diverse forces. It will be shaped by novel technologies, by geopolitical tensions, and the evolution of cultural preferences, by shocks to the status quo— pandemics and economic strife, the escalation of the climate and ecological crises—and by how we choose to respond. It will also be shaped by our emotions. It will be shaped by the meat paradox. "Should we eat animals?&” was, until recently, a question reserved for moral philosophers and an ethically minded minority, but it is now posed on restaurant menus and supermarket shelves, on social media and morning television. The recent surge in popularity for veganism in the UK, Europe and North America has created a rupture in the rites and rituals of meat, challenging the cultural narratives that sustain our omnivory. In The Meat Paradox, Rob Percival, an expert in the politics of meat, searches for the evolutionary origins of the meat paradox, asking when our relationship with meat first became emotionally and ethically complicated. Every society must eat, and meat provides an important source of nutrients. But every society is moved by its empathy. We must all find a way of balancing competing and contradictory imperatives. This new book is essential reading for anyone interested in the origins of our empathy, the psychology of our dietary choices, and anyone who has wondered whether they should or shouldn't eat meat.
The Meat Question: Animals, Humans, and the Deep History of Food (The\mit Press Ser.)
by Josh BersonA provocative argument that eating meat is not what made humans human and that the future is not necessarily carnivorous.Humans are eating more meat than ever. Despite ubiquitous Sweetgreen franchises and the example set by celebrity vegans, demand for meat is projected to grow at twice the rate of demand for plant-based foods over the next thirty years. Between 1960 and 2010, per capita meat consumption in the developing world more than doubled; in China, meat consumption grew ninefold. It has even been claimed that meat made us human—that our disproportionately large human brains evolved because our early human ancestors ate meat. In The Meat Question, Josh Berson argues that not only did meat not make us human, but the contemporary increase in demand for meat is driven as much by economic insecurity as by affluence. Considering the full sweep of meat's history, Berson concludes provocatively that the future is not necessarily carnivorous.Berson, an anthropologist and historian, argues that we have the relationship between biology and capitalism backward. We may associate meat-eating with wealth, but in fact, meat-eating is a sign of poverty; cheap meat—hunger killing, easy to prepare, eaten on the go—enables a capitalism defined by inequality. To answer the meat question, says Berson, we need to think about meat-eating in a way that goes beyond Paleo diets and PETA protests to address the deeply entwined economic and political lives of humans and animals past, present, and future.
The Meat Racket: The Secret Takeover of America's Food Business
by Christopher LeonardAn investigative journalist takes you inside the corporate meat industry—a shocking, in-depth report every American should read.How much do you know about the meat on your dinner plate? Journalist Christopher Leonard spent more than a decade covering the country’s biggest meat companies, including four years as the national agribusiness reporter for the Associated Press. Now he delivers the first comprehensive look inside the industrial meat system, exposing how a handful of companies executed an audacious corporate takeover of the nation’s meat supply.Leonard’s revealing account shines a light on the inner workings of Tyson Foods, a pioneer of the industrial system that dominates the market. You’ll learn how the food industry got to where it is today, and how companies like Tyson have escaped the scrutiny they deserve. You’ll discover how these companies are able to raise meat prices for consumers while pushing down the price they pay to farmers. And you’ll even see how big business and politics have derailed efforts to change the system, from a years-long legal fight in Iowa to the Obama administration’s recent failed attempt to pass reforms.Important, timely, and explosive, The Meat Racket is an unvarnished portrait of the food industry that now dominates America’s heartland.
The Meat Teacher Cookbook: The Ultimate Backyard BBQ Guide for an A+ in Pitmastery
by Matt GroarkFrom teacher-turned-grillmaster and TikTok sensation The Meat Teacher comes the ultimate BBQ lesson plan: a fiery cookbook bursting mouthwatering recipes, plus easy-to-follow tips and tricks that will guarantee you graduate with an A+ at the pit.“Whoever cooked this knows how to nail meat.” –Gordon RamsayWhen Matt Groark, a high school teacher with a passion for BBQ, began posting his sizzling hot recipes on TikTok, his open-flame videos went viral and earned “The Meat Teacher” a devoted following of millions. Today, he’s the founder of his own BBQ business and has even showcased his grilling skills on Fox’s hit show Next Level Chef starring Gordon Ramsay. Through it all, Matt has stayed true to his ultimate goal: creating spectacular, finger-licking recipes that are must haves for every family.Now, in his debut cookbook, Matt opens his backyard classroom for a crash course in sizzling meats and barbeque favorites. With his inviting no-frills, all-fun approach, he gives you essential tools, techniques, and confidence to master the barbeque. From perfecting pulled pork to slow cooking brisket, The Meat Teacher Cookbook includes over 90 flavorful recipes for easy and delicious meals, sides, and appetizers, such as:Pickle Glazed Pork RibsSmoked Backyard BrisketBBQ Bacon Wrapped DrumsticksKalbi Style Korean BBQ Short RibsCast Iron Shrimp ScampiThese crowd-pleasing recipes are accompanied by over 100 vibrant, full-color photographs and heartwarming anecdotes of good times and even better food. With The Meat Teacher Cookbook, cooking from the heart has never been easier or more delicious. Make your own lasting memories around the grill, no matter the occasion or season, whether you’re tailgating, camping under the stars, hosting a classic summer BBQ, or whipping up a weeknight family dinner.Welcome to class—let’s get cooking!
The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler
by Steven RinellaFrom the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes“As a MeatEater fan who loves to cook, I can tell you that this book is a must-have.”—Andrew Zimmern When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals. Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove. Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators. Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs. “Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table.”—Guy Fieri “[A] must-read cookbook for those seeking a taste of the wild.”—Publishers Weekly (starred review)
The MeatEater Outdoor Cookbook: Wild Game Recipes for the Grill, Smoker, Campstove, and Campfire
by Steven RinellaThe eagerly anticipated new cookbook with 100+ recipes from the #1 New York Times bestselling author of The MeatEater Fish and Game CookbookIn his previous books, outdoorsman and hunter Steven Rinella brought wild game into the kitchen, teaching readers how to butcher and cook wild fish and game to create standout dishes with reliable results. Now, Rinella is hauling the kitchen outdoors, with a cookbook that celebrates the possibilities of open-air wild game cooking. Because food just tastes better when it&’s caught, cooked, and eaten outside. Each chapter covers a different outdoor cooking method—grilling, smoking, cooking over coals. Throughout, recipes are tagged for backyard cooking, car camping, or backpacking. There&’s something here for everyone who loves the outdoors, from backyard grill masters to backcountry big game hunters. The over 100 easy-to-follow recipes include:• Stuffed Game Burgers 3 Ways• Bulgogi Backstrap Lettuce Wraps• Hot-Smoked Trout• Grilled Lobster with Kelp Butter• Venison Stir-Fry with Cabbage• Coal Roasted Bananas Along with recipes, Rinella explains essential outdoor cooking techniques like how to build the perfect outdoor kitchen for any scenario and what it takes to maintain a fire. With preparations ranging from simple backcountry fare to guest-worthy showstoppers, The MeatEater Outdoor Cookbook is the essential companion for anyone who wants to eat well in the wild.
The Meatball Cookbook Bible
by Ellen BrownHere is the definitive cookbook for preparing and cooking meatballs. This is the ultimate collection, which includes the classic Italian meatball, Swedish meatballs, gourmet meatballs, and even vegetarian meatballs.
The Meatball Shop Cookbook
by Lauren Deen Daniel Holzman Michael ChernowThe Meatball Shop has quickly grown into a New York City dining destination. Food lovers from around the city and beyond are heading down to Manhattan's Lower East Side for a taste of this breakout comfort food phenomenon. In this fun and satisfying cookbook, chef Daniel Holzman and general manager Michael "Meatball Mike" Chernow open up their vault of secrets and share nearly 100 recipes--from such tried-and-true favorites as traditional Bolognese Meatballs and Mediterranean Lamb Balls to more adventurous creations like their spicy Mini-Buffalo Chicken Balls and Jambalaya Balls.Accompanying the more than twenty meatball variations are recipes for close to a dozen delectable sauces, offering endless options to mix and match: from Spicy Meat to Parmesan Cream to Mango Raisin Chutney. And what would a meatball meal be without succulent sides and simple salads to round out the menu: Creamy Polenta, Honey Roasted Carrots, and Marinated Grilled Eggplant, just to name a few. You'll also find helpful tips on everything from choosing the best cuts of meat to creating the perfect breadcrumbs to building the ultimate hero sandwich.There may not be a Meatball Shop near you--yet--but there's a meatball for everyone (and lots more) in this crowd-pleasing cookbook that will have them lining up outside your kitchen.From the Hardcover edition.
The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes
by Meathead“The only book on outdoor cookery you’ll ever need.” —Alton BrownAmazon May 2025 Best of the Month PickThe Meathead Method is where barbecue goes next. In the follow-up to his New York Times bestseller Meathead: The Science of Great Barbecue and Grilling, BBQ Hall of Famer and founder of AmazingRibs.com, Meathead presents a guide to new methods for great outdoor cooking with 114 creative and inspiring recipes. The Meathead Method is a toolbox to elevate all your cooking, outdoors and indoors.Learn the basics of great barbecue, grilling, and griddling plus new methods and science not covered in his first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn’t work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking (get your mind out of the gutter); and much more!You’ll also learn how to use out-of-the-BBQ-box ingredients like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead’s methods, including: The secret recipes of competition championsThe Ultimate Prime RibPho with Leftover Brisket and Smoked Bone BrothMussels on Smoked FettucineMiso Maple Black Cod à la NobuVichyssoiseImproved Nashville Hot ChickenRed Pepper RisottoPineapple Foster
The Meatloaf Bakery Cookbook
by Cynthia Kallile"Some of the best and most gratifying food in town." --Michelin Guide Chicago 2012 "Cynthia Kallile rethinks the comfort-food classic with recipes like her chorizo-spiked El Loafo del Fuego." --Food & Wine "Unless she's an editor at a major food magazine or Martha Stewart, this isn't your mom's meatloaf." --SeriousEats.com People are raving about The Meatloaf Bakery's tasty creations, and now its founder, Cynthia Kallile, brings her bakery-inspired savory treats from her Windy City shop to your kitchen table. Make every meal memorable with these flavorful twists on everyone's favorite comfort food. Add a kick to Sunday night dinner with Chili Chili Bang Bang topped with a layer of Cheesy Cornbread. Serve up amazingly tasty bites at your next get-together with a tray of Loafer Pops. Or sit down with the family and enjoy the mouthwatering dish that started it all--The Mother Loaf. With inspiration from all over the world and ingredients that go far beyond ground chuck, The Meatloaf Bakery Cookbook gives a nod to Mom's cooking while letting you be creative in the kitchen. These delightful dishes will be everyone's new favorites in no time!
The Meatloaf Bakery Cookbook
by Cynthia Kallile"Some of the best and most gratifying food in town." --Michelin Guide Chicago 2012 "Cynthia Kallile rethinks the comfort-food classic with recipes like her chorizo-spiked El Loafo del Fuego." --Food & Wine "Unless she's an editor at a major food magazine or Martha Stewart, this isn't your mom's meatloaf." --SeriousEats.com People are raving about The Meatloaf Bakery's tasty creations, and now its founder, Cynthia Kallile, brings her bakery-inspired savory treats from her Windy City shop to your kitchen table. Make every meal memorable with these flavorful twists on everyone's favorite comfort food. Add a kick to Sunday night dinner with Chili Chili Bang Bang topped with a layer of Cheesy Cornbread. Serve up amazingly tasty bites at your next get-together with a tray of Loafer Pops. Or sit down with the family and enjoy the mouthwatering dish that started it all--The Mother Loaf. With inspiration from all over the world and ingredients that go far beyond ground chuck, The Meatloaf Bakery Cookbook gives a nod to Mom's cooking while letting you be creative in the kitchen. These delightful dishes will be everyone's new favorites in no time!
The Medicinal Chef: Plant-based Diet – How to eat vegan & stay healthy (Dale Pinnock Cookbooks)
by Dale Pinnock*The Sunday Times Bestselling Author*From TV's award-winning qualified nutritionist, Dale Pinnock, comes The Medicinal Chef: Plant-based Diet, a cookbook that will transform your thinking and ensure that you are eating nutritiously.Starting with the science behind a plant-based diet, Dale takes a look at the health benefits as well as rectifying the pitfalls that so many of us suffer when eating vegan, arming you with the knowledge to eat well. This nutritional information can then be utilised through the more than 80 simple, quick and delicious recipes that will promote good health, with each recipe being helpfully labelled, letting you know if it contributes to skin, skeletal, immune or cardiovascular health as well as listing other key nutritional benefits.Recipe chapters include:RAW BLITZ AND BLEND STOVE TOPREADY IN A HURRY MINIMAL EFFORTTIME ON YOUR HANDSA BIT ON THE SIDE
The Medicinal Chef: Plant-based Diet – How to eat vegan & stay healthy (Dale Pinnock Cookbooks)
by Dale Pinnock*The Sunday Times Bestselling Author*From TV's award-winning qualified nutritionist, Dale Pinnock, comes The Medicinal Chef: Plant-based Diet, a cookbook that will transform your thinking and ensure that you are eating nutritiously.Starting with the science behind a plant-based diet, Dale takes a look at the health benefits as well as rectifying the pitfalls that so many of us suffer when eating vegan, arming you with the knowledge to eat well. This nutritional information can then be utilised through the more than 80 simple, quick and delicious recipes that will promote good health, with each recipe being helpfully labelled, letting you know if it contributes to skin, skeletal, immune or cardiovascular health as well as listing other key nutritional benefits.Recipe chapters include:RAW BLITZ AND BLEND STOVE TOPREADY IN A HURRY MINIMAL EFFORTTIME ON YOUR HANDSA BIT ON THE SIDE
The Medieval Kitchen: A Social History With Recipes
by Hannele KlemettiläWe don’t usually think of haute cuisine when we think of the Middle Ages. But while the poor did eat a lot of vegetables, porridge, and bread, the medieval palate was far more diverse than commonly assumed. Meat, including beef, mutton, deer, and rabbit, turned on spits over crackling fires, and the rich showed off their prosperity by serving peacock and wild boar at banquets. Fish was consumed in abundance, especially during religious periods such as Lent, and the air was redolent with exotic spices like cinnamon and pepper that came all the way from the Far East. <p><p> In this richly illustrated history, Hannele Klemettilä corrects common misconceptions about the food of the Middle Ages, acquainting the reader not only with the food culture but also the customs and ideologies associated with eating in medieval times. Fish, meat, fruit, and vegetables traveled great distances to appear on dinner tables across Europe, and Klemettillä takes us into the medieval kitchens of Western Europe and Scandinavia to describe the methods and utensils used to prepare and preserve this well-traveled food. The Medieval Kitchen also contains more than sixty original recipes for enticing fare like roasted veal paupiettes with bacon and herbs, rose pudding, and spiced wine. <p> Evoking the dining rooms and kitchens of Europe some six hundred years ago, The Medieval Kitchen will tempt anyone with a taste for the food, customs, and folklore of times long past.
The Mediterranean DASH Diet Cookbook: Lower Your Blood Pressure and Improve Your Health
by Abbie GellmanTwo healthy diets join forces in one delicious cookbookThe DASH diet and Mediterranean diet are two of the most consistently recommended for optimal health and well-being, so why not combine them and get even more benefits? The Mediterranean DASH Diet Cookbook offers simple recipes that adhere to both diets, helping you lower your blood pressure and maintain good health—without sacrificing flavor or convenience.Explore breakfasts, soups, salads, entrees, and sweets that use simple, whole-food ingredients you can easily find at your local grocery store. You'll find nutritional information with every recipe, plus dietary labels for dishes that are gluten-free, dairy-free, nut-free, or vegan.The Mediterranean DASH Diet Cookbook includes:Friendly diet advice—Discover how this hybrid diet works and get pointers for integrating it into your daily life.Handy recipe tips—Find information, shortcuts, and food swaps based on ingredient availability or flavor preferences.Easy-to-make meals—Simplify mealtime with tasty, beginner-friendly dishes that anyone can make.Improve your heart health and enjoy the flavors you love, with help from The Mediterranean DASH Diet Cookbook.
The Mediterranean Diabetes Cookbook
by Amy Riolo2011 NAUTILUS SILVER AWARD WINNER! Diabetic Mediterranean recipes - fabulous for people with type 2 diabetes. Rich in lean meats, healthy fiber, omega-3 fatty acids and antioxidants!