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The Sexy Vegan Cookbook
by Brian L. PattonAre you craving a way to eat killer food without killing yourself, animals, or the planet? Is your brain bloated from watching cooking shows that present recipes you're never, ever going to make? Have you been searching for a way to prove to your friends that vegan food can be just as delicious, hearty, and satisfying as the meaty meals they're accustomed to? Then this is the book for you. Of his journey from watching food porn on his parents' couch to cooking in Hollywood kitchens to becoming vegan, author Brian Patton writes: My roommate said he didn't know what made me a bigger loser: that I was painstakingly preserving episodes of 30 Minute Meals or that I was trying to conceal their existence by labeling them Star Trek....Once I discovered that I could not only survive but thrive without taking the life of another being, I was sold. I was a vegan. For good. And that's how an "ordinary dude" became the Sexy Vegan and started creating "extraordinary food" with a decidedly real-meal appeal. On every page, Brian proves that seriously good food needn't be too serious.
The Sexy Vegan's Happy Hour at Home
by Brian L. PattonFrom Holy Stromboli to Figgy Lifting Drinks What started as a casual weekly tradition at the Patton household resulted in these twenty delectably diverse happy hour menus. From yamburger sliders, samosa pizzas, and green bean fries to rigatoni poppers and a variety of innovative cocktails, this is seriously fun food for Friday -- or any -- night! Wow your friends! Impress your family! Woo that special someone who might need a little convincing of your specialness! Open The Sexy Vegan's Happy Hour at Home and: * learn the ninja time-management skills of professional chefs to whip up snacking feasts in about an hour * make your produce procurement easier with handy-dandy premade shopping lists * concoct unique potent potables and lovable libations * travel the world without leaving your balcony, from Little India to New New England to Really Little Italy * fill your belly with fabulous food that's free of your furry friends
The Shaken and the Stirred: The Year's Work in Cocktail Culture (The Year's Work: Studies in Fan Culture and Cultural Theory)
by Stephen Schneider and Craig N. OwensOver the past decade, the popularity of cocktails has returned with gusto. Amateur and professional mixologists alike have set about recovering not just the craft of the cocktail, but also its history, philosophy, and culture. The Shaken and the Stirred features essays written by distillers, bartenders and amateur mixologists, as well as scholars, all examining the so-called 'Cocktail Revival' and cocktail culture. Why has the cocktail returned with such force? Why has the cocktail always acted as a cultural indicator of class, race, sexuality and politics in both the real and the fictional world? Why has the cocktail revival produced a host of professional organizations, blogs, and conferences devoted to examining and reviving both the drinks and habits of these earlier cultures?
The Shameless Carnivore: A Manifesto for Meat Lovers
by Scott GoldThe average American consumes 218.3 pounds of meat every year. But in the face of concerns about Mad Cow disease, dubious industrial feedlot practices, and self-righteous vegetarians, the carnivorous lifestyle has become somewhat déclassé. Now, Scott Gold issues a red-blooded call to arms for the meat-adoring masses to rise up, speak out, and reclaim their pride. The Shameless Carnivore explores the complexities surrounding the choice to eat meat, as well as its myriad pleasures. Delving into everything from ethical issues to dietary, anthropological and medical findings, Gold answers such probing questions as: Can staying carnivorous be more healthful than going vegetarian? What's behind the "tastes like chicken" phenomenon? And, of course, what qualities should you look for in a butcher? The author also chronicles his attempt to become the ultimate carnivore by eating thirty-one different meats as well as every part, cut and organ of a cow (including tasty recipes), describes hunting squirrels in Louisiana, and even spends an entire, painstaking week as a vegetarian. From the critter dinners he relished as a child to his adult forays into exotic game and adventures in the kitchen, Gold writes with an infectious enthusiasm that might just inspire readers to serve a little llama or rattlesnake at their next dinner party. This is the definitive book for meat lovers.
The Shameless Carnivore: A Manifesto for Meat Lovers
by Scott GoldCarnivorism 101: A Pop QuizOn average, Americans eat how many pounds of beef per person per year?65518430The origin of foie gras dates back to:China, 550 BCFrance, 1780Egypt, 2500 BCIsrael, 1940sThe following meat is NOT approved for retail sale in the United States, even with USDA inspection:ArmadilloKangarooIguana Island FoxFrom 1998-2003, PETA killed how many animalsZero—PETA would never do such a thingBetween 10-100More than 10,000More than 25,000The US Testical Festival is held every year in:San Francisco, CAMissoula, MTLafayette, LALaredo, TXWhich is the correct match between country and traditional meaty delicacy?Roasted peacock, ZambiaDried pig tendons, Tuva RepublicRoasted guinea pig, EcuadorBroiled whale skins, New ZealandHamburger patties and chicken nuggets cloned and cultured in a laboratory will likely be available for mass consumption in the next 25 years. TrueFalseAccording to the fossil record, about how long ago did our evolutionary ancestors begin the practice of butchery?10,000 years250,000 years1.3 million years 2.5 million yearsEating frogs has never really caught on in the United States. Legendary French culinary master, Auguste Escoffier, thought that this phenomenon was due in part to the unappetizing English word for the creature. What did he propose to call them in the U.S. to make them more appealing?Poulet vert (green chicken)Nymphs Angel wingsVeau du marais (swamp veal)Which of these notable personalities did not sign an open letter to Congress pleading to ban the slaughter of American horses to export their meat abroad?Nicole Richie Tippi HedrenJohnnie KnoxvilleKid RockDon't know these answers? Want more fascinating facts? Wondering if you're a true carnivore? Looking for a great recipe for Rattlesnake Chili? Read this book.A fast, funny, and enlightening celebration of the immense joys of flesh—consuming it, that is. The average American consumes 218.3 pounds of meat every year. But between concerns about mad cow disease, industrial feedlot practices, and self-righteous vegetarians, the carnivorous lifestyle has become somewhat déclassé. Now, Scott Gold issues a red-blooded call to arms for the meat-adoring masses to rise up, speak out, and reclaim their pride. THE SHAMELESS CARNIVORE explores the complexities surrounding the choice to eat meat as well as its myriad pleasures. Delving into everything from ethical issues to dietary, anthropological, and medical findings, Gold answers such probing questions as: Can staying carnivorous be more healthful than going vegetarian? What’s behind the “tastes like chicken” phenomenon? And, of course, What qualities should you look for in a butcher? The author also chronicles his attempt to become the "ultimate carnivore" by eating 31 different meats in 31 days (as well as every cut and organ of a cow) He includes tasty recipes and describes his experiences hunting squirrels in Louisiana attending the annual testicle festival, and even spending an entire, painstaking week as a vegetarian.From the "critter dinners" he relished as a child to his adult forays into exotic game and adventures in the kitchen, Gold writes with an infectious enthusiasm that might just inspire you to serve a little llama or rattlesnake at your next dinner party.This is a must-have book for every meat lover.
The Sharper Your Knife, The Less You Cry: Love, laughter and tears at the world's most famous cooking school
by Kathleen FlinnA true story of food, Paris, and the fulfilment of a lifelong dream In 2003, Kathleen Flinn, a thirty-six-year-old American living in London, returned from holiday to find that her corporate job had been terminated. Ignoring her mother's concern that she get another job immediately or never get hired anywhere ever again, Flinn cleared out her savings and moved to Paris to pursue a dream - a diploma from the famed Le Cordon Bleu cooking school. The Sharper Your Knife, the Less You Cry is the touching and remarkably funny account of Flinn's transformation as she moves through the school's intense programme and falls deeply in love along the way. More than two dozen recipes are interwoven within this unique look inside Le Cordon Bleu amid battles with demanding chefs, competitive classmates and her 'wretchedly inadequate' French. Flinn offers a vibrant portrait of Paris, one in which the sights and sounds of the city's street markets and purveyors come alive in rich detail. The ultimate wish fulfilment book, her story is a true testament to pursuing a dream.
The Sharper Your Knife, the Less You Cry
by Kathleen FlinnA true story of food, Paris, and the fulfilment of a lifelong dreamIn 2003, Kathleen Flinn, a thirty-six-year-old American living in London, returned from holiday to find that her corporate job had been terminated. Ignoring her mother's concern that she get another job immediately or never get hired anywhere ever again, Flinn cleared out her savings and moved to Paris to pursue a dream - a diploma from the famed Le Cordon Bleu cooking school. The Sharper Your Knife, the Less You Cry is the touching and remarkably funny account of Flinn's transformation as she moves through the school's intense programme and falls deeply in love along the way. More than two dozen recipes are interwoven within this unique look inside Le Cordon Bleu amid battles with demanding chefs, competitive classmates and her 'wretchedly inadequate' French. Flinn offers a vibrant portrait of Paris, one in which the sights and sounds of the city's street markets and purveyors come alive in rich detail. The ultimate wish fulfilment book, her story is a true testament to pursuing a dream.
The Sheep Industry of Territorial New Mexico: Livestock, Land, and Dollars (G - Reference,information And Interdisciplinary Subjects Ser.)
by Jon M. WallaceThe Sheep Industry of Territorial New Mexico offers a detailed account of the New Mexico sheep industry during the territorial period (1846–1912) when it flourished. As a mainstay of the New Mexico economy, this industry was essential to the integration of New Mexico (and the Southwest more broadly) into the national economy of the expanding United States. Author Jon Wallace tells the story of evolving living conditions as the sheep industry came to encompass innumerable families of modest means. The transformation improved many New Mexicans’ lives and helped establish the territory as a productive part of the United States. There was a cost, however, with widespread ecological changes to the lands—brought about in large part by heavy grazing. Following the US annexation of New Mexico, new markets for mutton and wool opened. Well-connected, well-financed Anglo merchants and growers who had recently arrived in the territory took advantage of the new opportunity and joined their Hispanic counterparts in entering the sheep industry. The Sheep Industry of Territorial New Mexico situates this socially imbued economic story within the larger context of the environmental consequences of open-range grazing while examining the relationships among Hispanic, Anglo, and Indigenous people in the region. Historians, students, general readers, and specialists interested in the history of agriculture, labor, capitalism, and the US Southwest will find Wallace’s analysis useful and engaging.
The Shift: 7 Powerful Mindset Changes for Lasting Weight Loss
by Gary FosterThe Shift is not about what to eat or not eat. It’s not about when to eat. It’s about building thinking habits, proven through science, that help you lose weight.There are so many myths surrounding weight loss: Setbacks mean failure. Big results require big goals. You need to power through alone. You have to hate your body to lose weight. Happiness awaits you only at the end of the journey.All of these are untrue, unhelpful—and actually undermine long-term weight loss.Dr. Gary Foster’s 7 Mindset Shifts show you how to—and why you should—treat yourself in a way that feels better and primes you for likelier success. His argument and the techniques in each chapter, built on years of research and breakthroughs in cognitive behavioral therapy and positive psychology, can lead to results on the scale—but, more important, in your own thinking. The Shift flips old-fashioned weight-loss theory on its head, training you to recognize when your thinking is taking you away from your goals, to focus on action rather than outcome, and to value non-scale victories more than the number on the digital display. It’s evidence-based motivation—and it really works!The 7 Mindset Shifts include treating yourself with compassion, leaning into your strengths, appreciating the power of small steps (and more frequent rewards), finding your people, and truly relaxing into happiness and gratitude.“Diet thinking” isn’t habit-forming; mindset shifts are. And muscular yet kind mental habits, like the ones found in The Shift, are key to long-term, positive change.
The Shift: How I Finally Lost Weight and Discovered a Happier Life
by Tory JohnsonA single conversation with a boss forced Tory Johnson to face the one challenge that had always defeated her: her weight. After a lifetime of obesity, of failing at fad diets and sporadic health programs, Tory made the shift by recognizing that it was time to lose weight once and for all, and do it her way. In twelve months, she lost more than 60 pounds, and for the first time shares what she learned, what she ate and how she changed in THE SHIFT: How I Finally Lost Weight and Discovered a Happier Life, her most personal book yet.In this updated trade paperback edition, Tory Johnson adds a look back at the amazing response her Shift has brought from thousands of people across the country, shares additional lessons learned in the year following the book's publication, and includes the stories of "Shifters"--readers so inspired by her book they have made their own life-changing Shifts. THE SHIFT is not a one-woman weight-loss journey; THE SHIFT is a gutsy look at what it takes to undo a lifetime of self-sabotaging habits and feel great about the change and yourself.
The Shilpa Solanki Mysteries Books One to Three: A Slice of Murder, Murder on the Menu, and Murder in the Mix (The Shilpa Solanki Mysteries)
by Marissa De LunaThree novels in one volume featuring a baker who frosts cakes—and tracks down culprits . . . This collection of three cozy mysteries featuring dessert queen Shilpa Solanki, provider of perfect cakes for any occasion in Otter&’s Reach, includes: A Slice of Murder A groom-to-be is cut down at his posh engagement party, and Shilpa must uncover layers of secrets and scandals to find out who permanently parted him from his fiancée—before someone else gets iced . . . Murder on the Menu It&’s an unhappy birthday when murder crashes an eighty-year-old tycoon&’s party and the sleuthing baker has to burn the candle at both ends to find the killer . . . Murder in the Mix Shilpa&’s New Year&’s Eve catering gig on a private island winds up being a countdown to murder when an heiress collapses like an overdone soufflé . . .
The Shooting at Chateau Rock: A Bruno, Chief of Police Novel (Bruno, Chief of Police Series #15)
by Martin WalkerWhen a local's troubling death is linked to a Russian oligarch and his multinational conglomerate, Bruno faces one of his toughest cases yet, one that brings together a French notary and a rock star--and, of course, Bergerac red and white.It's summer in the Dordogne. The heirs of a Périgordian sheep farmer learn that they have been disinherited, and their father's estate sold to an insurance company in return for a policy that will place him in a five-star retirement home for the rest of his life. But the farmer never gets his life of luxury--he dies before moving in. Was it a natural death? Was there foul play? Bruno begins the investigation that leads him to several shadowy insurance companies owned by a Russian oligarch with a Cypriot passport. The companies are based in Cyprus, Malta, and Luxembourg, but Bruno finds a weak spot in France: the Russian's France-based notaire and insurance agent. As Bruno is pursuing this lead, the oligarch's daughter turns up in the Périgord, and complications ensue, eventually bringing the action to the château of an aging rock star. But, as ever, Bruno makes time for lunch amid it all.
The Shopper's Guide to GI Values: The Authoritative Source of Glycemic Index Values for More Than 1,200 Foods
by Kaye Foster-Powell Jennie Brand-Miller Fiona AtkinsonWorld-renowned researcher Jennie Brand-Miller and her team have changed the way the world thinks about food and nutrition. Every year, their Shopper’s Guide helps thousands of readers achieve and maintain health and wellness by providing an easy guide to eating according to the glycemic index. The key to this go-to reference is the GI tables--comprehensive lists of foods and their glycemic index values--which allow readers to unlock the remarkable health benefits of a low GI diet. The Shopper’s Guide includes GI values for many popular foods, prepared meals, and new products; definitive at-a-glance nutrition data arranged by food category; specific information on gluten-free and weight-management foods; and comprehensive, up-to-date information.
The Short Stack Cookbook: Ingredients That Speak Volumes
by Nick Fauchald Kaitlyn GoalenAn artful collection of 150 new, original recipes organized by ingredient, from trusted culinary pros: “The emphasis is on ease.” —TheWashington PostThis down-to-earth collection features 150 new, original recipes organized by ingredient—from IACP and James Beard Award–winning cookbook authors, chefs, food writers, recipe testers, and editors. The ethos behind Short Stack Editions is simple: Pair honest, common ingredients with trusted voices in the culinary world for inspired recipes home cooks can actually use. And for their first cookbook, Short Stack founders Nick Fauchald and Kaitlyn Goalen call upon their acclaimed contributors to extend their love letters to favorite ingredients. Exclusively created for this cookbook, these recipes–from all-star chefs, food writers, editors, and stylists–are destined to become favorites.Organized by 18 ingredients, including Apples, Bacon, Brussels Sprouts, Butter, Cheddar, Eggs, Tomatoes, Greek Yogurt, Honey, Hot Chile Peppers, Kale, Lemons, Sourdough, Whole Chicken, and Winter Squash, The Short Stack Cookbook takes readers though staples found in the kitchen and presents new ways to cook with everyday items. Contributors include:Virginia Willis (author of Bon Appétit, Y’all) Sara Jenkins (chef, restaurateur, and cookbook author) Ian Knauer (IACP nominee and editor at Food & Wine) Soa Davies (producer of Eric Ripert’s cookbook On the Line and TV show Avec Eric) Susan Spungen (founding food editor for Martha Stewart Living) Angie Mosier (food stylist, photographer, and writer for Food & Wine and the New York Times) Rebekah Peppler (writer and food stylist) Alison Roman (BuzzFeed food editor) Sarah Baird (writer and culinary anthropologist) Julia Sherman (artist, photographer, writer, and editor of Salad for President) Michael Harlan Turkell (award-winning photographer) Julia Turshen (cookbook author) Megan Scott (recipe developer) Tyler Kord (chef-owner of the No. 7 group) Paul Grimes (food stylist) Beth Lipton (food director for Health magazine)
The Shred Diet Cookbook
by Ian K. SmithCan I eat that on SHRED?Hundreds of thousands have lost extraordinary amounts of weight on Dr. Ian K. Smith's SHRED programs, using his proven killer combo of diet confusion, meal spacing, meal replacement and strategic snacking. Now, in Dr. Ian's first-ever cookbook, he's deliciously answering the question so many of those dieters have asked: "Can I eat that on SHRED?" In THE SHRED DIET COOKBOOK, you'll enjoy:-Midday recipes: from Heavenly Cheeseburgers to Green Bean and Artichoke Stir Fry -Protein-rich dinners that are quick to make and satisfying to eat: from Cheese-packed Chicken Breasts to Seared Mustard Pork Chops and Cider-braised Onions-Side-dishes: from Crispy Sweet Potato Wedges with Ginger-Soy Glaze to Creamy Polenta-Snack preparations so simple and so good you'll want to plan a party around them-Carb recipes that make them count, including pancakes, potatoes, and pastas-Southern specialties and recipes from Dr. Ian's family: from Dr. Ian's Sweet Barbecue Steaks to Uncle Johnny's Black-eyed Pea Salad to Ma's Eggplant Parmesan-Complete nutritional information and portioning for each recipe -Over 35 all-new recipes for meal--replacing smoothies and soups
The Shred Power Cleanse: Eat Clean. Get Lean. Burn Fat.
by Ian K. SmithDr. Ian is answering Shredder Nation's call for a short-term, fast-acting cleanse that will help you reset and power through to your new weight loss goal!The SHRED Power Cleanse takes the classic detox plan to a new level. You won't find any fiberless, anemic juices on this regimen! Dr. Ian lays out each day of the two-week program, giving you everything you need to jump-start BIG change:- More than 50 smoothie recipes built to boost your immunity and maintain your protein and fiber intake, including Dr. Ian's signature Purple Power Cleanse smoothie - Fresh salads and other clean foods to fill you up and keep your energy level high- Detoxifying exercise regiments for beginner, intermediate, and advanced levels- A Weekend Power Tune-up bonus, designed to keep you on track long after the two weeks of the cleanse are up and all some Shred Cleansers will need.The SHRED Power Cleanse will keep you satisfied, clear your mind, and leave you several pounds lighter.
The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty
by Michael Tong“The Shun Lee Cookbook is a testament to [Michael’s] passion and knowledge of his native Chinese cuisine.” —Daniel Boulud, James Beard Award-winning chef & restaurateurMore than forty years ago, Michael Tong and his Shun Lee restaurant chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers—and eventually to all of the United States. Crispy Orange Beef. Lake Tung Ting Prawns. Crispy Sea Bass. Dry Sautéed String Beans. Hot and Sour Cabbage. Scallion Pancakes. These dishes originated at Shun Lee, and are now on nearly every Chinese restaurant menu across North America.Now, in his first cookbook, Tong shares his most popular recipes from the Hunan, Sichuan, and Shanghai regions of China. Who says Chinese food is difficult to prepare at home? With The Shun Lee Cookbook, even novices have nothing to worry about. All the recipes have been tested and modified for home kitchens. The result is a collection of easy-to-make but dazzling dishes. And perhaps the best part is that they can all be made with ingredients found in supermarkets everywhere.Chinese favorites such as Hot and Sour Soup, Sichuan Boiled Dumplings, Dry Sautéed Green Beans, and Kung Pao Shrimp are included. There are also new dishes such as Peppery Dungeness Crab, Singapore-Style Rice Noodles with Curry, Red-Cooked Beef Short Ribs, and Hunan Lamb with Scallions.In addition to the recipes The Shun Lee Cookbook includes tips for stocking home pantries with Chinese staples, and there are more than fifty color photographs of the finished dishes throughout.Why order takeout when you can take home The Shun Lee Cookbook?
The Sicily Cookbook: Authentic Recipes from a Mediterranean Island
by Cettina VicenzinoEmbark on the enchanting culinary journey and experience the culinary delights of the Sicilian diet.Join Sicilian cook, writer, and photographer Cettina Vicenzino as she shares more than 70 authentic and mouth-watering recipes from this unique Mediterranean island. While only a few miles from Italy, Sicily's heritage is proudly distinct from that of the mainland, favoring dishes packed with spices, citrus fruits, cheeses, olives, tomatoes, eggplants, and seafood.Featuring three strands of Sicilian cooking - Cucina Povera (peasant food), Cibo di Strada (street food), and Cucina dei Monsù (sophisticated food) - alongside profiles on local chefs and food producers, The Sicily Cookbook invites you to discover the island's culinary culture and let your summer cooking burst with Mediterranean sunshine.
The Side Dish Bible: 1001 Perfect Recipes for Every Vegetable, Rice, Grain, and Bean Dish You Will Ever Need
by America'S Test KitchenA roadmap to help home cooks round out and enhance any meal, for any occasion with 1001 recipes for every type of side dish imaginable.Every cook struggles over making side dishes, from choosing what goes best with the main course to getting stuck in a rut making the same tired green beans and rice. But this destined-to-be-dog-ear'd compendium of side dishes changes all that; more thorough than any other cookbook, our first complete compilation of side dishes offers 1,001 perfect recipes for tonight and every night, whether you only have a few minutes or need your next dinner-party go-to.Chapters are organized by type of side dish to help you find just what you're looking for. For weeknight inspiration, Basics You Can Count On offers quick-and-easy recipes like Skillet-Roasted Brussels Sprouts you can make in just 10 minutes. Having company? Choose elegant sides from Dinner Party Winners, like a stunning Pommes Anna or Pearl Couscous with Caramelized Fennel and Spinach. Tasked with bringing a side to a potluck? Potluck Favorites offers recipes that everyone will ask for, like Chopped Caprese Salad. Reimagining your holiday table? The Holiday chapter mixes reliable standbys like Creamy Mashed Potatoes and Classic Bread Stuffing, with fresh, seasonal dishes, like Farro Salad with Butternut Squash and Radicchio and Garlic-Scented Mashed Sweet Potatoes with Coconut Milk and Cilantro. A Bread Basket chapter is included as are creative sauces and toppings for taking things up a notch.
The Side Dish Handbook: Featuring 40 Recipes and Expert Tips for Your Favorite Ingredients
by Tori RitchieThe must-have cookbook that shines the spotlight on side dishes, perfect vegetable and grain accompaniments to any meal by the author of Party Appetizers. The ultimate collection of recipes for unforgettable side dishes: 40 of the most popular key ingredients for side dishes, how to use them, and the best way to serve them. Sometimes it&’s a spin on a classic recipe with an unexpected ingredient that makes it stand apart. Other times, the magic factor is the cooking method. The recipes are designed to serve four to six people for an everyday meal—with several perfect for the holidays—and include tempting dishes such as Braised Artichokes with Mint, Spicy Broccoli Rabe with Anchovy and Preserved Lemon, Roasted Brussels Sprouts with Bacon-Walnut Vinaigrette, Curried Roasted Cauliflower, Swiss Chard with Currants and Pine Nuts, Caramelized Fennel with Shallots and Olives, Crunchy Kale Slaw with Radishes, Shortcut Polenta with Parmesan, Steak House Spinach, Heirloom Tomato Panzanella with Burrata, and more!
The Side Effects Bible
by Barry Fox Frederic VagniniAn indispensable resource for every home--simple and healthy solutions for counteracting some of the uncomfortable and often dangerous side effects of over 300 common drugsFatigue, dry mouth, weight gain, nausea, liver damage, stroke, heart failure. Every year tens of millions of Americans suffer from such unwelcome consequences of over-the-counter and prescription drugs. Most believe these side effects are the inevitable price they must pay for restoring health. But that is not the case. Drawing on cutting-edge scientific research, The Side Effects Bible reveals that up to thirty percent of drug-induced side effects are caused because the drug saps the human body of essential vitamins and minerals--everyday nutrients that can easily be replaced by following the simple, healthy dietary and supplement guidelines outlined in this first-of-its-kind reference guide. Even minor deficiencies of necessary nutrients can bring on major difficulties, and The Side Effects Bible will tell readers what to eat for every drug they take.
The Side Gardener: Recipes & Notes from My Garden
by Rosie DaykinA cookbook of vegetable-forward recipes celebrating the beauty of freshly grown produce.The Side Gardener is the story of how Rosie Daykin—a bestselling and award-winning cookbook author who also happens to garden a little on the side—turned a languishing patch of land beside her home into an informal working garden.With love and attention, the garden blossomed with a bounty of fresh vegetables and fruit, a near endless supply of beautiful flowers for cutting, and even a few eggs from three very naughty chickens. Rosie shares her notes on how she designed her garden and nurtured it to life, along with the simple recipes she created to let the freshly grown produce shine. Inside, you&’ll find sides and snacks, salads and soups, mains and desserts, all shown through the captivating lens of revered British photographer Andrew Montgomery. Whether the produce you use is from your garden or local market, Rosie&’s elegant recipes will help you celebrate the honest flavors of fruits and vegetables. Filled with witty anecdotes and gorgeous photography, The Side Gardener is all the inspiration you need to create and cook from a garden of your own, no matter the size.
The Sierra Forager: Your Guide to Edible Wild Plants of the Tahoe, Yosemite, and Mammoth Regions
by Mia AndlerExplore the taste of the Sierra with foraging expert Mia Andler, and learn how to responsibly forage and deliciously prepare the wild plants that commonly grow in the Tahoe and northern Sierra Nevada regions.In this guide to the common edible plants of the Sierra Nevada, Andler offers practical advice for gathering food from the land, in a friendly voice full of rich knowledge of the montane regions of California. Whether hiking high above Yosemite or foraging at the outskirts of Lake Tahoe or Mammoth, with The Sierra Forager you’ll discover each of the region’s most readily available—and delightfully delectable—edible plants.With clear instructions for responsible harvesting, Andler connects readers and adventurers to the land’s seasonality and bounteous botany in a manner that fosters respectful, reciprocal caretaking of our wild spaces. Large, detailed photographs assist in identifying plants easily, and 44 simple recipes help you enjoy them, from campfire blackberry pie to manzanita muffins to birch leaf soda! This is the perfect guide for beginners, and it includes mouthwatering innovations to delight foragers of any experience level.
The Sierras Weight-Loss Solution for Teens and Kids: A Scientifically Based Program from the Highly Acclaimed Weight-Loss School
by Daniel Kirschenbaum Lisa Tjelmeland Ryan CraigThe renowned Academy of the Sierras, the first year-round weight-loss program for children and teens, has helped children from all over the world achieve significant weight loss and keep it off. AOS students experience dramatic results--not only do their bodies change dramatically, but they also fundamentally transform their lives and build self-esteem.<P> The Sierras Weight-Loss Solution for Teens and Kids brings this effective plan to parents and children everywhere. Backed by the latest scientific research on weight control, the Sierras Solution outlines three proven, critical strategies for long-term weight loss -- a low-fat diet, consistent activity, and daily self-monitoring. This book offers:<P> *Six weeks of meal plans with recipes kids love, and easy-to-use shopping lists.<P> - A simple activity plan that makes movement fun<P> * Goal sheets and journaling methods to keep track of kids' progress<P> * Crucial advice for getting the whole family involved<P> Most important, the Sierras Solution arms parents and kids with behavioral strategies for staying motivated and committed to a healthy lifestyle forever. With inspiring stories from AOS graduates throughout, this book provides the most effective blueprint to ensure lasting success.
The Siete Table: Nourishing Mexican-American Recipes from Our Kitchen
by Garza Family, TheFrom the Garza family, creators of Siete Family Foods brand, comes this flavorful collection of nourishing Mexican-American recipes. When the Garza family began experimenting with making grain-free tortillas eight years ago to support the dietary needs of a family member, they could never have imagined how many lives they would touch. Today, Siete Family Foods brings Mexican-American foods into kitchens across the country. And now, with their first cookbook, the Garzas are excited to share the beloved family recipes and traditions that inspire their best selling products. In The Siete Table, the Garzas share more than 100 delicious gluten-free Mexican-American dishes that span every course and occasion. Both Mexican food aficionados and health-conscious eaters will find plenty to love, since each dish can be made dairy-free and many can be adjusted to be vegetarian or vegan, so there’s something for everyone. From Shrimp Tostadas to Enchiladas Suizas, Barbacoa to Vegan Chorizo, Chiles Toreados to Salsa Cruda, and Churros to Passion Fruit Margaritas, the recipes in this book are versatile and meant to be shared, savored, and celebrated with loved ones. Rooted in the inspiring story of one family’s innovation and collaborative success, The Siete Table is a true reflection of the intersections of food and culture, wellness and tradition—with love of family at its center. ¡Buen provecho!The Siete Table includes more than 60 full-color photographs.