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The Rice Diet Solution: The World-Famous Low-Sodium, Good-Carb, Detox Diet for Quick and Lasting Weight Loss
by Kitty Gurkin Rosati Robert RosatiCan you really lose twenty pounds in a month? Will you really keep it off this time? With The Rice Diet Solution, you will! The Rice Diet Program has been helping dieters successfully lose weight since 1939. Now in book form, this world-renowned weight-loss method can help you change the way you eat forever.The Rice Diet Program in Durham, North Carolina, was one of the first medical facilities in America to use diet as the primary way to treat disease. On this high-complex-carb, low-fat, and low-sodium whole-foods diet, “Ricers” lose weight faster, more safely, and more effectively than people on any other diet. Men lose on average twenty-eight to thirty pounds and women on average nineteen to twenty pounds per month! The Rice Diet also detoxes your body, ridding it of excess water weight and toxins from processed foods and the environment. The program's results have been documented by extensive studies and confirmed by thousands of people who report amazing weight loss, as well as immediate improvement in such conditions as heart disease, diabetes, and hypertension. Here’s how it works: The Rice Diet strictly limits salt and sodium-rich ingredients. Salt, like refined sugar, is an appetite stimulant, so when you reduce salt intake, you lose water weight and are less inclined to overeat. The Rice Diet also limits saturated fats and instead relies on carbohydrates (fruits, vegetables, grains, and beans) as the main source of nutrition. The fiber cleanses your system and satisfies you so you feel full quickly. The Rice Diet makes it easy to limit calories; when you’re eating foods that truly satisfy your hunger, it’s a challenge to eat 1,500 calories per day! To make it easy to follow the program, The Rice Diet Solution includes hundreds of tasty, filling, easy-to-prepare recipes—some from the Rice House kitchen, others inspired by major chefs and adapted to Rice Diet standards.
The Rice in the Pot Goes Round and Round
by Wendy Wan-Long ShangSing along to this delicious twist on "The Wheels on the Bus" and celebrate the food, laughter, and love of a multigenerational family meal!* "Artfully brings an authentic expression of family love...an utterly charming [twist] to a familiar tune." -- Kirkus Reviews, starred reviewThe rice in the pot goes round and round,Round and round, round and round,The rice in the pot goes round and roundAt the table where my family gathers round...At the table where this family gathers, they share food, laughter, and, most of all, love. Readers of all ages are sure to delight in this joyful, expressive sing-along, slurping noodles, squishing tofu, and tapping chopsticks as they sing along to this familiar tune.Rhythmic text from The Great Wall of Lucy Wu author and Asian/Pacific American Library Association Award winner Wendy Wan-Long Shang, and vibrant, playful illustrations from artist Lorian Tu bring this heartwarming, mouth-watering story to life. Informative back matter includes a food glossary and etiquette guidelines that are sure to delight and engage young readers.
The Right Bite
by Jackie LynchIt's easy to follow a healthy diet when you're in control of your shopping list, but as soon as you step outside the front door it gets complicated . . . Walk into any coffee shop, bar or cinema, and making the right decision becomes a challenge; The Right Bite is here to help. With accessible, practical advice for all those everyday occasions, you can make the smart choice even when healthy options are limited.Each chapter focuses on a different eating environment - from breakfast on the go to a family barbecue. For each situation The Right Bite explores the type of foods likely to be available and compares them, explaining the main health pitfalls and highlighting top picks. * Understanding Key Nutrients introduces you to the basics of a good diet * Nutrition Numbers let you compare and weigh up your options instantly * The Right Bite panel allows you to immediately pick the healthiest choice * Fact Boxes scattered throughout give you extra tips and expert advice Written by an experienced nutritional therapist - so you know that you are getting savvy advice - and small enough to slip in your bag, this is the one-stop guide for anyone wanting to eat healthily in the real world.From the Trade Paperback edition.
The Right Fit Formula: Your Personality + Fave Foods + Lifestyle = The Only Weight Loss Plan for You
by Christine LusitaGood News!—There IS a Right Weight-Loss Plan for You and YOU Alone! For decades, people have chosen diets based on what worked for someone else—some celebrity they admire, or a coworker or friend. Wrong approach! Diet and fitness expert Christine Lusita has been there. As she points out, “All my life I’d been hearing about workouts and diets that were supposed to be good for me. But each time I ‘failed,’ I felt as if I was the problem. I knew something had to change, and it wasn’t about finding the next gimmick. It was about finding what worked for me.” In this highly-relatable and easy-to-follow guide, Christine shows you how to achieve YOUR version of personal success. Having battled for years with endless dieting, Christine has created a unique, individualized weight-loss transformation system for people exactly like you—who have no time, tons of stress and a constant battle with the mirror and the scale. You’ll learn to: Pinpoint exactly what fitness and food plan works for you Have fun (really!) with your workout routine Get rid of toxic people, problems and other energy-sucks Find guilt-free “me” time Kick your inner critic to the curb Calm your kind of crazy--without the milkshakes! Love who you are, what you are, and where you are Create a lifestyle that empowers you instead of defeats you Forget any ideas you've had about how you're "supposed" to lose weight. The Right Fit Formula shows you how to fuel your aspirations and reach your goals that don’t involve landing on some magic number on the scale. With personality-driven recipes, food plans, and workouts, you learn to live your best, fittest, and healthiest life, not someone else’s idea of perfection. Let Christine show you how easy it is to live your life, and lose weight, too!
The Right Weigh: Six Steps To Permanent Weight Loss Used By More Than 100,000 People
by Rena GreenbergThe Right Weigh is a unique 40-day, six-step plan for weight control that combines both a practical and spiritual approach that most diet books overlook: how to do the inner work necessary to change the very way you think about food.
The Ring of Death: The Victorian Murder Mystery Series: 2 (The Victorian Murder Mystery Series #2)
by Gyles Brandreth'So amazingly good, I could not put it down' Reader review ⭐⭐⭐⭐⭐'An inventive and highly enjoyable murder mystery' Reader review ⭐⭐⭐⭐⭐Will a game of Murder at a dinner party turn deadly?London 1892: Author Oscar Wilde has assembled friends and acquaintances for one of his Sunday Supper Clubs, among their number is his great friend and creator of Sherlock Holmes, Arthur Conan Doyle. Mid-way through the evening, a game is proposed: each guest must write down the name of the person they would most like to kill.But soon, the fictional victims begin to die one-by-one in mysterious circumstances - in the order their names were drawn during the game.With growing horror, Wilde and Doyle realise that one of their guests must be the murderer. Trapped in a race against time, they must uncover the killer's identity before they can complete their final move . . .A wonderfully witty and addictive cosy historical mystery that presents the reader with an intricate puzzle to solve. Perfect for fans of Sherlock Holmes, Agatha Christie and Richard Osman.Readers are gripped by The Ring of Death:'Crackles with wit, tension, mysteries, and is reminiscent (but dare I say better) than the Sherlock Holmes canon' Reader review ⭐⭐⭐⭐⭐'Oscar Wilde is solving crimes while rubbing elbows with Sir Arthur Conan Doyle . . . What's not to like?' Reader review ⭐⭐⭐⭐⭐'This book had everything I love in a story: historical detail, cleverness, wonderful conversational by-play . . . BRAVO!' Reader review ⭐⭐⭐⭐⭐
The Rise: Black Cooks and the Soul of American Food: A Cookbook
by Marcus SamuelssonAn Eater Best Cookbook of Fall 2020 • This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes. It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence. Black cooking has always been more than &“soul food,&” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as: Chilled corn and tomato soup in honor of chef Mashama BaileyGrilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. HarrisCrab curry with yams and mustard greens for Nyesha Arrington Spiced catfish with pumpkin leche de tigre to celebrate Edouardo JordanIsland jollof rice with a shout-out to Eric AdjepongSteak frites with plantain chips and green vinaigrette in tribute to Eric GestelTigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin A stunning work of breadth and beauty, The Rise is more than a cookbook. It&’s the celebration of a movement.
The Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners
by Margaret Visser"The book progresses like a feast. Read it, because you'll never look at a table knife the same way again." --The New York Times Book Review This award-winning work by Margaret Visser is a wry and remarkable exploration of the way we eat. Solidifying her standing as a preeminent observer and scholar of everyday life, Visser takes on the sweeping history of table manners, from the civilizations of ancient Greece and medieval Europe to the ancient Ainu people of Japan and the cannibalism of the South Pacific. She writes of the development of mealtime manners across societies, the surprising origins of tableware, and the many cultural idiosyncrasies that surround the preparation and consumption of food. Blending folklore, sociology, history, and humor, The Rituals of Dinner is a feast of beguiling fact and observation on the origins and evolution of one of our most primal rituals: the meal.
The Ritz London: The Cookbook
by John Williams'The dining room has long attracted old-world grandees and now enjoys a new stream of gastronauts eager to try Williams' "Menu Surprise" for the first time ... Extraordinary standards.' - British GQ'[John William's] distinctive classical British dishes match their beautiful surrounding.' - Telegraph'These establishments have long and illustrious histories, but the cooking at both has never been better than it is today.' - Rebecca Burr, Editor of the Michelin Guide' John's remarkable career is an example to anyone who wants to become the very best in the culinary world.' - Andrew Oxley, Head of Hotel & Hospitality Services at The AAThe Ritz: The Quintessential Cookbook is the first book to celebrate recipes of the dishes served today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle époque and Grand Marnier Soufflé, and is divided into the four seasons: spring, summer, autumn and winter.The recipes reflect the glorious opulence and celebratory ambience of The Ritz; seasonal dishes of fish, shellfish, meat, poultry and game. Desserts include pastries, mousses, ice creams and spectacular, perfectly-risen soufflés. There are recipes that are simple and others for the more ambitious cook, plus helpful tips to guide you at home.Along the way, John Williams shares his culinary philosophy and expertise. For any cook who has wondered how they do it at The Ritz, this book will provide the answers. There will be plenty of entertaining tales about the hotel and unique glimpses of London's finest kitchen beneath ground.
The Ritz London: The Cookbook
by John Williams The Ritz Hotel (London) LimitedAS SEEN ON TVAs featured on ITV's 'Inside the Ritz' series 'When you look at the dishes in this book, the photographs - it's beyond beautiful. You wouldn't need to cook a thing. You could just flick through these pages - it is a proper feast for the eyes.' - Graham Norton 'As sumptuous as Williams's exquisite cooking, this is a magnificent volume. And a fitting tribute to one of the world's great restaurants. The recipes aren't simple but this is one of those books to immerse yourself in. Five-star brilliance.' - Tom Parker Bowles, Mail on Sunday'Less a classic cookbook than a contemporary guide to gracious living... Subdividing its contents into four seasons, each is introed with a classic cocktail, and there are contributions from The Ritz's stellar staff. But really this is Williams's show, a masterclass in munificence...' - British GQ'A real tour de force ... Definitely the stand-out recipe book of the year for me.' - The Caterer'John Williams's food at the Piccadilly institution is revered. Now it has brought out the cookbook so you can recreate the magic at home.' - ES Magazine'Part technical recipe book, part memoir. There are Williams's memories of growing up in South Shields, the son of a trawlerman, who accompanied his mother on shopping trips to the butcher and developed a precocious taste for tripe and Jersey Royals. As for the recipes, certain classics are within the range of the dinner-party cook (salt-baked celeriac, for instance, or venison Wellington).' - Telegraph 'A work of art, full of recipes exactly as they are made in the Ritz kitchen, beautifully photographed by John Carey. Marvel at the sheer amount of work and skill that goes into each dish, the processes and the perfectionism - and maybe start with the recipe for scones on page 112.' - hot-dinners.com'... As an exemplar of classic and timeless dishes, it is an invaluable book that lets the reader peer behind the screen of one of the capital's most enduring institutions. For Williams' anecdote on the eating habits of the late Margaret Thatcher, it is worth the cover price alone.' - Big Hospitality'Distinctive cookbook... This upscale offering is wholly in keeping with its subject: elegant, carefully studied, and more aspirational than practical.' - Publishers WeeklyThe Ritz: The Quintessential Cookbook is the first book to celebrate recipes of the dishes served today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle époque and Grand Marnier Soufflé, and is divided into the four seasons: spring, summer, autumn and winter.The recipes reflect the glorious opulence and celebratory ambience of The Ritz; seasonal dishes of fish, shellfish, meat, poultry and game. Desserts include pastries, mousses, ice creams and spectacular, perfectly-risen soufflés. There are recipes that are simple and others for the more ambitious cook, plus helpful tips to guide you at home.Along the way, John Williams shares his culinary philosophy and expertise. For any cook who has wondered how they do it at The Ritz, this book will provide the answers. There will be plenty of entertaining tales about the hotel and unique glimpses of London's finest kitchen beneath ground.
The Ritz London: The Cookbook
by John Williams The Ritz Hotel (London) LimitedAS SEEN ON TVAs featured on ITV's 'Inside the Ritz' series 'When you look at the dishes in this book, the photographs - it's beyond beautiful. You wouldn't need to cook a thing. You could just flick through these pages - it is a proper feast for the eyes.' - Graham Norton 'As sumptuous as Williams's exquisite cooking, this is a magnificent volume. And a fitting tribute to one of the world's great restaurants. The recipes aren't simple but this is one of those books to immerse yourself in. Five-star brilliance.' - Tom Parker Bowles, Mail on Sunday'Less a classic cookbook than a contemporary guide to gracious living... Subdividing its contents into four seasons, each is introed with a classic cocktail, and there are contributions from The Ritz's stellar staff. But really this is Williams's show, a masterclass in munificence...' - British GQ'A real tour de force ... Definitely the stand-out recipe book of the year for me.' - The Caterer'John Williams's food at the Piccadilly institution is revered. Now it has brought out the cookbook so you can recreate the magic at home.' - ES Magazine'Part technical recipe book, part memoir. There are Williams's memories of growing up in South Shields, the son of a trawlerman, who accompanied his mother on shopping trips to the butcher and developed a precocious taste for tripe and Jersey Royals. As for the recipes, certain classics are within the range of the dinner-party cook (salt-baked celeriac, for instance, or venison Wellington).' - Telegraph 'A work of art, full of recipes exactly as they are made in the Ritz kitchen, beautifully photographed by John Carey. Marvel at the sheer amount of work and skill that goes into each dish, the processes and the perfectionism - and maybe start with the recipe for scones on page 112.' - hot-dinners.com'... As an exemplar of classic and timeless dishes, it is an invaluable book that lets the reader peer behind the screen of one of the capital's most enduring institutions. For Williams' anecdote on the eating habits of the late Margaret Thatcher, it is worth the cover price alone.' - Big Hospitality'Distinctive cookbook... This upscale offering is wholly in keeping with its subject: elegant, carefully studied, and more aspirational than practical.' - Publishers WeeklyThe Ritz: The Quintessential Cookbook is the first book to celebrate recipes of the dishes served today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle époque and Grand Marnier Soufflé, and is divided into the four seasons: spring, summer, autumn and winter.The recipes reflect the glorious opulence and celebratory ambience of The Ritz; seasonal dishes of fish, shellfish, meat, poultry and game. Desserts include pastries, mousses, ice creams and spectacular, perfectly-risen soufflés. There are recipes that are simple and others for the more ambitious cook, plus helpful tips to guide you at home.Along the way, John Williams shares his culinary philosophy and expertise. For any cook who has wondered how they do it at The Ritz, this book will provide the answers. There will be plenty of entertaining tales about the hotel and unique glimpses of London's finest kitchen beneath ground.
The River Cafe Classic Italian Cookbook
by Ruth Rogers Rose GrayThirty years after its doors first opened, The River Café remains one of London's most iconic restaurants, loved for its innovative Italian food. Pioneering chefs Rose Gray and Ruth Rogers together changed the face of Italian food in Britain, championing seasonality well ahead of their time from their West London kitchen, which won a Michelin star in 1998 and has kept it ever since. The restaurant helped launch the careers of Jamie Oliver and Hugh Fearnley-Whittingstall, to name but two. Over the course of decades, Rose and Ruth visited Italy time and again, fascinated by the subtleties of dishes from the many different, and diverse, regions of the country. Their unique approach to Italian farmhouse cooking was learned from local mothers, grandmothers, cousins and wine makers who invited them into their kitchens and shared wisdom and precious family recipes. This book gathers together Rose and Ruth's personal interpretations of those heirloom recipes. It's a celebration of the real, classic food of Italy; the traditional, regional food they ate on their travels; and the food they went on to cook at the restaurant and at home. These are the recipes they became well known for, as well as some that are cooked less and less in Italy these days and which Rose and Ruth longed to preserve and pass on.
The River Cafe Cookbook
by Ruth Rogers Rose GrayTHE RIVER CAFE COOK BOOK is one of the most influential cookbooks ever published and is the winner of both the Glenfiddich Food Book of the Year and BCA Illustrated Book of the Year awards. Acclaimed for their innovative re-interpretation of Italian farmhouse cooking - CUCINA RUSTICA - at the River Cafe restaurant, Rose Gray and Ruth Rogers have produced an outstanding selection of Italian recipes with an emphasis on uncomplicated food which is vibrant with flavour. Beautifully illustrated, THE RIVER CAFE COOK BOOK is a wonderful guide to this approachable and exciting form of Italian cooking and a celebration of a great restaurant.
The River Cottage Booze Handbook
by Hugh Fearnley-Whittingstall John WrightA thoroughly practical guide to making wine, beer, cider, and infusions at home.In this compact, handsome guide, the inimitable John Wright details exactly how easy--and fun--it is brew beer, wine, cider, herbal spirits, and fruit liqueurs at home, with ample information, tips, and recipes for novice and advanced homebrewers alike. Each section starts with an introduction to essential techniques and methods, before sharing more than 75 recipes for delicious beverages like sparkling elderflower wine, mead, cherry plum wine, lager, blackberry whiskey, and mulled cider--with a hangover cure thrown in for good measure. With an introduction from Hugh Fearnley- Whittingstall, full-color photographs throughout, and an authoritative, witty author leading the way, The River Cottage Booze Handbook is the ultimate modern homebrewer's book.
The River Cottage Curing and Smoking Handbook
by Hugh Fearnley-Whittingstall Steven LambA thoroughly practical guide to curing and smoking meat, fish, cheese, and vegetables at home.River Cottage, a long-standing pioneer for high-quality sustainable food, is all about knowing the whole story behind what's put on the table. In true River Cottage form, this accessible, compact guide is bursting with essential information for sourcing, butchering, smoking, and curing the whole hog, cow, chicken, fish, and vegetable. Steven Lamb, a respected charcuterie authority, breaks down the traditional methods of curing and smoking to their most simple procedures, with abundant visual resources and 50 recipes. With some salt, pepper, and sugar from the pantry, it's easy to turn good-quality produce into fantastic, exciting food. This thorough, timely handbook begins with a detailed breakdown of tools (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process, including a section on which cuts are best for various methods of curing and smoking. Lamb then dives into each method--from dry-curing to fermentation, brining to smoking--in a straightforward, comprehensive manner. And for each technique, there are many delicious recipes, including chorizo Scotch eggs, hot smoked mackerel, prosciutto, and dry-cured bacon.
The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish [A Cookbook]
by Hugh Fearnley-Whittingstall Nick FisherThe formidable River Cottage team turns their attention to all matters aquatic in this definitive guide to freshwater fish, saltwater fish, and shellfish. Hugh Fearnley-Whittingstall and Nick Fisher examine the ecological and moral issues of fishing, teach individual skills such as catching and descaling, and offer a comprehensive (and fascinating) species reference section. They also demystify the cooking of fish with 135 recipes for preparing fish and shellfish in diverse ways, from pickling to frying to smoking. This ambitious reference-cookbook appeals to both intellect and appetite by focusing on the pleasures of catching, cooking, and eating fish while grounding those actions in a philosophy and practice of sustainability. The authors help us understand the human impact on the seafood population, while their infectious enthusiasm for all manner of fish and shellfish--from the mighty salmon to the humble mackerel to the unsung cockle--inspires us to explore different and unfamiliar species. Fish is superlative food, but it's also a precious resource. The River Cottage Fish Book delivers a complete education alongside a wealth of recipes, and is the most opinionated and passionate fish book around.
The River Cottage Preserves Handbook
by Hugh Fearnley-Whittingstall Pam Corbin<P>The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, seasonal, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. <P> In this new addition to the award-winning collection, River Cottage master preserver Pam Corbin helps you transform the abundance of your garden (and your friends' and neighbors' gardens) into everything from simple Strawberry Jam to scrumptious new combinations like Honeyed Hazelnuts, Nasturtium "Capers," Onion Marmalade, Spiced Brandy Plums, Elixir of Sage, plus a pantryful of other jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars, and sauces.
The Road to Burgundy
by Ray WalkerAn intoxicating memoir of an American who discovers a passion for French wine, and gambles everything to chase a dream of owning a vineyard in Burgundy Ray Walker had a secure career in finance until a wine-tasting vacation ignited a passion that he couldn’t stifle. Ray neglected his work, spending hours poring over ancient French winemaking texts, learning the techniques and the language, and daydreaming about vineyards. After Ray experienced his first taste of wine from Burgundy, he could wait no longer. He quit his job and went to France to start a winery—with little money, a limited command of French, and virtually no winemaking experience. Fueled by determination and joie de vivre, he immersed himself in the extraordinary history of Burgundy’s vineyards and began honing his skills. Ray became a pioneer in his use of ancient techniques in modern times and founded Maison Ilan. In 2009, Ray became the first non-French winemaker to purchase grapes and produce a wine from Le Chambertin, long considered to be one of the most revered and singular vineyards in the world. Along with his struggle to capture his wine’s distinct terroir, Ray shares enthralling stories of late-night tastings, flying down the Route National on a vintage Peugeot bicycle with no brakes, and his journey to secure both the trust of his insular Burgundian neighbors and the region’s most coveted grapes. Capturing the sunlight, the smell of the damp soil, and the taste of superlative wine, The Road to Burgundy is a glorious celebration of finding one’s true path in life, and taking a chance—whatever the odds. .
The Roads to Rome: A Cookbook
by Jarrett Wrisley Paolo VitalettiAn epic, exquisitely photographed road trip through the Italian countryside, exploring the ancient traditions, master artisans, and over 80 storied recipes that built the iconic cuisine of Rome When former food writer Jarrett Wrisley and chef Paolo Vitaletti decided to open an Italian restaurant, they didn&’t just take a trip to Rome. They spent years crisscrossing the surrounding countryside, eating, drinking, and traveling down whatever road they felt like taking. Only after they opened Appia, an authentic Roman trattoria in Bangkok of all places, did they realize that their epic journey had all the makings of a book. So they went back. And this time, they took a photographer. Roman cuisine doesn&’t come from Rome, exactly, but from the roads to Rome—the trade routes that brought foods from all over Italy to the capital. In The Roads to Rome, Jarrett and Paolo weave their way between Roman kitchens and through the countryside of Lazio, Umbria, and Emilia-Romagna, meeting farmers and artisans and learning about the origins of the ingredients that gave rise to such iconic dishes as pasta Cacio e Pepe and Spaghetti all&’Amatriciana. They go straight to source of the beloved dishes of the countryside, highlighting recipes for everything from Vignarola bursting with sautéed artichokes, fava beans, and spring peas with guanciale to Porchetta made with crisp-roasted pork belly and loin. Five years in the making, part-cookbook and part-travelogue, The Roads to Rome is an ode to the butchers, fishermen, and other artisans who feed the city, and how their history and culture come to the plate.
The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches, and Salads
by Andrea ChesmanBring out the flavor with oven guidelines and 150 recipes for “a delicious array of roasted vegetable dishes” from a James Beard Award nominee (Library Journal).In The Roasted Vegetable, Andrea Chesman shows how every vegetable imaginable can be oven-roasted to succulent perfection, and she offers a wide-ranging collection of 150 mouthwatering recipes to please even the fussiest eaters. From simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find here tasty, tempting dishes that don’t require a lot of work.“How best to highlight the flavors of vegetables in traditional dishes? Chesman, author of the James Beard Award-nominated The Vegetarian Grill, advocates roasting. She elaborates the secrets of the art . . . Some of the most useful material is not in the form of recipes, but in a thorough chart listing vegetables and their roasting times, as well as any special methods required.” —Publishers Weekly
The Rob Lipsett Game Plan: Transform Your Body with My 3 Point Mindset, Nutrition and Training Plan
by Rob Lipsett'Ireland's answer to Joe Wicks' Irish IndependentPersonal trainer and YouTube favourite, Rob Lipsett, will share with you his secrets to shaping up and getting fit at home or in the gym. Focusing on a three step approach, Rob will help you plan and follow a training regime you enjoy, and a sustainable diet that is both realistic and satisfying.· Rob will give you practical advice for getting motivated to incorporate a training regime into your daily life.· He will provide no-nonsense nutritional advice that will ensure you are eating well to maintain muscle tone, lose weight and stay healthy.· He will feature training plans that suit beginners to more advanced gym goers, and routines that can work both at home and in the gym.· He will share 20 of his favourite recipes that anyone can cook, are quick to prepare, healthy and delicious.'[Rob] shares his secrets for shaping up both body and mind' The Nicky Byrne Show'Gives lots of advice on how to transform your body through mindset, training and nutrition' The Sunday World
The Robin Takes 5 Cookbook for Busy Families: Over 200 Recipes with 5 Ingredients or Less for Breakfasts, School Lunches, After-School Snacks, Family Dinners, and Desserts (Robin Takes 5)
by Robin MillerThe host of Food Network’s Quick Fix Meals shares over 200 quick, healthy, and delicious family recipes for breakfast, lunch and snacks.As a mother of two boys, Robin Miller knows how tough it can be to rush the kids off to school before getting herself to work. That’s why she created quick and easy recipes that fit nutritious, delicious meals into our busy lives. Now your weekdays can include nourishing breakfasts, gourmet lunches, creative afternoon snacks, scrumptious family dinners, and even decadent desserts.The Robin Takes 5 Cookbook for Busy Families offers 200 recipes that are ready in a flash with five ingredients or less. These recipes are designed for breakfasts on the fly, packed lunches for school or work, slow cooker dinners that are ready right when you need them, and more!
The Rock 'N’ Roll Waitress at the Hard Rock Cafe
by Rita GilliganMeet Rita Gilligan, Hard Rock Cafe’s original ‘Rock ‘n’ Roll’ waitress and international cultural ambassador and MBE. It was 1971 when Hard Rock first opened its doors in London, and Rita was there with her spunky, chatty, and absolutely lovable personality. Over the forty-five years she served at Hard Rock, Rita has collected quite some stories to tell, including her relationship with rock ‘n’ roll celebrities, Hard Rock’s history, and her own personal life struggles. In this book Rita tells her story from being a shy Catholic schoolgirl in Galway to becoming the best known waitress and later ambassador of one of history's most iconic American style restaurants. She also narrates how she met Paul McCartney, Eric Clapton, The Rolling Stones, Bruce Springsteen and many other famous celebrities during her time at the Hard Rock. Written with candid humour and disarming honesty, Rita serves up a brilliantly crafted story about how the Hard Rock, like herself, defied all the odds to become a global phenomenon.
The Rockstar Remedy: A Rock & Roll Doctor's Prescription for Living a Long, Healthy Life
by Dr. Gabrielle Francis Stacy Baker MasandFrom the woman known to some of the most famous bands in the world as the “Rock n’ Roll Doctor” comes a holistic prescription to achieving health and balance—even when you don’t live like a saint.As a holistic practitioner and therapeutic masseuse to the music industry's elite, Gabrielle Francis has helped famous rockers to repair, recover, and refuel from the demanding schedules and occasional overindulgences that come along with the rock star lifestyle. Now for the first time, Gabrielle shares her sought-after, insider secrets with readers everywhere. Because being overscheduled, sleep-deprived, on the road, or occasionally eating or drinking to excess aren’t lifestyle habits unique to the music industry: they are the same challenges faced by all of us, every day.In The Rockstar Remedy, Gabrielle shares her unique strategies for boosting your energy and looking and feeling your best—even when your schedule doesn’t seem to allow it. She shows readers that their health exists on a spectrum, and the simple act of making better choices every day—even if they’re not the best choices—helps us achieve balance in both mind and body. With tips for improving energy levels, lists of foods to aim for and avoid, a simple no-starvation detox, and her popular “damage mitigation techniques,” which show you secret ways to reverse the damage causes by less-than-perfect choices, Gabrielle offers a simple, effective plan for staying healthy and happy amid the chaos of our daily lives.
The Rocky Horror Cookbook: 50 Savory, Sweet, and Seductive Recipes from the Cult Musical [Officially Licensed]
by Kim LaidlawFrom the depths of Dr. Frank-N-Furter's laboratory comes 50 culinary concoctions to titillate the taste buds of Rocky Horror fans, in this lip-smacking officially licensed cookbook based on the cult classic stage musical. Never worry about the likes of Brad and Janet crashing your party; there will be plenty of food for everyone with this delightful and delectable cookbook beamed directly from the galaxy Transylvania to your kitchen. Give your guests a little tease with appetizers like Magenta Mash(ed) Potato Cakes and Thrill Me Chill Me Spicy Gazpacho. The main courses—which can be served in either the dining room or bedroom—offer scintillating options like Rocky&’s Mussels, Riff Raff Ramen, and Slow-Cooked Thigh Ragu that will have you shivering in antici... ...pation. Wash it all down with a Make You a Man-hattan before biting into Midnight Double Chocolate Feature Brownies for dessert. With a foreword by Rocky Horror creator Richard O'Brien, The Rocky Horror Cookbook will have long-time fans and newly discovered creatures of the night singing in unison, "Don't dream it. Eat it."